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Amish Recipes 2/16/2003 E-Book://Pages/Amish Recipes.Htm 1 Can Tomato Soup 1 Lb
Cakes, Bread, and Muffin, Corn Fritter Recipes: AMISH BREAD STARTER 2/3 c. sugar 2/3 c. milk 2/3 c. flour 2/3 c. oil 3 eggs 1/2 tsp. salt 1/2 tsp. vanilla 1 to 1 1/2 tsp. cinnamon 1 c. sugar 2 c. flour 1 1/4 tsp. baking powder 1 tsp. baking soda Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation. Now the starter is ready. For the next 10 days handle starter according to the following instructions. Day 1, receive the starter Day 2, 3 & 4 - stir Day 5, Add 1 cup each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1 cup flour, sugar and milk. Divide into 3 containers of 1 cup each for friends. After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts (optional). Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans. AMISH FRIENDSHIP BREAD 1 c. starter 2/3 c. oil 1 1/2 tsp. baking powder 1/4 tsp. baking soda 3 eggs 1 c. sugar 2 c. flour 1/2 tsp. cinnamon Dash of nutmeg Raisins, nuts, dried fruit & grated carrots (opt.) Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches each. -
The Dinner Club By
TABLE OF CONTENTS Page TheAim.................................. 3 Goals........................................ 3 Requirements ......................... 3 Records.................................... 3 Exhibit.................................... 4 Suggestions 4 Demonstrations ---------------------- 5 Judging.................................... 6 The Dollar Dinner ................ 7 Planning the Menu ...... 7 Time Schedule ................ 8 Color Schemes ................ 9 Figuring the Cost ........ 9 Setting the Table .......... 9 Serving............................ 11 State Bread-Baking Contest 13 Meal Planning ........................ 14 Outline for a Dinner .......... 15 A Company Dinner .............. 17 Table Etiquette ...................... 17 Vegetables ................................ 19 Salads...................................... 21 Meat.......................................... 23 Desserts.................................. 27 Bread Baking ........................ 30 Amount of Work To Do 35 Cooperative Extension Work in Agriculture and Home Economics Wm. A. Schoenfeld, Director Oregon State College, United States Department of Agriculture, and State Department of Education, Cooperating Printed and distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914 The Dinner Club By HELEN COWGILL Your enrollment for Division III of the Home Cookery Club Project has been received. Enclosed you will find all of the instruc- tions for completing the project, your record book, and six report cards. THE AIM This will be your third year of Cookery Club work. In the first year you learned how to prepare breakfast; in the second year you learned how to prepare luncheon or supper,and in this, the third, year you will learn how to prepare dinner. We hope that you will keep in mind that the aim throughout the three years of the Cookery project is that you may learn how to prepare three meals a day for your family of father, mother, brothers,and sisters, for what the family can afford to spend for food. -
Banquet Selections
