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17777 Beaver Street
P.O. Box 363
Grand Rapids, Ohio 43522
Call (419) 832-1733
 
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Breakfast in bed and beautiful candlelight dinners are the settings for the delicious, gourmet food that is featured in this book. The Kerr House serves natural, wholesome foods, so our menus have always been low in calories, low cholesterol, and low fat. The recipes included in this Treasury will enhance your meals and your life as well.

Nurturing the mind and soul are not overlooked in this book. The themes of “Living life to the fullest” and “improving with age” are explored, along with many examples of how to incorporate them into your everyday life.



Rhubarb Crunch

1 cup sifted flour
¾ cup oatmeal
1 cup Florida Crystals
½ cup butter, melted
1 teaspoon cinnamon
4 cups rhubarb, diced
1 cup water
1 cup Florida Crystals
2 Tablespoons cornstarch
1 teaspoon vanilla

Combine flour, sweetener, butter, and cinnamon. Mix until crumbly. Press half of crumbs into 9 inch baking pan. Cover with rhubarb. Combine water, crystals, cornstarch, and vanilla. Cook until thick and clear. Pour over rhubarb, top with remaining crumbs. Bake at 350 degrees for 1 hour.

Cold and Creamy Cucumber Soup

6 medium cucumber, peeled, seeded and chopped
1 cup water
1 ½ cups plain yogurt
1 ½ Tablespoons honey
1 ½ teaspoons fresh dill weed
¼ to ½ teaspoon Tabasco
1/8 teaspoon nutmeg, grated
4 fresh mint leaves
1 garlic clove
Green onions, chopped, or snipped chives for garnish

Place all ingredients (except garnish) in a food processor until fairly smooth, leaving little chunks of cucumber. Check seasonings. Chill at least 2 hours. Garnish and serve. Serve 6 to 8.

Melon Soup

1 whole cantaloupe
½ honeydew melon
½ Crenshaw melon
½ Santa Claus melon
½ Casaba melon
½ bottle champagne, chilled
Sprigs of mint

Seed melons and cut from rind. Cut melons into chunks and process in food processor until smooth. Just before serving, pour in chilled champagne and strip gently. Garnish with mint sprigs. Serve cold. Serves 8.

Stuffed Tomatoes

4 tomatoes
2 bunches of broccoli
6 ounces sharp cheddar cheese, shredded
¼ cup mayonnaise
1 Tablespoon butter
Parsley for garnish

Remove tops from tomatoes and scoop out the seeds and pulp, leaving ¼ inch shell. Place on dry baking sheet, cut side down, and set aside. Trim broccoli from large s talk into spears. Place in steamer basket and steam until very tender. While broccoli is steaming, bake tomatoes in a preheated 350 degree oven for 5 to 7 minutes. When broccoli is tender place it in food processor. Add cheese, mayonnaise, and butter. Process until smooth. Spoon stuffing into20warm tomatoes and garnish with parsley. Serve immediately. Serves 4.


The Kerr House 17777 Beaver Street P.O. Box 363 Grand Rapids, Ohio 43522 419.832.1733
info@TheKerrHouse.com
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