DOCSLIB.ORG

Senior Lunch Menu – April 2020 for Site Specific Menu Changes Or

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Senior Lunch Menu – April 2020 for Site Specific Menu Changes Or Senior Lunch Menu – April 2020 For site specific menu changes or closures click HERE Monday Tuesday Wednesday Thursday Friday 1 **2** 3 Baked Fish “National Burrito Day” Tomato Florentine Soup w/ Pesto Sauce Diced Beef w/ SF Crackers Rice Pilaf WW Flour Tortilla 10” Spud Stuffers Sliced Carrots Shredded Lettuce Baked Potatoes w/ Vegetarian WW Dinner Roll Shredded Cheese Chili w/Promise Sour Cream Shredded Cheese Mandarin Oranges Pinto Beans & Spanish Rice Sour Cream & Promise Pico De Gallo Broccoli Spears Churros SF Custard Diet: Fresh Fruit 6 7 8 9 **10** Vegetable Lasagna Farmers Soup Homemade Mexican Corn Thai Chicken Salad “Good Friday” Spring Mix Salad w/Garbanzo w/ SF Crackers Soup w/SF Crackers (Chicken Strips 3oz, Shredded Breaded Fish Tacos Beans & Chicken Drumstick (1L) Mexican Beef Enchilada Cabbage and Carrots, Red Shredded Cabbage Vinaigrette Dressing Baked Sweet Potato (1) Casserole Peppers & Diced Cucumbers, Cilantro Lime Rice Orange Juice Mixed Vegetables Spanish Rice Chopped Green Onions, Pico De Gallo Apricots Pineapple Chunks Broccoli Chopped Peanuts ) Salsa Picante Melon Thai Dressing Flour Tortilla - 4.5” (2) WW Dinner Roll Italian Ice w/Promise Diet: Fresh Fruit Canned Fruit Mix **13** 14 15 16 17 “Spring Celebration” Potato Leek Soup Veggie Burger Beef Stroganoff Cream of Spinach Soup Baked Ham w/Fruit Glaze w/SF Crackers on WW Bun Egg Noodles w/SF Crackers Yams topped Cobb Salad Bowl w/Shredded Lettuce, Sliced Sliced Carrots Vietnamese Coconut Curry w/Marshmallows (Diced Chicken, Eggs, Tomato & Red Onion Melon Chicken Breast Chef Cut Vegetables Shredded Cheese, Tomato & w/ Garlic Aioli Sauce Pineapple Fried Rice Parker House Roll w/Promise Red Pepper Baked Chips Broccoli Spears Pineapple Upside Down Cake 50/50 Salad Mix Banana Tropical Fruit Diet: Fresh Fruit Ranch Dressing) Orange Pineapple Juice SF Apple Crisp **20** 21 22 23 24 “Volunteer Recognition Baked Tilapia topped with Macaroni & Cheese Split Pea Soup Beef Taco Salad with Day “ Savory Tomato Sauce Stewed Tomatoes w/SF Crackers Seasoned Ground Beef, Roast Turkey w/Gravy Rice Pilaf Broccoli Spears Vietnamese Caramel Chicken Chopped Lettuce, Cheese, Mashed Potatoes Peas & Carrots Fresh Fruit Breast Tomatoes, Beans, Sour Cream, Chef Cut Vegetables WW Dinner Roll w/ Brown Rice Tortilla Strips Cranberry Sauce Promise Asian Vegetable Blend Orange Juice Pumpkin Pie w/SF Topping Orange Juice Ambrosia NSA Vanilla Ice Cream Diet: Fresh Fruit SF Custard Diet: Fresh Fruit 27 28 29 30 Butternut Squash Soup Tomato Plum Soup Pork Tenderloin w/Mushroom Breaded Fish Tacos Voluntary w/SF Crackers w/ SF Crackers Sauce w/Shredded Cabbage, Salsa & Kung Pao Chicken Heart Healthy Salad Mashed Potatoes Pico De Gallo Contribution - $3.00 Jasmine Rice (Garbanzo Beans, Corn, Winter Vegetable Blend Flour Tortilla 4.5” (2) Sliced Carrots Kidney Beans, Diced WW Dinner Roll w/ Promise Cilantro Lime Rice Meal Cost for Under Tropical Fruit Mix Tomatoes, Feta Cheese SF Fruit Crisp SF Pudding Age 60 - $5.00 w/Olive Oil & Lemon Juice) on a Bed of Spinach Pineapple Chunks Meatless Meal All meals comply with the Dietary Guidelines for Americans (DGA) 2015 & Dietary Reference Intakes (DRI) for older adults as determined by the California Dept. of Human Services Agency & the U.S. Department of Agriculture. Community SeniorServ’s Lunch Program may change the menu for reason of quality control, price or vendor problems. This project is funded in parts through funds from the Federal Older Americans Act as allocated by the Orange County Board of Supervisors. Sugar free desserts and water packed fruits are used throughout the menu to accommodate diabetics. 1% Milk served daily. indicates sodium content over 1,000 mg. * indicates a special event or Holiday and the menu MAY exceed 1,000 mg. Low Cholesterol, 0% trans-fat buttery spread served with bread & rolls. Weekly average lunch meal provides >550 calories. Please note condiments are not analyzed and may increase sodium. www.MealsOnWheelsoc.org .
