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Reflections Sunday Monday Tuesday Wednesday Thursday Friday Saturday August 2nd August 3rd August 4th August 5th August 6th August 7th August 8th Breakfast Features Scrambled Scrambled Scrambled Scrambled Scramble Scrambled Scramble Egg/Hashbrowns Eggs/Hashbrowns Eggs/Hashbrowns Eggs/Hashbrowns Eggs/Hashbrowns Egg/Hashbrowns Eggs/Hashbrowns Lemon Poppyseed Mini Chocolate Blueberry Muffin Cinnamon Roll Apple Spice Muffin Glazed Doughnut Mini Danish Muffin Croissant Soup of the Day New England Clam Beef Vegetable Soup Pasta Faggioli Chicken Orzo Minestrone Soup Tomato Soup Cream of Broccoli Chowder Garden Salad Cream of Turkey Chilled Peach Soup Yellow Pea Soup Cream of Spinach Turkey Chili Italian Wedding Soup Lunch Features Grilled Chicken Fruit Blintz with Fruit Open Faced Turkey BBQ Chopped Salad Cheese Quesadilla Egg Benedict Sandwich, Pineapple Turkey Tetrazzini Topping Sandwich Salsa Ham & Swiss on an Bratwurst with Cheddar Pulled Pork with Cheesy Cheesy Beef & Mac Chicken Schnitzle Philly Cheesesteak Sloppy Joe Onion Roll Ale Sauce Grits Casserole Roasted Vegetables Roasted Cauliflower Baked Beans Southwestern Slaw Ratatouille Broccoli Salad Peas Peanut Butter w/ Carrots with Honey Dill Cucumber Salad Glazed Carrots Asparagus Succotash Buttered Corn Vegetables Sweet Potato Casserole Vegetable Couscous Mashed Potatoes Cheesy Grits Fresh Fruit Salad Potato Wedges Taboule Salad Obrien Potatoes Sweet Potato Fries Egg Noodles Sweet Potato Chips Hash Browns Cilantro Rice Lyonnaise Potatoes Chocolate Dipped Sugar Chocolate Boston Cream Chefs Choice Dessert Chocolate Chip Cookies Jello with Bananas Chocolate Mousse Krispy Treats Cookie Pie Dinner Salad Feature Petite Garden Salad Pear & Orange Salad Pear & Orange Salad Pear & Orange Salad Pear & Orange Salad Pear & Orange Salad Pear & Orange Salad Dinner Tuna Noodle Casserole Fried Chicken Breast Spaghetti & Meatballs Chicken Cattatore Peached Glazed Ham Trout Almandine Chicken Fajitas BBQ Chicken Sandwich Meatloaf with Brown Lasagna with Sausage Garlic Herb Pork Loin Fish and Chips Ground Beef Taco Salad BBQ Beef Brisket with Bacon & Cheddar Gravy and Mariara Country Style Green Macaroni Salad Fresh Steamed Broccoli Corn with Pimentos Steamed Broccoli Coleslaw Green Peas Bean Roasted Spring Tater Tots Summer Succotash Roasted Zucchini Black Beans Fresh Sweet Corn Green Bean Casserole Vegetables Cheddar Mashed Loaded Mashed Peas & Carrots Buttered Spaghetti Spanish Rice Mashed Sweet Potato Charro Pinto Beans Potatoes Potatoes German Potato Salad Steak Fries Pasta with Basil Butter Garden Rice Lemon Orzo Macaroni Salad Berries with Crème Chefs Choice Peach Pie Blueberry Pie Cherry Cheesecake Apple Strudel Cherry Pie Anglaise Page 1 of 1.

