Tuesday June 8 Monday June 7 Wednesday June 9 Thursday June

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Tuesday June 8 Monday June 7 Wednesday June 9 Thursday June

Monday Tuesday Wednesday Thursday Friday Saturday Sunday June 7 June 8 June 9 June 10 June 11 June 12 June 13 Breakfast Oatmeal, Cold Cereal, Oatmeal, Cold Cereal, Oatmeal, Cold Cereal, Oatmeal, Cold Cereal, Oatmeal, Cold Cereal, Cold Cereal or Oatmeal, Cold Cereal, Egg Sandwich on Eggs over easy Pancakes w/ Syrup Hot Strawberry Scramble Eggs Oatmeal Sausage Egg English Muffin Hash browns , Toast Bacon or Sausage Crepe’s Bacon or Sausage Banana Burrito Toast Bacon or Sausage Bacon or Sausage Whipped Butter Bacon or Sausage Potatoes, Toast Toast Bacon or Sausage Lunch Cream of Chicken Beef and Rice Spring Pea Cream of Potato Broccoli Cheese Navy Bean Soup or Fresh Fruit Soup or Fresh Fruit Soup or Fresh Fruit Soup or Fresh Fruit Soup or Fresh Fruit Soup, Fruit or Salad Clam Chowder Soup or Fresh Fruit Chinese Buffet BBQ Chicken Rueben Sandwich Egg Salad Sloppy Joe Fried Rice, Pork Lo- Tater tot Sweet Potatoes Strawberry Black Potato Wedges Chips Potato Salad mein, Chicken Stir-fry Hotdish Creamed Pea’s Berry Salad White Rice, Egg Rolls Breadstick Dinner Roll Roll or or or or or or or *Baked Chicken * Baked Chicken *Baked Chicken *Baked Chicken *Baked Chicken *Baked Chicken *Baked Chicken Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Grilled Cheese Grilled Cheese Grilled Cheese Grilled Cheese Grilled Cheese Grilled Cheese Grilled Cheese Dessert of the day Dessert of the day Dessert of the Day Dessert of the Day Root Beer Float Assorted Desserts Strawberry Shortcake Dinner Fruit, Soup or Salad Fruit, Soup or Salad Fruit, Soup or Salad Fruit, Soup or Salad Fruit, Soup or Salad Fruit, Soup or Salad Navy Bean Soup Pork Kebabs Haddock w/ Pork Stroganoff Chicken Breast w/ Stuffed Shell Pasta Lamb Roast Rice Pilaf Mango Chutney Mashed Potatoes Peppers & Cheese Broccoli Gravy Ham Sandwich Cauliflower Gratin Cous -Cous Baby Carrots Ranch Potatoes Parmesan Marinara Mashed Potatoes Chips Rosemary Pea’s Coleslaw Roasted Dinner Roll Fresh Bread Dinner Roll Poppyseed Knot Garlic Toast Carrots/Onion Brownie Cookie or or or or or or * Baked Chicken *Baked Chicken *Baked Chicken *Baked Chicken *Baked Chicken *Baked Chicken *Lunch And Dinner Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Will Be Served Grilled Cheese Grilled Cheese Grilled Cheese Grilled Cheese Grilled Cheese Grilled Cheese In Dining Room Cherry Crisp Pumpkin Bar Vanilla Pudding Frosted Brownie Red Velvet Cake Ice Cream Sundae Cinnamon Whip w/ Ladyfinger Monday- Saturday Serving Times: Breakfast 8:00 am- 9:00 am Lunch 11:30 am- 1:00pm Dinner 4:30pm- 6:00pm Sunday Serving Times: Breakfast 8:00 am- 9:00 am Dinner 12:00pm- 1:00pm Soup & Sandwich 4:30pm- 5:30pm For Reservations Please call the Kitchen 763-433-2657 .

