DOCSLIB.ORG

Athensmenu.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Athensmenu.Pdf , Mezethes (Appetizers) Shrimp Cocktail.. ................................ $ 8.95 Fried Calamari ..................................... $10.95 Feta Cheese and Kalamata Olives .............. $ 8.50 Stuffed Grape Leaves or Stuffed Cabbage .... $ 9.95 Taramosalata (Red Caviar Dip) .................. $ 9.95 (With Choice ofLemon of Tomato Sauce) Tzatziki ............................................ $ 9.95 Avgolemono (Egg Lemon Soup) ...........cup $ 4.25 (Yogurt Dip with Cucumber and Garlic) bowl $ 5.95 Loukanico (Greek Sausage) .............. small $ 9.95 Soup of the Day ............................. cup $ 4.25 large $11.95 bowl $ 5.95 Salads Greek Salad for One .............................. $ 6.25 Sliced Cucumbers and Tomatoes ............... $ 8.95 Greek Salad for Two ............................. $10.95 Athens Salad .............................. small $10.95 Greek Salad Family Style ....................... $12.95 large $11.95 Mixed Green Salad .............................. $ 5.95 (tomatoes, cucumbers, peppers, onions, feta cheese, and olives) Features from our 5roiler Tenderloin on the Stick, Oriental, with Tomatoes, Peppers, and Onions or Plain .............................. $25.95 Lamb on the Stick ....................................................................................................... $16.95 Lamb on the Stick, Oriental, with Tomatoes, Peppers, and Onions .............................................. $17.95 Lamb on the Stick, Athens, with Rice, Variety ofBaked Vegetables and Potato .............................. $17 .95 Pork on the Stick ......................................................................................................... $16.95 Strip Sirloin Steak ....................................................................................................... $19.95 Two Lamb Chops ........................................................................................................ $17.95 Two Pork Chops ......................................................................................................... $16.95 Single Lamb or Pork Chop ............................................................................................. $14.95 Above Dinners Served with a Greek Salad, Rice and Greek-Style Potatoes House Specialties Spanakopeta (Spinach Pie) .............................................................................................. $10.50 Pastitsio (Baked Macaroni Casserole) ................................................................................ $11.95 Mousaka (Baked Eggplant Casserole) ................................................................................ $13.50 Stuffed Grape Leaves or Stuffed Cabbage with Rice or Potato (with Choice ofLemon or Tomato Sauce) ............................................................................ $10.95 • Vegetable Plate ........................................................................................................... $ 9.95 Greek Meatballs (Keftethes) with Pasta of the Day ................................................................... $10.95 Greek Meatballs Garnish ............................................................................................................. $12.95 Combination Special: Roast Lamb, Chicken, Meatballs, Stuffed Grape Leaves, Stuffed Cabbage, Rice and Potato .......................................................... $23.95 5everages Tea, Coffee, Decaf. ................................. $ 1.50 Milk ................................................... $ 2.50 Greek Coffee Demi-Tasse ...................... $ 2.50 Soda ................................................. $ 2.50 Juice .................................................. $ 3.25 Chicken and fish Broiled Chicken Shish Kebob, with Tomatoes, Peppers and Onions ................................................... $16.95 Broiled Scrod ............................................................................................................ $16.95 Broiled Swordfish ....................................................................................................... $17.95 Above Dinners Served with a Greek Salad, Rice and Greek-Style Potatoes Fried Calamari with Rice or Pasta ................................................................................................................ $15.95 Half Roasted Chicken with Rice or Potato ........................................................................... $13.95 Breast of Chicken with Rice or Potato ................ ....................... ........................................ $11.95 Leg of Chicken with Rice or Potato .................................................................................. $10.50 Lamb Specialties Roasted Lamb is boneless and oven-roasted in its own juices. Baked Lamb is on the bone and baked in the oven in tomato sauce. Roasted Shoulder of Lamb, Garnish, with rice, Variety ofBaked Vegetables and Potato ......................... $16.95 Roasted Shoulder of Lamb with Rice ......... ........................................................................ $15.95 Roasted Leg of Lamb, Sliced, with Rice .......................................... ................................... $16.95 Baked Lamb Garnish .......................- ............................................................................ $15.95 Baked Lamb with Rice or Greek-Style Potatoes .................................................................... $14.50 Baked Lamb with Pasta of the Day ................................................................................... $14.50 Baked Lamb with Choice of Vegetable .............................................................................. $14.95 Baked Lamb with Lima Beans ................................................ ........................................ $14.95 The Sandwich 5oard Roasted Lamb Sandwich ............................................................................................... $11.50 Meatball Sandwich ........................................ ............................ ... .. ............................. $ 9.95 Sliced Chicken Sandwich .............................................................................................. $10.95 Children's Menu (Under 12 Years) Broiled Chicken Tenders with Rice or Pasta ............................................................................................... $ 8.95 Greek Meatballs with Pasta ofthe Day .............................................................................. $ 7.95 Roast Lamb with Rice or Potato ...................................................................................... $10.95 Baked Lamb with Rice or Potato ...................................................................................... $ 9.95 Leg of Chicken with Rice or Potato ...................................................................... ............ $ 8.95 Plate of Rice, Potato or Pasta of the Day ............................................................................. $ 6.95 There is a $1.00 Charge for an Additional Vegetable and $1.50/or Garnish with our Dishes Side Orders Desserts Plain Yogurt ..................................... $ 3 .25 Greek-Style Rice Pudding ............... $ 3.25 PastaoftheDay ........................ $ 6.50 Galactobouriko (Custard Pastry) ........ $ 3.50 Baked Vegetables ...................... $ 8.25 Baklava.............. ................................ $ 4.25 Greek-Style Potatoes ................ .. $ 6.50 Jello ........................................ $ 2.75 Rice with Tomato Sauce .............. $ 6.50 Cheesecake ......................................... $ 4.50 Chocolate Cake .................................. $ 4.50 Specials through Baked Lamb .................................................................................................... $16.95 Prime Rib ofBeef............................................................................................ $21.95 T-Bone Steak................................................................................................... $22.95 Above served with a garden salad, rice, potato & vegetable Grilled Chicken Salad with Cup of Soup ........................................................ $13.95 & Plaki: Haddock Baked with Tomatoes & Onions ............................................ $15.95 Fried Calamari ................................................................................................. $14.95 Fried Haddock ........................ ! •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• $14.95 Above served with Rice or Potato Baked Lamb .................................................................................................... $17.95 Prime Rib ofBeef............................................................................................ $22.95 Sirloin Strip Steak ........................................................................................... $22.95 Lamb on a Stick............................................................................................... $19.95 Roast Lamb ...................................................................................................... $18.95 Broiled Chicken on a Stick (Oriental) ............................................................. $17.95 Broiled Swordfish ............................................................................................ $19.95 Served with a garden salad, rice, potato, a vegetable, coffee & dessert! *Athens E_xtra Special* when available Stuffed
Load more

Recommended publications
  • Red Bank Register Volume Lxvl, No
    RED BANK REGISTER VOLUME LXVL, NO. 30. RED BANK, N. J., THURSDAY, JANUARY 13, 1944. SECTION ONE—PAGES 1 TO Red Cross Volunteers Heads Fire Company Two Large Residences Boro Clerk 25 Years Chamber of Com Aid At Turner Disaster On Tower Hill Sold Holds Annual Electio Chapter's Work Termed Me'thot, Johnson Properties William A. Fluhr Re-elected "Highly Commendable" Sold Through VanHorn Agency President—New Directors Chosen 't- Within a few hours after the de- Two large, modern homes, located The annual meeting, of th* board stroyer Turner sank off Sandy Hook near the top of Tower hill, Red directors and the election of last week, members of the Red Cross Fair Haven (Sorb Eichele Elected Bank, on plots comprising part of Harry Crine Is of the Red Bank Community volunteer special service corps were the former Uial McCarter estate, ber of Commerce for the ensu: on the job helping in the care of the Has $29,314 In Council President have recently been sold through, the year was held at the chamber victims at Fort Hancock hospitals. Ray VanHorn agency of Fair Haven. Named Clerk Of in the Carlton theater building Their work was termed as "highly From these two hill-site properties terday morning. commendable" by army and naval At Fair Haven a view is obtained of the surround- Surplus Account ing countryside, including parts of Atlantic Township Elected to the board for a.tl „..,, officers. year term are Edwin R. Conovaa,- ,1 Motor corps members drove ambu Little Silver, Fair Haven, Rumson, Mayor Deliveri All Officials th* Shrewsbury River and tbe ocean Herbert E.