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2019 Wedding Menus
2019 Wedding Menus An iconic destination for California Weddings. Let our creative team of chefs add culinary flair to your unforgettable day. 1401 South Oak Knoll Avenue, Pasadena, California 91106 USA T (626) 568 3900 F (626) 568 3700 langhamhotels.com/pasadena 2019 Wedding Package Inclusions The Wedding Package requires a minimum of 50 guests. Selection of Three Tray Passed Items Tableside Bread Service with Butter Plated Salad or Soup Course Plated Entrée Course Level 1 Wedding Cake with Complimentary Cake Cutting Champagne Toast Freshly Brewed Tableside Coffee, and The Langham Tea Selection Wedding Rehearsal White Floor Length Table Linens White Napkins Dishware, Glassware, Flatware Stage Dance Floor (Wood Parquet) Service Staff, Designated Banquet Captain $162.00 per Guest A Food and Beverage Minimum and venue rental will be applied to all event spaces. All prices are subject to a taxable 22% administrative fee and current sales tax. Prices are subject to change without prior notice. Wedding Menu offerings and pricing valid from July 1, 2019 to December 31, 2019 0619 - 2 - Wedding Menus Tray Passed Items Select three from the following Cold Hot Mezcal Compressed Watermelon Rumchata Caviar - V, GF Salmon Tartlet Kumamoto Oyster with Ponzu Plum Sake and Yuzu Tobiko Mini Beef Empanada with Black Bean Sauce Ahi Poke Sesame Blanket Vegetable Samosa with Mango Chutney - V, DF Pacific Baby Scallop Ceviche Cilantro Basket Fried Vegetarian Potstickers with Soy Dipping Sauce - V Sesame Macaroon Herb Smoked Trout Mousse - GF Housemade Breaded
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Banqueting Menu
Banqueting Menu The following provide a wide choice of dishes for banqueting, receptions and dinners. Please select one starter, one main course and one dessert for your party (this excludes special dietary requirements). The price of your three-course menu including coffee and truffles, is determined by your choice of main course and all dishes can be adapted to suit individual requirements. STARTERS Tomato & Red Pepper Soup topped with crumbled Feta Cheese (v) Wiltshire Ham Hock & Parsley Terrine, Homemade Piccalilli, Seeded Crostini White Onion, Thyme & Cheddar Soup, Parmesan Crostini (v) Chicken Liver Parfait, Marinated Pear, Picked Walnut & Port Jelly Plum Tomato, Mozzarella, Basil Pesto and Cracked Black Pepper (v) Warm Goat’s Cheese & Red Onion Marmalade Tart, Pickled Pearl Onions, Lambs Lettuce (v) Fried Halloumi Cheese, Lime & Caper Vinaigrette and Watercress (v) Traditional Smoked Salmon, Capers, Lemon in muslin, Brown Bread & Butter Smoked Duck Salad, Spiced Orange, Rocket Leaves, Toasted Pine Kernels Classic Prawn Cocktail with Bloody Mary Sauce Melon, Prosciutto & Raspberries Ginger & Coriander Crab Cakes, Crispy Seaweed, Sweet Chilli Sauce Smoked Salmon and Crayfish Roulade, Pickled Cucumber, Crème Fraîche and Dill MAIN COURSES £37 Grilled Chicken Supreme, Lemon & Tarragon, Mushrooms, Lemon Mash Peas & Lettuce Traditional Roast Chicken, Sage & Onion Stuffing, Roast Potatoes and Vegetables Roast Loin of Wiltshire Pork, Apricot, Apple & Sage Stuffing, Roast Potatoes and Vegetables Grilled Salmon Fillet, Braised Fennel, Crushed New Potatoes, Orange & Chive Butter Sauce Slow Cooked Daube of Beef, Colcannon Potato, Glazed Carrots and Broccoli Roasted Squash Risotto, Red Peppers and Rocket (v) Aubergine, Tomato, Courgette & Feta Moussaka, Mixed Leaves (v) Roast Breast of Wiltshire Turkey, Pigs in Blankets, Chestnut Stuffing, Roast Potatoes and Vegetables Wild Mushroom Filo Parcel, Pilau Rice, White Wine Velouté (v) Please note: Some dishes may contain nuts.
