Rocky Mountain Recipes 6/17/02 | TheFencePost.com

Rocky Mountain Recipes 6/17/02

Dandelion Omelet1 c. dandelion hearts4 eggsButter or margarineFry dandelion hearts in butter and then mix them with well-beaten eggs. Cook like anordinary French omelet.Note: The taste resembles an asparagus-tip omelet.Theresa Goldstrand – Hygiene, Colo.

Instant Cocoa Mix

10 c. nonfat dry milk

1-2 lbs. Nestle Quick

8-oz. non-dairy creamer

1/4 t. salt

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(May add 2 c. powdered sugar if you desire a sweet taste.)

Combine all ingredients and store at room temperature in airtight container.

Note: Instead of using Nestle Quick, you may make your own by combining 1-1/2 c. baking cocoa and 4 c. powdered sugar.)

This makes 18 cups!

To drink: Use 2 Tbsp. of mix in 1 cup boiling water.

Terry Valdez • Henderson, Colo.

Cheesy Pretzel Appetizers

1 c. flour

1 c. shredded cheddar cheese

2 Tbsp. grated parmesan cheese

5-6 Tbsp. milk

3/4 t. Italian seasoning

1/2 t. garlic powder

1/2 t. onion powder

1/4 c. margarine

Combine flour, cheeses and seasonings in large bowl. Cut in margarine until crumbly. Add milk a tablespoon at a time until mixture holds together. Gather dough into a ball. Wrap in waxed paper and chill for 1 hour.

Preheat oven to 425 . Divide dough into 12 pieces.

Roll each piece on floured surface into thin, 8” long ropes. Shape into pretzel shapes on cookie sheet.

Bake 12-15 minutes or until golden. Cool slightly on wire rack. Serve warm as appetizers.

Betty Norden • Fort Collins, Colo.

Sweet Potato Soup

2 to 3 potatoes

2 chicken bouillon cubes

1-1/2 c. milk

1 small onion, diced

1 stalk celery, finely diced

1 t. sugar

1/2 t. salt

Boil sweet potatoes in lightly salted water until tender. In another pan,with a small amount of water, cook onion and celery until tender. Peel sweet potatoes and mash.

Mix potatoes, milk, chicken broth dissolved in hot water, celery, sugar and salt to make a complete blend of ingredients.

Reheat.

Chris Bryant • Johnson City, Tenn.

Individual Quiche Casseroles

4 slices bacon

1/2 c. chopped fresh mushrooms

1/2 c. finely chopped celery

1/4 c. chopped onion

4 eggs

1-1/2 c. milk

2 Tbsp. flour

1 c. shredded Swiss cheese

Ground nutmeg

Cook bacon til crisp; drain, reserving 2 tbsp . drippings. Crumble bacon; set aside. Cook mushrooms, celery, and onion in reserved drippings til tender; drain. Beat eggs, flour, milk, and 1/8 teaspoon salt.

Stir in cooked vegetables, bacon and cheese. Turn into four 8-oz. individual casseroles. Sprinkly lightly with nutmeg.

Place casseroles in a shallow baking pan on oven rack. Pour boiling water around casseroles in pan to a depth of 1 inch.

Bake in 325 oven for 20-25 minutes or until knife inserted near center comes out clean. Let stand 5 minutes. Makes 4 servings.

Debbie Staley • Fort Collins, Colo.

Spicy Apple Coffee Cake

2 c. sifted flour

1 Tbsp. sugar

3 t. baking powder

3/4 t. salt

4 Tbsp. shortening

1/2 c. grated sharp cheese

2/3 to 3/4 c. milk

2-3 apples

1/3 c. brown sugar

1/2 t. cinnamon

1Tbsp. butter

Sift flour, sugar, baking powder and salt together. Cut in shortening and cheese. Add milk to make a soft dough. Turn out on lightly floured board and knead 1/2 minute. Pat out dough in ungreased 9-inch layer cake pan.

Pare apples, core and slice thin. Arrange apples in petal design over top. Sprinkle with brown sugar and cinnamon and dot with butter.

Bake at 425 for 25 minutes. Makes one 9-inch coffee cake.

(Cheese is optional)

Theresa Goldstrand • Hygiene, Colo.