DOCSLIB.ORG

Breakfast in November SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 1

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Breakfast in November SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 1 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 1. Apple Juice 2. Pineapple Juice Mandarin Oranges Chilled Pears Creamy Wheat Crispy Rice Cereal Scrambled Eggs Scrambled Eggs Bacon Sausage Patty Cinnamon Toast 3. Orange Juice 4. Apple Juice 5. Pineapple Juice 6. Orange Juice 7. Apple Juice 8. Pineapple Juice 9. Orange Juice Canned Fruit Strawberries Chilled Plums Chunky Applesauce Fresh Grapes Pineapple Canned Fruit Oatmeal Cornflakes Creamy Wheat Crispy Rice Cereal Oatmeal Cheerios Creamy Wheat Baked Egg Omelet Scrambled Eggs Confetti Eggs Egg Sausage Bake Pancakes Scrambled Eggs Boiled Egg Whole Wheat Toast French Toast Scrambled Eggs Sausage Links Hash Browns Coffee Cake 10. Apple Juice 11. Pineapple Juice 12. Orange Juice 13. Apple Juice 14. Pineapple Juice 15. Orange Juice 16. Apple Juice Mandarin Oranges Canned Fruit Fresh Grapes Canned Fruit Chilled Pears Pineapple Mandarin Oranges Crispy Rice Cereal Oatmeal Cornflakes Creamy Wheat Raisin Bran Oatmeal Cheerios Scrambled Eggs with Omelet Waffle Scrambled Eggs Sausage Links Scrambled Eggs Western Omelet Ham Muffin Sausage Patty Whole Wheat Toast Cinnamon Toast English Muffin White Toast Jelly 17. Orange Juice 18. Apple Juice 19. Pineapple Juice 20. Orange Juice 21. Apple Juice 22. Pineapple Juice 23. Orange Juice Fresh Cantaloupe Strawberries Fruit Cocktail Crushed Pineapple Mandarin Oranges Fresh Grapes Fruit Cocktail Raisin Bran Oatmeal Cheerios Creamy Wheat Crispy Rice Cereal Oatmeal Cornflakes Scrambled Eggs Pancakes/Syrup Confetti Eggs Sausage Biscuit Baked Cheese Omelet Scrambled Eggs Boiled Egg Sausage Links Danish Pastry Gravy Hash brown Potatoes Scrambled Egg 24. Apple Juice 25. Pineapple Juice 26. Orange Juice 27. Apple Juice 28. Pineapple Juice 29. Orange Juice 30. Apple Juice Fruit Cup Mandarin Oranges Fresh Grapes Chunky Applesauce Canned Fruit Canned Fruit Mandarin Oranges Creamy Wheat Raisin Bran Oatmeal Cheerios Creamy Wheat Crispy Rice Cereal Oatmeal Scrambled Eggs with Sausage Patty Scrambled Eggs Scrambled Eggs Pancakes Scrambled Eggs French Toast Cheese Whole Wheat Toast English Muffin Whole Wheat Toast Sausage Links Bacon Scrambled Eggs Breakfast in November SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 1. Lasagna 2. Roast Turkey Broccoli Stuffing/Gravy Garlic Bread Corn Oatmeal Cookie Bread Pumpkin Pie 3.Beef Tips w/Gravy 4. Cheeseburger Deluxe 5. Fried Chicken 6. Potato Bacon Soup 7. Green Pepper Steak 8. Sausage on a Bun 9. Chicken Dijon Noodles French Fries Mashed Potatoes Chicken Salad Croissant Cheesy Potatoes Potato Salad Duchess Potatoes Carrots Dill Pickle Chips Cream Gravy Saltine Crackers Seasoned Cauliflower Baked Beans Seasoned Beets Bread Cookie Bar Whole Kernal Corn Mixed Fruit Bread Pudding