Load more

Recommended publications
  • Prep Ared F Ood S Ca T Al Og
    PREPARED FOODS CATALOG “Take good care of your employees, customers, shippers, and farmers and they will make you successful.” Emil Nemarnik, under 2 3 Fesh Cut Poduce CUTS Bulk Organic Shredded Beets Organic Spiralized Beets Organic Topped Strawberries 75567 5 lb 72325 5 lb 79963 5 lb tray CUTS “Don’t eat anything Organic Broccoli Florets Organic 1/4” Carrot Coins Organic 1/2” Diced Carrot Organic Shredded Carrot your great-grandmother 76022 4/5 lb 75800 5 lb 75802 4/5 lb 75809 5 lb wouldn’t recognize as food.” Michael Po an, Author Pacifi c Coast Fruit Company has longstanding relationships with farms throughout the Northwest, allowing us to offer a variety of produce year round. Our goal is to provide customers a service they can depend on. We consider growers to be part of our extended family and partners in advancing sustainable agriculture. Our Organic produce is USDA Certifi ed by Oregon Tilth to ensure that you receive consistently safe and healthy produce. The USDA Organic Sticker guarantees the quality of the product. Organic Caulifl ower Florets Organic 1/2” Diced Celery Organic 1/4" Diced Celery Organic Shredded Green Kale Our SQF inspected Fresh Cut facility operates with a HACCP (Hazard Analysis and Critical Control Points) plan. Our 76104 4/5 lb 75804 4/5 lb 75854 5 lb 73658 5 lb scores on third party and Military audits are on public record as some of the highest in the industry. We regularly test our recall management protocol keeping this vital link to food safety in top working order to ensure you are receiving the highest quality produce available.
    [Show full text]
  • 2020 May Home Delivered Meals Menu
    2020 May Home Delivered Meals Menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 Multigrain Cheerios, Milk (2) Orange Juice ___Low Fat Yogurt ___ Cranberry Basil Chicken Salad Quinoa Salad WW Dinner Roll w/Promise ___Ambrosia ___ Stuffed Pepper Brown Rice Spinach WW Dinner Roll w/Promise Pineapple Chunks 4 **5** 6 7 **8** Hardboiled Eggs (2), Milk (2) “Cinco de Mayo” Multigrain Cheerios, Milk (2) Bran Muffin, Milk (2) “Mother’s Day Celebration” Orange Juice, Cottage Cheese, Milk (2) Orange-Pineapple Juice, String Cheese Orange Juice Oatmeal, Milk (2) ___WW Bread w/Promise & SF Jelly Fruit Cocktail ___WW Bread w/Promise & SF Jelly ___ ___Low Fat Yogurt ___ _WW Bread w/Peanut Butter & SF Jelly_ Tuscan Tuna and White Bean Salad ___Mini Muffin ___ Veggie Egg Salad Mexican Chicken Bowl Butternut Squash Pasta Zucchini & Tomato Salad Beef Hamburger on WW Bun Couscous w/Parmesan & Pea Salad w/Chicken Strips, Rice, Corn, and Beans w/Chicken Strips WW Dinner Roll w/Promise w/ Mayo & Mustard WW Dinner Roll w/Promise Tortilla Strips & Salsa California Salad ___SF Fruited Gelatin ___ Coleslaw Salad ___Fresh Apple ___ ___SF Custard___ Orange Juice Grilled Chicken Breast ___Mandarin Oranges ___ Chicken Breast w/ Florentine Sauce Beef Goulash ___SF Cookies ___ w/ Lemongrass Sauce Cheese Enchiladas Wild Rice Mashed Potatoes w/Promise Chicken Cordon Bleu Brown Rice Spanish Rice Broccoli Spinach Rice Pilaf Oriental Vegetable Blend Mexican Corn WW Dinner Roll w/Promise Ambrosia Chef’s Cut Vegetables WW Dinner Roll w/Promise SF Custard Fruit Mix WW Roll w/Promise
    [Show full text]
