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The Penn Stater Conference Center Hotel Celebration Wedding Menus and Rehearsal Dinner Menus
Penn State Hospitality Services The Penn Stater Conference Center Hotel Celebration Wedding Menus and Rehearsal Dinner Menus featuring Chef Kenneth Stout Packages include One-Hour Cocktail Reception call brand beer, wine, soda and mixed beverages with your choice of hors d’oeuvres Champagne Toast Freixenet Champagne ~ a light sparkling wine with green apple and lemon flavors Four– Course Dinner Penn State Bakery Celebration Cake Penn State University Creamery Ice Cream Bridal Suite for two nights Tulle and Lighting décor Added to all menu pricing will be a 18% service charge and 6% tax. 11-01-06 – TPS Reception Hors d’oeuvres Your reception includes an international cheese display, fresh fruit, vegetable crudités, assorted breads and crackers. In addition, please choose four butler-passed items from the following selections: Our Famous Coconut Chicken with Orange Horseradish Sauce Spinach Spanakopita Spicy Fried Wontons Panini Romano Grilled Flat Breads with Roasted Peppers, Fresh Mozzarella and Pesto Classic Smoked Salmon on Pumpernickel Points Bruschetta with Roma Tomatoes and Cucumbers Tuscan Bean Canapés Mushrooms stuffed with Spinach and Boursin Sirloin Roulades Oriental Charred Harisa Ahi on Sticky Rice Shrimp Salad in Endive 2 Dinner Menus Appetizers Please select one Wild Mushroom Soup with Brie Roasted Eggplant Ravioli with Chive Oil and Balsamic Reduction Sherried Wild Mushrooms over Angel Hair Pasta Smoked Salmon and Gouda Cheesecake Seasonal Fruit with Grand Marnier Three Onion Soup with Roquefort Crouton Risotto Primavera -
During Hay Feeding Season "50-45-40" Iweihad
STATION BuurIN 414 DECEMBER 1942 BUTTER MAKING During Hay Feeding Season "50-45-40" iWeihad Oregon State System of Higher Education Agricultural Experiment Station Oregon State College Corvallis FOREWORD Another marketing problem of importance to Oregon dairymencrumbly,sticky,hard butterhas beensolved. These defects are characteristic of butter produced in the re- 1 gions of Oregon largely dependent upon hay as the main ration during the fall and winter months. The defects appear in but- ter early in October and disappear with the coming of grass, and may result in a discount of as much as 1 cent a pound. -The consumer objects to such butter because it is hard and crumbles and rolls under the knife. Because of its importance to the butter industry, the Ore- j gon Dairymen's Association and the Oregon Dairy Manufac- turers' Association both presented to the Oregon Legislature 6 years ago the need for research to develop remedial measures. Funds were appropriated, and this bulletin contains the final results of this particular phase of the butter manufacturing studies by the Oregon Agricultural Experiment Station. The investigation included a study of the chemical and physical properties of the milk fat produced in typical irrigated alfalfa producing areas of eastern and southern Oregon and in other parts of the state. A report of this particular phase of the study has already been made. On the basis of the experimental results obtained, a satis- factory method of butter manufacture has been developed. For convenience this has been designated the "50-45-40" method. If the recommended procedure is carefully followed, this method, which has been tested under large-scale commercial conditions _i. -
Stall 8 P-Ifee. Pla.Ce. Seattle., Wcuhington 9SI01 CATHY CONNER 624-2222
