DOCSLIB.ORG

SW4816 US Cheese Newslets02r2

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
SW4816 US Cheese Newslets02r2 issue 1 The of cheese art Create with passion. Savor the flavor. Entertain with flair. fabulous fondue...perfect for a party It’s fabulous. It’s fun. It’s fondue. Providing entertainment as well as food, fondue is the perfect excuse for a party — and a cozy antidote to winter’s cooler weather. No matter what the occasion — casual supper, fancy dinner or intimate dessert with that special someone — just get out your fondue pot and you’re good to go. Gather your friends together toasted almonds and blue after the big game for a zesty cheese on a bed of crisp, fondue made of Sonoma mixed greens (see recipes on “Hot Pepper” Jack, Habanero page 3). Offer each guest a glass Jack and Cheddar cheeses, of wine and and let the accented with white wine, and compliments begin! Worcestershire and hot pepper To try a true fondue feast, sauces (see recipe on page 2). host an elaborate party After cooking, transfer the featuring a different fondue mixture to a fondue pot. The for each course. For the tea candle beneath the pot will appetizer, invite guests to dip keep the fondue warm — but cut-up carrots, celery and be sure it doesn’t boil. Have zucchini into creamy cubes of crusty French bread Jarlsberg fondue. For the on hand to dip in the aromatic main course, dip cubes of mixture. French bread, small cooked For an elegant evening, try potatoes and cooked shrimp a creamy fondue made with into a flavorful combination Jarlsberg cheese, dry white of Vlaskaas cheese, white wine and kirsch or dry sherry. wine, kirsch or cognac and For dipping, cut Italian bread half-and-half into cubes and leave the crusts (see recipe on page 2). Finish the on to help them stay on forks. meal with a rich, creamy As a cool and refreshing chocolate fondue paired with counterpoint to the fondue, tangy pineapple chunks, serve a fresh berry salad of orange sections and bite-size strawberries, raspberries, bits of pound cake for dipping. in this issue 1 | Fabulous Fondue... 4 | Appetizer Parties: Easy as 1,2,3 Perfect for a Party 6 | Brunch Buffet: A Feast for 3 | Storing Specialty Cheese Family and Friends Vlaskaas fondue 1 Do you fondue? With so many tempting options, you’re bound to take a dip soon! Vlaskaas Fondue Prep Time | 10 minutes Cook Time | 15 minutes storing specialty cheese Beemster® Vlaskaas cheese gives this hearty fondue a sweet twist. Small potatoes and Connoisseurs agree: The best way to enjoy cheese is to buy only as shrimp are the perfect dippers. much as you need and to savor it right away. But if you end up with leftover cheese that you must refrigerate, keep these tips in mind: 2 tbsp. butter 2 tbsp. of flour • Store cheese well away from other foods so it doesn’t absorb flavors. 2 cups half-and-half • Rewrap the cheese each time you open it for a snack. 1 cup white wine Here are some more tips for refrigerator storage: 20 oz. Beemster® Vlaskaas cheese, cubed 4 tbsp. kirsch or cognac Fresh/Unripened Cheese Hard/Firm Cheese 1 lb. cooked small potatoes (optional) Fresh cheeses like Ricotta, Mascarpone For hard cheeses like Asiago and 1 ⁄2 lb. cooked and peeled shrimp (optional) and cottage cheese are usually moist and Parmesan, remove excess moisture by French bread, cut into cubes mild, with a palate-pleasing tartness. wiping them with an absorbent towel. 1. Melt butter in thick-bottomed pan over Store them in their original containers in Wrap only the cut surface with wax paper medium heat. Add flour and simmer 1 to the coldest part of the refrigerator or aluminum foil, leaving the rind fondue à La jarlsberg 2 minutes. (usually in the back on the bottom shelf). exposed so the cheese can breathe. Prep Time | 10 minutes Cook Time | 15 minutes 2. Remove pan from heat and gradually whisk Because they haven’t been aged, these Cheddar, however, does not have a rind Your guests are sure to notice the little kick that in half-and-half and white wine until it cheeses have a shorter shelf life — so and should be left in its original wrapper strong, nutty Jarlsberg® and kirsch or dry becomes smooth. Bring sauce to boiling. enjoy them within a week. — then wrapped again in plastic wrap. Reduce heat and simmer 3 to 4 minutes. sherry give to this fondue. Soft Cheese Place all hard/firm cheeses in the 3. Remove pan from heat and stir Vlaskaas 1 clove garlic, peeled Soft cheeses like Brie and Camembert refregerator’s vegetable bin. cubes into sauce, stirring until smooth. 