    [Show full text]
  • Desserts Sour Cream Pound Cake
    Codin’ and Cookin’ Favorite recipes from the kitchens of Municipal Code’s employees Celebrating Our 50th Anniversary Copyright © 2001 by Municipal Code Corporation. All rights reserved. For information contact: Municipal Code Corporation Cover Art and Design by Pamela R. Green Senior Editor: Diana Ossi Assistant Editor: Pattie Smith Interior Layout and Formatting: Faith Martin Indexing: Ginger Salisbury Proofing: Malinda Allen, Debbie Housser Interior Art Selection and Acquisition: Margaret Schumacher Production Services: Martha Scott Cover Production: Mary Grace Tavel Pre-press: Frank Slaughter Printing and Binding: The MCC Production Department Published by: Municipal Code Corporation 1700 Capital Circle, SW P. O. Box 2235 Tallahassee, Florida 32316-2235 Telephone 1-800-262-2633 www.municode.com 1st printing, April 2001 Table of Contents Preface Appetizers and Beverages .......................... 1 Breads and Muffins .................................. 23 Desserts .................................................. 55 Entrees .................................................. 119 Soups, Salads and Sauces ...................... 193 Vegetables .............................................. 231 Miscellaneous ...................................... 249 Cooking Tips ....................................... 255 Index .................................................. 269 Preface Food. It is something we all have in common. Every hu- man being must eat to live, though some live to eat! Municipal Code Corporation has more than its share of the latter type person. It has been said about the company, that MCC is not a place to lose weight. We seem to invent reasons to celebrate - holidays, birthdays, anniversaries, welcoming new employees, well-wishing departing employees, you name it and we'll celebrate it. Of course, being a place of employment, our cheer is lim- ited to food and slaps on the back. So, when we began planning the biggest celebration in our history - THE COMPANY TURN- ING 50 YEARS OLD - it was only natural to think of what dishes we had served.
    [Show full text]
  • Cooking with Canned Tuna (Packed in Water) Tuna Is a Nutritious Source of Protein, Iron, and How to Store It Niacin
    E-75 12/08 Cooking with Canned Tuna (packed in water) Tuna is a nutritious source of protein, iron, and How to store it niacin. Because it is already cooked, it can be eaten For best taste, store unopened cans of tuna in a cool, dry right out of the can or used to make your favorite tuna place until they are ready to be used. dishes. Once opened, store unused tuna in a covered dish in the A serving of tuna is 2 to 3 ounces. A 12-ounce can refrigerator. Use it within 3 days. will make about four servings. Tuna Macaroni Casserole (makes 4 to 6 servings) What you need How to make it 12-ounce can tuna, drained 1. Wash your hands; make sure your cooking area is clean. 2 10¾-ounce cans cream of mushroom soup 2. In a medium bowl, mix the tuna, soup, peas, pepper and 1 cup frozen green peas (if you like) macaroni. black pepper (to taste) 3. Spoon the mixture into a 9- by 13-inch baking dish. 2 cups cooked macaroni 4. Bake it at 350 degrees F for 30 to 35 minutes. Let it stand for about 10 minutes before serving. Note: You can also use 2 cups of cooked rice instead of macaroni. Quick Tuna Spread (makes 4 servings, ½ cup each) What you need How to make it 12-ounce can of tuna, drained 1. Wash your hands; make sure your cooking area is clean. ⅓ cup mayonnaise-type salad dressing 2. Mix together all the ingredients and chill it.