Stall 8 P-ifee. Pla.ce. Seattle., Wcuhington 9SI01 CATHY CONNER 624-2222 CROISSANTS Ham and Cheese Pain Aux Raisin Oreitlon - Croisant dough with apricot halves and pastry cream Almond Croissants BRIOCHE Small a tete Large a tete Pain aux Raisins Loaf Loaf with Raisins Loaf with cinnamon sugar, brown sugar, walnuts Swiss Brioche - Brioche cake with candied fruits soaked in rum and glaced with glace a l'cau flavored with rum. Brioche cinnamon rolls BREAP French Baguette - short. TARTES Apple - Fresh apple with pastry cream on pate Feuilletfe. Amandines - fruits with almond cream in light buttery pastry - • Apricot • Pear • Peach • Plum Lemon Tarte - lemon butter filling in Pate Sucree shells covered with osettes of meringue. Linzer Tarte - Linzer tarte shell with rasberry jam. Conversation - Almond filled tartes baked with sliced almonds a Glace Royale. Tarte Tatin - Carmalized apple baked with puff paste. Cherry and Pineapple tartes baked with Pate Fenilletee. 7 - POMMES GAl/ROCf/E Half an apple cored and filled with raisins and rum flavored pastry cream, wrapped in puff pastry. CHAUSSON AUX POMMES [loJiae OK mall) Apple puree wrapped in puff paste, similar to a turnover. PITfilt/IER Band or round. Puff paste filled with almond cream and topped with almonds. PALMIERS Folded twice or four times, large or small. miLE HUJLLES Layers of puff pastry and Kirsh flavored pastry cream. GlSced with fondant and chocolate or just powdered sugar. CONVERSATIONS Almond cream tartes covered and baked with sliced almonds or Glace Royal. PARIS BREST Choux Paste with sliced almonds, shaped in ring, cut in half and garnished with Praline cream. -
Since March 27, 1977 Grand Rivers,Kentucky
Since March 27, 1977 That Special Place Wher e Friends Bring Friends Grand Rivers,Kentucky Soups & Salads Specialty salads, excluding Spinach & House Salads, served with homemade flower pot bread Chicken Salad Chef Salad Fresh salad greens with tomatoes, Fresh salad greens with lots of fresh cucumbers, black olives, eggs, and vegetables, piled high and topped crumbled centercut applewood with slices of Black Forest ham, smoked bacon. Topped with tender Grilled Chicken Spinach Salad mesquite smoked turkey, swiss and strips of charbroiled or fried chicken Chicken charbroiled with a spicy citrus plum glaze cheddar cheeses, eggs, tomatoes, rolled in our special flour and served on a beautiful bed of fresh spinach with crumbled centercut applewood seasonings and cheeses, diced green strawberries, toasted almonds, craisins, and smoked bacon and homemade onions, freshly made croutons and mandarin oranges. Our hot bacon dressing is the croutons complete this wonderful choice of dressing. perfect accompaniment. salad. Comes with choice of dressing. House Salad Spinach Salad A generous tossed Fresh spinach leaves with green garden delight carrots and diced green with lots of fresh onions, topped with toasted vegetables, diced eggs almonds and mandarin sprinkled with cheeses oranges. Great w/our hot and croutons. bacon dressing. Mom’s House Dressing: Ranch, Thousand Island, Italian, French, Poppy Soup Cup or Bowl Seed, Kentucky Curry, Blue Cheese, Honey Mustard, Hot bacon & Raspberry Vinaigrette. Patti’s Browns Served with homemade Flower Pot Bread Kentucky Hot Brown Patti Brown Sea Brown An open-faced sandwich made with our An open-faced sandwich made with our An open face sandwich with our seafood toasted homemade bread, layered with toasted homemade bread, topped with a salad heaped on a toasted English black forest ham, mesquite smoked half pound charbroiled hamburger patty muffin. -
A Guide to Kowalski's Specialty Cheese Read
Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too. -
Hors Descriptions Updated