2 cups dry white wine 1 Add kirsch. Serve potatoes and/or shrimp, if 7 cups (1 ⁄2 lb.) Jarlsberg® cheese, shredded become creamier as they ripen. Wrap Washed-Rind Cheese 1 tbsp. cornstarch desired, and bread to dip into fondue. these buttery cheeses in wax paper and Cheeses like Limburger and Port-Salut 3 tbsp. kirsch or dry sherry store in the refrigerator’s vegetable bin. develop rustic red and orange rinds and Serves 4 2 tsp. cornstarch Dash nutmeg Use within a few days. are aromatic and strongly flavored. FIERY Jack Cheese Fondue Italian or French bread, cut into cubes Semi-Soft Cheese Wrap them snugly in wax paper first, Prep Time | 10 minutes Cook Time | 15 minutes 1. Rub garlic inside of a fondue pot. Add wine Moister than hard cheeses but drier than then in plastic wrap. Store in the Sonoma® “Hot Pepper” Jack and Habanero and heat; do not boil. refrigerator’s vegetable bin, changing the Jack cheeses and Tabasco® sauce turn up the soft cheeses, semi-soft cheeses such as 2. Mix cheese and 1 tablespoon cornstarch; wrapping daily. heat in this delightfully spicy fondue. Fontina and Havarti are perfect for add to the wine gradually. Stir until cheese slicing. The flavors range from mild and Blue Cheese 4 tbsp. butter melts. 1 fiery jack cheese Fondue buttery to sweet and nutty to pungent The unique flavors of cheeses like ⁄2 cup flour 3. Mix kirsch and remaining 2 teaspoons 2 cups milk cornstarch. Blend into cheese and wine. and earthy. Store semi-soft cheeses in Gorgonzola, Roquefort and Stilton are 2 cups dry white wine The consistency of the sauce should be thick their original packaging in the produced by their classic blue-green 3 tbsp. cornstarch and smooth. Season with salt and pepper to refrigerator’s vegetable bin. Or, rewrap marbling. Wrap these cheeses in 1 ⁄2 lb. Sonoma® “Hot Pepper” Jack cheese, POTS ARE HOT AGAIN taste; add nutmeg. them in wax paper, aluminum foil or aluminum foil and store in the coldest grated 4. Serve with bread cubes. Use fondue forks plastic wrap. part of the refrigerator. What’s old is new again — and 1 lb. Sonoma® Habanero Jack cheese, grated for dipping the bread. fondue pots are a prime example. 2 oz. Cheddar cheese, grated* Serves 6 1 These staples of ’70s home ⁄2 tbsp. Worcestershire sauce 1 entertainment are enjoying a ⁄2 tbsp. Tabasco® sauce BerrIES-BLUE CHEESE Salad 1 resurgence as today’s cooks rediscover ⁄2 tbsp. black pepper Prep Time | 10 minutes 1 the pleasures of serving fondue. ⁄2 tbsp. celery salt Sweet raspberries and strawberries are balanced French bread, cut into cubes Collectibles by the tangy flavor of blue cheese in this fresh, light-as-a-feather salad. 1. In small saucepan, melt butter and whisk While the fondue may be the main in flour to form roux. Whisk constantly attraction, the fondue pots are 5 cups mixed greens 1 3 minutes until smooth. Remove from attracting attention for their designs, 1 ⁄2 cups sliced strawberries 1 heat; set aside. which range from retro to 1 ⁄4 cups raspberries contemporary, colorful and kitschy to 2 tbsp. almonds, toasted and chopped 2. In large saucepan, bring milk to boiling; 1 tbsp. blue cheese whisk in roux, stirring constantly until functional stainless steel. The designs 1 ⁄3 cup raspberry vinegar smooth. Add white wine and cornstarch, are so appealing that some people are 1 tsp. olive oil 1 stirring until slightly thickened. Reduce collecting them — fondue-to-go ⁄4 tsp. freshly ground pepper heat and stir in cheeses, Worcestershire styles, celebrity designer pots 1. Top mixed greens with strawberries, sauce, Tabasco sauce, black pepper and even football-shaped pots for raspberries, toasted almonds and blue and celery salt. Serve French bread cubes game-day entertaining. cheese. as dippers. 2. Drizzle with raspberry vinegar and olive oil. Serves 8 Top with freshly cracked pepper. *May substitute another great Sonoma Jack flavored cheese Serves 5 2 3 Fresh Marinated Mozzarella Bruschetta Prep Time | 15 minutes* *stand time extra Topped with a savory blend of onions, tomatoes, basil, oregano and Cappiello® Marinated Braided Mozzarella, this a flavorful Italian treat . 