DOCSLIB.ORG

2015 December

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
2015 December ROCKINGHAM NUTRITION & December Seabrook Site 474-2139 MEALS ON WHEELS PROGRAM 2015 Lorraine Delisle (Site Mgr) MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 30 #1 Stuffed Pepper 1 Macaroni & Cheese 2 Yankee Pot Roast 3 Chicken A La King 4 #1 Pollock Bites w/ Rustic Tomato Sauce Crumb Topped Tomato w/ Gravy Mushrooms & Red Pepper w/ Tartar Sauce Whipped Sweet Potato Green Beans Whipped Potatoes Rice Pilaf Roasted Potatoes Hearty White Bread Whole Wheat Roll Roasted Butternut Squash Mixed Vegetables Corn Chocolate Chip Cookie Chocolate Pudding Multi Grain Bread Biscuit Whole Wheat Bread DB: Oatmeal Raisin Cookie DB: Vanilla Pudding Apple Crisp Chilled Pineapple Lemon Cookie #2 Roasted Chicken DB: Baked Apples DB: Graham Crackers #2 BBQ Pork 7 Hot Dog 8 #1 Meatloaf 9 Veggie Lasagna 10 #1 Roast Turkey 11 Southern Fried Chicken w/ Mustard & Relish w/ Onion Gravy w/ Cream Sauce w/ Gravy Whipped Sweet Potato Baked Beans Whipped Potatoes Spinach & Broccoli Cranberry Sauce Mixed Vegetables Coleslaw Brussel Sprouts Roasted Zucchini Whipped Potatoes Corn Bread Whole Wheat Hot Dog Roll Dinner Roll Scali Bread Green Beans Apple Spice Cake Orange Carrot Cake Brownie Oatmeal Bread DB: Angel Food Cake DB: Blondie DB: Blondie Jello #2 Grilled Chicken #2 Salisbury Steak 14 American Chopped Suey 15 Molasses Rubbed Pork 16 #1 Breaded Fish 17 Winter Holiday Special 18 Boneless Chicken Lemon Broccoli w/ Gravy w/ Tartar Sauce Roast Sirloin w/ w/ Florentine Sauce Mixed Green Salad w/ Dressing Whipped Potatoes Steamed Red Potatoes Mushroom Demi Glaze Brown Rice Pilaf Vienna Bread Red & Green Cabbage Peas Whipped Potatoes Turnips, Parsnips & Carrots Oatmeal Raisin Cookie Whole Wheat Bread Muffin Roasted Garlic Green Beans Sourdough Bread DB: Graham Crackers Apple Sauce Berry Pudding Parker House Roll Gingerbread Cake DB: Vanilla Pudding Rum Cake w/ Cherry On Top DB: Fruit #2 Greek Style Chicken DB: Angel Food Cake 21 Roasted Chicken 22 #1 Baked Fish 23 Hamburger w/ Ketchup 24 Breaded Chicken Chunks 25 w/ Gravy w/ Lemon Wine Sauce Au Gratin Potatoes w/ Honey Mustard Whipped Potatoes Orzo Pilaf Peas & Corn Potato Wedges Mixed Vegetables Creamed Spinach Hamburger Bun Fresh Veggie Blend Whole Wheat Roll Oatmeal Bread Apple Pie Dinner Roll HAPPY HOLIDAYS! Key Lime Cookie Banana Tea Cake DB: Baked Apple Fruit CLOSED DB: Oatmeal Raisin Cookie DB: Chocolate Chip Cookie #2 Roasted Chicken 28 Turkey Divan 29 #1 Beef Burgundy 30 Raviolis w/ 31 Grilled Chicken 1 Jasmine Rice Whipped Potatoes Marinara Sauce w/ Lemon & Garlic Sauce CLOSED Roasted Baby Carrots Green Beans Kale Peas Whole Wheat Dinner Roll Whole Wheat Bread Garden Salad w/ Dressing Red & Golden Beets Fruit Pumpkin Pudding Dinner Roll Multi Grain Bread DB: Chocolate Pudding Blondie Key Lime Cookie #2 Herbed Chicken DB: Brownie DB: Graham Crackers Menu Subject to Change Suggested Donation $2.00 per Meal NAME:_______________________________________ REGULAR MILK___ SKIM MILK___ DIABETIC DESSERT_____.
Load more

Recommended publications
  • 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.
