The South Bend Tribune from South Bend, Indiana • C9

Striz is proud of his seems even prouder of those made Inn a meal destination. The Rev.Theodore Hes- personality Jim Glick and 2006-09 White Sox Player Jim Thome (who regularly orders the Lake Perch) are just a few. Twenty 55-gallon tanks, a 600- and tank make for an amazing view from any of the 235 seats throughout the restaurant. brought in Manny Nate of Shedd Aquarium in Chicago.He came and helped set up the tanks and been expanding ever since.We just added a 6,000 gallon says. With more than 100 varieties of fish Midas prickly-spined Ple- costomus even an alligator named someone had to be hired full time to help manage.

Mike honorary this job of eight years is a dream come used to work in a giving tours to says. But it be easy for a customer even a seasoned baseball player like Thome to come a plate of lake perch, and try to eat a yellow puffer is staring down like a grumpy baseball pitcher! Inn 26324 U.S.12 or lunkers.com Hours: 11 a.m.- 9 p.m. Mondays through a.m.-10 p.m.Fri- days and Saturdays and 11 a.m.-7 p.m.Sundays Number of years in business: 22 Type of cuisine: American Seating: 235 Kid-friendly: of fish and 11 televisions the Little Anglers menu Nonsmoking Alcohol available: Domestic and imported beer, extensive wine and cocktails Cost range: Payment options: Cash, credit Chicken Oscar for Two 2 boneless, skinless chicken breast halves 3 ounces jumbo lump crab meat, picked over for shells and cartilage small red onion, chopped medium tomato, chopped 6 thin asparagus spears, trimmed and peeled 2 cups water to boil asparagus 2 tablespoons all-purpose flour 1 tablespoon vegetable oil 1 teaspoon butter teaspoon freshly ground pepper teaspoon salt teaspoon salt for boiling water 4 cherry tomatoes for garnish Hollandaise Sauce 2 tablespoons mix (Knorr brand preferred) 8 ounces milk 1 stick butter tablespoon tarragon In medium saucepan, bring water mixed with teaspoon salt to boil.As soon as the water comes to a asparagus and boil until 3 minutes.Drain.Set aside. Lay chicken breasts between sheets of plastic wrap and pound to inch thickness.Mix flour with teaspoon salt and pepper. Dredge chicken to coat, patting off any excess.

Over medium frying 1 teaspoon butter and 1 tablespoon oil. Saute chicken breasts on both sides until browned, about 3 minutes per side. Remove warm until ready to serve. To the onion and saute until softened. Increase heat to tomato and saute until most of the moisture has evaporated.Lower heat to low and add crab meat; toss until hot.

To make the hollandaise sauce: Melt butter.In different milk.To the heated melted butter and bring to boil. Combine the remaining in- gredients.Bring to simmer and stir until thick. To one chicken breast on each plate; arrange 3 asparagus spears on top of each. Spoon some crab mixture over asparagus and drizzle with hollandaise sauce. CYANMAGENTAYELLOWBLACK EDITION 50R Monday, March 7, 2011 FOOD South Bend Tribune C9 When perusing the local bookstore in search of a slow-cooker cookbook, likely do take a double-take when you see a photo of lasagna on the cover.

Leave it to Test Kitchen to come up with a recipe to prepare this layered Italian entree (and 199 additional dishes) in Cooker pp). Sausage Lasagna Vegetable spray 8 (7 ounces) curly-edged lasagna noodles, broken in half cups (15 ounces) ricotta cheese cups ounces) grated Parmesan cheese cup minced fresh basil 1 large egg 1 24-ounce jar tomato sauce 1 pound Italian sausage, removed from casing 4 cups (1 pound) shredded mozzarella cheese Line a slow cooker with an aluminum foil collar (to make the collar, fold heavy-duty foil until you have a piece that measures 16-by-4 inches). Now line the cooker with a make a sling: lay two sheets of foil perpendicular to each other that are large enough to line the cooker and leave enough overhang to use to grasp when pulling the finished lasagna the foil-lined cooker with vegetable oil spray. Cook the noodles in boiling 1 tablespoon salt al dente.Drain and place on a kitchen towel (not paper) to dry thoroughly. Mix cup teaspoon salt and teaspoon pepper together.

Spread cup sauce into prepared cooker.Arrange 4 lasagna noodle pieces in the cooker (they may overlap). Dollop 9 rounded tablespoons of ricotta mixture over noodles. Pinch off of sausage into tablespoon-sized pieces and drop over ricotta. Sprinkle with 1 cup mozzarella. Spoon cup sauce over top and repeat more.

For the final with the remaining four sauce and sprinkle with remaining mozzarella and Parme- san.Cover and cook until lasagna is heated through, about 4 hours on low. Let lasagna cool for 20 minutes.Using the transfer lasagna to serving platter.Serves 6-8. Spirits at N. Main offering a St. Four- Course Dinner 5 p.m.

Thursday.Imported Irish spirits and brews from the Porterhouse Brewery in Dublin will be paired with dishes including grilled pork with bay scallops and crab, grilled lamb chops and more.Call 574-232-2853 to make a reservation. Good for you Helen Krizman of the South Bend Bend, shares this your food can go good for you.If it go bad for additives or preservatives are used at Breadsmith, where the March special is honey oat bran.A soft- crusted bread with a light honey flavor topped with rolled bread is great for making sand- wiches.It’s $2.50 per loaf on Tuesdays during the month of March.Call 574-273-9130 to learn more. cooking Chef Tim Carrigan will be celebrating the Irish from noon to 3 p.m.March 17 when he presents his St. Corned Beef and Cabbage Dinner at Fernwood Botanical Garden and Nature Range Line Cost is 269695-6491 to make a reservation. Annual High Tea will take place 11 a.m.April 9 at Fernwood.This very popular by the Michiana Unit of the Herb Society of America, will feature Joyce of Sassafras Hutch Herb Farm in is $32 per adult.Call 269695-6491 to make a reservation.

Simple sake Bentwood Tavern at Marina Grand Resort in New Buffalo will offer its Saturday Seminar Series: Sake Made Simple. The event, taking place from 4 to 5 p.m.Saturday and again on March present the history and a tasting of the Japanese beverage. New sakes will be presented each week.Admission is make a reservation, call 269-469-1699. Good-Buy Nine local restaurants teamed up their executive chefs with local celebrities to create a signature dish when YMCA of Michiana Greatest Chefs of Michiana 2011 took place Feb.26.About 400 took part in the tasting.The winner was LaSalle chef Tom Sheridan and Mike Leep Sr.with their Skate with Vegetables and Noodles.Second place went to Temper Sean Kelley and Al chef Harry with Tricia Sloma and Frank third place. The event raised $75,000 for the YMCA.

CCHHEEWW OONN TTHHIISS FOOD NEWS YOU CAN USE Karen Rallo is a Tribune columnist. FROM PAGE C10 Taste 60573110 For more delicious and fast recipes, visit dashrecipes.com Simple Fast Delicious 3.09.11 Miss the March Issue 60690704 In downtown One half price entree per coupon. Valid for Lunch or Dinner. Not valid with any other offer. Open Sunday 4pm-9pm 120 N.

Main Mishawaka, IN 574-255-7737 www.docpierces.com Buy One Entree at regular price Get 2nd Entree Off Coupon 60702801 Expires 60490001 See our ad today on page A-4 (574)307-5241 St. Day Buffet March 17th at Noon 6 00 Per Person Please RSVP Space Is Limited 60668601 60681603.