DOCSLIB.ORG

Eventcentermenus.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Eventcentermenus.Pdf BOOMTOWN CASINO BANQUET MENUS Breakfast Selections Continental Breakfast Boomtown Breakfast Buffet REGULAR, DECAF COFFEE & TEA (MINIMUM OF 50 PEOPLE) ASSORTED FRUIT JUICES REGULAR, DECAF COFFEE & TEA ASSORTED FRESH MUFFINS, ASSORTED FRUIT JUICES DANISH & DONUTS SLICED FRESH SEASONAL FRUIT, BERRIES PRESERVES AND BUTTER & ASSORTED FRESH BREAKFAST BREADS $9.00 Per Person FARM FRESH SCRAMBLED EGGS, BACON, HAM, SAUSAGE, BREAKFAST POTATOES The Cowboy Continental BUTTERMILK BISCUITS, COUNTRY GRAVY & GRITS Breakfast ASSORTED COLD CEREALS REGULAR, DECAF COFFEE & TEA PRESERVES AND BUTTER ASSORTED FRUIT JUICES $12.00 Per Person SLICED FRESH SEASONAL FRUIT, BERRIES & ASSORTED FRESH BREAKFAST PASTRIES & DONUTS BUTTERMILK BISCUITS WITH CHOICE OF HAM, BACON OR SAUSAGE PRESERVES AND BUTTER $10.00 Per Person The Western Buffet Breakfast REGULAR, DECAF COFFEE & TEA ASSORTED FRUIT JUICES SLICED FRESH SEASONAL FRUIT, BERRIES & ASSORTED BREAKFAST BREADS FARM FRESH SCRAMBLED EGGS, BACON, BREAKFAST POTATOES BUTTERMILK BISCUITS & COUNTRY GRAVY PRESERVES AND BUTTER $11.00 Per Person Above prices Subject to 7% Sales Tax and 18% Service Charge BOOMTOWN CASINO BANQUET MENUS Cold Lunch Selections Box Lunch Executive Deli SERVED ON FRESH BAKED SUB ROLL GRILLED CHICKEN CAESAR SALAD & HONEY HAM, SMOKED TURKEY OR CAJUN SHRIMP REMOULADE ROAST BEEF HONEY HAM & SMOKED TURKEY AMERICAN, SWISS OR PROVOLONE CHEESE CHEDDAR, SWISS, AMERICAN & LETTUCE, TOMATO & PICKLE PROVOLONE CHEESES LAYS POTATO CHIPS LETTUCE, TOMATO, ONION & PICKLE ASSORTED CONDIMENTS TORTILLA WRAPS, CHEESE BREAD & FRENCH BREAD Choice of Fruit Choice of Dessert BANANA, APPLE OR ORANGE BOSTON CRÈME PIE, KEY LIME PIE, FRESH BAKED COOKIE RED VELVET CAKE OR FRESH FRUIT ASSORTED SOFT DRINKS $18 Per Person $12 Per Person BT Deli BAKED POTATO SALAD & COLE SLAW HONEY HAM, SMOKED TURKEY, CAJUN ROAST BEEF & ITALIAN SALAMI CHEDDAR, SWISS, AMERICAN & PROVOLONE CHEESES LETTUCE, TOMATO, PICKLES & ASSORTED CONDIMENTS ASSORTED BREADS AND ROLLS ASSORTED CHIPS Choice of Dessert BREAD PUDDING WITH WHISKEY SAUCE, CHEESECAKE, STRAWBERRY SHORT CAKE OR FRESH FRUIT $17 Per Person Above prices Subject to 7% Sales Tax and 18% Service Charge BOOMTOWN CASINO BANQUET MENUS Build your own lunch or dinner buffet For groups of 40 or more Buffet includes rolls, butter, garden salad with condiments and dressings, tea and coffee 1 Entrée $16 2 Entrées $21 4 Entrées $26 Entrées Choice of Dessert(choice of three) FRIED CHICKEN ASSORTED FRUIT PIES ROAST PORK LOIN CHEESE CAKE TURKEY & DRESSING FRUIT COBBLER BBQ RIBS CARROT CAKE BBQ CHICKEN QUARTERS RED VELVET CAKE PULLED PORK GERMAN CHOCOLATE CAKE FRIED CATFISH BREAD PUDDING