Kopy Kat Recipes - M

Miss Mary Bobo's Cabbage Threads

1 small head cabbage
4 tablespoons butter
2 teaspoon caraway seeds, crushed
1/2 cup dry bread crumbs
1/2 teaspoon plus 1 tablespoon salt
2 teaspoons granulated sugar

Cut the cabbage in half and place it, cut side down, on a cutting board. Slice the cabbage into thin shreds like delicatessen slaw. Melt the butter in a large skillet, stir in the caraway seeds, breadcrumbs and 1/2 teaspoon salt. Cook, stirring constantly, until lightly browned. Set aside.

Bring a large pot of water with the sugar and 1 tablespoon of salt to a boil. Add the cabbage. Cook for 4 minutes. Drain well.

Stir the cabbage into the skillet with the crumbs. Reheat for just a minute and pour onto a serving dish. Taste and add salt if necessary. Serve hot

Miss Mary Bobo's Wild Blueberry Pound Cake

6 3/4 ounces (1 1/2 cups) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 ounces cream cheese, at room temperature
4 ounces (1/2 cup) unsalted butter, slightly soft
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1 cup wild blueberries (most stores carry frozen blueberries; don't let them thaw or the juices will streak the batter)

Heat the oven to 325 degrees. Spray an 8 x 5 x 3-inch loaf pan with a nonstick coating. Whisk together the flour, baking powder and salt until well blended.

With an electric mixer, beat the cream cheese and butter until very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs, one at time, beating until blended before adding the next egg.

With the mixer on low, add the flour, vanilla extract and lemon zest, and mix until almost incorporated. Switch from the mixer to a stiff rubber spatula and mix until the batter is well blended and smooth, taking care to scrape the bowl's bottom and sides.

Gently fold in the berries. Scrape the batter into the loaf pan and bake in middle of the oven until the cake is golden brown and a wooden pick comes out with just a few crumbs clinging to it when inserted in the center (60 to 65 minutes if using fresh berries; 75 to 90 minutes if using frozen berries).

Let the cake cool for 15 minutes and then invert the pan and lightly tap the bottom to release the cake. Cool completely on rack before serving.

Miss Mary Bobo's Key Lime Pie

Lime Filling
4 teaspoons grated lime zest
1/2 cup strained lime juice
4 large egg yolks
1 (14 ounce) can sweetened condensed milk

Graham Cracker Crust
11 full graham crackers, processed to fine crumbs
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

Whipped Cream Topping
3/4 cup heavy cream
1/4 cup confectioners' sugar
1/2 lime, sliced paper-thin and dipped in sugar

Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in sweetened condensed milk, then juice; set aside at room temperature to thicken.

For the crust, adjust oven rack to center position and heat oven to 325 degrees F. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well-blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes.

Transfer pan to wire rack; cool to room temperature, about 20 minutes. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes.

Return pie to wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours. Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.

For the whipped cream: up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners' sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.

Morrison's Cafeteria Sweet Potato Pie

1 unbaked 9-inch pastry shell
1 pound sweet potatoes, baked and peeled
2 large eggs, beaten
1 cup granulated sugar
1/8 teaspoon nutmeg
2 tablespoons flour
1/2 cup plus 2 tablespoons milk
9 tablespoons margarine or butter, melted
3 tablespoons white corn syrup
1/4 teaspoon vanilla extract

Bake sweet potatoes in oven or microwave until soft. Remove from oven and, when cool enough to handle, peel. Place in bowl of electric mixer and beat until smooth. Add eggs and beat 2 to 3 minutes.

Combine sugar, nutmeg and flour. Stir to blend. Add to sweet potato mixture. Mix until well-blended. Add milk and stir to blend.

Melt butter or margarine. Stir in corn syrup and vanilla extract. Add to sweet potato mixture. Beat until well-blended. Pour into unbaked pastry shell. Bake in a preheated 375 degree oven for about 45 minutes, or until set. Makes 8 servings.

