Marsh Cookbook Spreads

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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 ben-efit 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 CardenasVice President & General ManagerWTHR-TV

Michael BoswayPresident, Chief Executive OfficerCity Securities Corporation

Frank Lazaran President and CEO Marsh Supermarket

thank you

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5Indiana Map

6Northern Indiana

12Northeastern Indiana

32Western Indiana

46Central Indiana

82Southern Indiana

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Appetizers88 Hot Beer Cheese Spread102 Rowboat Café Deep-fried Pickle Chips10 Stuffed Mushroom Caps89 Yesterdaze Dill Dip

Breads87 Hush Puppies18 Pumpkin Chip Muffins19 Quick Coffee Cake

Desserts81 Banana Rama Cupcake95 Coconut Cream Cake18 Cranberry White Chocolate Chip Cookies52 French Coconut Pie90 Fried Cheesecake20 Ghyslain’s Chocolate Mousse101 Homemade Pumpkin Ice Cream28 Kat’s Key Lime Pie88 Missy’s Peanut Butter Balls35 Peach Upside-down Cake53 Pots de Crème22 Raspberry Cream Crepe Cake102 Rowboat Café Blackberry Dumplings9 Shoofly Pie19 Sugar Cream Pie87 The Overlook’s Carrot Cake70 Tiramisu

Vegetables and side dishes96 Asiago Potatoes38 Boxty52 Curried Sweet Onion Soufflé56 Dave’s Famous Pickled Beets74 House Mac ‘n Cheese100 Pig Miracle’s Smoked Baked Beans24 Rice Recipe

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Sauces/dressings17 Béchamel Sauce98 Celery Seed Dressing31 Dill Sauce48 Island Sauce103 Magdalena’s Tuscan Sauce42 Mogger’s House Dressing26 Moroccan Dressing26 North Star Herb Dressing30 Oriental Dressing65 Parky’s Smokehouse BBQ Cheddar Dressing65 Parky’s Smokehouse Sloshed Sauce100 Pig Miracle’s Maple-peach BBQ Sauce87 Rebel Sauce30 Slaw Dressing26 Sunflower Seed Dressing

Soups and Salads36 All-American Potato Salad26 Asian Cucumber Salad103 Chef Pam’s Cranberry Walnut Coleslaw15 Cream of Tomato Basil Soup31 Creamy Cucumber Salad56 Dave’s Pea Salad92 Frozen Strawberry Salad20 Ghyslain’s Sweet Potato Salad9 Ham and Bean Soup101 Homemade Vegetable Soup44 Indiana Harvest Salad63 Matt Burnett's Chili42 Mogger’s Chili30 Oriental Chicken Salad39 Potato Leek Soup97 Southwestern Slaw8 Terry’s Famous Cole Slaw89 Whisky’s Peanut Slaw

Entrees59 Adam’s Beef Steak Tartare38 Baked Cod24 BBQ Pork Tenderloin71 BBQ Shrimps Boutte93 Beef Rolladen34 Beef Rouladen34 Bernerschnitzel91 Bourbon Pecan Chicken98 Chicken and Noodles16 Chicken Marsala78 Chicken Parmesan69 Chicken Piccata30 Chicken Reuben Casserole14 Four Cheese Lasagna28 Harger Duck78 Hollyhock Hill Fried Chicken59 Hungarian Pork Goulash92 Jager Schnitzel84 Jalapeno Cheddar Grits with Shrimp and Andouille23 Leek and Goat Cheese Quiche44 Lobster Corn Dogs97 Malibu Grill Fish Tacos and Cumin Taco Mix77 Mayberry Café’s Homemade Meatloaf58 New York Roll8 Old World Neapolitan Lasagna102 Rowboat Café Grilled Homemade Chicken Salad Sandwich11 Strongbow Turkey Pie 10 Strongbow Turkey Schnitzel39 Sherri’s Pasta La Scala99 Shrimp Diablo and Angel Hair50 Slow Roasted Salmon with Dill Pistachio Pistou62 Southern-style Red Fish66 Stuffed Cabbage89 Yesterdaze Grilled Chicken Pasta

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"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!

Hope you enjoy the recipes inside...and thanks for helping such a wonderful cause."

Chuck Lofton,WTHR weathercaster

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county city restaurant page

Elkhart Nappanee Amish Acres Restaurant 9

Lake Schererville Teibel’s Family Restaurant 10

Porter Chesterton Popolano’s 8 The Port Drive-in 8 Valparaiso Strongbow Inn 10, 11

Old World Neapolitan Lasagna Serves 10 to 15

21/2 qts. of your favorite spaghetti sauce6 pasta sheets 10x9 inches4 C. Italian sausage, cooked, ground,drained11/2 C. portabella mushrooms(1/2 C. sautéed)11/2 yellow onions, diced (1/4 caramelized)4 C. Alfredo sauce3 C. shredded Parmesan51/2 C. shredded mozzarella

11/4 C. fresh basil, julienned40 ozs. grilled chicken2 C. artichoke hearts, quartered1 C. roasted red pepper, diced 1 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’s225 South Calumet, Chesterton, Indiana 46304, (219)926-5552www.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 down-town Chesterton that features large stained glass windows dating back to the Civil War era and an outdoor patio.

TERRY'S FAMOUS COLE SLAWMany 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!

2 qts. coarsely ground cabbage1/4 C. finely shredded carrots1/2 C. creamy white salad dressing1/4 C. sugardash saltdash pepper

1 Combine all ingredients and mix well.

Recipe submitted by The Port Drive-In419 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. Estab-lished 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!

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Shoofly PieMakes 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 375˚F for 45 minutes or until the mixture sets.

Amish Acres Restaurant

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 ingredi-ents. Bring to boil, reduce heat to simmer and cook for 1 hour.

Recipes submitted by Amish Acres Restaurant1600 West Market Street, Nappanee, Indiana, 46550, (574)773-4188www.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.

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StrongbowTurkey SchnitzelRuss 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.

Serves 6

six 3-4 oz. raw turkey breast slicesflour, as needed3 eggs and an equal amount of water, whisked together for egg washfine bread crumbsjuice of 4 lemons12 ozs. clarified butter

1 Carefully pound the turkey breastsbetween 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, depend-ing on the pan size. After sautéing, dredge through remaining lemon butter mixture.

Recipes submitted by the Strongbow Inn2405 E. US 30, Valparaiso, Indiana, 46383, (219)462-5121, www.strongbowinn.com

Stuffed Mushroom Caps

16-18 mushroom tops1/8 tsp. salt1/8 tsp. pepper1 C. cheddar cheese, shredded1 C. Swiss cheese, shredded1 C. American cheese, shredded1/8 C. real bacon bits1/8 C. green onion tops1/4 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 Restaurant1775 US 41, Schererville, Indiana, 46375, (219)865-2000www.teibels.com

Located at the crossroads of US Route 30 and Highway 41, Teibel’s Family Restaurant has been serving fresh, home-cooked meals for more than 80 years.