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Lunch Buffets 2018-2019
Lunch Buffets 2018-2019 Polo Club Deli Buffet Soup Station Matzo Ball & Chicken Noodle Soup Salad Bar Full Salad Bar with Condiments & Dressings Macaroni Salad, Seafood Salad, Classic Potato Salad, Coleslaw Deli Pickles, Pickled Tomatoes Smoked Salmon with Condiments Carving Station Choice of Two Carved Turkey Corned Beef Pastrami Brisket Deli Mustard, Dijon Mustard, Turkey Gravy, Rye Bread & Rolls Griddled Hot Dogs Sauerkraut & Baked Beans Potato Rolls, Kosher Hot Dog Rolls, Mustard, Relish, Red Onions Cedar Roasted Salmon Lemon Tartar Sauce Dessert Buffet Polo Cookies & Cupcakes & Pies, Delectable Individual Specialties Chocolate Babka, Rugelach, Halvah Sugar Free and Gluten Free Choices Seasonal Fruit Display Includes Assorted Bread Basket and Butter Rosettes Water, Iced Tea and Soft Drinks Regular and Decaffeinated Coffee, a Selection of Teas Polo Club Lunch Buffet Soup Station Choice of One Split Pea, Chicken Noodle, Broccoli & Cheddar, Roasted Tomato The Salad Bowl Baby Iceberg, Variety of Lettuces and Greens From the Garden Tomatoes, Cucumbers, Olives, Radish, Roasted Mushrooms, Pickled Onions Carrots, Charred Broccoli, Olives From the Garde Kitchen Tuna, Salmon, Egg Salad, Pasta Salad Assorted House Made Dressings, Candied Pecans, Croutons From the Cheese Monger Blue, Mozzarella, Aged Cheddar, Jarlsberg, Reggiano & Feta Carvery Station Choice of Three Roasted Flat Iron Steak Grilled Free Range Chicken Breast Whole Roasted Turkey Corned Beef Pastrami Brisket Apple Bourbon Glazed Salmon Deli Mustard, Dijon Mustard, Turkey Gravy,
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'U*'R:T,**' the Melodyfor Pioneer Grub Stuffis a Swedishfolk Song
PIOIIEER FOOI) Larry m Slade In 1995 I wrote a series of songs and poems about Cache Valley History for Cache Children's Choir to celebrate the Utah State Centenniat. The poem, 'Pioneer Grub Stuff , was part of that collection. Most of the foods which I included in the poem/song came from my pioneer ancestors, foods with which I was familiar. Others came from recipes in books about pioneer foods. Recipes for the foods mentioned in the poem are given at the end of this paper along with recipes for other pioneer foods. PIONEER GRUB STUFF Larry m Slade This was a breokfast ,rrrr{ilt r'llfrnthey put upontheir ptate, A morning meal that tasted great, good as good could be! Spotted Dog, Lumpy Diclc, Barley Coffee, Mormon Tea, Oh, this was o breakfast thnt they ote, good as good could be! Dinner at noonwas Slumgullion, yes, by gum, Slumgullion, A tasty bowl of Slumgullian, or Extra Rooster Noodle Stew. Clabbered Puddingfor desert, plus a jug of Brigham Brail, Oh, dinner was yummy Slumgullion, or Extra Rooster Noodle Stew. Supper was orten bread and milh hord bread sooked in milh A simple meol of bread and milh or Bread and Punk When the daily toil was done, and the evening sun hqd set, Then supperwas often Graveyard Stew, or Bread and Fet. This was some food the Pioneers ote, stuffthey put upon their plate - Stronge things the Pioneers ate; Bet it tasted good! Yum, yum, yum, 'u*'r:t,**' The melodyfor Pioneer Grub Stuffis a Swedishfolk song. When Pioneer emigrants 1eft their native lands, they took the culture of their old homes with them.
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Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
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Cold Soups Mini Recipe Book
Cold Soups Mini Recipe Book Carolyn Washburn And Carly Vanderhorst Utah State University Cooperative Extension Washington County Directions: Peel, seed, and cube the cantaloupe. Place Chilled Bean Soup cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Ingredients: Transfer to large bowl. Stir in lime juice, cinnamon, 4 cups chopped tomatoes and remaining orange juice. Cover, and refrigerate 2 cups spicy hot V8 juice for at least one hour. Garnish with mint if desired. 1 can (15 ounces) black beans, rinsed and drained 1 cup chopped cucumber 1 cup chopped sweet red or yellow pepper Chilled Tomato Soup 1/2 cup chopped red onion 2 tablespoons balsamic vinegar Ingredients: 1 teaspoon sugar 5 ripe tomatoes, chopped 1/4 to 1/2 teaspoon hot pepper sauce 1 (11-ounce) can vegetable cocktail juice 1/4 teaspoon ground cumin 1 cup tomato juice 1/4 teaspoon salt 1 (14-ounce) can chicken broth 1/4 teaspoon pepper 1/4 cup butter 7 tablespoons reduced-fat sour cream 1 onion, finely chopped Sliced cucumber, optional 3 cloves garlic, minced 1 cup heavy cream (nonfat is fine) Directions: 1/8 teaspoon white pepper In a blender, combine tomatoes and V8 juice; cover 15 basil leaves, julienned and process just until blended. Transfer to a large 1 tomato, chopped bowl. Stir in the beans, chopped cucumber, sweet 6 whole basil leaves pepper, onion, vinegar, sugar and seasonings. Cover and refrigerate for at least 4 hours or Directions: overnight. Serve with sour cream. Garnish with In food processor, place tomatoes and cocktail sliced cucumber if desired.
