Baked Eggplant Boats | Liam's Giant Chocolate Cookie Cake | Frenchie's Chicken | Sun City Special
Shrimp and Grits | Apple Pudding Cake | Mini Meat Loaves with Cheddar Cheese
Roasted Butternut Squash Soup | Paper Bag Apple Pie| Spinach Salad | Twice Baked Potatoes
Nancy's Fresh Tomato Soup | Jerry's Potatoes | Maple Topped Pumpkin Custard
Grilled Pork Tenderloin with Homemade Applesauce

Baked Eggplant Boats

This is one of the inn's go-to Vegan Entrées or can also be used as a side dish for non vegans.
  • 3 small eggplants ( about 1 pound in all)
  • 2 tablespoon plus 1/8 teaspoon of salt
  • ½ cup of olive oil
  • 2½ cup thinly sliced yellow onions
  • 1 14.5 ounce can diced tomatoes
  • 3 cloves of garlic, finely chopped
  • Freshly ground pepper
  • If not vegan, 3 tablespoon freshly grated parmesan cheese
  • 3 tablespoon chopped fresh parsley

Half eggplant lengthwise. With a sharp paring knife, make several small slashes on cut surface of eggplants and sprinkle with 2 tablespoon of salt. Let eggplant stand at room temperature for 30 minutes. Rinse well and pat dry. Spoon out flesh leaving about ¼ inch in shell. Chop flesh and set aside.

Preheat oven at 350°

In large skillet, heat 3 tablespoons of olive oil for about 2 minutes over moderate heat. Add onions and saute 5 minutes or until translucent. Add tomatoes and garlic and saute 2 minutes. Add reserved eggplant pieces and cook uncovered for about 20 more minutes. Season mixture with leftover salt and pepper. Pour 2 tablespoons in heavy baking dish. Add eggplant, cut sides up. Press tomato, onion, etc. mixture into eggplant shells. Sprinkle with 1 tablespoon oil. Bake covered with foil for about I hour. Remove and sprinkle with cheese and or parsley.

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Liam's Giant Chocolate Cookie Cake

Serves 12

I made this for Liam's 14th birthday party and it was a great success.
  • 2 sticks butter, softened
  • 1 cup packed light brown sugar
  • ½ cup regular sugar
  • 2 eggs
  • 2 cups plus 2 tablespoons flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoon vanilla extract
  • 1½ cups bittersweet chocolate chips
  • ¾ cups white chocolate chips
  • ½ cup chopped macadamia nuts
  • ½ cups chopped walnuts
  • Confectioners sugar, sweetened cocoa to sprinkle on cooked cookie.
  • Serve with ice cream

Preheat oven 375°. Line 14 inch round pizza pan with greased parchment paper.

In large bowl, cream butter and sugars. Add eggs, beating after each addition. In a bowl, combine flour, baking soda, salt, and mix with whisk. Add to butter mixture, mixing to incorporate, add vanilla extract. Fold in chips and nuts. Spread on bottom of lined pizza pan and bake 20 to 25 minutes until golden and center is still slightly soft. Do not overcook. Cool in pan 10 minutes and transfer to rack to finish cooling. Spinkle confectioners sugar and cocoa and cut into wedges. I cut the wedges in half.

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Frenchie's Chicken

Serves 4
  • 4 chicken breast halves
  • ½ cup vegetable oil
  • 1 cup flour
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 3 eggs
  • ½ stick butter
  • ½ cup dry white wine
  • ½ cup chicken broth
  • 3 tablespoons lemon juice, some lemon slices
  • ¼ cup of chopped fresh parsley

Pound chicken breasts in plastic wrap until ¼ inch thick.

Over low heat in small skillet, heat butter until foam subsides. Add wine, broth, lemon and boil uncovered until sauce is reduced to about ½ cup , about 6 minutes. Stir in parsley and half of salt and pepper. While you are doing this you can heat oil in heavy skillet until hot—I use an electric frying pan.

Sift flour with half the amount of the salt and pepper.

Lightly beat eggs in bowl. Dredge pieces of chicken in flour and egg and fry, turning over once until golden brown, a few minutes each side. If doing more than 4, keep chicken on a lined sheet with paper towels and loosely covered with foil.

To serve spoon sauce over chicken and top with lemon slices and fresh chopped parsley - tres bon!

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Ruth's Uncle Roland Courtemanche was a great cook. This is one of his appetizer recipes. It is very retro and delicious.

Sun City Special

  • 2 loaves of party pumpernickel bread slices
  • 1 pound hot sausage
  • 1 pound hamburg
  • 1 pound Velveeta cheese-cubed
  • ¼ teaspoon oregano
  • ¼ teaspoon garlic salt
  • Dash Worcestershire
  • Fry sausage (scramble) - drain fat
  • Add hamburger
  • When meats are cooked, add velveeta
  • Stir as cheese melts, add oregano, salt, and Worcestershire
  • Spread on party bread slices
  • Before, serving put under broiler until bubbly.

This mixture spreads on 2 loaves. You can put them in layers with foil between each layer on a baking pan and freeze. Just put frozen slices under broiler until bubbly. This is a great Super Bowl appetizer.

