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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.

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What’s Cooking at Jeanne’s Kitchen, Oct. 20-23

Posted by Fred Steiner on October 19, 2015 - 3:08pm

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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Iconic Bakery: The World's Best Chicken

Posted by Fred Steiner on October 19, 2015 - 9:38am

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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Iconic Bakery: Easy Italian pork chop dinner

Posted by Fred Steiner on October 12, 2015 - 5:41pm

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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Here's what's cooking at Jeanne's Kitchen October 6-9

Posted by Mary Pannabecke... on October 5, 2015 - 10:22pm

What's Cooking at Jeanne's Kitchen, October 6-9

BREAKFAST STARTS AT 8 a.m.
We are open for breakfast at 8 a.m., Tuesday-Friday and serve breakfast all day.
 
LUNCH SPECIALS
Lunch is served from 11 a.m. to 2 p.m.

TUESDAY
Corn chowder soup
Turkey bacon avocado sub
Baked steak with dressing and side salad
Tomato mozzarella spinach salad

WEDNESDAY
Butternut squash soup
Michael's perch platter
Quiche with side salad
Spring greens with beets and goat cheese

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Icon bakery - Spinach salad and dressing

Posted by Fred Steiner on October 3, 2015 - 1:23pm

Spinach Salad and Dressing
By Nancy Yeager -
from "Country Cookin'," Bluffton Community Cookbook II

Salad
• Spinach, torn
• Romaine lettuce, torn
• Mushrooms, sliced
• Hard boiled eggs, chopped
• Bacon, crispy and broken

Prepare the amount of lettuce as needed

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