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6511.Wedding Menus R4
wedding menus HORS D’OEUVRES Beef • All American Micro Burger, aged cheddar, pickle, secret sauce • Black and Bleu Kobe Beef Burger, onion jam, tomato pickle • Mini Reuben, chopped cole slaw, 1,000 island dressing • “Steak & Eggs,” beef tenderloin, red onions, capers, whipped egg • Steak House Pizza, Gorgonzola creamed spinach, sliced steak • Prime Beef Carpaccio, on scallion potato pancake • “Steak Frittes,” cognac peppercorn sauce • Steak Dijonaise, with caramelized onions and toasted garlic bread Chicken • Pulled Chicken Nacho, pico de gallo, quesa fresca • Chicken Salad Profiterole, chopped celery, red grapes • Deviled Eggs, your choice of smoked paprika or white truffle • Chicken Arrabbiata Pizzetta, with spicy marinara • BBQ Chicken Quesadilla, aged cheddar, sour cream and salsa • Curried Egg Salad, on toast • Ginger Chicken Cake, sesame vinaigrette • Free Range Turkey, sun dried tomato scone and garlic aïoli Pork and Lamb • Double-Cut BLT Bites • Parma Prosciutto and Melon, black pepper biscotti • Roasted Garlic Crostini, fava beans, Parma ham • Lamb Lollipops, feta crust, cucumber relish • Pepperoni Pissaladiere, with tomato fondue and provolone cheese • Cure 81 Ham, baby pickles and beer cheese toast • “Monte Cristo,” tempura fried ham and turkey sandwich with raspberry jam Fish • Salmon Gravlax, on pumpernickel toast, salmon roe, crème frâiche • Smoked Trout Bellini, with horseradish remoulade, hackleback caviar • Smoked Salmon Stack, tarragon mayonnaise, bread & butter pickle • Baja Crab Tostada, with guacamole and Lucia’s salsa
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Corporate Catering and Events Meeting Fundamentals
Corporate Catering and Events Meeting Fundamentals All business meetings require a basic package and then food and beverage options are added to fit your needs. Services Include: • Room set up with skirted tables • Linens • Copies (based on availability) • Outgoing & incoming faxes • Conference call set up and coordination • Video conferencing • Wireless internet access $300 per meeting of up to eight hours for up to twenty people. There is an additional fee of $300 for every twenty people added. Services Available for an additional cost: • Bottled Water • Snacks • Custom Two Pocket Folder with note paper and pens • Flip Chart • Easels (up to 6) • Overhead Projector • Projector Screen • Valet Parking • Coat Check Attendant 2 Table of Contents Breakfast Buffets Morning Breaks 4 5 Afternoon Breaks 6-7 Lunch Dinners 8-9 10-11 Breakfast Buffet Breakfast (Choose 1) Buffet Early Riser $22 Fresh Start $18 Fresh Sliced Seasonal Fruit Fresh Sliced Seasonal Fruit Yogurt Cream Cheese, & Apple Cinnamon Danish Cream Cheese, & Apple Cinnamon Danish Assorted Bagels Applewood Smoked Bacon Plain & Flavored Cream Cheese Smoked Sausage Link Muffins Scrambled Eggs Fruit Preserves & Jelly Crispy Hash Browns Orange & Cranberry Juice French Toast Freshly Brewed Regular & Decaffeinated Coffee Orange & Cranberry Juice Specialty Tea Freshly Brewed Regular & Decaffeinated Coffee Specialty Tea Enhancements(call for pricing) The Executive $25 Fresh Sliced Seasonal Fruit Oatmeal with Brown Sugar, Raisins, Nuts & Honey Yogurt Swedish Pancakes with Berries Homemade
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Table of Contents Supplementary Methods
Supplementary Information for: Order of meals at the counter and distance between options affect student cafeteria vegetarian sales Emma E. Garnetta,1, Theresa M. Marteaub, Chris Sandbrookc, Mark A. Pillingb, Andrew Balmforda a Department of Zoology, University of Cambridge, CB2 3EJ, UK; b Behaviour and Health Research Unit, University of Cambridge, Institute of Public Health, CB2 0SR, UK; c Department of Geography, University of Cambridge, CB2 1QB, UK 1 To whom correspondence may be addressed. Email: [email protected] , [email protected] This file contains Supplementary Methods, Supplementary Discussion, Supplementary Figures S1 to S4 and Supplementary Tables S1 to S11. Table of Contents Supplementary Methods ...................................................................................................9 Variables included in the model ................................................................................................ 9 Power analyses ........................................................................................................................ 9 Sensitivity analyses ................................................................................................................ 10 Vegetarian Sales: detailed model outputs ....................................................................... 10 Supplementary Discussion .............................................................................................. 14 Supplementary References.............................................................................................
