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Enjoy delicious recipes submitted by other Mountain
moms below. We always are looking for other great
recipes, so if you would like to have yours featured
on the Web site, please send us an
email.
Ingredients
1 cup lemon juice
3-5 shallots (peeled and minced)
3/4 cup olive oil
3/4 cup chopped fresh parsley
1/2 cup chopped fresh oregano
Salt and Pepper
Several summer squash (yellow/green zucchini,
peter pan squash, crookneck, etc)
1/2 - 1 cup feta cheese
Directions
Whisk lemon juice, shallots, olive oil, parsley,
oregano with salt and pepper to taste. Cut several
summer squash of your choosing into large "round"
pieces (big enough so they won't slide through
the grill). Take 2/3 of this dressing and marinate
cut squash for 2-4 hours. Grill squash over medium
heat until tender and it has nice grill marks.
Put in a bowl and drizzle with remaining dressing
and sprinkle with feta cheese to taste. Serve!
Recipe submitted by Kristen Wingate
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Only 5 ingredients!
Ingredients
1 C Peanut Butter
1 C Brown Sugar
1 Egg
1 teaspoon baking soda
1 C chocolate chips
Directions
Mix all ingredients and drop by spoon on ungreased
cookie sheet. Bake at 350 for 8-10 minutes. Cool
5 minutes before removing from sheet. Makes about
20 cookies.
Recipe submitted by Heidee Danielle Harvey
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Ingredients
1 cup lemon juice
3-5 shallots (peeled and minced)
3/4 cup olive oil
3/4 cup chopped fresh parsley
1/2 cup chopped fresh oregano
Salt and Pepper
Several summer squash (yellow/green zucchini,
peter pan squash, crookneck, etc)
1/2 - 1 cup feta cheese
Directions
Whisk lemon juice, shallots, olive oil, parsley,
oregano with salt and pepper to taste. Cut several
summer squash of your choosing into large "round"
pieces (big enough so they won't slide through
the grill). Take 2/3 of this dressing and marinate
cut squash for 2-4 hours. Grill squash over medium
heat until tender and it has nice grill marks.
Put in a bowl and drizzle with remaining dressing
and sprinkle with feta cheese to taste. Serve!
Recipe submitted by Kristen Wingate
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Better Homes & Gardens
Makes 4 Servings
Ingredients
3/4 pound ground beef or ground raw turkey
1 to 2 teaspoons chili powder
1 8-ounce can tomato sauce
1 8-ounce can kidney beans, rinsed and drained
6 cups torn iceburg lettuce
4 tortilla bowls or 4 cups broken tortilla chips
1 cup shredded cheddar cheese (4 ounces)
Dairy sour cream (optional)
Taco sauce (optional)
Directions
1. In a large skillet, cook ground beef or turkey
until no pink remains. Drain fat.
2. Stir in tomato sauce and beans. Heat through.
3. To serve, arrange lettuce in tortilla bowls
or over broken chips. Top with hot meat mixture.
Sprinkle with cheddar cheese. Add sour cream and
taco sauce, if desired. Makes 4 servings.
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(this
is one of our favorites)
Ingredients for 4 servings:
Wooden toothpicks
1/4 cup Caesar Dressing
1 tbsp Pesto
1 large head red radicchio (6-8 ounces)
4 thin slices pancetta
1/4 cup Balsamic Vinaigrette
1 oz. fresh goat cheese, crumbled
Directions
Combine the Caesar dressing and pesto and blend
thoroughly. Remove any damaged outer leaves from
the radicchio. Cut the head into quarters length
wise. Wrap each quarter in a slice of pancetta
and secure the ends with a toothpick (not plastic,
because this is going on the grill). Drizzle each
piece with the balsamic vinaigrette, letting it
run down between the leaves.
Grill over a moderately hot fire until well browned
on all sides, about 10 minutes. During the last
2 minutes of cooking, remove the toothpicks, turn
the radicchio bundles cut sides up, and baste
with about 2 tbsps of the pesto dressing. Continue
cooking until the surface is slightly glazed.
Spread the remaining pesto dressing on a large
place. Arrange the radicchio bundles on top, and
scatter goat cheese over all. Serve immediately.
Recipe in Contemporary Italian by Chef Robert
Helstrom.
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(Fish cooked in Parchment
Paper)
This recipe works great with most vegetables,
so feel free to substitute if you don't like some
of the vegetables listed below. We have also tried
it with dill on top of the fish and left out the
anise liquor.
