Rocky Mountain Recipes, 4/8/02
String Bean Salad
2 c. green beans, cooked
1 large tomato, chopped
1 medium onion, finely chopped
2 Tbsp. mayonnaise.
Cook beans, drain an d cool them.
Stir in salted tomato and onion. Add mayonnaise to taste.
Makes 4 servings.
Carrie Treichel Johnson City, Tenn.
Creamed Onions and Cucumbers
4 cucumbers peeled and diced
3 onions cut into small pieces
2 c. mayonnaise
1 c. sour cream
3 Tbsp. vinegar
1 1/2 Tbsp. sugar
2 t. salt
Mix mayonnaise, sour cream, vinegar, sugar and salt together. Pour over cucumbers and onions.
Lois Dilky Big Springs, Neb.
Cauliflower Salad with Guacamole
1 head raw cauliflower (about 2 lb.)
1/2 c. green pepper, thinly sliced
1/2 c. red pepper, thinly sliced
3/4 c. homemade oil and vinegar dressing
1 head romaine lettuce
1 large cucumber, sliced
4 tomatoes, sliced
2 Tbsp. oil and vinegar dressing
2 ripe avocados, peeled and chopped
1 small tomato, peeled and chopped
2 Tbsp. chopped mild green chilies
2 Tbsp. grated onion
1 t. salt
To Make Salad:
Thinly slice cauliflower; combine with green and red pepper. Add oil and vinegar dressing and toss gently.
Refrigerate at least 2 hrs. To serve, line a large platter with crisp romaine leaves; mound cauliflower mixture in center; overlap alternate slices of tomatoes and cucumbers around the edge.
Serve with Guacamole Dressing.
Makes 12 servings.
To Make Dressing:
Place avocados and oil and vinegar dressing in a blender and blend until smooth.
Put mixture in a serving bowl and add remaining dressing ingredients and mix with a spoon.
Place avocado pit on top of dressing to keep color green for a few hours.
Cover surface with plastic wrap and chill until serving time.
Debbie Staley Fort Collins, Colo.
Savory Autumn Carrots
2 Tbsp. oil
1 sweet onion, sliced very thin
2 lb. baby carrots
1 1/2 c. apple cider
1/4 c. packed brown sugar
1/4 t. ground red pepper
2 Tbsp. chives, chopped
Heat oil and add onion in a large skillet, saute for 3 mins.
Add carrots, cider, sugar and pepper. Bring to boil.
Cook mixture 10 mins. over medium heat or until carrots are tender.
Transfer carrots and liquid to a serving bowl and garnish with chives.
Bridget Giltner Pueblo, Colo.
2 c. mayonnaise
1/2 c. sugar
1/2 jar bacon pieces
3 heads of broccoli
1 small red onion, chopped
1 c. raisins
4 Tbsp. vinegar
3-4 eggs, boiled and chopped.
Chop broccoli and onion.
Mix mayonnaise, sugar, vinegar and eggs. Pour over broccoli. Mix in bacon and raisins
Ethel Williams Roanoke, Va.
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The Castle Rock based Colorado Agricultural Leadership Foundation hosted its 12th Legend of Agriculture Dinner on Friday, Oct. 1, 2021. Held for the first time on the CALF grounds at the historic Lowell Ranch, it…