Sleep on It

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

By Carol Gordon
(Hyperion, Paperback, 9781401308162, 304pp.)

Publication Date: February 2006

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Description

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.




About the Author

Carol Gordon owns and operates the Nantucket House of Chatham, a B&B on Cape Cod, where she creates memories and memorable meals for guests.

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