The recipes start with Breakfast ~ of course many of the dishes are egg based, but there are also a few options for casseroles, quiche, tarts, French toast (including a yummy golden apple). breakfast crepes - filled with fruit, pancakes and a Monte Cristo. For Appetizers, there are salsas, dips, bruschetta, ravioli and lettuce wraps, while Soups & Salads features lots of leafy green, fruit, pasta and bread options and an intriguing Apple Chicken salad, with chowders and gazpacho for soup selections.
Sides offers the usual vegetables, plus chutney, risotto, salsas and a savory bread pudding. The Chef's Choice chapter features recipes contributed by the aforementioned chefs, most are entrees, but there are also sides and desserts. Some of the offerings include rack of lamb, chicken dishes, prime beef, pasta, stews, schnitzel, kebabs, seafood (shrimp teriyaki anyone?, plus lobster and king crab legs). In the Entrees section we continue with more main meals ~ tenderloin (beef & pork), steak, meatloaf, chops, lots of turkey and chicken dishes - many of them of the stuffed variety, seafood (talapia, cod, salmon, flounder, trout, catfish, scallops, crab & shrimp), plus salad entrees, sandwiches, tacos and wraps.
One of the last chapters is Desserts with many a sweet confection ~ cheesecake, pies & tarts, cakes, brownies, fudge, cookies & bars, pudding, muffins & bread (churros with dipping chocolate!!) and a few lighter options made with fruit (pizza, parfait and trifle). The last section is Beverages - the shortest chapter in the book - with a few recipes for punch and coffee drinks.
Blueberry Hill Menu Cookbook, published in 1963. The second cookbook offering from Blueberry Hill, a farm and restaurant in Vermont. The recipes and instructions are written in a conversational style (a popular feature of the first book) and include prep notes and timetables for preparing each meal. There are a total of 24 menus - two for each month (a party menu and a family menu) featuring seasonal ingredients, plus lots of ideas for leftovers. Each menu offers a few choices for entrees, plus appetizers, sides, soup or salad, bread, beverage and dessert selections.
For January, the Party menu involves an Eggnog Party with eggnog for the grown-ups and ice cream floats for the kiddies, ham is one of the listed entrees with cake for dessert, the Family menu has a German theme with cabbage, sauerbraten and rhubarb jell. February's party menu is For the Ladies, featuring risotto with shrimp, biscuits, salad and a Swiss chocolate brick for dessert (typical ladies lunch - a light meal followed by a heavenly dessert that's the real highlight of the day)while the Family menu has popover chicken, kale with bacon. corn and apple pie with a cheese crust. March's Party menu offers us melon with prosciutto, zucchini, endive salad, and lemon rice pudding, with the focus of the Family menu on pork chops, accompanied by potatoes, beets, and consomme with fresh fruit for dessert.
In April's Party menu we celebrate the arrival of Spring with lamb, mushrooms, Brussels sprouts, spinach salad and chocolate mousse. The Family menu for the month has a hamburger pie as an entree option with pineapple cubes &grenadine or homemade ice cream sandwiches for dessert. May brings glazed orange ducklings with wild rice, a chicory & watercress salad and coffee cream torte for the party portion, while the Family section has a lasagne entree with dandelion salad, plus a rhubarb meringue pie. The June Party menu goes fancy with a caviar mousse, Chinese steamed lobster, mushroom & barely casserole and strawberry shortcake, while fresh produce and seafood highlight the family menu ~ swordfish kebabs, fresh peas, zucchini, ending with a pineapple salad bowl for dessert.
A French soiree is the topic of the July Party menu with smoked beef tongue a la orange and curried Vichyssoise as blueberries rule the Family menu with cobblers, pancakes, scones, muffins and shrubs. A wedding is the subject of the August Party menu ~ poached salmon with dill, a Greek salad, fruit compote and take home Canadian wedding cakes while the Family menu features a chilled summer soup, London Broil, husk roasted corn on the cob and white cake. For September there are lamb squares or Lobster Cantonese for the main meal and preserved kumquats for dessert (Party menu) or calves livers, creamed potatoes, potato rolls and Scandinavian spice cake for the Family menu.
For October, the Party menu offers French onion soup, veal, bread, pilafs and the Family section has cider, pork roast with sauerkraut, cranberry bread and lemon pie. November invokes a few holiday menus for both the Party and Family menus ~ some of the offerings include cream of chestnut soup, 2 turkeys with 2 stuffing choices, baked pumpkin casserole, cranberry chutney, sweet potatoes with broiled oranges and for dessert ~ a frosted grapes and cheese tray or mince pie. For the last set of menus - the Party section is dedicated to a winter brunch with caviar rings, scrambled eggs with sour cream, brioche, and oyster bisque, while Family fixings are a typical New England farm supper of vegetable soup, Boston baked beans, ham and orange pie.
The last few pages list the recipes that are freezer friendly.
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