DOCSLIB.ORG

October 2019 Sunday Monday Tuesday Wednesday Thursday Friday Saturday the MONTH of OCTOBER IS

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
October 2019 Sunday Monday Tuesday Wednesday Thursday Friday Saturday the MONTH of OCTOBER IS MELROSE GARDENS MENU October 2019 sunday monday tuesday wednesday thursday friday saturday THE MONTH OF OCTOBER IS... BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST French Toast, Eggs any Style Breast Cancer Awareness Month National Crime Prevention Month Pancakes, Eggs any Style French Toast, Eggs any Style Pancakes, Eggs any Style Eggs Benedict, Hot & Cold Cereal Hot & Cold Cereal, Fresh Fruit, Prunes Hot & Cold Cereal, Fresh Fruit, Prunes Eat Better, Eat Together Month National Go On a Field Trip Month Hot & Cold Cereal, Fresh Fruit, Prunes Hot & Cold Cereal, Fresh Fruit, Prunes Fresh Fruit, Prunes LUNCH LUNCH LUNCH LUNCH LUNCH Finanacial Planning Month National Pasta Month Cream of Broccoli Soup, Gourmet 1 2 Chicken Noodle Soup 3Garden Soup, Turkey & Brie Baguette Cream of Cauliflower Soup Cream of Carrot Soup German-American Heritage Month National Pizza Month 4 5 Cheeseburger, Coleslaw, French Fries Crispy Spinach Potato Fritters Chicken Cobb Salad, Fresh Bread Healthy Lung Month National Pretzel Month Old Fashioned Potato Salad Spinach & Cheese Manicotti Watermelon Sorbet Cottage Cheese, Apple Sauce Yellow Cake w/Fresh Berries Health Literacy Month National Sarcastic Awareness Month Fresh Brownies Garlic Bread, Green Salad DINNER Chocolate Vanilla Marble Cake Ice Cream DINNER Italian-American Heritage Month National Stamp Collecting Month DINNER Won Ton Soup DINNER DINNER Cabbage-Vegetable Soup LGBT History Month National Work and Family Month Orange Chicken, Jasmine Rice Clam Chowder Soup, Breaded Tilapia Minestrone Soup, Spaghetti with Egg Drop Soup, Chicken Chow Mein Hawaiian Pineapple Chicken National Arts & Humanities Month Right Brainers Rule! Month Steamed Broccoli Couscous, Mushroom, Zucchini & Meatballs, Garlic Bread, Caesar Salad Sautéed Japanese Vegetables Jasmine Rice, Sautéed Zucchini National Book Month Vegetarian Month Almond Cookie & Sorbet Eggplant Medley, Ice Cream Chocolate Mousse Cake Oatmeal Cookies Cheesecake w/Fresh Berries BREAKFAST BREAKFAST Yom Kippur (begins at sundown) BREAKFAST BREAKFAST BREAKFAST BREAKFAST Bagel, Eggs any Style Pancakes, Eggs any Style French Toast, Eggs any Style Eggs Benedict, Hot & Cold Cereal BREAKFAST Pancakes, Eggs any Style Pancakes, Eggs any Style Hot & Cold Cereal, Fresh Fruit, Prunes Hot & Cold Cereal, Fresh Fruit, Prunes Hot & Cold Cereal, Fresh Fruit, Prunes Fresh Fruit, Prunes LUNCH LUNCH French Toast, Eggs any Style Hot & Cold Cereal, Fresh Fruit, Prunes Hot & Cold Cereal, Fresh Fruit, Prunes Cream of Mushroom Soup Cream of Spinach Soup Hot & Cold Cereal, Fresh Fruit, Prunes LUNCH LUNCH LUNCH LUNCH 6 7 8 LUNCH 9 10 Egg Drop Soup, Grilled Salmon 11 12 Lentil Soup, Fresh Chili California-Style Turkey Sandwich Tuna Croquettes, Jasmine Rice Oriental Vegetable Soup Butternut Squash Soup, Gourmet Grilled Beef Vegetable Soup, Crispy Pork Cornbread, Classic Chopped Salad Macaroni Salad Steamed Vegetables Medley Carnitas, Spanish Rice Mongolian Beef w/Stir-Fried Vegetable Cucumber Quinoa Salad Cheese, Fresh Orange Slices w/Honey & Ice Cream Sundae Fresh Mixed Fruit Crepes with Raspberry Sauce Jasmine Rice, Almond Cookies & Sorbet Almond Cake Cinnamon, Tiramisu Cake Red Velvet Cake DINNER DINNER DINNER DINNER DINNER Vegetable Red Bean Soup Cream of Cauliflower Soup DINNER DINNER Cabbage Potato Soup, Baked Chicken Minestrone Soup, Spaghetti w/Meat Balls Corn Chowder Roast Beef Garlic Mashed Potatoes Creamy Curry Chicken, Roasted Green Breast, White Wine & Mushroom Cream of Tomato Soup Green Pea Soup, Beef Broccoli, Jasmine Garlic Bread, Sautéed Zucchini BBQ Chicken, Baked Sweet Potato Sautéed Zucchini & Peppers Beans, Stuffed Baked Potato Garlic Sauce, Sautéed Vegetable Medley Breaded Tilapia, Garlic Roasted Potatoes Rice, Fresh Baked Sugar Cookies Fresh Chocolate Cookies Baked Apples Chocolate Cake Fresh Sautéed Carrots, Lemon Squares Vanilla Sponge Cake Vegetable Medley, Jell-O BREAKFAST Columbus Day BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST Bagel, Eggs any Style BREAKFAST French Toast, Eggs any Style Pancakes, Eggs any Style French Toast, Eggs any Style Pancakes, Eggs any Style Eggs Benedict, Hot & Cold Cereal Hot & Cold Cereal, Fresh Fruit, Prunes Pancakes, Eggs any Style Hot & Cold Cereal, Fresh Fruit, Prunes Hot & Cold Cereal, Fresh Fruit, Prunes Hot & Cold Cereal, Fresh Fruit, Prunes Hot & Cold Cereal, Fresh Fruit, Prunes Fresh Fruit, Prunes LUNCH Hot & Cold Cereal, Fresh Fruit, Prunes LUNCH LUNCH LUNCH LUNCH LUNCH 13 Tomato & Cannellini, Bean Soup 14 LUNCH 15 Vegetable & Shrimp Soup 1Fren6 ch Onion Soup, Corn Beef Sandwich 17 Egg Drop Soup, Grilled Salmon 1Ve8getable Barley Soup, Smokey Grilled 1W9 onton Soup, Mediterranean Grilled Cherry Crepes w/Fresh Whipped Cream Shrimp, Brown Rice, Sautéed Brussel Pastrami Sandwich, Green Salad Carrot Soup, Old Fashioned Turkey Wrap Cabbage, Baked Potato Chips Cucumber Quinoa Salad Chicken, Pita Flatbread w/Cream Feta Mixed Green Salad Sprouts, Honey Cake Fresh Bread, Fruit Medley Potato Salad, Ice Cream Granola and Fruit Parfait Almond Cake Carrot Salad, Fresh 3 Milk Cake DINNER DINNER Sweet Bread Pudding DINNER DINNER Homemade Vegetable Soup DINNER DINNER DINNER Vegetable Noodle Soup Cream of Broccoli Soup, Grilled Cilantro Split Pea Soup, Blackened Fish Taco Salad Minestrone Soup, Spaghetti with Cream of Spinach Soup, Baked Spinach Ricotta Stuffed Chicken Breast Lime Chicken, Garlic Roasted Potatoes Lentil Soup, Old-Fashioned Beef Stew Hawaiian Chicken, Lemon Dill Rice Roast Beef, Fresh Vegetable Medley Jasmine Rice Homemade Tartar Sauce Meatballs, Garlic Bread, Caesar Salad Garlic Mashed Potatoes Garlic Mashed Potatoes, Fresh Vegetable Sautéed Green Beans Sautéed Zucchini, Baked Cherry Pie Medley, Carrot Cake Fresh Chocolate Cookies Yellow Cake w/Fresh Berries Tapioca Pudding Chocolate Mousse Cake Mixed Fruit Salad BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST Bagel , Eggs any Style Pancakes, Eggs any Style French Toast, Eggs any Style Pancakes, Eggs any Style French Toast, Eggs any Style Pancakes, Eggs any Style Eggs Benedict, Hot & Cold Cereal Hot & Cold Cereal, Fresh Fruit, Prunes Hot & Cold Cereal, Fresh Fruit, Prunes Hot & Cold Cereal, Fresh Fruit, Prunes Hot & Cold Cereal, Fresh Fruit, Prunes Cereal, Fresh Fruit, Prunes Hot & Cold Cereal, Fresh Fruit, Prunes Fresh Fruit, Prunes LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH Creamy Chicken & Rice Soup Chicken Pozole Soup, Beef Taquitos Cream of Broccoli Soup 2Len0 til Soup, Hearty Vegetable Lasagna 21 22 23 2R4oasted Mushroom & Bread Soup 2Cr5 eamy Potato Soup, Baked Mac & 26 Matzah Ball Soup, Chollent French Bread, Fresh Garden Salad Gourmet Grilled Cheese Fresh Guacamole, Mixed Green Salad Grilled Tilapia w/Tarter Sauce Cheese, Fresh Bread, Mixed Garden Eggplant Croquette, Mixed Garden Salad Fresh Challah Bread, Mixed Garden Ice Cream Potato Salad, Mixed Fruit Medley Fresh Banana Bread Vegetable and Couscous Salad Salad, Fresh Fruit Medley Fresh Bread, Red Fruit Compote Salad, Ice Cream Sundae DINNER Peaches & Cream DINNER Fresh Banana Bread DINNER DINNER DINNER DINNER Cream of Zucchini Soup DINNER Butternut Squash Soup, Oven-Roasted Onion Soup, Herb and Garlic Minestrone Soup, Spaghetti w/Meat Balls Homemade Vegetable Soup Roasted Chicken, Stuffed Baked Potato Vegetable Bean Soup, Roast Beef BBQ Chicken Breast, Sweet Potato Creamy Corn Chowder, Curry Chicken Beef Brisket, Garlic Mashed Potatoes Fresh Garlic Bread, Sautéed Zucchini Sautéed Green Beans Carrot Sweet Potato, Stuffed-Pepper Sautéed Baby Carrots and Peas Jasmine Rice, Pan Steamed Broccoli Mixed Vegetable Medley noodle Kugel, Sautéed Carrots w/Celery Fruit Salad Dark Chocolate Cake Tzimmes, Fresh Baked Apple Pie Chocolate Chip Cookies Peanut Butter Cake Fresh Peach Cobbler Pineapple Cake BREAKFAST BREAKFAST BREAKFAST BREAKFAST Halloween Beverages Menu Alternatives Bagel, Eggs any Style Pancakes, Eggs any Style French Toast, Eggs any Style Pancakes, Eggs any Style BREAKFAST Breakfast Hamburger French Toast, Eggs any Style Hot & Cold Cereal, Fresh Fruit, Prunes Hot & Cold Cereal, Fresh Fruit, Prunes Hot & Cold Cereal, Fresh Fruit, Prunes Hot & Cold Cereal, Fresh Fruit, Prunes Cranberry, Apple, Hotdog LUNCH Hot & Cold Cereal, Fresh Fruit, Prunes LUNCH LUNCH LUNCH Orange Juices Chicken Salad Italian Sausage Soup, Ricotta Ravioli 28 3Cre0am of Cauliflower Soup, Vegetable 31 LUNCH 27 Cream of Broccoli Soup 29 Cabbage Soup, Chicken Enchiladas Coffee - Hot Tea Plain Omelet Fresh Bread, Garden Salad Pizza, Garden Salad, Assorted Cookies Roasted Mushroom & Bread Soup Baked Stuffed Potato, Fruit Medley Spanish Rice, Pinto Beans Eggplant Croquette, Mixed Garden Salad, Hot Chocolate Fruit & Cottage Cheese Platter Fruit Salad Medley Green Salad, Jell-O Ice Cream DINNER Milk - Water DINNER Fresh Bread, Red Fruit Compote Assorted Sandwiches including DINNER DINNER Sweet Red Bean Soup Lunch & Dinner Lentil Soup, Grilled BBQ Ribs BBQ Pulled Pork, Roasted Potatoes DINNER Tuna Salad, Turkey, Ham, Homemade Vegetable Soup French Onion Soup, Roast Chicken Minestrone Soup, Spaghetti with Coffee - Hot Tea Garlic Mashed Potatoes, Green Beans Fresh Vegetable Medley Peanut Butter & Jelly Stuffed Cabbage Jasmine Rice Baked Potato, Baby Carrots and Green Meatballs, Garlic Bread, Sauteed Water - Ice Tea Chocolate Cake Banana Bread Cake Grilled Chicken Breast or Salmon Fresh Baked Apple Pie Peas, Chocolate Chip Cookies Zucchini, Fruit Salad Lemonade DINING HOURS Breakfast: 8:00 to 9:30 a.m. / Lunch: 12:00 to 1:30 p.m. / Dinner: 5:00 to 6:30 p.m. Menu subject to change. We prepare our menu with no added salts or sugars. lic: 197607149/197607155.
