1 Mild Chili Tossed Lettuce Salad W/Ranch Dressing Wax Beans

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1 Mild Chili Tossed Lettuce Salad W/Ranch Dressing Wax Beans

Lunch Club 60 Menu December 2015 Monday Tuesday Wednesday Thursday Friday 1 2 3 4 All meals served with Mild Chili Potato Crusted Flameburger w/ Braised Pork Chop milk, bread and Tossed Lettuce Tilapia w/Tartar Condiments & w/Gravy margarine. Sauce Warm Applesauce Salad w/Ranch Chopped Onion Soup served with Dressing Coleslaw w/out Split Pea Soup Scalloped Potatoes crackers. Wax Beans Pineapple Red Jacketed Broccoli Beets Rye Bread Oyster Crackers Potatoes Wheat Bread Oatmeal Raisin Pineapple Fruited Gelatin Petite Banana Cookie w/Topping 7 8 9 10 11 Stuffed Pepper Sweet & Sour Pork Meat Lasagna Breaded Haddock Holiday Dinner w/Sauce Loin over Green Beans w/Tartar Sauce Steak Diane Minestrone Brown Rice Cauliflower Coleslaw without w/Mushroom Sauce Mashed Winter Oriental Italian Bread Pineapple Tossed Lettuce Salad w/French Squash Blend Vegetables Fresh Apple Mixed Vegetables Dressing 12 Grain Bread Spinach Rye Bread Scalloped Potatoes Pears Wheat Bread Fruit Cocktail Dinner Roll Clementine Holiday Dessert 14 15 16 17 18 Vegetable Lasagna Chicken ala King Rosemary Pork Holiday Menu Goulash w/Ground Apple Juice over Warm Biscuit Loin w/Gravy Roast Chicken Beef Wax Beans Brussels Sprouts Applesauce Dressing/Gravy Cauliflower Spinach Mashed Winter Au gratin Potatoes Cranberry Sauce Beets Italian Bread Squash California Blend Mashed Potatoes Rye Bread Apricots Petite Banana Vegetables Green Beans Peaches Dinner Roll Almandine Lemon Pudding Holiday Dessert 21 22 23 24 25 Stuffed Cabbage Broccoli Cheese Individual Meat Crab Cake w/Tartar Merry Christmas w/Sauce Quiche Loaf w/Vegetable Sauce Carrots Tossed Lettuce Gravy Tossed Lettuce ABVI Closed Corn Salad w/Italian Mashed Potatoes Salad w/French 12 Grain Bread Dressing Broccoli Dressing Lifespan Italian Blend Wheat Bread Scandinavian Downtown Serving Chocolate Pudding Vegetables Gingerbread Blend Vegetables Wheat Bread Cupcake 12 Grain Bread Menu to be Fresh Kiwi w/Whipped Oatmeal Raisin Announced Topping Cookie 28 29 30 31 Macaroni & Pulled Pork Tacos Rosemary Oven New Year’s Eve ABVI Closed Cheese Shredded Cheese Browned Baked Ham Slice Broccoli Coleslaw w/out Chicken ¼ w/Raisin Sauce Happy New Years Stewed Tomatoes Pineapple Navy Bean Soup Scalloped 12 Grain Bread Carrots Club Spinach Potatoes No Meal Served Peaches Applesauce Wheat Bread Brussels Sprouts Mandarin Dinner Roll Oranges Sherbet Certified by Mary Apps MS, RD, CDN 9/4/15 Monroe County Dept of HS/Office for the Aging No person shall be denied benefits or subjected to discrimination under any program or activity receiving Federal Assistance on grounds of race, color, sex, religion, national origin, disability or marital status. This program is funded by participants’ contributions, US Administration on Aging, NY State Office for the Aging, NY State Dept of Health, Monroe County Dept of HS/Office for the Aging .

