Rocky Mountain Recipes 1-9-12 |

Rocky Mountain Recipes 1-9-12

hot chocolate with chocolate candy
Kim Reinick |
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1-1/2 lb. Ground Beef

1 Onion, chopped

5 cloves Garlic, minced

1 (14-1/2 oz) can diced tomatoes, undrained

1 c. Water

1 c. V-8 Juice

1/4 c. Coffee

2 envelopes Chili Seasoning

1 can Refried Beans

1 can Chili Beans

2 Tbsp. Ground Cumin

2 Tbsp. Chili Powder

1/4 t. Lemon Juice

In a large skillet, cook the ground beef, onion and garlic over medium heat until meat is no longer pink. Drain. Stir in the tomatoes, water, juice, coffee and chili seasoning. Transfer to a 4-quart slow cooker. Stir in remaining ingredients. Cover and cook on low for 4-5 hours to allow flavors to blend. Enjoy with crackers.

1 Onion

4 Tomatoes

1 head Lettuce

4 oz. Cheese, grated

8 oz. French Dressing

1 (16 oz) bag Corn Chips

1 Avocado

1 lb. Ground Beef

1 (15 oz) can Kidney Beans, drained

1/4 t. Salt

Hot Sauce, to taste

Chop onion, tomatoes and lettuce. Toss with grated cheese, French dressing and hot sauce. Crush corn chips coarsely. Peel and slice the avocado. Add to the salad. Brown the ground beef. Add kidney beans and salt. Simmer 10 minutes and mix into cold salad. Serves 6.

Joyce Ramey • Greeley, Colo.

1 qt. Apple Cider

3 c. Cranberry Juice Drink

2 to 3 Tbsp. Brown Sugar

2 (3-inch) Cinnamon Sticks

3/4 t. Whole Cloves

1/2 Lemon, thinly sliced

Bring ingredients to a boil in a large heavy pan, stirring often. Reduce heat and simmer 15 to 20 minutes. Remove spices and lemon. Makes 7 cups.

Marcey Dyer • Pierce, Colo.

10 c. Chicken Broth

2 lbs. Dried Green Split Peas, sorted, rinsed, drained

1 onion, diced small

4 Carrots, diced small

1 Celery Stalk, diced small

1/2 Red Bell Pepper, diced small

4 cloves Garlic, minced

1 Tbsp. Fresh Thyme Leaves, minced

2 Dried Bay Leaves

2 small Ham Hocks (1-1/4 lbs. with 1/2-inch slits cut in skin)

Salt & Pepper

In a medium pot, bring broth to a boil. Carefully pour into a 5 to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham hocks. Season with salt and pepper. Cover and cook on high until split peas are creamy, around 6 hours, stirring occasionally. Remove ham hocks from pot. Discard skin and bones. Dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.

Marlene Maurer • Lakewood, Colo.

1 (12 oz) pkg. Broccoli Florets

1 can Garbanzo Beans, rinsed and drained

1 c. Pitted Ripe Olives

1/2 c. Italian Salad Dressing

1/2 c. Celery, chopped

Cook broccoli. Rinse with cold water. Drain and place in bowl. Drizzle with dressing and toss. Refrigerate until served. Serves 4-6.

Helen Druse • Lafayette, Colo.

1 lb. Quik Chocolate Granules

1-1/2 c. Dairy Creamer

3 Tbsp. Instant Coffee Granules

1 t. Cinnamon

1/2 c. Powdered Sugar

8 c. Powdered Dry Milk

Mix together and store in tight container. Use 1/3 c. to 8 oz. hot water to make hot chocolate. To make flavored chocolate, use 1 package of Kool-aid in your favorite flavor and increase powdered sugar to 1-1/2 c. To make a gourmet cup of hot chocolate, melt candy melts and fill tiny paper cups with the melted chocolate, hollowing out the center. Refrigerate until set. Peel off the paper and fill the center with whipped cream. These tiny cups will float until melted on top of the hot chocolate.

Iola Egle • Bella Vista, Ark.

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