Please Call for Prices Pork Chops Fresh Pork Products (10 Lb Box)

Total Page:16

File Type:pdf, Size:1020Kb

Please Call for Prices Pork Chops Fresh Pork Products (10 Lb Box) Product List Over 100 years of Quality Meats Dewig Bros Packing Co., Inc. P.O. Box 186 ~ Haubstadt, IN 47639 Office: 812-768-6208 ~ Fax: 812-768-6220 dewigmeats.com Please Call For Prices Pork Chops Fresh Pork Products (10 lb box) Pork Loins (Bone-In) - case price or single - whole, sliced or boned Bone-In Pork Chops (10 lb box frozen) Center Cut Pork Chops (Bone-In) Pork Filets Butterfly Pork Chops (by the lb, 5 lb box fresh or 3 lb box frozen) (3lb box) American Cut Pork Chops Pork Tenderloins Pork Tenderloins (by the lb, 5 lb box fresh or 3 lb box frozen) (3lb box) Pork Cutlets Boneless Pork Chops Bacon Wrapped (by the lb or 3 lb box frozen) Boneless Backstrips (Boneless Pork Loins) - case price or single - whole or sliced Catfish Tenders Pork Shoulders - case price or single - whole, sliced or boned Picnics (Bone-In) Picnics (Boneless) 72% Pork Butts - case price or single - whole, sliced or boned Pork Steaks Pork Ribs - case price or single Baby Back Ribs - case price or single Baby Back Rib Portions Country Ribs St. Louis Style Ribs Fresh Hams - case price or single - whole, sliced or boned Fresh Side - case price or single - whole or sliced Fresh Jowl - case price or single - whole or sliced - rine on or off Pork Trimmings - fat, regular or lean Hog Head - jowls on or jowls off Crown Roast Ham Cutlets Pork Brains Boneless Pork (1lb Tub) Pork Neck Bones Pork Bones Pork Brians Pig Tails Pork Liver Pork Melts Pork Snout Pork Hearts Pork Cheeks Pork Rinds Pork Tongue Pork Sweetbread Pork Fat Pork Knuckles Pork Pancreas Salt Pork Pork Kidneys Pig Ears Pig Feet (Whole or Split) Pork Sausage Fresh Pork Sausage Products Links Pan Sausage Piggy Links (1 lb Chubs) Linked Sausage Rope Sausage - 2 lb Roll Pan Sausage - Frozen - 1 lb Chub Pan Sausage - Fresh - 5 lb bag Southern Style Sausage with Sage - Frozen - 1 lb Chub Piggy Links All Natural Sausage (salt & pepper only) - Frozen - 1 lb Chub Sausage Patties - Frozen - 3 lb box or 5 lb box - 4 to lb Pork Burgers - Frozen - 3 lb box or 5 lb box - 4 to lb BBQ Pork Burgers - Frozen - 3 lb box or 5 lb box - 4 to lb Green Onion Sausage - Links Frenchwurst - Links Boneless Smoked Pork Loin Bacon (2 lbs) Smoked Pork Products Smoked Ham - whole or sliced Center Sliced Smoked Ham Smoked Ham Chunks Not-So-Center-Sliced Smoked Ham Semi-Boneless Smoked Ham - whole or sliced Center Sliced Gourmet Ham (Boneless Smoked Ham) - whole or sliced Smoked Ham E-Z Serve Ham (Deli Style Smoked Ham) - whole or sliced Breakfast Ground Ready To Eat Ham Ham Breakfast Ham - Sliced Smoked Pork Loin (Bone-In) - whole or sliced Smoked Pork Loin (Boneless) - whole or sliced Smoked Boneless Pork Chops Semi-Boneless Smoked Picnic Ham Smoked Ham Smoked Knuckles Boneless Bacon - 2 lb pkg, 10 lb box or by the lb Gourmet Ham Bacon Slabs - whole or sliced Bargain Bacon (Bacon Ends) - 10 lb bag or 5 lb bag Cottage Bacon Canadian Bacon Smoked Jowl Bacon - whole or sliced Fresh Beef Products Ribeye Rolls - select or choice - case price or single - whole or sliced Ribeye Steaks - select or choice Prime Rib Roast (Boneless) Standing Rib Roast (Bone-In) New