July 2008

The INNside Scoop

Page 4

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Artichoke Three Cheese Pie


6 eggs
¼ cup flour

½ teaspoon baking powder

½ teaspoon seasoned salt

1/8 teaspoon pepper

½ teaspoon basil

1 cup cottage cheese

1 cup Jack cheese, shredded

1 cup Cheddar cheese, shredded

1/6 stick butter

¼ cup onion, chopped

7 ounces artichokes,

drained and chopped

Paprika to garnish


Preheat oven to 325º. Combine first 6 ingredients and blend well. Stir in cottage cheese; add other cheeses. Set aside. Melt butter in skillet and lightly sauté onions. Add artichokes and toss with onions and butter. Add artichoke mixture to egg mixture, stirring to blend well. Pour mixture into a greased 9 x 13 inch baking dish and sprinkle with paprika. Bake uncovered, for about an hour, until set and golden brown. Let stand 5 minutes before cutting to serve.


Yield: 4-5 servings 


Note: From The Heartstone Inn's
Bigger, Better, Breakfast & Brunch Cookbook(www.heartstoneinn.com/cookbook)

Heartstone Inn & Cottages
Eureka Springs, AR

Fire Mountain Inn
HIghlands, NC



Watermelon Salad
with Green Onions & Mint


5 cups 1-inch seeded watermelon,  cubed

1 cup green onions, chopped

3 tablespoons fresh mint, chopped

3 tablespoons fresh Italian parsley, chopped

1 ½ tablespoons seeded, deveined jalapeno, finely chopped

¼ cup of good extra virgin olive oil

2 tablespoons champagne vinegar

Salt and pepper, to taste


Combine first five ingredients in a large bowl. Whisk oil and vinegar in a small bowl to blend; pour over watermelon mixture and toss well to coat. Sprinkle with salt and pepper.


Yield:  6-8 Servings


Note: If champagne vinegar is unavailable, use white wine or rice vinegar. 

Poppy Seed Almond Muffins


cups white flour
teaspoons baking powder
2 eggs
teaspoon salt
1 cup white sugar
1 cup milk
¼ cup butter
2 teaspoons almond extract
3 tablespoons poppy seeds
Slivered almonds


Mix first 8 ingredients together until smooth. Stir poppy seeds into dough and mix well. Spoon mixture into lightly greased muffin tin (or line with paper baking cups). Sprinkle each muffin top with almonds and bake at 400º for 16 to 18 minutes or until tops are brown.


Yield: 12 muffins


Note: From Cooking for The Captain




Captain's Inn at Moss Landing

Moss Landing, CA


Lowcountry Delights
Cookbook and Travel Guide

Featuring "Innformation for Inngoers"
THIRD Edition
by Maxine Pinson & Malyssa Pinson
(plus shipping)

Over 250 recipes from 67 favorite B&Bs, Historic Inns, & Restaurants in Savannah, Beaufort, Charleston, and selected Lowcountry Barrier Islands -- includes original sketches, photographs, overview/contact information on each inn and restaurant, area maps and mileage charts.  Totally revised.  This is not "just another cookbook," it's a whole lot more!

Order from www.thefoodscoop.com/lcd.html or by calling 1-888-717-4040.