Rocky Mountain Recipes 2-6-12 | TheFencePost.com

Rocky Mountain Recipes 2-6-12

Shepherds pie dinner

1 lb. Ground Beef

1/3 c. Ketchup

1 t. Worcestershire Sauce

8 oz. Frozen Mixed Vegetables, thawed

1/4 c. Cheddar Cheese, shredded, optional

1 (16 oz) pkg. Mashed Potatoes, refrigerated or frozen and thawed

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Heat oven to 400 degrees. Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes. Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring for 1 minute. Spoon the beef mixture into a baking dish. Mix the cheese with the potatoes in a medium bowl. Spread the potatoes over the beef and bake until heated through, 10 minutes. Serves 4.

Marlene Maurer • Lakewood, Colo.

2-1/2 lbs. Beef Sirloin, cut into cubes

1 c. Green Pepper, coarsely chopped

1 c. Onion, coarsely chopped

1 c. Celery, coarsely chopped

1 c. Mushrooms, sliced

1-1/2 c. Consomme

3/4 c. Burgundy, optional

Put all ingredients, except burgundy, into a large pot. Bake at 400 degrees until it bubbles, about 30 to 40 minutes. Turn oven to 250 degrees. Add burgundy and bake 3 hours. Makes 6 to 8 servings.

Helen Druse • Lafayette, Colo.

2 lb. Ground Round

1-1/2 c. Tortilla Chips, crushed,divided

1 (16 oz) can Chili Beans, in sauce, undrained

1 (10 oz) can Diced Tomatoes with Green Chiles, drained

1-1/2 t. Chili Powder

1 t. Ground Cumin

2 Eggs, lightly beaten

1/4 c. Onion, chopped

1 Garlic Clove, minced

1 t. Salt

1/4 t. Pepper

1/2 c. Salsa

Preheat oven to 350 degrees. Stir together ground beef, 1 cup tortilla chips, beans and next 8 ingredients in a large bowl, just until combined. Transfer mixture to a lightly greased 9-inch deep dish pie plate and place on a rimmed baking sheet. Bake at 350 degrees for 45 minutes. Spoon 1/2 cup salsa evenly over meatloaf. Sprinkle with remaining 1/2 cup crushed tortilla chips. Bake 20 to 25 more minutes or until center is no longer pink. Let stand 10 minutes and cut into wedges. Serve over lettuce leaves with tortilla chips and desired toppings.

Marcey Dyer • Pierce, Colo.

2 lbs. Cubed Beef

1 can Cream of Mushroom Soup

1 can French Onion Soup

1 (8 oz) pkg. Sour Cream

1 small jar Sliced Mushrooms

Mix cubed beef and the two soups in Dutch Oven. Bake at 250 degrees for 2 hours. Stir occasionally. Cover. Stir in sour cream and mushrooms and leave uncovered for 30 minutes more in the oven. Serve over cooked noodles.

Chris Bryant • Johnson City, Tenn.

1 lb. Lean Ground Beef

1/2 t. Salt

1/4 t. Black Pepper

2/3 c. Sharp Cheese, grated

1/4 c. Catsup

1 Tbsp. Onion, chopped

Biscuit Dough

Brown ground beef in skillet. Add salt and pepper. Add remaining ingredients and mix well. Prepare biscuit dough and roll into 10-by-12-inch rectangle. Spread with hamburger mixture. Roll up lengthwise and seal edges and ends. Place sealed side down on greased baking sheet. Bake in 400 degree oven for 25 to 30 minutes. Serve with hot catsup sauce.

Iola Egle • Bella Vista, Ark.

4 Tbsp. Vegetable Oil

1 Onion, chopped

1 (3-inch) piece Ginger

4 cloves Garlic, minced

2 t. Curry Powder

1/2 t. Red Pepper Flakes

2 t. Ground Coriander

2 t. Ground Cumin

1 t. Turmeric

1 lb. Ground Beef

4 Carrots

3 Potatoes

1-1/2 c. Green Beans

1/2 lb. Peas

1 large can Tomatoes

1/2 c. Chicken Stock

1 can Coconut Milk

1/2 c. Cilantro, chopped

Finely chop ginger. Cook and drain ground beef. Chop carrots, potatoes and green beans and put into a microwave safe dish with a little water. Cover and microwave until almost done. Reserve cooking water. In a large nonstick pan, heat oil and saute onions and garlic until tender. Add dry spices and cook a few minutes until aromatic. Stir in all vegetables and chicken stock/cooking water. Simmer until tender. Add coconut milk, ground beef, and cilantro. Heat through and serve over rice or noodles.

Nancy Wenlock • Byers, Colo.