DOCSLIB.ORG

Bearscookbook.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

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, Eric Cioppa, Eric Pepper, Estella Myers, Field Horne, Frank Plowright, Freddy Garceau, Fuzzy Aliosi, Gary Wrobel and Tom Homovitch, Geof Huth, Howard Stangroom, Jamaica Wilson, Jeff Glover and Philip Faggard, Jim and Lori Garceau, Jim Davis, Joan Ecker, Joann McCormick, Joanne Durand, Joe Hulse, Joe Menotto and Sal, John & Diana-Lynn Arber, John Lorio and Betsey Bretton, Judy and John Wasicsko, Justine Guernsey, Kathy Maher, Keating DuGarm, Kevin Tyrell, Lee Magee, Leslie and John Belfanti, Liz Arnstein, Madeline Barillo and Greg Flagg, Marie Deitch, Marion Burns, Mark Baker and Darren, Martin Rodriguez-Ema and Roger King, Meloney Chadwick, Michele Zellers, Mongo and Ivan, Mr. and Mrs. Cioppa, Pat and Jane Lusk, Patti Gatti, Paul Caron, Paul Letourneau, Paul Wiley, Pete Wilson, Rachel Bliven, Reid Baty and Richard, Rick Reynolds, Rob Arber, Robert Hyatt, Rod and Mary Wasicsko, Rose and Patrick O’Neill, Scott Wasserman, Sean, Steve and Janna Lipson, Steve Austin, Steve Mostica, Sue Regan, Tara Wasicsko, Terry Cioppa, Tim Cioppa, Tim Morrison, Tom D’Ambrose, Tracy Cioppa, Troy Johnson, Vic Skita, Victor Pellegrini and Steve, Vinnie and Dan. Table of Contents Breakfast __________________________ 1 8Tortilla Espanola 8Hangtown Fry 8Buttermilk Biscuits 8Cream Biscuits 8Gravy For Biscuits 8Tender Dutch Baby 8High-Rise German Pancake 8Ivan’s Oatcakes 8City Scrapple 8Sunshine Day Baked Eggs 8Eggs Interallies Appetizers, Snacks & Beverages _____ 7 8Deviled Eggs 8Shrimp and Ground Pork Toast 8Rumaki 8Toasted Ravioli 8Hush Puppies 8Fried Mushrooms 8Mushrooms a la Bordelaise 8Swiss Cheese Ring 8Beer Battered Onion Rings 8Best Cheese Log Ever 8Bar Cheese 8Cocoa Mix 8Crunchy Pecans 8Spicy Pecan Snacks 8Sugar N Spice Nuts Soups ______________________________ 13 8Roasted Vegetable 8Brown Lentil 8Cold Cream of Cucumber 8Cream of Broccoli 8Chile Corn Chowder 8Corn Chowder 8Garlic 8French Onion 8Gazpacho 8Portuguese Kale 8Clam Chowder 8Thai Hot and Sour Shrimp 8Vichyssoise 8Greek Lentil 8Mushroom Chowder 8Pumpkin 8Hot and Sour 8Czech Mushroom 8Mint-infused Carrot 8Cheesy Potato Florentine Salads _____________________________ 23 8German Potato Salad 8Martha’s Salad 8Thai Cucumber Salad 8Cole Slaw 8Mom’s Broccoli Slaw 8Chicken and Tortellini Salad 8Black-Eyed Pea Salad 8Thai Beef Salad 8Protein Salad 8Turkish Chickpeas 8Mock Lobster 8Greek Pasta Salad 8Black Bean Salad 8Tabouli Bread, Sandwiches & Pizza __________ 29 8Cheese Strata 8Hearty Country Cornbread 8Mexican Torta 8Crazy Crust Pizza 8Asparagus Rollups 8Steve’s Pizza 8Timpano 8Reuben Loaf Pasta & Rice _______________________ 33 8Cold Chinese Noodles 8Spaghetti Carbonara al Forno 8Macaroni and Cheese (1) 8Macaroni and Cheese (2) 8Mexican Festival Rice 8Pad Thai 8Rice Pilaf 8Vegetarian Lasagna 8Stuffed Manicotti 8Macaroni Pie 8Hot and Sour Peanut Noodles 8Spaghetti with Portobellos and Kielbasa 8Greek Pasticcio 8Linguini Jardiniere 8Meatless Lasagna 8Noodles with Eggplant Sauce Chicken ____________________________ 41 8Chicken Cacciatóre 8One-Dish Chicken Bake 8Poulet Poche aux Aromates a la Bretonne 8Chicken and Rice 8Chicken Bouillabaise with Rouille 8Chicken with Sausage and Pine Nuts 8Aunt Helen’s Chicken 8Chicken and Tasso Jambalaya 8Saltimbocca 8Paella 8Chicken with Pesto and Red Pepper Sauce 8Mom’s Chicken Casserole 8Parmesan Chicken 8Chicken and Dumplings 8Turkey Orloff 8Chicken Kiev 8Yucatan Chicken 8Sesame-Walnut-Crusted Chicken 8Poulet Parmentier 8Chicken with Green Curry 8Moroccan Chicken-Stuffed Tomatoes 8Frickin Chickasee 8Gumbo 8Chicken Saute with Orange 8Chicken Paprikas 8Happy Chicken 8Easy Chicken Pot Pie 8Oven-baked Chicken ______________________________________________________________________________ THE BEARS’ COOKBOOK vii TABLE OF CONTENTS Meat & Casseroles __________________ 55 8Meatloaf 8Swedish Meatballs 8Swiss Steak 8Smothered Steak with Onions 8Tourtiere 8Stuffed Cabbage 8Chicken-Fried Steak with Milk Gravy 8Puerto Rican Chicken-Fried Steak 8Hamburger and