DOCSLIB.ORG

Seven Nights a Week!

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Seven Nights a Week! ALL-YOU-CAN-ENJOY ! seven nightsStaring a week at 4pm INTRODUCING OUR NEW BUFFET THEME NIGHTS AND ENHANCED SALAD BAR Italian Night $16.95 MONDAY Featuring Carved Leg of Lamb Taste of Home Night $16.95 TUESDAY Featuring Braised Round Eye East Meets West Night $16.95 WEDNESDAY Featuring Marinated Pork Loin South of the Border $16.95 1st & 3rd THURSDAY Featuring Carne Asada Surf & Turf Night $26.95 2nd & 4th THURSDAY Featuring Seafood and Prime Rib Surf & Turf Night $16.95/$31.95 1st & 3rd FRIDAY Featuring Carved Tri-Tip/Lobster Surf & Turf Night $22.95 2nd & 4th FRIDAY Featuring Shrimp and Carved Tri-Tip Blues & BBQ Night $16.95 SATURDAY Featuring Smoked Brisket Grilled Steak Night $17.95 SUNDAY Featuring Sirloin, Ribe Eye & Skirt Steak Traditional Favorites Served Every Night BBQ Ribs, Fried Chicken, Mashed Potatoes, Mac & Cheese SATURDAY SUNDAY weekend $13.95 $15.95 BRUNCH with Champagne $18.95 9am - 2pm Parties of 12 or more will have an automatic gratuity of 15% added to the check. Good Morning BREAKFAST AMERICAN BREAKFAST EXPRESS BREAKFAST BUFFET Two eggs any style with bacon or sausage, hash All You Can Eat - Continental Express Breakfast 7 browns, choice of toast, biscuit or English muffin 9.50 Add Express Breakfast Buffet to any entrée 4 (Limit one per guest) SPECIALTIES Chef Seasonal Frittata - fresh seasonal fruit, hash browns, choice of bacon, sausage or ham 8.50 GRIDDLE CAKES N’ SUCH Blue Mountain Breakfast Sandwich - toasted croissant, All served with choice of fresh fruit, bacon, sausage or ham bacon, tomato, fried egg, smoked cheddar cheese and hollandaise 8.50 Wildhorse French Toast - brioche bread and huckleberry syrup 9 Skillet of the Day - ask your server 7 BBQ Beef Brisket Hash - eggs any style, skillet Traditions Signature Pancakes or Waffles - choice of potatoes, onions, peppers, cheddar-jack cheese, two toppings: strawberry, huckleberry, peanut butter, Pendleton Whiskey® BBQ 13 Nutella®, chocolate chips, bananas, mini M&M’s®, bacon bits or whipped cream 9.50 Breakfast Indian Taco - maple drizzled fry bread with beef, two eggs any style, cheese, tomato, green onion, Additional toppings 1 ea jalapeño and sour cream 8.50 Waffle Cinnamon Roll - cream cheese frosting and Round-Up Burrito - sausage, bacon, ham, potatoes, chocolate chips 9 peppers, scrambled eggs, cheese and fresh fruit 8.50 Get “Blintzed” - cheese stuffed crepes, huckleberry sauce, whipped cream and toasted almonds 9 All served with hash browns or skillet potatoes Cabbage Hill Scramble - open faced biscuit, piled with Waffle Breakfast - signature waffle and two eggs any scrambled egg, sausage and sausage gravy 8.50 style 10 Add wild huckleberries 2 Cowboy Country Fried Steak - this quintessential cowboy fare served with sausage gravy, two eggs and choice of toast, biscuit or English muffin 11.50 Biscuits and Gravy Platter - our special biscuits and gravy served with scrambled eggs and choice of EGGS AND OMELETS All omelets made with four eggs and served with hash bacon, sausage or ham 9.50 browns and your choice of toast, biscuit or English - two eggs any style, served with Two Egg Breakfast muffin 10 skillet potatoes and choice of toast, biscuit or English muffin 8 Build Your Own Omelet - choice of three of the Saddle Sized Ham Steak - 12oz grilled ham steak, following: ham, bell peppers, green onions, shrimp, served with two eggs any style and choice of toast, bacon