The Country Innkeepers' Cookbook by Lois Copping, Wilf Copping (1978, Book)

I’ll be honest with you … I originally won this cookbook to give to my son Jason who lives in Vermont, thinking he’d be impressed with a local “regional” cookbook filled with recipes from the outstanding West Dover’s? Deer Hill Inn and The Old Tavern in Grafton. Instead, I hoarded it because it’s a fascinating mix of bed and breakfast recipes with special and relative annotations for each recipe and an introspective by the authors … I fell in love with the Copping family … they followed their dream … AND their thick- with-many- recipes (approx 6-1/2” x 9”) cookbook!

A RECIPE SAMPLING …

“We can’t explain why, exactly, but this is the most popular dish we’ve
ever served. Nobody has ever failed to ask for the recipe. It’s also easy
to make and can be put together in advance, then baked at the last minute”

SHRIMP AND CRABMEAT CASSEROLE
½ pound macaroni
1 tablespoon salt
1 tablespoon vegetable oil
4 tablespoons butter or margarine
½ pound fresh mushrooms, sliced
2 tablespoons butter or margarine
1 cup light cream
1 10-ounce can cream of mushroom soup
¾ cup grated sharp cheddar cheese
1 pound cooked shrimp, shelled and deveined
1 cup cooked crabmeat
1 cup soft bread crumbs
1 tablespoon butter or margarine

Add the salt and vegetable oil to 3 quarts boiling water. Add the macaroni and boil rapidly for 10 minutes. Drain and toss with 4 tablespoons butter or margarine.

Saute the mushrooms in 2 tablespoons butter or margarine for about 5 minutes, shaking the pan frequently. Mix the cream, mushroom soup and cheddar cheese together and add to the macaroni. Add the mushrooms, shrimp and crabmeat, which has been cut into bite-size pieces.

Place in a buttered casserole, top with soft bread crumbs which have been tossed with the 1 tablespoon melted butter or margarine. Bake in a 350 degree oven for 25 minutes.
Serves 6

AND BECAUSE I LOVE THIS COOKBOOK SO MUCH, HERE’S ANOTHER FAVORITE RECIPE SAMPLING …

“A very tasty dish that you can do ahead of time and pop into the
oven at the last minute. Good for a buffet.”

MASHED POTATO CASSEROLE
10 medium-size potatoes, peeled
1 cup sour cream
1 cup cottage cheese
1 tablespoon grated onion
½ cup butter or margarine
¼ teaspoon pepper
1 teaspoon salt
¼ cup grated Parmesan cheese

Boil the potatoes in salted water to cover until tender. Mash or rice. While still hot, add the sour cream, cottage cheese, onion, butter or margarine, pepper and salt. Mix well.

Place in a casserole. Sprinkle Parmesan on top. Bake in a 325 degree oven for 30 minutes.
Serves 8-10



PRO: 224 INDEXED pages that, because of the plastic spiral binding, lay open = easy to handle when reading or cooking their easy-to-prepare, not intricate and time-consuming, recipes.

CON: Now if I only had their accompanying atmosphere of actually dining in their Inns … when I’m enjoying their scrumptious food AT HOME made from their recipes.