Cookbook

Recipes and Reflections from Northwest Lower Michigan

Delve into the poetry, history and recipes that capture the timeless charm and easy comfort that one experiences in a visit to Chimney Corners Resort in the 6th edition of Chimney Corners Cookbook.

Walk along the sandy, windswept shores of Lake Michigan with Mollie Rogers as she shares her memories of days gone by, tips to making the perfect apple pie and inspiring nuggets of humor and wit that turn this collection of eclectic recipes into treasured family favorites.
Illustrated by Gwen Frostic natural prints and vintage photos of the resort’s early days, you’ll journey through the seasons of life in a small Northern Michigan town. Be inspired to taste the bounty that local growers have to offer in recipes that highlight fresh fruits, vegetables, fish and the elusive morel mushroom.

This delightful cookbook has recipes for all tastes and levels of cooking expertise. Order your copy today!

$22.00* Includes shipping and handling.

Try this family favorite recipe tonight!

The aroma of leeks, to northern Michiganders, speaks of the earliest green to push through the brown forest floor after a long winter. Leeks are wild, strong, not easily harvested—but they are Spring, with violets not far behind.

4 T. butter, melted in a 3-4 qt. soup kettle
3-4 C. sliced leeks, (2-3 medium), OR a combination of leeks and mild onions. Like a giant scallion, cut off the root, peel off the outer leaves, and use the white part for cooking. Garnish with little of the green part, minced.
3 T. flour
1 T. salt (at least)
4 C. potatoes, peeled, diced. Idahos will cook down to mush; ‘boilers’ will hold their shape better-if that matters.
2-3 C. milk and/or cream, stirred in at the end.
Hot water or chicken stock
Pepper to taste
Pinch of nutmeg, always good with cream soups.

Simmer leeks in melted butter for 5 minutes without browning. Add flour and stir to blend. Add potatoes. Barely cover with water or stock. Simmer partially covered until vegetables are very tender—half an hour or so. Soup may be set aside at this point then brought to the simmer when ready to serve. Stir in milk and/or cream. Garnish with chopped parsley or watercress.