Corn 8Toad-in-the-Hole 8Thai Pork with Lime, Eggplant & Mint 8Anything Croquettes 8Cheeseburger Strata 8Tamale Pie 8Taco Pie 8Iranian Eggplant & Ground Beef 8Beef Stroganoff 8Sausage-Sweet Potato Bake 8Cincinnati Chili (1) 8Cincinnati Chili (2) 8Ground Pork with Ginger 8Bouef Bourguignon 8Mozzarella Pie 8Brew Stew 8Beefy Eggplant Casserole 8Meat and Spinach Loaf 8Black-Eyed Pea Casserole 8World Championship Chili 8Chili Pasta Bake 8“Impossible” Cheeseburger Pie 8Sloppy Joe Bake Seafood ____________________________ 69 8Scalloped Oysters 8Carl’s Cool Crab Salad 8Salmonburgers 8Scallops Amandine 8Tuna Casserole 8Scallops with Pasta Vegetables _________________________ 71 8Baked Beans 8Scalloped Corn 8Fried Okra 8Vegetable-Ricotta Pie 8Harvard Beets 8Green Bean Bake 8Eggplant Parmesan 8Broccoli Soufflé 8Brussels Sprouts with Cheese 8Thai Sautéed Mushrooms 8Provençal Scalloped Potatoes 8Kohlrabi with Sour Cream 8Vegetarian Shepherd’s Pie 8Cheddar Baked Potato Slices 8Onion Casserole 8Cauliflower Victoria 8Spicy Fried Tofu 8Vegetarian Roast Condiments, Dips & Sauces __________ 79 8Green Goddess Dressing 8Baba Ghanouj 8Coney Island Sauce 8Peanut Butter and Pepper Sauce 8Italian-Style Tomato Sauce 8Caponata (1) 8Caponata (2) 8Spaghetti Sauce Cakes, Pies & Desserts ______________ 83 8Holiday Cheesecake 8New York City Chocolate Cheesecake 8Fudge Pie 8Pecan Pie 8Chocolate Drip Cake 8Bombe aux Trois Chocolats 8Black and White Pie 8Italian Whipped Cream Cake 8Red Devil’s Food Cake 8Red Velvet Cake 8Chocolate Wafer Roll 8Chocolate Mousse 8Striped Chocolate Peanut Butter Pie 8Carrot Cake 8Tiramisu 8Chocolate Almond Cake 8Chocolate-Marbled Almond Cheesecake 8Apple Cake 8Apple Cranberry Pie 8Apple Swirl Cake 8Apple Crisp 8Cheesecake Italiano 8Derby Pie 8Rum Cake 8Dump Cake 8Pumpkin Pie 8Hot Orange Soufflé 8Pistachio Cake 8“Impossible” Fudge Pie 8Peaches N Cream Pie 8Flourless Chocolate Cake 8Chocolate Pudding Cake Cookies ____________________________ 97 8Chocolate Chip Cookies (1) 8Chocolate Chip Cookies (2) 8Oil Brownies 8Caramel Cream Sandwich Cookies 8Peanut Butter Cups 8Danish Elephant Ears 8Forget-Me- Not Cookies 8Lemon Bars 8Oatmeal Cookies 8Snowberry Cookies 8Bourbon Balls ______________________________________________________________________________ THE BEARS’ COOKBOOK vii TABLE OF CONTENTS Introduction When Jack and I visited his father, Alfred Garceau, in a Saratoga, N.Y., hospital, shortly before he passed away in late November 1996, his father insisted we take the wrapped sandwiches the nurses had brought him for lunch. He wasn’t hungry, he said, and we should eat. Jack remarked to me later that the gift of the sandwiches was his father's way of showing emotion. Nearing the end of his life, and wanting to tell his family how much he cared about them, his father may have been too self-conscious to bare his feelings to his son. He could show his love, however, by providing the gift of food. Providing food and drink for others is a multi-leveled way of communicating. In the simplest meaning, it signifies care for the needs of others: take this, eat this, satisfy your hunger. As the food proffered becomes more than the basics needed to sustain life, it takes on additional significance: take this, eat this, it will make you happy. The gift of food becomes a blessing, a benediction, for continued happiness and contentment. Receiving the food is likewise a sign of trust that the food is good and nourishing. As the food becomes even more complex and bountiful and the preparation more time-consuming, it takes on additional significance: this is more than the basics needed to sustain life, I have spent time on this, because your contentment and delight over a splendid meal are worth it. You are worth it. If food is the gift of love (usually . I never did understand why my mom kept trying to serve us kids summer squash, which we hated), it follows that a cookbook is somehow related. So what could be a better Christmas gift for our loved ones, our friends and family, than a cookbook of
Recommended publications
  • Diet Manual for Long-Term Care Residents 2014 Revision

