Hillcrest Durham Menu March 14 - 20 Regular Week Four F/W Sunday, March 14 Monday, March 15 Tuesday, March 16 Wednesday, Mar

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Hillcrest Durham Menu March 14 - 20 Regular Week Four F/W Sunday, March 14 Monday, March 15 Tuesday, March 16 Wednesday, Mar. 17 Thursday, Mar. 18 Friday, March 19 Saturday, March 20 Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast Scrambled Eggs Pancakes Cheese Omelet Waffles Cheesy Scrambled Eggs French Toast Scrambled Eggs from Latta's Egg Ranch with syrup Neese's Sausage Patty with syrup from Latta's Egg Ranch with syrup from Latta's Egg Ranch Link Sausage Crispy Bacon Wheat Toast Crispy Bacon Hash Browns Canadian Bacon Cheese Grits Blueberries Fruit Medley White Grape juice Mixed Tropical Fruit Fruit Yogurt Orange Wedges Crispy Bacon Oatmeal Apple Juice Milk Orange Juice Turkey Sausage Patty Apple Juice Banana Muffin with brown sugar and raisins Milk Milk White Cranberry Juice Milk Orange Juice Orange Juice • Milk Wheat Toast • Milk Milk Lunch Lunch Lunch Lunch Lunch Lunch Lunch Roast Pork Loin Chicken Broccoli Alfredo Beef Cubed Steak Pepperoni Pizza Chicken Parmesan Fried Popcorn Shrimp Beef Tenderloin with mushroom gravy with 3-cheese purse pasta with gravy Honey BBQ Wings bowtie pasta cocktail sauce with garlic mushroom sauce Seasoned Turnip Greens Sugar Snap Peas Asparagus Spears with bleu cheese dip & celery marinara sauce Corn on the Cob Peas & Pearl Onions with vinegar Garden Salad Rice Pilaf Iceberg Wedge Salad Italian Green Beans Italian Green Beans Mashed Redskin Potatoes Potatoes au Gratin with Thousand Island dressing Yeast Roll with Ranch dressing Yeast Roll Broccoli Salad Yeast Roll Cornbread French Bread Blueberry Cobbler Chocolate Mousse Chocolate Tuxedo Cake Garlic Cheese Biscuit Bourbon Pecan Pie Pineapple Coconut Trifle Pound Cake Fresh Fruit Cup with caramel sauce Dinner Dinner Dinner Dinner Dinner Dinner Dinner Tuna Salad Swedish Meatballs Hursey's Famous BBQ Homemade Meatloaf Honey Baked Ham Turkey Pot Pie Baked Ziti Pasta on bed of lettuce in sour cream sauce Potato Salad with tomato sauce Steamed Cauliflower flaky crust, gravy tomato meat sauce, Parmesan Macaroni Salad served over egg noodles Green Beans Malibu Vegetables with cheese sauce Steamed Spinach Prince Edward Vegetables Sliced Tomatoes on lettuce Cape Cod Vegetables Hushpuppies broccoli, cauliflower, carrots Baked Sweet Potato Garden Salad green beans,wax beans,carrots Hearty Black Bean Soup broccoli, carrots, sugar snaps Apple Pie Mashed Potatoes & gravy Cornbread Muffin Italian dressing Caesar Salad with saltine crackers Brown and Serve Roll Spring Salad Selection of Dessert Bars Parker House Roll Garlic Breadstick French Croissant Apple Turnover Assorted Rolls Banana Pudding Italian Tiramisu Giant Sugar Cookie Banana Cream Pie ladyfingers,coffee,mascarpone NOTE - Menu is subject to change based on availability..

