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Limon Office
1655 5th Street
Limon, CO 80828-1600
(719) 775-2861
(800)-388-9881
(719) 775-9513 (fax)

Falcon Office
11140 E. Woodmen Rd.
Falcon, CO 80831-8127
(719) 495-2283
(800)-388-9881
(719) 495-3014 (fax)

Office Hours:
Monday - Thursday
7:00 a.m. to 5:30 p.m.

Recipes

2009 Recipes

January 2009

The following recipe was sent to us by Beki Asti of Colorado Springs. Beki writes, “My anut who lives in Wisconsin made this recipe as I was growing up. These pumpkin bars are loved by all ages at any time of the year! Enjoy.”  I will certainly look forward to trying this one because I love pumpkin. Thank you, Beki, for sharing your recipe.
   If you have a recipe you would like to share, please send to: MVEA, Attn: Deborah Skillicorn, PO Box 1600, Limon, CO 80828. You will receive a $10 credit on your electric bill the month your recipe is published.

Pumpkin Bars
2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon nutmeg
4 eggs
1 cup oil
1-16 ounce can pumpkin
2 cups sugar

Combine all dry ingredients except sugar in a bowl. Combine eggs, oil, pumpkin and sugar and mix well. Add dry ingredients and mix well. Spread in a greased large jelly roll pan. Bake at 350 degrees for 15-20 minutes or until a toothpick inserted in middle comes out clean. Frost with cream cheese frosting. Keep refrigerated, but remove from fridge ½ hour before serving so the frosting can soften a little.

Cream Cheese Frosting
8 ounce package cream cheese (softened)
1/3 cup butter (softened)
1 ½ teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Mix all ingredients except sugar until smooth. Add sugar 1 cup at a time. Add more milk if needed to get desired spreading consistency.

February 2009

This month’s recipe was sent to us by Roberta Charles of Calhan. I have to warn anyone that makes it --- it is addictive! You take one bite and you are hooked. I love this stuff! Thank you, Roberta, for sending this recipe to us. If you have a recipe you would like to share, please send to: MVEA, Attn: Deborah Skillicorn, PO Box 1600, Limon, CO 80828. You will receive a $10 credit on your electric bill the month your recipe is published.

Dried Beef Cheese Ball
1 – 8 ounce package cream cheese (room temperature)
1 small jar dried beef torn into small pieces
¼ cup creamy Italian dressing
Chopped pecans

Mix all ingredients together except pecans and roll into a ball. Refrigerate. Before serving, roll in chopped pecans. Serve with crackers.

July 2009

This month’s recipe was submitted by Becky Van Vleet of Peyton. She writes, “This is a fun recipe for children to do and very enjoyable to eat for both children and adults!” This looks like a great way to get the kids to go to bed! Thanks, Becky.

If you have a recipe you would like to share, please send it to: MVEA, attn: Deborah Skillicorn, PO Box 1600, Limon, CO 80828. You will receive a $25 credit on your electric bill the month your recipe is published.

Nitey-Nite Cookies

2 egg whites
2/3 cup sugar
1 cup chocolate chips
1 cup chopped nuts (optional)

Preheat oven to 350 degrees. Beat egg whites until stiff, adding sugar gradually. Stir in chocolate chips and nuts. Drop by teaspoon on foil lined cookie sheets. Put in oven and turn it off. Do not open until morning! Makes 4 dozen.

August 2009

This month’s recipe was submitted by Sabrina Schnelker of the Black Forest. Sabrina writes, “This is a recipe we used to make in college. It is easy, inexpensive and very tasty!” We all seem to be looking for recipes with these criteria – easy, cheap, and good - so this may become your new favorite. Thanks, Sabrina, for your contribution!

If you have a recipe you would like to submit, please send it to MVEA, Attn: Deborah Skillicorn, PO Box 1600, Limon, CO 80828. You will receive a $25 credit on your electric bill the month your recipe is published.

