A Dubuque, Iowa Bed and Breakfast

Amy’s Blog

Potato-Cheese Strata and Bread Pudding with Apple Cider Sauce

Posted on Aug 4, 2012

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...

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Sour Dough Baked French Toast and Old Fashioned Rhubarb Sauce

Posted on Jul 26, 2012

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...

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The Schrup Mansion and Mandolin Inn History

Posted on Jun 20, 2012

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...

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Recipe for Apricot and Butterscotch Scones – Easy and Delicious

Posted on May 18, 2012

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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Recipe for Curried Sausage – A Signature Dish here at the Inn

Posted on May 18, 2012

Sausage and Mushrooms with Curry Sauce – brought to you by The Mandolin Inn   Serves 12-25     3-5 pounds mild pork bulk   sausage 4 teaspoons curry powder 3 cups sliced mushrooms 2 cups half & half 4 tablespoons butter 1 cup julienned red, green   and yellow peppers 4 tablespoons flour ½ cup grated parmesan or   romano cheese   In skillet, brown sausage, breaking up with spatula.  Drain sausage in a colander. Sauté mushrooms in skillet.  Place sausage and mushrooms into 2-4...

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Recipe for Spinach Quiche – Enjoy!

Posted on May 17, 2012

Crustless Spinach Quiche - brought to you by The Mandolin Inn   Serves 12 – 16     (What I do to lower the fat content if you are so inclined)   16 eggs (equivalent # egg   beaters) 1 tablespoon chopped   parsley 8 ounces crumbled feta   cheese – black peppercorn or tomato-basil flavored 1 cup grated Swiss cheese 4 tablespoons melted   butter (omit) 1 teaspoon ground nutmeg 12 ounces small curd   cottage cheese (low or nonfat) 10 ounces frozen chopped   spinach, thawed, drained and...

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