1 (8-oz.) Cappiello® Marinated Braided Mozzarella, finely diced 1 small red onion, diced 1 small white onion, diced 6 medium tomatoes, diced 1 ⁄2 cup fresh basil leaves, coarsely chopped 1 tsp. dried oregano 1 tsp. salt 1 ⁄4 tsp. black pepper 1 ⁄4 cup extra virgin olive oil 1 ⁄4 cup balsamic vinegar parties 1. Mix all ingredients well and let stand easy as 1,2,3 30 minutes at room temperature. appetizer Serve with thinly sliced French bread or toasted bread rounds. There are many ways to throw a Makes 12 appetizers fantastic party — and one of the Pizza Parrano CheddAr-veggie Dip best ways is to make it “appetizers Prep Time | 15 minutes* Cook Time | 15 minutes Prep Time | 10 minutes Chill Time | 2 hours only.” There are lots of reasons why: *marinate time extra Vegetables never had it so good! Add tang to People enjoy trying a little bit of Can pizza be elegant? It can if it’s topped with their crunch with this seasoned dip made of grated Parrano® cheese and marinated tomatoes Kaukauna® Sharp Cheddar Spreadable Cheese.
Load more

Recommended publications
  • Scandinavian Cheeses Malcom Jarvis Quesodiego Cheese Club, 19 February 2013
    Scandinavian Cheeses Malcom Jarvis QuesoDiego Cheese Club, 19 February 2013 Scandinavia is a historical region in Northern Europe characterized by a common ethno- cultural Germanic heritage and related languages. This region encompasses three kingdoms of Denmark, Norway, and Sweden. Modern Norway and Sweden proper are situated on the Scandinavian Peninsula, whereas modern Denmark is situated on the Danish islands and Jutland. Sometimes the term Scandinavia is also taken to include Iceland, the Faroe Islands, and Finland, on account of their historical association with the Scandinavian countries. Such usage, however, may be considered inaccurate in the area itself, where the term Nordic countries instead refers to this broader group. The vast majority of the human population of Scandinavia are Scandinavians, descended from several (North) Germanic tribes who originally inhabited the southern part of Scandinavia and what is now northern Germany, who spoke a Germanic language Pairing wines and cheeses from the same region is a good, “safe” place to start wine and cheese combinations. Unfortunately, the Scandinavian countries do not make any good wine that I am aware of. Cheeses Of Norway Gammelost It is a traditional Norwegian ripened table cheese with irregular blue veins made principally in the counties of Hardanger and Sogn. It is rich in protein with low fat content, measuring 1% fat and 50% protein. Moisture, not more than 52 percent (usually 46 to 52 percent) ash, 2.5 percent; and salt (in the ash), 1 percent Its name translates as "old cheese" because the rind grows a mould that makes it look old before its time.
    [Show full text]
  • 51 Snacks for Kids
    51 SNACKS FOR KIDS Dry cereal and dried cherries Oat-O’s, peanuts, and carob chips Shredded wheat, lowfat milk, blueberries A cup of soup Layered yogurt, granola, strawberries All fruit popsicle Skewered cantaloupe and cheddar cheese cubes Chicken salad and green grapes Apple and cheese slices Deli meat wrapped around a cheese stick Banana dipped in PB PB and pretzels Strawberries dipped in strawberry cream cheese Cheese and crackers Clementine and cheese stick ½ sandwich and glass of 100% fruit juice Applesauce cup and graham crackers Mini bagel and cream cheese Baked potato, shredded Monterey Jack cheese, salsa Red grapes and cheese kabobs Hummus and flat pretzels (pita, sauce, cheese and turkey pepperoni) Hummus and baby carrots ½ grilled cheese sandwich and vegetable juice Tortilla with melted cheese (quesadilla) Frozen yogurt popsicle Banana or other fruited muffin and 6 oz. milk Oatmeal and berries Toast with nut butter and banana Air popped popcorn Snap peas, red peppers, Laughing Cow cheese Toast with butter and jam Homemade trail mix (cereal, nuts, dried fruit) Tomato and cottage cheese Low fat chocolate milk and whole grain crackers English muffin with butter and honey Coconut yogurt and mini chocolate chips (cantaloupe, watermelon, honeydew) Oatmeal cookies and milk Chocolate hazelnut butter and graham crackers Whole grain waffle with PB Smoothie made with frozen berries, yogurt and milk 100% Orange Juice popsicle Melon balls with a dollop of Greek Yogurt Pepperoni mini pizza Mozzarella and tomato skewers Celery sticks with cream cheese or nut butter Tuna fish salad and crackers Nuts and dried fruit Tossed salad with cheese cubes and dressing Low Fat Ranch dressing and veggies Avocado spread on whole grain crackers Black olives and feta cheese This list is generated to help you see the Yes, it’s easy and fast to offer convenient possibilities–that you don’t have to go for items, but these can be inconvenient to chips, cookies and crackers all the time and your child’s health.
