DOCSLIB.ORG

Public School Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Public School Menu Public School Menu Week 1 Crunchy Chicken Turkey Meatballs with Fish Bites Boneless Chicken Teriyaki Chicken Bowl Tender Wrap Gravy Chompers Week 2 Hamburger Alfredo Chicken Fillet Ravioli Mini Corn Dogs French Toast Sticks Learn more today TURN OVER FOR MORE OF Call toll-free: 844.204.2847 THIS DELICIOUS MENU or email: [email protected] MenuFreedom.com NutriStudentsK-12.com © NutriStudents K-12 046-20210420 Public School Menu Continued Week 3 Chicken Nachos Curry Gravy Meatballs BBQ Chicken Sandwich Cheesy Beef Steak Cheese Omelet Week 4 Chicken Patty Sandwich Walking Beef Taco Sesame Popcorn Chicken Turkey and Gravy Bosco Sticks Week 5 Hot Dog Chicken Enchilada Nachos Macaroni & Cheese Buffalo Chicken Sandwich Meat & Potato Pilaf This institution is an equal opportunity provider and employer. Photos by Katie Fairbanks Public School Menu Week 6 BBQ Chicken Sandwich Chicken Enchilada Hot Dog Gold Coast Chicken Albondigas Mexicanas Nachos Week 7 Hamburger on a Bun General Tso’s Chicken Tuscan Chicken Tejas Meatballs Zesty Beef Steak Sandwich Learn more today TURN OVER FOR MORE OF Call toll-free: 844.204.2847 THIS DELICIOUS MENU or email: [email protected] MenuFreedom.com NutriStudentsK-12.com © NutriStudents K-12 046-20210420 Public School Menu Continued Week 8 Crunchy Chicken Tenders Walking Beef Taco Italian Chicken Pasta Corn Dog Chicken Taco Week 9 Chicken Patty Sandwich Pollo Verde Beef & Potato Wrap Sesame Popcorn Chicken Cheesy Spaghetti Week 10 Chicken Strip Kabob Bowl Taco Joe Twisted Queso Meatball Sub Pollo de la Playa Popcorn Chicken Nachos This institution is an equal opportunity provider and employer. Photos by Katie Fairbanks Public School Menu Week 11 Crispy Chicken Walking Beef Taco Taj Mahal Meatballs Mini Corn Dogs Sweet & Sour Chicken Sandwich Week 12 Hamburger Chicken Chilaquiles Cheesy Spaghetti Crunchy Chicken French Toast Sticks Tender Wrap Learn more today TURN OVER FOR MORE OF Call toll-free: 844.204.2847 THIS DELICIOUS MENU or email: [email protected] MenuFreedom.com NutriStudentsK-12.com © NutriStudents K-12 046-20210420 Public School Menu Continued Week 13 Sloppy Joe Orange Chicken Cheesy Ravioli Beef & Potato Wrap Turkey Meatballs with Gravy Week 14 Chicken Nachos Hot Dog Chicken Fajita Spaghetti Chicken Drumstick Cheeseburger Week 15 Chicken Nuggets Grilled Lime Chicken Lasgna Roll-up Sweet & Sour Chicken Cheeseburger Meatloaf Sandwich This institution is an equal opportunity provider and employer. Photos by Katie Fairbanks Public School Menu Week 16 Tejas Meatballs Creamy Chicken Sabzi Hot Dog BBQ Chicken Carnitas Beef Pho Sandwich Week 17 Pollo de la Playa Taj Mahal Meatballs Chicken Fried Rice Baja Fish Taco Chicken Drumstick Learn more today TURN OVER FOR MORE OF Call toll-free: 844.204.2847 THIS DELICIOUS MENU or email: [email protected] MenuFreedom.com NutriStudentsK-12.com © NutriStudents K-12 046-20210420 Public School Menu Continued Week 18 Chicken Nuggets Cheese Quesadilla Sweet & Sour Chicken Tuscan