    [Show full text]
  • 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
    [Show full text]
  • April 1981 to Celebrate Their 25Th Wedding Anniversary
    McCQNNAUGHEY SOCIETY OF AMERICA, INC. Annual Bulletin Indianapolis, Indiana U. S. A. (Privately Printed) Number 12 April 13, 1981 $ 7.50 a copy This issue is dedicated to Pres. RANDALL McCONAHAY FOR his outstanding contributions toward a successful 1981 Gathering. Deuteronomy 4:9: Only take heed to thyself, and keep thy soul diligently, lest thou forget the things which thine eyes have seen, and lest they depart from thy heart all the days of thy life: but teach them thy sons, and thy sons' sons; This is one of a limited edition, published by The McConnaughey Society of America, Inc., 1981. Completed 10/29/81. jghay Grj (Mrs. Warren R.) Editor/Sec1 P. 0. Box 27051 (5410 S. Meridian St.) Indpls., IN 46227-0051 Phone 317-786-4363 TABLE OF CONTENTS Alexander Maconochie 4 Arizona Chapter 12-13 Book Nook 39 By-Laws 14-17 CampbelIs 18-24 Collateral Surnames from the L. D. S. Computer File for Scotland 47-52 Financial Report, 1980 8-9 Fol1owing the McConougheys 60-63 Gathering, 1981 ' 5-7 Gathering, 1982 and Membership Information 43-44 George N. McConaha 56-57 Honors from Korea 10-11 Index to #11 80-86 Letters 72-79 Marjorie & Elizabeth (McConaughy) 25-27 *__McConochie Chart & Narrative 40-41 Officers 4 Ranson McConnaughhay, continued 45-46 Rev. Ernest MacConaughey 46 Some Scottish McConnochies 36-38 Thomson/Thompson Connection 28-35 Vital Statistics 63-69 We Point With Pride 55 We Were There 58-59 What* s Cookin' 70-71 What Tartan Should I Wear? 59 ♦McConoughey Views Past With Sharp Detail 53-54 3 OFFICERS, Aug.
    [Show full text]
  • Classic American Dinner Rolls Can Never Go out of Style
    Classic American Dinner Rolls A trio of traditional shapes from a light and buttery yeast dough Use a dough cutter to cut equal pieces. Here, the BY RANDALL PRICE author cuts portioned dough into 36 pieces. He’ll roll them into balls and then cluster these together to make cloverleaf rolls. Cloverleaf rolls keep their shape in a muffin tin. Form the rolls by putting three balls of dough into each cup, and then let the rolls rise in the pan. Photos except where noted: Martha Holmberg Copyright © 1994 - 2007 The Taunton Press readmaking is one of the kitchen’s miracles. BFew other activities bring such satisfaction to the cook, or such pleasure to the guests. While current baking trends favor hearty, rustic breads, classic American dinner rolls can never go out of style. The warmth of a piping-hot, homemade dinner roll, topped with a cool slice of sweet butter, is a very special treat. And while specialty bakeries can sometimes create very high-quality breads, the only way you can savor soft, fresh dinner rolls is by taking the time to make them yourself. Fortunately, melt-in-your-mouth dinner rolls are easy to make from scratch. The rich dough is a delight to knead, and the forming of the basic shapes requires no special skills other than a degree of accuracy in rolling, cutting, and portioning. ROLL DOUGH IS NOT BREAD DOUGH I think a slightly sweet, rich, white-flour dough gives the best results. In my recipe, butter and egg yolk give richness, while whole milk and oil provide tenderness.
    [Show full text]
  • Unit: 01 Basic Ingredients
    Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part.
