DOCSLIB.ORG

Sheffield Country Market Newsletter - 4

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sheffield Country Market Newsletter - 4 Sheffield Country Market Newsletter - 4 Taste & Talk Mornings at the Scout Hut, Extra Markets Broomhill The Country Market will have a range of produce at: Every couple of months we hold a „Taste and Sheffield Food Festival @ 'A Taste of Broomhill' Talk‟ morning, focussing on some of the Saturday 5 June 2010 at mouth-watering home-made food that our The Mount, Glossop Road producers make. You will have the opportu- 10 am - 4 pm nity to try before you buy and chat to the cooks about what goes in to the delicious food that we sell and get ideas for how to serve it; you never know, they might even let you in to their trade secrets! Gluten Free Food - Saturday 12 June with Carol and Lynne Introducing Spring Welcome to the 4th Edition of the Sheffield Country Market Newsletter. After a long hard winter, fine weather is finally on its way. In this edition we will be looking at: preserves, Nether Edge 10th Farmer's gluten free cooking, cooking with herbs, growing your own Market and Summer Fair Sunday 13 June 2010 on vegetables, and our events guide. Nether Edge Road & Glen We are always looking for new producers for the Market. If Road 11 am - 4 pm you are a keen cook, creative craftsperson or a gifted gar- dener and would like to test your entrepreneurial skills then get in touch. It may be just what you are looking for, why don‟t you call in and see us at our Saturday market . For further details, find us via Google by enter- ing “Sheffield Country Market Broomhill” or go to http://tinyurl.com/3ybwzfx Sharrowvale Market Day Sunday 4 July 2010 on Sharrowvale Road 12 noon to 4 pm The Market is held every Saturday at The Scout HQ Spooner Rd, Broomhill between 9.00am – noon 180th Bakewell Show On 5 June only - we will be open until 3 pm for the Wednesday 4 & Thursday 5 August 2010 on the ‘Taste of Broomhill’ Day Bakewell Showground 8.30 am to 6.30 pm Lowedges Festival Sunday 15 August 2010 in Greenhill Park, Gresley Road 12 noon to 5 pm Did You Know? Country Markets has always been famous for its quality and selection of jams, marma- lades and chutneys. We have sold in the last year over 2,700 jars at our Market, all made from the finest ingredients without the addition of artificial colours, preservatives or colours. Many of the recipes have been handed down from generation to generation ensuring that many of the old ways survive and the ingredients often only travel from the garden to the pot! Marmalades Seville St Clements Orange, Lemon & Lime Lemon Ginger Dark Secrets Whisky Orange with Peach Liqueur Pickles & Chutneys Jams & Jellies Apricot Apricot Apple orange and walnut Apple Ginger Beetroot Blackberry and Apple Canadian fruit ketchup Blackcurrant Green tomato Damson Hot hedgerow Gooseberry and Elderflower Mango Gooseberry and Strawberry Moroccan Lemons Raspberry Minted Apple Redcurrant & Nectarine Old Doverhouse Rhubarb and Ginger Piccalilli Strawberry Pickled onions Three Summer Fruits Redcurrant and cranberry Plum Red onion marmalade Crab Apple Shropshire apple Quince Spiced orange Redcurrant Spiced plum Wensleydale Some of these are of course seasonal but if you see something that takes your fancy just talk to one of our producers and we will be happy to help. Gluten Facts With so many people gluten intolerant, it is refreshing to find that at Country Markets you can find a group of producers who share the similar challenge of making tasty food from good quality ingredients. We have a wonderful range of foods made with gluten free ingredients, from quiches and pies to cakes buns, many of which are available to order each week. On the ingredients list of many gluten free products you will find Xanthan Made with gum. It replaces the gluten “stretch factor” and works in a similar way to gluten by helping to bind together other ingredients during baking proc- esses. Available in powder form, it is mixed with the dry ingredients before adding any liquids or wet ingredients. Ingredients Use as follows: Bread making: add 5ml (1tsp) Xanthan gum for every 450g gluten free flour Pastry making: add 1.5ml (1/4tsp) Xanthan gum for every 225g gluten free flour It is not normally needed when baking sponge cakes, but fruit cakes usually benefit from its addition. Spring in the Garden Sunny days are finally here, but it is easy to get complacent. Frost can still strike right through until the end of May, so extra protection of tender plants such as tomatoes, cour- gettes and bedding plants should always be