CHICKEN CORDON BLEU POT ROAST Vegetables (choice of three) CUT CORN GREEN BEANS BUTTERED BROCCOLI CREAM CORN COLE SLAW BBQ BAKED BEANS BRUSSEL SPROUTS BAKED SWEET POTATOES BAKED POTATOES MASHED POTATOES ROASTED RED POTATOES RICE PILAF Above prices Subject to 7% Sales Tax and 18% Service Charge BOOMTOWN CASINO BANQUET MENUS Buffet Selections (Lunch or Dinner) BT Cookout Back Bay Buffet ANGUS BEEF HAMBURGERS WITH FRESH MIXED GREENS WITH CHOICE OF SESAME BUNS DRESSING NATHAN’S FAMOUS HOT DOGS SEAFOOD GUMBO ICEBERG LETTUCE, TOMATO & MUSTARD POTATO SALAD RED ONION CRAWFISH OR SHRIMP ETOUFFÉE RELISHES & CONDIMENTS FRIED CATFISH & HUSHPUPPIES BACON POTATO SALAD CORN PUDDING COLE SLAW CAJUN RICE LAYS POTATO CHIPS CORNBREAD MUFFINS APPLE PIE Choice of Dessert $15 Per Person BREAD PUDDING WITH RUM SAUCE, PEACH COBBLER OR CHEESECAKE BBQ Buffet $21 Per Person GARDEN GREEN SALAD WITH CHOICE OF DRESSING Southern Comfort MACARONI SALAD CAESAR SALAD WITH HERB CROUTONS GARLIC NEW POTATOES PASTA SALAD PRIMAVERA CORN ON THE COB PARMESAN BREADED CHICKEN WITH HONEY SMOKED CAJUN SAUSAGE MUSTARD GRILLED CHICKEN BREAST SMOKED PORK WITH BBQ GLAZE BBQ PORK RIBS BRONZED TILAPIA WITH CRAWFISH CREAM FRESH BAKED YEAST ROLLS SAUTEED GREEN BEANS Choice of Dessert THREE CHEESE MAC & CHEESE PECAN PIE, LEMON PIE OR FRESH FRUIT SWEET YEAST ROLLS $17 Per Person ASSORTED CHEESECAKE (Plain, Turtle, Strawberry) $22 Per Person Above prices Subject to 7% Sales Tax and 18% Service Charge BOOMTOWN CASINO BANQUET MENUS Buffet Selections (Lunch or Dinner) – cont. BT Delight The Caribbean TOSSED GARDEN GREENS WITH HOUSE BACON AND CHIVE POTATO SALAD DRESSING ITALIAN MARINATED CUCUMBERS & TOMATO & CUCUMBER SALAD TOMATOES WITH PURPLE ONIONS Choice of Broiled Fish STEAMED CARIBBEAN BLEND VEGETABLES RED SNAPPER, SALMON OR GROUPER FRIED POTATOES TOSSED WITH PARMESAN AND HERBS BOURBON GLAZED SHORT RIBS LEMON BASTED CHICKEN WITH SWEET CHICKEN PICCATA WITH LEMON BUTTER HERB CREAM SEASONAL VEGETABLE MEDLEY SMOKED BABY BACK RIBS WITH BBQ GLAZE OVEN ROASTED POTATOES SKEWERED SHRIMP GRILLED WITH ZESTY ARTISAN BREAD LIME JUICE Choice of Dessert MESQUITE YEAST ROLL CARROT CAKE, RED VELVET CAKE OR LEMON STRAWBERRY SHORTCAKE ICE BOX PIE WHITE CHOCOLATE MOUSSE CAKE $25 Per Person $27 Per Person Bay View Gulf View CAESAR SALAD CHICKEN CORN AND CRAB CHOWDER TOMATO, CUCUMBER, RED ONION SALAD ROASTED RED PEPPER & ARTICHOKE PASTA WITH FETA & BALSAMIC VINAIGRETTE SALAD CAJUN CRAWFISH REMOULADE GARDEN FRESH SPINACH SALAD WITH HOT BRONZED GROUPER WITH BASIL CREAM BACON DRESSING PAN SEARED CHICKEN BREAST WITH SOUTHERN STYLE GREEN BEANS GARLIC BUTTER POTATO WEDGES DOUBLE SMOKED BRISKET WITH FRIED DELTA CATFISH WITH HUSHPUPPIES BBQ GLAZE JUMBO FRIED GULF SHRIMP HONEY GARLIC ROASTED POTATOES