Jefferson County School District 509J

Total Page：16

File Type：pdf, Size：1020Kb

JEFFERSON COUNTY SCHOOL DISTRICT 509-J March 2020 Madras High School MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Student’s lunch must include: Student’s breakfast must include Breakfast This institution is an equal A choice of ½ cup of fruit or vegetable a ½ cup of fruit Visiting Children: $1.50 FREE BREAKFAST & LUNCH opportunity provider. OR a combination of fruit and FOR ALL STUDENTS! vegetables to equal ½ cup. Adult Price: $2.60 Water is available during breakfast and lunch. Fresh, canned and frozen fruits Lunch A choice of Low-fat Milk is Offered MENU SUBJECT TO CHANGE! and vegetables offered daily. Visiting Children: $2.00 at Breakfast and Lunch. Adult Price: $4.00 Water is not a substitute for milk. 2 3 4 5 6 Benefit Bar Breakfast Burrito Breakfast Pizza French Toast Mini Pancakes Fruit Juice – Strawberry Cup Fruit Juice – Banana Fruit Juice – Apple Fruit Juice – Orange Wedges Fruit Juice – Applesauce Cup NATIONAL SCHOOL BREAKFAST WEEK – OUT OF THIS WORLD!!! hi h b Hamburger OR Cheeseburger Green Eggs, Ham & Cheese Baked Chicken Drumstick Macaroni & Cheese Chickenwich Looped Fries On a Bun Scalloped Potatoes Dinner Roll Potato Smiles Vegetarian Beans Hashbrown Pattie Garlic Bread Sticks 9 10 11 12 13 Ultimate Breakfast Round Blueberry Waffle Breakfast Pizza Turkey Sausage Pancake Sausage & Cheese Bagel Fruit Juice – Applesauce Cup Fruit Juice – Banana Fruit Juice – Apple Fruit Juice – Peach Cup Fruit Juice – Strawberry Cup Grilled Chicken Fajita Hamburger OR Cheeseburger Cheese OR Pepperoni Pizza Chili Cheese Bowl Chickenwich Brown Rice Looped Fries Vegetable & Fruit Bar Dinner Roll Baked Oven Fries Refried Beans 16 17 18 19 20 Benefit Bar Breakfast Burrito Breakfast Pizza French Toast Mini Pancakes Fruit Juice – Fruit Cup Fruit Juice – Banana Fruit Juice – Apple Fruit Juice – Orange Wedges Fruit Juice – Peach Cup SANDWICH BAR Ham & Cheese Sandwich Chicken Tenders Chicken & Cheese Tostada Bean & Cheddar Burrito Chickenwich Turkey & Cheese Sandwich Cornbread Muffin Brown Rice Steamed Broccoli Whole Kernel Corn Tuna Salad Sandwich Potato Smiles Refried Beans 23 24 25 26 27 30 31 Lunch Choices: Lunch Choices: Super Cinnamon Bun Blueberry Waffle Turkey & Cheese Sandwich Pepperoni Pizza Fruit Juice – Mandarin Orange Fruit Juice – Banana Ham & Cheese Sandwich Cheese Pizza Tuna Salad Sandwich Chef Salad w/Roll Cheese OR Pepperoni Pizza Chicken Alfredo Sunbutter & Jam Sandwich Yogurt Lunch Box Vegetable & Fruit Bar Garlic Bread Sticks Steamed Broccoli .

