Colorado Collage by The Junior League of Denver

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Notes about Recipes in this book

  • Potato and yam gratin

    • Cheri on September 24, 2011

      Easy to assemble and always a favorite. No modifications to recipe required. Very nice side dish with roasted poultry or pork.

  • Pine nut chicken

    • ssdrabek on September 07, 2011

      Yummy and easy, will make again!

  • Raspberry carrots

    • Pauliock on June 14, 2015

      This is a wonderful and simple side dish!

  • Chutney chicken

    • mharriman on July 29, 2020

      This is one of my husband’s favorite recipes. I made it tonight using bone-in, skin on chicken thighs with great results. I usually use chicken breasts, but had these on hand. I shortened the baking time to full 30 minutes in the butter cardamom/ curry mixture but only 20 more with the ( Major Grey’s) chutney. It was fully baked and chicken was still juicy at 50 minutes. I did start with 90% thawed chicken, so checking doneness is/was essential. Served with basmati rice and steamed broccoli. A really easy dish to prepare for such delicious results.

  • Peppered steak with bacon and onions

    • mharriman on July 04, 2020

      My experience with steak is if the steak quality isn’t superb, it’s hard to create a superb outcome. That was the case with this recipe. I used two steaks I ordered from a grocery store that has a meat case but doesn’t typically supply steak that is worth writing home about. The bacon and onion topping looked like a promising way to enhance them, and the mixture made them better, but I probably won’t repeat the recipe again..

  • Caribbean pork roast

    • mharriman on July 12, 2020

      This was absolutely delicious. I had a two pound boneless roast which was perfect for two people with plenty for a second meal and lunch. Lessons learned: There was too much to do in a short period of time at the end. I’ll definitely make this again with timing changes. Instead of waiting near the end of the roasting time to make the glaze, I’ll make it about half way through to have it ready when the roast reaches 160 degrees. I would also put all of the sauce ingredients that will be added to the pan drippings in a bowl as the pork roasts as well. I waited until the pork was nearly 160 degrees and ready to be glazed, which made for a lot to do in a short time, especially since I also making Caribbean red beans and rice. Husband loved this. Would be a good meal when guests are coming for dinner.

  • Rosemary orange lamb chops

    • mharriman on August 01, 2020

      The marinade tenderized the chops but we couldn’t taste any of the marinade ingredients after grilling. We might have well just marinaded The chops in in oil and vinegar. The recipe suggests serving with a mint sauce (which we didn’t do) but that seems odd since that would take away from all the ingredients in the marinade. This recipe is a pass for any repeat.

  • Garlic shrimp, tropical fruit, and baby lettuce

    • mharriman on July 14, 2020

      I took some ingredients from my Skinnytaste cookbook recipe for Chilled Caribbean Shrimp salad — sliced red onions, avocado slices, and freshly squeezed OJ from half of a navel orange and added that to the fruit for this recipe. That combination With the grilled shrimp created an amazingly good summer salad. Instead of the papaya, I used honeydew melon chunks since I didn’t have papaya. The salad is featured on the front cover of the Colorado Collage cookbook but the instructions differ from the photo- the photo is a perfect arrangement of mangoes, kiwi, and shrimp, but the directions clearly instruct to toss everything with the greens. I didn’t do either. I placed the greens in a shallow soup bowl, then the tossed fruit, and then arranged the shrimp on top of the fruit. I drizzled the dressing over all of it. I was surprised my husband liked this so much since I think of it’s kind of a girly luncheon salad. Will definitely repeat. Served with a baguette and Sauvignon blanc.

  • Smoked chicken and wild mushroom pasta

    • mharriman on February 03, 2019

      I used this cookbook so much in the ‘90’s that the spine is falling away. I dusted it off and decided to try this recipe. It was pretty good but needs some changes. My husband and I thought it needed more mushrooms, more smoked chicken, and more sun-dried tomatoes. We thought it was too much pasta for the other ingredients. The provolone cheese is assertive with the other ingredients resulting in light but decidedly earthy flavors. Easy to put together.

  • Mediterranean halibut

    • mharriman on July 28, 2020

      I made half a recipe for two of us. We liked the topping with the fish but I wish I had just baked it for the suggested 15 minutes instead of 20. The extra five minutes didn’t over- bake the halibut but it was a bit on the dry side. Served this over a bed of orzo and a side of chickpea and red bell pepper salad.

  • Grilled salmon with warm pineapple sauce

    • Alowishs on May 12, 2016

      This sauce is lovely. I bet I could use it for other dishes as well - certainly other types of fish. Yummo. I will be making this again. Doesn't make a very large amount - double it?

  • Lemon rice with pine nuts

    • Gawney on May 19, 2019

      Use brown rice/extra time and liquid

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  • ISBN 10 0960394648
  • ISBN 13 9780960394647
  • Published Jan 01 1995
  • Format Paperback
  • Page Count 397
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher Junior League of Denver
  • Imprint Junior League of Denver

Publishers Text

Colorado Junior League Cookbook. A historical collection of the unique cuisine enjoyed over and over again by those who have lived in Colorado. A regional Ethnic American Cookbook.

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