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Strongbow Turkey PieThis 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

Dough2 C. all-purpose flour2/3 C. shortening OR lard6 - 7 T. cold water

Filling4 T. butter1 C. sliced celery1/2 C. chopped onion3 T. flour1/2 tsp. salt1/8 tsp. poultry seasoning2 C. hot turkey broth3 C. cubed turkey

Gravy4 T. butter1/4 C. flour2 C. turkey broth1/2 tsp. salt

1 In a bowl, stir together 2 cups flour and 1/2 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.

2 Form dough into a ball. On a lightly floured surface, flatten dough. Roll into 1/8-inch thickness. Cut into four 4-inch diam-eter circles, and four 6-inch diameter circles.

3 Melt butter in medium skillet, add onion and celery, and sauté until transparent. Add flour, stirring constantly, and cook until bub-bly. 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 To make gravy, melt butter, blend in flour, and gradually add broth and salt until a nice thick gravy results. Serve over indi-vidual 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

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Delaware Albany Pete’s Duck Inn 24 Muncie Oakwood Retreat Center 26

Howard Kokomo PASTArrific 14-17

Madison Perkinsville Bonge’s Tavern 27-29

Miami Peru Café Du Cirque 22, 23

Noble Kendallville Joanna’s Dealicious Treats 18, 19

Randolph Union City Ghyslain 20, 21

Wabash North Manchester Main View Inn 19

Wayne Richmond Ghyslain 20, 21

Wells Bluffton Billy Ann’s Southwest Supper Pub 24 Richard’s Restaurants 30, 31

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6 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 min-utes) before cutting.

Tips:Can substitute whole grain noodles; recommend using half regu-lar 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 re-moved 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 PASTArrific3001 South Webster Street, Kokomo, Indiana, (765)455-1312www.pastarrific.com

Chef Cynthia of PASTArrific has a background in chemis-try 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.

Four Cheese LasagnaServes 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, grated2 C. Mozzarella cheese, grated11/2 C. Parmesan cheese, grated (1/2 C. for step #7)3 C. béchamel 31/2 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

1 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.

3 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.

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Cream of tomato basil soupServes 6 to 8

2 T. butter2 T. garlic, crushed (jar is ok)11/2 tsps. sugar3 C. tomatoes, canned, diced (drained)rough purée or finely chopped3 T. dried basil 31/4 C. béchamel 3 C. tomato sauce 1/2 C. heaping Parmesan cheese 1 to 1/2 C. whole milk2 lg. fresh basil leaves, chiffonade

Needed equipment:4-quart sauce pan, whisk, spatula, hand chopper, strainer, bowl

1 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.

3 Add in basil, béchamel and bring to sim-mer.

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.

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 ingredi-ent that can heat well without sticking.”

“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

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Chicken MarsalaServes 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, sliced1/2 tsp. garlic, crushed 6 ozs. Marsala wine (dry) 6 ozs. béchamel sauce 1/4 C. milk salt, to tastepepper, to taste

Needed equipment:medium sauté pan, tongs, whisk, spatula

1 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 mar-sala. Allow the alcohol to cook off.

5 Whisk in the béchamel, return chicken to the skillet and let simmer. Turn chicken once to coat and cook both sides. Take tempera-ture 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.


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Bechamel SauceYields 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 timewhite pepper, to taste…like looking at thepicture just paintednutmeg, smidgeongarlic powder, smidgeon

Needed equipment:2 to 3 quart saucepan, whisk, measuring cups and spoons, scraping spatula, strainer, bowl

1 Gather all the ingredients and equip-ment.

2 In a sauce pan, heat oil and butter over medium heat.

3 Gradually add the sifted flour, stirring with whisk.

4 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 con-stantly. 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.

8 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 2-quart. 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 fresh-ness. 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.


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Cranberry White Chocolate Chip Cookies(Same recipe used for oatmeal raisin cookies)

11/2 C. all-purpose flour 1 tsp. vanilla extract1 tsp. baking power 3 C. old-fashioned oats1 C. (2 sticks) margarine 1 C. dried cranberries11/2 C. brown sugar 1 C. white chocolate chips2 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.

2 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 Treats201 South Main Street, Kendallville, Indiana, 46755, (260) 347-1274

Pumpkin Chip MuffinsMakes 24 standard or 12 jumbo muffins

4 eggs 2 tsps. baking soda2 C. sugar 2 tsps. baking powder 16-oz. can of pumpkin 1 tsp. ground cinnamon11/2 C. vegetable oil 1 tsp. salt3 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, cinna-mon, and salt in separate bowl and add to pumpkin mixture. Mix well. Fold in chocolate chips. Grease muffin cups.

2 Bake at 400°F, conventional ovens, or 325°F, convection ovens, for 16 to 20 minutes. Cool in pan for 10 minutes.

Joanna’s Dealicious Treats

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Quick Coffee Cake

1 C. oil 3 tsps. baking powder2 eggs 1/2 tsp. salt1 tsp. vanilla extract 11/2 C. brown sugar, packed1 C. milk 2 tsps. cinnamon 1 C. sugar 1/2 C. walnuts (optional)3 C. all-purpose flour 1 stick margarine, melted

1 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 bycombining 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.

2 Bake uncovered at 350°F for 25 to 30 minutes.

Joanna’s Dealicious Treats

Sugar Cream Pie

2 C. cream11/2 C. sugar1/2 C. flour9-inch pie shell

1 Put cream in sauce pan on medium heat until film starts forming on top of cream (do not stir).

2 Meanwhile, put 11/2 cups sugar and 1/2 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 Inn141 East Main Street, North Manchester, Indiana, 46962(260)982-9900

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Ghyslain's Sweet Potato Salad Approximately 4 servings sweet potatoescanola oilherbes de Provencesaltpepper 3/4 C. olive oil 3 T. lime juice 2 cloves garlic, cut extra fine 1 tsp. cumin few red pepper flakespiquillo peppersceleryscallionscilantro 1 Peel the sweet potatoes and slice into 1/2-inch thickness.

2 Marinate the slices of sweet potato in canola oil, herbs de Provence, salt and pepper.

3 Bake the marinated sweet potatoes at 450˚F 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.

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 beat-ers in the freezer.

3 In a double boiler, combine chocolate chips, coffee, rum and butter. Melt over sim-mering water, stirring constantly.

4 Remove from heat while a couple of chocolate chunks are still visible. Cool, stir-ring constantly to just above body tempera-ture.

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

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Recipe submitted by Ghyslain Chocolatier350 W. Deerfield Road, Union City, Indiana, 47390, (765)964-7905

Ghyslain at the Loft416 N. 10th Street, Richmond, Indiana, 47374, (765)966-3344

Ghyslain at The Sanctuary75 N. Main Street, Zionsville, Indiana, 46077, (317)733-9160 www.ghyslain.com

Born in Québec, Ghyslain Maurais is certified in French pastry, chocolate décor, 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.

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

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RASPBERRY CREAM CREPE CAKE

Crepes3 C. milk6 eggs3 C. all-purpose flour3/4 C. powdered sugar1 T. oil4 T. butter, browned or meltedsalt, 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 be-fore 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.