Ingredients for 6 servings:
1 Box Riso Pasta (or other very small pasta such
as stars)
6 Filets of Mild White Fish (Talapia, Rock Fish,
Red Snapper)
1 Red Bell Pepper - Julienne cut
1 Yellow Bell Pepper - Julienne cut
1 Zucchini Squash - Julienne cut
1 Yellow Summer Squash - Julienne cut
1 Large Bulbs Fennel - Julienne cut. Cut out core
and cut against the grain (reserve
tops)
1 1/2 Cups mushrooms - sliced (crimini or portabello
cut in small pieces)
1 Bunch Tarragon
1 Bunch flat leaf parsley
Olive Oil
2 Oz. Anise liquor
6 Oz. Stock (chicken, fish or vegetable)
Salt & Pepper
Directions:
Cook pasta, drain and reserve. Add herbs to pasta
and set aside to cool. Cook Mushrooms in small
amount of olive oil until caramelized (add salt
and pepper, and a little terrogon at the end for
flavor). Deglaze mushrooms with Anise liquor and
set aside to cool. Place all cut vegetables together
and season with salt and pepper. Salt and pepper
both sides of fish.
Assemble the following for each serving: Layout
parchment paper, fold in half. Starting with pasta,
place small mound of pasta onto one side of parchment,
close to the fold. Place a few spoonfuls of mushrooms
over pasta. Place fish on top of mushrooms. Place
some cut vegetables on top of fish (remember this
is one serving, so eyeball the portions). Wrap
up the edges of the parchment around fish, creating
a sealed envelope (oil the top of the parchment
paper before you put in the oven). Bake at 475°
F for 20 - 25 minutes (parchment pillows will
puff and turn golden brown on outside). Serve
unopened, cut parchment at table or have guest
open parchment. The steam that pours out of the
pillows makes a great presentation.
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2 lbs ground turkey
5 cans stewing tomatoes
8 oz. can of green chili peppers (Ortega brand).
Or substitute jalepenos.
4 garlic cloves minced (or more if you like garlic!)
1 large yellow onion
2 or 3 cans kidney beans (depends how "beany"
you like your chili)
1 tbsp chili powder
Directions:
Sauté meat by itself, then add onions and
garlic. Add stewed tomatoes, green chili peppers,
kidney beans and chili powder. Serve topped with
cheddar cheese or plain.
Recipe submitted by Diana Welsh
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Dough ingredients:
1 tbsp dry yeast
1 tbsp barley malt extract
1 cup warm water (100° - 110°)
3 tbsp olive oil
3/4 cup semolina flour
3/4 cup polenta
1 cup flour
1 tsp. fine salt
Possible toppings:
Mozzarella, chopped tomatoes, olive oil, basil,
salt.
Directions:
Dissolve barley malt in water. Add yeast and stir.
Let sit for a few minutes. Add olive oil. Add
semolina, polenta, flour, and salt. If using a
bread machine, set machine to Bread: knead, rise
(approx. 2 hours). If mixing by hand or electric
mixer, combine ingredients and knead until dough
is smooth. Put in bowl and let rise for 2 hours.
When done, put dough on flat smooth surface and
work in more flour if necessary. Roll out or stretch
dough on pizza tray. Arrange toppings (mozzarella,
chopped tomatoes, olive oil, basil, salt or whatever
tickles your fancy). Heat oven to 425° and
bake for 20 - 25 minutes. Let cool 10 minutes
and serve.
Recipe submitted by Diana Welsh
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Scone Ingredients:
6 tablespoons cold butter
2 cups all-purpose flour
2 tablespoons granulated sugar (1/3 cup if you
want sweeter scones)
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon finely grated orange rind
3/4 cup dried cherries
1 egg, lightly beaten
1/2 cup milk
Glaze Ingredients:
1 cup powdered sugar
1 to 2 tablespoons orange juice
1 teaspoon finely grated orange rind
Directions:
Preheat oven to 400° F. In bowl, cut butter
into flour, sugar, baking powder, and salt until
mixture resembles fine crumbs. Stir in orange
rind and dried cherries. Add egg and milk; mix
until mixture clings together and forms soft dough.
Move dough onto lightly floured surface and knead
gently about 15 times. Divide dough into fourths
and pat into squares around 1/2 inch thick. Cut
each square diagonally twice to form 4 triangles.
Place on lightly greased baking sheet for 15 minutes.
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(It's as good as it sounds)
Ingredients for 6 servings:
6 small brioche molds or other metal molds approx.
4-5 oz.
4 oz. butter (plus some extra to butter molds)
4 oz. bittersweet chocolate
2 large eggs
2 egg yolks
1/4 cup granulated sugar
2 teaspoons of flour (plus extra for flouring
molds)
Directions:
Preheat oven to 450° F. Heat the butter and
chocolate together (use a double boiler, or microwave
on low at 20 second intervals). Beat together
the eggs, egg yolks and sugar until light yellow
in color. Mix the melted chocolate mixture into
the egg mixture slowly (not all at once - "fold"
and leave a little streaky). Mix in the flour.
Pour the mixture into the prepared molds. Bake
in a 450° F oven for 6-7 minutes. Serve immediately.
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