Colorado Cookin'

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Chile Rellanos (Stuffed Chille)

2 cans (4 oz) whole green chilles
cheddar cheese or american cheese cut into 1 inch strips
cracker crumbs, about 1 cup
1 egg, beaten with small amount of milk

Wash chilles under cold running water and spilt to remove seeds. Put cheese strip inside and fasten with toothpicks. Dip in egg mixture and roll in cracker crumbs. Brwon on all sides in a skillet in oil, reduce heat and cook until cheese is melted. This does well as a side dish with steak, chops, or Mexican dishes, and also as a meatless dish. It can be held nicely in a warm oven until serving.
Recipe from: Mrs. John Jett in The Christ Church Cookbook; Denver, CO, 1969

Pheasant with Sauerkraut

1 lb sauerkraut
8 ounces dry white wine
1/2 tsp caraway seed

Mix sauerkraut, wine and caraway seed. Cover and simmer. Clean bird, cut into serving pieces and brown well in butter. Salt and pepper. Place browned bird in casserole with sauerkraut mixture. Bake at 350°F for 1 hour.
Recipe from: Mrs. D. L. Vickery in From and Adobe Oven by Pueblo Service League, Pueblo, CO 1974



8 - 10 cups flour
1 pint warm milk
3/4 c butter
3/4 c sugar
1 1/2 tsp salt
1/2 c warm water
3 packages dry yeast
3 well-beaten eggs

Mix all dry ingredients together. Add milk, 1/2 of the butter, yeast and eggs. Knead dough, dipping hands in the other 1/2 of butter, for 10 minutes. Let rise in warm place about one hour.


2 lb ground nuts
2 c sugar
3/4 c honey
1 13 ounce can condensed milk
1 tsp cinnamon
3/4 c butter
3 eggs, well-beaten


1 beaten egg

Mix all these ingredients except egg for glaze and warm. When dough has risen, dump dough on table covered with lightly floured sheet. Roll dough some; then pull dough until thin (easier to pull with two people.) Spread filling on dough and roll. Place dough on greased flour pans in the shape of an elongated backward "E". Brush glaze over all the dough. Let rise one-half hour. Bake one hour at 350°F.
Makes 5 loaves.
Recipe from: Barbara Comaianni in From and Adobe Oven by Pueblo Service League, Pueblo, CO 1974

Mint Tea

1 quart water
12 regular -size tea bags
1/2 c fresh mint leaves
1 c sugar
1/4 c fresh lemon juice
1 6-ounce can frozen orange juice concentrate
fresh mint sprigs

In a saucepan, bring water to a boil. Remove from heat, add tea bags and mint leaves. Cover and steep for 1 hour.
In a large pitcher, combine sugar, lemon juice and orange concentrate. Remove mint leaves and tea bags from tea, squeezing dry. Add tea mixture to juice mixture. Stir in 3 cups cold water; chill. Serve over ice. Garnish with fresh mint sprigs.
Recipe from: Nuggets Recipes Good as Gold by The Junior League of Colorado Springs, CO, 1983

Spinach Salad


1/4 c sugar
1/2 tsp salt
1/2 tsp celery salt
1 tsp pepper
1 tsp dry mustard
1 tsp worcestershire sauce
1/3 c cider vinegar
1 c vegetable oil
1/2 c catsup
2 green onions, chopped
1 clove garlic, bruised

In a pint jar, combine all dressing ingredients; shake well. Chill. Remove garlic clove and serve desired amount of dressing over salad.


8 ounces fresh spinach
2 hard-cooked eggs, diced
6 strips bacon, cooked and crumbled

Wash spinach; remove stems and dry spinach. Tear into pieces and place in a large bowl. Add eggs, bacon and dressing; toss gently.
Recipe from: Nuggets Recipes Good as Gold by The Junior League of Colorado Springs, CO, 1983

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