Pikes Peak Potatoes Recipes

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ROASTED POTATOES, LEEKS AND CABBAGE

Plain old cabbage becomes a delight when roasted alongside potatoes and leeks. Roasting vegetables has become increasingly popular, because it really turns the ordinary into the extraordinary. The leeks really add a mild onion flavor to make this dish extra-tasty. Sometime, I also throw in some baby carrots too.

Provided by JackieOhNo

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9



Roasted Potatoes, Leeks and Cabbage image

Steps:

  • Preheat oven to 400 degrees. Line a jellyroll pan with foil. Halve and core cabbage; cut each half into 6 wedges.
  • In large bowl, combine cabbage, potatoes, leeks, oil, butter, caraway, salt and pepper; toss gently to coat. Spread in jellyroll pan.
  • Roast, gently stirring twice, until potatoes are golden brown and vegetables are tender, about 35 minutes. If desired, sprinkle with parsley.

1 head green cabbage (about 1.5 lbs.)
1 1/2 lbs baby red potatoes, halved
2 leeks, white and light green parts only, sliced (about 3 cups)
2 tablespoons olive oil
1 tablespoon butter, melted
3/4 teaspoon caraway seed
1/2 teaspoon salt
fresh ground pepper, to taste
chopped fresh parsley, for garnish

SHAWNEE ROAST

Ok guys, this is my Grandmother Margaret Eskridge's recipe. You will never make another raost any other way again! The sauce this creates is good enough to eat by itself! I made a couple of the ingredients optional because I have left them out before with wonderful results

Provided by Sarah Goodpasture

Categories     Stew

Time 6h20m

Yield 10-12 serving(s)

Number Of Ingredients 13



Shawnee Roast image

Steps:

  • Put all ingregients except bread and sauce ingredients into a large roasting pan and cover with lid or foil.
  • Bake at 300 degrees for 6 to 7 hours.
  • Meat juices can be cooked down, if desired. (You may baste every hour for the last few hours for extra yumminess).
  • To prepare sauce, mix the mayo, mustard and horseradish together well.
  • Add enough half & half to thin sauce to a pouring consistency.
  • To serve, place sliced beef on rye bread. (I just use a fork and pull the meat apart and have a shredded beef sandwich)
  • Pour juice over open faced sandwich and put 1 to 2 tablespoons sauce over the sandwich.

Nutrition Facts : Calories 566.3, Fat 25.9, SaturatedFat 7.9, Cholesterol 158.8, Sodium 1052.7, Carbohydrate 35.7, Fiber 0.4, Sugar 21.4, Protein 48.4

5 -6 lbs boneless chuck roast (Pikes Peak roast) or 5 -6 lbs round roast (Pikes Peak roast)
1 (12 ounce) can Coca-Cola (must be real Coke for the acid content)
5 ounces A.1. Original Sauce
5 ounces Worcestershire sauce
2 -3 whole cloves (optional)
18 ounces barbecue sauce, mild
2 teaspoons beef bouillon concentrate, she used B-V (optional)
water (she never specified, but I just use about 1/2 to 1 cup)
rye bread
1 1/2 cups mayonnaise
1 tablespoon dry mustard
1 teaspoon horseradish
half-and-half cream

PIKES PEAK POTATOS RECIPE

Provided by dpearce

Number Of Ingredients 5



Pikes Peak Potatos Recipe image

Steps:

  • Slice potatoes (leave on the skin). Place sliced potatoes in a greased 9" X 9 " baking dish. Sprinkle with salt and pepper. Mix the broth and cream. Pour over the potatoes. Bake 30-45 minutes covered at 350 degrees. Bake another 30 - 45 minutes uncovered. Sprinkle grated Swiss cheese over the top. Return potatoes to the oven until cheese has melted.

1 1/2 pound New Potatoes ; sliced with skin
Salt and Pepper
3/4 cup Heavy cream
1/2 cup Chicken broth (or instant boullion)
1 cup Swiss Cheese ; grated

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