FRIED OYSTERS SOUTHERN SQUASH CASSEROLE COCKTAIL & REMOULADE SAUCE FRENCH BREAD CORNBREAD MUFFINS & DINNER ROLLS DOUBLE CHOCOLATE FUDGE CAKE WHITE CHOCOLATE BREAD PUDDING WITH HOMEMADE RED VELVET CAKE WHISKEY SAUCE $25 Per Person $29 Per Person Above prices Subject to 7% Sales Tax and 18% Service Charge BOOMTOWN CASINO BANQUET MENUS Buffet Selections (Lunch or Dinner) – cont. BT Delight The Caribbean TOSSED GARDEN GREENS WITH HOUSE BACON AND CHIVE POTATO SALAD DRESSING ITALIAN MARINATED CUCUMBERS & TOMATO & CUCUMBER SALAD TOMATOES WITH PURPLE ONIONS Choice of Broiled Fish STEAMED CARIBBEAN BLEND VEGETABLES RED SNAPPER, SALMON OR GROUPER FRIED POTATOES TOSSED WITH PARMESAN AND HERBS BOURBON GLAZED SHORT RIBS LEMON BASTED CHICKEN WITH SWEET CHICKEN PICCATA WITH LEMON BUTTER HERB CREAM SEASONAL VEGETABLE MEDLEY SMOKED BABY BACK RIBS WITH BBQ GLAZE OVEN ROASTED POTATOES SKEWERED SHRIMP GRILLED WITH ZESTY ARTISAN BREAD LIME JUICE Choice of Dessert MESQUITE YEAST ROLL CARROT CAKE, RED VELVET CAKE OR STRAWBERRY SHORTCAKE LEMON ICE BOX PIE WHITE CHOCOLATE MOUSSE CAKE $25 Per Person $27 Per Person Bay View Gulf View CAESAR SALAD CHICKEN CORN AND CRAB CHOWDER TOMATO, CUCUMBER, RED ONION SALAD ROASTED RED PEPPER & ARTICHOKE PASTA WITH FETA & BALSAMIC VINAIGRETTE SALAD CAJUN CRAWFISH REMOULADE GARDEN FRESH SPINACH SALAD WITH HOT BRONZED GROUPER WITH BASIL CREAM BACON DRESSING PAN SEARED CHICKEN BREAST WITH SOUTHERN STYLE GREEN BEANS GARLIC BUTTER POTATO WEDGES DOUBLE SMOKED BRISKET WITH FRIED DELTA CATFISH WITH HUSHPUPPIES BBQ GLAZE JUMBO FRIED GULF SHRIMP HONEY GARLIC ROASTED POTATOES FRIED OYSTERS SOUTHERN SQUASH CASSEROLE COCKTAIL & REMOULADE SAUCE FRENCH BREAD CORNBREAD MUFFINS & DINNER ROLLS DOUBLE CHOCOLATE FUDGE CAKE WHITE CHOCOLATE BREAD PUDDING WITH HOMEMADE RED VELVET CAKE WHISKEY SAUCE $25 Per Person $29 Per Person Above prices Subject to 7% Sales Tax and 18% Service Charge BOOMTOWN CASINO BANQUET MENUS Buffet Selections (Lunch or Dinner) – cont. Big Biloxi CRAWFISH BISQUE BABY MIXED GREENS WITH TOMATOES, CUCUMBERS, ONIONS CROUTONS AND CHOICE OF DRESSING SHRIMP AND CRAB DIP WITH CRACKERS SEARED GREEN BEANS WITH BACON AND ONION CAJUN SAUSAGE & CHICKEN JAMBALAYA SEAFOOD AND TASSO PENNE SIRLOIN STEAK WITH RED WINE DEMI FRENCH BREAD & YEAST ROLLS CHOCOLATE TUXEDO CAKE NEW YORK STYLE CHEESECAKE $30 Per Person Above prices Subject to 7% Sales Tax and 18% Service Charge BOOMTOWN CASINO BANQUET MENUS Cocktail and reception Packages 50 People Minimum Selection #1 (12 pieces per person) 1 LIVE ACTION STATION 3 COLD SELECTIONS 4 HOT SELECTIONS $20 Per Person Selection #2 (14 pieces per person) 2 LIVE ACTION STATIONS 4 COLD SELECTIONS 4 HOT SELECTIONS $25 Per Person Selection #3 (16 pieces per person) 2 LIVE ACTION STATIONS 4 