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Reflections Sunday Monday Tuesday Wednesday Thursday Friday Saturday November 22nd November 23rd November 24th November 25th November 26th November 27th November 28th Breakfast Features Scrambled Scrambled Scrambled Scrambled Scramble Scrambled Scramble Egg/Hashbrowns Eggs/Hashbrowns Eggs/Hashbrowns Eggs/Hashbrowns Eggs/Hashbrowns Egg/Hashbrowns Eggs/Hashbrowns Lemon Poppyseed Blueberry Muffin Cinnamon Roll Apple Spice Muffin Fresh Baked Pastry Mini Danish Banana Nut Muffin Muffin Soup of the Day Beef and Mushroom Beef Vegetable Soup Pasta Faggioli Cream of Chicken Orzo Vegetable Soup Shrimp Bisque Cream of Broccoli Barley Carrot and Ginger Garden Salad Five Onion Soup Yellow Pea Soup Turkey Chili Italian Wedding Soup Bisque Lunch Features Grilled Chicken Fruit Blintz with Fruit Open Faced Turkey Turkey Breast With Braised Asian Pork and BBQ Chopped Salad Cheese Quesadilla Sandwich, Pineapple Topping Sandwich Stuffing Vegetables Over Rice Salsa Roast Beef and Cheddar Bratwurst with Cheddar Pulled Pork with Cheesy Tortellini Primavera Chicken Schnitzle Prime Rib Au Ju Sloppy Joe on Onion Roll Ale Sauce Grits with Marinara Roasted Vegetables Roasted Cauliflower Baked Beans Southwestern Slaw Wild Rice Pilaf Broccoli Salad Peas and Mushrooms Peanut Butter w/ Carrots with Honey Dill Cucumber Salad Glazed Carrots Mashed Potatoes Succotash Buttered Corn Vegetables White Rice with Green Sweet Potato Casserole Vegetable Couscous Mashed Potatoes Cheesy Grits Roasted Vegetables Bistro Chips Onions Potato Pancakes Sweet Potato Fries Egg Noodles Sweet Potato Chips Green Beans Cilantro Rice Obrien Potatoes Chocolate Dipped Sugar Chefs Choice Dessert Chocolate Chip Cookies Jello with Bananas Brownies Pumpkin Pie Coconut Cream Pie Cookie Dinner Salad Feature Petite Garden Salad Pear & Orange Salad Pear & Orange Salad Pear & Orange Salad Tossed Salad Pear & Orange Salad Pear & Orange Salad Dinner Tuna Salad Sandwich Chicken and Dumplings Beef Stew Over Biscuit Chicken Coq Au Vin Eggplant Parmesan White Fish Almandine Rootbeer Glazed Ham BBQ Chicken Sandwich Meatloaf with Brown Garlic Herb Pork Loin Fish and Chips Shepards Pie Chicken Tamales Fried Shrimp with Bacon & Cheddar Gravy Country Style Green Macaroni Salad Fresh Steamed Broccoli Corn with Pimentos Spanish Rice Coleslaw Green Peas Bean Tater Tots Summer Succotash Roasted Zucchini Roasted Vegetables Squash Ravioli Green Bean Casserole Roasted Vegetables Warm German Potato Peas & Carrots Buttered Egg Noodle Lemon Parmesan Orzo Vegetable Medley Mashed Potatoes Potato Skins Salad Buttered Gnocchi Steak Fries Pasta with Basil Butter Peas and Carrots Lemon Orzo Macaroni Salad Bananna Foster Bread Cheesecake with Cherry Chefs Choice Sweet Potato Pie Cherry Pie Chefs Choice Apple Crisp Pudding Topping Page 1 of 1.