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The Dinner Club By
TABLE OF CONTENTS Page TheAim.................................. 3 Goals........................................ 3 Requirements ......................... 3 Records.................................... 3 Exhibit.................................... 4 Suggestions 4 Demonstrations ---------------------- 5 Judging.................................... 6 The Dollar Dinner ................ 7 Planning the Menu ...... 7 Time Schedule ................ 8 Color Schemes ................ 9 Figuring the Cost ........ 9 Setting the Table .......... 9 Serving............................ 11 State Bread-Baking Contest 13 Meal Planning ........................ 14 Outline for a Dinner .......... 15 A Company Dinner .............. 17 Table Etiquette ...................... 17 Vegetables ................................ 19 Salads...................................... 21 Meat.......................................... 23 Desserts.................................. 27 Bread Baking ........................ 30 Amount of Work To Do 35 Cooperative Extension Work in Agriculture and Home Economics Wm. A. Schoenfeld, Director Oregon State College, United States Department of Agriculture, and State Department of Education, Cooperating Printed and distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914 The Dinner Club By HELEN COWGILL Your enrollment for Division III of the Home Cookery Club Project has been received. Enclosed you will find all of the instruc- tions for completing the project, your record book, and six report cards. THE AIM This will be your third year of Cookery Club work. In the first year you learned how to prepare breakfast; in the second year you learned how to prepare luncheon or supper,and in this, the third, year you will learn how to prepare dinner. We hope that you will keep in mind that the aim throughout the three years of the Cookery project is that you may learn how to prepare three meals a day for your family of father, mother, brothers,and sisters, for what the family can afford to spend for food.
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Banquet Selections
BANQUET SELECTIONS 1 WE PRIDE OURSELVES ON EXCEPTIONAL CATERING SERVICES TAILORED TO YOUR INDIVIDUAL NEEDS AND TASTES. WE CAN CREATE A CUSTOM MENU TOGETHER, OR YOU CAN CHOOSE TO CUSTOMIZE OUR FARM-TO-FORK SEASONAL MENUS. CHEF PAUL HANCOCK CRAFTS DELECTABLE MENUS FOR YOUR GROUP USING ITEMS GROWN ON PROPERTY INCLUDING VEGETABLES, HERBS AND OUR EXTENSIVE CITRUS GROVES. YOU WILL ALWAYS GET FRESH INGREDIENTS PREPARED WITH TIME-HONORED TECHNIQUES SERVED IN OUR INTIMATE INDIAN WELLS RESORT. Breakfast 3 Lunch 8 Stations 14 Reception 16 Dinner 19 Beverage 23 Guidelines 26 2 BREAKFAST breakfast buffet plated breakfast breakfast stations anytime breaks 3 BREAKFAST BUFFET ESSENTIALS - 29 RISE & SHINE - 46 winter seasonal fruit winter seasonal fruit fresh baked assorted croissants | seasonal fruit preserve breakfast breads, seasonal muffins & scones | sweet butter breakfast breads & seasonal scones | lemon curd, sweet butter & local honey orange juice, coffee, decaf coffee, hot tea seasonal fruit yogurt parfait scrambled eggs THE MIRAMONTE CONTINENTAL - 34 applewood smoked bacon & sausage winter seasonal fruit breakfast potatoes fresh baked multi-grain croissants | seasonal fruit preserve mexican cinnamon scented french toast | wild berry compote breakfast breads & seasonal scones | lemon curd, sweet butter fresh juices | orange, grapefruit & carrot assorted chobani yogurt | house made granola coffee, decaf coffee, hot tea orange juice, coffee, decaf coffee, hot tea GOOD MORNING SANTA ROSA - 48 ENERGIZE - 38 ftw winter seasonal fruit winter seasonal
