The Cooking Inn Collection

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Cheese, Bacon and Mushroom Oven Omelet

8 slice turkey bacon; coarsely chopped
2 tblsp olive oil
4 stalks green onions; thinly sliced
8-12 med mushrooms; thinly sliced
1/2 teaspoon seasoned salt
1 pepper to taste
10 oz shredded cheddar cheese
8 large eggs

Fry bacon pieces until browned; drain. Saute onions and mushrooms in olive oil until limp. Beat eggs with
milk and salt. Stir in bacon, onions and 2 cups of the cheese, reserving the rest. Pour into a greased, shallow
2 quart baking dish. Bake, uncovered, at 350°F for 35 to 45 minutes, or until mixture is set and the top lightly
browned. When almost done, sprinkle top with the remaining 1/2 cup cheese and return to oven until the cheese melts.
Serve at once.
From: John C Sutton : TheCooking Inn

Butter Oat Cookies

1 c butter
1/2 c sugar
3/4 c brown sugar packed
2 eggs
2 tsp vanilla
1 2/3 to 2 c flour
2 c rolled oats
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 c butterscotch chips
1 c chopped nuts (optional)

Cream together butter and both sugars. Beat in eggs one at a time. Add vinalla. Mix.
Measure in remaining ingredients and mix well. Drop by spoonfuls onto greased baking sheet. Bake 350°F for 8-12 minutes.
From: John C. Sutton "The Cooking Inn"

Instant Mashed Nators

1 tsp salt
1 tblsp dried chives
1 tsp crushed rosemary leaves (dried)
3 tblsp clarified butter
4 cups water
3 cups potato flakes

Add salt, chives, rosemary, butter and water to saucepan. Bring to a boil. Shot off heat and add flakes. Mix til combined thoroughly.
This recipe I came up with because of the allergy my wife keeps having with milk. You do not need to use calrified butter. You can substitute 1 cup of milk for one cup of water. Put the milk in after the water has boiled and turn off the heat.
From: John C. Sutton "The Cooking Inn"

The Cooking Inn Wedge

8 eggs
4 tblsp milk
1 - 2 tblsp olive oil (divided)
1/4 cup green onion; chopped
1/4 cup green pepper; diced
1/4 cup sliced mushrooms
1/2 cup grated cheese
1/2 cup chopped ham; bacon or salami

Beat eggs, milk, salt & pepper. Suaté onions, peppper and mushrooms in half of olive oil until soft. Put remaining oil in pan, in this case a 12 inch non pan. Pour mixed eggs and sprinkle chives in non stick pan. Place on pan lid & cook until puffy. Add sauteéd ingredients and sprinkle cheese on top. cover and cook until cheese melts. Cut into 4 to 8 wedges. Serve at once.
From: John C. Sutton "The Cooking Inn"

Cooking Inn Sugar Cookies

1 cup butter flavor shortening
1 cup sugar
1 egg
1 1/2 teaspoon Watkins vanilla (Double this if your using another Vanilla)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt

Cream Butter Flavor shortening and sugar in large bowl at medium speed of electric mixer. Beat in egg and vanilla.
Combine flour with baking soda, cream of tartar and salt. Blend into creamed mixture. Cover and chill at least 2 hours.

An option here would be to roll the dough into balls about an inch and roll the balls in sugar. Follow baking instructions below.

Preheat oven to 375°F.
Roll out dough on floured surface to 1/8" thickness or thicker if you prefer. Cut into desired shapes with cookie cutters. Place on greased baking sheets.
Bake at 375°F. for 6-11 minutes. Cool on baking sheets about 1 minute. Remove to cooling racks.
Makes about 2 to 3 dozen cookies.
NOTE: For holidays, cut dough into desired holiday shapes. Sprinkle with colored sugar crystals before baking or omit the sugar and frost with icing.


3 c powdered sugar
2 1/2 tblsp milk or water
2 tblsp butter or margarine, softened or melted
3/4 tsp Watkins vanilla (1 1/2 tsp other brand vanilla)

Note: I have made this with water and butter. I had better luck with the melted butter. If the icing seems to thick, add milk or water. Mix well, put equal mixtures in bowls and add food coloring if desired. Use right away, this is something that can harden quickly.
Covers about 24 to 30 cookies.
From: John C. Sutton "The Cooking Inn"

A Carrot Dish

1 lb carrots; peeled and sliced about 1/4 inch thick
1/2 tsp whole dry rosemary leaves
1 small onion; minced
2 tbsp butter
1 tsp fresh lemon juice
1 salt and pepper; to taste

1. Boil small amount of water (about 1 1/2 cups) with rosemary in it (e.g., infuse rosemary). Let stand a couple of minutes. Strain & throw away rosemary.
2. Put carrots in rosemary-seasoned water & cook until tender.
3. Meanwhile, saute onions in butter until tender. Add drained carrots, lemon juice, salt & pepper. Serve.
From John C. Sutton "The Cooking Inn"

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