Page 21 - Scene Magazine 45-08 August 2020
P. 21

                                    Fun With
Food
BY JOANNA STELLOH PHELPS
   MICHAEL E. DOWNING REALTOR
• ASSOCIATE BROKER • HALL OF FAME AWARD WINNER
• 45 YEARS OF EXPERIENCE • OVER 3,000 CLOSED TRANSACTIONS • RECIPIENT OF THE LIFETIME ACHIEVEMENT AWARD
• MEMBER OF THE RE/MAX 100% CLUB FROM 1983 thru 2008, 2010-2018
Main Office: 269-968-6101 269-441-5564 • Fax 269-441-5235 H 269-963-2433 • C 269-967-6315
www.mikedowning.biz e-mail: DowningMik@aol.com
RE/MAX Perrett Assoc.Inc.,
317 E. Columbia Ave., Battle Creek, MI 49015
8 TIME PLATINUM AWARD WINNER
    Ingredients:
Summer Salad!
• 1⁄4 cup lemon olive oil (can find at Horrocks)
• 3 tablespoons fresh lemon juice
• 1 tablespoon
Though it is certainly a strange summer, picnics are still allowed and so much a part of our warm weather memo- ries. One of the easiest dishes to
 QUALITY SERVICE FOR OVER 60 YEARS
                     FAST EXPERT INSTALLATION FREE ESTIMATES RESIDENTIAL & COMMERCIAL Located in Urbandale
at 1338 W. Michigan, Battle Creek, MI Hours: Tue-Fri 8:30am-5:30pm /
Mon 8:30am-7:00pm
Sat 9:00am-1:00pm
EQUAL OPPORTUNITY EMPLOYER
 269-962-8779 www.battlecreektile.com
 U.L.A.B.A. MEMBER
 pack are mason jar salads. Layer your favorite lettuces, raw vegetables such
as carrots, radishes, tomatoes, cut corn kernels, etc., cubed meats, cheeses in a pint-sized mason jar (one jar for each person) and screw the lid on tightly. Put into a cooler or refrigerate until ready to transport in a cooler. Make the dressings below, put in separate mason jars, and dress salads when it is time to eat.
Buttermilk Ranch Dressing
                • Over 300 Booths on Two Floors
• Stairs and Elevator to Second Floor • Limited Dealer Space Available
• Brown’s Clock Repair
9247 West Chicago Road, Allen, Michigan 517-869-2888 / allenantiquebarn@hotmail.com
    www.allenantiquebarn.com
 Hours: 10:00-5:00 – 7 Days
 OWNER: BRYCE McCOWAN
• 3/4 cup buttermilk
• 1⁄2 cup mayonnaise
• 1 (1-oz package) envelope Ranch
Instructions: Process in food processor and pour into mason jar to store and transport.
dressing mix
• 1⁄4 cup roughly chopped fresh basil • 2 cloves of garlic
Zesty Lemon Dressing
 red wine
  vinegar
• 1 teaspoon
Dijon mustard • 1⁄2 teaspoon
salt
• 1⁄4 teaspoon
ground black pepper
Instructions:
Put all ingre- dients into a mason jar with tight fitting lid and shake vigorously.
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