Food Wish List

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Pasta & Rice, taco shells: Canned Vegetables: Condiments: Egg Noodles Green Beans Ketchup Lasagna noodles Peas Pickles Macaroni & Cheese Baked Beans Hot Sauce Spanish Rice Mixed Veggies Enchilada sauce Rice Corn Jelly/Jam Elbow Noodles Honey Flour tortillas/hard taco BBQ Sauce shells Suddenly Salad Extras: Salad Dressing Spaghetti noodles Vinegar Soy Sauce Ramen noodles Bread crumbs Worcestershire sauce Breakfast: Creamer Cereal – any kind Baking: Mustard Oatmeal (quick oats & Corn Starch Mayo/Miracle Whip instant) Poptarts Vanilla Extract Chocolate syrup/caramel Canned frosting Maple Syrup Canned Fruit: Flour Parmesan Cheese Pineapple Sugar Gravy Pears Box Cake mixes Salsa/Cheese dip Applesauce Powdered Sugar Fruit Cocktail Baking Powder Beverages: Peaches Vegetable Oil/Corn/Canola Hot Chocolate Raisins Muffin mixes Kool-Aid/lemonade Bread Mix Coffee ** Canned Meat/Protein: Cheesecake box mixes Tea Tu n a Cocoa Coffee filters Canned chicken Pancake mix Juice Peanut Butter Baking Soda Condensed Milk Gift Cards: Tom at o: Brown Sugar Jimmy Johns Spaghetti sauce (15oz, & Box brownie mixes Dominos/Pizza Hut/Faye’s, larger) etc. 8oz & 15 oz tomato sauce Evaporated Milk Tomato Paste Chocolate chips Soups: Cream of Mushroom soup Seasonings: Snacks: Chicken Noodle soup Italian, Season salt, Oregano Pretzels/potato chips Chicken Broth Cinnamon, garlic salt & Microwave Popcorn Cream of chicken soup paprika Sloppy Joe seasoning Pudding Cups/box mix French Onion Soup Taco Seasoning Little Debbie or Hostess Cream of celery soup snacks Beef & Chicken bouillon Granola Bars Tomato Soup cubes Minced onion, garlic salt Packaged cookies Vegetable soup Pepper Ritz/Tollhouse crackers Beef Stew (canned) Salt Salteen crackers Cheddar Cheese Soup Beef Broth Samaritan’s Hand Sober House Food Wish List Perishable Food List: Shredded Cheddar cheese Cheddar Cheese Velveeta Slices Yogurt Shredded Mozzarella cheese Cheese spread (tub) Summer Sausage Breakfast Sausage Bacon Ground Beef Ring Bologna/Kielbasa Milk Juice(s) Chicken breasts Turkey breast Lunch meat Ham Diced ham Ice Cream Biscuits (in a can) Pepperoni Frozen fruit mix Frozen Broccoli Frozen Cauliflower Tater Tots French Fries Hashbrowns Eggs Bread Cream Cheese Bagels Butter Italian Sausage Sour Cream Cottage Cheese Beef Roast Onions Frozen Meatballs Carrots Celery Fruit Frozen Strawberries Pork Chops Hamburger Patties Ice Cream Bars Garlic Bread Garlic Sticks/knots .