taken. Be prepared to wrap in fleece or bring indoors at the very first sign. If you are buying in plants or have reared them yourself indoors, it is important to harden them off and ensure that anything that is tender is only planted out without protection once the risk of frost has disappeared. Hardening off Young seedlings and plants that have been grown either indoors or in a greenhouse need to acclimatise before planting outdoors; basically they need to toughen up. Begin a week or so before planting out, increasing the amount of time each day they are outside, bringing them in each night. Try to plant them out on a cloudy day and be sure to water well after planting. It‟s not too late to get your vegetable garden going, try sowing such seeds as runner beans, courgette, lettuce and squash which can all be sown in May under cover. How- ever, if you are unsure or have left it too late, then Country Markets have a selection of vegetable, herbs and bedding plants at this time of year all ready to plant with plenty of advice should you need it. Availability varies so please ask for further details. Fresh Garden Produce Throughout the summer season we have a popular selection of fresh produce such as spinach, herbs, salad, runner and broad beans even soft fruits and apples. In high sum- mer you can even pick up a bunch of seasonal flowers that haven‟t flown half way round the world!!!!. They are all grown locally by our group of enthusiastic producers, so there is always something different each week. May-June 2010 Fresh Coriander (or Producer Profile - Jane Stammers flat leaf parsley) Pesto Home-baked Bread 50g pine nuts There is nothing more inviting than 2 small shallots the smell of freshly baked bread to 2 garlic cloves awaken the senses and this is the 70g fresh coriander (or flat leaf parsley) smell that pervades the air around 30g Parmesan cheese, producer Jane Stammers house grated every week. Pinch red chilli flakes 80ml sunflower oil Most Friday evenings you will find Sea salt & freshly ground Jane hard at work proving, kneading, black pepper shaping and baking a variety of delicious home-made bread Half a lemon to serve for Market on Saturday morning. Unlike the tasteless, mass produced bread we find in super- markets these days, filled with enzymes and additives to speed the process, real bread takes time to develop and with time comes flavour, reminiscent of the bread of our childhood. What could be better than a slice of freshly baked bread, Preheat oven to 200° spread thickly with butter and home-made jam or marma- C/400°F/Gas Mk6 lade – delicious! Roast pine nuts until browned. Place shallots, Jane regularly makes the popular Yorkshire Teacakes garlic, coriander, Parme- (available toasted and buttered from our cafe at the Market); san, chilli, good pinch Apple & Cinnamon Bread (a recipe she developed); Whole- salt & pepper in food meal Bread with Sunflower Seeds and Yorkshire Honey; processor with half the oil. Blitz until smooth. Walnut Bread (delicious with cheese), and plaited White Add more oil as desired. Loaves with various seed toppings. Just before serving add a Jane uses Allinson‟s Flour, English Flour grown and milled in squeeze of lemon to Hertfordshire and is currently looking into sourcing Yorkshire bring out the flavours. grown flour to make her bread with. Then just add to your favourite pasta Cooking With Fresh Herbs They add so much flavour and colour to any dish, don‟t be afraid to try some of these ideas. They may inspire you to experiment and look through old cookbooks, magazines or even the internet with renewed enthusiasm. Chives A greatly underrated herb which beautifully decorates any savoury dish, even the purple flower heads can be used as a garnish in salads. Try making cheese and chive potato mash by adding a couple of teaspoons of finely chopped chives with some rich mature cheddar. Blend chopped chives with butter to garnish fish. Use in place of raw onion in beef burgers for a milder flavour. If you are making cheese scones add also to enhance the savoury flavour. Produced by Sheffield Country Market Mint part of Homemade mint sauce now there‟s a treat. Really simple to make. Finely South Yorkshire chop a handful with enough white wine vinegar to make a nice „spoonable‟ Country Markets Ltd which is an Industrial Provident Society consistency; add caster sugar to taste, stir well and leave to stand for 15 Reg. No: IP25104R minutes before serving. If you want a fine texture, blitz in a processor or © 2010 grind in a mortar and pestle. Infuse in hot water for a refreshing tea to aid digestion. .
