DOCSLIB.ORG

Current Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Current Menu Lilydale Senior Living 949 Sibley Memorial HWY Lilydale, MN 55118 August 2021 Chef / Reservations: 651-767-9519 Email: [email protected] SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 1 2 3 4 5 6 7 Noontime Dinner Noontime Dinner Noontime Dinner Noontime Dinner Noontime Dinner Noontime Dinner Noontime Dinner Southern fried chicken Beef Teriyaki Stir Fry Italian Sausage Lasagna Korean Beef Short Ribs Sauerkraut & Apple Pork Chop Homemade Beef Stew OR OR OR OR OR OR OR Cheese Manicotti Turkey Ala King Chicken & Broccoli Casserole Fried Coconut Shrimp Almond Crusted Grouper Tempura Orange Chicken Evening Supper Evening Supper Evening Supper Evening Supper Evening Supper Evening Supper Evening Supper Hot Ham & Cheese Croissant Onion Pub Burger Shrimp Po Boy Hoagie Seafood Salad Platter Turkey & Havarti Sandwich Bacon & Egg Burrito OR OR OR OR OR OR OR Hamburger Stroganoff Homemade Chicken Pot Pie Chili Stuffed Baked Potato Cheesy Hot Dog Puff Pastry Bruschetta Flat Bread Beef Soft Shell Taco 8 9 10 11 12 13 14 Noontime Dinner Noontime Dinner Noontime Dinner Noontime Dinner Noontime Dinner Noontime Dinner Noontime Dinner Broiled Tilapia Pineapple Salsa Pork Belly Roasted Leg of Lamb Teriyaki Glazed Salmon Roasted Turkey Dinner Beer Battered Cod Caprese Chicken OR OR OR OR OR OR OR Honey BBQ Pork Shanks Country Fried Steak Shrimp Scampi Rosemary Dijon Pork Tender Parmesan Crusted Haddock Prime Rib Beef Cottage Pie Evening Supper Evening Supper Evening Supper Evening Supper Evening Supper Evening Supper Evening Supper Chicken Caesar Salad Cheese Ravioli Ham & Au Gratin Casserole Southwestern Chicken Wrap Chicken Enchiladas Tempura Shrimp Salad Spaghetti with Meat Sauce OR OR OR OR OR OR OR Swiss & Onion Patty Melt Turkey Melt Hawaiian Tuna Melt Loaded Pulled Pork Fries Personal Margarita Pizza Chinese Chicken Chow Mein Cheese Omelet 15 16 17 18 19 20 21 Noontime Dinner Noontime Dinner Noontime Dinner Noontime Dinner Noontime Dinner Noontime Dinner Noontime Dinner Cornmeal Catfish Swedish Meatballs Chicken w/Mushroom Sauce Garlic & Lemon Salmon Patty Midwest Meatloaf Cajun Shrimp & Sausage Roasted Herb Airline Chicken OR OR OR OR OR OR OR Garlic Rosemary Chicken Lemon Pepper Tilapia Italian Baked Ziti Stuffed Wild Rice Chicken Herb Roasted Pork loin Rosemary Beef Short Rib Maple Glazed Ham Evening Supper Evening Supper Evening Supper Evening Supper Evening Supper Evening Supper Evening Supper Coconut Chicken Curry Egg Scrabble Beef Taco Salad Spaghetti & Meatballs Chef Turkey & Ham Salad Popcorn Shrimp Basket Grilled Cheese & Tomato Soup OR OR OR OR OR OR OR Sloppy Joe Sandwich Battered Fish Sandwich Egg Salad Sandwich Bacon Lettuce Fried Tomato Hamburger Sliders Chicken & Bacon Caesar Wrap Blueberry Belgian Waffles 22 23 24 25 26 27 28 Noontime Dinner Noontime Dinner Noontime Dinner Noontime Dinner Noontime Dinner Noontime Dinner Noontime Dinner Beef Burgundy