Dill Pickle Bread Ice Box Dessert Apple Crisp Mandarin Oranges Cream Cheese Bar 10. Unstuffed Cabbage 11. Polish Sausage 12. Macaroni & Cheese 13. Chicken Alfredo 14. Hot Roast Beef 15. Roast Turkey 16. Pork Roast Green Beans Sauerkraut Stewed Tomatoes Glazed Carrots Sandwich Stuffing/Gravy Whipped Potatoes Dinner Roll Au Gratin Potatoes Diner Roll Garlic Bread Mashed Potatoes Winter Squash Harvard Beets Rice Crispy Treats Jello & Whip Topping Chocolate Cake Spice Cookie Buttered Corn Strawberry Rhubarb Praline Cake Oreo Dessert Pie 17. Beef Stew 18. Chicken Rice Soup 19. Sloppy Joe on a Bun 20. Chicken Divan 21. Bean Soup 22. Breakfast Casserole 23. Baked Ham Corn O’Brien Gr. Bologna Sandwich French Fries Mashed Potatoes Beef & Swiss Sandwich Sausage Links Cheesy Potatoes Biscuit Coleslaw Cream Corn Broccoli Cucumber Salad Croissant Roll Dice Carrots German Chocolate Banana Crème Pudding Fruit Salad Bread No Bake Cookie Strawberries Dinner Roll Brownie Chocolate Pudding Boston Crème Pie 24. Fried Chicken 25. Spaghetti with meat 26. Fish Platter with 27. Sweet/Sour Chicken 28. Turkey 29. Chicken Strips 30. Roast Pork & Rose- Breast Sauce Fried Potatoes Rice/Fortune Cookie Mashed Potatoes Macaroni Salad mary Potato Salad Waxed Beans Zucchini Casserole Oriental Blend Veggies Stuffing Green Peas Roasted New Potatoes Baked Beans Garlic Bread Bread Yellow Cake Green Bean Casserole Bread Green Bean Casserole Bread Chocolate Lush Ice Cream Dinner Rolls Frosted Brownie Bread Chilled Pears Pie Sweet Potato Pie Lunch in November SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 1. Texas French Toast 2. Goulash Scrambled Egg with Mixed Veggies Sauteed Onion Corn Bread Escalloped Apples Blueberry Crisp 3. Baked Chicken 4. Home made 5. Fisherman’s 6. Honey Glazed Ham 7. Corn Chowder 8. Spaghetti with 9. Honey Glazed Ham Scalloped Potatoes Chicken Noodle Soup Sandwich Boiled Potatoes Turkey & Cheese Meat Sauce Sweet Potatoes Winter Mix Veggies Gr. Bologna Sandwich Garlic Butter Noodles Cabbage Sandwich Italian Medley Veggies Dill Carrots Dinner Roll Wax Beans Carrots Dinner Roll Tomato Slices Breadstick Dinner Roll Frosted Marble Cake Chilled Pears Lemon Meringue Pie Strawberries/Cream Fruit Cup Peach Pie Lemon Bar 10. Roast Chicken 11. Tomato Basil Soup 12. BBQ Pork on a Bun 13. Hamburger Pie 14. Sausage Omelet 15. Hamburger Deluxe 16. Cheese Ravioli Buttered Penne Tuna Salad Sandwich Roasted Potatoes Japanese Veggies Home made Cinnamon Pasta Salad Marinara Sauce Brussel Sprouts Poached Pears Prince Charles Veggies Dinner Roll Rolls Green Beans Italian Medley Veggies Biscuit Saltine Crackers Ice Cream Cheesecake Escalloped Apples Mixed Fruit Breadstick Strawberry Poke Cake Assorted Cookies 17. Baked Chicken 18. Meatloaf 19. Fish Sticks 20.Cheddar Cheese 21. Kielbasa 22.Chicken and 23. Swiss Steak Mashed Potatoes with Baked Potatoes Macaroni & Cheese Soup Fried Potatoes Dumplings Scalloped Potatoes Gravy Peas & Carrots Buttered