You are here

Home » News

Columnists

Specials for November 24-28 at Jeanne's Kitchen

Posted by Mary Pannabecke... on November 23, 2015 - 2:24pm

Specials for November 24-28:

~Tuesday~
*Minestrone Soup
*Chicken Pesto Melt
*Stacked Ham

~Wednesday~
*Stuffed Pepper Soup
*Perch Platter
*Michael's Special Burger

~Thursday~
*CLOSED*
Have a blessed Thanksgiving!

~Friday~
*CLOSED*

~Saturday~
*Blaze of Lights*
We will be open for the Blaze of Lights from 4:30-7 p.m. We will be serving hot drinks,
Pete's Homemade Chili, Italian Sausage with peppers & onion, and Hot Dogs.
We hope you will join us!

Section: 
Columnists
»

Nov. 17-20 lunch specials from Jeanne's Kitchen

Posted by Fred Steiner on November 16, 2015 - 4:36pm

Here are the daily lunch specials for Nov. 17-20 from Jeanne's Kitchen
~Tuesday~
*Peanut Soup
*Chipotle Beef Tostadas
*Michael's Special Burger
*Poached pear and goat cheese salad
~Wednesday~
*Italian Chicken Soup
*Perch Platter
*Jeanne's Cabbage Rolls with Side Salad
*Autumn Salad
~Thursday~
*Ham & Potato Soup
*Quiche with Side Salad
*Chicken Kiev
*Caesar Salad with Bacon
~Friday~

Section: 
Columnists
»

Iconic Bakery: Legendary Icon Refrigerator-Cupboard Pie

Posted by Fred Steiner on November 15, 2015 - 5:11pm

Introducing the legendary Icon Refrigerator-Cupboard Pie.

Here’s the approach: Open the refrigerator door (and the kitchen cupboard) and see what you’d like to get rid of.

But, instead tossing things out, you bake it. In a pie.

Wanting to bake a pie, but not knowing which one to tackle, I tried the above approach and it worked.

My wife gave me some Probst Family Farm Maple Syrup for my birthday last week. So, in the back of my mind, maple syrup would play a significant role in the bake.

Section: 
Columnists
»

Iconic Bakery: Baked crumbed potatoes

Posted by Fred Steiner on November 8, 2015 - 11:19am

Baked Crumbed Potatoes
By Coletta Mullenhour from the “Bluffton Community Cookbook II”

6 medium potatoes, peeled and halved
½ c. Margarine, melted
1 c. fine dried bread crumbs
Salt and pepper

Wash and dry the potatoes. Dip in margarine, then crumbs, coating well. Repeat. Put on a shallow baking dish.

Add salt and pepper. Add any remaining margarine and crumbs on top. Bake at 350 degrees for 30 minutes. Turn over and bake 20-30 minutes more until golden brown.

Section: 
Columnists
»

Friday night at Jeanne's travel around the world in one meal

Posted by Fred Steiner on October 26, 2015 - 2:08pm

BREAKFAST STARTS AT 8 a.m.
We are open for breakfast at 8 a.m., Tuesday-Friday and serve breakfast all day.

OCTOBER 27-30 LUNCH SPECIALS
Served from 11 a.m.–2 p.m.

TUESDAY
Cauliflower soup
Ultimate veggie wrap
Steak sub
BLT sub

WEDNESDAY
Chicken spinach soup
Michael's perch platter
Pastrami sub
Caesar salad

Section: 
Columnists
»

Iconic Bakery: Apple crisp, in season

Posted by Fred Steiner on October 26, 2015 - 12:28pm

Here’s an easy and quick recipe from the Ada sesquicentennial cookbook from 2002. It’s just in time for all those apples you don’t know what to do with.

Apple Crisp
Recipe from Marie Snyder

5-6 apples, peeled, cored and coarsely chopped
1 cup sugar
1 cup minute oats
1/3 cup flower
2 tsp. cinnamon
1 stick butter

Chop apples and place in deep pie pan. Mix dry ingredients and pour over apples. Cut up butter and dot over apples.

Bake at 375 degrees for 30 minutes or until bubbly.

Section: 
Columnists
»

Pages