Chicken Sandwich Beef Corn Bread Casserole Week 19 Cowboy Cheddar Burger Chicken Fajita Spaghetti Beef Tater Tot Nachos Curry Gravy Meatballs Asian Baked Pork Week 20 Garden Burger Southwest Queso Sloppy Joe Mac Meat & Potato Pilaf Ranch Mozzarella Burger Chicken Wrap This institution is an equal opportunity provider and employer. Photos by Katie Fairbanks Public School Menu Week 21 Hamburger Chicken Enchilada Turkey Meatballs with Rosy Chicken Penne Beef Chili Nachos Gravy Week 22 Chicken Patty Sandwich Queso Meatball Nachos Orange Chicken Cheeseburger Meatloaf Pizza Crunchers Learn more today TURN OVER FOR MORE OF Call toll-free: 844.204.2847 THIS DELICIOUS MENU or email: [email protected] MenuFreedom.com NutriStudentsK-12.com © NutriStudents K-12 046-20210420 Public School Menu Continued Week 23 Corn Dog Walking Beef Taco Chicken Pesto Macaroni Turkey & Gravy Sloppy Joe Week 24 Crunchy Chicken Spaghetti Bolognese Grilled Lime Chicken Zesty Beef Steak Bosco Sticks Tender Wrap Week 25 Crunchy Chicken Tenders Beefy Queso Pasta Bake Sesame Popcorn Chicken Italian Chicken Pasta Albondigas Mexicanas This institution is an equal opportunity provider and employer. Photos by Katie Fairbanks Public School Menu Week 26 Mini Corn Dogs Cheesy Spaghetti Chicken Chilaquiles BBQ Baked Pork Pepperoni Pizza Week 27 BBQ Chicken Macaroni & Cheese Meatball Sub Chicken Carnitas Taco Beef Pad Thai Drumstick Learn more today TURN OVER FOR MORE OF Call toll-free: 844.204.2847 THIS DELICIOUS MENU or email: [email protected] MenuFreedom.com NutriStudentsK-12.com © NutriStudents K-12 046-20210420 Public School Menu Continued Week 28 Boneless Chicken Chompers Cheesy Beef Steak Mongolian Chicken Chicken Taco Beef Stroganoff Week 29 Tex Mex Chicken Alfredo Beef & Potato Wrap Teriyaki Chicken Bowl Taco Joe BBQ Chicken Sandwich Sandwich Week 30 Buffalo Chicken Sandwich Mongolian Meatballs Gold Coast Chicken Verde Pork Taco Chicken Satay This institution is an equal opportunity provider and employer. Photos by Katie Fairbanks Public School Menu Week 31 Turkey Sandwich Pastrami Sandwich Old Fashioned Yogurt Parfait Breakfast for Lunch Chicken Wrap Week 32 Greek Chicken Wrap Egg Salad Wrap Ham Sandwich Turkey Bagel Sandwich Chef Salad Learn more today TURN OVER FOR MORE OF Call toll-free: 844.204.2847 THIS DELICIOUS MENU or email: [email protected] MenuFreedom.com NutriStudentsK-12.com © NutriStudents K-12 046-20210420 Public School Menu Continued Week 33 Asian Chicken Wrap Soft Pretzel with Fiesta Chicken Turkey Wrap Pesto Chicken Bowl Cheese Sandwich Week 34 Fiesta Chicken Bowl Assorted Muffin & Yogurt Craisin Chicken Bagel Asian Chicken Wrap Pancakes with Yogurt Sandwich Week 35 Turkey Bagel Sandwich Craisin Chicken Bowl Chef Salad Fiesta Chicken Pasta Asian Chicken Sandwich This institution is an equal opportunity provider and employer. Photos by Katie Fairbanks Public School Menu Week 36 Fiesta Chicken Wrap Taj Mahal Meatballs Bosco Sticks Asian Chicken Bowl Pepperoni Pizza Week 37 Craisin Chicken Wrap Mongolian Meatballs Zesty Beef Steak Pesto Chicken Mini Corn Dogs