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Sleep on It

Prepare Delicious Meals the Night Before That You Can Pop in the Oven the Next Day!

By Gordon, Carol A.

Publishers Summary:
A collection of Country Inn cooking -- delicious, easy recipes that can be prepared the night before "My first innkeeping morning found me in the kitchen cutting fruit at 4:30 AM! Right then and there I knew I needed time-saving shortcuts. I began coveting ‘overnight recipes’ and . . . Sleep On It was born. This compilation of overnight recipes allows you to serve a delicious breakfast, brunch, dinner, or dessert and still have time to enjoy your day." --from Sleep On It Sleep On It is a collection of the 150 best recipes that can be made at night to serve the next day. Pulled from small inns and bed-and-breakfasts around the country, these tried and true recipes include breakfast, brunch, appetizers, dinners, and desserts. Accompanying each recipe is an anecdote from inn owners or a particular tip on preparation. Recipes included in the book: -Schoolhouse Creek Coffee Cake -Bayou Bend Casserole -Arabian Pork Chops -Tarragon and Leek Soufflé -Chicken Quenelles -Frothy Strawberry Squares Sleep On It is the perfect cookbook for anyone pressed for time who wants to put delicious, home-cooked food on the table. Pearson’s Pond Healthy Ham Quiche Pearson’s Pond Bed & Breakfast - Juneau, Alaska 1 cup soft silken or firm tofu 1 cup rice or soy milk (plain or vanilla) 1 cup liquid egg product* 3/4 cup nonfat ricotta cheese 10 oz. bag no-fat shredded mozzarella cheese 4 oz. can mushrooms 1 medium red bell pepper (or substitute a few sun-dried tomatoes) 1 medium yellow or green bell pepper mild jalapeño peppers (2/3 of a small can of Ortega roasted mild chilies, chopped) 1 1/2 cups cubed or ground ham 1/2–1 tsp. hot curry powder 1 Tbsp. onions, chopped 1 tsp. granulated steak seasoning 1/4 tsp. garlic salt 1/2 tsp. cilantro 2 baked, cooled pie crusts Blend first 4 ingredients and the spices in a blender. Chop peppers (veggies) and ham in a food processor till the size of small peas. Drain in colander for a few minutes. In the pie crusts, distribute the shredded cheese, mushrooms, ham, and peppers. Cover and refrigerate overnight. The next day: Pour liquid from blender over the contents in pie crusts. Bake about 45 minutes at 350° F till knife inserted into pie comes out clean. Let set at least 15 minutes, then cut into wedges and serve. May be re-heated in the microwave. Makes 2 pies. Serves 6–12.

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ISBN

978-1-40130-816-2

Publisher

Hyperion