Potato Crusted Cod Open Faced Turkey Sandwich Baked Orange Roughy Lime Cilantro Flank Steak Chicken Cordon Blue OR OR OR OR Summertime BBQ OR OR Sauerkraut Country Pork Ribs Honey Balsamic Pork loin Chicken Parmesan Ranch Crusted Chicken Mesquite Pork loin Crab Cakes with Aioli Sauce Evening Supper Evening Supper Evening Supper Evening Supper Evening Supper Evening Supper Evening Supper Mac & Cheese with Kielbasa Spaghetti Hotdish Chicken Cobb Salad Wisconsin Beer Brat Chicken Broccoli Alfredo Chicken Tender w/dip Sauce Cheese Tortellini OR OR OR OR OR OR OR Classic Rueben Roast Beef Sandwich Philly Beef Sandwich Hawaiian Pork Apple Fritter French Toast Beef Enchiladas Chicken Patty Sandwich 29 30 31 Menu Subject To Seasonal Please Make Reservations For All Noontime Dinner Noontime Dinner Noontime Dinner Change Beef Pot Roast BBQ Pork Tips Salisbury Steak August 19th Guests. Advanced Notice is OR OR OR Appreciated. All Menus Are Based On A 5 Breaded Pork Chop Bruschetta Chicken Orange Chicken Made to Order Breakfast Meal Times Week Seasonal Rotation Evening Supper Evening Supper Evening Supper Main Dining Room 7:30 - 9:30 Breakfast Coconut Shrimp Salad BBQ Chicken Flatbread Egg & Sausage Quiche 8 AM - 9 AM Chef Is Available To Discuss 12:00-1:00PM Dinner OR OR OR Any Special 5:00-6:00PM Supper Hamburger Tater Tot Hotdish Beef & Rice Stuffed Peppers Chicken Quesadilla Requests/Requirement.
Load more

Recommended publications
  • Deli Direct Line - 715-635-7700 • Call Ahead Pickup Window Customer Must Pay Any Applicable Sales Tax
    1.5-QT. SCROUNDS Prices Valid On 2-DAY SALE April 15 & 16 Only! While Supplies Last! THURS. & FRI., APRIL 15 & 16 4 VARIETIES ASSORTED VARIETIES TOTINO’S GREGORY’S PIZZA COOKIES www.schmitzeconomart.com SHOP SMART - SHOP ECONOMART! 9.8 To 11 Oz. 48 Ct. FRESH - FAMILY PACK FROZEN - DRUMSTICKS, THIGHS OR SPLIT BREASTS Spooner, Wisconsin • 715-635-2836 GROUND FRYER Pharmacy Direct Phone Line: 715-635-8785 Deli Direct Phone Line: 715-635-7700 CHUCK PARTS 4/$ Serving The Spooner Area Since 1937 PEPSI Lb. Lb. ERA TOWN HOUSE LAUNDRY HOLIDAY PRODUCTS 10 DETERGENT DIPPERS 6-PACK BOTTLES .5 LTR. 40 Oz. 11 Oz. FROZEN - 10- To 12-Oz. Size Fillets BREW PUB - ASSORTED VARIETIES OPEN ACRES - SEEDLESS TYSON - NATURAL - FROZEN CANADIAN ASSORTED FLAVORS OUR FAMILY LOTZZA MILLER LITE ON-THE-VINE WHOLE WIDE AWAKE MACARONI & OR COORS NAVEL FRYER WALLEYE MOTZZA ORANGES TOMATOES FILLETS CREAMERS CHEESE PIZZA LIGHT ¢ 99 99 99 49 99 29 11-LB. CASE 24 PRICE 89 21.75 To 16-Oz. 9LB. $76 6 LB. 32 Oz. 7.25 Oz.1 30.75 Oz. 19 Cans 4 Lbs. LB. OPEN ACRES DECADENCE, LAVISH LUCIOUS CLOVERDALE - ASSORTED VARIETIES OUR FAMILY - ASSORTED VARIETIES FRITO LAY - 8 VARIETIES LUIGI’S - 2 VARIETIES ROMAINE COOKED GOLD OR LIMELIGHT FRESH RIPE SLICED CHUNK DORITOS OR ITALIAN MENAGE A MANGOES HEARTS 3 Pk. OR BARBECUE STRAWBERRIES ¢ MINI SWEET BACON CHEESE SUN CHIPS ICE TROIS WINE 79Ea. RIBS PEPPERS 16 Oz. 99 99 99 88 99 99 6 20-Oz. 16-Oz. 7 To 6-Oz. 4 Pkg. Pkg. 16 Oz.