Copy Link

Recommended publications

A Culinary Dictionary 1
A Culinary Dictionary 1 AA CCUULLIINNAARRYY DDIICCTTIIOONNAARRYY Compiled by S. K. Dwivedi (February 02) All right reserved by S. K. Dwivedi A Culinary Dictionary 2 Al dente – An Italian cooking term, literally Deleted: ¶ ‘to the tooth’, which is used to describe food, particularly pasta, that is cooked until firm to the bite rather than soft. A Alfafa Sprouts – The fine, short sprouts of A alfafa seeds, with pale stalks and deep green Abalone – A large sea snail with a shallow, tips, used in salads and sandwiches. The earshaped shell. It lives close to the shoreline, sprouts have a nutty taste and a particular clinging to the underside of rocks, ledges with affinity for cheese. The alfafa (or lucerne) a broad fleshy foot. Found throughout the plant was first grown by Arabs as food for world, abalone at one time became so rare in their horses because its high protein and California that it was not allowed to be canned, calcium content helped develop strong dried or sent out of the state; the advent of animals. farm–raised abalone eased these restrictions. In the Channel Islands, when seasonal low tides Allemande, à l’ – A French term for food temporarily exposed the abalone’s rocky cooked in the German style: traditionally, haunts, the locals took part in a frenzied race to dishes containing smoked sausages or gather as many as possible before the waters garnished with sauerkraut and pork. It is also rolled back in, leading to a decline in abalone used to describe dishes served with allemande numbers. In Australia, divers harvest them in sauce, a white sauce made with veal or poultry southern waters.
[Show full text]
B3 2013 Menu
Soups & Salads SANDWICHES & PANINIS Every full-sized salad and bowl of soup is served with TOPPINGS Romaine lettuce, vine ripe tomatoes, red onions, HINCAPIE HAMMIE $7.79 a “Bob” roll or a side of fresh cut carrot sticks. alfalfa sprouts, pickled jalapenos, yellow or brown mustard, This hearty sandwich is great to keep you full especially Affectionately named after Bob Roll, one of lite mayonnaise, olive oil, red wine vinegar, salt, pepper if you are a pro cyclist like American legend George our favorite cycling commentators. Cheeses: Swiss, cheddar, provolone Hincapie getting ready to take on Paris Roubaix! Piled high deli ham is topped with Swiss cheese, Wrap any full-sized salad in our 10 inch whole wheat Bread: Bread can be toasted or sandwich can be hot raspberry preserves and romaine lettuce. Served on wrap for $0.49 pressed upon request (allow extra time). Wheat wraps and lettuce wraps available at no extra charge. Put a wheat bread. DRESSINGS sandwich on a bagel for $0.79, on a croissant for $0.99 or THE TOUR OF CALIFORNIA $7.99 Hold turkey $6.89 Ranch, balsamic vinaigrette, Greek, honey mustard, gluten free bread for $0.99. This big and tasty sandwich was inspired by the West Caesar, bleu cheese, ginger mandarin, lite Italian All sandwiches come with your choice of fresh cut Coast stage race held every Spring. Add any of the following to your salad: carrot sticks or pickle & chips. Lettuce Wraps and Made up of sliced turkey topped with romaine lettuce, Seasoned grilled chicken: $1.99 Gluten Free Bread Available.
[Show full text]
Kemper House Worthington Spring-Summer Week 4
KEMPER HOUSE WORTHINGTON SPRING-SUMMER WEEK 4 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY BREAKFAST Waffle & Maple Syrup French Toast & Syrup Breakfast Casserole Sausage and Pancakes & Syrup Quiche Breakfast Strata Eggs Sausage and Eggs Fresh Fruit in Season Gravy Biscuit Bacon Oatmeal Muffin Bacon Fresh Fruit in Season Assorted Cereals Eggs Eggs Yogurt Fresh Fruit in Season Fresh Fruit in Season Assorted Cereals Beverages Fresh Fruit in Season Fresh Fruit in Season Fresh Fruit in Season Assorted Cereals Assorted Cereals Beverages Assorted Cereals Assorted Cereals Assorted Cereals Beverages Beverages