DOCSLIB.ORG

September Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
September Menu SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY NOON: Pork Chop with Mushroom Ranch NOON: Homestyle Meatloaf with Topping, NOON: Grilled Chicken on Whole Grain NOON: Crunchy Fried Fish served with NOON: Garlic Chicken Penne, Confetti Sauce, Pineapple Bake, Navy Beans, 1 Hashbrown Casserole, Seasoned Greens, 2 Bun with Spring Mix & Tomato topped 3 Tartar Sauce, Seasoned- Potato Wedges, 4 Corn, Herbed Bread Stick, Baked 5 Hawaiian Roll, Grand Champion Pie Cornbread Muffin, Cinnamon Apple- Icebox with Honey Mustard, Bacon Cheddar Fries, Ranch Slaw, Hushpuppy, Lemon Supreme Cake Custard with Berry Sauce Additional Selections: Vegetable Plate: Bowl Dessert Black Forest Trifle Additional Selections: Battered Corndog Additional Selections: Sloppy Joe of Navy Beans w/Fresh Onion, Pineapple Bake, Additional Selections: Grilled Bacon & Additional Selections: Taco Salad in Taco served with Mustard, Baked Beans, Ranch Slaw served on Bun, Fried Okra, Cheese Puffs Golden Corn Nuggets, Cornbread Pimiento Cheese Sandwich, Bread & Butter Chips, Bowl served with All the Trimmings & Taco Sauce EVENING: Turkey Salad on Whole Grain EVENING: Country Fried Steak served with Tuscany Tomato Bisque served with Crackers EVENING: Spaghetti with Italian Meat Sauce EVENING: Herbed Pork Loin, Baked Sweet Bread-Pickle Spear- Three Sisters Soup served Gravy, Mashed Redskin Potatoes, California H E A L T H C A R E & Parmesan Cheese, Caesar Salad tossed with EVENING: Old Fashioned Chicken &Dumplings, Potato with Butter, Brown Sugar & Cinnamon with Crackers-Snickerdoodle Vegetables, Cheddar Drop Biscuit, Chilled Gelatin Dressing, Garlic Toast, Fresh Fruit Chunks Buttered Sweet Peas, Golden Nugget Roll, Field Peas with Snaps, Cornbread, Butterscotch Additional Selections: Baked Ziti with with Whipped Topping Additional Selections: Grilled Chicken Frosted Cupcake Bar Marinara Sauce, Tossed Salad with Choice of Additional Selections: Chef Salad served with MAUL DIN Strips on Caesar Salad, served with Choice of Additional Selections: Mushroom & Spinach- Additional Selections: Mediterranean Wrap Dressings, Garlic Toast Choice of Dressing, Assorted Crackers Dressings, Assorted Crackers Quiche in Golden Crust, Potato Gems, Biscuit filled with Fresh Spinach, Black Beans, Olives, Feta,& Fresh Vegetables,Chilled Melon Chunks NOON: Honey Glazed Ham, Marshmallow NOON: Pizzeria Pasta Bake, Tossed NOON: Fried Chicken, Potatoes Au Gratin, NOON: Pulled Pork with BBQ Sauce, NOON: Chopped Sirloin served with NOON: Resident Choice: Beef Brisket, NOON: Creamy Baked- Macaroni & Topped- Sweet Potatoes, Baby Butterbeans, 6 Salad served with Choice of Dressings, 7 Stewed Okra & Tomatoes, Cornbread, 8 Four Bean Bake, Broccoli Salad, Grilled 9 Steak Sauce, Baked Potato w/ Butter, 10 Roasted Potatoes, Mac & Cheese, Green 11 Cheese, Navy Beans, Harvard Beets, 12 Parker House Roll, Cream of Coconut Cake Garlic Toast, Butter Pecan Creme Pie Hummingbird Cake with Cream Cheese Frosting Texas Toast, Red Velvet Cookie Prince Charles Vegetables, Toast Points, Boston Beans, Roll, Brownie Pie Jalapeno Cornbread, Chilled Malibu Fruit Additional Selections: Wisconsin Cheese Additional Selections: Fruit Plate served with Additional Selections: Old Charleston Style- Additional Selections: Harvest Salad with Cream Dessert Additional Selections: Skyline Chili Supreme Shrimp & Grits, Stewed Okra & Tomatoes, over Spaghetti Pasta with Shredded Pepper Additional Selections: Chowder served in Bread Bowl, Crackers, Cheese Cubes, Sliced Sweet Bread Herbed Bread Stick Apples & Sunflower Seeds topped w/Seasoned Additional Selections: King Ranch Jack, Chopped Onion & Tom. lobster Crackers Sauerkraut, Creamy Baked-Macaroni & Cheese, Roll Tossed Salad with Choice of Dressing Chicken Strips, Honey Mustard Dressing, Chicken,Prince Charles Vegetable,Wheat