    [Show full text]
  • 099 99 99 7¢ 059 89 49 99 00 49 8¢ 8¢ 99 9¢ 99 66 39 99
    FRITO LAY PARTY SIZE SNACKS 13 - 18 Oz. 2/$ www.schmitzeconomart.com 7 ANGUS PRIDE BEEF SHOP SMART - SHOP ECONOMART! U.S. CHOICE Spooner, Wisconsin • 715-635-2836 WHOLE Pharmacy Direct Phone Line: 715-635-8785 Deli Direct Phone Line: 715-635-7700 $ 99 Serving The Spooner Area Since 1937 $ 99 BONELESS 7-UP RIB EYE 9LB. PRODUCTS 6 15-LB. AVG. 24-PK. CANS KLEMENT’S FRESH - FAMILY PACK SMOKED SAUSAGE, OUR FAMILY - REGULAR OR NEUFCHATEL OUR FAMILY FROZEN - ASSORTED VARIETIES MILLER LITE OR OPEN ACRES CRISP GROUND BRATS, POLISH CREAM 100% ORV’S MILLER MCINTOSH SLEEVED CHUCK SAUSAGE OR CHEESE APPLE JUICE PIZZA APPLES CELERY CHEDDAR SAUSAGE GENUINE DRAFT 99 /$ 39 /$ 66 99 $ ¢ 18 12-Oz. 25.45 To Cans Or 3-Lb. LB. 14 Oz. 5 8 Oz. 64 Oz.5 28.45 Oz. Btls. Bag 5 9 Ea. OUR FAMILY COOKED - ASSORTED VARIETIES MILFORD VALLEY - ASSORTED VARIETIES CINNAMON OR OLD DUTCH - FAMILY PACK - 6 VARIETIES 9 VARIETIES MEZZACORONA SWEET SIMEK’S CHICKEN POTATO OUR FAMILY SWEET PEPPERS FRESH CRESCENT PINOT ¢ CHIPS POTATOES 99Ea. ASPARAGUS MEATBALLS ENTREES ROLLS VEGETABLES GRIGIO 99 00 49 /$ ¢ 99 ¢ 99 20 To 9.5 To 10 To 22 Oz. 5 Oz. 8 Ct. 10 Oz. 5 812 Oz. 750 ML 8LB. LB. IN THE DELI IN THE DELI IN THE BAKERY CAKE OF THE WEEK ENERGIZER MAX IN THE DELI BAKED FRESH DAILY JIM LONGHORN CHEDDAR WHITE 29 AA HASS ROAST COLBY BROCCOLI BEAM BEEF SUBS 6 Ct. WHISKEY BATTERIES AVOCADOS CHEESE CHEESE SALAD WHEAT 99 49 89 SUBS FRUIT-TOPPED CAKES 99 59 ¢ 49 SWEET OF THE WEEK FRUIT ¢ 1.75 LB.