    [Show full text]
  • Frozen Meal Prep Package
    Frozen Meal Prep Kit Thank you for your interest in providing frozen meals to The Link youth and young families. In this packet you will find everything you need to complete the frozen meal project, including recipe ideas and instructions. Please contact Jen Becker at [email protected] or 612.767.4479 if you are interested in providing meals. Instructions 1. Please select a warm meal or crock pot meal to prepare. 2. Each meal should provide 10 servings. a. Warm Meals need to be packaged in 10 separate serving containers b. Crock Pot Meals can be in a large zip lock bag but please provide separate serving containers so that extras may be frozen for youth in the future. c. Label/sticker with name of the meal and cooking instructions so that the youth are able to re-heat on their own. Labels should be on both freezer meal and left over crock pot meal containers. crock pot meals freezer meals packaged for 10 3. Please complete and turn in the In-Kind form attached at the end of the packet. Include cost of supplies and volunteer hours utilized in completing the meal prep. Meals are needed at: C.O.R.E Lincoln Place 7800 W County Rd 42 1997 Golden Valley Trail Apple Valley, MN 55124 Eagan, MN 55123 2 Pan Meals + 2 Crock Pot Meals 4 Pan Meals+ 5 Crock Pot Meals Roughly 30 meals a month needed Roughly 48 meals a month needed Lindquist Apartments Scattered Sites 1931 West Broadway 1931 West Broadway Minneapolis, MN 55411 Minneapolis, MN 55411 4 Pan Meals+ 5 Crock Pot Meals 2 Pan Meals + 2 Crock Pot Meals Roughly 48 meals a month needed Roughly 30 meals a month needed Thank you for your generous support and your time to make healthy meals for the youth and young families who need to access these meals each month! Taco Lasagna Ingredients • 24 oven ready lasagna noodles • 2 pound lean ground beef • 2 (1-oz.) package Old El Paso taco seasoning • 2 egg • 2 (15-oz.) carton ricotta cheese • 6 cups shredded cheddar cheese • 2 (24-oz.) jar chunky salsa Instructions 1.
    [Show full text]
  • COPYRIGHTED MATERIAL467 58 121 126 Lentils Beans
    Two-Step Tamale Bake, 336 B White Bean and Sausage Rigatoni, Bacon 222, 222 Bacon and Tomato Potato Salad, 21 Beef. See also Beef, ground Bacon-Asparagus Strata, 356, 356 Beef Stroganoff Casserole, 62, 62 472 Boston Baked Beans with Pancetta, Cheesy Italian Meatball Casserole, 321 412, 412 Chili Corn Pie, 330 note: Page references in italics Egg and Bacon Breakfast Casserole, Creamy Meatball Casserole, 323, 323 indicate photographs. 359 Deep-Dish Steak and Vegetable Sunday Breakfast Pie, 360, 360 Pie, 64, 64 index Bagel-Lox Strata, 368, 368 Frankfurter-Pasta Casserole, 331, 331 Banana Bread Cobbler, Warm, 439 Hot Reuben Dip, 453, 454 A Barley Italian-Style Meatballs and Pasta, Amaretto Brioche Bake, 381, 381 Barley-Stuff ed Peppers, 315, 315 72, 72 Andouille-Chicken Lasagna, 120, 121 Peppers Stuff ed with Quinoa and Meatball and Polenta Casserole, 211 Appetizers. See also Dips and Spinach, 312 Meatball Pie, 26 spreads Vegetable Casserole with Barley and Reuben Sandwich Casserole, 69 Chunky Apple-Sage Appetizers, Bulgur, 316 Roast Beef Tamale Casserole, 80, 80 468, 468 Beans. See also Green beans; Shredded Beef and Chile Curried Shrimp Bites, 469, 469 Lentils Enchiladas, 210, 210 Sweet and Sour Chicken Wings, 466 Baked Butter Beans with Mustard, Tawny Beef with Parsnips, 246, 246 Tandoori Chicken Wings, 467, 467 413 Beef, ground Apples Bean-and-Beef Enchilada Casserole, Bean-and-Beef Enchilada Casserole, Apple-Almond-Cinnamon Strata, 269, 270 269, 270 377, 377 Black Bean Lasagna, 156, 156 Beef and Noodle Casserole, 322 Apple Betty, 421 Boston
    [Show full text]
  • Homestyle Favorites Made Meatless Cooking with Meat Substitutes
    Homestyle Favorites Made Meatless Cooking with Meat Substitutes Renee Pottle Hestia’s Hearth LLC Kennewick, Washington Homestyle Favorites Made Meatless Cooking with Meat Substitutes By Renee Pottle Published By: Hestia’s Hearth LLC PO Box 7059 Kennewick, Washington 99336 www.hestiashearthpublishing.com For additional copies of the book, please contact the publisher. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without written permission from the author, except for the inclusion of brief quotations in a review. Copyright © 2010 by Renee Pottle ISBN: 978-0-9760137-6-1 First Edition Front Cover Photo: ChickN Tomato Stir-Fry, p.71 Back Cover Photo: Lemon Asparagus ChickN, p. 67 Cover Design by: Winsome Design, Richland WA In memory of Aunt Rosalie, a true vegetarian connoisseur. Greatly loved. Greatly missed. Also by Renee Pottle I Want My Dinner Now! - Simple Meals for Busy Cooks (2004) The Happy Lunchbox - 4 Weeks of Menus and Recipes (2005) 225 Ways to Add Heart Healthy Foods to Your Diet (2007) The New Contented Heart Cookbook - Cholesterol Lowering Recipes (2009) About the Author Renee Pottle is a Home Economist, health educator, wellness coach, and nutrition consultant. Previously, she was a regular contributor to Pillsbury Fast and Healthy Magazine, developing vegetarian and two- serving dishes, and for several years taught cooking, food science, nutrition, and health courses at a small school in Maine. A vegetarian for nearly 20 years, a family history of heart disease sent her on a quest to outwit her genes and develop healthy, meatless recipes reminiscent of old-time favorites.
