Kopy Kat Recipes - G

Grey Gables Inn Gazpacho

1 cup peeled, finely chopped tomatoes
1/2 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1/2 cup finely chopped cucumbers
1/2 cup finely chopped onions
1 teaspoon snipped chives
2 teaspoons snipped parsley
2 - 3 tablespoons tarragon wine vinegar
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon Worcestershire sauce
3 cups tomato juice
1 small clove garlic minced
Butter, melted
Cubed bread

In a stainless steel or glass bowl combine all of the ingredients except the butter and cubed bread. Cover and chill at least 4 hours. Serve in individual chilled bowls. Top the gazpacho with cubed bread that has been browned in melted butter. Makes 8 to 10 servings.

Gracehill Inn Apricot Almond Coffee Cake

4 oz of cream cheese, softened
1/2 cup apricot preserves
16 dried apricots, cut into small chunks
1 (16oz) package pound cake mix, divided
1 cup (8oz) sour cream
1/2 cup milk
2 large eggs
1/2 t almond extract
1/2 cup sliced almonds
Powder sugar glaze

Mix by hand cream cheese, apricot preserves and 1 T of cake mix just until blended, set aside. Beat sour cream, milk, eggs, almond extract and remaining cake mix on low scraping sides of bowl until combined. Then beat on high 3 more minutes. Add apricot chunks and mix by hand.

Spray a 9X13 pan and pour in half of the batter. Spread over the top all of the cream cheese mixture then pour and spread the remaining batter. Sprinkle on top the almonds. Bake at 350 degrees for 25 to 35 minutes until a toothpick comes out clean. Cool slightly, drizzle on glaze and serve.

Gooses Roost Ranch Carrot Cake

3 cup grated carrots
2 cup flour
2 tsp. baking soda
1 tsp. salt
2 cup sugar
1 1/2 cup vegetable oil
4 eggs, lightly beaten
2 tsp. cinnamon

Mix all dry ingredients. Add oil and stir. Add eggs and stir. Add carrots and mix thoroughly. Pour into 3 greased and floured cake tins. Bake at 350 degrees for 35 minutes. Cool.

Icing:
1/2 lb. cream cheese
1/4 lb. butter
3 cup confectioner's sugar
Milk as needed

Cream butter and cream cheese together in electric mixer. Add sugar slowly. Add milk as needed to make icing spreadable.

Governor's Inn Corn Pudding

2 cups whole kernel corn
8 tbsp. flour
8 tbsp. sugar
4 whole eggs
1 tsp. salt
1 quart whole milk
4 tbsp sweet, unsalted butter, melted

Stir the flour, salt, sugar, and the melted butter into the corn. Beat the eggs slightly and combine with the milk. Combine the milk and corn mixtures and pour into a 2 quart baking dish that has been sprayed with Pam. Bake in a 450 degree oven for 45 minutes, until nicely browned.

Genesee Country Inn B&B Pasta Frittata

3 to 4 eggs
2 plum tomatoes, chopped
4 ounces bite sized cooked pasta
1 (14 once) can artichokes in water, drained and sliced
4-6 ounces cubed mozzarella cheese
3-4 tablespoons grated Parmesan cheese
3-4 tablespoons chopped parsley
2 tablespoons olive oil for frying

Combine all ingredients, except oil. Pour oil, and then Frittata ingredients, into a heated nonstick frying pan. Cook over medium low flame until set. Flip over and continue to cook until omelet is solid. Serve in wedges. Makes 2 servings

Greyhouse Inn Lemon Chicken with Fresh Herbs

1 1/4 lb. skinless, boneless chicken breast halves
1 egg
3/4 teaspoon salt
1/4 teaspoon pepper
Enough flour to coat the chicken
3/4 cup bread crumbs
1/4 cup oil
6 garlic clove halves
Chopped basil and Italian Parsley
Squeeze of lemon

Gently pound the chicken breast halves to even thickness. Beat egg with salt and pepper. Coat chicken with flour, dip in egg, then coat with bread crumbs. Heat oil with garlic cloves in skillet over medium-high heat.

Cook chicken in batches 5-8 minutes, turning once, until golden and cooked through: discard garlic. Serve sprinkled with chopped basil and Italian parsley and a squeeze of lemon.