Antipasto Display Bouquetière of Fresh Crudités and Dip a bountiful display of Italian Cheeses, Genoa Salami, a dramatic and colorful display of fresh vegetables such as green and black olives, pepperoncini, and yellow squash, zucchini, mushrooms, cauliflower, broccoli, balsamic marinated artichokes red and green bell pepper, and grape tomatoes, accompa- nied by red pepper and buttermilk ranch dips Arancini de Riso Creamy risotto rolled with Asiago Cheese, breaded and deep Boursin Cheese Soufflé fried, served with marinara sauce for dipping miniature boursin cheese soufflés in a panko crust garnished with red grape relish Artichoke Parmesan A rich spread of artichoke hearts and parmesan cheese Boursin Fig Flowers served on garlic toasted baguettes rich boursin cheese with a fig glaze baked in a phyllo shell Asiago Cheese Puffs: Boursin Shrimp Canapé Pate a choux dough blended with imported Asiago cheese phyllo cups filled with boursin shrimp cream and garnished and golden fried. Somehow the center stays soft and cheesy with red green and yellow pepper confetti and the out side is very crispy Brie Beggar’s Purse Asian Egg Rolls layers of crispy phyllo buttered pastry filled with Traditional wontons wrapped with Asian vegetables and fresh raspberries, toasted almonds and pork, deep fried until golden brown imported soft Brie Cheese – served warm Assorted Bruschetta Bruschetta Presentation Roasted Garlic and Sun Dried Tomato Grilled Chicken, Olive Tapenade, Red Pepper Pesto, and Feta Artichoke Asiago Cheese, and Plum Tomato Smoked Ham, Pineapple -
10 756811 Bindex.Indd
COPYRIGHTED MATERIAL 172 HANDS-OFF COOKING index INDEX 173 A Applesauce Bread, 152 Beans Almonds Asian cuisine Baked, with Apples and Amazing Coconut Pie, 165 Ants Climbing a Tree, 137 Jalapeño, 28 Banana Bread, 154–155 Ceviche with Lime, 18 black, in Pork Chili with Sweet Bistilla (Moroccan Meat Pie), Cucumber Salad, 13 Potatoes, 48–49 74–75 Peanutty Cabbage Rolls, 90–91 green, in Vegetable Biryani, 126 Catalan Chicken, 102–103 Roasted Asian Pesto Fish, 97 Italian, in Chicken Potpie, 66–67 Chicken with Raisins and (Butter Spinach Dal, 52 lima, in Brunswick Stew, 47 Chicken), 132–133 Thai Beef Curry, 142–143 Red, Andouille and, 46 Nutty Pumpkin Lasagna, 82 Asian Pesto Fish, Roasted, 97 Smoky Vegetable Chili, 124–125 Pomegranate-Almond Chicken, Asparagus Bread Pudding, Savory, Soup, Caribbean Black Bean, 37 98–99 72–73 Beautiful (Not Just For) Summer Romesco Sauce, 89 Avocado-Tomatillo Soup, Chilled, Pudding, 166–167 Almond butter 43 Beef Chicken Mole, 140–141 and Barley Stew, 50–51 Pomegranate-Almond Chicken, Caramelized-Onion Brisket, 85 B Crista’s Meatballs and Marinara, 98–99 The Back Porch restaurant, 21 Almond milk, 133 134–135 Backyard Camp-Out Dinner, Curry, Thai, 142–143 Chicken with Raisins and 100–101 Almonds (Butter Chicken), Egyptian Macaroni en Crema, Bacon 84 132–133 Baked Polenta with Peppers Aloo Cholay (Chickpea-Potato Grandma Martin’s Swiss Steak, and, 83 127 Curry), 54 Pea Soup Ann, 44–45 Amazing Coconut Pie, 165 Perfect Pot Roast, 106–107 Roasted German Potato Salad, Texas Chili Meat Loaf, 86–87 Andouille sausage 16 Jambalaya, 131 Beer Smoky Manhattan Clam Beef and Barley Stew, 50–51 Red Beans and, 46 Chowder, 55 Ants Climbing a Tree, 137 Beets Baked Beans with Apples and Roasted Root Vegetables, 88 Apple(s) Jalapeño, 28 Baked Beans with Jalapeño and, Bell peppers, see Pepper(s) Baked Onions, Ratatouille-Stuffed, Berries. -
Rebecca Rather Key Lime Pie
Rebecca rather key lime pie Rather Sweet Key Lime Pie ate lunch at the Rather Sweet Bakery & Cafe, owned by our new friend, Rebecca Rather, aka The Pastry Queen. So when I discovered Rebecca Rather's recipe for Key Lime Pie I was cured of my need to offer an array of dessert options. Well, sort of. For more than years Southerners have been enjoying the sweet-and-tart Key lime pie. Whip up this easy Key lime pie recipe for a flavor-filled dessert. Save this King-sized Key lime pie recipe and more from The Pastry Queen Holiday Entertaining, Texas Style by Rebecca Rather and Alison Oresman. I had a request to post my recipe for key lime pie. I've made this pie I adapted this recipe from one by Rebecca Rather. Crust 1 cup Texas. By Rebecca Rather and Alison Oresman As party invitations