Hors D'oeuvres Selections

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Hors D’Oeuvres Selections Minimum of 100 Guests - Group 1 - Fresh Seasonal Fruit Tray with Dips Assorted Imported and Domestic Cheese Tray with Crackers Fresh Vegetable Crudités with Dips Deviled Eggs Baked Brie with Apples & Crackers Spinach Artichoke Dip with Breads Taco Dip with Chips Asparagus and Fontina Cheese Wrapped in Phyllo Dough Chicken Cordon Bleu Bites - Group 2 - Chicken Tenders with Honey Mustard Sauce Spicy Chicken Wings with Dipping Sauces Raspberry Brie Wrapped in Phyllo Dough Miniature Country Sandwiches (Beef, Stuffed Ham On Rolls, Chicken Salad Puffs, Old Country Ham Biscuits) Tiny BBQ Meatballs Hot Italian Sausage with Peppers and Onions Spanakopita Egg Rolls Vegetable Quesadillas Spring Rolls with Sauce Bruschetta Summer Sausage Mini Desserts (Cheesecakes, Victorian Filled Shells, & Fruit Tarts) Assorted Petit Fours (Red Velvet, Double Chocolate & Truffles) Bruschetta ~Apple, Brie & Prosciutto - Group 3 - Crab Dip with Assorted Crackers Crab Stuffed Mushroom Caps Crab Puffs Peeled Spiced Shrimp with Cocktail Sauce Coconut Shrimp w/Pina Colada Dip Southern Maryland Crab Balls with Dipping Sauce Lobster or Crab Salad on Cucumber Slices Oyster Stew Bacon Wrapped Scallops - Additional Hors d’oeuvres Choices - Whole Smoked Salmon with Condiments And Dips Top Round of Beef with Carver, Au Jus & Horseradish and Assorted Rolls Beef Tenderloin with Carver, Assorted Rolls, Au Jus and Horseradish Oyster Shooters Oysters/Cocktail Sauce in 2 Oz. Cordial Glass Oysters (Fried, Casino, Rockefeller or Charbroiled) Ice Cream Bar with Toppings Chocolate Fountain w/Chocolate CONTACT US FOR PRICING Hors D’oeuvres Selections Designed for Stand Up Receptions Skirted Serving Stations Provided Price Includes Coffee and Iced Tea Disposable Cocktail Plates, Cocktail Napkins and Toothpicks Included Prices are Subject to a 6% Sales Tax Prices Based on a 3-Hour Event www.baileyscatering.com 301-475-2699 21890 Society Hill Rd. Leonardtown, MD 20650 [email protected] Revised 6/17 .

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Cuisine of Maryland Cuisine of Maryland
CUISINE OF MARYLAND CUISINE OF MARYLAND Oliver Wendell Holmes in nThe Professor at the Breakfast Table" called Baltimore "the gastronomic metropolis of the Union." While it is un doubtedly true that there is no disputing about tastes, it is equally true that menu cards have borne the names of Maryland and of Baltimore more often than those of any other section of the country. Maryland's cooking is as diversified as her topography. Her lower counties specialize in what the rest of the nation regards as typically southern cooking, fried chicken, planked shad, soft crabs, hominy, grits, spoon- bread, corn pone, Sally Lunn, beaten biscuit ("knead for five minutes and beat hard with a hatchet for thirty minutes"). The counties of both "Shores" bordering on the Bay with their wealth of sea food and migratory water-fowl, cherish recipes handed down from one generation to another, while in those counties lying just across the border from rural Pennsylvania, German and Pennsylvania Dutch influence is noticed. In the mountain sections of Western Maryland the cooking of big game and gamey fish is specialized in. Chesapeake Bay produces in teeming abundance much of the East's supply of oysters, crabs and fish. Cambridge in Dorchester county is one of the largest shipping points in the country for all kinds of sea food, as is also Crisfield on the lower Eastern Shore, where are located nurseries for the diamond- back terrapin. Deal Island in Tangier Sound is one of the finest hunting grounds for wild fowl in the United States and is a crabbing and fishing center of importance.
