Ramadan Pierre Loundge Menu

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2017 Ramadan *Pierre Lounge Menu 26 May 2017 24June 2017 Selection of “İftar” Appetisers (pre-set on guest table) Pastrami Date and dry Apricot Clotted Cream, Honey White Cheese,“Kars” Gruyére Cheese, Marinated mix Olives Baba Ghanouj, Stuffed Wine Leaves cooked in Olive Oil, Fried Vegetables with Garlic Yoghurt Ramadan “Pide” Bread “Sahlep”, “Boza” Syrup and Selection of Fruit Sherbets Selection of Compotes Figs Compote with Cinnamon Apricot Compote with Star Anise Black Plum Compote with Cloves Apple Compote with Lemon Sour Cherry Compote with Orange Cold Mezzes Leeks cooked in Olive Oil Red Beans “Pilaki”, Broad Beans with Dill and Yoghurt Okra cooked in Olive Oil, Green Beans cooked in Olive Oil Stuffed Cabbage Artichoke in Olive Oil Stuffed Bell Peppers Circassia Chicken Salads Aubergine Salad, Boiled Eggs with Yoghurt sauce, Sautéed Spinach Root Salad with Garlic Yoghurt, crack Wheat relish with Walnut “Kısır” Celery Salad Purslane Salad with Yoghurt roasted Red Pepper Salad with Pomegranate Syrup dressing “Cacık” strained Yoghurt with Cucumber and Garlic Shepherd Salad with Fetta Cheese and Olive Tomato, Cucumber, Carrot, Red Cabbage, Beetroot 8 types of Olive display Olive Oil display Mixed Pickled Romaine Lettuce, Mix Lettuce and 3 types of Dressings Selection of Dried Fruit and Nuts Date, Fig, Apricot, “Helva” with Pistachio, Clothed Cream, Honey Comb Cheese Smoked “Çerkez” Cheese with Walnut Tress of Village Cheese Goat cheese “Dil”, White and Herbed Cheese Ramadan Charcuterie Smoked Beef ox-tongue “Kavurma” Salami Smoked Chicken Smoked Salmon Soups Red Lentil Soup with Pita Bread Croutons Lamb Neck Soup with Chilli Butter Chicken Soup with seasonal Vegetables and Vermicelli Daily Egg specialities Fried Egg with Pastrami “Sucuk” or “Kavurma” “Menemen” with Fetta Cheese Hot Starters Stuffed Wine Leaves with Meat and served with Tomato Sauce “Mantı”, Yoghurt Sauce and Chilly melted Butter “Börek” and “Gözleme” specialities with different filling Fried Lamb Liver with Red Onion-Sumak Relish “Kavurma” with Mushroom Main Courses “Ali Nazik” sauté Lamb spits with Aubergine puree, Oregano, smoked Tomato Sauce Stuffed Chicken Breast served with Swiss Chard, Chick Pea, “Baldo” Rice Stuffed tomato with Vegetable Ragout and creamy Mushroom Sauce Lamb Shank served with “Keşkek”, sautéed Cumin Green Beans, Almond “Baldo” “Perde” Rice Shrimps Casserole served with Spinach Root, Shallots, Baby Marrow “Kalye” Dessert “Aşure” Noah’s Pudding “Zerde” Saffron and Rice Dessert “Muhallebi” Milk Pudding “Sutlac” baked Rice Pudding “Keşkül” Milk and Almond Pudding “Ekmek Kadayıf” with clotted Cream “Güllaç” with Strawberry, “Güllaç” with Pistacho Walnut “Baklava” “Lokma”, “Tulumba”, “Burma Kadayıf” Pistachio rolls Pumpkin Dessert Fig Dessert, Quince Dessert “Kazandibi” “Revani” “Şekerpare” “Tavuk Göğsü”, “Saray Helvası” “Cezerye”, “Sütlü Nuriye” .