Roll Soup and sandwich EVENING: Stuffed Chicken Breast served with EVENING: Baked Meatball Sub on Whole Grain Assorted Crackers EVENING: Crispy Chicken Fillet served on EVENING: Mini Burgers with Grilled Onions, Basil Cream Sauce, Steamed Rice, Parslied Roll topped with Cheese, Chips French Onion EVENING: Personal Pan Pizza, Pickled Potato Bun with BBQ Sauce Tomato, Lettuce & EVENING: Swiss Steak with Tomatoes, Mustard & Pickles, Ranch Potato Wedges, Three Carrots, Wheat Roll, Ambrosia Soup served with Crackers, Sunshine Medley EVENING: Hearty Pioneer-Beef Stew, Breaded Pepperoncini, Tossed Salad served with Choice of Pickle, Sweet Potato Puffs, Angel Food Cake with Peppers & Onions Steamed Rice, Field Peas with Bean Salad, Frosty Sherbet Additional Selections: Egg Salad on Whole Additional Selections: Golden Fried Livers, Zucchini, Garlic & Herb Biscuit, Praline Bread, Dressings, Italian Ice Strawberries & Topping Snaps, Golden Nugget, Roll, Sugar Cookie Additional Selections: Omelet with Sauteed Wheat, Garden Vegetable Soup served with Whipped Potatoes served with Gravy, Normandy Pudding Additional Selections: Tempura Battered Additional Selections: Beef Pot Pie with Additional Selections: Mushrooms, Ranch Potato Wedges, Crackers Vegetables, Biscuit Additional Selections: Glazed Buffalo Chicken with Dipping Sauce, Roasted Heirloom Flaky Crust, Tossed Salad served with Choice of Dressings, Roll served with All the Trimmings, Toasted Onion Sliced Tomatoes, Bran Muffin Wings, Celery Sticks with Blue Cheese Dressing, Potatoes, Tossed Salad w/Dressing, Seasoned Flatbread Muffin Breaded Zucchini, Roll NOON: Roasted Turkey with Gravy, Sage NOON: Spaghetti & Italian Meatballs NOON: Alice Springs Chicken, Long NOON: Maple Glazed Ham, Pineapple NOON: Golden Fried Fish served with NOON: Homestyle Meatloaf with NOON: Coney Island Hot Dog on Bun Dressing served with Cranberry Sauce, 13 topped with Parmesan, Italian Vegetables, 14 Grain & Wild Rice, Parslied Carrots, 15 Bake, Pintos, Cornbread Muffin, Oreo 16 Tartar Sauce, Ranch Seasoned-Potato 17 Topping, Garlic Mashed Potatoes, 18 with Mustard & Chopped Onions, 19 Seasoned Green Beans, Yeast Roll, Sugar Cream Pie Herbed Bread Stick, Paradise Cake Potato Roll, Cherry Cobbler Crumble Cake Gems, Creamy Coleslaw, Hushpuppy, Orange Succotash, Golden Nugget Roll, Strawberry Molasses Baked Beans, Cucumber, Tomato & Additional Selections: Loaded Strawberry Blossom Pie Sour Cream Salad, Bayou Brownie Additional Selections: Citrus Steak Salad served Additional Selections: Savory Chicken Salad Additional Selections: Taco Salad with chips Additional Selections: Pasta House, Pasta Shortcake with Sweet Honey Dressing; Assorted Crackers Pie, Italian Vegetables, Garlic Toast and trimmings Fields Salad served with Poppy Seed Dressing con Broccoli, Tossed Salad with Choice of Additional Selections: Fruit Plate served Additional Selections: Salisbury Steak with Toast Points Dressing, Garlic Toast with Creamy Yogurt, Sweet Orange Bread Gravy, Whipped Potatoes, Cucumber, Tomato & Sour Cream Salad, Roll EVENING: Fire Braised Pork served with EVENING: Deviled Egg Salad on Croissant, EVENING: Pork Loin Diane with Dijon Sauce, EVENING: Craft House Burger with Kentucky EVENING: Chicken ‘Bella topped with EVENING: Vegetable Lasagna, Tossed Salad Smoked Cheddar Grits, Seasoned Greens, Sliced Tomato on Lettuce, California Medley Soup Whipped Sweet Potatoes, Roasted Brussels Bourbon Sauce on Stout Beer Bun with Lettuce, Parmesan Sauce, Steamed Rice Normandy, with Choice of Dressings, Herbed Bread Stick, EVENING: Tempura Battered Chicken Tenders Cornbread Muffin, Fruited Gelatin served with Crackers, Chocolate Chip Bar Sprouts, Parker House Roll, Frosty Sherbet Bread & Butter Chips, Hot Potato Salad, Lemon Blend Vegetables, Seasoned Flatbread, Berries’n Baked Custard with Cafe Caramel Sauce served with Dipping Sauce, Loaded Street Fries, Additional