DOCSLIB.ORG

Our Meal Service. This Menu Showcases the Variety of Fabulous Meals We Of- Fer for People Requiring Meals That Are Either Cut-Up Or Do Not Require Cutting

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Our Meal Service. This Menu Showcases the Variety of Fabulous Meals We Of- Fer for People Requiring Meals That Are Either Cut-Up Or Do Not Require Cutting Welcome to our Meal Service. This menu showcases the variety of fabulous meals we of- fer for people requiring meals that are either Cut-up or do not require cutting. Our aim is to cater for all tastes ranging from delicious casseroles to sumptuous gourmet dishes from a variety of suppliers. We supply:- Breakfasts Soups Mains Meals Mini Meals Premium Meals Desserts Please note that the size of meals and prices vary with each supplier. The current suppliers are: - Keep this menu & use the code numbers shown with each meal item as your reference to choose your frozen meals. Please use the ordering form provided and every effort will be made to provide the meals you order. We trust you will enjoy the meals. The Big Breakfast - Finger Food Pack - Sausage, Bacon, Scrambled 64C Party Pie, Meatballs, 65C Egg, Hash Brown, Tomato & Sausage Roll & Potato Baked Beans Wedges Chicken Noodle 10 Beef & Barley 90 Chunky Vegetable 13 Pea & Ham 91 Tomato 14 Pumpkin 92 Beef & Vegetable 40 Chicken & Sweet Corn 66 Chicken & Vegetable 41 Creamy Mushroom 67 Minestrone 42 Cream of Chicken 6112 Veal & Mushroom Casserole & Mashed Potato, Pumpkin 118 & Peas Lamb & Potato Casserole with Steamed Potato, Carrots 185 & Beans Shepherds Pie and Peas 117 Lamb & Fruit Curry with Rice 915 Hearty Lamb Casserole with Pasta, Corn & Beans 627C 697C Roast Lamb & Minted Gravy with Baked Potato & 629C Pumpkin, Peas Shepherds Pie with Vegetable Medley 630C Beef Goulash with Mashed Potato, Carrot & Peas 15 Beef Stroganoff with Rice 22 Beef & Black Bean with Rice 96 Beef Casserole with Mashed Potato, Carrot & Peas 610 611 Savoury Mince with Mashed Potato, Carrot & Beans 624 625 Beef Lasagne with Vegetable Medley 649C 650C Corned Beef & White Sauce, Mashed Potato, Peas, Carrots 612C 613C Curried Sausages & Rice 614C Meatloaf & Gravy with Mashed Sweet Potato, Corn, Beans 616C 617C Roast Beef & Gravy with Roast Potato & Pumpkin, Peas 620C 621C Sausages & Gravy with Mashed Potato, Carrot & Beans 622C Honey Mustard Pork with Rice & Vegetables 121 Chinese BBQ Pork & Fried Rice 920 Spiced Pork & Sweet Potato Casserole with Creamed 921 922 Potato & Vegetables Sweet and Sour Pork & Rice 636 637 Honey Pork Balls with Rice, Broccoli & Carrots 631C Roast Pork with Apple Sauce & Gravy with Roast Potato, 634C 635C Sweet Potato & Beans Curried Chicken & Rice, Pumpkin & Beans 124 125 PREMIUM Chicken Chow Mein 135 Chicken Stroganoff with Rice 27 Chicken and Chorizo Pasta 38 Butter Chicken & Rice, Carrot & Peas 477 Chicken Wings in BBQ Sauce & Fried Rice 433 Honey Soy Chicken with Fried Rice, Carrot & Beans 434 Chicken Tikka Masala with Rice 934 Lemon Chicken with Rice 935 Chicken & Asparagus Bake with Vegetable Medley 640 641 Apricot Chicken with Mash Potato, Carrots & Beans 638C 639C Chicken Rissoles & Gravy with Mashed Potato, Sweet 642C Potato & Beans Chicken Schnitzel & Gravy Potato Wedges, Corn & Peas 643C Roast Chicken & Gravy with Roast Potato, Pumpkin & Peas 646C Sweet & Sour Chicken & Rice, Carrot & Beans 647C PREMIUM Chicken Breast Supreme with Bacon & Cheese, Herb- 670C Butter Chats & Vegetable Medley Curried Prawns served with Rice and Vegetables 127 Tuna Mornay with Pasta 29 Curried Prawns & Fried Rice 454 Salmon Mornay with Pasta, Corn & Beans 656 657 Crumbed Fish & Tartare Sauce with Potato Wedges & 653C Vegetable Medley Fish