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IN CALVERT 2 the Calvert County Times Thursday, February 6, 2020 on the COVER LORI HONY IS HEAD of ECHO HOUSE, CALVERT CONTENTS COUNTY’S HOMELESS SHELTER
FREE THURSDAY, FEBRUARY 6, 2020 ALSO INSIDESenior Living A Special WWW.COUNTYTIMES.NET FEBRUARY 2020 Pull-Out County TimesSection In Southern Maryland ● Calvert County County St.Times Mary’s County February 2020 INSIDE Prince Frederick in the Spotlight Curry Talks About Behavior County Eyes Property Tax Cut Homeless IN CALVERT 2 The Calvert County Times Thursday, February 6, 2020 ON THE COVER LORI HONY IS HEAD OF ECHO HOUSE, CALVERT CONTENTS COUNTY’S HOMELESS SHELTER. LOCAL NEWS 3 COMMUNITY 7 FEATURE 9 EDUCATION 10 COMMUNITY 8 History Day celebrated in Annapolis OVER 50 11-18 RESTAURANT DIR. 19 SPORTS 20 OBITUARIES 22 SPORTS 21 LOCAL 6 Seahawks fall to Salisbury. On Watch memorial bricks COMMUNITY CALENDAR 24 SENIOR CALENDAR 25 “PERCEPTION IS LIBRARY CALENDAR 25 REALITY.” COMMISSIONER BUDDY HANCE ON THE TRANSPORTATION PLAN. BUSINESS DIRECTORY 26 FUN & GAMES 26 WEEKLY FORECAST CLASSIFIEDS 27 DO YOU FEEL CRABBY WHEN YOU GET YOUR P.O. Box 250 • Hollywood, Maryland 20636 301-373-4125 www.countytimes.net CountySt. Times Mary’s County ● Calvert County INSURANCE BILL For staff listing and emails, see page 23 IN THE MAIL? FREE INITIAL CONSULTATION GIVE US A CALL.BRYANS ROAD The law offices of P.A. Hotchkiss & Associates YOU’LL BE GLAD YOU DID. Providing Excellent Service For Over 20 Years LEONARDTOWN AUTO ACCIDENTS Workers’ comp • Divorce/Separation Burris’ Olde Towne Insurance • Support/Custody • Domestic Violence Auto • Home • Business • LIFE • Criminal/Traffic LEONARDTOWN BRYANS ROAD • DWI/MVA Hearings 301-475-3151 301-743-9000 Scan this “Times Code” Power of Attorney with your smart phone • Name Change • Adoption WWW.DANBURRIS.COM • Wills • Guardianship Accepting: AN INDEPENDENT AGENT REPRESENTING ERIE INSURANCE GROUP 99 Smallwood Dr.
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Mississippi State University Scholars Junction Theses and Dissertations Theses and Dissertations 1-1-2016 Utilization of Phosphate Alternatives in Chunked and Formed Deli Ham and Marinated Chicken Breast Carlos Seth Morris Follow this and additional works at: https://scholarsjunction.msstate.edu/td Recommended Citation Morris, Carlos Seth, "Utilization of Phosphate Alternatives in Chunked and Formed Deli Ham and Marinated Chicken Breast" (2016). Theses and Dissertations. 4926. https://scholarsjunction.msstate.edu/td/4926 This Graduate Thesis - Open Access is brought to you for free and open access by the Theses and Dissertations at Scholars Junction. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of Scholars Junction. For more information, please contact [email protected]. Template C v3.0 (beta): Created by J. Nail 06/2015 Utilization of phosphate alternatives in chunked and formed deli ham and marinated chicken breast By TITLE PAGE Carlos Seth Morris A Thesis Submitted to the Faculty of Mississippi State University in Partial Fulfillment of the Requirements for the Degree of Master of Science in Food Science, Nutrition, and Health Promotion in the Department of Food Science, Nutrition, and Health Promotion Mississippi State, Mississippi December 2016 Copyright by COPYRIGHT PAGE Carlos Seth Morris 2016 Utilization of phosphate alternatives in chunked and formed deli ham and marinated chicken breast By APPROVAL PAGE Carlos Seth Morris Approved: ____________________________________
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Official Journal L 274 of the European Union ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ Volume 60 English edition Legislation 24 October 2017 Contents II Non-legislative acts INTERNATIONAL AGREEMENTS ★ Council Decision (EU) 2017/1912 of 9 October 2017 on the conclusion of the Agreement between the European Union and Iceland on the protection of geographical indications for agricultural products and foodstuffs .................................................................................. 