Beverages Beverages Beverages LUNCH BBQ Chicken Orange-Ginger Shrimp Pork Chops Stuffed Cabbage Smoky Black Bean Mushroom Beef Potato Soup Baked Potato with and Vegetables Sausage Cornbread Mashed Potatoes Chicken Stew Burger on a Bun Brie, Blackberry Jam, Sour Cream Rice Dressing Corn Cheese Quesadillas Sweet Potato Fries & Bacon Grilled Green Beans Egg Rolls Sweet Potato Mash Assorted Bread/butter Fresh Fruit Salad Pickles Sandwich Assorted Bread/butter Assorted Desserts Assorted Bread/butter Assorted Desserts Assorted Desserts Summer Salad Fresh Fruit Cup Assorted Desserts Beverages Assorted Desserts Beverages Beverages Assorted Desserts Assorted Desserts Beverages Beverages Beverages Beverages DINNER Stuffed Shells with Kielbasa Lemon Tarragon Shrimp and Grits Country Style Ribs Grilled Chicken Meatloaf Marinara Sauce Fried Cabbage and Chicken Mushroom, Tomato, Baked Beans Caprice Mashed Potatoes Tossed Salad Bacon Quinoa
[Show full text]
Book Banquet. a Summer Reading Program Manual. INSTITUTION New York State Library, Albany
DOCUMENT RESUME ED 368 364 IR 054 929 AUTHOR Ward, Caroline; Levine, Joyce TITLE Book Banquet. A Summer Reading Program Manual. INSTITUTION New York State Library, Albany. SPONS AGENCY Gaylord Bros., Liverpool, NY.; Office of Educational Research and Improvement (ED), Washington, DC. Office of Library Programs. PUB DATE 93 NOTE 283p.; Art by Steven Kellogg and Rachel S. Fox. PUB TYPE Guides NonClassroom Use (055) Reference Materials Bibliographies (131) EDRS PRICE MF01/PC12 Plus Postage. DESCRIPTORS Annotated Bibliographies; Art Activities; Childrens Art; *Childrens Libraries; *Childrens Literature; Elementary Secondary Education; Fiction; Library Planning; *Library Services; Nonfiction; Program Development; Program Implementation; Publicity; *Public Libraries; *Reading Programs; Resource Materials; State Libraries; State Programs; *Summer Programs IDENTIFIERS New York State Library ABSTRACT This manual for the 1993 New York State summer reading program, "Book Banquet," ties books and reading together with the theme of eating. The manual offers program ideas, activities, and materials. The following chapters are included: (1) "Appetizers" (planning, publicity, and promotion);(2) "Setting the Table" (decorations and display);(3) "Main Course--Reading";(4) "a la carte" (programs and activities);(5) "Delectable Desserts" (crafts, games, puzzles, mazes, and shopping); and (6) "Basic Pantry" (books, media, and other resources). The annotated bibliography of the "Basic Pantry" section includes 130 works of fiction for children, 106 works of
[Show full text]
Kemper House Worthington Spring-Summer Week 8
KEMPER HOUSE WORTHINGTON SPRING-SUMMER WEEK 8 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY BREAKFAST Waffle & Maple Syrup French Toast & Syrup Breakfast Casserole Sausage and Pancakes & Syrup Quiche Breakfast Strata Eggs Sausage and Eggs Fresh Fruit in Season Gravy Biscuit Bacon Oatmeal Muffin Bacon Fresh Fruit in Season Assorted Cereals Eggs Eggs Yogurt Fresh Fruit in Season Fresh Fruit in Season Assorted Cereals Beverages Fresh Fruit in Season Fresh Fruit in Season Fresh Fruit in Season Assorted Cereals Assorted Cereals Beverages Assorted Cereals Assorted Cereals Assorted Cereals Beverages Beverages Beverages Beverages Beverages LUNCH Hot Dog on a Bun Grilled Chicken Country-Style Pork Cajun Shrimp and Smokey Salmon Chicken Stir-Fry Meatloaf French Fries Burger on a Bun with Ribs with BBQ Sauce Chicken Grilled Melon with Vegetables Mashed Potatoes Ketchup Feta, Spinach, and Baked Potatoes with Oven Roasted Potatoes Acorn Squash Rice Corn Seasonal Vegetables Tomato Sour Cream Mixed Vegetables Assorted Bread/butter Egg Roll Assorted Rolls/butter Assorted Desserts Sweet Potato Fries Green Beans Assorted Bread/butter Assorted Desserts Assorted Desserts Assorted Desserts Beverages Cole Slaw Assorted Bread/butter Assorted Desserts Beverages Beverages Beverages Assorted Desserts Assorted Desserts Beverages Beverages Beverages DINNER Lasagna with Open Face Roast Stuffed Peppers with Grandma's Goulash Cuban Sandwich Cobb Salad with Homemade Soup Meat Sauce Beef Sandwich Cream Cheese Tossed Salad Potato Salad Ranch Dressing or Turkey
