DOCSLIB.ORG

Bacon Tomato Chicken Jane Woodroof

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Bacon Tomato Chicken Jane Woodroof - 3 - Bacon Tomato Chicken Jane Woodroof Ingredients 1/2 lb. boneless, skinless chicken breasts 1/4 cup Kraft tangy bacon catalina salad dressing 1/8 tsp. pepper Instructions Arrange chicken in a small sprayed baking dish; cover with dressing and pepper. Bake, uncovered 30 minutes at 400 degrees, basting half-way through baking. Basic Vegetable Soup Anne Harris Ingredients 2 teaspoons butter, plus more as an optional finish 1 small onion, peels and chopped 1 small new potato, peeled and chopped, or more if needed 2 1/2 cups chicken stock Handful greens (spinach, swiss chard, beet greens, turnip greens) Salt and pepper 1 Tablespoon heavy cream (optional) Instructions Melt butter in 1-quart pot, and sauté the onion gently for a few minutes. Add the potato, sweat with the onion another minute then pour the stock or water over it. Bring to a boil, reduce the heat, and simmer, partially covered for 25 minutes until the potato is very soft. Stir in the greens; (tough stems need to be removed and the remainder shredded). Spinach will take less than 5 minutes, other greens may need longer, depending on how young they are. Taste and determine for yourself. Add salt to your liking and a few grindings of the pepper mill. You may need more liquid if it has cooked down too rapidly. Serve as is, or mash it with a potato masher or a fork. For really smooth soup, spin everything in the food processor, put it through the vegetable mill, and use an immersion blender. Reheat if necessary, pour into a bowl and swirl a little butter or cream on top. - 4 - Chicken Casserole For Two Betty Pence Ingredients 1 cup cooked chicken, chopped 1 8-oz.can green beans, drained 1/3 cup sour cream 1/2 cup undiluted mushroom soup 1 1/2 Tablespoons butter 1 Tablespoon grated onion 1 Tablespoon green pepper, minced 1/2 cup celery, chopped 1 Tablespoon butter, melted 1/2 cup soft bread crumbs Instructions Saute' celery, green pepper and onion in butter for five minutes. Combine soup and sour cream, mix with other ingredients. place in 1 1/2 qt. casserole. Combine bread crumbs and butter and sprinkle on top. Bake 20 minutes at 350 degrees. - 5 - Chicken Quesadillas Carolyn H. Pratt Ingredients 1 cup medium salsa 2 cups grilled chicken, diced or roasted chicken, shredded 1 tablespoon chopped scallion 1 tablespoon chopped cilantro 3 flour tortillas 1 1/2 ci[s mixed shredded cheddar and mozzarella cheeses salsa, sour cream, and guacamole for garnish Instructions In a bowl, combine salsa, chicken, scallions and cilantro. Place 1 flour tortilla into a saute pan. Heat for 20 seconds on medium-high. Spread 1/2 cup of the mixed cheeses over the tortilla to cover it. Spoon 1 cup of the chicken mixture over the tortilla, fold and heat through. Slice and serve. Repeat with 2 more tortillas. If desired, serve with extra salsa, sour cream and guacamole for dipping. Refrigerate any leftovers. - 6 - Creamy Chicken Noodle Soup Judy Russell Ingredients 1 can chicken breast pieces 1 can cream of chicken soup 1 stalk celery, chopped 1 carrot, diced 1/2 small onion, diced 1-2 cups water 1 cup egg noodles Instructions Add first 6 ingredients to small dutch oven. Cook over low heat approximately 1 hour. Add uncooked noodles last and stir frequently until done. May have to add water during cooking time. Cook until fresh vegetables are tender. Optional add-ins: 1 cup frozen white niblet corn; 2 tablespoons butter. Serve with grated cheese, crackers, etc. Maple Pork Chops Judy Russell Ingredients 2 bone-in pork chops 1 teaspoon Lawry's seasoning 1 tablespoon Balsamic dressing 2 tablespoons maple syrup 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons olive oil 1/2 onion Instructions Rub chops on both sides with Lawry's, salt and pepper. Heat olive oil in small skillet and brown chops on both sides. Slice onion on chops. Turn burner to low, cover skillet, and cook 30 minutes or until tender, turning a couple of times. When done, put chops on plate leaving onions. Add balsamic dressing and maple syrup to skillet. Stir, scraping off brown bits in skillet. Reduce sauce until thickened. Pour over chops. Serve with mashed sweet potatoes or baked root vegetables. - 7 - Parmesan Baked Potato Wedges Judy Russell Ingredients 2 medium red potatoes cut into wedges 1/2 medium onion cut into wedges 3 Tablespoons Parmesean cheese 1 teaspoon sea salt 1/2 teaspoon garlic salt 1 Tablespoon olive oil 1 teaspoon drilled dill Instructions Cut