  • Jello Pistachio Pudding Instructions
    Jello Pistachio Pudding Instructions Lars void her forges pardy, she armour it perplexedly. Warring Shelton transpierce unwontedly. Christophe remains concupiscible: she kick-up her prawn reprehend too flatwise? Does jello pistachio fluff looks like almond and jello pistachio pudding instructions. So, if someone took a taste and then stuck the same spoon back in for a second taste, an enzymatic reaction begins. Pistachio Fluff So apparently this is also called a Watergate Salad. In the bowl cream of a stand mixer, cream the butter and sugar together. Chill until it will have managed to it every time is for jello pistachio pudding instructions in a professional and jello chocolate? To make it out what did i changed the jello pistachio pudding instructions to put the instructions without stopping the. Remove from your inbox, and jello pistachio pudding instructions. Stir together the whipped topping and pistachio pudding mix using a spatula. Would you think it compliments the jello pudding cake or make cake may contain amazon associate we please be a few simple! Simply adding cornstarch to instant pudding will unfortunately not help to thicken it. Refrigerate until chilled and serve. Definitely a big bowl as an early morning the jello pistachio pudding instructions in a golden oreo crust because as an odd combination. All time to your email below. Cover the bowl with plastic wrap and chill for at least an hour. Id like ambrosia which absorb liquid before for jello pistachio pudding instructions on mbr destroys the instructions and put in by step before frosting is. Iain is sensitive to milk for jello pistachio pudding instructions.
    [Show full text]
  • Salad Spectacular
    Salad Spectacular Cookbook published by Valdosta State College Woman’s Club INTRODUCTION This collection of recipes has been made possible from members of the VSC Woman’s Club and friends, each of whom have been generous with their treasures. The contributors' names have been used as far as possible. Many recipes are not original and many have been revised. We have printed all recipes submitted and there is possible duplication. We sincerely hope you enjoy every one, and when you find an especially good one to your taste.... please pass it along to friends. Good food is only good when being enjoyed by the taster. Valdosta State College Woman's Club 1983 Valdosta, Georgia EXPRESSION OF APPRECIATION The Members of the Board of the Valdosta State College Woman's Club, the compilers and publishers of this cook book, wish to publicly thank all those who contributed recipes, who assisted in compiling it and those who so generously gave of their time and talent to help this book become a reality. THE CLARE PHILIPS MARTIN SCHOLARSHIP Proceeds from the sale of this book will help fund the Scholarship established by the VSC Woman's Club honoring Clare Philips Martin. Mrs. Martin, wife of President Emeritus S. Walter Martin, was our first Honorary President and supports scholarship in higher education. This Scholarship was established in her honor and in appreciation of her past and present support. TABLE GRACE Morning - Father, to Thy children here, Peace and grace and faith impart; Bless this home, bless all we love Keep us clean and pure in heart.
