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thank you Thank you for supporting the United Christmas Service (UCS) by purchasing the Sunrise Cookbook: Recipes from the Road. This year we've taken inspiration from Chuck Lofton's popular travel feature "One Tank Getaways" and included recipes from a variety of Indiana's finest restaurants and cafes. Our Eyewitness News anchors have included some of their favorite local spots as well. We hope you agree that this book will make a wonderful gift for anyone on your list. Best of all, the proceeds from the sale of this cookbook will benefit the United Christmas Service. Each year, UCS helps thousands of families across central Indiana enjoy a brighter holiday season by providing food, clothing and other necessities. This has been a difficult year for many Hoosiers and your generosity will be felt throughout the holidays and into the next year. Thank you for supporting this wonderful cause….and bon appetite! Best wishes for a wonderful holiday season. Sincerely, John Cardenas Vice President & General Manager WTHR-TV Michael Bosway President, Chief Executive Officer City Securities Corporation Frank Lazaran President and CEO Marsh Supermarket
4 intro 5 Indiana Map
88 Hot Beer Cheese Spread 102 Rowboat Café Deep-fried Pickle Chips 10 Stuffed Mushroom Caps 89 Yesterdaze Dill Dip
6 Northern Indiana
46 Central Indiana 82 Southern Indiana
87 Hush Puppies 18 Pumpkin Chip Muffins 19 Quick Coffee Cake Desserts
12 Northeastern Indiana 32 Western Indiana
page 74 page 70
81 Banana Rama Cupcake 95 Coconut Cream Cake 18 Cranberry White Chocolate Chip Cookies 52 French Coconut Pie 90 Fried Cheesecake 20 Ghyslain’s Chocolate Mousse 101 Homemade Pumpkin Ice Cream 28 Kat’s Key Lime Pie 88 Missy’s Peanut Butter Balls 35 Peach Upside-down Cake 53 Pots de Crème 22 Raspberry Cream Crepe Cake 102 Rowboat Café Blackberry Dumplings 9 Shoofly Pie 19 Sugar Cream Pie 87 The Overlook’s Carrot Cake 70 Tiramisu Vegetables and side dishes
96 Asiago Potatoes 38 Boxty 52 Curried Sweet Onion Soufflé 56 Dave’s Famous Pickled Beets 74 House Mac ‘n Cheese 100 Pig Miracle’s Smoked Baked Beans 24 Rice Recipe
17 Béchamel Sauce 98 Celery Seed Dressing 31 Dill Sauce 48 Island Sauce 103 Magdalena’s Tuscan Sauce 42 Mogger’s House Dressing 26 Moroccan Dressing 26 North Star Herb Dressing 30 Oriental Dressing 65 Parky’s Smokehouse BBQ Cheddar Dressing 65 Parky’s Smokehouse Sloshed Sauce 100 Pig Miracle’s Maple-peach BBQ Sauce 87 Rebel Sauce 30 Slaw Dressing 26 Sunflower Seed Dressing Soups and Salads
36 All-American Potato Salad 26 Asian Cucumber Salad 103 Chef Pam’s Cranberry Walnut Coleslaw 15 Cream of Tomato Basil Soup 31 Creamy Cucumber Salad 56 Dave’s Pea Salad 92 Frozen Strawberry Salad 20 Ghyslain’s Sweet Potato Salad 9 Ham and Bean Soup 101 Homemade Vegetable Soup 44 Indiana Harvest Salad 63 Matt Burnett's Chili 42 Mogger’s Chili 30 Oriental Chicken Salad 39 Potato Leek Soup 97 Southwestern Slaw 8 Terry’s Famous Cole Slaw 89 Whisky’s Peanut Slaw
59 Adam’s Beef Steak Tartare 38 Baked Cod 24 BBQ Pork Tenderloin 71 BBQ Shrimps Boutte 93 Beef Rolladen 34 Beef Rouladen 34 Bernerschnitzel 91 Bourbon Pecan Chicken 98 Chicken and Noodles 16 Chicken Marsala 78 Chicken Parmesan 69 Chicken Piccata 30 Chicken Reuben Casserole 14 Four Cheese Lasagna 28 Harger Duck 78 Hollyhock Hill Fried Chicken 59 Hungarian Pork Goulash 92 Jager Schnitzel 84 Jalape˜no Cheddar Grits with Shrimp and Andouille 23 Leek and Goat Cheese Quiche 44 Lobster Corn Dogs 97 Malibu Grill Fish Tacos and Cumin Taco Mix 77 Mayberry Café’s Homemade Meatloaf 58 New York Roll 8 Old World Neapolitan Lasagna 102 Rowboat Café Grilled Homemade Chicken Salad Sandwich 11 Strongbow Turkey Pie 10 Strongbow Turkey Schnitzel 39 Sherri’s Pasta La Scala 99 Shrimp Diablo and Angel Hair 50 Slow Roasted Salmon with Dill Pistachio Pistou 62 Southern-style Red Fish 66 Stuffed Cabbage 89 Yesterdaze Grilled Chicken Pasta
NOrthern northeastern western central SOuthern
"Doing 'One Tank Getaways' all these years has been a real treat for me, especially since I get to eat at so many wonderful Indiana restaurants!Â Hope you enjoy the recipes inside...and thanks for helping such a wonderful cause." Chuck Lofton, WTHR weathercaster
Amish Acres Restaurant
Teibelâ€™s Family Restaurant
Popolanoâ€™s The Port Drive-in Strongbow Inn
8 8 10, 11
Porter Chesterton Valparaiso
TERRY'S FAMOUS COLE SLAW
11/4 C. fresh basil, julienned 40 ozs. grilled chicken 2 C. artichoke hearts, quartered 1 C. roasted red pepper, diced
2 qts. coarsely ground cabbage 1/4 C. finely shredded carrots 1/2 C. creamy white salad dressing 1/4 C. sugar dash salt dash pepper
Many people tell us this is the only cole slaw they’ll eat. Of course, it probably won’t taste exactly like Terry’s because he never really measures anything!
Combine all ingredients and mix well.
Recipe submitted by The Port Drive-In 419 North Calumet Road, Chesterton, Indiana, 46304, (219) 926-3500
The Port Drive-in in Chesterton, an authentic 50's style drive-in, has become a legend in Northwest Indiana. Established in the early 50's, it has been owned and operated by the Gassoway family since 1957. Its specialties include chili dogs, frosty mugs of homebrewed root beer, giant tenderloins, Terry's fantastic cole slaw, and over 50 flavors of shakes & malts. With its location just minutes from the Indiana Dunes State Park, it is a great place to stop before or after a visit to the beach!
Old World Neapolitan Lasagna Serves 10 to 15 2 1/2 qts. of your favorite spaghetti sauce 6 pasta sheets 10x9 inches 4 C. Italian sausage, cooked, ground, drained 11/2 C. portabella mushrooms (1/2 C. sautéed) 11/2 yellow onions, diced (1/4 caramelized) 4 C. Alfredo sauce 3 C. shredded Parmesan 51/2 C. shredded mozzarella 8
Spread 1/4 cup of spaghetti sauce over the bottom of 2-inch deep full size pan. Layer with pasta (2 sheets), 1 cup spaghetti sauce, 4 cups sausage, 11/2 cup mushrooms, 11/2 cup caramelized onions, 11/2 cup alfredo, 11/2 cup parmesan, 11/2 cup mozzarella, 1/4 cup basil and 11/2 cup spaghetti sauce. Finally, top with remaining 2 sheets pasta, 1 cup alfredo, 1/4 cup spaghetti sauce and 11/4 cup mozzarella cheese. 2
Cover tightly with foil (spray top of foil before putting on, to prevent sticking). Bake at 375°F for 45 minutes. Remove foil and bake 20 minutes more. Remove from oven and let stand for 10 minutes. 3
Serve with sauce and top with Parmesan and basil. Recipe submitted by Popolano’s 225 South Calumet, Chesterton, Indiana 46304, (219)926-5552 www.popolanosrestaurant.com
Popolano’s started in Lansing, Illinois, in 1983 when the Paliga family wanted a place to go for pizza and beer after varsity football games. In addition to the original location, they are now operating in a 100 year-old building in downtown Chesterton that features large stained glass windows dating back to the Civil War era and an outdoor patio.
Ham and Bean Soup 6 lbs. canned great northern beans 1/2 C. chopped onion 1/2-1 C. chopped ham 2-3 C. water 1/2 tsp. seasoning salt 1/2 tsp. garlic salt 1/2 tsp. celery salt 1/2 tsp. celery seed 1
In large stock pot combine all ingredients. Bring to boil, reduce heat to simmer and cook for 1 hour. Recipes submitted by Amish Acres Restaurant 1600 West Market Street, Nappanee, Indiana, 46550, (574)773-4188 www.amishacres.com
Sit down under the hand-hewn timbers of the Restaurant Barn and enjoy Amish Acres' nationally famous Threshers Dinner, a family-style feast of Amish country favorites. This feast is reminiscent of the hearty fare cooked in the wood fired stoves, bake ovens, and smoke houses of the host farm in time for the noontime break in the threshing day.
Shoofly Pie Makes 1 pie 11/4 C. flour 3/4 C. boiling water 1/4 C. light molasses 1/4 C. white sugar 1/4 C. brown sugar 1/2 tsp. baking soda 1/2 C. dark corn syrup 1/8 C. maple syrup 1 lg. egg, well beaten 9-inch unbaked pie shell 1
Combine flour and sugar and set aside. Dissolve baking soda in boiling water. Stir in corn syrup, molasses and maple syrup. Let mixture cool. Add egg. Sprinkle half cup flour mixture into unbaked pasty shell. Carefully cover with liquid filling. top with remaining flour mixture. Bake at 375ËšF for 45 minutes or until the mixture sets. Amish Acres Restaurant
Stuffed Mushroom Caps 16-18 mushroom tops 1/8 tsp. salt 1/8 tsp. pepper 1 C. cheddar cheese, shredded 1 C. Swiss cheese, shredded 1 C. American cheese, shredded 1/8 C. real bacon bits 1/8 C. green onion tops 1/4 tsp. melted butter 1
Preheat oven to 350˚F. Mix all three cheeses, bacon bits, and green onion tops together in a mixing bowl. Par boil the mushrooms until medium soft, and allow water to drain until as dried as possible. Once dried, arrange mushroom caps (bottoms up) on a lightly buttered tray. Season with salt and pepper. With the combination of cheeses, bacon bits, and green onions, cover all mushroom caps completely. Pre-heat your oven to 350˚F. Cook mushroom caps for 15 minutes or until all the cheese is melted. Bon Appetit! Recipe submitted by Teibel’s Family Restaurant 1775 US 41, Schererville, Indiana, 46375, (219)865-2000 www.teibels.com
Located at the crossroads of US Route 30 and Highway 41, Teibel’s Family Restaurant has been serving fresh, homecooked meals for more than 80 years.
Strongbow Turkey Schnitzel
Russ developed this recipe for the restaurant. It’s every bit as good as Wiener schnitzel and very popular with our family, as well as with our clientele. It cooks very fast, so watch it very carefully. You can buy the uncooked turkey breast in the market.
six 3-4 oz. raw turkey breast slices flour, as needed 3 eggs and an equal amount of water, whisked together for egg wash fine bread crumbs juice of 4 lemons 12 ozs. clarified butter 1
Carefully pound the turkey breasts between two pieces of plastic wrap until they are 1/4-inch thick (about 4x7-inches overall). Dust each on both sides with flour, then dredge through egg wash, then through bread crumbs. 2
Combine lemon juice and butter. Put enough lemon butter in a pan to sauté turkey pieces one or two at a time, depending on the pan size. After sautéing, dredge through remaining lemon butter mixture. Recipes submitted by the Strongbow Inn 2405 E. US 30, Valparaiso, Indiana, 46383, (219)462-5121, www.strongbowinn.com
Strongbow Turkey Pie
This recipe dates back to the earliest days of Strongbow, more than sixty years ago, when mother was developing recipes that have come to be known across the country as signature dishes at Strongbow. Literally thousands are served and sold every year. If you aren’t close enough to Strongbow to buzz over and buy a few out of the freezer case, you can try your hand at making them at home.
Makes 4 Pies Dough
2 C. all-purpose flour 2/3 C. shortening OR lard 6 - 7 T. cold water Filling
4 T. butter 1 C. sliced celery 1/2 C. chopped onion 3 T. flour 1/2 tsp. salt 1/8 tsp. poultry seasoning 2 C. hot turkey broth 3 C. cubed turkey
Melt butter in medium skillet, add onion and celery, and sauté until transparent. Add flour, stirring constantly, and cook until bubbly. Now add broth and seasonings, stirring and cooking for several minutes until thick. Add turkey. Cool. 4
Place 6-inch round of dough in a small oven safe dish to shape the pie. Place turkey mixture in this and cover with the smaller 4-inch round of dough. Moisten edges, and bring up the edges of lower dough, crimping over top layer. (This smaller layer will be on the bottom for baking, the 6-inch round will be on top, nice and smooth). Before baking, poke a hole in the middle of the top. 5
Place the pies on a lightly greased cookie sheet. Bake in a 425˚F oven for about 25 minutes or until light brown. Serve with gravy. 6
4 T. butter 1/4 C. flour 2 C. turkey broth 1/2 tsp. salt 1 1/2
In a bowl, stir together 2 cups flour and teaspoon salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture and toss gently. Push to the side of the bowl. Repeat until all is moistened.
To make gravy, melt butter, blend in flour, and gradually add broth and salt until a nice thick gravy results. Serve over individual turkey pies, with cranberry sauce. 7
If you don’t have time to make your own pie crust, you can use store-bought. Just be sure you have enough crust for a 10-inch pie. Roll the dough and cut four 6-inch rounds and four 4-inch rounds. Strongbow Inn
Form dough into a ball. On a lightly floured surface, flatten dough. Roll into 1/8-inch thickness. Cut into four 4-inch diameter circles, and four 6-inch diameter circles. 11
Delaware Albany Muncie
Pete’s Duck Inn Oakwood Retreat Center
Café Du Cirque
Joanna’s Dealicious Treats
Randolph Union City Wabash
North Manchester Main View Inn
Billy Ann’s Southwest Supper Pub 24 Richard’s Restaurants 30, 31
Four Cheese Lasagna Serves 10 to 12 2-lb. box lasagna noodles (cook according to instructions) 15 ozs. Ricotta cheese 1/2 C. milk, whole 1/2 tsp. black pepper 1 tsp. oregano, dried 1/2 tsp. basil, dried 1 T. parsley, dried 2 C. Provolone cheese, grated 2 C. Mozzarella cheese, grated 11/2 C. Parmesan cheese, grated (1/2 C. for step #7) 3 C. béchamel 3 1/2 C. spaghetti sauce (set aside 1/2 C. for step #7) Needed equipment/special instructions:Preheat oven to 325˚F, sprayed 9x13-inch baking pan, small mixing bowl, scissors, spatula, ladle, and foil
Mix together ricotta, milk, black pepper, oregano, basil, and parsley, set aside. 2
In the bottom of baking dish spread a thin layer of béchamel and tomato sauce mixed.
