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

Strawberry Vinaigrette

Monday, December 30, 2013

Strawberry Vinaigrette Salad Pear on Spinach
16 oz strawberries, frozen or fresh
6 T lemon juice
¼ C sugar
2 T cider vinegar
2 T olive oil
1/8 t poppy seeds (optional)

Blend all together until smooth. Makes 2 ½ cups. 2 T = 25 calories

Cranberry Sherbet

1 lb fresh or frozen cranberries, washed
2 C water

3 C sugar
4 C boiling water

juice of 2 oranges
grated rind of 1 orange

Boil the cranberries in the water until mushy. Strain and push through a sieve into a large bowl. Discard the solids. To the bowl of cranberry mush, add sugar and boiling water. Stir until sugar is dissolved. Add the orange juice and zest. We like it best churned in our ice cream maker because it makes the texture smoother. You can, however, just freeze the liquid in small containers like an old Cool Whip tub. Serve frozen, cut into small pieces in bowls. It makes 2 ½ quarts.


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