onions and potatoes into bowl . Add olive oil and stir to coat. Add remaining ingredients and stir until coated. Spoon onto foil lined baking sheet and bake for 35- 45 minutes at 350 degrees. Serve with French onion dip or ranch dressing. - 8 - Quiche For One Anne Harris Ingredients 2 oz. pastry dough (if frozen take out in the a.m. and defrost slowly) 1 large egg 1/4/ to 1/3 cup heavy cream 1/4 teaspoon salt Sprinkling nutmeg, freshly grated 1 1/2 slices prosciutto or ham, torn in small bits, or 2 slices bacon, cooked and crumbled Instructions Preheat oven to 450 degrees. If the dough is very cold, let it warm up until pliable. Roll it out on a lightly floured board to a circle approximately 9 inches in diameter, and fit into the small tart form, pressing it firmly around the edges, trimming the overhang. Prick the bottom, then line the pan with foil buttered on its underside and fill it with dried beans or small baking stones. Bake for 10 minutes at 425 degrees, turn down the heat to 375 degrees, remove the foil and beans, prick the bottom again, and bake another 2 minutes. Meanwhile as the shell is baking, crack the egg into a measuring cup, and add enough cream to make a scant 1/2 cup. Add the seasonings, and mix well. Scatter the prosciutto, ham or bacon over the bottom of the tart, and pour in the egg-cream mixture, which will fill the tart shell right up to the top. Use individual tart shells. Bake at 375 degrees until egg/cream mixture is firm to touch. Ranch Chicken Tenders Jane Woodroof Ingredients 1 tablespoon ranch dip mix 3 tablespoons breadcrumbs 1/4 cup egg substitute 1/2 lb. chicken tenders Instructions Combine dip mix and breadcrumbs in a resealable bag. Moisten strips with egg substitute; place in bag and shake to coat. Place strips on a sprayed baking sheet and bake at 375 degrees for 25-30 minutes. - 9 - Roasted Root Vegetables Judy Russell Ingredients 2 cups root vegetables (sweet potatoes, turnips, rutabagas, etc.) cut into 2 1 Tablespoon olive oil 1 teaspoon sea salt 1 teaspoon sugar 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/2-1 cup grated Fontina cheese Instructions Put first 6 ingredients in bowl and stir until vegetables coated. Put on aluminum lined cookie sheet in a single layer. Bake at 350 degrees about 45 minutes or until tender. Take out of oven and put cheese on top. Return to oven until cheese melts. - 10 - Schrafft's Oatmeal, Raisin and Walnut Cookies Anne Harris Ingredients 4 Tablespoons butter 1/2 cup sugar 1 large egg 1/2 teaspoon vanilla extract 2 Tablespoons milk 3/4 cup oatmeal (not instant-cooking) 3/4 cup flour, all purpose 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/2 cup raisins 1/2 cup walnuts, chopped Instructions Beat the butter and sugar together in a mixing bowl. Add the egg, vanilla, and milk and beat until light and fluffy. Stir in the oatmeal. Mix the flour, baking powder, soda, salt and spices on a piece of wax paper then add those ingredients into your mixing bowl. Beat until well blended. Fold in the raisins and walnuts. Drop the cookie batter by the tablespoon full onto Silpat-lined baking sheets (or just butter the baking sheets), leaving about 1 1/2 inches between mounds. Bake in a preheated oven at 350 degrees for 12 minutes. Remove the cookies, and cool on racks. - 11 - - 12 - Alabama Dip Peggy Hill Ingredients 2 lbs Velveeta Cheese 1 lb hot or mild sausage 1 lb ground beef 1 can Rotel 1 can Picante Sauce Instructions Brown and drain meat. Add rest to slow cooker. Add meat after the cheese has melted and the rest of the ingredients have blended. Serve with nacho chips. Bacon Tomato Puffs Rebecca Andrews Ingredients 8 slices bacon 1 tomato, chopped in small pieces 1/2 onion, chopped 3 oz. Swiss cheese, shredded 1/2 cup mayonnaise 1 teaspoon dried basil 16-oz. can Hungry Jack biscuits, layers Instructions Fry bacon and crumble. Spray muffin tin with cooking spray. Separate biscuit into 2- 3 pieces (pull apart layers). Put biscuit in tin and shape. Mix all remaining ingredients. Fill biscuit with mixture. Bake at 350 degrees for 10-12 minutes. - 13 - Baked Zucchini Chips Carolyn H. Pratt Ingredients 1/2 cup Panko (Japanese breadcrumbs) 1/4 cup loosely packed fresh basil leaves 1/4 teaspoon Kosher salt 1/4 cup finely grated Parmesan cheese 1/2 lb zucchini, cut into 1/4-in thick rounds 1 tablespoon Olive oil Vegetable cooking spray Instructions Preheat oven to 450 degrees. Process first 3 ingredients in a food processor 10 - 15 seconds or until finely ground. Stir together breadcrumb mixture and cheese in a medium bowl.
