Recipe Page
"Good Eats At The Retreats"

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Jim's Vegetable Soup


Cook potatoes, mushrooms and turnips in stock until soft. Add the rest and simmer 2 hours.
Use a stick blender to puree the soup.


    12 cups chicken broth
    5 cups potatoes, diced
     2 cups turnips, diced
    1/2 cup onions, diced
    1 1/2 cups mushrooms
     tablespoon olive oil
     tsp balsamic vinegar
     tablespoon fresh dill
     2 cups frozen mixed vegetables:
         peas, carrots, corn
     salt and pepper as needed 

Oatmeal Cookies


1 Preheat the oven to 350F.
Mix applesauce, sugar, eggs, vanilla, oats, dates and let sit for 30 minutes.

2 In a bowl, mix all dry ingredients. Add to wet mixture until blended.

3 Grease 2 baking sheets. Drop by Tbsp. Bake about 10 - 15 minutes till brown on edges.

1 cup unsweetened applesauce

1 cup brown sugar
1/2 c dates
1 egg
1 tsp vanilla
3 cups rolled oats...half ground to flour
1/2 cup spelt flour
.5 tsp baking soda
.25 tsp baking powder
1 Tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/4 tsp baking powder

Bean, Mushroom
and 2 Potato Casserole


Fry onions in oil till clear. Add mushrooms and cook 10 min. Add all except cheese to baking dish and bake, covered @ *325 for 45 minutes. Remove cover, sprinkle with cheese and bake at 350* 15 minutes until bubbly.

Serving Size: makes 6 servings


    16 oz refried beans
    16 oz canned kidney beans
    pound mushrooms
    1 cup onions
    1 clove garlic
    tsp olive oil
    large potato, chopped into cubes
    large sweet potato, chopped into cubes
    tsp Worcestershire sauce

1 cup shredded cheddar cheese

Carrot Soup


Saute onion in oil till soft. Add garlic and ginger and saute 1 min. Add the rest and bring to a boil. Simmer 1 hour, then blenderize with stick blender.


2 tsp olive oil
1 large onion, chopped
4 cloves garlic, chopped
4 Tbsp fresh ginger, chopped
3 pounds carrots, chopped
1 cup unsweetened applesauce
9 tsp better than bullion - chicken
12 cups water
2 Tbsp turmeric
2 tsps coriander
tsp freshly ground black pepper
tsp salt

Breakfast Egg Casserole


Layer potatoes (or bread)  in bottom of 9 x 13-inch well-greased baking pan. Sprinkle cheese. Beat eggs and mix with remaining ingredients. Pour slowly over cheese. Refrigerate overnight. Bake at 325 F. for 45 minutes.


3 large potatoes, sliced OR 6 slices bread, cubed
1 1/2 cups shredded cheddar cheese
6 eggs
1 teaspoon salt
2 cups milk
1 teaspoon dry mustard
1/2 tsp pepper

Butternut Squash Risotto


Combine squash, stock and milk in large saucepan. Boil then simmer till squash is tender. Mash contents of pan with seasonings. Cook rice al dente and drain. Add to squash mixture. Add in cheddar and half Parmesan cheese.
Mix and  transfer to 9" square greased baking dish. Top with Parmesan cheese.
Cover with foil and bake 20 min 375*. remove foil and bake 30-40 min more till crusty and bubbly. Serve hot.


2 frozen packages butternut squash or 1 small butternut squash (1 pound)
       peeled, seeded, cubed
1 cup chicken stock
1 1/2 cups milk
pinch cayenne pepper
3/4 tsp salt
ground black pepper
8 cups cooked brown rice
4 ounces extra sharp cheddar cheese:  grated (1 cup)
1/2 cup ricotta cheese
4 Tbsp Parmesan cheese



Combine rice, 1 egg, garlic, salt and onion powder, Mix well. Press into 9" pie plate sprayed with non-stick coating.

Chose vegetable filling and spread over crust. Mix quiche filling and pour over everything.

Bake 325* 45 minutes or until custard is set (knife inserted comes out clean).


2 cups cooked rice
1 egg
tsp each onion and garlic powder
1/2 ts salt

vegetable fillings

    2 cups baby spinach
    and 2 Tbsp bacos


   1 cup onions
   1 cup chopped mushrooms
   both fried in tsp olive oil

quiche filling:
3 jumbo eggs
1 cup half n half
1 cup shredded swiss cheese
1/4 tsp each salt and pepper
pinch cayenne pepper

Scalloped Potatoes


In 13x9 pan, layer potatoes, sprinkle seasoning. Combine  in large saucepan all but cheeses. Melt and pour over potatoes.  Top with Parmesan cheese and half the cheddar.
Cover with foil and bake 45 min 355*. Remove foil, add cheese and onions and bake 15 min more till crusty and bubbly.
 Serve hot.


4 pounds potatoes, sliced
seasoned potato topping (optional)
1/2 cup sour cream
1/4 cup butter
1/4 cup milk
tsp salt
1/2 tsp pepper
tsp better than bullion
tsp garlic powder
1/4 cup Parmesan cheese
1 1/2 cups shredded cheddar cheese
1/4 cups green onions, sliced

Need a place to stay?
We love the VISTA MOTEL for comfort
and the CAPE ANN MOTOR INN for the view.

The CAPE ANN MOTOR INN is 300 steps from our retreat cottage,
so you can park once and walk!

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