Load more

Recommended publications
  • 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]
  • Soup at the Distinguished Table in Mexico City, 1830-1920
    SOUP AT THE DISTINGUISHED TABLE IN MEXICO CITY, 1830-1920 Nanosh Lucas A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF ARTS May 2017 Committee: Amílcar Challú, Committee Co-Chair Franciso Cabanillas, Committee Co-Chair Amy Robinson Timothy Messer-Kruse © 2017 Nanosh Jacob Isadore Joshua Lucas All Rights Reserved iii ABSTRACT Amílcar Challú, Committee Co-Chair Francisco Cabanillas, Committee Co-Chair This thesis uses soup discourse as a vehicle to explore dimensions of class and hierarchies of taste in Mexican cookbooks and newspapers from 1830-1920. It contrasts soups with classic European roots, such as sopa de pan (bread soup), with New World soups, such as sopa de tortilla (tortilla soup) and chilaquiles (toasted tortillas in a soupy sauce made from chiles). I adopt a multi-disciplinary approach, combining quantitative methods in the digital humanities with qualitative techniques in history and literature. To produce this analysis, I draw from Pierre Bourdieu’s work on distinction and social capital, Max Weber’s ideas about modernization and rationalization, and Charles Tilly’s notions of categorical inequality. Results demonstrate that soup plays a part in a complex drama of inclusion and exclusion as people socially construct themselves in print and culinary practice. Elites attempted to define respectable soups by what ingredients they used, and how they prepared, served, and consumed soup. Yet, at the same time, certain soups seemed to defy hierarchical categorization, and that is where this story begins. iv To Lisa and Isadora Lucas. Thank you for your sacrifices.
    [Show full text]
  • Menus to Choose from We Are Fort Wayne’S Premier Restaurant Food Delivery Service
    What is Waiter on the Way? Menus to choose from We are Fort Wayne’s premier restaurant food delivery service. We make it convenient to have 800° Pizza ....................1 Dunkin’ Donuts ..........57 Oley’s your favorite meals from Fort Wayne’s favorite 816 Pint & Slice ...........2 Elmo’s Pizza ...............57 Pizza Shoppe ............120 restaurants delivered to your home or office without all the hassle and effort of doing it Agaves Mexican Grill ..2 Enzo Pizza ..................58 Panda Express ..........121 yourself. We can cater your business meetings, Auntie Anne’s...............5 Famous Fish of Stroh .59 Papa Johns ................121 office parties, dinner parties or any other meal- Bagel Station ................5 Fazoli’s .......................61 Penn Station time gathering that you don’t wish to prepare yourself. We bring the restaurant to you! Baskin Robbins ............8 Flanagan’s ..................62 East Coast Subs ........122 Biaggis .........................8 Fortune Pho 888 ....................122 Business Hours: Big Apple Bagels ....... 11 Chinese Buffet............65 Pine Valley Monday-Friday 8:00am - 10:00pm Big Eyed Fish .............12 Four Seasons Bar & Grill ...............124 Saturday 11:00am - 10:00pm Black Dog Pub ...........13 Family Restaurant ......67 Qdoba .......................126 Sunday 12:00 noon - 9:00pm Blue City Tavern ........14 Golden China .............70 Qui’s .........................127 Buckets Sports Granite City ................72 Quizno’s ...................132 Deliveries outside office