Sandwich Learn more today TURN OVER FOR MORE OF Call toll-free: 844.204.2847 THIS DELICIOUS MENU or email: [email protected] MenuFreedom.com NutriStudentsK-12.com © NutriStudents K-12 046-20210420 Public School Menu Continued Week 38 Asian Chicken Pasta Meatball Sub Cheesy Beef Steak Craisin Chicken Bowl Walking Beef Taco Week 39 Pesto Chicken Wrap Tejas Meatballs Chicken Satay Fiesta Chicken Pasta Alfredo Chicken Fillet Week 40 Asian Chicken Sandwich BBQ Baked Pork Twisted Queso Meatball Sub Pesto Chicken Pasta Tuscan Chicken Sandwich This institution is an equal opportunity provider and employer. Photos by Katie Fairbanks Public School Menu Week 41 Pancakes Beef Hot Dog Sesame Popcorn Cheese Quesadilla Beef Chili with Chicken Cinnamon Roll Week 42 Breakfast Pizza Beef Rib Sandwich Grilled Cheese Beef Stroganoff Chicken & Waffles Sandwich & Tomato Soup Learn more today TURN OVER FOR MORE OF Call toll-free: 844.204.2847 THIS DELICIOUS MENU or email: [email protected] MenuFreedom.com NutriStudentsK-12.com © NutriStudents K-12 046-20210420 Public School Menu Continued Week 43 Soft Pretzel with Cheese Hot Ham & Cheese French Toast Sticks Meatball Sub Pepperoni Pizza Sandwich Week 44 Macaroni & Cheese Chicken Patty Pork Taco Chicken Noodle Soup Hamburger Sandwich Week 45 BBQ Baked Pork Turkey Sausage with Gravy Cuban Sandwich Bean & Cheese Burrito Chicken Enchilada Nachos This institution is an equal opportunity provider and employer. Photos by Katie Fairbanks.
Load more

Recommended publications
  • Kayem Choice Beef Pot Roast Recipes
    KAYEM SLOW COOKED CHOICE BEEF POT ROAST RREECCIIPPEE GGUUIIDDEE AU JUS SLOW COOKED FOR HOURS,-EXTRA TENDER GLUTEN FREE ALL NATURAL SPICES NO MSG SHEPARD PIE WITH POT ROAST INGREDIENTS 7.75 pounds Kayem Slow Cooked Choice Beef Pot Roast, (drain au jus, reserve) 1/3 cup wondra 1 cup water 14 ounces creamed corn 2 pounds mashed potatoes 3 tablespoons unsalted butter 12 teaspoon paprika (preferably smoky paprika) DIRECTIONS Pre-heat oven to 350 F Cut the pot roast into 1 1/2" strips lengthwise. Trim away any fat or connective tissues. Hand shred the beef into a baking dish. (Meat breaks apart very easily since it is already slow roasted). Using a small bowl, mix the Wondra into the water, stir well. Transfer the reserved au jus to a medium sauce pan over medium high heat, and wisk in the flour/water mixture. Bring to a boil stirring frequently, sauce will begin to thicken and become a gravy. Mix 2 cups of the beef gravy with the shredded beef and the creamed corn. Cover with the mashed potatoes, sprinkle top with paprika and melted butter. Bake for 45 minutes or until an internal temperature of 165 is achieved. GERMAN STYLE POT ROAST INGREDIENTS 8 ounces Kayem Slow Cooked Choice Beef Pot Roast, drain au jus set aside 2 ounces cooked baby carrots 1 ounce celery 1/2" sliced 1 ounce sweet onion 1/2 " sliced, sautéed 1/2 cup red wine 1/3 cup ginger snap cookie, crush 1 cup egg noodles, cooked 1 tablespoon parsley, chopped 1 tablespoon unsalted butter, melted DIRECTIONS Separate the meat from the broth in the bag.