York Strip - select or choice - case price or single - whole or sliced New York Strip Steaks - select or choice Sirloin Top Butts - select or choice - case price or single - whole or sliced Sirloin Top Butt Steaks (boneless) - select or choice Sirloin Steaks (bone-in) - select or choice Short Loin - select or choice - case price or single - whole or sliced T-Bone Steaks - select or choice Porterhouse Steaks - select or choice Beef Tenderloin - select or choice - case price or single - whole or sliced - trimmed or not trimmed Beef Filets - select or choice - bacon wrapped or no bacon Bone-In Ribeye Steaks (Club Steaks) - select or choice Flat Iron Steaks Flat Iron Steaks Bacon Wrapped - 3 lb box frozen Flank Steaks - case price or single Beef Inside - select or choice - case price or single - whole or sliced Sirloin Tip - select or choice - case price or single - whole or sliced - trimmed or not trimmed Bottom Sirloin Tri-Tip - case price or single - whole or sliced - trimmed or not trimmed Sirloin Ball-Tip - case price or single Boneless Brisket - case price or single - whole or sliced - trimmed or not trimmed Pin Wheel Steaks Vacio Steaks Skirt Steaks Round Eye Beef Tongues London Broil Beef Plate Beef Neck Bones Steamboat Round Beef Chuck Beef Leg Soup Bone Beef Rolladin Beef Clods Beef Short Ribs Round Steaks 2-pc Boneless Chuck Beef Ribs for BBQ Swiss Steaks Chuck Tenders Beef Kidneys Minute steaks Round Grind 86% Beef Melts Rump Roast Course Grind 81% Beef Pancreas Chuck Roast Special Trim Beef Suet Arm Roast Stew Meat Beef Fat Trimmings Beef Ox Tail Beef Liver Beef Trimmings Beef Cheeks Beef Hearts Beef Bones Ground Beef Ground Beef Products Ground Beef - Fresh - 5 lb bags Ground Beef - Frozen - 1 lb pkgs Special Lean Ground Beef - Fresh - 5 lb bags Special Lean Ground Beef - Frozen - 1 lb pkgs Beef Patties - Frozen - 1 lb pkg - 4 to lb Beef Patties - Frozen - 3 lb box - 4 to lb, 6 to lb Beef Patties - Frozen - 5 lb box - 2 to lb, 3 to lb, 4 to lb, 6 to lb or 8 to lb Special Lean Beef Patties - Frozen - 3 lb box - 4 to lb or 6 to lb Special Lean Beef Patties - Frozen - 5 lb box - 4 to lb or 6 to lb Heartland Beef Patties - Frozen - 5 lb box - 3 to lb Snack Sticks Smoked Beef Products with Cheese Beef Jerky Beef Jerky Beef Snack Stick Beef Snack Stick with Cheese Beef Snack Stick with Jalapeno & Cheese BBQ Products BBQ Pork Butt BBQ Pork in Sauce - sliced in 2 lb pkgs Spicy BBQ Pork in Sauce - sliced in 2 lb pkgs Pulled BBQ Pork in BBQ Sauce - 1 lb chubs, 2 lb pkgs or 5 lb tub frozen BBQ Beef - sliced 2 lb pkgs BBQ Pork Pulled Pork Ribs Shredded BBQ Beef in BBQ Sauce - 5 lb tubs frozen BBQ (2 lbs.) Shredded BBQ Turkey in BBQ Sauce - 2 in pkgs BBQ Ribs - by the slab Sliced Pork BBQ St Louis Style Ribs - by the slab BBQ (2 lbs.) BBQ Butts - whole or sliced Pulled Pork BBQ (1 lb) Polish Sausage with Cheese Cooked Products Bratwurst - Fresh by the lb. Ring American Bologna Bratwurst - 3 lb box Frozen Old Fashion Red Franks Bratwurst - 10 lb box Frozen Jumbo Hot Dogs Hot Bratwurst - 3 lb box Frozen Regular Hot Dogs Grefe Extra Hot Bratwurst - 3 lb box Frozen Angus Beef Franks 3 lb Bratwurst Beef Bratwurst - 3 lb box Frozen Head Cheese Bratwurst Burgers - 3 lb box Frozen Liver Ring Sausage Polish Sausage Old Tyme Liver Sausage