FEBRUARY LUNCH Sunday Monday Tuesday Wednesday Thursday Friday Saturday

Total Page:16

File Type:pdf, Size:1020Kb

FEBRUARY LUNCH Sunday Monday Tuesday Wednesday Thursday Friday Saturday FEBRUARY LUNCH Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 4 5 6 Five Onion Soup Chili Minestrone Soup Tuscan Bean Soup Loaded Potato Soup Creamy Tomato Soup Peanut Butter Chicken Hot Dog Spaghetti & Meatballs Wings Country Fried Steak Chicken Pot Pie Sticky Rice Waffle Fries Buttered Corn Honey Glazed Carrots Country Gravy Fried Zucchini Egg Rolls Broccoli Garlic Bread Fries Mashed Potatoes Broccoli 7 8 9 10 11 12 13 Broccoli Cheese Soup Roasted Vegetable Leek Bisque Creamy Cauliflower Italian Wedding Soup Creamy Mushroom Beer Cheese Soup Waffles Soup Sweet & Sour Chicken Soup Bacon Cheeseburger Soup BBQ Chicken Scrambled Eggs Sloppy Joe's Fried Rice Pork Chops Fries Pasta Baked Beans Bacon Waffle Fries Pot Stickers Mashed Potatoes & Carrots White Clam Sauce Macaroni & Cheese Fruit Buttered Corn Gravy Green Beans Broccoli Garlic Bread 14 Valentine's Day 15 16 17 18 19 20 Lobster Bisque Split Pea Soup Roasted Red Pepper N.E. Clam Chowder Ham & Bean Soup Tomato Basil Soup Chicken Noodle Soup Cheese Blintz Chicken Fingers Soup Fried Shrimp Philly Cheese Tortellini Pulled Pork Sandwich Strawberry Sauce Onion Rings Goulash Roasted Potatoes Waffle Fries Tomato Spinach Cream Baked Beans Scrambled Eggs Carrots Green Beans Brussels Sprouts Pasta Salad Sauce Drunken Apples Sausage Garlic Breadstick Squash Medley Coleslaw Fruit Garlic Bread 21 22 23 24 25 26 27 K.C. Beef Soup Chicken & Chive Soup Creamy Asparagus Mushroom Soup Egg Drop Soup Corn Chowder Gumbo Scrambled Eggs BLT Soup Fried Catfish Beef Broccoli Battered Fish Sandwich Baked Chicken Grilled Ham Steak Chips Beef Enchillada French Fries Lo Mein Waffle Fries Roasted Fingerling Hash Browns Pasta Salad Spanish Rice Hush Puppy Pot Stickers Corn Potatoes Fruit Black Beans Zesty Corn Coleslaw Bacon Brussels Sprouts 28 Chicken Enchiladas Corned Beef Hash Scrambled Eggs Biscuit Fruit ALL ITEMS SUBJECT TO AVAILABILITY. FEBRUARY DINNER Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 4 5 6 Five Onion Soup Chili Minestrone Soup Tuscan Bean Soup Loaded Potato Soup Creamy Tomato Soup KC Wings Salisbury Steak Baked Garlic Chicken Sweet Chili Pork Chop Chicken Alfredo Herb Pork Loin Baked Beans Mashed Potatoes & Creamy Pesto Orzo Roasted Red Potatoes Green Beans Creamed Spinach Macaroni & Cheese Gravy Roasted Cauliflower Brussels Sprouts Garlic Bread Roasted Potatoes Hush Puppy Green Beans Shrimp Herb Chicken 7 8 9 10 11 12 13 Broccoli Cheese Soup Roasted Vegetable Leek Bisque Creamy Cauliflower Italian Wedding Soup Creamy Mushroom Beer Cheese Soup Cheese Burger Soup Beef Broccoli Soup Cajun Pork Loin Soup Garlic Butter Steak Hot Dog Honey Mustard Chicken Lo Mein Baked Chicken Lemon Butter Sauce Salmon with Honey Bites Over Mashed Chips Saffron Rice Egg Rolls Roasted Fingerling Roasted Red Potatoes Garlic Sauce Potatoes Baked Beans Zesty Brussels Sprouts Potatoes Buttered Green Beans Wild Rice Medley Honey Glazed Carrots Squash Bacon Brussels Sprouts Breaded Shrimp Pork Chops 14 Valentine's Day 15 16 17 18 19 20 Lobster Bisque Split Pea Soup Roasted Red Pepper N.E. Clam Chowder Ham & Bean Soup Tomato Basil Soup Chicken Noodle Soup Pork Ragu Chicken Marsala Soup Tilapia Chicken Cordon Bleu Cajun Salmon Onion Crusted Pork Gnocchi Creamed Spinach Beef Stroganoff Soy Ginger Glaze Broccoli Lemon