COLD SELECTIONS 4 HOT SELECTIONS $30 Per Person Above prices Subject to 7% Sales Tax and 18% Service Charge BOOMTOWN CASINO BANQUET MENUS Specialty Live Action Station Reception Packages Top Sirloin Baron of Beef Served with Miniature Rolls Au Jus – Horseradish Cream – Creole Mustard New York Strip Served with Miniature Rolls Au Jus – Horseradish – Creole Mustard Beef Brisket Served with Mesquite Buns and BBQ Sauce Roasted Fresh Ham Served with Miniature Rolls and Apple & Cherry Demi Pasta Station Chicken and Asparagus with Alfredo Sauce and Penne Pasta Or Gulf Shrimp and Tasso with Seafood Cream Sauce and Fettuccini Or Crawfish and Andouille with Seafood Newburg Sauce and Penne Pasta Above prices Subject to 7% Sales Tax and 18% Service Charge BOOMTOWN CASINO BANQUET MENUS Hors D’oeuvres Selections Cold Hors D’Oeuvres Hot Hors D’Oeuvres DEVILED EGGS MINIATURE CAJUN CRAWFISH PIES ASSORTED FINGER SANDWICHES FRIED GULF JUMBO SHRIMP WITH COCKTAIL MARINATED CRAB FINGERS (seasonal) & REMOULADE SAUCE JUMBO GULF CHILLED SHRIMP WITH ZESTY SPINACH, ARTICHOKE & CRAB DIP COCKTAIL & REMOULADE SAUCE WITH ASSORTED CRACKERS ROMA TOMATOES STUFFED WITH SPINACH CHINESE EGGROLLS WITH SWEET & SOUR & FETA CHEESE SAUCE SUN-DRIED TOMATO CHICKEN SALAD ON CRAB STUFFED BUTTON MUSHROOMS BROCHETTE SWEDISH STYLE MEATBALLS MINI COCKTAIL MUFFULETTAS GOLDEN FRIED CHICKEN FINGERS WITH ROAST DUCK BREAST WITH PEPPER RELISH
Load more

Recommended publications
  • Favorite Recipes : Blowing Rock
    THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA ENDOWED BY JOHN SPRUNT HILL CLASS OF 1889 C641.5 R937f This book is dedicated to the service of God through our new Educational Building s\ <X- J [ mf^ <S> ®> ®, Cmvj)iH WHITE MOUNTAIN CAKE VANILLA WAFER CAKE II 2 c. sugar 2 sticks butter or margarine 1 c. shortening (or butter) 2 c. sugar 1 1/4 c. milk (sweet) 6 whole eggs 6 egg whites 1 12 oz. box vanilla wafers 3 c. cake flour 1/2 c. milk 1 t. salt 1 7 oz. package flaked coconut 1 t. vanilla 1 cup chopped pecans 3 t. baking powder Cream butter and sugar - add eggs one at Cream shortening and sugar well. Add salt. a time and beat after each. Crush Vanilla Add milk and flour alternately. Reserve wafers and add alternately with milk. 1 c. of flour to mix with baking powder, Add coconut and nuts. Bake in greased to be added to cake last. Add vanilla. and floured tube pan at 325 for 1 hr and Fold in well beaten egg whites. Bake at 10 minutes. 350 for 30-35 minutes. This will make 3 layers. Mrs. Eleanor Keys Mrs. Vada Widener POUND CAKE BUTTERSCOTCH POUND CAKE 2 sticks butter 3 c. sugar 1 c. butterscotch morsels 3 c. flour (plain) 2 T. instant coffey (dry) 1/2 t. baking powder 1/4 c. hot water 1/2 t. salt 1 c. softened butter 1 c. evaporated milk 1 1/2 c.