Place last layer of noodles and then cover with remaining spaghetti sauce. Cover with foil. Bake for 20 minutes on a cookie sheet, turn and bake another 20 minutes. 7
Remove from oven, remove foil. Add remaining 1/2 cup to lasagna (target dried noodles) and then sprinkle with remaining 1/2 cup Parmesan cheese. 8
Return to oven for 5 minutes, Parmesan cheese is browning. Remove, let set (5 minutes) before cutting. Tips: Can substitute whole grain noodles; recommend using half regular and half whole grain to experiment. Low fat cheeses are easily worked into recipe without change in flavor or mouth feel. I like to spread ricotta not dab, goes further saving money and calories. I never bake cheese on the top of a lasagna until the foil is removed and only need to heat and brown at very last of cooking. This basic recipe is great for adding any fillings too; if adding meat reduce cheese by half. Using béchamel makes for a creamy textured lasagna, cuts nice and melts in the mouth!
Recipes submitted by PASTArrific 3001 South Webster Street, Kokomo, Indiana, (765)455-1312 www.pastarrific.com
With the box of noodles you are trying to prepare 5 layers of pasta—divide noodles accordingly. (If 20 noodles, then 5 layers, 4 noodles per layer. Use scissors if needed.) 4
Place first layer of noodles, spread 1/4 of ricotta mixture over noodles, sprinkle 1/2 cup each of mozzarella, and 1/4 cup Parmesan. Drizzle with béchamel. 5
Repeat step #4 three more times.
Chef Cynthia of PASTArrific has a background in chemistry and biology and dubs herself “the culinary chemist.” Her menu has close to 100 items on it and many more that change with the seasons including over 15 whole-fish entrees, steaks, chops, chicken and, of course, pastas.
Cream of tomato basil soup Serves 6 to 8 2 T. butter 2 T. garlic, crushed (jar is ok) 11/2 tsps. sugar 3 C. tomatoes, canned, diced (drained) rough purée or finely chopped 3 T. dried basil 3 1/4 C. béchamel 3 C. tomato sauce 1/2 C. heaping Parmesan cheese 1 to 1/2 C. whole milk 2 lg. fresh basil leaves, chiffonade Needed equipment: 4-quart sauce pan, whisk, spatula, hand chopper, strainer, bowl
Place saucepan over low to medium heat, add butter and melt. 2
Stir in garlic and let cook for a minute, add tomatoes, sautéing for 3 to 4 minutes. Stir in sugar. Let pan come to a simmer.
Tips: “Why reduce the tomatoes from dice to rough puree? I want the soup to have a tiny bit of a texture to it.”
“Why add tomatoes to the pan first? It is a large volume ingredient that can heat well without sticking.”
Add in basil, béchamel and bring to simmer. 4
Gradually stir in tomato sauce, bring to simmer. 5
Remove from heat stir in Parmesan cheese. 6
Add milk (as needed) to bring soup to proper creaminess. Optional: when serving, garnish with basil chiffonades.
“Why use a béchamel? You get the creaminess without all the fat that heavy cream adds. And it’s more bang for less money!” “Always remove a pan from the heat before adding cheese; it’s also best not to boil once it’s added because the oil in the cheese tends to separate with higher heat.” “Dry herbs versus fresh? It depends what you’re looking for in your recipe. In this soup the dried basil is cooked into the recipe, allowing it to reconstitute and develop a nice flavor. Fresh basil is added as a garnish to enhance and showcase the undertone of the dried basil. It’s best not to garnish with dried herbs; fresh herbs add a nice pop of flavor.” “Why canned tomatoes and not fresh? Consistent quality and many times fresher for the desired use.”
Chef Cynthia…PASTArrific Italian Restaurant 15
Chicken Marsala Serves 2 as a main entree, 4 if as a second entrée two 8-oz. skinless chicken beasts (butterfly if whole) 1 C. breading (your favorite) 3 ozs. oil (olive, canola or corn) 1 C. mushrooms, packed tight, sliced 1/2 tsp. garlic, crushed 6 ozs. Marsala wine (dry) 6 ozs. béchamel sauce 1/4 C. milk salt, to taste pepper, to taste Needed equipment: medium sauté pan, tongs, whisk, spatula
Place skillet on medium heat, add oil, in the meantime cover chicken breasts in crumbs, shake off excess; when oil is hot, place chicken in, lower heat to between low and medium. (Lowering the heat allows for cooking on the inside before burning on outside.) 2
Turn chicken only after a nice color of golden brown; do the same on the other side. Check temperature to make sure it is at least 130˚F. Remove to a plate, cover to keep warm. Use the skillet to finish sauce. 3
Skillet should already be hot; add the garlic move it around. 4
To skillet add the mushrooms and marsala. Allow the alcohol to cook off.
Whisk in the béchamel, return chicken to the skillet and let simmer. Turn chicken once to coat and cook both sides. Take temperature before serving. Chicken needs to be at least 165˚F. 6
Once temperature has been reached, place chicken on serving platter. 7
Check the sauce for thickness; add milk (sparingly) to thin sauce. Remove from heat and pour over chicken. Garnish with a sprig of parsley. Tips and thoughts: Make sure sauté pan is free of water before adding oil. Place the chicken into the pan away from you to avoid splash and burns. Caution! Turn burners off before adding marsala to pan, then return pan to stove. Use a cooking thermometer to make sure chicken reaches 165 F. Garnishing is fun but only garnish with edible items! Most of my recipes don’t include a lot of salt. I like to under-salt because many times the salt will accumulate naturally from the other ingredients and by reduction cooking, thereby allowing the table salt to finish the dish.
Chef Cynthia…PASTArrific Italian Restaurant
Bechamel Sauce Yields 1-1/4 quarts 1 qt. cold milk 1/4 C. butter 1/4 C. canola or olive oil 1/2 C. flour (all-purpose, sifted) salt, to taste…use a fresh spoon each time white pepper, to taste…like looking at the picture just painted nutmeg, smidgeon garlic powder, smidgeon Needed equipment: 2 to 3 quart saucepan, whisk, measuring cups and spoons, scraping spatula, strainer, bowl
Gather all the ingredients and equipment. 2
In a sauce pan, heat oil and butter over medium heat. 3
Gradually add the sifted flour, stirring with whisk.
Remove desired amount to be used in another recipe. And then ice bath the rest for storage. Tips: Picking a saucepan…a good rule of thumb is about twice the size of the largest volume of liquid. Ex. Milk 1 quart, then use a 2quart. Stainless steel is best as aluminum may discolor the sauce. Why cold milk? Helps to prevent lumps that usually occur when a hot liquid is added to a starch. Why use all-purpose flour? it has about the right starch content. Bread flour could be used but not cake flour. Cooking of roux is more by sight and smell than time as all stoves cook differently. For a Blond roux cook until an aroma of peanuts or cooked piecrust is detected. To taste means just that…actually taste the finished dish and then add sparingly. It is always best to add salt at the end of a recipe, this is because other ingredients may carry salt and the cooking process might cause it to increase as liquid is lost. Storage of this sauce can be in refrigerator up to 7 days or in freezer up to one month. Always date and label, to know freshness. freezing is best done in a labeled and dated zip-top freezer bag. Always make sure the bag is slightly bigger than amount to be frozen to allow for expansion during freezing process. Freeze flat for easier thawing in refrigerator.
Chef Cynthia…PASTArrific Italian Restaurant
Continue mixing and cooking, over low to medium heat, until roux is white. 5
Remove pan from heat once desired color is reached; add cold milk in small amounts, continually stirring. Once all milk has been added, return to heat. 6
Cook over medium heat, stirring constantly. Bring to a light boil and then reduce to a simmer. Notice the change from a liquid to a “gravy-like” consistency. 7
Remove from heat, strain, then taste and season. 17
Cranberry White Chocolate Chip Cookies (Same recipe used for oatmeal raisin cookies)
11/2 C. all-purpose flour 1 tsp. vanilla extract 1 tsp. baking power 3 C. old-fashioned oats 1 C. (2 sticks) margarine 1 C. dried cranberries 11/2 C. brown sugar 1 C. white chocolate chips 2 lg. eggs 1/2 C. sugar 1
Combine flour and baking powder. Set aside. Beat melted margarine and sugars until fluffy. Mix in eggs and vanilla. Stir in flour mixture until combined. Stir in oats, cranberries, and white chocolate chips.
Pumpkin Chip Muffins Makes 24 standard or 12 jumbo muffins 4 eggs 2 tsps. baking soda 2 C. sugar 2 tsps. baking powder 16-oz. can of pumpkin 1 tsp. ground cinnamon 11/2 C. vegetable oil 1 tsp. salt 3 C. flour 2 C. semi-sweet chocolate chips 1
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Combine flour, baking soda, baking powder, cinnamon, and salt in separate bowl and add to pumpkin mixture. Mix well. Fold in chocolate chips. Grease muffin cups.
Drop dough by rounded teaspoons. Bake at 350°F for 12 to 14 minutes or until edges turn golden brown.
Recipes submitted by Joanna’s Dealicious Treats 201 South Main Street, Kendallville, Indiana, 46755, (260) 347-1274
Joanna’s Dealicious Treats
Bake at 400°F, conventional ovens, or 325°F, convection ovens, for 16 to 20 minutes. Cool in pan for 10 minutes.
Quick Coffee Cake
Sugar Cream Pie
1 C. oil 3 tsps. baking powder 2 eggs 1/2 tsp. salt 1 tsp. vanilla extract 11/2 C. brown sugar, packed 1 C. milk 2 tsps. cinnamon 1 C. sugar 1/2 C. walnuts (optional) 3 C. all-purpose flour 1 stick margarine, melted
2 C. cream 11/2 C. sugar 1/2 C. flour 9-inch pie shell
Combine oil, eggs, vanilla, and milk. In separate bowl, blend sugar, flour, baking powder, and salt. Combine with egg mixture. Pour half of batter in a greased 13x9-inch baking dish. Prepare streusel by combining brown sugar, cinnamon and walnuts. Sprinkle half of streusel on top of batter. Top pan with remaining batter and sprinkle with remaining streusel. Drizzle with margarine.
Put cream in sauce pan on medium heat until film starts forming on top of cream (do not stir). 2 1/2
Meanwhile, put 11/2 cups sugar and cup flour into bowl. Mix together after cream is ready. Add to mixture and mix until no lumps. Put into 9-inch pie shell and bake in oven 40 to 50 minutes at 350˚F degrees. 3
After removing from oven sprinkle with nutmeg. Recipe submitted by Main View Inn 141 East Main Street, North Manchester, Indiana, 46962 (260)982-9900
Bake uncovered at 350°F for 25 to 30 minutes. Joanna’s Dealicious Treats
Ghyslain's Sweet Potato Salad Approximately 4 servings sweet potatoes canola oil herbes de Provence salt pepper 3/4 C. olive oil 3 T. lime juice 2 cloves garlic, cut extra fine 1 tsp. cumin few red pepper flakes piquillo peppers celery scallions cilantro 1 Peel the sweet 1/2-inch thickness.
potatoes and slice into
Marinate the slices of sweet potato in canola oil, herbs de Provence, salt and pepper. 3
Bake the marinated sweet potatoes at 450ËšF for 8 to 10 minutes on sheet tray lined with parchment paper. 4
When sweet potatoes are cooked, let cool in refrigerator. 5
When sweet potatoes are cool, dice them to a medium dice (~ 3/4-inch). 6
For sauce, mix olive oil, lime juice, garlic, cumin, and red pepper flakes together. 7
Gently fold in the sweet potatoes, piquillo peppers, celery, scallions, cilantro, into the sauce. 20
Ghyslain's Chocolate Mousse 13/4 C. whipping cream 12 ozs. semi-sweet chocolate chips (good quality) 3 ozs. espresso or strong coffee 1 T. dark rum 4 T. butter 1 tsp. flavorless gelatin 1
Chill 11/2 cups whipping cream in the refrigerator. 2
Chill metal mixing bowl and mixer beaters in the freezer. 3
In a double boiler, combine chocolate chips, coffee, rum and butter. Melt over simmering water, stirring constantly. 4
Remove from heat while a couple of chocolate chunks are still visible. Cool, stirring constantly to just above body temperature. 5
Pour remaining 1/4 cup cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to dissolve then carefully heat by swirling the measuring cup over a low gas flame. Do not boil or the gelatin will be damaged. 6
Stir mixture into the cooled chocolate and set aside. 7
In the chilled mixing bowl, beat cream to medium peaks. Stir in 1/4 of the cream to lighten it. 8
Fold in the remaining whipped cream
one half at a time. Do not overwork the mousse. 9
Spoon into bowls and chill for at least one hour. Garnish with chocolate, fresh fruits and serve.
Ghyslain's Sweet Potato Salad and Chocolate Mousse, recipes at left Recipe submitted by Ghyslain Chocolatier 350 W. Deerfield Road, Union City, Indiana, 47390, (765)964-7905 Ghyslain at the Loft 416 N. 10th Street, Richmond, Indiana, 47374, (765)966-3344 Ghyslain at The Sanctuary 75 N. Main Street, Zionsville, Indiana, 46077, (317)733-9160 www.ghyslain.com
Born in QuĂŠbec, Ghyslain Maurais is certified in French pastry, chocolate dĂŠcor, candy-making, blown/pulled sugar and bread-making. While working at the Inn of Versailles in Ohio, he met his wife, Susan. Together they relocated to her hometown in Union City, Indiana, to establish Ghyslain Chocolatier. In May 2008, Ghyslain expanded with the opening of a new location in Richmond, Indiana. The full-service bistro serves lunch and dinner. Patrons can enjoy shopping in the boutique which features pastries, homemade gelato, and a wide assortment of Ghyslain's gourmet chocolates. In June 2009 a third location opened in Zionsville, Indiana, in the Nancy Noel art gallery, The Sanctuary. 21
RASPBERRY CREAM CREPE CAKE Crepes
3 C. milk 6 eggs 3 C. all-purpose flour 3/4 C. powdered sugar 1 T. oil 4 T. butter, browned or melted salt, a pinch 1
With a mixer beat the eggs well, then add the milk. Add flour and powdered sugar a little at a time making sure none is around the sides or bottom of bowl. Also make sure there are no flour lumps. Add the oil, salt and the melted butter. The batter should coat a spoon loosely. 2
Heat a 9-inch skillet on medium heat, and make sure it is as hot as it can get before you ladle batter into it. Ladle enough to the center of the skillet and roll the skillet around so that the batter moves all around the pan. If the batter bubbles up and burns, reduce the heat. You’re looking for a nice, slower heat. Crepe is done when edges are slightly browned and crepe is not burned. Make ten, stack them between layers of wax paper.