Load more

Recommended publications
  • D1.1. National Country Specific Documented Traditonal
    BaSeFood D1.1 : National traditional foods documented files BaSeFood (G.A. n° 227118) Sustainable exploitation of bioactive components from the Black Sea Area traditional foods D 1.1 – National country specific documented traditional foods files Overall compilation: Hellenic Health Foundation Due date of deliverable: [November 2009] Actual submission date (first draft): [December 2009] Final submission date: [September 2010] Start date of project: 1 April 2009 Duration: 36 months Organisation name of lead contractor for this deliverable: [HHF, P03] Dissemination level: PU 1 BaSeFood D1.1 : National traditional foods documented files Overall D1.1 compiler: Effie Vasilopoulou Dept. of Hygiene, Epidemiology and Medical Statisics, University of Athens Medical School and HHF Collaborator Authors : Effie Vasilopoulou, Antonia Trichopoulou Hellenic Health Foundation (HHF), Greece K. S. Fedosova, V. V. Yashkina, L. V. Kapreliants, S. N. Fedosov Odessa National Academy of Food Technologies (ONAFT), Ukraine Mariia Mudryk, Nadiya Boyko Uzhhorod National University (UZHNU), Ukraine Dmitry Karpenko Moscow State University of Food Productions (MSUFP), Russian Federation Carmen Costea, Alexandru Stroia, Codrin Chiru Bucharest University of Economics (ASE), Romania Zaza Kilasonia Biological Farming Association (ELKANA), Georgia Iordanka Alexieva University of Food Technologies (UFT), Bulgaria Bike Kocaoglu, Osman Hayran T C Yeditepe University (YEDITEPE), Turkey BaSeFood Co-ordinator: Filippo D’ Antuono, University of Bologna - UNIBO Work package 1 Leader:
    [Show full text]
  • October Menus 2019
    October Vegetarian K-8 Lunch Menu Delivering health one meal at a time! Monday Tuesday Wednesday Thursday Friday Teriyaki Tofu, WG Brown Rice, Green Beans Veggie Sausage, WG French Toast, Sweet Whole Grain Cheese Pizza, MixeD Vegetables, Falafel w/ Sweet & Sour Sauce, WG Brown w/Peppers, Fruit Potato Hash, Fruit, Syrup Fruit Rice, Carrots, Fruit 1 2 3 4 Whole Grain Cheese EnchilaDa w/Tomato Philly Tofu & Cheese Sub, on WG Sub Roll, Whole Grain Rotini Abruzzi w/Cheesy Tofu, Sauce, Brown Rice & Beans, Black Beans & Whole Grain Cheese Pizza, Carrots, Fruits Whole Grain Cheese Pizza, Carrots, Fruits Sweet Potato WeDges, Fruit, Ketchup Peppers & Kale, Fruit Corn, Fruit 7 8 9 10 11 Three-Layer Dip, (Tofu Sofritas, Cheese & Black Bean & Tofu Nachos, WG BakeD Vegetarian Jambalaya, Brown Rice, Spinach, BBQ Texas Veggie Burger w/Onion Rings, WG Whole Grain Cheese Pizza, Green Beans, Fruit RefrieD Beans), w/Sour Cream, WG BakeD Tortilla Chips, Black Beans & Corn, Fruit Fruit Hamburger Bun, Tater Tots, Fruit, Ketchup Tortilla Chips, Fruit 14 15 16 17 18 Black Bean Sweet Potato Tacos w/Cheese, BBQ Tofu, Whole Grain Brown Rice, BakeD Whole Grain Cheese QuesaDilla,Black Beans Eggplant Parmesan, WG Pasta, Broccoli, Fruit Whole Grain Cheese Pizza, Carrots, Fruit Whole Grain Soft Tortillas ,Corn w/Peppers, Beans, Fruit & Corn, Fruit, Sour Cream Fruit 21 22 23 24 25 Vegetarian Meatball Sub, on WG Sub Roll, Vegetarian Carbanara, WG Pasta, Broccoli, Cripsy Tofu, WG Macaroni & Cheese, Black Whole Grain Cheese Pizza, Green Beans, Fruit Green Beans, Fruit Fruit EyeD Peas, Fruit 28 29 30 31 City Fresh Foods | P.O.