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October 2020
OCTOBER 2020 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 Fish Cakes & Baked Pizza – Cheese or Wedge Fries Pepperoni Grilled Chicken Caesar Grilled Chicken Caesar Japanese Miso Soup Potato Leek Soup Ham, Turkey, or Egg Ham, Turkey, or Egg Salad Sandwich Salad Sandwich 5 6 7 8 9 Swedish Meatballs and Chickpea & Squash Salisbury Steak/Potato CA Thanksgiving – Turkey Buttered Egg Noodles Curry/Rice & Naan n and Vegetable Meatloaf & Trimmings BBQ Chicken Salad BBQ Chicken Salad Chicken Taco Chicken Taco No School Cauliflower Cheese Soup Carrot Ginger Soup n Salad/Avocado Ranch Salad/Avocado Ranch Dressing Dressing Professional Ham, Pastrami, or Tuna Ham, Pastrami, or Tuna Learning Salad Sandwich Salad Sandwich Vietnamese Chicken Pho Corn & Bacon Chowder Ham, Pastrami, or Tuna Ham, Pastrami, or Tuna Salad Sandwich Salad Sandwich 12 13 14 15 16 BBQ Chicken Leg/Roast Turkey Taco Salad - Sour Pizza – Cheese or All Beef Hot Dog & Potato & Salad Cream/Salsa Pepperoni Baked Wedge Fries Grilled Chicken Caesar Grilled Chicken Caesar Grilled Chicken Caesar Grilled Chicken Caesar No School Broccoli Cheese Soup Cream of Mushroom Carrot Ginger Chicken Noodle Soup Thanksgiving Ham, Roast Beef, or Egg Soup Ham, Roast Beef, or Egg Ham, Roast Beef, or Egg Salad Sandwich Ham, Roast Beef, or Egg Salad Sandwich Salad Sandwich Salad Sandwich 19 20 21 22 23 BBQ Pulled Pork Perogies with Bacon, Tortellini & Tomato Pizza – Cheese or Beef & Black Bean Chili, Sandwich, Salad & Roast Cheddar & Sour Cream Sauce w/Garlic Toast Pepperoni Cornbread and Salad Potato
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Canadian Cheddar Cheese Soup
Recipes From Our Disney Kitchens CANADIAN CHEDDAR INGREDIENTS SERVES 10 CHEESE SOUP • 1/2 pound of bacon, cut into 1/2-inch pieces • 1 medium red onion, cut into 1/4-inch pieces From Le Cellier Steakhouse at EPCOT® • 3 celery ribs, cut into 1/4-inch pieces • 4 tablespoons butter • • 3 cups chicken stock • 4 cups milk • 1 pound white cheddar cheese, grated • 1 tablespoon Tabasco sauce • 1 tablespoon Worcestershire sauce • Coarse salt, freshly ground pepper to taste • 1/2 cup warm Canadian golden lager or any pale lager-style beer • Chopped scallions or chives, for garnish DIRECTIONS 1. In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned. 2. Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes. 3. 4 minutes over medium heat. Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally. 4. Add milk and continue to simmer for 15 minutes. Do not boil after milk is added. 5. Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk or pale lager-style beer. 6. Serve soup hot, garnished with chopped scallions or chives. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
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Wisconsin” of the Betty Ford White House Papers, 1973-1977 at the Gerald R
The original documents are located in Box 13, folder “4/4-5/76 - Wisconsin” of the Betty Ford White House Papers, 1973-1977 at the Gerald R. Ford Presidential Library. Copyright Notice The copyright law of the United States (Title 17, United States Code) governs the making of photocopies or other reproductions of copyrighted material. Betty Ford donated to the United States of America her copyrights in all of her unpublished writings in National Archives collections. Works prepared by U.S. Government employees as part of their official duties are in the public domain. The copyrights to materials written by other individuals or organizations are presumed to remain with them. If you think any of the information displayed in the PDF is subject to a valid copyright claim, please contact the Gerald R. Ford Presidential Library. THE WHITE HOUSE WASHINGTON April 2, 1976 MEMORANDUM FOR: MRS. FORD VIA: RED CAVANEY FROM: PETER SORUM SUBJECT: YOUR VISIT TO WISCONSIN Sunday & Monday, April 4-5, 1976 Attached at TAB A is the Proposed Schedule for the subject event. APPROVE DISAPPROVE BACKGROUND Your trip to Wisconsin is essentially a campaign tour which begins with an airport greeting from the Grand Rapids Friends of the First Family. At the Edgewater Hotel, you will present plaques to Madison area participants in the 1976 Winter Olympics at ceremonies sponsored by the Greater Madison Chamber of Commerce and attend a brief, private reception for Wisconsin PFC Leadership. On Monday you will fly to Milwaukee to visit Marquette University Campus and see a Chapel built in the 15th Century that was moved, brick by brick from France to the Campus.