Selections: Deli Sub Sandwich Additional Selections: Honey Glazed Additional Selections: Grilled Cheese White Chocolate Chunk Cookie Cream Parfait Additional Selections: Pulled Pork on fried okra, Seasonal Fruit with Lettuce & Pickles, Potato Chips Drumsticks, Confetti Corn Golden Onion Rings, Roll Sandwich, Pickle Spear,Chunky Tomato Basil Additional Selections: Belgian Waffles Additional Selections: Southwestern Cactus Grilled Texas Toast with BBQ Sauce, Golden Additional Selections: Sliced Honey Ham with Soup served with Crackers topped with Fruit & Whipped Toppings Butter & Chili with Oyster Crackers, Stuffed Pear Salad Corn, Pickle Spear Mustard, Pickles and Lettuce served on Croissant Syrup Sausage links served on Lettuce loaded Street Fries NOON: Pan Seared Pork Chop w/ NOON: Herbed Butter Baked Fish, Rice NOON: Fried Chicken, Mashed Redskin NOON: BLT Ranch Burger on Bun served NOON: Roasted Pork Loin with Gravy, NOON: Creamy Baked Turkey Tetrazzini, NOON: Fish ‘n Chips served with Malt Rosemary Wine Sauce, Hashbrown 20 Pilaf, Steamed Broccoli with Cheese 21 Potatoes, Sauteed Cabbage, Cornbread 22 with All the Trimmings, French Fries, 23 Baked Sweet Potato with Butter, Brown 24 Buttered Green Peas, Herbed Bread Stick,25 Vinegar, Chilled Coleslaw, Hushpuppy, 26 Casserole, Baby Butterbeans, Cornbread Sauce, Wheat Roll, Key Lime Mousse Muffin, Apple Crisp Sweet & Salty Crunch Cookie Sugar & Cinnamon, Navy Beans, Hawaiian Roll Butterfinger Cake Frosty Sherbet Strawberry Chiffon Pie Additional Selections: Chopped Steak Additional Selections: Baked Meatball Sub Muffin, Spice Cake with Maple Frosting Additional Selections: Stuffed Baked Potato Additional Selections: Enchiladas served with Additional Selections: Mixed Baby Greens Additional Selections: Vegetable Plate: Additional Selections: Creamy
Load more

Recommended publications
  • The Dinner Club By
    TABLE OF CONTENTS Page TheAim.................................. 3 Goals........................................ 3 Requirements ......................... 3 Records.................................... 3 Exhibit.................................... 4 Suggestions 4 Demonstrations ---------------------- 5 Judging.................................... 6 The Dollar Dinner ................ 7 Planning the Menu ...... 7 Time Schedule ................ 8 Color Schemes ................ 9 Figuring the Cost ........ 9 Setting the Table .......... 9 Serving............................ 11 State Bread-Baking Contest 13 Meal Planning ........................ 14 Outline for a Dinner .......... 15 A Company Dinner .............. 17 Table Etiquette ...................... 17 Vegetables ................................ 19 Salads...................................... 21 Meat.......................................... 23 Desserts.................................. 27 Bread Baking ........................ 30 Amount of Work To Do 35 Cooperative Extension Work in Agriculture and Home Economics Wm. A. Schoenfeld, Director Oregon State College, United States Department of Agriculture, and State Department of Education, Cooperating Printed and distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914 The Dinner Club By HELEN COWGILL Your enrollment for Division III of the Home Cookery Club Project has been received. Enclosed you will find all of the instruc- tions for completing the project, your record book, and six report cards. THE AIM This will be your third year of Cookery Club work. In the first year you learned how to prepare breakfast; in the second year you learned how to prepare luncheon or supper,and in this, the third, year you will learn how to prepare dinner. We hope that you will keep in mind that the aim throughout the three years of the Cookery project is that you may learn how to prepare three meals a day for your family of father, mother, brothers,and sisters, for what the family can afford to spend for food.