    [Show full text]
  • Pastitsio | Cook's Illustrated
    Pastitsio SERVES Serves 6 WHY THIS RECIPE WORKS In the best renditions of this Greek meat and macaroni casserole, the components—tubular pasta, ground meat and tomato sauce, and a plush blanket of bechamel—are impressively stratified. We started by treating ground beef with baking soda before cooking, which altered its chemistry and made it better able to hold on to moisture. We skipped the usual browning steps to avoid toughening the meat's exterior, which also saved time. Cinnamon, oregano, dried mint, and paprika made the flavor profile distinctly Greek. A minimal amount of red wine plus lots of tomato paste added brightness and savoriness. We further streamlined the method by parcooking the ziti (the closest substitute for authentic Greek “number 2” macaroni) in the hot béchamel; doing so hydrated the pasta just enough to ensure that it would be fully cooked after baking, and the pasta's starches helped thicken the béchamel. We then thickened the rest of the béchamel by whisking in cheese and an egg until it was spreadable. Sprinkling more cheese over the top encouraged the surface to brown. INGREDIENTS BEFORE YOU BEGIN * Don't use ground beef that's less than 93 Don't use ground beef that's less than 93 Meat Sauce * ¾ teaspoon table salt percent lean or the dish will be greasy. We like the richness of whole milk for this dish, but ¼ teaspoon baking you can substitute 2 percent low-fat milk, if soda desired. Do not use skim milk. Kasseri is a 1 tablespoon plus ½ semifirm sheep's-milk cheese from Greece.
    [Show full text]
  • FINNISH MACARONI CASSEROLE for 25 PERSONS Ingredients: 800G Pasta 2Kg Minced Meat 4 Onions 4 Teaspoons Salt 4 Teaspoons Paprika
    FINNISH MACARONI CASSEROLE FOR 25 PERSONS Ingredients: 800g pasta 2kg minced meat 4 onions 4 teaspoons salt 4 teaspoons paprika powder 4 teaspoons barbecue spice powder Eggmilk: 3 l milk/flavoured cream 10 eggs pinch salt 450g grated cheese (emmental, mozzarella) Instructions: Set the oven to 200 ° C. Cooking pasta: ● When water is boiling, add salt, oil and pasta. ● Cook macaroni almost ready (al dente or a bit less), 8-10 minutes. ● Use a colander to pour out the water. ● Rinse the pasta then with briefly with cold running water, so the pasta doesn´t stick together. ● Leave pasta in the colander to wait for the next move. Frying the minced meat: ● Peal the onions and cut them in small pieces. ● Pour some oil into the pan and fry onions light, golden brown ● Add minced meat and fry it. Add salt and spices. Taste. If it is not tasty enough, add some salt/spices. You can also add garlic, chili etc if you want ● When ready put it aside to wait for the next move. The sauce (eggmilk translated from Finnish) ● Take a bowl and break the eggs. ● Pour the flavoured cream/milk into the bowl, add salt and mix all together. How to prepare the casserole: ● Oil the casserole ● Pour both pasta and minced meat into the casserole and mix them together. ● Then pour the “eggmilk” into the casserole and mix. ● Put the grated cheese on the top ● Put the casserole into the oven for 30-35 minutes. ● After 15 minutes you can add some foil onto, if the casserole gets too dark Enjoy your meal with tasty self made ketchup!.