3 C. milk dash of vanilla 8 egg yolks 6 T. corn starch 3/4 C. sugar seedless raspberry jam 3
While heating the milk with vanilla, beat the yolks with the sugar to combine well. Stir in the cornstarch into the sugar. Temper the milk and eggs and then add the egg mixture to the milk. Bring this mixture to boil then remove from heat while stirring. You will feel the corn starch thickening the mixture. Add the butter and cool completely before using. 4
You assemble the cake by layering a crepe, then pastry cream, a crepe then raspberry jam, etc. At the café we make ours ten layers high and top with powdered sugar, and whole raspberries around the edge. Try other flavors, raspberry is just a favorite of ours! Café duCirque
LEEK and GOAT CHEESE QUICHE FILLING
2 T. butter I sm. onion, diced 2 med. sized leeks, washed & diced with hard layer removed salt, if desired pepper, if desired herbes de provence, if desired 8 fresh eggs 2 C. milk 2 C. heavy cream 2 T. salt 1 T. pepper 6 ozs. chevre goat cheese CRUST
11/2 C. all-purpose flour 1 stick butter, cut into pieces 3-5 T. cold water 1
Preheat oven to 375˚F. In a small skillet on medium heat, melt the 2 tablespoons butter, then add the onion and leek. Reduce heat slightly and cook mixture until onion is translucent and leek is softer. (You can add dashes of salt & pepper if you wish; I also like to add a few pinches of herbes de provence if available.) 2
Beat the 8 eggs in a bowl, add the milk and cream and the measured salt and pepper to the egg mixture; whisk to combine well.
In a food processor, combine flour and butter and process until it resembles a fine meal. Add 3 tablespoons water and pulse. If mixture doesn’t come together, add water a little at a time until dough is formed. Roll out dough so it measures approximately 14 inches around. Lightly spray a 9-inch springform pan or a 9-inch removeable bottom metal pan, and carefully insert the crust so a bit is hanging over the sides, making sure there are no holes in the crust anywhere. 4
Using a spatula, carefully move the leek and onions to the bottom of the crust and spread to evenly distribute. Using your clean fingers, crumble the goat cheese and, as best you can, evenly distribute over the leek and onion mixture. Slowly pour on the egg mixture. 5
Bake at 375˚F for 1 hour and 15 minutes or until a knife inserted comes out clean. Quiche may still look a bit jiggly in the center. Cool before serving and be sure to run a knife around the edge of the pan and the crust to break it free from the pan. Recipes submitted by Café duCirque 65 North Main Street, Peru, Indiana, 46970 www.cafeducirqueonline.com
Café duCirque serves quality sandwiches, croissants and homemade soups plus cappuccinos, lattes and other fantastic beverages. In fact, they were voted “Best Coffee in Town” by readers of the Peru Tribune. To support local farmers and gardeners, Café duCirque strives to use locally-grown ingredients and produce whenever possible.
rice recipe Serves approximately 75 2 lbs. white rice 2 qts. chicken broth (canned) 1 lb. butter 4 ozs. garlic, minced 2 ozs. salt 2 ozs. pepper 2 giant white onions, diced 10-lb. can tomatoes, diced 2 lbs. sweet green pepper, diced 1
Start with two pounds of white rice. Add chicken broth, butter, garlic, salt and pepper. Bake in a 350˚F oven for 30 minutes until broth is absorbed and rice begins to soften. 2
Add white onions, tomatoes and pepper. Bake for 20 more minutes. Recipe submitted by Billy Ann’s Southwest Supper Pub 113 North Main Street, Bluffton, Indiana, 46714
Billy Ann's has been open since 1985, though a restaurant has operated at this location since the 1920's. The menu features southwestern entrees and a full American menu. They recently added a lunch menu featuring paninis and wraps as well as build-your-own burgers.
BBQ PORK TENDERLOIN pork tenderloin salt, to taste pepper, to taste garlic powder, to taste water, as needed foil barbecue sauce 1
Take one whole pork tenderloin, season with salt, pepper and garlic powder. 2
Add a little water to your pan. Bake at 350˚F, covered with foil. Cook to 170˚F. 3
There are two ways to finish the tenderloin: For the restaurant, cook a day ahead and cool in refrigerator over night. Slice the next morning and cover with Pete’s BBQ Sauce (which is available at the Duck) or any sauce you choose. Cook for approximately 2 hours till it gets good and hot all the way through. Or you can baste with sauce the last hour of cooking and serve with barbecue sauce on the side. Recipe submitted by Pete’s Duck Inn Inc. 721 West Walnut Street, Albany, Indiana, 47320-1048, (866)589-7249
Pete’s Duck Inn is a family owned restaurant that has become well known over the past 22 years. They offer breakfast, lunch and dinner and have nightly specials.
North Star Herb Dressing Yields 1 quart
1 C. sesame seeds (4-12 ozs.) 4-6 cloves garlic, to taste (more is better than less) 2 tsp. basil (more if using fresh) 1/2 C. + 2 tsp. tamari 1 C. lemon juice (7 1/2 ozs.) 2 T. tahini (sesame butter) 3 1/2 C. olive oil 1 Grind sesame seeds very fine in blender. Add garlic and basil to ground sesame seeds, blending finely.
3 C. olive oil 1 C. vinegar (wine or apple cider) 1/3 C. tamari 2-3 T. dry basil 1/8 tsp. black pepper 6 cloves garlic 1 In blender, blend garlic cloves in vinegar, tamari, basil and black pepper. Slowly add olive oil. Mixture will thicken.
Oakwood Retreat at Rainbow Farms cooking...this is just a small sampling of the amazing food they prepare there. Enjoy!
Add tamari, lemon juice and tahini. Blend. While blending, add oil, pouring slowly.
Oakwood Retreat Center
Oakwood Retreat Center
Sunflower Seed Dressing Yields 1 quart 2 C. toasted sunflower seeds (8 ozs.) 11/2 C. mayo 1 C. plain yogurt 1/4 C. lemon juice 1/3 C. tamari 1/2 C. oil 1 Grind sunflower seeds. Add all remaining ingredients and blend for 20 to 30 seconds. Oakwood Retreat Center
Asian Cucumber Salad 2 sliced cucumbers 1/2 C. toasted sesame seeds 1/2 tsp. ginger 1 T. toasted sesame oil 3 T. soy sauce 1
Heat the sesame seeds on medium heat, shaking the pan occasionally. Remove the seeds when they darken and become fragrant. 2
Toss cucumbers and ingredients together. Serve. Recipe from Oakwood Retreat Center 3801 S. County Road 575 E, Selma, Indiana 47383 (765)747-7073 www.oakwoodretreatcenter.org
Chef Tony Huelster pictured with Harger Duck, recipe on page 28
“Serving Hoosiers Since 1934,” Bonge’s Tavern is such a popular gathering spot that customers regularly “tailgate” in the parking lot before their meal. Only open for dinner Tuesday through Saturday, make sure you call ahead if your party is 10 or more.
Kat's Key Lime Pie
(pictured at right)
(pictured at right)
Serves 6 Prep time: 15 minutes 6 duck breasts (7-8 ozs.), skinned 8 ozs. cream cheese, softened 11/2 T. pickled jalapenos, diced 1 tsp. salt 1 tsp. black pepper 1 tsp. thyme 12 bacon slices (thick sliced) 11/2 C. wild rice or wild rice blend (follow directions on pkg.) 3/4 C. barbecue sauce (I prefer Big Pappa's) 1
Cut a pocket into each of the duck breasts by laying them flat on a cutting board and slicing into the sides. Move the knife tip from end to end to widen pocket. 2
In a mixing bowl, combine cream cheese, jalapenos, thyme, salt and pepper. Use a pastry bag or spoon to stuff the cream cheese mixture into each duck breast. 3
Take a piece of bacon and begin wrapping duck breast, sealing the pocket and slightly overlapping the bacon as you go. Add second piece of bacon to finish wrapping the breast. 4
Sauté breasts in a hot skillet until the bacon is seared, then place in a 450°F oven. Bake for 10 to 12 minutes. Remove from oven and let rest. 5
Serve over rice and top with barbecue sauce. Bonge’s Tavern 28
Serves 8 to 10
13/4 C. graham cracker crumbs 1 stick unsalted butter 1/4 tsp. cinnamon 3 large egg yolks 1/4 tsp. cream of tartar two 14-oz. cans sweetened condensed milk 2/3 C. key lime juice 1
Preheat oven to 350°F. Stir together graham cracker crumbs, melted butter and cinnamon. Evenly press the crumbs into a 9-inch pie plate. Bake for 12 minutes. 2
Remove the crust from oven and lower oven temperature to 325°F. 3
In a large bowl, whisk the egg yolks with the cream of tartar until frothy. Stir in condensed milk, then whisk in key lime juice until fully incorporated. 4
Pour the filling into the crust and bake for about 15 minutes. Cool on a rack, then refrigerate until chilled before serving. Recipes courtesy of Bonge’s Tavern 9830 West 280 North, Perkinsville, Indiana, 46011, (765)734-1625 www.bongestavern.com
Bonge's Harger Duck, recipe at left Bonge's Key Lime Pie, recipe at left
Oriental Chicken Salad
Chicken Reuben Casserole
salad mix, lettuce of your choice mandarin oranges cabbage, shredded boneless chicken, cooked, cut into strips almonds, sliced rice noodles oriental dressing (recipe below)
32 ozs. shredded sauerkraut 6 boneless chicken breasts (~4 oz. ea.) 6 ozs. Swiss cheese 2 C. thousand island dressing
Place salad mix in bowl. Add oranges and cabbage to salad mix. Add chicken breast on top of the salad mix. Sprinkle almonds and rice noodles over the chicken breast strips. Drizzle oriental dressing over the chicken and salad mix. Richard's Restaurants
Rinse sauerkraut and drain thoroughly. Lay chicken breasts flat in the bottom of 9x13-inch pan. Spread kraut onto chicken breasts. Place Swiss cheese on top of kraut. 2
Cover with 2 cups of thousand island dressing. 3
Bake uncovered at 325ËšF for 25 to 30 minutes. Product should be lightly browned and reach an internal temperature of 165ËšF. Richard's Restaurants
Oriental dressing 1 C. sugar 4 tsps. salt 2 tsps. pepper 2 C. salad oil 3 T. soy sauce 1/2 C. red wine vinegar 2 tsps. ginger 1
Mix all ingredients thoroughly. Put into a container that can be mixed or shaken easily. Shake or mix before each use. Richard's Restaurants
Slaw Dressing gal. mayonnaise 2 C. sugar 1/4 C. vinegar 2 T. whole celery seed 1 T. mustard 1/4 tsp. black pepper 1/8 tsp. garlic powder 1/2
Combine all ingredients, mixing well.
Recipes submitted by Richards Restaurants 8341 North 400 East, Bryant, Indiana, 47326, (260)997-6823 www.richardsrestaurants.com
Richards Restaurants is a family-owned business operating 15 family restaurants in northeastern Indiana. It is also the parent company of Bearcreek Farms, a country resort, in Bryant, Indiana. Check their website for locations across northeastern Indiana. 30
Creamy Cucumber Salad 6 cucumbers (partially peeled; sliced thin) 1 lg. onion (cut in half; sliced very thin) dressing
3 C. mayonnaise 1/2 C. white vinegar 1 C. milk 3/8 C. sugar 3/4 tsp. salt 1
Wash cucumbers thoroughly. Peel cucumbers in strips (so there is a strip of peeled cucumber between each strip with the peeling still on) then slice. Slice onions. Mix sliced cucumbers and onions. 2
Mix dressing ingredients (mayonnaise, vinegar, milk, sugar, salt), then add to cucumbers and onions. Mixture should be creamy. Dressing amounts may need to be adjusted due to the variation in cucumber sizes. Richard's Restaurants
Dill Sauce 1 C. mayonnaise 1 C. sour cream 1 T. parsley flakes 1 tsp. dill weed 2 tsps. onion powder 2 tsps. seasoned salt 1
Mix mayonnaise and sour cream together. Add spices and let sit overnight. Richard's Restaurants 31
Tippecanoe Lafayette West Lafayette
La Scala Red Seven Bar and Grill Nine Irish Brothers Triple XXX Family Restaurant
39 35 38, 39 36, 37
Vigo Terre Haute
Gerhardt’s Bierstube Restaurant 34 J. Ford’s Black Angus 43-45 Mogger’s 40-42
BEEF ROULADEN (One of our most popular items)
3 lbs. inside round, 1/8-inch slice 12 ozs. diced onion (approx. 2 med.) 2 tsps. seasoned salt 1 lb. diced bacon 1/2 C. parsley, minced OR parsley flakes 1 T. oil Rouladen gravy (recipe below) 1
Combine bacon, onions, parsley and seasoned salt in a mixing bowl. Using 2 slices of beef, form a flat sheet of meat, overlapping edges (or enough to form approximately a 6x8-inch sheet). Pound slices with a hand tenderizer to hold together. Lay 3 to 4 tablespoons of filling on sheet of beef and roll, making sure the ends are tucked and sealed. 2
Put oil in frying pan and brown rolls on all sides. Place drained rolls in a baking pan in a single layer, cover tightly and bake for 30 minutes at 350°F. Prepare Rouladen gravy (recipe below.) 3
Remove from oven and drain fat off rolls. Pour gravy over rolls, seal tightly, and continue to bake another 30 minutes. Guten Appetit! Rouladen Gravy
1 envelope onion soup mix 1 T. Kitchen Bouquet 1 oz. Burgundy 2 ozs. cornstarch 1 pint water
Bring water to boil and add soup mix, Kitchen Bouquet, and Burgundy. Thicken with cornstarch and water. Gerhardt’s Bierstube
BERNERSCHNITZEL (A favorite lunch special at Gerhardt’s)
four 4-oz. pork tenderloins 1 egg, lightly beaten flour, as needed oil (we use canola), as needed 1
Tenderize port cutlets by pounding; dip in egg and then flour both sides. Fry in a skillet with oil until brown on both sides. Bernerschnitzel Gravy
11/2 tsps. oil 1 sm. (or 1/2 med.) onion, diced 1 C. mushroom pieces 11/2 C. beef broth 1/2 C. whipping cream dash seasoned salt 2
Pour oil in pan (enough to cover bottom of pan). Fry onions. Add mushrooms and beef broth; simmer 15 minutes. Add whipping cream and seasoned salt. Cook and stir until thickened. If necessary, thicken with mixture of half cornstarch and half flour. Recipes submitted by Gerhardt’s Bierstube 1724 Lafayette Avenue, Terre Haute, Indiana, 47804, (812)466-9249 www.gerhardts-bierstube.com
Gerhardt Wigginton purchased the Bierstube from a German immigrant back in 1977. Today, he and his wife Fran continue to operate the restaurant which, fans say, is like “stepping back into old-world Germany.”
Peach Upside-Down Cake Serves 6 2 fresh peaches, peeled, cut into 1/2-inch cubes 1/2 C. + 11/2 T. sugar 1 C. all-purpose flour 1/2 tsp. baking soda 1/4 tsp. salt 1/2 stick unsalted butter, softened 1 lg. egg 1 tsp. vanilla 1/2 C. well-shaken buttermilk
Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment. Serve cake with vanilla ice cream. Recipe submitted by Red Seven Bar & Grill 200 Main Street, Lafayette, Indiana, 47901, (765)742-7337 www.red7grill.com
Preheat oven to 400째F. Line bottom of a buttered 8x2-inch round cake pan with two rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess. 2
Arrange diced peaches in one layer in cake pan. Sprinkle fruit with 11/2 tablespoons sugar and shake pan to help distribute sugar. 3
Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light, about 2 minutes. Add egg and vanilla and mix at low speed until just absorbed. Alternately add flour mixture and buttermilk in three batches, mixing at low speed until just absorbed. Do not over mix. 4
Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.