bits, sausage, mushrooms, tomatoes, spinach, biscuit or English muffin 12.50 avocado, jalapeños, garden herbs, cheddar or Swiss Each additional add-on 50¢ea Steak and Eggs - 6oz sirloin steak with two eggs any style and choice of toast, biscuit or English muffin 14 BEVERAGES Eggs Wildhorse - our version of eggs benedict with Coffee, tea, soft drinks 1.50 Canadian bacon atop an English muffin with Milk, juice, hot chocolate 2 hollandaise sauce and poached eggs 9 CASINO • HOTEL • GOLF • CINEPLEX • RV• MUSEUM • DINING • TRAVEL PLAZA 800.654.9453 • Pendleton, OR I-84, Exit 216 • wildhorseresort.com Good Afternoon LUNCH SMALL PLATE Steak Quesadilla - cheddar-jack cheese, peppers, SANDWICHES onions, pepper jack cheese sauce, sour cream, salsa 11 Choice of side salad, sidewinder fries, house made potato chips (Substitute onion rings or green bean fries 2) Mozzarella Sticks - served with marinara 9 Philly Steak “Divided” Sandwich - shaved beef, Indian Fry Bread Basket - served with huckleberry peppers, onions, mushrooms, provolone, butter 6 hoagie roll 13 Fish Tacos - spicy blackened catfish, pico de gallo, Classic Pastrami Reuben - sauerkraut, thousand spicy lime cream 10 island dressing, Swiss cheese, marble rye 13 Margarita Flat Bread - fresh basil, tomato, mozzarella Croque Monsieur - grilled cheese, ham, Vienna French bread, Swiss cheese sauce 11 cheese, balsamic glaze 7 House Smoked BBQ Pork - Pendleton Whisky® Indian Taco - house made fry bread, greens, sauce, jumbo biscuit, cheddar cheese 10 seasoned beef, tomatoes, cheddar-jack cheese 9 Tradition’s BLTC Croissant - Applewood smoked House Salad - mixed greens salad, shaved carrot, bacon, Swiss cheese, lettuce, tomato 12 cucumber, grape tomatoes 5 small / 8 large Crispy Shrimp Po’ Boy - fried shrimp, pickled All You Can Eat Salad Bar 12 onions, tomato, lettuce, remoulade sauce 13 Add salad bar to any entrée 5 Classic Caesar - crispy croutons, parmesan cheese 5 small / 8 large BURGER BAR Choice of side salad, sidewinder fries, house made Soup of the Day 5 potato chips, served with lettuce, tomato and onions SMALL PLATE ENHANCEMENTS Wapiti 11 / 18 double patty Grilled Chicken Breast 5 Marinated Chicken Breast 9 / 14 double patty Grilled or Fried Shrimp 6 Beef 9 / 14 double patty 6oz Sirloin Steak 9 Buffalo 9 / 14 double patty Grilled Tribal Caught Salmon 9 Beyond Burger (Vegan) 10 / 16 double patty Burger Enhancements LARGE PLATE Caramelized onions, sautéed mushrooms, bacon, cheddar, Steak & Fries - **10oz New York strip, sautéed Swiss, provolone, pepper-jack, bleu cheese 1 ea mushrooms and onions, cheesy tater tots, spicy ketchup 24 Grilled Chicken Alfredo - mushrooms, parmesan SWEET PLATE cheese, cavatappi pasta 13 Indian Fry Bread - cinnamon sugar, vanilla Soft-Serv 6 Fish n’ Chips - beer battered cod, crispy fries, lemon Soft-Serv Ice Cream Bar - toppings include: chocolate pepper aioli, marble rye 13 sauce, caramel sauce, Oreo® crumbles, M&M’s®, crushed peanuts and strawberries 6 Beef Pot Pie - hearty beef stew, puff pastry crust 15 Chicks n’ Chips - crispy chicken fingers, fries 11 Cheese n’ Macaroni - Tillamook® cheddar cheese SIDES sauce, bacon, caramelized onion 12 House Made Potato Chips 3 Side Winder Fries 4 Garlic Parmesan Cheese Bread 4 BEVERAGES Cheesy Fries 5 Coffee, tea, soft drinks 1.50 Onion Rings 6 Milk, juice, hot chocolate 2 **Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions CASINO • HOTEL • GOLF • CINEPLEX • RV• MUSEUM • DINING • TRAVEL PLAZA 800.654.9453 • Pendleton, OR I-84, Exit 216 • wildhorseresort.com.