BANQUET SELECTIONS 1 WE PRIDE OURSELVES ON EXCEPTIONAL CATERING SERVICES TAILORED TO YOUR INDIVIDUAL NEEDS AND TASTES. WE CAN CREATE A CUSTOM MENU TOGETHER, OR YOU CAN CHOOSE TO CUSTOMIZE OUR FARM-TO-FORK SEASONAL MENUS. CHEF PAUL HANCOCK CRAFTS DELECTABLE MENUS FOR YOUR GROUP USING ITEMS GROWN ON PROPERTY INCLUDING VEGETABLES, HERBS AND OUR EXTENSIVE CITRUS GROVES. YOU WILL ALWAYS GET FRESH INGREDIENTS PREPARED WITH TIME-HONORED TECHNIQUES SERVED IN OUR INTIMATE INDIAN WELLS RESORT. Breakfast 3 Lunch 8 Stations 14 Reception 16 Dinner 19 Beverage 23 Guidelines 26 2 BREAKFAST breakfast buffet plated breakfast breakfast stations anytime breaks 3 BREAKFAST BUFFET ESSENTIALS - 29 RISE & SHINE - 46 winter seasonal fruit winter seasonal fruit fresh baked assorted croissants | seasonal fruit preserve breakfast breads, seasonal muffins & scones | sweet butter breakfast breads & seasonal scones | lemon curd, sweet butter & local honey orange juice, coffee, decaf coffee, hot tea seasonal fruit yogurt parfait scrambled eggs THE MIRAMONTE CONTINENTAL - 34 applewood smoked bacon & sausage winter seasonal fruit breakfast potatoes fresh baked multi-grain croissants | seasonal fruit preserve mexican cinnamon scented french toast | wild berry compote breakfast breads & seasonal scones | lemon curd, sweet butter fresh juices | orange, grapefruit & carrot assorted chobani yogurt | house made granola coffee, decaf coffee, hot tea orange juice, coffee, decaf coffee, hot tea GOOD MORNING SANTA ROSA - 48 ENERGIZE - 38 ftw winter seasonal fruit winter seasonal -
Grains + Starches = About 70 to 90 Calories, 15 Grams Carbohydrates, 3
Grains + starches = about 70 to 90 calories, 15 grams carbohydrates, 3 grams protein, BREADS ⃝ 100% whole‐wheat bread 1 slice (28g) ⃝ Pumpernickel bread, whole grain 1 slice (32g) ⃝ Rye bread, whole grain 1 slice (32g) ⃝ Cracked wheat bread 1 slice (30g) ⃝ 100% whole wheat hamburger or hot dog bun 1/2 small ⃝ Dinner roll, whole grain 1 small (30g) ⃝ English muffin, whole grain 1/2 (28g) ⃝ Pita bread, whole grain 1/2 (6" or 15 cm) ⃝ Flour tortilla, whole wheat 1 (6") or 1/2 (10") ⃝ 1/2 small (3" diameter Bagel, whole grain or 29g) ⃝ Bannock, whole grain, baked 1 1/2 x 2 1/2 inches ⃝ Chapatti 1 piece (30g) ⃝ Roti, prata 1 piece (30g) • ⃝ Bread, white 1 slice (30g) • ⃝ 1/2 small (3" diameter • Bagels, white or 29g) ⃝ Bread, raisin 1 slice (26g) • ⃝ • Hamburger or hot dog bun, white 1/2 (22g) ⃝ English muffin, white 1/2 (28G) • ⃝ Pita bread, white 1/2 (6" or 25 cm) • ⃝ Flour tortilla, white 1 (6") or 1/2 (10") • ⃝ Pancake 1 medium (4") • ⃝ • Pizza crust (made with 2 cups (500mL) of flour) 1/12 (12") or 90g ⃝ Wrapper, wonton 3 (3 1/2 inch square) • ⃝ Wrapper, eggroll 1 (7 inch square) • ⃝ Muffin, low fat, high fibre CRACKERS ⃝ Kavli®: Crispy Thin, Crispy Garlic* 4 pieces ⃝ Ryvita®: Dark rye, light rye or sesame rye* 4 pieces ⃝ Wasa®: Whole grain* 2 pieces Finn Crisp®: Original ⃝ Rye or Multigrain 4 pieces ⃝ President's Choice Ancient Grains 10 pieces ⃝ Melba Toast (multifibre) 7 pieces ⃝ Matzoh (whole wheat) 1 cracker (28g) ⃝ Pita Break® Lavash crispbread 1 1/2 pieces ⃝ Soda crackers, whole wheat 7 pieces ⃝ Triscuits® 50% Less Salt 5 pieces -
SE-Fetes-July-August-2015.Pdf
FOOD FOR FETES Savoring summer: Chicken sausage rolls (left) and house-made chips (right) from Kensington Caterers. Photos by Carol Dickson of Kensington Caterers. Oh, Those Summer Bites! Light and fresh, smoky and piquant, vibrant summer-inspired appetizers and hors d’oeuvre celebrate the fun, easy feel of the sun-drenched season By Susan Cuadrado GRILLED AND SMOKED pickled peach and watermelon Country come to town: From As far as smoked meats go, bacon’s Feastivities, johnnycake with lump crab radish. For the salad course, pickled cousin cut—pork belly—is getting (top) and two bites with pork belly, beets combine with sorrel, toasted including a pork belly BLT (bottom). some major play on the appetizer Photo at top by Jackie Bayne; pork red quinoa is paired with a straw- tray. “Pork belly is a huge trend belly photos by Joe Pulcinella. berry vinaigrette, and fresh beets in the culinary world, and this are tossed with pickled watermelon flavorful, sumptuously fatty cut is rind, plums, hazelnuts and ricotta a huge hit among our clients this salata, with a berry vinaigrette. season,” say Meryl Snow, president Kensington Caterers pays hom- of Philadelphia-based Feastivities. age to the pickle with its lemon “Whether prepared in a French basil burrata topped with pickled style with white wine and thyme, or vegetables and granola crumbs, with a sticky, anise-flavored Chinese while Athens, Ga.