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Ruth's Recipes
Menu
~Joe's Basil and Broccoli Soup~
~Ruth's Chicken Schnitzel~
~Macaroni & Cheese~
~Hot Fudge Pudding Cake~
~Zucchini Bread~
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Joe’s Basil and Broccoli Soup
Serves 4
5 cops coarsely chopped
broccoli
2 cups chicken stock
3 tablespoons butter or olive oil, or combination of
both
¼ cup fresh chopped basil
3 cloves garlic, chopped
Salt, pepper
Lemon juice
In a saucepan, bring
broccoli and stock to a boil. Lower heat and simmer
until broccoli is tender, about 45 minutes to an hour.
Puree broccoli and stock with an immersion blender, food
processor or blender until smooth. Heat oil and or
melted butter in small saucepan and sauté garlic and
basil briefly until garlic turns. Blend with about 2
cups of puree and process until smooth. Stir into soup.
Season with salt, pepper, and a squeeze of lemon. To
serve, sprinkle with Parmesan cheese if desired.
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Ruth’s Chicken Schnitzel
Serves 4
4 chicken breasts halves
¼ cup flour
½ cup seasoned Italian bread crumbs or panco crumbs for a more elegant
dish
1 egg beaten with a couple tablespoons of milk
Put the above 3 ingredients in individual
plates
¼ cup butter
¼ cup vegetable oil
Chopped parsley
1 lemon sliced
Pound chicken breasts between sheets of
saran wrap. Melt butter and shortening in frying pan. Dip both sides of
chicken breasts in flour, egg, and crumbs. Fry in pan until golden brown
on each side about 7 minutes per side. Keep in slightly warm oven until
ready to serve. Or keep cold and put in 400 degree oven for 5 minutes or
so before serving.
Sprinkle with chopped parsley and lemon
slice. |
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Macaroni and Cheese
Served 6
7 ounces elbow macaroni (about 2 cups
uncooked)
3 tablespoon butter
3 tablespoon flour
3/4 teaspoon salt
dash pepper
2 cups milk
2 cups shredded cheddar cheese
1/4 cup bread crumbs
1 tablespoon melted butter
Cook macaroni, following directions on
package. Rinse in cold water and drain. Melt butter in saucepan, blend
in flour, salt, and pepper. Add milk, cook, stirring frequently until
mixture is thick. Combine 1/2 of cheese mixture and macaroni and fold
in remaining shredded cheese. Pour into greased 2 quart casserole.
Sprinkle crumbs and melted butter on top. Bake 350' for 30 to 40
minutes until bubbly and lightly brown. |
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Hot Fudge Pudding Cake
Serves 8-10
1 cup flour
2 teaspoon baking powder
¼ teaspoon salt
1 cup unsweetened cocoa
1 cup sugar
½ cup milk
2 tablespoons of melted shortening
1 teaspoon vanilla extract
1 cup chopped walnuts
Sauce
1-1/2 cups brown sugar
5 tablespoons cocoa
1-3/4 cups boiling water
Mix together flour, baking powder,
salt, cocoa. Stir in milk, melted shortening and vanilla (mixture will
be very stiff). Blend in nuts. Spread mixture in 8 or 9 inch square
pan. To make sauce: sprinkle brown sugar, cocoa over batter. Pour hot
water over all. Bake at 350’ for 45 minutes. Serve warm with vanilla
ice cream or whipped cream. |
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ZUCCHINI BREAD
(MAKES 2 LOAVES)
3 EGGS
2 CUPS SUGAR
1 CUP OIL
2 CUPS SHREDDED ZUCCHINI, UNPEELED
3 TEASPOON VANILLA EXTRACT
3 CUPS ALL-PURPOSE FLOUR
1 TEASPOON SALT
1 TEASPOON BAKING SODA
1 TEASPOON BAKING POWDER
1 TABLESPOON CINNAMON
1 CUP CHOPPED NUTS
PREHEAT OVEN TO 350'. GREASE 2 9x5/3
LOAF PANS
ADD ALL INGREDIENTS EXCEPT ZUCCHINI AND
NUTS IN MIXING BOWL AND BLEND WITH ELECTRIC MIXER. FOLD IN NUTS AND
ZUCCHINI. DIVIDE BETWEEN 2 PANS AND BAKE 1 HOUR. TURN OUT ON WIRE RACK
TO COOL. THIS BREAD FREEZES WELL. GREAT AS SNACK OR FOR BREAKFAST. |
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REQUEST A RESERVATION!
Combes Family Inn
Bed and Breakfast
Ruth and Bill Combes, Innkeepers
953 East Lake Road ~ Ludlow, Vermont (VT) 05149
Toll Free: 1-800-822-8799
Telephone: 802-228-8799 or Fax: 802-228-8704
Email:
info@combesfamilyinn.com Website:
Ludlow Vermont Bed and Breakfast Inn
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