Rocky Mountain Recipes 4-2-12 |

Rocky Mountain Recipes 4-2-12

Close-up of a Easter eggs in a basket
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Marcey Dyer • Pierce, Colo.

2 slices White Bread

1 lb. Ground Mild Sausage

6 Eggs, beaten

2 c. Milk

1/2 t. Salt

Dash of Pepper

1-1/2 c. Cooked, Unpeeled Potatoes, thinly sliced

1-1/2 c. Grated Cheddar and Monterey Jack Cheese

Cube the bread and place it in a buttered 8-by-11-by-2-inch casserole. Fry the sausage until it is almost done and drain off fat. Mix the eggs, milk, salt and pepper. Layer the sausage over the bread and top with a layer of potatoes. Sprinkle the cheese on top. Pour the egg mixture over the casserole. Cover and refrigerate overnight. In the morning, bake the casserole at 350 degrees for 30 minutes or until set.

Twilight Horst • Fruita, Colo.

4 oz. Cream Cheese

3/4 c. Milk

1/4 t. Salt

2 Tbsp. Flour

12 Eggs

2 Tbsp. Mustard

1 c. Cheddar Cheese, shredded

2 c. Cooked Ham, finely chopped

1/2 c. Onion, chopped

1-1/2 c. Cheddar Cheese, shredded and divided

Mix first 5 ingredients together thoroughly. Pour onto a waxed and greased jelly roll pan. Bake at 375 degrees for 30 to 35 minutes. Spread with mustard, 1 cup shredded cheese, cooked ham, onion and 3/4 cup more shredded cheese. Roll up starting at short end, peeling away was paper. Sprinkle top with 3/4 cup shredded cheese. Bake 3 to 4 minutes longer until cheese melts. Serves 10 to 12.

Sharon Raasch • Imperial, Neb.

6 Eggs

2 Tbsp. Milk

1/4 t. Salt

1/4 t. Onion Powder

1/4 t. Basil Leaves

Dash Pepper

1 Tbsp. Butter

1/3 c. Roasted Red and Green Peppers, drained and coarsely chopped

1 (2.5 oz) jar Sliced Mushrooms, Drained

1/2 c. Monterey Jack Cheese, shredded

In a medium bowl, combine eggs, milk, salt, onion powder, basil and pepper. Beat well. In a 10-inch skillet, over medium heat, melt butter. Add peppers and mushrooms. Cook 1 to 2 minutes or just until heated. Remove from skillet and keep warm. Reduce heat to low. Add egg mixture to same skillet. Cover and cook 5 to 7 minutes or until egg mixture is set. Spoon peppers and mushrooms over frittata. Sprinkle with cheese. Cover and cook 1 to 2 minutes or until cheese is melted. Cut into wedges and serve 3 to 4 servings.

Marlene Maurer • Lakewood, Colo.

1 (8 oz) pkg. Cream Cheese, softened

1/2 c. Powdered Sugar

1/4 t. Vanilla Extract

1 c. Heavy Cream

1 can Cherry Pie Filling

Chopped Nuts, optional

Mix cream cheese, sugar and vanilla at medium speed on electric mixer. Gradually add heavy cream and mix well. Whip until thickened. Using back of a spoon, shape into 10 (3-1/2-inch) shells. Place on waxed paper-lined cookie sheet. Freeze 2 hours or overnight. When ready to serve, fill with cherry pie filling. Sprinkle chopped nuts on top if desired.

Irene Muller • Wray, Colo.

3 Tbsp. Butter or Margarine

1 (10-1/2 oz) pkg. Miniature Marshmallows

6 c. Rice Krispies

5 drops Yellow Food Coloring

Line 2-1/2 to 3-quart bowl with foil, extending foil about 2 inches beyond edge of bowl. Lightly grease foil and set aside. Heat butter in large saucepan until butter is melted. Add marshmallows and stir until marshmallows are completely melted. Add food coloring. Add cereal and mix well. Place cereal mixture in foil-lined bowl, pressing firmly onto bottom and up side of bowl to form thick shell. Let set in refrigerator at least 4 hours or overnight until firm. Remove cereal shell from bowl, using foil handles. Carefully peel off foil. Fill sell with ingredients as desired.

Iola Egle • Bella Vista, Ark.

6 Hard Cooked Eggs

1/4 c. Green Olives, chopped

1/4 c. Celery, chopped

1/4 t. Dry Mustard

1 (6-1/2 oz) can Crabmeat, drained and forked

3/4 c. Mayonnaise

Cut eggs in half lengthwise. Remove yolks and mash with a fork. Add remaining ingredients, mixing well. Fill egg whites with egg yolk mixture. Chill before serving.

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