    [Show full text]
  • BREAKFAST- Serving 7Am-3Pm Mon-Sat
    Field to Fork -BREAKFAST- Serving 7am-3pm Mon-Sat Here at Field to Fork we cultivate relationships with local artisan producers while employing a “made from scratch cooking” technique to create the freshest, most flavorful meal possible. Our goal is shortening the distance from the field to fork. Savory Sweet LUMP CRAB OMELETTE $15 v PANCAKES $7 Three egg, lump crab meat, brie, avocado, micro greens, Two whole wheat buttermilk pancakes, maple syrup, butter herb crème fraîche, served with toast and jam Blueberries $1 Chocolate Chips $1 THE RANGER OMELETTE $13 v CRÈME BRÛLÉE FRENCH TOAST $10 Three egg, sausage, ham, bacon, cheddar, Brûléed Stefano’s Italian bread, maple syrup served with toast and jam v FULLY LOADED OATMEAL $10 PAIR O’ EGGS $10 Organic rolled oats, milk, brown sugar, granola, fruit Two eggs, choice of bacon or sausage, served with toast and jam v BISCUIT & JAM $6 Buttermilk biscuit, butter, seasonal jam v SUMMER FRITTATA $10 Local seasonal veggies, three egg, Egg alpine cheese, mixed greens $2 Bacon $4 EGGS BENEDICT $11 Breakfast Sausage $5 Two poached eggs, ham, English Muffin, Chicken Sausage $5 herb cheese sauce, mixed greens Chorizo Sausage $5 Vegan Chorizo $5 v AVOCADO TOAST AND POACHED EGGS $14 Toast: Rustic White, Whole Wheat $3 Dinkelbrot toast, Dijon mayo, avocado, Quiche Tart $6 radish, two poached eggs Seasonal Fresh Fruit $6 Sides Tico Rice and Beans $5 BISCUITS AND GRAVY $12 Potato Veggie Hash $6 Buttermilk biscuits, pork sausage gravy, one egg Guacamole $2 Croissant $5 LOX AND BAGEL $14 House-cured salmon
    [Show full text]
  • Sunday Monday Tuesday Wednesday Thursday Friday Saturday
    SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY NOON: Ranch Chicken, Potatos AuGratin, NOON: Golden Fish Fillet on Bun with Tartar NOON: Chopped Sirloin served with Steak Stewed Okra & Tomatoes, Cornbread Muffin, 1 Sauce and Pickles, Roasted Potato Wedges, 2 Sauce, Seasoned Heirloom Potatos, Steamed 3 Frosted Peanut Butter Sheet Cake Creamy Coleslaw, Toffeedoodle Cookie Broccoli, Sweet Yeast Roll, Strawberries ‘n Additional Selections: Pasta Primavera, Additional Selections: Battered Corndog Cream Parfait Additional Selections: Tempura Battered Tossed Salad served with Choice of Dressings, served with Mustard, Roasted Potato Wedges, Chicken Tenders w/ Dipping Sauce, Seasoned Herbed Bread Stick Three Bean Salad Heirloom Potatoes, Sliced Tomatoes, Garlic Toast EVENING: Sloppy Joe served on Bun, Potato EVENING: Western Omelet topped with EVENING: Fire Braised Pork Sliders w/ Gems served with Ketchup, Carrot & Raisin Sauteed Peppers & Onions, Cheesy Grits, Fried Creamy Honey Mustard, Breaded Onion Salad, Coconut Bar Apples, Bran Muffin, Creamy Pudding w/ RIngs, Farmhouse Chowder served w/Crackers, Additional Selections: Glazed Buffalo whipped Topping Buttercream Frosted Cupcake WIngs, Celery Sticks with Blue Cheese Dip, Additional Selections: Hearty Pioneer Beef Additional Selections: Turkey & Gravy Potato Gems with Ketchup, Roll Stew, Fried Apples, Cornbread served over Open-Faced Grilled Texas Toast, Whipped Potatoes, Buttered Green Peas NOON: Fried Chicken, Mashed Redskin Potatoes, NOON: Golden Salmon Croquette w/ Creamy NOON:
    [Show full text]
  • 1455189355674.Pdf
    THE STORYTeller’S THESAURUS FANTASY, HISTORY, AND HORROR JAMES M. WARD AND ANNE K. BROWN Cover by: Peter Bradley LEGAL PAGE: Every effort has been made not to make use of proprietary or copyrighted materi- al. Any mention of actual commercial products in this book does not constitute an endorsement. www.trolllord.com www.chenaultandgraypublishing.com Email:[email protected] Printed in U.S.A © 2013 Chenault & Gray Publishing, LLC. All Rights Reserved. Storyteller’s Thesaurus Trademark of Cheanult & Gray Publishing. All Rights Reserved. Chenault & Gray Publishing, Troll Lord Games logos are Trademark of Chenault & Gray Publishing. All Rights Reserved. TABLE OF CONTENTS THE STORYTeller’S THESAURUS 1 FANTASY, HISTORY, AND HORROR 1 JAMES M. WARD AND ANNE K. BROWN 1 INTRODUCTION 8 WHAT MAKES THIS BOOK