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Amado
Territory Ranch Cookbook & Recipes
To win a copy of this super
Cookbook, click here.
Please be sure to include
your entire name, mailing address and email address.
For this month's recipe click here.
Amado Territory Inn is known for it's
delicious and hearty home-cooked breakfasts.
After many request from our guests, we have assembled, in one special
volume, some of the best Amado Territory Ranch recipes - Southwest cuisine
the way Ranchers do it!
These are our favorites: from Tostadas de
Tinga Poblana to Snickerdoodles, this is the Rancher's
cooking companion.
Contributors to the cookbook include all of our Amado Territory Friends:
Amado Café, Kristofer's Bistro, Mystery By Design Dinner Theatre Company,
Blackstar Mines, Olson Studio, The Riding Center, Straw House, The Center
for Positive Living, and of course, Dog Chef's of America!
Fiery Fish Tacos with Crunchy Corn Salsa
1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 tablespoons sour cream
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, jicama, red bell pepper,
and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt.
Brush each fillet with olive oil, and sprinkle with spices.
Arrange fillets on grill grate, and cook for 3 minutes per side. For
each fiery fish taco, top two corn tortillas with fish, sour cream, and
corn salsa.
Grilled
Chicken with Strawberry and Pineapple Salsa
Grilled pineapple and fresh mint and strawberries combine with tangy lemon and a bit of hot pepper flakes to make an interesting salsa for grilled chicken.
Ingredients
Salsa:
2 slices fresh pineapple, each 1/2 inch thick, patted dry
1 cup whole strawberries (about 5 ounces), diced
1/4 cup finely chopped red onion
3 to 4 tablespoons chopped fresh mint leaves
1 to 2 teaspoons sugar
1/8 teaspoon crushed red pepper flakes
1 medium lemon
Chicken:
4 boneless, skinless chicken breast halves (about 4 ounces each), all
visible fat discarded
2 teaspoons salt-free steak seasoning blend
1/4 teaspoon salt
1 teaspoon canola or corn oil
Directions
Preheat the grill on medium
high. Brush a grill pan or grill rack with the teaspoon of oil. Heat the
grill pan or rack on the grill for about 2 minutes, or until hot. Grill
the pineapple for 2 minutes on each side. Transfer to a cutting board
and let cool slightly, about 2 minutes, before chopping.
Meanwhile, in a medium bowl, stir together the remaining salsa ingredients except the lemon. Grate 1 teaspoon lemon zest, reserving the lemon. Stir the zest and chopped pineapple into the strawberry mixture. Set aside.
Sprinkle both sides of the chicken with the seasoning blend and salt. Grill for 5 minutes on each side, or until no longer pink in the center. Transfer to plates. Squeeze the reserved lemon over the chicken. Serve with the salsa on the side.
Grilled
Pork Tenderloin & Asparagus with Peanut Dipping Sauce
In this recipe, half the marinade is used to flavor the meat and vegetables. The other half is whisked with peanut butter to create a tasty dipping sauce -- a fun job that kids can lend a hand with. You can also enlist their help preparing the asparagus: show them how to gently hold an end in each hand and then bend the stalk into an upside-down U until the tough part snaps off.
Ingredients
1/2 cup soy sauce
1/2 cup rice wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons honey
1 teaspoon peeled and grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon lemon pepper
1 pound fresh asparagus, rinsed and snapped
1 pound pork tenderloin
1/2 cup peanut butter (smooth or crunchy)
Instructions
-
Make the marinade by whisking together the soy sauce, vinegar, sesame oil, honey, ginger, garlic, and lemon pepper in a bowl, and reserve 1/2 cup of the mixture in a separate container.
-
Place the asparagus in a ziplock bag and pour in 1/4 cup of the marinade from the bowl. Work the bag gently with your fingers to distribute the marinade. Do the same with the pork tenderloin, using a second ziplock bag and the remaining marinade from the bowl. Let the meat and vegetables marinate at room temperature for 30 minutes. Meanwhile, prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.
-
Add the peanut butter to the reserved marinade and whisk the mixture until smooth.