    [Show full text]
  • 2021 Coolinary Lunch Menu
    LUNCH STARTERS Duck Springrolls Two crispy fried springrolls filled with Gumbo Ya Ya A rich country style gumbo made duck confit, shiitake mushrooms, spinach goat cheese, with chicken Andouille sausage 9.5 served with ginger-soy dipping sauce 15 Bistro Salad Baby greens, spiced pecans, grated Fried Oysters One half dozen spicy flash fried Louisiana Grana Padano cheese grape tomatoes tossed oysters served with jalapeno tartar sauce 15 with herb vinaigrette 9.5 Jumbo Lump Crabcake Jumbo lump Louisiana Baby Iceberg Salad Baby iceberg lettuce with red crabmeat with peppers onions, served with onions, grape tomatoes, pecanwood smoked bacon Danish bleu cheese, Dijon mustard vinaigrette 9.75 classic Ravigote a petit green salad 24 Cherry & Brie Salad Fresh sweet cherries tossed with Coconut Beer Shrimp A trio of Louisiana Gulf shrimp hydro watercress baby arugula lemon vinaigrette, rolled in beer coconut batter then deep fried, surrounded by a wedge of triple cream Brie cheese, served with Creole marmalade 12 garnished with candied walnuts 11 ENTRÉES Wood Grilled Fish Fresh fish grilled over a wood Bacon Wrapped Shrimp Grits A sauté of fire, served with pecan popcorn rice fresh pecanwood smoked bacon wrapped jumbo Gulf vegetables 28 shrimp served with creamy stone ground yellow with Lemon Butter Sauce - or - Meunière Sauce grits red eye gravy 31 Buffalo Chicken Salad Strips of fried chicken glazed with honey laced hot sauce, placed atop Rosemary Chicken An all-natural chicken breast mixed greens tossed with bleu cheese dressing, roasted with rosemary compound butter served pickled carrots crumbled bleu cheese 22 with baby carrots, orzo pasta natural reduction sauce enhanced with fresh rosemary 24 Pasta Jambalaya Gulf shrimp, Andouille sausage, oven roasted duck chicken tossed with spinach fettuccine in a rich buttery sauce 23 Mr.
    [Show full text]
  • Capital Club Buffet Menu the Capital Club Buffet Is Available for a Minimum of 50 Guests -Includes Water, Tea, Coffee & Rolls
    Capital Club Buffet Menu The Capital Club buffet is available for a minimum of 50 guests -includes water, tea, coffee & rolls- Please let your special event director, Amanda Prejean, know if you have any special dietary requests. Salads (please choose 4) Vegetables and Starches (please choose 5) Mixed Greens with Assorted Toppings & Dressings Au Gratin Potatoes Assorted Seasonal Fresh Fruits Garlic Mashed Potatoes Waldorf Salad Stuffed Baby Potatoes Marinated Cucumbers &Tomatoes Oven Roasted New Potatoes with Garlic &Rosemary Italian Spiral Pasta Sweet Potatoes with Raisins &Walnuts Shrimp Pasta Wild Rice Medley Cobb Salad Garlic Cheese Grits Creamy Crabmeat Pasta Parmesan Pasta Truffle 3 Cheese Macaroni Desserts (please choose 1) Corn Pudding Caramel Pecan Fudge Pie Baked Tomatoes with Feta Cheese Double Chocolate Cake Broccoli with Cheese or Lemon Butter Sauce Cheesecake with Fresh Seasonal Fruits Pepper Jack Spinach Madeline Bourbon Pecan Pie Green Beans with Roasted Garlic or Peppers Key Lime Pie Yellow Squash Casserole Lemon Ice Box Pie Ginger-Orange Glazed Carrots White Chocolate Bread Pudding Sautéed Vegetable Medley Oreo Cookies &Cream Pie Fried Green Tomatoes Apple Dumpling Tempura Fried Mushrooms Red Velvet Cake Chocolate Meringue Pie Entrees (please choose 3) Blackened or Fried Mississippi Catfish Creole Maple Pork Loin Tempura Fried Mahi-Mahi Roasted Pork Loin Redfish with a Saffron Cream Sauce BBQ Pulled Pork Shrimp &Garlic Cheese Grits Pork Florentine Tilapia with Cajun Crawfish Cream or Saffron Cream Sauce Roasted Sirloin Beef Salmon with choice of Rosemary, Dill, Lemon Butter Sauce Lasagna Chicken Breast with Cajun Crawfish Cream Sauce Red Beans &Rice Chicken Picatta Baked Cornish Game Hen Chicken Parmesan London Broil Chicken Dijoinnaise Baked, Fried or BBQ Chicken carving station with choice of Chicken Mascotte Roast Beef, Baked Pit Ham or Roasted Turkey .
