Beyond the Cellar
By Pete Steinke

Beyond the Cellar is a monthly column featuring recipes donated by our members and curated by Pete Steinke.

An archive of recipes from past newsletter issues can be found in the Members Only Recipe Index.

  • May 10, 2021 12:34 PM | Anonymous member (Administrator)

    We are seeing the tips of our asparagus peeking out through the mulch, which means Spring is here. One of the best uses of this abundant vegetable is Sylvia Beach's Cream of Asparagus Soup. Have a safe and fun summer - looking forward to seeing everyone soon!

    Cream of Fresh Asparagus Soup


      • 1 1/2 cups Chicken Broth
      • 2/3 cup Chopped Onion
      • 2 cups Cut Asparagus
      • 1 tsp Lemon Juice
      • 1/8 tsp Ground Mace
      • 2 tbsp Butter
      • 2 tbsp Flour
      • 1/2 tsp Salt
      • few dashes White Pepper
      • 1 cup Milk


      1. In a saucepan, combine the chicken broth, chopped onion, asparagus with the lemon juice and mace. Bring mixture to boiling. Reduce heat; cover and simmer for 8 minutes. Place half of the mixture into a blender or food processor. Cover and blend 30-60 seconds or until smooth. Pour into bowl. Repeat with remaining asparagus mixture; set aside.
      2. In the same saucepan, melt the butter. Blend in flour, salt, and pepper. Add the milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in the blended vegetable mixture. Cook and stir until soup is heated through. Season to taste with additional salt and pepper.

      Serves 3 or 4

    1. March 25, 2021 11:50 AM | Anonymous member (Administrator)

      Doug and Mary Hudson brought Sausage & Egg Bites to a 2018 board meeting using a recipe that Doug invented. They have also made these bites with leftover chopped veggies. They can be served as an appetizer and also make a great breakfast on the go. 

      Sausage & Egg Bites


      • 7-8 eggs

      • 1 tablespoon milk
      • ½ cup shredded cheddar cheese
      • ¼ - ½ cup scallions, chopped
      • 1 chorizo link, finely chopped (casing removed)

      Optional Seasonings:

      • salt and pepper (as desired)
      • 1 tablespoon freshly chopped parsley or cilantro
      • 1 teaspoon oregano (or marjoram)


      1. Preheat oven to 350 degrees Fahrenheit. Spray a mini-muffin pan (24 muffins) with cooking spray.
      2. In a large bowl add all ingredients, except for chorizo and cheese.
      3. Add an even layer of egg mixture to each cavity in the prepared muffin pan. Top with an even layer of chorizo and cheese.
      4. Bake for 15-20 minutes, or until eggs are set in the center.

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