Recipes

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Grieb Ranch Oatmeal Cookies

 

Oatmeal Cookie Ice Cream Sandwich

Mom always had some kind of sweets ready to eat when we came home from school. Now she makes Dad an ice cream sandwich (2 oatmeal cookies with ice cream (butter pecan or vanilla) frequently for dessert after the mid-day meal.

 

Grieb Ranch Oatmeal Cookies

From the Kitchen of: Barbara Grieb
Makes: 5 Dozen

Ingredients:

¾ Cup Shortening
1 Cup Brown Sugar
½ Cup Granulated Sugar
1 Egg
¼ Cup Water
1 teaspoon Vanilla

1 Cup Sifted Flour
1 teaspoon Salt
½ teaspoon Baking Soda

2 Cup Oats, uncooked
1 Cup shredded coconut

Instructions:

-Cream shortening, sugar, egg, water and vanilla together with a hand mixer or stand mixer.
-Sift together flour, salt and baking soda.
-Add to creamed mixture, blend well.
-Stir in oats and coconut then cook on greased cookie sheet.
-Cook at 350 degrees for 12-15 minutes.

Enjoy warm from the oven or with a scoop of your favorite flavor of ice cream squished between two cookies. Yum!

 

Note: For a Gluten-Free option just substitute the flour for a Gluten-free flour blend that contains xanthan gum. To see more gluten-free recipes check out the blog Crazy-Free Gluten-Free.

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Cattle Round-Up and BBQ This Weekend at Grieb Ranch

 

The dogs help round up the cattle.
Roping the heel.
Calf gets worked.

The cattle will be gathered this weekend so that we can work the new calves born in the Fall. We will go into the hills on horseback and bring our canine helpers to drive the cattle down the hill into the pen to work them. This activity takes many hands and as a thank you we provide a Santa Maria style BBQ.

Tri-Tip on the grill.

Tri-Tip on the grill.

What is a Santa Maria Style BBQ?

The meat cut originated in the Santa Maria California Valley. It is called Tri Tip due to the special cut which is a triangular bottom sirloin. Hunks of Tri Tip about 3 inches thick are cooked over a fire of red oak wood coals which are also unique to the California Central Coast. Salt, pepper and garlic salt are the only seasonings used. The fire pit grate with the meat is raised or lowered over the red hot coals to ensure the right temperature. It usually takes the meat about 45 minutes to cook. Once cooked, the meat is sliced and served in large stainless steel pans, letting each person to make their choice of doneness.

To compliment the delicious Tri-Tip, a special recipe of beans (which includes hamburger, bacon and onions) are served along with butter-drenched bread and salads that the ranchers might bring to the meal.

Grieb Ranch BBQ Beans – Here is the recipe we use at Grieb Ranch for the beans

3 lbs of Pinquito beans                                                  1 medium onions

1 lbs of hamburger                                                          1 tsp salt

1 strip of diced bacon                                                     1 Tbl chili powder

½ tsp. Garlic Powder

2 cans (8oz.) of tomato sauce

Clean beans (remove any rocks or floating bean skins) and soak in cold water overnight. If you are in a hurry and forgot to soak them, cover beans with about 2” of water in large pan, bring to a boil and turn off the burner. Let set for 1 hour and then resume cooking. Cook beans in a large kettle covered with 2” of water. Cover, bring to a boil and simmer until tender. 2-3 hours. You will have to add water from time to time. Always add hot water to keep the beans covered. When tender add 2 tsp. salt

One hour before serving (when beans are fairly tender) brown the following ingredients in a skillet: bacon, hamburger, chopped onion, chili and garlic powder. Add salt and pepper to taste. Add tomato sauce and simmer for 10 minutes.

When beans are tender add the meat mixture. Simmer another ½ hour.

Happy Trails to You!