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Beef Steak Different Names
Beef Steak Different Names SHORT LOIN T‐Bone/Porterhouse Club Steak Tenderloin Steak Also Known As: Filet Mignon Fillet de Boeuf Fillet Steak Tournados Medallions Top Loin Steak, Boneless Also Known As: Ambassador Steak Strip Steak Boneless Club Steak Hotel‐Style Steak Kansas City Steak NY Strip Steak Veiny Steak Top Loin Steak, Bone‐in Also Known As: Sirloin Strip Steak Delmonico Steak Chip‐Club Steak Country Club Steak Strip Steak Shell Steak RIB Rib Steak RIB‐EYE STEAK Also Known As: Beauty Steak Delmonico Steak Market Steak Spencer Steak PLATE Skirt Steak ‐ is actually the diaphragm muscle that is cut into portions weighing about 1½ pounds each. This less tender cut benefits from a tenderizing marinade and should be carved across the grain into thin slices for serving. Skirt steak is the original cut used for fajitas. Also Known As: Fajita Meat Inside Skirt Steak Outside Skirt Steak Philadelphia Steak BEEF HANGER STEAK This steak is part of the diaphragm muscle and is best served rare or medium rare. This is a large, thin, flat steak that is great marinated and is flavorful and chewy. Slice it thinly across the grain to serve. Broil, Panfry or Stir‐fry Also Known As: Beef "Hanging Tender". Also sometimes spelled "Hangar" Steak. Hanging Tenderloin Butcher’s Steak FLANK Also Known As: Flank Steak Flank Steak Fillet Jiffy Steak London Broil SIRLOIN [Baron of Beef ‐ Large Roast of the Whole Sirloin Not Cut Down The Backbone] Also Known As: Sirloin Steak Flat‐Bone Steak Pin‐Bone Steak Round‐Bone Steak Wedge‐Bone Steak Top Sirloin Steak,
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Welcome to The 8814 Coldwater Road Fort Wayne, IN 260-490-5722 Monday – Friday 6:30am – 8:00pm Saturday 6:30am – 3:00pm Sunday – Closed AppetizAppetizersers NachosNachos – Beef–Beef or or Chick Chickene $7.95n $7.95 B onBoneleelessss W Winigsngs $6.95 $6.95 Batter Batter Dipped Dipped Mushrooms Mushrooms $5.95 $5.95 BatterBatter Dipped Dipped Onion Onion Rings Rings $5.95 $5.95 Cheese Cheese Fries Fries (Nacho (Nacho or or Cheddar) Cheddar) $2.95 $2.95 add add chili chili onl only $1.50y $1.50 m oremore AppetAppetizerizer Platt Platter:er: Chi Chickencken tenders, tenders, nachos, nachos, ½ ½or oderrder of of onion onion rings, rings, ½ ½ord order eofr of breaded breaded m ushroomushroomsm $11.25s $11.25 PotatoPotato Skins: Skins: sm sotheredmothered in in cheese cheese & & bacon bacon bits bits $7.25 $7.25 add add Beef Beef or or Chicken Chicken for for on onlyl $1.y $1.959 m5 oremore FriedFried Pickles: Pickles: $3.95$3.95 SoupSoup & & Salad Salad (Breadstick (Breadstick On On Request) Request) HouseHouse Salad Salad – –Fresh Fresh greens greens topped topped with with 4 kinds4 kinds of of cheese, cheese, ba bconacon bits, bits, ho hmoemmeademade cr croutons,outons, to tomatoesmatoes & & red red wine wine VinaigretteVinaigrette dressing dressing. SmSallmall $4.25 $4.25 LargeLarge $5.25 $5.25 ChefChef Salad Salad – –Fresh Fresh greens greens serve served wid with tturkh turkeye, yh,am ham, egg,, egg, m ushroomushrooms,m s,tomato, tomato, red red oni onion,o n,cucu cucumber,mber, cheese, cheese, radish,radish, gree green peppersn peppers and and celer celery &y & carrots.
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U~IVERSITY OF MISSOURI COLLEGE OF AGRICULTURE AGRICULTURAL EXPERIMENT STATION COLUMBIA, MISSOURI CIRCULAR 159 JUNE, 1927 Preparing and Cooking Beef JESSIE ALICE CLINE AND ROSALIE S. GODFREY Beef may be divided into two great classes with regard to its preparation for the table: tender beef and tougl~ beef. In general, two factors determine whether a piece of beef is going to be tough or tender; the age of the animal, and the place on the animal from which the cut. is taken, or in other words, whether or not it comes from a part of the body where the muscles are used a great deal. For example, cuts from the rib or loin of most any animal will be tender, as thes.e muscles are used very little, while cuts from the round, the shoulder~ or from the neck will always be more or less tough. An excessively high temperature should never be used in the cooking of meats, except to sear steaks and other thin cuts at the beginning of the cooking process. After this type of cut has been seared or browned, then the temperature should be reduced and the meat cooked at a comparatively low temperature. A high temperature shrinks and hardens the connective tissue, the substance which is found in large amounts in the tough meats, while a low temperature in the presence of. steam softens the connective tissue. Tender meat needs only to be so cooked as to retain and develop the flavor and change the color. The way to attain this is to cook by dry heat, that is without the addition of any moisture.
