Description
A Cape Cod innkeeper showcases a collection of 150 delicious and simple recipes for meals that can be prepared the night before, offering a selection of breakfast, brunch, appetizer, dinner, and dessert dishes--ranging from Schoolhouse Creek Coffee Cake to Tarragon and Leek Soufflé--that are accompanied by anecdotes from innkeepers across the country and food preparation tips. Original. 25,000 first printing.
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A collection of Country Inn cooking--delicious, easy recipes that can be prepared the night before "My first innkeeping morning found me in the kitchen cutting fruit at 4:30 AM! Right then and there I knew I needed time-saving shortcuts. I began coveting overnight recipes and . . . Sleep On It was born. This compilation of overnight recipes allows you to serve a delicious breakfast, brunch, dinner, or dessert and still have time to enjoy your day." --from Sleep On It Sleep On It is a collection of the 150 best recipes that can be made at night to serve the next day. Pulled from small inns and bed-and-breakfasts around the country, these tried and true recipes include breakfast, brunch, appetizers, dinners, and desserts. Accompanying each recipe is an anecdote from inn owners or a particular tip on preparation. Recipes included in the book: Schoolhouse Creek Coffee Cake Bayou Bend Casserole Arabian Pork Chops Tarragon and Leek Soufflé Chicken Quenelles Frothy Strawberry Squares Sleep On It is the perfect cookbook for anyone pressed for time who wants to put delicious, home-cooked food on the table. Pearson's Pond Healthy Ham QuichePearson's Pond Bed & Breakfast - Juneau, Alaska 1 cup soft silken or firm tofu1 cup rice or soy milk (plain or vanilla)1 cup liquid egg product*3/4 cup nonfat ricotta cheese10 oz. bag no-fat shredded mozzarella cheese4 oz. can mushrooms1 medium red bell pepper (or substitute a few sun-dried tomatoes)1 medium yellow or green bell pepper mild jalapeño peppers (2/3 of a small can of Ortega roasted mild chilies, chopped)1 1/2 cups cubed or ground ham1/2-1 tsp. hot curry powder1 Tbsp. onions, chopped1 tsp. granulated steak seasoning1/4 tsp. garlic salt1/2 tsp. cilantro2 baked, cooled pie crusts Blend first 4 ingredients and the spices in a blender. Chop peppers (veggies) and ham in a food processor till the size of small peas. Drain in colander for a few minutes. In the pie crusts, distribute the shredded cheese, mushrooms, ham, and peppers. Cover and refrigerate overnight. The next day: Pour liquid from blender over the contents in pie crusts. Bake about 45 minutes at 350 F till knife inserted into pie comes out clean. Let set at least 15 minutes, then cut into wedges and serve. May be re-heated in the microwave. Makes 2 pies. Serves 6-12.
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