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Breakfast at Chileno
Valley Ranch
Breakfast is served in
the formal dining room with food prepared
immediately before serving. A typical
breakfast might begin with fresh fruit in season
and coffee, while guests give Mike their orders for
the type of omelet they desire.
The baked items served at
breakfast time are a big hit with our guests. They
are made by Sally's mother and change constantly
because Anita gets bored baking the same thing.
Coffee cake, muffins or scones may be expected. Try
to guess what she puts in them!
A typical breakfast begins
with coffee, juice, fruit and baked goods, followed
by eggs, bacon, potatoes and toast. Hawaiian music
often accompanies the breakfast. Juice, honey, home
made jams and jellies stand ready to compliment the
breakfast feast, while coffee, latte or espresso
may compliment after breakfast conversation. Mike
and Sally find that guests seem to enjoy meeting
each other and conversing with their hosts, and
that breakfast can turn into a leisurely, relaxed
affair.
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 This
is Anita Dolcini Googins, Sally's mom.
Anita does all
the baking and canning for the BnB, and
makes the applesauce which is served warm
for breakfast on cool mornings.
Everything Anita
cooks is done perfectly. Be warned,
however, that you may never get the same
dish twice. She loves to
experiment!
Some of the
things Anita prepares for our guests
include elderberry jelly, pear coffeecake,
ginger scones and blueberry cornbread
muffins.
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RECIPES
1. Cottage Cheese
Pancakes
Ingredients
3 large
eggs
1 cup drained cottage
cheese
2 tblsp melted
butter
1/4 cup
flour
salt to
taste
Directions
Beat eggs well. Add
cheese, butter, flour and salt; mix only to
blend.
Use butter on moderately
hot griddle.
Keep warm in 200 degree
oven
Serve with fruit soup and
a slice of baked ham.
2. Potato
Pancakes
Ingredients
1 lb. cooked
potatoes
3 large eggs
1/4 cup milk
1/4 cup
flour
1 teaspoon
salt
oil for
frying
Directions
Peel and shread cold
potatoes to measure3 cups. Beat eggs. Add milk,
using a whisk. Beat in flour and salt. Stir in
potatoes. Heat 2 tblsp oil in heavy 10 inch skillet
over medium heat. Use about 1/4 cup batter for each
pancake.Fry untilnicely browned on both sides,
using more oil as necessary. Makes 8 to 9 4"
pancakes.
Serve with Chunky Apple
Sause and Crem Fraiche.
Variation; Snipped chives
or minced green or red onion may be added. Serve
with smoked salmon and sour cream.
3. Huevos
Monterey
Ingredients
8 tsp softened
butter
4 corn tortillas 4
dried hot red chillies [1 1/2"
long]
2 chopped
garlic
2 tsp salt
1 lb. 12 oz. canned
tomatoes
1 tsp crumbled dried
oregano
1/2 tsp ground
cumin
10 oz. pkg. frozen
artichoke hearts, thawed, patted dry and cut
into small pieces
8 eggs
2 cups shredded jack
cheese
1 cup finely chopped
onions
Directions
Preheat oven to 400
degrees. Brush 4 tsp of butter over 4 heat proof
serving plates or 6" individual baking dishes. Top
with one tortilla and brush with remaining
butter.
Make sause with chilles,
salt, garlic, tomatoes, oregano and cumin. Cook
briskly until thick.Arrange artichokes around
outside edge of tortilla. Place 1/4 cup cheese in
center.Cover tortilla and artichokes with sause.
Break 2 eggs in center of sause. bake 2 to 3
minutes. Sprinkle remaining 1/4 cup cheese over
eggs. Bake 5 to 6 minutes longer, until cheese has
melted and eggs are desired doneness.
Serve with sliced papaya,
mango and pineapple.
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