Polish Sausage with Cheese Braunschweiger Smoked Sausage Blood Sausage Jalapeno Smoked Sausage Salami Southern Style Smoked Sausage Summer Sausage Little Smokies Cracker Size Summer Sausage w/ Cheese & Jalapeno Bologna Bockwurst Old World Summer Sausage Red Hot Franks Knockwurst Wisconsin Style Summer Sausage BerlinerMett Cracklins Smoked Links Lard German Bologna Jumbo Wieners Cracker Size German Bologna Ring German Bologna Think Sliced German Bologna Angus Beef American Bologna Franks Cracker Size American Bologna Luncheon Loaves Products Old Fashion Loaf - whole or sliced Pepper Loaf - whole or sliced BBQ Loaf Pickle Loaf - whole or sliced Honey Loaf BBQ Loaf - whole or sliced Chopped Ham Loaf - whole or sliced Honey Loaf - whole or sliced Dried Beef Pastrami Corned Beef Turkey Products Marinated Turkey Tenderloin Marinated Turkey Tenderloins - fresh, not cooked - 2 lb pkgs (assorted flavors) Turkey Tenderloins - fresh, not cooked - 2 lb pkgs Turkey Burgers 3 lb box - 4 to lb Fresh Frozen Bone-In Turkeys Bone-In Smoked Turkeys Smoked Turkey (Boneless) - ready to eat - whole or sliced Smoked Turkey Breast (Boneless) - ready to eat - whole or sliced Boneless White & Dark Meat Turkey Roll Turkey Breast - Fresh, Frozen Ground Turkey Ground Turkey Turkey Sausage Turkey Italian Sausage Turkey Bratwurst Turkey Wieners Turkey BBQ Chicken Products Boneless Skinless Chicken Breast - 6 lb case - Frozen Boneless Skinless Chicken Breast - Fresh Miller’s Poultry Whole Roasting Chickens - Fresh Miller’s Poultry Whole Frying Chickens - Fresh Miller’s Poultry Chicken Breast - Fresh Fish Products Frog Legs Catfish Fillets Orange Roughy Catfish Fiddlers Shrimp Salmon Croquettes Crab Rangoon Barramundi Fillets Sea Best Sole SWAI Striped Pangasius North Atlantic Salmon Pollock Wild Caught Batter Dipped Fish Wedges Icelandic Cod Fillets Mahi Mahi Raw Breaded Fish Portions Flounder Skinless Boneless Tilapia Fillets Cheese Products American Cheese - Pre-Sliced in 3 lb pkgs Port Wine Cheese Spread Muenster Spicy Wine Cheese Spread Pepper Pimento Hot Habanero Cheese Spread Process Bacon Garden Vegetable Cheese Spread Process Taco Chocolate Cheese Fudge String Cheese Choc. Cheese Fudge w/ Nuts Pepper String Cheese Smoked Natural Cheddar Smoked String Cheese White Horseradish Cheese Buffalo Wing Jack Colby Jack - Shredded Drangle’s Bacon Cheese Mexican Blend - Shredded Checkerboard Cheese Tomato Basil Yellow Cheddar Mild Cheddar - Shredded Blue Marble Jack Pizza Blend - Shredded Habanero Jack Dolce Basil Jack White Cheddar Cheese Curds Nut Brown Ale Caerphilly Mixed Cheddar Cheese Curds Mango Fire White Cheddar Colby Jack Cheese Curds Green Olive White Cheddar Pepper Cheese Curds Smoke n’ Bacon Cheddar White Cheddar Garlic & Dill Cheese Curds Raspberry Bellavitano Black Pepper Bellavitano Gold Bellavitano Country Castle Limburger Mild Brick Cranberry White Cheddar Cheese Dofino Creamy Havarti All cheese below comes case price or by the block - Whole or Sliced Hi-Temp Cheddar Pepper Marble Jack Hi-Temp Pepper Sharp Cheddar American Smoked Cheddar Baby Swiss Mozzarella Swiss Provolone Mild Swiss Smoked Provolone 2 Year Old Cheddar Monterey Jack Colby Habanero Ghost Colby Jack Marble Pepperoni Pepper (Square) Smoked Gouda Pepper Jack (Round) Chipolte Colby.