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Starters Soup and Salads
WELCOME TO LUNCH STARTERS ARTICHOKE DIP $11 SHRIMP SKEWERS $14 Parmesan cheese, artichoke, garlic, sour cream, scallions, Skewered shrimp grilled with Thai peanut and sweet chili shallots, and herbs, served with crostinis. sauce, served on a bed of Asian slaw. + Gluten free rice cracker available upon request HOUSE-SMOKED CHICKEN WINGS $13 CALAMARI $14 A pound and a half of house smoked wings with celery Lightly breaded calamari, flash fried and tossed with and carrots, served with bleu cheese or ranch dressing. chipotle honey. Served with pickled ginger. + Choice of sauce: BBQ, Buffalo, Silos 13 spice, habanero mango, or maple ginger SILOS NACHOS $10 Sixteen nachos with colby jack cheese served with salsa, PESTO FLATBREAD $10 pineapple-mango salsa, shredded lettuce, and seasoned Pesto sauce, roasted tomatoes, artichokes, red onion, sour cream. spinach, topped with feta cheese. Vegan — add $3 + Add chicken or pork for $3 + Add shrimp or chicken for $3 ONION RINGS $10 SILOS FLATBREAD $10 Breaded onion rings fried golden brown and served with Red sauce, sausage, roasted red peppers, mixed olives, seasoned sour cream. topped with mozzarella cheese. PRETZEL STICKS $10 BEER AND BACON FRIES $9 Pretzel sticks served with chipotle beer cheese dipping 13 spice seasoned fries topped with bacon, cheddar cheese sauce. and scallions. Served with chipotle beer cheese. [ Side of plain fries $4. Full side of plain fries $6. ] STEAK BITES $14 House-marinated sautéed steak tips, onions, peppers, and SMOKED SALMON PLATTER $15 served with chipotle beer cheese dipping sauce. Alaskan smoked salmon, assorted cheeses, and herbed cream cheese, served with crackers and crostinis.
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Principles of Traditional Lithuanian Cuisine
HEALTHY TRADITIONAL LITHUANIAN CUISINE, For longer than Lithuanians can remember, eating Traditional Lithuanian food in fact was quite simple, but has been an exceptional, ritualistic activity. The older certainly not unhealthy. Everyday dishes were made from generation even today sits down to eat only when the perhaps only two or three ingredients, but those ingredients entire family gathers. Lithuanians stand apart from other complemented each other. The diet was seasonal and peoples not only for their devotion to the tradition of minimalist: food was eaten in moderation, but it was filling, celebrating feast days together and sampling ritual it was tasty, and it was made as naturally as possible. These dishes together, but also for their authentic culinary nutritional principles were shaped by religious convictions, wisdom. The knowledge of what, with what, how, Church precepts, and, most how much, and when to eat was passed down from important of all, traditions. generation to generation and depended on the skills of Lithuanians paid particular the housewife as well as the peculiarities of a given region. attention to traditions. The five ethnographic regions of Lithuania are each proud of their respective dishes: the aukštaičiai with their pancakes, curd products and pastries, the dzūkai with their dishes made from mushrooms, buckwheat and potatoes, the suvalkiečiai with their skilandis (a type of sausage), vėdarai (kishka) and sweet soups, the žemaičiai with their kastinys (a type of thick cream), European crayfish and porridge, and, last but certainly not least, the seaside dwellers with their fish. The postwar shortages of meat, grain and vegetables compelled housewives to find alternatives to customary food.