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Sunday Monday Tuesday Wednesday Thursday Friday Saturday Vegetarian Chili w/ Corn Bread Cream of Asparagus 1 2 Marinated Beef Tenderloin w/ Italian Sausage Hoagie with Balsamic Demiglace Frilled Onions and Peppers Shrimp Scampi Beef Goulash Roasted Root Vegetables GF Seasoned, Baked Yukon Gold Buttered Linguini Potato Wedges Corn GF Roasted Sweet Potatoes GF Tarragon Green Brussel Sprouts GF Beans & Tomato GF California Vegetables GF Dinner Menu Zucchini Bread Assorted Desserts S.F. Spice Cake NSA Assorted Desserts Beef Forestiere GF Creamy Chicken and Corn Italian Wedding Potato Leek Garden Vegetable GF Chicken Vegetable GF Beef Noodle Herb Roasted Beef Sirloin GF 3 Build Your Own 4 Roasted Pork Tenderloin with 5 Swedish Meatballs 6 Beef Stew with Biscuits 7 Hearth Stone Pizza 8 Steel Skillet Bratwurst with 9 Carved Roasted Whole Turkeys GF Burgers and Dogs Apple Walnut Salsa GF Woodcrest Crab Cakes Thai Chicken Breast with Basil Crab Stuffed Portabella Sauerkraut Baked Salmon with Baked Beans Beef Bolognese with Garlic Bread Wild Rice GF and Coconut Cream Sauce Mushrooms Chicken Pot Pie Lemon Dilled Aioli GF Fresh Cut Fries Pene Pasta Baked Potatoes GF Baked Sweet Potatoes GF Curried Lentils with Rice GF Potato Pancakes Homemade Bread Filling Broccoli Baked Sweet Potatoes GF Roasted Turnips GF Brown Rice Broccoli GF Ranch Fries Mashed Potatoes GF Mashed Potatoes GF Cape Cod Vegetables Roasted Brussel Sprouts GF Asparagus GF Broccoli GF Roasted Corn GF Peas GF Maple Glazed Carrots GF Whoopie Pies Peas GF Cherry Pie Spring Rolls Green Beans GF Butter Crusted Wax Beans Corn Soufle S.F. Chocolate Chip Cookies Tapioca Pudding S.F.
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The Morehead Independent
V. The Morehead Independent ‘QNE OF KENTUCKY ’S GREATER WEEKLIES’ MOREHEAD, KENTUCKY, THURSDAY, DECEBfBER 2, 1937 Number 48 LIKELY SUCCESSOR TO VINSON Judge Vinson Being Automobile Accidents Fatal To Congratulated While 2 Rowan County Men; Murvel Successor Pondered Hogge Succumbs Alter Wreck EigThth District Congressmra Has One Of Dr. yah Antwerp Driver, Blinded By Truck Lights, Crashes Best Records Of Any Legislator Ken Into Simmie Johnson, 45, at Hilda; tucky Has Ever Sent To Washington Gives Address At Held In Court Here On Bond Leaders of official Washington, and on Capitol HOI Was Brother Of Mrs. Allie ¥. 'Hogge Rhes Conducted Wed- Joined thin week in expressing hearty congratulatic^ to State Hort Meet Mann in Of More nesday From Par head Congressman Fred M. Vinson, of Kentucky, upon learning of ents’ Home Apples From His Orchard At his recent appointment by Preaident Roosevelt i Funeral services for Sim-njoi A broken neck and other injur- justice of the United States court of appeals fn- the District Farmers Take High Johnsoo, 45. accident victim, were ies received 1 of Cdumlia. First to express bis felicitations was Attor Award held at Pisgab. near Hilda, with i ney General Homer S. Cummings, who wiginally sent Con burial there. The Rev. .Dr. H. Van Antwerp. M Far gressman Vinson's name to the chief executive for con- mers, long recognized as one of Moore officiated at the rites. son of Arthur Hogge, twice County Johnson, a native of this county, mderation. .When reached at his office in the department the State ’s leading Horticultur- Judge of Rowan County and Mrs.
