|
 Dawn
to Dusk, Olde World Bed & Breakfast's cookbook, is the result of our guests' many requests for recipes.
The cookbook is an accumulation of 267 recipes that have created a stir among our guests, plus some favorite
recipes from my teenage years. Some breakfast recipes include variations to transform them into dinner
entreès.
American Regional cooking style flows through a majority of the recipes. My specialty
is to create unique recipes that combine traditional local ingredients, seasonal specialties and ethnic
cuisine. My personal cooking journey is detailed in the book.
Dawn to Dusk includes a menu planner to assist you in serving
attractive and balanced meals. For the benefit of those with special diets, we offer a healthy substitution
guide.
To order our cookbook, go to our secure online Gift Shoppe
.
For our out-of-town guests, the cookbook provides a perpetual local events calendar for
tourist information phone numbers, and a description of all that our beautiful valley has to offer. (Click
here for printer-friendly version of this recipe.)
| Sample Recipe: Swiss Egg Ramekins |
3 T. butter or margarine
2 lg. onions, thinly sliced and separated into rings
1 T. all-purpose flour
1 c. milk
1/2 t. each Dijon mustard & salt |
2 t. chopped parsley
1/8t. white pepper
4 hard-cooked eggs, shelled & quartered lengthwise
1 1/2 c. (6 oz. shredded Swiss cheese |
| In a wide frying pan over med. heat, melt 2 T. of butter. Add onions and cook
slowly, uncovered, stirring often, until onion is limp and golden (about 30 min.). Onions should not show
signs of browning during first 15 minutes; if they do, reduce heat. Meanwhile, melt the remaining
1 T. butter in a 1 qt. pan over med. heat. Stir in flower and cook until bubbly. Gradually stir in milk
and cook, stirring constantly, until thick and smooth. Stir in mustard, salt, parsley, and pepper; set
aside.
Divide onions evenly among four 10 oz. custard cups or ramekins (or assemble in a 1 1/2 qt. baking
dish). Place four egg quarters, yolk side up, into each dish; equally distribute cheese, then white sauce,
over eggs. (If made ahead, cool, and refrigerate until next day.)
Bake, uncovered, in a 350° oven for about 30 min. (40 min. if refrigerated) or until bubbly. Make
4 servings. You can also make this in a shallow small baking dish. |
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