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April 1981 to Celebrate Their 25Th Wedding Anniversary
McCQNNAUGHEY SOCIETY OF AMERICA, INC. Annual Bulletin Indianapolis, Indiana U. S. A. (Privately Printed) Number 12 April 13, 1981 $ 7.50 a copy This issue is dedicated to Pres. RANDALL McCONAHAY FOR his outstanding contributions toward a successful 1981 Gathering. Deuteronomy 4:9: Only take heed to thyself, and keep thy soul diligently, lest thou forget the things which thine eyes have seen, and lest they depart from thy heart all the days of thy life: but teach them thy sons, and thy sons' sons; This is one of a limited edition, published by The McConnaughey Society of America, Inc., 1981. Completed 10/29/81. jghay Grj (Mrs. Warren R.) Editor/Sec1 P. 0. Box 27051 (5410 S. Meridian St.) Indpls., IN 46227-0051 Phone 317-786-4363 TABLE OF CONTENTS Alexander Maconochie 4 Arizona Chapter 12-13 Book Nook 39 By-Laws 14-17 CampbelIs 18-24 Collateral Surnames from the L. D. S. Computer File for Scotland 47-52 Financial Report, 1980 8-9 Fol1owing the McConougheys 60-63 Gathering, 1981 ' 5-7 Gathering, 1982 and Membership Information 43-44 George N. McConaha 56-57 Honors from Korea 10-11 Index to #11 80-86 Letters 72-79 Marjorie & Elizabeth (McConaughy) 25-27 *__McConochie Chart & Narrative 40-41 Officers 4 Ranson McConnaughhay, continued 45-46 Rev. Ernest MacConaughey 46 Some Scottish McConnochies 36-38 Thomson/Thompson Connection 28-35 Vital Statistics 63-69 We Point With Pride 55 We Were There 58-59 What* s Cookin' 70-71 What Tartan Should I Wear? 59 ♦McConoughey Views Past With Sharp Detail 53-54 3 OFFICERS, Aug.
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Classic American Dinner Rolls Can Never Go out of Style
Classic American Dinner Rolls A trio of traditional shapes from a light and buttery yeast dough Use a dough cutter to cut equal pieces. Here, the BY RANDALL PRICE author cuts portioned dough into 36 pieces. He’ll roll them into balls and then cluster these together to make cloverleaf rolls. Cloverleaf rolls keep their shape in a mufﬁn tin. Form the rolls by putting three balls of dough into each cup, and then let the rolls rise in the pan. Photos except where noted: Martha Holmberg Copyright © 1994 - 2007 The Taunton Press readmaking is one of the kitchen’s miracles. BFew other activities bring such satisfaction to the cook, or such pleasure to the guests. While current baking trends favor hearty, rustic breads, classic American dinner rolls can never go out of style. The warmth of a piping-hot, homemade dinner roll, topped with a cool slice of sweet butter, is a very special treat. And while specialty bakeries can sometimes create very high-quality breads, the only way you can savor soft, fresh dinner rolls is by taking the time to make them yourself. Fortunately, melt-in-your-mouth dinner rolls are easy to make from scratch. The rich dough is a delight to knead, and the forming of the basic shapes requires no special skills other than a degree of accuracy in rolling, cutting, and portioning. ROLL DOUGH IS NOT BREAD DOUGH I think a slightly sweet, rich, white-flour dough gives the best results. In my recipe, butter and egg yolk give richness, while whole milk and oil provide tenderness.
