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Our People Profile

Barbara Requenes, or as her friends and family know her, Barbara Ann, is our newest member of the Ebbinghouse Law Group. Barbara and her 26 years of legal experience currently occupy the paralegal position within Ebbinghouse Law Group. She attended Ball State University where she graduated with a Bachelors Degree in Business. Barbara began her career as a legal assistant in the litigation field.  Throughout her career, she has obtained a vast knowledge of many practice areas of law and now calls Ebbinghouse Law Group home.  Although she has many areas of interest, some of Barbara’s favorite past times include; spending time with her grandchildren, traveling, fishing, and she has also been known to play a competitive game of darts. Barbara’s personality is one of a kind. She thrives on sharing her smile and optimism with everyone she comes in contact with.

My mother-in-law (Joan Doloris) is a fantastic cook and I wanted to share her recipes with you.

Each month I will feature great down home comfort food for you to enjoy.

Doloris’s Divine Dishes

6 oz garlic-flavored croutons                                                                               For the glaze:

½ tsp ground black pepper                                                                                 ½ cup catsup

½ tsp cayenne pepper                                                                                        ½ tsp ground cumin

1 tsp chili powder                                                                                               Dash Worcestershire sauce

1 tsp dried thyme                                                                                               Dash hot pepper sauce

½ onion, roughly chopped                                                                                  1 tsb honey

1 carrot, peeled and broken

3 whole cloves garlic

½ red bell pepper

36 oz ground chuck or hamburger

1 ½ tsp kosher salt

1 egg

Heat oven 350 degrees.  In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme.  Pulse until the mixture is of a fine texture.  Place this mixture into a large bowl.  Combine the onion, carrot, garlic, and red pepper in the food processor bowl.  Pulse until the mixture is finely chopped, but not pureed.  Combine the vegetable mixture and meat with the bread crumb mixture.  Season the meat mixture with the kosher salt.  Add the egg and combine thoroughly, but avoid squeezing the meat.  Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf.  Bake for one hour.

Cut down the cayenne and chili powder for a less spicy meatloaf.

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