Chef Recipes
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Chef Josephine Wade

Hard Times’ Josephine’s
Cooking Restaurant
436 E. 79th St.
Chicago, IL 60619
773.487.2900
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
20-minutes.

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.