January Menu.Xlsx

Total Page：16

File Type：pdf, Size：1020Kb

J A N U A R Y S M T W T F S 1 2 3 4 5 6 7 Peruvian Beans with Bacon Zucchini Soup Beef Vegetable Soup Potato Leek Soup Soup Penne Pasta with Meat Crispy Fish Taco with Black Chicken Enchiladas Wraps Balls Beans and Salsa Turkey Avocado Melt Chicken Caesar Melt Turkey with Cranberries CLOSED Tuna Melt Sandwich Sandwich Sandwich Sandwich 8 9 10 11 12 13 14 Tomato Corn with Basil Garden Black Eyed Bean Lentil with Spinach Soup Chicken Tortilla Soup Beef Minestrone Soup Soup Soup Beef or Veggie Lasagna Chicken or Veggie Nachos Marinated Pork Ribs Mexican Burrito Wraps with Green Salad Philly Cheese with Tuna Salad Supreme Ham with Salami Melt Sub Club Sandwich Chicken Breast Sandwich Mushroom Sandwich Sandwich Sandwich 15 16 17 18 19 20 21 Chicken Vegetable with Cream of Mushroom Soup Clam Chowder Soup Chicken Minestrone Soup Orzo Soup Marinada Sauce Chicken Meat Loaf with Mashed Chicken or Veggie CLOSED Wraps Breast w/ Melted Cheese Potatoes Quesadillas Hot Hawaiian Turkey or Crispy Fish with Coleslaw Lox Sandwich Turkey Bacon Sandwich Ham Sandwich Salad Sandwich 22 23 24 25 26 27 28 Black Bean with Chicken Turkey and Barley Soup Chicken Cilantro Soup Brocoli Leek Soup Cream of Corn Soup Sausage Soup Ham with Bacon or Veggie Salmon with Rice Pilaf and Chicken or Veggie Tamales Chicken or Carnitas Tacos Wraps Quiche Vegetables Roast Beef with Chipotle BBQ Pork with Coleslaw Tuna Melt Sandwich Turkey Bacon Sandwich Chicken Salad Sandwich Sandwich Sandwich 29 30 31 Split Pea Soup with Ham Meat Ball Soup Soup Every day Special *All soups come with bread. Pasta Primavera Chicken or Chicken Fajitas *All special sandwiches come with Veggie Kettle Potato Chips or Green Salad. Ham with Salami Melt Grilled Eggplant, Roasted *Half Soup + Half Sandwich Special Sandwich Pepper and Tomato Sandwich.

Copy Link

Recommended publications

What Will You Make of It?®
What will you make of it?® Red Thai Noodles Made with Campbell’s® Healthy Request® Tomato Soup What will you make of it?® Create delicious lunch entrées with ingredients you already have in your storeroom and Campbell’s® Healthy Request® 50 oz shelf-stable soups! FLAVOR KIDS LOVE. Campbell’s Foodservice lets you put a creative, kid-friendly spin on lunch. NUTRITION KIDS NEED. All of our kid-friendly recipes help you meet the new Cheesy Chicken and Rice Quesadillas USDA meal pattern and nutrient requirements. LUNCH FOR LESS. You can combine commodity products with ingredients you already have in your storeroom – like our Campbell’s Healthy Request soups – to create delicious lunch options consistently and affordably. Our recipes have an average cost per portion of only $0.71, and only $0.36 using commodity ingredients. Stacked Taco Bake PRODUCTS PRODUCT DESCRIPTION CASE CODE FORMAT CASE PACK CASE YIELD Campbell’s Healthy Request Tomato Soup 04145 Canned 12/50 oz 150 - 8 oz. servings Healthy Request 50 oz. shelf-stable soups are a Healthy Request Cream of Chicken 04143 Canned 12/50 oz 150 - 8 oz. servings versatile base for many recipes Healthy Request Cream of Mushroom 04144 Canned 12/50 oz 150 - 8 oz. servings Find recipe ideas at CampbellsFoodservice.com/K12Recipes 2 CAMPBELL’S ® K-12 RECIPES Give your menu a boost with great entrées that are sure to satisfy healthy appetites. CAMPBELL’S HEALTHY REQUEST ® CREAM OF CHICKEN SOUP Chicken Fajita Pizza: Turn lunch into a pizza party with this spicy Mexican-inspired pizza made with whole-grain crust, fresh veggies and creamy chicken soup.