[Show full text]
Healthy Packed Lunches
Keeping your Lunchbox cool and clean Useful contacts: • Always wash your hands before preparing food Healthy • If your lunch is made the night before, remember to store it in the fridge • Pack sandwiches and wraps in cling film, foil, sandwich bag or a clean plastic box Packed Lunches • Ensure you child’s lunchbox and drinks container are cleaned regularly • Put a carton of frozen juice, ice pack or a bottle of frozen water in your lunch box to keep food cool until lunchtime • Put chopped fruit or vegetables in a container or sealed plastic bag A healthy guide How to lower the cost of your lunchbox Patient Advice and Liaison Service for school or • Use leftovers such as pasta, rice or potato to add to a packed lunch for the next day If you have any concerns or need advice about accessing NHS nursery children • Buy store cupboard items such as dried fruit in large value packs and separate services, you can speak in confidence to the Patient Advice into small sandwich bags or plastic pots and Liaison Service (PALS) on 01234 409432. • Rather than buying individual drinks, buy a reusable drinks bottle. • Choose supermarket value or economy ranges This leaflet can also be produced in large print, audiocassette, Braille and other languages on Remember: request. Only put into your child’s lunchbox © Bedfordshire PCT 2009. This leaflet may not be reproduced in part what you would expect them to eat. or full without the consent of Bedfordshire PCT. Don’t put them off eating their lunch by putting in too much food or too many new or different foods on the same day.
[Show full text]
Activity 1 Reading Comprehension Activity Below Are Information Sheets About Lighthouses
Year 2 – Literacy Home Learning Week Beginning 8th June If anybody is running out of space in their home learning book, please let me know and I will happily sort another one for you. This week, we are going to look at a new story. It is called ‘The Lighthouse Keeper’s Lunch’. There is a copy of the book on the Year 2 page or you can listen to it here: https://www.youtube.com/watch?v=46wCRq50Wwg Activity 1 Reading Comprehension Activity Below are information sheets about lighthouses. The first one is a mild text, but, if you fancy more of a challenge, look at the second text. Read your chosen text carefully and then use it to answer the questions in your home learning book. Mild Hot Hot Activity 2 Grammar Activity This week, we are going to use commas in lists. Below are some learning reminders to help you to remember how to use commas in lists. Once you have looked at the slides, have a go at the learning activity. Home Learning Activity Now we are going to have a go at writing some of our own sentences with lists. Here is part of the lunch Mrs Grinling packed: Look how I have written a sentence listing the things that she packed: Mrs Grinling packed the basket with a mixed leaf salad, a lighthouse sandwich and a cold chicken salad. Below are other picnic baskets for Mr Grinling. Write a sentence for each one listing what is inside. Don’t forget to use commas to separate the items in the list.
[Show full text]
Food Menu Food Menu
