DOCSLIB.ORG

Divinely Produced in Los Angeles in USDA Approved Facilities

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Divinely Produced in Los Angeles in USDA Approved Facilities ANGELS SALAMI, WILD BOAR ANGELS SALAMI, VENISON ANGELS SALAMI, DUCK Angel's Salumi & Angel's Salumi & Angel's Salumi & United States United States United States Divinely produced in Los Venison salami is a mixture This salami is made with Angeles in USDA approved of venison and Berkshire 100% duck meat, cage free facilities, hand crafted & pork meat, seasoned with red certified. It is a rich french cured authentic gourmet wine, juniper berries and style duck salami, with red European Salumis & fine black peppercorn. wine, and black pepper- natural meats are blended corn, with a tender bite. Pack 6/6Z with the flavor from the Pack 6/6Z Pack 6/6Z (Natural pork casing.) 18915 Mediterranean. 18914 18911 ANGELS SALAMI, BLACK TRUFFLE ANGELS SALAMI, ELK ANGELS SALAMI, LOMO Angel's Salumi & Angel's Salumi & Angel's Salumi & United States United States United States This unique black truffle Elk Salami and Berkshire Classic Spanish Lomo is salami is made with the most pork are dry cured & made with Berkshire pork tender and sweet Berkshire fermented, and aged for 3 loin, dry-cured rubbed with meat & 5% black winter months. four different types of truffle. Spanish Paprika for an incredibly tender texture. Pack 6/6Z Pack 6/5.5Z Pack 1/1.5# 18910 18912 18913 CREMINELLI SM, PICCANTE CREMINELLI SM, SOPRESSATA VENETA STYLE CREMINELLI SM, CASALINGO Creminelli Creminelli Creminelli United States United States United States Piccante salami is a spicy Veneta style Sopressata Salame Casalingo is the most salami with red peppers and includes a generous amount delicately flavored of the several varieties of paprika. of red wine & garlic for a salame family which is where robust flavor. it gets its other name, sale e pepe, or salt & pepper salami. It is the Creminelli Pack 9/5.5Z Pack 9/5.5Z Pack 9/5.5Z family specialty. 18919 18920 18918 CREMINELLI SALAMI, BAROLO CREMINELLI SALAMI, TARTUFO LA QUERCIA SALAMI, AMERICANO Creminelli Creminelli La Quercia United States United States United States Made with Barolo red wine, Earthy black summer truffles Salami Americano is tender the King of Italian Reds, this and organic spices infuse this and buttery with a hint of salami bursts with flavor. favorite variety. garlic and black peppercorn. Pack 9/5.5Z Pack 9/5.5Z Pack 5/1# 18916 18917 18907 LA QUERCIA SPECK, AMERICANO LA QUERCIA GUANCIALE LA QUERCIA PANCETTA FLAT AMERI AMERICANA La Quercia La Quercia La Quercia United States United States United States Fully aged La Quercia Its flavor is stronger than Pancetta is an Italian bacon Prosciutto is cold smoked other pork products, such as that is cured with salt and with real apple wood to add pancetta, & its texture is spices but not smoked. the evocative aroma of the more delicate. Upon open fire to the deep cooking, the fat typically sweetness of the meat. melts away giving great Pack 1/7-9# Pack 2/3-4# depth of flavor to the dishes Pack 2/2-3# 18906 18904 & sauces it is used in 18905 Catalog Software by www.clevercatalogs.com -- The Professional Product Catalog Builder. LA QUERCIA SPREAD, NDUJA SPICY PROSCIUTTO LA QUERCIA 2Z, PANCETTA SLCD LA QUERCIA 2Z, AMERICANO SLCD La Quercia La Quercia La Quercia United States United States United States This spread is a blend of La Sliced cured pork belly is Artisan prosciutto, produced Quercia cured meats spiced spiced with a rosemary from premium quality meat. with red pepper and is blend; aged 2 mos. Thinly sliced, interleaved extremely versatile. Slather with appetizing rosy color. on warm bread or on Delicate balance of salt and crackers, dollop on sweet, rich cured meat and Pack 12/4Z vegetables, on a potato or Pack 12/2Z Pack 12/2Z flavor. 