[Show full text]
South Dakota Cowbelles Beef Favorites
A collectio■ of Favor ite leef Rec ipes fro■ tile kitclle■ s of ••• S011• Dakota Cowlelles. 1t1edicnted lo: ..... • The members, officers and past presidents of the South Dakota CowBtlles in appreciation for their time consuming efforts in the promotion of BEEF. /IIIUJt 11111111111 111IIIIII II 111111111111111 II IIIII I II Illllll II I 111111111111111111111111 I 1111111111111■11■111111111111111111 }\ very Special vote of thanks to the Branding Iron Gals for their outstanding job of compiling and typing the recipes in preparation for printing. 1911-12 SOUTH DAKOTA COWBELLE OFFICERS \ 9?) PRESIDENT Mrs. Vincent Cra10 Spearfish, South Dakota Telephone 642-3166 VICE PRESIDENT Mrs. Robert Adri ari White River, South Dakota Telephone 259-430 I TREASURER Hrs. George Blair Hereford Rt .• Sturgis, South Dakota Telephone 347-3165 SECRETARY Hrs. Keith Berry Norris, South Dakota Telephone 463-2326 REPORTER Mrs. John R. Olson Bowman, North Dakota Phone (701)523-3774 HISTORIAN Hrs. J. P. Hiller Red Owl. South Dakota Telephone 985-5502 OFFICIAL HISS STOCKGROWER CHAPERONE Hrs. Nell Will uweit Quinn, -South Dakota Telephone 457-225 I SO UTH DAKOTA LIVESTOCK INDUSTRY COMMITTEE CowBelle Members Mrs. Vincent Cra10 Mrs. Robert Adrian Mrs. George Blair LEGISLATION CHAIRMAN Hrs. Frank Kramer Tabor. South Dakota BUDGET COMMITTEE Mrs. Robert Adrian, Chairman Hrs. Ve rnon Schnose Mrs. John Glaus PARLIAMENT ARIAN Mrs. Jim New lan d �lzada _Rt • ., Bel le Fourche, S. Oak. Telephone 896-4821 SOUTH DAKOTA COWBELLE PAST PRESIDENTS Hrs. John Sutton 1951-52 Mrs. Walter Crago 1961-62 Hrs. Ernest Ham 1952-53 Mrs. Ross Ham 1962-63 Hrs. Alfred Thomas 1953-54 Mrs.
[Show full text]
Skiba Seeks Reelectio] Niemiec, Baumgartne Candidates for Council
Ml An* Be* 8o» «*•* L The Aw« Are Ow Afortkcn, fetratfat 1M CARTERET, N J. FRIDAY, MARCH 12, 1948 PfclCBTHRB \XVI- -NO. 49 . £ PteAre (foot Sa/rfy AMI* gear's Pay f e'd Rather Skiba Seeks Reelectio] Home Authorized To Goodell Niemiec, Baumgartne Suit Dropped ami « „„, „* the .-- (.(aims of Tenure Candidates for Council Arc Given Up \ ,,,is borough riWuW ^'^^rted support and CARTERET The controversy MC "- between the Board of Education ,,nr ,n particular we and George 8. Goodell, former su- In Carteret Race for Assessor pervising principal Is nott »t an end. Jpavins tho board free to Hi» Opponent Escape Contest name a nuccfssoi1, The settlement which was pre- dicted In the CARTERET PRES8 April 20 Prii sevevnl weeks HRO. was r.otisumated • ,;„,• and comfort nt the. meetins n! the board Wed- CARTERET — As both completed their slates of ^•"" . slcK it u the nesday nlsht l,o takes oy Jne ctAt.cs indications pointed to 1 w And here is the way it was cione: 111!!' ' spirited election campaign in ~ „ >ick chUd from a The board received a letter from ember Last night wts the d Mr. Qoodell asking a leave of ab- me for the filing ol petitions. CARTERET—WlllUm Wilson, instant super the right Of the commissioner I* L W. Wiihnrrtftit. sence until June 18,1948, when his director »f safety and health at the plant. T« the school year term expires. This was Democrats persuaded 1 Intendent of the Silver Refinery In pictured above Stephen Sklba to run again receiving the vifety award for the Cartwet plant of lAft of Wilton IK W.
[Show full text]
Commodity Specification for Canned Soups, July 2021
Marketing and Regulatory Programs Commodity Specification Agricultural Marketing for Canned Soups Service Specialty Crops Program July 2021 Non-Discrimination Policy: In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident. Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American Sign Language, etc.) should contact the responsible Agency or USDA's TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632- 9992. Submit your completed form or letter to USDA by: (1) mail: U.S.