    [Show full text]
  • February 18 Online Auction
    09/30/21 04:21:28 February 18 Online Auction Auction Opens: Thu, Feb 13 4:00pm ET Auction Closes: Tue, Feb 18 7:00pm ET Lot Title Lot Title 1 Rustic Looking Old Hutch With One Drawer 101 Antique Primitives A Hand Forged Meat (Hay) and Two Doors, Pencil Sharpener Mounted On Hook With Steel Handle 10"L x 4 1/2"W Side, Would Be Cool If Remodeled, 40"W x Handle and Hand Forge Primitive All Steel 16"D x 54"H, Fair Condition - As-Is Hammer 8"L x 3 1/2"W, Both Very Unique and 10 Very Cool Plaster "Fishing Lure" Picture In Rare Finds 100 Years Old Each of Them, Good Good Condition, 10"Sq Condition 100 Fireplace Iron Log Tongs, All Steel 1010 1899 O Morgan Silver Dollar, Really Nice Construction, Two Large Brass Ends for Looking Coin Handles To Protect Your Hands From Heat, 1011 New Stamped 925 Silver Plated Ring Size 8, Could Also Be Used For Camping, Good Marquise Cut Black Sapphire Black on Black Condition, 23"L Gold Plated, Magnificent! 1000 1880 P Morgan Silver Dollar, Great Looking 1012 Indian Head $5. Half Eagle in 1 Oz. .999 Fine Collectible Coin Copper Copy 1001 New Exquisite Emerald Cut Pink Ice Black 1013 New Size 8 Ring, 925 Stamped Sterling Silver Gold Plated Setting, Extraordinary Beauty, Size Plated, Emerald Cut CZ, Lavish And Gorgeous 9 1014 2010 Canadian Maple Leaf .999 Fine Silver, 1 1002 1893 Carson City Morgan Silver Dollar Troy Oz. Mintage 667,000 Fine Condition, Harder To 1015 New Size 6 Black Gold Filled Ring, Get Key Date, Great Circulated Piece With Extraordinarily Beautiful, Very Unique, Great Eye Appeal, A Real Prize Aquamarine, It Speaks For Itself 1003 New Oval Cut Aquamarine With Iridescent 1016 1904 O Morgan Dollar 90% Silver New Sapphires, Gleaming Black Gold Plated Size 6 Orleans Mint Ring 1017 New Silver Plated Ring Size 8, Princess Cut 1004 1982 Engelhard Prospector 1 Troy Oz.
    [Show full text]
  • Healthy Eating Toolkit
    The School Healthy Eating Toolkit Prince Edward Island Developed by the Healthy EATS (Eating at School) Project—an initiative of the PEI Healthy Eating Alliance. This project was made possible through financial contributions from the Public Health Agency of Canada, Healthy Eating Alliance Canadian Diabetes Strategy. PEI HEALTHY EATING ALLIANCE 507 Dalton Hall, UPEI PO Box 8600 550 University Ave Charlottetown, PEI Charlottetown, PEI C1A 8V7 C1A 4P3 Tel: (902) 368-6844 Tel: (902) 894-2819 Fax: (902) 368-4065 Fax: (902) 628-4367 Greetings Promoting a healthy school environment which provides access to healthy food choices and nutrition education is an excellent way to help ensure that our children will make healthy choices and do well at school. We, at the PEI Healthy Eating Alliance, are pleased to share with you the School Healthy Eating Toolkit. The Toolkit is a great source of information that has been prepared to support schools as they prepare to implement the School Healthy Eating Policy. The Toolkit provides schools with resources and materials to assist them in promoting a healthy eating environment. The development of the Toolkit was made possible through financial contribution from the Public Health Agency of Canada, Canadian Diabetes Strategy. The Toolkit includes the newly adopted Eastern School District School Nutrition Policy (and will include similar policies from the Western School Board and the Commission scolaire de langue française when adopted), as well as some frequently asked questions relating to the policy. Supportive documents such as Fundraising Alternatives, Safe Food Handling, Peanut Alternatives, Microwave Safety, and School Nutrition Program Ideas can be found in the Toolkit.