18908 burger. 18902 18901 LA QUERCIA 2Z, SPECK AMERICANO SLICED LA QUERCIA 2Z PROSCIUTTO SHELF STABLE LA QUERCIA, BORSELLINO CHUB La Quercia La Quercia La Quercia United States United States United States Speck Americano is an La Quercia's newest Delicious shelf stable small applewood smoked innovation: shelf stable sliced salami is made from prosciutto made from prosciutto. The extended premium antibiotic free pork Berkshire pork; humanely shelf like makes this item and delicately spiced with raised & antibiotic free. perfect for e-commerce. fennel and black pepper. Pack 12/2Z Pack 12/2Z Pack 8/6Z 18903 18900 18909 PALACIOS IBERICO CHORIZO PALACIOS CHORIZO MILD/DULCE Palacios Palacios Spain Spain Seasoned with the smoky Mild pork chorizo seasoned paprika from western Spain, with paprika, garlic and salt. Iberico Chorizo is a dry- Ready to eat with your cured sausage. It is made favorite cheese and wine from the famous Ib rico pork served with crusty warm of Spain; the famed black- bread. Pack 14/7.05Z hoofed Iberico pig native to Pack 14/7.5Z 18922 Spain. 18921 Catalog Software by www.clevercatalogs.com -- The Professional Product Catalog Builder. Powered by TCPDF (www.tcpdf.org).
Load more

Recommended publications
  • Effect of Pork Belly-Type on the Microbiology of Bacon Cured with Or Without Potassium Sorbate
    29 Journal ofFood Protection, Vol. 45, No.1, Pages29·32 "anuary 1982) Copyright ©, International Association of Milk, Food, and Environmental Sanitarians Effect of Pork Belly-Type on the Microbiology of Bacon Cured with or without Potassium Sorbate M. K. WAGNERl, A. A. KRAFT2*, J. G. SEBRANEK3, R. E. RUST3, and C. M. AMUNDSON3 Departments ofFood Technology and Animal Science. Iowa State University, Ames, Iowa 50011 (Received for publication January 30, 1981) Downloaded from http://meridian.allenpress.com/jfp/article-pdf/45/1/29/1650545/0362-028x-45_1_29.pdf by guest on 02 October 2021 ABSTRACT becoming well supplied with reports concerning nitrite and alternative agents for cured meats. Current information suggests that sorbate is an Fat- and lean-grade hog bellies were used to evaluate the effective antibotulinal agent (13), but more information microbiology of bacon cured with either 40 ppm of nitrite is needed relative to other microorganisms. particularly +0.26% of potassium sorbate or 120 ppm of nitrite with no spoilage types on bacon. Further, little is known about potassium sorbate. Bacon slices were inoculated to provide an the relation of packaging and processing variables on 5 6 initial representative flora of 10 -10 organisms per g of meat. meat products cured with sorbate. Bacon was packaged in high barrier film with high vacuum The purpose of this study was to observe the effects of (28-29 in. of Hg), stored at 0 - 5 C, and analyzed at 0, 10,21 and 28 days after processing for enumeration and identification of different pork belly-types (fat or lean) on the bacterial mesophiJic, psychrotrophic and lipolytic organisms.