Filling3 C. milkdash of vanilla8 egg yolks6 T. corn starch3/4 C. sugarseedless 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. Tem-per 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 complete-ly 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

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LEEK and GOAT CHEESE QUICHE

FILLING2 T. butter I sm. onion, diced2 med. sized leeks, washed & diced with hard layer removedsalt, if desiredpepper, if desiredherbes de provence, if desired 8 fresh eggs2 C. milk2 C. heavy cream2 T. salt1 T. pepper6 ozs. chevre goat cheese CRUST11/2 C. all-purpose flour1 stick butter, cut into pieces3-5 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 pep-per to the egg mixture; whisk to combine well.

3 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 spring-form 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 cen-ter. 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 duCirque65 North Main Street, Peru, Indiana, 46970www.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.

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rice recipeServes approximately 75

2 lbs. white rice2 qts. chicken broth (canned)1 lb. butter4 ozs. garlic, minced 2 ozs. salt2 ozs. pepper2 giant white onions, diced10-lb. can tomatoes, diced2 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 Pub113 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 fea-tures 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 tenderloinsalt, to tastepepper, to tastegarlic powder, to tastewater, as neededfoilbarbecue 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 tender-loin: 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 barbe-cue 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 be-come well known over the past 22 years. They offer breakfast, lunch and dinner and have nightly specials.

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Moroccan DressingOakwood Retreat at Rainbow Farms cooking...this is just a small sampling of the amazing food they prepare there. Enjoy!

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. tamari1 C. lemon juice (71/2 ozs.)2 T. tahini (sesame butter)31/2 C. olive oil 1 Grind sesame seeds very fine in blender. Add garlic and basil to ground sesame seeds, blending finely.

2 Add tamari, lemon juice and tahini. Blend. While blending, add oil, pouring slowly.

Oakwood Retreat Center

Sunflower SeedDressing Yields 1 quart

2 C. toasted sunflower seeds (8 ozs.)11/2 C. mayo1 C. plain yogurt1/4 C. lemon juice1/3 C. tamari1/2 C. oil 1 Grind sunflower seeds. Add all remaining ingredients and blend for 20 to 30 seconds.


North Star Herb Dressing Yields 1 quart

3 C. olive oil1 C. vinegar (wine or apple cider)1/3 C. tamari2-3 T. dry basil1/8 tsp. black pepper6 cloves garlic 1 In blender, blend garlic cloves in vinegar, tamari, basil and black pepper. Slowly add olive oil. Mixture will thicken.


Asian Cucumber Salad

2 sliced cucumbers1/2 C. toasted sesame seeds1/2 tsp. ginger1 T. toasted sesame oil3 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 Center3801 S. County Road 575 E, Selma, Indiana 47383(765)747-7073www.oakwoodretreatcenter.org

26

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.

27

Kat's Key Lime Pie(pictured at right)

Serves 8 to 10

13/4 C. graham cracker crumbs1 stick unsalted butter1/4 tsp. cinnamon3 large egg yolks1/4 tsp. cream of tartartwo 14-oz. cans sweetened condensed milk2/3 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 Tavern9830 West 280 North, Perkinsville, Indiana, 46011, (765)734-1625www.bongestavern.com

Harger Duck(pictured at right)

Serves 6Prep time: 15 minutes

6 duck breasts (7-8 ozs.), skinned8 ozs. cream cheese, softened11/2 T. pickled jalapenos, diced1 tsp. salt1 tsp. black pepper1 tsp. thyme12 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 wrap-ping 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

Bonge's Harger Duck, recipe at left

Bonge's Key Lime Pie, recipe at left

29

Oriental Chicken Salad

salad mix, lettuce of your choicemandarin orangescabbage, shreddedboneless chicken, cooked, cut into stripsalmonds, slicedrice noodlesoriental dressing (recipe below)

1 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

Oriental dressing

1 C. sugar4 tsps. salt2 tsps. pepper2 C. salad oil3 T. soy sauce1/2 C. red wine vinegar2 tsps. ginger

1 Mix all ingredients thoroughly. Put into a container that can be mixed or shaken easily. Shake or mix before each use.


Chicken Reuben Casserole

32 ozs. shredded sauerkraut6 boneless chicken breasts (~4 oz. ea.)6 ozs. Swiss cheese2 C. thousand island dressing

1 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 325˚F for 25 to 30 minutes. Product should be lightly browned and reach an internal temperature of 165˚F.


Slaw Dressing

1/2 gal. mayonnaise2 C. sugar1/4 C. vinegar2 T. whole celery seed1 T. mustard1/4 tsp. black pepper1/8 tsp. garlic powder

1 Combine all ingredients, mixing well.

Recipes submitted by Richards Restaurants8341 North 400 East, Bryant, Indiana, 47326, (260)997-6823www.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)

dressing3 C. mayonnaise1/2 C. white vinegar1 C. milk3/8 C. sugar3/4 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.


Dill Sauce

1 C. mayonnaise1 C. sour cream1 T. parsley flakes1 tsp. dill weed2 tsps. onion powder2 tsps. seasoned salt

1 Mix mayonnaise and sour cream together. Add spices and let sit overnight.


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33


Tippecanoe Lafayette La Scala 39 Red Seven Bar and Grill 35 West Lafayette Nine Irish Brothers 38, 39 Triple XXX Family Restaurant 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)

Serves 8 3 lbs. inside round, 1/8-inch slice12 ozs. diced onion (approx. 2 med.)2 tsps. seasoned salt1 lb. diced bacon1/2 C. parsley, minced OR parsley flakes1 T. oilRouladen gravy (recipe below) 1 Combine bacon, onions, parsley and sea-soned 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 table-spoons 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 con-tinue to bake another 30 minutes. Guten Appetit! Rouladen Gravy1 envelope onion soup mix1 T. Kitchen Bouquet1 oz. Burgundy2 ozs. cornstarch1 pint water

4 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)

Serves 4

four 4-oz. pork tenderloins1 egg, lightly beatenflour, as neededoil (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 Gravy11/2 tsps. oil1 sm. (or 1/2 med.) onion, diced1 C. mushroom pieces11/2 C. beef broth1/2 C. whipping creamdash seasoned salt 2 Pour oil in pan (enough to cover bottom of pan). Fry onions. Add mushrooms and beef broth; simmer 15 minutes. Add whip-ping 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 Bierstube1724 Lafayette Avenue, Terre Haute, Indiana, 47804, (812)466-9249www.gerhardts-bierstube.com

Gerhardt Wigginton purchased the Bierstube from a Ger-man 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.”

34

Peach Upside-Down Cake Serves 6

2 fresh peaches, peeled, cut into 1/2-inchcubes 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 1 Preheat oven to 400°F. Line bottom of a buttered 8x2-inch round cake pan with two rounds of parchment paper, then but-ter 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. Alter-nately 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.

5 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 parch-ment. Serve cake with vanilla ice cream.

Recipe submitted by Red Seven Bar & Grill200 Main Street, Lafayette, Indiana, 47901, (765)742-7337www.red7grill.com

35

All-American Potato Salad6 servings

4 med. Idaho potatoes, scrubbed2 hard-boiled eggs, peeled & coarsely chopped4 T. mayonnaise (recommend MiracleWhip)1 tsp. yellow mustard (recommendFrench’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 cut-ter. 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 rel-ish 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 Restaurant2 N. Salisbury Street, West Lafayette, Indiana, 47906, (765)743-5373www.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.

36

Baked CodA 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.

