Rocky Mountain Recipes 3-12-12
1/2 c. Celery, chopped
1/2 c. Onions, chopped
1/2 c. Green Pepper, chopped
1 c. Rice
1 c. Stock or Water
1 large can Tomatoes, chopped, undrained
1 t. Basil
1 t. Oregano
1 lb. Lean Ground Beef
2 Tbsp. Vegetable Oil
Salt and Pepper
In a large skillet, heat oil and saute rice a few minutes until it changes color slightly. Add veggies and saute them lightly. Add stock, tomatoes and 1 teaspoon salt. Bring to a boil, lower heat and add the basil and oregano. Cover and simmer 15 to 20 minutes. Crumble in the ground beef. Add freshly ground pepper, more stock if needed and cook until meat is cooked through.
Nancy Wenlock • Byers, Colo.
1 lb. Ground Beef
3 Tbsp. Minced Onion
1/2 c. Regular White Rice
1 (15-1/2 oz) can Kidney Beans, drained
1 (16 oz) can Stewed Tomatoes, drained
1 to 2 t. Chili Powder
1/2 t. Garlic Salt
2/3 c. Cheddar Cheese, grated
Brown meat and drain. Add onion and all remaining ingredients, except cheese. Pour into a greased 2-quart casserole. Cover and bake at 350 degrees for 30 to 35 minutes. Uncover and sprinkle with cheese. Bake 10 minutes longer. Serve with hot bread.
Chris Bryant • Johnson City, Tenn.
3-1/2 lbs. Boneless Pork Shoulder
1 (14 oz) can Chicken Broth
1/2 c. Onion, chopped
6 cloves Garlic, minced
1 Tbsp. Ground Cumin
2 to 3 t. Ground Chipotle Chile Pepper
1 t. Salt
3 (10 oz) cans Enchilada Sauce
1 Tbsp. Snipped Fresh Cilantro
1 (4 oz) can Green Chile Peppers, diced
8 oz. Cojita Cheese, shredded
8 to 12 (8-inch) Flour Tortillas
Snipped Fresh Cilantro
Trim fat from pork. In a slow cooker, combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper and salt. Cover and cook on low heat for 10 to 11 hours. Preheat oven to 400 degrees. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands. In a large bowl, combine pork, 1/2 cup of enchilada sauce, 2 tablespoons of reserved cooking liquid and 1 tablespoon snipped cilantro and set aside. In a medium bowl, combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid and the diced green chile peppers. Spread about 1/2 cup of the enchilada green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; Set aside. Divide pork mixture and 1-1/2 cups of the cheese among the tortillas, placing meat and cheese near the edge of each tortilla and roll up tortillas. Place filled tortillas, seam sides down, in baking dish. Top with the remaining enchilada green chile pepper mixture. Cover with foil and bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake uncovered about 5 minutes or until heated through and cheese is softened and starts to brown slightly. Sprinkle with additional snipped cilantro and tomato.
Sharon Raasch • Imperial, Neb.
2 c. Chicken Breast, shredded and cooked
1/4 c. Fresh Salsa
1 c. Spicy Black Bean Dip
4 (8-inch) Multigrain Flour Tortillas
1/2 c. Monterey Jack Cheese, shredded
Preheat oven to 450 degrees. Combine chicken and salsa in a medium bowl. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450 degrees for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.
Marlene Maurer • Lakewood, Colo.
1 (10-3/4 oz) can Cream of Chicken Soup
1 (10-3/4 oz) can Cheddar Cheese Soup
1 (10-3/4 oz) can Cream of Mushroom Soup
1 (10 oz) can Ro-Tel Tomatoes
1 Whole Chicken, cooked, boned and chopped
1 pkg. Flour Tortillas
2 c. Cheddar Cheese, shredded
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken. In a greased 9-by-13-inch pan, layer the tortillas and the chicken mixture, beginning and ending with the tortillas. Sprinkle the cheese over the casserole. Bake at 350 degrees for 30 minutes.
Marcey Dyer • Pierce, Colo.
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