-
Grill the tenderloin for 3 to 4 minutes on each side, rotating it a quarter turn at a time, until the internal temperature registers 145º in the center. Remove the meat from the grill and let it rest for about 5 minutes (the internal temperature will rise to 150º). Meanwhile, grill the asparagus spears for 2 minutes per side.
-
Slice the pork diagonally into 1- to 2-inch slices. It should be juicy and slightly pink inside. Serve the meat and the asparagus with the peanut dipping sauce. Serves 4.
Canadian
Bacon & Corn Pancakes
3/4 c Milk
2 tb melted butter
1 ea egg, beaten
1/2 c niblets corn
1 c flour
2 ts baking powder
2 tb sugar
1/2 ts salt
1 x Oil
6 ea slices bacon
1 x Maple syrup
Sauteed Apples
1 tb butter
1 ea Golden Delicious apple*
1/4 ts ground cinnamon
1/8 ts ground ginger
2 tb maple syrup
*Cored and thinly sliced into wedges.
Combine milk, melted butter, beaten egg in one bowl. Stir in corn and
set aside.
Combine flour, baking powder, sugar and salt in separate bowl. Stir well
and set aside.
Oil pancake griddle. Place 3 bacon slices far apart on griddle and brown
on one side.
Pour corn mixture into flour mixture and stir briefly to moisten.
Turn bacon over.
Ladle 2 heaping Tbl batter over each bacon slice to fully cover. Cook
pancakes over medium-high heat until air bubbles form on the top.
Flip pancakes over and cook until nicely browned.
Repeat for rest of the ingredients.
Serve immediately with maple syrup and Sauteed Apples.
Sauteed Apples:
Melt butter in medium-sized skillet. Add apple slices and saute over
medium heat 7-8 minutes or until tender and golden. Add cinnamon,
ginger, and maple syrup and heat through.
Spaghetti
with Creamy Ricotta Pesto
2 cups packed basil
leaves, plus more for garnish
1 pound spaghetti
1 clove garlic
1/2 cup extra-virgin olive oil
1/2 cup pine nuts or walnuts
1/2 cup grated parmesan cheese, plus more for serving
1/4 cup ricotta cheese
Salt
Directions:
Prepare a large bowl of ice water. Bring a large pot of water to a boil. Put the basil in a sieve and submerge in the boiling water, stirring, until bright green, 10 to 15 seconds. Submerge in the prepared ice water; drain on a kitchen towel and squeeze dry. Salt the boiling water and add the spaghetti; cook until al dente. Drain, reserving 1 cup of the pasta cooking water; return the pasta to the pot.
Meanwhile, using a food processor, puree the basil leaves, garlic, olive oil, nuts, parmesan, ricotta and 1/2 teaspoon salt. Add the pesto to the spaghetti and toss well. Top with extra basil leaves and serve with more parmesan.
Pork
Ribs with Red Fruit Sauce
10 (single) pork ribs
13 ounces pasta (any kind)
2 carrots cut Julian style
2 zucchinis cut Juliann style
1 yellow bell pepper cut Juliann style
1 tablespoon butter
2 tablespoons olive oil
Salt and fresh ground pepper
4 basil leafs
Red Fruit Sauce
1 cup red fruit (raspberries, cranberries, strawberries,
cherries, etc.)
6 ounces white wine
1 teaspoon honey
1 teaspoon salt
1 teaspoon ground cinnamon
Fresh ground pepper to taste
Heat iron skillet, spray with cooking oil and cook ribs 5
minutes on each side till browned.
For Sauce, in a sauce pan add red fruit, wine, honey, salt
and let simmer in low heat till reduced. Cook pasta
according to package instructions and drain. In a pan heat
oil and butter, add zucchinis, carrots and bell pepper, add
salt and pepper to taste and sauté till tender.
Serve 2 ribs per person, a serving of pasta, a serving of
vegetables and top ribs with 1 tablespoon of salsa. Garnish
with Fresh Basil leaves.
