Rocky Mountain Recipes 3-5-12 |

Rocky Mountain Recipes 3-5-12

2 lb. Beef Stew Meat

1 Onion

2 stalks Celery

6 Carrots

1-3/4 t. Salt

1 Tbsp. Sugar

1/2 c. Tomato

2 Tbsp. Tapioca

Combine all ingredients. Bake at 250 degrees for 4 hours or 350 degrees for 3 hours.

Gloria Girard • Hammond, Ind.

1/2 lb. Hamburger

3/4 c. Onion, chopped

3/4 c. Carrots, shredded

3/4 c. Celery, diced

1 t. Basil Flakes

1 t. Parsley Flakes

4 Tbsp. Butter, divided

3 c. Chicken Broth

3 c. Potatoes, diced

1/4 c. Flour

8 oz. Cheese

1-1/2 c. Milk

1/4 c. Sour Cream

Salt and Pepper

Brown beef and drain. Saute onions, carrots, basil, celery, and parsley in 1 tablespoon butter, about 10 minutes. Add beef, broth, and potatoes. Reduce heat, cover and simmer 10 to 12 minutes. In a small saucepan, melt 3 tablespoons butter. Add flour and cook 2 minutes. Reduce heat to low and add cheese, milk, salt and pepper. Stir until cheese melts. Remove from heat and add sour cream. Stir together and add cheese sauce to other ingredients. Stir and serve.

Lois Mueller • Albion, Neb.

1 Potato, peeled, diced

2 Carrots, sliced

2 Onions, chopped

1/2 c. Celery, chopped

3 c. Boiling Water

8 oz. Kielbasa Sausage, thinly sliced

1 (10-1/2 oz) can Bean ‘n Bacon Soup

Add diced potatoes, sliced carrots and chopped onion and celery to boiling water. Cover and cook for about 10 minutes or until veggies are tender. Add Kielbasa sausage and bean soup. Heat thoroughly.

Chris Bryant • Johnson City, Tenn.

1-1/2 lbs. Boneless Pork, cut into small pieces

1 (15 oz.) can Green Chilies, chopped

Vegetable Oil

1 to 2 Onions, chopped

4 c. Water

Coat the bottom of a large pot thinly with oil. Brown meat evenly over medium-high heat. Add 2 tablespoons more oil and add onion. Cook until golden. Stir in 4 small cans of chopped green chilies, 4 cups water and salt to taste. Cook stew half covered over very low heat for one hour or until the meat is tender.

Nancy Wenlock • Byers, Colo.

2 Tbsp. Olive Oil

1 Onion

1 Green Bell Pepper

1 t. Ground Cumin

1/2 t. Ground Coriander

1/2 t. Chili Powder

1 (14.5 oz) can Chicken Broth

1 (14.5 oz) can Tomatoes, Diced

1-1/4 lb. Chicken Breasts

1 (10 oz) box Corn

2 (15 oz) cans Cannellini Beans

3/4 t. Salt

Shredded Cheddar Cheese

Cook chicken and cut into bite-sized pieces. Chop onion and green bell pepper. Heat oil in pot. Add onion and green pepper for 5 minutes. Stir in cumin, coriander and chili powder. Cook 1 minute. Stir in chicken broth, tomatoes, chicken, corn, beans and salt. Heat through. Spoon into bowls. Top with cheese.

Marlene Maurer • Lakewood, Colo.

3 lbs. Ground Chuck

1 lb. Hot Bulk Sausage

3 Onions, chopped

4 cloves Garlic, minced

1/4 c. Chili Powder

2 Tbsp. All-purpose Flour

1 Tbsp. Sugar

1 Tbsp. Dried Oregano

1 t. Salt

2 (28 oz) cans Whole Tomatoes, chopped with juice

3 (16 oz) cans Kidney Beans or Hot Chili Beans, drained

Combine the ground chuck, sausage, onions and garlic in a Dutch oven. Cook over medium heat until the meat is browned, stirring the meat to break it up as it cooks. Drain off the pan drippings. Stir in chili powder, flour, sugar, oregano and salt. Stir well to mix. Cover and simmer for one hour, stirring occasionally. Add the tomatoes, beans and simmer for 20 minutes longer. Makes about 5 quarts

Marcey Dyer • Pierce, Colo.

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