Everest Tray Catering Menu

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We can prepare OUT-OF-MENU or SPECIAL order as well. Call us @ 919-378-9390 / 641-226-0054. 24 Hours ahead confirmation needed. Approx. tray size/typically 2-3 main entree: Small Half Tray: 10-15 People | Half Tray: 15-25P | Small Full Tray: 25–40P | Full Tray: 40-60P ~ EVEREST TRAY CATERING MENU ~ Category Choices Options S.Half($) Half($) S.Full($) Full($) $1.29/Piece Vegetable Samosa - Minimum 20 with Entrée order Chips Chili, Vegetable Pakora 30 35 60 70 Everest Vegetarian Samosa Chat, Gobi Manchurian, Gobi Chili 35 40 65 80 Appetizers Chili Paneer, Veggie Manchurian 40 45 75 90 Chicken 65, Chicken 555, Chicken Manchurian 45 50 80 95 Non-Vegetarian Chicken Chili, Chicken Tom-Yum Jalfrezi 45 55 85 105 Tadka Dal, Chana Masala 30 35 60 70 Dal Makhani, Bhindi Masala, Vegetable Vindaloo 35 40 65 80 Aloo Gobi, Baingan Bharta(Eggplant), Aloo Palak, Navrattan Vegetarian 40 45 75 90 Korma Palak Paneer, Shahi Paneer, Khadai Paneer, 45 50 80 100 Main Mattar Paneer, Paneer Tikka Masala, Malai Kofta Entrées Chicken Curry, Vindaloo, Nepalese Style Chicken (bone-In) Curry 50 55 90 110 Goat or Lamb Curry, Vindaloo, Nepalese Style Goat or Lamb Curry 65 75 120 150 Tikka Masala, Korma, Saag, Kadhai, Jalfrezi, Rogan Josh, Chicken 55 60 100 120 Butter Chicken Goat or Lamb Tikka Masala, Korma, Saag, Kadhai, Jalfrezi, Rogan Josh 70 80 130 160 Plain Naan (20Pcs/full) 18 20 35 40 Breads Mixed Naan (20Pcs/full) 25 30 45 55 Plain Basmati Rice 15 20 30 35 Vegetarian Jira Rice, Pilaf Rice 20 25 40 45 Rice Biryani, Kashmiri Pulao, Nepalese Style Pulao 35 40 60 75 Specialties Chicken Biryani 45 50 80 95 Goat or Lamb Biryani 60 65 100 125 Nepalese Vegetarian Nepalese Style Chow Mein, Street Noodle, Fried Rice 40 45 70 85 Specialties Egg or Chicken Nepalese Style Chow Mein, Street Noodle, Fried Rice 45 55 85 105 Vegetarian Paneer Tikka 50 55 90 110 Everest Chicken Tandoori 50 55 90 110 Grills Non-Vegetarian Tandoori Chicken Wings 60 70 110 135 Badami Kheer, Carrot Pudding, Nepalese Style Rice 35 40 60 75 Desserts Pudding $1.29/Piece Gulab Jamun Minimum 20 with Entrée order $1.49/Cup(8oz) Masala Tea, Indian Cofee Minimum 20 with Entrée order Beverages $1.49/Glass(12oz) Mango Lassi Minimum 20 with Entrée order $1.29/Glass(12oz) Sweet/Unsweet Ice Tea, Sweet/Salted Lassi Minimum 20 with Entrée order Catering Menu -- As of 01/10/2019 .

