Set atop the Niagara Escarpment, a Unesco World Biosphere Reserve, the inn is aptly named, as it overlooks the Pretty River Valley Provincial Park. Offering intimate accommodation, and unparalleled country breakfast, all the modern conveniences complement a natural setting on 125 acres. The rustic touch can be found here with Homefarm flavor, including the horse paddock and outdoor barbecue, even evening bonfires. Innkeepers Linda Proudfoot and Paul Bilewicz are glad to host your family reunion or business meeting, adding a home cooked dinner. Stroll the orchards and trails, taking along a bagged lunch. Welcome to country hospitality.
- 12 eggs
- 1 medium onion
- 1 cup regular plain unflavored yogurt
- 4 oz. salted butter
- ½ cup shredded hash brown potatoes, uncooked
- 4 oz. grated old cheddar cheese
- 4 oz. frozen spinach, defrosted and well drained
- 1 tsp Lawry’s seasoning salt (or to taste)
Combine the seasoning salt, yogurt and eggs and beat on high until well blended. Melt the butter in a frying pan and sauté the onions together with the hash browns until the onions are translucent and the hash browns are just beginning to brown. Let the onion / hash brown mixture cool for about 5 minutes.
In a large bowl add the spinach and hash browns to the egg/yogurt mixture and stir lightly. Pour the mixture into a 9” square pan. Sprinkle the grated cheese on top of the mixture. Bake in a preheated 350 degree oven for 35-45 minutes, checking frequently to make sure the interior is cooked. Let stand for 10 minutes before slicing and serving.
Here is a favorite recipe provided by Cathy Russell, owner of White Swan Inn B&B on beautiful Lake Michigan. Guests loved this recipe, originally using asparagus. Tucked away between Chicago and Mackinack Island, at the White Swan Inn, guests can be assured of a relaxing atmosphere, comfortable surroundings, delicious food and attention to detail that is truly the better way to stay!
- ½ (15 oz) package refrigerated pie crust, room temperature
- 1 tbsp olive oil
- ½ cup chopped red pepper
- ¼ cup chopped onion
- salt and pepper to taste
- 1 tsp dried basil, plus additional for garnishing
- 4 oz fresh spinach, washed and trimmed (approx. one cup well packed)
- 2 oz shredded mozzarella cheese
- 2 oz crumbled feta cheese
- 2 tbsp parmesan cheese
Preheat oven to 400 degrees.
In a large skillet, lightly sauté red pepper and onion in olive oil, season with salt, pepper and basil. Add fresh spinach and sauté for barely one minute more. Unroll pie crust and place on ungreased baking sheet. Sprinkle mozzarella cheese on pie crust within an inch of the edge. Spread sautéd vegetable and spinach mix evenly on top of mozzarella. Top with feta cheese. Fold edge of pie crust over vegetable/cheese mix. The crust will not cover vegetable mixture completely.
Bake at 400 degrees for 20-25 minutes or until dough is golden brown.
Remove from oven, sprinkle parmesan and additional basil evenly over the crust and exposed vegetables and bake for 5 more minutes. Cool on wire rack for 5 minutes before serving.