Cakes with Dill Sauce & Chat Potatoes, Carrot & Peas 654C Home-made Salmon Patties with Hash Browns, Carrot 655C & Peas PREMIUM Atlantic Salmon with Creamy Béarnaise Sauce with 667C Rosemary Potato & Vegetable Medley Vegetable Ravioli in Napolitana Sauce with Pumpkin & Veges 164 Chickpea & Vegetable Curry 210 Mushroom Stroganoff with Rice & Vegetables 211 Spinach & Cheese Risotto with Broccoli & Carrots 442 Lentil & Vegetable Casserole & Rice 950 Spinach Rice Balls with Seasonal Vegetables 953 Macaroni Cheese with Carrot & Peas 6110 6109 Vegetable Mornay with Rice 694 695 Asparagus Quiche with Potato, Carrots & Beans 658C 659C Spinach & Ricotta Crepes with Vegetable Medley 660C Zucchini Slice with Sweet Potato, Corn & Peas 665C 666C Baked Custard 146 Pears & Custard 158 Chocolate Mousse 151 Puree Fruit & Custard 159 Creamy Rice & Peaches 153 Two Fruits & Jelly 161 Apple & Rhubarb Crumble 455 Wine Trifle 469 & Custard Blueberry Sponge Crumble 458 PREMIUM Strawberry Mousse 469 Tropical Pavlova Apple & Sultana Crumble 960 Tiramisu 964 Chocolate Self-Saucing Rhubarb & Apple 679C 685 Pudding & Cream with Custard Pear & Cinnamon Impossible Coconut Pie 680C 682 Crumble & Custard Peach & Apple Sponge & 681C Custard PREMIUM Pineapple Upside-Down 683C Caramel Tart ** 688C Cake & Custard Sticky Date Pudding with 696C Lemon Meringue Pie ** 689C Caramel Sauce ** 682 ** Unsuitable for Diabetics Our service provides assistance to the frail aged & younger disabled people & their carers, help them to stay independent.. If you are interested in our Food Service or any other Home and Community Care service please phone:- MY AGED CARE Over 65 years 1800 200 422 REFERRAL PATHWAY Under 65 years 1300 205 268 NDIS 1800 800 110 This service is supported by funding from the Australian Government under the Commonwealth HACC Program & also support from NSW Meals on Wheels Association Version 1/2015 .
Load more

Recommended publications
  • Wedding Breakfast – Bbqs, Spit Roasts, Pies and Buffets
    Wedding Breakfast – BBQs, Spit Roasts, Pies and Buffets Drinks Package The drinks package would give you a glass and top up of Prosecco for the reception drink, four bottles of wine per table of ten and a glass of Prosecco for the toast. In addition we provide all glassware, ice and garnishes as appropriate with staff to greet your guests and serve and clear away with the meal. Drinks packages are available from £19.95. Some example drinks - allow for a glass and top up: Kir Royal made with Sparkling Wine (or with champagne plus £3.50) Pimms garnished with cucumber, orange and mint Bucks Fizz PJ taste Premium Wines Prosecco Local Seasonal Specials a) Elderflower champagne made from local elderflowers (June to July ish) b) PJ taste Cherry Bellini (June to September) c) PJ taste Cider Punch, made with Sheffield apples brandy and fizz. d) Redcurrant or blackcurrant Mojitos With Non Alcoholic alternatives: Seasonal Fruit Punch garnish with strawberry and mint “Gunners”. A non-alcoholic alternative to Pimms based on Ginger Beer, Ginger Ale and Lime. PJ taste Citrus Hits® - Infusions of Yorkshire Herbs and Fruits with Fresh Citrus Juice bottled in re-used J2O bottles or served by the jug. Flavours include: Real Lemonade with a Hint of Yorkshire Mint, Fresh Orange with Rosehip and Hibiscus, Elderflower with Lemon and Orange and Pennine Lavender with Lemon. Unlimited iced tap water served throughout the meal. Alternatively we can provide wine glasses, water glasses and a champagne flute for each person and manage the drinks so each guest is correctly looked after using your own wines – for the reception this would be charged at £3.95 per person and for the Wedding Breakfast £5.45 per person.