    [Show full text]
  • Con!Nui" of Norwegian Tradi!On in #E Pacific Nor#West
    Con!nui" of Norwegian Tradi!on in #e Pacific Nor#west Henning K. Sehmsdorf Copyright 2020 S&S Homestead Press Printed by Applied Digital Imaging Inc, Bellingham, WA Cover: 1925 U.S. postage stamp celebrating the centennial of the 54 ft (39 ton) sloop “Restauration” arriving in New York City, carrying 52 mostly Norwegian Quakers from Stavanger, Norway to the New World. Table of Con%nts Preface: 1-41 Immigra!on, Assimila!on & Adapta!on: 5-10 S&ried Tradi!on: 11-281 1 Belief & Story 11- 16 / Ethnic Jokes, Personal Narratives & Sayings 16-21 / Fishing at Røst 21-23 / Chronicats, Memorats & Fabulats 23-28 Ma%rial Culture: 28-96 Dancing 24-37 / Hardanger Fiddle 37-39 / Choral Singing 39-42 / Husflid: Weaving, Knitting, Needlework 42-51 / Bunad 52-611 / Jewelry 62-7111 / Boat Building 71-781 / Food Ways 78-97 Con!nui": 97-10211 Informants: 103-10811 In%rview Ques!onnaire: 109-111111 End No%s: 112-1241111 Preface For the more than three decades I taught Scandinavian studies at the University of Washington in Seattle, I witnessed a lively Norwegian American community celebrating its ethnic heritage, though no more than approximately 1.5% of self-declared Norwegian Americans, a mere fraction of the approximately 280,000 Americans of Norwegian descent living in Washington State today, claim membership in ethnic organizations such as the Sons of Norway. At musical events and dances at Leikarringen and folk dance summer camps; salmon dinners and traditional Christmas celebrations at Leif Ericsson Lodge; cross-country skiing at Trollhaugen near Stampede
    [Show full text]
  • Imported Cheese Guide
    Imported Cheese Guide BELGIUM / ARGENTINA 3 CANADA 4 CANADIAN SPECIALTY 5 DENMARK 6 DANISH SPECIALTY / FINLAND 7 ENGLAND 8 ENGLISH WENSLEYDALE 9 WALES 10 FRANCE 11 FRENCH SPECIALTY / FRENCH AIR 12 GERMANY 13 GREECE / BULGARIA / CYPRESS 14 HOLLAND 15 BEEMSTER SPECIALTY 16 IRELAND / NORWAY 17 ITALY 18 ITALIAN SPECIALTY 19 ITALIAN AIR 20 POLAND 21 SPAIN 22 SPANISH SPECIALTY / SPANISH AIR 23 DELIVERY SCHEDULE SWITZERLAND 24 STOCKED - Product is ordered and shipped with your regular delivery, these items are denoted with an asterisk throughout the catalog. UNITED STATES OF AMERICA 26 CROSS DOCK - Product must be ordered by 10:00am BUTTERS & CREAMS 27 Tuesday, and arrives into Lipari the following Monday. It will ship out on your next delivery beginning Tuesday. Product ACCOMPANIMENTS 28 will arrive within 10 days to your store. CHARCUTERIE 30 AIR FREIGHT - Products are flown in specially for you, and can take up to 20 days to arrive to your store. MARKETING IDEAS 31 *DENOTES STOCKED ITEMS 2 Belgium & Argentina CHIMAY A LA BIERE GRAND CLASSIQUE CHEESE Washed in the beer produced by the Slightly pungent, supple and creamy, the Trappist Monks in the Chimay monastery. carefully crafted Chimay Classis is the pride CHIMAY 198909 1/5 lb. of the Chimay monastery’s line of chesses. CHIMAY 382873 1/5 lb. GRAND CRU CHEESE Semi hard, matured in the cellars of the REGGIANITO Trappist Abbey for 6-8 weeks until its floral When Italians immigrated to Argentina, they aromas reach peak. began making it locally. Reggianito is cured CHIMAY 382890 1/5 lb. longer than any other South American hard cheese, leading to a rich, enhanced flavor.