Caper Sauce Chop Squash Medley Roasted Fingerling Egg Noodles Sticky Rice Fingerling Potatoes Roasted Potatoes Mashed Potato's & Garlic Breadsticks Potatoes Green Beans Herb Carrots Bacon Brussels Sprouts Gravy Herb Chicken Braised Mushrooms Garlic Shrimp 21 22 23 24 25 26 27 K.C. Beef Soup Chicken & Chive Soup Creamy Asparagus Mushroom Soup Egg Drop Soup Corn Chowder Gumbo Tuna Casserole Cabbage Rolls Soup Sticky Ribs Sesame Chicken Tilapia Chicken Piccata Green Beans Roasted Potatoes OF Beef Sandwich Roasted Fingerling Fried Rice Garlic Herb Sauce Garlic Mashed Potatoes Garlic Bread Buttered Carrots Mashed Potatoes & Potatoes Egg Rolls Roasted Potatoes Brussels Sprouts Gravy Cauliflower Asparagus Beef Tips Broccoli Pork Chops 28 Chicken Enchiladas Pot Roast Potatoes Carrots ALL ITEMS SUBJECT TO AVAILABILITY..
Recommended publications
  • October 2020
    OCTOBER 2020 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 Fish Cakes & Baked Pizza – Cheese or Wedge Fries Pepperoni Grilled Chicken Caesar Grilled Chicken Caesar Japanese Miso Soup Potato Leek Soup Ham, Turkey, or Egg Ham, Turkey, or Egg Salad Sandwich Salad Sandwich 5 6 7 8 9 Swedish Meatballs and Chickpea & Squash Salisbury Steak/Potato CA Thanksgiving – Turkey Buttered Egg Noodles Curry/Rice & Naan n and Vegetable Meatloaf & Trimmings BBQ Chicken Salad BBQ Chicken Salad Chicken Taco Chicken Taco No School Cauliflower Cheese Soup Carrot Ginger Soup n Salad/Avocado Ranch Salad/Avocado Ranch Dressing Dressing Professional Ham, Pastrami, or Tuna Ham, Pastrami, or Tuna Learning Salad Sandwich Salad Sandwich Vietnamese Chicken Pho Corn & Bacon Chowder Ham, Pastrami, or Tuna Ham, Pastrami, or Tuna Salad Sandwich Salad Sandwich 12 13 14 15 16 BBQ Chicken Leg/Roast Turkey Taco Salad - Sour Pizza – Cheese or All Beef Hot Dog & Potato & Salad Cream/Salsa Pepperoni Baked Wedge Fries Grilled Chicken Caesar Grilled Chicken Caesar Grilled Chicken Caesar Grilled Chicken Caesar No School Broccoli Cheese Soup Cream of Mushroom Carrot Ginger Chicken Noodle Soup Thanksgiving Ham, Roast Beef, or Egg Soup Ham, Roast Beef, or Egg Ham, Roast Beef, or Egg Salad Sandwich Ham, Roast Beef, or Egg Salad Sandwich Salad Sandwich Salad Sandwich 19 20 21 22 23 BBQ Pulled Pork Perogies with Bacon, Tortellini & Tomato Pizza – Cheese or Beef & Black Bean Chili, Sandwich, Salad & Roast Cheddar & Sour Cream Sauce w/Garlic Toast Pepperoni Cornbread and Salad Potato
    [Show full text]
  • Canadian Cheddar Cheese Soup
    Recipes From Our Disney Kitchens CANADIAN CHEDDAR INGREDIENTS SERVES 10 CHEESE SOUP • 1/2 pound of bacon, cut into 1/2-inch pieces • 1 medium red onion, cut into 1/4-inch pieces From Le Cellier Steakhouse at EPCOT® • 3 celery ribs, cut into 1/4-inch pieces • 4 tablespoons butter • • 3 cups chicken stock • 4 cups milk • 1 pound white cheddar cheese, grated • 1 tablespoon Tabasco sauce • 1 tablespoon Worcestershire sauce • Coarse salt, freshly ground pepper to taste • 1/2 cup warm Canadian golden lager or any pale lager-style beer • Chopped scallions or chives, for garnish DIRECTIONS 1. In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned. 2. Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes. 3. 4 minutes over medium heat. Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally. 4. Add milk and continue to simmer for 15 minutes. Do not boil after milk is added. 5. Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk or pale lager-style beer. 6. Serve soup hot, garnished with chopped scallions or chives. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
