0

Rudbeckia


2

Milk Creek Mountains


3

Pond


4

Fall Horses


5

Blue Flax


Your Kitchen Friends
Our guests often ask for recipes from the Latigo Ranch kitchen.  We plan to post a new recipe here regularly. 

Lisa searches for recipe ideas and often finds new recipes to try, and if we like them, Randy experiments to figure out how to make them work when preparing them for 30+ guests.  Sometimes what we end up with is quite different from the original  and other times we make little change.  

Since most of you don't live at 9,000 ft. above sea level like we do, we have adjusted the recipes for baked goods for low altitude.  If you do need to correct for higher altitudes, please feel free to email us for suggestions.

Enjoy your cooking, eating, and friendship around the table.

Randy & Lisa George

Recipe of the Week

Creamy Spinach, Potato, and Ham Soup

Tuesday, February 12, 2013

6 C cubed peeled potatoes
1 C diced onions
2 T oil
¼ C tapioca flour
1-2 C chopped ham
1 t chicken base
3 C chicken broth
12 oz milk
9 oz fresh spinach, chopped
½ t salt
¼ t pepper
1 C shredded cheddar

Cover the potatoes with just enough water to cook.  Boil until softened.  Cook onions in oil until softened.  Stir in the flour, gradually add chicken broth.  Cook until it begins to thicken.  Add ham and milk and continue to cook.  When potatoes are softened, add to big pot along with everything else.  If the potato water has cooked off some, just dump it in with the potatoes.  This will help thicken the soup.  Whirl a bit with the immersion blender.  We think it’s best with some chunks left.  

It  makes about 10 servings.



This recipe brought to you by your kitchen friends at the Latigo Dude Ranch.