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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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Cooking USDA MIXING BOWL
United States Department of Agriculture What’s Cooking USDA MIXING BOWL Cookbook Winter Recipes Find more recipes at www.usda.gov/whatscooking Table of Contents Asparagus Parmesan 3 Baked Beans (Using Canned Vegetarian Beans) 4 Baked Fish Scandia 6 Beans a la Charra (Charro Beans) 8 Beef or Pork Taco 10 Beef Tamale Pie - USDA Recipe D150 12 Broccoli, Cheese, and Rice Casserole 17 Cheesy Spaghetti Bake 19 Chicken Curry Casserole 21 Chicken or Turkey Vegetable Soup 24 Creamed Spinach - USDA Recipe I120 for CACFP 26 Fish Nuggets 28 Lo Mein with Chicken and Veggies 30 Macaroni and Cheese 32 Meat Loaf 34 Minestrone 37 Old Fashioned Vegetable Soup 40 Oven Bake Chicken 41 Refried Beans 43 Roasted Butternut Squash 45 Rocking Red Beans 47 Sammy Salmon 49 Succotash 50 Sweet Potatoes Italienne 51 Tuna Patties 53 Turkey and Dressing Supreme 55 Turkey and Sausage Gumbo 57 Turkey Black Bean Chili 59 Tuscan Smoked Turkey and Bean Soup 61 White Chili 65 << Table of Contents Asparagus Parmesan Makes: 50 servings 50 Servings Ingredients Weight Measure Fat-free egg substitue 2 lb. 1 qt. Dry bread crumbs 5 lb. 5 qt. Asparagus cuts and tips, 12 lb. 10 oz. 2 No. 10 canned, drained cans Salt and pepper To taste Prepared tomato-based 24 lb. 12 qt. pasta sauce Mozarella cheese, part- 3 lb. 3 qt. skim, shredded Directions 1. Mix together egg substitute and bread crumbs. 2. Stir in asparagus. 3. Add salt and pepper to taste. 4. Spray six (20 x 12 x 2 1/2-inch) baking pans with nonstick cooking spray.
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Carbohydrate Counting for Traditional South Asian Foods
Carbohydrate Counting for Traditional South Asian Foods Ashwini Wagle, M.S., R.D, Doctoral Student Associate Professor and DPD Director Department of Nutrition, Food Science and Packaging San Jose State University Preface The Carbohydrate Counting tool was developed to meet the needs of the South Asian population and is an original intellectual product of the author, Ashwini Wagle, MS, RD, Associate Professor and DPD Director, Department of Nutrition, Food Science and Packaging at San Jose State University. The 4th edition and revised version was developed by the main author with assistance of Tanay Prabhu, BS Student in Biological Sciences, Drexel University, Philadelphia. The previous versions of the tool were developed with the assistance of graduate students Sajida Arsiwala, MS, RD and Bhavna Subhedar, MS and Dr. Kathryn Sucher, Sc.D, RD, Professor Emeritus, Department of Nutrition, Food Science and Packaging at San Jose State University. About the Author Ashwini Wagle, MS, RD is an Associate Professor and Director for the Didactic Program in Dietetics (DPD) in the Department of Nutrition, Food Science and Packaging at San Jose State University. Ashwini Wagle earned her MS in Food and Nutrition from Indiana University of Pennsylvania (IUP) in 93'and is currently a doctoral student in Educational Leadership (Ed.D) at University of New England. She comes to San Jose State University with over ten year experience as a registered dietitian (RD) in several skilled nursing facilities and acute care hospitals in the San Francisco Bay Area. Ashwini Wagle is also involved with several on-campus and off-campus organizations and serves on the committees for organizations such as the South Asian Heart Center at El Camino Hospital, Center for Healthy Aging in Multicultural Populations (CHAMP), Education Committee of the California Dietetic Association (CDA), San Jose Peninsula District of California Dietetic Association (SJPD), Cal-Pro Net Center.
