DOCSLIB.ORG

Dine-In / Take-Out

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dine-In / Take-Out Keeping Tradition Alive™ TRADITIONAL APPETIZERS Chopped Liver ......................................13.95 Stuffed Cabbage ....................................15.95 Jewish Pâté Ground beef with rice wrapped in cabbage leaf and Gefilte Fish ...........................................15.95 served in a sweet and sour sauce. Poached ground fish (white fish, pike and carp) Ptcha ....................................................19.95 with onions, matzoh meal and carrots. Jellied calves feet with garlic and egg. Served with horseradish. Cholent ...............................................15.95 Stuffed Derma (Kishke) ..........................13.95 Simmered beef, beans and potatoes. Traditionally Casing stuffed with matzoh meal, schmaltz, spices and eaten on the Sabbath. beef. Served with gravy. Traditional Mixed Platter Cholent, Stuffed Derma (Kishke), and Stuffed Cabbage ........39.95 NOSHES Franks in Blankets .....................................11.95 Chicken Fingers .....................................14.95 Grilled Vegetables .....................................11.95 Smoked Salmon Tartare .............................15.95 Mini Burgers.........................................14.95 SOUPS 10.95 Mushroom Barley Jewish Penicillin Split Pea Matzoh Ball Soup with Carrots and choice of Borscht (seasonal) Noodles, Kasha or Rice Consommé with Carrots and choice of Noodles, Salt Free Consommé available Kasha or Rice Add 2 Kreplach to your soup- additional $5.95 Add Extra Matzoh Ball to your soup- additional $2.95 TRADITIONAL FAVORITES Blintzes, served with applesauce, choice of parve cheese, blueberry, apple or cherry ...................19.95 Pierogen, boiled or fried, served with applesauce and fried onions, choice of potato or spinach...19.95 Kreplach, boiled or fried, served with fried onions ....................................................................19.95 Potato Pancakes, served with applesauce ................................................................................18.95 Challah French Toast .............................................................................................................15.95 Matzoh Brei ..........................................................................................................................15.95 FRANKS AND KNISHES TRADITIONAL SIDE DISHES Square Potato Knish (fried) ..........................5.95 Kasha Varnishkes.......................................9.95 Round Potato Knish (baked) ........................7.95 Egg Barley with Mushrooms (farfel)...............9.95 Kasha Knish ..............................................7.95 Potato Kugel..............................................8.95 Spinach Knish ............................................7.95 Noodle Kugel.............................................8.95 Special, boiled or grilled ..............................8.95 Potato Pancake...........................................6.95 * Frankfurter .................................................5.50 Blintz........................................................7.50 Includes sauerkraut, fried onions or relish. Add $1.00 for cole slaw or potato salad, $2.00 for Cholent (Jewish Chili) VEGETABLES AND SIDES SIDE SALADS French Fries ................................................7.50 Cole Slaw ..................................................7.95 Onion Rings ..............................................8.50 Potato Salad ..............................................7.95 Fresh Vegetable of the Day ..........................8.50 Health Salad ..............................................7.95 Sweet Red Peppers .....................................5.95 Macaroni Salad ..........................................7.95 Hot Red Pepper (each) .................................1.50 Cucumber Salad .........................................7.95 Home Fries ................................................7.50 Bow-Tie Pasta with sun dried tomatoes ........8.95 Carrots ......................................................6.95 Bean Salad .................................................8.95 Kasha ........................................................7.50 Israeli Salad................................................8.95 Rice ..........................................................4.95 Beet Salad ..................................................8.95 Sauerkraut .................................................5.95 Fried Onions ..............................................5.95 Salad Sampler Baked Beans ..............................................7.50 Choose any of the above 3 Salads ..............22.95 SANDWICHES Hot Corned Beef ......................................21.50 Roast Turkey ...........................................21.50 Hot Pastrami ...........................................22.50 Smoked Turkey .......................................21.50 Hot Brisket ..............................................21.50 Pastrami Turkey..........................................21.95 Tip Tongue (extra lean) ..............................25.95 * Broiled Sliced Steak (with fried onions) ..........29.95 Center Cut Tongue ..................................25.95 * Grilled Chicken Breast ..............................19.95 Pastrami Tongue......................................26.50 * Pastrami Chicken.....................................20.50 Roast Beef...............................................21.50 * Chicken Cutlet (Schnitzel)........................19.95 Hard Salami .............................................19.95 * Chicken Salad .........................................16.95 Soft Salami ..............................................17.95 * Egg Salad ................................................13.95 *Chopped Liver .......................................18.95 * Tuna Salad ..............................................15.95 Make your sandwich into a meat platter for an additional $7.95 served with your choice of cole slaw, potato salad, macaroni salad or cucumber salad. Add - $3.00 for sweet pepper, $1.00 for tomato or sun dried tomato, $2.00 for lean meat, $3.00 for extra lean meat, $2.50 for combo (price based on menu item of greater cost), $1.50 for club bread, roll, or bagel, $1.00 for cole slaw, potato salad, sauerkraut, or cranberry sauce on sandwich. If you like your meat juicy, we recommend you do not order lean or extra lean meat. Not responsible for lean or extra lean meat. * Not available as a platter 3 DECKER SANDWICHES “We cure our own Corned Beef and Tongue and we think you’ll agree when you taste them…there’s no finer anywhere.” Kindly order by number 1. Roast Turkey, Tongue, cole slaw, Russian dressing, lettuce and tomato.................................32.95 2. Roast Turkey, Brisket, chicken fat, onion, cole slaw and Russian dressing ..............................29.95 3. Tongue, Corned Beef, Soft Salami, cole slaw and Russian dressing....................................... 33.95 4. Hot Pastrami, Corned Beef, Soft Salami, cole slaw and Russian dressing ..............................29.95 5. Grilled Pastrami, Grilled Soft Salami, cole slaw and Russian dressing.................................... 29.95 6. Turkey, Chopped Liver, cole slaw and Russian dressing........................................................28.95 7. Tongue, Chicken Salad, Russian dressing and cole slaw .......................................................31.95 8. Roast Beef, Bermuda onions, chicken fat, lettuce and tomato...............................................28.95 9. Brisket, Bermuda onions, chicken fat, lettuce and tomato ....................................................28.95 10. Royal 2nd Avenue, everything but the kitchen sink .............................................................34.95 11. Chopped Liver, Egg Salad, lettuce and tomato.....................................................................25.95 12. Kosher Club, Turkey, Pastrami, lettuce, tomato and mayo....................................................28.95 2ND AVENUE SPECIALTIES Instant Heart Attack™ Twin Double A sandwich consisting of 2 large potato Generous portions of hot Corned Beef pancakes with your choice of Corned Beef, and hot Pastrami on twin junior rolls ........29.95 Pastrami, Turkey or Salami .......................31.95 2 Jumbo Specials Half a Sandwich and Soup Grilled or Boiled, served with French (Except for chicken cutlet, pastrami chicken, fries or baked beans ................................23.95 grilled chicken breast, steak and smoked fish) Pastrami Skirt Steak* Add $3.00 for tongue.....................................................21.95 Our signature Roumanian Steak marinated in Half a Sandwich and French Fries and flavored with our secret pastrami spices (Except for chicken cutlet, pastrami chicken, and topped with slices of pastrami ...........54.95 grilled chicken breast, steak and smoked fish) Add $3.00 for tongue....................................................19.95 *served with a choice of 2 – vegetable of the day, carrots, egg barley, kasha, kasha varnishkes, rice, French fries WE CATER AND DELIVER TO YOUR HOME OR OFFICE SEVEN DAYS A WEEK. 2ND AVE DELI gift cards, cookbooks, t-shirts, hats, mugs, aprons and placemats available. PASTRAMI SPECIALTY SANDWICHES Classic Pastrami (Beef) ............................................................................................................22.50 Pastrami Turkey........................................................................................................................21.95 Pastrami Tongue......................................................................................................................26.50
Load more

Recommended publications
  • All Day Breakfast Beverages Platters Sides Speci
    A LITTLE BIT OF NEED A GIFT FOR THE BAR MITZVAH BOY? Montreal in New York City ask about our gift cards or DELICATESSEN email us at [email protected] ALL DAY BREAKFAST ADD A BLACK SEED BAGEL +2.5 ................................................................................................................ ........................................................PLATTERS SMOKED MEAT HASH 13 CLASSIC BREAKFAST 12 APPETIZING PLATTER 50 Smoked brisket, potato, caramelized Two eggs*, maple bacon, potatoes, onions, sunny eggs rye toast Smoked salmon, whitefish, egg salad, cream cheese, tomato, onion, capers, THE LEO 16 BREAKFAST SANDWICH 9 assorted house pickles, two Black Seed Bagels, rye + pumpernickel. Serves two 3 egg scramble, smoked salmon, Fried eggs*, maple bacon, cheddar, rye caramelized onion, rye toast Sub bagel + 2, add avocado + 2 SMOKED MEAT PLATTER 25 MONT ROYAL 15 CRISPY CORNED BEEF Cured and smoked beef brisket, mustard, Potato latkes, smoked salmon, sour rye, pickles, slaw SANDWICH 15 cream, tobiko caviar SPECI 3 egg scramble, cream cheese, MILE END PLATTER 36 jalapeño, onion roll MISH MASH 14 Sampling of our housemade smoked meats 3 egg scramble, hot dogs, salami, ......................................................... peppers, onions, rye toast YOGURT + GRANOLA 9 With maple + apples sauce CHALLAH FRENCH TOAST 14 What is “Mile End”? e Mile End is a neighborhood in Montreal, Canada. Once the heart of the SESAME, EVERYTHING, POPPY SEED, OR MULTIGRAIN city’s early immigrant Jewish community, ..............................................................................................................