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Lunch Buffet
    Lu202n1-20c22h BUFFET OAK LODGE: 225-291-6257 | PARC 73: 225-744-3344 OAKPARCEVENTS.COM | [email protected] | [email protected] Gatherings at Oak Parc Events MONDAY THROUGH FRIDAY PRICING: $21/GUEST - CHOICE OF ONE ENTRÉE $23/GUEST - CHOICE OF TWO ENTRÉES SATURDAY AND SUNDAY PRICING: $24/GUEST - CHOICE OF ONE ENTRÉE $26/GUEST - CHOICE OF TWO ENTRÉES Minimum of 25 Guests Required for Lunch Buffet Minimum of 40 Guests Required for Two Entrée Option December Bookings will Require an Additional $3/Guest Fee *Need us to cater an event at your location of choice? Just ask! Our Lunch Buffet Packages Include Choice of salad, bread, one or two entrées, starch, vegetable, and dessert Service on glassware and silverware Unlimited water, freshly brewed coffee, and your choice of lemonade, or sweet, unsweet, or (our famous) almond iced tea Floor-length linens and table décor provided on each guest table Exclusive use of venue for at least three hours Ample and free parking Customized floor layout, set-up, professional staffing, and clean up after each event Free Wi-fi Complimentary use of A/V equipment including surround sound, projector, screen, microphone, and podium Background music available through our surround sound system Additional Charges if Applicable 20% Service Charge and Applicable Sales Tax is Applied to All Food and Beverage Oak Lodge – 9.95%. Parc 73 – 8.95% Set Up Fee - $250 Per Room MENU ITEMS B U T L E R P A S S E D I T E M S BUTLER PASSED ITEMS MAY BE PURCHASED FOR +$2.50/GUEST/ITEM Almond-Encrusted Duck Tenderloin with Pepper
    [Show full text]
  • The Favorite Recipes
    THE FAVORITE RECIPES .. OF .. SMITH COUNTY HOME DEMONSTRATION CLUB MEMBERS Compiled and edited by Loraine Houston, Home Demonstration Agent, and Billie Ramsey, Extension Secretary, Smith County, Carthage, Tennessee The proceeds will go to the treasury of the County Council of Home Demonstration Clubs THE FAVORITE RECIPES .. QI.. Smith CountyHomeDemonstration Club Members --------------- » ............ Compiled and edited by Loraine Houston, Home Demonstration Agent, and Billie Ramsey, Extension Secretary, Smith County, Carthage, Tennessee The proceeds will go to the treasury of the County Council of Home Demonstration Clubs The recipes enclosed are considered favorites of those who contributed them. Some are new recipes, tried and proven, others have been handed down from mother to daughter, and from friend to friend. Probably not one is an original recipe. We are indebted to each Home Demonstration Club member who has contributed to this book, and hope each user will enjoy it. INDEX Beverages and Soft C ustards--- --------------------------- -------------- 1 Breads ---------------------------------------------------------------- ---------- 2 Meats __________________________________________________ — 6 Meat Substitutes—Cheeseand Egg D ishes------------ If Vegetable Dishes -------- 12 Salads and Dressings ----------------------------------------------------------15 Desserts ------------------------------------ 19 Pies and Pasteries ------,-------------------------------------------- 22 Candies and Cookies -----------------------------------------------------------
    [Show full text]
  • Starters Entrées S Desserts
    LUNCH STARTERS Duck Springrolls Two crispy fried springrolls filled with Gumbo Ya Ya A rich country style gumbo made duck confit, shiitake mushrooms, spinach goat cheese, with chicken Andouille sausage 9.5 served with ginger-soy dipping sauce 15 Bistro Salad Baby greens, spiced pecans, grated Fried Oysters One half dozen spicy flash fried Louisiana Grana Padano cheese grape tomatoes tossed oysters served with jalapeno tartar sauce 14 with herb vinaigrette 9.5 Jumbo Lump Crabcake Jumbo lump Louisiana Baby Iceberg Salad Baby iceberg lettuce with red crabmeat with peppers onions, served with onions, grape tomatoes, pecanwood smoked bacon classic Ravigote a petit green salad 24 Danish bleu cheese, Dijon mustard vinaigrette 9.75 Coconut Beer Shrimp A trio of Louisiana Gulf shrimp Heirloom Tomato Salad Baby heirloom tomatoes rolled in beer coconut batter then deep fried, with fresh mozzarella pearls, drizzled with basil pesto served