    Diet Manual for Long-Term Care Residents 2014 Revision

    1 Diet Manual for Long-Term Care Residents 2014 Revision The Office of Health Care Quality is pleased to release the latest revision of the Diet Manual for Long-Term Care Residents. This manual is a premier publication—serving as a resource for providers, health care facilities, caregivers and families across the nation. In long-term care facilities, meeting nutritional requirements is not as easy as it sounds. It is important to provide a wide variety of food choices that satisfy each resident’s physical, ethnic, cultural, and social needs and preferences. These considerations could last for months or even years. Effective nutritional planning, as well as service of attractive, tasty, well-prepared food can greatly enhance the quality of life for long-term care residents. The Diet Manual for Long Term Care Residents was conceived and developed to provide guidance and assistance to nursing home personnel. It has also been used successfully in community health programs, chronic rehabilitation, and assisted living programs. It serves as a guide in prescribing diets, an aid in planning regular and therapeutic diet menus, and as a reference for developing recipes and preparing diets. The publication is not intended to be a nutrition-care manual or a substitute for individualized judgment of a qualified professional. Also included, is an appendix that contains valuable information to assess residents’ nutritional status. On behalf of the entire OHCQ agency, I would like to thank the nutrition experts who volunteered countless hours to produce this valuable tool. We also appreciate Beth Bremner and Cheryl Cook for typing the manual.
  • 9 CFR Ch. III (1–1–12 Edition) § 316.11

    9 CFR Ch. III (1–1–12 Edition) § 316.11

    § 316.11 9 CFR Ch. III (1–1–12 Edition) capacity of 5 kilograms (11.025 lbs.) or products: And provided further, That less and containing a single kind of imitation sausage packed in properly product: Provided, That such products labeled containers having a capacity of in properly labeled closed containers 3 pounds or less and of a kind usually exceeding 5 kilograms (11.025 lbs.) ca- sold at retail intact, need not bear the pacity, when shipped to another offi- word ‘‘imitation’’ on each link or piece cial establishment for further proc- if no other marking or labeling is ap- essing or to a governmental agency, plied directly to the product. need only have the official inspection (b) When cereal, vegetable starch, legend and list of ingredients shown starchy vegetable flour, soy flour, soy twice throughout the contents of the protein concentrate, isolated soy pro- container. When such products are tein, dried milk, nonfat dry milk, or shipped to another official establish- calcium reduced dried skim milk is ment for further processing, the inspec- added to sausage in casing or in link tor in charge at the point of origin form within the limits prescribed in shall identify the shipment to the in- part 319 of this subchapter, the prod- spector in charge at destination by ucts shall be marked with the name of means of Form MP 408–1. each added ingredient, as for example (c) The list of ingredients may be ap- ‘‘cereal added,’’ ‘‘potato flour added,’’ plied by stamping, printing, using ‘‘cereal and potato flour added,’’ ‘‘soy paper bands, tags, or tissue strips, or flour added,’’ ‘‘isolated soy protein other means approved by the Adminis- added,’’ ‘‘nonfat dry milk added,’’ trator in specific cases.
  • Guidance for Vegetarians