Load more

Recommended publications
  • Or Butts „ ARRANGE Follow-Up Counseling
    “SMOKING CESSATION… HOW to GET INVOLVED represents the single most important step that smokers can take to enhance the length and quality of their lives.” Antonio C. Novello, M.D., M.P.H., former U.S. Surgeon General TAKE ACTION: PROTECT the No ifs… ands… HEALTH of YOUR PATIENTS Make it a habit: ASK your patients whether they use tobacco. When appropriate, ADVISE tobacco users to quit. ASSESS their willingness, or readiness, to quit. Always ASSIST your patients with the quitting process. or BUTTs ARRANGE follow-up counseling. It will be the Your health professional can help you quit. difference between quitting and not quitting for many Talking with a professional increases patients. smokers’ chances of quitting. REMEMBER… WHAT ELSE CAN YOU DO? Comprehensive counseling from a clinician can double patients’ likelihood of quitting You can become a Follow-up counseling increases the likelihood of tobacco control advocate! success Between 4 and 7 contacts is best, but … But why should you? Even one brief contact can have significant impact Reassess readiness to quit at every contact Copyright © 1999-2007 The Regents of the University of California, University of Southern California, and Western University of Health Sciences. All rights reserved. 1 WHAT’S BEING DONE, and HOW CAN YOU HELP? SMOKE-FREE WORKPLACE LAWS More and more states and countries are adopting smoke-free workplace laws. In recent years, a number of advocacy These laws protect the health of workers, regardless campaigns have resulted in the promotion of of work setting. tobacco-free health around the globe. Action steps If your state has not enacted a smoke-free workplace law, you can work locally to enact city or county laws.
    [Show full text]
  • SIMPLY GOOD by Lisa Radi Monday, JULY 12, 2021
    SIMPLY GOOD BY Lisa Radi Monday, JULY 12, 2021 CANDIED PRETZEL STICKS Ingredients 16 oz. bag pretzel rods 12 oz. bag Wilton candy melts, red White star sprinkles 12 oz. bag Wilton candy melts, white 12 oz. bag Wilton candy melts, blue Instructions 1. Line counter or baking trays with wax paper. Melt candy according to package directions. 2. Use a tall microwaveable glass or jar to get maximum coverage for the pretzel rod. Dip pretzel rod into white melted candy, and pull out of glass slowly while lightly tapping some of the melted candy off of the pretzel. Alternatively, you can twist the pretzel against the side of the glass while you are pulling it out to reduce the amount of candy on each pretzel. 3. Let set until white candy has solidified, and then dip top in blue. Add red candy stripes. 4. Sprinkle blue pretzel tips with star sprinkles while the candy is still wet. NO BAKE SUMMER BERRY LASAGNA Ingredients For Whipped Cream: 1 2/3 c. Cool Whip, extra creamy 1/3 c. powdered sugar (to taste) For Red Velvet Crust: 1 ½ c. graham cracker crumbs ½ c. unsalted butter, melted Red food coloring For Cheese Cake Layer: ½ c. unsalted butter, softened 1 tsp. vanilla 8 oz. cream cheese, softened 1 c. whipped cream 2/3 c. diced fresh strawberries 1 c. powdered sugar For Blueberry Jell-O Salad Layer: 1 (3 oz. pkg.) berry blue Jell-O* 2 c. blueberry pie filling ¾ c. boiling water ½ c. canned crushed pineapple, drained** For Topping: Leftover Cool Whip mixture Fresh blueberries Fresh strawberries, halved ¼ c.