    [Show full text]
  • May Have Been Abused by Usy Adviser
    AUGUST 26, 2021 – 18 ELUL 5781 JEWISHVOL 45, NO 28 JOURNALJEWISHJOURNAL.ORG Life lessons of the Holocaust passed on to Duxbury teens By Ethan M. Forman What also opened their eyes were sto- JOURNAL STAFF ries of victims, like Blimcia, whose iden- tification cards the students were given DUXBURY – Senior Molly Taberner at the start of their tour. was among a group of 18 Duxbury High The emotional ceremony in the students who completed the Salem- Duxbury Performing Arts Center took based Lappin Foundation’s first ever place more than five months after the Holocaust Symposium for Teens over high school’s football team made nation- the summer, which included a trip to al and international news after it was the U.S. Holocaust Memorial Museum in learned an offensive lineman called out Washington, D.C. “Auschwitz” for a play during a March 12 During a ceremony at the comple- game against Plymouth North, according tion of the symposium at Duxbury High to a summary of an investigation report. on Aug. 16, Taberner read her letter to The report found that “Jewish-related Blimcia Lische of Kolbuszowa, Poland, words” like “Rabbi” and “Dreidel” had who along with her family was gassed at crept into word-association play calls at the Belzec killing center on July 7, 1942. practice as far back as the 2010 to 2012 Blimcia was just 3½. football seasons. “Reading your story, Blimcia, and The report found the actions of the reading other people’s stories who suf- coaching staff in condoning the use of fered with you has made it so you’re not these offensive terms were inconsistent just one of the 6 million Jews who were with the school district’s policies.
    [Show full text]
  • A Taste of Teaneck
    .."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb.
    [Show full text]
  • Instruction Mannual Part
    1map? fl r,fl 6 ietary Interviewer’s Manual for %e Hispanic Health and Nutrition Examirkion Survey, 1982434 U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES * Public Health Service * National Center for Health Statistics .------I ;:.:.:.:.:. ::.:::::::. :::::. ..I .:.,....‘.‘.~.‘.~.~.~.~.‘. -c b .‘.‘.‘.‘.~.‘.‘.’ .‘,‘.‘,‘,‘,~,‘.‘_‘,’ .~.‘.‘.~.‘.‘.~.‘.~.‘.’ This manual was prepared by V\!estat with assistance from Development Associates. Part 15f ● Dieta~ Interviewer’s Manual for the Hispanic Health and Nutrition Examination Survey, 1982-84 HHANES Data Collection U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Public Health Service National Center for Health Statistics Hyattsviller Maryland August 1985 TABLE OF CONTENTS PART I. GENERAL INTERVIEWING TECHNIQUES Chapter Page 1 OVERVIEW OF THE HISPANIC HANES ..................................... 1-1 1.1 Introduction ..........● ......,.............................. 1-1 1.2 History of the National Health and Nutrition Examination Survey Program .................,......................... 1-1 1.3 Purpose of the Hispanic HANES .........0....0................ 1-2 1.4 Method of Data Collection ................................... 1-3 1.5 Confidentiality ...,............● ...................● ...0 ● .● . 1-6 1.6 Informed Consent ............................................ 1-6 1.7 Professional Ethics ......................................... 1-7 2 BEFORE BEGINNINGTHE INTERVIEW ..................................... 2-1 2.1 Review Your Interviewer’s Manual and Other Study Materials.. 2-1 2.2 Review the Questionnaire
    [Show full text]
  • SPRING 2014 2 West 70Th Street New York, NY 10023