    [Show full text]
  • South Carolina WIC Food Guide
    South Carolina FOOD GUIDE Women, Infants & Children Carolina del Sur GUÍA DE ALIMENTOS Mujeres, bebés y niños Oct. 1, 2018 — Sept. 30, 2019 TABLE OF CONTENTS ÍNDICE ! Guide to WIC Checks ......................................................2 Every store may not carry all Guía para los cheques WIC WIC-approved foods. How to Use WIC Checks................................................4 Es posible que no todas las Cómo usar los cheques WIC tiendas tengan todos los Infant Foods .......................................................................6 alimentos aprobados por WIC. Alimentos para bebés Protein .................................................................................. 8 Proteínas Dairy ......................................................................................11 Productos lácteos Breakfast Cereals ...........................................................14 Cereales para el desayuno Whole Grains ....................................................................18 Granos integrales 100% Juice ........................................................................21 100% Jugo Fruits and Vegetables ................................................. 27 Frutas y verduras 1 Your WIC voucher is now called your WIC check. GUIDE TO WIC CHECKS Su cupón WIC ahora se llama cheque WIC. GUÍA PARA LOS CHEQUES WIC 5 6 1 2 8 3 7 4 10 9 1. This is the first day you can use this check. 1. Esta es la fecha a partir de la cual puede usar este cheque. 2. This is the date that you are using the check. The 2. Esta es la fecha en la que usted usa el cheque. El cajero cashier fills this in when you check out. completará esta parte cuando usted pague. 3. This is the last day you can use this check. 3. Esta es la fecha máxima en la que puede usar este cheque. 4. This is the price of the food you bought with this check. The cashier fills this in when you check out. 4. Este es el precio de la comida que usted compró con este cheque.
    [Show full text]
  • Cocktail Menu • Hors D’Oeuvres 1 / 2 / 3
    Banquet menu BREAKFAST • BRUNCH • COFFEE BREAK • LUNCH • COCKTAIL • DINNER • WINE LIST • BAR SERVICE TRADITIONAL • OLIVIER • TAPENADE • CICADA Breakfast - Buffet - TRADITIONAL Fresh orange juice Croissants, almond croissants Mini-muffin (2 per person) Butter and marmelades Verrine of yogurt with wild berries Coffee, decaffeinated coffee, tea and milk $23 These prices are subject to the 19.5% service charge in addition to applicable taxes. TRADITIONAL • OLIVIER • TAPENADE • CICADA Breakfast - Buffet - OLIVIER Fresh orange juice Seasonal sliced fruits Assorted cereals Scrambled eggs (shallots and cheese) French toast Bacon, sausage or ham (Choice of 2) Fried potatoes Croissants, muffins, baguette Butter and marmelades Coffee, decaffeinated coffee, tea and milk $33 These prices are subject to the 19.5% service charge in addition to applicable taxes. TRADITIONAL • OLIVIER • TAPENADE • CICADA Breakfast - Buffet - TAPENADE Fresh orange juice Seasonal sliced fruits Assorted cereals Ham, cheese and egg on bagel, croissant or English muffin 1 oz of Canadian cheese Fried potatoes Croissant, muffin, baguette Butter and marmelades Coffee, decaffeinated coffee, tea and milk $34 These prices are subject to the 19.5% service charge in addition to applicable taxes. TRADITIONAL • OLIVIER • TAPENADE • CICADA Breakfast - Buffet - CICADA Fresh orange juice Seasonal sliced fruits Assorted cereals Benedict or Florentine eggs Waffles with chocolate sauce or maple syrup Bacon, sausage, or ham (Choice of 2) Fried potatoes Croissant, muffin, baguette Butter and
