To order cookbooks, contact the organization directly.
Contact information is listed at the bottom of this page.

Special Features: Our 3-ring binder with 1000 of our most treasured recipes have been prepared many times. We operate the food service at the St. Benedict Retreat Center, north of Schuyler. The most popular question we've been asked has always been. "Have you ever thought of publishing a cookbook?" Now, we can finally and proudly provide a real answer with our first cookbook, Since You Asked!

Description: Cooking has always been our life. For 25 years we ran our family business, Bosh's Restaurant and Lounge in Schuyler Ne. We are now blessed with a new journey which led us to the St. Benedict Retreat Center. Through life changes and past experiences, we have prepared many wonderful dishes. The sharing of recipes has been established not only by us, but family and friends and a library of cookbooks, the creation of new recipes and the revision of old ones. Presenting attractive and delicious food, from simple to gourmet. We hope you will find the joy of cooking our tasty recipes or by adding your own touches. Good food does not have to be overwhelming. Just a dash of creativity can make your dish unique. As we have shared the love of cooking, laughing, and living, we hope you enjoy the same. Best Wishes! Mark and Patty Bosh

Cost: $29.95
plus $6.00 S/H per book.

Nebraska residents add 5.5% state and local sales tax to your order.

• 1-1/2 lb's. potatoes, peeled and diced
• 7 oz.'s bacon
• 1 medium onion, diced
• 2 cups celery, chopped
• 2 cups carrots, chopped
• 3 cloves garlic, diced
• 1-1/2 oz's. flour
• 1/4 tsp. dried thyme, crushed
• 1/4 tsp. each salt and black pepper
• 2 bay leaves
• 4 cups chicken stock
• 1 can corn, drained
• 2 cups heavy cream
• 1/4 cup green onions, sliced

In a stockpot, slice bacon and fry until crisp; drain on paper towel. To the drippings in the stockpot add onion, celery, carrots and garlic; saute for about 2 minutes. Stir often. Add the flour and cook on low heat for about 3 minutes until mixture thickens. Remove from heat and set aside. In another kettle add the potatoes with enough stock to cover potatoes, add bay leaves, thyme, salt and pepper; boil until tender. Pour potatoe mixture with liquid into the thickened flour mixture, stirring well and cook on low heat until thick; do not boil. Add the bacon, corn, cream and chives, heat through. Ladle into bowls and enjoy. One of the many shared culinary recipes from our son, Brian.