Quick cooking tasty recipes
Cooking on the Colorado
Leigh Pless

I've seen you gardeners out there preparing your fall gardens, and I can't wait for the delicious vegetables we will enjoy. Today's recipes will get you out of the kitchen fast, so you can work outside just a little longer.
Garlic Butter Mushrooms
2 dozen large mushrooms
1/2 cup butter
2 cloves garlic, minced
2 shallots, minced
1/2 cup minced parsley
Juice from 1/2 lemon
1/2 tsp. salt
1/4 tsp. pepper

Clean mushrooms, removing stem. Combine butter, shallots, garlic and parsley. Process. Add lemon juice, salt and pepper. Blend briefly. Place mushrooms in a shallow baking dish. Fill each mushroom with a dollop of garlic butter mixture. Bake at 400 degrees for 10 to 12 minutes.
Swiss Potato Bake recipe
2 lbs. frozen hash browns
1 pint whipping cream
2 cups grated Swiss cheese
1/2 cup (1 stick) butter, melted
Salt and pepper

Put hash browns into a greased 13x9- inch pan. Sprinkle with salt and pepper. Cover with grated cheese. Pour cream evenly over top. Drizzle with melted butter. Sprinkle with paprika, if desired. Bake at 350 degrees for 1 to 1 1/2 hours.
Ranch Noodles recipe
8 to 12 ozs .narrow egg noodles
1 cup mayonnaise
1 cup sour cream
1 package ranch-style salad dressing
mix
Minced fresh parsley and/or fresh
dill weed

Boil noodles in lightly salted water until done. Drain. Blend mayonnaise, sour cream and dry ranch dressing mix. Dress the hot, drained noodles with as much ranch dressing as you like. Serve noodles warm, strewn with fresh minced parsley and/or dill weed.
Fajitas on a Stick recipe
1 (1 1/4-lbs.) boneless beef top sirloin
steak, cut 1-inch thick
1/3 cup prepared Italian dressing
3 Tblsp. fresh lime juice
2 medium green or red bell peppers,
each cut lengthwise into quarters
2 medium onions, each cut crosswise
into 1/2-inch slices
8 medium flour tortillas, warmed
Prepared salsa

Soak eight 9-inch bamboo skewers in enough water to cover for 10 minutes; drain.

Trim fat from beef steak. Cut steak crosswise into 1/2-inch thick strips. Thread an equal amount of beef, weaving back and forth, onto each skewer.

In small bowl, combine dressing and lime juice, mixing well; brush onto beef, peppers and onions.

Place vegetables on grid over medium, ash-covered coals; grill peppers uncovered 12 to 15 minutes and onions 15 to 20 minutes or until tender, turning both once.

Approximately 10 minutes before veg- etables are done, move vegetables to outer edge of grid. Place beef in center of grid; grill 8 to 10 minutes for medium rare to medium doneness, turning once.

Season beef with salt, as desired; remove from skewers. Serve beef and vegetables in tortillas with salsa.
Firecracker
Barbecue Pork
1 (2 lbs.) boneless pork
loin roast
3/4 cup barbecue sauce
1/3 cup orange marmalade

1/2 tsp. hot pepper sauce
1/2 tsp. grated horseradish
(optional)

Season roast with salt and pepper; place over indirect heat on medium-hot grill.

Stir together remaining ingredients and baste roast every 8 to 10 minutes with mixture, until roast is done, about 30 to 45 minutes.

Let roast rest for 5 to 8 minutes before slicing to serve. Discard any leftover basting mixture.
Cookies and Creme
Cake
1 box Duncan Hines
Moist Deluxe White Cake
Mix
3 egg whites
1 1/3 cups water
2 Tblsp. vegetable oil
1 cup créme-filled chocolate
sandwich cookies
(about 12), coarsely
chopped
1 container Duncan
Hines Butter Cream
Frosting
Additional cookies for
garnish (optional)

Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Combine cake mix egg whites, water and oil in large mixing bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Fold in 1 cup cookies. Pour into prepared pans. Bake 28 to 31 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 15 minutes. Remove from pans and cool completely. Fill and frost cake with frosting. Garnish with additional cookies desired.