Miracle Whip

4 egg yolks
1 teaspoon salt
2 teaspoons dry mustard
6 tablespoons vinegar
3 cups vegetable oil
3 tablespoons flour or cornstarch
1 cup boiling water
2 tablespoons granulated sugar
1/4 cup white vinegar
1 tablespoon salt

With mixer blend egg yolks, salt, sugar and 2 tablespoons of the vinegar. Very slowly add 1 cup of the oil, a few drops at a time, and mix thoroughly. Add remaining oil a little faster, but be careful to blend each addition before adding more oil. When all oil has been added, add remaining 4 tablespoons vinegar.

Put remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well. Pour into a container and cool in the refrigerator. Makes slightly more than 1 quart.

Mooselips Java Joint Pumpkin Cheesecake with a Caramel Swirl

1 cup fine graham cracker crumbs (14 crackers)
1/2 cup fine gingersnap cookie crumbs (10 gingersnap cookies)
1/4 cup finely chopped walnuts
2 tablespoons granulated sugar
1/4 teaspoon ground ginger
1/2 cup butter, melted
3 8-ounce packages cream cheese, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon ground nutmeg or ground allspice
1/8 teaspoon ground cloves (optional)
1 15-ounce can pumpkin
1 5-ounce can (2/3 cup) evaporated milk
2 eggs, lightly beaten
1 16-ounce carton dairy sour cream
1/3 cup granulated sugar
1 teaspoon vanilla
2 tablespoons caramel ice cream topping
Chocolate curls or chocolate leaves (optional)

For crust: In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, walnuts, the 2 tablespoons granulated sugar and ginger. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of a 10-inch springform pan. Bake in a 375 degree oven for 5 minutes (do not allow crust to brown). Set aside.

For filling: In a large mixing bowl, beat cream cheese, the 3/4 cup granulated sugar, brown sugar, cornstarch, cinnamon, the 1 teaspoon vanilla, nutmeg and cloves (if you like) with an electric mixer until combined.

Beat in pumpkin and milk until smooth. Stir in eggs. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in a 375 degree oven for 55 to 60 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

Meanwhile for topping: In a small bowl, combine sour cream, the 1/3 cup granulated sugar and the 1 teaspoon vanilla. Spread evenly over the top of hot cheesecake. Drizzle the caramel topping over the sour cream mixture; with the tip of a knife, carefully swirl the caramel topping. Return cheesecake to the oven. Bake for 5 minutes more.

Cool in pan on a wire rack for 15 minutes. Using a sharp knife, loosen the crust from sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving. If you like, serve with chocolate curls or leaves. Makes 14 to 16 servings.

Moon Pies

1/2 cup butter, softened
1 cup white sugar
1 egg
1 cup evaporated milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup marshmallow crème

Preheat oven to 400 degrees. Lightly grease a cookie sheet

To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder.

Add flour mixture slowly to sugar mixture while stirring Mix just until all ingredients are combined. Drop the dough onto greased cookie sheet by rounded tablespoonfuls.

Leave at least 3 inches in between each one; dough will spread as it bakes. Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow cooling at least one hour before filling.

To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow crème. Mix until smooth.

Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust. Makes 2 dozen pies.

Marietta`s Diner Spinach Pie

2 to 3 tablespoons olive oil
2 yellow onions, diced
5 bunches scallions, chopped
1 cup fresh dill, chopped
1 teaspoon ground nutmeg
1 teaspoon black pepper
1/2 teaspoon salt
6 pounds spinach, chopped
4 pounds feta cheese, crumbled
7 large eggs
2 pounds phyllo dough
2 pounds butter, melted

To a large pot, add the olive oil and saute the yellow onion until brown. Add the scallions, dill, nutmeg, black pepper and salt. Boil the chopped spinach until blanched and still bright green, stirring occasionally.