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Function Selector 2012
Function Selector 2012 Appetisers £5.50 per person Salad of Romaine lettuce, roasted focaccia croutons with shaved parmesan and Caesar dressing (V) Smooth chicken liver pate with a fruit chutney, toasted ciabatta bread and dressed leaves Melon parisienne set in apple jelly with a rich berry compote Filo basket with grilled goats cheese, roasted red onions and watercress pesto £6.50 per person Sweet charantais melon thinly sliced with a chilled ruby orange & ginger marmalade Potted ham terrine garnished with pease pudding and blackberry dressing Terrine of north coast seafood, dressed herb salad and plum tomato compote Salad of grilled artichokes and ripe bell peppers served with Greek feta and tapenade dressing (V) “Blagdon” Nettle cheese tart served with roasted tomato and sweet onion chutney Terrine of roasted vegetables with an aged balsamic drizzle and mixed baby greens Terrine of duck and port wine, mini brioche, cranberry compote Three onion and red pepper tart on a bed of rocket and red chad dressed with basil oil £7.50 per person Salad of grilled artichokes and ripe bell peppers served with Greek feta and tapenade dressing (V) Kiln roasted salmon with pickled cucumber and watercress salad Sautéed woodland mushrooms on a bed of butted spinach with red onions, cream and garlic Nettle cheese & spinach croquettes, cranberry compote Goat’s cheese and beetroot salad with toasted hazelnuts and Balsamic Terrine of venison, juniper dressing and micro herb salad Smoked haddock and spring onion fishcakes, sauce vert and rocket salad Warm
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1938 Lookout Cookbook
THE LOOKOUT COOKBOOK INTRODUCTION The idea back of this book is to furnish tried and approved recipes in amounts suitable for one or two men which can be prepared from the food furnished the lookouts. The persons who furnished recipes were requested to refrain from calling for any food supplies not furnished. The book was tried out by nearly a hundred lookouts, smokechasers, small crews, etc., during the 1937 season and their comments and suggestions are included. The thanks of Region One is extended to the following people who have helped by furnishing recipes: Mrs. M. B. Mendenhall Mrs. Wesley W. Scott Mrs. R. C. Paullin Mrs. Robinson Mrs. Jesse Morrison Mrs. H. C. Harris Mrs. Robert Strong Mrs. H. K. Harris Mrs. H. G. Smith Miss Ruby Olson Miss Dorothy Porter Miss Betty Cox Miss J. Marie Schaff Miss M. Edythe Wade Miss Yvonne Mintline Mr. A. H. Abbott (signed) O. C. Bradeen, Regional Supply Officer. Issued June 1, 1938 The Lookout Cookbook, 1938. U.S. Forest Service, Region One i CONTENTS INTRODUCTION...................... HOUSEHOLD SUGGESTIONS.................. 1-2 FOOD FACTS....................... 3-6 How to Use Left-Overs............... 3 Why Custards Whey or Curdle............ 4 Directions for Mixing Custards........... 4 How to Use One Recipe in Different Ways...... 5 Measurements.................... 5 BREADS......................... 7-10 Biscuits...................... 7 Sweet Potato Biscuits............... 7 Corn Bread..................... 7 Yeast Bread.................... 7 French Toast.................... 8 Fluffy French Toast................ 8 Hot Cakes..................... 9 Griddle Cakes................... 9 Cinnamon Toast................... 9 Fried Bread.................... 9 Hot Cakes..................... 9 Muffins...................... 10 Sourdough Bread.................. 10 SANDWICH SUGGESTIONS.................. 11 SOUPS..........................12-13 Bean Soup....................