Serves 4 to 6

6 pieces cod2 T. butter1 T. finely chopped white onionsalt, to taste pepper, to taste3-4 fresh or dried bay leaves2 C. heavy creamflour, as needed

1 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 min-ute. 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 serv-ing 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 consisten-cy. 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

BoxtyPerhaps 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.

Serves 4

8 ozs. freshly cooked potatoes8 ozs. peeled raw potatoes2 C. flour1/2 tsp. baking soda11/2 C. buttermilksalt, pinchbutter, for frying

1 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 ap-proximately five minutes on either side on medium-high heat until the cakes are golden brown.

Recipes submitted by Nine Irish Brothers119 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.

38

Potato Leek SoupA staple of the Irish countryside, potato leek soup is typical of Irish cuisine in that it is simple to make and uses local ingredi-ents.Serves 4 to 6

5 medium-sized leeks, cleaned & chopped into small pieces (remove the dark green sections)3 T. butterpinch of kosher salt3 sm. potatoes (preferably Yukon gold), peeled & diced1 qt. vegetable broth1 C. heavy cream1 C. buttermilk1/2 tsp. white pepper1 T. fresh chives

1 In a medium saucepan, melt the but-ter 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 serv-ing. (Optional: before adding cream, but-termilk, and white pepper, purée the soup in a blender. Chilled puréed version is a great summertime soup.)

Nine Irish Brothers

Sherri 's Pasta LA SCALAServes 4

11/2 lbs. linguine (already cooked)2 C. cherry tomatoes2 C. sliced zucchini and/or yellow squash2 (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 shallots2 T. garlic2 T. parsley 2 T. Parmesan cheese1 pat of butter2 T. extra virgin olive oil3 ozs. dry white wine1 sprig basil 1 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 pas-ta. (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 Scala312 Main Street, Lafayette, Indiana, 47901, (765)420-8171 www.lascalaitalianrestaurant.com

La Scala is the creation of the Serrano family: Chef Fran-cisco “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.

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Mogger's Chili, recipe on page 4241

Mogger 's Chili(pictured on page 41)

2 lbs. ground beef1 onion, diced1 red bell pepper, diced1 green bell pepper, diced1 C. green chilies1 C. black beans1 C. chili beans1 C. diced tomatoes8 ozs. lager style beer4 ozs. tomato juice1 T. chili powder3 tsps. minced garlic3 tsps. cumin1 tsp. cayenne peppersalt, to tastepepper, 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 DressingMakes approximately one gallon

2 C. sugar1 C. ketchup2 tsps. celery salt1/2 tsp. salt1/2 tsp. red food coloring (optional)1 C. red wine vinegar1/4 C. minced onion1 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 & Pub908 Poplar Street, Terre Haute, Indiana, 47807, (812)234-9202www.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 be-coming 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.

42

Recipes submitted by J. Ford’s Black Angus502 South Third Street, Terre Haute, Indiana, 47807, (812)235-5549www.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!”

J. Ford's Indiana Harvest Salad, recipe on page 44

43

Lobster CorndogsLobster tail cut in half, deep-fried in a traditional corn bread bat-ter. Special cane vinegar syrup is drizzled before serving.

Lobster Tail8-oz. lobster tailcourt-bouillon

1 Poach the tail in court-bouillon about 8 minutes.

2 Cut in half and cool.

3 Pull meat from shell.

Corn Dog Batter1 C. yellow corn meal1 C. flour2 tsps. kosher salt1 tsp. baking powder1/4 tsp. baking soda1 very finely chopped Jalapeno, seeded81/2-oz. can cream of corn11/2 C. buttermilk

4 Mix together, flour then batter the lobster tails on skewers until golden. Drizzle with Honey Pepper Glaze before serving.

Honey Pepper Glazehoneyblack & pink peppercornsrice 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

Indiana Harvest Salad(pictured at right and on page 43)

1 Combine field greens, diced roasted red beets, wedge-cut roasted golden beets, bleu cheese crumbles and candied walnuts.

Horseradish and Vanilla vinaigrette11/2 C. rice vinegar2 C. sugar1 tsp. vanilla2 tsps. fresh cracked pepper2 C. salad oil1/2 tsp. salt1 tsp. mustard powder2 tsps. oregano OR marjarom1/4 C. horseradish

Candied Walnuts5 lbs. walnutswater, as needed1/4 C. sugar1/2 tsp. cinnamonsalt, to tastepepper, to taste

1 Toss walnuts in as little of water as pos-sible 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 350°F until fork tender, around 2 hours.

3 Cool, peel and dice.

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J. Ford's Indiana Harvest Salad and Lobster Corndogs, recipes at left

45

47


Boone Lebanon Bijou Restaurant 52, 53 Parky’s Smokehouse 64, 65 Zionsville Ghyslain 20, 21 Trader’s Point Creamery 74-76

Hamilton Carmel The Glass Chimney 59-61 Shapiro's 66, 67 Woody’s Library 48, 49

Hendricks Danville Dave’s Pizza 54-57 Mayberry Café 77 Pittsboro Frank and Mary's 52

Marion Indianapolis Forty Five ° 58 Hollyhock Hill 78 Iozzo’s Garden of Italy 68-71 Taste Café and Marketplace 50, 51 The Flying Cupcake 80, 81 Shapiro's 66, 67 Westfield Keltie’s 62 Morgan Mooresville Zydeco’s 71-73

ISLAND SAUCE (pictured twice with chicken and fish at right)

1 C. orange juice6-oz. can pineapple juice1/2 C. honey1 C. mayo1/4 C. Dijon mustard1/4 C. puréed garlic1/2 C. olive oil1 tsp. tarragon1 tsp. paprika1 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, cinna-mon, 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 Restaurant40 East Main Street, Carmel, Indiana 46032(317)573-4444www.woodyscarmel.com

Woody's Chef Richelle Rider's Island Sauce, recipe at left

48

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.

49

Slow Roasted Salmon with Dill Pistachio Pistou Salmonfour 6-oz. salmon filetskosher salt, to tastecracked 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 min-utes. Most ovens have a convection mode. The flesh will be very soft but cooked through. Dill Pistachio Pistou1 C. pistachios3/4 C. dill sprigs1/4 C. parsley leaves1/4 C. grated Parmesan3/4 C. extra virgin olive oil2 cloves garlic1/2 tsp. kosher salt1/2 tsp. cracked pepper 2 Simply place all ingredients in a food pro-cessor 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 tempera-ture until dry and crispy. Serve as a garnish along with Italian parsley.

Recipe submitted by Taste Café and Marketplace5164 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 India-napolis. 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

51

Curried Sweet Onion Souffle20 small servings

21/2 lbs. onions (Texas sweet onions,if available), cut into narrow strips2 T. clarified butter11/4 C. heavy cream8 ea. eggs, separated13/4-2 tsps. salt1/8 tsp. cayenne11/4 T. lemon juice, fresh11/4 T. fresh thyme, chopped3/4 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 ingredi-ents 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 quar-ter 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

French Coconut Pie

3 eggs3 T. melted butter11/4 C. sugar1/2 C. evaporated milk1/2 tsp. salt11/3 C. coconut1 tsp. vanilla1 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 Restaurant21 East Main US 136, Pittsboro, Indiana, (317)892-3485www.frankandmarys-restaurant.com

Frank and Mary’s was started by Frank and Mary Her-ring 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.