Mix it together with the ingredients in the pot. Add the crumbled feta cheese and the eggs, making sure that the mixture is slightly cool so the eggs don't scramble, and mix.

Brush the 1 pound of the phyllo dough with melted butter piece by piece, layering in a large enough tray to fit the phyllo sheets. Then add the mix on top, and piece by piece layer and brush the rest of the phyllo on top.

Mark the pieces with a knife and make sure the ends are tucked in, then sprinkle with a little water. Bake at 325 degrees for 45 minutes or until golden brown. Makes 1 large tray

Mike's City Diner Corned Beef Hash

3 pounds cooked and cooled corned beef brisket
3 cups potatoes, boiled and diced
1 cup diced onion
1/2 teaspoon salt
1 teaspoon black pepper

Preheat oven to 350 degrees. Dice the corned beef brisket into small portions using either a knife or food processor. In a large bowl, mix the potatoes, meat, onion, salt, and pepper together, and then place mixture in a roasting pan. Bake for 30 minutes until brown. Makes 6 to 8 servings

Mike's City Diner Stuffing

6 cups chicken stock
1 cup chopped celery
3/4 cup chopped carrots
3/4 cup diced onions
2 teaspoons poultry seasoning
1/2 teaspoon dried oregano
1 teaspoon parsley flakes
1 small bay leaf
1/2 teaspoon salt
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
6 cups cubed French bread

Preheat oven to 350 degrees. In a medium stock pot combine all the ingredients except the French bread and boil the mixture for 15 minutes. Spread the French bread cubes evenly over the bottom of a roasting pan.

Pour the stock slowly over the French bread and let it sit for 3 minutes. Using a spoon, mix the stock and bread together. Place in the preheated oven and bake for 30 minutes or until golden brown. Makes 6 to 8 servings

Maria's Taco Xpress Pollo Guisado

32 ounces boneless chicken thighs
3 tomatoes, diced
2 ounces canned chipotle sauce
1/4 tablespoon chopped garlic
1/4 tablespoon ground cumin
1/4 tablespoon ground black pepper
1/4 tablespoon salt
9 ounces water
3 tablespoons vegetable oil
1 onion, diced

Boil the chicken for 25 minutes or until cooked. Set aside. In a blender combine the tomatoes, chipotle sauce, garlic, cumin, pepper, salt and add 9 ounces of water and blend for a few seconds.

In a saucepan add the vegetable oil and onions and cook for 3 minutes or until the onions turn golden. Add the chipotle mixture and the chicken to the saucepan with the onions and cook over medium heat 15 minutes. Makes 4 servings

Marlowe's BBQ Black Magic Seasoning

2 cups onion powder
2 cups garlic powder
1 cup cayenne pepper
1/2 cup white pepper
1/2 cup black pepper
1 cup dried thyme
1 cup dried oregano
2 cups table salt
1 cup paprika
1 cup ground cumin

Blend well, cover and store. Black Magic seasoning is an essential part of Southern cuisine and my kitchen is never without it. This seasoning adds extra kick as 1 of the components of Marlowe's BBQ dry rub, but it is also fabulous by itself. Try spicing up your chicken or fish by adding a liberal amount of this seasoning before grilling or pan-frying. Makes 12 cups

Matthews Cafeteria Sweet Potato Souffle

3 pounds sweet potatoes, cubed
1 teaspoon salt
1 1/2 cups softened butter
6 large eggs
1/2 cup self-rising flour
3 cups sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Preheat oven to 350 degrees. Boil the potatoes in water with 1 teaspoon of salt until tender. Drain the potatoes and cool to room temperature.