Load more

Recommended publications
  • Amish Recipes 2/16/2003 E-Book://Pages/Amish Recipes.Htm 1 Can Tomato Soup 1 Lb
    Cakes, Bread, and Muffin, Corn Fritter Recipes: AMISH BREAD STARTER 2/3 c. sugar 2/3 c. milk 2/3 c. flour 2/3 c. oil 3 eggs 1/2 tsp. salt 1/2 tsp. vanilla 1 to 1 1/2 tsp. cinnamon 1 c. sugar 2 c. flour 1 1/4 tsp. baking powder 1 tsp. baking soda Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation. Now the starter is ready. For the next 10 days handle starter according to the following instructions. Day 1, receive the starter Day 2, 3 & 4 - stir Day 5, Add 1 cup each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1 cup flour, sugar and milk. Divide into 3 containers of 1 cup each for friends. After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts (optional). Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans. AMISH FRIENDSHIP BREAD 1 c. starter 2/3 c. oil 1 1/2 tsp. baking powder 1/4 tsp. baking soda 3 eggs 1 c. sugar 2 c. flour 1/2 tsp. cinnamon Dash of nutmeg Raisins, nuts, dried fruit & grated carrots (opt.) Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches each.
    [Show full text]
  • Granny White
    Granny White Granny White's Special Edition Yeast Bread Recipes Over 230 Mouthwatering Yeast Bread Recipes 1 Granny White Thank You For your purchase of the "Granny White's Special Edition Yeast Bread Cookbook" from Granny White's Cooking Delites! http://www.grannywhitescookingdelites.com Copyright 2003@Charles E. White 2 Granny White Dedication: This New Granny White's "Special Edition" Bread Cookbook is dedicated to Scott and Tiffany Fielder. Married March 02, 2003. Congratulations ! 3 Granny White contents.....just click the recipe you want to see and you will automatically go to that page. BREADS MADE WITH YEAST 4−H Champion Bread Quick and Easy Anadama Bread Pain Juif a l'Anis Italian Anise Bread Apple Breakfast Loaf Apple Oatmeal Bread Apple Pull Apart Bread Apricot−Wheat Bread Absolutely Apricot Bread Arabian Bread−Ka'kat Arabic Bread The Basic Bagel Recipe Bagels with Seeds New York Style Bagels Fat Free Bagels Sourdough Bagels Sesame Seed Bagels Cinnamon Blueberry Bagels Barbari Bread (Nan−e Barbari) Barley Bread Beer Cheese Bread Beer Bread New York Bialy's Bible Bread from Ezekeil 4:9 4 Granny White Angel Biscuits Yeast Biscuits Biscuits Angel Biscuits (No Rising Necessary) Deluxe Buttermilk Biscuits Sourdough Biscuits Black Bun Russian Black Bread Black Bread Finnish Black Bread (Hapanleipa) Ukrainian Black Bread Bran Molasses Sunflower Bread Olive oil and fennel bread sticks Italian Bread Sticks Brioche Brown Nut Bread Brown Rolls Brown Bread Buckwheat Walnut Bread Candy Cane Bread Gooey Caramel Rolls Unyeasted Carrot Rye
    [Show full text]
  • Grains + Starches = About 70 to 90 Calories, 15 Grams Carbohydrates, 3