pile up in the mailbox, Rebecca Rather is up to her elbows in . King-Sized Key Lime Pie – Every key lime pie recipe agrees that a can of sweetened condensed milk is the king of ingredients. Our recipes are very similar except we use four egg yolks rather than three, and the .. Rebecca @ DisplacedHousewife. The pastry case in Rebecca Rather's bakery in Fredericksburg is packed with bricks, and fruit pies that look as though they came straight out of Grandma's oven. In order to navigate out of this carousel please use your heading shortcut key to crunchy Texas Pralines and Texas Big Hairs Lemon-Lime Meringue Tarts. Big-Hearted Holiday Entertaining, Texas Style Rebecca Rather, Alison Oresman It's a standard Key lime pie recipe, but I make it with an ultrathick graham. -
Picket Fence Creamery Price List
PICKET FENCE CREAMERY PRICE LIST Milk Eggs Whole Dozen............................................$3.49 ½ Gallon........................................$3.50 Cheese Gallon..............................................4.50 Cheese Curds ................................$4.99 2% Neva’s Cheeseball .........................4.99 ½ Gallon........................................$3.35 Swiss Valley Cheddar ....................4.99 Gallon..............................................4.50 Swiss Valley Colby Jack ...............4.99 Schullsburg Swiss ..........................3.99 Skim Frisian Farms Gouda .....................7.99 ½ Gallon........................................$3.25 Gallon..............................................4.50 Beef - James Burkhart Jenna’s Awesome 2% Chocolate Ground Beef .................................$5.29/lb. Short Ribs .......................................2.99 12 Oz. ...........................................$1.29 Liver/Tongue ..................................3.00 ½ Gallon..........................................3.49 Stew Meat ......................................3.99 Gallon..............................................6.00 Roasts ............................................5.00 Flank Steak ....................................4.99 Cream Sirloin ............................................8.99 12 Oz. ...........................................$2.49 New York Strip ............................11.00 Quart .............................................$4.99 Rib Eye ........................................11.00 Gallon............................................19.99 -
62 Final List of 2019 ACS Judging & Competition Winners RC BUTTERS
Final List of 2019 ACS Judging & Competition Winners RC BUTTERS Salted Butter with or without cultures - made from cow's milk 3rd PLACE Organic Valley Salted Butter CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg 2nd PLACE CROPP/Organic Valley Salted Butter CROPP Cooperative/Organic Valley, Wisconsin Team McMinnville 1st PLACE Brethren Butter Amish Style Handrolled Salted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi RO BUTTERS Unsalted Butter with or without cultures - made from cow's milk 3rd PLACE Cabot Unsalted Butter Cabot Creamery Cooperative, Massachusetts Team West Springfield 3rd PLACE Organic Valley Cultured Butter, Unsalted CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg 2nd PLACE CROPP/Organic Valley Pasture Butter, Cultured CROPP Cooperative/Organic Valley, Wisconsin Team McMinnville 1st PLACE Organic Valley European Style Cultured Butter, Unsalted CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg P a g e 1 | 62 RM BUTTERS Butter with or without cultures - made from goat's milk 3rd PLACE Celebrity Butter (Salted) Atalanta Corporation/Mariposa Dairy, Ontario Pieter Van Oudenaren 2nd PLACE Bella Capra Goat Butter Sierra Nevada Cheese Company, California Ben Gregersen QF CULTURED MILK AND CREAM PRODUCTS Creme Fraiche and Sour Cream Products - made from cow's milk 3rd PLACE Crema Supremo Sour Cream V&V Supremo Foods, Illinois Team Michoacan 2nd PLACE Creme Fraiche Sierra Nevada Cheese Company, California Ben Gregersen 1st PLACE Creme Agria (Sour Cream) Marquez Brothers International, Inc., California Marquez Brothers International, Inc. QK CULTURED MILK AND CREAM PRODUCTS Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd PLACE Karoun Whole Milk Kefir Drink Karoun Dairies LLC, California Jaime Graca P a g e 2 | 62 2nd PLACE Jocoque Marquez Brothers International, Inc., California Marquez Brothers International, Inc. -
