Join Us For Our 75th Anniversary with a Truly Traditional American Vacation!


While the cooking at Cataloochee may make you want to hang around the fire waiting for the next meal, we suggest that you try to take a break in between to enjoy the rest of the ranch. Professional eaters as well as casual diners will delight in the fare we provide. While breakfast and dinner are included for our 'in-house' guests, we also invite those not staying with us to join us for meals on a space available basis; experience our bountiful family style meals, including prime rib, baked ham, and herb baked chicken or the ever popular cookouts, featuring steaks, ribs, chicken, and pork chops to name a few. Each dinner is complemented with an assortment of seasonal vegetables as well as homemade breads, jellies and desserts. Lunch is offered daily with either a blue plate special, hot buffet, hamburger and hotdog cookouts, deli style sandwiches or even pulled barbeque and chicken. Please call for daily menus and features. 828-926-1401

Completely revised and available for purchase is the newest edition of Cataloochee Cooking by family member Judy Alexander Coker. More than just an outstanding cookbook, it is a great read featuring stories and history of Cataloochee from the first days through today. Recipes for all the Cataloochee favorites as well as many more are included.

Recipes

Mealtimes at Cataloochee Ranch are special, with family-style feasts in the ranch dining rooms or at frequent outdoor barbecues or "steak-outs."

To enhance our southern regional Appalachian cuisine (developed by Miss Judy), we purchase fresh mountain-grown products for our meals. We feature fresh vegetables and fruits (including ramps and candy roasters); homemade breads, desserts, jellies, preserves; and rainbow trout. Two of our favorite recipes are shared below.

Moo Cow Cake
1 box of chocolate cake mix
1 can sweetened condensed milk
1 container of whipped topping
1 bottle of caramel syrup
1 bag of toffee bits

Bake the cake according to the directions for a 9x13 square pan. Immediately after removing cake from oven, poke holes in warm cake with a fork. Pour the entire can of sweetened condensed milk over cake. Let cake cool completely. After cake has cooled, pour caramel syrup over top of cake, spread whipped topping over caramel and sprinkle toffee bits over top. Refrigerate until ready to use. If you wish for a lower fat version you can use reduced fat sweetened condensed milk and fat free whipped topping.
     

Miss Judy's Candy Roaster Puff

A candy roaster is a winter squash—a member of the pumpkin family, but with a more delicate flavor and less stringy texture than a pumpkin. In this recipe you may substitute sweet potato or butternut squash for candy roaster.
Serves 5

Mix together:
1 1/2 cups cooked candy roaster, mashed with a little butter
1/3 cup sugar
pinch of salt
1 1/2 cups milk
1/2 teaspoon vanilla
sprinkle of nutmeg and cinnamon
Turn mixture into a buttered quart casserole dish
Bake at 325° until set, approximately 45 minutes