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Pots de Creme au Chocolat = Pots of Chocolate Cream15 to 16 4-oz. servings

16 fl. ozs. heavy cream12 ozs. bittersweet chocolate(good quality, such as Callebaut)24 fl. ozs. whole milk4 eggs4 fl. ozs. strained egg yolk (about 6)1/2 C. sugarwhipped cream and/or fruit to garnish

(Have all utensils and containers ready before you begin.)

1 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.

2 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

spatula, heat to 175 to 180°F or until mix-ture 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 Restaurant111 W. Main St., Lebanon, Indiana 46052, (317)844-6602www.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.

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Dave Birdwell's Famous Pickled Beets, recipe on page 56

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Dave Birdwell's Pea Salad, recipe on page 56

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DAVE'S PEA SALAD RECIPE(pictured on page 55)

lg. bag frozen peas1/2 C. real bacon bits1/2 C. shredded cheddar cheese1/2 C. chopped fresh white onionssm. can red pimentos1 C. Miracle Whip salad dressing1/2 C. real sour cream1/2 C. sugar1 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 Pizza

DAVE'S FAMOUS PICKLED BEETS(pictured on page 54)

To make the best pickled beets anywhere purchase at least a gallon of either sliced or tiny whole beets from a Gordon Food-service 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.

(Amounts can vary based on personal taste.)1 gal. sliced or tiny whole beets 8 ozs. ground cinnamon6 ozs. ground cloves3 coffee cups sugar36 ozs. white vinegar

1 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.

6 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.

Using a mixer or blender for the juice is best.

You may try reducing ingredients for smaller portions of beets.

Tiny whole beets work best compared to sliced beets.

Too much clove gives beets a “medicine” taste.

Recipes submitted by Dave’s All-American Pizza1247 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!

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New York Roll

1 sheet nori101/2 ozs. prepared sushi rice4 T. fish roedaikon sprouts3 slices smoked salmon3-4 lettuce leaves11/2 shrimp, boiled until tender1/6 avocado, peeledred bell pepper, cut julienne

1 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.

Recipe submitted by Forty Five°765 Massachusetts Avenue, Indianapolis, Indiana, 46202, (317)634-4545www.fortyfiveindy.com

Located in the heart of the art and theater district on trendy Massachusetts Avenue, Forty Five° features a Sushi Bar, healthy and unique menu items, express lunch service, and exciting nightlife, all under the backdrop of their stunning, modern decor.

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adam's Beef Steak Tartare(pictured on page 60)

Serves 1 to 2

4-oz. raw beef filet1 egg yolk1/4 T. sweet pickle relishcayenne pepper, to your preference 1/2 T. Dijon mustard1 T. finely diced onion1/4 tsp. salt2 slices of dark rye bread, toasted1/4 T. fine diced capers1/4 tsp. Worcestershire sauce1 pinch Hungarian paprika

Garnishes5 or 6 red onion slices2 petite dill pickles4 black or green olives1 boiled egg, quartered2 leafs lettuce2 cherry tomatoes

1 Using a chef's knife, chop the filet into very fine pieces. Set aside in refrigerator.

2 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 Chimney12901 Old Meridian Street, Carmel, Indiana 46032, (317)844-0921www.theglasschimney.com

Hungarian Pork Goulash(pictured on pag 61)

Serves 4 to 5; Cooking time: 2 to 3 hours

3 lbs. 1x1-inch cubed pork3 lg. Spanish onions, finely diced1 whole pickle, finely diced5 cloves garlic, finely diced1 T. dry thyme2 T. Hungarian paprika1 tsp. cayenne pepper1/2 tsp. marjoram 1/2 tsp. whole caraway seed3 whole bay leaves8 C. water1/4 C. chicken base2 C. canola oilbutter (optional for roux)flour (optional for roux)

1 Have your butcher pre-cut 1x1-inch pork stew meat.

2 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.)

3 Add remaining canola oil, onions, pickle, and garlic. Sauté until cooked through.

4 Still using high heat add water, dry thyme, Hungarian paprika, cayenne pep-per, 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

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The Glass Chimney's Adam's Beef Steak Tartare recipe on page 59

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The Glass Chimney's Hungarian Pork Goulash recipe on page 59

Southern Style Red FishServes 1

Fishone 8-oz. fillet red fish2 T. butter1 T. extra virgin olive oilsalt, to tastepepper, 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 topping2 ozs. crawfish meat1/4 C. diced leek1/4 C. sliced button mushrooms3 T. buttersalt, to tastepepper, 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!

Recipe submitted by Kelties110 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 dur-ing planting and harvesting taught her the value of hard work and rewards at an early age. Nestled in the heart of down-town Westfield, this quaint, warm, and inviting restaurant is quickly becoming a central Indiana favorite.

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Matt Burnett's ChiliFrom the 2010 City Securities Corporation Chili Cook-off

Serves 6 to 8

5 T. oil11/2 lb. cubed beef1 lb. beef chuck ground for chili 1 lg. yellow onion, finely chopped 3 tsps. minced garlic2 T. chili powder 1 T. chili sauce1/2 T. ground cumin 2 tsp. crushed Mexican oregano 1/2 T. cocoa1 tsp. cayenne1 tsp. ground coriander 1/4 C. brown sugar 1 beer 1 can beef stock 3/4 C. coffee2 cans (14.5 ozs.) diced tomatoes1 can (12 ozs.) tomato paste2 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

1 In a large nonstick fry pan over medium heat, warm 1 tablespoon of the vegetable oil. Add the beef and cook, stirring occasion-ally, 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 sauté, 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

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Parky's Smokehouse's Barbecue Cheddar Dressing recipe at right

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Parky's Smokehouse Sloshed SauceOur beer-infused savory barbecue sauce is especially good on smoked brisket or charbroiled steak.

11/2 C. ketchup11/2 C. Guinness, or your favorite stout beer3 fl. ozs. cider vinegar2 T. Worcestershire sauce2 T. kosher salt1 T. onion powder1 T. black pepper1 T. dry mustard3/4 tsp. cayenne pepper1/4 tsp. garlic powder6 T. butter2 T. water2 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 whisk-ing to smooth out sauce. Turn down heat and simmer 15 minutes.

Parky's Smokehouse

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Parky's Smokehouse barbecue cheddardressingA 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 sauce1/2 C. sour cream1/2 C. mayonnaise31/2 C. buttermilk2 C. barbecue sauce1 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 Smokehouse20 minutes northwest of Indianapolis off I-65, north on S.R. 39 at 2479 N. Lebanon St., Lebanon, Indiana(765)482-1646www.parkyssmokehouse.com

sTUFFED CABBAGEServes 6 (18 to 20 rolls)

2 heads of cabbage1 lb. lean ground chuck2 medium-sized onions, finely chopped1 celery stalk, finely chopped1 egg, beaten3 slices white bread, soaked in1/3 C. red wine1/4 C. tomato juice1 C. cooked rice1 tsp. salt, plus more as needed1/2 tsp. black pepper, plus more as needed2 C. stewed tomatoes1/2 C. tomato purée1 C. water1/2 C. brown sugarjuice of 1 lemon6 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.

sauce4 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 pack-ets 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’s808 S. Meridian Street, Indianapolis, Indiana 46225, (317)631-4041

918 S. Rangeline Road, Carmel, Indiana 46032, (317)573-3354www.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. To-day, 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.”