    [Show full text]
  • Banquet Selections
    BANQUET SELECTIONS 1 WE PRIDE OURSELVES ON EXCEPTIONAL CATERING SERVICES TAILORED TO YOUR INDIVIDUAL NEEDS AND TASTES. WE CAN CREATE A CUSTOM MENU TOGETHER, OR YOU CAN CHOOSE TO CUSTOMIZE OUR FARM-TO-FORK SEASONAL MENUS. CHEF PAUL HANCOCK CRAFTS DELECTABLE MENUS FOR YOUR GROUP USING ITEMS GROWN ON PROPERTY INCLUDING VEGETABLES, HERBS AND OUR EXTENSIVE CITRUS GROVES. YOU WILL ALWAYS GET FRESH INGREDIENTS PREPARED WITH TIME-HONORED TECHNIQUES SERVED IN OUR INTIMATE INDIAN WELLS RESORT. Breakfast 3 Lunch 8 Stations 14 Reception 16 Dinner 19 Beverage 23 Guidelines 26 2 BREAKFAST breakfast buffet plated breakfast breakfast stations anytime breaks 3 BREAKFAST BUFFET ESSENTIALS - 29 RISE & SHINE - 46 winter seasonal fruit winter seasonal fruit fresh baked assorted croissants | seasonal fruit preserve breakfast breads, seasonal muffins & scones | sweet butter breakfast breads & seasonal scones | lemon curd, sweet butter & local honey orange juice, coffee, decaf coffee, hot tea seasonal fruit yogurt parfait scrambled eggs THE MIRAMONTE CONTINENTAL - 34 applewood smoked bacon & sausage winter seasonal fruit breakfast potatoes fresh baked multi-grain croissants | seasonal fruit preserve mexican cinnamon scented french toast | wild berry compote breakfast breads & seasonal scones | lemon curd, sweet butter fresh juices | orange, grapefruit & carrot assorted chobani yogurt | house made granola coffee, decaf coffee, hot tea orange juice, coffee, decaf coffee, hot tea GOOD MORNING SANTA ROSA - 48 ENERGIZE - 38 ftw winter seasonal fruit winter seasonal
    [Show full text]
  • Download Banquets Menu
    Breakfast Buffet $19.99 per person 40-person minimum Iced Tea and Freshly Brewed Coffee included Assorted Muffins • Yogurt & Granola • Fresh Fruit Platter • Fresh Baked Croissants Traditional Scrambled Eggs • Applewood Smoked Bacon • Sausage Links • Oven Roasted Potatoes Brunch Buffet $24.99 per person 40-person minimum Iced Tea and Freshly Brewed Coffee included Assorted Muffins • Fresh Fruit Platter • Yogurt & Granola • Fresh Baked Croissants Traditional Scrambled Eggs • Applewood Smoked Bacon • Sausage Links • Oven Roasted Potatoes Field Greens Salad • Herb Roasted Chicken Breast • Rigatoni Marinara Brunch / Breakfast Additions Fresh Squeezed Orange Juice Bagels & Cream Cheese Greek Salad & Herbal Tea $2.49 pp $2.99 pp $2.49 pp Homemade Waffles French Toast Eggs Benedict $3.49 pp $3.49 pp $3.99 pp Kids Menu Kids under 12 years old 1/2 OFF above prices SALES TAX AND 20% SERVICE CHARGE ADDED TO FINAL BILL 8349 W. Lawrence • Norridge, Illinois P: 708.453.5300 • www.TheBlossomCafe.com PRICE S AND MENU ITEMS SUBJECT TO CHANGE Luncheon Menu - Individually Plated Available Monday - Friday All entrées are served with choice of soup and salad (house or Caesar salad) Add small Greek salad $2.99 extra ~ Please select 3 or less Entrées Breast of Chicken Marsala Stuffed Chicken Breast Chicken breast sautéed with Marsala wine and mushrooms, Chicken breast stuffed with fresh spinach and feta, served with wild rice and vegetables 19.99 topped with a creamy white wine sauce and served with wild rice and fresh vegetables 19.99 Lemon Chicken Piccata Sautéed