    Grains + starches = about 70 to 90 calories, 15 grams carbohydrates, 3 grams protein, BREADS ⃝ 100% whole‐wheat bread 1 slice (28g) ⃝ Pumpernickel bread, whole grain 1 slice (32g) ⃝ Rye bread, whole grain 1 slice (32g) ⃝ Cracked wheat bread 1 slice (30g) ⃝ 100% whole wheat hamburger or hot dog bun 1/2 small ⃝ Dinner roll, whole grain 1 small (30g) ⃝ English muffin, whole grain 1/2 (28g) ⃝ Pita bread, whole grain 1/2 (6" or 15 cm) ⃝ Flour tortilla, whole wheat 1 (6") or 1/2 (10") ⃝ 1/2 small (3" diameter Bagel, whole grain or 29g) ⃝ Bannock, whole grain, baked 1 1/2 x 2 1/2 inches ⃝ Chapatti 1 piece (30g) ⃝ Roti, prata 1 piece (30g) • ⃝ Bread, white 1 slice (30g) • ⃝ 1/2 small (3" diameter • Bagels, white or 29g) ⃝ Bread, raisin 1 slice (26g) • ⃝ • Hamburger or hot dog bun, white 1/2 (22g) ⃝ English muffin, white 1/2 (28G) • ⃝ Pita bread, white 1/2 (6" or 25 cm) • ⃝ Flour tortilla, white 1 (6") or 1/2 (10") • ⃝ Pancake 1 medium (4") • ⃝ • Pizza crust (made with 2 cups (500mL) of flour) 1/12 (12") or 90g ⃝ Wrapper, wonton 3 (3 1/2 inch square) • ⃝ Wrapper, eggroll 1 (7 inch square) • ⃝ Muffin, low fat, high fibre CRACKERS ⃝ Kavli®: Crispy Thin, Crispy Garlic* 4 pieces ⃝ Ryvita®: Dark rye, light rye or sesame rye* 4 pieces ⃝ Wasa®: Whole grain* 2 pieces Finn Crisp®: Original ⃝ Rye or Multigrain 4 pieces ⃝ President's Choice Ancient Grains 10 pieces ⃝ Melba Toast (multifibre) 7 pieces ⃝ Matzoh (whole wheat) 1 cracker (28g) ⃝ Pita Break® Lavash crispbread 1 1/2 pieces ⃝ Soda crackers, whole wheat 7 pieces ⃝ Triscuits® 50% Less Salt 5 pieces
    [Show full text]
  • Download Recipe Book
    together we BRUNCH Curbside Delivery Easy ecipes tailed f take-out! 1 #Together WeBrunch Even though we can’t be together, Contents we can still brunch together! To Contents help support foodservice operators during this time, we’ve created a Deluxe Pancake Strata ................. 3 recipe book full of ideas perfect for delivery and takeout. These menu Baked French toast ...................... 4 suggestions are low skill, low labor Blueberry Pancake Squares ......... 5 and can easily be made ahead of time. Package and sell hot for individual Sticky buns .................. 6 carryout, as refrigerated grab ‘n go options, or even as limited bakery Garlic Cheese Biscuits ...................7 sales. Enjoy the recipes—and Biscuit Bread Pudding ................... 8 thank you for all that you do! Flat parfait ................................... 9 EASY ENTRÉES • SAVORY SIDE DISHES BASIC BAKESHOP • DELICIOUS DESSERTS Yogurt Mousse ............................. 10 SIMPLE REFRESHMENTS More Recipes ..................................11 Deluxe Pancake Strata 54 servings • 32" full hotel pans or 9 – 8 x 8" foil pans INGREDIENTS WEIGHT MEASURE VEGETABLES Vegetable oil 2 oz 1/4 cup Onions, diced 2 lb 4 cups Green bell peppers, fresh, diced 1 lb 3 cups Red bell peppers, fresh, diced 1 lb 3 cups ASSEMBLY Water, cool approx. 72°F 5 lb 8 oz 11 cups Gold Medal™ Complete Buttermilk Pancake Mix (11827) 5 lb 1 box Ham, diced 2 lb 6 cups Cheddar cheese, shredded 2 lb 8 cups SERVING Salsa 1 lb 11 oz 3 cups DIRECTIONS VEGETABLES 1. Heat oil in sauté pan; add onions and peppers and cook over medium heat for 5 minutes. 2. Set aside to cool. METHOD TEMP TIME ASSEMBLY Convection Oven* 350°F 15-20 minutes 1.