    SPRING 2014 2 West 70th Street New York, NY 10023 2014 is the year of Congregation Shearith Israel’s 360th anniversary. As well, this year marks the 60th anniversary of our commemorative synagogue plates commissioned by the Sisterhood in 1954 to celebrate Shearith Israel’s 300th anniversary. Pictured is the First Mill Street plate. 1. Of Faith and Food From Rabbi Dr. Meir Y. OF FAITH AND FOOD Soloveichik Rabbi Dr. Meir Y. Soloveichik 2. Greeting from our Parnas Several months ago, I was blessed with a foie gras foam, peeled grapes and a rubble of Louis M. Solomon with the opportunity to lecture at crumbled gingerbread.” The restaurant’s version of the Congregation Shaar Hashomayim, Sephardic dish Adafina features a braised ox cheek, and 4. Announcements the Spanish and Portuguese another visiting journalist savored a “flanken” served 8. Dinners & Lectures Synagogue in London. As part as “hay-smoked short ribs with celeriac purée and of my trip, I visited Bevis Marks, pomegranate jus.” the first synagogue established 11. Judaic Education I first toured the synagogue and then had lunch; as the by Sephardic Jews upon their return to England. The two buildings are adjacent to one another, one leaves 13. Sponsorship Opportunities CONTENTS small but stunning sanctuary—in many ways so like the very old synagogue and almost immediately enters our own—is located in what was the original city of a very modern establishment. I could not help noting 14. Culture & Enrichment London. It stands, however, not on one of London’s that these two institutions—sanctuary and eatery, taken central streets but rather in an alley, as it was built in 18.
    [Show full text]
  • FRIDAY, JANUARY 25, 2019 Phoenix Art Museum EVENING EVENTS
    FRIDAY, JANUARY 25, 2019 Phoenix Art Museum EVENING EVENTS 6:30 pm Cocktails | Greenbaum Lobby 7:30 pm The Making of The Firebird | Great Hall 8:00 pm Dinner and Dancing | Great Hall HONORARY CHAIRS Billie Jo & Judd Herberger The Phoenix-Scottsdale landscape was changed forever Chair: Adrienne Schiffner in 1948 when Bob and Katherine “Kax” Herberger moved Co-Chairs: Barbara Ottosen & Daryl Weil their young family here from Minnesota. Soon, the couple began giving the growing city what it needed to Gala Committee be vibrant: Art. Ellen Andres-Schneider, Joan Berry, Salvador Bretts- “Kax” was an artist and collector. She and Bob wanted Jamison, Carol Clemmensen, Jacquie Dorrance, Mary their sons, Gary and Judd, to enjoy the arts, and Ehret, Barbara Fenzl, Susie Fowls, Stephanie Goodman, encouraged their support of arts groups. Molly Greene, Kate Groves, Linda Herold, Gwen Hillis, Keryl Koffler, Jan Lewis, Sharron Lewis, Linda Lindgren, Over the past 70 years, the Herberger family has Miranda Lumer, Betty McRae, Janet Melamed, Richard launched and supported many of the Valley’s arts Monast, Doris Ong, Camerone Parker McCulloch, Carol organizations including, the Herberger Theater Schilling, Leslie Smith, Colleen Steinberg, Ellen Stiteler, Center, Phoenix Art Museum, Phoenix Theatre, Valley Vicki Vaughn, Ruth & John Waddell, Nancy White Shakespeare Festival, Arizona Opera, The Phoenix Symphony, Valley Youth Theatre, Childsplay, and our own Artistic Director: Ib Andersen Ballet Arizona. In addition, Billie Jo and Judd have been Executive Director: Samantha Turner major supporters of the Scottsdale Waterfront’s Canal Convergence, Release the Fear, and Kids Read USA. Development Staff: Jami Kozemczak, Natalie Salvione, Elyse Salisz and Ellen Bialek “Mother taught us that involving young people in the arts is most important,” says Judd.