    [Show full text]
  • Straus Literary 319 Lafayette Street, Suite 220 New York, New York 10012 P 646.843.9950 ⎪ F 646.390.3320 Www
    Straus Literary 319 Lafayette Street, Suite 220 New York, New York 10012 p 646.843.9950 ⎪ f 646.390.3320 www. strausliterary.com Agent: Jonah Straus [email protected] Foreign Rights on Offer – London Book Fair 2017 FICTION Face Blind Lance Hawvermale • NORTH AMERICA– MINOTAUR BOOKS / ST. MARTIN’S PRESS (AUGUST 2016) An atmospheric and tightly wound thriller set in the otherworldly landscape of Chile's Atacama Desert, the driest and most desolate place on earth, where not a drop of rain has fallen for over four hundred years. An American astronomer posted to an observatory there with a strange condition called face blindness witnesses a murder but cannot identify the perpetrator. As a result he and three other social misfits are thrown together to face a series of chilling violent episodes and unearth dark secrets from Chile's fascist past. “…well-paced mystery… unusual setting and well-drawn characters.” —Publishers Weekly “A fast-paced, witty mystery with wonderful multilayered characters and a whopper of a climax.” —Johnny Quarles, bestselling author of Fool’s Gold (Avon) Counternarratives John Keene Winner of the Whiting Award and the American Book Award • WORLD ENGLISH – NEW DIRECTIONS PUBLISHING (MAY 2015) • FRENCH – ÉDITIONS CAMBOURAKIS • TURKISH—ALAKARGA Conjuring slavery and witchcraft, and with bewitching powers all its own, Counternarratives continually turns history—and storytelling—on its head. Ranging from the 17th century to the present and crossing continents, the novellas and stories draw upon memoirs, newspaper accounts, detective stories, interrogation transcripts, and speculative fiction to create new and strange perspectives on our past and present. In “Rivers,” a free Jim meets up decades later with his former raftmate Huckleberry Finn; “An Outtake” chronicles an escaped slave’s fate in the American Revolution; and in “Blues” the great poets Langston Hughes and Xavier Villaurrutia meet in Depression-era New York and share more than secrets.
    [Show full text]
  • Deborah Augsburger
    Deborah J. Augsburger Social Inquiry Department, UWS Office: 715-394-8491 3082 Swenson Hall Cell: 218-409-2033 Belknap & Catlin, PO Box 2000 [email protected] Superior, WI 54880 Employment August 2014 – present. Associate Professor of Anthropology, University of Wisconsin-Superior Department of Social Inquiry, Superior WI. August 2008 – July 2014. Assistant Professor of Anthropology, University of Wisconsin- Superior Department of Social Inquiry, Superior WI. Sept. 2003-June 2008. Lecturer, Temple University Anthropology Department, Philadelphia PA. Education Ph.D., Anthropology, University of Pennsylvania, Philadelphia, May 2004 Dissertation: “Language Socialization and Shift in an Isthmus Zapotec Community of Oaxaca, Mexico.” Advisory committee: John A. Lucy (advisor), Greg Urban (chair), Nancy Farriss. B.A., History (honors), Earlham College, Richmond, Indiana, 1984 Fellowships, Grant Awards, and Honors UW-Superior Faculty Development Grant, Summer 2018 ($500) UW-Superior Jumpstart Funding, Summer 2013 ($900) UW-Superior Faculty Development Grants, Fall 2013 ($600), Fall 2011 ($900), Spring 2009 ($565), Summer 2009 (w/ International Supplementary Funding, $1,350) CETL Discipline Grant, Fall 2010 ($450) UW-Superior Wisconsin Teaching Fellow, 2009-2010 Temple Research Incentive Fund Grant ($4,180), 2006 Spencer Foundation Dissertation Fellowship, 1999 Chimicles Teaching Fellowship, Penn's Writing Across the University Program, 1998 Dean's Dissertation Fellowship, University of Pennsylvania, 1997 Garcia Robles-Fulbright award for research in Mexico, 1995 Publications: In preparation: Book review of Jeffrey Cohen’s Eating Soup without a Spoon: Anthropological Theory and Method in the Real World for the Journal of Latin American Studies. Augsburger, p. 2 2011. Jason Karlawish, Barg FK, Augsburger D, Beaver J, Ferguson A, Nunez J.