    [Show full text]
  • A Flavour of Hampton
    A Flavour of Hampton Hampton,Friends of The NewLane Memorial Hampshire Library A FLAVOUR OF HAMPTON Recipes and Reminiscences Sponsored By The Friends of the Lane Memorial Library Hampton, New Hampshire 1979 To the many good cooks and good Friends who worked to make this cookbook a success, we extend warm thanks and appreciation. Over a hundred persons contributed recipes-- and you will recognize among them Hampton neigh- bors who are not members of the Friends, but who share our commitment to the Lane Memorial Library and its varied services. r Special thanks go to the many Friends who so generously gave their time and talents to A Flavour of Hampton: who helped to plan it, or r solicited recipes, or assisted in editing, proof- reading, indexing, distributing, promoting or selling the book. M And let's all backspace for a moment and remember the typists, who produced a polished manuscript under deadline pressure. A word of caution to the reader: cooks work in different ways, so please read a recipe carefully before commencing it. w Illustrations by Ina Chiaramitaro IW Calligraphy by Arlene Tompson PI 2 TABLE OF CONTENTS NOTES AND LEGENDS By Mary Ellen James, Marianne Jewell and Connie Call Lane Memorial Library and the Friends 14 Thorvald the Viking 29 The Founding of Hampton 46 Goody Cole 77 Jonathan Moulton And His Pact With The Devil 112 The Lane Family 138 Appetizers & Beverages SAUSAGE BREAD - hors d' oeuvre Bonnie Sheets (Make ahead if desired) 1 lb. hot Italian sausage ½ lb. Provolone cheese - shredded 1/4 c. grated Italian cheese 6 eggs 1 stick pepperoni, diced 3 frozen bread dough - raised Skin sausage and fry 10-15 min.
    [Show full text]
  • Banquet & EVENT MENUS
    Banquet & Event Menus The Hermitage Hotel The Hermitage Hotel, opened in 1910, is a renowned Nashville icon known for its history, luxury and grandeur. The only Forbes Five-Star, AAA Five Diamond property in the state, the Hermitage prides itself on offering exemplary service and exceptional attention to detail. From the moment guests step into the hotel’s impressive Grand Lobby, they are met with an air of southern charm and timeless style. The boutique luxury property features more than 5,000 square feet of versatile event, banquet, conference and meeting space. This includes the 2,484-square-foot Circassian Walnut Grand Ballroom and 1,386-square-foot southern Veranda. One hundred years of history, culture and luxury make The Hermitage Hotel the perfect place to host your next meeting, event or gala. 231 Sixth Ave. N Nashville, TN 37219 615.244.3121 TheHermitageHotel.com 2 Double H Farms Capitol Grille Inspired In an effort to embrace a local and sustainable culture The award-winning Capitol Grille has a long and true to our Tennessee roots, The Hermitage Hotel’s rich history at The Hermitage Hotel and is among top own 250-acre Double H Farms and garden serve as our fine dining spots in Nashville. Focusing on the hotel’s primary source of vegetables, produce, and beef. sustainable practices, Executive Chef Cory Untch offers modern and creative interpretations of traditional Nestled in the hills of White Bluff, Tennessee, the Southern classics. hotel’s Double H Farms is an idyllic landscape of rolling pastures, babbling creeks and undisturbed wilderness. Throughout the menu you will notice items marked Known as the third largest cattle ranch in the state, with a CG.
