Over the past week, the folks at our Menards in Melrose Park put up even more Lemax Christmas Village structures including this East Lake Station. The side facing us in the photo is the 'track side' as indicated by the elevated platform in front. There's a sign laying on the platform for the Freight Office that probably goes in the roofline somewhere, but the person setting this up either forgot or couldn't figure it out. This building is a bit nicer than some of the other Lemax structures Menards is carrying and would look good in Mantleburg. Alas...it wasn't meant to be. The Mayor of Mantleburg says that the town isn't quite ready to be a railroad town.
Earlier this winter, I wrote about the old Lou Malnati's menu and mentioned that as I was waiting around for my pie to finish up, I spied an old Chicago Tribune article posted on the wall that included the original Lou Malnati's Italian Salad Dressing Recipe. The Tribune reporter called it "prized". We were set to host a little pizza party over the weekend, so I figured I'd give it a shot. Here's the article as seen through my mobile phone's camera.
I'm not a wine drinker, so the fact that the recipe called for Burgundy wine didn't strike me as odd. I went shopping at Angelo Caputos in Addison - a really incredible shopping experience - and when I got to the wine section I found Burgundy wine was carried ONLY in those HUGE jugs. And they were dirt cheap. The only issue is that needed just 4 ounces. We ended up with a whole-lotta-wine that Nat won't drink.
I've taken the recipe and modified it a bit by eliminating the percentages (60…
Last week, I was in the Elmhurst Lou Malnati's picking up a pie and noticed that they're NOW selling a bottled version of their salad dressing they've called "Lou Malnati's Sweet Vinaigrette". That's the second consumer packaged good they have in their take-out shops - with the first being Lou Malnati's Tomatoes. They sell it in 16 oz jars.
I didn't catch a price, but I did catch a photo of the ingredient list.
Hmmm...comparing that to the Lou Malnati's salad dressing recipe, it seems that there are a few differences. First, the bottled dressing uses corn oil (listed first) and olive oil (listed way down), while the recipe posted in the Tribune back 40+ years uses olive oil. The bottled dressing also has mustard, "natural flavors" and a few different preservat…
One 3 ½ to 4 pound boneless beef chuck pot roast
One package of Zesty Italian Salad Dressing and Recipe Mix
One 16 oz. jar of hot giardiniera
One 16 oz. jar of mild giardiniera
One dozen baguettes (French rolls)
In a four-quart Crock-Pot, pour in one bottle of giardiniera. Place the roast on top of the layer of giardiniera. Sprinkle the salad dressing mixture on top of the roast. Add the second bottle of giardiniera to the top of the roast. Cover Crock-Pot and cook on high for 6 to 8 hours. When fork tender, shred the roast in the Crock-Pot and allow it to combine with the other ingredients. Slice the baguettes in half and pile on the beef and giardiniera mixture.
For the babe's baptism party, we hosted a collection of family and friends back at our house after the church proceedings. We ordered some of the food from Maggiano's including salad a…