 

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Lemons: A Burst of Sunshine to Brighten Winter

A Burst of Sunshine in Winter

Lemons – or any citrus for that matter – brighten foods, smell heavenly, and bring a burst of sunshine to winter. The mild winters here on the Central Coast of California where Grieb Ranch is located, provide the perfect climate for growing citrus year-round. Many orange and yellow fruit are bursting forth right now in our orchard.

Lemons
Oranges
P eating a lemon

P enjoying the brightness of a lemon fresh off the tree.

One of our favorite ways to enjoy lemons is in a Lemon Meringue pie. Yum. This pie was Lorna’s (Fred Grieb’s Daughter) husband Merriam’s very favorite pie. It was always on the menu for his birthday dinner and any special family gathering. Some family members went right to the pie before the main course just so they could get a piece before it was gone!

The Family Favorite Lemon Meringue Pie

The Family Favorite: Lemon Meringue Pie

Recipe For: Daddy’s Favorite Lemon Pie

From the Kitchen of: Lorna Erickson             Servings: 8

Making the Pastry for one-crust pie (8 or 9 inch)
Pastry Ingredients:
1 C flour
½ t. salt
1/3 C plus 1 T shortening
2-3 T cold water
Pastry Instructions:
Measure flour and salt into a bowl. Cut in shortening. Sprinkle in water and mix until all flour is moistened. Roll dough out on lightly floured board. Fit into pie dish and prick bottom and sides of crust with fork. Bake 475 degrees for 8-10 minutes.

Lemon Filling Ingredients:
1 ½ C sugar
1/3 C + 2 T cornstarch
1 ½ C water
4 large egg yolks slightly beaten
Zest of 2 lemons
3 T butter
½ C lemon juice
Lemon Filling Instructions:
Combine sugar and cornstarch in heavy saucepan. Stir in water gradually. Cook over medium heat stirring constantly until thick and clear and boiling. Add a little of this mixture to beaten egg yolks. Add back to hot mixture along with lemon zest. Cook 1 minute more stirring until smooth. Remove from heat and add butter and lemon juice. Pour into baked pie shell. Top with meringue.

Meringue Ingredients:
4 egg whites
8 T sugar
1 t. vanilla
Meringue Instructions:
Beat egg whites until frothy. Gradually add sugar and vanilla. Continue beating until very stiff and glossy. Pile meringue onto pie filling being careful to seal the meringue onto edge of crust to prevent shrinkage. If the filling is exposed to heat it may weep. Swirl or pull points up for a decorative top. Bake at 400 degrees until delicately browned 8-10 minutes.

Grieb Family Dining Together
Grieb Family Fun
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Grieb Ranch Special Jello Ribbon Salad

Grieb Ranch Jello Salad

In 1975 Barbara wrote a note to her daughter Connie and included this recipe for Jello Ribbon Salad. “A half recipe would be plenty. Honey the first time I made it, it seemed like it took all day. It gets more fun each time I make it because it is our special salad. How neat to share it with you and your family for your first special Thanksgiving away from home. Love Mom, Happy Thanksgiving.”

I Thessalonians 5:18 In everything give thanks; . . .

2014 – The Grieb family has enjoyed this salad every Thanksgiving and Christmas for all these years.

Recipe for: Jello Ribbon Salad
From the Kitchen of: Barbara Grieb
Servings:16+

Ingredients:
2 (3 oz.) pkgs. Lime flavor gelatin
5 cups hot water
4 cups cold water
1 (3 oz.) pkgs. Lemon gelatin
½ cup Mini Marshmallows, cut up
1 cup Pineapple Juice (from the crushed pineapple)
1 (8 oz.) pkg. cream cheese
1 (1 lb. 4oz.) can crushed pineapple
1 cup heavy whipping cream (whipped)- I cheat and use already-whipped whip cream
1 cup mayonnaise
2 (3 oz.) Pkgs. of Cherry gelatin