    [Show full text]
  • SUNDAY BRUNCH 11Amto
    DINNERS Two delicious side dishes and griddled garlic bread Mahi Mahi $16 - A fish so good, it has 3 names. Dorado, Dolphin or Mahi Mahi. Sweet, moist, bold seasonings increase flavor. Grouper $20 Sourced from the Gulf of Mexico, light fleshed and mild tasting. This fish accepts all flavors well. Tuna Duo $16 2- 4oz Yellowfin Tuna Steaks, seared & encrusted w/ sesame seeds, cracked black pepper or blackening. Panko encrusted Snapper $17 Sweet and flakey butterflied snapper pan seared with seasoned panko. Catfish Dinner$14 Cornmeal Dusted and fried crispy. Firm, mild white fish. Cobia $ 17 Firm fleshed, and tasty, great on the grill. Sebring Sirloin $13 - Hand cut and wet aged. Montreal seasoning and steak butter add shrimp $5 Char-Broiled Ribeye $26 Hand cut OVER 1 LB . midwestern beef cooked over open flame. Sorrento Chicken Breast 6oz $11 12oz $16 Boneless chicken breast marinated in Caribbean Jerk seasoning topped with sautéed onions, mushrooms and melted provolone cheese. Shrimp, Shrimp and Shrimp $20 for shrimp Steak, MAHI , Pick Your Shrimp –$24 lovers who can’t decide. This popular combo features Select Shrimp Blackened, Garlic or Cracker Fried, our light and crispy cracker fried shrimp, baked along with a grilled petite sirloin and grilled blue crab stuffed shrimp & key west shrimp skewers. Mahi Mahi, as you like it! MAKE IT A PLATTER- Add Gator 3 oz $5.25 Shrimp 8pc $5 Catfish 4 oz $3 Add Chicken 3 oz $3 SIDES- French Fries, Red Potato, Black Beans & Rice, Baked beans, Collard greens, Corn on the Cob, Slice Tomato Rice, Veggies, Cole Slaw, Hush Puppies.
    [Show full text]
  • Ar Yzt a Food Solutions
    ARYZTA FOOD SOLUTIONS - FOODSERVICE - 2018 FOOD SOLUTIONS - FOODSERVICE ARYZTA Aryzta_brochure_cover.indd 1-3 11/01/2018 14:38 ORDERING You can place your order from 8am to 5pm Monday to Friday and from 9am to 4pm on Saturday by simply calling the numbers below or emailing: [email protected] Foodservice ROI: 1850 457 459 Foodservice NI: 028 9262 2200 At ARYZTA Food Solutions we’re united by a passion for food and the Email: [email protected] desire to help food businesses serve memorable taste experiences. The following information is required when ordering: Our heritage dates back to the 19th Century where we began as an agricultural wholesaler in Ireland, and today we are absolutely committed Your Account No. Delivery Date to producing the highest quality products from the finest ingredients. Your Name or Order No. Your Order Not only do we have this long standing obsession with all things food, we are also devoted to exceptional customer service delivered directly to you. Our recipe for success begins with a deep understanding of food. We use the reach of our network to navigate global food trends and develop a holistic understanding of the international food market. Then we share this knowledge and work alongside partners and suppliers to uncover insights and new commercial opportunities. To meet the needs of different food businesses across the island of Ireland, we have built a portfolio of specialist brands. Our portfolio of brands includes: • Coup de Pates, our premium food service brand. It combines an international outlook with the tradition and innovation of French gastronomy to supply semi-prepared and finished foods for the foodservice industry.
    [Show full text]
  • Wishbone BRUNCH
    wishbone BRUNCH SOUTHERN FAVORITES Shrimp & Grits with Bacon regular 16.5 Southern Fried Catfish 17 Sautéed mushrooms & scallions with 1/2 order 9 Brined in buttermilk, served with tartar sauce white wine and cream over cheese grits. With 2 sides or 2 eggs and 1 side. Choose plain/cheese grits or homefries & corn muffin, Cajun Shrimp & Grits regular 16.5 biscuit or toast Sautéed mushrooms, scallions, spicy 1/2 order 9 Cajun shrimp &chicken andouille sausage Blackened Catfish 16 with white wine and cream over cheese grits Farm raised catfish filet seared with Wishbone Cajun spices. With 2 sides or 2 eggs Smoked Beef Brisket Hash 14 and 1 side. Choose plain/cheese grits or Our own slow smoked beef brisket, potatoes, peppers homefries & corn muffin, biscuit or toast & onions. Served with 2 eggs & corn muffin, biscuit or toast Blackened Chicken 14 With 2 sides or 2 eggs and 1 side. Choose Chicken Andouille Hash 14 plain/cheese grits or homefries & corn muffin, Spicy chicken andouille sausage, potato, peppers and onions. biscuit or toast Served with 2 eggs & corn muffin, biscuit or toast Crunchy French Toast 10 Crab Cakes 17 Made with thick sliced Challah bread dredged in Served with lemon butter sauce. With 2 sides or 2 eggs corn flakes and 1 side. Choose plain/cheese grits or homefries & corn muffin, biscuit or toast Biscuits and Gravy 9 Salmon Cakes 16 Homemade buttermilk biscuits in white sausage gravy Served with lemon butter sauce or sweet red pepper sauce With 2 sides or 2 eggs and 1 side. Choose plain/cheese grits or homefries & corn muffin, biscuit or toast Chicken & Waffles 15 Sugar waffle and fried chicken breast, served with maple Black Bean Cakes 13 honey butter and a side of fruit With 2 sides or 2 eggs and 1 side.
