Mountain Recipes

I make tuna salad with mayo, sliced green olives, diced garlic, green olive juice. Man, if you like garlic and green olives, it's to die for. Then I put it on a tortilla with swiss cheese and make a tuna melt quesadilla. I'm drooling...

We got gophers over here. Any good gopher recipes?

Thanks for the link, MDW. I'll check it out.

with my cooking skills im happy with anything that says, remove plastic , cook on high for 3 mins , let cool

I heard gophers are pretty gamey, car_nut.

sounds good Peg. I might have to add some onion though. Just a little.

car_nut I recommend that you use purple onions for the best taste. I don't if white or yellow would compliment the rest of the ingredients.

Prime rib roast...rub it with lots of kosher salt and pepper.
cook in oven at 325 covered for about 4-5
hours uncover last hour.
Nest of potatoes...deep fry between 2 wire baskets some hash
browns...till it looks like a bird nest.
boil the smallest new potatoes you can find.
season with lemon pepper and olive oil.
place them in the deep fried nest. These nests look great next to a cornish game hen or chicken!!!
Spinach salad....spinach pecans blue cheese red onion slices
mandarin oranges..drizzled with watered down blue cheese dressing.....
yummmyyyyyy!

I love this pasta recipe. I'm vegan, so vegan margarine and soy milk are listed, but you could definitely use "regular" versions. For the meat eaters out there, this could be a side dish (it'd be my main entree).

"Tuna" Mushroom Casserole

1 medium onion, chopped
2 stalks celery, chopped
10 oz. baby portabella mushrooms, sliced
4 tablespoon vegan margarine
1 teaspoon soy sauce
1/4 cup flour
2 cups veggie broth
1-1/2 cups unsweetened soy milk
2 teaspoon lemon juice
1 cup canned chickpeas, drained and mashed
1/2 cup crushed potato chips plain
1/2 cup French fried onions
8 oz. fusilli pasta

Directions:

Preheat oven to 350 Degrees F and prepare an 8x8" glass baking dish with a quick spray of cooking oil.

Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add soy sauce. Keep cooking until all vegetables are tender, turn off heat.

In a medium soup pot, melt the remaining 3 tablespoon vegan margarine over low heat. Stir in the flour and whisk for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the soymilk little by little and continue to stir and simmer. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and some paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.

Cook pasta until al dente, approx. 9 minutes. Drain and return it to the pot. Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes. Uncover the dish and sprinkle crushed chips and french fried onions on top and bake for another 5-6 minutes or so or until the top is browned and crispy.

Serves: 8

Preparation time: 20-30 minute

The veggie tuna casserole sounds good! Although I'd still add the tuna but with the chickpeas, too - I love chickpeas!

My fav' dinner.....too many! But really, anything mediterranean (but not Italian- Italian is good and all, but far too common.) or Indian (India-Indian.)

I'm not the usual chef of the family so recipes..I don't quite have them. But for Indian fod I CAN make, Trader Joes curry chicke, browned on the stovetop with onions, add chickpeas or other Indian veggie dish from Cost Plus World Market, and rice. All "instant" yet tastes homemade!