In celebration of the Bi-Centenial of Big Bear Bed & Breakfast’s Gold Rush Sourdough Starter…
In celebration of Big Bear Bed & Breakfast’s Gold Rush sourdough starter being 200 years old this year, Carol is planning your first breakfast menu to feature our Gold Rush Sourdough Waffles (all you can eat), wild blueberry topping, home grown raspberry, strawberry and rhubarb toppings, a non-dairy whipped topping, Alaska birch & berry syrups, reindeer sausage and hash browns, including the history of our sourdough starter told with breakfast.
Your second breakfast will feature the recipe most requested by our guests:
Individual Red Salmon Quiche
Serves: 9 individual ramekins or large quiche dish
Bake At: 350 deg. in boiling water
Ingredients: Place in blender,
1 cup sour cream
1 cup cottage cheese
¼ cup flour
1/3 cup grated parmesan cheese
1 tsp. onion powder
¼ tsp. lemon pepper
Blend till smooth.
Place in large bowl:
2 cups flaked red salmon (1 pint or lg. can, drained)
4 oz. can sliced or stems & pieces mushrooms, drained
4 oz grated Cheddar cheese
4 oz grated Monterey Jack cheese
½ tsp. dill weed
Mix together, Pour blended mixture over & gently combine. Spray ramekins or quiche dish with non-stick spray. Can be made night before and refrigerated. Preheat filled ramekins in microwave on medium setting for 2-3 min. prior to setting in boiling water. Bake in pan of boiling water, 30-45 min., bake as many portions as needed to serve. Refrigerate or freeze covered uncooked portions. If frozen thaw in refrigerator.