Peas Egg Salad Sandwich Sauerkraut French Style Green Seasoned Beets Scand. Blend Veggies Bread Bread Pickled Beets Bread Beans Bread Dinner Roll Fruit Mix Pineapple Upside Down Spiced Peaches Cherry Chip Cake Biscuit Ice Box Dessert Cherry Crisp Cake Ambrosia 24. Baked Ziti with 25. Chicken Patty on a 26. Swedish Meatballs 27. Belgium Waffles 28. Hamburger on a 29. Beef Barley Soup 30. Unstuffed Peppers Italian Sausage Bun Buttered Noodles Sausage Patty Bun Ham & Cheese Rice Italian Medley Veggies Tator Tots Scand. Blend Veggies Strawberry Filling Potato Chips Sandwich Buttered Corn Bread Buttered Carrots Dinner Roll Coleslaw Buttered Carrots Bread Rice Krispy Treat Banana Bars Apple Cobbler Chocolate Chip Cookie Chunky Applesauce Fruit Cup Dinner in November Week of 11/03/2019 to 11/09/2019 Week of 11/24/2019 to 11/30/2019 Chicken Patty on a Bun BLT Sandwich Swedish Meatballs French Toast & Syrup Egg Salad Sandwich Chicken Nuggets Omelet & Toast Hot Roast Beef Sandwich Week of 11/10/2019 to 11/16/2019 Grilled Cheese Sandwich Waffles & Syrup Chicken Strips Pepper Steak Week of 11/17/2019 to 11/23/2019 Hamburger on a Bun Hot Dog on a Bun Macaroni & Cheese Grilled Ham & Cheese **Menu Substitutions are for residents only. Guest trays will be the menu item of the day** .
Load more

Recommended publications
  • A New World of Frozen & Specialty Food 2017
    A New World of Frozen & Specialty Food 2017 Condiments 04 Jams & Jellies 20 Vegetables 34 Sides & Appetizers 54 Cheese & Specialty 68 Breads 78 Pastry ingredients 90 Doughs & Pastries 130 Desserts 150 3 4 CoNDimeNtS White Toque imports Maille Original Dijon mustards and vinegars for food service. In addition to the Maille line, we have selected exclusive, all natural, condiments to enhance recipes including gourmet ketchup, European sauces, Espelette pepper and more. 5 6 10000 Maille Dijon Mustard Original Maille Dijon mustard made with Brassica Juncea black and brown seeds. A smooth mustard delivering heat at the finish. 4/1 gal mUStARDS It all started in 1747, when Master Maille, “the greatest mustard and vinegar maker of all time”, became the official supplier to the Grand Courts of Europe. Today, Maille is still manufactured with the same tradition and values of the “House of Maille.” 10002 Maille Dijon Mustard This retail jar is an up-scale presentation for a table top. Maille is the brand of distinction since 1747. 6/7.5 oz 10003 Maille Honey Dijon Mustard The aroma and flavor is predominantly mustard. Honey adds a touch of sweetness but does not compete with the primary notes. 6/8.1 oz 7 10004 Maille Dijon Mustard Traditional Dijon mustard miniatures to enhance an exclusive room service and condiment offerings. 72/1.4 oz 10005 Maille Dijon Mustard Squeeze Bottle On the go or for casual dining, Maille Dijon in a squeeze bottle is a recognizable quality brand. 12/9.7 oz 10010 Maille Dijon Mustard Sulfite Free A great option to use for a preservative free recipes.
