What's To Eat?

This Month's Recipe

Zesty Turkey Tomato Soup

1/4 lb lean ground turkey
1 small zucchini, diced
1 small onion, chopped
1 can (14.5 oz.) reduced sodium chicken broth
1 c Mexican diced tomatoes (with lime)
1/3 c uncooked whole wheat spiral pasta
1/2 tsp. minced fresh basil
1/4 tsp. ground cumin*
1/8 tsp. pepper
1 tbsp. chopped jalapeno pepper, optional*
shredded fat-free cheddar cheese

In a large saucepan, cook the turkey, zucchini and onion over medium heat until meat is no longer pink; drain.
Stir in the broth, tomatoes, pasta, basil, cumin, pepper and jalapeno if desired.  Bring to a boil.  Reduce heat; simmer, uncovered, for 13 – 15 minutes or until pasta is tender.  Garnish with cheese if desired.  Serves 2 (yield – 3 cups)

*Note: As served, I did not put any cumin or jalapeno pepper into the soup.  Also, I quadrupled the recipe for 8 servings and used 2 cans (14.5 oz.)Mexican tomatoes (with lime) and 2 cans (14.5 oz.) of regular diced tomatoes.  It had enough “zest” for our guests!  Also, it would be very good to add more chicken broth as it definitely thickens as it cools.

Last Month's Recipe

Recipe #1 -

Zucchini Brownies

2 C zucchini, shredded
1 1/2 C sugar
3/4 C canola oil
2 Tsp. vanilla
2 C flour
1/3 C cocoa
1 1/2 Tsp. baking soda
1 Tsp. salt
1 Tsp. cinnamon
1/2 C chopped walnuts (if desired)

Frosting:

1/4 C butter
1 C sugar
1/4 C milk
1/2 C semi-sweet chocolate chips
1/2 C miniature marshmallows
1 Tsp. vanilla
1/2 C chopped walnuts (if desired)

Combine zucchini, sugar, oil and  vanilla.  Add dry ingredients (sifted together is you like) and mix well.  If desired, stir in the chopped walnuts.
Pour into a greased 9 x 13 pan and bake at 350o F for 35 to 40 minutes.
Cool for 30 minutes.
For the frosting, melt butter in a saucepan over medium heat. 
Stir in sugar and milk, and bring to a boil, stirring frequently.
Boil and stir 1 minute, then remove from heat. 
Stir in chocolate chips and marshmallows until melted.
Add vanilla and quickly spread over the brownies.
Sprinkle with chopped walnuts if desired.

This recipe given by Gail Perks, SLC, UT

Recipe #2 -

Zucchini Bread

3 Eggs
1 C. Oil
2 C. Sugar
2 C. Zucchini, grated including skins and seeds.
3 Tsp. Vanilla
3 C. Flour, sifted
1 Tsp. Baking Soda
1 Tsp. Salt
1/2 Tsp. Baking Powder
3 Tsp. Cinnamon
1 1/2 C. Nuts, chopped (if desired)

Beat Eggs until foamy; add Oil, Sugar, grated Zucchini and Vanilla.  Mix lightly but well.

To this mixture, add Flour, Baking Soda, Salt, Baking Powder, Cinnamon and Nuts (if desired).

Pour into 2 greased loaf pans and bake for 1 hour or until done, at 350oF.

From Clara Schindler, GI, NY

 

---

Need Other Recipes?

If you are familiar with some of our fare and would like the recipe, please e-mail your request to:Innkeepers@whiteoakbnb.com

A Typical Breakfast Menu:

Fresh Fruit Salad

Scrambled Eggs with Cheese

Bacon

Baked Oatmeal with Cinnamon Honey Butter Syrup

Home Made Muffins

Toast with Homemade Jam

Juice and Tea or Coffee

 

Choice Restaurants:

• The Iron Horse Inn
  Fine Dining
  135 East Main Street, Strasburg, PA
  717-768-4510
• Katies Kitchen
  Authentic Amish Cooking
  200 Hartman Bridge Rd. (Rt. 896)
  Ronks, PA 17572
  717-687-5333
  
• Dienner's Country Restaurant, LTD
  Restaurant & Buffet
  2855 Lincoln Hwy. East, Ronks, PA 17572
  717-687-9571
• Sam's
  New York Style Pizza & Italian restaurant
  2 East State Street, Quarryville, Pa
  717-786-3737 | Directions
• Family Cupboard Restaurant & Buffet
  3029 Old Philadelphia Pike (Rt 340)
  Bird-in-Hand, PA 17505
  717-768-4510