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Recipes from the High Country Kitchen . . .

BUFFALO CHIP COOKIES

2¼ c. bleached all-purpose flour
½ tsp. salt
½ tsp baking soda
¾ c. (12 Tbsp) butter melted and cooled until warm
1 c. brown sugar (light or dark)
½ c. granulated sugar
1 large egg plus one egg yolk
2 tsp. vanilla
1 bag semi-sweet or bittersweet chocolate chips (2 cups)
1 c. toffee chips

Heat oven to 325 degrees. Grease a 20x14 cookie sheet or cover with foil or use parchment paper. Mix flour, salt and baking soda together in a medium bowl. Set aside. Mix butter and sugars together until thoroughly blended. Mix in egg, yolk and vanilla. Add dry ingredients. Mix until just combined. Do not over mix! Stir in chocolate and toffee chips.

Use approximately ¼ c. dough per cookie. Lightly form into a rough ball and then place on the prepared cookie sheet with about nine balls per sheet. Bake on upper and lower middle racks until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy – about 15-18 minutes.

Cool cookies on cookie sheet – do not remove them to a rack. Store in airtight container. Makes 1½ dozen 3-inch cookies.

CONTINENTAL DIVIDE COUSCOUS SALAD

2¼ c. water
1½ c. couscous
1/3 c. pine nuts or cashews or walnuts
½ c. snow peas torn in half
½ c. chopped green scallions
2 c. spinach leaves chopped
6 oz. Swiss cheese, cut into matchstick-size pieces
2 Tbsp fresh Dill minced
1 Tbsp grated lemon peel
½ c. olive oil
¼ c. lemon juice
1 Tbsp Dijon mustard
1 clove garlic minced

In a 3 to 4 quart pan over high heat bring water to a boil. Stir in couscous and remove from heat. Cover and let stand for 5 minutes, until liquid is absorbed. Fluff with a fork – don’t wait too long to fluff or else it will get lumpy. Let cool. Meanwhile, put nuts in a small roasting pan and bake in oven at 350 degrees until lightly toasted – about 8-10 minutes.

To cooled couscous add the nuts, snow peas, onions, cheese, dill and grated lemon peel. Add dressing to couscous mixture and toss lightly. Add spinach leaves and again, toss lightly. Season with salt or pepper to taste. I make many variations on this theme, sometimes substituting quinoa for the couscous and fresh basil or tarragon in place of the dill. When using basil I use blue cheese and walnuts and when using tarragon, I use feta cheese. Fresh arugula or spring greens are substitutes for spinach.

DRESSING – Mix lemon juice, olive oil, garlic and mustard. Shake or whisk well. I like to substitute lime juice for the lemon juice when using tarragon. And if possible, add 1 Tbsp Gaylord Hauser's Lemon Pepper – it's great stuff. You can also add a meat item such as torn pieces of chicken breasts or matchstick pieces of ham.

GNEISS TAPENADE

¾ c. Kalamata olives, pitted
¾ c. Green olives, pitted and stuffed with pimentos
3 Tbsp drained, bottled capers, rinsed
¼ c. chopped fresh flat-leaf parsley
1 flat anchovy filet, chopped
1 Tbsp finely grated lemon zest
2 Tbsp fresh lemon juice
½ tsp black pepper
¾ c. olive oil

Using a food processor, pulse olives with capers, parsley, anchovy, lemon zest, lemon juice and pepper until coarsely chopped. Scrape down sides of the bowl with a spatula. Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely chopped. Do not pulse to a paste! Serve as is or chilled.

GOLD RUSH BARS

1 c. flour
1 Tbsp. grated lemon peel
½ c. butter, softened
2 Tbsp. lemon juice
¼ c. powdered sugar
½ tsp. baking powder
1 c. granulated sugar
2 eggs

Mix flour, butter and powdered sugar. Press evenly with hands in bottom of an ungreased 8" square pan. If dough is sticky, flour your fingers. Bake 20 minutes at 350 degrees.

Beat remaining ingredients at medium speed until light and fluffy. Pour over hot crust and bake at 350 degrees about 25 minutes, until no indentation remains when touched lightly in the center. Let stand until cool and then cut into squares. Dust with powdered sugar if desired.

HIGH COUNTRY HUMMUS

1 c. canned chickpeas, rinsed and drained
2 Tbsp sesame tahini
¼ c. non-fat plain yogurt
½ c. chopped fresh cilantro
1 Tbsp olive oil
1 clove garlic
2 Tbsp fresh lemon juice
¼ tsp salt
1 Tbsp Zatar - optional

Puree chickpeas with tahini, yogurt, cilantro, garlic, lemon juice, olive oil, (zatar) and salt in a food processor until not quite smooth with some texture. Serve with pita and carrot sticks.

WILD WEST RICE SALAD

Salad:
1½ c. mixed wild rice/brown rice (Lundberg's "Wild Blend" is best!)
3 c. chicken or vegetable broth
½ c. thinly sliced green onions
¼ c. dried cranberries
¼ c. currents or golden raisins
½ c. celery, diced
¼ c. chopped parsley
1 c. sugar snap peas or snow peas (trimmed, blanched, rinsed in cold water, cut into ½" pieces)
½ c. toasted walnuts

Dressing:
¾ c. orange juice concentrate
¾ c. lime juice
2 tsp. Dijon mustard
1 clove garlic, minced
½ tsp black pepper
½ c. olive oil

Dressing - Whisk juice, mustard, garlic and pepper until smooth. Gradually whisk in olive oil.