3 tablespoons Cocoa
1 tablespoon vinegar
1/2 teaspoon salt
1/2 ounce red food coloring (whole bottle)
1 1/2 cup sugar
1/2 cup Crisco
2 eggs, unbeaten
1 teaspoon vanilla
1 teaspoon vanilla
1 teaspoon backing soda
2 cups sifted cake flour
1 cup buttermilk
Mix Cocoa and food coloring and set aside. Cream sugar and Crisco. Add eggs, one at a time, beating after each. Add vanilla and red paste and mix well. Add cake flour gradually and then gradually add buttermilk and mix well. In separate small bowl, add soda to vinegar. Add to main mixture while foaming and blend quickly and thoroughly.
Pour into pans not greased, but with wax paper in the bottom. Bake 30 to 40 minutes (check at 25) at 350 degrees.
Make this cake the day before planning to eat it.
Frosting for Ruby Cake
5 tablespoons flour
1/2 cup milk
2 teaspoons vanilla
1 cup sugar
1/2 cup Crisco
1/2 cup butter
In a saucepan, blend milk and flour over low heat. Stir constantly until like library paste. Set aside to cool. Cream in mixing bowl Crisco and sugar until light and fluffy. Add cooled flour and vanilla. Beat again light and fluffy and resembles whipping cream. May tint as desired.
Shred 3 English cucumbers. Dissolve condensed veggie broth and 1/4 cup roasted garlic in 1 quart water, 1 quart milk and 1 cup heavy cream.
Sauté a diced onion in 1/8 cup butter.
1/4 cup white wine or sherry to deglaze. Puree the cucumbers with onion, 1 tablespoon parsley, 1 tablespoon thyme, 1 teaspoon hot sauce, 1 teaspoon white pepper and 1 teaspoon celery seeds and enough of the broth mixture. Stir into big pot. Cool. Whip in 3 cups sour cream. Garnish with salsa and dill to order.
Chris & Pepper’s Crispy Christmas Quiche
Using leftover ham, this recipe by Pepper & Chris Gould, is featured in the Amado Territory Ranch Inn's Cookbook.
1 (24 oz.) package frozen, shredded hash browns,
thawed
1/3 cup melted butter
1 cup shredded hot pepper cheese
1 cup shredded Swiss cheese
1 cup diced ham
½ cup half & half
2 eggs
¼ teaspoon salt
Press thawed hash browns between paper towels to
remove moisture.
Pat hash browns into greased 10 inch pie plate,
forming a solid crust.
Brush crust with melted butter making certain to
brush top edges.
Bake at 425 degrees for 25 minutes. Remove from
oven.
Sprinkle cheeses and ham evenly over bottom of
crust.
Beat half & half with eggs and salt. Pour over
cheese and ham.
Bake covered at 350 degrees for 30-40 minutes
until knife comes out clean.
Eggnog & Dried Cranberry Bread Pudding
This holiday pudding recipe is by Mary Lee
Bitner, as published in Amado Territory
Ranch Inn's Cookbook.
1 Loaf of day-old French Bread, cut into
3/4" cubes
1/2 Cup Dried Cranberries or cherries
4 Large Eggs
1/4 to 1/2 Cup Jamaican Rum
1/2 tsp. Ground Cinnamon
1/4 tsp. Salt
1 Quart prepared Eggnog
1 Cup Vanilla Ice Cream
Grease a shallow 2-quart casserole dish.
Place bread in casserole dish, and sprinkle
with cranberries or cherries.
In a medium bowl, with a wire whisk, mix
eggs until beaten.
Add rum, cinnamon, and salt. Whisk until
blended. Stir in eggnog.
Pour eggnog mixture over bread, cover and
refrigerate 30 minutes or overnight.
Preheat oven to 350 degrees and bake
uncovered 50-55 minutes.
Cool on a wire rack for 15 minutes.
Just before serving, place ice cream in
small microwave-safe bowl and heat 30-35
seconds, stirring once.
Use the ice cream as a sauce for the warm
bread pudding.
I like to use a scoop of ice cream and then
pour the melted ice cream all over, adding a
maraschino cherry for garnish!
This
Super Marinades & Shish-Ka-Bob how-to and recipes is from Gael P.
Mustapha, as featured in the Amado Territory Ranch Inn Cookbook.
Meats:
Beef cubes, lamb squares, chicken beat pieces, shrimps, sausage.