All-American Potato Salad
4 med. Idaho potatoes, scrubbed 2 hard-boiled eggs, peeled & coarsely chopped 4 T. mayonnaise (recommend Miracle Whip) 1 tsp. yellow mustard (recommend French’s) 1 tsp. sweet relish (recommend Vlasic) 1
Put the potatoes in a large pot, cover with cold water. Bring to a boil over high heat, and cook until the potatoes can be easily pierced with a small knife or fork (about 20 minutes). Drain and run under cold running water. When cool enough to handle, peel and cut the potatoes into equal bite-size pieces. 2
Place each hard-boiled egg in an egg cutter. Slice it once, turn it 90°F, and slice again. Repeat with the other egg. (You can also use a knife and thinly slice the eggs.) Set aside. 3
Mix the mayonnaise, mustard, and relish together in a large bowl. Gently fold the potatoes into the mayonnaise mixture, being careful not to smash them while you mix. Add the eggs to the bowl and fold lightly. Refrigerate for a couple of hours or overnight to bring the flavors together, and serve.
Recipe submitted by Triple XXX Family Restaurant 2 N. Salisbury Street, West Lafayette, Indiana, 47906, (765)743-5373 www.triplexxxfamilyrestaurant.com
This Indiana treasure was established in 1929 as one of 100 Triple XXX Root Beer “Thirst Stations” throughout the United States and British Columbia. The Triple XXX Thirst Station in West Lafayette, Indiana, is the last remaining of the original establishments. Owners Greg and Carrie Ehresman continue to produce and bottle the original pure cane sugar recipe. They also distribute the root beer across the US in glass bottles and for fountain service.
Serves 4 to 6
Perhaps one of Ireland’s most well-known potato dishes, boxty is a versatile side-dish that goes equally well on the dinner or breakfast plate.
8 ozs. freshly cooked potatoes 8 ozs. peeled raw potatoes 2 C. flour 1/2 tsp. baking soda 11/2 C. buttermilk salt, pinch butter, for frying Peel the cooked potatoes while they are still hot, then mash. Grate the raw potatoes and add them to the mashed with sifted flour and baking soda. Mix well and add buttermilk until you have made a stiff batter. Then heat a frying pan, grease it with butter and drop the batter onto the pan—about 4 tablespoons per pancake. Cook for approximately five minutes on either side on medium-high heat until the cakes are golden brown.
A Lenten centerpiece, baked cod is another Irish favorite. This recipe serves as a foundation for a variety of fish bakes—simply add your favorite seafood to the recipe.
6 pieces cod 2 T. butter 1 T. finely chopped white onion salt, to taste pepper, to taste 3-4 fresh or dried bay leaves 2 C. heavy cream flour, as needed
Recipes submitted by Nine Irish Brothers 119 Howard Avenue, West Lafayette, Indiana, 47906, (765)746-4782 3520 SR 38 East, Lafayette, Indiana, 47905
Nine Irish Brothers is an award-winning traditional Irish pub with two convenient locations in greater Lafayette, Indiana. The family-owned and operated restaurant serves premium Irish food and spirits with items ranging from salads to steak to Irish favorites such as Guinness Stew, Shepherd's Pie, and Fish & Chips.
Melt the butter in a large sauté pan. Fry the chopped onion gently for a few minutes until soft but not caramelized. Place cod in the pan and cook on both sides for one minute. Season with salt and pepper. Add the bay leaves. Cover the fish with cream and simmer for 5 to 10 minutes, until the fish is cooked. Remove the fish to individual serving dishes. Bring the liquid to boil and lightly thicken with flour, stirring to avoid lumps. Be careful—a little flour goes a long way. If overly thickened, add more butter and cream until you reach the desired consistency. Taste for seasoning and adjust. Coat the fish with the sauce and serve, being careful to remove the bay leaves. Goes well with mashed potatoes. Nine Irish Brothers
Potato Leek Soup
Sherri 's Pasta LA SCALA Serves 4
Serves 4 to 6
11/2 lbs. linguine (already cooked) 2 C. cherry tomatoes 2 C. sliced zucchini and/or yellow squash 2 (loosely packed) C. chopped kale (spinach is a good substitute; we like kale’s brighter color and it does not wilt the way spinach does) 2 T. minced shallots 2 T. garlic 2 T. parsley 2 T. Parmesan cheese 1 pat of butter 2 T. extra virgin olive oil 3 ozs. dry white wine 1 sprig basil
A staple of the Irish countryside, potato leek soup is typical of Irish cuisine in that it is simple to make and uses local ingredients.
5 medium-sized leeks, cleaned & chopped into small pieces (remove the dark green sections) 3 T. butter pinch of kosher salt 3 sm. potatoes (preferably Yukon gold), peeled & diced 1 qt. vegetable broth 1 C. heavy cream 1 C. buttermilk 1/2 tsp. white pepper 1 T. fresh chives 1
In a medium saucepan, melt the butter over medium heat. Add the leeks and salt and sauté for 5 minutes, being careful to keep an eye on overheating. Lower the heat to medium-low and cook the leeks for approximately 25 minutes or until tender. Add both potatoes and vegetable broth then increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are soft (30 to 45 minutes). 2
Finally, turn off the heat and stir in heavy cream, buttermilk, and white pepper. Sprinkle with chives or parsley before serving. (Optional: before adding cream, buttermilk, and white pepper, purée the soup in a blender. Chilled puréed version is a great summertime soup.)
Heat olive oil in a large sauté pan over medium heat. Add garlic, shallots, parsley, and then all the vegetables and sauté lightly. Be careful not to overcook the vegetables. Add white wine and butter. Add hot pasta. (Pasta can be pre-prepared and then warmed for about 20 seconds in boiling water). Toss to coat pasta with sauce and put on plates. Recipes submitted by La Scala 312 Main Street, Lafayette, Indiana, 47901, (765)420-8171 www.lascalaitalianrestaurant.com
La Scala is the creation of the Serrano family: Chef Francisco “Paco” Serrano, wife Kirsten, and young daughter Lillian. La Scala firmly believes that purchasing fresh ingredients from local suppliers will provide customers with the best tasting food. They offer links to their local suppliers on their website.
Nine Irish Brothers
Mogger's Chili, recipe on page 42 41
Mogger 's Chili (pictured on page 41)
2 lbs. ground beef 1 onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 C. green chilies 1 C. black beans 1 C. chili beans 1 C. diced tomatoes 8 ozs. lager style beer 4 ozs. tomato juice 1 T. chili powder 3 tsps. minced garlic 3 tsps. cumin 1 tsp. cayenne pepper salt, to taste pepper, to taste 1
Brown and drain ground beef. Add all other ingredients and bring to a boil. Reduce heat and simmer chili for a minimum of one hour. Mogger’s Restaurant & Pub
Mogger 's House Dressing Makes approximately one gallon 2 C. sugar 1 C. ketchup 2 tsps. celery salt 1/2 tsp. salt 1/2 tsp. red food coloring (optional) 1 C. red wine vinegar 1/4 C. minced onion 1 qt. vegetable oil 1
Mix all ingredients, except oil, well— either with a wire whisk or in a blender. Add oil slowly while whisking constantly, or while blender is running, until mixture is emulsified. For a true Mogger’s salad add blue cheese, eggs, bacon, and croutons to your salad. Recipes submitted by Mogger’s Restaurant & Pub 908 Poplar Street, Terre Haute, Indiana, 47807, (812)234-9202 www.moggers-restaurant.com
Mogger’s Restaurant & Pub is located in a historic building built in 1837. It houses a rich part of early beer brewing history in the Wabash Valley. Matthas Mogger, the restaurant’s namesake, was a German immigrant and one of the pioneers of early brewing. Mogger’s Brewery lasted for 20 years before becoming part of The Terre Haute Brewing Company and, by the late 1800s, was the 7th largest brewery in the United States. Beneath Mogger’s there is a series of tunnels dating back to the 1800s. Before refrigeration, wooden kegs of beer were taken underground and placed in cooling tunnels for storage. The tunnels were also used to transport beer to the Wabash and Erie Canals. The tunnels were again used during prohibition. Mogger’s Restaurant is a tribute to the brewing tradition that once thrived in Terre Haute and features a turn-of-the-century atmosphere decked out with antique brewing equipment. The restaurant and bar are decorated with pieces of local history, including the front door to Tony Hulman’s childhood home.
J. Ford's Indiana Harvest Salad, recipe on page 44
Recipes submitted by J. Ford’s Black Angus 502 South Third Street, Terre Haute, Indiana, 47807, (812)235-5549 www.jfordsblackangus.com
Owners Jeff and Kelly Ford love fine cuisine and have had a life-long passion for food. Jeff’s first experience cooking was at age 17, frying chicken out of the back of a semi-trailer. Kelly began working in fast food. The menu at J. Ford’s Black Angus offers innovative starters to tantalize your palate and a fresh, original approach to classic dishes including "Nightly Chef Creations" created by Chef Ford. After receiving numerous awards and much recognition (including praise from a writer at Gourmet Magazine), J. Ford’s Black Angus has become a place “where local people go to enjoy world class cuisine!” 43
Lobster tail cut in half, deep-fried in a traditional corn bread batter. Special cane vinegar syrup is drizzled before serving.
8-oz. lobster tail court-bouillon 1
Poach the tail in court-bouillon about 8 minutes. 2
Cut in half and cool.
Pull meat from shell.
Corn Dog Batter
1 C. yellow corn meal 1 C. flour 2 tsps. kosher salt 1 tsp. baking powder 1/4 tsp. baking soda 1 very finely chopped Jalapeno, seeded 81/2-oz. can cream of corn 11/2 C. buttermilk 4
Mix together, flour then batter the lobster tails on skewers until golden. Drizzle with Honey Pepper Glaze before serving. Honey Pepper Glaze
honey black & pink peppercorns rice wine vinegar 1
Reduce 1 cup sugar, 1 cup water and 12 ounces of rice wine vinegar by one-third. 2
Add crushed black and pink peppercorns and cool for drizzle. J. Ford's Black Angus 44
Indiana Harvest Salad (pictured at right and on page 43)
Combine field greens, diced roasted red beets, wedge-cut roasted golden beets, bleu cheese crumbles and candied walnuts. Horseradish and Vanilla vinaigrette
11/2 C. rice vinegar 2 C. sugar 1 tsp. vanilla 2 tsps. fresh cracked pepper 2 C. salad oil 1/2 tsp. salt 1 tsp. mustard powder 2 tsps. oregano OR marjarom 1/4 C. horseradish Candied Walnuts
5 lbs. walnuts water, as needed 1/4 C. sugar 1/2 tsp. cinnamon salt, to taste pepper, to taste 1
Toss walnuts in as little of water as possible to coat 5 pounds of nuts, then toss in sugar, cinnamon, salt and pepper; then roast in oven till caramelized slightly. Immediately transfer to new cooling pan when coming out of the oven. 2
To roast beets, toss whole beets skin on in olive oil. Add salt, pepper, garlic powder, dried thyme or thyme leaf. Cover with foil and oven roast at 350째F until fork tender, around 2 hours. 3
Cool, peel and dice.
J. Ford's Indiana Harvest Salad and Lobster Corndogs, recipes at left
Boone Lebanon Zionsville
Bijou Restaurant Parky’s Smokehouse Ghyslain Trader’s Point Creamery
52, 53 64, 65 20, 21 74-76
The Glass Chimney Shapiro's Woody’s Library
59-61 66, 67 48, 49
Hendricks Danville Pittsboro
Dave’s Pizza Mayberry Café Frank and Mary's
54-57 77 52
Marion Indianapolis Westfield
Forty Five ° Hollyhock Hill Iozzo’s Garden of Italy Taste Café and Marketplace The Flying Cupcake Shapiro's Keltie’s
58 78 68-71 50, 51 80, 81 66, 67 62
ISLAND SAUCE (pictured twice with chicken and fish at right)
1 C. orange juice 6-oz. can pineapple juice 1/2 C. honey 1 C. mayo 1/4 C. Dijon mustard 1/4 C. puréed garlic 1/2 C. olive oil 1 tsp. tarragon 1 tsp. paprika 1 tsp. curry 1
Whisk all ingredients together until thoroughly combined. THE DISH (pictured far right) •grilled
mahi mahi fish seasoned with jerk seasonings (all-spice, chilies, clove, cinnamon, scallions, nutmeg, thyme, garlic, salt & pepper) •grilled pineapple •sweet potato French fries •Island sauce (recipe above) •fresh lime wedges Sauce is also excellent for grilled vegetables, chicken, pork, shrimp, or other fish!!! Recipe courtesy of Woody’s Library Restaurant 40 East Main Street, Carmel, Indiana 46032 (317)573-4444 www.woodyscarmel.com
Woody's Chef Richelle Rider's Island Sauce, recipe at left
Built in 1913, this cozy restaurant was originally the Andrew Carnegie Public Library. Located in Carmel’s Arts & Design District, Woody’s is a popular stop for people browsing the area’s art galleries and eclectic boutiques. The upstairs is a cozy retreat that resembles the original library with vaulted ceilings and warm wood furnishings. The library shelves feature works of art created by local artisans and a unique collection of books donated by customers over the years. The restaurant serves Sunday brunch, lunch and dinner.
Slow Roasted Salmon with Dill Pistachio Pistou
four 6-oz. salmon filets kosher salt, to taste cracked pepper, to taste 1
Season filets with kosher salt and cracked pepper. Place on an oiled cookie sheet. Cook in a 250°F convection oven for 12 to 15 minutes. Most ovens have a convection mode. The flesh will be very soft but cooked through.
Dill Pistachio Pistou
1 C. pistachios 3/4 C. dill sprigs 1/4 C. parsley leaves 1/4 C. grated Parmesan 3/4 C. extra virgin olive oil 2 cloves garlic 1/2 tsp. kosher salt 1/2 tsp. cracked pepper 2 Simply place all ingredients in a food processor or a blender and purée until smooth. 3 Serve salmon with a spoonful of pistou on top. This dish will melt in your mouth. To make a dramatic presentation, bake a piece of salmon skin in the oven at the same temperature until dry and crispy. Serve as a garnish along with Italian parsley. Recipe submitted by Taste Café and Marketplace 5164 North College Avenue, Indianapolis, Indiana, 46205, (317)925-2233 www.tastecafeandmarketplace.com
Featuring gourmet coffee drinks, a full breakfast menu, gourmet sandwiches, freshly-baked pastries and a variety of signature side dishes, Taste is located near Broad Ripple Village in Indianapolis. Their marketplace offers cuisine-to-go and distinctive pantry necessities that add pizzazz to any recipe. 50
Taste's Chef Marc Urwand's Slow Roasted Salmon with Dill Pistachio Pistou, recipe at left
French Coconut Pie 3 eggs 3 T. melted butter 1 1/4 C. sugar 1/2 C. evaporated milk 1/2 tsp. salt 1 1/3 C. coconut 1 tsp. vanilla 1 pie crust 1
Beat eggs, and add other ingredients. Pour into an unbaked pie crust and bake at 400˚F and bake until brown and filling is set. Recipe courtesy of Frank and Mary’s Restaurant 21 East Main US 136, Pittsboro, Indiana, (317)892-3485 www.frankandmarys-restaurant.com
Frank and Mary’s was started by Frank and Mary Herring at the end of World War II, just as rationing was ended. Frank started by selling beer and fish sandwiches from the front room of his house. The business was located in two other buildings prior to moving into the present building in the early 1960’s. Frank and Mary’s has been a Herring family business from the beginning. Five generations have carried on the proud tradition of serving great food for a reasonable price.
