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The Quilt Inn Country Cookbook
Aliske Webb
1
/2 cup salt pork or shortening
Saute onion, celery and green pepper in salt pork until tender. Add potatoes,
water, salt, paprika and bay leaf. Bring to boil, reduce heat and simmer 45 minutes or
until potatoes are tender. Heat milk and add to soup mixture. Add corn and reheat but
do not boil. Serve garnished with parsley and a Sauvignon Blanc wine.
Gumby’s Gumbo
1/2 lb. shrimp, shelled and deveined (Why did the shrimp cross the road? To
get to the Shell station!)
1
1
1
4
1
1
2
2
/2 lb. crabmeat, flaked
lb. shelled oysters
½ cups tomatoes, chopped
cups chicken stock
/2cup onion, chopped
tbsp. butter
tbsp. all purpose flour
cups okra, sliced thin
salt and fresh ground pepper to taste
Saute onions in butter until tender. Stir in flour until blended smooth. Add
tomatoes and stock. Mix in okra stirring until smooth. Add shrimp and crabmeat.
Simmer until okra is tender. Add oysters, simmer 5 minutes. Sprinkle with parsley and
serve with a Sauvignon or Merlot wine.
Squishy Squash Soup
1
1
4
3
3
3
1/2 lbs. Summer squash, cut in chunks
lb. potatoes, cut in chunks
cups chicken stock or broth
green onions, chopped
tbsp. butter
tbsp. fresh dill, chopped
salt and fresh ground pepper to taste
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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