Visit the Old Southwest and Ride your Dreams!

P.O. Box 280, 67 Double E Ranch Road     Gila, New Mexico 88038 USA •  505-535-2048

info@doubleeranch.com

Once you've planned  your visit to Double E Ranch, save yourself some last minute shopping hassle...do  your shopping at the Double E Ranch Mercantile once you arrive.  New merchandise is arriving all the time.  We're happy to ship items home for you and will special order, too.   We've got T-Shirts, Ball Caps and plenty of western apparel.  If you'd like to order something in advance, email Debbie at info@doubleeranch.com and she'll be happy to help!  Here's a samplin' of items we have in stock:

Shotgun Chaps, Chinks, Gloves, Ropes
Classic Old West Shirts, Pants and Silk Wild Rags                 Custom, quality saddles and leather tack Colorful, Beautiful 100% Wool Blankets and Saddle Pads
Interesting Western Reference Books, Magazines

Custom made, ceramic Mugs

Double E Tomato and Green Chili Salsa

Gather together 10 fresh, medium sized red tomatoes and dice into small chunks, one 2oz can of diced green chilis (you determine the "heat"),   1/4  whole sweet onion, 3-4 Tblsp of your favorite olive oil, 2 tsp lime juice, 1 Tblsp cilantro, 1/4 tsp Italian seasoning mix (oregano, thyme, etc).  Mix all ingredients in a large bowl, salt to taste.  Chill and serve with  tortilla chips or a full Mexican-style meal!  Mucho Bueno!

Double E Monkey Bread (serves 8-10 Great with Breakfast!)

Start with 3 "loaves" of frozen bread dough.  You can buy the dough in the frozen food section of your market.  Thaw on a plate for 1/2 hour at room temperature.  In the meantime,  mix 1 Cup granulated sugar, 1/2 Cup brown sugar, 2 tablespoons cinnamon in a small bowl.  Melt 1 stick real butter in a small bowl.  In a Bundt Pan, generously spray "Pam" (or something similar).  Using a slicing knife, cut the frozen bread into 1/4" slices.  You may have to use a bit of pressure against the still-frozen bread, so be careful not to slice your fingers.  

In the bundt pan, spoon a few tablespoons of butter in the bottom of the pan.  Next, begin layering:  bread slices, butter, sugar mixture; bread slices, butter, sugar mixture; etc. until all the bread is used.  Finish by pouring any remaining butter and sugar mixture on the last layer of bread.  Cover, place in a warm corner of the kitchen  and let rise overnight.  In the morning, bake in pre-heated oven (350 degrees) for  25 minutes.  

To remove from pan, place a dinner plate or serving plate on top of the bundt pan, flip the pan upside down onto the place.  The hot juice will form a maple glaze as the bread cools.  Sprinkle top with nuts or raisins.  Serve warm.  Ummmmmmm!  This recipe is very easy to increase/decrease ingredients, to suit  your own taste.

Easy Potatoes compliments of Krista Stromberg, Double E Guest

1 package frozen hashbrowns

1 carton sour cream

1/2 cup melted butter

2 cans mushroom soup (no water)

1 tsp garlic powder

1 onion chopped

1 cup grated cheddar cheese

1/2 cup parmesean cheese

Mix it all together and bake in 11x14 pan @ 350 degrees for 1.5 hours.

Tortilla Quiche'

1 (12") flour tortilla

1 1/2 C grated pepper jack cheese

1 C grated sharp cheddar cheese

1 can (4 oz0 diced green chilies

3 eggs

1 C sour cream

1/4 tsp salt

1/8 tsp cumin

Place tortilla in bottom of lightly greased 10" pie plate.  Sprinkle with jack cheese and 1/2 cheddar cheese.  Sprinkle with chilies.  

Beat eggs, sour cream, salt and cumin.  Pour over chilies and top with rest of cheddar cheese.  Bake 45 minutes @ 350.