Curried Sweet Onion Souffle 20 small servings 2 1/2 lbs. onions (Texas sweet onions, if available), cut into narrow strips 2 T. clarified butter 1 1/4 C. heavy cream 8 ea. eggs, separated 13/4-2 tsps. salt 1/8 tsp. cayenne 11/4 T. lemon juice, fresh 11/4 T. fresh thyme, chopped 3/4 tsp. curry powder 1
Preheat oven to 325˚F. In a sauté pan, sweat (without browning) onions in clarified butter until soft. Combine all other ingredients EXCEPT EGG WHITES in a bowl. When the onions have cooled stir them into the mixture. Whip egg whites to stiff but still shiny peaks. Stir into the mixture one quarter of the whites. When almost combined, fold in the remaining whipped whites and gently pour into a greased 9x13-inch pan. Bake at 325˚F for 30 minutes or until a knife plunged into the center comes out clean. Bijou Restaurant
Pots de Creme au Chocolat = Pots of Chocolate Cream 15 to 16 4-oz. servings 16 fl. ozs. heavy cream 12 ozs. bittersweet chocolate (good quality, such as Callebaut) 24 fl. ozs. whole milk 4 eggs 4 fl. ozs. strained egg yolk (about 6) 1/2 C. sugar whipped cream and/or fruit to garnish (Have all utensils and containers ready before you begin.)
Combine cream, chocolate and milk in a saucepan over hot water and stir until chocolate is melted and well blended. In another bowl, large enough to contain the entire recipe, combine eggs, egg yolks and sugar.
spatula, heat to 175 to 180°F or until mixture coats the spatula. Do not exceed 182°F. Immediately strain into a pitcher and pour into individual pots or soufflé cups. Cover with a dry towel and refrigerate. When cool, replace towel with lids or plastic wrap. Courtesy Chef Candace Winter, Bijou Restaurant 111 W. Main St., Lebanon, Indiana 46052, (317)844-6602 www.bijourestaurant.net
Chef Candace Winter and her husband, Kerry Even, gave up their corporate jobs in 1998 and purchased and refurbished this 1890’s historic building on the square in Lebanon, Indiana. The entrees are priced from $17 to $37 and include French baguette, vegetables, and starch varied by entrée. There is no deep fryer. Most foods are poached, baked, broiled, or sauteed. French sauces are used to finish most items. There are almost always specials of the day offered. Appetizers, soups, salads, and desserts are made in house.
Pour a little of the hot liquid into the yolks while mixing. Add the rest of the liquid while still mixing. Pour mixture back into the saucepan over barely simmering hot water and, stirring constantly with a rubber
Dave Birdwell's Famous Pickled Beets, recipe on page 56
Dave Birdwell's Pea Salad, recipe on page 56
DAVE'S PEA SALAD RECIPE (pictured on page 55)
lg. bag frozen peas 1/2 C. real bacon bits 1/2 C. shredded cheddar cheese 1/2 C. chopped fresh white onions sm. can red pimentos 1 C. Miracle Whip salad dressing 1/2 C. real sour cream 1/2 C. sugar 1 T. black pepper 1
Mix all the ingredients together and let set in refrigerator until serving time. Note: when making salads, it is always best to use Miracle whip dressing over any other brands.
DAVE'S FAMOUS PICKLED BEETS
Drain all the beets and put the juice separately in a big bowl. 2
Add cinnamon, cloves, sugar and vinegar to the juice. 3
Mix, blend, or whip all ingredients and juice vigorously. 4
Add the drained beets to the juice. Stir vigorously. 5
Store overnight in the cooler refrigerator.
After 24 hours, stir again and beets are ready for eating. Tips: You can put extra beets in Mason jars for later, but be sure to keep in the juice. Refrigerated beets can last up to 3 to 4 days. Always stir beets before serving.
(pictured on page 54)
Using a mixer or blender for the juice is best.
To make the best pickled beets anywhere purchase at least a gallon of either sliced or tiny whole beets from a Gordon Foodservice Store or other store selling restaurant products. (Using your local grocery store may require several cans to add up to a gallon.) Lay out your tools – big mixing bowl or tub, big spoon or whip and your ingredients…ground cinnamon, ground cloves, sugar and white vinegar. Now follow the following steps to great tasting pickled beets.
You may try reducing ingredients for smaller portions of beets.
(Amounts can vary based on personal taste.) 1 gal. sliced or tiny whole beets 8 ozs. ground cinnamon 6 ozs. ground cloves 3 coffee cups sugar 36 ozs. white vinegar
Tiny whole beets work best compared to sliced beets. Too much clove gives beets a “medicine” taste.
Recipes submitted by Dave’s All-American Pizza 1247 W. Main Street, Danville, Indiana, 46122, (317)745-6942
Enjoy pizza, salad, steaks and a variety of entrees in an all-American atmosphere. If you like military and college memorabilia plus delicious food, then Dave’s is the place for you!
New York Roll 1 sheet nori 101/2 ozs. prepared sushi rice 4 T. fish roe daikon sprouts 3 slices smoked salmon 3-4 lettuce leaves 11/2 shrimp, boiled until tender 1/6 avocado, peeled red bell pepper, cut julienne Peel shrimp leaving tail on and halve lengthwise. Cut avocado into four slices and trim sprouts. Spread rice on nori and coat with roe. Turn the nori so that one corner is pointing at you. Lay lettuce from left corner to right corner. Top with salmon, and then cut remaining ingredients. Roll as you would a jelly roll, using your sushi rolling mat to form a tunnel shape. Cut into ten equal pieces. Enjoy with low sodium soy sauce. 1
Recipe submitted by Forty Five째 765 Massachusetts Avenue, Indianapolis, Indiana, 46202, (317)634-4545 www.fortyfiveindy.com
Located in the heart of the art and theater district on trendy Massachusetts Avenue, Forty Five째 features a Sushi Bar, healthy and unique menu items, express lunch service, and exciting nightlife, all under the backdrop of their stunning, modern decor.
adam's Beef Steak Tartare (pictured on page 60)
Serves 1 to 2
4-oz. raw beef filet 1 egg yolk 1/4 T. sweet pickle relish cayenne pepper, to your preference 1/2 T. Dijon mustard 1 T. finely diced onion 1/4 tsp. salt 2 slices of dark rye bread, toasted 1/4 T. fine diced capers 1/4 tsp. Worcestershire sauce 1 pinch Hungarian paprika Garnishes
5 or 6 red onion slices 2 petite dill pickles 4 black or green olives 1 boiled egg, quartered 2 leafs lettuce 2 cherry tomatoes
Hungarian Pork Goulash (pictured on pag 61)
Serves 4 to 5; Cooking time: 2 to 3 hours 3 lbs. 1x1-inch cubed pork 3 lg. Spanish onions, finely diced 1 whole pickle, finely diced 5 cloves garlic, finely diced 1 T. dry thyme 2 T. Hungarian paprika 1 tsp. cayenne pepper 1/2 tsp. marjoram 1/2 tsp. whole caraway seed 3 whole bay leaves 8 C. water 1/4 C. chicken base 2 C. canola oil butter (optional for roux) flour (optional for roux) 1
Have your butcher pre-cut 1x1-inch pork stew meat.
Using a chef's knife, chop the filet into very fine pieces. Set aside in refrigerator.
Preheat a medium size- braising pan on high heat. Once hot add 1 cup canola oil. Lightly flour stew meat and brown in the braising pan. (About 5 to 8 minutes.)
Measure the rest of the ingredients into a mixing bowl. Combine ground beef with the ingredients and mix well. 3
Place on a serving plate and decorate with garnishes. Recipes courtesy of The Glass Chimney 12901 Old Meridian Street, Carmel, Indiana 46032, (317)844-0921 www.theglasschimney.com
Add remaining canola oil, onions, pickle, and garlic. SautĂŠ until cooked through. 4
Still using high heat add water, dry thyme, Hungarian paprika, cayenne pepper, marjoram, caraway seed, bay leaves, and chicken base. When the water boils, lower heat to a simmer. Simmer until pork is tender (about 2 to 21/2 hours depending on meat). For preference of consistency use a roux to thicken. Serve. The Glass Chimney 59
The Glass Chimney's Adam's Beef Steak Tartare recipe on page 59
The Glass Chimney's Hungarian Pork Goulash recipe on page 59
Recipe submitted by Kelties 110 South Union Street, Westfield, Indiana, 46074, (317)867-3525 www.kelties.com
Kelties’ Chef and owner Keltie Domina grew up in Delphi, Indiana, on a large farm. Raising capons and helping during planting and harvesting taught her the value of hard work and rewards at an early age. Nestled in the heart of downtown Westfield, this quaint, warm, and inviting restaurant is quickly becoming a central Indiana favorite.
Southern Style Red Fish Serves 1 Fish
one 8-oz. fillet red fish 2 T. butter 1 T. extra virgin olive oil salt, to taste pepper, to taste 1
Preheat your oven to 350°F. In a medium sauté pan heat butter and oil on medium heat until you see small wisps of smoke. Season your fillet of red fish and carefully place the fish flesh side down in the pan. Continue to cook on medium heat for 4 minutes. Carefully flip fish to the skin side and place in oven and continue cooking for an additional 5 minutes, or until fish is firm to the touch. 2
As fish is cooking, prepare the crawfish topping. Crawfish topping
2 ozs. crawfish meat 1/4 C. diced leek 1/4 C. sliced button mushrooms 3 T. butter salt, to taste pepper, to taste 3
In a medium sauté pan heat butter for 20 seconds on medium heat. Add leek and mushroom and sauté for 1 minute. Add crawfish meat and sauté for an additional 2 to 3 minutes or until crawfish is cooked through. 4
Remove fish from oven after 5 minutes and top with crawfish topping. Enjoy! 62
Matt Burnett's Chili
From the 2010 City Securities Corporation Chili Cook-off
Serves 6 to 8
5 T. oil 11/2 lb. cubed beef 1 lb. beef chuck ground for chili 1 lg. yellow onion, finely chopped 3 tsps. minced garlic 2 T. chili powder 1 T. chili sauce 1/2 T. ground cumin 2 tsp. crushed Mexican oregano 1/2 T. cocoa 1 tsp. cayenne 1 tsp. ground coriander 1/4 C. brown sugar 1 beer 1 can beef stock 3/4 C. coffee 2 cans (14.5 ozs.) diced tomatoes 1 can (12 ozs.) tomato paste 2 cans (15 ozs.) black beans, rinsed & drained 1 tsp. kosher sea salt (add more throughout to taste) Tabasco Sauce (add throughout to taste) Original and Green Pepper
In a large nonstick fry pan over medium heat, warm 1 tablespoon of the vegetable oil. Add the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Set aside. 2
In a large pot over medium heat, warm the remaining 3 tablespoons oil. Add the onion, then garlic, and sautĂŠ, stirring occasionally, until softened, 5 to 7 minutes. 3
Add the reserved beef, beer, coffee, tomatoes, beef broth, and tomato paste. Add the chili powder, cumin, oregano, coriander, brown sugar, cocoa, cayenne, chili sauce, salt, and Tabasco. Stir until well combined. Stir in beans. Reduce heat and simmer 2 to 6 hours. 4
Add salt and Tabasco to taste before serving. Recipe submitted by Matt Burnett, City Securities Corporation
Parky's Smokehouse's Barbecue Cheddar Dressing recipe at right
Parky's Smokehouse Sloshed Sauce
Our beer-infused savory barbecue sauce is especially good on smoked brisket or charbroiled steak.
11/2 C. ketchup 11/2 C. Guinness, or your favorite stout beer 3 fl. ozs. cider vinegar 2 T. Worcestershire sauce 2 T. kosher salt 1 T. onion powder 1 T. black pepper 1 T. dry mustard 3/4 tsp. cayenne pepper 1/4 tsp. garlic powder 6 T. butter 2 T. water 2 T. cornstarch 1
In a 2-quart saucepan, whisk together ketchup, beer, vinegar, Worcestershire, salt, and spices. Add butter. In a small bowl, combine the water and cornstarch. Set aside. Bring ingredients in saucepan to a boil over medium-high heat. Stream in the cornstarch mixture while constantly whisking to smooth out sauce. Turn down heat and simmer 15 minutes.
Parky's Smokehouse barbecue cheddar dressing
A thick and unique dressing our customers love, especially on our Signature Salad or Fresh Fried Potato Chips. It's excellent on salads or served as a dip! (pictured at left)
11/2 C. cheddar cheese sauce 1/2 C. sour cream 1/2 C. mayonnaise 3 1/2 C. buttermilk 2 C. barbecue sauce 1 T. + 1 tsp. sugar .3 oz. garlic powder, or to taste .4 oz. kosher salt, or to taste 1
Blend all ingredients well and refrigerate.
Recipes courtesy of Parky's Smokehouse 20 minutes northwest of Indianapolis off I-65, north on S.R. 39 at 2479 N. Lebanon St., Lebanon, Indiana (765)482-1646 www.parkyssmokehouse.com
sTUFFED CABBAGE Serves 6 (18 to 20 rolls) 2 heads of cabbage 1 lb. lean ground chuck 2 medium-sized onions, finely chopped 1 celery stalk, finely chopped 1 egg, beaten 3 slices white bread, soaked in 1/3 C. red wine 1/4 C. tomato juice 1 C. cooked rice 1 tsp. salt, plus more as needed 1/2 tsp. black pepper, plus more as needed 2 C. stewed tomatoes 1/2 C. tomato purée 1 C. water 1/2 C. brown sugar juice of 1 lemon 6 gingersnap cookies (about 2" diameter) 1/2 C. golden raisins 1
Core the cabbage and blanch it in a large pot of boiling water until the leaves begin to loosen. 2
Combine the ground chuck, onion, celery, and egg. Mix in the wet bread. (Bare hands are the best tools for this). Add the tomato juice, rice, salt and pepper. 3
Carefully peel the cabbage leaves and roll each one around the meat mixture. Tuck in the sides so that they hold together. Repeat the steps until all of the beef is wrapped; there should be between 18 to 20 packets. Chop the remaining cabbage leaves and reserve 4 cups.