    [Show full text]
  • Main Courses Starters
    MAIN MENU 20% OFF TAKEAWAYS Tuesday – Saturday 12 Noon – 8.30pm TABLES ARE RESERVED FOR 2 HOURS Must be pre-ordered Starters Chicken liver pâté with a red onion chutney, mixed leaves and warm crusty bread *GF (not available takeaway) £7.00 Individual Baked Camembert, toasted bread, roasted cherry tomatoes and onion marmalade*GF £9.00 Individual Cheesy Nachos served with guacamole, chef’s salsa and sour cream (V)*GF £7.50 Hot Buffalo OR Sticky BBQ & Coca Cola Glazed Chicken Wings with a blue cheese dipping sauce *GF £8.00 Homemade Soup of the day with crusty bread (V)*GF £6.50 Smoked Salmon & Prawn Salad with a lemon aioli *GF £7.50/Main £12.50 Main Courses Hand Carved Ham, free-range double egg and chips *GF £12.00 Pan- fried Lambs Liver & bacon, served with rich red wine & onion gravy, mash & garden peas *GF £12.00 Wholetail Scampi, chips, garden peas and chef’s homemade tartar sauce £11.50 Beer Battered Haddock and chips with mushy peas or garden peas, chefs homemade tartar sauce*GF £13.70 Beef OR Vegetarian Chilli Con Carne with rice, nachos and sour cream (V) *GF £10.50 Three Egg omelette, choose two fillings: cheese, ham, mushroom, peppers, onion or prawn served with chips and mixed salad (free range eggs) (V)*GF £10.50 Oriental Spicy Vegan Burger, chips & salad (Vegan) (V) £10.50 8oz Beef Burger *GF, chips and salad OR Chicken Burger, chips & salad £11.00 Add a topping £1.00 each: Cheddar, Onion Rings, Bacon, Fried Onions, Jalapenos, mushroom, crushed avocado, fried egg, blue cheese, spicy tomato salsa, sour cream Sauces £2.50 Locally Sourced Sirloin OR Fillet *GF chips or jacket potato, roast tomato & field mushroom £25.00 Peppercorn Blue Cheese Béarnaise sauce Homemade Pies Steak and Ale Pie top & bottom, mash or chips and peas £14.50 Luxury Fish Pie and peas £16.00 Creamy Roast Chicken & Ham top & bottom Pie mash or chips and peas £14.50 Butternut Squash, walnut, leek Brie top & Bottom pie with mash or chips and peas (V) £14.50 All dishes may contain nuts & fish dishes may contain small bones Maximum 6 guests per table.