    [Show full text]
  • January K-8 Lunch Menu
    January 2020 K-8 Lunch Menu Delivering health one meal at a time! Monday Tuesday Wednesday Thursday Friday Chicken Fajita Bowl, Brown Rice, Mixed Whole Grain Turkey Pepperoni Pizza, Holiday - No Meal Served Veggies, Fruit Broccoli, Fruit 1 2 3 Breakfast Turkey Sausage w/ Whole Grain Turkey & Chicken Meatball SuB w/ Marinara & Hot Dog(Beef), Wheat Hot Dog Bun, Baked BBQ Chicken Drumstick, Whole Grain Brown French Toast Sticks, Sweet Potato Hash, Mozzarella, Whole Grain SuB Roll, Green Whole Grain Cheese Pizza, Carrots, Fruit Beans, Fruit, Ketchup Rice, Broccoli, Fruit Fruit, Syrup Beans, Fruit 6 7 8 9 10 Popcorn Chicken, Whole Grain Brown Philly Steak & Cheese SuB, on WG SuB Roll, Chicken Teriyaki Pot Stickers, WG Brown Rice, Buffalo Ranch Chicken Sliders, on WG Slider Whole Grain Turkey Pepperoni Pizza, Green Rice,Mixed Vegetables, Fruit, Sweet & Sour Broccoli, Fruit Edamame & Corn, Fruit Buns (2each), Tater Tots, Fruit, Ketchup Beans, Fruit Dipping Sauce 13 14 15 16 17 Whole Grain Chicken Nuggets, Sweet Potato BBQ Steak Tip SuB w/ Cheese, WG SuB Roll, Whole Grain Mini Corn Dogs, Baked Beans, Whole Grain Cheese Pizza, Mixed Holiday - No Meal Served Wedges, Fruit, BBQ Dipping Sauce Broccoli, Fruit Fruit, Mustard Vegetables, Fruit 20 21 22 23 24 Beef Tacos w/ Cheddar Cheese, Whole Spicy Breaded Chicken Sandwich, on WG Beef Chili w/ Cheese, Whole Grain CornBread, Crispy Chicken, WG Macaroni & Cheese, Whole Grain Turkey Pepperoni Pizza, Grain Soft Tortilla, Corn, Fruit Pretzel Bun, Tater Tots, Fruit, Ketchup Fruit Collard Greens, Fruit Carrots, Fruit 27 28 29 30 31 City Fresh Foods | P.O.
    [Show full text]
  • Making Traditional and Modern Chutneys, Pickles and Relishes: a Comprehensive Guide Pdf
    FREE MAKING TRADITIONAL AND MODERN CHUTNEYS, PICKLES AND RELISHES: A COMPREHENSIVE GUIDE PDF Jeremy Hobson,Philip Watts | 128 pages | 26 Jul 2010 | The Crowood Press Ltd | 9781847971920 | English | Ramsbury, United Kingdom Chutney recipes - BBC Good Food Please sign in to Making Traditional and Modern Chutneys a review. If you have changed your email address then contact us and we will update your details. Would you like to proceed to the App store to download the Waterstones App? We have recently updated our Privacy Policy. The site uses cookies to offer you a better experience. By continuing to browse the site you accept our Cookie Policy, you can change your settings at any time. Temporarily unavailable Currently unavailable to order. Email me when available Stay one step ahead and let us notify you when this item is next available Making Traditional and Modern Chutneys order. Notify me. Thank you We Making Traditional and Modern Chutneys contact you when this item is next available to order. Chutneys, pickles and relishes are important forms of preserved food that can bring life and richness to any meal, be it a simple lunch or an exotic dinner. Commercially, they form a multi-million pound industry and ever-imaginative Pickles and Relishes: A Comprehensive Guide examples appear on the supermarket shelves with great regularity. Moreover, pickles, chutneys and relishes are often a favourite with shoppers at farmer's markets and country fairs. Notwithstanding this, there is absolutely no reason why, with very little effort, and often the most basic of locally sourced ingredients, you should not make your own.
