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Recipes
Ingredients
1/2 o.z. Morel Mushrooms
1/2 cup minced onion
1 stalk celery, diced
Pinch thyme
4 Tbsp butter
2 1/2 Tbsp flour, mixed with a pinch of salt and pepper
4 Tbsp white wine
3 cups chicken stock or water
1/4 cup cream
Parsley or chives for garnish
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Cream of Morel Soup
Soak dried morels for 20 minutes in chicken stock or water, set aside. Saute onion, celery, thyme in butter for 3 to 4 minutes. Drain morels, squeezing out excess moisture: reserve the liquid. Add morels to vegetables and saute 5 minutes more. Lightly dust vegetables and morels with the flour-salt-pepper mixture and cook over med. heat for 5 minutes. Do not brown. Add wine, chicken stock or water and reserved liquid from morels, bring to boil and simmer for 10 minutes. Add cream to soup, stir in, remove from heat and serve at once, garnish with sprigs of parsley or chives. Note: The pronounced flavor of morels requires that you only use a small amount.
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Ingredients
1-9" pastry shell
4 c. washed huckleberries
3/4 c. water
3 Tbsp. corn starch
1 c. sugar
lemon juice
whipped cream or ice cream
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Huckleberry Pie
Simmer 1 c. berries with water for 3-4 minutes. Combine corn starch and sugar, then add to cooking berries. Simmer slowly until syrup is thick and clear ruby red. When thickened add lemon (1 tsp-1tbsp depending on berry sweetness) cool slightly. Line pastry shell with 3 c. berries, pour the slightly cooled glaze over the raw berries. Mix gently with a fork to coat the fresh berries. Chill thoroughly. Serve with whipped cream or ice cream. Serves 6-8
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Ingredients
10 large shrimp, peeled and deveined
4. oz. margarita mix (recipe follows)
1/2 ripe avocado cut into small cubes
2. oz. whipping cream
2-3 oz. butter
Rice:
1 1/2 cups cooked rice with 1 tsp chicken base and 1 tsp rosemary added to cooking water
Margarita Mix:
2 oz. tequila
1 oz. triple sec
1 oz. Roses lime juice
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Margarita Shrimp
Mix margarita ingredients together and set aside. Heat butter in large saute pan, bring to medium heat, add shrimp and saute until done (about two minutes). Add margarita mix, diced avocado and cream.
Continue cooking until shrimp are cooked done and sauce thickens slightly, about one minute, stir occasionally. Serve on bed of rice, serves two.
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Ingredients
5 lbs baby back ribs of pork (not cut up)
1/2 cup Burgundy wine
2 T. liquid smoke
1/2 c. white onion, sliced
2 stalks celery, chopped
1 T. salt
1/2 tsp pepper
Barbecue Sauce:
1 qt. catsup (4 cups)
2 T. liquid smoke
1/2 c. brown sugar
2 T. honey
1/2 c. broth, reserved from cooking ribs.
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Barbecued Baby Back Ribs
Combine sauce ingredients in a 2 qt. pan. Cook and stir over medium heat until mixture boils. Reduce heat and simmer 20 minutes stirring occasionally.
Place ribs in heavy pan: add water to cover. Add wine, liquid smoke, onion, celery, salt and pepper. Bring to a boil, then simmer for one hour or until ribs are tender. Cool in broth reserving 1/2 c. for later use. May be done a day before and refrigerated overnight.
To serve, brown ribs under broiler or over charcoal grill, turning occasionally. Baste with BBQ sauce for the last few minutes. Serve with additional sauce. Serves 5, figure 1 lb of ribs per person. specialty
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Ingredients
1 c. vegetable oil
1 T. lemon juice
1 coddled egg
4 oz. crumbled blue cheese
3 oz. vinegar
salt & pepper to taste
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Hill's House Dressing
Reserve half of the blue cheese for garnish. Mix all other ingredients in a mixer until well blended (about 4 min.) At serving time gently toss the salad dressing with your favorite choice of green salad. Garnish with reserved blue cheese crumbles. Serve on chilled salad plates. Yields 1 1/2 c. dressing.
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Ingredients
1 1/4 oz. white rum
1/4 c. huckleberries
1 T. simple syrup
(1/2 water 1/2 sugar)
1 1/2 c. ice
1/4 c. orange juice
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Huckleberry Daiquiri
Blend all ingredients in blender until smooth. Serve in tall glass and garnish with orange slice and cherry if desired. Serves one.
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