    [Show full text]
  • Functions and Buffet Base Menu 2019 CM
    Buffet Menu 1 - £8.95 Assortment of Open Sandwiches Closed Sandwich Selection Cheese & Onion Quiche (V) Spring Rolls, Onion Baji and Samosas with Raita Dip (V) Locally Produced Pork Pie with sweet pickle Scotch Eggs Mixed Leaf Salad Chefs Coleslaw Italian Rice Salad Homemade Potato and Chive Salad Buffet Menu 2 - £14.50 Cold Carving Buffet to Include: - Home cooked Beef or Turkey Home cooked Ham Decorated Scotch Salmon with Prawns served with a Lemon Dill Mayonnaise Home cooked Vegetarian Quiche Fruity Coleslaw Sweet & Sour Pasta Salad Italian Rice Salad Waldorf Salad Mozzarella, Basil and Beef Tomato Salad Mixed Leaf Salad Assorted Bakers Basket of Bread Selection of Dips and Pickles Buffet Menu 3 - £6.50 Assortment of Sandwiches Assorted Homemade Quiche Assorted Quiche (V) Sausage Rolls Cheese Savouries (V) Assortment of Pickles / Dips Hot Wedges Hot Buffet Menu- £10.50 Chefs Homemade Chilli or Chicken Curry Lasagne al Forno or Hotpot Pie Rice Pickles / Chutneys as required Garlic Bread Slices, Nan Bread or Crusty Bread Jacket Potatoes or Spicy Wedges Mixed Green Salad Garlic and Sour Cream Dips One Course Sunday Carvery - £7.50 Choice of Roast Meats with Yorkshire Pudding Traditional Roast Dinner Potatoes &Vegetables Accompanying Gravies and Sauces Pie and Peas - £4.95 Chefs Homemade Steak & Potato Pie / Cheese and Onion Pie Served with Mushy Peas, Red Cabbage and Home Pickled Onions Accompanying Gravy. Hot Beef or/and Ham Bap - £4.95 Served with Wedges/Chips, Green Salad and Coldslaw Accompanying Gravy. Please contact Tony or Caroline on 07870 823758 Private Dining and Gala Buffets arranged to your reQuirements, please contact me to discuss your needs A selection of desserts are available from £3.25 per head, please ask.
    [Show full text]
  • English Heritage Searches for Historic Venues That Are Good Enough to Eat! Submitted By: Footprint Impression Management Limited Thursday, 11 August 2011
    English Heritage searches for historic venues that are good enough to eat! Submitted by: Footprint Impression Management Limited Thursday, 11 August 2011 English Heritage launches fun food competition A meat pie and a pile of mushy peas have inspired a fun competition from English Heritage, where it is asking the public to recreate some of its most iconic Yorkshire sites out of food and post them on Facebook and Twitter. The idea of the competition came about when historian Julian Humphrys was visiting York to record a series of podcasts about the views from the top of Clifford’s Tower. As he settled down for lunch at a local cafe he noticed how similar his pie and peas was to the pie-shaped Clifford’s Tower and the grassed Norman mound on which it stands. “I wondered how many other sites you could create with the ingredients of an everyday meal – perhaps constructing Stonehenge from fish fingers or Hadrian’s Wall out of meatloaf!” he explains. English Heritage has now thrown down the gauntlet for members of the public to recreate some of Yorkshire’s most iconic ruins out of foods. Some of the more challenging sites include Rievaulx Abbey, the gothic ruins of Whitby Abbey, or the keep at Scarborough Castle. Family passes to English Heritage sites in the North will be handed out to entries of particular merit. Entries on Facebook should be tagged #Yorkshire Whats-On, or on Twitter with #ehyevents ENDS Pictures show: Julian Humphrys with his Clifford’s Pie (and peas) and Clifford’s Tower in York For further media information, please contact: Jay Commins PRO – English Heritage (Yorkshire) Tel: 0113 251 5698 Mob: 07810 546567 Email: [email protected] Page 1 Distributed via Press Release Wire (https://pressreleases.responsesource.com/) on behalf of Footprint Impression Management Limited Copyright © 1999-2021 ResponseSource, The Johnson Building, 79 Hatton Garden, London, EC1N 8AW, UK e: [email protected] t: 020 3426 4051 f: 0345 370 7776 w: https://www.responsesource.com.
