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SENSATIONAL SAMPLINGS OF B&B RECIPES
Iron Mountain Inn's
Strawberry Surprise
2 cups sliced strawberries
(fresh or frozen)
2 cups of ice cubes
½ cup white or red wine, champagne, ginger ale, or club soda
Sugar, to taste
Blend first 3 ingredients in blender until smooth. Taste and add sugar to taste. If kept in the freezer and served frozen, the mixture can be served as sherbet. When served thick and cold, it can be poured into a glass and served as a "slushy." When mixture is thinned with a little more liquid and served in a bowl it becomes a delicious cold soup (made even better when topped with a dollop of yogurt or sour cream).
Yield: 6-8 servings (depending up- on manner in which it is served)
Iron Mountain Inn
Butler, TN
www.ironmountaininn.com
Somerset House B&B
Talladega, AL
www.thesomersethouse.com
Joe's Special
1 pound ground sirloin
1 teaspoon seasoning salt
1 cup onion, chopped
1 tablespoon olive oil
6 eggs, slightly beaten
½ cup grated Parmesan cheese, divided
½ cup grated Romano cheese
1 cup fresh spinach, chopped
Sprinkle beef with seasoning salt. Cook beef and onions in olive oil until tender. Stir in remaining ingredients and cook until eggs are set. Sprinkle with remaining ¼ cup Parmesan cheese.
Yield: 6 servings
Bufflehead Cove's
Lobster Quiche
5 ounces sliced mushrooms,
sautéed in small amount of butter
1 cup Cheddar cheese, shredded
½ small onion, chopped and
sautéed in small amount of butter
5 eggs, beaten until foamy
¾ cup heavy cream
1 teaspoon paprika
½ teaspoon nutmeg
6 ounces chopped lobster meat
sautéed in small amount of butter for a couple of minutes until the flavor releases into the butter.
Mix all ingredients together and place into an unbaked 10-inch pie shell. Top with grated Romano cheese and garnish with paprika. Bake in a 350º degree oven for 1 hour. Cool for 10 minutes before serving.
Yield: 6 servings
Bufflehead Cove B&B
Kennebunkport, ME
www.buffleheadcove.com