    Guidance for Vegetarians

    GUIDANCE FOR VEGETARIANS Effective from: 17/05/2017. The list contains Aldi own label products that are suitable for vegetarian diets. The products listed are suitable for people who do not eat any meat, poultry, fish or shellfish, but do eat milk, milk products and eggs. This information is to be used as a guide only; whilst every effort has been taken to complete the list accurately the products may be subject to subsequent changes in allergen information, recipe or supplier. Aldi do not accept liability for the consequences of such changes and advise customers to always check the ingredient list and allergen information on pack on all food and drink at the time of purchase to ensure the product is suitable for your dietary requirements. Products are subject to availability and will not be available in all stores. PRODUCT ALDI CODE BARCODE BRAND DESCRIPTION PACK SIZE CATEGORY Frozen Food 78306 25220841 Frasers Frasers Puff Pastry 340g Frozen Food 78306 25372281 Frasers Frasers Short Crust Pastry 340g Frozen Food 59310 25438604 Scottish Classics Macaroni Cheese 325g Frozen Food 74045 25052718 Dine Mushroom Risotto 800g Frozen Food 69965 25438567 Scottish Classics Smoked Applewood Flavoured Macaroni Cheese 300g Frozen Food 62691 25361414 Simply Bistro Steam Ready Meals - Tortellini With 400g Mediterranean Style Vegetables Frozen Food 54522 25288667 Four Seasons Broccoli Florets 1kg Frozen Food 74315 25436556 Four Seasons Brown Lentils With Tahini 500g Frozen Food 58831 25377385 Four Seasons Butternut Squash Frozen Risotto 500g Frozen
  • Potential for Growth of Clostridium Perfringens from Spores in Pork Scrapple During Cooling

    Potential for Growth of Clostridium Perfringens from Spores in Pork Scrapple During Cooling

    FOODBORNE PATHOGENS AND DISEASE Volume 7, Number 2, 2010 ª Mary Ann Liebert, Inc. DOI: 10.1089=fpd.2009.0405 Potential for Growth of Clostridium perfringens from Spores in Pork Scrapple During Cooling Vijay K. Juneja,1 Anna C.S. Porto-Fett,1 Kelly Gartner,2 Linda Tufft,2 and John B. Luchansky1 Abstract We conducted stabilization studies to determine the ability of Clostridium perfringens spores to germinate and grow during exponential cooling of a commercial formulation of pork scrapple. Scrapple was inoculated with a mixture of three strains of C. perfringens spores (NTCC 8238, NCTC 8239, and ATCC 10288), vacuum packaged, and reheated (20 min=93.38C) in a circulating water bath. The cooked samples were cooled (30 s) in an ice bath before being transferred to a programmable water bath to cool through the temperature range of 54.48C to 7.28C in 12, 14, or 21 h to simulate deviations from the required cooling time of 6.5 h. After cooling, the samples, in duplicate, were analyzed to determine if growth from spores had occurred. The samples were plated onto tryptose–sulfite–cycloserine agar and incubated anaerobically at 378C for 48 h before counting the colonies. Minimal growth (less than 1.0 log) was observed during a 12- or 14 h cooling period. However, when the time to achieve 7.28C was extended to 21 h, C. perfringens spores germinated and grew from an inoculum of *3.0 log10 to *7.8 log10 CFU=g. Thus, scrapple must be cooled after cooking to 7.28C within 6.5 h, but for no more than 14 h, to prevent a food safety hazard from outgrowth of C.
  • To Be Passed Upon Arrival Butler Passed Hors D' Oeuvres Seafood

