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1. Muffined Eggs with Cheese Sauce

2. Almond Coffee Cake

3. Walnut-Date Cheese Ball

Book Description

In the beautifully preserved Victorian community of Cape May, New Jersey, on one of the most picturesque streets of the district, you’ll find the Mainstay Inn. Built by a pair of wealthy gamblers in 1872, this grand Italianate villa is among the premier bed and breakfasts in the country — having been written up by virtually every travel magazine and featured on national television shows such as Good Morning America and Inn Country USA.For two decades innkeeper Sue Carroll has been delighting Mainstay inngoers with her delicious breakfast dishes and afternoon sweets and savories. Countless times guests have asked Sue to scribble her recipes on note cards just as the dishes are being cleared.Chapters include: Fruit Dishes; Specialties of the House; Breads, Biscuits, and Muffins; Coffee Cakes; Sandwiches, Savories, and Spreads; Drop Cookies and Bar Cookies; Squares and Cupcakes; Seasonal and Holiday Menus; Cooking and Entertaining Tips.

... (more)

Breakfast at Nine, Tea at Four: Favorite Recipes from Cape May's Mainstay Inn

Authors: Sue Carroll

Date: September 1977

ISBN: 1896511082

Publisher: Callawind Pubns Inc.

Paperback

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Yield: 12 Servings

• 12 eggs

• 6 tablespoons all-purpose flour

• 6 tablespoons plus ¼ cup butter or margarine

• 2 1/2 cups half-and-half

• 2 cups grated sharp Cheddar cheese (8 ounces)

• 2 teaspoons powdered mustard

• 1 teaspoon Worcestershire sauce

• Salt and pepper to taste

• 6 English muffins, halved

• 3 medium tomatoes, sliced

1. Preheat the oven to 350 degrees. Grease 12 non-stick muffin cups and drop one egg into each. Bake for 8 to 12 minutes or until set.




2. Heat the flour and 6 tablespoons of the butter in a heavy saucepan for 2 minutes. In another saucepan, heat the cream, taking care not to let it boil. Gradually stir the cream into the flour and butter mixture until it begins to thicken. Stir in the cheese, mustard, Worcestershire sauce, and salt and pepper.




3. Butter the English muffin halves using the remaining 1/4 cup of butter and place one slice of tomato on each. Top with a baked egg, then the cheese sauce.

Serve immediately.

More From This Book:

1. Muffined Eggs with Cheese Sauce

2. Almond Coffee Cake

3. Walnut-Date Cheese Ball

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