    [Show full text]
  • Banquet Menu Beverages Served with All Meals
    Banquet Menu Beverages served with all meals Chinese Banquet I Danish Banquet I French Banquet I Bean Sprout Salad Danish Italian Salad Fresh Vegetable Platter Pork & Vermicelli Soup Kale Soup Onion Soup Steam Buns Hearty Rye Bread Cracked Rye Bread Stir-Fried Chicken & Oyster Sauce Tomato Salad Chicken with Tarragon Vinegar Braised Beef Breast of Chicken Sauté à la Sautéed Potato Quarters Broccoli Royale Provençal Carrots Rice Boiled Potatoes Green Salad Fresh Fruit Broccoli Almond Fudge Cake Green Tea Apple Cake French Banquet II (>50) Chinese Banquet II Danish Banquet II Artichoke Ramekin Nuts and Fruit Open-faced Sandwiches Baguette Toasts Fragrant Beef Soup Beer & Bread Soup Tomato Basil Soup Honey-Glazed Lemon Chicken Cracked Rye Bread Filet of Beef with Raisin & Pepper Sautéed Green Beans Beef with Mushrooms Sauce Fried Mixed Vegetables Mashed Potatoes Boiled Potatoes Rice Braised Red Cabbage Honfleur Bread Pears with Ginger Honey Cake Green Salad Green Tea Fruit and Cheese Finnish Banquet I Chinese Banquet III Herring, Assorted Cheeses, Wasa German Banquet I Chengdu Noodles Summer Soup Ham Stuffed Cucumbers Tea Sour Rye Bread Cheese Soup Hot and Sour Soup Mushroom & Sour Cream Salad Tomato Salad Steamed Buns Glazed Ham Black Bread Ginger Mussels Mashed Potatoes Beef Rolls in Sour Cream Sauce Fragrant and Crisp Duck over deep Beets in Orange Sauce German Noodles fried Spinach with Honey Sesame Apple Crisp with Whipped Cream Beans, Pear & Bacon Drizzle Chocolate Rum Cake Baby Bok Choy Finnish Banquet II White Sticky Rice Stuffed
    [Show full text]
  • SUPER SOUPS Delicious Winter Favourites in a Bowl Australia’S TOP-RATED RECIPE COLLECTIONS
    SUPER SOUPS Delicious winter favourites in a bowl Australia’s TOP-RATED RECIPE COLLECTIONS BROUGHT TO YOU BY: YOUR ALL-TIME FAVOURITES COOKBOOK The latest cookbook, Index Super Soups, from taste.com.au, Australia’s CHICKEN favourite food and lifestyle website, has chicken & barley soup with cheesy flatbreads ....18 a fantastic selection of wonderfully hearty chicken minestrone .............................................................14 chicken noodle soup with mint gremolata ..............18 and delicious soup recipes that will help keep chicken & vegetable soup ..............................................29 you and your family feeling warm and cosy cock-a-leekie .........................................................................29 during the colder months. creamy chicken, corn & pancetta soup .....................13 fragrant chicken wonton soup ........................................22 hot & sour chicken broth ...................................................21 Each beautifully illustrated taste.com.au indian-spiced chicken soup ............................................14 book is filled with hand-picked, tried and tested japanese chicken noodle soup with tofu croutons ......................................................................10 favourite recipes, along with expert hints, lime chicken soup ................................................................22 tricks and helpful advice to make cooking malaysian laksa .......................................................................17 more fun and exciting.
