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Quick & EasyBy Beverly Barbour
Prairie Vista Bed & Breakfast favoritesI have long maintained that the flavor of the prairie is not to be found in its restaurants but in the wonderful cooking done in the home. Perhaps its because people entertain each other a lot and it gives the cook a change to spread her wings a bit. Some of these good cooks share their skills with others by opening their homes to strangers and operating bed & breakfast. A prime example is Marlys Christianson Prince who with her husband, Lowell, operates Prairie Vista Bed and Breakfast in Regent, ND. The prince family have been dear friends since we were all in college together (many, many meals ago) but we hadn't seen each other for a long while. This summer we trekked on out to southwestern North Dakota. We journeyed on Highway 8, the route form I-90 to Regent, under a breath taking, vast beautiful sky, filled with fat cumulus clouds and wispy scud. Highway 8 is known as the Enchanted Highway because it is studded with huge (60 feet long and 40 feet high as an example) painted metal statues that stop you dead in your tracks. You can't believe either the magnitude or the whimsy of the sculptures done by a local farmer. It's also hard to believe Marlys and Lowell's B and B, where you breakfast around the indoor swimming pool, play pool in the recreation room, and sleep in extra long beds. Regent is famous for its pheasant hunting, so during the season (and when they have large groups there for a period of time) Marlys cooks more than breakfast for the guests. She is so good at it that a steady demand for her recipes has led her to publishing a loose-leaf cookbook, Prairie Vista Bed and Breakfast Favorites. For a copy contact Marlys Prince, Box 211, 101 Rural Avenue SW, Regent, ND 58650; telephone, 701-563-4542; email, prince@prairievista.com: website, www.prairievista.com Sorry, I don't know the price of Marlys' book-not all the recipes pertain to breakfast. BAKED CUSTARD FRENCH TOAST"Serve with raspberry jam mixed with raspberry liqueur until syrupy consistency," recommends Marlys. 14 slices cinnamon bread Butter both sides of bread. Place in a 10-x15-inch pan. In a large bowl beat eggs and yolks. Add sugar, milk, cream and vanilla, combine well. Pour evenly over bread. Refrigerate overnight. Bake in preheated 3500F oven for 25 minutes. Let stand 15 minutes. Makes 8 portions. A little breath of Mexico rustles through the prairie kitchen. Tortillas: Combine ham, onion, and pepper: place 1/3 cup of mixture plus 3 tablespoons cheese on each tortilla. Roll and place seam side down in a 9-x13-inch pan. Cover with sauce made by combining all of the ingredients. Cover with foil and refrigerator overnight. Bake uncovered in preheated 3500F oven for 40 minutes. Put remaining cheese on top and return to oven for 3 minutes longer. Makes 4 large servings. MAKE AHEAD WAFFLE BATTERKeeps up to 4 days and can also be used for pancakes. 4 ½ cups all-purpose flour Combine flour, sugar, salt and yeast. Heat milk and margarine until very warm (1200 to 1300F.) Stir warm liquid into flour mixture and then beat in eggs, continue beating until mixture is smooth. Cover and refrigerate, stirring in additional 2 tablespoons of sugar after the second day. HOT CAKE AND WAFFLE TOPPERSMarlys also heats and serves jams and jellies with a little water or juice to make syrup. 1 stick (½ cup) butter, softened Beat batter and syrup together; fold in walnuts. Serve on pancakes, French toast, waffles or muffins. Makes ¾ cup.
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