Many regional versions of this soup are thick enough to stand your spoon in. I developed this recipe to be a lighter first course soup. Its history dates back to before the civil war and is a favorite at Kentucky Derby time.

• 1 pound mixed cooked meats (beef, lamb, pork, chicken, game, etc.)
• 1/2 gallon chicken stock
• 1/2 gallon beef stock
• 1 ounce Worcestershire sauce
• 1 cup tomatoes, diced
• 1 large onion, diced
• 1 stalk celery, diced
• 1 small green bell pepper, diced
• 1 large potato, diced
• 2 large carrots, diced
• 1/4 cup peas
• 1/2 cup okra
• 1/4 cup lima beans
• 1/2 cup yellow corn
• 2 teaspoons garlic, minced
• salt and pepper to taste

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This is a regional favorite that originated at Louisville's Brown Hotel earlier in this century. Many variations can be found, most commonly country ham is added and a cheddar sauce is substituted. This is our version which I feel is closer to the original recipe. It is offered on our lunch menu.

• 3 ounces turkey breast, roasted, sliced
• 1 slice toasted white bread
• 2 slices tomato
• 2 slices bacon, cooked and drained

• 2 ounces butter
• 3 ounces flour
• 3/4 cup cream
• 1/4 cup milk
• 1/2 cup Swiss cheese, grated
• salt and white pepper to taste

Quarter toast and place in an oven safe dish. Top with turkey and tomatoes. Cover well with sauce. Bake at 400° for 10 minutes. Garnish with bacon.

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This side dish is so popular that we offer it at lunch and dinner every day. The 3 step cooking process and the use of white corn makes this a different and unique version of this Kentucky classic.

• 2 cups white whole kernel corn
• 4 eggs
• 4 ounces flour
• 1 quart milk
• 4 teaspoons sugar
• 2 ounces butter, melted
• 1 teaspoon salt

2. Place in oven for 10 minutes. Remove and stir with long prong fork, disturbing the top as little as possible.

3. Return to the oven for 10 more minutes. Repeat stirring procedure.

4. Return to oven for 10 more minutes. Repeat stirring procedure.

5. Return to oven for 10 - 15 minutes. Top should be lightly brown and pudding should be firm.

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If ground smoked sausage isn't available you can add 1/2 teaspoon of a liquid natural smoke product (like Wright's) to 1/2 pound ground pork (not pork sausage).

• 1/2 pound fresh, ground smoked sausage, cooked and drained
• 24 large mushrooms, stems removed
• 1/2 pound cream cheese
• 1 ounce Parmesan cheese, grated

Mix cooled sausage, cream cheese, and Parmesan.

Fill each mushroom with 1 teaspoon of filling. Bake at 350° for 7 minutes.

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This is a favorite at our Sunday Brunch.

• 1 pound French style bread (the firmer the better)
• 3 1/4 cups milk
• 3 eggs
• 2 teaspoons vanilla
• 3/4 cup granulated sugar
• 1/4 teaspoon cinnamon
• 1/4 cup pecans
• 1/4 cup raisins (optional)

Bourbon Sauce

• 1 cup granulated sugar
• 6 tablespoons butter, melted
• 1/2 cup buttermilk
• 1 tablespoon (or more!) Bourbon
• 1/2 teaspoon baking soda
• 1 tablespoon white corn syrup
• 1 teaspoon vanilla

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