    [Show full text]
  • BH Wedding Menu 8Pp 2015.Indd
    AWARD WINNING YORKSHIRE CATERING IDEAS FOR YOUR PERFECT MENU DELICIOUS CANAPES CHERRY TOMATO, MOZZARELLA AND BASIL SKEWER HERB CROSTINI WITH HUMMUS AND SUN-BLUSHED TOMATO SPANISH FRITTATA WITH ROASTED VINE TOMATO SPICED DORSET CRAB CAKES WITH TOMATO SALSA HANDMADE SALMON AND CHIVE TARTLET SPICY LAMB MEATBALLS WITH YOGHURT AND MINT DRESSING CHAR-GRILLED VEGETABLE AND BASIL PESTO BRUSCHETTA YORKSHIRE BLUE CHEESE AND LEEK TARTLET SMOKED SALMON WITH A SWEET DILL AND SOUR CREAM DRESSING ON RYE BREAD WENSLEYDALE RAREBIT ON A CRISP CROSTINI DAINTY FISH AND CHIP (50P SUPPLEMENT) MINI SHEPHERD’S PIE SERVED IN A HANDMADE PASTRY CASE HOT SMOKED MACKEREL AND HORSERADISH CREAM BRUSCHETTA HERB CROSTINI WITH ROASTED TOMATO, MARINATED ANCHOVIES AND BLACK OLIVE ABERDEEN ANGUS CHEESE BURGER CROSTINI WITH HOMEMADE TOMATO RELISH FILO PASTRY TARTLET WITH GOATS CHEESE AND BALSAMIC CARAMELISED RED ONION CHILLI JAM & HERB KING PRAWN SKEWER MINI YORKSHIRE PUDDING WITH RARE ROAST BEEF AND HORSERADISH CREAM YORKSHIRE SAUSAGES WITH A STICKY HONEY GLAZE YORKSHIRE DALES MENU STARTERS SEARED KING SCALLOPS SERVED WITH A CELERIAC REMOULADE AND CRISP PANCETTA, RESTING ON A DELICATE HONEY ROASTED PARSNIP PUREE, TOPPED WITH FRAGRANT MICRO HERBS WOOD PIGEON SAUTEED WOOD PIGEON ACCOMPANIED BY LOCAL BLACK PUDDING AND WILD MUSHROOMS, WITH A PEPPERY ROCKET NEST AND HANDMADE QUAILS EGG SCOTCH EGGS DUO OF CRAB HANDPICKED WHITE AND DARK CRAB MEAT, BOUND IN A CHIVE CREME FRAFCHE WITH A SEASONED BLOODY MARY, BAKED CROSTINI AND GARNISHED WITH FRESH PICKED MICRO LEAVES SLOW ROAST BELLY
    [Show full text]
  • AAPI's Guide to Nutrition, Health and Diabetes
    Indian Foods: AAPI’s Guide To Nutrition, Health and Diabetes SECOND EDITION Edited by RANJITA MISRA Professor & Research Director Center for the Study of Health Disparities (CSHD) Member, Intercollegiate Faculty of Nutrition Texas A&M University Contributors Nirmala Abraham Theja Mahalingaiah Padmini Balagopal Suraj Mathema Rita (Shah) Batheja Ranjita Misra Nimesh Bhargava Chhaya Patel Sharmila Chatterjee Thakor G Patel Madhu Gadia Sudha Raj Wahida Karmally Nirmala Ramasubramanian Keya Deshpande Karwankar Janaki Sengupta Karmeen Kulkarni Geeta Sikand Allied Publishers Private Limited New Delhi Mumbai Kolkata Chennai Nagpur Ahmedabad Bangalore Hyderabad Lucknow i Copyright © 2011 by AAPI All rights reserved. Written permission must be secured from AAPI to use or reproduce any part of this book. ISBN: 978 --- 81 --- 8424 --- 687687687 --- 222 Cover page designed by Ranjita Misra Photographs in the cover page were contributed by Wahida Karmally, Gerald Lemole, Nutrilite Health Institute, Kunal Patel, TG Patel and Parul Todai Reviewers Padmini Balagopal, Rita Batheja Wahida Karmally, Karmeen Kulkarni, Ranjita MisraMisra,, TG PatelPatel,,,, SudSudhaha Raj and Nirmala Ramasubramanian Published by Sunil Sachdev M/s. Allied Publishers Pvt. Ltd., 751, Anna Salai, Chennai – 600 002. The American Association of Physicians of Indian Origin (AAPI) 600 Enterprise Drive, Suite 108 Oak Brook, IL 60523 ii Contents Preface v TG Patel, MD, MACP Acknowledgements vii TG Patel, MD, MACP Forward ix Ajeet Singhvi, MD, FACG Chapter 1 Introduction 1 Dr. Sudha Raj, PhD, RD Chapter 2 Epidemiology, Risks and complications of Diabetes 6 Dr. Ranjita Misra, PhD, CHES & TG Patel, MD, MACP Chapter 3 Preventing Heart Disease in Asian Indians 11 Dr. Geeta Sikand, MA, RD, FADA, CDE, CLS Chapter 4 Renal Diet 23 Chhaya Patel, MA, RD, CSR Chapter 5 East Indian (Odia and Bengali) Cuisine 36 Dr.