Recommended publications
  • Meat Purchasing Guide Eighth Edition March 2019
    Now contains over 700 beef, veal, lamb, mutton and pork cuts Meat purchasing guide Eighth edition March 2019 1 Contents How to use this guide 3 Quality and consistency for Link to the Cutting the meat industry Specifications on our website 4 Beef & Lamb: Higher standards, Please quote this code better returns and product name when you place your order 5 Red Tractor farm assurance or search online pigs scheme Beef 6 Beef carcase classification Each section is 7 Beef index colour-coded for 9 Beef cuts easy use Veal 50 Veal index 51 Veal cuts Product description and useful hints Lamb 66 Lamb carcase classification 67 Lamb index 68 Lamb cuts Mutton 92 Mutton index 92 Mutton cuts Pork 96 Pig carcase classification 97 Pork index Cutting specifications 99 Pork cuts Our website contains our entire range The information in this booklet was compiled by Dick van Leeuwen. of step-by-step cutting specifications that your supplier can use. Visit ahdb.org.uk/mpg 2 Quality and consistency for the meat industry Meeting the demands of the meat buyer Dick van Leeuwen Lifestyle changes and the increasing Born in Holland, Dick van Leeuwen did his training at the widely acclaimed demand from the discerning consumer Utrecht School of butchery and he is now acknowledged as a leading have led to tremendous changes and authority in butchery skills and meat processing. pressures on the red meat industry in Dick has worked in retail outlets, processing plants and at the Meat and terms of product integrity and Livestock Commission, where he developed many new products and consistency.
    [Show full text]
  • Appendix a Bag Usage Data Collection Study Ordinances to Ban Plastic Carryout Bags in Los Angeles County Bag Usage Data Collection Study
    APPENDIX A BAG USAGE DATA COLLECTION STUDY ORDINANCES TO BAN PLASTIC CARRYOUT BAGS IN LOS ANGELES COUNTY BAG USAGE DATA COLLECTION STUDY Prepared For: County of Los Angeles Department of Public Works Environmental Programs Division 900 South Fremont Avenue, 3rd Floor Alhambra, California 91803 Prepared By: Sapphos Environmental, Inc. 430 North Halstead Street Pasadena, California 91107 June 2, 2010 TABLE OF CONTENTS SECTIONS PAGE ES EXECUTIVE SUMMARY.......................................................................................... ES-1 1.0 INTRODUCTION...................................................................................................... 1-1 1.1 Purpose and Scope ........................................................................................ 1-1 1.1.1 Purpose ............................................................................................. 1-1 1.1.2 Definitions......................................................................................... 1-1 1.1.3 Scope................................................................................................ 1-2 2.0 METHODOLOGY ..................................................................................................... 2-1 2.1 Survey Area................................................................................................... 2-1 2.2 Methodology................................................................................................. 2-4 2.2.1 Survey Description...........................................................................