    [Show full text]
  • Banquet Menu
    Banquet Menu Prices subject to change without notice Breakfast Minimum: 30 Guests Clubhouse Continental Breakfast $8.50++ Assorted Individual Juices Muffins and Pastries - Butter & Assorted Jellies Coffee—Regular and Decaf Add assorted yogurts for $2.00 Deluxe Continental Breakfast $11.00++ Assorted Individual Juices Muffins, Pastries and Bagels with Cream Cheese, Mini Croissants - Butter & Assorted Jellies Platter of Seasonal Fresh Fruits Coffee—Regular and Decaf Add assorted yogurts for $2.00 Club Breakfast $13.00++ Juice Carafes Scrambled Eggs Bacon and Sausage, Breakfast Potatoes Muffins and Pastries Coffee—Regular and Decaf add assorted yogurts for $2.00 Q.C. Eggs Benedict $13.00++ Fresh Sliced Seasonal Fruit Poached Eggs, Canadian Bacon, Orange-Ancho Chili Hollandaise Sauce Hash Brown Potatoes or Lyonnaise Potatoes (choose one) Muffins and Pastries Coffee—Regular and Decaf Huevos Rancheros (Plated Only) $13.00++ Assorted Individual Juices Two Eggs Scrambled—Served atop a Corn Tortilla with Refried Beans, Melted Jack & Cheddar Cheeses Breakfast Potatoes Tortillas Coffee—Regular and Decaf Prices subject to change without notice Breakfast Burrito $12.00++ Scrambled Eggs with Peppers and Onions Choice of Bacon, Ham or Sausage with Refried Beans, Melted Jack & Cheddar Cheeses Breakfast Potatoes Tortillas Coffee—Regular and Decaf Chorizo and Eggs $12.00++ House Made Chorizo prepared with Scrambled Eggs With Refried Beans, Melted Jack & Cheddar Cheeses Breakfast Potatoes Muffins and Pastries Coffee—Regular and Decaf French Toast $12.00++
    [Show full text]
  • Culinary-Terms1.Pdf
    STYLE SHEET anytime basmati rice for Gastronome and apéritif bastila Gastronome Extra! à point, etc. bâton applewood bâtonnet (as of June 2017) arancini Bavarian cream arctic char bavarois Note: Italicize foreign arepas Bay Area words. If a word is listed Armagnac béarnaise sauce in Webster's, do not arroz con pollo Beaujolais italicize. art déco béchamel artisanal bed-and-breakfast artwork beef Wellington A arugula beggar’s purses Asian (avoid using beignet (fritter) a cappella Oriental–and don’t use ref. Bellini à la carte to people) Bel Paese cheese à la king Asiago cheese Belon oyster à la mode au gratin beluga caviar à la Niçoise au jus Bénédictine à point au naturel Berbere ahiote auf Wiedersehen (set rom) bercy sauce ackee autopilot best seafood restaurant affettati avant-garde beurre blanc agnolotti avruga caviar beurre noisette agrodolce bianchetto ahi tuna Bibb lettuce aiguillette(s) B biergarten aïoli billy bi al dente baba au rhum biltong Alba truffles baccalà (fritters) binchō-tan charcoal alfresco back-up biplane al pil-pil bagna cauda biscotti amaretto (unless specific) baguette(s) bite-size ambiance bailli (l.c. when used alone) bittersweet amid; in the midst of bailliage (l.c. when used black-eyed peas among alone) black-tie Amontillado (sherry) baked Alaska blancs (wines) amuse-bouche(s) baklava blini (always plural) amuse-gueule(s) ballotine blintz (pl. blintzes) andouille Balthazar (16 bottles) bloc angel-hair pasta bammy Bloody Marys anglaise bananas Foster blue cheese Anna potatoes barigoule bluegrass Angus beef barquette(s)
    [Show full text]
  • Soups, Salads, and Starches
    Soups, Salads, and Starches POTATOES SOUPS Duchess Potatoes: Potatoes Puréed Piped into Spirals, and Chicken & Rice Soup: with Vegetables in a Light Chicken Baked. (Idaho or Sweet Potatoes) Broth. Butternut Squash: With Brown Sugar, Cinnamon. Vegetable Beef Barley: With Fresh Vegetables in a clear Mushroom-Shaped Redskin Potatoes Broth. Chateau Potatoes: Oval-Shaped, Oven Roasted and Tour- Avgolemono (Greek Egg and Lemon Soup): Egg and Lemon nèed. in a clear Chicken Broth. Potato Pears: Potato Croquette in a Pear Shaped, Breaded Cuban Black Beans: With Rice and Onions. with Almonds and Bread Crumbs*. Lobster Bisque: With a touch of Cream and Cognac. Potato Pancakes: With Sour Cream and Apple Sauce* Cajun Gumbo: Dark and Spicy. Garlic Mashed Potatoes: Yukon Gold with Giblet Gravy or Irish Potato-Leek: Garnished with Scallions. White Peppercorn Sauce. Cajun Corn Chowder Smoked Gouda Potatoes au Gratin Croquette in Potato Nest: Mashed Potatoes formed into SALADS Balls, Deep Fried, served in a Shredded Potatoe Nest*. Delectable’s International House Salad: Italian Plum Fondont Potatoes Sliced & Seasoned with Caramelized On- Tomatoes, Marinated Black Olives, Imported Chinese Lotus ions. Root, Waffle-Cut Carrots, Cucumbers and Radishes over Parmesan Roasted Potato Wedges Mixed Lettuces. Mashed Potato Bar with Assorted Toppings* Traditional Cæsar Salad: With Garlic Herbed Croutons, fresh Romaine Lettuce and Homemade Cæsar Dressings. RICE Salade de Fleur: Gourmet Field Greens with Edible Flow- Whole Grain and Wild Rice Blend er, Wild Mushrooms, Hearts of Palm, etc.* Basmati Rice: With Roasted Pecans. Greek Salad: Tossed Greens, Feta Cheese, Cucumbers, Plum Tomatoes, Greek Olives, Pepperoncini, Green Pep- Spiced Apple Rice Pilaf pers, Red Onion Rings, and Oregano.* Saffron Rice: Yellow Rice with Peas.
