Rocky Mountain Recipes 6-11-12
June 11, 2012
Sharon Raasch • Imperial, Neb.
1/2 c. Chive and Onion Cream Cheese Spread
2 c. Instant White Rice, cooked
1 (15 oz) can Corn with Red and Green Bell Peppers, drained
1 c. Mexican Style Finely Shredded Four Cheese, divided
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2 Tbsp. Fresh Cilantro, chopped
Heat oven to 375 degrees. Mix cream cheese and egg in large bowl until well blended. Stir in rice, corn, 3/4 cup shredded cheese and cilantro. Pour into greased 1-1/2 quart casserole. Top with remaining shredded cheese. Bake 20 to 25 minutes or until casserole is heated through and cheese is melted.
Hannah Heath • Belle Fourche, S.D.
3 c. Canned Hominy
1 Tbsp. Butter
2 c. Canned Diced Tomatoes
1/4 to 1/3 c. Shredded Cheese
Mix all together. Bake at 400 degrees for 45 minutes.
* Can use diced tomatoes with garlic, onions and peppers if desired.
Marcey Dyer • Pierce, Colo.
1 lb. bag Frozen Broccoli-Cauliflower mix
1-1/2 Tbsp. Butter
1 Tbsp. Cornstarch
1/2 t. Salt
1/4 t. Pepper
1 c. Milk
4 oz. Cream Cheese
2 oz. Grated Cheddar Cheese
1/4 c. Bread Crumbs
Preheat oven to 350 degrees. Prepare frozen vegetables according to package directions. Place in lightly greased casserole dish. In a small saucepan, melt butter over medium heat. Stir in cornstarch, salt and pepper. Slowly whisk in milk. Cook and stir for 1 minute. Remove from heat. Add cream cheese and stir until melted. Pour sauce over the vegetables and stir slightly to mix. Sprinkle top with cheddar cheese and bread crumbs. Bake 15 minutes or until cheese is melted.
Helen Druse • Lafayette, Colo.
1 lb. Hamburger
Salt and Pepper, to taste
1 c. Cubed Cheese
1 pkg. Egg Noodles
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
2 to 3 Tbsp. Parmesan Grated Cheese
1 c. Bread Crumbs
Season hamburger with salt and pepper. Shape into bite-sized meatballs around a cube of cheese. Saute meatballs in skillet until brown on all sides. Drain. Cook noodles using package directions. Place in casserole. Stir in soups, Parmesan cheese and meatballs. Top with bread crumbs. Bake at 375 degrees for 50 to 60 minutes. Yield: 6 to 8 servings
Chris Bryant • Johnson City, Tenn.
1 lb. Spaghetti, broken and cooked in salt water
1 Onion, diced
2 lbs. Hamburger
1 can Cream of Mushroom Soup
1 can Peas
1 can Pimentos, chopped
1 can Whole Kernel Corn
Brown onion and hamburger. Add soup, peas, pimentos and corn. Drain spaghetti and combine with mixture. Bake in 350 degree oven for 45 minutes. Remove and grate cheese over top. Return to oven until cheese melts.
Marlene Maurer • Lakewood, Colo.
1 Tbsp. Canola Oil
4 c. Sweet Onion, chopped
1/2 c. Uncooked Long-Grain Rice
2/3 c. 2% Reduced-Fat Milk
1/2 c. Shredded Gruyere Cheese
1/4 t. Salt
1/4 t. Freshly Ground Black Pepper
1/8 t. Ground Allspice
1/3 c. Grated Parmesan Cheese
2 Tbsp. Fresh Parsley, chopped
Preheat oven to 325 degrees. Heat a large skillet over medium-high heat. Add oil and swirl to coat. Add onion and saute 5 minutes or until tender. Place onion in a large bowl. Cook rice in a large pot of boiling water for 5 minutes. Drain. Stir rice, milk, Gruyere cheese, salt, pepper and allspice into onions. Spoon onion mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 325 degrees for 40 minutes. Uncover and bake an additional 5 minutes. Top with parsley. Yield: 6 servings.