Kopy Kat Recipes - B

Bad Rock Country Inn Potato Pie

4 cups diced Jones Country Carved ham
1-1/2 cups frozen shredded hash brown potatoes, thawed
1/4 cup chopped green peppers
1/4 cup chopped red peppers
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
1 cup sour cream
1 cup cottage cheese
8 eggs
1 teaspoon white pepper
1 teaspoon thyme
Paprika

Mix all but the last ingredient together in a large bowl. Cooking option 1: Bake in individual 15-ounce casseroles. Spray each casserole with non-stick cooking oil, put approximately 1 cup of mix in each casserole, and sprinkle paprika on top. Bake 30 to 45 minutes in 350-degree oven until golden brown and eggs are set.

Cooking option 2: Bake in two 10-inch pie tins for 1 hour at 350 degrees and serve in a wedge. Serve with sour cream and chopped fresh chives. Serves 10

Betsy's Inn Sausage Bread

6 cups all-purpose flour (approximate)
1 package (1 tablespoon) dry yeast
2 cups hot water
1/3 cup butter or margarine, melted
1 tablespoon sugar
1-1/2 teaspoons salt
1 link sweet Italian sausage
1 link hot Italian sausage
1 medium onion, chopped
2 cloves garlic, minced
Dried oregano, basil, tarragon, salt, and pepper to taste (optional).
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1-1/2 cups grated Mozzarella cheese
3 tablespoons all-purpose flour
1 egg white, lightly beaten with 1 tablespoon water.

In a large bowl or in a food processor, combine 3 cups of flour and the yeast. In a separate bowl, combine the water, butter or margarine, sugar, and salt and add to the dry ingredients, mixing well. Add 1 cup of the flour and blend well. Stir in the remaining flour, 1/2 cup at a time, until the dough leaves the sides of the bowl. (At this point, you will have used about 5 cups flour.)

Remove the dough from the bowl and knead by hand on a lightly floured surface, adding flour as needed, until the dough is smooth and elastic. (If you mixed the dough by hand, the kneading will take about 5 to 8 minutes. If you mixed the dough in a food processor, only a brief kneading is necessary.)

Altogether you will use about 6 cups flour, but each loaf is different, so don't rely too heavily on the measurements. Add just enough flour to take out the stickiness. Let the dough rest under a clean towel while you prepare the filling for at least 15 minutes.

Remove the casings from the sausages and brown the meat in a skillet with the onion and garlic. Season to taste with oregano, basil, tarragon, salt, and pepper, if desired. (Since the sausage is already seasoned, you may not want to add more.) Drain the sausage on several layers of paper towels or a clean cloth.

Combine the green and red bell pepper and cheese in a medium-sized bowl and toss with the 3 Tablespoons of flour. Add the drained sausage mixture an toss again.

Knead the dough briefly in a little more flour and divide it into 2 pieces. Roll each piece into a rectangle approximately 15 x 12 inches. Sprinkle each rectangle with half the sausage mixture, leaving a 1-inch border on all sides.

Starting with a long side near you, roll each rectangle tightly into a jelly roll. Pinch the seams and both ends to seal. Place the loaves in an ungreased French bread pan or on a cookie sheet. Cover with a clean towel and let rise for about 1 hour.

Brush the loaves with the egg white-water mixture and bake in a preheated 425-degree oven until they are light and shiny brown, approximately 30 minutes. Remove from oven and place on wire racks to cool. Note: Be sure to keep refrigerated because it has meat in it. Makes 2 loaves

Black Bear Inn Pie

1 9” Pie Shell
3 eggs
1 cup sugar
1/2 cup melted butter
3/4 cup raisins
3/4 cup coconut
1/2 cup chocolate chips
3/4 cup chopped pecans
2 tsp lemon juice
3 tsp vanilla extract

Beat eggs. Then add sugar and butter to them. Then add remaining ingredients. Bake at 325. Check at 25 minutes. Bake until brown and firm to touch.

Brass Lantern Inn Squash Soup

2 lbs. Butternut squash, trimmed, seeded, and cleaned
4 cups water
1 tablespoon salt
1/2 cup diced celery
1/2 cup diced onions
1/2 cup diced green bell peppers
1/4 cup melted butter
1/4 cup white wine
1 teaspoon tarragon leaves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 cups chicken stock
1/4 cup all-purpose flour
1/4 cup melted butter
1/2 cup Vermont maple syrup
1/4 cup dry sherry

Add squash to a large pot with salted water, and cook until soft (approximately 40 minutes). Strain out the squash, reserving 2 cups of liquid and discarding the rest.