    [Show full text]
  • Coyote Canyon Gluten Free Menu, 1.14.08
    Coyote Canyon Gluten Free Menu All items not containing any of "Wheat" as allergens. Table of Contents Desserts Flan Orange Chiffon, Sugar Free Salads Ambrosia Salad Apple Salad Autumn Salad Aztec Salad Broccoli Salad Cabbage Slaw Caesar Salad Cajun Red Beans and Rice Salad Caribbean Black Bean Salad Carrot Raisin Salad Cauliflower and Broccoli Salad Cauliflower Mushroom Salad Cauliflower Salad Chicken Salad Coconut and Fruit Salad Cole Slaw Corn and Black Bean Salad Creamy Cucumber Salad Cucumbers and Onions Fresh Tomato Salad Fruited Rice Salad Ham Salad Jambalaya Salad Kidney Bean Salad Mandarin Orange Salad Marinated Mushroom Salad Onion and Tomato Salad Pea Salad Pickled Beets Potato Salad Sauerkraut Salad Six Bean Salad Southwest Corn Salad Southwest Salad Summer Salad Sunshine Salad Taco Salad Tomato and Asparagus Salad Tossed Lettuce Salad Tuna Salad Zucchini and Tomato Salad Zucchini Bean Salad Salad Dressings Salad Dressing, Balsamic Vinaigrette Salad Dressing, Blue Cheese Salad Dressing, Caesar Salad Dressing, California French, Fat Free Salad Dressing, Golden Italian Salad Dressing, Honey Mustard Salad Dressing, Italian, Low Cal Salad Dressing, Ranch Salad Dressing, Ranch, Fat Free Salad Dressing, Thousand Island Salad Dressing, Thousand Island, Fat Free Soups Bean Soup Black Bean Soup Meaty Cuban Black Bean Soup Mexican Chicken Chili Tortilla Soup Two Alarm Chili Entrees Bacon Wrapped Pork Steak Baked Chicken with Rotisserie Flavor Baked Fish Baked Salmon, Large, Skin On Barbeque Beef BBQ Beef Brisket BBQ Chicken BBQ Wings
    [Show full text]
  • Cooking Light 2008 Annual Recipe Index 
    Cooking Light 2008 Annual Recipe Index You’ll find each 2008 recipe listed by its complete title and sorted by category. The issue and page number follows, as well as the recipe’s convenience category: ● quick & easy, ● make ahead, or ● freezable. To view the recipe online, go to CookingLight.com. appetizers Shrimp Toast Puffs with Two Sauces Apr 150 Arepas with Cheese and Fresh Skordalia Apr 205 ● Tomatoes June 175 Sliders with Shallot-Dijon Relish June 146 ● Artichoke, Leek, and Goat Cheese Smoked Salmon Dip Mar 128 ● ● Dip with Garlic Pita Chips Mar 214 ● Spicy Baked Pita Chips Nov 96 ● ● Beef and Gorgonzola Toasts with Spicy Grilled Shrimp over Shaved Herb-Garlic Cream May 146 ● Fennel Slaw J/F 191 ● Brown Lentil Hummus with Toasted Spicy Red Pepper Hummus Nov 98 ● ● Pita Crisps Oct 164 ● ● Spicy Stir-Fried Mushroom Caramelized Sweet Onion Dip Nov 100 ● Bruschetta Apr 166 Cheddar-Bacon Drop Biscuits Oct 112 ● Stone Fruit–Cucumber Salad with Chipotle Black Bean Dip with Corn Raspberry Vinaigrette June 100 Chips Sept 116 ● Summer Squash Pizza July 172 ● Cumin-Scented Samosas with Mint Teff Injera Bread with Carrot-Ginger Raita May 120 Chutney Dec 202 Curried Rice Noodles in Lettuce Wraps May 204 Tex-Mex Beef and Bean Dip July 140 ● Curry-Spiced Samosas with Plum Thai-Style Marinated Raw Fish July 132 ● and Tomato Marmalade Dec 198 Tomato and Basil–Topped Garlic Duck “Prosciutto” Aug 128 ● Bruschetta June 102 ● Edamole J/F 102 ● ● Traditional Hummus Nov 98 ● ● Escabèche-Style Scallops July 132 Tzatziki June 102 Fennel-Cured Halibut
    [Show full text]
  • Buffet & Banquet Selections
    Buffet Selections Banquet Information Requires a minimum of 50 people. RESERVATION GUIDELINES COST PER PERSON: $22 Banquet reservations should be made through the office at: Choice of Three Entrees Eagle Eyrie Baptist Conference Center Choice of Three Vegetables 1 Eagle Eyrie Drive, Lynchburg, VA 24503 Choice of One Salad phone (434) 384-2211 | fax (434) 384-1891 Choice of Two Desserts Hot Rolls with Butter [email protected] | EagleEyrie.org Buffet & Iced Tea, Coffee & Water Final meal count, meal selection and serving time are due one (1) week prior to the event. ENTREES (choose 3) A bill will be prepared and sent at time when final count is _ Baked Cod Fillets with Tartar Sauce Banquet received. _ Beef Tips with Gravy _ Fried Chicken Payment is due at time of banquet with copy of bill and one check _ Grilled Chicken Breasts with Mushroom Gravy made payable to Eagle Eyrie. Selections _ Grilled Chicken (circle one): Hawaiian or Teriyaki Any increases in count within one week of the banquet is by _ Oven Roasted Chicken Breasts permission of the Director or Food Service Director only. _ Popcorn Shrimp with Cocktail Sauce _ Roast Beef with Gravy WHAT YOUR MEAL COST INCLUDES _ Roast Turkey with Gravy and Dressing Use of Facility _ Virginia Baked Ham Gratuity and Sales Tax Table Service Linen Table Cloths and Napkins VEGETABLES (choose 3) Candles for Each Table _ Au Gratin Potatoes __ Green Beans Use of Sound System and Piano _ Baked Apples __ Home-style Dressing _ Baked Potatoes __ Macaroni & Cheese During the Christmas Season (beginning December 1), poinsettias _ Broccoli Spears __ Mashed Potatoes and a fully decorated tree are provided.