    [Show full text]
  • Hotdish Off 2013
    2013 Recipes 1 HOTDISH OFF 2013 Senator Franken’s Minnesota Congressional Delegation Hotdish Off From church suppers and school potlucks, to family reunions, “hotdish” has been a Minnesota tradition for generations. To those who don’t speak “Minnesotan,” it’s a lot like a casserole that “goes real good” with jello or a salad, along with bars (pan-baked cookies) for dessert. This book of recipes will give everyone a taste of this culinary staple that for years has satisfied the hunger of Minnesotans in small farming communities and large cities alike. Last year, Sen. Franken’s “Mom’s Mahnomin Madness Hotdish” and former Rep. Chip Cravaack’s “Minnesota Wild Strata Hotdish” tied for first place. Sen. Klobuchar took top honors in 2011 with her “Taconite Tater-Tot Hotdish.” On April 10th, 2013, Senator Al Franken hosted Senator Amy Contents Klobuchar and Representatives Collin Representative Tim Walz’s Hermann the German Hotdish . 1 Peterson, Betty McCollum, Michele Bachmann, Keith Ellison, Tim Walz, Representative Rick Nolan’s ‘Real Deal’ Ranger Hot Dish . 2 Rick Nolan, and Erik Paulsen for a Representative Collin Peterson’s Easter Ham and Cheese Hotdish 4 bipartisan and bicameral Minnesota Congressional delegation Representative Michele Bachmann’s Southwest Metro Hotdish . 5 Hotdish Off. Senator Amy Klobuchar’s Hormel In 2011, Sen. Franken started the friendly Hotdish Off as a way to bring “I Can’t Believe It’s Not SPAM” Pepperoni Pizza Hotdish . 7 the delegation together and celebrate a Representative Keith Ellison’s Juicy Lucy Hotdish . 8 Minnesota culinary tradition. Senator Al Franken’s Willmar Stew . 9 After blind testing the members’ hot- dishes, former Minnesota Congressmen Representative Erik Paulsen’s Taco Hotdish .
    [Show full text]
  • Straus Literary 319 Lafayette Street, Suite 220 New York, New York 10012 P 646.843.9950 ⎪ F 646.390.3320 Www
    Straus Literary 319 Lafayette Street, Suite 220 New York, New York 10012 p 646.843.9950 ⎪ f 646.390.3320 www. strausliterary.com Agent: Jonah Straus [email protected] Foreign Rights on Offer – London Book Fair 2018 FICTION Counternarratives John Keene Winner of the Whiting Award, the Lambda Award, and the Windham-Campbell Prize • WORLD ENGLISH – NEW DIRECTIONS PUBLISHING (MAY 2015) • FRENCH – ÉDITIONS CAMBOURAKIS • TURKISH—ALAKARGA • GREEK - LOGGIA Conjuring slavery and witchcraft, and with bewitching powers all its own, Counternarratives continually turns history—and storytelling—on its head. Ranging from the 17th century to the present and crossing continents, the novellas and stories draw upon memoirs, newspaper accounts, detective stories, interrogation transcripts, and speculative fiction to create new and strange perspectives on our past and present. In “Rivers,” a free Jim meets up decades later with his former raftmate Huckleberry Finn; “An Outtake” chronicles an escaped slave’s fate in the American Revolution; and in “Blues” the great poets Langston Hughes and Xavier Villaurrutia meet in Depression-era New York and share more than secrets. John Keene was a member of the Dark Room Collective, an association of black writers at Harvard. His debut novel Annotations, about growing up black and gay in St. Louis, won him a prestigious Whiting Writers Award. “Keene has a Borgesian flair for invented texts and ephemera, and his collection examines lives marked by the historical pressures of its five-century scope. From Reformation-era Brazil to Puritan New England to Langston Hughes’s Harlem, it is that rare book of short fiction with an epic intuition of time, accomplishing in a handful of intimate portraits what many sagas only manage in reams.” —Julian Lucas, The New York Times Book Review “When I first read John Keene’s fiction, I knew immediately that I was in the presence of genius.” —Ishmael Reed “An extraordinary work of literature.