    To Be Passed Upon Arrival Butler Passed Hors D' Oeuvres Seafood

    To Be Passed Upon Arrival White Wine Aperol Prosecco Cocktail Sparkling Water Butler Passed Hors d’ Oeuvres (Please Select Six) Seafood Miniature Lobster Roll Salmon Cakes Lump Crab “Louie” (GF) Mahi Mahi Tostado Sesame Seared Wasabi Tuna Seafood Po’ Boy Crab Rangoon Bacon Wrapped Scallops (GF) Scallop Ceviche (GF) Seafood Fondue Savory Baby Lamb Chops (GF) Short Rib & Muffin Steak & Potatoes (GF) Negimaki Buffalo Chicken Slider Chicken Eggroll Grilled Pork & Kimchi Pork Belly, Pickled Grapes General Tso’s Chicken Meatballs Beef & Apple Crostini 66 Central Avenue Wolcott, Connecticut 06716 | t. 203 879-FARE (3273) | TheLakeHouseCatering.com 1 Vegetarian Eggplant Chip, Ricotta Cheese (GF) Avocado Toast Polenta Square, Tomato Chutney (GF) Sweet Potato Tempura Flatbread, Goat Cheese, Arugula Szechwan Tofu Lollipops “Spoonful” Vegetable Crudité (GF) Beet Hummus Bruschetta Potato Pancake, Summer Salad (GF) Buffalo Cauliflower Bites Potato Crusted Eggless Tomato Quiche Artichoke Fritters “Reef n’ Beef” Bar To Be Served From A Buffet Fried Calamari, Marinara Sauce Mussels, Shallots & White Wine On The Half Shell Little Neck Clams Blue Point Oysters Tabasco & Horseradish Mignonette Dressing, Cocktail Sauce Lemon Wedges Jumbo Shrimp Cocktail ($2.50++ Per Shrimp Additional) Carpaccio of Beef Asiago Cheese Tomato Bruschetta Flat Breads & Breadsticks Enhancement Stations may be added at an additional charge Please see our Enhancement Menu Or Your Banquet Manager will be happy to custom design your menu with you 66 Central Avenue Wolcott, Connecticut
  • Kayem Choice Beef Pot Roast Recipes

    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.
  • Mw/Nmt July 7, 2021 Opposition No. 91269380 Wise

    Mw/Nmt July 7, 2021 Opposition No. 91269380 Wise

    UNITED STATES PATENT AND TRADEMARK OFFICE Trademark Trial and Appeal Board P.O. Box 1451 Alexandria, VA 22313-1451 General Contact Number: 571-272-8500 General Email: [email protected] mw/nmt July 7, 2021 Opposition No. 91269380 Wise Foods, Inc. v. October's Very Own IP Holdings Michael Webster, Interlocutory Attorney: On June 25, 2021, Applicant filed a proposed amendment to its application Serial No. 87633378, with Opposer’s consent.1 By the proposed amendment, Applicant seeks to amend the identification of goods in International Classes 29 and 30 as follows (deletions shown with strikethrough). International Class 29 From: Abalones, not live; albumen for culinary purposes; albumin milk; alginates for culinary purposes; almond butter; almond milk for culinary purposes; almond milk-based beverages; aloe vera prepared for human consumption; anchovies, not live; anchovy, not live; anchovy fillets; animal fats for food; animal marrow for food; animal oils and fats for food; animal oils for food; antipasto salads; apple chips; apple purée; apple sauce; ark-shells, not live; aromatized fruit; artificial cream; artificial fish roes; artificial sausage skins; aspic; bacon; bacon bits; baked beans; banana chips; bean curd; beancurd sticks; beans cooked in soy sauce; beef; beef bouillon; beef jerky; beef slices; beef tallow; beef tallow for food; blended cheese; blended oil for food; blocks of boiled, 1 The goods in International Classes 1, 3, 5, 32, and 33 remain unchanged. Opposition No. 91269380 smoked and then dried bonitos; blood sausage;
  • Menupro Viola Menu 10 6.6.14 Italiano Font