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BREAKFAST- Serving 7Am-3Pm Mon-Sat
Field to Fork -BREAKFAST- Serving 7am-3pm Mon-Sat Here at Field to Fork we cultivate relationships with local artisan producers while employing a “made from scratch cooking” technique to create the freshest, most flavorful meal possible. Our goal is shortening the distance from the field to fork. Savory Sweet LUMP CRAB OMELETTE $15 v PANCAKES $7 Three egg, lump crab meat, brie, avocado, micro greens, Two whole wheat buttermilk pancakes, maple syrup, butter herb crème fraîche, served with toast and jam Blueberries $1 Chocolate Chips $1 THE RANGER OMELETTE $13 v CRÈME BRÛLÉE FRENCH TOAST $10 Three egg, sausage, ham, bacon, cheddar, Brûléed Stefano’s Italian bread, maple syrup served with toast and jam v FULLY LOADED OATMEAL $10 PAIR O’ EGGS $10 Organic rolled oats, milk, brown sugar, granola, fruit Two eggs, choice of bacon or sausage, served with toast and jam v BISCUIT & JAM $6 Buttermilk biscuit, butter, seasonal jam v SUMMER FRITTATA $10 Local seasonal veggies, three egg, Egg alpine cheese, mixed greens $2 Bacon $4 EGGS BENEDICT $11 Breakfast Sausage $5 Two poached eggs, ham, English Muffin, Chicken Sausage $5 herb cheese sauce, mixed greens Chorizo Sausage $5 Vegan Chorizo $5 v AVOCADO TOAST AND POACHED EGGS $14 Toast: Rustic White, Whole Wheat $3 Dinkelbrot toast, Dijon mayo, avocado, Quiche Tart $6 radish, two poached eggs Seasonal Fresh Fruit $6 Sides Tico Rice and Beans $5 BISCUITS AND GRAVY $12 Potato Veggie Hash $6 Buttermilk biscuits, pork sausage gravy, one egg Guacamole $2 Croissant $5 LOX AND BAGEL $14 House-cured salmon
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Sunday Monday Tuesday Wednesday Thursday Friday Saturday
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY NOON: Ranch Chicken, Potatos AuGratin, NOON: Golden Fish Fillet on Bun with Tartar NOON: Chopped Sirloin served with Steak Stewed Okra & Tomatoes, Cornbread Muffin, 1 Sauce and Pickles, Roasted Potato Wedges, 2 Sauce, Seasoned Heirloom Potatos, Steamed 3 Frosted Peanut Butter Sheet Cake Creamy Coleslaw, Toffeedoodle Cookie Broccoli, Sweet Yeast Roll, Strawberries ‘n Additional Selections: Pasta Primavera, Additional Selections: Battered Corndog Cream Parfait Additional Selections: Tempura Battered Tossed Salad served with Choice of Dressings, served with Mustard, Roasted Potato Wedges, Chicken Tenders w/ Dipping Sauce, Seasoned Herbed Bread Stick Three Bean Salad Heirloom Potatoes, Sliced Tomatoes, Garlic Toast EVENING: Sloppy Joe served on Bun, Potato EVENING: Western Omelet topped with EVENING: Fire Braised Pork Sliders w/ Gems served with Ketchup, Carrot & Raisin Sauteed Peppers & Onions, Cheesy Grits, Fried Creamy Honey Mustard, Breaded Onion Salad, Coconut Bar Apples, Bran Muffin, Creamy Pudding w/ RIngs, Farmhouse Chowder served w/Crackers, Additional Selections: Glazed Buffalo whipped Topping Buttercream Frosted Cupcake WIngs, Celery Sticks with Blue Cheese Dip, Additional Selections: Hearty Pioneer Beef Additional Selections: Turkey & Gravy Potato Gems with Ketchup, Roll Stew, Fried Apples, Cornbread served over Open-Faced Grilled Texas Toast, Whipped Potatoes, Buttered Green Peas NOON: Fried Chicken, Mashed Redskin Potatoes, NOON: Golden Salmon Croquette w/ Creamy NOON:
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2015 December
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1455189355674.Pdf
