Rocky Mountain Recipes 7-2-12 |

Rocky Mountain Recipes 7-2-12

Marsha Konken • Sterling, Colo.

1 Graham Cracker Crust

1 can Cherry Pie Filling

1 Egg Yolk, beaten

1/4 c. Sugar

1/3 c. Flour

1/3 c. Oatmeal

3 Tbsp. Butter, melted

Brush the bottom and sides of crust with the egg yolk. Bake at 375 degrees for 5 minutes. Remove from oven and pour in pie filling. Mix together the sugar, flour, oatmeal and melted butter. Crumble mixture over the filling. Bake for 35 minutes.

*You can substitute your favorite fruit pie filling for the cherry, if desired.

Helen Druse • Lafayette, Colo.

5 lbs. Bone in Beef Ribs

1-1/2 c. Ketchup

1/2 c. Cider Vinegar

1/3 c. Brown Sugar, packed

1 Tbsp. Worcestershire Sauce

2 t. Grated Lime Peel

1-1/2 t. Ground Mustard

1 clove Garlic

1/4 t. Pepper

Place ribs in a Ductch oven. Add water to cover by 2 inches and bring to a boil. Reduce heat and simmer uncovered for 1-1/2 to 2 hours or until tender. In a small bowl, combine the remaining ingredients. Drain ribs and place on broiler pan. Brush with some of the barbecue sauce. Broil 4 to 5 inches from heat for 5 to 10 minutes on each side or until sauce is bubbly. Serve with sauce. Makes about 7 to 8 servings.

Marcey Dyer • Pierce, Colo.

1 (13 oz) can Pitted Bing Cherries, drained

1 large can Crushed Pineapple, drained

2 small pkgs. Cherry or Black Cherry Jello

20 oz. Coca-Cola

1 (8 oz) pkg. Cream Cheese, cut into small cubes

1 c. Pecans, chopped

Save juices from cherries and pineapple. Add water to the juices to make 1-1/2 cups. Heat liquid and dissolve jello in it. Add Coca-Cola. Stir in cream cheese, nuts, pineapple and cherries. Pour into a glass bowl and chill until firm.

*This caqn be made at least 24 hours in advance, so it firms up and will be easier to cut.

Chris Bryant • Johnson City, Tenn.

6 c. Apples, sliced

1-1/4 Tbsp. Lemon Juice

1/4 c. Sugar

1/2 t. Cinnamon

1/8 t. Salt

2 Tbsp. Flour

1 (9-inch) Double Pie Crust

Toss apples with lemon juice. Combine sugar, salt, cinnamon and flour. Mix with apples. Spoon into pie crust. Fix top crust. Flute edges and prick. Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake for 40 to 50 minutes.

Marlene Maurer • Lakewood, Colo.

5 lbs. Boneless Pork Butt Shoulder

1-1/2 t. Smoked Paprika

2 t. Pepper

1 t. Cayenne Pepper

1 t. Dried Thyme

1 t. Garlic Powder

1/2 t. Salt

1 c. Water

Soft Sandwich Buns

Combine all seasonings and rub evenly over roast. Place in a 6-quart slow cooker. Add water. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours or until pork is very tender. Place pork on large cutting board and let rest 10 to 15 minutes. Pull to serve. Serve with barbecue sauce.

Iola Egle • Bella Vista, Ark.

2 Tbsp. Olive Oil

2 lbs. Small Red Potatoes, diced

1/2 Sweet Onion, chopped

2 t. Minced Garlic

1 t. Coarse Salt

1/2 t. Freshly Ground Pepper

8 to 10 Cooked Crisp Bacon Slices, crumbled

1 bunch Green Onions, chopped

3/4 c. Ranch Dressing

Salt and Pepper, to taste

Place oil in a 15-by-10-inch jelly roll pan. Add potatoes and the next 4 ingredients, tossing to coat. Arrange potato mixture in a single layer. Bake in a preheated 425 degree oven for 30 to 35 minutes or until tender, stirring occasionally. Transfer to a large bowl. Toss together potatoes, bacon, green onions and dressing. Add salt and pepper to taste. Serve immediately or cover and chill until serving time.

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