    [Show full text]
  • Recipes from Camp Knot a Phe 2011
    2011 Recipe Book Recipes from Camp Knot a Phe 2011 Friday Recipes Ribollita or Tuscan Harvest Soup Serves 16 as a main dish or 32 as a side 1 onion, chopped 2 stalks of celery, sliced 2 carrots, diced 2 cloves of garlic, minced 4 roma tomatoes, chopped 2 zucchini, chopped 1 cup of chopped cabbage 1 Tbsp of olive oil 4 cups of water 1 tsp of fresh thyme ¾ tsp of salt 1 tsp of cracked black pepper 1. Chop the onion, slice the celery, and dice the carrots, keeping all of these together. 2. Mince the garlic and chop the other veggies. 3. Over a medium heat, sauté the onion, celery, carrot mix until they start to brown 4. Add the garlic and sauté 2 more minutes. 5. Add the tomatoes and 1 cup of water, simmering this until the tomatoes reduce. 6. Add the rest of the water, herbs, and spices and simmer this for at least 30 minutes. 7. Add the cabbage, zucchini, and potato and simmer those for 5 minutes (until al dente), then remove the soup from the heat. Nutrition Facts: Calories Pro (g) PHE (mg) Total: 384 11.8 502 1/2 cup 24 0.7 32 1/4 cup 12 0.37 16 2 Spaghetti Squash Make four 1/2 cup servings or eight 1/4 cup servings 1 small spaghetti squash, baked and pulled (about 2 cups) 2 tsp of chopped tarragon ¼ tsp of salt ¼ tsp of black pepper 2 tsp of olive oil Served with Basil Sauce: 1 cup fresh basil leaves 1 clove garlic ½ cup water 3 Tbsp olive oil ¼ tsp salt 1.
    [Show full text]
  • MASTER RECIPE BOOK INDEX for Recipes 1991 THROUGH 2019
    GRAPEVINE GARDEN CLUB, INC. “OUT OF THE GARDEN – INTO THE KITCHEN” MASTER RECIPE BOOK INDEX For Recipes 1991 THROUGH 2019 Over 750 recipes sorted into the following categories: Appetizers & Beverages: Appetizers Beverages Soups & Salads: Soup, Chowder, Stew, Chili Salads with Fruit Salads with Meat Salads with Pasta Salads with Vegetables, Slaw, Beans Special Salad Dressings & Vinaigrettes Desserts. Breads. Cookies, Cakes & Pies: Breads, Biscuits, Muffins Cakes Pies Cookies, Brownies & Bars Other Great Desserts Frostings (cake recipes with frostings) Easy Casseroles, Meats & Side Dishes: Main Dishes Side Dishes Breakfast/Brunch dishes Other: Herb Vinegars & Herb Butter; Feed the Birds NOTE: Duplicated recipes--each year published was noted. HOW TO USE THIS INDEX: Find a recipe, note the year published, go to the www.grapevinegardenclub.org website, select “Publications” and select “Recipes” year noted beside the recipe you’ve selected. APPETIZERS & BEVERAGES Appetizers: Anne’s Salsa--2011 Anti-pasta Wedges--2002 Artichoke Dip--2002 Asparagus Roll-Ups--2002 Bauducco Chocottonie Sandwiches--2019 BLT Dip--2013 Boursin w/Fresh Herbs--2002 Brie w/Creamy Caramel and Almonds--2002 Cheese Twists--2002 Classic Texas Caviar--2012 Corn/Cheese Dip--2002 Crab, Carrot, Caper and Lime Salad (serve as an appetizer) --2013 Cranberry Jalapeño Jelly--2007 Cream Cheese Spread--2003 Creamy Edamame Spread—2014 Crunchy Spinach Dip--2002 Cucumber and Artichoke Salsa--2004 Cucumber Spread--2007 Fresh Tomato Tart--2013 Hot Appetizer Spread--2005 Hot Artichoke
    [Show full text]
  • WSKG-DT3 January 2019
    Joseph embarks on an Irrawaddy a tropical landscape for a backyard. River adventure from golden 10:30pm Rick Steves' Europe pagodas to colorful markets and England's Cornwall cities. Rick explores a world of flowers 11pm Beyond Your Backyard springing from towering hedges Chicago, IL and visits Dartmoor National Park. 11:30pm Martha Bakes 11pm Outside with Greg Aiello Breakfast Pastries Alaska Marine Highway Pear and frangipane pastries and a Greg sets sail aboard MV WSKG-DT3 pull-apart cinnamon and brown Columbia, the flagship ferry along butter swirl are prepared. the Alaska Marine Highway. January 2019 12am America's Test Kitchen 11:30pm Lidia's Kitchen from Cook's Illustrated Italian Staples expanded listings Grown Up Comfort Classics A chicken parmigiana light, beef Bridget Lancaster and Julia Collin and arugula bruschetta and, Davison unlock the secrets to broccoli rabe and sausage are 1 Tuesday simple stovetop macaroni and made. 8pm Martha Bakes cheese. 