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Colorado Camper's Trout

from: Cooking with Jaz

Ingredients
1 dozen flour tortillas
1 large can whole green chiles
1 large can tomato sauce
1 lb. monterey jack cheese, cut in 1/4″ thick slices
1 pound ground beef
1 tsp. chili powder
1 tsp. crushed red pepper

Directions
Heat oven to 400. Brown ground beef and drain. Add tomato sauce and simmer for a few minutes. Add the pepper and chili powder. Simmer for a few more minutes.

Meanwhile, grease a 9×13″ pan. In each tortilla, roll up a slice of cheese and a chile. Line burritos up in the baking pan. Add the juice from the chiles to the sauce. Pour sauce over the burritos and bake for 25 minutes or until the cheese is melted.

from: 98

Ingredients
1 pound bacon
2 white onions, thinly sliced
1-2 freshly caught, pan-sied trout, cleaned
1/2 cup yellow corn meal
1/2 cup flour
1 tablespoon salt
1 teaspoon pepper

Directions
Fry, drain and nibble on bacon while doing next step! Saute onions in bacon grease, drain and salt, and nibble while preparing the fish. Coat fish well with mixture of corn meal, flour, salt and pepper. Fry fish inhot grease until done and very crisp. Garnish with onion and baking.

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Chile Relleno Burritos

from: Cooking with Jaz

Ingredients
1 dozen flour tortillas
1 large can whole green chiles
1 large can tomato sauce
1 lb. monterey jack cheese, cut in 1/4″ thick slices
1 pound ground beef
1 tsp. chili powder
1 tsp. crushed red pepper

Directions
Heat oven to 400. Brown ground beef and drain. Add tomato sauce and simmer for a few minutes. Add the pepper and chili powder. Simmer for a few more minutes.

Meanwhile, grease a 9×13″ pan. In each tortilla, roll up a slice of cheese and a chile. Line burritos up in the baking pan. Add the juice from the chiles to the sauce. Pour sauce over the burritos and bake for 25 minutes or until the cheese is melted.

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Cheddar-Corn Spoon Bread

from: Everyday Food, September 2003

Ingredients
1 tablespoon butter, plus more for baking dish
2 cups milk
1 ½ cups corn kernels
2/3 cup yellow cornmeal
coarse salt
pinch of cayenne pepper
1 cup finely grated sharp cheddar
4 large eggs, separated

Directions
Heat oven to 400. Butter a 2-quart casserole and set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium and simmer, stirring frequently until mixture is slightly thickend, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks utnil combined.

In a clean mixing bowl, beat egg whites with a pinch of salt until soft peaks form. Stir 1/3 of the whites into the cornmeal mixture until comined, then gently fold in the remaining whites with a rubber spatula.

Place dish in oven; reduce oven heat to 375. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cook 5 minutes before serving

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Sweet Potato Fries

from: Matt & Jess Nichols

Ingredients
a few sweet potatoes
oil to fry (1 cup?)
seasoning salt (garlic salt, onion salt, lawson’s)

Directions
Peel the potatoes and slice them into fry-like pieces (you know, kinda long and squarish).

Heat the oil (you don’t need tons … just an inch or so) to frying temperature (you know, when you flick a little water in it, it bounces and hisses). Then you dunk your potato slices in there and fry them for a couple of minutes.

Drain them on a paper towel on a plate and season them with the salt of your choice while they’re still hot.

Let cool slightly and much away!

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Calzones

from: Everyday Food, Jan/Feb 2003

Ingredients
10 tablespoons (1 ¼ sticks) unsalted butter
¾ cup light-brown sugar
2 small pink grapefruit
1 ½ cups flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground allspice
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
whipped cream (optional)

Directions
Preheat oven to 350. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter ½ cup brown sugar evenly over the melted butter.

With a sharp knife, peel the grapefruit, removing all pith (the white stuff). Slice into small rounds. Arrange the slices to cover the bottom of the pan. In a bowl, stir together the flour, baking soda, and allspice. In a separate bowl, using an electric mixer, beat remaining butter until creamy. Add granulated sugar and remaining ¼ cup brown sugar; beat until well combined. Beat in eggs one at a time. Beat in vanilla. Alternately add dry ingredients and milt to butter mixture, beginning and ending with dry ingredients.

Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature with whipped cream if desired.

from: Matt & Jess Nichols

Ingredients
1 cup sugar
½ cup butter, softened
2 eggs
1 ½ tsp vanilla
2 ¼ cups flour
2 ½ teaspoons baking powder
1 tsp salt
¾ cups milk
1 ½ cups mixture coarsely chopped bananas and strawberries

Directions
Preheat oven to 350. Grease a 5×9 inch loaf pan. Cream 1 cup of the sugar, and butter in a large mixing bowl until fluffy. Add eggs and vanilla; beat well. Set aside 2 tablespoons of the flour. Sift the remaining flour with baking powder and salt. Mix flour alternately with milk into creamed mixture, beating until smooth after each addition. Combine the reserved 2 tablespoons flour with fruit and gently fold into batter.