To make the sauce, in a large stockpot, heat the stewed tomatoes, tomato purée, water, brown sugar, and lemon juice over medium heat. Crumble the gingersnaps and stir them into the mixture. Stir in the raisins and chopped cabbage leaves. Adjust the salt and pepper as desired. 5
Carefully add the stuffed cabbage packets to the sauce. Cover the pot and cook over medium-low heat for 1 hour and 15 minutes. Check it occasionally and add 1/4 to 1/2 cup of tomato juice to the sauce if it seems to be drying out. Recipe courtesy of Shapiro’s 808 S. Meridian Street, Indianapolis, Indiana 46225, (317)631-4041 918 S. Rangeline Road, Carmel, Indiana 46032, (317)573-3354 www.shapiros.com
In 1905, Russian immigrants Louis and Rebecca Shapiro opened a tiny grocery-deli eight blocks south of downtown Indianapolis. Following the end of Prohibition in the 1930s, they transitioned to the restaurant business when Louis turned the store over to his sons, Abe, Izzy and Max. Today, Shapiro’s continues to thrive with two bustling locations, always operating under the motto of Louis: “Cook good. Serve generously. Price modestly. People will come.”
Iozzo's Chicken Piccata recipe at right
Chicken Piccata Serves 4 2 T. olive canola oil blend four 8-oz. chicken breasts 1 C. flour, for dusting 2 T. capers 2 T. lemon juice 1/4 C. Chardonnay or white table wine 1 T. butter to finish salt, to taste pepper, to taste 1
Tenderize the chicken with a mallet. Heat oil in sautĂŠ pan on medium high heat, but do not let it smoke. Season the chicken to taste with salt and pepper, and lightly dust with flour. Place the chicken breast in the pan and cook for 3 minutes on each side. Repeat until all chicken breasts are cooked. Remove chicken from pan and transfer to plate and keep warm while making sauce. 2
For the sauce, adjust heat to high and add the capers and lemon juice to the used pan. Using a wooden spoon, scrape the bottom of the pan then de-glaze with the Chardonnay. Turn the heat off and add the butter to thicken the sauce. 3
To serve, place chicken breast on plate and top with the sauce. Iozzo's Garden of Italy
Tiramisu Recipe Serves 6-8 4 ozs. bittersweet chocolate 3 lg. egg yolks 6 T. granulated sugar 11/4 C. Kahlua 2 lg. egg whites 1/4 C. cooled brewed espresso 1 C. mascarpone 1 C. heavy cream 4-5 ozs. ladyfingers cocoa powder, for garnish 1
Place the chocolate in the top of a double boiler or in a bowl set over a pot of simmering water, and stir until melted. Remove from the heat and cool to room temperature. 2
Iozzo's Tiramisu, recipe at right
In the top of a double boiler or in a bowl set over a pot of simmering water, beat the egg yolks and 3 tablespoons of sugar until pale yellow and frothy. Add 1/2 cup of the Kalhua and whip until thick, being careful not to let the mixture boil. Remove from heat and fold in the chocolate. Cool to room temperature. 3
In a medium bowl, beat the egg whites until stiff peaks form, and fold into the cooled custard mixture. 4
In a bowl, combine the espresso, mascarpone, and 2 tablespoons sugar and set aside. 5
In a separate bowl, whip the cream until soft peaks form. Add the remaining teaspoon of sugar and whip until stiff peaks form. 70
Dip the ladyfingers into the remaining ¾ cup of Kalhua and arrange them in the bottom of a square 9-inch baking dish. Cover with half of the mascarpone, half of the custard and half of the whipped cream. Repeat with the remaining ingredients ending with the whipped cream on top. Cover with plastic film wrap and refrigerate until set, a minimum of 3 hours. 6
To serve, sift the cocoa powder over the top evenly. Cut into equal pieces and serve. 7
Recipe submitted by Iozzo’s Garden of Italy, 946 South Meridian Street, Indianapolis, Indiana, 46225, 317-974-1100 www.iozzos.com
Iozzo’s was originally opened in 1930 as Naples Grill by Fred Iozzo, an Italian immigrant. It was the city’s first full-service Italian restaurant, and it quickly became very popular. After a few years Fred moved the restaurant to the corner of Illinois and Washington where he ran the restaurant with his sons Vincent and Dominic and named it Iozzo’s Garden of Italy. The restaurant went out of business due to an unfortunate “accident” in 1941; check out their website to read the fascinating story. The restaurant’s current location was opened in July of 2009 by Greg Harris and his fiancé Katie Cummings. Katie is the Granddaughter of Dominic Iozzo. Using inspirations and recipes from the original Iozzo’s restaurant, they plan on turning it once again into the premier Italian Restaurant of the Midwest.
BBQ Shrimps Boutte (pictured on page 72)
3 lbs. fresh, raw shrimps, shell on 1 lb. butter 1 T. kosher salt 1 T. cracked black pepper 1 T. cayenne powder 1 T. crushed red pepper 1 T. thyme leaves 2 T. Zatarain's Liquid Crab Boil Concentrate 2 ozs. Crystal Hot Sauce 6 cloves garlic, sliced 3 bay leaves 1/ 2 C. green onions, sliced 1 lemon, halved 1 C. pork tasso OR smoked ham OR bacon can be substituted 1
Melt the butter in a large sauté pan. Add all of the seasonings, spices, tasso, the bay leaves and lemon. Cook for 1 minute. Add the shrimps and cook for 3 minutes. Turn the shrimps over and cook for an additional minute or until just cooked through and the shrimp have just turned pink. (Do not overcook or the shrimps will be tough.) Remove from heat and allow to rest for 5 minutes. Plate and serve with French bread. Recipe submitted by Zydeco’s 11 East Main Street, Mooresville, Indiana, 46158, (317)834-3900 www.zydecos.net
Zydeco’s is located in downtown Mooresville, Indiana, and specializes in the cuisine of southern Louisiana.
Zydeco's BBQ Shrimp's Boutte, recipe on page 71
Chef Carter Hutchison preparing shrimp
House Mac n' Cheese Serves 4 to 6 people (pictured at right and page 76)
fromage blanc. Whisk again for 2 to 3 minutes. Take off heat and add shredded Fleur de la Terre, whisk thoroughly again and add salt and pepper to taste.
1 lb. cavatappi pasta (or any macaroni noodle) 1 qt. Traders Point Creamery (TPC) whole milk 3/4 C. TPC shredded Fleur de la Terre Cheese 3/4 C. TPC Fromage Blanc Spicy 3/4 C. TPC Fromage Blanc Garden Herb 1/2 C. TPC Fromage Blanc Plain 6 T. unsalted butter 3/4 C. flour salt, to taste pepper, to taste
For blanched asparagus: Bring salted
Bacon, Chicken and Veggies
Recipe submitted by The Loft Restaurant at Traders Point Creamery 9101 Moore Road, Zionsville, Indiana, 46077, (317)733-1700
1 lb. boneless baked chicken breasts, diced or pulled 1 C. fresh blanched asparagus, chopped 1/2 C. bell peppers (red, yellow, green), diced 1 C. fresh sautéed mushrooms, sliced 6 strips crisp cooked bacon, crumbled 1 2
Bake chicken (lightly seasoned) at 350˚F.
Gently simmer milk for about 6 minutes (be sure not to boil or it will scald milk). While milk is simmering, melt butter in separate pan. Once butter is fully melted add flour gradually while whisking constantly until if forms a peanut butter consistency (called roux). Cook roux on medium heat for about a minute then add roux to milk while whisking thoroughly again to get rid of clumps. Add soft cheeses; herb fromage, spicy fromage, and 74
water to a boil and add asparagus for 30 seconds to 1 minute. Immediately dip in to ice bath to stop cooking. Cook pasta according to directions on box. Put pasta and finished sauce into large pan. Add half chicken and veggies let cook for 5 minutes and then cover with the remaining ingredients. Sprinkle crumbled bacon on top! …or just come to the farm and we will make it for you!!!
Traders Point Creamery is a family-owned artisan dairy farm located in Zionsville. The Loft restaurant serves a farm-fresh menu that incorporates their 100% grass-fed beef and awardwinning cheeses. They also offer fresh salads, delicious entrees and a fantastic selection of ice creams, milk shakes, smoothies and baked goods.
Traders Point Creamery House Mac n' Cheese, recipe on page 74
Mayberry Cafe's Homemade Meatloaf (pictured right)
4 lbs. ground beef 1 lbs. ground sausage 1/2 lb. saltines, crushed 1 sm. onion, diced 1 green pepper, diced 6-oz. can tomato paste 6 lg. eggs 5 ozs. A-1 steak sauce 3 T. season salt 1 T. garlic powder ketchup 1 Mix all ingredients except ketchup well and shape into a loaf. Bake at 350˚F for one hour. 2
Top with ketchup and bake for another 15 minutes. Recipe submitted by Mayberry Café 78 W. Main Street, Danville, Indiana, 46122, (317)745-4067
Craving some home-cooking just like Aunt Bee used to make? Then head on over to Danville to the Mayberry Café which celebrates good food, simpler times and one of America’s all-time favorites, The Andy Griffith Show.
Hollyhock Hill Fried Chicken Serves 2 to 4 3-4 lb. fresh chicken kosher salt lard (preferred) OR vegetable shortening 2 C. flour 1
Cut chicken into 8 pieces and season generously with salt; transfer to a bowl and refrigerate, covered, for at least 1 hour or overnight (half the breast crosswise instead of lengthwise, leaving the wishbone intact.) 2
Over high heat, melt enough lard or vegetable shortening in a deep 12-inch castiron skillet that it reaches a depth of 3/4-inch; heat until a deep-fry thermometer inserted in fat reads 350˚F. 3
Place flour on a plate. Dredge chicken in flour and fry, turning occasionally, until light brown, about 10 minutes. Reduce heat to medium; fry, turning occasionally, until golden brown and cooked through, about 10 minutes more. Transfer to a paper towel– lined plate. Recipe courtesy of Hollyhock Hill 8110 N. College Avenue, Indianapolis, Indiana 46240, (317)251-2294 www.hollyhockhill.com
Hollyhock Hill has been a tradition in “ family-style” dining since 1928, remaining as one of the few such restaurants of its type in the United States. Consistently ranked among the top restaurants in the Midwest, Hollyhock Hill is famed for its superior “county-style” cuisine, unique ambiance and high standards of service.
Can substitute with veal, beef, eggplant or fish.
Serves 4 to 6 Prep time: 20 minutes; Total time: 1 hour 20 minutes (pictured right; photo courtesy of Marsh)
11/2 lb. chicken breasts 1 egg, beaten 1 C. Parmesan cheese 1/3 C. bread crumbs 1/3 C. oil 1 med. onion, minced 6-oz. can tomato paste 1 tsp. salt 1 C. hot water 1/2 tsp. sugar 1/4 tsp. pepper 1/2 tsp. marjoram 1/2 lb. mozzarella cheese 1
Trim chicken of excess fat and pound lightly to 1/4-inch thickness. Dip chicken in egg then roll in mixture of Parmesan cheese and bread crumbs. 2
Heat in large skillet. Brown chicken on both sides until golden brown. Lay in shallow wide baking dish. In same skillet, cook onion over low heat until soft. Stir in salt, pepper, sugar, marjoram and tomato paste. Gradually add hot water, stirring constantly. Boil 5 minutes, scraping browned bits from pan. 3
Pour most of the sauce over chicken and top with slices of mozzarella cheese and remaining sauce. Bake at 350˚F for about 1 hour or until meat is tender. Recipe courtesy of Frank Lazaran of Marsh
Marsh Chicken Parmesan, recipe at left
Banana Rama cupcake (pictured at left)
The Flying Cupcake's Banana Rama, recipe at right
11/2 C. ripe & mashed bananas 2 tsps. lemon juice 3 eggs 3 C. all-purpose flour 11/2 tsps. baking soda 1/4 tsp. salt 2 C. sugar 4 tsps. vanilla extract 11/4 C. buttermilk 3/4 C. butter, softened 1 In small bowl mix bananas with lemon juice. In mixer bowl, cream butter and sugar. Add eggs one at a time, stir in vanilla. Sift together dry ingredients- flour, baking soda, salt. Combine dry ingredients alternately with the buttermilk to the butter/sugar mixture. Stir in bananas. 2 Bake at 350˚F until golden brown. Top with favorite icing. We use cream cheese and top with pecans (if desired). Recipe courtesy of The Flying Cupcake 5617 N. Illinois Street, Indianapolis, Indiana, 46220, (317)396-2696 www.theflyingcupcakebakery.com
You don’t have to be a child, just a child at heart to enjoy the treats at The Flying Cupcake. As you open the front door the aroma brings back memories of birthday parties and bake sales. Homemade treats with names like Red Velvet Elvis, Banana…rama, and Gimme S-more, are as appealing to the eye as they are pleasing to the palette. Not all of the flavors are available every day. The menu not only changes daily, it also changes hourly!
Brock's Family Restaurant
Malibu Grill Uptown Café
Tell City Troy
The Carriage Inn Riverside Diner
Jeeve’s & Company
Christie’s on the Square Pig Miracle Barbeque The Cheddar Depot and Deli
92 100 88
JALAPENO CHEDDAR GRITS WITH SHRIMP AND ANDOUILLE
6 C. water 12 ozs. grits 1/4 C. jalape˜ nos, minced & seeded 1 C. med. red & yellow bell peppers, diced 3/4 C. scallions, sliced thin 2 T. unsalted butter 1/2 C. heavy cream 3 C. shredded cheddar cheese 2 tsps. cajun spice blend 1 T. hot sauce 2 tsps. salt pinch black pepper andouille sausage, as desired shrimp, as desired chives, minced, for garnish
Fill stock pot with cold water and bring to a boil. Meanwhile, omitting the scallions, sauté all vegetables in butter until soft. Fold in scallions, and cool. 2
When water boils, turn to medium heat and whisk in grits, stir, cook until tender (5 to 10 minutes). Grits should have a slight bite, but be creamy. 3
Mix in cream, seasonings and cool vegetables. Slowly add handfuls of cheese, one at a time, until combined and creamy. 4
In butter, sauté sausages, 2 minutes to release flavor, add shrimp, sauté until shrimp is cooked and succulent. The amount of sausage and shrimp is up to you. To serve, place grits in a nice bowl (6-8 oz.), place sautéed sausage and shrimp atop of creamy, cheesy, spicy grits. Garnish with minced chives. Delicious! These grits are also great with eggs in the morning. Recipe submitted by the Uptown Café 102 E. Kirkwood Avenue, Bloomington, Indiana, 47408, (812)339-0900 www.the-uptown.com
Michael Cassady started the Uptown Café in 1976 and it has since become a favorite of the musicians and artists of Bloomington. The menu includes Cajun and Creole specialties from New Orleans as well as real American dishes with a distinctive attitude.
Specializing in country cooking with fresh-baked pies and fried chicken, the Overlook’s menu includes steaks, seafood, whole catfish and a mouth-watering, award-winning dessert menu prepared by Pastry Chef Cathy Knieriem. The Overlook is known for its incredible view of the Ohio River and down-home country cooking. But locals also know the restaurant for its resident “ghost” Walter, a former employee that is said to haunt the eatery. Employees and guests alike claim to have witnessed lights flickering, doors that open and close and shelves that crash to the ground. When the unexplained happens they say, “Oh that’s just Walter.” Walter’s popularity led The Overlook to create “Walter’s Pub” in his honor.
