Looking for recipe from the Denver junior league cookbook: Colorado Cache
- The Chowhound Team Nov 13, 2012 05:54 AM
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
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.
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.
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.
Something has happened to my Colorado Cache cookbook that had a recipe for Praline Cheesecake. I wanted to make it for my son's birthday (his 30th), and I can't find the recipe. If anyone can find it, I would greatly appreciate it!!!