    [Show full text]
  • Weekly Dinner Specials Sunday, February 28— Saturday, March, 6, 2021
    Weekly Dinner Specials Sunday, February 28— Saturday, March, 6, 2021 Soup of the Week: Vegetable Soup SUNDAY, FEBRUARY 28 THURSDAY, MARCH 4 Soup of the Day: Cream of Spinach $2.50 Soup of the Day: Baked Potato $2.50 Baked Ham with Cherry Sauce $7.20 1/2 Rack BBQ Baby Back Ribs (1/4 Rack $8.20) GF $10.95 CHO-23g Na-1825mg F-29g Cal-297 CHO-15g Na-531mg F-45g Cal-668 Veal Marsala $10.50 CHO-14g Na-490mg F-24g Cal-360 Sides: Pineapple Stuffing $2.00 Sides: Potato Wedges $2.00 Asparagus GF $2.00 Sautéed Cabbage with Bacon GF $2.00 Dessert: Chocolate Layer Cake $2.50 Dessert: Assorted Desserts $2.50 MONDAY, MARCH 1 FRIDAY, MARCH 5 Soup of the Day: French Onion $2.50 Soup of the Day: Cream of Asparagus $2.50 Chili with Cornbread Muffin $8.15 Lobster Tail with Drawn Butter GF $18.25 CHO-52g Na-1267mg F-18g Cal-464 CHO-3g Na-891mg F-48g Cal-592 Parmesan Artichoke Chicken GF $8.15 Beef Stroganoff over Egg Noodles GFO $8.95 CHO-20g Na-902mg F-17g Cal-388 CHO-21g Na-307mg F-23g Cal-391 Sides: Buttered Noodles $2.00 Sides: Chive Mashed Potatoes GF $2.00 Peas and Carrots GF $2.00 Cauliflower au Gratin GF $2.00 Dessert: Lemon Pound Cake $2.50 Dessert: Chocolate Cupcake/Peanut Butter Icing $2.50 TUESDAY, MARCH 2 SATURDAY, MARCH 6 Soup of the Day: Turkey Noodle $2.50 Soup of the Day: Beef Noodle $2.50 Scallops with Brandied Leeks and Mushrooms GF $15.95 Honey Mustard Chicken Quarter GF $8.15 CHO-7g Na-630mg F-1g Cal-212 CHO-28g Na-456g F-36g Cal-602 Fried Chicken DF $8.15 Pork Tenderloin with Apricot Glaze GF $8.15 CHO-10g Na-610mg F-42g Cal-754 CHO-33g
    [Show full text]
  • The Ultimate Potato Book
    The Ultimate Potato Book Hundreds of Ways to Turn America's Favorite Side Dish into a Meal BRUCE WEINSTEIN & MARK SCARBROUGH TO MARIANNE MACY, the sexiest potato eater in Manhattan Contents Introduction 1 A Potato Primer 3 Ingredients and Equipment 11 Potato Recipes, A to Z 17 Potato Recipes Listed by Type of Potato Used 247 Source Guide 250 Index 253 Acknowledgments 273 About the Author Books by Bruce Weinstein Credits Cover Copyright About the Publisher Introduction Here's the most radical thing we can tell you: The Ultimate Potato Book is a book of main courses. That may not seem like much--until you think about potatoes. They're side dishes, right? Mashed, roasted, fried, whatever. Sometimes they make a main course debut in a soup; usually they're relegated to the edge of the plate. We've decided to put them front and center. The recipes are alphabetized, mostly without the word ªpotatoº in their titles: Lasagna, in other words, not ªPotato Lasagna.º If you thumb through the book, you'll get the hang of how it works. But we'll admit it right up front: some of our cataloguing is idiosyncrat- ic. Provençal Stew, for example. It's a potato/tomato stew with Pernod. Some main courses naturally include potatoes on the side. Steak Frites, for example. But the potatoes aren't really a ªsideº so much as a co-dish, half the whole, integral to the entree. Although we're passionate about potatoes as main courses, you may still want to make them as traditional sides.