    [Show full text]
  • July 2021 Menu
    July 2021 Menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 Fruit and Milk Fruit and Milk AM Snack Assorted Breakfast Assorted Breakfast Cheese Pizza Sunbutter Sammies Lunch Salad Carrots Fruit & Milk Fruit & Milk PM Snack Baked Chips & Fruit Snacks Crew Leader Choice 5 6 7 8 9 Fruit and Milk Fruit and Milk Fruit and Milk Fruit and Milk AM Snack Assorted Breakfast Assorted Breakfast Assorted Breakfast Assorted Breakfast Turkey Wrap Meatball Sub Cheese Quesadilla Chicken Nuggets Lunch CLOSED Cucumbers Salad Corn Fries Fruit & Milk Fruit & Milk Fruit & Milk Fruit & Milk PM Snack Vanilla Wafers & Pudding Cheddar Snack Mix & Juice Graham Crackers & Apple Sauce Crew Leader Choice 12 13 14 15 16 Fruit and Milk Fruit and Milk Fruit and Milk Fruit and Milk Fruit and Milk AM Snack Assorted Breakfast Assorted Breakfast Assorted Breakfast Assorted Breakfast Assorted Breakfast Chicken Corn Dogs Mac & Cheese Ham Sliders Lasagna Lunch Green Beans Green Beans Cooks Choice Potato Crisps Broccoli Fruit & Milk Fruit & Milk Fruit & Milk Fruit & Milk PM Snack Animal Crackers & Jell-O Teddy Grahams & Raisins Pringles & Applesauce Baked Cheese Puffs & Fruit Snacks Crew Leader Choice 19 20 21 22 23 Fruit and Milk Fruit and Milk Fruit and Milk Fruit and Milk Fruit and Milk AM Snack Assorted Breakfast Assorted Breakfast Assorted Breakfast Assorted Breakfast Assorted Breakfast Cheese Pizza Bosco Sticks Turkey & Cheese Bagel Mini Chicken Tacos Turkey Hot Dog Lunch Carrots Green Beans Cucumber Corn Fries Fruit & Milk Fruit & Milk Fruit & Milk Fruit & Milk Fruit
    [Show full text]
  • Hors Descriptions Updated
    Antipasto Display Bouquetière of Fresh Crudités and Dip a bountiful display of Italian Cheeses, Genoa Salami, a dramatic and colorful display of fresh vegetables such as green and black olives, pepperoncini, and yellow squash, zucchini, mushrooms, cauliflower, broccoli, balsamic marinated artichokes red and green bell pepper, and grape tomatoes, accompa- nied by red pepper and buttermilk ranch dips Arancini de Riso Creamy risotto rolled with Asiago Cheese, breaded and deep Boursin Cheese Soufflé fried, served with marinara sauce for dipping miniature boursin cheese soufflés in a panko crust garnished with red grape relish Artichoke Parmesan A rich spread of artichoke hearts and parmesan cheese Boursin Fig Flowers served on garlic toasted baguettes rich boursin cheese with a fig glaze baked in a phyllo shell Asiago Cheese Puffs: Boursin Shrimp Canapé Pate a choux dough blended with imported Asiago cheese phyllo cups filled with boursin shrimp cream and garnished and golden fried. Somehow the center stays soft and cheesy with red green and yellow pepper confetti and the out side is very crispy Brie Beggar’s Purse Asian Egg Rolls layers of crispy phyllo buttered pastry filled with Traditional wontons wrapped with Asian vegetables and fresh raspberries, toasted almonds and pork, deep fried until golden brown imported soft Brie Cheese – served warm Assorted Bruschetta Bruschetta Presentation Roasted Garlic and Sun Dried Tomato Grilled Chicken, Olive Tapenade, Red Pepper Pesto, and Feta Artichoke Asiago Cheese, and Plum Tomato Smoked Ham, Pineapple