    [Show full text]
  • Sopas / Soups Spaghetti Acompanantes / Side Orders
    Personal Familiar Apertivos / Appetizers Pizzas Restaurante Croquetas de Jamón / Ham Croquette 0.85 Napolitano / Cheese 5.95 14.25 Bistec de Pollo a la Plancha / Chicken Breast on the Grill 8.50 Papitas Fritas con Queso / French Fries with Cheese 3.50 Jamon / Ham 6.95 15.95 Pollo Empanizado / Breaded Chicken Breast 9.50 Tostones Rellenos de Camarones 8.25 Peperoni 6.95 15.95 Pollo Milanesa 10.50 Plantains Stuffed with Shrimp Chorizo / Spanish Sausage 6.95 15.95 Breaded Chicken with sauce, Ham & Cheese Deditos de Pollo / Chicken Fingers 8.50 Tostones Rellenos de Picadillo 6.95 Picadillo / Ground Beef 6.95 15.95 Plantains Stuffed with Ground Beef Pechuga Rellena 10.50 Mariquitas / Plantains Chips 3.50 Bacon 6.95 15.95 Stuffed Chicken with Ham, Cheese & Bacon Deditos de Pollo / Chicken Fingers 5.50 Cebolla / Onions 6.95 15.95 Pechuga Rellena de Camarones 11.25 Alitas de Pollo / Chicken Wings 5.95 Ají / Greens Pepper 6.95 15.95 Stuffed Chicken with Shrimps Camaroncito Empanizado / Shrimp Popcorn 5.25 Hongos / Mushrooms 6.95 15.95 Filetillo de Pollo / Chicken Stir Fry 8.50 Chicharrón de Puerco / Pork Chicharron 3.95 Banana 5.95 15.95 Churrasco / Skirt Steak 12.25 Plátano Maduro / Sweet Plantains 6.95 15.95 Bistec Uruguayo 12.25 Vegetales / Vegetables 7.25 16.25 Breaded Steak with Ham, Cheese & Bacon Sopas / Soups Bistec de Palomilla / Palomilla Steak 8.75 Hawaiana / Hawaiian 7.75 16.95 Bistec Empanizado / Breaded Steak 9.75 Sopa de Pollo / Chicken Soup 2.95 Mixta / Mixed 8.25 19.95 Sopa de Res / Beef Soup 2.95 Bistec Res Milanesa 10.75 Crema
    [Show full text]
  • Fruit Sauces & Syrups
    References UTAH STATE UNIVERSITY EXTENSION/UTAH COUNTY Kingry, J., & Devine, L., editors. (2006). Ball complete book of home 100 EAST CENTER STREET, L600 preserving. Toronto, Canada: Robert Rose Inc. PROVO, UT 84606 801-851-8460 Images and Photos from: HTTP://EXTENSION.USU.EDU/UTAH Microsoft Clipart Food 4 Thought Series 2010 http://oneordinaryday.wordpress.com/2009/06/12/sparkling- strawberry-lemonade/ http://www.christinespies.com/images/peach.jpg http://anicecuppa.net/2007/05/07/rhubarb-tea/ May 2010 Class Handout Making & Canning The following recipes are also found in the Ball Blue Book (2009 edition) available at your local County Extension Office and at Fruit other retailers or online at www.freshpreserving.com: Apple-Cinnamon Syrup (p. 82) Danish Cherry Sauce (p. 83) Sauces & Syrups Pineapple Topping (p. 84) Preserve the good things of life Strawberry Syrup (p. 84) because you “can” Enjoy the pleasures of preserving! Fun & tasty recipes to preserve fresh spring and summertime flavors! 100 East Center Street, L600 Utah State University is an affirmative action & Provo, UT 84606 equal opportunity institution. 801-851-8460 http://extension.usu.edu/utah Page 2 Page 19 Table of Contents NOTES Danish Cherry Sauce 4 Pineapple Topping 4 _______________________________________ Strawberry Sauce 5 _______________________________________ Chocolate Raspberry Sundae Topper 6 Canned Lemon Curd 6 _______________________________________ Strawberry Syrup 9 _______________________________________ Apple-Cinnamon Syrup 10 Maple Strawberry Smooch 11
    [Show full text]
  • DEVELOPMENT of ORANGE SWEET POTATO (Ipomoea Batatas Lam.) KETCHUP