    [Show full text]
  • Website Corporate Info.Cdr
    Corporat Packag Wher U-for-gettabl Memorie Begi Thank you for considering Solitude Links Banquet Center to host your upcoming wedding. Solitude Links has provided a beautiful setting and excellent food for a wide assortment of events since April 2000. We have a near-perfect WeddingWire.com rating! The Solitude Links family, assisted by their excellent management team and outstanding staff, will provide you one of the most memorable events of a lifetime. By choosing Solitude Links to host your upcoming event, you are allowing yourself to have a completely customizable experience! You can start from the basics and select everything to coordinate with your special theme or style of your event. Our chef allows you the option to build your own menu package based on your needs and tastes! We also can provide table place cards, personalized menu cards or other special materials for your event. Our staff is here to make your dreams become a reality! Our banquet rooms can easily accommodate weddings, showers, holiday parties, birthday celebrations, golf outings, or business meetings for 25 to 500 guests. All of our rooms have access to the patio and deck areas, providing the perfect setting to relax while looking at the sparkling lakes and rolling hills of the golf course or to enjoy an evening cocktail under the stars. Please feel free to call us at (810) 982-3673, ext. #2, if you have any questions or to arrange a tour of our facilities. We look forward to speaking with you soon. CORPORATE $XX PER PERSON BUFFET (includes pasta) - $XX PER PERSON
    [Show full text]
  • MSU Union 2015 Wedding Receptions
    MSU Union 2015 Wedding Receptions Items Included with all Wedding Receptions: spartan Menu Selection of Your Choice Standard White Table Linen signature White Linen Napkins Hurricane Globe Centerpieces with Mirror catering Dance Floor Cake Service Complete Reception Arrangements Professional Service Staff Enhancements to Your Special Day: Hors d’Oeuvres Bar Service Champagne Toast Upgraded Linen After Dinner Coffee Station Late Night Snacks Please add applicable service charge and state sales tax to all food and beverage items 2015 Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness Plated Dinner Selections All Served Dinners Include a Choice of Salad | Fresh Rolls with Butter | Freshly Brewed Coffee and a Selection of Fine Teas Included Dinner Salad Selections (Select One) spartan Gathered Field Greens with Candied Pecans, Crumbled Goat Cheese and Red Wine Vinaigrette Classic Caesar Salad of Crisp Romaine, Garlic Croutons, Parmesan Cheese and Caesar Dressing Spinach Salad with Roasted Red Pepper, Red Onion, Romano Cheese, Toasted Pine Nuts and Balsamic Dressing signature Poultry Selections Wild Mushroom Chicken $21.50 Seasoned Chicken Pan-Fried and Topped with a Wild Mushroom Marsala Wine Sauce | Polenta Cakes | catering Fresh Steamed Broccolini Grilled Jerk Chicken $21.50 Jerk Grilled Chicken Breast Topped with Mango Salsa | Roasted Redskin Potatoes | Sweet Corn and Okra Chef’s Chicken Cordon Bleu $23.50 Chicken Breast with Ham and Swiss Cheese, Breaded and
    [Show full text]
  • Maine Potato Recipes Maine Department of Agriculture