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Monday Tuesday Wednesday Thursday Friday
French Onion VPBGFDF (Garnished separately with croutons and parmesan) Soups Smoked Salmon Chowder El Camino Café Culinary Creation Monday Hawaiian Beef Stew- August 23, 2021 (Potatoes, Carrots, Celery & Onions simmered in a Tangy-Worcestershire Tomato Sauce) Chicken Katsu Bowl Entrées Crispy Chicken Cutlet served with Stir-Fry Vegetables & Jasmine Rice Spinach Tortellini Primavera served with a Vegetable Medley in Parmesan Cream Sauce Jasmine Rice, Wild Grain Pilaf, Roasted Potatoes Sides Broccoli, Green Beans & Mushrooms, Chef’s Seasonal vegetable Hawaiian Portuguese Bean Soup El Camino Café Culinary Creation Soups Tuesday Red Pepper Bisque VEGETARIAN Kadai Panner (Indian cottage cheese and bell peppers cooked in a spicy masala.) V August 24, 2021 Dal Makini (Kidney Beans, Urad Dal, Tomatoes and Onions) V Grilled Kalbi(Teriyaki)Beef Steak with Green Onions & Toasted Sesame Seeds Entrées Coconut Fried Shrimp Bowl with Jasmine Rice, Steamed Cabbage, Carrots and Zesty Tartar Sauce Jasmine Rice, Basmati Lemon Rice, Naan Sides Succotash (Corn & Lima Beans) Chef’s Blend, Baby Bok Choy Spam Saimin Soup El Camino Café Culinary Creation Soups Wednesday Lentil Soup VPBGFDF August 25, 2021 Sautéed Rainbow Trout with Lemon, Capers & Fresh Tomatoes Kalua Pork Bowl with Steamed Cabbage, Carrots and Jasmine Rice Entrées Stuffed Portabella Mushroom Wellington- Vegetarian Mushroom Duxelle with Sliced Potatoes, Breadcrumbs and Demi-Glace DF Jasmine Rice, Farro Pilaf PB, Broccolini, Sides Chef’s Blend, Creamed Spinach, Spring Rolls Hot & Sour Soup VEGETARIAN
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Cy an Entrée Consists of One Item As Listed in the Entrée Section
Cy MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Week 1 Week 1 Week 1 Week 1 Week 1 Week 1 Week 1 10/14/2019 10/15/2019 10/16/2019 10/17/2019 10/18/2019 10/19/2019 10/20/2019 BREAKFAST ENTREES BLUEBERRY FRENCH TOAST WAFFLES PANCAKES FRENCH TOAST PANCAKES WAFFLES PANCAKES SAUSAGE PATTIES CORNED BEEF HASH COUNTRY HAM SAUSAGE PATTIES SMOKED SAUSAGE SAUSAGE LINKS SPICY CHICKEN BREAKFAST BREAKFAST BREAKFAST BREASFAST HAM & CHEESE EGGS BENEDICT VEGETABLE QUICHE CASSEROLE BURRITOS ENCHILADAS CASSEROLE EGGS LUNCH ENTRÉE FRIED CHICKEN HICKORY HERBED LEMON HONEY GARLIC BEEF STEW W/ MAPLE SMOKED PULLED STROMBOLI GRILLED PORK CHICKEN CORNBREAD TACO THURSDAY PORK CHOPS FRIED PORK HOISIN GLAZED HERB BAKED SEASONED GROUND FRIED CHICKEN BEEF BAYOU CATFISH CUBED STEAK CHOPS RIBS CHICKEN SHREDDED CHICKEN WINGS ** SUNDRIED ** STUFFED **VEGETABLE LO FISH TACOS ** VEG. STUFFED ** TOMATO MEATLOAF TOMATO & TOMATOES MEIN SQUASH BASIL MANICOTTI SPINACH PASTA ** STUFFED POBLANO HUSHPUPPIES PEPPERS SIDES AT LUNCH AUGRATIN WHITE RICE & CILANTRO LIME MOZERALLA SCALLOPED FRIED RICE RED RICE POTATOES GRAVY RICE STICKS POTATOES LOADED MASHED WHITE RICE JASMINE RICE REFRIED BEANS MAC & CHEESE POTATO WEDGES RICE PILAF POTATOES CORN ON THE MANDARIN STIR- SOUTHERN MEXICAN SAUTEED PARMESAN GREEN BEANS COB FRY COLLARDS VEGETABLES CABBAGE BROCCOLI SAUTEED GREEN GREEN BEAN ROASTED BOY CHOY SAUTEED CORN SUCCOTASH BEANS CASSEROLE CAULIFLOWER DAILY SOUPS Soup of the Day Soup of the Day Soup of the Day Soup of the Day Soup of the Day Soup of the Day Soup of the Day CRAB
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Wellnessworks
WellnessWorks BEAN BASICS FOR MEATLESS MEALS What distinguishes a bean from other plants? Bean plants have pods with seeds inside them. The big bean family includes not only hundreds of varieties of beans but peas and lentils as well. We'll show you how easy it is to fit slow-soaking beans into fast- paced lives, and the best uses for canned and frozen beans, lentils and peas. To start, beans are really good for you. They're high in protein and fiber, low in fat and sodium, and rich in B vitamins (including folate). They also contain potassium, magnesium, iron and zinc. The fiber in legumes is largely soluble. Soluble fiber lowers elevated levels of blood cholesterol and helps regulate blood sugar. DRIED BEANS White, black, pinto, cranberry, cannellini, turtle, kidney, soldier ... dried beans come with many names and in many colors. Preparation is similar for all and often one variety can be substituted for another in recipes. Some points to remember: MEAL PLANNING • Dried beans need to cook for a long time, an hour at least, sometimes longer. It depends on variety, freshness and storage condition. Americans are changing their • First, pick over the beans to remove any broken ones or stones. Rinse well and soak them in water overnight. meat-eating habits. More and • Drain, rinse, place beans in a large saucepan and add more meat eaters are balancing enough water to cover by 1 inch. Simmer until tender. Stir from their diet with meat-free meals. time to time and add more water if needed. There are several reasons behind • The slow cooker is ideal for cooking beans.