The Overlook's Pastry Chef Cathy Knieriem's Carrot Cake, recipe at right
The Overlook's Carrot Cake (pictured at left)
2 C. sugar 1 C. oil 4 eggs 2 C. flour 1 tsp. nutmeg 1/2 tsp. ginger 1 tsp. salt 2 tsps. baking soda 2 tsps. cinnamon 3 C. grated raw carrots 1/2 C. ground raisins 1/2 C. ground coconut 1/2 C. crushed pineapple 1 C. nuts (pecans) 1
Cream sugar and oil. Then add eggs, and beat until light and creamy. Add in flour and all other dry ingredients. Beat lightly, and fold in remaining ingredients. Spray three 10-inch round pans with pan coating, and pour in batter. Bake at 350˚F for 40 minutes. Allow to cool before icing with cream cheese icing. Cream Cheese Icing
2 lbs. confectioners’ sugar 16 ozs. cream cheese (room temperature) 1/2 lb. butter (room temperature) 2 tsps. vanilla 2
Cream butter until light, add cream cheese and beat until light. Then mix in confectioners' sugar, and vanilla. Recipe submitted by The Overlook Restaurant 1153 West SR 62, Leavenworth, Indiana, 47137, 812-739-4264 www.theoverlook.com
Hush Puppies 4 C. corn meal 2 C. flour 4 eggs salt, to taste diced onions 1
3 tsps. pepper 4 tsps. onion salt dash of sugar 4T. baking powder 1T. baking soda 2 C. milk 2
Mix well. Deep fry.
Rebel sauce 1 gal. salad dressing 1 lg. serving spoon ketcup 1 lg. serving spoon mustard 2 lg. serving spoons relish (heaping) 2 lg. serving spoons sugars Recipes courtesy of Freezer Fresh 5518 W. State Road 56, Hanover, Indiana, 47243, (812)866-2533
This 55 year-old establishment is a hometown favorite for food and homemade sherbets. They make over 10 sherbet flavorings from a recipe that has been handed down from the original owner. They are recognized as the home of the “Rebel” tenderloin sandwich along with sides including breaded mushrooms and hush puppies. All sandwiches are dressed with “rebel sauce” and they are happy to share that recipe above. 87
Missy's Peanut Butter Balls 3 C. powdered sugar 11/2 C. peanut butter 1 stick butter, softened 1/2 tsp. salt 1/2 tsp. real vanilla extract 2-3 C. chocolate chips
2 lbs. Extra Sharp Cheddar cheese (white or yellow, cut into 1-inch cubes) 1 can of any kind of beer (12 oz.) 1 can of evaporated milk (12 oz.) 1 heaping tablespoon Cayenne pepper 1 heaping tablespoon garlic salt 1 heaping tablespoon sugar
Mix first five ingredients together and form into 3/4-inch balls. Place on tray in single layer. 2
Melt chocolate chips in microwave, stirring approximately every 30 seconds until smooth. Use a dipping tool to dip and coat the peanut butter balls in melted chocolate. Cheddar Depot & Deli
Hot Beer Cheese Spread
Put the above ingredients in a food processor. Pulse until cheese chunks are broken down and then put the food processor on high and let it run for five to ten minutes or until the ingredients are creamy smooth. Refrigerate after serving. Recipes submitted by the Cheddar Depot & Deli 800 North Main Street, Salem, Indiana, 47167, (812)883-2389
Serving 17 flavors of hand-dipped ice cream, homemade fudge and cream pies, the store also carries a huge inventory of cheeses.
Whisky's Peanut Slaw
Yesterdaze Dill Dip
2 heads cabbage carrots, shredded 1/2 C. apple vinegar 1/2 C. mayo 1/2 C. sugar pepper, to taste (optional) celery seeds, to taste (optional) dry roasted peanuts, coarsely chopped, as garnish
1 C. mayo 1 C. sour cream 2 tsp. season salt 1 tsp. dill weed
Chop cabbage. Add a smaller amount of shredded carrots. 2
Mix together the apple vinegar, mayo, & sugar into a dressing. Add pepper and celery seeds. Stir. 3
Garnish the top with dry roasted peanuts. Recipe submitted by Cherie & Jim Schwier, Whiskyâ€™s Restaurant 334 Front Street, Lawrenceburg, Indiana, 47025, (812)537-4239 www.whiskysrestaurant.com
Mix all ingredients. Let set for 24 hours.
Yesterdaze grilled chicken pasta 2 boneless chicken breasts, diced garlic pepper, to taste 1-lb. box garden rotini 2 stalks celery, cut up 1 green pepper, chopped 1 small red onion, chopped 2 C. creamy ranch dressing 1 C. Parmesan Peppercorn dressing 1
Grill two boneless chicken breasts. Season with garlic pepper. 2
Follow instructions on box of garden rotini. Drain. Cool. 3
In a bowl, combine celery, green pepper, and red onion. Add pasta and both dressings. Mix and chill. 4
Dice chicken to put on top.
Recipes submitted by Yesterdaze restaurant 101 South 2nd Street, Boonville, Indiana, 47601, (812)897-0858
You may begin this recipe with a store bought cheesecake or make your own with the recipe that follows.
2 pkgs. cream cheese 4 lg. eggs 1 C. sugar 12-oz. container sour cream 1 tsp. vanilla extract zest from 1 lemon Crust
box of graham crackers C. melted butter dash of cinnamon 1/2 1/2
Start by preheating the oven to 325˚F. Begin by combining the sugar with the eggs and blend until light and frothy. Slowly add the cream cheese. 2
Blend until all lumps are gone. Add the sour cream, vanilla and zest. Mix thoroughly and set aside. Using a food processor, blend graham crackers till smooth and slowly add melted butter and cinnamon. Press mixture into a spring form pan. 3
Add the cheesecake mixture and place pan into a shallow dish. Pour hot water into dish until is comes up to half the sides of your cheesecake pan. Place into oven and bake 11/2 hours or until cheesecake is set. Remove and cool to room temperature. If you are frying your cheesecake, wrap cheesecake well in plastic wrap and place the finished cake in the freezer for 24 hours.
When ready to bread the cheesecake remove from freezer and cut into desired pieces. To setup your breading station, start with three shallow pans. The first pan place 3 cups all-purpose flour. In the second pan place 8 to 10 beaten eggs. In the final pan, place the breading. This breading can be anything you desire from panko bread crumbs to your favorite crumbled up cookies. (Our breading is a family secret.) Start by dredging each piece of cheesecake in flour, then dip each piece in the egg mixture and finally in the breading mixture. Place each piece in a freezer container lined with foil. Place the container back in the freezer for another 24 hours. 5
Heat your frying oil, this can be vegetable or canola, to 350˚F and place the frozen pieces of breaded cheesecake in the oil for 2 to 4 minutes or until golden brown. Garnish with chocolate sauce and whipped cream and serve. Recipe submitted by The Carriage Inn 217 Main Street, Tell City, Indiana, 47586, (812)547-2033
The Carriage Inn opened in 1979 in what was the original carriage house for Clay Switzer, a “warf-master” who used to bring carriages up and down the Ohio River. The Carriage Inn offers a wide range of food, from pizza and pasta to salads and appetizers. They are especially well-known for their “Famous Fried Cheesecake.”
Bourbon Pecan Chicken Serves 4 C. Dijon mustard C. dark brown sugar 2 T. + 2 tsps. bourbon 2 T. soy sauce 1 tsp. worcestershire sauce 1/2 C. finely ground pecans 1/2 C. dried bread crumbs 4 double breasts of chicken, boned, trimmed, & split into 8 pieces 4-6 T. clarified butter 6 ozs. chilled, unsalted butter, cut into 12 pieces 1/2 C. scallion tops, sliced into small rounds 1/4 1/4
Whisk together mustard, sugar, bourbon, soy, and worcestershire. Set aside. 2
Mix together pecans and bread crumbs. Press chicken breasts firmly into crumbs, coating well. 3
Heat 2 tablespoons butter in a large skillet until bubbly hot. Add chicken breasts and cook until nicely browned on both sides and cooked through. If necessary, cook chicken in batches, wiping pan clean, and replenishing butter between batches. 4
In a small saucepan, bring the bourbon mixture to a low simmer watching carefully. Remove from heat and, whisking constantly, add 6 ounces of butter, 1 piece at a time. Allow each piece of butter to melt before adding another. Do not re-heat sauce.
Recipe submitted by Jeeves & Company 64 South Main Street, Scottsburg, Indiana, (812)752-6559 www.jeevesandcompany.com
On the square in downtown Scottsburg is one of Indiana's most unique restaurants. Jeeves & Company, formerly known as Company's Coming, is the creation of owners Chris and Ruby Wakeman. The restaurant offers innovative American cuisine, including certified angus steaks, chicken and pasta dishes, along with weekly specials and mouth-watering desserts, served in a warm, cozy atmosphere.
Arrange chicken on plates, allowing 2 pieces per person. Pour sauce over chicken and sprinkle with sliced scallions. 91
FROZEN STRAWBERRY SALAD Serves 48
Jager Schnitzel Serves 4
4 C. mayonnaise 1 C. sugar 48 ozs. Cool Whip 5 1/2 C. frozen strawberries (with juice & sugar)
4 boneless pork steaks 4 ozs. mushrooms, sliced 1 C. onion, chopped 2 T. vegetable shortening 11/2 C. water 1/ 2 C. sour cream 1 bouillon cube 1 T. cornstarch salt, to taste pepper, to taste
Mix together mayonnaise and sugar; then add Cool Whip. 2
Mix together well. Then add strawberries. Pour into three 9x13-inch glass pans and freeze. For just one 9x13-inch pan, serving 16, use: 11/3 C. mayonnaise 1/3 C. sugar 16 ozs. Cool Whip 2 C. frozen strawberries (with juice & sugar) Recipes submitted by Christie’s On The Square 103 S. High Street, Salem, Indiana, 47167, (812)372-883-9757
Rub salt and pepper into steaks and brown shortening in a large skillet, over medium-high heat. When almost done, remove steaks. Set aside. 2
Add onion to same skillet and brown in meat drippings. Add mushrooms, water, bouillon cube and return steaks to skillet. Cover and simmer for about 20 minutes.
Remove steaks to a platter and keep warm. Mix cornstarch with sour cream and stir into the gravy. Heat until thickened, but do not boil. Season with salt and pepper and pour over steaks. Recipe Note: A dish with such a German name calls for a German beer. Paulaner Premium Lager is a good choice. Open the bottle after the pork steaks are browned.
At the Schnitzelbank Restaurant, this dish is served with potato glaze balls.
2 C. onion, chopped, separated 12 slices bacon, fried crispy and diced 1/ 4 C. carrot, finely chopped 1/ 4 C. dry bread crumbs 1-lb. beef top round roast, thinly sliced (about 2 ozs. in each slice) 1/ 4 C. German-style mustard 6 T. butter 2 T. sweet paprika 2 C. beef broth 1
Combine one cup chopped onion, diced bacon and carrot in a heavy medium skillet. Cook over medium heat until vegetables begin to brown, stirring often (about 12 minutes). Mix in bread crumbs. Set aside to cool completely. 2
Using a meat mallet or rolling pin, pound each beef slice between sheets of wax paper to a 6x4-inch rectangle. Spread 11/2 teaspoons mustard over each beef slice. Press 3 tablespoons cooled filling mixture over beef slices to within 1/2-inch of edges. Fold in short sides and roll slices jelly roll style, enclosing filling completely. Secure with toothpicks. Cover and refrigerate. 3
Melt butter in heavy large skillet over medium-high heat. Add one cup chopped onion and sautĂŠ until browned (about 8 minutes).
Mix in paprika. Add beef rolls and turn to coat with butter. Add beef broth and bring to a boil. Reduce heat to medium, cover and simmer until beef is tender, turning rolls occasionally (about 40 minutes). 5
Remove rolls and transfer to warm platter and tent with foil. Increase heat to medium-high and boil until liquid is reduced to sauce consistency (about 15 minutes). Remove toothpicks from beef rolls, pour sauce over rolladen, and serve. Recipes submitted by the Schnitzelbank Restaurant 393 Third Avenue, Jasper, Indiana, 47546, (812)482-2640 www.schnitzelbank.com
Welcome to a bit of 'olde' Germany in Jasper Indiana. Larry and Betty Hanselman opened the Schnitzelbank Restaurant in 1961 and have gained an international reputation for their authentic German and American cuisine. Since their semi-retirement, all six of their children have carried on the tradition.
Smith's Row's Cocnut Cream Cake, recipe at right
Coconut Cream Cake Makes 16 pieces lb. butter C. heavy cream 11/2 C. sugar 41/2 C. coconut, chopped finely 2 T. corn starch 1/2 tsp. pure vanilla
top. Remove from oven and cool. Cakes are easier to handle in step #7 if refrigerated for about one hour prior to assembly.
Toast 1 cup of coconut in the oven until golden brown. Let cool. 1/2 1/2
Boil water and add sugar to make a simple syrup. Set aside.
In a pan, heat butter, heavy cream, and sugar. In a separate bowl mix corn starch and vanilla with a small amount of water. Once butter mixture comes to a boil, add corn starch mixture while stirring constantly. Once it starts to thicken remove from heat and add coconut. Refrigerate overnight.
C. butter 2 C. sugar 3 C. flour 4 egg yolks 1 C. heavy cream 1 T. vanilla 3/4 tsp. coconut extract 1 T. baking powder 1/4 tsp. salt
Sift flour, salt and baking powder in a bowl. In a separate bowl mix cream, vanilla and coconut extract. In a blender, whip the butter and sugar until the mixture is creamy. Add one egg yolk one at a time, blending well. Starting with the flour mixture add a little flour and then a little cream mixture. Alternate this until all is used, ending with the flour. Do not over-mix once the flour and cream are mixed in the bowl. Pour the mixture evenly into two floured 10-inch cake pans. Bake at 325ËšF for 40 minutes. Cakes are done when they are golden brown on 2
C. water C. sugar
lb. butter, softened lb. cream cheese 31/2 C. sifted powdered sugar 1 tsp. vanilla 1/3
Mix together softened butter and cream cheese. Add vanilla. Add small amounts of powdered sugar until all is mixed together for the icing. Set aside. 6
Take your coconut filling you chilled overnight and blend it in the mixer until it is creamy. Set aside. 7
Evenly slice the chilled two cake layers making four layers. Place one bottom layer on your cake plate reserving the best top for the top layer. Using a pastry brush, brush the bottom layer with the simple syrup until it is completely covered. Spread one-third of the coconut filling on the layer and spread out evenly. Brush with simple syrup and one-third of the coconut filling on the next two layers. Put the top layer on the cake brushing it with the simple syrup also. Spread cream cheese icing evenly on the top and sides. Sprinkle entire cake with toasted coconut. Refrigerate overnight. ENJOY!! 95
Asiago Potatoes (pictured right)
18 red potatoes, 1-11/2” in diameter (about 21/2 lbs.) 1/4 C. mayonnaise 1 C. Asiago cheese, grated (can substitute grated Parmesan cheese) 1
Remove a thin slice from the bottom of each potato so they will stand. Scoop out a small amount from the top. Steam or par-boil unpeeled potatoes until fork tender (not mushy). Cool to room temperature. 2
Mix the mayonnaise and cheese together making a fairly thick stuffing. Spoon or pipe stuffing into the scooped out area of each potato. Place on a baking sheet that has been coated with a non-stick spray. Bake at 375˚F until bubbly and golden brown, about 15 minutes. Potatoes can be made 24 hours in advance of baking. Recipes submitted by Smith’s Row 418 4th Street, Columbus, Indiana, 47201, (812)373-9382 www.smithsrow.com
Smith's Row features an award-winning selection of wines plus certified Angus beef, fresh seafood, outdoor seating and live music in an upscale setting.