    [Show full text]
  • Refugees of Former Union Slowly Adopt
    ter of 1994. The two provider focus groups included 16 employees from Sacramento agencies that provide ser- vices to individuals from the FSU. The six refugee focus groups included 35 adult refugees (mostly female) se- lected by six local agencies. We wanted people who had come to the United States after the fall of the Com- munist regime and who were knowl- edgeable of other people in the refugee community. In addition, a panel of key members of the FSU refugee commu- nity, selected by the researchers, pro- vided more than 20 consultations dur- ing the study. A matrix of consistent responses obtained among the focus groups was used to assess the validity of the data. Additional information was acquired during visits to homes of refugees, visits to newly established Food preparation can be a celebration for many women from the former Soviet Union, Russian grocery stores and participa- who enjoy their role as gatekeepers of dietary traditions. tion in religious celebrations (Romero- Gwynn et al. 1994). FSU refugees in Sacramento Refugees of former Soviet Most refugees from the FSU who settled in Sacramento prior to 1994 came from farming communities or small Union slowly adopt US. diet towns in the Slavic states or from the former Russian Central Asia region. The Eunice Romero-Gwynn o Yvonne Nicholson a Douglas Gwynn migration pattern to other sites in Cali- Holly Raynard o Nancy Kors a Peggy Agron o Jan Fleming fornia appears to be different. Lakshmi Sreenivasan The typical refugee family in Sacra- mento is large and often extended. It consists of a husband, wife, children The diet of refugees from the In the past decade, California has ex- (as many as 12 reported) and, very of- former Soviet Union living in perienced a post-Cold War influx of ten, parents of one or both spouses.
    [Show full text]
  • Shabbat Hagadol: What Makes It Great? This Friday Night We Usher in Shabbat Hagadol, “The Great Sabbath.” It Is the Shabbat That Directly Precedes Pesach
    The Weekly Message of Torah from Rabbi Rheins Shabbat HaGadol: What Makes It Great? This Friday night we usher in Shabbat HaGadol, “The Great Sabbath.” It is the Shabbat that directly precedes Pesach. Some maintain that it was called “HaGadol” (“Great”) because the sermon this Shabbat was frequently a long and detailed review of the laws and rituals of Passover and the Seder. That is, the “greatness” was not the quality of the Sabbath. Rather, it was the quantity, the great length of the service. Notwithstanding the kernel of truth at the center of that bit of folk wisdom, there are other explanations that are worthy of our attention. Rabbi Avraham HaLevi, a 17th century Polish scholar who is also known as The Magen Avraham, wrote a commentary in the Shulchan Arukh. He refers to a midrashic interpretation that maintains that this Shabbat is called “HaGadol” because a great miracle happened. Just before the Exodus from Egypt, on the 10th of Nisan, for some reason the Egyptian task masters did not try to prevent our ancestors from selecting the lambs that would be sacrificed and used the night of 14th, the evening of Passover. On this night, our ancestors began their preparations for their long awaited moment of redemption. The Passover began the evening of 14th of Nisan and was experienced on the night of the 15th, but the miracles that led up to and enabled the Exodus started well before. And so it is that though we will observe Passover with Seders next week in our homes on Friday night, April 19, we know that the greatness of that night depends on the preparation we make in the coming days.
    [Show full text]
  • Cultural Identity Construction in Russian-Jewish Post-Immigration Literature
    Cultural Identity Construction in Russian-Jewish Post-Immigration Literature by Regan Cathryn Treewater A thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy Department of Comparative Literature University of Alberta © Regan Cathryn Treewater, 2017 ii Abstract The following dissertation examines narratives of immigration to Western Europe, Israel and North America authored by Russian-speaking writers of Jewish decent, born in the Soviet Union after World War II. The project seeks to investigate representations of resettlement experiences and cultural identity construction in the literature of the post- 1970s Russian-Jewish diaspora. The seven authors whose selected works comprise the corpus of analysis write in Russian, German and English, reflecting the complex performative nature of their own multilayered identities. The authors included are Dina Rubina, Liudmila Ulitskaia, Wladimir Kaminer, Lara Vapnyar, Gary Shteyngart, Irina Reyn, and David Bezmozgis. The corpus is a selection of fictional and semi- autobiographical narratives that focus on cultural displacement and the subsequent renegotiation of ‘self’ following immigration. In the 1970s and final years of Communist rule, over one million Soviet citizens of Jewish heritage immigrated to Western Europe, Israel and North America. Inhospitable government policies towards Soviet citizens identified as Jewish and social traditions of anti-Semitism precipitated this mass exodus. After escaping prejudice within the Soviet system, these Jewish immigrants were marginalized in their adopted homelands as Russians. The following study of displacement and relocation draws on Homi Bhabha’s theories of othering and unhomeliness. The analyzed works demonstrate both culturally based othering and unhomely experiences pre- and post-immigration resulting from relegation to the periphery of society.
