Rocky Mountain Recipes 6-18-12 |

Rocky Mountain Recipes 6-18-12

Helen Druse • Lafayette, Colo.

1 lb. Green Beans, trimmed and cut into 1-inch pieces

3 Tbsp. Raspberry Vinegar

1 Tbsp. Honey

1 t. Dijon Mustard

1/3 c. Olive Oil

1/4 t. Salt

1/8 t. Ground Pepper

1 (19 oz) can Chickpeas

Red Kidney Beans

Small White Beans

1 Fennel Stalk, sliced

3 Celery Ribs, chopped

4 Green Onions, sliced

Bring large saucepan with salt water to boil. Add green beans and cook until tender, about 5 minutes. Drain. In a small bowl, whisk vinegar, honey and mustard. Whisk in oil, salt, and pepper. Rinse and drain kidney beans and white beans. Add all ingredients and stir to combine.

Hannah Heath • Belle Fourche, S.D.

1 (16 oz) pkg. Frozen Peas, thawed

1/2 lb. Fully Cooked Ham, julienned

1 c. Cheddar Cheese, shredded or Low Fat White Cheese

1 c. Red Onion, chopped

1/3 to 1/2 c. Ranch Salad Dressing

Combine all ingredients in a serving bowl. Pour dressing over and toss to coat evenly. Makes 6 to 8 servings.

Marcey Dyer • Pierce, Colo.

3 c. Frozen Curly French Fries

4 strips Bacon

1 Tbsp. Yellow Mustard

3 Tbsp. Dill Pickle, chopped

1-1/2 Tbsp. Ketchup

3 Tbsp. Mayonnaise

1-1/2 Tbsp. Vinegar

1/4 t. Sugar

Salt and Pepper, to taste

1 c. Grape Tomatoes, halved

1/4 c. Red Onion, thinly sliced

2 Romaine Hearts, torn in pieces

1/4 c. Cheddar /Cheese, shredded

Bake the French fries as the label directs until crisp. Let cool. Heat a large skillet over medium heat. Add the bacon and cook until crisp. Cool slightly, then break the bacon into pieces. For the dressing, whisk the mustard, pickle, ketchup, mayonnaise, vinegar, sugar, and 2 tablespoons water in a large bowl. Add salt and pepper to taste. Add the french fries, bacon, tomatoes, onion, romaine and cheese to the bowl with the dressing. Toss to combine. Season with salt and pepper.

Joyce Ramey • Greeley, Colo.

2 c. Turkey, cooked and cubed

2 c. Celery, sliced

1 c. Mayonnaise or Salad Dressing

1/2 c. Toasted Almonds, chopped

2 Tbsp. Lemon Juice

2 Tbsp. Onion, grated

1/2 t. Salt

1/2 c. Cheddar Cheese, grated

1 c. Potato Chips, chopped

Combine ingredients, except cheese and potato chips, and toss. Pile lightly into individual salad shells, custard cups or a casserole dish. Sprinkle with grated cheese and potato chips. Bake at 350 degrees for 30 minutes. Serves 6.

Marlene Maurer • Lakewood, Colo.

4-1/2 c. Water

3 c. Uncooked Medium Bulgur

3/4 c. Fresh Lemon Juice, divided

2 t. Salt, divided

2-1/2 c. Skinless, Boneless Rotisserie Chicken Breast, chopped

2-1/2 c. Cucumber

2 c. Grape Tomatoes, halved

1 c. Fresh Parsley, chopped

1/2 c. Red Onion

1/2 c. Feta Cheese, crumbled

1/4 c. Extra Virgin Olive Oil

1/2 t. Black Pepper

10 Kalamata Olives

Finely chop onion. Chop and peel cucumber. Pit and chop kalamata olives. Combine water, bulgur, 1/2 cup juice and 1 teaspoon salt in a large saucepan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes. Remove from heat. Let stand 15 minutes or until liquid is absorbed. Uncover and cool to room temperature. Combine remaining 1/4 cup juice, remaining 1 teaspoon salt, and remaining ingredients in a large bowl. Toss to combine. Add cooled bulgur mixture and toss well to combine. Cover and chill. Yield about 10 servings.

Patty Spellman • Yuma, Colo.

1 (6 oz) can White Tuna in Water, drained

2 Tbsp. Nonfat, Plain Yogurt

1/2 t. Dijon Mustard

2 Tbsp. Carrot, grated


Freshly Ground Black Pepper

Combine all ingredients. Stir well, using a fork. Refrigerate or serve immediately. Yield: 2 servings.

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