Foodfood menu BASKETS AND BOWLS WINGS AND THINGS French Fries .....................................................................................$6 Chicken Wings ................................................................... $13/1 lb • $22/2 lbs Poutine .......................................................................................... $10 Ontario farmed wings tossed in: Tater Tots .........................................................................................$8 • Jerk Sauce • Tonawanda Fire Sauce • Franks Red Hot Tots Poutine ................................................................................... $12 • Pastrami Dry Spice • Honey Garlic • Salt & Pepper General Tao Brussels Sprouts (vegetarian) ........................................$9 • General Tao • Barbecue Sauce Soup of the Day ............................................................................. $3.5 Add a side of ranch ..................................................................... +$1 Chicken Fingers ..........................................................................................$12 CHEESE AND MEATS Five chicken fingers served with ranch dressing and plum sauce. Charcuterie and Cheese Board .....................................................................$20 Aged asiago, smoked mozzarella, Calabrese salami, smoked speck, prosciutto, hot olives, and breadsticks. All burgers, sausages, and sandwiches are served with choice of Cheese Board (vegetarian) ..........................................................................$15
[Show full text]
A Complete Cookbook of Sandwich and Meal Ideas! Pdf, Epub, Ebook
SANDWICH PRESS RECIPES : A COMPLETE COOKBOOK OF SANDWICH AND MEAL IDEAS! PDF, EPUB, EBOOK Barbara Riddle | 82 pages | 04 Jul 2019 | Independently Published | 9781077994959 | English | none Sandwich Press Recipes : A Complete Cookbook of Sandwich and Meal Ideas! PDF Book By Rose Smith [46 Posts, 85 Comments]. Quick and Easy Turkey Melt. This is going to change everything you thought you felt about graham crackers. The Cubano is the Cadillac of grilled sandwiches: classic, big, and very luxurious. If using tortillas, add extra filling. About this product Product Information Sandwich Guidebook. By Betty Gold. I don't know what everyone else calls them, but around the campfire we'd call them pudgie pies. The Farberware is a much better quality and made better. But never toasted or got golden. Courtesy of Sprinkle Bakes. A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. Courtesy of Spicy Southern Kitchen. Add 1 heaping Tablespoon filling to center of un buttered side of 2 bread slices. Kathy - January 17, at am Reply. Bacon and Eggs Biscuit Breakfast Panini. Troy - December 7, at pm Reply. Pepperoni pizza, chicken parm, and grilled cheese combined into one. Jiffy Muffin mix will make two batches in a sandwich maker and doesn't crumble like the baked in the muffin tins. We love to…. Use some deli ham, a bit of chopped onion, and a little bit of chopped up canned pineapple.
[Show full text]
The Waldorf School Tuckshop Menu - First Term, 2020
The Waldorf School Tuckshop Menu - First Term, 2020 Day Date Special Meal of The Day Price Veggie Meal of The Day Price Tuesday 14-Jan-20 Toasties R 16 Toasties R 16 Wednesday 15-Jan-20 Crispy Chicken Burgers R 20 Deep Fried Cauliflower Burger R 20 Thursday 16-Jan-20 Pork Belly Stir Fry R 20 Seasonal Vegetable Stirfry R 20 Friday 17-Jan-20 Boerie Roll R 25 Veggie Sandwich Roll R 20 Monday 20-Jan-20 Salad Bar R 20 Salad Bar R 20 Tuesday 21-Jan-20 Toasties R 16 Toasties R 16 Wednesday 22-Jan-20 Macaroni and Cheese with Crispy Bacon R 18 Macaroni and Cheese R 18 Thursday 23-Jan-20 Fish and Chips R 20 Cauliflower Pops with Wedges R 20 Friday 24-Jan-20 Pizza R 16 Pizza R 16 Monday 27-Jan-20 Salad Bar R 20 Salad Bar R 20 Tuesday 28-Jan-20 Toasties R 16 Toasties R 16 Wednesday 29-Jan-20 Chicken Strips and Wedges R 18 Baked Potato with Smokey Beans and Coleslaw R 18 Thursday 30-Jan-20 Beef Burger R 20 Aubergine and Halloumi Burger R 20 Friday 31-Jan-20 Nacho Sloppy Joes R 20 Nacho Sloppy Joe with Lentil Bobotie R 20 Monday 03-Feb-20 Salad Bar R 20 Salad Bar R 20 Tuesday 04-Feb-20 Fresh Sandwich -Roast Beef, Avo, Tomato R 18 Fresh Sandwich-Avo,Tomato,Cheese,Lettuce R 18 Wednesday 05-Feb-20 Chicken and Halloumi Wrap R 20 Roasted Vegetable and Halloumi Wrap R 20 Thursday 06-Feb-20 Vetkoek and Mince R 20 Vetkoek with Lentils R 20 Friday 07-Feb-20 Boerie Roll R 25 Veggie Sandwich Roll R 20 Monday 10-Feb-20 Salad Bar R 20 Salad Bar R 20 Tuesday 11-Feb-20 Toasties R 16 Toasties R 16 Wednesday 12-Feb-20 Sticky Chicken Wings with Salad R 18 Mixed Seasonal