    [Show full text]
  • Chocolate & Diamonds
    DeDicateD to BRUXPATS&BUSiNeSS PEOPLe iN Brussels FREE-N°5/NoV. DEC. 2007 Togethermagazine Subscribe for free at www.together-magazine.eu CHOCOLATE & DIAMONDS DISCOVERY A guided Tour & Taxis tour REAL ESTATE ‘Master plan’ for EU-quarter facelift ? eDITORIAL The new Saab 9-3. www.saab.be Design and power from the nature. Saab was born in the heart of Scandinavia. FIRST LAST WORD No surprise then that the new Saab 9-3 range features a sleek, sporty design that breathes purity and undeniable purpose. Next to diesel and petrol engines, each new Saab 9-3 model is available with BioPower. This engine fuelled with bioethanol (E85) is designed to respect the environment and to give you even more power with radically less emissions. The new Saab 9-3 BioPower. 007’s fifth and final we offer good luck wishes for launch of our website will edition of Together 2008 and some free advice – bring even more exclusive Magazine make getting up early one of (and regularly updated) celebrates our your New Year’s resolutions! content, and we are also first year of aiming to increase our 2publication. A time for us all From our perspective, such publication frequency, to take stock. Following the competition in fact pushes us to make the move to monthly. not-so-auspicious first to keep providing our readers Join us in January, for edition, we managed to find with top-quality, fascinating a further update on our our natural rhythm – features. With each new innovations. Until then, a constant dialogue with edition, hundreds of the Together Magazine team our readers and partners subscription orders wishes all our readers a very has enabled us to position have been placed at merry festive season and the title as a significant player www.together-magazine.eu – a Happy New Year – on the expats leisure why not join the happy Joyeux Fêtes! magazine scene.
    [Show full text]
  • Preparing Baked Food Exhibits for the Fair
    PREPARING BAKED FOODS EXHIBITS FOR THE FAIR ‚ Read the Fair Book. It has a lot of basic information about classes, requirements, rules, etc. For answers to other questions, contact your project leader or call the Extension Office. ‚ Select several recipes to try. Make the recipe several times so you know how the product turns out. Like all new skills, practice is necessary to learn and to improve and get consistent results. You will then know if you (or your family) like it and if it is something that you can use to build your skills in food preparation. ‚ Choose your foods exhibit entry based on what you want to learn as part of the 4-H project. Do not choose an item for the judge or for what you think the judge will like. Judges are chosen for the ability to be fair and objective and not to use personal likes and dislikes in judging. Food products are judged according to standards for texture, shape, crumb, crust, etc. ‚ Use time management skills in planning your foods exhibits. Bake items ahead of time and freeze them. After baking bread, rolls, cookies, etc., remove them from pans and cool to room temperature. Place in plastic bags or wrap with freezer wrap paper. Remove excessive air. To thaw, leave in original wrapper at room temperature. This will help preserve the moisture in the products. Allow time for food to completely thaw. Small items like cookies, biscuits, muffins, etc., take less than 1 hour. Large and heavier items like cakes and bread can take up to 3 hours.
    [Show full text]
  • Cakes Making
    CAKES MAKING Cakes are excellent served with tea. They can also be served as a puddings / desserts. Cakes can contain fresh fruits, dried fruits and assorted nuts. Fancy cakes are made with glace icing, butter cream, or crumble topping. Traditionally, cakes served with tea are not too sweet . Dessert cakes are beautifully decorated cakes with mouth – watering fruits, whipped cream and ice creams. Appearance: top – crust slightly rounded pale golden brown. Texture: uniform small gas holes, thin cell walls, tender crumb and should melt in the mouth. No resistance to bite. Taste: should feel velvety in the mouth, crumb slightly moist, mild sweet buttery flavor. CAKES Sponge Cakes Sponge cake 9basic recipe) Chocolate sponge Swiss roll Chocolates Swiss roll Lemon curd filling Jam filling Pineapple pastry Chocolate pastry Assorted pastry Orange gateau Black forest gateau Plain cream cake Chocolate cake Orange / Lemon cake Marbled cake Dundee cake Victorian sandwich cake Pineapple upside down pudding/ cake Eggless cake Chocolate eggless cake Orange eggless cake Cake Icings Glace icing Chocolate glace icing Butter icing Chocolate butter icing Royal icing Cakes may be served as snacks, or as desserts. Tea/ coffee cakes, butter cakes, fruit cakes, cup cakes, upside – down cakes, pastries and gateaux are a few examples of cakes. All cakes, however, fall into tow basic categories: cream / butter cakes and sponge cakes. A standard recipe for a cream cake has equal amounts 9i.e. by weight) of flour, sugar, butter and egg. The presence of butter makes the cake heavy and therefore it needs chemical leaveners for a light porous texture.