    [Show full text]
  • Hors D'oeuvres
    9115 Whiskey Bottom Road, Suite E Laurel, Maryland 20723 1-800-213-7427 ♦ 301-725-4244 Fax Hors d’Oeuvres CHECK OUT SOME OF OUR NEW ADDITIONS BELOW!!! CITRUS LEMONGRASS SHRIMP Marinated in Orange, Garlic, Thai Basil and Lemongrass and Roasted to Perfection PEACH CROSTINI Sweet Peach Compote on Artisan Crostini with Mascarpone and Crispy Prosciutto MONTE-CRISTO Our Miniature Version of the Croque-Monsieur Features Egg-Battered Brioche Stuffed with Layers of Black Forest Ham, Smoked Turkey, Gruyere and Seedless Raspberry Preserves Pan-Fried Until Crispy and Golden Brown HARICOT VERTS A LA TEMPURA Served with Japanese Wasabi Aioli WATERMELON AND MINT SKEWER Cubed Watermelon Topped with Feta and Fresh Mint with a Sweet Balsamic Reduction DATE WITH A PIG Our Chef's Smoky and Sweet Creation of Sweet Dried Dates Stuffed with Imported Smoked Gouda Cheese Blanketed in Applewood Smoked Bacon PAN CON TOMATE WITH CHORIZO Slices of Fresh Grape Tomato, Spanish Aged Manchego Cheese, Seared Chorizo and Fresh Basil on Toasted Artisan Bread Drizzled with Extra Virgin Olive Oil and Cracked Black Pepper PANCETTA CRISP Classic Cured Imported Italian Pork Belly Roulade Pan-Fried Crispy and Served with a House-Made Blackberry Jam and The Perfect Blend of Aromatic Baby Greens CAPE COD Fresh Maine Lobster Salad Served on a Petite Bavarian Pretzel Baguette Please refer to the following pages for our full selection of delicious hors d’oeuvres… Beef/Pork/Lamb (Hot) BEEF NEGIMAKI Tender Roulade of Angus Strip Steak Marinated in Sweet Soy, Wrapped Around Spring Onion
    [Show full text]
  • April 1981 to Celebrate Their 25Th Wedding Anniversary
    McCQNNAUGHEY SOCIETY OF AMERICA, INC. Annual Bulletin Indianapolis, Indiana U. S. A. (Privately Printed) Number 12 April 13, 1981 $ 7.50 a copy This issue is dedicated to Pres. RANDALL McCONAHAY FOR his outstanding contributions toward a successful 1981 Gathering. Deuteronomy 4:9: Only take heed to thyself, and keep thy soul diligently, lest thou forget the things which thine eyes have seen, and lest they depart from thy heart all the days of thy life: but teach them thy sons, and thy sons' sons; This is one of a limited edition, published by The McConnaughey Society of America, Inc., 1981. Completed 10/29/81. jghay Grj (Mrs. Warren R.) Editor/Sec1 P. 0. Box 27051 (5410 S. Meridian St.) Indpls., IN 46227-0051 Phone 317-786-4363 TABLE OF CONTENTS Alexander Maconochie 4 Arizona Chapter 12-13 Book Nook 39 By-Laws 14-17 CampbelIs 18-24 Collateral Surnames from the L. D. S. Computer File for Scotland 47-52 Financial Report, 1980 8-9 Fol1owing the McConougheys 60-63 Gathering, 1981 ' 5-7 Gathering, 1982 and Membership Information 43-44 George N. McConaha 56-57 Honors from Korea 10-11 Index to #11 80-86 Letters 72-79 Marjorie & Elizabeth (McConaughy) 25-27 *__McConochie Chart & Narrative 40-41 Officers 4 Ranson McConnaughhay, continued 45-46 Rev. Ernest MacConaughey 46 Some Scottish McConnochies 36-38 Thomson/Thompson Connection 28-35 Vital Statistics 63-69 We Point With Pride 55 We Were There 58-59 What* s Cookin' 70-71 What Tartan Should I Wear? 59 ♦McConoughey Views Past With Sharp Detail 53-54 3 OFFICERS, Aug.
