Middle Way House

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(812) 336-0846

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Foodworks

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About Food Works

Go to the Food Works Website to use their services

The Food Works Website

Food Works is a full service catering business owned and operated by Middle Way House, an abused women's shelter in Bloomington, Indiana.

Financial independence is central to women's safety. Without it, many women will remain in, or return to abusive relationships. With this in mind, Food Works was started as an economic development program of the Middle Way House in 2002.

So, Food Works is a business with a mission! Several missions, in fact:

We are working to provide opportunities to women who are victims of domestic violence to become economically self-sufficient while providing real culinary skills, a safe and supportive work environment, and a valuable work history to present to future employers.

It is our goal to provide meals that are healthy, tasty and varied, and low in sodium sugar and fats. The food is prepared "from scratch" whenever possible. Our meals emphasize fresh fruits and vegetables and fiber.

Food Works strives to be known as the catering company that provides great food and service. Our success and repeat business has depended on this. By providing the best of service to customers, we can provide better services to our clients. When you contact us for services, rest assured you are making a choice for quality.

Recipe Ideas

We cannot count how many times people have asked Susan Dahlberg, Head Chef for Food Works for Middle Way House, to share her recipe for Wild Mushroom Lasagna. Here it is ……hope you enjoy!

Wild Mushroom Lasagna (PDF)

Wild Mushroom Lasagna
Susan Dahlberg

For an 11”x 13” pan at least 2 ½” deep

Ingredients
2 sticks (1/2 lb) butter
1 c flour
¼ tsp fresh grated nutmeg
1 qt. milk, half and half, or cream
1 egg
2 lbs shitake, oyster, crimini mushrooms – mixed
2 T butter or olive oil
2 lbs whole or part skim ricotta
1 lb asiago cheese
1 c parmesan cheese
1 oz fresh basil, chopped
1 lb mozzarella cheese
salt to taste
1 box “no-boil” noodles (buy 2 just in case)

To make Bechamel (white sauce) melt butter in pan, then add flour stirring until it makes a roux (paste). Gently cook but not until brown. Then gradually add liquid stirring with a whisk until thick to the consistency of a cream soup, not too thick (ugh!) and not too thin.

Sauté sliced mushrooms (shitakes and oysters must lose their stems (too woody)) in butter or olive oil. If there is a liquid in the pan after mushrooms are sautéed, strain mushrooms, save liquid and add to the béchamel sauce (more mushroom flavor).

To make the ricotta filling, chop basil and add to ricotta along with the parmesan cheese and the egg. Mix well.

Ready, set, assemble.

Spray pan well or rub with olive oil. Put a thin layer of white sauce in bottom of pan. Then add 1 layer of noodles. Spread 1/3 ricotta mix, 1/3 mushrooms, ½ asiago cheese + 1/3 of the sauce

Repeat , but this time add ½ mozzarella and 1/3 of the sauce.

Repeat one more time adding the rest of the filling, mushrooms, asiago cheese and mozzarella and sauce.

Bake covered at 350° for 45 min. Uncover and bake until golden brown on top. Let rest for 30 minutes before cutting.

24 Hour Crisis Line: (812) 336-0846 ~ Administrative Office: (812) 333-7404
Mailing Address: P.O. Box 95, Bloomington, IN 47402

Middleway House is a United Way Agency  MWH is a United Way agency.