Shirred Eggs Florentine in Ham Cups – very pretty and quite tasty
Shirred Eggs Florentine in Ham(or turkey) Cups – brought to you by the Mandolin Inn Serves 6 people (indicates changes you can make to lower the fat) ¾ lb fresh spinach, finely torn 2 Tbsp sour cream (fat free) 1 Tbsp finely chopped garlic 1 Tbsp finely chopped fresh tarragon 2 Tbsp butter (PAM) 12 slicesBlack Forest or Virginia ham without holes 12 large eggs · Preheat oven to 400° ·Prepare Spinach: Cook spinach and garlic in butter with salt and pepper in a large, heavy...
Read MoreZucchini and Tomato Crustless Quiche
Crustless Zucchini and Roma Tomato Quiche – brought to you by the Mandolin Inn Serves 12-16 people (indicates changes you can make to lower the fat) 1 dozen eggs (equivalent # egg beaters) 2 large roma tomatoes, 1-1’1/2 cup grape tomatoes or any home grown tomatoes, diced 2 cups cottage cheese (low or nonfat) 4 tablespoons melted butter (omit) 2 cups shredded cheddar cheese (lite or low fat cheese) 1 tablespoon fresh basil, finely diced (1 teaspoon dried) 1...
Read MorePotato-Cheese Strata and Bread Pudding with Apple Cider Sauce
POTATO-CHEESE STRATA – brought to you by the Mandolin Inn Serves 8-12 people (indicates changes you can make to lower the fat) ½ cup green onions, chopped – optional 2/3 cup milk (I use skim milk) ½ teaspoon Tabasco sauce (I use 1+ teaspoons) –or omit and use oregano and and basil for flavor 2 tablespoons butter (I use lower fat or fat-free margarine) 1 ½ cup sour cream (I use light or fat free sour cream) ¼ teaspoon salt (I don’t use) 1 ½ lbs. frozen hash browns...
Read MoreSour Dough Baked French Toast and Old Fashioned Rhubarb Sauce
Sour Dough Baked French Toast - brought to you by The Mandolin Inn Serves 6-8 (What I do to lower the fat content if you are so inclined) 1 loaf sour dough bread (or French or Italian) cut in 1 inch slices ¼ teaspoon ground nutmeg 6 large eggs (egg beaters) ¼ cup butter (light butter or margarine) 1 ½ cups milk (skim) ½ cup firmly packed light brown sugar 1 cup cream (fat free half and half) ½ cup sliced almonds (use sparingly or delete) 1 teaspoon vanilla extract 1 tablespoon...
Read MoreThe Schrup Mansion and Mandolin Inn History
THE MANDOLIN INN – HISTORY A well-known architect named Fridolin Heer designed the Mandolin Inn. Mr. Heer was the architect of a large number of magnificent buildings in the Dubuque area. Some examples of his work are: the Dubuque County courthouse, Behr Funeral Home, Hoffman Funeral Home, and what is today called the Fanny Stout House. This house was built in 1908 for Nicholas J. Schrup. Mr. Schrup was the son of a farmer who had emigrated from Luxembourg when Mr. Schrup was two years...
Read MoreRecipe for Apricot and Butterscotch Scones – Easy and Delicious
Apricot-Butterscotch Scones – brought to you by The Mandolin Inn Serves 12 generous scones 2 cups flour 6 tablespoons butter 2 ½ teaspoons baking powder ½ cup chopped dried apricots (or any combination of dried cherries, currants, raisins, etc.) ½ teaspoon salt ½ cup butterscotch chips (or any other flavor that appeals) ¼ cup sugar 1 egg slightly beaten, combined with enough buttermilk to equal 1 cup Combine flour, baking powder, salt and sugar. Cut in butter with a...
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