THE STORYTeller’S THESAURUS FANTASY, HISTORY, AND HORROR JAMES M. WARD AND ANNE K. BROWN Cover by: Peter Bradley LEGAL PAGE: Every effort has been made not to make use of proprietary or copyrighted materi- al. Any mention of actual commercial products in this book does not constitute an endorsement. www.trolllord.com www.chenaultandgraypublishing.com Email:[email protected] Printed in U.S.A © 2013 Chenault & Gray Publishing, LLC. All Rights Reserved. Storyteller’s Thesaurus Trademark of Cheanult & Gray Publishing. All Rights Reserved. Chenault & Gray Publishing, Troll Lord Games logos are Trademark of Chenault & Gray Publishing. All Rights Reserved. TABLE OF CONTENTS THE STORYTeller’S THESAURUS 1 FANTASY, HISTORY, AND HORROR 1 JAMES M. WARD AND ANNE K. BROWN 1 INTRODUCTION 8 WHAT MAKES THIS BOOK DIFFERENT 8 THE STORYTeller’s RESPONSIBILITY: RESEARCH 9 WHAT THIS BOOK DOES NOT CONTAIN 9 A WHISPER OF ENCOURAGEMENT 10 CHAPTER 1: CHARACTER BUILDING 11 GENDER 11 AGE 11 PHYSICAL AttRIBUTES 11 SIZE AND BODY TYPE 11 FACIAL FEATURES 12 HAIR 13 SPECIES 13 PERSONALITY 14 PHOBIAS 15 OCCUPATIONS 17 ADVENTURERS 17 CIVILIANS 18 ORGANIZATIONS 21 CHAPTER 2: CLOTHING 22 STYLES OF DRESS 22 CLOTHING PIECES 22 CLOTHING CONSTRUCTION 24 CHAPTER 3: ARCHITECTURE AND PROPERTY 25 ARCHITECTURAL STYLES AND ELEMENTS 25 BUILDING MATERIALS 26 PROPERTY TYPES 26 SPECIALTY ANATOMY 29 CHAPTER 4: FURNISHINGS 30 CHAPTER 5: EQUIPMENT AND TOOLS 31 ADVENTurer’S GEAR 31 GENERAL EQUIPMENT AND TOOLS 31 2 THE STORYTeller’s Thesaurus KITCHEN EQUIPMENT 35 LINENS 36 MUSICAL INSTRUMENTS
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978-1-926810-17-1.Pdf
This is a reproduction of a book from the McGill University Library collection. Title: Lowney’s cook book : illustrated in colors; a new guide for the housekeeper, especially intended as a full record of delicious dishes sufficient for any well-to-do family, clear enough for the beginner, and complete enough for ambitious providers Author: Howard, Maria Willett Edition: Rev. ed. Publisher, year: Boston : W.M. Lowney Co., 1908 The pages were digitized as they were. The original book may have contained pages with poor print. Marks, notations, and other marginalia present in the original volume may also appear. For wider or heavier books, a slight curvature to the text on the inside of pages may be noticeable. ISBN of reproduction: 978-1-926810-17-1 This reproduction is intended for personal use only, and may not be reproduced, re-published, or re-distributed commercially. For further information on permission regarding the use of this reproduction contact McGill University Library. McGill University Library www.mcgill.ca/library COOK BOOK ILLUSTRATED IN COLORS A NEW GUIDE FOR THE HOUSEKEEPER, ES PECIALLY INTENDED AS A FULL RECORD OF DELICIOUS DISHES SUFFICIENT FOR ANY WELL-TO-DO FAMILY, CLEAR ENOUGH FOR THE BEGINNER, AND COMPLETE ENOUGH FOR AMBITIOUS PROVIDERS & & <* £ J* PREPARED AND REVISED BY ONE OF THE MOST EXPERIENCED AND SUCCESSFUL TEACHERS OF COOKING IN THE COUNTRY, AS THE LATEST FRUITS OF PRACTICAL AND SCIENTIFIC KNOWLEDGE OF THE ART MARIA WILLETT HOWARD REVISED EDITION PUBLISHED BY THE WALTER M. LOWNEY CO. 486 HANOVER STREET, BOSTON 1908 COPYRIGHT, 1907, 1908, BY THE WALTER M.
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(Pah - ’Shahd) a Dessert from the Auvergene Region of France That Consists of a Cr Ê Pe Batter Mixed with Fruit, Usually Plums Or Prunes, and Baked in a Deep Dish
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3 Madison Street, New York, NY 10038 T: 212.964.1300 F
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