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Engine Four Spicy Chicken Salad Sandwich Serves 6


3 pounds bone-in chicken thighs, skin removed 2 tablespoons olive oil


2 tablespoons your favorite seasoning 1/2 cup mayonnaise 1/4 cup miracle whip 1 tablespoon lemon juice 1 teaspoon celery seed Salt and pepper 2 ribs celery, diced 1/2 onion, diced


1 green apple, cored and diced 1 cup red or grapes, halved 1/2 cup chopped walnuts or pecans 1 jalapeno pepper, finely diced 1 scorpion or habanero pepper, finely diced (optional) Sandwich bread


Preheat the oven to 350°F. Place the chicken on a foil-lined baking sheet. Drizzle with olive oil and rub in seasoning. Roast in the oven for 45 minutes. Let the chicken cool, pull it off the bone and place it into a medium bowl (or be a firefighter and burn your fingers while pulling it off the bone). In a small bowl, combine the mayonnaise, miracle whip, lemon juice, celery seed, and salt and pepper to taste. Add the remaining ingredients and addi- tional mayonnaise as needed. Chill for 2 to 3 hours. Taste and re-season if necessary. Serve on bread. Rye is a good option.


Original Firehouse Creamy Caesar Salad


Original Firehouse Creamy Caesar Salad Serves 4 to 6


2 garlic cloves 6 anchovies


1 1/2 teaspoons salt 1 1/2 teaspoons black pepper 1 tablespoon Worcestershire sauce Juice of 1 lemon 4 tablespoons olive oil 1/2 cup mayonnaise 2 hearts romaine lettuce, chopped 5 tablespoons grated Parmesan cheese 5 tablespoons fresh shredded Parmesan cheese Croutons (see recipe)


Hannon Spicy Pork Chop Sandwich Serves 4


4 center-cut pork chops, about 6 ounces each 2 tablespoons your favorite seasoning 1/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon black pepper 2 eggs, beaten


1 tablespoon lemon juice 2 tablespoons hot sauce 1 1/2 cups panko bread crumbs 2 tablespoons olive oil 4 sandwich buns


Lettuce, sliced tomato and sliced onion


Preheat the oven to 350°F. Place pork chops in a large zip-top bag. Use a meat mallet to pound the chops out to 1/4-inch thickness. Season pork chops with your favorite seasoning. Set up three bowls: in one combine the flour, salt and pepper; in another combine the eggs, lemon juice and hot sauce; and in another place the panko bread crumbs. Coat both sides of each pork chop in the flour, then in the egg mixture, then in the bread crumbs. Heat the oil in a large skillet. Cook pork chops until golden on both sides. Transfer to a wire rack and bake for 15 to 20 minutes, or until the internal temperature in the center of the pork chop reaches at least 145°F. Serve pork on a toasted bun topped with lettuce, tomato and onion.


In a wooden bowl, use a pestle to mash together the garlic, an- chovies, salt and pepper. Or, use a knife and mince them into a paste. Stir in the Worcestershire sauce, lemon juice and oil. Mix well. Chill for an hour. Whisk in the mayonnaise. Transfer half of the dressing to a separate container. Just before serving, add the lettuce to the bowl and toss the lettuce with the dressing. Add additional dressing, as desired. Top with Parmesan cheese and croutons.


Maddi’s Firehouse Croutons


1 Old bread Seasoning Vegetable or olive


Preheat the oven to 350°F. Cut bread into cubes of your size preference and place them into a medium bowl. Drizzle with oil and stir to coat completely. Season heavily with your preference of seasoning. Place bread on a foil-lined pan. Reduce oven heat immediately to 175°F and bake croutons for 3 hours to 20 hours—the longer the crunchier. Remove from oven and allow croutons to cool. Fold the foil in half and funnel croutons into zip-top bag. The is a great way to use up old bread.


Photo by Bailey Lefthand/Central Electric Co-op APRIL 2018 21


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