Rocky Mountain Recipes 6-14-10 | TheFencePost.com

Rocky Mountain Recipes 6-14-10

6 Bratwurst links, cooked

2 Tbsp. Cooking Oil

1 c. Onion, chopped

1 t. Dry Mustard

3 Tbsp. Flour

1/2 t. Salt

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3/4 c. Chicken Broth

3/4 c. Milk

1 Green Pepper, seeded, sliced in rings

In a large skillet brown bratwurst in hot oil for about 5 minutes. Remove from pan and set aside. Add onion and dry mustard to drippings in skillet and cook and stir until onion is tender, not brown, about 5 minutes. Stir in flour and salt. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Add bratwurst and green pepper to sauce. Cook an additional 5 minutes.

Joyce Ramey • Greeley, Colo.

6 Bratwurst links, cooked

2 Tbsp. Cooking Oil

1 c. Onion, chopped

1 t. Dry Mustard

3 Tbsp. Flour

1/2 t. Salt

3/4 c. Chicken Broth

3/4 c. Milk

1 Green Pepper, seeded, sliced in rings

In a large skillet brown bratwurst in hot oil for about 5 minutes. Remove from pan and set aside. Add onion and dry mustard to drippings in skillet and cook and stir until onion is tender, not brown, about 5 minutes. Stir in flour and salt. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Add bratwurst and green pepper to sauce. Cook an additional 5 minutes.

Joyce Ramey • Greeley, Colo.

6 Bratwurst links, cooked

2 Tbsp. Cooking Oil

1 c. Onion, chopped

1 t. Dry Mustard

3 Tbsp. Flour

1/2 t. Salt

3/4 c. Chicken Broth

3/4 c. Milk

1 Green Pepper, seeded, sliced in rings

In a large skillet brown bratwurst in hot oil for about 5 minutes. Remove from pan and set aside. Add onion and dry mustard to drippings in skillet and cook and stir until onion is tender, not brown, about 5 minutes. Stir in flour and salt. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Add bratwurst and green pepper to sauce. Cook an additional 5 minutes.

Joyce Ramey • Greeley, Colo.

6 Bratwurst links, cooked

2 Tbsp. Cooking Oil

1 c. Onion, chopped

1 t. Dry Mustard

3 Tbsp. Flour

1/2 t. Salt

3/4 c. Chicken Broth

3/4 c. Milk

1 Green Pepper, seeded, sliced in rings

In a large skillet brown bratwurst in hot oil for about 5 minutes. Remove from pan and set aside. Add onion and dry mustard to drippings in skillet and cook and stir until onion is tender, not brown, about 5 minutes. Stir in flour and salt. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Add bratwurst and green pepper to sauce. Cook an additional 5 minutes.

Joyce Ramey • Greeley, Colo.

6 Bratwurst links, cooked

2 Tbsp. Cooking Oil

1 c. Onion, chopped

1 t. Dry Mustard

3 Tbsp. Flour

1/2 t. Salt

3/4 c. Chicken Broth

3/4 c. Milk

1 Green Pepper, seeded, sliced in rings

In a large skillet brown bratwurst in hot oil for about 5 minutes. Remove from pan and set aside. Add onion and dry mustard to drippings in skillet and cook and stir until onion is tender, not brown, about 5 minutes. Stir in flour and salt. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Add bratwurst and green pepper to sauce. Cook an additional 5 minutes.

Joyce Ramey • Greeley, Colo.

6 Bratwurst links, cooked

2 Tbsp. Cooking Oil

1 c. Onion, chopped

1 t. Dry Mustard

3 Tbsp. Flour

1/2 t. Salt

3/4 c. Chicken Broth

3/4 c. Milk

1 Green Pepper, seeded, sliced in rings

In a large skillet brown bratwurst in hot oil for about 5 minutes. Remove from pan and set aside. Add onion and dry mustard to drippings in skillet and cook and stir until onion is tender, not brown, about 5 minutes. Stir in flour and salt. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Add bratwurst and green pepper to sauce. Cook an additional 5 minutes.

Joyce Ramey • Greeley, Colo.