    [Show full text]
  • 2021 United Way Cookbook Index
    Index Ahi Carpaccio ........................................................................................... 1 Almond Graham Crackers .................................................................... 121 Aunty Elaine’s Magic Jello .................................................................... 122 Baby Arugula and Watermelon Summer Salad ...................................... 21 Baked Chicken ....................................................................................... 55 Baked Shoyu Chicken ............................................................................ 56 Baked Spaghetti ..................................................................................... 57 Baked Sushi ........................................................................................... 22 Baked Tofu.............................................................................................. 59 Baked Tofu (Ornish Friendly) .................................................................. 58 Balsamic Glaze..................................................................................... 148 Banana Bread....................................................................................... 123 Banana Muffins with Fancy Topping ..................................................... 124 BBQ Hamburger Patties ......................................................................... 60 Beef or Chicken Broccoli ........................................................................ 61 Beef Stew ..............................................................................................
    [Show full text]
  • From Around the World 10Gorgeous, Modern Twists on Classic Recipes from Havana to Tel Aviv
    Jewish Recipes From Around the World 10Gorgeous, modern twists on classic recipes from Havana to Tel Aviv. 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org Table of Contents (1/2) Mexican Shakshuka Inbal Baum 04 Chicken Soup with Quinoa, Leeks and Albóndigas Tami Ganeles-Weiser 09 Grilled Kofta with Eggplant and Tomatoes Samantha Ferraro 15 Sephardic Jeweled Rosh Hashanah Rice Vicky Cohen and Ruth Fox 21 Savory Za’atar Challah Shannon Sarna 26 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 02 Table of Contents (2/2) Basbousa Cake with Halva Cream and Semolina Crumble Shlomo Schwartz 31 Rosewater and Pistachio Hamantaschen Shannon Sarna 36 Red Quinoa Tabbouleh with Labneh Shannon Sarna 41 Mozzarella and Tomato Caprese Blintzes Samantha Ferraro 45 Tostones for Hanukkah Jennifer Stempel 50 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 03 MEXICAN SHAKSHUKA A unique Mexi-terranean fusion perfect for a summer breakfast, or anytime you feel like enjoying some Israeli comfort food. BY INBAL BAUM 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 04 MEXICAN SHAKSHUKA hen I first moved to Israel around six years ago, there were no Mexican food restaurants, and to my surprise, very little interest in the cuisine at all. Fast WW forward to today: Tel Aviv has blossomed with possibilities for burritos and genuinely spicy salsa and is currently home to at least six delicious Mexican-style restaurants. In truth, the ingredients used in Mexican food aren’t that different from those native to the Israeli diet: fresh tomatoes, cilantro, avocado, citrus and lots of spices.