12am Cook's Country Breakfast Pastries 12:30am No Passport Required Pub-Style Seafood Pear and frangipane pastries and a Detroit Test cook Ashley Moore makes pull-apart cinnamon and brown Chef Marcus Samuelsson explores Bridget Lancaster perfect Fish and butter swirl are prepared. the culture and flavor of Detroit's Chips. Shrimp Burgers are served. 8:30pm America's Test Kitchen Middle Eastern community. 12:30am Nigella: at My Table from Cook's Illustrated Spiced lamb kofta with garlic sauce Grown Up Comfort Classics 2 Wednesday 8pm Lidia's Kitchen and a rose and pepper Pavlova Bridget Lancaster and Julia Collin with strawberries are served.
    [Show full text]
  • No Cook Recipes
    Girl Scouts of Greater Los Angeles Sep 2012 1 Girl Scouts of Greater Los Angeles TABLE OF CONTENTS COOKING PROGRESSION ............................................................................................ 1 NO COOK RECIPES ....................................................................................................... 2 Snacks ............................................................................................................................ 2 (Ants) Bugs on a Log ................................................................................................... 2 Apple Surprise ............................................................................................................. 2 Applewitches ............................................................................................................... 2 Beetles in a Bush ........................................................................................................ 2 Bird Seed .................................................................................................................... 2 Breakfast Kabobs ........................................................................................................ 2 Brownie Smiles or Red Lips......................................................................................... 2 Carrot Wheels ............................................................................................................. 2 Cereal Necklaces .......................................................................................................
    [Show full text]
  • Host Your Prom At
    Host Your Prom at... The Perfect Place... Zehnder’s banquet rooms can accommodate groups from 20 to 320. The following are standard services included in your dinner price. All Set-up and Clean-up • White Linen Service • Colored Napkins (optional) • China Silverware • Glassware • Dance Floor • Silk Centerpieces Votive Candles and use of lower level lobby for photographer Since 1856, Zehnder’s has been serving its famous all-you-can-eat Chicken Dinners, however, our Executive Chef will be happy to custom-design a menu for your group. Sample Menu: Family Style Chicken Dinner $24.95 per person Includes: Noodle Soup, Fresh Baked Breads with Fruit Preserves, Cheese Spread and Liver Paté with Garlic Toast, Cabbage Salad, Cottage Cheese, Cranberry Relish, Frankenmuth Fried Chicken, Mother’s Dressing, Mashed Potatoes with Gravy, Buttered Egg Noodles, Garden Vegetable, Ice Cream, Coffee, Tea, Milk or Soft Drink Family Style Two-Meat $28.95 per person Sliced Roast Beef with Au Jus or Brown Gravy Baked Ham - Bavarian Sausages and Sauerkraut - Swiss Steak Roast Pork Loin with Pork Gravy Baked Cod with Lemon Butter - Fried Cod *All prices subject to change and 6% MI Sales Tax & 17% gratuity CALL WENDY (989) 652-0418 FOR DETAILS Dinner Buffets Frankenmuth Dinner Buffet Deluxe Dinner Buffet (Minimum 50 guests) (Minimum 50 guests) $29.95 $33.95 Frankenmuth Fried Chicken Frankenmuth Fried Chicken Roast Round of Beef AuJus Carved to Order Prime Rib AuJus Carved to Order Breaded Jumbo Fried Shrimp Breaded Jumbo Fried Shrimp Buffet Includes: Selection of
    [Show full text]