Also included with your breakfast is Ellen's Potato, Egg & Cheese casserole (featured in
The Taste of Home Cook Book, 2001), Apple Glazed Sausage, Home Baked Croissants, a Fresh Fruit Cup,
Juice, Coffee & Tea.
However if someone has a special diet request we will gladly try
to accommodate your needs.
Separate dinning tables allows for guest to eat together as a
group or at individual tables at their own selected time.
(The Shepherd's Inn Breakfast Casserole featured
in Taste of Home
2001)
"Running a bed-and-breakfast keeps us busy.
Once in a while I get creative and try to improve on an already good dish.
That's how I came up with this one. It's a favorite among our guests." -- Ellen
Berdan, Salkum, WA
Ingredients:
1-1/2 pounds bulk
pork sausage
4 cups frozen
Tater Tots
1 cup (4 oz) shredded cheddar
cheese
4 eggs
1/2 cup milk
1 Tablespoon minced green
onions
1/8 teaspoon pepper
Dash garlic powder
Minced chives
2 tomatoes, sliced and
quartered
In a skillet, cook
the sausage over medium heat until no longer pink; drain. Spread in
an ungreased 11"x7"x2" baking dish. Top with Tater Tots, sprinkle
with cheese. In a mixing bowl, beat the eggs, milk, onion, pepper
and garlic powder just until blended. Pour over cheese. Cover and
bake at 350° for 30 minutes. Uncover;
bake 2-25 minutes longer. Sprinkle with chives. Garnish with tomato.
Yield: 6 servings.
Place all
ingredients (except flour and butter) in a blender, and mix on low
speed for 30 seconds. Add the 2 Tablespoons melted butter. Switch to
high, while you slowly add 2/3 cup flour. Blend for another 30
seconds. Pour into a two-cup measuring cup, cover with plastic wrap
and refrigerate overnight. (Making the batter the night before not
only saves time in the morning, but it allows for thegluten in the
flour to work and makes frying much easier.)
Heat an 8" non-stick skillet to
medium high. Stir batter, 1/4 cup batter into the hot pan. Turn the
pan gently so the batter flows evenly to the edges. When the top
surface begins to dry, the underside is golden, loosen edges with a
flexible turner and flip over. Cook an additional minute or until
golden and slice crepe out of pan onto foil. Cover and keep warm
until served.
To Serve: Lay crepe on
center of plate. Place 2 to 3 Tablespoons of Huckleberry filling
down the center of the crepe. Gently lift and fold one side over the
filling and repeat with the other side. Dust with powdered sugar and
top with whipped cream. Garnish as desired.
Huckleberry Filling:
1/2 cup water
1/4 cup sugar
2 Tablespoons cornstarch
1 cup fresh or frozen
huckleberries (or blueberries)
1/4 teaspoon lemon
juice (optional)
In a 2-cup
measuring cup, put water, cornstarch and and sugar; stir until
dissolved. Add berries. Place in the microwave and cook for one
minute increments, stirring after each for approximately 4 to 5
minutes. Cool to lukewarm. (For an extra special treat, after the
filling has cooled, you can fold in extra fresh huckleberries or
blueberries when they are in season.)
