Mornington Rose Bed & Breakfast
at the Alzheimer Society Fund-raiser “Soups On” 2011
1 sweet potato (¾ lb.) 1 acorn squash (2 lb.) 1 small onion salt & pepper
5-6 cloves garlic ½ cup light cream 3 ¾ cups chicken stock
¼ tsp. dried thyme nutmeg Olive oil
Cut vegetables in half lengthwise, brush cut sides with oil and place cut side down in shallow roasting pan. Place unpeeled garlic on a square of foil brushed with olive oil, and twist into a small bundle. Roast all at 375* for about 40 minutes or until light brown.
When cool scoop the flesh from the skins, and squish each garlic clove from its paper skin.
In large saucepan add chicken stock to vegetables and simmer, partially covered, stirring occasionally, until the vegetables are very tender. Add thyme. Cool slightly.
Use a hand/ immersion blender to blend ingredients until smooth, or transfer to blender or food processor and puree, working in batches if necessary. (If using food processor, strain off cooking liquid and reserve. Puree with enough cooking liquid to moisten, then combine with remaining liquid.)
Season to taste with salt and pepper, simmer 5 – 10 minutes until completely heated through.
Stir in cream, and reheat slightly. Do not let the soup boil.
Garnish with a swirl of sour cream and sprinkle with nutmeg and chopped chives.
Make the salad dressing the day before you need it and refrigerate to blend flavours.
Mix with the rest of the ingredients just before serving.
1 c. mayonnaise – regular or light
1/4 c. sugar – more or less to taste
2 tbsp. cider vinegar
1 tsp. poppy seeds
2 heads of broccoli florets finely chopped
1/4 to 1/2 c. dried cranberries or raisins
1/4 to 1/2 c. pecan pieces or walnuts (preferably toasted)
1/4 c. sweet, red, or vidalia onion, chopped finely
If the broccoli heads are very small, you can use the stems as well, or just the stems, reserving the florets for another use. Peel the outer layer and shred or chop finely. Then call it Broccoli Slaw instead of salad!
An alternate salad is to chiffonade kale leaves, dice crisp apples and onion, and chop walnuts to mix with the same dressing.
This dressing is also great on a salad of chilled blanched green and yellow beans with finely chopped red pepper and red or white onions.
2 cups bread cubes, a variety, toasted or not, or diced potatoes or hash browns
1 cup diced bell peppers, any colour (optional)
1/2 cup diced onion
2 cups grated aged cheddar cheese
9 eggs well beaten
1 1/2 cup milk
1 tsp salt
1/4 tsp each garlic powder and nutmeg
dash of cayenne and/or black pepper
any fresh herbs you have handy, finely chopped or 1/2 the quantity dried
Spray or grease 8 individual ramekins (4 inches across x 1 1/2 inches deep)with shortening or margarine (not butter, it burns)
Put 1/4 cup bread cubes or crumbs in the bottom of each, then layer the peppers, onions, herbs and cheese, dividing evenly.
Mix egg, milk and remaining ingredients, pour over bread mixture and soak for a bit (or overnight)
Transfer to cookie sheet with edges and bake at 375 degrees for about 30 minutes, or until puffed and golden.
Serve with bacon, asparagus, and grilled tomatoes with a parmesan crumb.
Make it Mexican, and serve with spicy sausages, sauteed mixed peppers, salsa and sour cream