The James Manning House Bed & Breakfast, located in the Lake Region of the Pocono Mountains, welcomes visitors to Historic Wayne County, Bethany and Honesdale, PA.  Guests will find our 194 year old federal-style house to offer all modern amenities along with charming, eclectic antique and country furnishings.  We offer common rooms for reading or conversation, gardens for strolling, and of course comfortable sleeping quarters with private baths.  Our hot, hearty breakfasts are prepared fresh from local farm produce and our own garden harvests when available.

The area offers much to do from historic museums, to the great outdoors of the Delaware River.  Visitors, young and old, enjoy the Wayne County Historical Society, Dorflinger Glass Museum and Wildlife Sanctuary, the Roebling Bridge, and Zane Gray Museum just to mention a few.  For the adventurous, raft down the Delaware, hike Prompton State Park, ski Elk Mountain, zip line, snow shoe, bike, fish the lakes or hunt the state game lands.  Maybe your visit includes a concert at Bethel Woods, the original site of Woodstock, or one of Honesdale’s street events, such as Roots and Rhythm, Harvest and Heritage Days, Arts and Antiques weekend, or just a great event at the Cooperage or Ritz Theater in nearby Hawley, PA.

Our historical bed and breakfast offers you tranquility and comfort. When you arrive for your stay, you will find a welcoming and relaxed atmosphere, the perfect hotel lodging alternative. At the James Manning House your hosts, Warren and Janet Heinly, look forward to welcoming you with the warm, friendly hospitality unmistakable to their PA Dutch heritage.

Come be our Guest!

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Tomato Basil Quiche

Wonderful flavor and best with fresh homegrown ingredients!

1 Tbs. olive oil             5  large or XL eggs                                                                                ¼ c. chopped onion     1 (or 2) large-XL firm tomato                                                                2 Tbs. flour (I like to use quinoa flour for a healthy add)                                                           2 Tbs. dried basil, or ¼ c. fresh basil, finely chopped                                                             2 c. shredded cheddar cheese (or substitute your favorite)                                                    ¼ c. half and half                              1/3 c. skim milk                                                                ¼. C. sour cream                               salt and pepper to taste                                                10” deep dish unbaked pie crust

tomato basil quichePreheat oven to 400 degrees.  Prepare your favorite pie crust recipe, roll and line pie dish.

Core tomato and carefully peel off as much skin as will remove without cutting the tomato flesh.  Slice approx. 3/16” slices.  (You will need 5-6 slices, as you are covering the bottom of the pie dish with overlapping slices.) Mix the flour and basil on a small plate.  Coat both sides of the tomato slices with the basil mixture and set aside.  Meanwhile, heat the olive oil in a large skillet over medium high heat.  Sauté the onion for about two minutes.  Add the tomato slices and sauté the coated tomato slices until slightly browned on each side, approx. one minute per side.  Remove from heat.

Spread one cup of the cheese in the pie crust.  Arrange tomato slices to cover the layer of cheese in the bottom of the crust, overlapping edges.  In a medium bowl, beat the eggs by hand until frothy. Add the milk, creams, salt and pepper and whisk together.  Gently pour egg mixture over tomatoes.  Sprinkle the top with the remaining cup of cheese.

Bake in the preheated oven for ten minutes.  Reduce heat to 350 degrees and continue to bake for 25 to 30 minutes, or until golden brown and puffy.  Center must seem solid, not wet and jiggly.  Serve this quiche warm.  Serves 6 -8.   cut TB quiche

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