Malibu Grill Fish Tacos 8-oz. piece of mahi mahi (or other flaky white fish), dredged in cumin taco mix (recipe follows) 4 flour soft taco shells 1 C. southwestern slaw mix (recipe follows) diced tomatoes chopped cilantro lime wedges Sriracha hot chili sauce 1
Sear fish in hot cast iron skillet until flaky with a fork.
CUMIN TACO MIX (Use with fish tacos recipe at left)
Divide in four equal portions. Place on taco shells. Add slaw, tomatoes and cilantro. Serve with lime wedges and Sriracha.
1 T. cumin 1 T. paprika 1 tsp. onion powder 1 tsp. cayenne 1/2 tsp. kosher salt 1/2 tsp. fresh ground pepper
Recipes submitted by Malibu Grill 106 N. Walnut Street, Bloomington, Indiana, 47404, (812)332-4334 www.malibugrill.net
SOUTHWESTERN SLAW 1 tsp. cumin 1/2 tsp. chipotle purée 1/4 tsp. dry mustard 1 T. sugar salt, to taste pepper, to taste 1 C. mayo 1/4 C. apple cider vinegar 1 oz. fresh lime juice
Malibu Grill features cuisine inspired by Wolfgang Puck and some of the world's finest chefs. Malibu Grill specializes in hand-cut steaks, a variety of fresh cuts of fish and seafood, unique and creative pastas, large entree salads plus delicious burgers and grilled sandwiches. The Malibu also boasts Bloomington's only wood-fired oven, featuring tasty gourmet pizzas, roasted chicken and an outstanding spinach and artichoke dip.
Mix dry ingredients first then add to prepared cole slaw mix. Malibu Grill 97
CELERY SEED DRESSING 4 C. sugar 2 C. vinegar (apple cider vinegar) 1 C. onion, after puréed in food processor 2 T. dry mustard 2 T. salt 2 T. celery seed 6 C. oil 1
Mix well sugar and vinegar. Add puréed onion, mustard, salt and celery seed. Mix well. Add oil. Use whisk or hand mixer to blend all ingredients.
CHICKEN AND NOODLES Serves approximately 20 2 chickens, seasoned to taste (save broth) 7 eggs 1 T. salt 1 tsp. pepper 4 T. melted butter or margarine 4 C. flour, and more as needed 1
Boil chickens; remove from broth to cool. Save broth! When cooled, pick chicken from bones and set aside. 2
Put into blender, filling three-fourths full and blend until creamy. Put into container and repeat until all mixture has been blended. Refrigerate and enjoy! Recipes submitted by Brock’s Family Restaurant 109 N. Main Street, Brownstown, Indiana, 47220, (812)358-3977
Four generations have made Brock’s a popular stop on Highway 50. Specializing in home-cooked meals, homemade pies, hand-cut and breaded tenderloins, fresh handbreaded onion rings and fried chicken, Brock’s is owned and operated by Tom and Gayle (Brock) Gray.
Mix eggs, salt, pepper and butter or margarine well. Start with four cups of flour and blend into mixture. Mix well and add more flour in small amounts, until soft dough forms. 3
Put mixture onto a floured surface and knead until dough firms. Then form into a loaf. Divide into sections, approximately three inches long. Roll one section at a time on floured surface until thin. Cut into small strips and repeat until all dough is rolled and cut. 4
Bring broth to a full boil. Drop noodles slowly into broth and stir well. Reduce heat to low and simmer until noodles are tender. Add chicken and mix well. Brock’s Family Restaurant
Shrimp Diablo and Angel Hair Serves 4 11/2 lbs. lg. shrimp, peeled, deveined 2 qts. boiling water 1 T. Old Bay Seasoning 1/4 C. lemon juice 1 qt. ice bath 1 T. olive oil 1 tsp. red pepper flakes 4 C. marinara sauce 1/2 tsp. lemon zest 1/4 tsp. Tabasco Pepper Sauce 1 lb. angel hair pasta 1 T. butter 1 T. olive oil 1 T. chopped fresh parsley
pasta per package directions for al dente. Drain and return to pot. Gently mix in butter, oil and parsley. Portion on four warmed dinner plates, top with shrimp Diablo and serve with garlic bread and your favorite white or red wine. Recipe submitted by Roxano’s Restaurant 211 Ferry Street, Vevay, Indiana, 47043, (812)427-2616
Roxano’s Restaurant proudly serves “one of the coolest towns” in America!
Cook shrimp in seasoned water by adding seasoning and lemon juice for 3 minutes. Immediately drain and put into ice bath to stop cooking process. Drain again and set aside. 1
bottom of 2-quart sauce pan and place on medium heat. Add pepper flakes, stirring with spoon until they give up bouquet. Add marinara and lemon zest, heat thoroughly. Stir in Tabasco and shrimp. Reduce heat to warm.
Pig Miracle's MaplePeach BBQ Sauce Makes approximately 3 quarts 4 1/2
C. catsup 2 C. brown sugar 1/2 C. sugar 3 C. maple syrup 20 ozs. peach nectar 18-oz. jar peach preserves 11/2 C. lime juice 1 T. onion powder OR granulated onion 2 T. dry mustard 11/2 tsps. cayenne 3/4 tsp. cumin 3/4 tsp. salt 1 tsp. white pepper 11/2 tsps. black pepper 2 T. oil 6 cloves crushed garlic 1/4 C. chopped onion 1 T. chili powder 21/2 T. cornstarch 1
In a large saucepan, cook garlic and onion in oil briefly to soften, add next seven ingredients, mixing well. Whisk in remaining ingredients except cornstarch. Whisk cornstarch into 1 cup of reserved sauce and blend back into saucepan. Cook over medium heat, stirring very often. Simmer 5 to 10 minutes. Remove from heat. Perfect for pork or chicken, but tastes good enough to pour over pancakes! Recipe submitted by Pig Miracle Barbeque 1245 S. Jackson Street, Salem, Indiana, 47167, (812)896-1227
Pig Miracle Barbeque features Memphis-style, dry-rubbed barbecue, slowly smoked over hickory. If you ask, owner John Apple will tell you the ribs are smoked about six hours and the pork butts get up to 14 hours in the smoke! 100
Pig Miracle's Smoked Baked Beans 10-lb. can Bush’s Baked Beans, drained 20-oz. can kidney beans OR red beans, drained 4 C. catsup 2 C. Smokey barbecue sauce (not sweet) 1 C. yellow mustard 2 T. oil 1 green pepper, diced 1 med. onion, chopped 2 C. smoked chopped pork (beef will work just fine) 2 C. brown sugar 1 C. spicy dry rub: 1/2 C. salt 6 T. fine ground black pepper 4 T. granulated garlic 4 T. onion powder 2 T. sugar 1 T. cayenne *1 T. Wright’s liquid smoke (optional) 1
Mix first five ingredients in a large bowl. Cook onion and pepper a bit in oil to soften, add to beans along with remaining ingredients and mix well. Pour into large casserole dish or foil pan. Smoke at 275˚F, uncovered for 2 to 2 1/2 hours. *(as most household are not equipped with outdoor smokers or smoking procedures, add the liquid smoke, mix well, and bake uncovered in oven at 325˚F for 11/2 hours.) Pig Miracle Barbeque
Homemade Vegetable Soup
Homemade pumpkin ice cream
1 head cabbage, cut up 1 onion, cut up & diced 1 can potatoes 1 can carrots 1 can peas 1 can green beans 1 can corn 1 can baby butter beans 1 can diced tomatoes 1 sm. can tomato paste 1 lg. can tomato juice
1 lg. can ready-made pumpkin pie filling 1 lg. bag chopped pecans 1 gal. soft serve vanilla ice cream 1
Stir contents of pumpkin pie filling and chopped pecans into gallon container of ice cream, then freeze. Delicious! Recipes submitted by the Riverside Diner 315 Franklin Street, Troy, Indiana, 47588, (812)548-0250
The Riverside Diner is a quaint little dine-in-drive-thru diner, with an exceptional view of the Ohio River.
In a soup kettle, boil water, cabbage, onion, salt and pepper, until well cooked. Then add potatoes, carrots, peas, green beans, corn, baby butter beans, and diced tomatoes. Then add tomato paste and tomato juice. Bring contents of soup kettle to a boil. Riverside Diner
Rowboat Deep-Fried Pickle Chips
Rowboat Cafe Blackberry Dumplings
2 handfuls crinkle-cut dill pickle chips 1 qt. buttermilk 1 lb. flour 1 tsp. granulated garlic 1 T. cayenne pepper 1 tsp. black pepper
1 gal. blackberries, cleaned 8-10 C. water 4-6 C. sugar dumplings (recipe provided)
Crinkle cut dill pickle chips (2 handfuls). Drain off brine and soak in a quart of buttermilk.
Put berries in large pot; add enough water to cover them. Bring to boil.
Combine flour with 1 tablespoon granulated garlic, cayenne pepper, black pepper. Toss the pickle in the mixture and then shake off excess flour. Deep fry in 350˚F oil for 3 or 4 minutes, until golden brown. Serve with ranch dressing or a hot dressing (leftover dry mix can be stored for re-use.)
Add sugar and stir. Add dumplings and bring to boil. Stir and add water as needed to make juicy (dumplings will soak up juice).
4 C. all-purpose flour 2 C. water 1 stick melted butter 1 tsp. salt 1
Rowboat Grilled Homemade Chicken Salad Sandwich 1 whole chicken 4 C. mayonnaise 2 C. diced celery 1 can crushed pineapple with juice 1/2 lb. seedless grapes, cut up 12 ozs. diced pecans or walnuts 1 2
Boil chicken. Cool, peel and dice chicken.
Add mayonnaise, celery, pineapple with juice, grapes and pecans or walnuts. Mix all ingredients together. Add to multi-grain bread, which should be toasted or grilled. 102
Combine all ingredients. Knead and roll mixture into a ball and then roll flat. Cut into lengths or pinch off dumplings. Drop into boiling berries. 2
Turn on medium heat—cover and stir every 2 to 5 minutes. Watch dumplings and add water if gets too thick. It will take approximately 15 to 20 minutes to set. Once dumplings look done, serve warm with ice cream. Recipes submitted by Rowboat Café 8321 W. SR 56, French Lick, Indiana, 47432, (812)936-5288
The Rowboat Café is a family-owned restaurant that caters to the locals. They are known for their homemade cooking including many fish entrees and sandwiches. During the weekdays, they have daily plate lunches and Sunday’s homemade chicken & dumplings. The pies are made from scratch and some local favorites include coconut, chocolate, sawdust, fresh strawberry and peanut butter.
Magdalena's Tuscan Sauce
Chef Pam's Cranberry Walnut Coleslaw
1 C. white wine, preferably Chardonnay 1 qt. heavy whipping cream 1 heaping T. chicken base 1 heaping T. chopped garlic 1/3 C. chopped fresh sweet basil 1 tsp. dried chopped basil salt, to taste pepper, to taste
1 lg. head of green cabbage 1 carrot, cut into small julienne strips 1 sm. red onion, small diced 1/2 C. red pepper, small diced 1/2 C. green pepper, small diced 1/2 C. dried cranberries 1/2 C. walnut pieces, coarsely chopped 1
In a 2-quart saucepan bring white wine to a boil and simmer till reduced by half. Add heavy whipping cream, chicken base, and garlic and bring to a boil. When mixture begins to boil stir in slurry until dissolved and sauce begins to thicken. Turn off heat and add fresh and dried basil and salt and pepper to taste. Serve tossed with your favorite of pasta. Recipes submitted by Magdalena’s Restaurant 103 East Chestnut Street, Corydon, Indiana, 47112, (812)738-8075
Shred green cabbage and combine with all other ingredients. Add dressing and toss. Store in the refrigerator. Dressing
2 C. mayonnaise 1/4 C. apple cider vinegar 1/2 C. granulated sugar 1 tsp. celery seed salt, to taste pepper, to taste
In 1920, Peter Rog's grandmother, Magdalena, arrived in the US bringing with her old-world recipes and traditions of hospitality from Southern Poland. In her honor, Peter and his wife Jenny opened Magdalena’s Restaurant. Magdalena's is on the square in historic downtown Corydon, directly across from Indiana's first State Capitol building. It is a full-service eatery offering delicious entrees and a constantly evolving menu.
Mix all ingredients well with a whip until blended together, smooth and creamy. Pour on cabbage mixture. Store in the refrigerator. Magdalena’s Restaurant
From traditional Polish pirogues to prime rib, pork & pasta, award-winning chef Pam Dauscha is constantly striving to create exciting new flavors, keeping the restaurant current and seasonal, but never forgetting the value and tradition of Peter’s grandmother Magdalena. Enjoy your dining experience and remember this thought: "Life is uncertain, so eat dessert first."
Cookbook Design Kristina Burke Photography Director Kyle Duell Photography Assistant Karl Kroening WTHR Design Director Janet Brown WTHR Creative Services Director Jeff Dutton WTHR News Director Carolyn Williams WTHR Community Affairs Director Angela Cain Recipe Coordinators: Kelly Richards Kerry Williams Erika Money Ann Govert
Melinda Hustmyer, Marsh Mark Heckman, Marsh Bill Legg, WTHR
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Ray Skillman Classic Cars www.rayskillmanclassiccars.com
The contributors to this cookbook do not receive monetary payment of any kind; all recipes have been donated. Proceeds from the sale of this cookbook, after printing expenses, will be given to the United Christmas Service. The United Christmas Service became a program of United Way of Central Indiana in 1952. Today, in collaboration with over 60 social service agencies, they assist more than 20,000 individuals each holiday season in central Indiana. United Christmas Service’s mission is to bring together community resources and people who are in need during the holiday season—in a way that is efficient and reduces duplication of services. The recipes provided in this cookbook have been provided by various sources and are intended to be original and accurate, however, we cannot warrant or guarantee them as such. This cookbook is for entertainment purposes only, and nothing contained in these recipe pages is intended to constitute an offer to buy or sell any products or services. Those who have donated recipes are in no way responsible for the overall concept, design and contents of the book and are released from any claims, damages or expenses against the book.
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