You are here

Home » News

Columnists

Jeanne's Kitchen, May 27-30

Posted by Fred Steiner on May 27, 2014 - 11:07am

STARTING THE DAY ON EMPTY?
We serve breakfast from 8-10:30 a.m., Tuesday-Friday, including:

2 eggs, bacon, home fries & toast
1 egg, bacon & toast
Omelets
French toast & bacon
Ham & egg croissant
Pancakes
Oatmeal

LUNCH SPECIALS, May 27-30

TUESDAY
Italian chicken soup
Chicken pesto melt
Triple BLT
Caprese salad with chicken

WEDNESDAY
Stuffed pepper soup
Perch platter
Mudd honey sandwich
BLT salad

Section: 
Columnists
»

Here's the special events in June at The Inn at ONU

Posted by Fred Steiner on May 23, 2014 - 9:52am

Several special evening events at planned in June at The Inn at ONU, Ada. Here's the schedule:

* Every Friday night from 5 - 7:30 p.m. enjoy live jazz at The Inn's Just JazzInn!  Appetizer buffet begins at 5 p.m. with live music starting at 5:30 p.m. Reservations not required for Just JazzInn but are accepted.

Section: 
Columnists
»

Iconic Bakery: Care for an Icon Biscotti?

Posted by Fred Steiner on April 27, 2014 - 10:57pm

Viewers of this column understand I really like to dunk things I bake in coffee (or milk). And, in my opinion, biscotti was made for dunking.

After developing a hankering for this toast-like cookie with a long shape, I priced a box in the grocery and decided to make my own for lots less the cost. This assumption was correct. It’s inexpensive to make and one recipe produces lots more than the small box on the grocery shelf.

Section: 
Columnists
»

Iconic Bakery: Just in time for the outdoor grill

Posted by Fred Steiner on April 8, 2014 - 1:46pm

Garlic Lime Grilled Chicken
Recipe provided by Sue Zimmer, Ada
From Liberty National Bank Cookbook

4 boneless skinless chicken breasts
1/4 cup fresh lime juice
2 cloves garlic, minced
1/2 tsp. coarsely ground pepper
1/2 cup low-sodium soy sauce
1 tbsp. Worchestershire sauce
1/2 tsp. dry mustard

Wash hands. Place chicken in resealable plastic gab. Mix together soy sauce, lime juice, Worchestershire sauce, garlic and mustard.

Section: 
Columnists
»

Lentil Soup with Lemon and Spinach

Posted by Fred Steiner on March 23, 2014 - 5:21pm

Lentil Soup with Lemon and Spinach
(Makes approximately 5-6 servings)

1 tbsp. olive oil
1 onion, finely chopped
3 garlic cloves, minced
1/2 tsp. cumin
1 c. red or brown lentils, rinsed
5 c. water (or vegetable or chicken broth)
1/8 c. fresh parsley
1 c. fresh spinach leaves
Zest of 1/2 lemon or 1/2 tsp. dried lemon zest
Juice of one lemon or 1 1/2 tbsp. lemon juice
Salt and pepper, to taste

Section: 
Columnists
»

Introducing the Icon One-Fourth Amish Half-and-Half Milk Pie (sliced almonds, optional)

Posted by Fred Steiner on March 9, 2014 - 10:13pm

Some pie lovers call this Amish milk pie. Since the Icon never follows a pie recipe properly, we’ll call this the Icon One-Fourth Amish Half-and-Half Milk Pie.

That’s primarily because we cut out lots of the sugar. You’ll notice one-fourth in lots of places in the list of ingredients – thus the renamed pie. We'll get to the half-and-half shortly.

In fact, we cut out one complete cup of sugar and this pie was devoured in the same amount of time as any previous pie from the Icon’s oven. So, who needs all that sugar?

Section: 
Columnists
»

Pages