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Iozzo's Chicken Piccata recipe at right

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Chicken Piccata Serves 4

2 T. olive canola oil blendfour 8-oz. chicken breasts1 C. flour, for dusting2 T. capers2 T. lemon juice1/4 C. Chardonnay or white table wine1 T. butter to finishsalt, to tastepepper, to taste

1 Tenderize the chicken with a mallet. Heat oil in sauté 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

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Tiramisu RecipeServes 6-8

4 ozs. bittersweet chocolate3 lg. egg yolks6 T. granulated sugar 11/4 C. Kahlua2 lg. egg whites1/4 C. cooled brewed espresso1 C. mascarpone1 C. heavy cream4-5 ozs. ladyfingerscocoa 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 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, mas-carpone, and 2 tablespoons sugar and set aside.

5 In a separate bowl, whip the cream until soft peaks form. Add the remaining tea-spoon of sugar and whip until stiff peaks form.

Iozzo's Tiramisu, recipe at right

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6 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 end-ing with the whipped cream on top. Cover with plastic film wrap and refrigerate until set, a minimum of 3 hours.

7 To serve, sift the cocoa powder over the top evenly. Cut into equal pieces and serve.

Recipe submitted by Iozzo’s Garden of Italy, 946 South Meridian Street, Indianapolis, Indiana, 46225, 317-974-1100www.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 on1 lb. butter1 T. kosher salt1 T. cracked black pepper1 T. cayenne powder1 T. crushed red pepper1 T. thyme leaves2 T. Zatarain's Liquid Crab Boil Concentrate2 ozs. Crystal Hot Sauce6 cloves garlic, sliced3 bay leaves1/2 C. green onions, sliced1 lemon, halved1 C. pork tasso OR smoked ham OR baconcan 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’s11 East Main Street, Mooresville, Indiana, 46158, (317)834-3900www.zydecos.net

Zydeco’s is located in downtown Mooresville, Indiana, and specializes in the cuisine of southern Louisiana.

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Zydeco's BBQ Shrimp's Boutte, recipe on page 71

Chef Carter Hutchison preparing shrimp

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House Mac n' Cheese Serves 4 to 6 people(pictured at right and page 76)

Organic Ingredients1 lb. cavatappi pasta(or any macaroni noodle)1 qt. Traders Point Creamery (TPC) whole milk3/4 C. TPC shredded Fleur de la Terre Cheese 3/4 C. TPC Fromage Blanc Spicy3/4 C. TPC Fromage Blanc Garden Herb1/2 C. TPC Fromage Blanc Plain6 T. unsalted butter3/4 C. floursalt, to tastepepper, to taste

Bacon, Chicken and Veggies1 lb. boneless baked chicken breasts, dicedor pulled1 C. fresh blanched asparagus, chopped1/2 C. bell peppers (red, yellow, green), diced1 C. fresh sautéed mushrooms, sliced6 strips crisp cooked bacon, crumbled

1 Bake chicken (lightly seasoned) at 350˚F.

2 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 constant-ly 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

fromage blanc. Whisk again for 2 to 3 min-utes. Take off heat and add shredded Fleur de la Terre, whisk thoroughly again and add salt and pepper to taste.

For blanched asparagus: Bring salted 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!!!

Recipe submitted by The Loft Restaurant at Traders Point Creamery9101 Moore Road, Zionsville, Indiana, 46077, (317)733-1700www.tpforganics.com

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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 award-winning 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

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Mayberry Cafe'sHomemade Meatloaf(pictured right)

4 lbs. ground beef1 lbs. ground sausage1/2 lb. saltines, crushed1 sm. onion, diced1 green pepper, diced6-oz. can tomato paste6 lg. eggs5 ozs. A-1 steak sauce3 T. season salt1 T. garlic powderketchup 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 Café78 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.

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Chicken ParmesanCan substitute with veal, beef, eggplant or fish.

Serves 4 to 6Prep time: 20 minutes; Total time: 1 hour 20 minutes(pictured right; photo courtesy of Marsh)

11/2 lb. chicken breasts1 egg, beaten1 C. Parmesan cheese1/3 C. bread crumbs1/3 C. oil1 med. onion, minced6-oz. can tomato paste1 tsp. salt1 C. hot water1/2 tsp. sugar1/4 tsp. pepper1/2 tsp. marjoram1/2 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 shal-low 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

Hollyhock Hill Fried ChickenServes 2 to 4

3-4 lb. fresh chickenkosher saltlard (preferred) OR vegetable shortening2 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 cast-iron 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 Hill8110 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.

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Marsh Chicken Parmesan, recipe at left

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Banana Rama cupcake(pictured at left)

11/2 C. ripe & mashed bananas2 tsps. lemon juice3 eggs3 C. all-purpose flour11/2 tsps. baking soda1/4 tsp. salt2 C. sugar4 tsps. vanilla extract11/4 C. buttermilk3/4 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 Cupcake5617 N. Illinois Street, Indianapolis, Indiana, 46220, (317)396-2696www.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!

The Flying Cupcake's Banana Rama, recipe at right

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Bartholomew Columbus Smith’s Row 94-96

Crawford Leavenworth The Overlook 85-87

Dearborn Lawrenceburg Whisky’s 89

Dubois Jasper Schnitzelbank Restaurant 92, 93

Harrison Corydon Magdalena’s 103

Jackson Brownstown Brock's Family Restaurant 98

Jefferson Hanover Freezer Fresh 87

Monroe Bloomington Malibu Grill 97 Uptown Café 84

Orange French Lick Rowboat Café 102

Perry Tell City The Carriage Inn 90 Troy Riverside Diner 101

Scott Scottsburg Jeeve’s & Company 91

Switzerland Vevay Roxano’s 99

Warrick Boonville Yesterdaze 89

Washington Salem Christie’s on the Square 92 Pig Miracle Barbeque 100 The Cheddar Depot and Deli 88

JALAPENO CHEDDAR GRITS WITH SHRIMP AND ANDOUILLE 6 C. water12 ozs. grits1/4 C. jalapenos, minced & seeded 1 C. med. red & yellow bell peppers, diced3/4 C. scallions, sliced thin2 T. unsalted butter1/2 C. heavy cream3 C. shredded cheddar cheese2 tsps. cajun spice blend1 T. hot sauce2 tsps. saltpinch black pepperandouille sausage, as desiredshrimp, as desiredchives, minced, for garnish

1 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 Café102 E. Kirkwood Avenue, Bloomington, Indiana, 47408, (812)339-0900www.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 special-ties from New Orleans as well as real American dishes with a distinctive attitude.

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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.