    [Show full text]
  • JSU Writing Project Anthology | Summer 2012
    Jacksonville State University I I ' I i Jacksonville State University Writing Project Anthology I I Jacksonville, Alabama Summer 2012 Director Gloria Horton Jacksonville State University Co-Director I I , Melissa Shields I , Etowah County School System i Lisa M. Williams I' ; I . Jacksonville State University ' ' Technology Liaison Rodney Bailey Jacksonville State University i ' Dedication I This anthology is dedicated to all of the "out-of-the-box" thinkers, the ones who live up to the charge of Ulysses: "To strive, to seek, I to find, and not to yield"-Tennyson (line 70). I i I' '·. i ! i I , (., I . I I I I , I i I ' t' Foreword I . i . During the twenty-fifth anniversaiy of the JSU Writing I . ' Project Summer Institute, we sought to force ourselves "outside the box." From the very beginning, we recognized that teaching is a gift we give to our students, a gift that should not be tethered, hidden, or constrained. So we set about helping one another find ways to rid ourselves of the boxes we arrived in. In doing so, it has been our hope that our students will benefit from our efforts through a fresh perspective, a novel approach, a flipped classroom, or even a new voice. The practical pieces of wisdom we will take away from our time together stretch far beyond the pages of this book, but we have collected our best here. These pages represent i ) the many edges of the boxes we have dismantled in our efforts to become more than we were, and we now face the world armed with the determination, the desire, and the understanding necessaiy to bring others "outside the box" as well.
    [Show full text]
  • Carroll Traditions Cookbook
    Carroll Traditions Cookbook A Collection of Recipes By Carroll Financial Associates 4201 Congress Street, Suite 210 Charlotte, NC 28209 (704) 553-8006 www.carrollfinancial.com 2018 For a FREE e-Book copy of this cookbook’s recipes, visit www.morriscookbooks.com/ebook for instructions. Copyright © 2018 Morris Press Cookbooks All rights reserved. Reproduction in whole or in part without written permission is prohibited. Printed in the USA by 800-445-6621 • www.morriscookbooks.com P.O. Box 2110 • Kearney, NE 68848 295636-18 PP-1 Thank You Thank you to all of our clients, friends, and family who contributed to this cookbook. This collection is full of recipes that hold great significance, and we appreciate your willingness to share them with the Carroll Financial community. We hope you enjoy cooking (and eating) these recipes for many years to come. Best regards, Your Team at Carroll Financial 295636-18 PP-2 295636-18 PP-3 Table of Contents Appetizers & Beverages .......................... 1 Soups & Salads .................................... 7 Vegetables & Side Dishes ........................ 13 Main Dishes ....................................... 19 Breads & Rolls..................................... 29 Desserts ............................................ 33 Cookies & Candy ................................. 45 This & That ........................................ 49 Index ............................................... 51 295636-18 Helpful Hints Appetizers & Beverages • Add flavor to tea by dissolving old-fashioned lemon drops or hard mint candies in it. They melt quickly and keep the tea brisk. • Make your own spiced tea or cider. Place orange peels, whole cloves, and cinnamon sticks in a 6-inch square piece of cheesecloth. Gather the corners and tie with a string. Steep in hot cider or tea for MBROSIA 10 minutes; steep longer if you want a stronger flavor.
    [Show full text]
  • Three Meals a Day. Recipe Review
    ftfidiki 5Wkur iy JESSIE READ HOME ECONOMIST OF The Evening Telegram "TORONTO'S MOST INTERESTING NEWSPAPER." PRICE £*« r fiorotfyjwrief Jaatson ^Bequest The EDITH WLORNE PIERCE COLLECTION of CANADIANA Queen's University at Kingston pj^ Av~~ K FOREWORD TO THE READERS OF THIS BOOK It is in answer to the constant demands from regular readers of "Three Meals a Day" that this book has been assembled. May I hope that it will become something more than just a cook-book? I should like it to be my daily representative in your home. Let it be your personal kitchen friend and guide. Indexed and handy for reference you will find new ideas in meal planning and household management together with a review of "Three Meals a Day for 1934." Next year we shall give you another Three Meals a Day" review for 1935. Various advertisers have assisted materially in making this book possible and, when shopping, remember them! Their products I most sincerely and heartily commend to you. Francis Bacon once said, "Some books are to be tasted, others to be swallowed and some few chewed and digested." I hope you will consider this book among "some few." Your friend of the kitchen, // THREE MEALS A DAY Jessie Read ESSIE READ'S interesting and instructive articles on culinary problems are a few of the many reasons why The Telegram is referred to as Toronto s Most Interesting Newspaper . If you have any problems in connection with your home ask the Woman's Department of The Telegram to help you! They will do it cheerfully.