Veggies:
Green or red peppers squares, pearl onions, Vidalia onion squares,
tomato wedges, pre-cooked small new potatoes, egg plant pieces,
pineapple tidbits, large and pitted ripe olives, thick zucchini
slices, mushrooms or other favorites.
Marinades:
Use your favorite prepared marinade or any other one of the
following basics to enhance taste while cooking or drizzled on
after. Meats are great when allowed to stand in marinades for
several hours or overnight. Discard the marinade when ready to cook,
but an extra fresh batch is great to brush on while grilling or to
put on the table and pass around when cooking is done.
Beef Marinade
2 ½ cups vinegar
1 ½ cups water
1 chopped onion
3 cups wine or bourbon
12 whole cloves
2-3 bay leaves
1 teaspoon lemon pepper
Mix all ingredients together.
Add meat, and allow to marinate in refrigerator overnight.
This will help tenderize a less expensive cut of chuck or rump.
Sour Cream-Garlic Marinade
1 cup light sour cream
1 Tbsp. lemon juice
2 tsp. minced garlic
4 tsp. lemon pepper
¾ tsp. celery salt
2 tsp. paprika
1 tsp. parsley (dry flakes)
1 tsp. Worcestershire sauce
Mix all ingredients. Pour over chicken to cover all pieces.
Refrigerate overnight. This works well on steak too.
Rosemary Marinade
4 cups oil
4 cups vinegar
2 tsp. crushed rosemary
2 tsp. lemon pepper
2 cups chopped onion
Mix ingredients. Pour over meat of choice.
Refrigerate overnight.
Teriyaki Marinade
2/3 cup soy sauce
4 cups oil
3 tsp. garlic, minced
2 Tbsp. grated fresh ginger root
2 Tbsp. dry mustard (Grey Poupon is fine)
2 Tbsp. molasses or honey
2 tsp. Five Spice Seasoning
3 cups favorite red wine or rum (optional)
Mix together and marinate meat of choice.
Refrigerate overnight.
Meatballs
in Beer
Too easy to believe…too good for
words! As they say – ‘good things come in small packages’; featuring
ground beef, chili sauce and beer, this recipe is from Sandy Barrett, as
published
in
the Amado Territory Ranch Inn's Cookbook.
Ingredients:
3 pounds ground beef
rolled into ¾ inch balls
3 bottles chili sauce
3 cans of beer
Directions:
Brown meatballs, add chili sauce and beer.
Simmer at least one hour to reduce and thicken.
Brandy
Slush, a great hot weather drink!
from A. M. Battis, Tucson, AZ
2 cups boiling water
3 tea bags
2 cups of sugar
1 (12 ounce) can frozen lemonade
1 (12 ounce can frozen orange juice
5 cups water2 cups brandy
7-up
In a large bowl, steep 3 tea bags in 2
cups boiling water for 5 minutes. Add frozen juices and sugar and stir
to dissolve. Add remaining 3 cups water and brandy. Pout into a
rectangular plastic container with lid. Freeze (it will never be frozen
hard or solid). To serve, fill glass 2/3 full with brandy slush and add
7-up to fill glass.
1/2 cup black olives
1/2 cup green olives with pimiento
2 medium cloves of garlic
1/2 cup Parmesan, grated
4 tablespoons butter
2 tablespoons olive oil
1/2 cup Monterey Jack Cheese, grated
1/4 cup fresh parsley, chopped
1 baguette
Preheat oven to broil. Chop olives finely. Transfer to medium bowl. Press in garlic and mix. Add Parmesan, butter and olive oil. Mix thoroughly. Fold in Monterey Jack Cheese and parsley. mix well. Cut baguette into thin slices. Spread each slice generously with olive mixture. Cook under broiler until bubbly and lightly browned. Makes 24 toasts.
This delicious French Toast recipe is from Amado Territory Ranch Inn's Cookbook.
12 slices Texas toast bread
5 oz. cream cheese
6 eggs, beaten
2 cups milk
1 tsp. cinnamon
1 Tbsp. sugar
½ tsp. vanilla
6 cinnamon apple rings
Mix well, the eggs, milk, cinnamon, vanilla,
and sugar.