Process the potatoes with remaining ingredients in a blender and pour into a greased 9 by 13-inch casserole pan. Bake in the oven for 1 hour or until set and lightly browned. Makes 4 to 6 servings

Mac`s Diner Chicken Pot Pie with Mashed Potatoes

Filling:
2 tablespoons unsalted butter
2 Yukon gold potatoes, diced
2 onions, diced
2 leeks, diced
1 carrot, diced
2 teaspoons minced garlic
1/2 cup white wine
1 1/2 cups chicken stock, recipe follows
1 cup milk
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 boneless chicken breasts
1 tablespoon vegetable oil
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh Italian parsley leaves

Topping:
5 Yukon gold potatoes, diced
3/4 cup heavy cream
1/4 cup unsalted butter
Kosher salt and freshly ground black pepper

Special equipment: food mill, 6 (1 1/2 cup) ceramic ramekins

Preheat the oven to 400 degrees. In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute.

Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper.

Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side.

For the topping: Put the potatoes in a large pot and cover with water, season with salt.

Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste.

To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.

Chicken Stock:
5 pounds chicken bones, well rinsed
20 cups cold water
2 carrots, chopped
2 onions, chopped
2 stalks celery, cut into 2-inch pieces
1 stalk leek, sliced into 2-inch pieces
3 sprigs fresh Italian parsley
1 sprig fresh thyme
2 bay leaves
1/2 teaspoon whole black peppercorns
3 cloves garlic, smashed

Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic.

Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month. Makes 16 cups

Mac`s Diner Mac and Cheese with Leeks and Gorgonzola

1 pound penne pasta
2 tablespoons unsalted butter, plus 1 tablespoon
1 tablespoon olive oil
3 leeks, thinly sliced
Bechamel Sauce, recipe follows
1/2 cup Gorgonzola, crumbled
1/4 cup grated Asiago
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh Italian parsley leaves
Kosher salt and freshly ground black pepper

Special equipment: 9-inch springform pan

Preheat the oven to 375 degrees. In a large pot of boiling salted water cook the pasta until al dente, drain and set aside. In a skillet over medium heat melt 2 tablespoons of butter and oil and cook the leeks until tender but not browned.

In a bowl combine the cooked leeks with the Bechamel Sauce, Gorgonzola, Asiago, thyme, oregano, and parsley. Toss the sauce with the pasta until well coated and season, to taste.

Grease a 9-inch springform pan with the remaining butter. Fill the springform pan with the pasta mixture and place on a baking sheet. Bake for 40 minutes. Let rest for 10 minutes before removing from the pan and slicing.

Bechamel Sauce:
1/4 cup unsalted butter
1 clove garlic, smashed
1/4 cup all-purpose flour
3 cups milk
1/4 cup grated Parmesan
1/4 teaspoon kosher salt
Pinch freshly ground nutmeg

In a heavy bottomed pot over medium heat, melt the butter and saute the garlic for 2 minutes until fragrant, but not brown. Remove the garlic and discard. Reduce the heat to low and whisk in the flour to make a roux, cook for 4 minutes, stirring constantly to prevent scorching.

Heat the milk to just below boiling. Pour 1 cup of milk into the roux, whisking constantly as the sauce thickens. Add the rest of the milk, in 1/2 cup portions, whisking constantly to prevent lumps.

Simmer the sauce over low heat for 8 minutes, stirring the bottom of the pot with a spatula to prevent burning. Remove the pot from the heat and stir in the cheese, kosher salt and nutmeg to finish the sauce. Makes 2 1/2 cups

Merridun Inn Chicken and Spinach Cakes

1/4 cup plus 2 tablespoons olive oil
1/4 pound shallots, thinly sliced, divided
1/4 pound bacon, coarsely chopped
1-1/2 pounds boneless, skinless chicken breasts
1 10-ounce package frozen chopped spinach, thawed & squeezed dry
6 tablespoons heavy cream
1-1/3 cups fresh bread crumbs, divided
1-1/2 teaspoons freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

In a large saucepan, heat 2 tablespoons olive oil. Add the sliced shallots and cook over moderate heat until light golden, 5 to 7 minutes. Set aside.

Place bacon in food processor and pulse until finely chopped. Transfer bacon to a large bowl. Add chicken (in 2 batches) to the food processor and pulse until minced. Add to the bowl with the bacon.