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The Overlook's Pastry Chef Cathy Knieriem's Carrot Cake, recipe at right

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The Overlook's Carrot Cake(pictured at left)

2 C. sugar1 C. oil4 eggs2 C. flour1 tsp. nutmeg1/2 tsp. ginger1 tsp. salt2 tsps. baking soda2 tsps. cinnamon3 C. grated raw carrots1/2 C. ground raisins1/2 C. ground coconut1/2 C. crushed pineapple1 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 min-utes. Allow to cool before icing with cream cheese icing.

Cream Cheese Icing2 lbs. confectioners’ sugar16 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 con-fectioners' sugar, and vanilla.

Recipe submitted by The Overlook Restaurant1153 West SR 62, Leavenworth, Indiana, 47137, 812-739-4264www.theoverlook.com

Hush Puppies

4 C. corn meal 2 C. flour 4 eggs salt, to taste diced onions 1 Blend well.

3 tsps. pepper 4 tsps. onion salt dash of sugar 4T. baking powder1T. baking soda 2 C. milk

2 Mix well. Deep fry.

Freezer Fresh

Rebel sauce

1 gal. salad dressing1 lg. serving spoon ketcup1 lg. serving spoon mustard2 lg. serving spoons relish (heaping)2 lg. serving spoons sugars

Recipes courtesy of Freezer Fresh5518 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.

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Missy's Peanut Butter Balls

3 C. powdered sugar11/2 C. peanut butter 1 stick butter, softened 1/2 tsp. salt1/2 tsp. real vanilla extract 2-3 C. chocolate chips

1 Mix first five ingredients together and form into 3/4-inch balls. Place on tray in single layer.

2 Melt chocolate chips in microwave, stir-ring 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

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 pepper1 heaping tablespoon garlic salt1 heaping tablespoon sugar

1 Put the above ingredients in a food pro-cessor. 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 & Deli800 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.

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Whisky's Peanut Slaw

2 heads cabbagecarrots, shredded1/2 C. apple vinegar1/2 C. mayo1/2 C. sugarpepper, to taste (optional)celery seeds, to taste (optional)dry roasted peanuts, coarsely chopped,as garnish

1 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 pea-nuts.

Recipe submitted by Cherie & Jim Schwier, Whisky’s Restaurant334 Front Street, Lawrenceburg, Indiana, 47025, (812)537-4239www.whiskysrestaurant.com

Yesterdaze Dill Dip

1 C. mayo1 C. sour cream2 tsp. season salt1 tsp. dill weed

1 Mix all ingredients. Let set for 24 hours.

Yesterdaze

Yesterdaze grilledchicken pasta

2 boneless chicken breasts, dicedgarlic pepper, to taste1-lb. box garden rotini 2 stalks celery, cut up1 green pepper, chopped1 small red onion, chopped2 C. creamy ranch dressing1 C. Parmesan Peppercorn dressing

1 Grill two boneless chicken breasts. Sea-son 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 dress-ings. Mix and chill.

4 Dice chicken to put on top.

Recipes submitted by Yesterdaze restaurant101 South 2nd Street, Boonville, Indiana, 47601, (812)897-0858

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Fried CheesecakeYou may begin this recipe with a store bought cheesecake or make your own with the recipe that follows.

Filling 2 pkgs. cream cheese 4 lg. eggs 1 C. sugar 12-oz. container sour cream1 tsp. vanilla extractzest from 1 lemon

Crust1/2 box of graham crackers1/2 C. melted butterdash of cinnamon

1 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.

4 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 cook-ies. (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 vegeta-ble 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 Inn217 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.”

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Bourbon Pecan ChickenServes 4

1/4 C. Dijon mustard1/4 C. dark brown sugar2 T. + 2 tsps. bourbon2 T. soy sauce1 tsp. worcestershire sauce1/2 C. finely ground pecans1/2 C. dried bread crumbs4 double breasts of chicken, boned,trimmed, & split into 8 pieces4-6 T. clarified butter6 ozs. chilled, unsalted butter, cut into 12 pieces1/2 C. scallion tops, sliced into small rounds

1 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 skil-let 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.

5 Arrange chicken on plates, allowing 2 pieces per person. Pour sauce over chicken and sprinkle with sliced scallions.

Recipe submitted by Jeeves & Company64 South Main Street, Scottsburg, Indiana, (812)752-6559www.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-wa-tering desserts, served in a warm, cozy atmosphere.

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Jager SchnitzelServes 4

4 boneless pork steaks4 ozs. mushrooms, sliced1 C. onion, chopped2 T. vegetable shortening11/2 C. water1/2 C. sour cream1 bouillon cube1 T. cornstarchsalt, to tastepepper, to taste

1 Rub salt and pepper into steaks and brown shortening in a large skillet, over me-dium-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.

3 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.

Schnitzelbank Restaurant

FROZEN STRAWBERRY SALAD Serves 48

4 C. mayonnaise 1 C. sugar 48 ozs. Cool Whip51/2 C. frozen strawberries (with juice & sugar) 1 Mix together mayonnaise and sugar; then add Cool Whip. 2 Mix together well. Then add strawber-ries. 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 Square103 S. High Street, Salem, Indiana, 47167, (812)372-883-9757www.christiesonsalemsquare.com

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Beef RolladenAt the Schnitzelbank Restaurant, this dish is served with potato glaze balls.

4 Servings

2 C. onion, chopped, separated12 slices bacon, fried crispy and diced1/4 C. carrot, finely chopped1/4 C. dry bread crumbs1-lb. beef top round roast, thinly sliced(about 2 ozs. in each slice)1/4 C. German-style mustard6 T. butter2 T. sweet paprika2 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 min-utes). 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 sauté until browned (about 8 minutes).

4 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 Restaurant393 Third Avenue, Jasper, Indiana, 47546, (812)482-2640www.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 reputa-tion for their authentic German and American cuisine. Since their semi-retirement, all six of their children have carried on the tradition.

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Smith's Row's Cocnut Cream Cake, recipe at right

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Coconut Cream CakeMakes 16 pieces

1/2 lb. butter21/2 C. heavy cream11/2 C. sugar41/2 C. coconut, chopped finely2 T. corn starch1/2 tsp. pure vanilla

1 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.

2/3 C. butter2 C. sugar3 C. flour4 egg yolks1 C. heavy cream1 T. vanilla3/4 tsp. coconut extract1 T. baking powder1/4 tsp. salt

2 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 mix-ture evenly into two floured 10-inch cake pans. Bake at 325˚F for 40 minutes. Cakes are done when they are golden brown on

top. Remove from oven and cool. Cakes are easier to handle in step #7 if refrigerated for about one hour prior to assembly.

3 Toast 1 cup of coconut in the oven until golden brown. Let cool.

1/2 C. water1/2 C. sugar

4 Boil water and add sugar to make a simple syrup. Set aside.

1/3 lb. butter, softened1/3 lb. cream cheese31/2 C. sifted powdered sugar1 tsp. vanilla

5 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 lay-ers 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!!

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Asiago Potatoes(pictured right)

18 red potatoes, 1-11/2” in diameter (about 21/2 lbs.)1/4 C. mayonnaise1 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 Row418 4th Street, Columbus, Indiana, 47201, (812)373-9382www.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.

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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.

2 Divide in four equal portions. Place on taco shells. Add slaw, tomatoes and cilantro. Serve with lime wedges and Sriracha.

