Pot Roast Breckenridge

January 18, 2010

From: Colorado Cache – The Junior League of Denver, page 154

1 3-pound bottom round beef roast

¼ cup butterColorado Cache Cover

3 carrots, chopped

4 stalks celery, chopped

12 cup chopped onion

1 clove garlic, minced

¼ pound mushrooms, chopped

1 10½-ounce can consomme

½ cup dry red wine

2 teaspoons salt

1/8 teaspoon pepper

½ teaspoon paprika

1 tablespoon capers

¼ cup flour (optional)

1 cup sour cream

Brown roast in butter in a large Dutch oven. Add carrots, celery, onion and garlic to pan and cook until onion is limp. Add mushrooms. Combine half of the consomme, wine, salt, pepper, paprika and capers. Add to beef. Cover and bake at 350° for 2 hours, or until meat is tender. Remove meat to a heated platter. With a slotted spoon remove most of the vegetables from the pan liquids and puree them in a food processor or blender. Return the puree to the an. Combine flour, if desired, with remaining consomme and stir into pan liquids. (If not using flour, just add consomme.) Cook until sauce boils and thickens. Stir in sour cream and heat but do not boil. Serve the sauce over the sliced meat.

Nancy’s Notes: I had a note in the cookbook that Betsy recommended this recipe years ago and finally got around to trying it. I could not find consomme in the stores and used broth and did not use the wine. I used the leftovers by cutting the meat in bite-sized pieces and heating in the remaining sauce and serving over rice.


Corn and Zucchini Mexicana

January 7, 2010

From: Colorado Cache – Junior League of Denver, Colorado Cache Coverpage 195

2 pounds zucchini, sliced

1 large onion, chopped

2 tablespoons butter

2 10-ounce packages frozen, whole kernel corn

½ pound Old English processed cheese, cubed or grated

1 4-ounce can green chiles, seeded and chopped

Salt and pepper to taste

Sauté squash and onion in butter until just tender. Cook corn until just tender. Add corn, cheese and green chiles to squash and onions. Cook over low heat until cheese is melted, stirring occasionally. Season with salt and pepper. Pour into a 2-quart casserole and bake uncovered at 350° for 30 minutes.

Nancy’s Notes: Made January 4, 2010 – I added some diced red pepper for color. I don’t understand why you would bake this for 30 minutes. I think it would be better to serve as soon as the cheese is melted and all is cooked to tender but not over done.

Chicken Enchiladas Supreme

December 19, 2009

From: Colorado Cache – Junior League of Denver, page 261

2 cups cooked, chopped chicken or turkey meat

1 4-ounce can chopped, mild green chilesColorado Cache Cover

1 7-ounce can green chile salsa

½ teaspoon salt

2 cups heavy cream

12 corn tortillas

1½ cup grated Monterey Jack cheese

Combine chicken, green chiles and green chile salsa and mix well. Mix salt and heavy cream in a medium-sized bowl. Heat about ½ inch oil in a small skillet. Dip each tortilla into hot oil for about 5 seconds, just to soften. Drain on paper towels. Dip each fried tortilla into bowl containing cream and salt, coating each side. Fill each tortilla with chicken mixture. Roll and place in ungreased flat baking dish. Pour remaining cream over enchiladas and sprinkle with cheese. Bake uncovered at 350° for 20-25 minutes.

Nancy’s Notes: This is one of Michael’s favorites, always a winner. I find it much easier if someone else is around to help with the assembly – one person to do the tortilla in the hot oil and one person to fill and roll.


