HOME > Chowhound > Mountain States >

Discussion

Looking for recipe from the Denver junior league cookbook: Colorado Cache

stampinjane posted this message:

"Layered pumpkin pie
I am trying to locate a specific recipe from the Denver junior league cookbook: Colorado Cache
I actually own this cookbook, but having moved in August it must be buried in the boxes that occupy one entire bay of my garage - stacked to the ceiling! I have tried to search those that are easily accessible, but no luck...and Thanksgiving is NEXT week! If anyone has the recipe I would be so very grateful! It is absolutely the best I have every tasted!"

If you have any suggestions, please add them on the Home Cooking board at this link: http://chowhound.chow.com/topics/877383

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I bought that cookbook when we lived in Evergreen, CO in the early 90s and it's still one of my favorite cookbooks. However, my version does not have a Layered Pumpkin Pie recipe. I see Pumpkin Flan. My book has a 1978 Copyright. Perhaps there is a later edition with your recipe? So sorry I can't help.

    1. I just looked in the one published in 2002 and its not there either.

      1 Reply
      1. re: BlueOx

        Do you have the enchilada recipe with corn tortillas by chance?

      2. I looked in my copy, it's not there either. Sorry!

        1 Reply
        1. re: jcattles

          Do you have the enchilada recipe wiht corn tortillas by chance? Thanks!!

        2. Funny - I am looking for a recipe from the Colorado Cache cookbook because I just moved too! I am looking for the chicken enchilada recipe with corn tortillas in it. I know there are two enchilada recipes - this one calls for corn tortillas

          2 Replies
          1. re: heatherhallen

            I have the recipe in my book. I will type it out later when I have time.

            1. re: heatherhallen

              Chicken Enchiladas (Colorado Cache Cookbook)

              2 large chicken breasts, poached
              1 cup chopped onion
              1 clove garlic, minced
              2 Tbsp butter
              1 16-oz can tomatoes, chopped
              1 8-oz can tomato sauce
              1/4 cup chopped mild green chiles
              1 tsp sugar
              1 tsp ground cumin
              1/2 tsp salt
              1/2 tsp oregano
              1/2 tsp basil
              12 corn tortillas
              2 cups grated Monterey Jack cheese (8 oz)
              1-1/2 cups sour cream

              Cut chicken meat into 12 strips and salt to taste. Set aside. In a saucepan, saute onion and garlic in butter until soft. Add tomatoes, tomato sauce, chiles, sugar, cumin, salt, oregano, and basil. Bring to a boil, reduce heat and simmer covered for 20 minutes. Remove from heat. Dip each tortilla in tomato mixture to soften. Place one piece of chicken and 2 Tbsp of cheese on each tortilla. Roll up and place seam side down in an ungreased 9x13 pan. Blend sour cream into remaining sauce mixture and pour over enchiladas. Sprinkle top with remaining cheese. Bake covered at 350 degrees for 40 minutes or until heated through.

            2. I'm looking for the short ribs recipe. I've had the cookbook for years but it disappeared recently. Every recipe I've tried from in there has been fantastic!

              1 Reply
              1. re: Debbiethegram

                BRAISED SHORT RIBS

                6 # beef short ribs
                1 large onion, coarsely chopped
                1/3 C dry red wine
                2 t horseradish
                1 t paprika
                1/4 t pepper
                2 T fresh lemon juice
                10 1/2 oz can beef consommé
                1 C water
                1/4 C flour
                1 t sugar
                2 t dill weed
                1/2 C water

                Brown meat in butter over medium heat. Remove. Saute onion till limp. Add wine, horseradish, paprika, pepper, lemon juice, consommé and water. Add meat. Cover and bake at 325 for 2 1/2 to 3 hours. Remove meat. Remove grease from pan. Measure liquid and add water to make 2 1/2 cups. Combine flour and 1/2 cup water. Stir into pan liquid with sugar and dill. Bring to a boil, stirring. Return meat to pan, cover and bake an additional 30 minutes.