    [Show full text]
  • Garden Place of Columbia Menu
    Sunday Monday Tuesday Wednesday Thursday Friday Saturday Swedish Meatballs over 1 BBQ Pork Steak 2 Fried Chicken 3 Happy Birthday Sue! 4 Taco Salad/Toppings 5 Buttered Egg Noodles Hash Brown Casserole Mashed Potatoes/Gravy Steak/ Baked Potato W/ Butter Fiesta Rice Roll with Butter/Mixed Peas/ Angel Food Cake w/ Green Beans & Sour Cream Mandarin Orange Cake Vegetables/ Pineapple Upside Strawberries Apple Sauce Cake w/ Cream Grilled Asparagus Down Cake Cheese Icing Ice Cream Drumstick Italian Sub Sandwich Chicken Wings/Sauces Garden Place of Columbia Pigs in a blanket Spaghetti Pasta Salad/Pickle Broccoli Cheese Soup Popcorn Shrimp/Cocktail 7 Layer Salad Baked Beans/Chips Grapes Turkey and Cheese Sandwich V & O Slaw /Fries Fresh Orange Slices Menu Apple Sauce Mandarin Oranges Pineapple Tidbits Baked Chicken/Gravy 6 Happy Birthday Pearl! 7 Spaghetti with Meat Sauce 8 Happy Birthday Genevieve &9 (Jackie Birthday Meal) 10 Shirley S. Birthday 11 (Shirley S. Birthday Meal) 12 Stuffing/Peas Turkey/Gravy Garlic Bread Jackie! Steak Cod Fish Sandwich/Tartar, Steak /Baked Potato// Cranberry Sauce Mashed Potatoes/Dressing Cauliflower Pork Tenderloin Baked Potato w/ Sour Cream Pickles and Onions Corn on The Cob /Cherry pie & Fruited Gelatin Banana Cream Pie Brownie Au Gratin Potatoes and butter/Lima Beans French Fries / V& O Slaw Ice Cream Green Bean Casserole Cheesecake Banana Pudding Dessert Philly Cheesesteak Grilled Chicken BBQ Ribblet on Bun Strawberry Short Cake Onion Rings Sandwich/Lettuce, Tomato, Potato Salad/Gherkin Pickle Chicken Salad Sandwich
    [Show full text]
  • Carolina Country Kitchen Recipes Compiled by Jenny Lloyd Published in 2016 by North Carolina’S Electric Cooperatives for Members of the State’S Electric Cooperatives
    $5 2016 Carolina Country Kitchen Recipes compiled by Jenny Lloyd Published in 2016 by North Carolina’s Electric Cooperatives for members of the state’s electric cooperatives. Letter from the Editor When we’re out and about talking with Carolina Country fans, we often hear, “I love those recipes! When are you going to publish another cookbook?” Well, here it is. Some recipes stem from Carolina Country readers and members of North Carolina’s electric cooperatives, and some came from statewide publications like ours that serve electric cooperatives in other states. All recipes here have been tested in one way or another. You can also see all of these recipes on our website: carolinacountry.com. “Carolina Kitchen” is one of the most popular sections of the magazine. If you have a favorite recipe to share, send it to us on the website, post it to our Facebook page, or email me at [email protected]. We published this book as a gift for the cooperative members we meet when we attend their annual meetings. If you would like to order additional copies, see the inside back cover. Thanks for your support. Happy cooking! Jenny Lloyd Recipes Editor Carolina Country TOP Look for this symbol next to our most popular, tried-and-true recipes, based on 20 ratings from carolinacountry.com. Carolina Country Kitchen 3 Table of Contents Appetizers, Breads .....................................................................................................6 Carolina Caviar .........................................................................................................................