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Dry Beans, Peas, Lentils
Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices (L 3^<- DRY BEANS, PEAS, LENTILS ...modern cookery U. S. Department of Agriculture Leaflet No. 326 DRY BEANS, PEAS, LENTILS . modern cookery Most cooks are old friends with some par- ticular kind of dry bean or pea, or with the lentil. They like to cook and season it some favorite way. But in markets today you may find wide variety to choose from: Kidney beans . limas . Great Northerns . pintos . pea beans . split and whole peas . len- tils . others perhaps. So, if you want to know beans, have cook- ing and eating acquaintance with a number of kinds, and ways of seasoning and combin- ing them with other foods in savory dishes. Foods of the dry-bean family—as they are sometimes called, for short—were once extra-slow to prepare in home kitchens. But times change, and cooking does also. This booklet gives methods of soaking and cooking based on research by the Human Nutrition Research Division. You'll find more than one short cut that makes the handy-to-keep bean also handy to cook. All recipes in this booklet have been devel- oped or adapted by research methods, to arrive at up-to-date, dependable directions. Bargains -for budget and nutrition Dry beans and their close cousins, the dry peas and lentils, are food bargains, budget- wise and nutritionwise. When buying, you can figure that a pound of one of these dry foods will provide 7 to 9 three-fourths cup servings. All are substantial foods, good for energy.
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Cook-And-Let-Live-Im
1 Image Index Kung Pao Chikun 7 Chikun Yakitori 7 Shredded Chikun with Belgian Waffle and Country Gravy 8 Crispy Coconut Curry Chikun 8 Beaf en Brochette (Steak Bites) 9 Beaf Kushiyaki (Japanese-Style Grilled Beaf) 9 Prime Roast Beaf 10 Prime Roast Beaf, Manhattan Sandwich-Style, with Quick Pan Gravy 10 Stewing Beaf 11 Beer-Braised Shredded Beaf with Grilled Onions and Homemade Coleslaw 11 Salisbury Steak with Savory Onion and Mushroom Gravy 12 Meatless Meatballs 12 Succulent Roast Turky with Amber Gravy 13 Succulent Roast Turky with Chef’s Premium Bacun, Avocado, Lettuce and Tomato 13 Sweet and Sour Porq 14 Medallions of Roast Porq with Peppercorn Gravy 14 Garden Ham 15 Chef’s Premium Bacun 15 Spicy Italian Pancetta 16 Roast Mock Lamb with English Mint Sauce 16 Stir Fry with Soy Chikun Strips 17 Indonesian Chikun Salad with Spicy Peanut Sauce 17 Sweet and Spicy Tofu Bacun with Avocado, Lettuce and Tomato 18 Mock Prosciutto Crudo 18 Lemon Tempeh 19 Fajitas with Soy Steak Strips Featuring Butler’s Soy Curls 19 Soy “Pulled” Porq Strips Featuring Butler’s Soy Curls 20 2 Levantine Soy Shawarma with Tahini Sauce Featuring Butler’s Soy Curls 20 Corned Soy Brisket Strips Featuring Butler’s Soy Curls 21 Polska Kielbasa 21 Deutschewurst (German Sausage) 22 Portuguese Sausage 22 Big Bangers with Savory Onion Gravy, Mashed Potatoes and Morel Mushrooms 23 Italiano Sausages 23 Pressure-Cooker Pepperoni 24 Italian Cauliflower “Sausage Bits” with Tofu Scramble 24 Deli-Style Bologna 25 Deli-Style Smoked Turky, Manhattan Sandwich-Style, with Amber Gravy
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Keosauqua, Iowa Rn