Dip bread into egg mixture. Brown in skillet
- on both sides.
Spread cream cheese on top of 6 slices bread
and top with other six slices (like
sandwich).
Add apple rings on top. Serve with apple
cinnamon syrup – see below.
Apple Cinnamon Syrup:
2 cups apple juice
1 cup granulated sugar
2 Tbsp. cornstarch
2 Tbsp. margarine or butter
In a saucepan, mix cinnamon, sugar and
cornstarch together. Add apple juice and
bring to a boil.
Stir constantly until it’s thickened and
remove from heat. Stir in margarine or
butter.
Carrot Cake
Ingredients
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla
2 teaspoons baking soda extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make the frosting, combine butter, cream cheese, confectioners' sugar and 1 teaspoon of vanilla in a medium bowl. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
1/3 cup margarine or butter
1 red bell pepper, coarsely chopped
1 medium onion coarsely chopped
10 3/4 ounce can condensed cream of celery soup
1/2 cup milk
4 ounce (1 cup) shredded cheddar cheese
2 drops of hot pepper sauce (Tabasco)
1/2 teaspoon salt
4 ounce can chopped green chilies (Ortega) drained
32 ounce package frozen Ore-Ida hash browns (thawed and drained)
Lightly grease 13X9 baking dish
In large saucepan melt margarine. Over medium heat, sauté red pepper and onion until tender. Add soup, milk and 3/4 cup cheese, stirring until cheese is melted. Add hot pepper sauce, green chilies and salt. Stir well. Add potatoes and mix gently until well blended. Spoon into baking dish. Sprinkle with remaining 1/4 cup cheese. Cover with foil and bake at 350 degrees to 50-60 minutes or until potatoes are tender and mixture is hot and bubbly.
Chocolate
Covered Cherry Cookies
from A. M. Battis, Tucson, AZ
1½ cups flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup butter or margarine, softened
1 cup sugar
1 egg
1½ teaspoons vanilla
1 jar maraschino cherries (about 48) drained, save juice
In a large bowl stir together
flour, cocoa, salt and baking soda. In another bowl, beat butter and
sugar till fluffy. Add egg and vanilla to butter mixture and beat till
well blended. Add dry ingredients to egg mixture and blend to dough. If
too dry to work with, add reserved cherry juice. Shape dough into 1-inch
balls. Place on ungreased cookie sheet. Push down into each cookie with
thumb. Place 1 cherry in center of each indentation. Spoon 1
teaspoon frosting (recipe below) onto each cherry and spread to cover
sherry. Bake at 350 degrees for 10 minutes or till done, but being
careful to not over bake. Remove to wire rack to cool.
Frosting... Make first:
1 6 ounce package semisweet chocolate chips
½ cup sweetened condensed milk
4-5 teaspoons cherry juice
Put chocolate chips and condensed
milk into small saucepan. Heat till chocolate melts. Stir in 4 teaspoons
cherry juice. If too thick, add more cherry juice. Use on cookies above,
BEFORE baking.
Honey
Cranberry Pork Tenderloin with Glazed Pears
Ingredients
- 4 tablespoons honey, divided
- 2 tablespoons prepared whole berry cranberry sauce
- 2 teaspoons minced fresh thyme, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb pork tenderloin
- 1 teaspoon olive oil
- 3 Bosc pears; peeled, cored and sliced 1/2-inch thick
- Garnish:
Preheat oven to 400 degrees. In a small bowl, combine 2 tablespoons of the honey, cranberry sauce, 1 teaspoon of the thyme, the salt and pepper; set aside. Line a shallow baking pan with foil. In a large skillet sprayed with nonstick cooking spray, brown pork on all sides over medium-high heat, about 6 minutes total. Place in baking pan. Brush honey-cranberry mixture over pork. Bake about 25-30 minutes or until internal temperature reaches 155 degrees. Meanwhile, heat oil in skillet over medium-high. Add pears and remaining 1 teaspoon thyme. Cook 5 minutes or until pears are crisp-tender and lightly browned. Add remaining 2 tablespoons honey to skillet and cook an additional 30-60 seconds, until pears are glazed. Serve pork with glazed pears. Garnish with thyme sprigs, if desired.
