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Recipes from the Inn - Soups & Breads

Recipes Home | Breakfast | Soups & Breads | Main Dishes | Salad Dressings & Marinades | Desserts

New England Corn Chowder

Ingredients:
4 strips bacon, chopped
1 onion, chopped
1 cup celery, chopped
¼ cup fresh parsley
2 large cans creamed corn
2 large cans whole corn
½ quart heavy cream
2 quarts milk
salt & pepper to taste
6 drops of tabasco
8 cups chicken or turkey stock
4 cups potatoes, cooked & diced
Roux (50% butter and 50% flour)

Sauté the first three ingredients slowly, then add the remaining ingredients. Simmer for 45 minutes. Add potatoes and thicken with the butter & flour roux. Approx. 12 Servings


Steven Truso, Executive Chef
Honey Oatmeal Bread

Ingredients:
1/8 cup yeast
½ cup hot water (105°-110°)
1 ½ cup quick oats
3 cups water
1/3 cup melted butter
1 ¾ tbsp. salt
¾ cup honey
7 ½ cups flour

In a bowl mix yeast and water and let stand. Mix next five ingredients in a large mixing bowl. Add yeast and water mixture. Mix together. Add flour. Set to rise. Divide dough and knead. Shape into three loaves and put into greased standard loaf pans. Let rise. Bake at 325° for 35 minutes. Optional: Coat top of loaves with egg white mixture and oats before baking.

 

 

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18 Main Street, Stowe, Vermont 05672
800-253-7302 | 802-253-7301 | Fax: 802-253-5096
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