    Development of Orange Sweet… 85 DEVELOPMENT OF ORANGE SWEET POTATO (Ipomoea batatas Lam.) KETCHUP Divina Alexandra H. Maat1,a, Adaya Izebel M. Ventura1,b, and Nolan Joseph B. Delos Santos, M.Sc.2,c 1Bachelor of Science in Food Technology, College of Business Administration and Accountancy 2Faculty Member, Food Technology Program, College of Business Administration and Accountancy [email protected], [email protected], [email protected] ABSTRACT There is an increase need for food product development due to the continuing age in consumers’ interests and demands. Sweet potato (SP), a common root crop in the Philippines, is commonly used as food crop and is usually eaten boiled or fried. The roots, stems and leaves of SP have been utilized for different food products such as jam, flour and animal feeds. This study aims to utilize the tuberous root of orange sweet potato variety into ketchup. Raw orange sweet potato (OSP) and the developed ketchup were subjected to proximate, total dietary fiber, Vitamin A analysis, physicochemical and microbiological analysis. The proximate analysis of the ketchup showed that OSP ketchup is a poor source of protein (0.53g/100g) and fat (none-detected). However, the ash content increased (2.1g/100g) and there is a decrease of carbohydrate content (18.77g/100g) due to the process of boiling. On the other hand, the moisture increased (78.6g/100g) due to addition and absorption of more water. The presence of the dietary fiber and vitamin A (2.8g/100g and 15.6 μgRE/100g, respectively) contributes to the nutritional composition of the OSP ketchup.
    [Show full text]
  • Digital 5 & 9 Tray Dehydrator Manual
    DIGITAL 5 & 9 TRAY DEHYDRATOR MANUAL - 3548/3948 MANUEL DE DÉSHYDRATEUR NUMÉRIQUE À 5 ET 9 PLATEAUX MANUAL PARA DESHIDRATADOR DIGITAL DE 5 Y 9 BANDEJAS - 3548/3948 www.ExcaliburDehydrator.com 052915 CONTENTS Introduction Important Safeguards . 1 5 or 9 Trays with Digital Controller. .2 Trouble Shooting Guide . 2 One Time / One Temperature Cycles . 3 Two Time / Two Temperature Cycles . 3 Fruits Drying Guide . 4 Vegetables Drying Guide . 5 Raw Living Foods . 6 Drying Guide . 7 Preparation . 7 Storage & Reconstruction . 7 Year Round Dehydration Tips . 8 Helpful Hints & Tips . 9 An Introduction to Your Dehydrating Life . 10-15 Leathers & Fruit Rolls . 10 Jerky . 10 Vegetables . 11 Fruits . 11 Trailmixes, Granola & Nuts . 12 Herbs & Spices . 12 Pet Treats . 13 Yogurt . 13 Raise Bread & Re-Crisping . 14 Pasta . 14 Cheese . 15 Potpourri, Arts & Crafts . 15 Celebrity Chefs and Their Dehydrating Recipes. 16-21 Tess Masters . .16 Carol Alt . 17 Jason Wrobel . 18 Marie-Claire Hermans . 19 Eva Rawposa . 20 Brendan Brazier . 20- 21 French . 22 Spanish . 44 INTRODUCTION Working on a simple premise, the Excalibur® Dehydrator removes water from food by a continuous circulation of thermostatically-controlled warm air. A variety of foods, from bright golden kernels of farm-fresh corn to rings of island-sweetened pineapple can be dehydrated. Produce, however, is not the only food commonly preserved in a food dryer! Slices of beef, chicken, fish or even venison can be marinated in a combination of sauces and spices and easily transformed into homemade jerky. A carton of yogurt spread over a sheet of Paraflexx® or plastic wrap, dries, and becomes a vividly colored, taffy-like snack or fruit roll.
