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.