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The Willistead http://www.windsoreats.com/place/the-willistead Snacks Fasolada 4 Greek bean soup, feta, olives Pork Croquettes 6 pickled mustard seed Lamb Frys 6 buttermilk fried, lemon parsley gremolata Fish Dip 8 salt smoke cod, bechamel, crostini, tapenade Scotch Eggs Benny 5 torched hollandaise Meat 9 sausage, pate, headcheese, pickles, mustard Micro Twice Baked 5 fingerling potato, creme fraiche, chive Salads Beet 10 goat cheese, pickled onion, pumpkin seed, yogurt, sherry vinaigrette Iceberg 7 bacon, crouton, blue cheese, green goddess dressing Arugula 7 fennel, radish, micro greens, vincotto mustard vinaigrette Cobb 13 roasted chicken, romaine, watercress, tomatoes, avocado, bacon, hard egg, blue cheese, red wine vinaigrette Nicoise 16 grilled albacore tuna, butter lettuce, olives, green beans, potato, onion, hard egg, herb dressing Our menu will change often according to season, supplies and creative whim. This is only a sample. The Willistead http://www.windsoreats.com/place/the-willistead Sandwiches B.L.T 6 Wagner Orchards Berkshire pork belly, lettuce, tomato, mayo Breakfast 6 house made pork sausage, fried egg, Pine River cheddar Fried Chicken 6 butter lettuce, green apple, maple mayo Corned Beef Tongue Reuben 6 Captain Beefheart's Royale with Cheese 6 Meals in a Bowl Moules-Frites 12 P.E.I. mussels, white wine, garlic, shallots, parsley, creme fraiche Pork Hock and Spaetzle 15 red wine jus Braised Beef and Orzo 16 sweet spices Lamb Fricasse 18 potato, artichoke, wilted greens, dill, egg lemon Porchetta 18 roasted Berkshire pork loin and belly, grilled rapini, baked beans Our menu will change often according to season, supplies and creative whim. This is only a sample. The Willistead http://www.windsoreats.com/place/the-willistead Meat Whitefish 18 pan seared, grape tomato watercress relish Beef Striploin 22 AAA Ontario, mushrooms, jus, 12oz. Roasted Chicken half 18 whole 32 half or whole deboned, blue cheese bread pudding Veg Hand Cut Frites 5 Steamed Beets 5 Green Beans in Tomato 5 Baked Cheese Smashed Potato 5 Grilled Rapini 5 Roasted Veggies 5 Mushroom Tarte 5 Our menu will change often according to season, supplies and creative whim. This is only a sample. .

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Dried Beans & Peas in Wartime Meals
Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices — Y | IN SANDWICHES i Hearty Sandwiches Season baked beans with plenty of minced §>. ^pjfcttivi u(V onion, pickle relish, or catsup, and moisten with salad dressing. Finely chopped peanuts and cooked beans make another good sandwich combination tasty and rich in food value. For an open-face sandwich, melt 2 table- spoons of fat in a saucepan, add 2 cups mashed beans, and stir over the fire for 5 minutes. Add about 1 cup of milk, 1 cup of grated cheese, salt and pepper to taste. Cook until the cheese is melted, stirring constantly. Serve on bread or toast, topping each with cress, sliced tomatoes, or onion if desired. Try some of the salad suggestions on the preceding page—many of them make excellent sandwich fillings. Issued by BUREAU OF HUMAN NUTRITION AND HOME ECONOMICS Agricultural Research Administration U. S. Department of Agriculture Washington, D. C. June 1943 This pamphlet supersedes the unnumbered one, AGRICULTURE Dried Beans and Peas in Low Cost Meals. U.S. DEPARTMENT OF For sale by Superintendent of Documents, Washington, D. C. 5 cents per copy,- $1 per 100 copies AWM7 if U. S. GOVERNMENT PRINTING OFFICE : 1»4S 16—35632~t r b PICK YOUR FAVORITE PICK YOUR FAVORITE North, East, South, West—every family has Hopping John, Southern Style its favorite way of fixing beans or peas. Here are a few of the favorites. Cook a ham bone or knuckle in 2 quarts of water for 2 hours. Then add 1 cup of dried peas or beans that have been soaked overnight Boston Baked Beans in cold water and cook until almost tender.
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