[Show full text]
January Menu
lunches provided by: January Menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY MENU HIGHLIGHTS 22 29 9 16 23 30 10 17 24 31 11 18 25 12 19 26 KID FAVORITES HOT HOT COLD HOT HOT Potato Skins Oven-Baked Chicken Tenders Chicken Caesar Salad Oven-Baked Chicken Tenders Mac & Cheese Shepherd’s Pie Oven-Roasted Herb Chicken Egg & Cheese Burrito Hot Dog Simply Turkey & Cheese Sandwich 29 Bean & Cheese Burrito Five-Cheese Ravioli w/ Marinara Three Cheese Pizza Pocket Hamburger Sunbutter & Jam Sandwich Teriyaki Chicken Rice Bowl Smokehouse BBQ Chicken 18 Vegetarian Potstickers Carnitas Burrito 12 26 Chicken Flautas Gluten-Free Chicken Strips Cheese & Cracker Plate Tikka Masala (w/Rice) Mac & Cheese Spaghetti Marinara 16 30 Swedish Meatballs BBQ Chicken Wrap Spaghetti & Meatballs Cheese Pizza GF Chicken Strips w/ Rice Pilaf Yogurt Parfait w/Berries & Cheese Pizza Pumpkin Quinoa Granola COLD COLD Deli Turkey Sandwich COLD COLD Chicken Caesar Salad Chicken Caesar Salad Chicken Caesar Salad Chicken Caesar Salad Simply Turkey & Cheese Bagel w/ Cream Cheese Bagel w/ Cream Cheese Simply Turkey & Cheese Sandwich Sandwich Simply Turkey & Cheese Simply Turkey & Cheese Sunbutter & Jam Sandwich Sandwich Sandwich Sunbutter & Jam Sandwich Cheese & Cracker Plate Sunbutter & Jam Sandwich Sunbutter & Jam Sandwich Taco Salad All-American Hamburger Yogurt Parfait w/Berries & Cheese & Cracker Plate Southwest BBQ Chicken Salad Chicken Caesar Wrap Pumpkin Quinoa Granola Vegetarian Cobb Salad Cheese & Cracker Plate Hummus & Pita Bento Box Deli Turkey Sandwich Chicken Caesar Wrap Yogurt & Muffin Cool Combo Deli Turkey Sandwich BBQ Chicken Wrap Yogurt & Muffin Cool Combo Deli Turkey Sandwich Cheese & Cracker Plate Deli Turkey Sandwich Italian Sub Sandwich Bean & Cheese Enchiladas Use whole, fresh Avoid any artificial ingredients, New entrées every season Locally Sourced ingredients sourced especially HFCS, sweeteners or colors, to keep kids excited about To order lunches go to menu choices! FRESH FOOD responsibly from local and and partially hydrogenated oils, and trusted partners.
[Show full text]
The Up-To-Date Sandwich Book : 400 Ways to Make a Sandwich
Bi <^M - ">.'•' *-' ' pi.-^..- rco< u 4= ., Ml OCT 'UN 2 Digitized by the Internet Archive in 2013 http://archive.org/details/uptodatesandwichOOfull THE UP-TO-DATE SANDWICH BOOK THE UP-TO-DATE SANDWICH BOOK 400 Ways to Make a Sandwich By EVA GREENE FULLER CHICAGO A. C. McCLURG & CO. 1909 PI Copyright A. C. McCIurg & Co. 1909 Published October, 1909 The Caslon Press Chicago CONTENTS Fish 7 Egg 29 Salad 39 Meat 61 Cheese 101 Nut 125 Sweet ...'... 137 Miscellaneous 167 Canapes 173 ; FOREWORD first requisite in the preparation of good THEsandwiches is to have perfect bread in suit- able condition. Either white, brown, rye, or entire wheat bread may be used, but it should be of close, even texture and at least one day old. Cream the butter with a wooden spoon and spread smoothly on the bread before it is cut; after cutting remove the crust and avoid spreading the butter or fill- ing over the edge. When ready to serve, cut the sand- wiches either square, triangular, long, narrow, round, or crescent shaped. In making rolled bread sandwiches, cut off the crust of a loaf of fresh bread and spread a thin layer of butter on one end of the loaf; cut off this buttered end in as thin a slice as possible and spread with the sandwich filling ; roll up this slice and lay on a napkin draw the napkin firmly around the rolled bread and pin it. Put in a cool place until ready to serve, then remove napkin and tie the sandwiches with baby rib- bon or fasten with a tooth pick.
[Show full text]