Chicken Curry Chinese Version

6 chicken thighs (with skin & bone)
3 - 14.5 oz. cans of beef broth
1 bag of frozen mixed carrots and peas (thawed)
Cornstarch
Curry (to taste)
White rice

Bake chicken and allow cooling. Put beef broth in a medium pan and bring to boil. In the meantime, pull chicken off the bone. Place bones and skin in boiling broth and boil for 15 minutes. Separate chicken into string pieces with your hands (it is better not to cut it with a knife) Remove chicken skin and bones from broth and put in chicken and enough carrots and peas to make a nice stew. Boil for another 15 minutes. Put just enough cornstarch and water in a small bowl so when stir it quickly it hardens (approximately 1 tablespoon of cornstarch and 1 tablespoon of water). Add this to the stock slowly while constantly stirring. You can make this as thick or thin as you like by adding more or less cornstarch. Add curry to taste. Serve over rice.

September 2009

This month’s recipe was submitted by Charlotte Miller of Monument. Charlotte wrote, “This recipe is an old one, so old the original source has long been forgotten. Though the ingredients list is long, it is very easy to make (no mixing shortening, only two pans with little cleanup). Baked in a 11x13 pan and cut in squares, it serves a lot. Best of all, the leftovers, if there are any, freeze well. It is NOT low calorie!” Thank you, Charlotte, for sharing your recipe. I need to include it on my diet! If you have a recipe to share, please send it to MVEA, Attn: Deborah Skillicorn, PO Box 1600, Limon, CO 80828. You will receive a $10 credit on your bill the month your recipe is published.

Scotch Cake

Cake:
Sift together in large bowl:
2 cups flour
2 cups sugar
Dash of salt

Bring to boil in saucepan and pour over flour mixture:
½ cup or 1 stick butter or margarine
3 to 4 tablespoons cocoa
½ cup shortening
1 cup water

Mix well and add:
2 slightly beaten eggs
½ cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda

Mix well and pour into greased 11x13 baking pan. Bake at 400 degrees fo 30-35 minutes (350 degrees if using glass pan). 

Frosting:
Start frosting 2 minutes after the cake is done baking.

Bring to boil:
½ cup or 1 stick of butter
6 tablespoons milk
3-4 tablespoons cocoa

Remove from heat and add:
1 box powdered sugar
1 teaspoon vanilla
1 cup chopped pecans
1 can Angel Flake coconut
Frost cake immediately.

October 2009

Recently I had the pleasure of eating the following salad made by Jean Gilchrist of Limon. It was wonderful! Jean says, “Every time I make this, everyone wants the recipe.” I have to agree because I now have the recipe. Jean says she just goes out and asks a farmer for some wheat when she makes it. The wheat gives the salad a very unique flavor. Thanks for sharing!  If you have a recipe you would like to share, please send it to MVEA, attn: Deborah Skillicorn, PO Box 1600, Limon, CO 80828. You will receive a $10 credit on your electric bill the month your recipe is published.

Wheat Salad

1 ½ cups raw wheat
8 oz. cream cheese
2 small boxes instant vanilla pudding
20 oz. can crushed pineapple (undrained)
3 tablespoons lemon juice
Large container of cool whip
½ cup of chopped nuts (your choice)

Soak raw wheat overnight and then cook until tender (approximately 3 hours). Rinse with cold water. Drain. Beat cream cheese, cool whip and pudding together. Add pineapple with juice and lemon juice. Fold in wheat and nuts.

 

November 2009

We received this recipe from Jennifer Glass of Calhan. Jennifer writes, “My mom started making this recipe when I was a little girl in Maryland. It has all the things I like – creamy filling, stuffing and best of all, simplicity. We never really had a name for it and just called it stuffing chicken pie.” I can attest that this is an excellent recipe that is very quick and easy to make. Thank you, Jennifer, for your contribution.

If you have a recipe to share, send it to: MVEA, Attn: Deborah Skillicorn, PO Box 1600, Limon, CO 80828. You will receive a $10 credit on your electric bill the month it appears in CCL.

Stuffing Chicken Pie
1 box of stuffing mix, chicken or poultry flavor
1 can cream of chicken soup
3 boneless, skinless chicken breasts
1 cup frozen peas
½ cup milk
1 small onion, sliced
Salt and pepper to taste

Make the stuffing according to the directions on the box. Press into a pie plate.

Boil the chicken with the onion until no longer pink. Remove chicken, let cool and cut into 1-inch chunks. Mix soup and milk in a saucepan. Add peas, chicken, salt and pepper and heat until warm. Pour into stuffing crust and bake in a 350 degree oven until filling starts to bubble and stuffing crust starts to brown – approximately 1 hour. Serves  4.