    [Show full text]
  • Processing Factors That Influence the Quality of Braunschweiger Liver Sausage Chu-Ying (Judy) Lou Chyr Iowa State University
    Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1978 Processing factors that influence the quality of Braunschweiger liver sausage Chu-Ying (Judy) Lou Chyr Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, and the Food Science Commons Recommended Citation Chyr, Chu-Ying (Judy) Lou, "Processing factors that influence the quality of Braunschweiger liver sausage " (1978). Retrospective Theses and Dissertations. 6379. https://lib.dr.iastate.edu/rtd/6379 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. INFORMATION TO USERS This was produced from a copy of a document sent to us for microflhning. While the most advanced technological means to photograph and reproduce this document have been used, the quality is heavily dependent upon the quality of the material submitted. The following explanation of techniques is provided to help you understand markings or notations which may appear on this reproduction. 1. The sign or "target" for pages apparently lacking from the document photographed is "Missing Page(s)". If it was possible to obtain the missing page(s) or section, they are spliced into the film along with adjacent pages. This may have necessitated cutting through an image and duplicating adjacent pages to assure you of complete continuity. 2. When an image on the film is obliterated with a round black mark it is an indication that the film inspector noticed either blurred copy because of movement during exposure, or duplicate copy.
    [Show full text]
  • Meat, Poultry & Seafood Packaging
    Contact your Freedonia Client Services at +1.440.684.9600 or [email protected]. MEAT, POULTRY & SEAFOOD PACKAGING Industry Study #3787 | March 2020 This Freedonia industry study analyzes the $10.7 billion US meat, poultry, and seafood packaging industry. It presents historical demand data and forecasts for 2024 and 2029 by material (plastic, paper and paperboard, metal and glass), by product (film, trays, bags, pouches, rigid containers, blister packs, corrugated boxes, folding cartons, paperboard sleeves, other paper, metal cans, aluminum foil, glass jars, labels, other accessories), application (beef, pork, lamb and other meat, chicken, turkey and other poultry, seafood), and market (fresh and frozen, processed, ready-to-eat). Learn More About This Report Report Link: https://hubs.ly/H0ndrSc0 Table of Contents 1. Executive Summary 13 2. Overview 15 Key Findings 15 Historical Market Trends 16 Demand by Material 18 Meat, Poultry, & Seafood Industry Overview 21 Key Industry Trends & Outlook 21 Meat 24 Poultry 25 Seafood 27 Pricing Trends 29 Factors Driving Packaging Innovation 31 Convenience 31 Sustainability 31 Experience 33 Quality 33 Differentiation & Personalization 34 E-Commerce 35 Innovation in Food & Beverage Packaging Machinery 36 Consumer Attitudes 38 Priorities for Packaging Features 38 Safety & Handling Concerns 39 Recycling & the Environment 41 Meat Buying Habits 42 Regulations 44 Foreign Trade & Tariffs 46 3. Technologies 48 Key Findings 48 Technologies Used in Meat, Poultry, & Seafood Packaging 49 Case-Ready Packaging 50 Modified Atmosphere Packaging 52 Vacuum Packaging 54 Active & Intelligent Packaging 56 Retort Packaging 58 Meat, Poultry, & Seafood Packaging 1 ©2020 The Freedonia Group. All rights reserved. Table of Contents (continued) 4.
    [Show full text]
  • Tongue by Jennifer Mclagan from Odd Bits: How to Cook
    Tongue By Jennifer McLagan from Odd Bits: How to Cook the Rest of the Animal How to Choose: The world of tongues is vast. Duck tongues, popular in Asian cuisines, are tiny and have a small bone that makes them fiddly. In this section, I limit myself to beef, veal, lamb, and pork tongues; if you have access to game animals, don’t hesitate to use their tongues in these recipes. The bigger the tongue, the coarser its texture, so I prefer tongues around 31/3 pounds /1.5 kg or less, as their texture is finer. While veal tongues are the most prized, beef, lamb, and pork tongues are all worth eating. Tongues can be bought fresh, frozen, brined, and sometimes smoked. Often your only choice will be a frozen one, especially with beef or veal tongue. The color of a tongue can vary from pink with a gray cast to almost all gray. Sometimes the skin of the tongue is quite mottled, often with odd dark spots. The color and the dark patches are no indication of quality; they are just a result of the animal’s breed. Tongues have a thick, bumpy skin, and often there is fat and gristle still attached at the base of the tongue, none of which is very appealing and all of which is easily removed after the tongue is poached. Besides availability, taste and size will influence your choice. Veal and lamb tongues are the mildest in taste, followed by beef and pork tongue. Pork tongue often comes with the head, and I prefer it in headcheese rather than by itself.
