Inn at Harbor Hill Marina Innkeeper Recipes

Mystic , Southeast Connecticut , Connecticut 06357 , USA Email: Click to send email to innkeeper Website: www.innharborhill.com Tel: 860-739-0331 Fax: 860-691-3078

Hot Clam Dip

2 small cans minced clams
1 medium chopped onion
½ chopped green pepper
1 chopped clove garlic
1 tsp. lemon juice
1 stick margarine
1 tsp. oregano
1 tsp. parsley
Dash Tabasco
½ cup bread crumbs
Parmesan cheese & paprika
Simmer clams in lemon juice 15 minutes uncovered. Stir in vegetables. Add seasonings and margarine and stir until margarine is melted. Add breadcrumbs and stir. Put in shallow baking dish. Sprinkle with Parmesan cheese and Paprika. Bake @ 350o 20 – 30 minutes. May need to skim oil from top before serving. Serve warm with crackers.
“Make copies of this recipe! Guaranteed to please your guests!”

Oven French Toast

1 loaf French bread cut into 1 inch slices
8 large eggs
3 c milk
4 tsp sugar
3/4 tsp salt
1 Tbsp vanilla
2 Tbsp margarine


Beat together eggs, milk, sugar, salt and vanilla. Put a single layer of bread into a pan. Pour mixture over bread. Cover with foil and refrigerate for 2 to 3 hours or overnight. Uncover pan, dot with 2 tablespoons margarine and bake at 350o for 45 to 50 minutes or until brown and fluffy. Use a
9x13 inch pan. Serve with Maple syrup.


"This is very good and is nice because you can make it the night before and bake in the morning."

Frozen Lemon Cake

4 eggs, separated
1 pt whipping cream
1 c sugar
2-3 lemons
2 pkg ladyfingers
6 Tbsp lemon juice or more
Beat egg yolks, sugar, lemon rind and juice. (Use rind from 2 lemons, then squeeze for 6 tablespoons juice) Beat egg whites; fold into mixture. Beat cream; fold into mixture. Line a 10 inch spring form pan with ladyfingers on bottom and sides. Pour mixture into pan and freeze. Serve with frozen strawberries thawed out.
"This is so delicious and so pretty. Everyone likes this. Very refreshing to eat in the summer!"

Texas Corn Dip

2 cans kernel corn, drained
1 c. mayonnaise
8 oz sour cream
8 oz shredded monterey jack cheese
8 oz shredded cheddar cheese
Scallions, bunch and chopped
2 cans chopped green chiles
1/3 jar chopped jalapenos (comes in a jar with slices-use about 15 slices and mince)


Mix together. Make the day ahead if possible. Serve with dipping size fritos.


"This recipe came from Aunt Tracey and is always a hit! Easy to make and very good!"