    Maine State Library Digital Maine Agricultural and Seafood Marketing and Cook Economic and Community Development Books 1983 Maine Potato Recipes Maine Department of Agriculture Maine Agricultural Extension Service Follow this and additional works at: https://digitalmaine.com/food_marketing Recommended Citation Maine Department of Agriculture and Maine Agricultural Extension Service, "Maine Potato Recipes" (1983). Agricultural and Seafood Marketing and Cook Books. 4. https://digitalmaine.com/food_marketing/4 This Text is brought to you for free and open access by the Economic and Community Development at Digital Maine. It has been accepted for inclusion in Agricultural and Seafood Marketing and Cook Books by an authorized administrator of Digital Maine. For more information, please contact [email protected]. Complements of Aroostook Potato Growers , Inc. Presque Isle, Maine PUBLISHED BY Maine Department of Agriculture Maine Agricultural Extension Service GOOD RECIPES FOR MAINE POTATOES Compiled by Kathryn Briwa, Extension Food Specialist Potatoes are a “must” at many meals. And rightly so. They are easy to prepare, they taste good, and they supply real food values. In the quantities that you eat them, they can supply some of your daily requirements of Vita­ min C, the B Vitamins, iron, starch, and a small amount of good quality protein. While their energy value is high, they need not be fattening. It’s the butter, gravy, or other fats that we put on them that pile up the calories. To get the most food value from potatoes, boil them in their jackets and eat them as soon as they are cooked. If potatoes must be peeled, peel them thin and put them in salted water.
    [Show full text]
  • Speisekarte2021 Herbst.Pdf
    Empfehlung € Rehnüssle mit Aprikosen-Pfifferlingen und Serviettenknödel 22,50 Deer hip with apricot-chanterelles and napkin dumplings 7,12,14,18,20,21 Zweierlei vom Wildschwein mit Gemüse und Schupfnudeln 18,50 Two of a kind wild boar with vegetables and duchess potatoes 7,12,14,18,20 Gebratenes Schweinefilet mit Rahmpfifferlingen und Spätzle 18,50 Pork tenderloin with cream chanterelles and swabian noodles 7,8,12,14,18,20,21 Pochiertes Lachsfilet mit gebratenen Pfifferlingen, Parmesan Espuma und Tagliatelle 20,50 Sous Vide cooked salmon with fried chanterelles parmesan foam and tagliatelle 7,8,12,14,15,18,20 Allergene: 7 8 9 10 Schwefeldioxid und Süßstoff/ Nüsse Erdnüsse Sulfite Süßungsmittel 12 13 14 15 Gluten Krustentiere Eier Fisch 18 20 21 24 Laktose Sellerie Senf Weichtiere Suppen / Soups € Kraftbrühe mit Flädle 4,50 Bouillon with herbal pancakes 12,14,18,20 Pfifferling Cremesuppe mit Croûtons 6,50 Chanterelles cream soup with croutons 7,12,14,18 Zwischengang & Vorspeisen / Starters Wildkräutersalat mit gebratenen Pfifferlingen und glasierten Feigen 10,50 Wild herb salad with fried chanterelles and glazed figs 8,12,14,18,21 Gebratene Wachtelbrust mit Gemüsestroh und Salatgarnitur 12,00 Braised quail breast with vegetable straw and salad garnish 7,8,12,14,15,20,21,24 Salate / Salad Kleiner Beilagensalat 4,90 Small mixed salad 7,14,20,21 Großer Beilagensalat 6,50 Large mixed salad 7,14,20,21 Salatplatte mit gebratenen Pfifferlingen dazu Toast 16,50 Plate of salad with fried chanterelles 7,12,14,18,20,21 Bunte Salatplatte mit gebratenen
    [Show full text]
  • On-Premise Weddings