    [Show full text]
  • Potato Cream Cheese Soup 4 Cups Shredded Hashbrowns 4 Cups Chicken Broth ½ Cup Shredded Carrots 1 Bay Leaf ¼ Cup Minced Onion 1 Tsp Seasoned Salt ½ Tsp Pepper
    Potato Cream Cheese Soup 4 cups shredded hashbrowns 4 cups chicken broth ½ cup shredded carrots 1 bay leaf ¼ cup minced onion 1 tsp seasoned salt ½ tsp pepper Simmer for 15 to 20 minutes. Remove the bay leaf. Stir in 8 oz cream cheese until melted. Glenda’s & Cheryl’s Favorite Chicken Noodle Soup 4 cups cooked chicken, diced 1 cup chopped celery 1 cup chopped onion ¼ cup butter or margarine 12 cups water 1 cup diced carrot 3 T chicken flavor instant bouillon ½ tsp marjoram leaves ¼ to ½ tsp pepper 1 bay leaf ½ of a (12 oz) pkg medium egg noodles 1 T chopped parsley In a large Dutch oven, cook celery and onion in butter until tender. Add remaining ingredients except noodles and parsley. Bring to a boil. Reduce heat; simmer covered 30 minutes. Remove bay leaf; Add noodles and parsley. Cook 10 minutes longer or until noodles are tender, stirring occasionally. Makes 4 quarts. Glenda’s Coffee Cake / Yeast Roll Dough (the crescent rolls) 1 cup milk, scalded ¼ cup sugar 1 tsp salt ¼ cup Parkay margarine ¼ cup lukewarm water 1 pkg active dry yeast 1 egg, beaten 4 cups sifted flour (about) Pour 1 cup milk into sauce pan and heat to the scalding point. Turn off heat. Stir in the sugar, salt and margarine. Set the mixture aside to cool to lukewarm. While the milk cools, put ¼ cup warm, not hot, water into the mixing bowl. Sprinkle a package of dry yeast into the warm water. Stir until dissolved. When the milk has cooled to lukewarm, add it to the dissolved yeast.
    [Show full text]
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • Item Fact Sheet Beer Cheese Soup
    Beer Cheese Soup ITEM FACT SHEET BEER CHEESE SOUP New from Taste Traditions! This smooth, cheesy, creamy soup is made using a hearty golden lager beer melded into a rich white cheddar cheese blend. Garden vegetables This smooth, cheesy, creamyblended soup with a istouch made of Dijon usingmustard are a addedhearty to enhance golden this classic lager flavor profile.beer melded into a rich white cheddar Product Last Saved Date:14 September 2018 cheese . Garden vegetables blended with a touch of Dijon mustard are added to enhance this classic flavor profile. Product Specifications: Nutrition Facts Code GTIN Pack Pack Description 32 Servings per container 102902 00015094102905 2 X 8 LBR 2 / 8 Lb Bags Serving Size 8 oz. Brand Brand Owner GPC Description Amount Per Serving Calories 240 TASTE TRADITIONS TASTE TRADITIONS Soups – Prepared (Frozen) % Daily Value* Gross Weight Net Weight Country of Origin Kosher Child Nutrition Total Fat 16 g 20% 16.7 LBR 16 LBR USA Undeclared No Saturated Fat 9 g 46% Trans Fat 0 g Shipping Information Cholesterol 45 mg 15% Length Width Height Volume TIxHI Shelf Life Storage Temp From/To Sodium 960 mg 42% 14.5 INH 8.25 INH 5 INH 0.3461 FTQ 13x9 540 Days -10 FAH / 0 FAH Total Carbohydrate 12 g 4% Ingredients : Dietary Fiber 0 g 1% WATER, PASTEURIZED PROCESS UNCOLORED CHEESE SPREAD (CHEDDAR AND COLBY CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), WATER, WHEY, SODIUM PHOSPHATE, WHEY PROTEIN CONCENTRATE, SKIM MILK, MILKFAT, SALT, CARRAGEENAN, CELLULOSE GUM), WHITE CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE
    [Show full text]
  • Fishing for a Healthy Diet
    Fishing For A Healthy Diet Target Audience: Adults Topic Areas: Protein Foods The participants will: Eat more fish. Know the health benefits of fish Learn what to know about buying fish Learn new ways to cook fish FK = 6.6; 6/12/14 Page 1 Audience Alert In activity 3/4 canned salmon is used to make the salmon dip. Check with participants before the lesson to see if anyone is allergic to fish. Based on the type of allergy you may have to skip making and tasting the salmon dip or limit who comes in contact with the canned salmon. Fishing For A Healthy Diet Lesson Creators: Diana Cangemi, Kelly M. Ryan, Nikki Hallisey, Courtney Lee, Samantha Finnegan, Amna Rahmat, Andrea S. Smith, Judy Klavens-Giunta, Debra Palmer Funding For The Development Of This Lesson Was Provided By: Fiscal Year 2005, 2009, 2010 and 201, 2013, 2014 New Jersey Supplemental Nutrition Assistance Program - Education Purpose: The purpose of this lesson is to encourage participants to eat at least 8 oz of fish a week. What The Nutrition Educator Needs To Know So That Participants’ Questions Can Be Answered: The current Dietary Guidelines tell people to eat at least 8 ounces of fish a week. You can do that by eating 8 ounces in one meal or at least 4 ounces of fish in two meals.1 Fish is very good for you and can be part of a healthy diet. Fish is high in protein, vitamins, minerals and healthy poly-unsaturated fat.2 Eating unsaturated fat instead of saturated fat may lower your total cholesterol.3 Protein Fish is part of the Protein Foods Group.