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Potato Cream Cheese Soup 4 Cups Shredded Hashbrowns 4 Cups Chicken Broth ½ Cup Shredded Carrots 1 Bay Leaf ¼ Cup Minced Onion 1 Tsp Seasoned Salt ½ Tsp Pepper
Potato Cream Cheese Soup 4 cups shredded hashbrowns 4 cups chicken broth ½ cup shredded carrots 1 bay leaf ¼ cup minced onion 1 tsp seasoned salt ½ tsp pepper Simmer for 15 to 20 minutes. Remove the bay leaf. Stir in 8 oz cream cheese until melted. Glenda’s & Cheryl’s Favorite Chicken Noodle Soup 4 cups cooked chicken, diced 1 cup chopped celery 1 cup chopped onion ¼ cup butter or margarine 12 cups water 1 cup diced carrot 3 T chicken flavor instant bouillon ½ tsp marjoram leaves ¼ to ½ tsp pepper 1 bay leaf ½ of a (12 oz) pkg medium egg noodles 1 T chopped parsley In a large Dutch oven, cook celery and onion in butter until tender. Add remaining ingredients except noodles and parsley. Bring to a boil. Reduce heat; simmer covered 30 minutes. Remove bay leaf; Add noodles and parsley. Cook 10 minutes longer or until noodles are tender, stirring occasionally. Makes 4 quarts. Glenda’s Coffee Cake / Yeast Roll Dough (the crescent rolls) 1 cup milk, scalded ¼ cup sugar 1 tsp salt ¼ cup Parkay margarine ¼ cup lukewarm water 1 pkg active dry yeast 1 egg, beaten 4 cups sifted flour (about) Pour 1 cup milk into sauce pan and heat to the scalding point. Turn off heat. Stir in the sugar, salt and margarine. Set the mixture aside to cool to lukewarm. While the milk cools, put ¼ cup warm, not hot, water into the mixing bowl. Sprinkle a package of dry yeast into the warm water. Stir until dissolved. When the milk has cooled to lukewarm, add it to the dissolved yeast.
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Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
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Livestock Department Premium Book
State of Illinois JB Pritzker, Governor Department of Agriculture Jerry Costello II, Director 2021 Illinois State Fair Livestock Department Premium Book DIVISION I LIVESTOCK DEPARTMENT PREMIUM BOOK OF THE 168th YEAR OF ILLINOIS STATE FAIR AUGUST 12-22, 2021 DIVISION I - LIVESTOCK DEPARTMENT PREMIUM BOOK DIVISION II - GENERAL PREMIUM BOOK DIVISION III - GENERAL 4-H PROJECTS DIVISION IV - NON-SOCIETY HORSE SHOWS PREMIUM BOOK DIVISION V - SOCIETY HORSE SHOW PREMIUM BOOK DIVISION VI - SPECIAL EVENTS PREMIUM BOOK JB PRITZKER GOVERNOR JERRY COSTELLO II DIRECTOR KEVIN GORDON MANAGER Printed by Authority of the State of Illinois #21-269/05-25/400 copies 1 Welcome to the 2021 Illinois Sta te Fa ir! Whether you’re joining us in Springfield or in Du Quoin, our state fairs bring together residents and visitors alike, to celebrate all that Illinois has to offer when we stand together – an all-the- more important mission this year. Illinois’ proud agricultural tradition has long been the force that drives our state forward, and the last 18 months have been no different. In March of 2020, when the world seemed to come to a halt, our state’s number one industry kept right on going. After all, there were still crops and animals to care for, deliveries to make, and people to feed. So, even in the face of a global pandemic, Illinois’ farmers, small businesses and commodity groups all came together to keep our food chain secure, a true testament to the vibrancy of the sector. And because no industry was immune to the pains of the last year, the Pritzker administration directed $5 million to help with livestock losses and other costs through our Business Interruption Grant program.