Instructions:
1. Dissolve Lime gelatin in 2 cups hot water and then add 2 cups cold water. Pour into a 14x10x2 pan or into 3 jello molds; filling each mold 1/3 full.
2. Chill until partly set.
3. Dissolve Lemon gelatin in double boiler in 1 cup hot water.
4. Add marshmallows and stir to melt.
5. Remove from heat. Add 1 cup drained Pineapple Juice and cream cheese.
6. Beat until well blended and stir in Pineapple.
7. Cool slightly. Fold in whip cream and mayonnaise. Chill until thickened.
8. Pour over Lime gelatin. Chill until almost set.
9. Dissolve Cherry gelatin in 2 cups hot water and then add 2 cups cold water. Chill until almost set.
10.Pour over Lemon filling.

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Wild Turkey Thanksgiving at Grieb Ranch

It’s that time of year. Take a stroll down the meat isle of your local grocery store and you will see a bundle of plastic-wrapped and netted frozen or fresh turkey bodies as options for your Thanksgiving meal.

At Grieb Ranch the thanksgiving turkey doesn’t come from the local grocery store . . . it comes fresh from the field. A wild turkey has been the Grieb family Thanksgiving tradition for years. You can’t get any more free-range than a wild turkey plucked from your own back 40. These wild turkeys did not grow-up on antibiotics or receive any growth hormones. Talk about organic!

Turkey Hunters circa 1999

Turkey Hunters circa 1999

Turkey hunting is not a sit-and-wait-quietly experience. Turkeys do not like to be alone so communication with them is important. One can perfect a turkey call, “Kee, Kee” or a “Putt” or a “Plain Yelp” to lure, stop or scatter the turkeys. To hear these sounds and learn when to use them check out this article on Turkey Calling Tips.  Last year, our infamous Turkey hunter just had to start up the chain-saw to get some wood and the turkeys came to him!

The wild turkey is leaner and lighter than the Butterball store counterparts yet distinctively delicious. The Grieb family skins the whole turkey since the hunting event is very close to the eating event. The skinned, wild turkey is rinsed well, stuffed with a favorite stuffing and placed in an “oven bag” and cooked according to the directions on the bag. The oven bag keeps the bird moist and there is less mess and clean-up after the meal. The wild turkey is served alongside many different side options and among those is always Stan’s Garlic Mashed Potatoes. Gobble, Gobble.

Happy Thanksgiving from Grieb Ranch!

“Enter his gates with thanksgiving and his courts with praise; give thanks to him and praise his name.” Psalm 100:4

 

Stan’s Garlic Mashed Potatoes
Servings: 6 to 7

Ingredients:
1 1/3 C. Milk
2 Cups Water
½ tsp. Salt
½ tsp. Rolled Oregano
2 Garlic Cloves
½ C. Butter
2 C. Betty Crocker Potato Buds

Instructions: Place milk, water and salt in a large microwavable bowl. Get Oregano and roll in hands to crush over bowl. Next get garlic press and press the cloves of garlic. Hint-Immediately rinse and dry and put away press. Cut butter into about tablespoon pats of butter. Microwave all the ingredients except the potato buds for 5 minutes-stir every couple of minutes. Measure out exactly 2 cups of potato buds in a dry measuring cup. Stir potato buds to hot mixture. Hint-As you stir the buds in vigorously the mixture will thicken. Microwave another minute Hint: If making large amounts place each batch in a crock pot to stay warm and then serve.

California Wild Turkeys

California Wild Turkeys hanging out in a parking lot.

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Apples, Apples, Apples Everywhere

2014 Apple picking

“Little P” and the family dog continue the tradition of apple picking at Grieb Ranch.

It’s apple season now at Grieb Ranch and the tradition of picking apples continues with the newest addition to the Grieb Family. Connie gets to enjoy “Little P” during the week and he accompanied her on an apple picking adventure, along with the family dog. For many years, “Little P’s” dad helped Connie pick apples so the tradition continues.

The tradition of picking apples with Connie and Daniel.

The tradition of picking apples with Connie and Daniel.

