STEAMBOAT SPRINGS, CO – Ski Town Media’s staff selected the most mouth-watering recipes from the Routt County Fair “Fair Family Favorites” cookbook.

Dan Greeson’s pick: Alicia Davis and CJ Mucklow’s Auntie Al’s Homemade Irish Cream

1 ¾ cups Jack Daniels whiskey

14 oz. sweetened condensed milk

1 cup whipping cream or vanilla ice cream

2 tablespoons chocolate syrup

2 teaspoons instant coffee

1 teaspoon vanilla

½ teaspoon almond flavoring

In six-cup blender at low speed, combine all ingredients until smooth. Serve over ice or in a cup of coffee. Store tightly covered in refrigerator up to one month. Stir before serving.

Rachel Miller’s pick: Laura Crosby Meyers’ Chicken Tortilla Soup

3-4 chicken breasts, boneless and frozen

1 can diced tomatoes

1 can Rotel tomatoes

1 can green chilies, chopped

1 envelope taco seasoning

1 cup salsa

½ onion, chopped

2 cups frozen corn

2 liquid packets of Swanson Chicken Flavor Boost

1-2 cups white wine

6 cups chicken broth/stock, more if needed

Salt and pepper to taste

In large crock pot, combine frozen chicken, diced tomatoes, Rotel tomatoes, green peppers, taco mix, onion, corn, salsa, white wine, flavor booster and chicken broth. Cook on high for 4-6 hours, stirring occasionally. Remove chicken and pull apart with a fork. Add chicken back to pot and stir. Cook on low for another half hour. Serve soup with avocado, shredded cheese and homemade tortilla chips. 

Note: To make tortilla chips, slice tortillas into “chip sized” pieces and brown in vegetable oil.

Deborah Olsen’s pick: Charlotte Whaley’s Strawberry Rhubarb Crumb Pie

Pastry for single crust 9-inch pie

1 egg

1 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla

¾ pound fresh rhubarb, cut into ½ inch pieces (about 3 cups)

1 pint fresh strawberries, halved

¾ cup all-purpose flour

½ cup brown sugar, packed

½ cup quick-cooking or rolled oats

½ cup cold butter or margarine

Line a 9-inch pie plate with crust. Trim pastry and flute edges. Set aside. In a mixing bowl beat egg; add sugar, 2 tablespoons flour and vanilla, mixing well. Gently fold in rhubarb and strawberries. Pour into crust. For topping combine ¾ cup flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 10 minutes. Reduce heat to 350° and bake 35 minutes longer, or until crust is golden brown and filling is bubbly. Cool for 2 hours; refrigerate until ready to serve. Store leftovers in the refrigerator. Makes 6-8 servings.

Note: Lynn and Charlotte Whaley were honored as Routt County Fair Parade Marshals in 2009.

John Sherwood’s pick: Nancy Mucklow’s Dilled Grilled Flank Steak

2 tablespoons lemon juice

½ cup soy sauce

½ cup dry red wine (I like Cabernet)

3 tablespoons olive oil

2 tablespoons Worcestershire sauce

1 large clove garlic, minced

Pepper to taste

3-4 green onions, chopped, including tops

3 tablespoons dried dill or fresh chopped dill weed

1 ½ pounds flank steak, trimmed

Mix all marinade ingredients. Marinate flank steak for 2 ½ hours in the refrigerator. Turn occasionally for even marinating. Broil or grill the meat 5 minutes per side for rare meat. Slice meat on the diagonal across the grain and serve. 

Note: This is an easy and “dressy” dinner for guests, especially when served with a colorful couscous and a salad.

Denton Turner’s pick: Shirley Zabel’s Summer Squash Casserole

6 cups yellow summer squash or zucchini squash (or a combination of both – about 2 pounds)

¼ cup onion, chopped

1 can cream of chicken soup

1 cup dairy sour cream

1 cup shredded carrot

8 oz. package herb seasoned stuffing mix

½ cup butter or margarine, melted

Clean and slice squash into ¼ inch slices. Cook in boiling salted water with onion and carrots for 5 minutes. Drain well. Combine soup and sour cream; stir in drained squash mixture. Combine stuffing mix with butter; spread half on bottom of baking dish. Cover stuffing mix with squash and add remaining stuffing mix on top. Bake at 350° for 30-40 minutes or until bubbly and hot. Serves eight.

Melissa VanArsdale’s pick: Nancy Perricone’s Mexican Salad Dressing

1 medium onion

1/3 cup sugar

1 teaspoon salt

½ teaspoon pepper

½ teaspoon cilantro (dried)

¼ teaspoon cumin

2 cloves garlic

2 tablespoons green chilies

1/3 cup wine vinegar (cider vinegar, lime juice or a combination may be substituted)

1 cup oil

Put all but oil into blender. Mix until smooth. Slowly add oil in a thin stream until emulsified.

Note: I always make sure there’s some lime juice added. Lemon juice is also good.