    [Show full text]
  • International Cuisine
    INTERNATIONAL CUISINE y ARAB CUISINE y FRENCH CUISINE y ITALIAN CUISINE y PORTUGUESE CUISINE y MEXICAN CUISINE y GREAT BRITAIN CUISINE y SPANISH CUISINE y GERMAN CUISINE y CHINESE CUISINE y SCANDINAVIAN CUISINE y MIDDLE EAST CUISINE y ORIENTAL CUISINE Arab cuisine Arab cuisine is defined as the various regional cuisine spanning the Arab world from Morocco & Tunisia to Yemen and Somalia, and incorporation Levantine, Egyptian and Iran , India , the Berbers and other culture of the peoples of the region before the cultural arabization brought by genealogical Arabian during the Arabian Muslim conquests. y History Originally, the Arabs of the Arabian peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yogurt without butterfat).as the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in the Arabian cuisine:- y Meat :- lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and in coastal areas, pork is completely prohibited ±for Muslim Arabs, it is both cultural taboo as well as being prohibited Islamic law; many Christian Arabs also avoid as they have acquired a taste for it. y Dairy products:- dairy products are widely used, the most of which is yoghurt and white cheese. However acquired a taste for it. y Herbs & spices: - mint and thyme (often in mix called za¶atar) are widely and almost universally used; spices are used much less then Indian cuisine but the amount and types generally vary from region to region.
    [Show full text]
  • Asian Vegetable Soup in a Large Pan Sauté: 1 Tb Peanut Oil
    Asian Vegetable Soup In a large pan sauté: 1 Tb peanut oil 1 large purple onion, cubed 3 garlic cloves, minced Add: 4 cups canned chicken stock 1 red pepper, julienne 2 carrots, julienne 1 cup snow peas 1 cup Bean sprouts 1 cup chopped Napa Cabbage (can use Savoy or Bok Choy) Season with: 1 Tb sesame oil 1 teaspoon ground ginger Soy Sauce to taste ¼ teaspoon cumin ½ teaspoon cayenne pepper Pepper Fish sauce (optional) Baked Potato Soup ♦ In large soup kettle melt: 2/3 cup butter ♦ Stir in until smooth: 2/3 cup flour ♦ Gradually add until thickened: 7 cups milk ♦ Add: 4 large baked potatoes, cooled, peeled, cubed 4 chopped scallions ♦ Bring to a boil stirring constantly ♦ Reduce heat; simmer 10 minutes ♦ Add: 1 lb. bacon or ham, cooked & crumbled 1 ¼ cups shredded cheddar cheese 1 cup sour cream (can use fat free) ¾ teaspoon salt ½ teaspoon pepper ♦ Done! Bean Soup Wash & place in pan, cover with water & soak overnight: 20 oz. bag of 15 dry bean mix (or any dry bean mix) 2 Tb. salt Drain & add: 2 quarts fresh water 1 ½ lbs. Chopped ham, smoked sausage, or ham hocks Bring to a boil. Simmer slowly for 3 hours. Add: 1 large chopped onion 1 large can tomatoes 1 teaspoon chili powder juice of 1 lemon 1 clove minced garlic S & P to taste Simmer another 30 minutes. Beef Barley Soup In large pan, heat oil & garlic, cover meat with flour & brown: 2 Tb. olive oil 2 cloves crushed garlic 2 Tb. flour 1 ½ lb. stew meat or cut up beef roast Add, and simmer 1 hour: 8 cups water 15 oz.
    [Show full text]
  • Mister Minestrone
    Sim ple Cook ing ISSUE NO. 84 FIVE DOLLARS Hanging Out at Mister Minestrone the No-Name A Diner Story (with Recipes) The Story So Far: On a run-down part of Water Street sits There are...dozens of versions of minestrone, which is a a tiny, brightly painted, nameless diner. Alec, our nar- really solid soup thick with vegetables and cheese and rice ra tor, who owns a used-book store in the row of Victorian or pasta and intended, with bread and wine, to constitute commercial buildings that loom beside it, has gradually the entire midday meal of hungry working people. become a regular, getting to know the Professor—the burly, — The London Sunday Times (March 29, 1959) bearded proprietor and grill cook—and Greg—the Gen-X In America, “minestrone” is just a fancy name for vegetable waitron-busboy-dishwasher. In the last episode, Alec and soup. We buy it in cans. We fi nd it offered as the soup of his wife, Jo, neither of them cooks, fretted over what to the day in coffee shops.... Around here, it isn’t a dish, serve the Professor, who, with his daughter, Jess, has been it’s a cliché. In Italy, on the other hand, and especially in Liguria, it’s not just a dish but an eagerly appreciated invited to their house for sup per. Tonight is that night. one—a celebration of the season. —Colman Andrews, FLAVORS OF THE RIVIERA T SIX-THIRTY SHARP the doorbell rang. With Sasha wrig- Agling frantically between my legs, I opened the door Y MOTHER MOVED this January to a retirement com- and ushered in the Professor, who, in a heavy maroon munity on the coast of Maine, and I stayed a bit parka well-dusted with snow, looked a bit like a sardonic Mafterwards to help her settle in.
