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Full home-cooked breakfast served at Amado Territory InnAmado 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!

Amado Territory Ranch COOKBOOKThe cookbook is just $12.95 plus $3.55 shipping: $16.50
To order, call our toll-free number 1 (888) 398-8684 or
locally, (520) 398-8684.

To win a copy of this super Cookbook, click here.

RECIPES
Apricot Scones    
Black Russian Bundt Cake      
Brandy Slush
BUMBLE BERRY PIE    
Canadian Bacon & Corn Pancakes
Carrot Cake   

Cheesy Broccoli Bisque 
Chili & Garlic Salsa   
Choco-Flan Cake     
Chocolate Covered Cherry
Cookies with Frosting

Chris & Pepper's Crispy Christmas Quiche       
Cool Cucumber Soup
Creamy Fettuccine Alfredo  
Eggnog & Dried Cranberry Bread Pudding
 

Fiery Fish Tacos with Crunchy Corn Salsa
French Toast with Apple Cinnamon Syrup
Green Chili Cornbread    
Grilled Chicken with Strawberry & Pineapple Salsa
Grilled Pork Tenderloin & Asparagus with Peanut Dipping Sauce  
Halibut Steaks En Papillote  
Honey Cranberry Pork Tenderloin with Glazed Pears   
Layered Salad 
  
Marinates & Shish Ka-Bobs
Meatballs in Beer   
Olive Crostini
Mango Salsa  
Meatballs in Beer  
Peach Melba French Toast    
Pork Ribs with Red Fruit Sauce

Praline Pumpkin Dessert  
Ruby Cake
Shore is Good Seafood Dip     
Shrimp Cooked in Beer    

South of the Border Wrap 
Spaghetti with Creamy Ricotta Pesto 
Western Style Potato Bake

This Months Recipe

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

  1. 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.

  2. 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.

  3. Add the peanut butter to the reserved marinade and whisk the mixture until smooth.

  4. 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.

  5. 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.

Ruby Cake

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.

 

Cool Cucumber Soup

 

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.

 

Chef Charles Deeby

Crsipy Christmas Quiche recipeChris & 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

Eggnog & Dried Cranberry Bread PuddingThis 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!
 

 

shishkabobsThis 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.
 

Olive Crostini

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.

French Toast RecipesFrench Toast with Apple Cinnamon Syrup
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

Carrot CakeIngredients
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.

Western Style Potato Bake

 

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.

 

Pumpkin guide, recipes and nutritionPraline 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.
 

 

Chili & Garlic Salsa recipeChili & Garlic Salsa

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.

Halibut Steaks En Papillote

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

Mango Salsa

4 Mangos halved and chopped
1/2 red onion, chopped
2 tomatoes, de-seeded and chopped
2 tablespoons fresh chopped cilantro
Top with Rose's lime juice, mix and add sugar to taste.

Meatballs in Beer

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.

Layered Salad 

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.

 

Peach Melba French Toast

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.

 

Creamy Fettuccine Alfredo recipeCreamy Fettuccine Alfredo

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 RecipeGreen 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

 

Shore is Good Seafood Dip
 
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

 

Black Russian Bundt Cake

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               

 

BUMBLE BERRY PIE
 
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

 

Shrimp Cooked in Beer

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
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.

 
 
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

Choco-Flan Cake

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
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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