DOCSLIB.ORG

Download PDF Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Download PDF Menu Sandwiches Soups hot and made from scratch in house with bread All Sandwiches come with Chips 8oz Cup – $3.77 16oz Bowl – $5.66 Kielbasa on a Bun – $7.55 32oz Quart – $9.43 (to-go only) grilled polish style kielbasa served with onions and sauerkraut on a roll Chicken Noodle Ham Sandwich – $7.55 *Beet – Red Borscht deli smoked ham, swiss cheese, spicy mustard, *Zurek – Sour Rye lettuce and tomato on light rye Polish Bean Dill Pickle Turkey Sandwich – $7.55 sliced turkey breast, swiss cheese, lettuce, tomato AUTHENTIC POLISH and mayo on light rye Dessert CUISINE Reuben – $8.49 Vanilla Ice Cream – $2.12 corned beef, swiss cheese, home-made sauerkraut and thousand island dressing served on marble rye Apple Cake – $4.72 8418 M-119 Turkey Reuben – $8.49 Single Crepe – $2.12 Harbor Springs, MI 49740 turkey breast, swiss cheese, home-made sauerkraut Three Crepes – $5.66 and thousand island dressing served on marble rye crepe fillings: raspberry, strawberry, blueberry, cherry, blackberry, creamy cheesecake, (231) 838 – 5377 Rachel Reuben – $8.49 Dutch chocolate cheesecake or Nutella turkey breast, swiss cheese, home-made coleslaw and thousand island dressing served on marble rye Kids’ Corner www.famouspolishkitchen.com Rissole Burger Sandwich – $8.49 two ground pork patties, served with cheese, Grilled Cheese – $4.72 Dine in or take out. onions, tomato, lettuce and mayo on a roll American cheese melted on wheat with a bag of Call us to organize catering for special chips or apple sauce occasions, such as weddings, graduation Club Sandwich – $8.49 ham, turkey breast, bacon, lettuce, tomato and Peanut Butter and Jelly – $4.72 parties and more! Or to place call-in orders. mayo on light rye on toasted wheat with a bag of chips or apple sauce Pork Cutlet – $8.49 Potato Dumplings – $4.72 *Gluten Free Dishes breaded pork cutlet served with lettuce, tomatoes, Large portion of potato dumplings, pick: ketchup, Are served without onions and mayo on a roll or light rye sour cream or gravy bread Big “Jack” Sandwich – $10.38 *Golabka – $5.66 pork schnitzel and kielbasa topped with sauerkraut stuffed cabbage roll with rice and pork topped with on a roll tomato or mushroom sauce Main Dishes Samplers Pierogi Krokiet – $ 5.66 Our Signature Dish *Golabki – $13.68 savory crepe stuffed with sautéed cabbage, choice of potato-farmers-cheese, meat (pork), two cabbage rolls stuffed with pork and rice, mushrooms, carrots and onions topped with melted potato-cheddar or sauerkraut pierogi topped with topped with tomato or mushroom sauce and a side mozzarella cheese or mushroom sauce sautéed onions, bacon and sauce of choice on the of choice side *Potato Pancakes – $5.66 6 Pierogi – $5.66 Meat Goulash – $13.68 two pancakes served with sour cream, 9 Pierogi – $7.55 stewed pork with carrots and celery in a thick maple syrup or apple sauce on the side 12 Pierogi – $11.32 homemade pork gravy served over noodles, potato extra sauce $0.50 18 pierogi –$13.21 dumplings, mashed potatoes or potato pancakes (add $2 for pancakes) Pastie – $6.60 Sauces homemade crust, stuffed with kielbasa, pork, sour cream, garlic sour cream, spicy, sweet/sour, *Hunter's Stew – Bigos – $13.68 potatoes, carrots, rutabaga and onions, topped with tomato or mushroom cubed pork, sliced kielbasa, and carrots in a 1 sauce included for 6, 9, 12, sauerkraut stew and a side of choice beef or mushroom gravy 2 sauces included for 18 extra sauces $0.50 *Polish Kielbasa – $13.68 *Bigos and Bread – $6.60 two smoked sausages with sauerkraut, 12oz hunter’s stew and bread Pierogi Pizza Plate – $8.49 topped with onions and a side of choice nine grilled pierogi topped with marinara sauce *Grilled Polish Kielbasa – $5.66 and mozzarella (add $1 per topping – kielbasa, Pork Cutlet German Style single smoked sausage with sautéed onions, ham, bacon, tomatoes, onions or peppers) Schnitzel – $13.68 sauerkraut and bread on the side tenderized pork-loin schnitzel served with mashed Pierogi Reuben Plate – $10.38 potatoes, gravy and a side of choice Pierogi Sampler – $7.55 six pierogi topped with corned beef or turkey, mixture of nine grilled pierogi topped with onions, sauerkraut or coleslaw, melted swiss cheese and City Chicken – $13.68 bacon and sauce of choice on the side thousand island dressing two broiled skewers of pork with mashed potatoes, gravy and a side of choice Polish Platter – $13.21 *Garden Salad – $5.66 smoked kielbasa, sauerkraut, four pierogi topped fresh sliced romaine hearts, cucumbers, tomatoes, Rissole – Ground Pork – $13.68 with onions, bacon and sauce of choice on the side, onions, peppers, cheese, croutons and a dressing two pork patties seasoned with onions and garlic, one golabki (stuffed cabbage) – topped with on the side with mashed potatoes, beef or mushroom gravy mushroom or tomato sauce add turkey, ham or egg – $2.00 and a side of choice King's Feast Sampler – $16.04 Dressings Sides polish platter plus a portion of ranch, lite ranch, 1000 island, fat-free raspberry *sauerkraut, potato dumplings, mashed potatoes, hunters stew – (bigos – sauerkraut stew) vinaigrette, lite Italian or oil and vinegar *coleslaw, *steamed vegetables, *grated beets, *apple sauce – $2.83 .
Load more

Recommended publications
  • Russian Restaurant & Vodka Lounge M O SC O W
    Moscow on the hill Russian Restaurant & Vodka Lounge Appetizers Russian meals always start with zakuski. Even in the most modest households there is some simple dish, if only a her- ring, to go with a glass of vodka. Zakuski become more elaborate and lavish according of to the wealth of each family. Appetizer Tasting Platter (served with bread basket) 19.95 Chef’s selection of appetizers. Today’s selection is presented on our Specials menu Russian Herring 7.95 Chilled Beet Soup Svekolnick 4.95 Cured herring filet, onion, olives, pickled beets,baby potatoes, Beets broth, lemon juice, chopped cucumber, hardboiled egg, dill, cold-pressed sunflower oil green onion, dill, sour cream Blini with Chicken 7.95 Borscht 4.95 Two crepes stuffed with braised Wild Acres chicken, served Classic Russian beet, cabbage and potato soup garnished with with sour cream sour cream and fresh dill Blini with Caviar 9.95 Piroshki (Beef and Cabbage) 7.95 Salmon roe rolled in crepe with dill, scallions, sour cream Two filled pastries, dill-sour cream sauce Duck “Faux” Gras Pate 5.95 Assorted Pickled Vegetables 4.95 Wild Acres farm duck liver pate, fruit chutney, toasts Seasonal variety of house pickled vegetables Lamb Cheboureki 7.95 Russian Garden Salad 6.95 Ground lamb-stuffed pastries puffed in hot oil, Tomato, cucumber, bell pepper, sweet onion, lettuce tossed with served with tomato-garlic relish cold-pressed sunflower oil vinaigrette, green onion & fresh dill Escargot 9.95 Side Salad 5.95 White wine garlic butter sauce and sprinkled with cheese Mixed greens,
    [Show full text]
  • Classics : Alwaysavailable Starters
    CLASSICS: ALWAYS AVAILABLE DESTINATION MENU STARTERS Bergen Salmon Gravlax beet marinated, cured salmon Malossol Paddlefish Caviar (market price) Lamb Farikal Blini; traditional condiments lamb brisket & green cabbage stew in lamb consommé Tiger Prawns Frognerseteren’s Apple Cake poached & chilled, cocktail sauce puff pastry layered with spiced apple jam; whipped cream & berries Caesar Salad romaine, anchovies, parmesan, garlic croutons, traditional Caesar dressing DINNER MENU MAIN COURSES STARTERS Angus New York Strip Steak (9 oz) Caribbean Senses grilled to order; steak fries, beurre maître d’hôtel marinated exotic fruit with Cointreau Chairman’s Choice: Poached Norwegian Salmon Prosciutto & Melon fresh pickled cucumber and boiled potatoes aragula & cherry tomato salad Roasted Free Range Poulet de Bresse Crème of Halibut chef’s favorite mash, au jus saffron rice & julienne leeks SIDES Endive & Williams Pear Salad celery, almonds; grainy mustard & apple cider vinaigrette Steamed Vegetables; Green Beans; Baked Potato; Mashed Potato; Creamed Spinach; Rice Pilaf MAIN COURSES Lumache con Carciofi e Pomodoro Secco DESSERTS shell pasta with artichokes, guianciale (pork) & sundried tomato Crème Brûlée Grilled Swordfish Steak with Tomato Relish Bourbon vanilla on basil crusted fingerling potato; bois boudran sauce New York Cheesecake Cornish Game Hen strawberry, raspberry, blueberry raspberry sauce; chanterelle mushrooms, farro risotto Fromagerie Braised Beef Ribs homemade chutney, crackers, grapes & baguette peanut sauce & coconut; steamed rice Fresh Fruit Plate melon, pineapple & berries DESSERTS Today’s Ice Cream Selection or Sorbet Chocolate Volcano lemon curd, poppy seed tuile Vanilla Risotto SOMMELIER’ S RECOMMENDATION silken tofu, vanilla bean Wine Name $36 Wine Name $32 Country Country VEGETARIAN HIGHLIGHTS Brie in Crispy Phyllo candied pecan & cranberry compote Gluten‐free bread available upon request.
