Rocky Mountain Recipes 5-14-12 |

Rocky Mountain Recipes 5-14-12

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Sharon Raasch • Imperial, Neb.

1 lb. Lean Ground Round

1/2 c. Water

1 t. Salt

1/4 t. Black Pepper

1/4 c. Fine Dry Bread Crumbs

3 Medium Onions, sliced

1 can Beef Gravy

Mix ground beef, water, salt, pepper and bread crumbs. Mold into 4 large patties. In a large skillet, brown hamburger steaks on one side. Turn, add sliced onions and brown lightly. Add gravy, cover and simmer for about 40 minutes. Makes 4 servings.

Hanna Heath • Belle Fourche, S.D.

1 (6 oz) pkg. Orange Jello

2 c. Boiling Water

2 (3 oz) pkgs. Cream Cheese

1 can Sweetened Condensed Milk

1 (8 oz) pkg. Frozen Whipped Topping, thawed

Dissolve jello in hot water. Beat cream cheese. Gradually blend in jello. Stir in milk. Fold in cool whip. Refrigerate for 4 hours.

Iola Egle • Bella Vista, Ark.

1 Vidalia Onion, sliced

4 lbs. Bone-in-Beef Short Ribs

1/2 lb. Mushrooms, sliced

1 (10-1/2 oz) can Cream of Mushroom Soup, undiluted

1/2 c. Water

1 envelope Brown Gravy Mix

2 t. Minced Garlic

1/2 t. Dried Thyme

1 Tbsp. Cornstarch

2 Tbsp. Cold Water

Hot Mashed Potatoes

Place sliced onion in a 5-quart slow cooker. Top with ribs. Combine mushrooms, soup, 1/2 cup water, gravy mix, garlic and thyme and pour over ribs. Cover and cook until meat is tender – about 5 hours. Remove meat to serving platter. Keep warm. Skim fat from cooking juices. Transfer to a small saucepan.

Bring to a boil. Combine cornstarch and cold water until smooth. Gradually stir into pan and bring to a boil.

Cook and stir for 2 minutes or until desired thickness. Server over meat and mashed potatoes. Serves 6.

Marcey Dyer • Pierce, Colo.

2 c. Pretzels, crushed

1-1/2 sticks Butter, melted

3 Tbsp. + 3/4 c. Sugar

1 (8 oz) pkg. Cream Cheese

1 (8 oz) carton Cool Whip

2 (3 oz) pkg. Strawberry Jello

2 c. Boiling Water

2 (10 oz) pkg. Frozen Strawberries

1 small can Pineapple, crushed

Preheat oven to 400 degrees. For the crust, mix the pretzels and 3 tablespoons sugar and butter. Press the mixture into a 9-by-13-inch pan. Bake for 7 minutes and set aside to cool. Beat together the cream cheese and 3/4 cup sugar. Fold in the cool whip and spread over the cooled crust. Refrigerate until well chilled. Dissolve the jello mix in boiling water. Cool slightly. Ad the strawberries and pineapple and pour over the cream cheese mixture. Refrigerate until serving time.

Helen Druse • Lafayette, Colo.

12 oz. Pasta, cooked and cooled

4 oz. Snow Peas

2 large Broccoli Tops, chopped

1-1/2 c. Pineapple, cubed

1 Red Onion, chopped

1/3 c. Oil

2 to 3 Tbsp. White Wine

Juice of 1/2 Lemon

Steam snow peas and broccoli about 4 or 5 minutes. Mix all ingredients together and toss with dressing. Chill and serve.

Marlene Maurer • Lakewood, Colo.

6 Red Potoatoes

2 Avocados

2 Tbsp. Fresh Lime Juice

1/2 c. Sweet Onion, chopped

1/4 c. Fresh Cilantro Leaves, chopped


1/4 c. Fresh Lime Juice

2 cloves Garlic, crushed

2 Tbsp. Honey Mustard

2 t. Sugar

1 t. Salt

1 t. Black Pepper

1 Tbsp. Olive Oil

1/2 c. Nonfat Plain Yogurt

Cut unpeeled potatoes into 1-inch cubes. Boil diced potatoes in a large pot until just tender. Peel, pit and cube avocados and toss with 2 tbsp. lime juice. Set aside. Drain potatoes and place in a bowl of cold water. When potatoes have cooled, drain well in a colander and place in a large salad bowl. To make dressing, whisk lime juice, garlic, mustard, sugar, salt, pepper, olive oil and yogurt in a medium bowl. Taste dressing and adjust seasonings. Pour dressing over potatoes and toss. Add onion and cilantro and toss gently. Add the avocado and gently toss. Serve at room temperature or cover tightly with plastic wrap and chill until serving.

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