    [Show full text]
  • Garden Salad – 8.95 Chicken Caesar Salad – 11.95 Mixed Greens, Tomato, Cucumber, Red Onion and Romaine, Chicken Breast, Seasoned Croutons, Dijon Vinaigrette
    YEAR-ROUND MENU CanterburyParkEvents.com – BREAKFAST – QUICK STARTS Priced per person. Minimum of 20 guests. Coffee, hot tea and an assortment of orange, grapefruit and cranberry juice are included. The Continental – 8.50 Assorted Pastries, Caramel Rolls, Fresh Cut Fruit, Whipped Butter and Preserves. Healthy Beginnings – 10.50 Vanilla Fat Free Greek Yogurt, Granola, Fresh Cut Fruit, Mini Bagels with Cream Cheese and Classic Oatmeal served with Diced Apples, Brown Sugar and Fresh Berries. Morning Scramble – 11.95 Scrambled Eggs, Bacon, Sausage Links, Breakfast Potatoes, Fresh Cut Fruit and Assorted Pastries. BREAKFAST ENHANCEMENTS Add any of these delicious items to one of the breakfast selections above to round out your menu. French Toast Bar – 5.00 Made-to-Order Omelet – 6.00 French Bread (Toast), Chocolate Chips, Whipped Cream, Bacon, Ham, Onion, Peppers, Tomatoes, Mushrooms and Berries, Caramel Pecan Sauce, Maple Syrup, Orange Cheddar Cheese. Marmalade and Strawberry Sauce. Breakfast Burrito – 4.50 Biscuits & Sausage Gravy – 2.50 Scrambled Eggs, Sausage, Cheddar Cheese and Tomatoes served with Sour Cream and Salsa. À LA CARTE ITEMS Whole Fruit – 1.50 ea. Individual Fruit Yogurt – 2.50 ea. Mixed Cut Assorted Mini Muffins – 8.00 dz. Fresh Fruit – 2.95 per person Banana, Blueberry, Lemon Poppyseed. Mini Bagels & Assorted Pastries – 12.00 dz. Cream Cheese – 11.00 dz. Danish, Croissants, Muffins. Assorted Mini Danish – 14.00 dz. Cinnamon Rolls with Cream Cream Cheese, Apple, Raspberry, Cinnamon. Cheese Frosting – 14.00 dz. Caramel Rolls Donuts – 15.00 dz with Pecans – 14.00 dz. Assorted. All food and beverages are subject to sales tax and 20% service charge.
    [Show full text]
  • 813-641-0100
    www.krkwaterset.com 813-641-0100 We Serve milk with Breakfast Breakfast Breakfast Breakfast Breakfast & Lunch. Cereal & Fruit Cinn. Toast & Peaches Biscuits W/Jelly, Fruit Waffles & Fruit Snack Snack Water with all Snack Snack Veggie Straws & Raisins Turkey Slices and Grahams and Fruit Snacks. Goldfish and Craisins Lunch Lunch Crackers Lunch BBQ Turkey Chicken Nuggets, Beenie Weenies (Beef Hot Lunch Meatballs, Roasted We use whole Mashed Cauliflower, & Dogs in Baked Beans), Grilled Cheese, Soup, & Rainbow Potatoes & wheat grains & Green Beans Peas & Fruit Pineapples Melon Fresh produce Snack Snack Snack Snack wherever possible! Cheese & Crackers Cheese Quesadillas with Bananas & Yogurt String Cheese & Sour Cream Dip Crackers Breakfast Taco Tuesday! Breakfast Breakfast Breakfast Cereal and Craisins Breakfast Bagel with Cream Orange Cranberry Biscuits with Jelly & Snack Hash browns & Bananas Cheese and Fruit Oatmeal and Fruit Cinnamon Pears Graham Crackers Snack Snack Snack Snack &Pumpkin Cream Vanilla Yogurt with Pepperoni & Crackers Cheesy Egg Patty Cheese and Crackers Cheese Cereal Topping Lunch Lunch Lunch Lunch Lunch Cheese Hamburger Colorful Cheese Chicken Teriyaki in Turkey & Cheese Beef and Cheese Tacos, Pasta (Pasta, Beef & Tortellini in Garlic Rice, Stir Fry Sandwiches, Veggie Corn, & Cheese) Sauce, Mixed Vegetable Vegetables, Oranges Soup & Fruit Black beans Snack & Wheat Roll Snack Snack Snack Muffins & Fruit Snack Pretzels & Hummus Pepperoni and Crackers Chips and Salsa Ham Slices & Crackers Breakfast Breakfast Breakfast Breakfast
