Chicago Meets Cleveland in Michigan

The staff of The Cleveland and The Medina County Women’s Journal recently
enjoyed a few days out of the office at a beautiful Michigan bed and breakfast,
called the Chicago Pike Inn We had our meetings in the comfortable parlor;  wonderful fresh coffee in the mornings  and homemade meals with good wine as well as good conversation out on the front porch!–but this trip was more than just Journal gals hanging out.
We had the opportunity to meet with the amazing staff of the popular Chicago publication, The Suburban Woman.   We shared stories, ideas and brainstormed ways to improve our magazines and our awareness in the community.  We’ll keep you posted about the positive additions we’ll be making at the magazine, including some fabulous and fun networking E-Series events we’ll be planning in the future. But, for now, back to the food!
Nancy Krajny owns the B&B, which dates back to 1903. And let me tell you… Nancy
Can  Cook.  Lucky for us (and you) she shared her recipes. Here’s a little taste of what we tasted while we were
Chicken Pecan Pasta Salad



1/2 c mayo
1/4 c raspberry vinaigrette
4 skinless chicken breasts
8 oz pasta of choice
1 c cantaloupe balls or choice of fruit
green onions, celery, salt, pepper to taste
1/2 c chopped pecans
Cook the chicken breasts for about 45 minutes and cook the pasta of your
choice according to the directions.  Be sure not to overcook.  Rinse
the pasta in cold water when it’s complete.  Add the diced chicken
breasts, fruit, green onions, celery, salt, pepper and pecans. Mix the mayo and
raspberry vinaigrette, then add it to the pasta mixture. Toss and refrigerate
for two hours before serving.
French Toast Strata
1 loaf French bread
1 8-oz pkg cram cheese, cubed
8 eggs
2 1/2 c milk
6 Tbsp butter, melted
1/4 c maple syrup
Cut French bread into cubes. Grease a 13x9x2-inch baking dish. To assemble,
in the prepared baking dish, place half of the bread cubes. Top with cream
cheese cubes and then with remaining bread cubes. In a blender container or
mixing bowl with a rotary beater, mix together eggs, milk, melted butter and
maple syrup until well combined. Pour the egg mixture evenly over the bread
cubes. Cover with plastic wrap and refrigerate 2 to 24 hours. Uncover and bake
in 325 degree oven for 35 to 40 minutes or until the center appears set and the
edges are lightly golden. Let stand 10 minutes before serving. Makes 6 to 8
Chicken Diane
2 onions
1 pkg mushrooms
8 chicken breasts
2 Tbsp olive oil
2 Tbsp butter
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
2 Tbsp chives
2 Tbsp parsley
1/2 c chicken broth
1/4 c brandy
2 Tbsp Dijon
Slightly pound the chicken breast with a mallet. Mix together the salt,
pepper, paprika, chives and parsley, and sprinkle it over the chicken. Heat one
tablespoon of oil and butter in a large skillet, and cook the chicken over high
heat. Transfer to a warm platter. Saute the onion and mushrooms in that same
pan, add the remaining ingredients and cook until hot. Pour over chicken and
Aloha Bread



1/3 c butter, softened
2/3 c sugar
2 eggs
3 Tbsp milk
1 tsp lemon juice
2 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c mashed bananas
1/2 c crushed pineapple with juice
1 c toasted coconut
1 c chopped macadamia nuts
Cream the butter and sugar, and beat in eggs one at a time. Add milk and
lemon juice. Sift the flour with baking powder, soda and salt, then add to the
creamed mixture with bananas and pineapple. Fold in coconut and nuts. Pour into
2 small loaf pans or 1 large pan.

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