In the large pot, sauté the diced vegetables in ¼ cup butter and wine for 5 minutes. Add the herbs and spices. Add the chicken stock and 1 cup of reserved liquid. Bring to a boil, then thicken with a roux made by mixing the flour with ¼ cup melted butter.

Puree the cooked squash in a blender or food processor with the remaining 1 cup of reserved liquid. Add to the pot and cook on low heat for 5 minutes, stirring often. Add the syrup and sherry. Mix well and serve. Serves 12-16.

Brackenridge House Inn Three Cheese Casserole

3 cups shredded mozzarella cheese
6 tablespoons flour (heaping)
3 cups shredded mild cheddar cheese
2 cups small curd cottage cheese
1 medium onion
6 tablespoons butter
6 eggs beaten
2 10 oz. pkg frozen chopped spinach, thawed and drained
2 tomatoes cut into 5 or 6 slices each
Also sour cream and dill

In a large bowl, mix Cheddar and Mozzarella. Sprinkle with flour and toss to coat all the cheese. Stir in cottage cheese. Set aside. Sauté onion in margarine until soft and transparent. Stir onion and margarine into beaten eggs

Mix eggs into cheese mixture. Stir thoroughly. Then spread in a 9 by 13 inch pan. Squeeze all moisture from thawed spinach. Separate spinach and spread over cheese mixture. Arrange tomato slices on top of casserole.

Bake in a preheated oven at 350 degrees for 55 minutes. Remove from oven. Let stand 15 minutes. Serve with a dollop of sour cream, toped with dill. Serves 10 to 12

Back Creek Inn Spinach & Ham Crustless Pie

1 package (10 oz.) frozen, chopped spinach
1 carton (24 oz.) cottage cheese
1 cup grated cheddar cheese
1 cup grated swiss cheese
1 cup diced ham
6 eggs
4 tablespoons oil
1 small onion (chopped)
1 teaspoon garlic powder
Freshly ground pepper to taste

Squeeze water out of spinach. Combine cottage cheese, grated cheeses, spinach, eggs, oil and seasonings. Add ham and onion. Pour mixture into lightly oiled 9 x 13 baking dish. Bake at 350 degrees for 40 minutes or until knife comes out clean. Dot with butter or oil for a golden top. Serves 14.

Breyers Ice Cream Flag Cake

2 containers Breyers All Natural Chocolate Ice Cream and All Natural Vanilla Ice Cream
4 cups assorted sliced fresh fruit
1 can (7 oz.) whipped cream or 2 cups thawed frozen whipped topping
50 fresh blueberries
2 Pints strawberries, sliced or raspberries

With scissors cut cartons from Breyers All Natural Chocolate Ice Cream. Arrange Ice Cream on its side, then cut each into 4 lengthwise slices.

In 13 X 9-inch baking dish arrange 4 Ice Cream slices, pressing to form an even layer. Top with fruit, then remaining 4 Ice Cream slices, pressing to form an even layer. Cover and freeze 5 hours or until ready to serve.

Just before serving top with whipped cream, smoothing with spatula. Arrange berries in flag pattern, with blueberries in upper left corner and 7 strawberry or raspberry stripes. Serves 24

Blue Waters Lodge Bread Pudding

1/2 cup sugar
1 lemon peel, grated
2 1/2 cups soft white bread (about 7 slices), crusts removed, in chunky pieces
2 cups milk
4 tablespoons butter, melted
3 eggs, separated
2 whole eggs
1 teaspoon baking powder
1/2 teaspoon vanilla extract

Preheat oven to 350°. Butter a casserole dish. In a mixing bowl, mix the sugar and the lemon peel. Add the bread, milk, and butter, blending well. Add the egg yolks, whole eggs, and baking powder and mix well.

Beat the egg whites until they hold a stiff peak, then fold them into the mixture. Pour into the baking dish. Bake about 40 minutes. Makes 8 servings

Beach House Inn Coffee Swirl Yogurt Cake

2 tsp instant espresso or coffee powder
2 cups of flour
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
8 tbsp room temperature butter
1 1/4 cups of sugar
3 eggs
1 cup plain yogurt

Heat oven to 350. Butter and flour ant 8 inch loaf pan. Dissolve the espresso powder in 1 teaspoon hot water. Combine the flour, salt, baking powder and soda. Beat butter, sugar and vanilla until fluffy, about 5 minutes. Add eggs one at a time beating after each one.

Beat in flour mixture and yogurt alternatively. Remove 1 cup batter and stir in espresso. Pour 1/2 the plain batter into pan. Drop spoonfuls of 1/2 the coffee batter on top.

Add remaining plain batter and drop coffee batter on top. Sick a spoon handle into the pan all the way to the bottom and swirl batters. Bake until a toothpick comes clean, about 1 hour and 15 minutes. Mkes 8 servings