Shelter Cove food Restaurant Reviewed by San Francisco Chronicle

April 29, 2008

Dear Lyle and Marylin, we enjoyed our visit at your tea house a few weeks ago. Now we are back in Germany and we have to say it was one of the most exciting experiences to go to Shelter cove and of course, the most pleasant stay we have ever had in the U.S.! Thanks again for the warm and comfortable atmosphere at your tea house. The food was very delicious and the Tea of course too. Have a nice time over there, we wish you all the best for the future. Ina und Thomas Jurk

From:Blaustein, Germany

January 2008

After a fantasti (but snowy) trip through the hills we ended in this Fabulous "TEA HAVEN" and enjoyed a delicious winter soup and excellent Teas. Thank You,

Peter Larsen, Stockkholm Sweden

Hans Beiggien Soderala Sweden

Wild Mushroom Bread Pudding

4c. dried bread cubes

1 ½ lb chopped mushrooms

½ c. chopped green onion

2 T butter

½ c. parsley

2 clove garlic

2 c. half and half

4 eggs

½ c. parmesan cheese

Cook onion in butter. Add mushrooms, ½ tsp salt and ¼ tsp pepper and simmer until liquid evaporates, about 15 minutes. Whisk eggs, half and half, cheese, ½ tsp salt and ¼ tsp pepper. Stir in mushrooms and bread. Let Sand 10 minutes. Butter ramekins, add parchment circle. Fill with mixture. Bake 30-35 minutes at 350 degrees.

Butterflake Herb Bread

44 ½ - 5 ½ cup flour

¼ cup sugar

3 tsp salt

1 pkg yeast

1 ¼ cup milk

1/3 c. shortening

2 eggs, beaten

Combine 2 c. flour, sugar, salt, and yeast. Heat milk and shortening till milk is warm. Add eggs and milk to flour. Blend. Beat 3 minutes at medium speed of mixer. Stir in rest of flour. Kneed 1 minute with dough hook.

Combine ½ c. softened butter with ¼ tsp each oregano and garlic powder, ½ tsp each caraway seed, basil, and onion powder, and 1/8 tsp cayenne. Add to bowl. Kneed additional 2 minutes.

Place in greased bowl, turning to grease top. Cover and let rise 1 ½ hour until doubled. Punch down. Divide in half. Place each in greased pan and allow to double again. Bake 30-35 minutes at 350 degrees.

Fit For Life: Corn Salad

4 c. whole kernal corn (fresh or frozen)

1/2 c. each chopped green and red bell pepper

1 c. chopped celery

1 c. finely sliced green or red onion

1 c. green olives

1/2 c. finely chopped cilantro

1/2 c. mayo

3 Tblsp red wine vinegar

1 tsp each basil, oregano,

1/2 tsp turmeric

Salt to taste

Dash or 2 of hot sauce

Chill 2 hours, stir. Serve on romaine leaf.