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217 SE Greenville Ave, PO Box 268, Winchester, in 47394
217 SE Greenville Ave, P.O. Box 268, Winchester, IN 47394 | 800-642-5880 | [email protected] | wickspies.com Try the Pie Since 1944, we’ve been baking simply delicious pies using only the highest quality ingredients. Our founder Duane “Wick” Wickersham held this idea in the highest esteem, and 2 generations later, we still maintain his mantra for quality. We currently offer 7 distinctive pie flavors – our most famous is the Sugar Cream. Enjoy! sugar cream The pie that started it all! 2015 An original farmhouse recipe, this pie contains only the finest ingredients including cream, sugar, and nutmeg. When the eggs were sold out on the farm, they were omitted from the pie. And so, we make them this way today. Wick built his business on Sugar Cream pie over 70 years ago, and we continue to be the only manufacturer of this flavor. And YES, it's also the Indiana state pie! Similar in taste to crème brûlée, the Sugar Cream pie is lightly sweet, smooth like a custard, and sure to be a family favorite. Indiana State Pie Southern Pecan coconut cream 2004 2009 A taste of home. Our version of a Made with Texas French baked coconut pecans, it has a pie. Served cold or light sweetness and warm, it’s always a great crunch once treat. Add a fluffy warmed. meringue for a decadent finish. pumpkin german chocolate A holiday staple! For the chocolate lovers, Made with spices & we offer a sweet german creamy pumpkin, chocolate filling topped this original recipe with pecans and toasted from the 1950’s has coconut for texture and stood the "taste" of taste. -
[email protected] 8580 Allison Pointe Boulevard
DINNER DESSERTS Trio Plates $7.75 additional per person Chocolates trio: Chocolate decadence tower, chocolate dipped strawberry, white chocolate raspberry panna cotta martini Fruit harvest trio: Blueberry pie, limoncello mousse, petite tropical fruit tart, strawberry shortcake martini Napa trio: Berry mouse tower, chocolate pistachio tartelette, strawberry cheesecake martini Bourbon trio: Bourbon bombe, pecan tart, white chocolate cherry mousse Duo Plates $5.75 additional per person Chocolates duo: Chocolate decadence tower, petite opera torte Fruit harvest duo: Blueberry cobbler cheesecake, exotic fruit tart Napa duo: Berry mouse tower, chocolate pistachio tartelette Bourbon duo: Bourbon bombe, petite apple pie Individual desserts $3.75 additional per person Wild berry and chocolate mousse tower topped with fresh berries Gâteau trois chocolate tower, white, milk and dark chocolate mousse Bourbon chocolate bombe Bananas foster tower Sacher tower Tarts Key lime curd tart, raspberry, whipped cream Blueberry pie graham cracker tart, limoncello mousse Peaches and cream tart S’mores tart, graham tart shell, cinnamon chocolate ganache, toasted marshmallows Pistachio tart, ginger citrus mousse Cherries jubilee tart, amaretto pastry cream Cheesecake Blueberry cobbler cheesecake White chocolate raspberry cheesecake N.Y. cheesecake, whipped cream, fresh berry compote Dulce de leche cheesecake Turtle cheesecake Martini cheesecake parfait, “chef’s choice” Cakes, Tortes and Pies Chocolate lava cake, banana mousse Tiramisu with mascarpone cheese, lady -
Cafe Indiana Cookbook
Cafe Indiana Cookbook Terrace Books, a trade imprint of the University of Wisconsin Press, takes its name from the Memorial Union Terrace, located at the University of Wisconsin–Madison. Since its inception in 1907, the Wisconsin Union has provided a venue for students, faculty, staff, and alumni to debate art, music, politics, and the issues of the day. It is a place where theater, music, drama, literature, dance, outdoor activities, and major speakers are made available to the campus and the community. To learn more about the Union, visit www.union.wisc.edu. Cafe INDIANA ~ ~ ~ Cookbook Joanne Raetz Stuttgen and Jolene Ketzenberger Terrace Books A trade imprint of the University of Wisconsin Press Terrace Books A trade imprint of the University of Wisconsin Press 1930 Monroe Street, 3rd Floor Madison, Wisconsin 53711-2059 uwpress.wisc.edu 3 Henrietta Street London WC2E 8LU, England eurospanbookstore.com Copyright © 2010 The Board of Regents of the University of Wisconsin System All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any format or by any means, digital, electronic, mechanical, photocopying, recording, or otherwise, or conveyed via the Internet or a Web site without written permission of the University of Wisconsin Press, except in the case of brief quotations embedded in critical articles and reviews. 