Mohonk Mountain House is a posh resort in the Hudson Valley up upstate New York.



I have a copy of the Mohonk Guest Cookbook that was sold in the gift shop there. It is church lady style, the recipes contributed by Mohonk guests and friends from Summer 1978 to Spring 1979. Here are some of the recipes.

This baked bean recipe came from the man who ran the Aimhi (Aim High) Summer Resort in Little Sebago Lake, Maine for many years:

Authentic Old-Time Boston Baked Beans
1 pound dry kidney beans
1/8 pound salt pork
1 oz. brown sugar
1/4 cup molasses
1 medium onion
1/2 tsp dry mustard
1/8 tsp freshly ground pepper
1/2 tsp salt

Soak the beans in cold water for 12 houres. Strain, put in a 1 to 2 quart bean pot or crock pot and add all other ingredients. Add water until ingredients are just covered and cook for 8 hours. Serves 8.

Here is a variant on the usual eggplant dish:

Zucchini Parmigiana
6 small to medium zucchini (about 2 pounds)
2 cups tomato or marinara sauce (homemade or canned)
1/2 pound mozzarella cheese
1 - 3 cloves garlic, sliced as thin as possible
3 tablespoons olive oil

Put the olive oil in a saute pan with the sliced garlic for several minutes while you cut the unpeeled zucchini into 1/4 inch oval slices. Saute the zucchini in the oil. Spoon several tablespoons sauce into each of 4 individual oval casseroles or au gratin dishes. When the zucchini is barely tender, distribute half of it between the casseroles. Top with a layer of mozzarella cheese, then more sauce. Continue with the rest of the zucchini followed by the rest of the sauce. End with cheese on top. Bake at 350 degrees for 20 minutes, until cheese begins to brown. Serves 4 as a main dish.

Dilled Cucumbers

1 cup vinegar
1 cup sugar
1/2 cup water
2 tsp salt
1 tsp dill weed
1 tsp dill seed
2 - 4 cucumbers, sliced

Boil all but the cucumbers together. Strain over the sliced cucumbers in a 1 1/2 quart container. Refrigerate overnight.