Next add thawed spinach, heavy cream, 1/3 cup bread crumbs, cooked shallots, 1 teaspoon black pepper, salt and cayenne. Mix to thoroughly blend the ingredients. Form 1/4 cup if mixture into little round cakes. (May freeze at this point for future use.)

Preheat oven to 400 degrees. In a shallow bowl, mix 1 cup bread crumbs with the remaining 1/2 teaspoon black pepper. Coat the cakes with the bread crumbs.

Heat 2 tablespoons olive oil in a large skillet over moderately high heat. Add 8 of the cakes and fry, turning once until browned, about 3 minutes per side. Transfer to a baking sheet. Repeat with remaining chicken cakes. Bake the cakes for about 10 to 12 minutes until firm and done. Serve warm. Serves 12

Miller Homestead Spicy Stir-Fried Chicken

5 hot chilies
4 coriander roots
2 tablespoons fish sauce
1 tablespoon oyster sauce
2 tablespoons cooking oil
5 cloves garlic
1/2 cup whole basil leaves (ka-prao)
1 teaspoon sugar
2 cups ground chicken
Chicken stock

Pound the garlic, chilies, and coriander roots well in a mortar. Heat the oil in a wok. When the oil is hot, add the pounded chili mixture and stir fry. When the garlic is golden brown, add the meat and continue stirring and turning.

When the meat is done, add the oyster sauce, fish sauce, sugar, and enough chicken stock to give the dish some liquid. Add the basil leaves and stir. Serve with rice. Serves 4

Maude's Courtyard Inn Italian Pot Roast

4 pounds lean (blade-bone in) chuck roast
3 tablespoons olive oil
4 garlic cloves, crushed
4 medium onions, chopped
3 teaspoons oregano
2 teaspoons thyme
1 teaspoon and 6 whole leaves basil
1/4 teaspoon cinnamon
2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
4 6-ounce cans tomato paste
6 cups of water
1-1/2 pounds thin noodles
Grated Parmesan cheese
Chopped chives

Brown meat slowly on all sides in hot olive oil. Remove meat and lower the heat. Add garlic, sugar and seasonings. Simmer about 5 minutes, being careful not to burn. Return meat to pot.

Mix tomato paste with water and pour over meat. Bring to a full boil, then lower heat and cover loosely. Simmer slowly about 3 to 4 hours, turning meat occasionally.

When meat is tender, cook noodles and drain. Slice the meat and arrange over noodles and cover with sauce. Sprinkle with cheese and chives as desired. Serves about 8

Murphy's Inn Corned Beef Hash

1-1/2 cups finely ground corned beef
3 cups finely chopped potatoes, pre-boiled and cooled
1 small onion, minced
1/3 cup beef stock
Salt and pepper to taste

In a large bowl, mix all the ingredients together. Make 6 patties and place them in a large, well-oiled skillet. Add a little butter and cook until the bottoms are crisp and brown. Lower the heat to medium and flip the patties. Cook slowly until crisp and brown on both sides. Serve hot, topped with a poached egg. Makes 4 servings

Mountain Grove Inn Toffee Nut Rocha

2 cups butter
2 cups sugar
2 Tablespoons light corn syrup
1/3 cup water
1-3/4 cups milk chocolate pieces (11.5-ounce package)
1 cup nuts, finely chopped and toasted

Line a 15 x 10 x 1-inch baking pan with foil, extending over edges. In a 3-quart saucepan, melt butter. Stir in sugar, corn syrup, and water. Cook over medium-high heat to boiling, stirring until sugar is dissolved. Avoid splashing onto sides of pan. Clip candy thermometer to pan. Be sure bulb is well-covered and not touching bottom of pan.

Cook over medium heat, stirring frequently, until thermometer registers 290 degrees (soft crack stage), about 15 minutes. (It should boil at a moderate, steady rate over entire surface.) The mixture will turn golden brown. Remove thermometer. Pour into prepared pan; spread evenly. Cool 5 minutes or until top is just set.