    [Show full text]
  • Classic American Dinner Rolls Can Never Go out of Style
    Classic American Dinner Rolls A trio of traditional shapes from a light and buttery yeast dough Use a dough cutter to cut equal pieces. Here, the BY RANDALL PRICE author cuts portioned dough into 36 pieces. He’ll roll them into balls and then cluster these together to make cloverleaf rolls. Cloverleaf rolls keep their shape in a muffin tin. Form the rolls by putting three balls of dough into each cup, and then let the rolls rise in the pan. Photos except where noted: Martha Holmberg Copyright © 1994 - 2007 The Taunton Press readmaking is one of the kitchen’s miracles. BFew other activities bring such satisfaction to the cook, or such pleasure to the guests. While current baking trends favor hearty, rustic breads, classic American dinner rolls can never go out of style. The warmth of a piping-hot, homemade dinner roll, topped with a cool slice of sweet butter, is a very special treat. And while specialty bakeries can sometimes create very high-quality breads, the only way you can savor soft, fresh dinner rolls is by taking the time to make them yourself. Fortunately, melt-in-your-mouth dinner rolls are easy to make from scratch. The rich dough is a delight to knead, and the forming of the basic shapes requires no special skills other than a degree of accuracy in rolling, cutting, and portioning. ROLL DOUGH IS NOT BREAD DOUGH I think a slightly sweet, rich, white-flour dough gives the best results. In my recipe, butter and egg yolk give richness, while whole milk and oil provide tenderness.
    [Show full text]
  • Cambridge Catering Menu Winter-Spring 2021
    Cambridge Catering Menu Winter-Spring 2021 Our kitchen focuses on seasonality and prepares all food to order using the finest and freshest ingredients available – With a selection of over 200 cheeses at any given time, we use only the best varieties in our recipes and platters. Our meats are sourced from small family farms with humanely raised animals and our vegetables are local whenever possible. All stocks and sauces are handmade from scratch, and all of our catering offerings are individually prepared without shortcuts or substitutions. Specialty Platters Small Platters serve 6-8, Medium Platters serve 12-15, and Large Platters serve 20-25. Substitutions depend on availability of ingredients and may result in additional charges. The Classic Cheese Platter (V) $80.00 small / $120.00 medium / $175.00 large Three to five traditional cheeses hand-picked by our expert cheesemongers, grapes, berries, dried fruit, and nuts. Served with crackers. The Connoisseur Cheese Platter (V) $115.00 small / $175.00 medium / $250.00 large Three to five small-production and hard to find cheeses, grapes, berries, dried Blenheim apricots, and nuts. Served with crackers. (V) Vegetarian | (GF) Gluten-Free | (NF) Nut-Free The Local Cheese Platter (V) $115.00 small / $175.00 medium / $250.00 large Three to five local cheeses from local small production farms, grapes, berries, dried figs, seasonal Jam, and nuts. Served with crackers. *NEW* Individual and Small Gathering Cheese Platter $15/ person (up to four people) Three traditional cheeses picked by our expert cheesemongers, seasonal fresh and dried fruit, nuts and jam. Served with crackers. *NEW* Individual and Small Gathering Meat and Cheese Platter $20.00/person (up to four people) Two traditional cheeses, salame, prosciutto, cornichons, marinated olives, dried and fresh fruit, nuts and dijon mustard.