1 Agreement between the European Union and Iceland on the protection of geographical indications for agricultural products and foodstuffs ............................................................................................... 3 ★ Council Decision (EU) 2017/1913 of 9 October 2017 on the conclusion of the Agreement in the form of an Exchange of Letters between the European Union and Iceland concerning additional trade preferences in agricultural products ............................................................ 57 Agreement in the form of an Exchange of Letters between the European Union and Iceland concerning additional trade preferences in agricultural products ......................................................................... 58 Acts whose titles are printed in light type are those relating to day-to-day management of agricultural matters, and are generally valid for a limited period. EN The titles of all other acts are printed in bold type and preceded by an asterisk. EN 24.10.2017 EN Official Journal of the European Union L 274/1 II (Non-legislative
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SALUMI ITALIANI ' DOP IGP Tradizione e creativita in cucina Original recipes with PDO and PGI deli meats by Ministero delle politiche agricole the “Cooking School Sale&Pepe” alimentari e forestali Funded by Mipaaf contribution DM82337 of 22.11.2018 SALUMI ITALIANI ' DOP IGP 16 recipes with PDO and PGI cured meats by the “Cooking School Sale&Pepe”. Tradizione e creativita in cucina page page page page Speck Alto Adige PGI 2 Bresaola della Valtellina PGI 6 Capocollo di Calabria PDO 10 Salame Felino PGI 14 Salamini Italiani Mortadella Bologna PGI 3 alla Cacciatora PDO 7 Prosciutto di San Daniele PDO 11 Cotechino Modena PGI 15 Culatello di Zibello PDO 4 Prosciutto Toscano PDO 8 Salame Brianza PDO 12 Prosciutto di Carpegna PDO 16 Prosciutto di Modena PDO 5 Salame di Varzi PDO 9 Coppa di Parma PGI 13 Pancetta Piacentina PDO 17 Risotto with SPECK ALTO ADIGE PGI and South-Tyrolean Apples Speck Alto Adige PGI Speck is an important element of South Tyrol tradition, as much as its mountains, apples and wine. Speck Alto Adige PGI is unique and it is produced according to traditional methods which follow an ancient rule: “a little salt, a little smoke and a lot of fresh air”. It is the mix of these two techniques to give it its distinctive flavour: light smoking with slightly resinous wood and quite curing process. Its typical flavour is due to the perfect quantities of salt, pepper and a mixture of spices which may vary for each producer (garlic, bay leaf, juniper, rosemary) adding a very personal touch to the speck.
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R-61+62FBST English 17/10/2003 09:13 Page A Important R-61FBST / R-62FBST BUILT-IN MICROWAVE OVEN WITH GRILL OPERATION MANUAL WITH COOKBOOK OPERATION MANUAL This operation manual contains important information which you should read carefully before using your microwave oven. IMPORTANT: There may be a serious risk to health if this operation manual is not followed or if the oven is modified so that it operates with the door open. ENGLISH 800 W (IEC 60705) R-61+62FBST English 22/07/2003 12:48 Page B Dear Customer, Congratulations on acquiring your new microwave oven with grill, which from now on will make your kitchen chores considerably easier. You will be pleasantly surprised by the kinds of things you can do with a microwave. Not only can you use it for rapid defrosting or heating up of food, you can also prepare whole meals. In our test kitchen our microwave team has gathered together a selection of the most delicious international recipes which are quick and simple to prepare. Be inspired by the recipes we have included and prepare your own favourite dishes in your microwave oven. There are so many advantages to having a microwave oven which we are sure you will find exciting: ● Food can be prepared directly in the serving dishes, leaving less to wash up. ● Shorter cooking times and the use of little water and fat ensure that many vitamins, minerals and characteristic flavours are preserved. We advise you to read the cookery book guide and operating instructions carefully. You will then easily understand how to use your oven.