ADMINISTRATIVE STAFF February of Each Year Is the Great American Pie Month. Look It Up. It's True. Pies Have Been Around For
ADMINISTRATIVE STAFF LINDA JOHNSON Executive Director [email protected] JULIE DIDION Community Relations Director 5020 Ryan Rd, Toledo, OH 43614 P: 419-389-0800 F: 419-389-0819 FEBRUARY 2021 [email protected] KRYSTAL ADKINS Resident Care Coordinator [email protected] JENNIFER DAZELL Since we can’t gather in person, we're Business Office Manager February of each year is the Great [email protected] asking family bakers to send us your American Pie Month. Look it up. It's true. prettiest pie on Feb 19th by 12:00 for our Pies have been around for thousands of JODI KIMBALL Tastes Like Home Pie Baking Contest! Activity Director years. In Ancient Egypt bakers used to fill Please share your story: [email protected] bread dough with honey, fruit, and nuts 1. What’s your connection to your pastry? and serve it to the Pharaoh. There are 2. Is it a family recipe? or something new? KILEY CULKOWSKI drawings depicting this on the tomb walls Dining Room Manager Send us some pictures too: [email protected] of Ramses II. 1. An overhead beauty shot of your pie The first pie recipe was published 2. A shot of you with the pie you made ELLEN MATTESON thousands of years ago on a tablet by the 3. Your pie in action: Maybe it's you or Housekeeping Romans and was for a rye-crusted goat your kids eating pie, or a messy cheese and honey pie. countertop, or your favorite cookbook! PETE MOLINA The first pie to be eaten in the United 1st Ribbon, $50 Maintenance States was in 1620, when the pilgrims 2nd Ribbon, $25 brought their favorite family pie recipes 3rd Ribbon, $10 with them to America. -
{Download PDF} Pie Ebook Free Download
PIE PDF, EPUB, EBOOK Sarah Weeks | 183 pages | 30 Apr 2013 | Scholastic Paperbacks | 9780545270120 | English | New York, United States Pie PDF Book This ingredient shopping module is created and maintained by a third party, and imported onto this page. Please note, this pie uses raw eggs which should not be consumed by children, pregnant women, or the elderly. The indented rim makes it easy to remove it from a hot oven, or to gently fold over the dough to create a scalloped edge. Now you can use part of one of the other recipes to make the strawberry mixture that tops the pie. You won't need fresh strawberries to make this dessert. Enter your email address and we will send your password. Chocolate fans will love it! By R Johnson. One of the most important, universal tips for making pie crust is to use cold ingredients. As far as food-friendly festivities go, Thanksgiving is king. Our favorite? In this recipe, we focused on the things that matter: the deep flavor of toasted pecans, a caramely custard, and the flakiest, most buttery crust ever. Check out this pretty ceramic baker that can be an all-purpose oven-to-table server. This is so easy and absolutely delicious! Our… More. Double Chocolate Pie Rating: Unrated. Best Daily Planners and Organizers. Easy and delicious! Product Reviews. At 5 inches in diameter, they're perfect for small pies, personal cakes, and just about any other dessert you can dream of. Sweet potato and praline pie Prep Time. She also provides a video and step-by-step photos to help you at each stage of the crust-making process.