Turn into prepared pan and bake 1 hour fifteen minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes then pierce gently with a fork. Makes 1 loaf.

from: Jess & Matt Nichols

Ingredients
2 packages of ready-made pizza dough
mozzarella cheese, grated
pizza toppings (we like mushrooms & ground beef)
marinara sauce for dipping

Directions
Preheat oven to 350. If you need to prepare any of the ingredients (grate the mozzarella cheese, brown the ground beef, etc.) do that.

Spread out one can of dough on a cookie sheet with your fingers. Cut it into four sections. On each half of the dough slices, put some mozzarella cheese and pizza toppings. Fold over and seal edges with your finger tips or a fork. Arrange the calzones on the cookie sheet. Bake for about 18 minutes in the oven or until golden brown.

Serve with marinara sauce for dipping.

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Desert Girl

CO is in the midst of a GLORIOUS fall. And I don't use the term glorious lightly. And looking around you prolly wouldn't think “desert” automatically. But that's sure what it feels like to my skin.

After being gone for six years, I think my skin and I had forgotten just what this climate can be like. And we're both in a bit of shock. I'm currently using about 6 different products on various parts of my person trying to stave off dry, itchy, flaky skin. I've got stuff for my eyes, my hands, my lips, my face, my feet, and the rest of me. And of course, I'm drinking tons of water. But I still feel like I'm not getting enough hydration. Maybe I should switch to Gatorade? Thoughts?

But I must say, the super-dry climate is a small small price to pay for weather like this. In WI it would already be freeeezing cold in the mornings and not much nicer during the day. I don't miss that.

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Yea!

Just one day later, I'm back! I have to pat myself on the back for this one, esp since I had a post totally written and the comptuer ate it.

Anyhoo, politics are in FULL swing around here. We have at least 37 ballot initatives to vote on (and some of them have multiple parts). I have to look them over before the election because right now I only know what a few of them are. 4A is a huge expansion of our mass-transit system which I think Denver really needs to check some of our traffic problems … but I'm going to have to read the full text to make sure someone's accountable for actually getting it done. Then there's the big one for , 34. If you're a CO citizen, please read about this and seriously consider voting NO NO NO on it. And that's all I'll say about politics.

I think I had written more, but the mind is going blank, so I'm just going to leave you with a couple of recipes that we made last weekend. There's actually a third in the NEW section of the cookbook, that I'll leave you to find.

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Hot Curried Fruit

from: Kitchen Keepsakes

Ingredients
1/4 C melted butter
1/2 C brown sugar
2 T cornstarch
1 T curry powder
16 oz can sliced peaches, well drained
16 oz can sliced pears, well drained
16 oz can pinapple chunks, well drained
8 oz can marachino cherries, well drained
1 cup black pitted cherries (canned)
2 bananas, cut in large pieces

Directions
Heat oven to 350. Melt butter in a saucepan; add sugar, cornstarch and curry powder. Stir until smooth. Mix drained fruit ina 2 quart casserole. Pour sauce over fruit and toss lightly. Bake 40 minutes, covered.

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Baked Chicken 'n' Dressing

from: Girl Scouts

Ingredients
bananas
milk chocolate chips
mini marshmallows

Directions
Take your banana, skin on, and slice it lenthwise, through the skin, cutting through the banana, but not penetrating the skin on the opposite side. Carefully pull apart the cut of the banana and stuff it with the marshmallows and chocolate chips. Use lots!! You'll need 'em.

Then all that's left to do is cook the banana. Wrap it in some tin foil and cook it on a bed of hot coals (or in the oven if you don't happen to be camping). You want the marshmallows and chocolate chips to get melty and the banana to get nicely cooked.

Once it's done, pull back the foil and consume with a spoon and maybe some milk…. mmmmmm

from: 98

Ingredients
1 med z ucchini, sliced
1 med yellow squash, sliced
1 med onion, sliced
6-12 chinese pea pods
1 cup fresh green beans, sliced
1 small green pepper, chopped
4 tablespoons butter
3/4 teaspoon seasoning salt
2 teaspoons seasoning pepper
1/2 teaspoon dill weed

Directions
Sautee all veggie slightly in melted butter. Cover tihgtly for 10 to 12 minutes and stir occasionally. Sprinkle with seasoning salt, seasoning pepper and dill weed.

from: Paula Kafer

Ingredients
8 chicken breasts (boneless, skinless)
3/4 cup sherry
med block of swiss cheese
2 cans cream of chicken soup (can use healthy request)
2 cups pepperidge farm dressing (the crushed, not cubed kind)
1 cube (about 2 tbsp) melted butter

Directions
Heat oven to 350. Place chicken breasts in a greased baking pan. Slice swiss cheese and lay over the chicken breasts. Mix soup with sherry and pour over the chicken. Bake about one hour. Toss dressing with butter and spead evenly over chicken. Bake 30 minutes longer.