    [Show full text]
  • The Good Samaritan Home Cycle Iv Fall/Winter Buffet Line Day Breakfast 7:00 – 9:00 Am Dinner 11:30 Am – 1:30 Pm Supper 5:00
    THE GOOD SAMARITAN HOME CYCLE IV FALL/WINTER BUFFET LINE DAY BREAKFAST DINNER SUPPER 7:00 – 9:00 AM 11:30 AM – 1:30 PM 5:00 – 7:00 PM ASSORTED JUICE FRIED CHICKEN NEW ENGLAND CLAM CHOICE OF COLD CEREAL ROAST BEEF CHOWDER/CRACKERS OATMEAL HONEY GLAZED HAM PORK TENDERLOIN ON BUN SUNDAY CREAM OF WHEAT BAKED POTATO W/SOUR CREAM BEEF STEW SCRAMBLED EGGS MASHED POTATOES/GRAVY TURKEY CLUB SANDWICH SAUSAGE GRAVY SPINACH & MUSHROOMS MASHED POTATOES/GRAVY BUTTERMILK BISCUIT BROCCOLI & CHEESE SAUCE LIMA BEANS BACON SALAD BAR PICKLED BEETS TOAST APPLE PIE TOSSED SALAD W/DRESSING PINEAPPLE SALAD BAR MARGARINE/JELLY DINNER ROLL LEMON BAR COFFEE TEA MILK MARGARINE BLUSHING PEARS COFFEE TEA MILK CORNBREAD MARGARINE COFFEE TEA MILK ASSORTED JUICE FRIED SHRIMP TOMATO SOUP/CRACKERS CHOICE OF COLD CEREAL STUFFED SHELLS W/SAUCE CLASSIC GRILLED CHEESE OATMEAL BACON WRAPPED BEEF SANDWICH MONDAY CREAM OF WHEAT STEWED POTATOES CHICKEN & RICE BAKE HARD BOILED EGG MASHED POTATOES/GRAVY BRAUNSCHWEIGER SANDWICH SCRAMBLED EGGS ITALIAN BLEND VEGETABLES TATER TOTS BACON BUTTERED CORN MASHED POTATOES/GRAVY MUFFINS SALAD BAR CREAMED PEAS TOAST ICED RAISEN BARS TUSCANY BLEND VEGETABLE PEACHES SALAD BAR MARGARINE/JELLY BREAD APPLESAUCE CAKE COFFEE TEA MILK MARGARINE FRUIT COCKTAIL COFFEE TEA MILK BREAD MARGARINE COFFEE TEA MILK ASSORTED JUICE PORK CHOP W/MUSHROOM CHICKEN & RICE SOUP CHOICE OF COLD CEREAL GRAVY CRACKERS OATMEAL TURKEY ALA KING OVER BISCUIT CHICKEN TENDERS CREAM OF WHEAT BEEF STROGNAOFF REUBEN SANDWICH SCRAMBLED EGGS BUTTERED EGG NOODLES VEGETABLE QUICHE TUESDAY
    [Show full text]
  • Chapter 2 EXPLOSIVES
    Chapter 2 EXPLOSIVES This chapter classifies commercial blasting compounds according to their explosive class and type. Initiating devices are listed and described as well. Military explosives are treated separately. The ingredi- ents and more significant properties of each explosive are tabulated and briefly discussed. Data are sum- marized from various handbooks, textbooks, and manufacturers’ technical data sheets. THEORY OF EXPLOSIVES In general, an explosive has four basic characteristics: (1) It is a chemical compound or mixture ignited by heat, shock, impact, friction, or a combination of these conditions; (2) Upon ignition, it decom- poses rapidly in a detonation; (3) There is a rapid release of heat and large quantities of high-pressure gases that expand rapidly with sufficient force to overcome confining forces; and (4) The energy released by the detonation of explosives produces four basic effects; (a) rock fragmentation; (b) rock displacement; (c) ground vibration; and (d) air blast. A general theory of explosives is that the detonation of the explosives charge causes a high-velocity shock wave and a tremendous release of gas. The shock wave cracks and crushes the rock near the explosives and creates thousands of cracks in the rock. These cracks are then filled with the expanding gases. The gases continue to fill and expand the cracks until the gas pressure is too weak to expand the cracks any further, or are vented from the rock. The ingredients in explosives manufactured are classified as: Explosive bases. An explosive base is a solid or a liquid which, upon application or heat or shock, breaks down very rapidly into gaseous products, with an accompanying release of heat energy.