KEOSAUQUA COOK BOOK TOMUNSON THE PRINTER. MT, PLEASANr, IOWA r 2 KEOSAUQUA COOK BOOK '· KEOSAUQUA COOK BOOR 3 s s s s s s s s w ffi s ~ ~ B B ~ ~ ~~ B ~COOK BOOK AND DIRECTORY COMMITTEE~ ~ rl{~ ~ B ~ ~ Josiephine Sherman, Chairman and Secret ary B B F lora Brownlee, Treasurer ~ ~ Mary Fellows. Mate Bonner, Myra Barnett, Mary Jemison, ~ ' W LO I'icia Vance, Gladys Gritlith. Lily Higdon ~ B Fae Regur, I rene T ri ble, W~ Minnie Earley s B ~ ~ e ~ ** ~ B I ~ e B To the good women who contrib- ~ ~ uted recipes, and t he enterprising W ~ business men, who made this ~ work possible, this cook book is rn w~ RESPECTFULLY DEDICATED B B ~ m SB~ B B B B B El I:J 1:J KEOSAUQUA COOK BOOK r'""""""""""""'""""""'""""""'"""""""'"""""'""""""'"l ~ B B ~ ~ B B County Officials ~ ~ 8 B ~ ~ Honorable Board of Supervisors B B Tom Campbell, Chairmen, Keosauqua. ~ ~ W. P. Meek, Stockport. I B a F. A. Nelson, Douds ~ Hegular Sessions of Board are viz ~ '.rhe second secular day in January B a The first Monday in April ~ ~ The second Monday in June, September and November W. rn C. E. Meek, County Auditor and secretary to the Board. "' B~· Bonaparte. ~ C. J. Watkins, Deputy Auditor, Keosauqua m I A. H. Mounce, Clerk of the Court, Keosauqua B 8 Lona C. Maltbie, Deputy Clerk ~ M. F. Kinsey, County Sheriff, K~osauq • m m ru~ H. R. Davidson, Deputy Sheriti, Keosauqua B l!l M. J. Munson, County Treasurer, Keos<1uqua ~ Nellie Donoho, Deputy Treasurer, Keosauqua. m rn~ B l!l ~ l!l ~ II B ~ ~ B B ~ ~ l!l m rn :I Ill Ill Ill Ill l!l Ill l!l l!lt::: KEOSAUQUA OOOK BOOK B s m e e em s rn ffi B ~ ~ e B ~ ~ e B ~ ~ e B ~ ~ County Officials B B ~ ~ B B Ron.
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Healthy Holiday Recipe Ideas (2012)
Healthy Holiday Recipe Ideas 2012 1. Appetizers: a. Sweet Potato Crisps/Jalapeno-Cilantro Yogurt Spread 2. Salads: a. Pomegranate and Walnut Salad with Balsamic Vinaigrette 3. Side Dishes: a. Lighter Hash Brown and Green Bean Casserole b. Maple Glazed Carrots c. Healthy Holiday Stuffing d. Apple-pecan Holiday Stuffing e. Classic Turkey/Bread Stuffing 4. Entrees: a. Turkey and Cranberry Wrap b. Classic Roast Turkey 5. Desserts: a. Pumpkin Angel Food Cake b. Cherry Angel Food Cake c. Oatmeal Cranberry Cookies 6. Recipe Modifications: (tables followed by 2 recipes not modified) a. Classic Turkey/Bread Stuffing b. Classic Roast Turkey 7. Additional Holiday Recipe Websites 8. Nutrition Facts & Health Benefits for the following foods: a. Cranberries b. Pomegranates c. Sweet Potatoes d. Turkey Appetizers Sweet Potato Crisps Difficulty: Easy Total Time: 30 minutes Number of servings: 2 to 3 Ingredients: 1 medium sweet potato (8 oz.), scrubbed 2 tsp. olive oil ½ tsp. smoked paprika ¼ tsp. kosher salt Jalapeno-cilantro yogurt spread for dipping (optional) Directions: Preheat oven to 375 degrees and arrange a rack in the middle. Slice the sweet potato into very thin rounds (1/16 in. thick; use a mandolin if you have one) and place in a large bowl. Add the oil, paprika, and salt, and then toss with your hands until thoroughly coated. Place the slices in a single layer on 2 baking sheets – the rounds can be touching but should not overlap. Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 12 minutes.
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