Featured Cookbook

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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: 10 servings

• 1 dozen eggs

• 4 cups finely shredded cheese (Cheddar, Gouda, Swiss,

• Monterey Jack; combination of two or more is best)

• 1/2 cup all-purpose unbleached flour, sifted with 1 1/2 teaspoons baking powder

• 16 ounces small-curd cottage cheese

• 1/4 cup melted butter

• 1/4 cup finely chopped fresh herbs (combination of parsley, chives, and thyme is great)

1. Preheat oven to 350 degrees F. Butter 10 jumbo nonstick muffin cups.

2. Beat eggs until very frothy and pale lemon in color. In a large mixing bowl, toss cheese with the flour mixture and herbs. Fold in cottage cheese. Gently fold in eggs. Fill buttered muffin cups to top with batter. Bake for 30 to 35 minutes. Remove when puffed and golden brown. Allow souffles to rest in pan a few minutes to make removal easier.

Notes: Leftovers freeze very well. However, the souffles should be thawed first, then heated in the microwave for about 1 minute or so; overheating will give the cheese a rubbery texture. Do not add salt!

If desired, a bit of spice, such as dry mustard, cayenne, freshly ground white pepper, or Tabasco, can be added to taste. Nice additions to this basic recipe are drained steamed broccoli or asparagus.

From:
Sampson Eagon Inn
234 East Beverley Street
Staunton, Virginia 24401

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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