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1. Union County Ham and Bean Soup with Rivels

2. Scarlett O’Hara Gelatin Salad

3. Fine Herb Cheese Souffles

Book Description

A combination cookbook and food-lover's guide to the finest inns in the country. America's most celebrated country inns are known for their great cooking, and the recipes in this culinary guidebook represent the finest of these mouth-watering dishes. This newly revised fourth edition features more than 400 recipes that are as easy to make as they are delicious. Organized from appetizers to desserts for easy reference, each recipe includes a brief description of the inn where it is served.

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The Great Country Inns of America Cookbook: More Than 400 Recipes from Morning Meals to Midnight Snacks, Fourth Edition

Authors: James Stroman, Jennifer Wauson, Kevin Wilson

Date: October 2006

ISBN: 0881507067

Publisher: Countryman

Paperback

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Yield: 6 to 8 servings

• FOR THE SOUP:

• 3 tablespoons butter

• 1 cup diced carrots

• 1 cup diced onion

• 1 cup diced celery

• 1 pound diced smoked ham

• 2 cups dried great northern beans, soaked overnight

• 3 quarts ham stock

• FOR THE RIVELS:

• 1 cup flour

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 egg

1. To make the soup: In heavy soup pot, melt butter over medium heat. Add carrots, onion, celery, and ham. Cook for 8 to 10 minutes, stirring. Add beans and stock, bring to a boil, and simmer for 20 minutes.

2. To make the rivels: Combine flour, salt, pepper, and egg in medium mixing bowl. Break mixture apart into small pieces.

3. Add rivels to simmering soup, and cook for an additional 35 minutes.

From:
The Inn at New Berlin
321 Market Street
New Berlin, Pennsylvania 17855

More From This Book:

1. Union County Ham and Bean Soup with Rivels

2. Scarlett O’Hara Gelatin Salad

3. Fine Herb Cheese Souffles

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