Rocky Mountain Recipes 4-9-12 |

Rocky Mountain Recipes 4-9-12

Breaded and herbed chicken breast fillet, served with broccoli and lemon. Delicious chicken schnitzel.

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Sharon Raasch • Imperial, Neb.

3 lbs. Chicken Wings

3/4 c. Unsweetened Coconut Milk

3 Tbsp. Fish Sauce

2 to 3 Tbsp. Red Curry Paste

1/3 c. Onion, finely chopped

2 Tbsp. Cornstarch

2 Tbsp. Cold Water

1/4 c. Fresh Basil, finely shredded

Preheat broiler. If desired, use a sharp knife to carefully cut off tips of the wings. Discard tips and cut each wing at joint to make 2 pieces. Place wing pieces in a single layer on the unheated rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes or until chicken is brown, turning once; drain off fat. Meanwhile, in a 3-1/2 quart slow cooker, combine coconut milk, fish sauce and curry paste. Add wing pieces and onion, stirring to coat with curry mixture. Cover and cook on low-heat setting for 3 to 4 hours. Remove chicken from cooker; cover with foil to keep warm. Skim fat from curry mixture. For sauce, in a medium saucepan, combine cornstarch and water. Stir in curry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in basil, if desired. Serve chicken wings with sauce.

Helen Druse • Lafayette, Colo.

1 Whole Chicken, cut up

1/2 c. Flour

1 Bay Leaf

Salt and Pepper

1/2 c. Water

1 t. Paprika

1 small can Mushrooms

2 Tbsp. Lemon Juice

1 Tbsp. Worcestershire Sauce

Put cut up chicken in the flour. Sprinkle with salt and pepper. Place chicken in casserole. Combine drippings from frying and pour over chicken. Cover and bake in a 325 degree oven, approximately 1 hour. Serve and enjoy.

Marlene Maurer • Lakewood, Colo.

2 Tbsp. Olive Oil

1-1/2 c. Cheese-It Cheddar Crackers

1/2 t. Black Pepper

1-1/4 lb. Raw Chicken Tenders

1/3 c. Dijon Mustard

Dipping Sauce:

1/2 c. Dijon Mustard

2 Tbsp. Honey

Put rack in lower third of oven. Preheat to 475 degrees. Brush baking pan with olive oil. Crush crackers. Add Pepper. Toss tenders in mustard, then dredge in crumbs. Arrange on oiled pan. Bake, turning once, until golden brown for 15 minutes. Combine 1/2 cup dijon mustard with 2 tablespoons honey for dipping sauce.

Iola Egle • Bella Vista, Ark.

6 Chicken Breasts, skinned

2 c. Sour Cream

1/4 c. Lemon Juice

4 t. Worcestershire Sauce

2 t. Celery Salt

2 t. Paprika

4 cloves Garlic, chopped

4 t. Salt


1-3/4 c. Bread Crumbs

1/2 c. Butter

Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper. Add chicken to sour cream mixture, coating each piece well. Let stand covered in refrigerator overnight. Next day, remove chicken from sour cream and roll in bread crumbs. Arrange in single layer on greased shallow pan. Melt butter and spoon half over chicken. Bake chicken in preheated 350 degree oven for 45 minutes. Add remaining melted butter to chicken and bake 15 minutes longer. Serves 6.

JoAnne Beebe • Loveland, Colo.

2 Eggs, slightly beaten

1/2 c. Sugar

1/2 c. Pineapple Juice

1/4 c. Lemon Juice

1/2 c. Celery, diced

1 (16 oz) can Pineapple, crushed, drained

2 Apples, diced

1/2 c. Pecan Pieces

1/2 pint Cool Whip

Combine first 4 ingredients and cook over low heat until thick, stirring constantly. Cool. Add diced celery, apples, pineapple and pecans. Fold cool whip into mixture. Pour into a 9-inch glass dish and freeze. Remove a couple hours before serving.

*Can freeze what is left.

Joyce Ramey • Greeley, Colo.

2 c. White Rice, cooked and chilled

1 (1 lb) can Fruit Cocktail, drained

1 (11 oz) can Mandarin Oranges, drained

1 (20-1/2 oz) can Pineapple Chunks, drained

1 (3-1/2 oz) pkg. Flaked Coconut

1 pkg. Miniature Marshmallows

1 c. Sour Cream

Lettuce Leaves

The day before serving, combine rice, fruit cocktail, oranges, pineapple chunks and sour cream in a bowl. Refrigerate covered, tossing occasionally. Immediately before serving, line salad bowl with lettuce leaves. Stir up fruit mixture, then lightly pile on lettuce. Serve at once. Makes about 8 servings.

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