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Shrimp and Grits

Serves 4
Yes, this all about fresh shrimp, the bacon, and Vermont sharp cheddar cheese. You'll never say that you do not like grits again.

  • 4 cups water
  • Salt and pepper
  • 1 cup of stone ground grits
  • 3 tablespoon butter
  • 2 cups of shredded sharp Vermont cheddar chesse
  • 1 pound shrimp, peeled and deveined
  • 6 slices bacon, chopped
  • 4 teaspoon lemon juice
  • 2 tablespoon chopped parsley
  • 1 cup thinly sliced scallions
  • 1 large clove of garlic, minced

Bring water to boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20-25 minutes. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry bacon until browned, drain well. In bacon fat, add shrimp and cook until the shrimp turns pink. Add lemon juice, parsley, scallions, and garlic. Saute about 3 minutes. Spoon grits in bowls, add shrimp mixture. Serve immediately.

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Roasted Butternut Squash Soup

  • 2 to 2½ pounds butternut squash
  • ¼ cup melted butter
  • 2 large onions, peeled & diced
  • 1 piece of celery, sliced
  • 1 leek, white part only
  • 1 clove of garlic, chopped
  • 1 quart of chicken stock
  • pinch of nutmeg
  • pinch of thyme
  • 1 cup heavy cream

Cut squash in half lengthwise. Brush with some of the melted butter.

Bake 40 minutes in a 400° oven. Set aside to cool.

In a large pot, add remaining butter, onion, leeks, celery, and garlic. Cook until soft but not browned. Scoop out squash from shells, add to onion mixture with stock. Increase heat and simmer 10 minutes. Season with nutmeg and thyme. Remove from heat. Allow to cool slightly then puree in blender. Return to pot, add cream, and heat almost to boiling.

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Mini Meat Loaves with Cheddar Cheese

  • 1 egg
  • ¾ cup milk
  • 1 cup shredded cheddar cheese
  • ½ cup quick cooking oats
  • ½ cup finely chopped onions
  • 1 teaspoon salt
  • Dash pepper
  • 1 pound lean ground beef or turkey
  • 2/3 cup ketchup
  • ½ cup packed brown sugar
  • ½ teaspoon prepared mustard

In a bowl, beat egg and milk. Stir in cheese, oats, onion, salt, and pepper. Add beef and mix well. Mixture will be very moist and loosely packed. Shape into 8 small oval loaves. Place in greased 13 x 9 baking dish or pan. Combine last 3 ingredients and spoon over loaves. Bake uncovered at 350° for 45 minutes or until meat thermometer reads 160°. If loaves are firm to touch, they are probably done. Makes 4 very generous servings.

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Apple Pudding Cake

Serves 12 or more.
This cake can also by made with pears. You can use jarred caramel but the home made version freezes well.

Cake:
  • 2 cups flour
  • 2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 8 medium apples (about 2¾ pounds), cored
  • 2 cups packed brown sugar
  • 1 cup granulated sugar
  • ¼ cup solid vegetable shortening
  • 2 eggs
  • 1 cup chopped walnuts
Caramel:
  • ½ cup brown sugar
  • ½ cup regular sugar
  • ½ cup butter
  • ½ cup cream, milk or half and half
  • 1 teaspoon corn syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon rum flavoring

Heat oven to 350°.
Coat 13 x 9 x 2 inch pan with nonstick cooking spray.

Cake: In small bowl mix flour, baking soda, cinnamon and salt. Coarsely chop apples with skin on. Set aside. With an electric mixture, cream together sugars, shortening and eggs about 2 minutes. Stir in flour mixture, apples and nuts. Put in prepared pan and bake at 350° for 50 to 60 minutes or until dark brown and firm to touch in center. Put pan on wire rack.

Caramel: In small saucepan, combine sugars, cream, and corn syrup. Bring to boil for 30 seconds. Remove from heat. Beat until cool, about 3-4 minutes. Stir in vanilla and rum flavoring. Cut cake into squares and drizzle warm caramel over cake. Yummmmm!

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Paper Bag Apple Pie

  • 4-5 apples, cored, peeled, and sliced
  • 1 pie shell
  • 1 cup sugar
  • 1/8 teaspoon salt
  • ½ teaspoon cinnamon
  • 5 tablespoon flour
  • 3 tablespoon water, apple cider, or apple juice

Place apples in pie shell. Sprinkle with remaining ingredients

Topping:
  • ½ cup brown sugar
  • ½ quick oats
  • 1 stick of margarine or butter

Combine topping ingredients to make a crumbly mixture—spread on top of apples in pie. Place in large brown paper bag. Use either paper clips or paper staples to bind airtight. Bake 1 hour at 425°. Serve with vanilla ice cream or whipped cream. Serves 8-10

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Spinach Salad

  • 1 lb baby spinach - washed and rinsed
  • 1 cup of shredded cheddar cheese
  • 2 hard boiled egg - chopped

Dressing

  • 1 pint of sour cream
  • 1 teaspoon dry mustard
  • 2 cloves of garlic, chopped
  • ¼ cup of wine vinegar
  • 2 tablespoon of sugar
  • pinch of salt
Mix together and adjust seasoning. Layer spinach, cheese, dressing, and sprinkle chopped egg on top. Serves 4.