    Menupro Viola Menu 10 6.6.14 Italiano Font

    APPETIZERS GARLIC KNOTS ~ Made fresh daily!! Served with our homemade marinara 4 for $2.00 / 8 for $4.00 CHEESY GARLIC BREAD ~ Brushed with fresh garlic, herbs & olive oil topped with mozzarella! Served with marinara ....... $4.95 MEATBALL DUO ~ Two of Mr. V's hand rolled meatballs and two of Mrs. V's BBQ meatballs! Best meatballs in town! .................. $6.95 TOASTED RAVIOLI ~ Cheese stuffed ravioli rolled in Italian bread crumbs & parmesan served with marinara .................................. $7.95 MOZZARELLA STICKS ~ Sliced mozzarella rolled in Italian bread crumbs & flash fried, served with marinara ............................ $7.95 CHICKEN WINGS ~ Choose 6 or12 Wings! - mild, medium, hot, garlic parmesan, BBQ or dry blackened rub ................. $7.95/ $12.95 BANG SHRIMP ~ Local shrimp breaded and flash fried tossed in our sweet & spicy Bang sauce ....................................................................... $9.95 CALAMARI ~ Sliced rings & tentacles flash fried with banana peppers, sprinkled with parmesan cheese & kosher salt! ...................... $10.50 SAUTÉED CLAMS ~ Fresh Clams sautéed in a garlic olive oil white wine sauce with fresh basil & diced tomatoes ........................... $10.95 MUSSELS AMORE ~ Sautéed in a garlic olive oil & white wine with tomatoes, onions, herbs and a hint of Anisette! ..................... $10.95 SOUPS & SALADS SOUP OF THE DAY ~ Ask your server for the Chef's soup of the day ..........................................................................................................
  • Blood Pressure and Your Health

    Blood Pressure and Your Health

    9 Blood pressure and your health Other ways to lower blood pressure ... If you smoke, quit Each cigarette you smoke raises your blood pressure. Talk to your doctor about programs to help you quit smoking. Reduce your stress If stress is an issue in your life, see a health professional about how to manage your stress. Blood pressure and your health Do not stop taking any medication for high blood pressure unless told to do so by your doctor. The DASH diet and other lifestyle changes ©Hamilton Health Sciences, 2009 PD 6078 - 09/2017 WPC\PtEd\DASHDiet-trh.docx dt/September 21, 2017 7 Blood pressure and your health Blood pressure and your health Menu Makeover Table of Contents (How to lower your intake of sodium over a day) Page Before After (4000 mg sodium) mg (2100 mg sodium) mg sodium sodium What is blood pressure? ...................................................................... 1 Breakfast Breakfast What is normal blood pressure? .......................................................... 2 1 package instant oatmeal 255 ¾ cup oatmeal, quick cooking 2 2 tbsp natural bran 0 2 tbsp natural bran 0 How can I lower my blood pressure?................................................... 2 1 cup milk, 1% 130 1 cup milk, 1% 130 1 slice whole wheat toast 145 1 slice whole wheat toast 145 What is the DASH eating plan? ........................................................... 3 1 tsp margarine 35 1 tsp margarine 35 1 banana 1 1 banana 1 Tips for getting started on a DASH eating plan .................................... 4 Lunch Lunch 1 cup Campbells 900 1 cup Campbells 480 Where does salt or sodium come from in my diet? .............................. 5 Chicken Noodle soup Healthy Request Chicken Noodle soup How do I find out how much sodium is in a product? ..........................
  • Livermush Is a Unique Regional Pork Dish That Can Only Be Found in a Small Area of North Carolina

    Livermush Is a Unique Regional Pork Dish That Can Only Be Found in a Small Area of North Carolina

    Archived thesis/research paper/faculty publication from the University of North Carolina at Asheville’s NC DOCKS Institutional Repository: http://libres.uncg.edu/ir/unca/ º [Music Througout] º >> [Voice over]: Livermush is a unique regional pork dish that can only be found in a small area of North Carolina. Livermush is made by mixing pork scraps, pork liver, cornmeal, and spices; which are then formed into a brick. The most common way to prepare livermush is to cut the brick into half inch slices and fry them in butter. These slices are often served alone or in between two halves of a biscuit with yellow mustard or grape jelly. The production of livermush has been industrialized in the last century by local companies such as Mack's Livermush & Meats in Shelby, North Carolina and Neese's in Greensboro, North Carolina; but before livermush was mass produced it was made at home. This food tradition is thought to have been brought to Western North Carolina by German immigrants. Germans, like many other Europeans, came to America hoping to build better lives without poverty or persecution. Many Germans first settled in Pennsylvania but then journeyed to the Appalachian mountains of North Carolina. According to the United States Census of 1792 approximately 20,000 Germans were living in North Carolina. This makes up five percent of the population at the time. These Germans took an old dish, pon hoss, from their homeland and made the old recipe work for the new world. Pon Hoss developed into scrapple in Pennsylvania and into livermush in North Carolina.
  • Menu for Week