    [Show full text]
  • Wedding Menu 2017
    Buffet Menu For Wedding 2017 APPETIZER Western Mediterranean seafood salad, olive, parsley Greek salad, olives, tomato, feta Three beans salad, lemon dressing Grilled tuna nicoise salad Potato salad, mustard, pickles, parsley Smoked chicken salad, orange, peppers Tomato salad, ciabatta, olives, basil Root vegetables salad, balsamic vinegar Smoked chicken salad, pasta, tomato Beef pastrami, asparagus salad, parmesan Grilled peppers salad, olives, anchovies Cucumber salad, minted yoghurt Selection of cold cut Bresaola, pastrami, salami, smoked chicken Fatoush, romaine lettuce, sumac, tomato Moutable, smoked eggplant salad, pomegranate Grilled zucchini salad, oregano, lemon dressing Selection of baked puff tart and quiches Vegetables ratatouille Grilled salmon, leek, crème cheese Seafood, tomato, thyme cream Smoked chicken, zucchini, garlic Asian Ikan teri sambal cakalang, salted fish salad, coconut, lemongrass Ayam pelalah, grilled chicken, chili sambal Ayam sambal matah, shredded chicken, shallot, chili Lawar kacang panjang, balinese long bean salad Karedok, jakarta style fried tofu, peanut sauce Gado-gado, vegetables salad, peanut sauce, belinjo crackers Rujak asinan, fruits in tamarind sauce Seafood sari segara, seafood salad, shallot, kaffir lime Chinese cold platter, jellyfish salad, vegetables tofu roll, bbq chicken Jellyfish salad, glass noodle, sesame dressing Thai beef salad, coriander lime dip Thai green mango salad, pomelo Duck spicy salad, chili peanut dressing Poached chicken salad, hainan style Prawn, glass noodles salad, lime coriander
    [Show full text]
  • 2018 CC Dinner Menu Pg2 Maroon
    Dinner entrées except Shrimp Charleston are served with fresh vegetables and your choice of baked potato, STEAKS & SEAFOOD mashed potatoes, rice or fries. Add a bowl of soup or dinner salad to any entrée for 1.95. Add 4 grilled shrimp to any steak for $5 or add Coal Car Seasoning for $1.25. FLAT IRON STEAK* STEAK DE BURGO* 8oz grilled to order. 15.95 Two 4oz beef medallions grilled and topped with white wine, garlic, butter, basil and cream. 32.95 NEW YORK STRIP* GOLDEN TROUT 12oz of New York Strip grill to specification. 23.95 8-10oz fresh golden trout fillet crusted with sun-dried tomato and herbs. Baked to perfection. 18.50 COAL CAR RIBEYE* Char-broiled 16oz bone in ribeye steak encrusted SALMON PROVENCALE 8oz pan seared salmon, finished with garlic, white wine, with hickory herb seasoning. 32.00 capers, tomato, lemon and butter. 19.95 PETITE BISTRO STEAK* SHRIMP CHARLESTON Grilled 5oz Bistro steak. 13.95 Shrimp sautéed with scallions, diced tomato, bacon add bleu cheese or De Burgo 15.95 bits, white wine and garlic. Tossed with rice. 13.95 FILET MIGNON* BAKED TILAPIA 8oz of beef tenderloin grilled to your specification and 7-9oz Tilapia baked with jalapeño honey butter. 18.50 wrapped in bacon. 30.00 Dinner entrées are served with fresh vegetables and your choice of baked potato, mashed potatoes, rice or PORK & CHICKEN fries. Add a bowl of soup or dinner salad to any entrée for 1.95. BELLA CHICKEN PORK CHOP Breaded chicken breast, stuffed with asparagus, Cuban seasoned Pork Chop with spiced mango demi.
