Queen Anne Cookbook

At the Queen Anne Guest House we have been continually delighting our guests with our excellent award winning breakfasts. Guests have often asked us to share our recipes and even encourage us to write a cookbook…..so the Queen Anne Guest House Cookbook was created. The recipes in the cookbook have been entertaining quests for many years. There are over 200 recipes in the following categories: Appetizers and Beverages, Soups and Salads, Vegetables and Side Dishes, Main Dishes, Breads and Rolls, Desserts and Cookies and Candy. The cookbook is a beautifully designed padded 3-ring binder type book and includes an Easel Bookstand. Remember the Queen Anne Guest House Cookbook - Bed and Breakfast at it's Finest is an excellent gift for friends and family!

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if you need the viewer, you can get it at Adobe for free.

To order the Queen Anne Guest House Cookbook - Bed and Breakfast at it's Finest, print the order form and mail to:

Queen Anne Guest House
200 Park Ave.
Galena, IL 61036
Or
Call 815-777-3849
to place order

Thank you for your interest.

If you have never experienced our food here is a sample recipe:

Eggs Benedict with Hollandaise Sauce

Hollandaise Sauce

5 egg yolks from large eggs only
1 tsp. lemon juice
2 T. water
pinch of salt
1 lb. hot melted butter
cayenne pepper (be generous with amounts but add a little at a time for taste)

Directions:
Combine egg yolks, lemon juice, water, salt and cayenne pepper in a blender. Blend until light and fluffy, about 1 minute. With blender still going, drizzle in the melted butter in a thin stream. Sauce will thicken. Taste for cayenne pepper, add more if needed. Keep sauce in a carafe until ready to use so sauce will remain at constant temperature. This recipe cannot be reduced or increased in amounts or results will not be good.

Eggs

olive oil
1/4 cup chopped leeks
1 package frozen spinach, thawed and drained to extract as much water as possible
2 T. heavy cream
8 eggs
salt and pepper to taste
4 English muffins, split
8 small ham slices, thinly sliced

Directions:
In small skillet add 3 count olive oil and heat. Add leeks and cook until softened. Add spinach and cook until warmed. Stir in cream and simmer. Season as desired with salt and pepper. Turn off heat but immediately before serving, heat spinach thoroughly again. Poach eggs in poaching pan. Warn ham slices in skillet. Lightly toast muffins. Place English muffins on serving plate. Top with ham, then warmed spinach mixture, then poached egg. Pour generous amount hollandaise sauce on egg. Serve with hash browns placed around base of muffin.