    [Show full text]
  • Peotone Elementary School
    Peotone Elementary Nachos Chicken Tenders Cheese Pizza French Toast Sticks Mini Corn Dogs News (Chips, Meat, Cheese) Carrots Salad w/Ranch Dressing Yogurt Potato Smiles ***Peotone School Beans Syrup Sunset Sip Juice Ranch Dip Peaches district is now providing Salsa Wango Mango Juice Rice Krispy Bite Hash Brown Applesauce Pears Pears Milk Cucumber Slices Ketchup free lunches for all Milk Fruit Roll-Up Juice Milk students. USDA has Ketchup, Milk Milk extended free school lunch to all for this Bosco Sticks Chicken Nuggets Hamburger Pancakes Mozzarella Sticks Marinara Sauce French Fries Baked Beans Yogurt Marinara Sauce school year 2020-2021*** Broccoli Corn Wango Mango Juice Hash Brown Green Beans Peaches Applesauce Mixed Fruit Syrup Pears Lunches are cold and/or Cookie Ketchup Ketchup & Mustard Juice Cookie frozen. Please heat hot Milk Milk Milk Cucumber Slices Milk items before eating. Milk Nachos Corn Dog Cheese Pizza Chicken Nuggets Rib Patty Sandwich Remote Learners Only (Chips, Meat, Cheese) Sunset Sip Juice Salad w/Ranch Dressing French Fries Potato Smiles Use the pre-order form Beans Corn Peaches Peas Wango Mango Juice found on the District Salsa Applesauce Rice Krispy Bite Mixed Fruit Pears website or each schools Pears Cheetos, Ketchup Milk Ketchup Milk Milk Milk Milk website under For Parents - Lunch Menu tab Bosco Sticks Chicken Tenders Ham Sandwich Pancakes Cheese Quesadilla Pick-up 4-6PM Marinara Sauce Baked Beans Potato Chips Sausage Corn @PES as follows: Green Beans Broccoli Carrots, Celery Hash Brown Cherry Star Juice Mon
    [Show full text]
  • PRE-K Lunch 2018 2019 | Health-E Meal Planner Pro
    8/13/2018 PRE-K Lunch 2018_2019 | Health-e Meal Planner Pro PRE-K Lunch 2018_2019 September 2018 Mon Tue Wed Thu Fri 3 4 5 6 7 Labor Day Holiday Torta de Carnitas Cinnamon French Toast Teriyaki Chicken Sicilian Cheese Pizza Pico de Gallo Tater Tots Sugar Snap Peas Cauliflower Florets Fresh Pear Orange Juice Local Tangerine Pineapple Chunks 1% Milk (Unflavored) 1% Milk (Unflavored) Brown Rice 1% Milk (Unflavored) Nonfat Milk (Unflavored) Nonfat Milk (Unflavored) 1% Milk (Unflavored) Nonfat Milk (Unflavored) Breakfast Sausage Nonfat Milk (Unflavored) 10 11 12 13 14 Crispy Chicken Tenders Tuna Ceviche Chicken Drums Chicken Tamale Bean and Cheese Pupusa Mashed Potatoes Cucumber Slices Seasoned Corn Pinto Pot Beans Cabbage Curtido Diced Pears Bananas Juicy Watermelon Carrot Sticks Fruit Cup 1% Milk (Unflavored) Whole Grain Saltine Crackers Whole Grain Biscuit Local Strawberries 1% Milk (Unflavored) Nonfat Milk (Unflavored) 1% Milk (Unflavored) 1% Milk (Unflavored) 1% Milk (Unflavored) Nonfat Milk (Unflavored) Ketchup Nonfat Milk (Unflavored) Nonfat Milk (Unflavored) Nonfat Milk (Unflavored) BBQ Sauce 17 18 19 20 21 Pepperoni Pizza Wedge Chicken Fajitas Teriyaki Dippers Orange Chicken Homemade Grilled Cheese Cucumber Slices Pinto Pot Beans Broccoli Florets Carrot Sticks Garbanzo Beans Oranges Fresh Kiwi Fresh Pineapple Cantaloupe Mixed Fruit 1% Milk (Unflavored) Flour Tortillas Brown Rice 1% Milk (Unflavored) 1% Milk (Unflavored) Nonfat Milk (Unflavored) 1% Milk (Unflavored) 1% Milk (Unflavored) Nonfat Milk (Unflavored) Nonfat Milk (Unflavored)
    [Show full text]