    [Show full text]
  • Cooking in Europe, 1650-1850
    cooking in EUROPE, 1650–1850 Recent Titles in The Greenwood Press “Daily Life Through History” Series Along the Mississippi George S. Pabis Immigrant America, 1820–1870 James M. Bergquist Pre-Columbian Native America Clarissa W. Confer Post-Cold War Stephen A. Bourque The New Testament James W. Ermatinger The Hellenistic Age: From Alexander to Cleopatra James Allan Evans Imperial Russia Greta Bucher The Greenwood Encyclopedia of Daily Life in America, Four Volumes Randall M. Miller, general editor Civilians in Wartime Twentieth-Century Europe Nicholas Atkin, Editor Ancient Egyptians, Revised Edition Bob Brier and Hoyt Hobbs Civilians in Wartime Latin America: From the Wars of Independence to the Central American Civil Wars Pedro Santoni, editor Science and Technology in Modern European Life Guillaume de Syon COOKING IN EUROPE, 1650–1850 Ivan Day The Greenwood Press “Daily Life Through History” Series Cooking Up History Kenneth Albala, Series Editor Greenwood Press Westport, Connecticut • London Library of Congress Cataloging-in-Publication Data Day, Ivan. Cooking in Europe, 1650 –1850 / Ivan Day. p. cm. — (The Greenwood Press “Daily life through history” series. Cooking up history, ISSN 1080 – 4749) Includes bibliographical references and index. ISBN 978– 0 –313– 34624 – 8 (alk. paper) 1. Cookery, European — History. I. Title. TX723.5.A1D388 2009 641.594 — dc22 2008029724 British Library Cataloguing in Publication Data is available. Copyright © 2009 by Ivan Day All rights reserved. No portion of this book may be reproduced, by any process or technique, without the express written consent of the publisher. Library of Congress Catalog Card Number: 2008029724 ISBN: 978–0 – 313–34624–8 ISSN: 1080–4749 First published in 2009 Greenwood Press, 88 Post Road West, Westport, CT 06881 An imprint of Greenwood Publishing Group, Inc.
    [Show full text]
  • Master Index Issue 1− Present Index
    MASTER INDEX ISSUE 1− PRESENT INDEX 12-minute carrot & prune cake 9:116 Alexa’s almond bread 144:114 NOTES 25 herb & spice Indian lamb curry Alex’s goulash soup 76:16 138:176 Algerian fish soup 87:100 This Cuisine index is about 60s fruit punch 2:83 Algerian-inspired hogget patties with 300 pages and counting, so 90s peach melba with raspberry couscous & date salad 144:104 anise sorbet 24:57 Ali nazik (smoked eggplant puree it is best used on a computer with lamb & yoghurt) 139:44 - definitely not for printing! Alice Waters’ beetroot & orange salad 91:114 To search for a specific word, Alice Waters’ olive oil & sauternes cake A bit of skirt 78:69 with dried figs & thyme 58:53 use the “find” function in the menu, or press “ctrl + F” Abbot’s delight 47:88 Alino (grilled fish dressing) 93:102 Absinthe, oranges & limes marinated Alioli 150:64 in Windows on a PC or in absinthe & mint 93:94 Alion (grilled fish dressing) 93:102 “command + F” on a Mac. Absolut berry punch 77:142–3 Alison’s bread 5:59 Ace of hearts party nibbles Alister Brown’s scallop Yorkshire You can browse by (scallops) 7:32 puddings with tobiko 83:124 category, as recipes are Aceitunas fritas (fried olives) 93:101 Alkha’s lamb samosas 103:121 Aceitunas negras alinadas (marinated All-back 61:86 listed under key ingredients black olives) 24:38 All-in-one chocolate & walnut and/or categories (eg Aceitunas verdes alinadas (marinated cake 152:36 “asparagus” or “pasta”), green olives) 24:32, 24:38 Almonds or you can look up a recipe Acquacotta bianucci 62:104 Alexa’s almond bread 144:114 under its full name.