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Nancy's Fresh Tomato Soup - Serves 4

  • 3 tablespoons butter
  • 1 medium onion chopped
  • 6 large tomatoes, peeled and chopped or 1 pound 12 ounce can whole tomatoes or diced
  • 4 cups chicken stock
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 bay leaf
  • 1/8 teaspoon thyme
  • 3 springs parsley
  • 1 can of cream of potato soup

Melt butter in a heavy pan. Add onion and sauté until golden. Add tomatoes, stock, sugar, salt, pepper, bay leaf, thyme, and parsley. Bring to a boil and simmer 30-40 minutes. Remove bay leaf and parley. Add 1 can of potato soup until blended. Pass through a food mill or blend.

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Jerry's Potatoes

  • 2 good size baking potatoes
  • ½ cup of beef, chicken or vegetable broth
  • 2 tablespoons melted butter
  • 3 teaspoon grated Parmesan cheese

Slice each potato in half. Place flat side down on cutting board and horizontally slice potato making about/at least 10 slices. Carefully place each sliced potato in 8" square pan. Pour broth around potatoes and cover with aluminum foil. Bake at 400° for about 45 minutes or less. Remove from oven. Remove aluminum foil. Pour butter and sprinkle cheese over potatoes and return to oven for about 15 minutes. Serve 1/2 of potato sprinkled with chopped parsley. Serves 4.

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Maple-topped Pumpkin Custard

This uses some of that expensive maple syrup that you bought on your last visit.

  • 1 cup chilled whipping cream
  • 10 tablespoons pure maple syrup
  • 1 15 ounce can of pure pumpkin
  • ½ teaspoon vanilla extract
  • 2 teaspoon pumpkin pie spice
  • 6 large eggs
  • 1 cup sugar
  • 2 cups whole milk

Using electric mixer, beat cream and 2 tablespoon maple syrup to peaks. Refrigerate is separate container. Preheat oven to 325°. Place eight 1¼ custard cups in roasting pan. In mixer, beat pumpkin, eggs, vanilla, sugar, and pumpkin pie spice. Whisk in milk. Divide custard among the 8 cups. Fill pan with hot water halfway up sides of cups. Bake until custard is softly set in center, about 50 minutes. Chill, uncovered at least 3 hours or up to a day. Drizzle each serving with 1 tablespoon of syrup and a dollop of maple syrup and serve. Can freeze leftover cream. Serves 8.

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Twice baked potatoes

  • 2 good size Idaho baking potatoes. If using smaller potatoes, allow 1 potato per person
  • 3 tablespoon melted butter
  • 1/4 cup America cheese shredded - about 4 slices (you can also use Vermont cheddar cheese)
  • 1/4 cup hot milk or half and half
  • 1/8 teaspoon pepper
Scrub, dry, bake potatoes in 400° for 1 hour or until tender. Cut potato in half lengthwise and scoop out potato. Mash potatoes, butter, hot milk, cheese and pepper and beat until fluffy. I use my Kitchen Aid mixer. Sprinkle chopped parsley or paprika contrasting with color of vegetable you are serving. Bake at 350° oven for about 1/2 hour or so or until brown. Serves 4.

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Grilled Pork Tenderloin

Pork tenderloin are available at your supermarket and are packaged in a plastic sleeve. You can also use a pork loin. Plan about 1/3 lb. per person. The tenderloins weigh about 1 pound each and there are usually 2 in a plastic sleeve.

  • 3 tablespoon olive oil
  • 2 tablespoons whole rosemary fresh or 1 tablespoon dried
  • 2 teaspoon leaf tarragon - 1 teaspoon dried
  • salt and pepper
  • 3 gloves minced garlic

Remove tenderloin from plastic sleeve. Rinse in cold water and pat dry. Marinate meat with all ingredients, all day. Sear pork in frying pan on high heat. Either grill 20 minutes turning every 5 minutes or roast in 400° oven for 30 minutes. Serve with applesauce or rhubarb sauce.

Applesauce
You can purchase a good applesauce and add 1 teaspoon cinnamon and (optional) saute 1 thinly sliced apple or 1/3 cup apple cider. Heat.  Spoon over sliced pork tenderloin.

Home Made Applesauce
5 lbs of regular mackintosh,
1/4 cup water, apple cider, or apple juice.
1 tablespoon lemon juice
1/2 cup brown sugar.

Slice apples. Do not peel or remove cores. Put apples and liquid in large covered pot and cook over medium flame for about 1/2 hr. or until apples are tender. Put apple mixture through food mill—great kitchen gadget, especially for pureeing soups and vegetables. Add lemon juice and cinnamon. Applesauce can be frozen.

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Pet Friendly Vermont Lodging Combes Family Inn Bed and Breakfast
Ruth and Bill Combes, Innkeepers
953 East Lake Road · Ludlow, Vermont 05149
800-822-8799 · 802-228-8799 · Fax: 802-228-8704
billcfi@tds.net
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