    [Show full text]
  • Cured and Air Dried 1
    Cured and Air Dried 1. Sobrasada Bellota Ibérico 2. Jamón Serrano 18 month 3. Mini Cooking Chorizo 4. Morcilla 5. Chorizo Ibérico Bellota Cure and simple Good meat, salt, smoke, time. The fundamentals of great curing are not complicated, so it’s extraordinary just how many different styles, flavours and textures can be found around the world. We’ve spent 20 years tracking down the very best in a cured meat odyssey that has seen us wander beneath holm oak trees in the Spanish dehesa, climb mountains in Italy and get hopelessly lost in the Scottish Highlands. The meaty treasures we’ve brought back range from hams and sausages to salamis and coppas, each with their own story to tell and unique flavours that are specific to a particular place. 1. An ancient art 4. The practice of preserving meat by drying, salting or smoking stretches back thousands of years and while the process has evolved, there has been a renaissance in traditional skills and techniques in recent years. Many of our artisan producers work in much the same way as their forefathers would have, creating truly authentic, exquisite flavours. If you would like to order from our range or want to know more about a product, please contact your Harvey & Brockless account manager or speak to our customer support team. 3. 2. 5. Smoked Air Dried Pork Loin Sliced 90g CA248 British Suffolk Salami, Brundish, Suffolk The latest edition to the Suffolk Salami range, cured and There’s been a cured meat revolution in the UK in recent years smoked on the farm it is a delicate finely textured meat that with a new generation of artisan producers developing air dried should be savoured as the focus of an antipasti board.
    [Show full text]
  • Meat Curing and Sodium Nitrite
    MEDIA MYTHCRUSHER Meat Curing and Sodium Nitrite The use of nitrite to produce cured meats like salami, ham, bacon and hot dogs, is a safe, regulated practice that has distinct public health benefits. However, much confusion and even mythology surrounds nitrite. Being mindful of key words and statistics and providing appropriate context can help reporters improve the accuracy of their coverage and the information that is passed on to readers and viewers. We’ve compiled ten tips to improve accuracy when writing about the use of sodium nitrite in cured meats. #1: Nitrite is not ‘unnatural’. Before the terms nitrate and nitrite are often used refrigeration was available, humans salted and interchangeably, meat companies mainly use dried meat to preserve it. It was discovered sodium nitrite to cure meat, not sodium nitrate. that the nitrate in saltpeter was extremely At the turn of the 20th century, German effective in causing a chemical reaction known scientists discovered nitrite (and not nitrate) as “curing.” Not only did this give meat a was the active form of these curing salts. When distinct taste and flavor, it also preserved it and added directly, rather than as nitrate, meat prevented the growth of Clostridium botulinum, processors can have better control of this which causes botulism. important curing ingredient and more closely manage how much they are adding. Later on, scientists came to understand that nitrate naturally found in the environment #3: Cured meats are a miniscule source of converts to nitrite when in the presence of total human nitrite intake. Scientists say that certain bacteria.
    [Show full text]
  • Small Plates Meat & Cheese Salads