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Phone: (707) 795-8402 Fax: (707) 795-0329 [email protected] Beef Cutting Instructions This sheet is only meant to help guide you through the cutting process, but does not act as your finalized set of cutting instructions. In order to confirm your instructions, you must speak to us either over the phone or in person to avoid miscommunications and mistakes. Check the far left "GRIND" column if you want to add the cut to ground meat. Circle choices of Roast/Steak and Number per Package in the unshaded sections. Our Standard Cuts are indicated by a * after the cut/packaging. For additional Lean Ground Beef, grind leaner/tougher cuts that are indicated with a ^ after the cut. On the second page, there are additional options and a beef wholesale chart (for reference). If you have any questions or are interested in any cuts that you do not see listed, please call us. Name: 1/2 OR WHOLE Phone: Hanging Weight: Packaging: (circle one) Paper-Wrap ($0.99/lb) Vacuum Seal ($1.10/lb) Steak Thickness: 3/4" (thin) OR 1" (standard) OR 1-1/4" (thick) GRIND? CUT OF MEAT ROAST/STEAK? NO. PER PACKAGE NOTES L T-BONE Steak 2* OR 4 O SIRLOIN Steak 1* OR 2 I TRI TIP Roast 1 N FILET MIGNON Steak 2* OR 4 TOP ROUND^ Steak 1 - 2 LONDON BROIL^ Roast 2 - 3# BOTTOM ROUND^ Roast 3 - 4#* OR 4 - 5# SWISS STEAK^ Steak 2* OR 4 Tenderized: YES R Roast* 3 - 4#* OR 4 - 5# O EYE OF ROUND OR U Minute Steak 2* OR 4 N RUMP^ Roast 3 - 4#* OR 4 - 5# D Roast 3 - 4#* OR 4 - 5# OR SIRLOIN TIP Steak 2* OR 4 OR 1/2 & 1/2* CUBE STEAK^ Steak 2* OR 4 Tenderized: YES C Roast* 3 - 4# OR 4 - 5#* H OR U CHUCK Steak 2* OR 4 C OR K 1/2 & 1/2 CROSSRIB Roast 3 - 4#* OR 4 - 5# ****CONTINUED ON BACK**** ****CONTINUED FROM FRONT**** R Ribeye Steak* 2* OR 4 I OR B PRIME RIB Prime Rib Roast 5 - 6# OR 8 - 10# OR 1/2 & 1/2 Fresh 5 - 6#* OR 10 - 12# O BRISKET OR T (POT ROAST) Corned Beef 5 - 6# H (add.
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8-Quart Aluminum Pressure Cooker 2006 by National Presto Industries, Inc. Visit us on the web at Instructions and Recipes www.GoPresto.com TABLE OF CONTENTS Important Safeguards . 2 Introduction . 2 Getting Acquainted . 3 How to Use . 4 Important Safety Information . 5 Care and Maintenance . 6 Helpful Hints . 8 Questions and Answers . 9 Soups and Stocks . 10 Seafood . 13 Poultry . 16 Meats . 20 Vegetables . 25 Dry Beans and Peas . 29 Grains . 31 Desserts . 33 Recipe Index . 36 Service and Parts Information . 37 Warranty . 37 1 This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers. IMPORTANT SAFEGUARDS To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following: 1. Read all instructions . 2. Always check the vent pipe before use. Hold cover up to light and look through vent pipe to be certain it is clear. 3. Always check the air vent/cover lock to be sure it moves freely before use. 2 4. Do not fill pressure cooker over ⁄3 full. For soup, grains, and dry beans and peas which expand during cooking, do not fill cooker over 1 ⁄2 full. Overfilling may cause a risk of clogging the vent pipe and developing excess pressure. See food preparation instructions. 5. Do not pressure cook applesauce, cranberries, rhubarb, cereals, pastas, dried soup mixes, or any dry beans and peas which are not listed on the chart on page 29. These foods tend to foam, froth, and sputter and may block the vent pipe, overpressure plug, and air vent/cover lock.
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[Four Recipe Releases on Beef]
Historic, Archive Document Do not assume content reflects current scientific knowledge, policies, or practices. UNITED STATES DEPARTMENT OF AGRICULTURE LIBRARY Book number 389.25 H88 UNITED STATES DEPARTMENT OF ACTIICULTURE Agricultural Research Administration ^ ^.<3 Bureau of Human Nutrition and Home Economics // (This is the first of a series of fouri recipe releases on beef^o be issued prior to September 15) ' / "^ENJOY BEEF— IT'S PLENTIRJL With more cattle on U. S. farms than ever before, supplies should continue to be generous, and homemakers will have ample opportunity to utilize the various cuts and qualities in family menus. Now is the time to satisfy your family's appetite for beef. Below are sane "quickie” suggestions for summer eating— indoors or out —from the U. S. Bureau of Human Nutrition and Home Economics. They save time, energy, fuel —and are thrifty, too. WAYS WITH HAMBURGER Plain Hamburger Patties —Mix lightly 1 pound ground beef with 1 teaspoon salt, teaspoon pepper, 2 to 3 tablespoons minced onion. Shape into 4 or 5 patties Brown in fry pan in a little hot fat or broil in range broiler; or grill over hot coals. Takes about 5 minutes on each side. Serve on hot toasted buns spread with butter or margarine. Spreads for Hamburger Buns —Vary hamburgers with different spreads on the buns (or enriched bread slices or split English muffins). Try a spread of softened butter or margarine seasoned with onion or garlic salt, and horseradish or prepared mustard. Hamburger Broiled on Bun or Bread —Spread seasoned uncooked hamburger on biin which has been spread with butter or margarine;, or on bread which has been toasted on the other side.
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