Ree's Ranch Kitchen:

Mango Salsa
Artichoke & Cheese Dip
Baked Apple French Toast
Chicken Salad
Mexican Caviar
Jumbo Shells With Cheese Filling
Green Chile Enchilada's
Spinach & Strawberry Salad
Fiesta Make-ahead Pasta Salad
Tortilla Soup
Adobe Pie
Chicken Salad
Arizona Ranch Eggs
Avocado, Turkey Pita Sandwiches
Pasta Salad

Mango Salsa

1 mango, diced
1 avocado, diced
1 jalapeno, diced
½ red bell pepper, diced
¼ cup diced red onion
2 limes, juiced
Chopped cilantro to taste
Salt & Pepper to taste

Mix mango, avocado, jalapeno, bell pepper and onion in a bowl. Squeeze limejuice into bowl and add cilantro, salt and pepper to taste. Cover and place in refrigerator for four hours.

Artichoke & Cheese Dip

1 lb. Shredded Mozzarella
1 cup grated Parmesan cheese
1-cup (8 oz jar) mayonnaise
1 cup (8 ½ oz) artichoke heats, drained and chopped
Minced onions to taste

Mix ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in lightly buttered 3-½-quart crock-pot on (high) for about 1 hour. Serve with broken up French bread or wheat crackers.

Baked Apple French Toast

3 large green apples
1 stick butter
½ cup brown sugar
12 oz pkg cream cheese
12 slices firm bread
8 eggs
2 cups milk
2 Tablespoons vanilla
Cinnamon

Set rack in lower third of oven and preheat oven to 350F. Butter a 13x9 inch-baking pan. Core and cut the apples into thin wedges, leaving the skin on (may remove skin). Cling peaches may be substituted for the apples.

In a skillet, melt butter with brown sugar and 1 tablespoon water. Add the apples and cook stirring for 2 to 3 minutes. Transfer to the baking dish and let cool.

Cut cream cheese into cubes and arrange evenly over the apples. Cut the slices of bread in half diagonally and layer over the apples to cover the whole dish.

In a large mixing bowl, beat together eggs, milk and vanilla. Pour the egg mixture over the bread, taking care to dampen all the bread. Sprinkle with cinnamon. Bake for 40 to 50 minutes, until golden and puffed. Let cool 10 minutes before serving. This reheats beautifully.

Chicken Salad

2 cups chopped cooked or grilled chicken breast
1 cup sliced thin grapes
½ cup celery
½ cup chopped onions
½ cut chopped pecans
1 tablespoon chopped parsley
1 teaspoon chopped fresh rosemary
½ Teaspoon each of salt and pepper
½ cup mayonnaise or salad dressing

Combine all ingredients and serve on a fresh croissant.

Mexican Caviar

Combine the following ingredients and chill overnight.

2 (4 1/4 oz) cans chopped black olives
2 (4 oz) cans chopped green chile
2 tomatoes, chopped
3 green onions, chopped
2 garlic cloves, mashed
3 teaspoons olive oil
2 teaspoons red wine vinegar
1-teaspoon pepper
Dash of salt
24 hour Three Bean Salad
1 can whole organic green beans (drained)
1 can organic garbanzo beans (drained and rinsed)
1 can organic kidney beans (drained and rinsed)
1 small jar pimentos
1 green bell pepper, sliced in rings
1 cup diced celery
½ cup cider vinegar
¼ cup wine vinegar
½ cup salad oil
½ cup water
1-teaspoon sugar
Salt, pepper, celery salt to taste

Refrigerate overnight.

Jumbo Shells With Cheese Filling

1 pkg (12 oz) jumbo shells, uncooked
4 cups (2 lbs) ricotta Cheese
2 cups (8 oz0 shredded mozzarella cheese
½ cup grated Parmesan cheese
2 eggs
1 tablespoon chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
1/8-teaspoon ground nutmeg
3 cups (about 28-oz jar) spaghetti sauce

Heat oven to 375F. Cook pasta according to package directions, drain. Meanwhile, in medium bowl, stir together cheeses, eggs, parsley, salt, pepper and nutmeg. In 13x 9x2 inch baking dish, spread ½ cup spaghetti sauce. Fill each cooked shell with about 1-1/2 level tablespoon cheese mixture; layer one-half filled shells in prepared dish. Spread one-half remaining sauce over shells, layer remaining filled shells over sauce. Spread remaining sauce over shells, sprinkle with additional Parmesan cheese, if desired. Cover with foil. Bake 35 minutes or until hot and bubbly.

8 to 10 servings

Green Chile Enchilada’s

1 can cream of chicken soup
1 can water
1 small can Ortega diced green chile
1 dozen corn tortillas
¼ cup chopped onion
1 to 11/2 cup cheddar cheese, depending on your taste

Mix cream of chicken soup, water and chile and heat in saucepan until smooth consistency. Soft fry all the corn tortillas in oil make sure they do not get crispy and drain on paper towels to remove excess oil. Layer tortillas in casserole dish and top with some sauce, onion & cheese continue to layer until you use all the tortillas and sauce. Finish the top layer with onions and cheese. Place in 350 degree oven and cook until bubbly.

This makes ½ the amount we served at the retreat.

