Rocky Mountain Recipes, 4/8/02 | TheFencePost.com

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.

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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

Salad:

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

Dressing

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.

Broccoli Salad

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.