DIFFERENT 8 THE STORYTeller’s RESPONSIBILITY: RESEARCH 9 WHAT THIS BOOK DOES NOT CONTAIN 9 A WHISPER OF ENCOURAGEMENT 10 CHAPTER 1: CHARACTER BUILDING 11 GENDER 11 AGE 11 PHYSICAL AttRIBUTES 11 SIZE AND BODY TYPE 11 FACIAL FEATURES 12 HAIR 13 SPECIES 13 PERSONALITY 14 PHOBIAS 15 OCCUPATIONS 17 ADVENTURERS 17 CIVILIANS 18 ORGANIZATIONS 21 CHAPTER 2: CLOTHING 22 STYLES OF DRESS 22 CLOTHING PIECES 22 CLOTHING CONSTRUCTION 24 CHAPTER 3: ARCHITECTURE AND PROPERTY 25 ARCHITECTURAL STYLES AND ELEMENTS 25 BUILDING MATERIALS 26 PROPERTY TYPES 26 SPECIALTY ANATOMY 29 CHAPTER 4: FURNISHINGS 30 CHAPTER 5: EQUIPMENT AND TOOLS 31 ADVENTurer’S GEAR 31 GENERAL EQUIPMENT AND TOOLS 31 2 THE STORYTeller’s Thesaurus KITCHEN EQUIPMENT 35 LINENS 36 MUSICAL INSTRUMENTS
    [Show full text]
  • Hillcrest Durham Menu March 14 - 20 Regular Week Four F/W Sunday, March 14 Monday, March 15 Tuesday, March 16 Wednesday, Mar
    Hillcrest Durham Menu March 14 - 20 Regular Week Four F/W Sunday, March 14 Monday, March 15 Tuesday, March 16 Wednesday, Mar. 17 Thursday, Mar. 18 Friday, March 19 Saturday, March 20 Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast Scrambled Eggs Pancakes Cheese Omelet Waffles Cheesy Scrambled Eggs French Toast Scrambled Eggs from Latta's Egg Ranch with syrup Neese's Sausage Patty with syrup from Latta's Egg Ranch with syrup from Latta's Egg Ranch Link Sausage Crispy Bacon Wheat Toast Crispy Bacon Hash Browns Canadian Bacon Cheese Grits Blueberries Fruit Medley White Grape juice Mixed Tropical Fruit Fruit Yogurt Orange Wedges Crispy Bacon Oatmeal Apple Juice Milk Orange Juice Turkey Sausage Patty Apple Juice Banana Muffin with brown sugar and raisins Milk Milk White Cranberry Juice Milk Orange Juice Orange Juice • Milk Wheat Toast • Milk Milk Lunch Lunch Lunch Lunch Lunch Lunch Lunch Roast Pork Loin Chicken Broccoli Alfredo Beef Cubed Steak Pepperoni Pizza Chicken Parmesan Fried Popcorn Shrimp Beef Tenderloin with mushroom gravy with 3-cheese purse pasta with gravy Honey BBQ Wings bowtie pasta cocktail sauce with garlic mushroom sauce Seasoned Turnip Greens Sugar Snap Peas Asparagus Spears with bleu cheese dip & celery marinara sauce Corn on the Cob Peas & Pearl Onions with vinegar Garden Salad Rice Pilaf Iceberg Wedge Salad Italian Green Beans Italian Green Beans Mashed Redskin Potatoes Potatoes au Gratin with Thousand Island dressing Yeast Roll with Ranch dressing Yeast Roll Broccoli Salad Yeast Roll Cornbread French
    [Show full text]
  • 978-1-926810-17-1.Pdf
    This is a reproduction of a book from the McGill University Library collection. Title: Lowney’s cook book : illustrated in colors; a new guide for the housekeeper, especially intended as a full record of delicious dishes sufficient for any well-to-do family, clear enough for the beginner, and complete enough for ambitious providers Author: Howard, Maria Willett Edition: Rev. ed. Publisher, year: Boston : W.M. Lowney Co., 1908 The pages were digitized as they were. The original book may have contained pages with poor print. Marks, notations, and other marginalia present in the original volume may also appear. For wider or heavier books, a slight curvature to the text on the inside of pages may be noticeable. ISBN of reproduction: 978-1-926810-17-1 This reproduction is intended for personal use only, and may not be reproduced, re-published, or re-distributed commercially. For further information on permission regarding the use of this reproduction contact McGill University Library. McGill University Library www.mcgill.ca/library COOK BOOK ILLUSTRATED IN COLORS A NEW GUIDE FOR THE HOUSEKEEPER, ES­ PECIALLY INTENDED AS A FULL RECORD OF DELICIOUS DISHES SUFFICIENT FOR ANY WELL-TO-DO FAMILY, CLEAR ENOUGH FOR THE BEGINNER, AND COMPLETE ENOUGH FOR AMBITIOUS PROVIDERS & & <* £ J* PREPARED AND REVISED BY ONE OF THE MOST EXPERIENCED AND SUCCESSFUL TEACHERS OF COOKING IN THE COUNTRY, AS THE LATEST FRUITS OF PRACTICAL AND SCIENTIFIC KNOWLEDGE OF THE ART MARIA WILLETT HOWARD REVISED EDITION PUBLISHED BY THE WALTER M. LOWNEY CO. 486 HANOVER STREET, BOSTON 1908 COPYRIGHT, 1907, 1908, BY THE WALTER M.
