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Recipes

Cream of Morel Soup

Ingredients

  • 1/2 oz 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

Preparation

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.

Huckleberry Pie

Ingredients

  • 1 9" pastry shell
  • 4 cups washed huckleberries
  • 3/4 cup water
  • 3 tbsp corn starch
  • 1 cup sugar
  • lemon juice
  • whipped cream or ice cream

Preparation

Simmer 1 cup 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 cup 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

Margarita Shrimp

Ingredients

  • 1 cup uncooked rice
  • 2 cups water
  • 1 tsp chicken base
  • 1 tsp rosemary
  • 2 oz. tequila
  • 1 oz. triple sec
  • 1 oz. Roses lime juice
  • 10 large shrimp, peeled and deveined
  • 1/2 ripe avocado, diced
  • 1/4 cup whipping cream
  • 1/4 cup butter

Preparation

Add chicken base and rosemary to the water and use it to prepare the rice (yields 1 1/5–2 cups cooked rice).

Make a margarita mix by combining tequila, triple sec and lime juice and set aside.

Heat butter in large sauté pan, bring to medium heat, add shrimp and saute until done (about two minutes). Add margarita mix, diced avocado and whipping cream.

Continue cooking until shrimp are done and sauce thickens slightly, about one minute, stir occasionally. Serve on bed of rice. Serves two.

Barbecued Baby Back Ribs

Ingredients

  • 5 lbs baby back ribs of pork (not cut up)
  • 1/2 cup Burgundy wine
  • 2 tbsp liquid smoke
  • 1/2 cup white onion, sliced
  • 2 stalks celery, chopped
  • 1 tbsp salt
  • 1/2 tsp pepper
  • 1 qt. ketchup (4 cups)
  • 2 tbsp liquid smoke
  • 1/2 cup brown sugar
  • 2 tbsp honey
  • 1/2 cup broth, reserved from cooking ribs.

Preparation

Place ribs in heavy pan, add water to cover. Add wine, 2 tbs 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 make barbeque sauce, combine ketchup, 2 tbs liquid smoke, brown sugar, honey and rib broth in a 2 qt. pan. Cook and stir over medium heat until mixture boils. Reduce heat and simmer 20 minutes stirring occasionally.

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.

Huckleberry Daiquiri

Ingredients

  • 1 1/4 oz white rum
  • 1/4 cup huckleberries
  • 1 tbsp simple syrup (1/2 water 1/2 sugar)
  • 1 1/2 cup ice
  • 1/4 cup orange juice

Preparation

Blend all ingredients in blender until smooth. Serve in tall glass and garnish with orange slice and cherry if desired. Serves one.

Hill’s House Dressing

Ingredients

  • 1 cup vegetable oil
  • 1 tbsp lemon juice
  • 1 coddled egg
  • 4 oz crumbled blue cheese
  • 3 oz vinegar
  • salt & pepper to taste

Preparation

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.