There are so many yummy ways to enjoy fresh-picked apples. One way is to make Caramel Apples. Barbara used to make these for the 4-H booth at the local Harvest Festival, Connie had her students make them in their Home Economics class, and once Daniel made them for a Food Contest in High School and won the contest.

Grieb Ranch Caramel Apple

Grieb Ranch Caramel Apple

So here is the recipe:
Grieb Ranch Caramel Apples
From the Kitchen of:  Barbara Grieb
Servings: 6

Ingredients:
6 Apples (I like Gala)
6 Wooden skewers
Butter, margarine or Pam for coating
1 cup Sugar
¾ cup white corn syrup
1 (14oz) can sweetened condensed milk
¼ teaspoon salt
¼ cup butter
1 teaspoon vanilla

Instructions:
1. Wash and thoroughly dry each apple. Remove stems.
2. Insert skewer into stem end of each apple and set aside in the refrigerator.
3. Coat waxed paper with butter and place on a tray.
4. In a heavy saucepan (heavy is a must) combine sugar, corn syrup, sweetened condensed milk and salt; mix well.
5. Cook over medium heat, stirring gently but constantly until it reaches 230 degrees on a candy thermometer or until a small amount dropped in cold water forms a soft ball(about 30 minutes).
6. Remove from heat and cool slightly. Stir in ¼ cup of butter and vanilla.
7. Working quickly dip apples in caramel to coat well
8. Place stem side up on waxed paper to harden.
9. Cool in refrigerator.

Leftover caramel is really tasty on ice cream.

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Grieb Ranch Macaroni Salad

Macaroni Salad Pic

Food makes memories. Here is a macaroni salad recipe that Barbara has been serving for years that many family members and friends have enjoyed.

Recipe for: Grieb Ranch Macaroni Salad

From the Kitchen of: Barbara Grieb
Servings: 16

Ingredients:

1 small package Salad Macaroni
½ Cup Mayonnaise
1/3 Cup Sweet Pickle Juice
1 Cup Diced Celery
1 Small Can Chopped Olives
1 Medium Onion (diced)
3 Sweet Pickles(diced)
3 Hard Cooked Eggs (chopped)
Salt and Pepper to taste

Directions:

Cook pasta according to package directions, drain and cool. Mix together the mayonnaise and the pickle juice in separate bowl. Add to the cooled macaroni the diced celery, chopped olives, diced onion, diced sweet pickles and the chopped hard-cooked eggs. Pour the mayonnaise and pickle juice over all ingredients adding salt and pepper to taste, mix all ingredients together.

Serve over lettuce and garnish with fresh tomatoes. Enjoy.

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It’s Tomato Season. Make Some Delicious Bruschetta.

Tomatoes growing

Fresh Tomatoes grow right outside the front door at Grieb Ranch making them handy for meals or snacks.

Fresh Tomatoes + Basil + Balsamic Vinegar placed on cheese-melted toast = yummy Bruschetta.

Follow the pics for the recipe.

 

Bowl of Tomatoes

Yummy home-grown tomatoes from the Grieb Garden.

Yummy fresh basil.

Mmmm . . . lovely Basil home-grown in a pot on the deck.

Chopped tomatoes and basil.

Chop up the tomatoes and basil. Pour in Balsamic Vinegar. Chopped garlic can be added to this mixture if desired. Mix together and chill if desired.

Sliced bread, olive oil and grated parmesan cheese.

Sliced Ciabatta bread is ideal. Here we used slices of roasted garlic sourdough bread which was yummy too. Spread olive oil on the top of each slice and then place shredded Parmesan cheese on top.

Grilled toast and cheese.

Broil the bread under low flame until cheese melts and edges brown. Remove from oven. Keep your eye on the bread as it toasts – Don’t walk away, it burns quicker than you think!

Place tomatoes, with basil and balsalmic vinegar on the toast.

Place tomato, basil and vinegar mixture on top of melted cheese.

Eat, Eat, Eat.

