Recipe Page
"Good Eats At The Retreats"

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Jim's Potato Soup


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


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

Oatmeal Date Bars


1 Preheat the oven to 350°F. Cream the butter, sugar. Add applesauce and vanilla.Add the eggs and beat until the mixture is light and fluffy.

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

3 Grease 9 x 13 baking pan. Drop/pat mixture evenly into pan. Bake about 35 minutes till toothpick in center comes out clean.. Cut into bars.


    1 cup finely ground oats
    3/4 cup spelt flour
    1 1/2 cups rolled oats
    1 1/2 tsp baking powder
    1 1/2 tsp salt
    1/2 tsp cinnamon
    2 cups dark brown sugar
    4 Tbsp butter
    1 cup applesauce
    3 eggs
    2 1/2 tsp vanilla
    1 1/2 cups walnuts
    1 cup chopped dates

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



Saute onion in oil till soft. Add mushrooms garlic and saute 1 min. Add rice and quinoa and saute for 5 minutes until golden. Add water and bouillon. Bring to a boil and simmer 30 min or until water is absorbed.

1/2 cup onion, diced
1 tsp olive oil
2 cloves garlic diced
3 large mushrooms, diced
3 tsp vegetarian Better Than Bouillon
3 cups water
3/4 cup brown rice
2/3 cup quinoa

Breakfast sausage
and egg casserole


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

1 pound vegetarian sausage

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 vegetarian stock
1 1/2 cups nonfat 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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