[Show full text]
Out-Of-The-Bag Recipes #2
® OUT OF THE BAG RECIPES After receiving numerous requests for recipes using SUCCESS® rice “out of the bag”, the following recipes were specifically developed for preparing uncooked SUCCESS rice within a casserole. Always remember, for each bag of SUCCESS rice, 1-1/4 cups liquid is needed to cook the rice. CROCKPOT ON THE RANGE TOP HAM & RICE PRIMAVERA CLASSIC BEEF STROGANOFF HOMESTYLE HEALTHY CHILI 1 bag SUCCESS® rice 3/4 pound sirloin steak, 1 pound ground chicken 1 tablespoon margarine cut into thin slices 1 can (15-1/4 oz.) kidney beans, 2 cups diced ham 2 tablespoons oil drained 1 medium onion, chopped 2 cups sliced mushrooms 1 can (14.5 oz.) chicken broth 1 cup chopped celery 1 cup chopped onions 1 can (8 oz.) tomato sauce 1 package (10 oz.) frozen peas 1 can (14.5 oz.) beef broth 1 packet (1.5 oz.) chili seasoning mix and carrots, thawed 1 tablespoon Worcestershire® sauce 1 cup chopped green pepper 1 (14.5 oz.) chicken broth 1 can (10-3/4 oz.) cream 1 bag SUCCESS® rice salt & pepper of mushroom soup 1 can (4 oz.) chopped green chilies, ® grated Parmesan cheese 1 bag SUCCESS rice drained 1/2 cup sour cream Remove uncooked rice from bag, combine Brown ground chicken in skillet. Fold with remaining ingredients, except Par- In a medium skillet, over medium- in next 5 ingredients. Heat over medi- mesan cheese, and stir well. Cover and high heat, brown steak in oil. Add um heat. Remove uncooked rice from cook on low setting for 4-1/2 hours.
[Show full text]
Soup Recipes
1 Dear valued Senior Living Food Service Operator: Campbell’s Foodservice is delighted to share our collection of delicious Soup recipes that will be sure to delight the residents in your Home! Many of the recipes in this collection are Campbell heritage-style recipes that will remind your residents of favourite soups they served their families. They may not be at their own home but you can make them feel like they are at home! For more recipes and to scale the recipes in this booklet, please visit our website at www.CampbellFoodservice.ca. In addition, Recipe Booklets for Entrees and Texture Modified foods can be found in the “Solutions by Segment” section of the website under Healthcare/Senior Living. For more information, call your Campbell Foodservice representative at 1-800-461-7687 Home is where you make itTM 1 Classic Tomato Soups with a Twist . Tomato and Bean soup . Tomato & Brown Rice Soup . Chicken Parmesan Soup . Italian Vegetable & Bean Soup . Tomato & Barley Soup . Tomato Herb Florentine Soup . Tomato Soup Customization ideas . Tomato Soup Cupcakes or Cake Souper Soups: . Chicken Corn Chowder . Hearty Chicken & Vegetable Chowder V8® Inspired Summer Soups: . Creamy Chicken and Bean Soup . Cool, Cool Gazpacho . Turkey Pot Pie Soup . Chilled Summer Vegetable Soup . Turkey Dinner Soup . Home-style Turkey Vegetable Soup Gardenpuree® Inspired Cream Soups: . Creamy Broccoli, Turkey and Cheese . Creamy Corn Chowder . Creamy Mushroom, Barley and Beef . Carrot and Ginger Soup . Country Style Ham and Bean . Minted Green Pea Soup 1 Campbell’s Low Sodium Vegetable Stock: Campbell’s Scratch Starters - Broths: . Vegetable and Quinoa soup .
[Show full text]
Soup & Chowder Recipes
The Creative Homemaking Guide to Soup & Chowder Recipes by Rachel Paxton ABOUT CREATIVE HOMEMAKING: Visit Creative Homemaking for all of your homemaking needs. Creative Homemaking offers cleaning hints, a recipe database, tips to organize your home, home decorating, crafts, message boards, and much more! For more downloads, visit Creative Homemaking today. You can view these booklets online, download them to your computer and print them out, download them and include them on your own web site, and/or e-mail them to your friends! Available downloads: muffins, quick breads, zucchini, holiday, crock pot, cake, Jello, casserole, zucchini, make-it-yourself household cleaning products, party games for kids, monthly and weekly meal planners, camping supply checklist, and more. Download more booklets from http://www.creativehomemaking.com/download.shtml Sign up for our free weekly newsletter: http://www.creativehomemaking.com/newsletter.shtml Copyright 1998-2005. Creative Homemaking – http://www.creativehomemaking.com All rights reserved. This booklet may be freely distributed in its original form. No part of this booklet may be reproduced in any manner without written permission from Creative Homemaking. This booklet was published by Creative Homemaking, P.O. Box 4340, W. Richland, WA 99353, USA. E-mail: [email protected] Cream of Broccoli Soup 1 can cream of mushroom soup 1 stalk celery, chopped (optional) 3 cloves garlic, minced 1 bunch broccoli, cut into small pieces 3 tbsp. butter 2 tsp. Mrs. Dash seasoning 1 c. onion, finely chopped Melt butter in large saucepan. Cook onions, garlic, and celery for about 5 minutes. Add broccoli and enough water to barely cover the broccoli.
