Colorado Cookin'

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Escalloped Tomatoes

1/2 c chopped onion
3 tblsp butter, melted
2 1/4 c fresh, soft breadcrumbs
2 tblsp chopped parsley
3 1/2 tsp worcestershire sauce
1 1/2 tsp salt
1 1/2 lbs fresh tomatoes, peeled; or 1 1-lb 15 1/2 ounce can
Italian tomatoes, drained and chopped
2 tblsp olive oil

Saute onion in butter for 5 minutes. Stir in breadcrumbs, parsley, 1 1/2 teaspoons worcestershire sauce, salt, and set aside. Slice tomatoes into 1/4 inch thick slices. Arrange a layer in a lightly buttered 1 1/2 quart casserole. Combine oil and rest of worcestershire sauce and pour a little over tomatoes. Sprinkle lightly with breadcrumb mix. Repeat layers, ending with breadcrumbs. Bake covered at 375°F for 30 minutes. Uncover and bake an additional 15 minutes or until breadcrumbs are lightly browned.
Recipe from: Colorado Cache Cookbook by The Junior League of Denver, CO, 1988

Shrimp Rosemary

olive oil
2 tblsp clarified butter
1/3 c minced onion
2 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp coarsely ground black pepper
20 large shrimp, shelled, deveined, and butterflied
1/2 c cream sherry
1/2 c minced fresh tomatoes
2 tblsp minced parsley
garlic salt

Into a 12 inch skillet, pour olive oil to a depth of approximately 1/8-inch. Add butter and melt over medium heat. Add onion and garlic and sauté until transparent. Add basil, black pepper and shrimp. Increase heat to high and sauté 1 minute. Add cream sherry, tomatoes, parsley and garlic salt to taste. Swirl skillet until shrimp curl.
Serves 3-4.
Recipe from: Colorado Cache Cookbook by The Junior League of Denver, CO, 1988

Chicken Étouffée

Creole Spice:

1 tsp freshly ground black pepper
1 tsp ground white pepper
1 tsp cayenne pepper
1/2 tsp dried thyme
1/4 tsp dry mustard
1/4 tsp ground mace
1 bay leaf, finely crumbled

In small bowl, combine all spice ingredients; set aside.

1/3 c vegetable oil
1/3 c all-purpose flour
1/2 c chopped onion
1/4 c chopped celery
1/4 c chopped green bell pepper
2 tsp minced garlic
1 16-ounce can tomatoes, chopped
8 ounces clam juice
1 3/4 tsp creole spice
1 tsp salt
3 chicken breasts, boned, skinned and cubed
1/4 c minced fresh parsley
1 1/2 c rice

In heavy, 4-quart kettle over medium heat, heat oil. Stir in flour and cook stirring constantly until dark red-brown, about 10 minutes. Add onion, celery, green pepper and garlic; cook 5 minutes. Stir in tomatoes, clam juice, 1 tsp creole spice, salt and cubed chicken. Heat to boiling. Reduce heat and simmer uncovered, stirring occasionally, for 10-15 minutes. Remove from heat and let stand 3 minutes. Add parsley.
Cook rice according to package directions, adding 3/4 tsp creole spice to the water. Serve rice with étouffée.
Serves 6.
Recipe from: Créme de Colorado Cookbook by The Junior League of Denver, CO, 1987

Champagne Mustard

2 ounces coleman's dry mustard
1 c sugar
2/3 c regina champagne vinegar
3 eggs

In double boiler, whisk together mustard and sugar. Add vinegar and eggs. Cook over boiling water 7 minutes or until thick. Stir with whisk the entire time. Remove from pan immediately. Cool and refrigerate in an airtight container.
Makes 2 cups.
Recipe from: Créme de Colorado Cookbook by The Junior League of Denver, CO, 1987

Sheepherder's Brie

1-pound round loaf sheepherder's bread, one day old
1/2-pound loaf French bread, cubed
1/2 c olive oil
2 cloves garlic, minced
1 pound brie cheese, rind removed, cubed
green and red seedless grapes for garnish

Cut through top of sheepherder's bread with serrated knife and remove the center, leaving a shell 1/2-inch thick on sides and bottom. Cut center of sheepherder's bread into 1-inch cubes. Around rim of bread shell, make cuts 1 1/2-inches deep and 1 1/2-inches apart. Can be made one day ahead at this point; wrap breads in plastic wrap and refrigerate.
In small mixing bowl, combine oil and garlic. Brush inside of shell with 3 tablespoons of oil mixture. Brush all bread cubes with remaining oil. Put brie cubes in bread shell. Bake at 350°F for 10 minutes. Remove bread cubes and continue baking cheese filled shell about 10 more minutes or until shell is golden brown and cheese melts. Remove from oven and serve shell surrounded by bread cubes. Garnish with green and red seedless grapes.
Makes 8 servings.
Recipe from: Créme de Colorado Cookbook by The Junior League of Denver, CO, 1987

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