    [Show full text]
  • Georgia 4-H Pantry Pride
    Pantry Pride Recipes From Georgia 4-H Members From Our Pantry to Yours This cookbook’s purpose is to serve as a resource to families across the state of Georgia. Contained within, you will find recipes submitted through a contest jointly sponsored and conducted by the Arby’s Foundation, the Georgia Food Bank Association, and the University of Georgia Extension’s Georgia 4-H Program. 4-H members from around the state submitted recipes containing ingredients commonly found amongst all food banks in the Georgia Food Bank Association network. All entries are included. All resources in this book are perfect for helping you manage a busy schedule. In addition to containing widely available ingredients, each recipe is categorized as either a “No Cook Snack/Dish” or “Cooked Dish/Entree.” “No Cook recipes are denoted by an asterisk (*) in the table of contents. We hope you enjoy these offerings created by the youth of our state, and that you find something fun and nutritional to serve yourself or your family. Table of Contents Cloverleaf Senior 4) Apple Slice Delight * 18) Chicken Pepper Bake 5) Fruit Icy Pops * 19) Sassy Chicken Pizza 20) Honey Bear Bars 6) Avocado Boats filled with Tuna 21) A Leaf of Faith Casserole Salad * 22) Rotisserie Chicken Pot Pie 7) Honey Nut Banana Slices * 23) Hearty Fiesta Chicken Wrap 24) Clucking Creamy Chicken with 8) Fruit Chicken Salad * Rice 9) Tuna Delight * 25) Tuna Casserole 10) PB&J Sushi Rolls * 26) Mandarine Pepper 11) Peanut Butter Balls of Goodness Chicken * 27) Sweet Potato Casserole 12) Black Eyed Pea Hummus * 28) Beef and Cheese Junior Stroganoff 29) A Taste of Mexico 13) Pantry Fried Rice Vegetarian 30) 30 Minute Chicken 14) Sausage, Egg Veggie Chili and Potato Scramble 31) Ally’s Southwest Fiesta 15) Easy Peazy Corn and Onion of Flavor Casserole 32) Kai’s Kickin’ Chicken 16) Chicken Macaroni Tacos Casserole 33) Four Bean Turkey Chili 17) Chicken Vegetable Rice 34) Tuna Melt Casserole Casserole 35) Buffalo Chicken Pasta Bake 3 6) Participants and Winners 3 Apple Slice Delight Prep Time: 10-15 min.
    [Show full text]
  • Events 14.15 Cookbook Recipe Recipes from High Cotton Cookin‟ (4 Pages) 29 Cookbook Recipe Recipes from the Evolution of Cajun & Creole Cuisine by John D
    Folder # Type Title Date # of items Events 14.15 Cookbook Recipe Recipes from High Cotton Cookin‟ (4 pages) 29 Cookbook Recipe Recipes from The Evolution of Cajun & Creole Cuisine by John D. Folse (6 pages) Cookbook Recipe Recipes from A Southern Collection Then and Now (4 pages) Cookbook Recipe Recipes from The Stuffed Griffin (4 pages) Cookbook Recipe Recipes from The Gasparilla Cookbook (3 1961 pages) Cookbook Recipe Recipes from Apron Strings (4 pages) Cookbook Recipe Recipes from Concerts from the Kitchen (4 pages) Cookbook Recipe Recipes from Fare by the Sea (4 pages) Cookbook Recipe Recipes from Charleston Receipts (4 pages) 1950 Cookbook Recipe Recipes from The Best of the Bushel (3 pages) Cookbook Recipe Recipes from Mountain Measures (4 pages) Cookbook Recipe Recipes from Virginia Celebrates: Recipes and Ideas for Entertaining (3 pages) Cookbook Recipe Recipes from The Grecian Plate (4 pages) 1988 Cookbook Recipe Recipes from And Roses for the Table (5 pages) Cookbook Recipe Recipes from Uptown Down South (4 pages) Cookbook Recipe Recipes from Calypso Café by Bob Epstein (4 pages) Cookbook Recipe Recipes from Candlelight and Wisteria (4 pages) Cookbook Recipe Recipes from The Smithfield Cookbook (4 pages) Cookbook Recipe Recipes from Children‟s Party Book (4 pages) Cookbook Recipe Recipes from Augusta Cooks for Company by Jeanette Steed (4 pages) Cookbook Recipe Recipes from Huntsville Entertains (4 pages) Cookbook Recipe Recipes from Among the Lilies (4 pages) Cookbook Recipe Recipes from Outdoor Tables and Tales (3 pages) Cookbook
    [Show full text]