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Kindly Book Dinner Reservations for Parties of 5 Or More at Least One Day in Advance
Kindly book dinner reservations for parties of 5 or more at least one day in advance WEEK 1 Sunday Monday Tuesday Wednesday Thursday Friday Saturday June 1 June 2 June 3 June 4 June 5 ALU Eggplant Parmesan Mahogany Chicken Chicken Milano Beef Stew Rosemary Ranch LUNCH HH DB GF HH DB GF DB Chicken ENTRÉE’ GF HH DB Gluten Free Bread is Potato Leek Beef Orzo Strawberry Soup Cream of Asparagus Lobster Bisque Available to SOUP GF HH DB DB GF GF HH DB Substitute for GF /DB Any sandwich Pizza Philly Cheesesteak Chicken Fajita salad Bagel & Lox Gyro Burger SPECIALTY Pepperoni or Cheese w/Onions & Peppers HH DB w/ Lettuce Tomato OF THE DAY HH DB onion & Tzatziki Sauce HH DB Mediterranean Greek Beet & Goat Cheese Cottage Cheese & Marinated Tomato Spinach Salad w/ Egg, Please note that SALAD OF Salad Salad Blueberries Wedges w/ Cucumber Mushroom, Bacon Heart Healthy THE DAY GF HH DB GF HH DB GF HH DB & Sliced Onions GF HH DB Meals need to GF HH DB Be ordered Gravy, Sauces Honey Citrus Chicken Mahogany Chicken Chicken Milano Chicken Piccata Rosemary Ranch Or stuffing DINNER GF HH DB GF HH DB HH DB Chicken ENTRÉE’ GF HH DB Eggplant Parmesan Petite Filet Mignon Liver & Onions Beef Stew Asian Style Spare DINNER HH DB w/ Choron Sauce Bacon GF DB Ribs ENTRÉE GF DB GF DB Some sauces Are made with Coconut Fried Shrimp Cod w/Lemon & Capers Sole w/ Lobster Baked Salmon Swordfish w/ Basil Caper Rice flour to DINNER GF HH DB Newburg Sauce Cucumber Dill Sauce Butter Avoid gluten ENTRÉE’ GF/DB GF HH DB GF HH DB Baked Sweet Potato Baked Potato Lyonnaise Potatoes
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2021 Catering Menu Table of Contents
2021 CATERING MENU TABLE OF CONTENTS 3 5 BREAKFAST BREAKS continental morning + afternoon buffet snacks a la carte plated refreshments stations 8 14 LUNCH DINNER buffet buffet plated plated chilled plated to-go 18 21 RECEPTION HORS D’ŒUVRES We would love to cater your event at culinary displays chilled a location of your choice. Ask your small plates warm event manager about our off premise catering capabilities. 23 26 BEVERAGE TERMS & CONDITIONS For more information call, 616.776.6400, consumption + cash bar beverage email [email protected] or specialty bar food visit us online at amwaygrand.com wine by the bottle hospitalities guarantees special meal request All prices are subject to 23% Service Charge and 6% sales tax. Prices are subject to change. 2 SECTION NAME 2021 BREAKFAST CONTINENTAL BREAKFAST Continental breakfasts are a drop-off service. Tableside service not included. Maximum of 2 hours display. CONTINENTAL BREAKFAST 18 priced per person Assorted baked breakfast breads / miniature danishes / miniature flaky butter croissants / miniature muffins / selection of fresh fruit and berries / fruit preserves / butter / coffees / selection of teas / carafes of a variety of juices CONTINENTAL BREAKFAST UPGRADES priced per person > Warm croissant sandwich with egg, crisp bacon and cheese / 7 > Warm croissant sandwich with egg, spinach and Gouda / 7 > English muffin sandwich with egg, ham and cheese 5/ > Warm breakfast burrito with egg, sausage and peppers / 5 > Cheese omelet with salsa gf / 5 > Ham and cheese omelet with salsa gf / 6 > Miniature crustless quiche / 5 > House-made yogurt parfait with yogurt, fresh berries and granola gf / 5 > Shelled hard-boiled eggs gf / 2 > Assorted individual yogurts gf / 3 > NJOY gourmet oatmeal / 4 3 BREAKFAST 2021 BREAKFAST BUFFET + PLATED + STATIONS Minimum of 30 guests.
