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Upper Crust Home Bakery Cookbook |
| Soup: a sample |
| Hearty Potato Soup |
6 med. potatoes, peeled and cubed In a large kettle, cook potatoes, carrots and celery in chicken broth until tender, about 20 minutes. Drain, reserve liquid and setting vegetables aside. In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Makes 8-10 servings, about 2 1/2 quarts. |
| Salads: a sample |
| Broccoli-Cauliflower Salad |
1 head cauliflower, chopped Mix cauliflower, broccoli, onion, raisins, nuts, sunflower seeds and bacon. |
Dressing: Pour mixed dressing ingredients over mixed salad ingredients and stir well |
| Vegetables: a sample |
| Garlic-Buttered Green Beans |
1 lb. fresh or frozen green beans Cook green beans in water, to cover, until tender. Meanwhile, in a skillet, saute mushrooms in butter until tender. Add onion powder and garlic powder. Drain beans; add to skillet and toss. Season with salt and pepper. Makes 6 servings |
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Included is a short history of our business, with a picture of the downstairs guest room. The cost of the book
is $15.00 each, and that includes shipping and handling. Contact Rose through e-mail or by phone to arrange purchase. |
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