-based Epting marinade, pork belly’s crispy skin Events tops a Tunisian harissa- is ambrosia for meat-eaters.” Los laced beet salad with German-style Angeles-based Kensington Caterers pickled squash, a bite often served does a riff on pancakes and bacon alongside pulled short ribs over a with its corn and chive mini- butternut puree in a canapé shell. -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
Quick Reference Allergy List
Food Item None Gluten Dairy Soy Eggs Corn Peanut Fish Tomato Other Apple Crisps X Applesauce X Bacon - 1/4" Diced Y Bacon - 1/2" Diced Y Bacon - 3/4" Diced Y Bacon Sliced Y Bacon - Turkey X Bagel - Whole Wheat Y Y Y Base - Beef Y Y MSG Base - Chicken Y MSG Base - Vegetable Y Beans - Black X Beans - Chick Peas X Beans - Great Northern X Beans - Kidney X Beans - Refried X Beans - Vegetarian Y Y Beef - Corned Beef Y Beef - Diced X Beef - Ground X Beef - Hot Dog Y Beef - Patty Burger Y Beef - Roast Y Beef - Steak Fingers Y Y Y Y Beef - Steak Tips X BIC - Animal Crackers Y Y BIC - Bagel Cinnamon Y Y Y BIC - Bagel Slider Y Y Y Y Y BIC - Bagel Strawberry Y Y Y BIC - Blueberry Muffins Y Y Y Y BIC - Breakfast Burrito Y Y Y Y Y BIC - Breakfast Stick Y Y Y Y BIC - Cereal Crunch Bar Cinn Toast Y Y Y BIC - Cereal Crunch Bar Cocoa Puffs Y Y Y BIC - Chocolate Muffin Y Y Y Y Y BIC - Cinnamon Mini Donut Y Y Y Y Y BIC - Early Risers Y Y Y Y BIC - French Toast Sticks Y Y Y Y Y BIC - Pancake in a Bag Y Y Y Y BIC - Pancake on a Stick Y Y Y Y Y BIC - Sausage Bites in a Bag Y Y Y Y BIC - Scooby Snacks Y Y Y BIC - Waffle Bites in a Bag Y Y Y Y Y Bread - Biscuit Y Y Y Bread - Dinner Roll Y Y Bread - English Muffin Y Y MC Y Bread - French Loaf Y Y Y Y Bread - Garlic Toast Y Y Y Y Y Bread - Gluten Free Dinner Roll Y Y Bread - Gluten Free Hamburger Bun Y Y Bread - Gluten Free Hot Dog Bun Y Y Bread - Gluten Free Sandwich Loaf Y Y Bread - Hamburger Bun Y Y Bread - Hoagie Large Y Y Bread - Hoagie Slider Y Y Bread - Hot Dog Bun Y Y Bread - Pita Round Y Y Y Bread - Sandwich/Loaf -
SUNDAY BRUNCH 11Amto
DINNERS Two delicious side dishes and griddled garlic bread Mahi Mahi $16 - A fish so good, it has 3 names. Dorado, Dolphin or Mahi Mahi. Sweet, moist, bold seasonings increase flavor. Grouper $20 Sourced from the Gulf of Mexico, light fleshed and mild tasting. This fish accepts all flavors well. Tuna Duo $16 2- 4oz Yellowfin Tuna Steaks, seared & encrusted w/ sesame seeds, cracked black pepper or blackening. Panko encrusted Snapper $17 Sweet and flakey butterflied snapper pan seared with seasoned panko. Catfish Dinner$14 Cornmeal Dusted and fried crispy. Firm, mild white fish. Cobia $ 17 Firm fleshed, and tasty, great on the grill. Sebring Sirloin $13 - Hand cut and wet aged. Montreal seasoning and steak butter add shrimp $5 Char-Broiled Ribeye $26 Hand cut OVER 1 LB . midwestern beef cooked over open flame. Sorrento Chicken Breast 6oz $11 12oz $16 Boneless chicken breast marinated in Caribbean Jerk seasoning topped with sautéed onions, mushrooms and melted provolone cheese. Shrimp, Shrimp and Shrimp $20 for shrimp Steak, MAHI , Pick Your Shrimp –$24 lovers who can’t decide. This popular combo features Select Shrimp Blackened, Garlic or Cracker Fried, our light and crispy cracker fried shrimp, baked along with a grilled petite sirloin and grilled blue crab stuffed shrimp & key west shrimp skewers. Mahi Mahi, as you like it! MAKE IT A PLATTER- Add Gator 3 oz $5.25 Shrimp 8pc $5 Catfish 4 oz $3 Add Chicken 3 oz $3 SIDES- French Fries, Red Potato, Black Beans & Rice, Baked beans, Collard greens, Corn on the Cob, Slice Tomato Rice, Veggies, Cole Slaw, Hush Puppies. -