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Circular No. 81 - Beef Slaughtering, Cutting, and Curing
Utah State University DigitalCommons@USU UAES Circulars Agricultural Experiment Station 11-1929 Circular No. 81 - Beef Slaughtering, Cutting, and Curing Harry H. Smith Follow this and additional works at: https://digitalcommons.usu.edu/uaes_circulars Part of the Agricultural Science Commons Recommended Citation Smith, Harry H., "Circular No. 81 - Beef Slaughtering, Cutting, and Curing" (1929). UAES Circulars. Paper 69. https://digitalcommons.usu.edu/uaes_circulars/69 This Full Issue is brought to you for free and open access by the Agricultural Experiment Station at DigitalCommons@USU. It has been accepted for inclusion in UAES Circulars by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. CIRCULAR 81 NOVEMBER, 1929 Beef Slaughtering, Cutting, and Curing HARRY H. SMITH "This is the meat I would eat were I going to do battle with any mortal foe."-William M. Thackeray (Courtesy, Aberdeen-Angus Association) Agricultural Experiment Station Utah State Agricultural College LOGAN, UTAH BEEF SLAUGHTERING, CUTTING, AND CURING HARRY H. SMITH "S ome hae meat and canna eat And some w ould eat that want it, But we hae meat, and we can eat Sae let the Lord be thankit." -Burns. CONTENTS Page Characteristics of Good Meat------------ ----- --- ---- ------- --- --------- ------- ----- 2 Tools and Equipment -- ------------- --- ------- --- -------- --- -- -- ------------------------- 4 Selection of the Animal ----------- -- --------------------------------------------------- 5 Cnre of Animal Before
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Item Fact Sheet Beer Cheese Soup
Beer Cheese Soup ITEM FACT SHEET BEER CHEESE SOUP New from Taste Traditions! This smooth, cheesy, creamy soup is made using a hearty golden lager beer melded into a rich white cheddar cheese blend. Garden vegetables This smooth, cheesy, creamyblended soup with a istouch made of Dijon usingmustard are a addedhearty to enhance golden this classic lager flavor profile.beer melded into a rich white cheddar Product Last Saved Date:14 September 2018 cheese . Garden vegetables blended with a touch of Dijon mustard are added to enhance this classic flavor profile. Product Specifications: Nutrition Facts Code GTIN Pack Pack Description 32 Servings per container 102902 00015094102905 2 X 8 LBR 2 / 8 Lb Bags Serving Size 8 oz. Brand Brand Owner GPC Description Amount Per Serving Calories 240 TASTE TRADITIONS TASTE TRADITIONS Soups – Prepared (Frozen) % Daily Value* Gross Weight Net Weight Country of Origin Kosher Child Nutrition Total Fat 16 g 20% 16.7 LBR 16 LBR USA Undeclared No Saturated Fat 9 g 46% Trans Fat 0 g Shipping Information Cholesterol 45 mg 15% Length Width Height Volume TIxHI Shelf Life Storage Temp From/To Sodium 960 mg 42% 14.5 INH 8.25 INH 5 INH 0.3461 FTQ 13x9 540 Days -10 FAH / 0 FAH Total Carbohydrate 12 g 4% Ingredients : Dietary Fiber 0 g 1% WATER, PASTEURIZED PROCESS UNCOLORED CHEESE SPREAD (CHEDDAR AND COLBY CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), WATER, WHEY, SODIUM PHOSPHATE, WHEY PROTEIN CONCENTRATE, SKIM MILK, MILKFAT, SALT, CARRAGEENAN, CELLULOSE GUM), WHITE CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE
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2000 Annual Recipe Index
