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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.
To win a copy of this super Cookbook, click here.
½ head iceberg lettuce 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
1 cup brown 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 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.
Mix well, bake at 375 degrees 1 hour or until top is
golden brown.
2 T. butter
med. green bell pepper, diced
1 med. onion, diced
2 stalks celery, diced
1/2(10 1/2-oz.) can cream of shrimp soup
(discard top half
and use bottom part of soup)
1 c. mayonnaise
1/2 lb. freshly grated Parmesan cheese
6oz. can crabmeat, drained and picked free
of shell
6oz. shrimp, canned or fresh, cooked
1/2 tsp. white pepper
Preheat oven to 325 degrees. Melt butter
in skillet over medium heat. Add bell pepper, onion and celery and sauté
for minutes. In a bowl, combine the soup, mayonnaise, Parmesan cheese,
crabmeat, shrimp and pepper. Stir sautéed vegetables into the seafood
mixture and spoon into a lightly greased 8x11 inch casserole dish. Bake
for 30 minutes.
Serve with toast points or crackers. Make
about 4 cups.
Dottie Butlin
1 (18.25 oz) pkg. Chocolate cake mix
(without pudding)
Glaze: 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
Crust:
5 1/2 cups all-purpose flour
2 cups shortening
1 egg
1 tablespoon vinegar
3/4 cup cold water
In a bowl, combine flour and salt. Cut in
shortening until crumbly. Whisk egg, vinegar and water. Sprinkle over
dry ingredients and toss. If necessary, add more water 1 tablespoon at a
time until dough can be formed in to a ball. Divide into four balls.
Cover and chill for 30 minutes. On a lightly floured surface, roll out
two ball to fit two 9-inch pie pans.
Filling:
2 cups each fresh or frozen: Blueberries,
raspberries and strawberries
2 cups fresh or frozen chopped rhubarb
4 cups baking apples, peeled and chopped
2 cups sugar
2/3 cup all-purpose flour
2 tablespoons lemon juice
egg wash (1 egg yolk and 2 tablespoons
water)
Combine filling ingredients( partially thaw
fruit if necessary). Spoon into crust.
Roll remaining dough to fit pie and place
over filling. Seal and flute edges. Beat yolk and water, brush over
pies. Cut slits in top of crust. Bake at 350 degrees for 50-60 minutes
or until golden brown.
Submitted by Maddie Favro, Bellvue,
Washington
6 pounds large, frozen shrimp 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.
1 cup sliced leeks
1 cup sliced mushrooms
3 tablespoons flour
3 cups chicken broth
1 cup broccoli florets
1 cup light cream
1 cup Jarlsberg cheese
In large saucepan sauté leeks and
mushrooms in butter till tender, do not brown. Add flour and cook,
stirring until bubbling. Remove from heat and gradually blend in
chicken broth. Return to heat. Cook stirring until thickened and
smooth. Add broccoli. Reduce heat and simmer 20 minutes.
Recipe by Rosie Cline - Center for
Positive Living
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
3 eggs
1 tablespoon vanilla extract
1/2 cajeta or caramel ice cream topping
1 box chocolate cake mix (and required
ingredients for making the cake, as directed on back of box)
Mix evaporated milk, condensed milk, eggs,
and vanilla extract with a whisk.
Set aside. Spray a 12-cup Bundt pan with
non-stick cooking spray. Spread cajeta or caramel on the bottom of pan.
Prepare cake mix according to directions on back of box. Pour batter on
top of cajeta or caramel in pan. Slowly pour flan mixture over cake
batter. Flan mixture will sink to the bottom of pan. Bake at 325 degrees
for 50-55 minutes. Cool in pan 15 minutes and then invert onto serving
plate and cool completely. Refrigerate at least 3 hours before serving.
Apricot
Scones 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. For a chance to win
our Amado Territory Ranch
Cookbook, please fill out the form below.
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Amado
Territory Ranch Cookbook 