    [Show full text]
  • Contemporary Directions of Transformations in the Settlement and the Landscape of Rural Areas
    Contemporary directions of transformations in the settlement and the landscape of rural areas... QUAESTIONES GEOGRAPHICAE 39(2) • 2020 CONTEMPORARY DIRECTIONS OF TRANSFORMATIONS IN THE SETTLEMENT AND THE LANDSCAPE OF RURAL AREAS IN THE SILESIAN LOWLAND Janusz Łach, BarBara szczepańska Faculty of Earth Sciences and Environmental Management, University of Wrocław, Wrocław Manuscript received: January 31, 2020 Revised version: May 4, 2020 Łach, J., szczepańska B., (2020). Contemporary directions of transformations in the settlement and the landscape of ru- ral areas in the Silesian Lowland. Quaestiones Geographicae 39(2), Bogucki Wydawnictwo Naukowe, Poznań, pp. 55–73. 7 figs, 2 tables. aBstract: Rural areas of the Silesian Lowland, undergoing social and economic transformations today, have had a strong impact on the formation of the region’s settlement landscapes. Political and economic changes after 1989 have affected the development of rural areas, in particular of ‘privileged’ settlements for which the proximity of towns and a trunk road are favourable factors. The result of these seemingly positive factors is the escape of young people (potential farmers) to the cities and an influx of new settlers. This affects social behaviour and activity, as well as the visual rural landscape, creating suburban zones with residential and leisure functions. The village seems to have lost its typical character but has it really? The subject of the research is, therefore, an analysis of changes in the spatial and social structure of a rural village as exemplified by Borek Strzeliński, which allows setting out its functions. The research issue is to determine the level of social activity of rural residents and their attitude towards the local cultural heritage, which influences their identity and the value of the landscape.
    [Show full text]
  • Guests! Thank You for Worshipping with Us Today
    Connections ST. PAUL’S WEEKLY NEWSLETTER I JANUARY 17, 2016 Welcome, guests! Thank you for worshipping with us today. Whatever your background, whatever you’re seek- ing, we invite you to participate fully in worship and the other ministries St. Paul’s provides. Please fill out a visitor card, located in the book rack in front of you, and place it in the offering plate or give it to an usher or priest. Welcome, children! You are appreciated as full participants in our worship. Infants and toddlers who need some space to rest or play can do so in the nursery across the courtyard in the Parish Center. Children ages 3 and up are invited to participate in Children’s Chapel after the reading of the Gospel. For Congratulations to Madeleine Olivia Deacon, Max William Deacon & Cameron Henry Ferries, who were baptized last Sunday. Baptism will be held again on April 3; if you are interested in baptism for your child or yourself, please register at stpaulsindy.org/baptism. photos by David Scovel those who need a bit of extra comfort dur- ing worship, there is a parent-child room available just outside the sanctuary where mom or dad can hear the service while they care for more info on page 4> ABC CHOIR OFFERED EVERY SUNDAY Ukranian Easter Egg Decorating SIGN UP NOW! Saturday, February 13, 10:00 a.m.-2:00 p.m., Parish Hall Open to all children ages 5-7 Come to create your own. Instruction, materials & lunch provided. Sundays, now through March 13 This event is for children 8 years to adults.