    [Show full text]
  • Auburn Preschool Pre- MARY D
    (508) 943-4800 Newsstand: 75 cents www.auburnnews.net Friday, May 10, 2013 THIS WEEK’S QUOTE Taking things “Reading is to the mind what for ‘granted’ exercise is to the body.” EDUCATION Sir Richard Steele FOUNDATION AWARDS INSIDE TEACHER CALENDAR .................. MINI-GRANTS PINION O ................A6 BY MARK ASHTON SENIORS ................A8 STONEBRIDGE PRESS STAFF WRITER OBITUARIES ................ CHARLTON — School budgets being what they are SPORTS................A10 and area communities as strapped as they are for “extra” cash, schools some- LOCAL times have to get creative in seeking funding for projects beyond the scope of every- day learning. Such creativity can pay off when those seeking the fund- ing have a detailed plan – and can articulate it. Such was the case recently, THE DELIVERY when the Bay Path Education Foundation Jon Gouin photo announced it has awarded two mini-grants, totaling UPTON — Auburn’s Mike Vaitkunas delivers a $2,700, to fund two teacher- pitch versus Nipmuc, a 4-0 complete game victory led projects during the 2013- A run for a cause: 2014 school year at Bay Path Monday,May 6. For the story and more photos, turn Mark Ashton photos Angiosarcoma 5K to Sports on page A9! regional Vocational Bay Path graphic arts instructor Dawn Wilson wrote the grant that continues to grow will fund an after-school art program for the coming year. Please Read GRANTS, page A10 Page A4 SPORTS CMMCP continues efforts to collect used tires BY AMANDA COLLINS can become breeding quitoes, explained CMMCP carry West Nile virus, the Collection efforts include STONEBRIDGE PRESS STAFF WRITER grounds for mosquitoes.
    [Show full text]
  • French Sheep's Milk Cheese, Esquirrou, Is World Champion
    Volume 38 March 9, 2018 Number 8 French sheep’s milk cheese, Like us on Facebook and follow us on Twitter! Esquirrou, is World Champion A MADISON, Wis. — A hard First runner-up in the con- The World Championship Austria; Le Maréchal made sheep’s milk cheese called test, with a fi nal round score of Cheese Contest, initiated in by Fromagerie Le Maréchal INSIDE Esquirrou, made in France at 98.267, is Arzberger Ursteirer, a 1957, is the largest technical SA, Granges-Marnand, Vaud, Mauleon Fromagerie by Michel hard cow’s milk cheese aged in cheese, butter, and yogurt com- Switzerland; Sartori Reserve ✦ Guest column: Touyarou and imported by a silver mine and made by Franz petition in the world. A team Espresso BellaVitano made by ‘Prevention and control of Savencia Cheese USA of New Moestl and Team of Almenland of 56 internationally-renowned Mike Matucheski, Sartori Co., yeast and molds in cheese.’ Holland, Pennsylvania, has Stollenkäse in Passail, Austria. judges evaluated all entries over Antigo, Wisconsin; De Graafst- For details, see page 4. been named the 2018 World Mont Vully Bio — a raw milk the three-day competition. room Oud made by De Graaf- Champion Cheese. cheese washed with Pinot Noir In addition to the champion stroom, Bleskensgraaf, Zuid ✦ Partnership fi nalized Earning a score of 98.376 out wine and made by Ewald Scha- and two runners-up, the top 20 Holland, Netherlands; Cheb- for Michigan facility. of 100 in last night’s fi nal judging fer of Fromagerie Schafer in fi nalists of the contest include: rie made by Woolwich Dairy’s For details, see page 5.