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Prices Are Exclusive of 7.50% Sales Tax and 20% Service Charge Dinner Plated Dinner Menus Dinner Selections Include Choice Of
Dinner Plated Dinner Menus Dinner Selections include choice of Salad, Entrée, and Dessert Chef’s Choice of Fresh Seasonal Vegetables, Freshly Baked Rolls with Butter and Freshly Brewed Regular or Decaffeinated Coffee and Hot Tea Salads (Choice of one) Mixed Field Greens with a Medley of Tomatoes and Marinated Vegetables, Served with Champagne Vinaigrette Caesar Salad with Herbed Croutons and Shredded Parmesan Cheese, Served with Traditional Caesar Dressing Lobster Bisque Dinner Entrees (Choice of two) Grilled Boneless Breast of Chicken with Basil and Sun‐dried Tomato Cream Sauce Served with Grilled Polenta $36 per Guest Breast of Chicken Stuffed with Boursin Cheese and Pine Nuts with Wild Mushroom Sauce Served with Roasted Shallot Whipped Potatoes $36 per Guest Grilled Filet of Salmon with Orange Cilantro Vinaigrette Served with Saffron Rice Pilaf $37 per Guest Grilled New York Sirloin Steak with Candied Red Onions and Bacon with Rosemary Demi Served with Baked Potato, Sour Cream and Chives $39 per Guest Braised Beef Short Ribs and Peppercorn Pan Jus Served with Root Roasted Puree $37 per Guest Grilled Medallions of Pork Tenderloin with Spinach and Balsamic Mushroom Reduction Served with Boursin Cheese Polenta $38 per Guest Grilled Filet Mignon with Cabernet Sauvignon Sauce Served with Anna Potatoes $43 per Guest Prices are exclusive of 7.50% Sales Tax and 20% Service Charge Dinner Entrees (Continued) Jumbo Shrimp Scampi Served with Parmesan Red Potatoes $43 per Guest Roasted Prime Rib of Beef Au Jus with Horseradish Cream Served with
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French to English Food Glossary
French to English Food Glossary A Abbacchio: young lamb, specialty of Corsica. A point: cooked medium rare. Abat(s): organ meat(s). Abati(s): giblet(s) of poultry or game fowl. Abondance: firm thick wheel of cow's-milk cheese from the Savoie, a département in the Alps. Abricot: apricot. Acacia: the acacia tree, the blossoms of which are used for making fritters; also honey made from the blossom. Acajou: cashew nut. Achatine: land snail, or escargot, imported from China and Indonesia; less prized than other varieties. Addition: bill. Affamé: starving. Affinage: process of aging cheese. Affiné: aged, as with cheese. Agneau (de lait): lamb (young, milk-fed). Agneau chilindron: sauté of lamb with potatoes and garlic, specialty of the Basque country. Agneau de Paulliac: breed of lamb from the southwest. Agnelet: baby milk-fed lamb. Agnelle: ewe lamb. Agrume(s): citrus fruit(s). Aïado: roast lamb shoulder stuffed with parsley, chervil, and garlic. Aiglefin: aigrefin, églefin: small fresh haddock, a type of cod. Aïgo bouido: garlic soup, served with oil, over slices of bread; a specialty of Provence. Aïgo saou: water-salt in Provençal; a fish soup that includes, of course, water and salt, plus a mixture of small white fish, onions, potatoes, tomatoes, garlic, herbs, and olive oil; specialty of Provence. Aigre: bitter; sour. Aigre-doux: sweet and sour. Aigrelette, sauce: a sort of tart sauce. Aiguillette: a long, thin slice of poultry, meat, or fish. Also, top part of beef rump. Ail: garlic. Aile: wing of poultry or game bird. Aile et cuisse: used to describe white breast meat (aile) and dark thigh meat (cuisse), usually of chicken.
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Maine Potato Recipes Maine Department of Agriculture
Maine State Library Digital Maine Agricultural and Seafood Marketing and Cook Economic and Community Development Books 1983 Maine Potato Recipes Maine Department of Agriculture Maine Agricultural Extension Service Follow this and additional works at: https://digitalmaine.com/food_marketing Recommended Citation Maine Department of Agriculture and Maine Agricultural Extension Service, "Maine Potato Recipes" (1983). Agricultural and Seafood Marketing and Cook Books. 4. https://digitalmaine.com/food_marketing/4 This Text is brought to you for free and open access by the Economic and Community Development at Digital Maine. It has been accepted for inclusion in Agricultural and Seafood Marketing and Cook Books by an authorized administrator of Digital Maine. For more information, please contact [email protected]. Complements of Aroostook Potato Growers , Inc. Presque Isle, Maine PUBLISHED BY Maine Department of Agriculture Maine Agricultural Extension Service GOOD RECIPES FOR MAINE POTATOES Compiled by Kathryn Briwa, Extension Food Specialist Potatoes are a “must” at many meals. And rightly so. They are easy to prepare, they taste good, and they supply real food values. In the quantities that you eat them, they can supply some of your daily requirements of Vita min C, the B Vitamins, iron, starch, and a small amount of good quality protein. While their energy value is high, they need not be fattening. It’s the butter, gravy, or other fats that we put on them that pile up the calories. To get the most food value from potatoes, boil them in their jackets and eat them as soon as they are cooked. If potatoes must be peeled, peel them thin and put them in salted water.
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