Sprinkle chocolate atop; let stand 2 minutes. Spread chocolate onto toffee. Top with nuts; press into chocolate. Cool several hours or until set. If necessary, place in refrigerator.

Holding foil, lift candy out of pan. Break into pieces. To store, layer candy in an airtight container between sheets of waxed paper. Makes about 2-1/2 pounds

McGee's Inn Banana Bread

2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white sugar
1 egg
5 tablespoons milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup margarine
1 cup mashed bananas
1/2 cup chopped walnuts (optional)

Sift together flour, baking soda, baking powder, and salt. In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas.

Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9x5 inch loaf pan. Bake at 350 degrees until top is brown and cracks along the top.

Morningside Inn Chicken Salad

2 cups chopped chicken breasts
1 cup sliced thin grapes
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup chopped nuts
1 tablepoon chopped parsley
1 teaspoon fresh chopped rosemary
1/2 teaspoon salt and pepper (to taste)
1 cup of frozen peas, optional
1/2 cup Mayonnaise, or salad dressing

Combine all ingredients and serve on a fresh roll or croissant.

Main Street Manor Inn Frittata

1 lb. fresh asparagus
1 yellow pepper
1 zucchini
Olive oil
Salt & pepper
2 shallots
1/2 cup fresh flat-leaf parsley
4 whole eggs
8 egg whites
1 1/2 cup part skim ricotta cheese
1/2 cup freshly grated Romano or parmesan cheese

Preheat oven to 400 degrees. Slice asparagus, pepper and zucchini into 1-inch pieces. Lightly coat a roasting pan with a little olive oil, and add vegetables. Add a bit of salt and pepper to taste, and roast at 400 degrees for about 15-20 minutes until just brown. Can hold overnight in the refrigerator once vegetables cool to save time in the morning.

In a 12-inch oven-safe coated pan, sauté minced shallots in a little olive oil until translucent. Chop the parsley finely and set aside. Add the roasted veggies to the pan and toss together. In another bowl, combine whole and egg whites and blend well. Add ricotta cheese, then grated Romano or parmesan. Add parsley and salt and pepper to taste.

When veggies are warm through and combined, add the egg/cheese/parsley mixture to the pan. Move the veggies around so the egg mixture coats the bottom and sides of pan as well as the vegetables. Keep the heat on low-medium so the bottom does not burn but so that the frittata will set. (About 10 minutes.)

When just the center of the frittata is still a little loose, put the pan into a 350-degree oven, and allow it to continue to cook for another 10-15 minutes or until the top is set and has risen. Cool for 5 minutes, slice and serve! Serves 8.

Martha's Vineyard Inn Nantucket Pie

1 1/2 cup hash browns
3 eggs
1/8 th cup whole milk
3/8 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
1 tbls parsley
1/4 tsp pepper
1/2 tsp salt Dash of Mrs. dash

Fry hash browns. Pour ingredients over prepared hash browns in an 8" sauce pan and top with cooked bacon. Bake in 350 oven for 13 minutes. Cut in half it serves two generous portions.

Mountain Springs Inn Bread Pudding

12 slices raisin bread (1 loaf minus ends)
Fresh or frozen fruit, slightly sweetened
4 eggs
2 egg yolks
3/4 cup sugar
1 cup cream
3 cups milk
1 teaspoon vanilla
1/3 cup butter, melted
1/2 cup orange sections or sliced green apples
Whipped cream

Break bread into pieces and place in greased 9x13 pan along with fruit. Beat eggs and egg yolks with a wire whisk. Continue to beat while gradually adding the sugar. Add the cream, milk, vanilla and butter.

Mix well. Pour the custard over the bread. Bake in a 350 degree oven for 45-60 minutes, until puffy and brown and a knife inserted in the center comes out clean. Cut into 8 pieces. Top with fruit and whipped cream.