    Menu for Week

    Featured Tsa Tsio (“saat-soo”) (Duroc) $10 per lb. Madagascar's version of Chinese Char Sui pork. Strips of Duroc pork shoulder are cured and marinated overnight in a mix of honey, vanilla-infused rum, our house- made Chinese 5-spice and a little Madagascar-style hot sauce. Enjoy like jerky or slice & use in sandwiches, ramen, salads etc. Pulled Pork (Berkshire) $8 per lb. Whole local Berkshire pork shoulders rubbed with salt and pepper for 2 days. Cold-smoked for 8 hours over a real wood fire of oak and fruitwoods. Then roasted very low and very slow in an oven overnight. Scottish Black Pudding $8 per lb. Traditional blood pudding from Scotland thickened with milk-cooked oats and seasoned with bacon ends, sage and allspice. Ready for a fry up. Smoked Candied Peanuts $4 per đ lb. pack Sweet, crunchy and just a touch of heat. BACONS Brown Sugar Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured for 10 days, coated with black pepper, glazed with brown sugar and smoked over oak and juniper woods. Traditional Bacon (Duroc) $8 per lb. (sliced) No sugar. No nitrites. Nothing but pork belly, salt and smoke. Thick cut traditional dry-cured bacon smoked over a real fire of oak and fruitwoods. Garlic Bacon (Duroc) LIMITED $8 per lb. (sliced) Dry-cured Duroc pork belly coated with garlic and smoked over real wood fire. Black Crowe Bacon (our house bacon) (Duroc) $9 per lb. Dry-cured double-smoked bacon seasoned with black pepper, coffee grounds, garlic and Ancho chili.
  • 550 Crockpot Recipes

    550 Crockpot Recipes

    550 Crock-Pot Recipes These recipes are provided by Siloam Lodge No.399 If you like them and feel you need to help out with a small donation you can go to the website and use PayPal or email me and I’ll send you my address. Richard Elzey [email protected] http://www.siloamlodge.com Use these for your personal use. You can give them to your family and friends! Please don’t sell them! If you do, you need to send us a nice donation please. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1. ALDILLA 2. ALL DAY BEEF 3. ALL DAY CHICKEN 4. ALL DAY CROCK POT DELIGHT 5. ALPINE CHICKEN 6. APPLE BUTTER 7. APPLE CIDER POT ROAST 8. APPLE-CINNAMON COFFEECAKE 9. APPLE GLAZED PORK ROAST 10. APPLESAUCE 11. APPLESAUCE CAKE 12. APRICOT-APPLE PORK CHOPS 13. ARROZ CON QUESO 14. ASIAN POT ROAST 15. AU GRATIN POTATOES AND HAM 16. BACHELOR'S STEW 17. BACON CHEESE POTATOES 18. BAKED APPLES 19. BAKED HAM 20. BAKED LAMB SHANKS 21. BANANA BREAD 22. BARBECUE BEAN SOUP 23. BARBECUE BEEF 24. BARBECUE BEEF BRISKET 25. BARBECUE BEEF SANDWICHES 26. BARBECUE BEEF SHORT RIBS 27. BARBECUE CHICKEN 28. BARBECUE COUNTRY RIBS & NOODLES 29. BARBECUE MEATBALLS 30. BARBECUE PORK CHOPS 31. BARBECUE PORK SANDWICHES 32. BARBECUE POTATOES 33. BARBECUE ROAST 34. BARBECUE TURKEY LEGS 35. BARBECUE TURKEY & VEGETABLES 36. BARLEY - PECAN CHICKEN 37. BASIC WHITE BREAD 38. BAVARIAN DINNER 39. BAVARIAN POT ROAST 40. BBQ BEANS 41. BEAN, BARLEY & SAUSAGE SOUP 42. BEANS & HAM 43. BEAN & SAUSAGE CASSEROLE 44. BEEF-BARLEY BAKE 45. BEEF & BEAN BURRITOS 46.