with Creole marmalade 12 oil, finished with a chiffonade of fresh basil 10 ENTRÉES Wood Grilled Fish Fresh fish grilled over a wood fire, Bacon Wrapped Shrimp Grits A sauté of served with pecan popcorn rice fresh vegetables 27 pecanwood smoked bacon wrapped jumbo Gulf with Lemon Butter Sauce - or - Meunière Sauce shrimp served with creamy stone ground yellow grits red eye gravy 30 Buffalo Chicken Salad Strips of fried chicken glazed with honey laced hot sauce, placed atop mixed greens tossed with bleu cheese dressing, Rosemary Chicken An all-natural chicken breast pickled carrots crumbled bleu cheese 22 roasted with rosemary compound butter served with vegetables, orzo pasta natural reduction Pasta Jambalaya Gulf shrimp, Andouille sausage, sauce enhanced with fresh rosemary 24 oven roasted duck chicken tossed with spinach fettuccine in a rich buttery sauce 22 Mr.
    [Show full text]
  • The Very Best of Emeril
    The Very Best of Emeril VJJE Publishing Co. The Very Best of Emeril Table of Contents Welcome!.............................................................................................................................................................1 Aioli ....................................................................................................................................................................2 Ajiaco Emerilized ..............................................................................................................................................3 Al Forno And Johanne Killeen's Grilled Pizza ..............................................................................................5 Almond Butter Cookies......................................................................................................................................7 Andouille And Chicken Jambalaya .................................................................................................................8 Andouille And Potato Soup ..............................................................................................................................9 Andouille Cheese Bread .................................................................................................................................10 Andouille Cheese Grits Smothered With Creamy Crawfish Sau ...............................................................12 Andouille Potato Cakes With Fresh Corn And Tomato Salsa ...................................................................13
    [Show full text]
  • Breakfast Buffets
    Breakfast Buffets Continental european breakfast breakfast Fresh Baked Muffins Fruit Salad Danishes Infused Yogurts New York Style Bagels Fresh Baked Muffins Assorted Cream Cheese Danishes Whipped Butter New York Style Bagels Assorted Cream Cheese Whipped Butter sunrise hot breakfast breakfast Sliced Seasonal Fruit Gently Scrambled Local Eggs Assorted Cereals with Whole & Skim Milk Applewood Smoked Bacon Fresh Baked Muffins Country Style Sausage Links or Patties Danishes Breakfast Potatoes New York Style Bagels Buttermilk Biscuits Assorted Cream Cheeses Whipped Butter The breakfast Sliced Seasonal Fruit Individual Boxed Cereals with Whole & Skim Milk Assortment of Breakfast Pastries, Croissants, & Freshly Baked Fruit Preserves & Whipped Sweet Cream Butter Gently Scrambled Local Eggs with Chives Applewood Smoked Bacon & Savory Sausage Links Breakfast Potatoes Breakfast Buffets l a t i n breakfast Sliced Seasonal Fruit Assorted Breakfast Pastries, Croissants, & Freshly Baked Muffins Fruit Preserves & Whipped Sweet Cream Butter Arepas de Queso, Corn Cakes, Cheese, & Whipped Butter Chilaquiles Scrambled Eggs, Crispy Tortillas, Smoked Pulled Chicken, Salsa Verde, & Sour Cream Chorizo con Papas: Spicy Mexican Chorizo, Breakfast Potatoes, & Cilantro Applewood Smoked Bacon & Savory Sausage Links bluegrass chilaquiles breakfast Sliced Seasonal Fruit Buttermilk Biscuits & Sausage Gravy Hot Brown Inspired Hash with Bacon, Cheddar, & Smoked Turkey Gently Scrambled Local Eggs with Red Pepper & Green Onion breakfast burritos Choice of: Applewood Smoked
    [Show full text]
  • A Textbook of Baking and Pastry Fundamentals
    A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science.