    [Show full text]
  • Appetizers German Specialty Dinners
    Appetizers Nuernberger Bratwurst - four grilled Nuernberger brats $4.50 German style meatballs - six meatballs in brown gravy $4.50 Side salad with house dressing $3.50 German Specialty Dinners Schnitzel Dinner - pork schnitzel served with home fries and cabbage $14.95 Lemon Schnitzel Dinner - natural schnitzel pan sautéed in lemon sauce served with home fries and red cabbage $13.95 Jagerschnitzel - breaded pork schnitzel topped with mushroom sauce served with home fries and red cabbage $15.95 Wiener Schnitzel - veal cutlet, thin, lightly breaded and fried $17.95 Bouletten - German style hamburger steak dinner served with home fries and red cabbage $12.95 Grilled Kassler Rippchen - smoked pork chop served potato salad and sauerkraut. Served with one or two pork chops $12.95/$17.95 Leberkase - liver/ham loaf, grilled and served with home fries and red cabbage $8.50 Dinner for Two - four sausages (chefs choice), one kassler rippchen, home fries, red cabbage, German potato salad and sauerkraut $30.95 Prices subject to change without notice German Sausage Platters all the following platters are served with German potato salad and our special sauerkraut and bread German Wiener Dinner $8.50 Grilled Bratwurst Dinner $12.95 Grilled Smoked Bratwurst Dinner $12.95 Grilled Bauernwurst Dinner $12.95 Knackwurst Dinner $12.95 Grilled Hungarian Kolbase Dinner $12.95 Grilled Nuernberger Bratwurst Dinner $12.95 Grilled Weisswurst Dinner (veal sausage) $12.95 Grilled hot and spicy Bratwurst Dinner $12.95 Grilled Andouille Sausage platter (Cajun spiced)
    [Show full text]
  • Fist Federal Savings A
    PAGE SIXTEEN - MANCHESTER EVENING HERALD, Manchester, Conn., Mon., March 22. 1976 St. James Centennial SnTEENTAGES Manchester — id Gily o/ ViUage Charm TWO sam oN S MANCHESTER, CONN., TUESDAV, MARCH 23, 1978- VOL. XCV, No. 147 rites set PRICE* FIFTEEN CENTS By SOL R. COHEN Herald Reporter T h e A L L F R S St. James Church and Parish of Manchester will'celebrate is 100th Anniversary May 16 with Archbishop John F. Whelan of Today’s vote crucial the Hartford Dioscese the chief ceiebrant. Archbishop Whelan will participate in a 4:30 p.m. concelebrated Mass. At 6:30 p.m., a parish banquet will be held at The for Wallace, Reagan NOW account for people Colony, Talcottville. A highlight of the Centennial Celebration will be dedication RALEIGH, N.C. (UPI) - Presi­ year and second in the South — was promised to climb during the day. Point television station showed Ford of . a 40-foot-high steel tower dent Ford and Georgia’s Jimmy considered crucial to keeping alive Scattered early returns showed and Carter leading, but also disclosed (topped by a 6-foot-high cross) Carter put their presidential primary the badly damaged Reagan and more voting than anticipated, but in­ a large number of undecideds as late on the north lawn of the winning streaks on the line in North Wallace campaigns. dications were that the final turnout as last weekend. church. It will house a new Carolina today against upset Near perfect early spring weather would be under 40 per cent. Record carillon and the church's challenges from Ronald Reagan and dominated the state from the Atlan­ voter registration had showed high repaired and electronically George C.