Starters Burgers
STARTERS TEX-MEX ROLLS | 9.99 CLASSIC BUFFALO DIP | 9.99 Adobe chicken, cheddar and jack A zesty blend of cheeses, roasted cheeses, diced onions, flash fried in chicken, and spicy buffalo sauce. This SEAFOOD TACOS | 11.99 a flour tortilla. Served with chipotle classic is topped with tomatoes, green Your choice of three house-battered ranch. onions, and queso fresco. Served with shrimp or cod tacos topped with pico our house-made tortilla chips. de gallo, napa cabbage, queso fresco, B-52 TENDERLOIN BITES | 12.99 SPINACH & ARTICHOKE DIP | 9.99 and chipotle mayo. Served in grilled Cajun rubbed tenderloin beef tips, flour tortillas with a side of our green onions, sautéed onions, with a Goat cheese, mozzarella, parmesan and house-made salsa. side of creamy horseradish. cream cheeses blended with spinach and >NO MIX AND MATCH artichokes and fresh cracked pepper. SALMON CAKES | 10.99 Baked and served with grilled french CHICKEN WINGS | 11.99 baguette slices. Three tender patties seared to Bone-in or boneless. Try our wings perfection with a house caper grilled after being sauced for $1 AHI TUNA | 9.99 rémoulade and served with a small >BUFFALO DRY RUB mixed salad of arugula, fennel, and A perfectly seared rare tuna steak, sliced and drizzled with >CAJUN DRY RUB roasted tomatoes dressed in a lemon garlic oil. orange-pineapple glaze and crispy >B-52 (made with ghost peppers) wonton strips. Finished with micro >MANGO HABANERO BACON WRAPPED greens and sea salt. >HONEY BBQ CHEESE CURDS | 10.79 SLIDERS | 9.99 >SWEET THAI CHILI A skewer of 8 cheese curds wrapped >BUFFALO SAUCE in crispy bacon. -
Rustic Acres Farm SERVICE & PRICING GUIDE CONTENTS
Rustic Acres Farm SERVICE & PRICING GUIDE CONTENTS BE OUR GUEST /01 ABOUT JPC History & Philosophy /02 Amenities & Pricing /04 Ceremonies /05 Farm FAQs /06 CATERING So Much More Than Food /08 MENU Your Choice /11 Savory Family Style /13 Southern BBQ Family Style /17 Elegant Plated Sit Down /20 Chef Stations /25 Appetizer Enhancements /29 Sweet Endings /33 Bar Mixers & Beverage Services /38 CONNECT /40 / BE OUR GUEST BE OUR GUEST A rippling creek, rolling fields of pumpkins and sunflowers, grazing horses, expansive views and wind across the pond… This is Rustic Acres Farm. Founded in April 2011, Rustic Acres is located in the sprawling hills of rural Western Pennsylvania along Route 19 between the quaint village of Volant, and the bustling Grove City Outlet mall. From the majestic and iconic weeping willow, to sweeping pastoral views, a vast array of locations for a stunning wedding day ceremony and celebration exist within the acres of the farm. Managed by the award winning JPC EVENT GROUP, Rustic Acres Farm offers outdoor beauty, fine catering packages in a range of styles and tastes, inclusive equipment, and venue coordination that ensures a stress-free and memorable day for you and your guests. Come & experience life celebrated / 01 JPC HISTORY & PHILOSOPHY / ABOUT JPC HISTORY WE BRING YOUR VISION TO LIFE WITH EFFORTLESS ELEGANCE AND SEAMLESS PLANNING, IN SIGNATURE STYLE. Real people. real design. real food. / 02 ABOUT JPC Our history For over 23 years, we have followed our passion by creating memories for our clients that last a lifetime. We have always believed that quality is more impactful than quantity, and we strive to create events that engage all of your senses with a commitment to sustainability and quality local and seasonal ingredients often grown on our own JPC Willowbrook Farm. -