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Tested Recipes, 1948
, - - .I . - TESTED RECI-PES 1948 PUBLISHED BY American Legion Auxiliary Urban-Hanson Post No. 118 HARTFORD, S. DAK. r ,· .<; Foreword • Always · Remember The ADVERTIZERS Made This Book Possible The ladies of the Auxiliary wish to thank all these business men who, by their support, have helped make this publication possible. &m�- •-· .. - . TabJe ·of Contents Breads, Rolls,- Biscuits, Waffles and Pancakes ... 5 Cakes, Fillings and Frostings .....·........... 17 Cookies and Doughnuts .....................83 Candies . .. ............... � ..........,. 46 Desserts . � . .. .. .. •. .. .. .. .. .. .. 51 Pies and Pastries ......................... -.61 Pickles and Preserves ................ � ...... 68 Baked Dishes ....... : .......... � ...........7� Salads ....................................77 Baked Dishes: Meats, Fish, Vegetables ......-... 82 Soups .................................... - 92 Foreign Dishes .. .. .. .. .. .. .. ........ 94 Frozen Foods . .............................- 96 .. HARTFORDW. E._ HAUGEN, EXCHANGE Manager HOLDA DANSMANN W. G.HAUGEN - ALICE BORCHERDING I -t( u·nion Telephone Co. Hartford, South Dakota TRI-STATE ELECTRIC COMPANY, Sioux Falls, S. D. Electric Equipm-ent-Wholesalers . - - - --- - - - -- - -- --- i- .. ·- - ---- --- . --- --- -- ---.... �ARTF0RD, S. DAK., COOKBOOK 5 BREADS, ROLLS ' · BISCUITS, WAFFLES AND PANCAKES Butter Hom Rolls 1 cake or package dry yeast in a little warm water, add 1 tblsp. sugar, stir until liquid; 1 cup lukewarm milk; ½ cup shortening; ½ cup sugar; 3 well beaten_ eggs; 1/2 tsp. salt; 4 cups flour or enough to make a soft dough, but stiff enough to knead. Let raise until good and light or double in bulk, then divide in half and roll until as near round as possible. Brush with melted butter, then ·cut like -pie in sixteen pie-_ ces. Roll from the wide end. Set in butter tins. Let raise until real light. Bake in a moderate oven.-Faye Haugen Refrigerator Rolls (makes 3 dozen) Cake compressed yeast; ½ cup sugar; 1 tsp.
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Dinner Menu Sw
Biryani Appetizers Biryani is a Rice dish - delicately cooked, wonderfully spiced, and enjoyed heartily. Samosa $6.00 Shrimp Biryani $26.00 fried patties stuffed with potatoes and peas Bhelpuri ** $6.00 Lamb Biryani $19.00 puffed rice, chickpea vermicelli, peanuts, chopped onion, diced mango, cilantro and drizzled with tamarind chutney marinated lamb biryani, cooked in its own juices Dahi Papri $6.00 Chicken Biryani $18.00 fried flour crisps, moong dal dumplings, topped with yogurt and chutneys fragrant and delicious Ragda Pattis $8.00 Chana Chilgoza Pudina Biryani ** $16.00 chick peas, pine nuts and mint biryani potato patties on a bed of white peas and topped with chutney Bhune Bhutte ki Tikki $7.00 Breads patties of grated sweet corn, coated with sesame seeds Naan $3.00 Broccoli and Peas Shammi $7.00 soft white flour bread patties of broccoli and peas stuffed with drunken raisins Butter Naan $4.00 Dal Chawal ki Tikki $6.00 soft white flour bread layered with butter rice and lentil cakes with chopped onion, ginger and green chillies Garlic Chili Naan $4.00 Pani Poori $6.00 a white flour bread with fresh garlic & crushed red pepper puffed hollows stuffed with diced potatoes and chickpeas topped with chutneys – eaten whole in one bite Rock Salt & Cilantro Naan $4.00 Pyaz ki Bhaji $6.00 a white flour bread topped with rock salt & fresh cilantro onion rings in chickpeas batter Lachha Parantha / Pudina Parantha $3.00 Kafir Lime and Basil Chicken Tikka $8.00 whole wheat bread with butter / or with mint chicken tikka marinated with spices