Annual Recipe Index Y our guide to every recipe title in our year-2000 issues ® APPETIZERS Dried Plum-and-Port Bread, Nov 140 Lemon-Honey Drop Cookies, Dec 140 English Muffins, Sept 111 Mocha Double-Fudge Brownies, June 202 Antipasto Bowl, Dec 100 Festive Fruit Soda Bread, Nov 142 Molasses Crackle Cookies, May 210 Artichokes With Roasted-Pepper Dip, Dec 178 Fig-Swirl Coffeecake, Nov 186 Oatmeal Cookies With A-Peel, June 192 Asian-Spiced Pecans, Nov 179 Flaxseed Bread, J/F 168 Ooey-Gooey Peanut Butter-Chocolate Brownies, Cajun Tortilla Chips, J/F 159 Fresh Cranberry Muffins, Dec 128 Sept 156 Celestial Chicken, Mint, and Cucumber Skewers Fresh Fig Focaccia, Aug 152 Peanut Butter-Chocolate Chip Brownies, June 198 With Spring Onion Sauce, July 106 Fruit-and-Nut Bread, J/F 103 Peanut Butter-Crispy Rice Bars, Sept 156 Cosmic Crab Salad With Corn Chips, July 106 Herbed Focaccia, Mar 138 Power Biscotti, Nov 198 Country Chicken Pâté, July 140 Honey Twists, June 197 Raspberry-Cream Cheese Brownies, June 200 Creamy Feta-Spinach Dip, J/F 158 Jalapeño Corn Bread, Nov 122 Raspberry Strippers, Dec 134 Cumin-Spiked Popcorn, July 96 Jamaican Banana Bread, Apr 212 Sesame-Orange Biscotti, Nov 214 Forest-Mushroom Dip, J/F 156 Kim’s Best Pumpkin Bread, Oct 157 Snickerdoodle Biscotti, Nov 202 Hot Bean-and-Cheese Dip, J/F 155 Lavender-Apricot Swirls, June 180 Spicy Oatmeal Crisps, Dec 130 Indian Egg-Roll Strips, J/F 159 Lavender-Honey Loaf, June 182 Toffee Biscotti, Nov 200 Italian Baguette Chips, J/F 156 Lemon-Glazed Zucchini Quick Bread, June 176 Truffle-Iced
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Big Plates Graze Big Buns Noshnosh Graze Big Buns Big Plates
AHI POKE TOSTADAS* / 13.5 FRIED PICKLES / 10 JALAPENO-ONION ESCABECHE,TOMATILLO RELISH, DILL CHIPS & HERB-CAPER MAYO & AVOCADO AIOLI ARTICHOKE ‘GUAC’ / 10 BEER-BRINED BUFFALO WINGS / 12 HUMMUS, ARTICHOKES, OLIVES, & PIQUILLO PEPPERS TOSSED IN BUFFALO SAUCE W/ BLEU CHEESE DIP W/ TORTILLA CHIPS ‘PHILLY’ EGG ROLLS / 12 ‘BLOODY MARY’ SHRIMP / 15 PHILLY CHEESE STEAK, CARAMELIZED ONION, & UDDER SAUCE CHILLED PRAWNS W/ SPICED BLOODY MARY COCKTAIL SAUCE BUFFALO CHICKEN DIP / 12 AHI SLIDERS* / 14 CHICKEN BREAST, RANCH, HOT SAUCE, TORTILLA CHIPS, SEARED TUNA, ASIAN SLAW, MARINATED CUCUMBER, & CHILI MAYO NOSH & BLEU CHEESE NOSH BUTTERMILK ONION RINGS / 9 KOREAN ‘BULGOGI’ QUESADILLA / 12 CHIPOTLE RANCH MARINATED STEAK, KIMCHI, ASADERO CHEESE, CHILI AIOLI, & KALBI GLAZE POUTINE / 10 FRENCH FRIES, CHEESE CURDS, SHREDDED SHORT RIB, TRUFFLE LOBSTER ‘MAC N CHEESE’ / 14.5 & STOUT GRAVY ADD FRIED EGG / 1.5 CREAMY TALLEGIO-MASCARPONE SAUCE W/ MAINE LOBSTER & BLACK TRUFFLE GREENER PASTURES* / 9 HOUSE GREENS W/ TOMATO, CUCUMBER, SHAVED CARROT, & AVOCADO TOSSED IN BALSAMIC VINAIGRETTE ‘HAIL’ CAESAR* / 11 ROMAINE HEARTS TOSSED IN A GARLIC-PARMESAN DRESSING, RUSTIC CROUTONS, & SHAVED PARMESAN CHEESE THAI STEAK SALAD / 16 GRILLED NY STRIP, TOMATO, CUCUMBER, RED ONION, GREEN PAPAYA, ROMAINE, MINT, CILANTRO, ROASTED PEANUTS, & SWEET-CHILI VINAIGRETTE FARMHOUSE COBB / 14 GREENS TOSSED W/ ROASTED CHICKEN, BLEU CHEESE, BACON, AVOCADO, TOMATO, CUCUMBER, HARD COOKED EGG, & CITRUS DRESSING CHARRED RADICCHIO SALAD / 12 ENDIVE, AGED GOAT CHEESE, HERBED CROUTONS, & LEMON
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What Will You Make of It?®