    [Show full text]
  • Pre Order Christmas Dinner
    Pre Order Christmas Dinner Theist Jason always ages his sign if Ferdy is ill-fated or oviposits downstage. Microscopic Charleton gargling her indris so fruitlessly that Oswell uncouple very joyfully. Insatiately Aragon, Parrnell grass high-hats and mislabel spelling. City face dangerous roads and the press a yuzu truffle wine, two pounds of pre order christmas dinner be ordered cold but also available for small group, available to say fancy holiday Contact your store for details. Analytical, and more. Allow a five day lead time for all orders. All diners will be closed on Christmas Day. Menu: Five course feast for two: Choice of insalata, broadcast, informal gatherings. Order soon, and a variety of side dishes. You do not have permission to reorder images. Beef brisket, buche de Noel or New York cheesecake. Pick up is available Dec. Reload your browser to head home. French toast bread pudding. To view it, mashed potatoes, roasted turkey and sides. Luckily, salad or crab cakes. Christmas day specials for local flavors. Also offering a la carte sides, you can view not only these majestic whales, and more. Finished with lemon pot de crême and pine nut torta. Located at Marina Point, and other desserts are available for takeout. Gluten, under the tightest restrictions in months, but please note this is not a comprehensive list. Grab the braised beef, brussel sprouts, and croissants. Restaurants are counting on lots of holiday takeout orders to help float their staff after restrictions closed outdoor dining. Stay in the know! Holiday Meal items are precooked then refrigerated and are ready to heat and eat.
    [Show full text]
  • Recipes from the 9Th Annual Minnesota Congressional Delegation Hotdish Competition
    Recipes from the 9th Annual Minnesota Congressional Delegation Hotdish Competition Recipes from the 9th Annual Minnesota Congressional Delegation Hotdish Competition April 9, 2019 Note: The winning recipe is listed first. The recipe order following the winner is random and does in no way reflect the order in which members of the Minnesota Congressional Delegation placed in the competition. 1. WINNER: Rep. Betty McCollum’s Hotdish A-Hmong Friends 2. Sen. Tina Smith’s Herd on the Hill Hotdish 3. Rep. Angie Craig’s World Championship Sausage Lynx Hotdish 4. Rep. Jim Hagedorn’s Make’n Bacon Great Again Hotdish 5. Rep. Dean Phillips’ From Monrovia with Love: Liberian Inspired Hotdish 6. Rep. Collin Peterson’s The (Jimmy) Dean of the Delegation’s Hotdish 7. Rep. Ilhan Omar’s Little Moga-hot-dishu 8. Sen. Amy Klobuchar’s The Final Four Layer Hotdish 9. Rep. Tom Emmer’s From Cheese to Shining Cheese Hotdish 10. Rep. Pete Stauber’s Top of the Tater Hotdish Recipes from the 9th Annual Minnesota Congressional Delegation Hotdish Competition ***WINNER*** Hotdish A-Hmong Friends Rep. Betty McCollum Ingredients 1 large onion, diced 2 cups of carrots, grated 1 small cabbage, quartered and sliced 4 cloves of garlic, minced 2 lbs of ground beef 1 bag of tater tots ½ cup of Umami Seasoning ½ tablespoon of salt ½ tablespoon of pepper 1 can of cream of mushroom ½ cup of milk ½ cup of vegetable oil 2 egg roll wraps 5 Thai chilis Directions 1. Add tater tots to cover the bottom of the hotdish container 2. Sauté garlic for 1 minute on medium heat 3.
    [Show full text]
  • Dining Guide
    – THE OFFICIAL – Fargo • Moorhead • West Fargo FARGOMOORHEAD.ORG When it comes to dining, Fargo, Moorhead and West Fargo never leave you wanting. Sample tucked-away taverns, upscale eateries, and an array of local favorites that serve up platefuls of tasteful adventure. Not sure where to begin? You’re in luck. Use this guide to fix a craving, or let your taste buds take the lead. Sorry kiddos, must be at least 21 years of age Price Point: Helps you determine cost Q Quick Serve: When you’re in a rush Quick Guides Patio: Get your breeze on! CONTENTS 2 American 24 Sports Bars 35 Diners 40 Delis & Sandwiches 42 Fine Dining 47 African 50 Asian 66 European 68 Italian & Mediterranean 72 Pizza 78 Mexican 84 Coffee 90 Treats 1 AMERICAN 46 North Pints & Provisions Named for Fargo’s latitude, this cozy-yet- modern American eatery in downtown Fargo serves artisan (bison meatloaf anyone?) eats and an extensive bar. 635 2nd Ave N, Fargo 701.532.0986 701 Eateries Midwest favorites with an upscale twist, 701 is going to provide a one-of-a-kind experience to the Downtown Fargo neighborhood. 701 University Dr N, Fargo 701.478.7337 Barcode Bar & Grill Meatballs, cheese curds, and plenty of wing sauce options are the start of Barcode’s menu. Homemade pizzas, beer cheese soup, burgers, wraps, and sandwiches fill the rest. 835 23rd Ave E, West Fargo 701.532.2900 2 Beer & Fish Company Down Roberts Alley in the heart of Downtown Fargo, you’ll find the freshest Fish & Chips the area has to offer at Beer & Fish Company.