    [Show full text]
  • SUMMARY We Use Only the Highest Quality Pressed Extra Virgin Olive Oil and Canola Oils— No Hydrogenated Oils
    Pitchoun! makes you a promess: be your premium ally for a succesful event with amazing food sprinkled by stylish presentation! From baby showers to business meetings, weddings to casual work lunches, Pitchoun! has everything you need to help make your next event a tasty hit! We use our french ‘savoir-faire’ to bake your catering! Everything is hand-made daily on site by our baking and pastry team using only fresh produce from local farms, sustainable & organic ingredients and with no GMOs neither preservatives. Our meat and poultry are antibiotic, hormone and nitrate-free. Our eggs are free-range and pasture raised. SUMMARY We use only the highest quality pressed extra virgin olive oil and canola oils— no hydrogenated oils. We offer organic beverages, coffees and teas. Bread p3 Breakfast - sweets p5 Bon Appétit ! Breakfast - savory p7 Sweet Bites p9 Cakes & Tarts p11 Savory Bites p17 • 24 to 48 hour notice minimum Sandwiches p21 • Pick-up ($50 minimum) or delivery ($100 minimum + delivery fee) Salads p23 • Time of pick-up/delivery must be specified at the order; everything is fresh and Lunch Boxes p24 made to order Drinks p25 • You may mix with our retail menu • Finger bites are served on fancy disposable black trays, ready to be served to Gifts p26 your guests, or in catering boxes for the rest • Payment is required at the order, except for events & large cakes planned in advance with 50% at order + 50% paid 2 weeks before pick-up or delivery • Orders, changes and cancellations must be made at least 48 hours in advance (except for events
    [Show full text]
  • Harrow Road Café
    Meals served from 8:30 AM – 4 PM EST HISTORIC RUGBY’S HARROW ROAD CAFÉ O Happy Day Neighbor! ~~~ Good Morning! 9am – 11am Cafe Frittata Crust free egg pie and a side of fruit. Ask your server for today’s fresh ingredients. 9.95 Pioneer Breakfast Platter two eggs, three slices of bacon or two sausage patties, house made biscuit with white gravy or Pullman’s Loaf toast, roasted potatoes and sliced tomato. 9.95 Percy Cottage Pancakes large stack with bacon or sausage and fresh fruit. 8.95 Maggie’s Nosh two eggs, Pullman’s Loaf toast and sliced tomato. 4.95 Afternoon Meal! 11am – 4pm Sunday Roast 1st Sunday ~ fried shrimp with house cocktail sauce 2nd Sunday ~ house made meatloaf 3rd Sunday – spicy fried chicken and waffles with muddy pond sorghum gravy 4th Sunday – open faced pot roast sandwich our Sunday Roast is served with mashed potatoes, daily vegetable and a side salad. 12.95 Shepherd’s Pie seasoned pot roast with green peas, carrots, celery, and onion, simmered in a house made sauce, topped with mashed potatoes and served with a side salad. 11.95 Rugby Burger 8 oz of fresh ground round with Cheddar or Swiss, served on a Kaiser Roll, along with fries or fruit. 10.95 Ploughman’s Lunch rye bread and sweet-churned butter, Muddy Pond cheese, pickled okra, dark mustard and thick sliced Virginia style ham. 10.95 Harrow Road House Salad mixed Romaine and Green Leaf lettuces, grated carrots and cucumbers, tomatoes, shredded cheddar and roasted chickpeas. 4.95 Dressings: Dijon Vinaigrette, Italian, 1000 Island Grilled Chicken Salad tender, marinated grilled chicken, mixed Romaine and Green Leaf lettuces, grated carrots and cucumbers, tomatoes, shredded cheddar and roasted chickpeas.
