Chef Recipes
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Chef Josephine Wade

Hard Times’ Josephine’s
Cooking Restaurant
436 E. 79th St.
Chicago, IL 60619
Josephine's Easter Menu
Chef Josephine Wade

‘Brooke’s Fried Green Tomatoes’
Slice and lightly season salt with lemon pepper and just a
little brown sugar to taste.

Dip in buttermilk andbreadcrumbs.
Place on sheet pan andbake in 350-degree oven for

Serve over a bed of lettuce
and scallions

Healthy Rice Boat
Bed of Rice
2 cups cooked Pinto Beans
1/2 cup cooked Black Beans
3/4 cup cooked Corn
3/4 cup green, red pepper and onions
Top it with marinated Tilapia in lemon pepper honey
Topped with marinated Tilapia in a mixing bowl with 2 eggs
whipped. Add lemon pepper and milk.

Soak it overnight.
Cut them in strips. Put it in breadcrumbs. Bake it or fry it.
Place this on top of the salad.
Shred lettuce, sour cream and guacamole.
Can be made with steak, bake
chicken breast, Catfish or Tilapia.