[Show full text]
Recipe Collection
Recipe Collection # HealthWise Recipe Collection Each recipe in this collection from Nutritional Resources, Inc. features at least one HealthWise product that serves as the recipe’s high-protein, low-carbohydrate, low-fat foundation. The additional ingredients build on no- or low-calorie flavors, textures, and nutrients. The result: an easy and tasty meal, snack, or beverage that you can select to include in your weight management program. (Use the nutritional information we’ve included to assist your selection.) We hope you’ll enjoy these new ways to incorporate favorite HealthWise products into your healthy diet. Flip to the following page, and you’ll find those favorites in the Index of HealthWise Ingredients. CONTENTS Index by HealthWise Ingredient.............2 Dips, Sauces, and Appetizers................3 Soups ..................................................11 Salads... ...............................................21 Main Dishes..........................................27 Side Dishes...........................................43 Desserts................................................47 Beverages.............................................61 1 HealthWise Recipe Collection Each recipe in this collection from Nutritional Resources, Inc. features at least one HealthWise product that serves as the recipe’s high-protein, low-carbohydrate, low-fat foundation. The additional ingredients build on no- or low-calorie flavors, textures, and nutrients. The result: an easy and tasty meal, snack, or beverage that you can select to include in your weight management program. (Use the nutritional information we’ve included to assist your selection.) We hope you’ll enjoy these new ways to incorporate favorite HealthWise products into your healthy diet. Flip to the following page, and you’ll find those favorites in the Index of HealthWise Ingredients. CONTENTS Index by HealthWise Ingredient.............2 Dips, Sauces, and Appetizers................3 Soups ..................................................11 Salads..
[Show full text]
East River's Country Cookin' Volume XXXI
Table of Contents Soups, Salads, Sides, Appetizers,and SaltyTreats Amazing Lemon Salad .................................... .......· 4 Apple Salad .........................................•.........4 Asiago Cheese Dip ..............................................4 Beefy Nacho Potato Soup ........................................4 Black Bean Salsa Salad .......................................... 5 Broccoli Cheese Soup ............................................ 5 Cajun Deviled Eggs ............................................. 6 Coleslaw ...................................................... 6 Crab Salad.. .................................................. 6 Cream of Chicken and Vegetable Soup .............................7 Creamy Broccoli Cabbage ........................................7 Easy Cheesy Soup .............................................. 7 Easy Summer Marinade ...................... � ................... 8 Floating Salad ................................................. 8 Fruited Broccoli Salad ........................................... 8 Garden Pasta Rings Salad ...... · .................................. 9 Party Mix ..................................................... 9 Pickle Roll-Ups . .. .. • . .. .. .. .. 1 0 Spanish Rice .. .. .. .. .. .. .. 1 0 Spanish Rice Pronto . .. .. .. .. .. 1 0 Stuffed Green Pepper Soup .................................... 11 Taco Soup ............................ � . .. .. .. .. 11 Tortilla Pinwheels . .. .. .. .. .. .. 12 Main Dishes 3 Ingredient Stew . .. .. .. .. .. .. .. 12 Bacon Cheese
[Show full text]
Week of May 2, 2021
Sunday, May 2nd Week of Lunch Feature: Applesauce BBQ Chicken, Crab Alfredo, California May 2, 2021 Blend Vegetables, Au Gratin Potatoes OR Baked Potato, Dessert Featured Sandwich/Salad: N/A Featured Soup: N/A Carry-Out Special (Dinner): Tomato Soup, Grilled 3-Cheese Sandwich, Jell-O Monday, May 3rd Tuesday, May 4th Lunch Feature: Lunch Feature: Hamburger on Bun with Lettuce & Tomato, Waffle Hawaiian Pork Chop, Rice, Brussel Sprouts, Roll or Fries Muffin Featured Sandwich/Salad: Club Wrap Featured Sandwich/Salad: Tuna Melt Sandwich Featured Soup: Cream of Broccoli Soup Featured Soup: Chicken Noodle Soup Dinner Special: Carry-Out Special: Vegetable Lasagna, Caesar Salad, Garlic Bread, Vegetable Soup, Italian Hoagie, Chips, Pears Dessert Wednesday, May 