    [Show full text]
  • Classic American Dinner Rolls Can Never Go out of Style
    Classic American Dinner Rolls A trio of traditional shapes from a light and buttery yeast dough Use a dough cutter to cut equal pieces. Here, the BY RANDALL PRICE author cuts portioned dough into 36 pieces. He’ll roll them into balls and then cluster these together to make cloverleaf rolls. Cloverleaf rolls keep their shape in a muffin tin. Form the rolls by putting three balls of dough into each cup, and then let the rolls rise in the pan. Photos except where noted: Martha Holmberg Copyright © 1994 - 2007 The Taunton Press readmaking is one of the kitchen’s miracles. BFew other activities bring such satisfaction to the cook, or such pleasure to the guests. While current baking trends favor hearty, rustic breads, classic American dinner rolls can never go out of style. The warmth of a piping-hot, homemade dinner roll, topped with a cool slice of sweet butter, is a very special treat. And while specialty bakeries can sometimes create very high-quality breads, the only way you can savor soft, fresh dinner rolls is by taking the time to make them yourself. Fortunately, melt-in-your-mouth dinner rolls are easy to make from scratch. The rich dough is a delight to knead, and the forming of the basic shapes requires no special skills other than a degree of accuracy in rolling, cutting, and portioning. ROLL DOUGH IS NOT BREAD DOUGH I think a slightly sweet, rich, white-flour dough gives the best results. In my recipe, butter and egg yolk give richness, while whole milk and oil provide tenderness.
    [Show full text]
  • Ship's Biscuit Recipe
    Ship’s Biscuit Ship’s biscuit was a hard piece of bread that Constitution’s sailors ate at nearly every meal. The biscuit was baked on land, stored on board the ship, and then sent out to sea with the sailors. Sailors soaked the rock-hard biscuit in their stew to soften it before taking a bite. If you bake a ship’s biscuit and would like to taste it, make sure you follow the sailors’ example and soak it in water or stew before eating! Ingredients 2 cups stone ground whole wheat flour wooden mallet or rolling pin ½ teaspoon salt greased baking sheet ½ cup water lightly floured work surface Directions 1. Preheat oven to 350 degrees Fahrenheit 2. Combine flour and salt on work surface. 3. Add the water. 4. Beat with mallet or rolling pin until ½ inch thick. 5. Fold and repeat several times. 6. Cut the dough into cookie-sized pieces. 7. Place on baking sheet and cook for 30 minutes. Serves 5, at 5-inch round biscuits. a History Note William Burney, in A New Universal Dictionary of the Marine (London, T. Cadell & W. Davies: 1815), gives the best description of the process of making ship’s biscuit: The process of biscuit-making for the navy is simple and ingenious, and is nearly as follows. A large lump of dough, consisting merely of flower and water, is mixed up together, and placed exactly in the centre of a raised platform, where a man sits upon a machine, called a horse, and literally rides up and down throughout its whole circular direction, till the dough is equally indented, and this is repeated till the dough is sufficiently kneaded.
    [Show full text]
  • Homemade Yeast Bread Susan Z
    South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Cooperative Extension Circulars: 1917-1950 SDSU Extension 11-1933 Homemade Yeast Bread Susan Z. Wilder Follow this and additional works at: http://openprairie.sdstate.edu/extension_circ Recommended Citation Wilder, Susan Z., "Homemade Yeast Bread" (1933). Cooperative Extension Circulars: 1917-1950. Paper 337. http://openprairie.sdstate.edu/extension_circ/337 This Circular is brought to you for free and open access by the SDSU Extension at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Cooperative Extension Circulars: 1917-1950 by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. Extension Circular 338 November, 1933 ( Homemade Yeast Bread By Susan Z. Wilder Extension Nutritionist and Supervisor, Home Extension Work Each homemaker will have to decide whether it is economy for her to bake or buy bread. The fancy breads from the bakery are more expensive than the plain bread. They can be made with very little more time than that required to make plain bread. To determine the cost of making it 'is necessary to keep a record of the cost of the ingredients and fuel. The difference between this and the value of the finished product figured at market price will give the amount saved. At present prices about one-half ii the cost can be saved on plain bread and more than half on fancy breads. t Time has not been considered in this estimate of saving.
    [Show full text]