    On-Premise Weddings 171 Jerusalem Hill Rd 607 732 6728 Elmira, NY www.hill-top-inn.com Each Wedding Package Includes: Domestic Draught Beer, House Wines and Assorted Iced Sodas An Amazing View of the Chemung Valley Indoor and Outdoor Facilities for your Wedding from 2-300 guests Private Ceremony Area Champagne Toast for all your guests Private Bridal Room prior to your ceremony Private Reception Area All Linen Including Standard Length White Linen Tablecloths with your choice of napkin color Complete Bar Services available for Cash Beverages Cake Cutting Coffee Bar including coffee, decaf and assorted teas A Private Tasting On-site Event Planner and Coordinator Assistance with the setting of the room, including centerpieces, favors & place cards Buffet Packages p. 1-3 Plated Dinners p. 4-6 Station Packages p. 7-9 Add'l Options p. 10-11 Facility Info p. 12 Bar Packages p. 13-15 Hill Top Inn Restaurant, Banquets, & Catering Finger Lakes Buffet Package 1 Hill Top Inn Restaurant, Banquets, & Catering Finger Lakes Buffet Package A Stylish Beginning for your Cocktail Hour Choose one of the following Hors D'oeuvres packages Palette of Dips Flatbread Station Spinach & Artichoke Dip (Gluten-free available upon request) Buffalo Chicken Fondue Margherita Bruschetta Chicken & Mushroom Simply Stated Garlic Local Cheeses & Breads Locally Grown Vegetables w. House Dip Fresh Fruit Display w. Amaretto Dip A Lovely Buffet For Your Meal Might Include: Carved Sirloin of Beef Spinach & Artichoke Chicken Penne Marinara Potatoes au Gratin Fresh Local Vegetable Medley Quinoa Salad with Dried Fruits & Nuts Baby Spinach with Feta & Strawberries Assorted Bread and Rolls 2020 Finger Lakes Buffet Package Pricing First 100 Guests 8433.59 Additional Adult Guests 53.02 Children 5 -11 26.51 Discounted pricing available for groups of less than 100.
    [Show full text]
  • 12 WEEK NEW MENU GRID2.Pub
    A 2018 L D M R D R H: L ‐ 11:00‐2:00 D ‐ 5:00‐7:00 ~ T O O C 205‐347‐0028 S M T W T F S 2 Pear Salad 3 Pear Salad 4 Southern Theme 5 Ambrosia Salad 6 Ambrosia Salad 7 SATURDAY LUNCH 1 C Lemon Pepper Rotisserie Lemon Pepper Rotisserie Green Bean Potato Salad Mushroom Pork Chops Mushroom Pork Chops Chicken Chicken Turkey and Cornbread Turkey and Cornbread OMELET BUFFET AND V Beef Short Ribs ALWAYS MENU Boneless Stuffed Pork Chops Boneless Stuffed Pork Chops Dressing Dressing S Fried Chicken Black and Blue Burger Black and Blue Burger Home Made Mashed Potatoes Black and Blue Burger Black and Blue Burger SATURDAY NIGHT STEAK E B Fried Okra Baby Green Lima Beans Baby Green Lima Beans Sweet Potato Casserole Sweet Potato Casserole AND SHRIMP DINNER AND Green Bean Casserole Green Bean Casserole Stewed Tomatoes Tomatoes and Okra Tomatoes and Okra Bourbon Pecan Pie ALWAYS MENU Peas and Mushrooms Peas and Mushrooms Mustard Greens Mustard Greens 8 9 Shrimp Louis Salad 10 Shrimp Louis Salad 11 Taco Buffet Station 12 Carrot Raisin Salad 13 Carrot Raisin Salad Guacamole Corn Salad 14 Smothered Chicken Smothered Chicken C V Lamb Chops Lamb Chops Beef & Chicken Taco Bar SATURDAY LUNCH Yum -Yum Shrimp Yum -Yum Shrimp Chicken Chimichangas Pecan Crusted Catfish Pecan Crusted Catfish OMELET BUFFET AND S L ALWAYS MENU Hot Dog with Trimmings Hot Dog with Trimmings TexMex Potatoes Hot Dog with Trimmings Hot Do g with Trimmin g s B Roasted Root Vegetables Yellow Rice Yellow Rice Flan Croquette Potatoes Croquette Potatoes SATURDAY NIGHT STEAK Sliced Beets Sliced
    [Show full text]