The Quilt Inn Country Cookbook

Aliske Webb

Place squash and potatoes in large pot. Cover with stock and bring to a boil.

Reduce heat, cover and simmer 20 minutes or until tender. Add butter, dill, salt and

pepper. Remove from heat. Place mixture in blender and process until smooth. Return

to pot and reheat thoroughly. Garnish with green onion and serve with Sauvignon Blanc

wine.

Souper Croutons To Top Them All

cups bread, cubed (leave crust on)

tbsp. olive oil

cloves garlic, minced

herbs of choice

fresh ground pepper

Toss bread in plastic bag with garlic, herbs and pepper. Saute in olive oil.

Remove from heat and dust with Parmesan cheese while still hot. Spread in single

layer on baking sheet to cool and crisp. Serve in side dish with soups and salads

Country Cooking