    [Show full text]
  • Wisconsin Cheese
    SPRING 2021 cooking & entertaining with wisconsin cheese SOMETHING FOR EVERY“BUNNY” Spring side dishes, new appetizers and more! EASY BRUNCH BAKES | DESSERT CHEESE BOARD | BEER + CHEESE PAIRINGS LETTER FROM THE EDITOR EDITOR IN CHIEF Suzanne Fanning Senior Vice President, Spring is in the air. Goodbye, snow Dairy Farmers of Wisconsin and cold! I love this time of year— Chief Marketing Officer, the air smells fresher, gardens Wisconsin Cheese are waking up as sleepy daffodils EDITORIAL TEAM triumphantly push through the soil and Amy Thieding the grayness overhead starts giving Managing Editor way to sun-streaked blue skies. But DIGITAL TEAM my favorite thing about the return of LuAnn Lodl warmer weather? It’s PATIO SEASON! Interactive Communications Director Sydney Daly My family loves, loves, loves to eat Digital Marketing Director outside. We even built an outdoor Lizzy Schultz kitchen complete with a bar, grill and Social Media Specialist refrigerator to maximize our patio time. We’ve also been known to cook dinner in our fire pit—campfire style—and PUBLIC RELATIONS TEAM dine, while watching an outdoor movie. After all, living in Rachel Kerr Sr. Director, Experiential & Brand Marketing Wisconsin, we must take advantage of every nice day we can Lizzie Duffey get! All the alfresco ideas featured on pages 17-26 will help Public Relations Manager make each one of those days delicious. EDITORIAL PARTNERS When my kids were young, we celebrated Easter by hosting Stephan & Brady, Inc. egg hunts and feasting all day long. Serving yummy food Troy Giesegh is a tradition we still hungrily and happily follow today.
    [Show full text]
  • The National Jewish Post & Opinion 5-18-11
    The National Jewish Post &Opinion Volume 77, Number 8 • May 18, 2011 • 14 Iyar 5771 www.jewishpostopinion.com A Torah Mantle by Suzanne R. Neusner (see JPO 2). May 18, 2011 JPO 2 Editorial About the Cover Shabbat Shalom Torah Mantle BY RABBI JON ADLAND My editorial for the Aug. 15, 2007 issue was about a bereavement support group I BY SUZANNE R. NEUSNER May 13, 2011, B’har was attending to help me cope with the (Leviticus 25:1-26:2) 9 Iyar 5771 challenge of losing my father and founder of The Torah is loved and cherished and this newspaper, Gabriel Cohen (1908–2007). it deserves a covering that befits its Pirke Avot 1:65 – Joshua ben Perachyah For the benefit of the other group importance. As a textile artist, I was and Nittai the Arbelite received the Torah members, I had made a list of excerpts challenged to match the outside to the from them. Joshua ben Perachyah said: from sympathy letters that many readers inside, to do justice to the most sacred Provide for yourself a teacher and get of this newspaper had sent to my father in object in Judaism. yourself a friend; and judge every man 1999 when my mother, Helen Cohen died. What I created is a pattern of vines towards merit. In that editorial I wrote, “Some of those around a Star of David. This motif words are here for you, my dear readers, in symbolizes growth and life. The quilting I apologize for the brevity of this hopes that if a time comes when you need medium with its detailed stitching evokes Shabbat Shalom, but it is early Friday to hear or offer words of comfort, they will the detail of the text: the visual hints at morning and I am on my way out to be helpful.” the written.