    [Show full text]
  • Changing Experiences
    Considered the central square of Moscow, the Red Square is one of Russia’s most vibrant public spaces and was the location of the country’s most important historical and political events since the 13th century. PABLO1980 / CONTRIBUTOR / SHUTTERSTOCK.COM A Visit to Woman Catherine of the the Great’s World With women-centric travel by Jennifer Eremeeva skyrocketing, one female-run, female-only travel company is offering the chance for life- Russia changing experiences. By Angela Caraway-Carlton 90 • l’hiver 2019 • readelysian.com readelysian.com • l’automne 2019 • 91 Aerial view of the Winter Palace and Aleksandr Column in Palace Square as seen through the triumphal chariot, a symbol of military glory, beyond ascertaining which languages she faith. Russia had weathered a 200-year atop the arch of the General Staff Building. could speak. This was less of a concern DROZDIN VLADIMIR / SHUTTERSTOCK.COM occupation by the Tatar Mongols, and the than her ability to give birth to an heir. Had civilizing influences of the Renaissance and Elizabeth inquired, she might have learned Reformation had passed the country by. that Princess Sophia was unusually bright In the subsequent two centuries, there had and well trained by a dedicated governess been frequent violent uprisings, civil strife who had honed and developed Sophia’s and numerous succession crises. Catherine the Great, portrait painting keen mind and natural curiosity, instilling in profile by Fyodor Rokotov, 1763. Sophia was following in the footsteps in Sophia rigorous study habits that would of another Princess Sophia who had left serve the princess well in the years to come.
    [Show full text]
  • HNA Cafe Menu March 2020
    MARCH 2020 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 2 3 4 4 6 Mr. Bob’s Pan Pizza Chicken Katsu Stack Burgers Taco Bar Loaded Baked Potato Bar 2 Slices and Side Salad w/ Yakisoba, Stir Fried w/ Lettuce, Tomato, Onion & Beef, Chicken, Beans & Rice w/ Chili, Chives, Sour Cream, $6.85 Vegetables & Egg Roll Cheese. All the Toppings. Make Yourself a Taco Salad, 3 Bacon Bits, Butter and so on… $6.85 Served w/ Fries Crunchy Tacos or 2 Gorditas. $6.85 $6.85 $6.85 - Churros - $1.50 Add Bacon $1.50 9 10 11 12 13 Baked Ziti Beef & Broccoli A’viands Seasonal Plate Early Dismissal w/ Side Salad & Dinner Roll Rice, Chow Mein $6.85 No School $6.85 & 3 Mini Spring Rolls No Lunch $6.85 16 17 18 19 20 1 Chicken or Shrimp Alfredo Corned Beef and Cabbage Beef Stroganoff Taco Bar Poke Bar with, Rice, Noodles, w/ Broccoli, Small Salad & With Potatoes & Carrots With Egg Noodles, Roasted Beef, Chicken, Beans & Rice Seaweed Salad, Avocado, Breadstick $6.85 Mushrooms & Sour Cream – Make Yourself a Taco Salad, 3 Nori, Kimchee, Various Pickled $6.85/$7.85 Chive Sauce Crunchy Tacos or 2 Gorditas. Vegetables $6.65 $6.85 - Churros - $1.50 $8.85 23 224 25 26 27 Pasta Bar Pho Philly Cheese Steaks Taco Bar Fish & Chips Choice of Noodles, Choice of Chicken Beef or Tofu w/ 2 w/ Garlic Cheese Fries Beef, Chicken, Beans & Rice With Pea Mash, Homemade Sauce, Choice of Protein Potstickers & All the $6.85 Make Yourself a Taco Salad, 3 Tartar Sauce, Lemon & Malt w/ Side Salad & Dinner Roll Condiments Crunchy Tacos or 2 Gorditas.
    [Show full text]
  • Betty's Company's Coming! Sirloin Beef Stroganoff Recipe
    Betty's Company's Coming! Sirloin Beef Stroganoff Recipe Uploaded on 4 Sep 2009 In this video, Betty demonstrates how to make her Company's Coming! Sirloin Beef Stroganoff. Made with top sirloin steak and tangy seasoning and sour cream, the sauce is a perfect complement to freshly cooked egg noodles—just right for company dinner! Ingredients: 1 pound top sirloin beef steak, trimmed of any excess fat and cut into cubes. (You may substitute any type of steak that you like.) sprinkling of meat tenderizer (no MSG) (You may use salt, if you prefer.) freshly ground black pepper, to taste 1 cup flour 2 to 3 tablespoons peanut oil (You may substitute another type of vegetable oil, if you like.) 1 inner packet of onion soup and dip mix ½ cup water + an additional 1 ½ cups water, as needed 10 ¾ oz. can condensed cream of mushroom soup (Use the low-sodium type, if you can.) 8 oz. uncooked egg noodles 1 teaspoon olive oil, for cooking noodles 1 cup sour cream Sprinkle 1 pound of cubed top sirloin steak lightly with meat tenderizer or salt, and then grind fresh black pepper over the steak, to taste. Use your hands to mix the seasonings into the steak cubes. Now, place 1 cup flour into a gallon-sized zip-lock plastic bag and set aside. Place 2 to 3 tablespoons of peanut (or other) cooking oil into a deep skillet, and heat it over medium heat until it is hot, but not smoking. Place several cubes of seasoned steak into the zip-lock bag of flour, and shake to coat the steak pieces.