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g PASSOVER DATE g Date on Common Calendar Jewish Year . APRIL 3 1969 5729 APRIL 21 1970 573D APRIL 10 1971 5731 MARCH 3D 1972 5732 APRIL 17 1973 5733 APRIL 7 1974 5734 MARCH 27 1975 5735 J J J f I N D E X r r Tbl TABLESPOON Tsp TE ASPOON IA 12A SALADS MOULDS GARNISHES LUNCHEON 1. Garnish 13. Potato - Starch Blintzes 2. Beet Salad 14. Blintzes 3. Beet Mould 15. Fillings (a) Meat (b) Liver 4. Cranberry Jello Mould 16. Fillings (c) Choese (d) Vegetable 17. Cheese KreplCl ch 4A 18. Cheese Mbtza Pancckes SOUPS G;I.RNISHES 19. Cheese Latkes 20. Mat za I-1eal Latkes 5. Beef-Stock Soup 21. Potato Latkes 6. Chidkon Soup 22. Matzo Brei (Fried Matza) 7. Meat Borscht 23. Cheese I\ilushroom Puff 8. Rhubarb Borscht 24. Eggplant Casserole 9. Caft,'} lis 10.Toasted Farfel 11.K:1.edlach 12.Matza Balls " \ 2411. 3611. FISH SIDE DISHES & VEGETABLES 25. Gefilte Fish 37. Harvard Beets 26. Gelfilte Fish 38. Ch8roset 27. Sweet ~md Sour Fish 39. Carrot Tzimmes 28. Pickled Fresh Salmon 40. Knishes 41. Potnto & Meat Knishes 42. Side Dish of Matza Balls 2811. and Vegetables .. , :f\1E.r\ T nnd FOVIL 43.0rnnge Glazed Sweet Potatoes < • " 44. Vogetc.ble l Side ..Dl·sh .' 29. Beef Casserole 45 Kuglach (Matza Meal) 30. Potato Topped Beef Loaf 4&. Farfel Kuglach (Popovers) 31. Hot Dog Dish 32. Stuffed Ve~l Brisket 33. Matza Meal Turkey Stuffing 34. ftlJD t za Turkey Stuffing 35. Fnrfel Chicken Stuffing 36. Orange Glaze for Fowl I N D E X 601.
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Shahi Paneer Recipe
150 Jackson St, Petone T: 568 4149 E: [email protected] SHAHI PANEER RECIPE Shahi Paneer is a festive main dish that is creamy and rich in flavor. It is usually a special occasion dish. Shahi paneer can be served with any Indian bread, such as naan or with rice. Ingredients Serves 4 paneer (approx. 1-1/2 cups cubed) 1 tsp coriander powder 12 cashew nuts 1/4 tsp turmeric 2 tomatoes chopped 1/4 tsp red chilli powder, adjust to 1 green chilli chopped taste 1/4 inch of ginger 1/2 c yogurt 3 Tbsp oil 1 tsp sugar 1 tsp cumin seeds 1 tsp salt, adjust to taste 1/8 tsp asafoetida 1/4 tsp garam masala 1 bay leaf 2 Tbsp chopped corriander 1/2 tsp paprika Method 1. Slice paneer into 3/4 inch cubes. Keep aside. 2. Grind cashews into powder-like consistency. Keep aside. 3. Puree tomatoes, green chili and ginger. Keep aside. 4. Add oil in a pan, over medium heat. Shallow fry paneer cubes till they turn slightly brown. Remove from pan and place over paper towels to absorb excess oil. 5. Increase heat to medium-high and test the oil by adding one cumin seed. If it cracks immediately, the oil is ready. 6. Add cumin seeds to the oil and as they crack, add asafoetida and bay leaves. Stir for a few seconds. 7. Add tomato puree, coriander powder, turmeric, red chili powder, and paprika. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.
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Baingan Bharta/ Bhaingan Ka Bharta / Eggplant Curry/ Mashed Eggplant/ Roasted Eggplant Curry/ Brinjal Curry- Step by Step Procedure
Baingan Bharta/ Bhaingan Ka Bharta / Eggplant Curry/ Mashed Eggplant/ Roasted Eggplant Curry/ Brinjal Curry- Step by step procedure Baingan Bhartha is one of the North Indian recipe. Baingan means Eggplant, Bharta means anything that is mashed. Eggplant is grilled over direct fire or charcoal and the dish is infused with smoky flavor. You can also do them in outdoor grill or in oven. Broiling gives a good smoky flavor. Serve this dish with chapathi or Paratha. Ingredients 1 Long Eggplant 1/4 Cup + 2 Tbsp of Chopped Onion 1 Green Chilly 2 Tbsp of Tomato Puree 1/2 Tsp of Turmeric Powder 1/2 Tsp of Red Chilly Powder 1 Tsp of Ginger Onion Garlic Paste 1/2 Tsp of Cumin Seeds 1/2 Tsp of Cumin Powder Salt to taste 2- 3 Tsp of Oil/ ghee 2 Tbsp of Chopped Cilantro/ Coriander Leaves Method Roasting the Eggplant Grease the eggplant with little oil, make slits all over the surface. You can do roasting in 2 ways In Stove : One is by placing the eggplant straight on the burner, allowing the skin to get charred and blackened on all sides. Inside will be soft and mushy. In Oven : Place it in oven in broil mode – high for 10 -12 mins, until eggplant skin turns charred and imparts smoky flavor. Once it done, remove it from the oven. Discard the skin and now scrap the inner flesh from each half, scraping right down to the charred skin and mash it and keep this aside.By seeing below pics, you can understand ” how to remove inner flush from eggplant”.