    [Show full text]
  • (Pah - ’Shahd) a Dessert from the Auvergene Region of France That Consists of a Cr Ê Pe Batter Mixed with Fruit, Usually Plums Or Prunes, and Baked in a Deep Dish
    Pp pachade (pah - ’ shahd) A dessert from the Auvergene region of France that consists of a cr ê pe batter mixed with fruit, usually plums or prunes, and baked in a deep dish. paddle See mixer attachments . pain (pan) The French word for bread. Commonly used as a prefi x for a bread- related product, such as pain au levain ( sourdough bread ). pain à l ’ ancienne (pahn auhl - ahn - ’ see - uhn) The French term for “ ancient bread, ” referring to a lean, rustic bread with a distinct natural sweetness and nutlike char- acter. It is made with a unique, delayed - fermentation method. This method uses ice water to release fl avors from the fl our by delaying the activation of yeast until after the amylase enzymes have begun breaking down the starch into sugar. This creates a reserve of sugar in the fermented dough that adds fl avor and caramelizes the crust during baking. pain au chocolate (pahn oh sha - coe - ‘ laht) A chocolate - fi lled croissant . It is made by rolling a rich, dark chocolate bar in a small, rectangular square of croissant dough. It is eaten by French children as an after - school snack, or for breakfast. pain au levain (pahn o luh ’ va) A rustic French bread made with a levain starter P and traditionally shaped into a boule. It is characterized by its crisp crust, delicate p fl avor, and open cell structure. pain de campagne (pahn duh cuhm - ‘ puhn - yuh) The French term for “ country bread, ” referring to a rustic bread made with a dough similar to baguette dough but also with whole grains, such as whole wheat, white rye, or cornmeal.
    [Show full text]
  • 3 Madison Street, New York, NY 10038 T: 212.964.1300 F
    SAMPLE BREAKFAST MENU Make Your Own Bagel Sandwiches Chef Manned Station Mini Bagel Choices: Poppy, Sesame, Cinnamon Raisin or Plain Choose Your Toppings: Plain, Scallion, Salmon & Veggie Cream Cheese Smoked Salmon, Capers, Sliced Tomatoes, Shaved Red Onion, Sliced Cucumbers, Capers & Egg Salad Mini Waffle Sandwiches Banana & Nutella Smoked Salmon with Cream Cheese Mini Egg and Cheese Sandwich Served Hot Mini Bacon, Egg and Cheese Sandwich Served Hot Pineapple, Blueberry and Kiwi Kabobs Yogurt Shots Drizzled with Honey and Garnished with Berries Coffee Station Regular Coffee, Decaf Coffee, Assorted Syrups Assorted Milks & Swizzle Sticks Fresh Squeezed Orange Juice Served in Mason Jars with Paper Straws 3 Madison Street, New York, NY 10038 T: 212.964.1300 F: 212.379.2086 W: www.deborahmillercatering.com 2 CORPORATE BREAKFAST MENU Continental Breakfast Delicious and Freshly Baked Miniature Muffins, Bagels, Croissants and Danish Served with Sweet Cream Butter, Cream Cheese and Jam $7.50 per person; $9.00 with Fruit Salad Assorted Spreads Cinnamon Walnut, Scallion, Smoked Salmon, Vegetable Cream Cheese or Peanut Butter $7.00 per ½ pint Bagels Only Assorted Mini Bagels served with Cream Cheese, Sweet Cream Butter and Jam $3.75 per person Sweets Only An Assortment of Freshly Baked Mini Muffins, Croissants, Danish and Other Pastries; served with Creamy Butter and Strawberry Preserves $6.25 per person Pound Cake Platter A Selection of Assorted Pound Cake Triangles $4.25 per person Mini Donut Platter Assorted Frosted Mini Donuts (2 Dozen Mini
    [Show full text]