The Cranbury Inn's Butternut Squash Soup
Rosario "SAM" Restivo -- soup creator. Recipe yields approximately
12 cups of soup.

3 pounds of butternut squash-peeled, seeded, & cubed
2 large onions-peeled & chopped
2 large carrots-peeled & chopped
2 large red bell peppers-seeded & cubed
3 large white potatoes peeled & cubed
2/3 cup uncooked white rice
2 tablespoons of garlic powder
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
1 1/2 teaspoon ground ginger
1 1/2 teaspoon ground white pepper
1 1/2 teaspoon dry mustard powder
1 1/2 teaspoon curry powder
2 cups orange juice
1/3 cup lemon juice
1 cup honey
6 cups of chicken stock* ( maybe more or less )

TO BE ADDED LATER:
1 quart heavy cream ( maybe more )
optional salt to taste if desired

* The chicken stock could be made from bouillon cubes, if homemade or canned stock is not available.

Put the first sixteen ingredients into a pot. Add enough chicken stock ( about six cups ) to cover all of the ingredients by about 2 inches above. Cook until everything is well cooked** ( including the rice ). Put everything into a blender and purée it. Put the puréed mixture back into the pot with 
1 quart ( or more if needed ) of heavy cream and gently stir until it is well blended. Heat and serve. Salt to taste if desired. ENJOY!

** It is important to periodically skim the top of the soup while it is cooking --- just enough to take off the film from the bubbling top.

The Cranbury Inn's Cream of Carrot Soup
Rosario "SAM" Restivo -- soup creator. Recipe yields approximately
10 cups of soup.

10 large carrots-peeled and sliced*
3 ribs of celery-NO LEAVES-washed and cut*
2 large onions-peeled & cut into pieces*
2 large white potatoes peeled & cubed*
2/3 cup uncooked white rice
1 1/2 teaspoon ground white pepper
1 1/2 teaspoon ground ginger
2 tablespoons chopped dry tarragon
3/4 cup honey
6 cups of chicken stock** ( maybe more or less )

TO BE ADDED LATER:
1 quart heavy cream ( maybe more )
optional salt to taste if desired

Put the first nine ingredients into a pot. Add enough chicken stock ( about six cups ) to cover all of the ingredients by about 2 inches. Cook until everything is well cooked*** ( including the rice ). Put everything into a blender and purée it. Put the puréed mixture back into the pot with 1 quart, or more if needed, of heavy cream and gently stir until it is well blended. Heat and serve. Salt to taste if desired. ENJOY!

* Approx 1" pieces.

** The chicken stock could be made from bouillon cubes if homemade or canned stock is not available.

*** It is important to periodically skim the top of the soup while it is cooking --- just enough to take off the film from the bubbling top!

Peanut Sauce

With the construction of the new kitchen, The Cranbury Inn no longer uses this recipe because we do not  use peanut butter or peanut oil in our new kitchen.  Because it is a nice recipe for peanut lovers I am keeping it on the website.  You can use Peanut Sauce in a slightly thinner consistency as a dip for crudités or as a spread when creating canapés.  You can mix it with freshly cooked pasta, then cool the pasta & sauce mixture.  Mix in freshly chopped vegetables for a nice Peanut Pasta Salad that you could also garnish with whole or chopped Peanuts.  Enjoy, Gay

By Gay Ingegneri

3 parts Creamy Peanut Butter
2 parts Peanut Oil
2 parts Honey
2 parts Vinegar
2 parts Hot Sauce
3/4 parts Soy Sauce

*Optional:
  Powdered Ginger
  Salt to taste

Cream together by hand 3 parts Creamy Peanut Butter and 2 parts Peanut Oil until you have a smooth creamy consistency.

Blend together by hand 2 parts Honey and 2 parts Vinegar stirring into a uniform consistency; then blend this into the peanut butter cream above, once again achieving a uniform creamy consistency.

Add 2 parts Hot Sauce and 3/4 parts Soy Sauce, again blending into a creamy consistency.

* Powdered Ginger and Salt may be added to taste but I DO NOT USE THEM!!!!!