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Catering Menu
Tradition, Beyond Excellence This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU At the Bar Appetizers Action Stations Main Course Accompaniments Desserts II. GUJARATI MENU Appetizers Main Course Desserts III. NON VEGETARIAN SELECTION Appetizers Main Course IV. BREAKFAST & BRUNCH This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU AT THE BAR COLD DRINKS SEASONAL QUENCHERS LASSI FRESH FRUIT PUNCH (Mango, Rose, Sweet and Salty) SUGARCANE JUICE SHAKES (Mango, Chikoo, Kesar, and Pineapple) COCONUT WATER PINA COLADA THANDAI SMALL BITES JAL-JEERA MIX MASALA NUTS NIMBU PANI SPICY PEANUTS MINT LEMONADE MASALA CASHEWS JEERA CHAAS SINGH BHAJIYA ROSE FALOODA TRAIL MIX This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU APPETIZERS BUTLER PASS HOT APPETIZERS CUT MIRCHI ASSORTED VEGETABLE PAKORA Jalapeno peppers filled with garam masala Assorted vegetable fritters, served with mint chutney and fried crisp VEGETABLE KEBAB CASHEWNUT ROLLS Mixed vegetable croquettes served on Potato croquettes coated
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Tandoor Tandoor
American Tandoor presents Indian Cuisine that Everyone Loves! Our chefs create a delicious blend of traditional and modern dishes which capture the diverse and complex flavors of India in an innovative way. Our menu is best enjoyed when shared family style. BREADS CHAAT STARTERS savory snacks from the streets of India great for sharing…or not! TRADITIONAL NAAN 4 all naans are made by BHEL PURI 9 SAMOSAS fried stuffed pastry 9 5 GARLIC NAAN hand and cooked to a crunchy mix of puffed rice, potato & onion/warm spiced chicken or sampler pomegranate, tomato, onion, mint NAAN WITH SPREADS 7 order in our tandoor MOMOS Asian-style dumplings 8 ovens • 2 pieces tikka butter, warm spice butter, CRISPY KALE & PALAK 9 vegetable/chicken or sampler yellow dal, dal makhani fried spinach, kale, savory feta cheese, crisp Asian pear, tangy tamarind SATI’S CHICKEN WINGS 13 yogurt sauce secret spices, tangy sauce SEEKH KEBAB LETTUCE WRAPS 9 SALADS SMASHED AVOCADO 9 SALADS chunky avocado, red onions, lime, spicy ground chicken kebabs, romaine leaves, mango mayo, fresh mint cumin, tomato chutney, chili chips AMERICAN TANDOOR SALAD 8 SHRIMP & CALAMARI KOLIWADA 12 mixed baby greens, romaine hearts, watercress, citrus, MASALA CRAB DIP 13 crispy shrimp, crunchy calamari, Fresno peppers, sweet red pepper sauce parmesan, toasted pine nuts, crisp naan strips, house vinaigrette Maryland lump crabmeat, sweet corn, artichokes, spices, naan bread AMERICAN TANDOOR SLIDERS 3 per order Masala Beef ground beef, Tillamook aged cheddar, masala mayo, ALOO TIKKI 9 SPROUTED LENTILS
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Carrot Pudding with Raisins and Pistachios
Carrot Pudding with Raisins and Pistachios Adapted from Madhur Jaffery;s Indian Cooking, Barron’s, 1983 I start this recipe by condensing the milk, but you can start with half the amount of milk, and a can of sweetened condensed milk, if you want your halva to come together faster. The rose water is the biggest deviation from tradition in this recipe, but K.M. and I both like the addition. But don’t hesitate to leave it out if you can’t find it, or want a more authentic taste. 2 quarts whole milk – preferably non-homogenized ½ cup sugar ½ teaspoon salt 12 cardamom pods 1 ½ inch stick of cinnamon ½ cup raisins ¼ cup rose water 1 cup pistachios, shelled, toasted 4 tablespoons Cardamom sugar (recipe follows) 1 lb. carrots, grated Heat the milk in a heavy sauce pan over medium heat. Add the sugar and spices and then stir until the sugar dissolves. Try to keep the milk simmering just below a boil, and stir it frequently, reducing the heat as necessary to prevent a burn. Your goal is to reduce the milk by half, which will take at least an hour or more – depending on the size of your pan; the wider the pan, the faster the reduction. While the milk reduces warm the rose water in the microwave for about 40 second, and then soak the raisins in the water – you can also do this the night before. Keep the raisins in the water for a least an hour. Using the pulse setting on the food processor roughly chop the pistachios.