    [Show full text]
  • Menus to Choose from We Are Fort Wayne’S Premier Restaurant Food Delivery Service
    What is Waiter on the Way? Menus to choose from We are Fort Wayne’s premier restaurant food delivery service. We make it convenient to have 800° Pizza ....................1 Dunkin’ Donuts ..........57 Oley’s your favorite meals from Fort Wayne’s favorite 816 Pint & Slice ...........2 Elmo’s Pizza ...............57 Pizza Shoppe ............120 restaurants delivered to your home or office without all the hassle and effort of doing it Agaves Mexican Grill ..2 Enzo Pizza ..................58 Panda Express ..........121 yourself. We can cater your business meetings, Auntie Anne’s...............5 Famous Fish of Stroh .59 Papa Johns ................121 office parties, dinner parties or any other meal- Bagel Station ................5 Fazoli’s .......................61 Penn Station time gathering that you don’t wish to prepare yourself. We bring the restaurant to you! Baskin Robbins ............8 Flanagan’s ..................62 East Coast Subs ........122 Biaggis .........................8 Fortune Pho 888 ....................122 Business Hours: Big Apple Bagels ....... 11 Chinese Buffet............65 Pine Valley Monday-Friday 8:00am - 10:00pm Big Eyed Fish .............12 Four Seasons Bar & Grill ...............124 Saturday 11:00am - 10:00pm Black Dog Pub ...........13 Family Restaurant ......67 Qdoba .......................126 Sunday 12:00 noon - 9:00pm Blue City Tavern ........14 Golden China .............70 Qui’s .........................127 Buckets Sports Granite City ................72 Quizno’s ...................132 Deliveries outside office
    [Show full text]
  • Beef Stroganoff with Rice
    Main Dishes Youknow you’ve made a great main dish when people start popping into the kitchen just because it “smells so good.” Hearty, and comforting, these dishes will satisfy all your senses . and cravings. Meet Mike Fisher Wawanesa, Manitoba After 37 years on the farm, Mike Fisher is still finding new ways to grow. Planning for the future Mike’s father, grandfather, great-grandfather, and great- great-grandfather have all farmed in the Wawanesa area. It’s a more than 100-year-old family tradition that Mike and his children don’t plan to break anytime soon. After 37 years working on the farm, Mike has started succession planning with his own two sons, both of whom went to school for agriculture. “Once it’s in your blood it’s hard to get rid of it. It is truly a passion. You get up at 6:30 in the morning, you work until 9 or 10 at night–sometimes later as needed. You have to have a love for it, or you’re not going to do it. I found the rainbow; I’m just trying to get the pot at the bottom.” Finding the nectar About 10 years ago, the family also got into beekeeping. Not only is it a diversification of their cattle business, but Mike says, “it gives my son an opportunity to stay close to us. It’s given him freedom and the opportunity to create his own marketing plan and make his own mark.” “Bees are so important for the pollination of our crops.
