Cooking on the Colorado
Recipes that will warm the tummy
Leigh Pless

These recipes delight your taste buds and warm your tummy. So get your crock-pots out and get ready for some delicious meals that are ready when you get home.
Beef Taco Bean Soup
1 (2 lbs.) rump roast (can also use
venison)
1 pkg. taco seasoning
1 (15 ozs.) can Mexican-style diced
tomatoes
1 small can green chilies
1 (8 ozs.) can tomato sauce
1 onion, chopped
2 beef bouillon cubes
2 (15 ozs.) cans red kidney beans,
rinsed and drained
Shredded Cheddar cheese

Cut roast into bite-size chunks. Roll in taco seasoning and add to crock-pot. Then add the tomatoes, chilies, tomato sauce, onion and bouillon cubes. Cover and cook on LOW for 6 hours or until meat is tender. Add the drained beans and cook until the beans are heated through, about 30 minutes. Serve topped with cheese and/or the toppings that you like.
Bayou Gumbo
3 Tbls. flour
3 Tbls. oil
1/2 Lb. smoked sausage, cut into 1/2
inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 tsp. ground red pepper (cayenne)

1/4 tsp. pepper
1 (14.5 ozs.) can diced tomatoes, undrained

1 (12 ozs.) package frozen shelled
deveined cooked
medium shrimp, rinsed

In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2- to 4-quart crock-pot. Stir in all remaining ingredients except shrimp. Cover; cook on LOW setting for 7 to 9 hours. Add shrimp to gumbo mixture in crock-pot; mix well. Cover; cook on LOW setting for additional 20 minutes. Serve gumbo over rice.
Mexican Chicken Stew
2 lbs. skinless boneless chicken
breasts,
cut into 1 1/2-inch pieces
4 medium russet potatoes, peeled
and cut very small
1 (15 ozs.) can mild salsa
1 (4 ozs.) can diced green chilies
1 (1 1/4 ozs.) envelope taco seasoning
mix
1 (8 ozs.) can tomato sauce

Mix all ingredients together in crockpot. Cook on LOW for 8 hours. Serve with warmed flour tortillas.
Atomic Cake
1 layer banana or yellow cake
1 layer chocolate cake
1 layer white cake

Fresh bananas, sliced
1 small box Jell-O Banana
Pudding
Fresh strawberries,
sliced
1 small box Jell-O Chocolate
Pudding
1 small box Jell-O Vanilla
Pudding
Cool Whip

Set the banana (or yellow) cake layer on a cake plate. Top with sliced bananas, then spread banana pudding over the top to hold the bananas together. Place the chocolate cake layer on top. Top with sliced strawberries, then spread chocolate pudding over the top. Place the white cake layer on top. Spread with vanilla pudding. Frost top and sides of cake with a generous amount of Cool Whip. Refrigerate.
Green Chili
Frittata
1/2 cup all-purpose white
flour
1 tsp. baking powder
10 eggs, lightly beaten
1/4 lb. butter, melted,
slightly cooled
2 cups small curd cottage
cheese
1 lb. Monterey jack
cheese, grated
3 (4 ozs.) cans diced green
chilies
Salt, to taste

Heat oven to 350 degrees F. Butter a 13 x 9-inch shallow baking dish. Mix flour and baking powder. Add eggs and butter, blending well. Blend in remaining ingredients. Put mixture in the prepared baking dish and bake for 35 to 45 minutes, or until set. Cut into squares and serve very hot.