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Lunch & Dinner Menu
ATAT THETHE OCONOMOWOCOCONOMOWOC DEPOTDEPOT Lunch & Dinner Menu APPETIZERS Chicken Tenders 9 … Wings 8 | Half a pound of Chicken tenders served with your choice of BBQ | Eight wings plain or tossed in your choice of BBQ sauce or buffalo sauce, house made ranch, or honey mustard. | sauce. | With Fries ... 11 … Rib Tips 9 ´ 9 Spinach Artichoke Dip | One pound of rib ends topped with BBQ sauce. | | Served warm with baguettes. | ´ Cheese Curds 9 | Half a pound beer battered white cheddar cheese curds served with BBQ Ranch dressing. | SALADS Add to any salad: Chicken - 4 / Shrimp(4pc) - 4 / Salmon - 8 ´è Beet & Goat Cheese Salad | Crispy Chicken Salad | Breaded chicken pieces, bacon, Roasted red and gold beets, fresh cheddar cheese, cucumbers, tomatoes, and croutons on top goat cheese and roasted walnuts of spring mix lettuce. Served with honey Dijon mustard over arugula tossed in a balsamic dressing. vinaigrette dressing. Half Salad - 7 / Full Salad - 12 Half Salad - 6 / Full Salad - 10 … Greek Salad | Romaine lettuce, chopped tomatoes, …è Turkey Cranberry Nut Salad | Roast turkey breast, onions, Greek olives, and feta crumbles tossed in a mint sun-dried cranberries, pecans, apples, grape tomatoes and vinaigrette. Swiss cheese. Served with raspberry vinaigrette dressing. Half Salad - 6 / Full Salad - 10 Half Salad - 7 / Full Salad - 12 ´ Caesar Salad | Romaine lettuce, parmesan cheese, chives, ´ Tossed Salad | Mixed greens topped with cucumbers, 4.5 tossed in caesar dressing and topped with bread crumbs. tomatoes and croutons Half Salad - 5 / Full Salad - 9 BURGERS, SANDWICHES, & WRAPS Served with a choice of: Cup of Soup, French Fries, Fresh Fruit, or Side House Salad.
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EC63-524 Favorite Holiday Foods Nebraska Homemakers
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska- Extension Lincoln Extension 1963 EC63-524 Favorite Holiday Foods Nebraska Homemakers Follow this and additional works at: http://digitalcommons.unl.edu/extensionhist Homemakers, Nebraska, "EC63-524 Favorite Holiday Foods" (1963). Historical Materials from University of Nebraska-Lincoln Extension. 3603. http://digitalcommons.unl.edu/extensionhist/3603 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. E.C.63- 524 I n ·Y J UJ FAVORITE • o 1 a 00 s As Presented by Nebraska Homemakers The Christmas season is the time when the creative homemaker turns magician and hypnotizes her family by whisking from her oven all kinds of foods with holiday glam our. When the family says I "It smells like Christmas I" mother has caught the Holiday spirit in the most womanly custom of all 1 cooking. Because of our varied ancestry 1 many foods of many lands have become traditionally American. Sharing of rec ipes is akin to sharing of Holiday goodies I so a few home makers have shared some of their old country cooking cus toms I:.XTitN81DN 8ERVICE UNIVK:R81TY DP' NIEaRAaKA CDLLECIIE DP' ACIIIIICUL.TU.E AND U . a . DEPARTMENT DP' ADIIICULTU.E CQD~IEttATIND IE . P'. P'RDLIK., D&AN 11:. W. .IANIKII, DIRECTOR UNITED STATECS. "Be that as it may, the Danes go all out when serving dinners, especially a Christmas dinner.
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The Culinary Chasm
The Culinary Chasm Ingredients-Technique-Imagination-Artistry-Balance-Flow Ideas in Food The importance of language Master the material, organize it, then throw away the text and just cook The more you explain things, the more people will understand what you are doing and why you are doing it The First Three Notes Culinary Collectables Drawing Flavors: draw out and develop the flavor of a single or several ingredients Bonding of Flavors Borrowed versus True Flavor Sharing of Flavors Personal Oddessey and Discovery Culinary Aesthetics Nibbles and Sips Build a Story Connect With People First Creative Impulses A Reason to Listen Doing Something Great Beginning and End: when seasons overlap Unexplored Combinations Test Limits The Culinary Road House: A Cooks Diner Lose Boundaries and Forms Antique Artisans Antique Artistry Print Out Your Brain Distinctively Individual • Surf and turf sashimi • Petite epi the size of bread plate like a bread stick • Sesame seed flavored petite epi • Sour cream and onion flavored skate or use potato chips as a crust • Nori flavored cotton candy made with iso malt • Vinegar fondant • Ponzu methocel for poaching oysters • Skate wing with contemporary potato chip flavors: barbeque, salt and vinegar, sour cream and onion, black truffle • Finely ground iso malt to make cotton candy • Micro epazote and black truffle mayonnaise with soft shell crab • Citrus dust with clove and other spices with soft shell crab and sorrel—apply to sweetbreads(sweet and sour), foie gras, scallops • Steamed cider with calvados • Bacon-horseradish
