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Recipes for Paralegal Success and Paralegals with Recipe Success - Paralegals News

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Paralegals News

Posted on: Dec 20, 2017

By Lottie L. Wathen, Whitham Hebenstreit & Zubek LLP

On most days, I really love being a paralegal. Also on most days, I really love to cook (a younger me might consider becoming a chef.) Today, I realized that on the most basic level, being a paralegal and cooking are really not that different. In each instance, you are given a project/recipe (or lots of different projects/recipes) and you are expected to know the proper tools for getting the job done. You are responsible for insuring that your final result is not only good, but also is ready on time. Most projects/recipes have multiple steps and a specific order in which those steps must be done to reach the desired outcome (although I expect in both instances, there may be some wiggle room here).

Marcus Samuelsson (an Ethiopian-born, Swedish-raised chef/restauranteur and frequent judge on the Food Network’s show, Chopped) has said that, “cooking is in an honest profession where you cannot hide and let others do the work for you. You have to show up, work hard and prove you can do it faster and better. And find a mentor who will recognize your talent and push you in the right direction.” I don’t know about you, but to me that sounds VERY similar to what it takes to be a successful paralegal.

As long as we are talking about paralegals and cooking, we thought we would share some recipes from local paralegals. Enjoy!

Paralegal Pumpkin Bread
(Made from pumpkins picked by real paralegals!)
Submitted by Cheri L. Spicer, Indiana Education Employee Relations Board

Makes 3 loafs of bread

16 oz. of fresh pumpkin (or, if you don’t feel like picking, one (1) 16 oz. can of pumpkin)
4 eggs
3 cups of sugar
1 cup of vegetable oil
¾ cup of water
1 tsp of vanilla
3 ½ cups of flour
1 ½ tsp of salt
2 tsp soda
¼ tsp of cardamom
1 tsp of cinnamon
½ tsp of nutmeg
Pinch of clove
Pinch of allspice
Pinch of ginger

Set oven to 350 degrees and grease three bread loaf pans.  In a bowl mix all the ingredients together and pour into the pre-greased loaf pans. Note: this is a wet batter. Bake for one hour or until a toothpick is comes clean after inserting.

Broccoli-Lima Bean Casserole
Submitted by DeeAnn Cassady, Scopelitis Garvin Light Hanson & Feary PC

1 pkg. frozen chopped broccoli
1 pkg. frozen baby lima beans (no more than 16 oz.)
1 cup sour cream
1 pkg. Lipton’s dry onion soup
1 can water chestnuts: chopped/diced
1 can cream of mushroom soup
¾ stick butter
3 cups Rice Krispies

Cook vegetables as directed on pkgs. Then drain and mix vegetables, soups, sour cream, and water chestnuts in large bowl. Melt butter in saucepan, stir in Rice Krispies.

Place vegetable mixture in buttered casserole dish and put Rice Krispie mixture on top. Bake 30 minutes at 350 degrees.

Bink’s Bean Dish
Submitted by Debi Binkley, Bose McKinney & Evans LLP

2 big cans pork and beans
1 can black beans
1 can chili beans
1 can tomatoes (type used for chili)
1 lb. ground turkey (or use any meat)
2 pkgs. frozen peppers and onions
Salt/pepper/spices to taste

Put all beans and tomatoes in crock pot on high. Brown meat and peppers. Put in crockpot. Cook on high for 2 hours. Turn down to low. Can stay in crock pot all day.

This is for a whole crock pot full. Great with cornbread.

Chop Suey Candy
Submitted by DeeAnn Cassady, Scopelitis Garvin Light Hanson & Feary PC

2 small pkgs. Butterscotch bits/morsels
1 small can, Spanish peanuts
1 small can, Chinese noodles (Rice noodles, crunchy texture)

Melt 2 pkgs. Butterscotch bits. Add 1 cup Spanish peanuts and 3 oz. Chinese noodles. Mix all ingredients together, coating mixture with melted bits. Spoon (I use standard tablespoon) onto wax paper – making sure each spoonful is a mix of all ingredients.  Allow candy pieces to set up and harden before serving.

Mexican Dip
Submitted by Debi Binkley, Bose McKinney & Evans LLP

2 cans Jalopena bean dip (spread on bottom of large pan)

Spread the following mixture on top of bean dip (after mixing together thoroughly):
2 pkg. El Paso Taco seasoning
1 c. mayonnaise
2 c. sour cream

Then top this mixture with diced tomatoes (4-5 tomatoes.) Top tomatoes with green onions (2-3 batches of green onions.) Top green onions with shredded sharp cheddar cheese (1- 1 ½ pkgs.) Serve with tortilla chips. (Tostito Scoops work well)

Overnight Salad
Submitted by Lottie Wathen, Whitham Hebenstreit & Zubek LLP

1 head iceburg lettuce, torn in to bite sized pieces
1 head cauliflower, cut into bite sized pieces
1 medium red onion, cut into rings (rings makes it easier for the no onion people to pick it out)
1 pound of bacon, cut into bite sized pieces and fried crisp
2 cups of mayonnaise (I use Miracle Whip), more or less to taste
¼ cup white sure
1/3 cup grated parmesan cheese
Black pepper (to taste)
OPTIONAL: 10 oz. pkg. frozen peas (do not thaw)

Layer the first 4 ingredients (and the frozen peas if you decide to use them) in a large bowl or other container with a tight fitting lid. Sprinkle sugar on top of bacon, then sprinkle parmesan cheese, followed by black pepper. Spoon mayonnaise on top in dollops – do not mix. Refrigerate overnight and mix well before serving (you may add additional mayonnaise after stirring if needed).

Note – I do not add salt because the bacon and parmesan are both relatively salty.

Sausage Dip
Submitted by Lottie Wathen, Whitham Hebenstreit & Zubek LLP

1 – 1 pound roll breakfast sausage, crumbled, cooked and drained
2 – 8 oz. pkgs. cream cheese
1 – 10 oz. can of diced tomatoes with green chilies.

Place all ingredients into a crock pot on high, stirring frequently, until the cheese is fully melted. I often melt the cheese in the microwave if I need the dip in a hurry (if you do this, put the crock pot on low instead of high). Once everything is melted and well combined, lower heat to the keep warm setting as the dip should be served hot.

Serve with tortilla chips.

To double the recipe (trust me you are going to want to), use 2 pounds of sausage, 5 pkgs. of cream cheese and 2 cans of diced tomatoes with green chilies.

White Texas Sheet Cake, Recipe By:Diane Kester
Submitted by Teresa Asbury, Mallor Grodner LLP

"This cake is good to make a day ahead, and is very popular at pot-lucks."

1 cup butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1/2 teaspoon salt
1 teaspoon baking soda

1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped pecans

Preheat oven to 375 degrees F (190 degrees C).
In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10x15-inch baking pan.
Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.

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