    [Show full text]
  • Swedish Center News September 2011 Swedish Cultural Center
    Swedish Center News September 2011 Swedish Cultural Center . Seattle . Washington An Auction for the Ages ith our Wbuilding’s golden anniversary Our Mission this year, we’ve been looking back To promote better understanding to the era of skinny between the United States and ties, wide skirts, the Nordic countries, with and bomb shelters. emphasis on Sweden, and to We hope you’re perpetuate Nordic culture coming on Satur- and traditions through the day, Sept. 24, to our annual fund- teaching, observance, practice raising auction, and celebration of this culture “Seattle in the and its traditions. ’60s”—a party 50 years in the making. The Center’s annual auction is our biggest fundraiser Auction co-chairs Judy Cooper (above) and and our best Kelly Hughes (left) are preparing a celebration, fun-raiser of 2011! the likes of which you haven’t seen in 50 years. How can you Don’t miss the SCC’s most important fundraising help? We still need event of the year! fabulous items to such as ours, liquor sells like, well, hotcakes at our auction off—and pancake breakfast, and we can use as many bottles decorations too. of liquor and wine as our friends will donate! We Maybe you’ve got also need help decorating and setting out the items some tourist items for the auction during the week of Sept. 18. Call from the Seattle the office and let us know if you can help or if World’s Fair, or you have an item we can use. newspapers and What to wear? Either choose festive attire or magazines from the ’60s? A lava lamp or a dress in ’60s fashion.
    [Show full text]
  • Dinner Buffet Entrée Selection
    DINNER BUFFET ENTRÉE SELECTION Grilled Fish Topped with Tomato Tasso and Shrimp Sauce Shrimp Creole Sautéed shrimp served in a traditional creole sauce and rice Fried Catfish Battered and fried in our own special seasonings Broiled Fish Topped with *Amandine or *Piccata sauce Fish Orleans Baked Filet of Fish with a shrimp and garlic topping Catfish Parmesan Whole Catfish Filet baked with a Parmesan and almond crust Stuffed Breast of Chicken Breast of Chicken stuffed with a choice of *Hushpuppy dressing *Spinach, Ham and Cheese or *Andouille Portobello mushroom stuffing Grilled Chicken Breast Boneless Breast of Chicken with a choice of topping: *Mushroom and artichoke volute *Marseille *Piccata *Crawfish topping Lafitte Chicken Grilled boneless breast of chicken with a crawfish topping Shrimp Fettuccine Creamy cheese sauce with shrimp, crawfish or blackened chicken Seafood Eggplant Casserole A delicious Italian combination of tender shrimp, crabmeat and seasoning with eggplant, served with garlic potatoes or seasoned rice ~~~ Entrees served with salad, starch, vegetable, breads, tea, coffee and dessert ~~~ Two Entrees = $33.95 per person, plus tax Three Entrees = $40.95 per person, plus tax *We reserve the right to make substitutions depending on availability Page 1 – Dinner Buffet Entrée Menu – Prices effective 3-15-21 HOUSE DESSERTS (included in menu -- select one dessert for all guests) Chocoholic Delite Chocolate Layer Cake French Chocolate Mousse Reese’s Peanut Butter Pie Chocolate Chip Pecan Pie Chocolate Sour Cream Pound Cake Black
    [Show full text]