Rocky Mountain Recipes 4-30-12 |

Rocky Mountain Recipes 4-30-12

Marcey Dyer • Pierce, Colo.

1 c. All-purpose Flour

1/2 t. Sugar

1/2 t. Salt

1 c. Ice Water

1 Egg

2 Tbsp. Vegetable Oil

2 lbs. Uncooked Shrimp, peeled and deveined, tails left on

Vegetable Oil

In a large bowl, stir together the flour, sugar and salt. Beat in the ice water, egg and 2 tablespoons of the oil. Dry the shrimp thoroughly. Heat the oil for deep frying in a large, heavy pot until it registers 375 degrees. Holding the shrimp by the tails, dip them in the batter. Carefully place them in the pot and fry until golden brown. Do not overcook, it takes just a few minutes. Drain on paper towels and serve immediately.

Iola Egle • Bella Vista, Ark.

1 pkg. Frozen Whole Green Beans

1/2 c. Red Onion, finely sliced

1/4 c. Basil, thinly sliced

1 c. Cherry Tomatoes, halved

1/2 c. Vinaigrette Salad Dressing

1 loaf Multi-Grain Bread, diced

4 Tbsp. Olive Oil

Cut green beans in halves or thirds. Cook in 1/8 cup hot water until tender. Toss with onion, basil and tomatoes in vinaigrette. Cover and marinate. Brown bread cubes with olive oil in a saute pan over medium heat for 3 to 4 minutes. Add browned bread cubes to salad and toss lightly. Serve immediately.

Joyce Ramey • Greeley, Colo.

2 Tbsp. Lemon Juice

1/2 t. Salt

1/8 t. Pepper

1/2 t. Paprika

1/2 Onion, minced

1 Garlic Clove, crushed

1 c. Dairy Sour Cream

2 Cucumbers, peeled and diced

Combine all ingredients in a large bowl. Mix and refrigerate. Toss lightly before serving. Makes 4 to 8 servings.

Marlene Maurer • Lakewood, Colo.

3/4 c. Maple Syrup

1/4 c. Soy Sauce

4 (6 oz) Salmon Fillets, skin removed

1/4 c. Coarsely Ground Black Pepper

1/2 t. Peanut or Vegetable Oil

In a re-sealable bag or a small deep bowl, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long as possible, a minimum of 4 hours, but ideally 24 hours. Preheat oven to 500 degrees. Rub oil on a 10-by-10-inch sheet of aluminum foil. Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil. Bake on top rack of oven for 7 minutes. Salmon can also be directly grilled over hot coals for about 3 minutes per side. Serve immediately on warmed plates.

Helen Druse • Lafayette, Colo.

2 Tbsp. Flour

1/4 t. Paprika

1 lb. Flounder

Dash of Pepper

1 Tbsp. Margarine

1 Tbsp. Oil

Combine flour, paprika and pepper. Coat fish fillets evenly with flour. Melt margarine with oil in a large skillet. Fry fillets, skin side last until lightly browned on both sides and fish flakes easily with a fork, about 3 minutes on both sides. Serve and enjoy.

Sharon Raasch • Imperial, Neb.

1 Egg

2 Tbsp. Mayonnaise

1 t. Dry Mustard

1/2 t. Freshly Ground Black Pepper

1 t. Old Bay Seasoning

2 t. Worcestershire Sauce

Dash of Tabasco Sauce

1 lb. Backfin Crabmeat, picked over

1/3 c. Saltine Cracker Crumbs

Vegetable Oil

Tartar Sauce and Lemon Wedges, for accompaniment

Mix the egg, mayonnaise, mustard, pepper, Old Bay seasoning, Worcestershire sauce and Tabasco together in a blender or mixing bowl until frothy. Place the crabmeat in a bowl and sprinkle it with the cracker crumbs. Pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up any lumps of crab. Form the cakes by hand into 8 mounds, each about 3 inches in diameter and 3/4 inch thick. Do not pack too firmly, the cakes should be as loose as possible, but still hold shape. Place the cakes on a tray lined with wax paper, cover and refrigerate 1 hour before cooking. To fry, pour 2 tablespoons vegetable oil into a heavy skillet. Heat the oil and fry the cakes until golden brown, about 4 minutes on each side. Transfer with a slotted spoon to paper towels to drain.

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