Malibu Grill

SOUTHWESTERN SLAW

1 tsp. cumin 1/2 tsp. chipotle purée 1/4 tsp. dry mustard 1 T. sugar salt, to tastepepper, to taste 1 C. mayo 1/4 C. apple cider vinegar 1 oz. fresh lime juice 1 Mix dry ingredients first then add to prepared cole slaw mix.

Malibu Grill

CUMIN TACO MIX (Use with fish tacos recipe at left)

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 Grill106 N. Walnut Street, Bloomington, Indiana, 47404, (812)332-4334www.malibugrill.net

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.

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CELERY SEED DRESSING

4 C. sugar2 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.

2 Put into blender, filling three-fourths full and blend until creamy. Put into container and repeat until all mixture has been blend-ed. Refrigerate and enjoy!

Recipes submitted by Brock’s Family Restaurant109 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, home-made pies, hand-cut and breaded tenderloins, fresh hand-breaded onion rings and fried chicken, Brock’s is owned and operated by Tom and Gayle (Brock) Gray.

CHICKEN AND NOODLES Serves approximately 20

2 chickens, seasoned to taste (save broth) 7 eggs1 T. salt 1 tsp. pepper 4 T. melted butter or margarine4 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 Mix eggs, salt, pepper and butter or mar-garine 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

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Shrimp Diablo and Angel Hair Serves 4

11/2 lbs. lg. shrimp, peeled, deveined 2 qts. boiling water1 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 Sauce1 lb. angel hair pasta 1 T. butter 1 T. olive oil 1 T. chopped fresh parsley 1 Cook shrimp in seasoned water by add-ing seasoning and lemon juice for 3 minutes. Immediately drain and put into ice bath to stop cooking process. Drain again and set aside. 2 Oil bottom of 2-quart sauce pan and place on medium heat. Add pepper flakes, stirring with spoon until they give up bou-quet. Add marinara and lemon zest, heat thoroughly. Stir in Tabasco and shrimp. Reduce heat to warm.

3 Cook 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 Restaurant211 Ferry Street, Vevay, Indiana, 47043, (812)427-2616

Roxano’s Restaurant proudly serves “one of the coolest towns” in America!

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Pig Miracle's Maple-Peach BBQ SauceMakes approximately 3 quarts

41/2 C. catsup2 C. brown sugar1/2 C. sugar3 C. maple syrup20 ozs. peach nectar18-oz. jar peach preserves11/2 C. lime juice1 T. onion powder OR granulated onion2 T. dry mustard11/2 tsps. cayenne3/4 tsp. cumin3/4 tsp. salt1 tsp. white pepper11/2 tsps. black pepper2 T. oil6 cloves crushed garlic1/4 C. chopped onion1 T. chili powder21/2 T. cornstarch

1 In a large saucepan, cook garlic and onion in oil briefly to soften, add next seven ingredients, mixing well. Whisk in remain-ing ingredients except cornstarch. Whisk cornstarch into 1 cup of reserved sauce and blend back into saucepan. Cook over me-dium 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 Barbeque1245 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!

Pig Miracle's Smoked Baked Beans

10-lb. can Bush’s Baked Beans, drained20-oz. can kidney beans OR red beans,drained4 C. catsup2 C. Smokey barbecue sauce (not sweet)1 C. yellow mustard2 T. oil1 green pepper, diced1 med. onion, chopped2 C. smoked chopped pork (beef will work just fine)2 C. brown sugar1 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 ingredi-ents and mix well. Pour into large casserole dish or foil pan. Smoke at 275˚F, uncovered for 2 to 21/2 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

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Homemade Vegetable Soup

1 head cabbage, cut up1 onion, cut up & diced1 can potatoes1 can carrots1 can peas1 can green beans1 can corn1 can baby butter beans1 can diced tomatoes1 sm. can tomato paste1 lg. can tomato juice

1 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 to-mato juice. Bring contents of soup kettle to a boil.

Riverside Diner

Homemade pumpkin ice cream

1 lg. can ready-made pumpkin pie filling1 lg. bag chopped pecans1 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 Diner315 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.

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Rowboat Deep-Fried Pickle Chips

2 handfuls crinkle-cut dill pickle chips1 qt. buttermilk1 lb. flour1 tsp. granulated garlic1 T. cayenne pepper1 tsp. black pepper

1 Crinkle cut dill pickle chips (2 handfuls).Drain off brine and soak in a quart of but-termilk.

2 Combine flour with 1 tablespoon granu-lated 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.)

Rowboat Grilled Homemade Chicken Salad Sandwich

1 whole chicken4 C. mayonnaise2 C. diced celery1 can crushed pineapple with juice1/2 lb. seedless grapes, cut up12 ozs. diced pecans or walnuts

1 Boil chicken. Cool, peel and dice chicken.

2 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.

Rowboat Cafe Blackberry Dumplings

1 gal. blackberries, cleaned8-10 C. water4-6 C. sugardumplings (recipe provided)

1 Put berries in large pot; add enough water to cover them. Bring to boil.

2 Add sugar and stir. Add dumplings and bring to boil. Stir and add water as needed to make juicy (dumplings will soak up juice).

Dumplings4 C. all-purpose flour2 C. water1 stick melted butter1 tsp. salt

1 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 Café8321 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 home-made chicken & dumplings. The pies are made from scratch and some local favorites include coconut, chocolate, sawdust, fresh strawberry and peanut butter.

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Magdalena's Tuscan Sauce

1 C. white wine, preferably Chardonnay1 qt. heavy whipping cream1 heaping T. chicken base1 heaping T. chopped garlic1/3 C. chopped fresh sweet basil1 tsp. dried chopped basilsalt, to tastepepper, to taste

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 Restaurant103 East Chestnut Street, Corydon, Indiana, 47112, (812)738-8075www.magdalenas.com

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.

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."

Chef Pam's Cranberry Walnut Coleslaw

1 lg. head of green cabbage1 carrot, cut into small julienne strips1 sm. red onion, small diced1/2 C. red pepper, small diced1/2 C. green pepper, small diced1/2 C. dried cranberries1/2 C. walnut pieces, coarsely chopped

1 Shred green cabbage and combine with all other ingredients. Add dressing and toss. Store in the refrigerator.

Dressing2 C. mayonnaise1/4 C. apple cider vinegar1/2 C. granulated sugar1 tsp. celery seedsalt, to tastepepper, to taste

1 Mix all ingredients well with a whip until blended together, smooth and creamy. Pour on cabbage mixture. Store in the re-frigerator.

Magdalena’s Restaurant

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Credits

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 RichardsKerry WilliamsErika MoneyAnn Govert

Thanks to:Melinda Hustmyer, MarshMark Heckman, MarshBill Legg, WTHR

Automobile furnished by:Ray Skillman Classic Carswww.rayskillmanclassiccars.com

DisclaimerThe contributors to this cookbook do not receive monetary payment of any kind; all recipes have been donated. Pro-ceeds 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 con-tained 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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At Marsh Supermarkets, your Homegrown Grocer, family values are at the core of our goal to provide an exceptional shopping experience. We believe that Homegrown means quality products and ingredients at a great value for you to serve your family and friends while creating your own traditions.

Marsh Cookbook Spreads

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