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

Country Style Tomatoes

Tuesday, October 19, 2010

Serves 8

4 large tomatoes sliced into four thick slices each.  Place on paper towels to drain.
8 oz cream cheese (low fat works fine)
¼ C minced fresh parsley
1 T minced fresh basil¼ t minced garlic
¼ t salt
¼ C flour
1 C dry bread crumbs
1 egg + 1 T milk
Oil/butter for skillet

When my parents came for a visit, they brought buckets of fresh tomatoes from their bountiful garden in Michigan.  It was a treat to have such delicious tomatoes that we tried all sorts of recipes that I’ve been saving for just such an occasion.  This one came from Taste of Home magazine (July 2009 issue), and we all thought it was a great way to showcase tomatoes.
Mix together the cream cheese and seasonings until smooth.  Spread over 8 tomato slices. Top with remaining 8 slices to make sandwiches. Dip each sandwich first in flour, then in egg mix, then in bread crumbs.  Saute each sandwich for 3-4 minutes on each side or until golden brown Taste of Home July 2009.  


This recipe is brought to you from the kitchen of the Latigo Dude Ranch.