PO Box 371 - 3705 East Newport Road - Intercourse, PA 17534       1-800-209-3059 or 717-768-3059
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Oatmeal Pancakes

    Combine in a large bowl:

    4 cups rolled oats (long cooking)
    1 cup flour
    ¼ cup sugar
    2 teaspoons baking powder
    2 teaspoons baking soda
    Pinch salt

    Combine in smaller bowl:

    4 cups (1 quart) buttermilk
    4 eggs, beaten
    ½ cup melted butter or oil
    2 teaspoons vanilla

Add liquid all at once to dry ingredients. Stir with a fork to blend. Do not over beat. Let stand 30-45 minutes. Batter will thicken (if too thick, add a little more milk). Cook on hot griddle.

Lancaster County Omelet

    3 eggs for normal omelet (or 2, pending preference)
    1/4 tea. butter (or spray with Pam)
    1 slice ham, cut in half
    2 heaping tbsp. grated cheeses of choice (i.e. cheddar or Swiss)
    1-2 tbl. Corn Relish from the Jam & Jelly Kitchen of Kitchen Kettle Village, Intercourse, PA (800) 732-3538

  1. Lay 1/2 slice of ham on a plate, place corn relish and cheese evenly on top of it. Place in a microwave oven.
  2. Heat oil in omelet pan or spray with Pam.
  3. Beat eggs well to aerate, season with salt and pepper, and pour into pan. As eggs cook, lift edge and let uncooked egg run underneath.
  4. Cook ham/corn relish/cheese for 15 seconds to warm and melt cheese.
  5. Turn egg to cook on other side.
  6. Place ham/corn relish/cheese on half of egg. Cook omelet until done. Fold other half over ham/corn/cheese and slide onto plate.

We often serve with scones, herb seasoned stone ground grits, slice of ham and cut fruit.

Ginger Peaches (serve as a side dish)

    1 teaspoon fresh ginger (grated)
    2 Tablespoons butter
    2 cups peaches sliced (fresh or canned)

Cook fresh grated ginger in butter. Add peach slices (fresh or canned). Warm and mix.

Egg Sausage Souffle

    day old bread
    1 pound loose cooked sausage
    10 eggs
    3/4 cup milk
    salt and pepper
    > 1/2 teaspoon dry mustard
    1 can cream of mushroom soup
    1 cup grated cheese (sharp or any mixtures you like)
    1/3 cup milk

Tear bread into pieces and cover the bottom of a 9 x 13-inch pan. Put sausage on top of bread. Blend together eggs, 3/4 cup milk, salt and pepper, and dry mustard; put over sausage and bread. Mix together soup, cheese, and 1/3 cup milk and pour over all.

Optional: add pieces of lacey Swiss cheese on the top, which browns nicely in the cooking process.

Refrigerate overnight. Bake at 325 degrees until you are satisfied the casserole is done (50 to 60 minutes).

Generally served with broiled tomatoes (mixture of chives, parsley, bread crumbs, melted butter, mixed together and sprinkled over tomatoes--then broiled).

Baked Oatmeal

    2-1/2 cups rolled oats (long cooking)
    1-1/2 cups quick cooking oats
    1/2 cup oil
    1/2 cup brown sugar
    3 eggs
    1-1/2 cups milk
    2 teaspoons vanilla
    2 teaspoons cinnamon
    1/4 teaspoon nutmeg
    2 teaspoons baking powder

Add any or all of the following: raisins, nuts, chopped apples or pears, sunflower seeds, dried bananas, chopped dates, mango, papaya, cranberries, strawberries, cherries, blueberries.

Combine all ingredients saving 1/2 of the brown sugar. Grease/Spray two 11 x 7 casserole dishes and place half of mixture in each. Sprinkle top with remaining brown sugar. Bake at 350 degrees for 55 minutes or until a knife comes out clean. Cut in squares, place in cereal bowls and serve hot with milk. (The recipe is endemic to the area and is quite "forgiving" in it's composition.)

Serves: 10

Fresh Tomato and Basil Fritatta
    1 med. tomato, chopped
    chipped, fresh basil
    8 oz. Sharp Cheddar cheese, grated
    4 oz. Monterey Jack cheese, grated
    1 Tbl. flour
    6-10 eggs, beaten
    c. half and half
    1 tsp. Worcestershire Sauce

Toss grated cheddar with flour. Place in greased pie plate. Sprinkle grated Jack over the top. Pour half & half into eggs, add Worcestershire Sauce, mix well and pour over cheeses. Sprinkle chopped tomato and basil over egg mixture and bake at 350 degrees for 35-40 minutes. Can be made 12 hours in advance of baking.

8 servings

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