Favorite Ranch Recipes

cookbook
 Enjoy your favorites from the Deer Valley kitchen at home. Our summer guests rave about Sue's homemade Swiss cheese bread, Texas potatoes, peanut butter pie, orange rolls and much more. Our off-season retreat groups come to expect her cinnamon rolls and Cowboy cookies. Following are three recipes from our cookbook. Print and enjoy! If you would like to purchase a cookbook, send $18.50 in the form of a check or money order to "Deer Valley Ranch, Attn: Cookbook, 16825 CR 162, Nathrop, CO 81236". This covers the price of the cookbook, tax and shipping. E-mail us if you have questions.

CHICKEN CASSEROLE

1 can cream of chicken soup
1 can cream of mushroom soup
2 soup cans of milk
1 1/4 cups uncooked rice
4 chicken breasts, uncooked
3 ounces parmesan cheese, grated
1 small package slivered almonds
1/4 cup butter, melted

Preheat oven to 275 degrees. Grease a 9x13 inch casserole.
Combine liquids. Place raw rice in bottom of pan. Pour half liquid over rice and mix. Place chicken on top of rice, then add remaining liquies over chicken. Stir almonds into melted butter and sprinkle on top. Sprinkle on cheese.
Bake uncovered for three hours.

OATMEAL SCOTCHIES

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
3 cups quick oatmeal
1 12-ounce package butterscotch chips

Preheat ove to 375 degrees. Grease baking sheets.
In small bowl, combine flour, soda, salt and cinnamon. Set aside.
In large mixer bowl, beat butter, sugar, brown sugar, eggs and vanilla until creamy. Gradually beat in flour mixture. Stir in oatmeal and chips.
Drob b y spoonfuls on cookie sheet and bake for 7 to 8 minutes for chewier cookies, 9 to 10 for crispier. Do not overbake.

TACO-FILLED PASTA SHELLS

1 pound ground beef
1 envelope taco seasoning
4 ounces cream cheese, cubed
12 uncooked jumbo pasta shells
2 tablespoons melted margarine or butter
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack or mozzarella cheese
1 1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 green onions, chopped

Preheat oven to 350 degrees. Grease a 9-inch square baking dish.
In a skillet, cook beef until no longer pink; drain. Add taco seasoning, preparing according to package directions. Add cram cheese; cover and simmer for 5 to 10 minutes.
Cook pasta shells according to package directions; drain. Gently toss with butter. fill each shell with about 3 tablespoons meat mixture.
Spoon salsa into baking dish. Top with stuffed shells and taco sauce. Cover and bake for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour creams and onions.


MEXICAN CHEESE
This is good served as a side dish with ham or fried chicken. It reheats well.

1 13 1/2-ounce can diced green chile peppers
2 cups grated Monterey Jack cheese (1/2 pound)
2 cups grated cheddar cheese (1/2 pound)
2 eggs
1/4 cup flour
1 large can evaporated milk

Preheat oven to 325 degrees.
Line bottom of 2-quart casserle with 1/2 can of the peppers. Grate cheese and sprinkle oever peppers. In a blender, mix eggs, flour and evaporated milk. Pour over cheese and top with remaining peppers.
Bake uncovered for 1 hour.


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Deer Valley Ranch
16825 CR 162
Nathrop, CO 81236		 (800) 284-1708
(719) 395-2353
(719) 395-2394 (fax)
fun@deervalleyranch.com