5 4 3 2 1 Printed in the United States of America Library of Congress Cataloging-in-Publication Data Stuttgen, Joanne Raetz, 1961– Cafe Indiana cookbook / Joanne Raetz Stuttgen and Jolene Ketzenberger. p. cm. Includes bibliographical references and index. ISBN 978-0-299-24994-6 (pbk. -
Glendening Family Cookbook
Candy Glendening’s Favorite Pie Recipes THE FESTIVAL OF PIE _________________________________________________________________ 3 Red Coach Grill Chocolate Pie _____________________________________________________________ 4 Shaker Lemon Pie _______________________________________________________________________ 4 Buttermilk Pie __________________________________________________________________________ 5 Sugar Cream Pie ________________________________________________________________________ 5 S weet-Potato Pecan Pie _________________________________________________________________ 6 Derby Pie _____________________________________________________________________________ 7 Cherry Pie _____________________________________________________________________________ 7 Apple Pie ______________________________________________________________________________ 8 Transfer pie to wire rack; cool to room temperature, at least 4 hours.Smitten Kitchen Classic Pumpkin Pie 8 Pie Crust _____________________________________________________________________________ 10 IN THE LAND OF THE MEYER LEMON _____________________________________________________ 11 Lemon Meringue Pie ___________________________________________________________________ 11 Lemon Ripple Cheesecake Bars ___________________________________________________________ 12 Lemon Brulee Tart _____________________________________________________________________ 13 The Festival of Pie The Festival of Pie Every Thanksgiving we make a lot of pies, because everyone has a favorite one and we can’t leave them -
Pie Recipes Time for Pie
Pie Recipes Time For Pie Table of Contents Apple Gingerbread Cobbler ............................................................................................................................2 Apricot Biscuit Cobbler ....................................................................................................................................3 Apricot Cobbler ................................................................................................................................................4 Autumn Vegetable Cobbler .............................................................................................................................5 Banana Custard Cobblers ................................................................................................................................6 Bisquick Cranberry−Apple Cobbler ...............................................................................................................7 Black Forest Cobbler ........................................................................................................................................8 Blackberry Cobbler ..........................................................................................................................................9 Blueberry Cake Cobbler ................................................................................................................................10 Blueberry Cobbler with Cinnamon Dumplings ...........................................................................................11 -