    [Show full text]
  • 4Generations
    www.McDonaldsMeats.com Clear Lake, Minnesota Full-Service Meat Counter Meat Full-Service GENERATIONS Beef Steaks Ribeye Steak Turkey since 1914 Bone-In Ribeye Steak Ground Beef 2012 GRAND CHAMPION 4 Quantity Discounts Available on Ground Beef New York Strip Steak SMOKED TURKEY T-Bone Steak 85% Lean Ground Beef Special Cuts Boneless Turkey Breast Fillets 93% Extra Lean Ground Beef Lemon Peppered Boneless Turkey Breast As a USDA inspected facility, we are committed to offering quality products and Porterhouse Steak Tenderloin Steak 85% Locally Raised Lean Ground Beef Fillets exceptional customer service. Through four generations, we’ve kept our dedication Top Sirloin Steak Ground Beef Patties Ground Turkey to quality and service. Today, our meat market features a full-service meat counter, Ball Tip Steak Mushroom & Onion Ground Beef Patties Ground Turkey Patties special cuts, as well as homemade sausages and our world-famous jerky. Mac’s Seasoned Sirloin Steak Mushroom & Swiss Ground Beef Patties Pork Stuffed Turkey Rolls Montreal Seasoned Steak Wild Rice Ground Beef Patties Pork Chops Frozen Turkeys Visit our online store at Flat Iron Steak Bacon Ground Beef Patties Thick Cut Pork Chops McDonaldsMeats.com Jalapeno Cheddar Ground Beef Patties BBQ Seasoned Pork Chops GIFT CARDS available Round Steak Chicken Visa, Master Card, Discover, American Flank Steak Pizza Burgers Teriyaki Pork Chops Cut-Up Chicken Fryers Express and EBT cards accepted! Chuck Eye Steak BBQ Bacon Cheeseburger Patties Boneless Pork Chops Home Grown Chickens We process all types of Greek Seasoned Skirt Steak Black & Bleu Burgers Pork Roast Boneless Chicken Breast wild game all year long.
    [Show full text]
  • Integration and Name Changing Among Jewish Refugees from Central Europe in the United States
    Reprinted from NAMES VOLUME VI • NUMBER 3 • SEPTEMBER 1958 Integration and Name Changing among Jewish Refugees from Central Europe in the United States ERNEST MAASS Acknowledgements The idea of writing this study came to me a number of years ago. However, it was not until I received a fellowship for this purpose from the Jewish Conference on Material Claims against Germany, Inc., which I gratefully acknowledge, that I was able to give the subject the time and attention I felt it deserved. In furthering the progress of the work several persons were particularly helpful. They gave me freely of their time, encouraged me in various ways, offered welcome critical advice, or commented on the draft manus- cript. Special thanks for such help are due to Abraham Aidenoff, William R. Gaede, Kurt R. Grossmann, Erwin G. Gudde, Hugo Hahn, Ernest Hamburger, Alfred L. Lehmann, Adolf Leschnitzer, Martin Sobotker, Arieh Tartakower and Fred S. Weissman. Among those who throughout the years brought name changes to my attention I am especially indebted to my mother. I also wish to thank the many other persons from whose active interest in the project I have profited and whom I may have failed to mention. Background, Immigration, Integration SE TERM "JEWISH REFUGEE FROM CENTRAL EUROPE", in this paper, refers to Jews from Germany and Austria who left their native lands in 1933 or later as a result of persecution by the Na- tional Socialist regime. It also includes Jews from Czechoslovakia whose mother tongue was German and. who escaped after the annexation by Germany of the Sudetenland in 1938 and the esta- blishment of a German Protectorate in 1939.
    [Show full text]
  • Bulk Foods Bulk Foods > Bulk Pasta
    INDEX Baking Supplies - Bulk Baking Supplies > Chocolates/Gourmet......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................pg 1 Baking Supplies > Flours/Starches......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................pg 1 Baking Supplies > Grains/Sugars......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................pg
    [Show full text]