December 19, 2009

From: Colorado Cache – Junior League of Denver, page 266

1 pound ground beef

1 tablespoon chili powderColorado Cache Cover

1 clove garlic, minced

½ teaspoon salt

½ cup chopped onion

3 cups prepared white sauce

½ teaspoon ground sage

½ teaspoon oregano

½ teaspoon ground cumin

2 tablespoons chopped, mild green chiles

2 cups grated Cheddar cheese (8 ounces)

2 tomatoes, chopped

12 white flour tortillas

½ head iceberg lettuce, shredded

Brown ground beef and drain. Add chili powder, garlic, salt and onion. Combine white sauce, sage, oregano, cumin and chiles. Simmer over very low heat until warm. Reserve 1 cup sauce and 1 cup grated cheese. Mix remaining sauce and cheese with meat, lettuce and tomatoes. Place this mixture in tortillas, roll, and place seam side down in a flat ungreased baking dish. Top with reserved sauce and cheese. Cover with foil. Bake at 350° for 15 minutes.

Nancy’s Notes: My notes from years ago says, “Kids Favorite.” I haven’t made this in years but intend to do it soon for Monday Night Dinner.

Chocolate Peppermint Bars

December 19, 2009

From: Colorado Cache – Junior League of Denver, page 331

Layer #1Colorado Cache Cover

2 ounces unsweetened chocolate

½ cup butter

2 eggs

1 cup sugar

½ cup sifted flour

½ cup copped almonds (optional)

Melt chocolate and butter. Cream eggs and sugar. Add flour and chocolate mixture. Mix well. Bake in 8×8-inch pan at 350° for 20 minutes then turn oven off and bake 5 more minutes.

Layer #2

1 ½ cups powdered sugar

3 tablespoons butter or margarine

2-3 tablespoons cream

1 teaspoon peppermint extract

Cream sugar and butter. Blend in cream and peppermint. Spread on cooled first layer. Refrigerate until chilled.

Layer #3

2 ounces unsweetened chocolate

3 tablespoons butter

Melt chocolate and butter together and pour over peppermint layer. Chill. Cut into small squares.

Note: Mint cream can be tinted red or green for Christmas.

Nancy’s Notes: I make 1 and ½ times the recipe in a 13×9-inch glass baking dish. Very pretty for Christmas.

Brandied Orange Ice

December 19, 2009

From: Colorado Cache – Junior League of Denver, page 359

1 2-inch square orange peelColorado Cache Cover

4 cups freshly squeezed orange juice

1 cup sugar

2 tablespoons apricot brandy or Grand Marnier

Juice of 1 lemon

With the metal blade of food processor in place, put orange peel, 1 cup orange juice, sugar, apricot brandy and lemon juice into feed tube. Process until mixed, about 15 seconds. Add processed ingredients to remaining 3 cups orange juice and mix well. Pour into 2 ice cube trays and freeze. Just before serving, with the metal blade in place, add frozen cubes, 1 tray at a time, to feed tube of food processor. Process, turning on and off rapidly, until a fine ice, free of all lumps, forms – about 2 to 3 minutes. Serve immediately. 4-6 servings.

Nancy’s Notes: Light and refreshing. I’ve served this as a dessert after a dinner of Chinese food.

Scrumptious Mocha Ice Cream Dessert

December 19, 2009

From: Colorado Cache – Junior League of Denver, page 361

24 Oreo chocolate cream sandwich cookies, crushed

1/3 cup butter, meltedColorado Cache Cover

½ gallon coffee ice cream

3 ounces unsweetened chocolate

2 tablespoons butter or margarine

1 cup sugar

dash of salt

1 5½ to 6 ounce cans evaporated milk

½ teaspoon vanilla extract

1½ cups heavy cream, whipped

1½ ounce Kahlua liqueur

powdered sugar to taste

½ – ¾ cup chopped nuts

Combine cookie crumbs and butter and press into the bottom of a buttered 9×13-inch pan. Refrigerate. When chilled, spoon on softened ice cream and freeze. Melt chocolate and butter. Add sugar, salt and milk. Bring to a boil stirring until thickened. Remove from heat and add vanilla. Chill and spread on top of ice cream. Freeze. Whip cream. Add Kahlua and powdered sugar to taste. Spread over chocolate layer and sprinkle top with chopped nuts. Freeze.

Variation: Excellent with peppermint stick ice cream garnished with cookie crumbs or shavings of semi-sweet chocolate.

Nancy’s Notes: Makes lots, great for large groups and summertime gatherings.