    [Show full text]
  • Beer Cheese Soup Pack Size: 4/5 Lbs
    MARCO’S ITEM #: 7222 BEER CHEESE SOUP PACK SIZE: 4/5 LBS Baked Beer Cheese Mac and Cheese Beer Cheese Soup and Pretzels Roast Chicken and Beer Cheese Marco’s Beer Cheese Soup is ultra-rich and cheesy. KEY INGREDIENTS Made with heavy cream and butter, it’s a decadent • Oskar Blues Old Chub Beer soup with onions, chunky potatoes, black pepper, and local Oskar Blues Old Chub Scottish Ale. It’s • Potatoes easy to heat and serve as a comforting bowl of soup • Green Onion or use as a creamy sauce with proteins. • Heavy Cream VISIT OUR WEBSITE READYFOODS.BIZ MARCO’S ITEM #: 7222 BEER CHEESE SOUP PACK SIZE: 4/5 LBS PRODUCT FEATURES This ready-to-go soup elimi- nates burnt and overcooked cream soups in your kitchen Versatile ingredient for creating dips, sauces and soup MENU POSSIBILITIES • Add brats and serve in a bead bowl for a beer brat soup entree • Easy to use as a dip for breads, pretzels and meat boards • An easy side to serve with sandwich specials INGREDIENT STATEMENT Ingredients: Milk (Grade A Whole Milk, Vitamin A Palmitate, Vitamin D3), Potatoes (Potatoes, Dextrose, Disodi- um Pyrophosphate [Added to Maintain Color], Potassium Sorbate [Added to Maintain Freshness]), Pasteurized Process Cheese Spread (Cultured Pasteurized Milk and Skim Milk, Buttermilk, Whey, Cream, Salt, Contains Less than 2% of Sodium Phosphate, Guar Gum, Xanthan Gum, Lactic Acid, Apo-Carotenal and Annatto Extract [colors], Enzymes), Water, Heavy Whipping Cream (Heavy Cream, Grade A Nonfat Milk Powder, and Carra- geenan), Oskar Blues Old Chub Beer, Enriched Wheat
    [Show full text]
  • The Shofar Congregation Beth Sholom May 2017  Iyar/Sivan 5777
    THE SHOFAR CONGREGATION BETH SHOLOM MAY 2017 IYAR/SIVAN 5777 SAVE THE DATES Shabbat Dinner Israel Independence Friday May 12 6:00 PM Lag B-Omer Picnic Sunday May 14 11:00 AM Shavuot Study Session & Cheesecake Festival Tuesday May 30 7:00 PM Shabbat Dinner Food from Greece Friday June 9 6:00 PM Hazzan Mordecai Kamlot prepares to lead the rituals at recent Shabbat dinner. Happy Mother’s Day to EVERYONE from: Bernice & Jerry Acard Ro Kerchner & Ed Altchek Dr. Stanley Antonoff Bunny Benstock Sherry & Manny Bloch Lou & Alan Katz Leslie R. Leavitt Betty McGivern Lucille Poch Irene & Harvey Roberts Nancy & Paul Weber From the President halom to the Congregation Beth Sholom Family. As of now, most of Candle Lighting Times you are aware that there have been some changes in the structure of Shabbat Friday, May 5 S your Board of Directors. It is with much regret and sadness that I must Light Candles 7:50 PM inform everyone that Harvey Hamerling has resigned as your President. We Saturday May 6 will all miss his leadership very much. According to Roberts Rules of Order Shabbat Ends 8:46 PM and the CBS By-Laws, the line of succession is as follows: President, Vice Shabbat Friday, May 12 President, Secretary, and Treasurer. Max Abraham, as the elected Vice Light Candles 7:54 PM Saturday, May 13 President then became Acting President. We held our regularly scheduled Shabbat Ends 8:51 PM Board Meeting Sunday, April 9, 2017. At the end of that meeting, Max Abra- ham announced his resignation as Acting President for personal reasons.
    [Show full text]