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Chesapeake Wining & Dining Dave Mcintyre
The wines of the region are a perfect match to the cuisine, which is a uniquely American blend of the down-home and the eleva t e d . B Y D A V E M C I N T Y R E When you envision Chesapeake Bay and food, what comes to mind? To d a y ’s Chesapeake flavors vary as you wander the bay and its Oysters, rockfish (striped bass) and crabs. It’s true: the quintessential tributaries. Baltimore’s sausage-heavy cooking is influenced by immi- Chesapeake meal is a bushel of steamed crabs, with diners seated at gration from Germany, Poland and Italy. In the northern parts of picnic tables covered with brown paper, their fingers stained with the the Eastern Shore, most of the original settlers hailed from Eng- pungent paprika-based spice mix called Old Bay, surrounded by piles land, “so there’s a background of English cooking—a little bland and of empty crab shells, pitchers of beer and rolls of paper towels. simple, without doing much to the seafood,” Shields notes. There But “Chesapeake cuisine” is much more varied, melding cultural was also some German influence from Amish Mennonite communi- influences from Europe and Africa, fertile farmland, and American ties on the Eastern Shore. Further south, on both sides of the bay, history into a rich and diverse menu. African and Caribbean influences came into play as slaves con- In the early days of the United States, Chesapeake cuisine was tributed their own accents to the cuisine. At the bay’s mouth, in the nearly synonymous with American cuisine.
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Catálogo De Productos Product catalogue Jamones González S.L. Estación, 20 · Laxosa · Lugo T. (+34) 982 300 900 · F. (+34) 982 300 010 www.jamones-gonzalez.es Índice / contents 1. Jamones / HAMS 7. Salados / salted pork meat 1.1 Jamón curado / Cured Ham....................................................... p.6 7.1 Pies y manos / Front and rear Hooves.....................................p.32 - Gran reserva..................................................................................p.6 7.2 Orejas / Ears........................................................................p.32 - Reserva.........................................................................................p.6 7.3 Costilla tiras / Rack of ribs....................................................p.33 - Bodega.........................................................................................p.7 7.4 Rabos / Tails.......................................................................p.33 1.2 Jamón curado deshuesado / Boneless cured ham....................p.7 7.5 Espinazo / Spine..................................................................p.34 - Reserva con piel / Reserva with skin..........................................p.7 7.6 Dientes / Teeth....................................................................p.34 - Reserva sin piel / Skinned reserva.............................................p.8 7.7 Morro sin hueso / Boned snout............................................p.35 1.3 Jamón curado molde cuadrado sin piel / Skinned cured ham in a 7.8 Cabeza / Head......................................................................p.35
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InterMopro InterCool InterMeat – First Class Menu InterMopro InterCool InterMeat – First Class Menu www.intermopro.de www.intercool.de www.intermeat.de www.intermopro.de www.intercool.de www.intermeat.de Personal guide for: EMail: Product category: intermeat.02 - Sausage Search Criteria: Company Figures • Company Profile • Contact Persons • Exhibitors with address and hall location • Hall map for each exhibitor • News / Product News • Product groups with descriptions and illustrations • main_prod_no • Messe Düsseldorf GmbH Postfach 101006 40001 Düsseldorf Germany Tel. +49 (0)221 / 45 60-01 Fax +49 (0)221 / 45 60-668 www.messe-duesseldorf.de © 2010 Messe Düsseldorf GmbH 1 © 2010 Messe Düsseldorf GmbH 2 InterMopro InterCool InterMeat – First Class Menu InterMopro InterCool InterMeat – First Class Menu www.intermopro.de www.intercool.de www.intermeat.de www.intermopro.de www.intercool.de www.intermeat.de Contents 1.39 Mago Kohn & Kempkes GmbH & Co. KG ............ 68 1.40 Meica Ammerländische Fleischwarenfabrik Fritz Meinen GmbH & Co. KG ......................... 69 1 Exhibitors ................................. 4 1.41 Meininger Wurstspezialitäten aus Thüringen GmbH ...... 70 1.1 Abraham Schinken GmbH & Co.KG ............... 4 1.42 Mischau GmbH & Co. KG, Fleischwarenfabrik Berlin ..... 74 1.2 Adler OHG, Hans ......................... 4 1.43 MONTENAUER .......................... 76 1.3 Barth Feinkost GmbH ....................... 7 1.44 Müller Fleischwaren GmbH .................... 77 1.4 Bernardo Hernandez, S.L. .................... 8 1.45 Nauta BVBA ............................ 79 1.5 Berschneider GmbH, Fleischspezialitäten Produktion ..... 9 1.46 Niederreuther GmbH, Thomas .................. 80 1.6 Bille GmbH & Co. KG, Heinrich ................. 11 1.47 Nölke GmbH & Co. KG, Heinrich ................ 81 1.7 Biofino GmbH ........................... 11 1.48 PEDRO NIETO S.L. ........................ 86 1.8 Boesinger Fleischwaren GmbH ................
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La Salumeria DINNER MENU
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