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Volga German Recipes
Volga German Recipes by Marjorie Sackett n 1972 students in my class in Folk Recipes produced a booklet of the recipes they had collected. The following is the introduction to that booklet. written collaboratively by the students: During harvest time father, mother, hired hands. and children (schoolage), hired girl (if they had one), arose at 4:30 a.m. to begin the preparations for the meal and the harvest job. Not only did bread have to be baked, chickens dressed, potatoes peel ed. house put in order, etc., but outside chores had to be done. includ ing the feeding of the horses. Horses did not get a 10 o'clock lunch. nor a 4 o'clock lunch: they were fed again at noon. They had to have time for a good morning meal. as much hard work was done by the an imals. In an interview with Mrs. John Augustine of Ellis, she referred to when she and her husband worked long hours in the harvest fields. Since there were fourteen children, it was necessary to have a bounti ful crop each year. She also referred to the fact that the older female members of the family took care of the young babies while the parents and the boys worked long hours in the fields. One thing that was not forgotten was that when Mrs. Augustine made her bread. she had to make eight loaves, which did not last very long.... Mrs. Domatilla Pfannenstiel's husband said that at 10 o'clock, fresh bread (sliced) and sliced raw onion in vinegar and salt, black hot coffee, and schviele mouldosh of a sort, surely did taste good.
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J «*«? Preserving Eggs Put from Becoming Gummy When BOSTON • Com Kellogg’S Down in a Solution of Waterglass Or Thawed
For All—the Sundries to the Only the epicure would, In pre- By the Victory Chef garni bag. Drop it into the aauce Housewife war a mess Report times search out of pan. Then cover it well and The first strawberries to come in place By Raisin sauce, leftover from baked sweetbreads and turn them into a them one from another on the fire or in the oven at a from Louisiana have arrived in Betsy Caswell, separate and, Women’s ham, reappears to bread feast for Lucullus. One had to be and a little kitchen knife re- low heat simmer for two hours or Washington just in time for week- Nows Editor. garnish using pudding. Cauliflower leaves are a gourmet to know the suave good- move all the skin and the sinews. more until the is tender. Then end buying. They are the usual tripe production so as to meet the need shredded and used In combination ness of calves' brains cooked in Now they are ready to be braised remove the garni bag and skim off ruby-red, luscious fruits we have for large supplies of dried fruit for with other greens in salads. There’s brown butter and touched up with or broiled. any fat from the liquid. Check for learned to expect each year from the armed services, our Allies and a stock pot bubbling on every stove. capers. And to know and enjoy Let’s braise our first dish of sweet- salt and seasoning. Last of that locality. Dealers were also pepper U. S. civilians in ..
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Flavors of the Saucier: Stocks, Sauces, and Soups Chef Amelie Zeringue with William R
Flavors of the Saucier: Stocks, Sauces, and Soups Chef Amelie Zeringue With William R. Thibodeaux Ph.D. ii | S t o c k s , S auces, & Soups Stocks, Sauces, & Soups | iii Flavors of the Saucier: Stocks, Sauces, and Soups Chef Amelie Zeringue With William R. Thibodeaux Ph.D. iv | S t o c k s , S auces, & Soups Stocks, Sauces, & Soups | v Contents Preface: viii Flavors of the Saucier: Stocks, Sauces, & Soups Chapter 1: Introduction and History of Sauce 1 Chapter 2: Light Stocks 23 Chapter 3: Brown Stocks and Demi-Glace 45 Chapter 4: Sauces and Thickening Agents 55 Chapter 5: Demi-Based Sauces 73 Chapter 6: Bechamel Based Sauces 81 Chapter 7: Veloute Based Sauces 89 Chapter 8: Tomato Based Sauces 95 Chapter 9: Hollandaise Based Sauces 101 Chapter 10: Miscellaneous Sauces 113 Chapter 11: Soups 119 Chapter 12: Gumbos 133 Chapter 13: Pureed, Thick Soups 137 Chapter 14: Bisques and Cream Soups 141 Chapter 15: Broth Based Soups 145 vi | S t o c k s , S auces, & Soups Notes: 151 Glossary: 153 Appendix: 185 Measurement and conversion charts: 187 Tree of Sauces: 189 Classification of Sauces: 191 Sauces & Terminology: 193 Design Principles for Plating Food: 215 Professional Associations: 221 Stocks, Sauces, & Soups | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book.
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