Notes: This is an impressive yet easy dish for the holidays. The honeyed pears and pork are wonderful together.
Praline
Pumpkin Dessert
This easy to make, and
delicious dessert recipe is from
Amado Territory Ranch
1 can (15
oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Betty Crocker® SuperMoist® yellow or spice cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted
Whipped cream, if desired
Additional pumpkin pie spice, if desired
Heat oven
to 350°F (325°F for dark or nonstick pan). Grease or spray
bottom and sides of 13x9-inch pan.
In medium bowl, beat pumpkin, milk, eggs, sugar and 4
teaspoons pumpkin pie spice with wire whisk until smooth.
Pour into pan.
Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
To serve,
cut dessert into 4 rows by 3 rows. Serve warm or chilled
with dollop of whipped cream sprinkled with pumpkin pie
spice.
Store covered in refrigerator.
4 fresh green chilies, deseeded and chopped
2 large tomatoes, peeled and chopped
6 garlic cloves, minced
1 Tbsp. fresh cilantro
2 Tbsp. fresh parsley, chopped
1 tsp. ground cumin
1 Tbsp. lime juice
In a blender put chilies, tomatoes, garlic,
cilantro, parsley and cumin, and chop.
Add lime juice and chill. Enjoy!
Good with chips used as scoops.
4 halibut stakes
1 large carrot pared and sliced
8 lemon slices
1 red pepper cut Julianne
4 slices herb butter (basil preferred)
Lime juice
Salt and pepper
Pre- heat grill at medium temperature. Place each halibut stake on double aluminum foil. Divide remaining ingredients between stakes and season to taste. Seal foil packages. Place on grill cover and cook 20 minutes. Works well with salmon also.
George Bass
3 lbs. ground
beef rolled in 3/4 – inch balls
3 bottles chili sauce
3 cans beer
Brown meatballs, add chili sauce and beer. Simmer at least one hour to reduce and thicken.
½ head iceberg lettuce
½ cup chopped green onion
½ cup chopped celery
1 can sliced water chestnuts
1 package frozen peas
1 jar Best Foods mayonnaise
Parmesan cheese (enough to cover mayonnaise)
Layer it in the order it’s written and refrigerate 4 hours or overnight. Can be served with crab or shrimp.
South of the Border
Wrap
This tasty southwestern recipe is from Lennie Gusa, as featured in the
Amado Territory Ranch Cookbook.
2 cups
drained, canned black beans
2 Tbsp. salsa
1 Tbsp. green onions, chopped
1 Tbsp. fresh cilantro, chopped (optional)
1 large tomato, chopped
1 cup shredded Monterey Jack cheese
4 (8-inch) flour tortillas
Butter, as needed (or substitute)
Mash beans slightly with fork, and combine with salsa, green onions (and
cilantro, if you wish).
Divide mixture between tortillas. Top each with chopped tomatoes and
cheese, then roll up tortilla.
Melt butter in large skillet and grill the wraps, seam side down, over
medium heat for 5 minutes.
Turn to brown on all sides. Serves 4.
1 cup brown sugar
1 stick butter
2 tablespoons maple syrup
1 (29-ounces) can sliced peaches, drained
5 eggs
1 1/2 cups half & half
1 tablespoon vanilla
1 loaf
challah or Portuguese sweet bread,
sliced 1 inch thick
Cinnamon
Sugar
Pre-grease a 13 X 9 baking pan or dish. In a small sauce pan, combine brown sugar, butter and maple syrup and heat on medium until mixture becomes thick and foamy. Pour mixture into baking pan or dish. Place peaches along the bottom of the pan evenly. Lay bread slices closely together over peaches. In a small mixing bowl, beat eggs, half & half and vanilla. Pour mixture over bread, making sure each slice is thoroughly saturated with liquid. Cover and refrigerate overnight. The next morning, pre-heat oven to 450 degrees. Uncover dish and place in oven. Bake 40 minutes. Remove from oven. Place large platter on a flat surface and securely flip baking dish over onto platter. This is similar to how you can make Pineapple Upside Down Cake. The peaches and caramel should be on top.
