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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.

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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

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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.

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LUNCH SPECIALS
Lunch is served from 11 a.m. to 2 p.m.

TUESDAY
Ham and potato soup
Cabbage rolls with side salad
Chicken fajita wrap
Poached pear salad

WEDNESDAY
Michael's award winning cream of mushroom soup
Perch platter
Loaded veggie wrap
Greek salad with chicken

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The World's Best Chicken
Provided b Kristen Howard, mother of Lily and William
From "Kitchen Classics" cookbook from the Bluffton Child Development Center

4 boneless, skinless chicken breasts
1/2 c. Dijon mustard
1/4 c. maple syrup
1 Tbsp. red wine vinegar
Salt and pepper
Rosemary

Preheat oven to 425 degrees. In a small bowl mix mustard, syrup and vinegar. 

Place chicken breast into 9 by 13-inch baking dish. Season with salt and pepper. Pour mustard mixture over chicken, covering each piece. 

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Easy Italian Pork Chop Dinner
Recipe from Linda Ferguson in the Ada sesquicentennial cookbook, 2002

4 large pork loin chops
1/4 c. Italian salad dressing, plus 2 T.
2 T. cooking oil
4 medium potatoes - peeled and thinly sliced
1 small onion - sliced

Marinate pork chops in 1/4 c. Italian dressing for 3 hours, turning occasionally. Remove the marinade and brown both sides in oil.

Season with salt and pepper. Place in baking dish.

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