Recipe Page
"Good Eats At The Retreats"

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Jim's Potato 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 350°F. Cream the butter, sugar. Add eggs and all other liquid ingredeints and beat.

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

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

1/2 cup unsweetened applesauce

1/2 cup pumpkin
1/2 cup maple syrup
1/2 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 tsp cinnamon
1/2 tsp fresh ground green cardamom seeds
1/2 tsp nutmeg
1/2 tsp baking soda
1/4 tsp baking powder

Bean, Mushroom
and Potato Stew


Fry onions in oil till clear. Add mushrooms and cook 10 min. Add all to crock pot and cook for 4-6 hours.

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 
    tsp Worcestershire sauce

Sweet Potato Lentil Soup


Saute onion in oil till soft. Add garlic 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 cup onions, chopped
3 cloves garlic, chopped
2 large sweet potatoes, chopped
4 large carrots, chopped
1 cup lentils
6 cups water
4 tsp better than bullion - chicken
1 tsp thyme
1 tsp turmeric
1 tsp coriander
1 tsp curry
2 Tbsp liquid aminos
pinch crushed red pepper

Breakfast egg casserole


Layer 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.


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

Macaroni and Cheese
with Butternut Squash


Combine squash, stock and milk in large saucepan. Boil then simmer till squash is tender. Mash contents of pan with seasonings. Cook macaroni 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 and bread crumbs.
Cover with foil and bake 20 min 375*. remove foil and bake 30-40 min more till crusty and bubbly. Serve hot.


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
1 pound macaroni
4 ounces extra sharp cheddar cheese:
       grated (1 cup)
1/2 cup ricotta cheese
4 Tbsp Parmesan cheese
2 Tbsp bread crumbs

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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