Ingredients
1 cup (2 Sticks) butter
softened
2 cups whipping cream
2 cups grated Parmesan cheese
1 box (1 lb.) fettuccine
1/8 tsp. salt
Fresh basil leaves
Place the butter in a large heatproof bowl. Using a wooden spoon or electric mixer set on low, beat until well blended; set aside.
Bring a large saucepan of water to a boil. Add the pasta and cook according to package directions. Drain well and immediately add the hot pasta to butter mix. Using two forks, toss the fettuccine in the butter mixture to coat well. Add salt and pepper.
Divide the pasta between 4 serving plates.
Quickly slice the basil into shreds to equal 1/4 cup. Sprinkle shredded basil over each serving. Serve immediately.
Green
Chili Cornbread
1 ½ cups cornmeal
1 cup flour
1 teaspoon salt
1 ½ teaspoon baking powder
3 tablespoons sugar
6 tablespoons oil
2 eggs
¾ cup milk
8 ounces sour cream
1 small can chopped green chilies
Mix well, bake at 375 degrees 1 hour or until top is
golden brown.
Options: Instead of green chilies add 1 small can of creamed corn or ½ to
1 cup grated sharp cheese.
Mary Low Ward
1 (18.25 oz) pkg. Chocolate cake mix
(without pudding)
1/2 cup sugar
1 (5.9 oz) pkg. instant chocolate pudding &
pie filling
1 cup vegetable oil
4 eggs
1/4 cup vodka
1/4 cup coffee-flavored
liqueur
3/4 cup water
Glaze:
Combine 1/2 cup
unsifted powdered sugar and
1/4 cup coffee-flavored liqueur; blend until smooth.
Powdered sugar or favorite chocolate frosting
In large mixing bowl, combine first 8 ingredients. Mix at low speed about min; beat at medium speed 4 min. Pour into greased and floured 12-cup Bundt pan. Bake in a preheated 350 degree oven until it tests done with wooden pick (50-70 min)
Prepare glaze. Let cake cool in pan 10 min; invert onto serving plate. Poke holes in cake with tines or fork; slowly spoon glaze over. Cool completely; dust with powder sugar or frost with chocolate frosting. Serves 18-24
6 pounds large, frozen shrimp
Cloth bag for spices
1 1/4 medium onion, chopped finely
2 3/8 tablespoons celery seeds
2 3/8 tablespoons dry mustard
3 5/8 tablespoons salt
1 1/4 teaspoons pepper
4 8oz. Beers
Sauce for Shrimp:
1 pound cream cheese
2 3/8 tablespoons horseradish
1 1/4 tablespoons Worcestershire sauce
1 1/4 tablespoon onion, chopped finely
1 1/4 tablespoons mayonnaise
1 teaspoon Salt
Put spices in a bag and tie. Add beer and spices in a covered pan. Boil for 20 minutes.
Add half the shrimp and boil for an additional 20 minutes. Remove shrimp from beer and place on a platter ready for serving. Add second half of shrimp to the beer and boil for 20 minutes while the first batch is eaten. Serve warm or at room temperature.
For Sauce mix all ingredients together and thin with cream to desired thickness.
Apricot
Scones
2 cups all purpose flour
¼ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
1/3 cup cold butter or margarine
½ cup chopped dried apricots
½ cup chopped pecans
1 teaspoon grated orange peel
1 cup plus 2 tablespoons heavy whipping cream, divided
Combine the dry ingredients in a bowl. Cut in butter until mixture resembles fine crumbs. Add apricots, pecans and orange peel.
With a fork, rapidly stir in 1 cup heavy whipping cream just until moistened. Turn onto a floured surface; knead 5-6 times. Divide in half, flatten with rolling pin and cut with round 6-inch cookie cutter and fold in half. Place 1-inch apart on an ungreased baking sheet. Brush with remaining heavy whipping cream. Bake at 375 degrees for 13-15 minutes or until a toothpick comes out clean. Serve with Devonshire Cream, Honey Butter and Lemon Curd.
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Cookbook, please fill out the form below.
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