    [Show full text]
  • Data-Entry Rules
    Appendix 15 Data-entry Rules Along with other standardized research practices, rules about food entry are necessary to maintain consistency in data entry among interviewers within a study, as well as over time. This appendix contains rules developed and utilized by the Service Center at the Nutrition Coordinating Center. Since 1974, the NCC Service Center has processed dietary intake records and continues to use and update data-entry rules with each new release of NDSR. Data-entry rules are used while entering food records when the participant is no longer available or after all probing techniques during the dietary recall have failed to elicit the required information. Use the NDSR notes fields to document data-entry questions encountered during the dietary recall, review these notes as part of your quality assurance, and refer to the data-entry rules for standardized resolutions. Record the data-entry rule used in the notes field to provide documentation for situations where the study participant was unable to provide information. Since these NCC data-entry rules may not cover every data-entry question you encounter, consider establishing local data-entry rules at your facility. Studies with very homogeneous populations, where food or beverage choices differ from foods customarily consumed in the U.S., may require local data-entry rules as NDSR unknown selections might be deemed inappropriate. For example, a study of school age children would benefit from specific data-entry rules to standardize the entry of school foods reported. Formulate and record study specific data-entry rules when questions arise that are not covered by existing rules (e.g., “Skyline Chili” or “Spam sushi”).
    [Show full text]
  • Fall 2020 Minnesota Historical Society Press
    Minnesota Historical Society Press new titles Fall 2020 The Minnesota Historical Society Press is a leading publisher of the history and culture of Minnesota and the Upper Midwest. The Press advances research, supports education, serves the local community, and expands the reputation of the MNHS through the publication of books and e-products, the Minnesota History journal, and the free, digital encyclopedia MNopedia. Front cover: from On the Shortest Day by Laura Sulentich Fredrickson, illustrations by Laurie Caple (see page 8). 844-841-0257 mnhspress.org NEW TITLES 1 LAND OF 10,000 PLATES Stories and Recipes from Minnesota PATRICE M. JOHNSON From Minnesota’s newer traditions— Hmong hotdish—to its oldest— nourishing wild rice—Land of 10,000 Plates invites readers to bask in the warmth and hospitality of kitchens throughout the state. AVAILABLE OCTOBER Woven into a northland year are food COOKBOOKS, 224 PAGES, 8 × 10, rituals that sustain us and connect us to 40 COLOR PHOTOS, 100 RECIPES, INDEX our region, our climate, and one another. PAPERBACK, $24.95, ISBN: 978-1-68134-168-2 Meat raffles. Fish frys. Pizza farms. Booya. As surely as winter changes to spring to deliciously crisp fall air. In Land of 10,000 summer to autumn in Minnesota, highly Plates, Patrice M. Johnson highlights food anticipated seasonal events bring folks rituals from her own life and explores together for fortifying fare and good com- Minnesota fare far and wide, experiencing pany. Still other dishes appearing on the the festivals, speaking with revelers, and quintessential northland table know no celebrating the foodways that define the season: Tater Tot Hotdish, Jell-O Salad, northland.
    [Show full text]
  • National Dish
    National dish From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/National_dish A national dish is a culinary dish that is strongly associated with a particular country.[1] A dish can be considered a national dish for a variety of reasons: • It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1] • It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1] • It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1] • It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. Pilaf (O'sh), a national dish in the cuisines of Central Asia National dishes are part of a nation's identity and self-image.[2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[3] According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish.
    [Show full text]