Rice Salad - Cook rice in chicken or vegetable broth, cool. Mix rice, green onions, cranberries, currents, celery, parsley, peas and walnuts. Toss. Add dressing. Toss. Serve or refrigerate.

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Comments from Happy Trailblazers . . .

August 2004

Catherine, Betty and I thank you for the wonderful tour you gave of the Lewis & Clark Trail in the high country. We felt we saw all the important spots and never would have found them on our own in one day. We appreciated very much your knowledgeable commentary and insights. Your keen understanding and obvious love for the area showed. The lunch you served was absolutely delicious. We can still taste it! We enjoyed seeing the antelope and learning about their place in the animal world. As we reflect on our 15 day, 2,500 mile tour of the Lewis & Clark trail, we rank the day spent with you as the high point of the trip. We highly recommend your service to anyone wanting a first class experience in the high country of Montana.

Larry and Betty Sullivan
Poultney, VT

July 2004

Catherine, we had a wonderful time. You did a great job with our kids, explaining the natural wonders. And we caught three butterflies! P.S. the lunch was delicious.

Jim Harris
Culver City, CA

July 2004

We had a wonderful and magical experience with our guide, Catherine. Thank you for opening our eyes and minds.

LeeAnn Dougherty
Chicago, IL

July 2004

Catherine, thanks for another great trip. We look forward to another one next year.

Jean & Jim Macaleer
West Chester, PA

August 2003

Today was wonderful and so hot! Digging for crystals again and we found bigger ones! Watching squirrels and chipmunks, so cute! And swimming in the river topped it all off. Thanks so much.

Sara Dodd
Northumberland, England UK

July 2003

Cathy, what a treat today was for this old Arkansas girl. There wasn't one history biology or geology question that you didn't know the answer to. Many thanks for a memorable day.

Sandy Jones
Little Rock, AR

July 2003

Catherine, I had a wonderful time with you. I learned a lot about plants, animals and the history of Lewis & Clark. You are a wonderful guide and a very attractive lady. Thank you for everything.

Michiko Degawa
Tokyo, Japan

June 2003

Catherine, thank you for a wonderful trip. We saw so much and were much inspired, Audrey, butterfly catching, me, your great vegetarian style cuisine and Roy, the flowers. Thank you.

Dorthy Yang, Roy & Audrey Clark
Seattle, WA

May 2003

Catherine, we had such a wonderful day. We learned so much and the "guide" was a delight. We hope to see you again.

Sandy & Bob Lloyd
New Smyrna Beach, FL

September 2002

Thank you Cathy for two beautiful and incredibly interesting days in Montana. I am charmed by your beautiful area. You were such a bright spot in my Montana experience and I shall look forward to playing in the mountains again. Come see us in Florida!

Michelle Woodruft

(Recipes please! You are an awesome cook!)

September 2002

Cathy, it was a wonderful day. The food was fabulous. Your extensive knowledge of the area made it so interesting. The birdwatching was great. Thank you so much.

Nancy Kauffman
Lake Geneva, WI

August 2002

Catherine, what a lovely special Day! Our explorations to the Red Rocks Refuge along the Centennial route live up to my memory of our great day 3 years ago following Lewis & Clark. And your delicious lunch earns another Star. Thank you for all your expertise and sharing your knowledge. You are the Best Company! and our time together great fun. All the best!

Claire Christopher
Winston Salem, NC

August 2002

Thanks so much for an extremely interesting day out. The ghost town of Bannack is very amazing to be in such good condition. I loved panning for gold although I only found rubies not gold!

Sarah Dodd
Cainwick Northumberland, UK

August 2002

Seeing the cranes, hawk and badger made up for the lack of Moose! We will look forward to seeing bigger game next year. Please email the recipe for your mum's plum bread - it will become a family favorite. Many, many thanks for a great day.

Sue Dodd

July 2002

Now I feel like I've truly trekked the Lewis & Clark Trail. Beautiful Country - I've never experienced such a graphic explanation of prairie life, and the flora & fauna of the region. Many thanks!

Frances Applebaum
St. Louis, MO

July 2002

Cathy, what a GREAT day. Many thanks for sharing your many talents and vast knowledge. From fossils to food to flowers to butterflies to ghost towns all interwoven with the history of Lewis & Clark, Sacagawea, etc. WHEW!

July 2002

Cathy, Greg had such high praise of you and your guiding trips and now I understand. Your knowledge of such a variety of history and nature has made this a day I'll always remember. THANK YOU for your joy in sharing so much with us.

Laura Gwyn
Elkin, NC

June 2002

Cathy - What a wonderful experience. Montana is spectacular when you have the perfect guide! Thank you for sharing your knowledge and enthusiasm!

Carole Melton
Bethlehem, CT

July 2001

Cathy! Thanks for another lovely outing! This was the second time with you, and again I learned more about nature!

Elise S
Albuquerque, NM

July 2001

Thanks for helping us fulfill our Lewis & Clark dream; to see the Lemhi Pass and stand on the Continental Divide. A wonderful day! We got to bestride the headwaters of this mighty Missouri River! What a thrill!

Helen Markwell
Seneca Rocks, WV

Come explore Southwestern Montana with High Country Discovery tours. Guided day tours are tailored to fit your interests.

	enjoy a leisurely day hike
	take a llama out to lunch
	visit pioneer ghost towns and other historical places
	photograph birds and amazing scenery
	discover wildflowers and learn about Native uses of plants
	pan for gold or dig for quartz crystals
	follow Lewis & Clark from Beaverhead Rock to Lemhi Pass