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Greetings,
Thank you for being a part of our extended
family. We hope the New Year brings you lots of
fun and laughter.
Enjoy our newsletter
and we hope to see y'all sometime this
year.
Remember to check the next
newsletter for our quarterly drawing. You
could be the winner of a complimentary stay.
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Eureka Springs
Happenings Here are some highlights of
things of interest in Eureka Springs.
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Jan
18-21 |
Celtic
Connections |
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Jan
21-31 |
We are closed so we can spend some time
with our kids and our first
grandchild. |
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Jan
26-28 |
Eagle Watch
Weekend |
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Feb
9-10 |
3rd
Annual Chocolate Lover’s
Festival |
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Feb
16-17 |
Eureka Gras – Mardi
Gras |
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Feb
23-25 |
Romancing the Springs (1st
annual Wedding Show) |
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Mar
2-4 |
Chris Duarte
Concert |
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Mar
9-10 |
Victorian Classic
(race/run/walk) |
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Mar
17 |
St.
Patrick’s Day parade |
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Mar
17-18 |
Antique Show |
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Mar
24 |
2nd annual kite
festival |
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Celtic Weekend Package -
Reduced price 
We only have a couple of
rooms left for the Celtic Weekend special,
January 18th through the 21st.
The
regular price of the package is $290 (normally a
$320 value) but for our newsletter readers we
are discounting the package even further to
$265.
Immerse yourself in Celtic
celebration with music, food, and heritage
events, in the ‘Little Switzerland’ of the
Ozarks.
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Free Recipe
From our kitchen to
yours...... If you like deviled eggs
and cheese sauces, this recipe is for you. It’s
a unique twist on deviled eggs that we serve for
breakfast and it always gets good
reviews.
Stuffed Eggs Mornay
---- Mornay Sauce ----
1/4 cup
butter; softened
1 teaspoon salt
4
tablespoon flour
1/4 teaspoon white
pepper
2 cup milk; hot
4 tablespoon swiss
cheese; diced
4 tablespoon parmesan
cheese
---- Eggs ----
9 large eggs;
hard-boiled
1/2 pound mushrooms; cooked,
finely chopped
4 tablespoon butter;
softened
4 tablespoon mornay
sauce
parmesan cheese;
grated
MORNAY SAUCE
Put
all sauce ingredients into blender, cover and
turn to low for 1 minute and high for 30
seconds.
Pour into double boiler and
cook for 15 minutes, stirring occasionally.
NOTE: We make mornay sauce the old
fashion way, by hand. Using a heavy sauce pan,
melt the butter and add the flour to create a
roux. Add hot milk slowly and incorporate. Add
seasonings, Cook for 15 minutes. Add cheese.
EGGS
Halve eggs lengthwise.
Remove yolks and reserve whites.
Mash
yolks with cooked and chopped mushrooms, butter
and 4 tablespoons Mornay Sauce.
Fill egg
whites, mounding high and put them into a baking
dish.
Spoon some additional Mornay sauce
over eggs and sprinkle with parmesan cheese.
Brown under the broiler.
Spread
layer of Mornay Sauce on plate and arrange 3 egg
halves on plate.
NOTE: You can use
individual shallow dishes to brown and serve the
eggs. If you do, spread the layer of Mornay
Sauce in the dish and arrange the eggs on top of
it.
NOTE: Everything except the browning
can be prepared the prior day.
Inspired
by Victorian Sampler Tearoom
Yield: 6
servings
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Happy trails to you
Until we meet
again;
Happy trails to you
Keep smilin'
until then.
(Dale Evans)
Thanks for reading,
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