Ar Yzt a Food Solutions
ARYZTA FOOD SOLUTIONS - FOODSERVICE - 2018 FOOD SOLUTIONS - FOODSERVICE ARYZTA Aryzta_brochure_cover.indd 1-3 11/01/2018 14:38 ORDERING You can place your order from 8am to 5pm Monday to Friday and from 9am to 4pm on Saturday by simply calling the numbers below or emailing: [email protected] Foodservice ROI: 1850 457 459 Foodservice NI: 028 9262 2200 At ARYZTA Food Solutions we’re united by a passion for food and the Email: [email protected] desire to help food businesses serve memorable taste experiences. The following information is required when ordering: Our heritage dates back to the 19th Century where we began as an agricultural wholesaler in Ireland, and today we are absolutely committed Your Account No. Delivery Date to producing the highest quality products from the finest ingredients. Your Name or Order No. Your Order Not only do we have this long standing obsession with all things food, we are also devoted to exceptional customer service delivered directly to you. Our recipe for success begins with a deep understanding of food. We use the reach of our network to navigate global food trends and develop a holistic understanding of the international food market. Then we share this knowledge and work alongside partners and suppliers to uncover insights and new commercial opportunities. To meet the needs of different food businesses across the island of Ireland, we have built a portfolio of specialist brands. Our portfolio of brands includes: • Coup de Pates, our premium food service brand. It combines an international outlook with the tradition and innovation of French gastronomy to supply semi-prepared and finished foods for the foodservice industry. -
Wishbone BRUNCH
wishbone BRUNCH SOUTHERN FAVORITES Shrimp & Grits with Bacon regular 16.5 Southern Fried Catfish 17 Sautéed mushrooms & scallions with 1/2 order 9 Brined in buttermilk, served with tartar sauce white wine and cream over cheese grits. With 2 sides or 2 eggs and 1 side. Choose plain/cheese grits or homefries & corn muffin, Cajun Shrimp & Grits regular 16.5 biscuit or toast Sautéed mushrooms, scallions, spicy 1/2 order 9 Cajun shrimp &chicken andouille sausage Blackened Catfish 16 with white wine and cream over cheese grits Farm raised catfish filet seared with Wishbone Cajun spices. With 2 sides or 2 eggs Smoked Beef Brisket Hash 14 and 1 side. Choose plain/cheese grits or Our own slow smoked beef brisket, potatoes, peppers homefries & corn muffin, biscuit or toast & onions. Served with 2 eggs & corn muffin, biscuit or toast Blackened Chicken 14 With 2 sides or 2 eggs and 1 side. Choose Chicken Andouille Hash 14 plain/cheese grits or homefries & corn muffin, Spicy chicken andouille sausage, potato, peppers and onions. biscuit or toast Served with 2 eggs & corn muffin, biscuit or toast Crunchy French Toast 10 Crab Cakes 17 Made with thick sliced Challah bread dredged in Served with lemon butter sauce. With 2 sides or 2 eggs corn flakes and 1 side. Choose plain/cheese grits or homefries & corn muffin, biscuit or toast Biscuits and Gravy 9 Salmon Cakes 16 Homemade buttermilk biscuits in white sausage gravy Served with lemon butter sauce or sweet red pepper sauce With 2 sides or 2 eggs and 1 side. Choose plain/cheese grits or homefries & corn muffin, biscuit or toast Chicken & Waffles 15 Sugar waffle and fried chicken breast, served with maple Black Bean Cakes 13 honey butter and a side of fruit With 2 sides or 2 eggs and 1 side.