Rocky Mountain Recipes 1-2-12 |

Rocky Mountain Recipes 1-2-12

Spare Ribs
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4 lbs. Ribs

1 c. Onions, sliced

1 c. Catsup

1 c. Water

2 t. Salt

2 Tbsp. Worchestershire Sauce

1/4 c. Vinegar

1/4 c. Brown Sugar

2 t. Dry Mustard

1 t. Paprika

Cut the ribs and flour them. Brown well in lard. Combine other ingredients. Cook to boiling point and pour over ribs. Cook 1-3/4 hours in 350 degree oven. Spoon sauce over ribs several times while baking.

Sharon Raasch • Imperial, Neb.

3 Potatoes, well scrubbed

Olive Oil Spray

1 Tbsp. Paprika

1 Tbsp. Dry Onion Soup Mix or Tomato Basil Soup

Halve potatoes lengthwise and cut each into four long wedges. Place in a 2-quart glass baking dish, skin-side down. Spray both cut sides of potato with olive spray. Mix paprika and soup mix and set aside. Cover potatoes with vented plastic wrap and microwave on high five minutes. Rotate dish and sprinkle with paprika mixture. Recover and microwave on high 3 to 5 minutes or until potatoes are fork tender. Serves 4.

Iola Egle • Bella Vista, Ark.

2-1/4 c. Pineapple Juice

1-3/4 c. Water

2 c. Cranberry Juice

1 Tbsp. Whole Cloves

1/2 Tbsp. Whole Allspice

3 Cinnamon Sticks

1/2 t. Salt

1/2 c. Brown Sugar

Combine all ingredients. Simmer for 1/2 hour. Yield: 6 cups.

Joyce Ramey • Greeley, Colo.

6 Pork Chops

Salt and Pepper, to taste

1 Onion, chopped

1 Green Bell Pepper, chopped

3 c. Tomato Sauce

Preheat oven to 350 degrees. Season chops on both sides with salt and pepper. Place in an oven proof casserole dish or pan. Sprinkle onion and green pepper over pork chops. Pour tomato sauce over entire dish to cover. Bake 1-1/2 hours. Serve over spaghetti.

Marlene Maurer • Lakewood, Colo.

2 c. Water

1 Tbsp. Margarine

1 t. Salt

2 c. Instant Rice, uncooked

1 c. Frozen Peas

In a medium saucepan, bring water, butter and salt to a boil. Add rice and peas. Cover and remove from heat. Let stand 5 to 7 minutes or until all of the water is absorbed.

Yield: 4 servings.

Helen Druse • Lafayette, Colo.

1 c. Sugar

1/2 c. Water

Juice of 8 Lemons

1 c. Fresh or Bottled Pomegranate Juice

1 qt. Cold Water

In a small pan, combine the sugar and water. Bring to a boil, stirring frequently. Lower heat and simmer until the sugar is fully dissolved, about 1 minute. Remove from heat and let cool to room temperature. Fill a large pitcher halfway with ice. Add the lemon juice, pomegranate juice, cold water and cooled syrup. Mix well.

Marcey Dyer • Pierce, Colo.

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