    [Show full text]
  • Excerpt from Encyclopedia of Jewish Food
    Excerpt from Encyclopedia of Jewish Food Borscht Borscht is a soup made with beets. It may be hot or cold and it may contain meat or be vegetarian. Origin: Ukraine Other names: Polish: barszcz; Russian: borshch; Ukranian: borshch; Yiddish: borsht. Northern Poland and the Baltic States are rather far north, lying in a region with long dark winters, a relatively short growing season, and a limited number of (as well as sometimes an aversion to) available vegetables. During the early medieval period, eastern Europeans began making a chunky soup from a wild whitish root related to carrots, called brsh in Old Slavonic and cow parsnip in English. Possibly originating in Lithuania, the soup spread throughout the Slavic regions of Europe to become, along with shchi (cabbage soup), the predominant dish, each area giving the name its local slightly different pronunciation. In May, peasants would pick the tender leaves of the brsh to cook as greens, then gather and store the roots to last as a staple through the fall and winter. Typically, a huge pot of brsh stew was prepared, using whatever meat and bones one could afford and variously adding other root vegetables, beans, cabbage, mushrooms, or whatever was on hand. This fed the family for a week or more and was sporadically refreshed with more of the ingredients or what was found. The root’s somewhat acrid flavor hardly made the most flavorsome of soups, even with the addition of meat, but the wild roots were free to foragers; brsh was one of the few vegetables available to peasants during the winter and provided a flavor variation essential to the Slavic culture.
    [Show full text]
  • April 2019 Frozen Meals
    April 2019 Frozen Meals Meals on Wheels of Central Maryland MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY 1) Swedish Meatballs 2) Baked Chicken 3) Hamburger 4) Baked Chicken 5) Swiss Steak 6) Beef Chili w/Beans 7) Fajita Chicken Whole Grain Penne w/Country Captain Sauce Sliced Cheese w/Gravy w/Gravy Corn Mexican Rice Sliced Carrots Brown Rice Crispy Cubed Potatoes Macaroni & Cheese Black Eyed Peas Mixed Greens Fiesta Vegetables Wheat Bread w/Marg Broccoli Harvard Beets Green Beans Okra & Stewed Tomatoes Saltine Crackers Flour Tortillas Cinnamon Applesauce Wheat Bread w/Marg Wheat Hamburger Bun Wheat Bread w/Marg Dinner Roll w/Marg Diced Pears Fruit Cocktail Cranberry Juice Pineapple Tidbits Mayo & Ketchup Tropical Fruit Diced Peaches Orange Juice Cranberry Juice Milk Apple Juice Diced Pears Grape Juice Orange Juice Milk Milk Milk Cranberry Juice & Milk Milk Milk 8) Pineapple Chicken 9) Meatloaf 10) Parmesan Chicken 11) Beef Hot Dog 12) Veggie Burger 13) Beef Patty 14) Chicken Confetti Rice w/Gravy Garlic Rotini w/Sauerkraut Macaroni & Cheese w/Country Gravy w/Alfredo Sauce Garden Vegetables Whipped Potatoes Green Peas Ranch Beans GlaZed Baby Carrots Lima Beans Penne Pasta Wheat Bread w/Marg Mixed Vegetables Italian Bread w/Marg Wheat Hot Dog Bun Wheat Hamburger Bun California Vegetables Italian Vegetables Mandarin Oranges Wheat Bread w/Marg Pineapple Tidbits Ketchup & Mustard Mayo & Ketchup Wheat Bread w/Marg Tropical Fruit Apple Juice Fruit Cocktail Orange Juice Tropical Fruit Diced Pears Mandarin Oranges Grape Juice Milk
    [Show full text]
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • Cabbage Rolls
    Cabbage Rolls As seen on Episode 241 of Cooking with Earth Fare! Recipe By Brian Carson Preparation and Recipe Edits by Matthew Wong Prep Time: 25 Minutes Cook Time: 40 Minutes Serving Size: 3 people Ingredients Cabbage Rolls: Cabbage Roll filling ● 1 each head of green cabbage ● 8 cups chicken stock ● 1 Tablespoon olive oil ● 3 each Springer Mountain Farms © chicken thighs, grilled and cubed ● 1 pound Springer Mountain Farms © ground chicken ● ½ teaspoon allspice ● ½ teaspoon nutmeg ● 1 Tablespoon salt ● ½ Tablespoon pepper Tomato Sauce: ● 1 Tablespoon olive oil ● 1 teaspoon garlic minced ● ½ cup carrot, small diced ● ½ cup celery, small diced ● 1 Tablespoon rosemary, chopped ● 2 cups chunky tomato sauce ● 1 teaspoon salt ● 1 