    [Show full text]
  • Institute of Agricultural Research and Training Obafemi Awolowo University, Moor Plantation, Ibadan
    PROCEEDINGS OF THE 3RD ANNUAL CONFERENCE OF THE SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) THEME: UNRAVELING THE HISTORIC VALUES AND PROMOTION OF UNDERUTILIZED LEGUMES FOR ENHANCED PRODUCTION, NUTRITION AND VALUE ADDITION INSTITUTE OF AGRICULTURAL RESEARCH AND TRAINING OBAFEMI AWOLOWO UNIVERSITY, MOOR PLANTATION, IBADAN IBADAN 2019 9TH - 11TH JULY, 2019 Edited by: Prof. S. A. Olakojo, Prof. L. B. Taiwo, Dr. (Mrs) B. Makanjuola and Mrs. O. A. Agbeleye © 2019 SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) Proceedings of the 3rd Annual Conference of the Society for Underutilised Legumes (SUL) 2019 TABLE OF CONTENTS Page Conference Registration (Non-members) .. .. i - v LOC for the Third Annual Conference of the Society .. vi Forward .. .. .. .. vii Acknowledgments .. .. .. viii President’s Welcome Address .. .. .. ix - xi Speech delivered by the Chairman LOC .. .. xii - xiii A Keynote Address .. .. .. xiv - xxix Lead Paper Presentation: By Prof. Kehinde Taiwo .. 1 - 24 Lead Paper Presentation: By Prof. M. O. Atayese .. 25 - 32 BIOTECHNOLOGY AND GENETIC IMPROVEMENT 33 Response of Chickpea (Cicer arietinum I).) varieties to different weed management regimes at ringim, Jigawa State, Nigeria. Ali S, Mohammed L., Shehu, S.M. Muhammad A.A., Jahun A.H., Fagam A. S., Aliyu M., Abubakar M.A., and Isyaku, M. S. 34 - 39 Cowpea Wild Relatives: New source for cowpea aphid (Aphis craccivora) Resistance Gene Nwosu D. J., Falusi A. O., Gana A.S., Olayemi I. K., Aladele S.E., Daudu O.A.Y and Olubiyi M. R. 40 - 49 Diversity of Legumes Native to Nigeria Nwankwo O. E and Nnamani C. V. .. .. 50 - 56 Genetic diversity of Bambara Groundnut genotypes (Vigna subterranea (L.) Verdc.) revealed by SSR markers Mohammed S.