5th Thursday, May 6th Lunch Feature: Lunch Feature: Beef Pot Roast with Carrots, Potatoes, Celery, Roll or Chicken Fried Steak, Mashed Potatoes with Gravy, Muffin Peas & Onions, Roll or Muffin Featured Sandwich/Salad: Beef Taco Salad Featured Sandwich/Salad: Eggplant with Tomato & Romaine Lettuce on Bun Featured Soup: French Onion Soup Featured Soup: Cream of Chicken Soup Dinner Special: Carry-Out Special (Dinner): Spring Salmon Salad with Fresh Berries, Cheese Omelet, Toast, Hash Brown Potatoes, Fruit Strawberries, Walnuts; Dessert Cup Friday, May 7th Saturday, May 8th Lunch Feature: Lunch Feature: Baked Scrod, Macaroni & Cheese, Stewed Tomatoes, Salisbury Steak, Corn Pudding, Carrots, Roll or Corn Bread Muffin Featured Sandwich/Salad: Grilled Cheddar Cheese Featured Sandwich/Salad: Steak Fajita Salad & Apple Slices Sandwich Featured Soup: Vegetable Gazpacho Soup Featured Soup: Cream of Mushroom Soup Dinner Special: Carry-Out Special (Dinner): Vegetable Pizza, Garden Salad, Dessert Chicken Nuggets, Sweet Potato Fries, Cucumber Slices w/Dip, Fruit **Dinner Reservations (Special) and Carry Out Orders (Dinner) must be received by 3:00pm** .
[Show full text]
Comfort Recipes
Comfort Recipes Comfort foods are familiar dishes to turn to when you are not feeling well. Eat them when your appetite is poor and every bite counts. Egg Dishes Baked Eggs ...................................................................................2 Egg Omelet with Cottage Cheese .................................................3 Quick Deviled Egg Salad ..............................................................4 Sauce and Soups Basic Sauce ...................................................................................5 Blender Cream Soups ...................................................................6 Gazpacho ......................................................................................7 Potato Soup ...................................................................................8 Turkey Vegetable Soup ................................................................9 Baked Entrées Cheese Strata ..............................................................................10 Cheesy Baked Potato ...................................................................11 Creamy Macaroni and Cheese ................................................... 12 Tuna Casserole ........................................................................... 13 Sweets Ginger Snap Cookies .................................................................. 14 High-Protein Gelatin .................................................................. 15 Copyright 2013 Academy of Nutrition and Dietetics. This handout may be reproduced for
[Show full text]
Barbecue Style Meatballs Sauce Chili Sauce – Grape Jelly Sauce French
Barbecue Style Meatballs Sauce 1 – 28 ounce bottle ketchup 1 cup lightly packed light brown sugar 2 tablespoons Worcestershire sauce Combine and heat the ingredients in a saucepan. Use to coat up to 3 dozen appetizer meatballs. Chili Sauce – Grape Jelly Sauce 1 – 12 ounce bottle of chili sauce 1 – 10 ounce jar of grape jelly Combine the chili sauce and grape jelly in a saucepan. Stir until smooth over medium heat. Sauce will service 4 dozen appetizer meatballs French Onion – Mushroom Sauce Simply mix equal parts undiluted cream of mushroom soup and prepared French Onion Soup. Stir and heat the soups together. This is a rich and hearty soup that tastes like something much more elegant than its simple nature. This combination makes an excellent gravy for beef dishes such as hamburger steak, Salisbury steak, or Swiss steak. One 50oz can of undiluted cream of mushroom soup combined with an equal amount of prepared French onion soup will service about 100 half-ounce appetizer meatballs. If you add 1 teaspoon dried basil, 1 tablespoon dried chopped chives, ½ teaspoon garlic powder, 1 teaspoon dill weed, and a cup of light cream to the above mixture it makes a very good Swedish meatballs sauce. Italian Meatballs Sauce Hunt’s Angela Mia Bella Romana Pasta Sauce makes a great Italian tomato sauce for pasta or meatballs. One number 10 can of sauce will service about 100 appetizer meatballs. Traditional Swedish Meatball Sauce 2 tablespoons butter ¼ teaspoon dill weed 2 tablespoons flour ¼ teaspoon nutmeg 1 cup beef broth 2 tablespoons chopped fresh parsley ½ cup heavy cream Melt the butter over medium low heat in a saucepan.
[Show full text]