Redstone Colorado Cookbook

Recipes from the people of Redstone, Colorado

The village of Redstone, along with the surrounding community, numbers less than 200 people. Even so, our potlucks are famous for the variety and quality of fare.

Of course, we're lucky enough to live in one the most beautiful places in the world. Hence, we tend to have a lot of company and often must feed a crowd on short notice.

Redstone is seventeen miles from a major grocery store, so we're very good at "making do" with our pantry supplies.

Our community tends to work hard, play intensively and eat heartily. We hope our over 180 pages of favorite recipes become your favorites too!

Featuring a very unique corrugated cardboard cover with hand-painted wooden heart.

-Lee Sanne Buchanan, Editor

Recipes of Redstone
Third Edition

Only $14.95 plus $3.00 shipping

(Quantity discounts available)

Sample a few selected recipes!

- Roast Pork with Rosemary and Garlic
	8 springs rosemary leaves, minced	salt and freshly ground pepper
	6 garlic cloves, pressed	3-4 pound pork roast with at least six ribs (small end) chine bone cracked

Preheat oven to 350 degrees. Mix rosemary, garlic, oil, salt, and pepper in a small bowl. Rub mixture over pork. Place pork on rack set in roasting pan. Roast about 1 hour. Make gravy from pan drippings and browned bits.

- Banana Pecan Muffins
	1/3 cup sugar	1 teaspoon baking powder
	1/2 cup oil	1 teaspoon baking soda
	2 eggs	1/2 teaspoon cinnamon
	3 bananas	1/4 teaspoon salt
	2 cups flower	3/4 cups pecans

Beat sugar, oil and eggs until light and frothy. Add bananas and beat again. Combine rest of ingredients and add to egg mixture. Mix gently until just combined. Do not overbeat this step. Spoon into well-greased muffin tins (or use muffin papers). Bake at 375 degrees for 20 minutes.

- Apricot Bars
	1/2 cup butter or margarine	1 14 oz. sweetened condensed milk
	1 1/2 cups graham cracker crumbs	3/4 cup coconut
	1 6 oz. package dried apricots	1/2 cup coarsely chopped walnuts

Preheat oven to 350 degrees. In 9x13 inch pan, melt butter. Sprinkle crumbs and apricots evenly over butter. Pour sweetened condensed milk evenly over crumbs. Top with coconut and nuts. Press down gently. Bake 25 minutes or until lightly browned. Cool thoroughly before cutting. Loosely cover leftovers.
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