McConnell Inn Breakfast with Mary-Jo Johnson

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About Mary-Jo: In addition to running her business, MJ has been a tireless advocate for Green Lake. She is the ultimate diplomat, and can run a meeting like nobody's business. I call her The Velvet Hammer.

MJ can hold an entire conversation on a completely-different, in-depth topic while cooking. Which is pretty amazing. Her grandparents had a farm in northern Wisconsin. She went to culinary school in Manhattan. She lived in a tent for four months, travelling around the country when she first got married. She opened the McConnell Inn in 1986.

The State Department could certainly use Mary-Jo, but we're glad we have her here in Green Lake!

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BROCCOLI CHEDDAR FRITTATA
From the kitchen of Mary-Jo Johnson

You will need:

  • 11 Eggs

  • 1 Tbsp Olive Oil

  • 1 Small Onion, Diced

  • 2 Cups Broccoli, Chopped and Steamed

  • Salt

  • Pepper

  • 1/2 Cup Cheddar Cheese, Shredded

Making the Dish:

  1. Saute onions in olive oil in a 10-inch, oven-proof skillet (MJ likes cast iron) until onion softens.

  2. Add broccoli and stir, about two minutes; season with salt and pepper.

  3. In separate bowl, whisk eggs.

  4. Pour eggs over broccoli and gently push eggs towards center for approximately five minutes over medium heat.

  5. Sprinkle with cheese and place in 400-degree oven.

  6. Bake until golden brown and puffed, about 12-15 minutes.

  7. Cut into six wedges.

ROASTED POTATOES
From the kitchen of Mary-Jo Johnson

You will need:

  • 3 Large Russet Potatoes, with skins, cut into one-inch slices

  • 1-2 Tbsp Olive Oil

  • Sea Salt

  • Optional: Add Diced Onion or 2 Tsp Rosemary or Oregano

Making the Dish:

  1. Place in 9 x 13 glass pan.

  2. Roast at 400 degrees for 50 minutes.

BISCUITS
From the kitchen of Mary-Jo Johnson

You will need:

  • 2 Cups Flour

  • 1/2 Cup Shortening

  • 1 Tsp Salt

  • 1 Tbsp Baking Powder

  • 2 Tbsp Sugar

  • 3/4 Cup Buttermilk

Making the Dish:

  1. Mix all dry ingredients; cut in shortening until coarsely blended.

  2. Add buttermilk and stir

  3. Place on a lightly-floured surface. Shape into large rectangle and fold long side in half. Shape again and repeat fold. Shape to even height.

  4. Cut into even squares, approximately 12.

  5. Place on greased cookie sheet, with at least two inches between biscuits.

  6. Bake at 400 for 12 minutes or until just golden. Serve while warm with honey.

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