teaspoon pepper Plating Garnish: ● 2 Tablespoons rosemary, picked Preparation For Cabbage Roll Filling: ​ 1. Pull 6 full cabbage leaves and set aside. Thinly slice 1 cup cabbage and set aside temporarily 2. In a medium pot over medium heat, add chicken stock and bring to a boil 3. Boil full cabbage leaves for 2-4 minutes covered or until tender then turn heat off and set aside temporarily 4. In a medium pan over medium heat, add olive oil and saute shredded cabbage for 3 minutes or until tender 5. In a medium mixing bowl add chicken thighs, ground chicken, sauted shredded cabbage, spices, salt and pepper 6. Mix well until fully integrated 7. Set aside temporarily For Cabbage Rolls: ​ 1. Place 1 cup of Cabbage Filling near the steam end of full cabbage leaf ​ ​ 2. Curl stem end over filling, fold in ends then roll cabbage until Cabbage Filling is ​ ​ enveloped on all sides Note: To prevent cabbage roll from unraveling, place toothpick through outer fold and into center of cabbage 3.
    [Show full text]
  • Bubbie's Bakery
    SISTERHOOD DELI NOSH BUBBIE’S BAKERY Eat In Dining Next to the Gift Shop Sampler Plate $15 1/2 corned beef sandwich OR 2 stuffed cabbage Bubbie’s Babka $3 each AND a cup of matzah ball soup, 3 bourekas and A sweet cake with loads of chocolate 1 noodle kugel (savory or sweet) Hamantashen $1 each Corned Beef on Jewish Rye Whole $11 6 pack for $6 Mr. Brisket corned beef on rye bread Half $6 A triangular cookie with sweet filling with a side of coleslaw and a pickle Filling: apricot, blueberry, poppy seed, prune and Brisket $6 raspberry Mr. Brisket beef brisket with gravy & a slice of rye bread Kuchen $5 each A mini loaf of rich sour cream coffee cake Stuffed Cabbage $3 each Flavors: cinnamon raisin or cinnamon Beef stuffed cabbage roll in sweet tomato sauce Noodle Kugel $3 each Mandelbrot $1 each Savory – a non-dairy, vegetarian blend of 6 pack for $6 noodles, spinach, cauliflower and onions Biscotti-like pastry Sweet – a dairy blend of egg noodles, sugar and Flavors: almond, cinnamon sugar and cheeses with a graham cracker topping almond chocolate chip Potato Latke $2 each Dipped Mandelbrot $2 each Potato pancake served with applesauce and sour cream Almond chocolate chip mandelbrot dipped Boureka $1 each in chocolate Middle Eastern baked stuffed hand pie coated with sesame seeds Rugelach $1 each Mushroom—mushroom, red onion & thyme 6 pack for $6 Potato—potato, Romano cheese & onion A delicate cream cheese pastry rolled with Spinach—spinach, feta, cheddar & dill cinnamon, nuts and chocolate chips Matbucha Sauce 2 oz.
    [Show full text]
  • Bigos - Polish Hunter’S Stew Country of Origin: Poland1 Main Course Dish
    Bigos - Polish Hunter's Stew Country of origin: Poland1 Main Course dish. Hearty game stew in a rich sauce, quantities are for 8 or more. Nearest related recipe seems to be Italian2 Bollito Misto3 This recipe is packed full of flavour and not really for the faint hearted chef or diner. If you have an energetic lifestyle then this is for you. Ingredients Top, tail, skin and chop the onions. Trim and chop large the mushrooms. 4 rashers fatty bacon Peel and core the apples and chop into chunks. 500 gm pork meat 1 kg venison pieces Cooking 4 cloves garlic 4 medium onions Pre-heat the oven to gas mark 3. 30 ml paprika Fry the bacon in a Dutch oven or le Creuset pan, 250 gm field mushrooms to render the fat, then add the pieces of pork and venison, garlic, onions, paprika, and mush- 500 ml beef stock rooms. Stir fry until the meat is browned{about 30 gm FAIRTRADE chutney 5 minutes. 2 large cans of chopped tomatoes Add the stock, the chutney, tomatoes, bay leaves, sauerkraut, and apples, and bring to a 4 FAIRTRADE bay leaves boil. 400 ml sauerkraut Remove from the heat and check saesoning, 4 FAIRTRADE apples adding salt and pepper to taste. 200 gm cooked ham Put the pot into the oven and bake for 2 and 1/2 hours. 6 Polish sausages (Kielbasa) Add the ham and sausages and bake for a further 30 minutes. Method Preparation To serve Chop the bacon into bite sized pieces. When ready to serve, remove bay leaves and again check the taste for seasoning.
