Cooke Tavern Bed and Breakfast ~ Specialty Recipes
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Cooke Country Quiche

Ingredients
3 cups frozen loose pack shredded hash browns, thawed
5 Tablespoons butter
1/2 cup shredded cheese
1 Tablespoon minced green pepper
1 Tablespoon minced onion
3 eggs
1/2 cup milk or cream
1/4 teaspoon salt
1/8 teaspoon pepper

Thaw hash browns on paper towel, then press out moisture with paper towels. Press into a 9-inch pie plate, onto bottom and up sides. Drizzle with melted butter. Bake at 425 degrees for 25 minutes with piece of foil laid over top. Sprinkle cheese, green pepper, and onion into crust. Beat eggs, milk or cream, and salt. Pour into crust. Sprinkle with pepper. Bake at 350 degrees for 25 to 35 minutes or until knife comes out clean. Let stand 10 minutes. Crust can be made the night before.

Serves: 6.


Gourmet Baked French Toast ala Cooke Tavern

Ingredients
1 loaf firm bread
12 ounces cream cheese
1/2 cup maple syrup
10 eggs
1-1/2 cups half & half
8 Tablespoons melted butter

Cube the bread and layer half in a 13 x 9-inch pan. Cut the cream cheese into small pieces and scatter it across the bread. Cover with remaining bread cubes. Mix the eggs, half and half, syrup, and melted butter together. Pour the egg mixture over the bread cubes. Press the cubes down to absorb the mixture. Refrigerate overnight. Bake at 350 degrees for about 1 hour. Top with fruit (bananas are great!), powdered sugar, and a splash of maple syrup. ENJOY!


Mushroom Cheese Strata

Ingredients
1/2 cup butter
1 pound mushrooms, sliced
1/2 cup minced onion
1 clove garlic, minced
10 slices white bread
1/2 teaspoon pepper
1 cup shredded cheddar cheese
6 eggs, beaten
2-3/4 cups milk
3/4 teaspoon salt

Preheat oven to 350 degrees. Melt butter in a frying pan and saute mushrooms, onions, and garlic for 4 minutes. Lay half of the bread in the bottom of a 10 x 15-inch baking dish. Cover with alternating layers of cheese and mushrooms mixture. Cover with remaining bread slices. Combine eggs, milk, salt, and pepper, and pour over the bread. Bake at 350 degrees for 1 hour or until bread is lightly browned. (Can be prepared night before then just pop in oven. Enjoy!

Taken from Angel of the Sea Bed & Breakfast Cookbook.


Fireside Supper Vegetarian Soup

Ingredients:
1 package Cooke Tavern Fireside Supper bean soup mix
3 quarts water
4 carrots, peeled and chopped
4 cloves garlic, peeled and chopped
2 potatoes, peeled and diced
4 cups raw cabbage, chopped coarsely
One 28-ounce can crushed tomatoes

Add 3 quarts of water to soup mix. Rinse and drain beans. Place in large pan, cover and bring to a boil. Reduce heat and simmer 1 hour. Add remaining ingredients. Bring back to boil, reduce heat, and simmer 1-1/2 hours. Season to taste with salt and pepper.

To order Cooke Tavern Fireside Supper bean soup mix, click here.

Serves: 12


Fireside Supper Brunswick Stew

Ingredients
1 package Cooke Tavern Fireside Supper bean soup mix
3 quarts water
6 medium potatoes, peeled and diced
Two 15.5-ounce cans whole kernel corn, drained
One 28-ounce can crushed tomatoes
2 Tablespoons sugar
2 Tablespoons Worcestershire sauce
2 whole boneless raw chicken breasts (or leftover cooked chicken or turkey)

Add 3 quarts of water to beans. Rinse and drain beans. Place in large covered pot and bring to a boil. Reduce heat and simmer 1 hour. Add remaining ingredients. Bring back to boil, then reduce heat and simmer 1-1/2 to 2 hours. Remove chicken; dice or shred and return to soup pot. Cook uncovered 1/2 hour. Add salt and pepper to taste.

To order Cooke Tavern Fireside Supper bean soup mix, click here.

Serves: 12


If you like these recipes, you will love all of the creative ways you can use Cooke Tavern Soups! To view our soup line up (which is terrific "as is"), click here. To skip right to the recipes, click here.

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