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2020 March ASE March 2020 Springtime Carrot Cake Pops on A
Springtime Carrot Cake Pops on a Stick + Sweet Cream Drizzle + Carrot Confetti + Cheesecakey Shakeys • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • springtime carrot cake pops preheat + grate + zest Preheat oven to 375 degrees F. Wash and zest 2-3 large carrots using a box grater or a food processor. Zest 1 lemon. measure + combine + whisk To a large mixing bowl, measure and combine 1 C all-purpose ﬂour, ½ tsp baking soda, ½ tsp salt, and 1½ tsp pumpkin pie spice/ground cinnamon. Whisk together! To a separate mixing bowl, measure and combine ½ C brown sugar, ¼ C unsweetened apple sauce, ¼ C melted butter or oil, ¼ C canned crushed pineapple, and 2 tsp vanilla extract. Whisk together! fold + oil + bake Fold the dry ingredients into the wet ingredients. Add 1½ C grated carrots and lemon zest and gently fold them into the batter. Then add 1 tsp oil to each cupcake well of your tin. Drop rounded tablespoons of batter into each well. Bake for 15-18 minutes, until doughnut holes are baked through. Cool slightly, then poke through the middles with toothpicks or popsicle sticks, drizzle with Sweet Cream Drizzle and Carrot Confetti! ::Recipe continued:: • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Family Fun Recipes Sticky Fingers cooking TM Cultivating ‘Cool’inary Curiosity in Kids THYME to TURNIP the BEET on WHAT KIDS EAT www.stickyfingerscooking.co © 2020 Sticky Fingers Cooking • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • drizzle + sprinkle Drizzle cooled doughnut holes with Cream-Cheesy Drizzle (recipe below) and sprinkle with extra grated carrots (Carrot Confetti!) sweet cream drizzle measure + add + whip Measure and add 4 oz cream cheese, ¼ C powdered sugar, 1 tsp lemon juice, ¼ tsp vanilla extract, a pinch of salt, and ¼ C whole milk to a large mixing bowl.
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Banquet & Catering Menu
Banquet & Catering Menu From 10 to 1000 people, Café Bombay can accommodate you and your guests' needs. Our team of culinary experts have put together a vast menu for any special event. From a Birthday Party, Pithi, Sangeet, Engagement & your Dream Wedding Reception Café Bombay will be there every step of the way to ensure you remarkable cuisine We are not limited to the items on our menu. Please don't hesitate to inquire. Contact our catering managers for further details. Cocktail Hors D'oeuvers Vegetarian Selections Assorted Vegetable Pakora Paneer Shashlik Tikka Assorted Vegetable Fritters Grilled cheese w/ onions & bellpeppers Cocktail Vegetabled Samosa Paneer Chutney Pakora ($1.00 extra) Fried turnovers filled with potatoes & green peas Cheese filled with spiced mint chutney Potli Dal Samosa Paneer Masala Fingers Tiny fried pastry pockets filled with lentil0 Spiced cottage cheese fingers Stuffed Chili Poppers Aloo Tikki Channa Jalapeño peppers filled with cheddar cheese Potato patties with chick peas Vegetable Cutlets Samosa Channa Mixed vegetable patties Tiny pastries with chick peas Vegetarian Spring Rolls Chili Paneer Dry Rolls filled with shredded carrots & cabbage Spiced cheese w/ onions & bell peppers Aloo Vada Chili Mogo Dry Spiced filled, deep fried potato balls Spiced Yuca Root w/ onions & bell peppers Mhendu Vada C.V.C.T Deep fried doughnuts Crisp vegetable corn triangles Silver Dollar Idli Chili Baby Corn Cocktail size, thick rice puffs Spiced baby corn w/ onions & bell peppers Khandvi ($1.00 extra) Gobi Manchurian Dry