    [Show full text]
  • Beef Stroganoff Made with Campbells® Healthy Request Cream of Mushroom Soup
    BEEF STROGANOFF MADE WITH CAMPBELLS® HEALTHY REQUEST CREAM OF MUSHROOM SOUP Nutrition Facts SERVING (3-#8 Serving Size SPOODLES; 1-1/2 CUPS) Amount Per Serving Calories 413 % Daily Value Total Fat 9.4g 14% Saturated Fat 3.1g 16% Cholesterol 64mg 21% Sodium 275mg 11% Total Carbohydrate 17% 49.5g Dietary Fiber 2.2g 9% Protein 32.6g 65% Vitamin A 5% Vitamin C 1% Calcium 9% Iron 13% TIP 1 1-800-TRY-SOUP (879-7687) © 2021 CAMPBELL SOUP COMPANY CAMPBELLSFOODSERVICE.COM/RECIPES BEEF STROGANOFF MADE WITH CAMPBELLS® HEALTHY REQUEST CREAM OF MUSHROOM SOUP Amount of dry egg noodles Total Time Serving & Size needed for 24 servings of this 45 MIN. SERVING (3-#8 SPOODLES; 1-1/2 recipe: CUPS) 3.5 lb. dry egg noodles = 8.5 lbs. Difficulty cooked EASY Cream of Mushroom soup delivers rich flavor and creaminess making it easier than Noodles may be prepared ahead of time and refrigerated until needed. Yields ever to make this classic Beef Stroganoff 24 CCP: Reheat to 165˚F and then hold for hot service at 140°F or higher until needed. INGREDIENTS WEIGHT MEASURE cooked cholesterol-free noodle-style pasta, rinsed, 135 oz. 24 cups drained vegetable oil 2 tbsp. boneless beef sirloin steak, yield from 1 lb raw, cut 80 oz. 5 into thin slices onion, chopped 6 oz. 2 cups Campbells® Healthy Request® Condensed Cream of Mushroom Soup 1 cans , 50 oz ea low fat (1%) milk 3 1/2 cups paprika, ground 2 1/2 tsp. black pepper, ground 1 tsp. dried rosemary leaves 1/4 tsp.
    [Show full text]
  • Bearscookbook.Pdf
    Jack & Steve’s He-Man Adventure Cookbook, also known as THE BEARS’ COOKBOOK By Steve Freitag and Jack Garceau “Yum-o! Delish!” -- Rachael Ray, cookbook author and Food Network host “Charming … best of the bear cookbooks.” -- American Bear magazine (paraphrased) NOTE: This .pdf version is minus certain pages (mostly photo pages). ______________GAR-TAG PUBLISHING GROUP______________ COHOES MURFREESBORO SAN FRANCISCO The Bears' Cookbook A collection of recipes by Steve Freitag and Jack Garceau Entire contents of this book are (c) 1999 Steve Freitag and Jack Garceau. All rights are fully reserved. Individual recipes, where the source is cited, are copyrighted by their respective authors. .pdf version, February 2007 This book is dedicated to YOU whose exquisite taste in food and friends is beyond reproach ACKNOWLEDGEMENTS Without the help and support of these people (among many others), this book would not be possible: Adam and Julia Philips, Amy Schoch, Andrea and Keith Stewart, Annalie Gonzales, Bert and Barbara Baker, Bert and Joanne Szoghy, Betty Tong and Paul Dunham, Bill Wasicsko, Billie Sue Freitag, Billy Garceau, Carl and Joyce Freitag, Carlos and Ari, Carolyn Arber, Cathy Kernaghan, Charlotte Druschel, Chris Brisel and Sandra, Chris Cavett, Chris Companik, Chuck Hester and Chris McC., Chuck Waseleski, Cliff Bemis, Cliff Meyer, Dave and Joe Shore, Dave Friedman, Dave Hersh, Dave Remele and Dave Slater, David and Andrea Freitag, Dees and Yuriko Stribling, Diane Deacon, Dirk Tarro, Doris Brown, Douglas Graves, Duc Nguyen, Ed B., Ed Caruso,
    [Show full text]
