The Lakes Bar & Lounge
The Lakes Bar & Lounge Bar & grill in Fontana
16600 Clubhouse Dr, Fontana, CA 92336
Monday: 10AM-3PM | Tuesday: 10AM-3PM | Wednesday: 10AM-4PM | Thursday: 10AM-4PM | Friday: 10AM-4PM | Saturday: 10AM-4PM | Sunday: 10AM-4PM
America/Los_Angeles time zone
4.4 average rating from 71 reviews for The Lakes Bar & Lounge
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Business Name: The Lakes Bar & Lounge
Address: 16600 Clubhouse Dr
Fontana
California
92336
US
Fontana
California
92336
US
Phone: +1 909-350-2500
Price Range: $$
Google ID: 0x80c34ea6dc557bdf:0x1cf52b3dc87b3e8b
Place ID: ChIJ33tV3KZOw4ARiz57yD0r9Rw
Google Reviews ID: 2.08662E+18
Google CID: 2.08662E+18
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Baked Artichoke Squares Recipe
Preheat oven to 350ºF. Spray a 13x9-inch baking pan with Crisco No Stick Cooking Spray; set aside.
For Filling, heat Crisco Oil in medium skillet. Add mushrooms, celery and garlic. Sauté until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add Cheddar cheese, Monterey Jack cheese and eggs. Mix well. Set aside.
For pastry, combine flour and salt in medium mixing bowl. Blend Crisco Oil and milk in small mixing bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up the side of the prepared pan.
Spread cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.
For Filling, heat Crisco Oil in medium skillet. Add mushrooms, celery and garlic. Sauté until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add Cheddar cheese, Monterey Jack cheese and eggs. Mix well. Set aside.
For pastry, combine flour and salt in medium mixing bowl. Blend Crisco Oil and milk in small mixing bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up the side of the prepared pan.
Spread cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.
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Wash mushrooms and trim stems slightly. Set aside.
Mix flour, salt, mustard, paprika and pepper in large plastic food storage bag. Set aside. Place buttermilk in small bowl. Dip a few mushrooms at a time in buttermilk. Place in bag with flour mixture. Shake to coat.
Heat 2 to 3 inches Crisco Oil in deep-fryer or heavy saucepan to 375ºF. Fry a few mushrooms at a time 2 to 3 minutes, or until deep golden brown, turning over several times. Drain on paper towels. Serve hot with catsup, if desired.
Mix flour, salt, mustard, paprika and pepper in large plastic food storage bag. Set aside. Place buttermilk in small bowl. Dip a few mushrooms at a time in buttermilk. Place in bag with flour mixture. Shake to coat.
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