Home Cooking with Hancock Health
Home Cooking with Hancock Health A collection of our Associates' favorite recipes Table of Contents Thank you to everyone who took the time to share your recipes with all of Hancock Health! A ♥ indicates a health recipe. 20 Minute Honey Garlic Shrimp ♥ 3 Maple Breakfast Buns 26 Apple Crisp 3 Meat Loaf ♥ 27 Aunt Norma’s Carrot Cake 4 Mexican Chicken Casserole 27 Ba’Nana Bread 6 Mini Bell Pepper Loaded Turkey Nachos ♥ 27 Bailey’s Chocolate Chip Dip 6 Baked Chicken ♥ 6 Moms Beef Tenderloin 28 Beef or Chicken and Noodles 6 New Year’s Day Scalloped Cabbage 28 Best Banana Bread 7 Nut Butter Horns 29 Best Potato Soup EVER 7 Nut Clusters 30 Best Stuffed Peppers ♥ 7 Oatmeal Breakfast Cookies 30 ♥ Breakfast Casserole 8 Oatmeal Breakfast Muffins ♥ 31 Broccoli Cheddar Soup 8 Oklahoma Caviar 31 Buckeye Brownie Cookies 9 Cauliflower Pizza Crust ♥ 9 Olive Dip 32 Cheese Stuffed Shells 10 Parmesan Encrusted Chicken 32 Cheeseburger Soup 10 Pay Day Bars 32 Chess Cake 10 Pea Salad ♥ 32 Chicken and Noodles 10 Peanut Butter M&M Bark 33 ♥ Chicken and White Bean Stuffed Peppers 11 Peanut Butter Pie 33 Chicken Buffalo Dip 11 Peanut Buttercup 33 Chicken Velvet Soup 12 ♥ Chicken Yum Yum 12 Pesto 33 Chili Rellano Casserole ♥ 13 Pink Stuff 33 Chocolate Chip Cookie Dough Bars 13 Pork Chop Casserole 34 Chocolate Layered Dessert 13 Pumpkin Roll 34 Chocolate Sheet Cake 14 Ranch Chicken Tacos 35 Cinnamon Rolls 15 Roasted Chickpeas ♥ 35 Clam Chowder 15 Salsa ♥ 35 Coffee Cake 16 ♥ Cool Whip Cookies 16 Salsa Recipe 36 Copycat Chick-Fil-A Chicken Nuggets & Sauce 16 Simple -
Explore Our Flavors
EXPLORE OUR FLAVORS COURTYARD® LAFAYETTE 150 Fairington Ave | Lafayette, IN 47905 765.449.4800 | Marriott.com/LAFCY BREAKFAST Buffets Each breakfast buffet includes orange juice, assorted home baked pastries, & muffins. Add on to a Buffet The American $20 Includes seasonal cut fresh fruit, individual fruit Omelet Station per person $7 yogurts, sausage links, bacon, fried breakfast Omelets are made to order with cheese, ham, potatoes, cereal and milk, scrambled eggs with bacon, onion, peppers, tomato, and cheddar cheese and your choice of French toast mushroom. or pancakes. Waffle Station per person $7 Healthy Start $17 Belgium waffles made to order with choice of Includes yogurt parfaits, seasonal cut fresh fruit, toppings: whipped butter, whipped cream, scrambled eggs with cheese, chicken sausage fresh berries and warm maple syrup. and oatmeal served with brown sugar, honey, raisins and cinnamon. COURTYARD® LAFAYETTE 150 Fairington Ave | Lafayette, IN 47905 765.449.4800 | Marriott.com/LAFCY A GOOD Plated Breakfast BREAKFAST Each plated breakfast includes orange juice, assorted home baked pastries & muffin. INSPIRES A The Courtyard $12 Scrambled eggs with cheddar cheese GREAT A choice of bacon or sausage links MORNING Hash browns. The Heartland $14 Scrambled eggs and cheddar cheese Two pancakes served with maple syrup A choice of bacon or sausage links Seasonal fresh cut fruit. The Border $15 Tortilla filled with eggs, chorizo, black beans, onion, cheddar cheese, salsa & sour cream Southwest potato hash with green onions, red bell peppers and Cajun seasoning Seasonal cut fresh fruit. Continental Breakfast Buffet Morning Glory $10 Assorted home baked pastries and muffins, granola bars seasonal cut fresh fruits. -
Traditional Polish Food and Drink
TRADITIONAL POLISH FOOD Typical Polish meals are very good and tasty!!! The most typical ptoducts used in Polish cuisine are meat, cucumbers, beetroot, cabbage (sauerkraut),potatoes,bread, sour cream, kohlrabi, mushrooms, sausages and herrings These products have become an essential elements in Polish cooking. OBIAD The main meal in Poland is called „obiad”(dinner), which is eaten in the afternoon. A traditional „obiad” consists of soup, the main course and also dessert. SOUPS BARSZCZ CZERWONY http://www.wildboar.net/multilingual/easterneuropean/polish/przepisy/barszcz.j pg Barszcz czerwony: traditional Polish beetroot soup