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Tested Recipes, 1948
, - - .I . - TESTED RECI-PES 1948 PUBLISHED BY American Legion Auxiliary Urban-Hanson Post No. 118 HARTFORD, S. DAK. r ,· .<; Foreword • Always · Remember The ADVERTIZERS Made This Book Possible The ladies of the Auxiliary wish to thank all these business men who, by their support, have helped make this publication possible. &m�- •-· .. - . TabJe ·of Contents Breads, Rolls,- Biscuits, Waffles and Pancakes ... 5 Cakes, Fillings and Frostings .....·........... 17 Cookies and Doughnuts .....................83 Candies . .. ............... � ..........,. 46 Desserts . � . .. .. .. •. .. .. .. .. .. .. 51 Pies and Pastries ......................... -.61 Pickles and Preserves ................ � ...... 68 Baked Dishes ....... : .......... � ...........7� Salads ....................................77 Baked Dishes: Meats, Fish, Vegetables ......-... 82 Soups .................................... - 92 Foreign Dishes .. .. .. .. .. .. .. ........ 94 Frozen Foods . .............................- 96 .. HARTFORDW. E._ HAUGEN, EXCHANGE Manager HOLDA DANSMANN W. G.HAUGEN - ALICE BORCHERDING I -t( u·nion Telephone Co. Hartford, South Dakota TRI-STATE ELECTRIC COMPANY, Sioux Falls, S. D. Electric Equipm-ent-Wholesalers . - - - --- - - - -- - -- --- i- .. ·- - ---- --- . --- --- -- ---.... �ARTF0RD, S. DAK., COOKBOOK 5 BREADS, ROLLS ' · BISCUITS, WAFFLES AND PANCAKES Butter Hom Rolls 1 cake or package dry yeast in a little warm water, add 1 tblsp. sugar, stir until liquid; 1 cup lukewarm milk; ½ cup shortening; ½ cup sugar; 3 well beaten_ eggs; 1/2 tsp. salt; 4 cups flour or enough to make a soft dough, but stiff enough to knead. Let raise until good and light or double in bulk, then divide in half and roll until as near round as possible. Brush with melted butter, then ·cut like -pie in sixteen pie-_ ces. Roll from the wide end. Set in butter tins. Let raise until real light. Bake in a moderate oven.-Faye Haugen Refrigerator Rolls (makes 3 dozen) Cake compressed yeast; ½ cup sugar; 1 tsp.
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Hilton Istanbul Bomonti Hotel & Conference Center
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Day Dining Menu
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g PASSOVER DATE g Date on Common Calendar Jewish Year . APRIL 3 1969 5729 APRIL 21 1970 573D APRIL 10 1971 5731 MARCH 3D 1972 5732 APRIL 17 1973 5733 APRIL 7 1974 5734 MARCH 27 1975 5735 J J J f I N D E X r r Tbl TABLESPOON Tsp TE ASPOON IA 12A SALADS MOULDS GARNISHES LUNCHEON 1. Garnish 13. Potato - Starch Blintzes 2. Beet Salad 14. Blintzes 3. Beet Mould 15. Fillings (a) Meat (b) Liver 4. Cranberry Jello Mould 16. Fillings (c) Choese (d) Vegetable 17. Cheese KreplCl ch 4A 18. Cheese Mbtza Pancckes SOUPS G;I.RNISHES 19. Cheese Latkes 20. Mat za I-1eal Latkes 5. Beef-Stock Soup 21. Potato Latkes 6. Chidkon Soup 22. Matzo Brei (Fried Matza) 7. Meat Borscht 23. Cheese I\ilushroom Puff 8. Rhubarb Borscht 24. Eggplant Casserole 9. Caft,'} lis 10.Toasted Farfel 11.K:1.edlach 12.Matza Balls " \ 2411. 3611. FISH SIDE DISHES & VEGETABLES 25. Gefilte Fish 37. Harvard Beets 26. Gelfilte Fish 38. Ch8roset 27. Sweet ~md Sour Fish 39. Carrot Tzimmes 28. Pickled Fresh Salmon 40. Knishes 41. Potnto & Meat Knishes 42. Side Dish of Matza Balls 2811. and Vegetables .. , :f\1E.r\ T nnd FOVIL 43.0rnnge Glazed Sweet Potatoes < • " 44. Vogetc.ble l Side ..Dl·sh .' 29. Beef Casserole 45 Kuglach (Matza Meal) 30. Potato Topped Beef Loaf 4&. Farfel Kuglach (Popovers) 31. Hot Dog Dish 32. Stuffed Ve~l Brisket 33. Matza Meal Turkey Stuffing 34. ftlJD t za Turkey Stuffing 35. Fnrfel Chicken Stuffing 36. Orange Glaze for Fowl I N D E X 601.
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