    [Show full text]
  • Italian Food Glossary Abruzzese Or All'abruzzese(Adj.) from Or in The
    Italian Food Glossary A abruzzese or all'abruzzese(adj.) From or in the style of the Abruzzo region of Italy; usually spicy. acquacotta A vegetable soup, generally spiced with peppers and thickened with bread, at times containing egg and cheese. A dish typical of coastal Tuscany and upper Latium, but one that varies widely depending on the location. affettati cold cuts, sliced meats agliata A garlic sauce, sometimes containing crushed walnut meats. Comes in numerous regional variations, most notably from Piedmont, Abruzzo, and Liguria. aglio dolce Garlic that has been previously chopped and soaked in milk to make it "sweet" (often used in Piedmont). agnolotti A Piedmontese stuffed pasta which was born as a way of using left-over meats, agnolotti are made differenly depending on the meat available, local habits, and the preferences of the cook. To prepare the stuffing, various kinds of roasted and boiled meats are used separately or in combination, and a cured meat is always included; escarole is the vegetable of choice, although Swiss chard or spinach are sometimes used, and rice cooked in mild is often added for a lighter texture. Agnolotti can be served in a broth, tossed with melted butter and fresh sage, or lavished with a truffle sauce or gravy from roasts. ajada garlic, walnut, and bread-crumb sauce albese (adj.) prepared with truffles alzata tiered fruit or cake stand amaretti Dry cookies made of ground almonds, egg whites, and sugar, ideal in the creation of stuffings and dessert but also excellent eaten on their own. amatriciana A pasta sauce, originally from the town of Amatrice in the porvince of Rieti (in the region of Latium) and a variation on the original Abruzzese version which contains no tomatoes.
    [Show full text]
  • CKH Foodies Soup's
    CKH Foodies Soup’s On! 1/10/2021 Deconstructed Cabbage Soup (from by Barbara Steinfeld, source unknown) Ingredients: 2 lb. Lean Ground Beef ½ cup barley* Bag of shredded cabbage Salt and Pepper Quart of stock 2 quarts tomatoes ½ cup sugar Juice of 2 lemons Directions: Brown Beef Add Barley and Cabbage Season with Salt and Pepper Add stock and tomatoes Add ½ cup sugar and juice of lemons Taste and adjust seasonings *sub brown rice for gluten free Maida’s Spinach Tomato Tortellini Soup Recipe 1 tbsp olive oil 1 small yellow onion, chopped 1 clove of garlic, minced or grated 32 oz box of chicken stock, chicken broth 14 oz can peeled plum/Roma tomatoes (but, can use any kind of diced tomatoes, including Seasoned tomatoes) 1, 9oz package of fresh tortellini or 4 servings of dry tortellini 10 oz fresh spinach leaves Salt and pepper, to taste Parmesan, to taste, and also to serve with the hot soup as a garnish, or dairy-free cheese Directions: 1) Heat olive oil over medium high heat 2) Sauté the onion and garlic, stirring often until onions are translucent, about 5-7 minutes 3) Add broth and tomatoes 4) Use immersion blender, or remove from heat and use a regular blender, to blend the vegetables (hide veggies from kids if won’t eat) 5) Once blended, bring soup to a boil 6) Add the tortellini and cook according to package instructions 7) When tortellini is almost done, add the spinach to wilt it 8) Add salt and pepper, to taste 9) Add a bit of parmesan, to taste 10) Garnish with parmesan cheese and enjoy! Serve with bread, such a ciabatta or French bread and salad.
    [Show full text]