with sour cream or served clear with dumplings. ŻUREK Żurek: sour rye soup with potato, sausage or an egg, sometimes served in a bread loaf. KAPUŚNIAK Kapuśniak: sour cabbage soup. http://kuchnia.o2.pl ROSÓŁ Rosół z kurczaka: rosół is a traditional Polish chicken soup, usually served with noodles. http://pl.wikipedia.org/wiki/Ros%C3%B3%C5%82 ZUPA POMIDOROWA Zupa pomidorowa: tomato soup, often with rice or noodles. http://www.strykowski.net/zdjecia_zywnosc_zupy_jedzenie_fotografie/Zupa_pomidorowa_271.ph p MAIN COURSE KOTLET SCHABOWY Kotlet schabowy: (pork chop) typical Polish meat dish, usually served with boiled potato or chips and salad. http://www.karczma- mysliwska.eu/pliki/potrawy/kotlet_schab.jpg KLOPSIKI http://m.onet.pl/_m/ab27e5dc5ce0fe2b31e9d1fa31c152bf, 5,12.jpg Klopsiki: meatloaf, often served with tomato sauce. BIGOS A stew, called bigos is a combination of http://images.google.pl cabbage, mushrooms, and various meats— http://images.google.pl traditionally pork, bacon, and delicious Polish sausage. FASOLKA PO BRETOŃSKU http://www.hortex.com.pl/repository/images/mrozonki/przepisy/dania/fasolka-po- bretonsku.jpg Fasolka po bretońsku: cheap bean and http://images.google.pl sausage stew served with bread. -
6/21/16 PRODUCT LISTING Page 1 for WAREHOUSE
SCHIFF'S FOOD SERVICE, INC. FM1C1 FM11F1CL date- 6/21/16 PRODUCT LISTING Page 1 FOR WAREHOUSE- 1 ********************************************* ***** MISC NON FOODS CLOSEOUTS ***** ********************************************* ITEM# PACK SIZE UPC NUMBER DESCRIPTION 10130 1 1 DOZEN T015FSLF PACKER XX FORK NEW RIM SALAD / PASTR 11050 1 1 CT 429 PACKER XX FRYER BASKET 17X8X6" 111035 1 2 DOZEN HO656 LIBBEY XX CHAMPAGNE FLUTE 5.75OZ 282154 1 500 CT. 1343401 PACKER SO TRAY NACHO 5X6 2 COMPARTME ********************************************* ***** SODA RECLASSED 1/96 ***** ********************************************* ITEM# PACK SIZE UPC NUMBER DESCRIPTION 208815 24 12 OZ. SUPER SO SODA GINGER ALE (SUPER CH 208912 12 12 OZ PEPSI SODA PEPSI 208914 12 12 OZ PEPSI SODA DIET PEPSI 208916 12 12 OZ. PEPSI SODA PEPSI DIET CAFFEINE FREE 208917 12 12 OZ. CANADA SO SODA 7-UP 208918 12 12 OZ. PEPSI SODA PEPSI CAFFEINE FREE 208931 12 12 OZ PEPSI SODA WILD CHERRY PEPSI 208932 12 12 OZ PEPSI SODA MOUNTAIN DEW 208938 12 12 OZ PEPSI SODA MUGG'S ROOT BEER 208941 12 12 OZ PEPSI SODA LIPTON ICE TEA 208943 12 12 OZ. CANADA SO SODA DIET 7-UP ********************************************* ***** PICKLES/PEPPERS/OLIVES ***** ********************************************* ITEM# PACK SIZE UPC NUMBER DESCRIPTION 230032 4 1 GAL 2942 B & G PICKLES DILL CHIPS 230082 4 1 GAL 2940 B & G PICKLES BREAD & BUTTER CHIPS 232005 6 70 OZ. 25222 AMBROS GRAPE/VINE LEAVES STUFFED (70 232010 4 1 GAL 16719 AMBROS OLIVE MANZANILLA W/ PIMIENTO 232040 4 1 GAL 16419 AMBROS OLIVE STUFFED QUEEN 110-120 C 232041 4 1 GAL AMBROS OLIVE QUEEN PITTED 232204 6 #10 CAN 16912 AMBROS OLIVE BLACK MEDIUM PITTED 232205 12 32 OZ. -
January • February • March • 2019 Class Calendar
JANUARY • FEBRUARY • MARCH • 2019 CLASS CALENDAR Cooking Classes Healthy Lifestyle Classes Superbowl Snacks Winter Break Camps Breakfast with the Easter Bunny ...And More! AMHERST 3980 Maple Road/ N. Bailey Phone: 716-515-2000 WEST SENECA 355 Orchard Park Road Phone: 716-517-3006 TOPS COOKING SCHOOL ONLINE - TopsMarkets.com > Departments > The Cooking School TOPS FACEBOOK PAGE - Pages > click on the Amherst/ West Seneca page Message from the Manager I hope the holidays were good to you. As we welcome in the New Year, how many of you made New Year’s Resolutions to change your lifestyle by eating healthy, exercising more AND having fun doing it? We can help you with some of the above. MESSAGE FROMMESSAGE THE MANAGER Our classes this quarter are packed with healthy, nutritious meals that you can prepare yourselves in no time at all. Our Healthy Lifestyle section has Dieticians/ Nutritionist offering Diabetic, Healthy Heart, Family Cooks and Eat Well Stay Fit Programs. The fun is in attending the classes, learning new