MNLICA - Minnesota Land Improvement Contractors - Contacts - Ladies Page Ladies
The Ladies of the Minnesota Land Improvement 
Contractors Association are a busy bunch.  The saying goes:  "Behind every successful man is a woman."  That little phrase pretty much describes the role of the contractor's wife.  Some wives have a career of their own, some stay at home and keep the house and kids in order, some help in the day to day duties with the contractor, but they all fill an important role.  

The MN LICA ladies raise money for the MN LICA scholarship fund and other projects by holding tee shirt/sweatshirt sales, quilt raffles and the like.  

These busy women find time to be involved with the men of LICA and have become an important part of the MN LICA.  A few women hold officer positions on the Board of Directors and have even been President.

A contractor's wife has to be a psychologist, a mind reader, a good listener, and have the patience to withstand the long hours and hectic schedules.   

The MN LICA Chapter Ladies are great examples of what it takes to be a contractor's wife.


The MnLICA Ladies are looking for YOUR help in new ideas for fundraising projects.  
Put your thinking cap on and let's give the Ladies hand!

Send your bright idea to:
Jeanie Bakken


Serves 4

4# chicken (whole) remove backbone and cut in half.
5-Tablespoons olive oil                          salt & pepper
2-Tablespoons butter                             3-sprigs sage
½ # small carrots (not baby)                  1# mushrooms—shopped
1-1/2 cups Farro or Quinoa                   1-Tablespoon fresh lemon juice 
                                                                      (save wedges for serving)
½ cup chopped toasted hazelnuts         chopped parsley for garnish
½ cup chicken juices

Preheat oven to 450 degrees
Rub some olive oil, salt & pepper into chicken, melt butter in a cast iron pan, add sage and put chicken skin side down, cook for 5 minutes on medium heat. Turn chicken over and put pan in hot oven about 40 minutes. Baste occasionally.
While chicken is baking, on a rimmed cookie sheet add remaining 5Tablespoons oil, cut up carrots into chunks & mushrooms, salt & pepper. Roast on lower rack until golden brown or about 20 minutes.

Take chicken out and rest on a cutting board for 10 minutes.
In a Medium saucepan, cook Ferro or Quinoa in salted boiling water about 15-20 minutes (al dente). 
Add Farro to the roasted vegetables with Lemon Juice and nuts and ½ cup chicken juices, mix well. Put onto large platter and top with sliced chicken parsley and lemon wedges.

Fresh Salsa: 

Makes 3 cups:

½ cup green bell pepper
¼ cup onion
Chop vegetables into small pieces and add:
1-teaspoon garlic powder
¼ teaspoon red pepper
1-teaspoon cumin
2-teaspoons vinegar
1-teaspoon olive oil
2-teaspoons lemon juice

Black Bean Hummus: 

Makes 2 ½ cups

15-oz. can of black beans, rinse & drained
1-Tablespoon tahini (sesame seed paste)
2-Tablespoons olive oil
1-lime, juiced
1-teaspoon ground cumin
Pepper to taste
2-garlic cloves, sliced (optional)
In a food processor (or blender), combine all ingredients and process until smooth.
Serve with Tortilla chips, breads or raw vegetables.

Got a great recipe you would like to share with the world?  
E-mail or send it snail mail to:  
   Jeanie Bakken - 9600 S. Dennison Blvd, 
Northfield, MN 55057-4547