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 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...
Read MoreRecipe for Curried Sausage – A Signature Dish here at the Inn
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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