4 medium potatoes, thinly sliced
6 Tbs. butter or margarine
2 Tbs. finely chopped onion
Rocky Mountain Chipotle Dry Marinade Seasoning
Arrange potatoes in an ungreased baking dish. Season potatoes with dry marinade. Add butter, toss to cover. Bake uncovered at 425 degrees for 1 hour, or until potatoes are tender.
1 cup sliced fresh mushrooms
1/3 chopped onions
1 garlic clove, minced
1 tablespoon butter
1 can (14 1/2 oz.) Italian style diced tomatoes
2 cups diced cooked pork, about 2 pork chops
1/2 cup each, chopped green and red pepper
1 teaspoon Rocky Mountain Mediterranean Seasoning
1/2 cup uncooked instant rice
In a saucepan, saute the mushrooms, onion and garlic in butter until tender. Stir in tomatoes, pork, peppers, and seasoning and bring to a boil. Stir in rice.
Cover and remove from heat, let stand for 5 minutes. Stir before serving.
2 large red peppers, chopped
1 medium carrot, chopped
1 medium onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1/2 tablespoon vegetable oil
2 cans (14 1/2 oz. ounces) chicken broth
1/4 cup long grain rice
2 tsp. Rocky Mountain Southwest Seasoning
1/8 teaspoon crushed red pepper flakes
In a dutch oven or soup kettle, saute red peppers, carrots, onion, celery, and garlic in oil until tender. Stir in broth, rice and seasoning; bring to a boil. Reduce heat, cover and simmer for 1 hour, or until vegetables are tender. Cool for 30 minutes. Puree in small batches in blender, return to pan. Heat throughout.
Garnish with crushed red pepper flakes.