    [Show full text]
  • Chopped Liver Recipe Chopped Liver Chopped Liver
    Chopped Liver Recipe Chopped Liver Chopped Liver - traditional recipe for chopped chicken livers with schmaltz and gribenes. Deli-style Jewish holiday recipe for Passover, Rosh Hashanah, or just because. Ingredients • 1 1/2 lbs chicken livers • 1/4 cup schmaltz, divided (see note below) • 2 large onions, sliced (for a sweeter chopped liver, use up to 4 onions) • 5 hard boiled eggs, peeled and diced (divided) • Salt, to taste • Black pepper, to taste • 1/2 cup gribenes (optional - see note below) • 2 tbsp minced fresh parsley for garnish (optional) Recipe Notes You will also need: large cast iron or nonstick skillet with lid large enough to cover, kitchen shears, chef's knife, food grinder or food processor. Makes 3 1/2 cups chopped liver, serving size 1/4 cup. Calories calculated using 1 tsp salt and 1/2 tsp pepper. Learn to make schmaltz and gribenes here. Instructions 1. Prepare schmaltz and gribenes ahead of time, or purchase schmaltz from your local kosher market. Goose fat or duck fat can be used in place of schmaltz if desired. 2. Prepare the livers by cutting off any tough pieces or stringy tendons. You should also cut away any pieces of liver that look discolored, yellow or strange. This is pretty much the worst prep job ever, as uncooked liver has a soft and slimy texture, so make sure this step is done by someone with a strong stomach. 3. Add 2 tbsp schmaltz or oil into a large cast iron or nonstick skillet and melt over medium heat. Put half of the chicken livers into the skillet and fry them for 3 minutes on each side (about 6 minutes total).
    [Show full text]
  • Breakfast Blueberry Or Strawberry
    Grits Bowl ......$2.50...............Cup $1.99 Home Fries .........................................................$2.95 BREAKFAST Blueberry or Strawberry .....................................$2.95 SERVED DAILY Cream Cheese .....................................................$1.25 Nova Cream Cheese ............................................$3.50 Veggie Cream Cheese .........................................$3.25 Lox Slices ...........................................................$6.50 FRUITS AND JUICES HOT AND COLD CEREALS Orange Juice ........................$1.25.......................$2.25 Oatmeal ...............................................................$2.95 Tomato Juice ......................$1.25.......................$2.25 Variety of Cold Cereals .......................................$3.50 Grapefruit Juice ...................$1.25.......................$2.25 Apple Juice ..........................$1.25.......................$2.25 1/2 Grapefruit ......................................................$2.50 PANCAKES & WAFFLES Cantaloupe ..........................................................$2.50 Belgian Waffle .....................................................$5.95 Honeydew Melon ................................................$2.50 w/ Strawberry & Cream ......................................$6.95 Banana .................................................................$1.25 2-2-2 Combo .......................................................$6.95 Fruit Bowl ........................................$4.95 2 Eggs, 2 Pancakes
    [Show full text]
  • Jews in Recovery by Steven A
    SEPTEMBER 7, 2017 – 16 ELUL, 5777 JEWISHVOL 42, NO 1 JOURNALJEWISHJOURNAL.ORG Jews in recovery By Steven A. Rosenberg “I was high on some type of JOURNAL STAFF drug every single day from aged 12 to 19. But the drugs I got Ariele Goldman and Justin hooked on and got dependent Clancy never expected that they on was opiates, and heroin,” said would become heroin addicts. Justin, who is now a professional They had come from loving fam- vocalist, and works as a commu- ilies, and as children the two nity outreach coordinator and seemed to have bright futures. treatment adviser for recovering Justin went to Camp Simcha addicts. and started singing and rapping When he was 15, he had kid- when he was eight. Goldman ney stone surgery and left the went to a private Jewish day hospital with a prescription for school, joined Young Judea, and Percocet. After his prescription traveled to Israel several times. ran out he started shooting her- But internally, the two realized oin. “Nobody wakes up and says early in life that all was not right ‘today is a good day to do heroin.’ with their lives. At six, Justin was It’s a progression. Sometimes it’s prescribed Adderall, and didn’t slow and sometimes it’s fast but find the group of friends he it’s a disease, and it’s something hoped for as he moved through that you’re born with,” he said. elementary school. “I wanted to For his mother, Alyssa Rice, fit in, but I wasn’t really ath- the discovery of her son’s addic- letic when I was growing up so I tion was terrifying.
    [Show full text]