    [Show full text]
  • Master Allergy List 2019-2020
    Master Allergens/Carb 2019/2020 The information on this list is taken from the most up to date nutritional information provided to the Food and Nutrition Services Department. Please be aware that there are occurrences throughout the school year when our food distributor will make substitutions for ordered foods that may be out of stock. In addition, we receive monthly offerings from the USDA which may be substituted for regularly purchased items. If the information we have received states that a product is manufactured in a facility with a known allergen a “T” for Trace is indicated in the list. The best management of students with food allergies will take teamwork between the parent or guardian, student, school nurse and the Food and Nutrition Services Department. If a student has a life threatening allergy parents, staff and students should never rely solely on this list or a cafeteria staff member to monitor a student’s meal selection as a way to protect students from selecting foods that contain allergens. Vendor Milk Peanuts Nuts Tree Soy Oil Soybean fish Shell- Egg Fish Carbs Description Product Manufacturer Manuf. Code # Port Wheat Beverages Cocoa Mix Hot Choc Pwdr Ss RITUALS 758108 9371576 1ea x x 23.0 Gatorade 12oz G2 Fruit Punch Gatorade PepsiCo 12202 5708029 1ea 8.0 Gatorade 12oz G2 Grape Gatorade PepsiCo 12203 5698758 1ea 7.0 Gatorade 12oz G2 Lemon Lime Gatorade PepsiCo 12463 9578964 1ea 8.0 Gatorade 12oz G2 Orange Gatorade PepsiCo 12204 5698733 1ea 8.0 Gatorade 12oz G2 Raspberry Glacier Gatorade PepsiCo 12007 8750614 1ea 8.0 Milk Soy Chocolate Organic Carton Pearl Kikkoman International 06185 9826579 8z t t X t t t 18.0 Milk Soy Vanilla Cream Organic Pearl Kikkoman International 06184 9806902 8z t t X t t t 17.0 Beverages - Juice Juice Apple Spklng 100%.
    [Show full text]
  • Andreottis-Menu-Wedding.Pdf
    Andreotti’s Catering began as a Restaurant which is why we are so passionate about the food we serve. It is our wish that your Guests enjoy the food as much as they enjoy the celebration of your new life together. Delicious food and superior service is what sets Andreotti’s Catering apart. Relax in knowing that our Event Team will assist you throughout the planning process and our warm and friendly staff will tend to your every need. Over the years we have become one of the area’s most recommended catering companies. Please know, that it is our privilege to serve you and we thank you for this honor. WEDDING MENUS ALL PACKAGES INCLUDE: Cocktail hour, 3 or 4-Course Plated Dinner, Andreotti’s Famous Miniature Pastries and Cookies, Wedding Cake, Coffee Station, Table Linens & Napkins and our Exclusive Maître D' Service THE SOIREE THE GALA THE FEAST $77 per person $88 per person $98 per person 6 Butlered Hors D’oeuvres 8 Butlered Hors D’oeuvres 10 Butlered Hors D’oeuvres Antipasto Station Antipasto Station Antipasto Station 1 Cocktail Station 2 Cocktail Stations 2 Cocktail Stations Salad Salad 1 Premium Cocktail Station 2 Entrée Choices 3 Entrée Choices (excludes raw bar) Choice of Parmesan Risotto Choice of Parmesan Risotto Salad Roasted or Mashed Potato Roasted or Mashed Potato Traditional Italian Sorbet Chef’s Choice of Seasonal Chef’s Choice of Seasonal 3 Entrée Choices Vegetable Vegetable Choice of Parmesan Risotto Assorted Miniature Pastries Assorted Miniature Pastries Roasted or Mashed Potato Customized Wedding Cake Customized Wedding Cake Chef’s Choice of Seasonal “Late Night Snack” “Late Night Snack” Vegetable Assorted Miniature Pastries Customized Wedding Cake “Late Night Snack” CUSTOMIZED PACKAGES Our Event Coordinator will work one-on-one with you to create your own customized package! Menus are based on a 100-guest minimum.
    [Show full text]
  • Unit: 01 Basic Ingredients
    Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part.
    [Show full text]