Eat . . . Eat . . . Eat!

 

 

 

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Growing Beets at Grieb Ranch

Lil Daniel with a hoe and a hose.
Lil Daniel with his beet transplants.
Lil Daniel with beets in the ground.

Starting when Daniel Willems was 5 years old he raised beets and sold them to a local Farmers Market for Mrs. Fernamberg. Daniel started the beets from seed in a seedling box in the house for Spring planting after the soil was tilled. When the seedlings were big enough, he planted them in the ground and took care of them. Once ready to harvest, he would pull the beets and then wash and bundle them for sale. The Willems family enjoys eating them on salads.

beet seeds
Recipe for: Pickled Beets   From the Kitchen of: Connie Willems

Ingredients:

1 lb Beets
2 C. Sugar
2 C. Water
2 C. Vinegar
1 Lemon
1 Tbsp. Cinnamon
1 tsp. Cloves
1 tsp. Allspice

Instructions: Roast beets. Preheat oven to 425 degrees. Wrap beets in aluminum foil, 3 at time. Place in shallow roasting pan and cook for 1 hour or until beets are soft. Cool before handling. Cold-dip and slip skins. Make a pickling syrup of the sugar, water, vinegar, lemon sliced thin, cinnamon, cloves and allspice. Place cooked beets in sauce pan with lid, cover beets with pickling syrup and simmer with lid on for 15 minutes. Cool completely and refrigerate to use on salads.  For a different salad option, add warm beets to a salad that has goat cheese and a balsamic vinaigrette dressing.

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Memorial Day at The Ranch

Carl attending the BBQ
First Course.
Western Motif
Tools
The kids made a new friend.
As the sun set, we remembered those who gave, “the last full measure of devotion.”

Good friends, good food, good fun and remembering the sacrifices of our fellow Americans who gave “the last full measure of devotion” filled up a Memorial Day BBQ at Grieb Ranch.

“It’s Always A Hit” Salad
Steaks cooking on the grill.

Good food started with a first course of salads,  followed by steaks cooked over oak on an open grill. The kids played hide and go seek and even found a new friend. Adults enjoyed each others company. A pleasant afternoon/evening was enjoyed by all.

 

“It’s Always A Hit” Salad Recipe

Ingredients: Romaine lettuce, Granny Smith apples, sugar-coated toasted almonds and feta cheese with a homemade mustard vinaigrette dressing.

Sugar-coated toasted almonds:

2/3 cup of raw slivered almonds

6 tbls sugar

Place nuts and sugar in a heavy sauce pan. Put over medium-low heat. Stir frequently until the sugar begins to melt. Stir constantly as sugar melts and the nuts toast. Do not leave this unattended as the sugar can burn quickly. Once the sugar is all melted and the nuts are toasted and brought to a lovely brown color, pour them out onto foil and spread to cool.  Keep little and big fingers from grabbing the freshly made nuts because the nut mixture will be extremely hot! Set this aside while you make the rest of the salad.

Salad Makings:

2 stalks of heart of romaine lettuce washed and shook-out and then chopped

2 Granny Smith apples, chopped into bite-sized pieces

1 8oz carton of blue cheese crumbles

Salad Dressing:

1/3 cup apple cider vinegar

1/3 cup olive oil

1 tbl sugar

1 tbl Dijon mustard

Place all dressing ingredients in a baggie (for traveling) or bowl if serving on-site. Mix together.

Making up the Salad:

Place chopped lettuce in bowl, add the chopped apple pieces and either the entire or 1/2 (depending on how cheesey you like your salad) carton of blue cheese crumbles, and place the sugar-coated toasted almonds on top. Dress salad just before serving. If traveling with your salad add the nuts just before dressing and dress salad at destination. The apples can also be cut on-site or add lemon to them to keep from turning brown. Mix salad together and watch people devour and exclaim how tasty it is!

 

For more recipes by this author check out http://crazyfreegf.wordpress.com/