    [Show full text]
  • Outside Catering Menu Options
    OUTSIDE CATERING MENU OPTIONS We pride ourselves in using locally sourced per head produce from the local Farmshop, these Option 3 - £10.95 menus are not definitive by any means and Butchers Buffet we enjoy nothing more than writing you a bespoke menu for your special occasion so • Mucky fat door stop sandwiches please get InTouch. • Potted meat sandwiches • Free range chicken drumsticks & thighs • Farmshop pork sausage cooked in honey & wholegrain mustard • Farm shop pork pies Option 1 - £5.95 per head • Homemade scotch eggs Simple Buffet Menu • Farmshop sausage rolls • Selection of quartered sandwiches • Selection of sliced roast meats on brown & white bread filled with a • Mixed green salad selection of meat & vegetarian fillings • Coleslaw • Farm shop sausage rolls • Bread basket • Homemade quiche • Crisps & Nuts Option 4 - £12.95 per head Carved Buffet £7.95 per head Option 2 - • Selection of carved meats 1980s Retro Buffet • Farmshop pork sausage cooked in honey & wholegrain mustard • Selection of quartered sandwiches on brown & white bread filled with a • Farmshop pork pie selection of meat & vegetarian fillings • Farmshop sausage roll • Farmshop sausage rolls • Prawns & smoked salmon • Homemade quiche • Potato salad • Farmshop pork pie • Green pesto pasta salad • Vol au Vents • Roast vegetable salad • Free range chicken drum sticks • Rocket & parmesan salad drizzled • Farmshop sticky pork sausage on sticks with balsamic • Toss salad • Pickled onions • Crisps & Nuts • Selection of pickles • Bread basket with butter For more information or to book your menu options please contact Anthony on: email: [email protected] or call: 07817 975 854 Option 5 - £8.95 per head Option 7 - £16.95 per head Hot Farm Shop Sandwiches Bowl Food Menu Choose from one meat from the below Each of your guests will be presented by our depending on the numbers and access this staff with one of each of the selections you could be served from our horsebox at your make, these will be served in a small bowl venue a great talking point for your guests.
    [Show full text]
  • 971220023X Content.Pdf
    COMPILED BY lnderjeet K. Virmani The International Rice Research Institute (IRRI) was established in 1960 by the Ford and Rockefeller Foundations with the help and approval of the Government of the Philippines. Today IRRI is one of the 13 nonprofit international research and training centers supported by the Consultative Group on International Agricultural Research (CGIAR). The CGIAR is sponsored by the Food and Agriculture Organization of the United Nations, the International Bank for Reconstruction and Development (World Bank), and the United Nations Development Programme (UNDP). The CGIAR consists of 50 donor countries, international and regional organizations, and private founda- tions. IRRI receives support, through the CGIAR, from a number of donors including the Asian Development Bank, the European Economic Community, the Ford Foundation, the International Development Research Centre, the International Fund for Agricul- tural Development, the OPEC Special Fund, the Rockefeller Foundation, UNDP, the World Bank, and the international aid agencies of the following governments: Australia; Belgium, Brazil, Canada, China, Denmark, Finland, France, Germany, India, Iran, Italy, Japan, Republic of Korea, Mexico, The Netherlands, New Zealand, Norway, the Philippines, Saudi Arabia, Spain, Sweden, Switzerland, United Kingdom, and United States. The responsibility for this publication rests with the International Rice Research Institute. Copyright © International Rice Research Institute 1991 All rights reserved. Except for quotations of short passages for the purpose of criticism and review, no part of this publication may be reproduced, stored in retrieval systems, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior permission of IRRI. This permission will not be unreasonably withheld for use for noncommercial purposes.
    [Show full text]
  • Daily Chef Specials!