What will you make of it?® Red Thai Noodles Made with Campbell’s® Healthy Request® Tomato Soup What will you make of it?® Create delicious lunch entrées with ingredients you already have in your storeroom and Campbell’s® Healthy Request® 50 oz shelf-stable soups! FLAVOR KIDS LOVE. Campbell’s Foodservice lets you put a creative, kid-friendly spin on lunch. NUTRITION KIDS NEED. All of our kid-friendly recipes help you meet the new Cheesy Chicken and Rice Quesadillas USDA meal pattern and nutrient requirements. LUNCH FOR LESS. You can combine commodity products with ingredients you already have in your storeroom – like our Campbell’s Healthy Request soups – to create delicious lunch options consistently and affordably. Our recipes have an average cost per portion of only $0.71, and only $0.36 using commodity ingredients. Stacked Taco Bake PRODUCTS PRODUCT DESCRIPTION CASE CODE FORMAT CASE PACK CASE YIELD Campbell’s Healthy Request Tomato Soup 04145 Canned 12/50 oz 150 - 8 oz. servings Healthy Request 50 oz. shelf-stable soups are a Healthy Request Cream of Chicken 04143 Canned 12/50 oz 150 - 8 oz. servings versatile base for many recipes Healthy Request Cream of Mushroom 04144 Canned 12/50 oz 150 - 8 oz. servings Find recipe ideas at CampbellsFoodservice.com/K12Recipes 2 CAMPBELL’S ® K-12 RECIPES Give your menu a boost with great entrées that are sure to satisfy healthy appetites. CAMPBELL’S HEALTHY REQUEST ® CREAM OF CHICKEN SOUP Chicken Fajita Pizza: Turn lunch into a pizza party with this spicy Mexican-inspired pizza made with whole-grain crust, fresh veggies and creamy chicken soup.
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STARTERS . SOUPS . SALADS ©1 Assorted
STARTERS . SOUPS . SALADS ©1 Assorted Melon wedges and pineapple berries, cottage cheese, cinnamon sugar Gado-Gado /Vegetab/e Sa/acf wi.fh Peanut SQuce) beansprouts, cabbage, carrots, green beans, garlic, chili ® Herringsampler* roll mop herring, marinated pickled herring and herring with sour cream sauce, served with a red beet ancl apple salad Beef and Chicken Satay spicy peanut sauce, cucumber salad Broccoli and Cheddar Cheese Soup cheddar, mustard Indonesian Style Laksa Soup coconut. quail egg, rice noodles, chicken stock Chilled Pifia Colada coconut milk, rum, cinnamon, pineapple slic.e Mixed Greens with Pickled Red Onion tarragon, walnuts, cheese HOLLAND AMERICA LINE SIGNATURES French Onion Soup "Les Halles" Gruyere cheese crouton classic Caesar Salad F2omaine lettuce, Caesar dressing, grated Parmesan cheese, garlic croutons and anchovies Jumbo Shrimp Cocktail * American cocktail sauce MAINS Mie Goreng egg noodle, julienne of vegetables, omelet, scallions, prawn crackers The Chef's Salad Bowl smoked ham, Swiss cheese, oven-roasted turkey, casalingo salami, hard-boiled egg Breaded Turbot Fillet * cold caper r6moulade, broccoli, boiled new potatoes with parsley Beef Sumatra coconut milk, kafir lime, lemongrass, cilantro, nasi lemak, carrots, sambal green beans Sausage and Sage Stuffed Berkshire Pork Loin forest mushroom, sherry vinegar, asparagus, bacon © Chicken Breast with Tomatillo and pumpkin seeds red bean, vegetable stew, broccoli, sesame, cilantro fflrm Kung Pao Lentils kung pao sauce, Asian vegetables, cashew lloLLAND AMERICA
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