started looking. And of course the bartender just watched.
We all sat down at a table that was rickety in a dark corner with a light above us that was simply turned off. We found that out later when the bartender decided to turn it on so we could see what we were eating.
When we ordered I had a cheeseburger and fries. The steaks were all at least $20 so four out of the six of us had a cheeseburger, my father had a chicken sandwich with Swiss and mushrooms and fries and my aunt had chicken tenders and fries. We had to wait over an hour for our food. The bartender came to our table twice to try to reassure us that it would be coming out soon. Finally when it did come out the first thing I noticed was that the fries were crinkle cut, most likely boughten and then fried in the restaurant, but they were hot and crispy. The burger was large and the bun was toasted and it wasn’t even your usual grocery bun. The cheese slice was good and melted but the meat could have used more seasoning. Overall it was a good meal but the other factors would have really made me hesitate to go there again.
Zucchini Bread Juanita Ostwinkle
Deb Rubner
Mrs. Fred Klaren
3 eggs 2 c. flour
2 c. sugar 1 tsp. soda
1 c. oil 1 tsp. salt
2 c. finely chopped zucchini 2 tsp. cinnamon
3 tsp. vanilla ¼ tsp. baking powder
Beat eggs until foamy. Add sugar, oil, vanilla and zucchini. Mix well. Add dry ingredients. Mix well. Pour into greased loaf pans. Bake at 350º for 50 minutes or until done.
(from St. Paul’s Greatest Moments in Cooking)