Ree

4/05

Spinach & Strawberry Salad

Large Package of Fresh Spinach
2 pints Fresh Strawberries (sliced)
Handful macadamia nuts

Dressing:

1/2 cup oil (Canola or other)
½ cup sugar
¼ cup white vinegar
1 tbsp poppy seeds
2 tbsp Sesame seeds
¼ tsp Worcestershire Sauce
¼ tsp Paprika
1 tbsp Minced Onion (White or Red)

Mix all dressing ingredients into a jar or bottle, shake well. Do not mix dressing with salad mix until ready to serve. Toss together spinach, strawberries and nuts. When ready to serve, mix dressing with salad mix or have everyone serve themselves to the dressing.

Fiesta Make-ahead Pasta Salad

1 ½ cups medium size macaroni shells, freshly cooked, rinsed with cold water and drained
1-tablespoon olive oil
1 package baby leaf mixed salad greens
3 hard cooked eggs, sliced
Pepper to taste
12 oz ham and hard salami cut in thin strips
10 ounces frozen tiny green peas, thawed
1 cup shredded Monterey Jack cheese
1 package Good Season Italian dressing, prepared as per package instructions

Toss macaroni with oil to prevent shells from sticking. Put salad greens in one layer in a bowl, top with cooled macaroni, then egg slices. Sprinkle with pepper. Add in layers of ham, salami, peas and cheese. Cover tightly and refrigerate overnight.

To serve, toss with salad dressing.

Makes 6 servings

Tortilla Soup

1 lb Skinned Chicken Breast, Cooked and Cubed
32 oz Crushed Tomatoes
2 Cups Water
2 Cups Chicken Broth
2 Cups Beef Broth
2 Tablespoons Chili Powder
1-Teaspoon Cumin
1-Teaspoon Pepper
½ Teaspoon Salt
1 Bunch Green Onions, Chopped
1 Bunch Cilantro, Chopped
1 Large Can Ortega Chopped Green Chile
2 Fresh Garlic Cloves, Crushed
2 Large Cans Yellow Corn, Drained
Tortilla Chips
Monterey Jack Cheese, Grated
Chopped Avocados

Mix all ingredients except chips, corn, cheese and avocados. Simmer for 30 minutes. Add corn and cook 5 more minutes. Crush tortilla chips in bottom of serving bowls and pour soup over it. Sprinkle with grated cheese, avocado and fresh cilantro.

(If soup thickens, thin out with equal parts of chicken and beef broth. This can be made up to two days in advance and keep in the refrigerator or you may freeze if you omit the corn and add the corn when thawed out and reheated, cooking that additional 5 minutes.)

This recipe comes from my great grand mother on my mother’s side of the family. This recipe had been modified slightly, meaning that we don’t have to go to the chicken coop for the chicken, pick, roast and peel the green chile!

Enjoy! Ree 01/05

Adobe Pie

1-cup flour
1-cup finely chopped pecan nuts
1- cube butter

Melt butter, blend with nuts and flour. Press firmly into bottom of 13-9 pan. Bake 15 minutes or until light brown. Cool

1- 8 oz cream cheese
1-cup sugar
1-cup cool whip
Mix together and beat until creamy. Spread over cooled crust.
1 package of instant chocolate pudding
1 package of instant pistachio pudding
3 cups milk

Mix pudding with milk until “pudding like”, spread over 2 nd layer of cream cheese. Refrigerate for 1 hour or more. Top with a spoonful of whipped cream.

Chicken Salad

2 cups chopped cooked or grilled chicken breast
1 cup sliced thin grapes
½ cup celery
½ cup chopped onions
½ cut chopped pecans
1 tablespoon chopped parsley
1 teaspoon chopped fresh rosemary
½ Teaspoon each of salt and pepper
½ cup mayonnaise or salad dressing

Combine all ingredients and serve on a fresh croissant.

Arizona Ranch Eggs

3 small cans diced green Chile
1 ½ Lbs grated jack cheese
1 lb sausage (browned)
Flour
12 eggs
Paprika, pince
1 large can evaporated milk

Butter 9x13 glass dish, sprinkle with flour. Layer green chile, sprinkle small amount of flour, paprika and salt. Top with sausage and cheese. Mix eggs and milk together, pour over mixture and bake for 30 to 45 minutes at 325 degrees.

Avocado, Turkey Pita Sandwiches

½ cup reduced-fat mayonnaise
1/3 cup plain yogurt
5 green onions, chopped
2 firm avocados, pitted, peeled and sliced
2 vine-ripened tomatoes, sliced
8 ounces thinly sliced oven-roasted turkey breast
½ English hothouse cucumber, sliced
4 6 inch-diameter who wheat pita breads, halved

Sit mayo, yogurt and onions in small bowl to blend. Season yogurt mix with salt and pepper to taste. Sprinkle avocado and tomato slices with salt and pepper. Carefully open pita breads at cut end. Fill each equally with avocado, tomato, turkey and cucumber. Drizzle yogurt mixture over filling in each pita and serve.

Serves 4

Pasta Salad

½ bag curly pasta
Small bundle of cauliflower
½ bunch broccoli
3 green onions
1 small can black sliced olives
1 small tomoato
1 bell pepper
1 package of Good Seasoning Italian Dressing, prepared
Salt and pepper to taste

Cook pasta as directed on package, drain and cool. Chop the vegetables. Combine the vegetables and pasta together, season with salt, pepper and dressing. Prepare at least 2-3 hours before serving.

Serves 4