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Catering Menu Package
Catering Menu Package 247 E. ONTARIO STREET, 2ND FLOOR CHICAGO IL 60611 PH: 312-280-4910 FAX: 312-280-4934 [email protected] w w w. i n d i a n g a r d e n c h i c a g o . c o m Catering Menu Package APPETIZERS VEGETARIAN Medhu Vada, Paneer Pakora, Cashewnut Rolls, Aloo Tikka, Paneer Tikka Samosa, Vegetable Cutlets, Aloo Boonda, Spring Rolls, Kachori Dal Aloo Tikki, Paneer Pakora with Chutney Veg Soya Kebab, Baingan Pakora, Gobhi Pakora Mix Pakora, Chilli Paneer, Chilli Potatoes Pakora Manchurian Bhel Poori Papri Chat, Aloo Chat Pav Bhaji, Onion Bhaji, Dahi Bhalla NON VEGETARIAN Chicken Tikka, Seekh Kebab Chicken Samosa, Lamb Samosa, Shami Kebab, Chicken Shami Kebab Chicken Til Tilka, Shrimp Til Tilka, Chicken 65, Chilli Chicken Tandoori Chicken, Achari Chicken Tikka, Reshmi Kebab Chicken Pakora Chilli Shrimp, Hariyali Chicken Kebab CONTINENTAL SALAD STATION Papaya Salad, Bean Sprout Salad Bombay Salad, Curry Cole Slaw Fusion Salad, Organic Green Salad, Shrimp and Mango Salad Paneer Salad Tandoori Chicken and Pomegranate Salad VEG ENTREE’ Matar Paneer, Paneer Bhurji,paneer Makhni Sag Paneer, Kadhai Paneer, Punjabi Chilli Paneer Paneer Khurchan, Dhania Paneer, Shahi Paneer, Methi Aloo Jaipuri Aloo, Jeera Aloo, Aloo Piyaz, Aloo Gobhi Sag Aloo, Kashmiri Aloo Chana Aloo, Aloo Matar, Baingan Aloo Dilkhush Kofta, Dal Makhani, Dal Pachranga, Dal Banjara VEG ENTREE’ Tadka Dal, Rajama Dal, Chana Masala Pindi Chana, Punjabi Kadhi Malai Kofta, Dislkush Kofta, Sag Kofta Bhindi Masala, Baingan Bharta, Bharta Matar Handi Vegetables, Veg Jalfrezi,
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Meals for Easy Swallowing
1 INTRODUCTION Swallowing can become a significant problem for patients with ALS; and the joys and pleasures of eating become replaced with discomfort and anxiety. At an early stage patients may begin to have difficulty with foods such as popcorn, cornbread or nuts, and choking episodes may occur. Subsequently other foods cannot be swallowed readily, and the effort of chewing and swallowing turns a pleasurable experience into a burden. For the patient, the act of swallowing becomes compromised and the ordeal of eating becomes more time consuming. For the spouse, the task of preparing edible and appetizing foods poses an increasing challenge. The following collection of recipes is derived from our patients and their creative spouses who translated their caring into foods that look good, taste good, are easy to chew and to swallow, and minimize discomfort. Included are recipes for meats and other protein containing foods, fruits or fruit drinks, vegetables or dishes containing vegetables, as well as breads. Selections of beverages, desserts, and sauces are provided to add needed fat and calories to the diet. A balanced diet normally supplies enough nutrients for daily needs plus some extra. It is recommended that daily menu plans be made using the Basic Four Food Groups as the backbone. The suggested amounts are: Food GrouD Amount Per Dav Eauivalent to One Serving Milk 2 servings 1 cup pudding 1 cup milk or yogurt 1-3/4 cups ice cream 1-1/2 02. cheese 2 cups cottage cheese Meat 2 servings 2 02. lean meat, fish, poultry 2 eggs 4 Tbsps.
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