    Week Commencing 04/06/18 DAILY CHEF SPECIALS! Week 1 Monday Tuesday Wednesday Thursday Friday Main Meal We Provide A Variety Homemade Homemade Chicken Homemade Homemade Caribbean Fish Fingers or of Seasonal Hot and Wholemeal Pizza Fajitas – Served with Wholemeal Tomato Curry Beef Served Fishcake Served with Cold Dishes for Served with Fresh New Potatoes and Pasta Bake Served with Rice and Peas Homemade Chips and Children to Freely Garden and Pasta Salad with Green Beans Mushy Peas Choose From Salads Alternative Jacket Potatoes with Tuna Pasta Salad with Pesto Pasta Onion Bhaji Served Homemade Falafel Meat Free Rolls Tuna and other Sweetcorn and with Salad and Mango Pitta Bread Fillings Available Daily Peppers Chutney Homemade Soup Chef’s Choice Tomato and Lentil Chef’s Choice Pea and Mint Chef’s Choice Starchy Food Various Bread Wholemeal Pizza New Potato Wholemeal Pasta Rice Homemade Chips Choices Available Vegetables Salad Bar with Hummous Salad Choices Salad Choices Green Beans Kidney Beans Mushy Peas Dessert Fresh Fruit, Selection Homemade Homemade Carrot Chad’s Cake Cheese and Crackers of Low Fat Yoghurts Shortbread Biscuits Cake Fresh Fruit Salad and Homemade Fresh Fruit Yoghurt Selection Puddings Available Fresh Fruit Fresh Fruit Every Lunch time All our meat is farm assured from local suppliers, we use free range eggs, organic milk, pasta and flour. All of our fruit and vegetables are locally sourced where possible. FFT is a ‘not for profit’ School Company owned by its Partner Schools www.foodforthoughtliverpool.co.uk Week Commencing
    [Show full text]
  • Eating Well for Wound Healing
    Eating Well For Wound Healing Diabetes and Nutrition Services Community Dietitians Service provided by About this leaflet This leaflet provides nutritional information for people with pressure injuries/wounds, as well as those at risk of developing pressure injuries. Some of the advice is different to ‘normal’ healthy eating guidelines. This is because the body has extra nutritional needs when healing a wound. When your wound(s) are healed, it may be necessary to stop following this advice to avoid unplanned weight gain. Nutrition and healing Nutrition plays an essential role in the treatment of wounds and in the prevention and treatment of pressure injuries. To heal a wound the body needs more protein than usual and may also need more energy (calories) than usual too. Having a poor nutrient and fluid intake can increase the risk of pressure injuries. If sufficient energy and protein are not consumed, the body will still try to heal itself by breaking down fat stores (to release energy) and muscle (to release protein). Healing may take place, but the loss of fat and muscle will cause unplanned weight loss which could lead to malnutrition and muscle weakness. Malnutrition Malnutrition increases the risk of illness and makes it harder for the body to fight infection and heal itself, so wounds may not heal. Malnutrition can also reduce energy levels, muscle strength, mobility and can weaken the heart. If you have a wound and are at risk of malnutrition, you will need to increase your intake of energy and protein - the ‘Improving Nutrition’ or your local ‘Food First’ leaflet explains how to increase your energy intake (please ask your GP, community nurse or dietitian for this leaflet).
    [Show full text]
  • IDL-1378.Pdf
    Key to cover picture I. Whole dry coconut 2. Ayibli (p. 67) 3. Cowpea salad (p. 89) 4. Rice and cowpeas (p. 39) 5. Moin-moin (p. 62) 6. Cowpea cutlets (p. 88) 7. Akara (p. 57) 8. Cowpea garifoto (p. 76) 9. Whole cowpeas JO. Ayikple with shrimp (p. 78) 11. Roasted cornmeal for Ayikple with shrimp 12. Cow pea stew with fried plantain (p. 46) 13. Cowpea stew with egg (p. 77) 14. Assorted vegetables and ingredients 15. Cowpeas and saffron rice (p. 90) ISBN: 0-88936-071-5 UDC:641.5 (083.1) © 1976 International Development Research Centre Postal Address: Box 8500, Ottawa, Canada KIG 3H9 Head Office: 60 Queen Street, Ottawa Microfiche Edition $1 Cowpeas Home preparation and use in West Africa ~ 1 . ' 'f • t I r•+"-t r t r 4 \ \ Coi.·pea •·aritties differ 11•idrly in colour and liU. IDRC·OSSe Cowpeas Home Preparation and Use in West Africa Florence E. Dovlo Caroline E. Williams Laraba Zoaka About the Authors f'lorenct• E. Oovlu M'' Dm I•' " 1n chargl' ol 1he c• lll,Umcr unit of lhe fouJ Kci.can:h I nl>liltlle. l'.O. Hm. 1\1.:?U. Accra. <1h;ma. .111<l hal> tc(;cnll v i.crvcJ ;1\ ;in F AO c1111i.11ha111 nu foo<l h;ihlll> 111 i\frica. She i~ well kno\\ 11 in Ghan;1 m. ;in ;u;11vc mcmhcr uf !he <.1luma liunl\.• Science A'>!>l1da11on. ;1n<l ii. the cJ1tor of the llmnt· S<'it.>11ti1r. \\ h1d1 '" the journal l)f the ")'ocmtlon.
    [Show full text]