    [Show full text]
  • Cakes & Cookies Larry's House of Cakes
    FAQ Our Story Hours of Operation We are open Monday through Saturday. Marion - 6:00 AM to 6:00 PM Carbondale - 7:00 AM to 7:00 PM Larry’s House of Cakes first opened its doors on May 8, 1963 as Larry’s Donut Donut Variations Glazed & Chocolate Glazed Shop. The company was started by Larry Cinnamon Round Sugar Twist Clayton who has always been a lover of Maple Twist sweet pastries. Starting out mainly mak- Cream Cheese Coconut Crunch ing donuts, in the late 1960s, the compa- Blueberry Cake Choc Iced Cake ny slowly shifted its focus and expertise Chocolate Iced Long John from donuts to cakes & cookies. Today Jelly (Raspberry Bizmark) Boston Cream Filled —Choc Icing with Bavarian (Vanilla) Filling the bakery offers a wide range of cakes, Vanilla Filled—Glazed Donuts with Bavarian Centers Strawberry Filled—with Angel Cream Topping Cakes & cookies, brownies, and many other great Choc Iced Angel Filled Long John Powdered Angel Cream Filled products. Cookies Additional Products Larry’s House of Cakes is also the premiere bakery in Ever since its humble beginning, Larry’s Southern Illinois for morning pastries like muffins, scones, House of Cakes has been a staple to all and cinnamon rolls, as well as special treats like chocolate covered strawberries, cannoli, and chocolate covered bacon. forms of celebrations in Southern Illinois. Allergy Information And as our friends & family travel the Larry’s House of Cakes uses peanuts and nut products. All products could possibly contain trace amounts of peanut globe furthering their educations & or nut products. Even using peanuts in the same room that careers, so have our fine products.
    [Show full text]
  • Manufacturing Confectioner Global Source for Chocolate, Confectionery and Biscuit Information
    APRIL 2012 Vol. 92, No. 4 MANUFACTURING CONFECTIONER GLOBAL SOURCE FOR CHOCOLATE, CONFECTIONERY AND BISCUIT INFORMATION PRODUCTS INTRODUCED AT ISM SWEETS & SNACKS EXPO PMCA PRODUCTION CONFERENCE US CONFECTIONERY SALES RCI Spring Regional Institute Retail Confectioners International will host its 2012 spring regional event in Jacksonville and St. Augustine, Florida. www.retailconfectioners.org Monday, April 16 10:00 AM –10:45 AM Education Session: Crisis Communi- Arrival, Board Meeting, Optional Tour Day cations and Media Relations Joel Doepker, Ozarks Optional tour day. See optional tour day activities at Technical Community College. Get tips to deal with the retailconfectioners.org/regionals media to turn potential negative news into a positive experience. 8:00 AM 10:00 AM Executive Board Meeting 11:00 AM –11:45 AM Education Session: Interventions for 10:00 AM – 5:00 PM Board of Directors Strategic Planning Producing Safe Products Susan Moyers, PhD, Silliker Session and Board Meeting Labs. Practical steps to ensure good manufacturing Tuesday, April 17 practices (GMPs) within confectionery facilities will Committee Meetings and Education Day be shared. Starting with basic employee hygiene prac- 8:00 AM –11:00 AM Board of Directors Meeting tices, learn about work attire, eating and drinking, and 11:00 AM –3:00 PM Committee Meetings plant traffic patterns all impact food safety. Lunch on one’s own 11:45 AM –2:00 PM Candy Clinic setup 1:30 PM –5:00 PM Registration desk open Lunch on one’s own 2:00 PM Tour Bus Captain Orientation 1:00 PM – 1:45 PM Education Session: Cross-Contamina- 3:00 PM –3:45 PM Education Session: Succession Planning tion: More than the Usual Suspects Susan Moyers Pres- and How to Prepare for the Future of Your Business entation continues, including practical steps to avoid Kendall Rawls, Rawls Group.
    [Show full text]