techniques, meeting people, and tasting these fine creations made right before your eyes! Whether you are a novice cook or a seasoned pro, the Cooking School can offer you new ideas for great taste creations, so come on in, bring a friend, join in the party, and have some fun, where at The Cooking School, a “Good Cook is Born Each Day!” Grace Hanusin Regional Cooking School Manager KIDS KITCHEN PAGE 2-6 Calling all kids to the Cooking School! The winter winds are blowing, but it’s warm inside the Cooking School! We’ve got some great classes for you; we have classes tailored for all age groups, starting at age 3, as well as our “Kids Night Out” classes for the Future Chefs. -
Mysterious Czernina Dumplings. on Swedish Dishes and Their Translated Names in the Polish Emil of Lönneberga
Przekładaniec. A Journal of Literary Translation 22–23 (2009/2010): 213–226 doi:10.4467/16891864ePC.13.011.0865 HANNA DYMEL-TRZEBIATOWSKA MYSTERIOUS CZERNINA DUMPLINGS. ON SWEDISH DISHES AND THEIR TRANSLATED NAMES IN THE POLISH EMIL OF LÖNNEBERGA Abstract: This article starts with a short overview of the fundamental role played by food in children’s literature. The motif of food can convey deep psychological as well as philosophical meanings, and Astrid Lindgren made use of it with various purposes in mind: symbolical, comical, anti-didactic or educational. The main analysis is limited to the Polish translation of the name of one dish in the old Swedish cuisine – palt – which appears in different contexts in Astrid Lindgren’s trilogy about Emil of Lönneberga. Keywords: food, Swedish palt, children’s literature, didacticism, Astrid Lindgren, cultural translation In children’s literature the motif of food and broadly understood cooking has always occupied a major position. It may be simply explained as an expression of greed that is typical of many children, or as a manifestation of an obvious human pleasure derived from food, to which the young can totally abandon themselves, especially when it comes to sweets. A frequent reappearance of this motif, however, may also be viewed from a broader perspective, with regard to its origins and a deeper psychological, socio- logical and even philosophical meaning. Maria Nikolayeva (1999) interprets the motif of food in children’s lit- erature as a continuation of the reformulated rite of passage characteristic of myths and folktales. The hero is often eaten or, once he is resurrected to a new life, he frequently consumes ritual food as part of the initiation process. -
Download Your Free 2019 Smith's Holiday Recipe E
Traditions E-Book 2019-2020 Tradition you can taste. Table of Contents starters Breakfast Dishes Side Dishes Main courses Desserts Beverages 3-18 19-33 34-61 62-78 79-148 149-157 20 19 winners Contributed by Contributed by paula diekhoff Nicole Lindsey 70 145 Christmas Eve Lasagna Unique Peach Upside Down Cake 2 Tradition you can taste. starters 3 2018 Tradition you can taste. Contributed by Buffalo Ranch Dip Amber Moir Recipe type: Appetizer/dip Ingredients 16 oz Smith’s Old Fashioned Sour Cream 8 oz block of cheddar, shredded 1 oz packet of ranch dip mix 1/2 cup of hot sauce 1/2 tsp salt 1/2 tsp pepper 1/2 tsp crushed red pepper Garlic powder Onion powder Directions 1. Empty Smith’s Old Fashioned Sour Cream into a medium-size mixing bowl. 2. Add hot sauce, then ranch mix and seasonings to your preference. 3. Top with shredded cheddar. 4. Serve on veggie tray or with tiny toast squares. More recipes at SMITHSBRAND.COM Cook’s Notes My 3 boys absolutely love it and ask me to make it for all their birthdays’ and holidays. 4 2017 Tradition you can taste. Contributed by Cheesy Artichoke Dip Puffs Kristen Heigl Recipe type: Appetizer/dip Ingredients Puffs: 1 cup water 6 Tbsps butter 1 tsp salt 1 cup all-purpose flour 1 tsp garlic powder 4 eggs Filling: 1 (6 oz can) of artichoke hearts in water, drained, thinly sliced 1/4 cup finely grated fresh Parmesan 8 oz mozzarella cheese, shredded 1/4 cup mayonnaise 1-1/2 cup Smith’s Old Fashioned Sour Cream Directions 1.