    [Show full text]
  • Dec/Jan 2011
    DEC./JAN. ’11 • VOL. 15/NO. 6 COVER STORY CONTENTS 23 17 FEATURES VALUE LOOKS TRENDY FOR 2011 ..........14 Tight economy continues to affect consumer purchases TAKE IT AWAY ..........................................47 Delis step up their take-out offerings and go head-to-head with restaurants MERCHANDISING REVIEWS MMMM, THAT’S ITALIAN ..........................17 The deli can be a worthy alternative to the local Italian restaurant PÂTÉ — A HOLIDAY TREAT ......................20 Use pâté to spur last-minute sales THE PERFECT PAIR....................................39 Today’s burgeoning cracker varieties provide 39 almost endless cheese pairing possibilities DELI BUSINESS (ISSN 1088-7059) is published by Phoenix Media Network, Inc., P.O. Box 810425, Boca Raton, FL 33481-0425 POSTMASTER: Send address changes to DELI BUSINESS, P.O. Box 810217, Boca Raton, FL 33481-0217 DEC./JAN. 2011 DELI BUSINESS 3 DEC./JAN. ’11 • VOL. 15/NO. 6 CONTENTS PROCUREMENT STRATEGIES PROFITING FROM POULTRY ......................42 Chicken and turkey continue a successful and long-standing reign as kings of the deli department 20 COMMENTARIES EDITOR’S NOTE FREE TRADE IS GOOD FOR DELIS ......................................10 PUBLISHER’S INSIGHTS SCHOOL LUNCH OPPORTUNITIES ........................................12 IN EVERY ISSUE DELI WATCH ......................................................8 INFORMATION SHOWCASE ......................................50 42 BLAST FROM THE PAST ........................................50 DELI BUSINESS (ISSN 1088-7059) is published by Phoenix Media Network, Inc., P.O. Box 810425, Boca Raton, FL 33481-0425 POSTMASTER: Send address changes to DELI BUSINESS, P.O. Box 810217, Boca Raton, FL 33481-0217 4 DELI BUSINESS DEC./JAN. 2011 DELI BUSINESS MARKETING MERCHANDISING MANAGEMENT PROCUREMENT IN MEMORIAM PRESIDENT & EDITOR-IN-CHIEF JAMES E. PREVOR [email protected] PUBLISHING DIRECTOR Comer Gilmore of Genpak, LLC passed away KENNETH L.
    [Show full text]
  • May Menu 2021
    May 2021 Menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 3 4 5 6 7 English Muffins, Applebutter and Bagels with Cream Cheese and AM Snack Oatmeal Bars and Milk Cereal and Milk Oatmeal Bars and Milk Milk Milk Sunbutter and Jelly Sandwich, Chicken Nuggets, Carrots, Pears Cheese Ravioletti, Corn, Peaches Grilled Cheese, Tator Tots, Pears Hamburgers, Corn, Fruit cocktail Lunch Green Beans, Applesauce and and Milk and Milk and Milk and Milk Milk PM Snack Chocolate Bear Grahams Hummus and Pita Animal crackers Yogurt & Raisins String Cheese and Crackers 10 11 12 13 14 AM Snack English Muffins w/Jelly and Milk Cereal and Milk Bagel and Cream Cheese, Milk Oatmeal Bars and Milk Cereal and Milk Beef Nuggets, Pineapple, Broccoli Mac & Cheese, peaches, green Turkey/Cheese Sandwich, Corn, Meatloaf, Diced Potatoes, Pears Lunch Pizza, Peas, Applesauce and Milk and Milk beans and Milk Oranges and Milk and Milk PM Snack Cheez-it crackers Goldfish Crackers Apple Waffle Grahams Pudding cups Carmel rice cakes 17 18 19 20 21 Bagels with Cream Cheese and AM Snack Cereal and Milk Oatmeal Bars and Milk English Muffins w/Jelly and Milk Cereal and Milk Milk Pasta with red sauce, green Pancakes, Turkey Sausage, Chicken Nuggets, Corn, Fruit Grilled Cheese Sandwich, carrots, Beef nuggets, corn, pineapple Lunch beans, oranges and Milk peaches, and Milk cocktail and Milk pears and Milk and Milk PM Snack Yogurt and Rasins Animal Crackers Oatmeal cookies Spiker Crackers Animal Crackers 24 25 26 27 28 AM Snack Bagels, Cream Cheese and Milk Muffins and Milk Bananas and Milk
    [Show full text]