    [Show full text]
  • June 2019 Frozen Meals
    June 2019 Frozen Meals Meals on Wheels of Central Maryland MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY 1) Turkey Meatballs 2) Hamburger w/Sweet & Sour Sauce Crispy Cubed Brown Rice Potatoes Sliced Carrots Mixed Vegetables WW Bread w/Marg WW Hamburger Bun Mandarin Oranges Ketchup & Mayo Apple Juice Fruit Cocktail Milk Cranberry Juice & Milk 3) Hamburger 4) Beef Santa Fe Chili 5) Turkey Burger 6) Cabbage Roll 7) Sliced Turkey 8) Salisbury Steak 9) Grilled Chicken Crispy Cubed Potatoes Brown Rice Sauteed Peppers & w/Marinara Sauce w/Gravy w/Gravy Breast Green Peas Spinach Onions Whipped Potatoes Lima Beans Scalloped Potatoes w/Cacciatore Sauce WW Hamburger Bun Saltine Crackers Broccoli Green Beans Sliced Carrots Green Beans WG Rotini Mayo & Ketchup Tropical Fruit WW Hamburger Bun WW Bread w/Marg Biscuit w/Marg WW Bread w/Marg Broccoli Spiced Apples Cranberry Juice Mustard Cinnamon Applesauce Mandarin Oranges Diced Peaches Italian Bread w/Marg Orange Juice Milk Fruit Cocktail Orange Juice Apple Juice Cranberry Juice Fruit Cocktail Milk Apple Juice Milk Milk Milk Orange Juice Milk Milk 10) Swedish Meatballs 11) Apple Glazed Chicken 12) Creole Steak 13) Beef Ziti 14) Grilled Chicken 15) Hamburger 16) Sliced Turkey Penne Pasta Mashed Spiced Yams White Beans w/Arugula Broccoli w/Mushroom Gravy Tater Tots w/Gravy Peas & Carrots Green Beans Garden Vegetables Hot Spiced Fruit Whipped Potatoes Mixed Vegetables Garlic Whipped WW Bread w/Marg Dinner Roll w/Marg WW Roll w/Marg Italian Bread w/Marg Brussels Sprouts WW Hamburger Bun Potatoes
    [Show full text]
  • Culture and Food
    IT’S MORE Table of Contents Introduction . 101 THAN A MEAL Why Consider Culture? . 102 Culturally Sensitive Interactions . 103 103 . Cultures Have Different Styles of Communication 104 . Build Communication Bridges with Participants and Families 104 . Create Open Dialogues About Foods 105 . “LEARN” to Negotiate Solutions in a Culturally Sensitive Way Cultural Foods . 106 109 . Caribbean: Cuba, Dominican Republic, Haiti, Jamaica, Puerto Rico 107 . South American: Brazil 108 . European: Ireland, Italy, Poland, Portugal, Russia Culture 113 . Middle Eastern: Bahrain, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Saudi Arabia, Syria, Turkey, The United Arab Emirates, Yemen and 114 . West African: Benin, Burkina Faso, Cape Verde, Gambia, Ghana, Guinea, Guinea Bissau, Ivory Coast, Mali, Mauritania, Niger, Nigeria, Senegal, Food Sierra Leone, Togo 115 . Asian: China, India, Japan 118 . Southeast Asian: Burma, Cambodia, Laos, Thailand, Vietnam Sources of Information on Culture and Food . 119 Massachusetts Department of Education Child and Adult Care Food Program 99 Developed for the Massachusetts Department of Education Child and Adult Care Food Program by the University of Massachusetts Extension Nutrition Education Program. © 2006 Massachusetts Department of Education. Permission is hereby granted to copy any or all parts of this document for non-commercial educational purposes. Please credit the “Massachusetts Department of Education.” Nutrition Resource Manual for Adult Day Health Programs 100 CULTURE AND FOOD his section will
    [Show full text]