toledoblade.com --

While driving through downtown Toledo recently, the new look of the city was overwhelming and my heart pounded with pride. I have not lived in Toledo since I moved back home to Michigan in 1995, but there is rarely a week that I don't make the drive on U.S. 223 from Adrian to Toledo because it will always be my main base, with treasured memories of The Blade food beat and friends.

Speaking of U.S. 223, I well remember when I got the job at The Blade all those years ago and bought my first car. Mother said not to worry about that two-lane highway because it would soon be four lanes. I am still waiting.

Unfortunately, these days my weekly overnight visits do not include downtown but focus more on the city's south side. I hope that will change with the opening of the new Lucas County Multi-Purpose Arena. When you look back to the downtown Toledo of the late 1950s, '60s, and early '70s, in the days before malls, it is downright exciting to see the changes. Looking back, I believe I kept a 120-pound figure then because we walked every day on lunch hour from store to store: Lasalle's, the Lion Store, Lamson's, and many more, including Palman's and Hathaway Jewelry in the Spitzer Arcade. Yes, and Tiedke's, what a wonderful place the first floor was with its enticing scents of fresh ground coffee, chocolates, baked goods, and cheeses.

Enough memories. Now we have good reason to move on with pride.

Fifth Third Field, smack in downtown Toledo, is a gem. While being there for a game, win or lose, is thrilling, just driving by put a lump in my throat. That's when I remembered a popular Blade recipe that evolved long before the arrival of the new stadium.

Mud Hen Bars are gooey and rich. It's a scratch recipe that doesn't rely on a mix. A meringue topping bakes on a chocolate chip-marshmallow base. I just never had the nerve to learn the fat and calorie counts.

Now what about the Walleye hockey team? It deserves a personalized food, too. There are many ways to prepare the fish, including frying, stuffing it whole, or using fillets.

My suggestion for an official food for the team is Walleye Tacos. The idea is based on the popularity of tacos and their low cost and ease of preparation. Fish tacos, with crispy fish nuggets tucked in a corn tortilla with chopped lettuce and tomatoes, are fairly common in the Southwest and California. But we have the fresh walleye, which should make them even better than the fish used elsewhere, which is often pollack.

This recipe for Mud Hen Bars is from my cookbook, Aren't You Going to Taste it, Honey?, published by The Blade: Cream 1/2 cup shortening (part butter) and one cup white sugar. Beat in one whole egg and the yolks from two separated eggs. Sift 1 1/2 cups flour with one teaspoon baking powder and 1/4 teaspoon salt. Combine creamed and dry mixtures and blend thoroughly. Spread batter in lightly greased 9-by-13-inch pan. Sprinkle one cup chopped nuts, 1/2 cup semisweet chocolate chips, and one cup marshmallows over batter.

Make meringue topping by beating the whites of the two previously separated eggs until they are stiff, then fold in one cup brown sugar. Spread meringue evenly over top of batter. Bake 30 to 40 minutes in 350-degree oven. When cool, cut into bars.

For the Fried Fish Beer Batter for Walleye Tacos, in honor of the Walleye hocky team: Combine 2 cups flour, 2 beaten eggs, 1 package dry yeast dissolved in 1/4 cup water, and one can of beer, and let stand two hours at room temperature before dipping fish into it. Be sure the fish is dry so the batter adheres. Batter can be kept refrigerated for about 3 weeks. To make Walleye Tacos, cut fish into 1-inch pieces and don't overcook.

Permanent Link