  • WEEK 4 LUNCH DINNER MONDAY Beef, Tomato & Cabbage Soup
    WEEK 4 LUNCH DINNER Split Green Pea Soup Beef, Tomato & Cabbage Soup Chicken Souvlaki with Tzatziki & Pita Bread MONDAY Baked Mac & Cheese / Mixed Greens Stuffed Sole with Spinach & Shrimp, Pastrami Sandwich on Rye Dill Cream Sauce Diced Peaches with a Cookie Greek Style Potatoes, Fresh Mixed Veggies Pecan Fudge Cake Fish with Tomato Basil Broth Beef, Rice & Vegetable Soup Perogies with Bacon, Onion, Sour Roasted Pork Tenderloin with Peaches TUESDAY Cream & Cheddar Cheese - Bratwurst Sausage with Fried Onions/Gravy With Green Salad Mashed Potatoes, Shrimp Salad Sandwich Frenched Green Beans Butterscotch Pudding Black Forest Cake Corned Beef & Cabbage Chicken, Barley & Mushroom Smoked Salmon, Fresh Dill & Leek Slow Braised Roast Beef with Gravy WEDNESDAY Quiche with Mixed Greens Breaded Haddock with Tartar Sauce Bacon, Lettuce & Tomato Croissant Baked Potatoes, Buttered Green Peas Jell-O with Fresh Fruit Assorted Pies Leek & Potato Minestrone Soup Sweet & Sour Chicken Reuben Sandwich on Marble Rye Bread THURSDAY Home Made Meat Lasagna / Garlic Bread Egg Salad Sandwich Basmati Rice, Mixed Vegetables Cinnamon Bun Home Made Blueberry Crumble Cauliflower Soup Pork and Bean Soup Beef Stroganoff with Buttered Egg Noodles Wild Sockeye Salmon FRIDAY Fish & Chips / Tartar Sauce Roast Beef Sandwich on Olive Bread Stuffed with Crab Herb Cream Sauce Warm Home Made Rice Pudding Parslied Carrots, Potato Pancake Upside Down Pineapple Cake Lentil Vegetable Soup Cream of Carrot & Ginger Soup Tomato & Pesto Crusted Steelhead Trout Pancakes & Bacon SATURDAY
    [Show full text]
  • Buffet Menus
    ////// BUFFET MENUS ////// P.O Box 7814 Kampala Kintu Road, Kampala, Uganda . Tel.: +256 414 309 000 / +256 312 309 000 . Fax.: +256 414 259130 . Email.: [email protected] . www.serenahotels.com BUFFET MENUS ////// SOUP ////// Cream of Fresh Oyster Mushrooms - ////// SALADS ////// Tomato Salad, Greek Salad, Coleslaw Salad, Tuna with French Beans, Chicken Oriental, Beetroot with Apple MENU I - ////// DRESSINGS ////// Vinaigrette, Cocktail Sauce, Italian Dressing - ////// COLD CUTS ////// Roast Beef, Grilled Vegetables and Smoked Fish - ////// HOT - CHAFING DISHES ////// Chicken Joints Tandoor, Beef Stroganoff, Fish Pauppiettes with Cucumber and Dill Sauce, Vegetable Lasagna, Mixed Vegetable Korma, Steamed Rice, Roast Potatoes, Assorted Vegetables, Chapatti, Steamed Matooke with Groundnut Sauce - ////// DESSERTS ////// Chocolate Brownies, Baked Cheese Cake, Lemon Soufflé, Vanilla Cream Slice, Pineapple Pie, Bake Well Tart, Fruit Salad - ////// SAUCES ////// (Minimum 30 Delegates and Maximum 400) Chocolate Sauce, Fruit Coulis - Freshly Brewed Tea or Coffee - Ushs 120,000 Per Person 23 BUFFET MENUS ////// SOUP ////// Cream of Carrot Enhanced with ginger - ////// SALADS ////// Assorted Lettuce, Cucumber, Tomatoes, Mediterranean Salad, Coleslaw MENU II - ////// DRESSINGS ////// Vinaigrette, Cocktail Sauce, Tartar Sauce - ////// COLD CUTS ////// Roast Beef, Tomato Mozzarella - ////// HOT- CHAFING DISHES ////// Boneless Chicken Cooked in Coconut and Curry Sauce, Pan-Fried Fish Fillets with Lemon Butter Sauce, Goat Navarin, Pea and Potato Masala,
    [Show full text]