    EXECUTIVE CHEF STEPHEN LINDSTROM a fresh ingredient American eatery & bar SMALL PLATES SANDWICHES choice of french fries or house salad SHELLS & PORK BELLY spicy cilantro tomato broth, grilled bread 15 BLUE CHEESE MUSHROOM BURGER SHRIMP COCKTAIL 10 oz house grind, horseradish blue lemongrass, green curry cocktail 13 cheese, beer battered fried onion, rosemary mushroom, whole grain mustard 16 STEAMED BUN chef's choice 3 for 12/ 6 for 18 FRENCH LAMB DIP dijon mustard, caramelized onion, gruyere, jus 16 PEROGIES potato,cheddar, jalapeño, corn, pickled cabbage, basil crème fraîche 13 CHICKEN SANDWICH CRISPY CHICKEN WINGS buttermilk brined, jalapeño honey pickles, choice of : Alabama white sauce or Gochujang chili sauce LTO, house-made honey mustard 14 celery, carrot 12 THICK B.L.T. HELLIM & HEIRLOOM house-smoked thick cut bacon, sweet hot bruschetta, grilled bread tomato jam, lettuce, tomato, focaccia 12 (not included in happy hour) 14 PICKLE PLATE FLATBREADS house-pickled vegetables 11 GRILLED CHICKEN & HOUSE MOZZARELLA CREAMED SPINACH DIP roasted red pepper, tomato, herbs, fried fried artichoke leaves, gruyere, white cheddar, roasted garlic, warm bread 13 garlic 13 TEMPURA CURRIED CAULIFLOWER red curry, pineapple salsa 12 DUCK SAUSAGE & MUSHROOM crispy garlic, pecorino, herb pesto 14 MEAT & CHEESE $6 each VEGETABLE & RICOTTA rosemary mushroom, roasted tomato, DUCK SAUSAGE artichoke, arugula salad, ricotta, pesto, fried garlic 13 JALAPENO CHEDDAR SAUSAGE CHEF'S SAUSAGE CHEF'S DAILY FLATBREAD chef's daily creation 13 GOAT CHEESE COW CHEESE
    [Show full text]
  • Starters & Sharers the Rest from the Sea Sides Salads
    WEDNESDAYS FRIDAYS SATURDAYS SUNDAYS GOURMET STEAK NIGHT SEAFOOD SATURDAYS SUNDAY SOCIAL BURGER NIGHT 21 day aged steaks cooked over charcoal 3 seafood specials, Relax and enjoy our fabulous brunch menu Sirloin, Fillet and T-Bone from the pier to the pan as fast as we can! whilst catching up on the Sunday papers All burgers £10, for one night only 3 fish specials from today’s catch Look out for our locally sourced specials Served from 6.30pm till 9.30pm Available from 5pm Served 10.30am till 12.30pm STARTERS & SHARERS FROM THE SEA — — TRIO OF HAGGIS £6.99 CRISPY FRIED ISLE OF MULL SCALLOPS GOURMET SCAMPI Haggis pakora, mini haggis pie and MORANGIE BRIE £6.99 £17.99 & CHIPS £13.99 haggis bon bon Ripe Scottish Brie, crispy fried in rosemary Creamy mash, venison chorizo and a wild Bread crumbed whole langoustine tails . crumb and served with whisky apple mushroom sauce served with Cuan fries and homemade SEAFOOD PLATTER chutney . tartare sauce FOR 2 £14.99 . FISH AND CHIPS £10.99 . Hot smoked Scottish salmon, smoked TASTER PLATTER Chunky fillet of haddock, crispy fried in TODAY’S TRIO £13.99 mackerel, prawn cocktail, rollmop herring our special recipe batter and served with Served over rumbledethump potatoes with FOR 2 £14.99 Cuan fries and home- made tartare sauce and crab timbale. Served with dips and Mini haggis pie, Great Glen Venison a Arran cheddar and chive cream sauce . crusty bread Salami, Cuan Mor Pate, black pudding . scotch egg and crispy fried Morangie Brie. SCRABSTER LANDED LOCAL SALMON FILLET GREAT GLEN VENISON Served with chutneys and crusty bread COLEY FILLET £12.50 £13.50 SALAMI CROSTINI £6.99 .
    [Show full text]
  • Menu for Week
    Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Smoked Kippered Wagyu Beef LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”. Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & smoked over apple. Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry. Traditional Bacon (Duroc) $9 per lb.
    [Show full text]
  • The Evaluation of Pathogen Survival in Dry Cured Charcuterie Style Sausages
    University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2019 THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES Jennifer Michelle McNeil University of Kentucky, [email protected] Digital Object Identifier: https://doi.org/10.13023/etd.2019.074 Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation McNeil, Jennifer Michelle, "THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES" (2019). Theses and Dissertations--Animal and Food Sciences. 102. https://uknowledge.uky.edu/animalsci_etds/102 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known.
    [Show full text]
  • City Pork Brasserie & Bar 7327 Jefferson Hwy Baton Rouge, LA
    Sunday-Saturday City Pork Brasserie & Bar 11AM-8PM 7327 Jefferson Hwy Baton Rouge, LA 70806 225-615-8880 APPETIZERS SANDWICHES served with chips Wild Boar Flautas $13 tortilla rolled, braised wild boar, smoked avocado cream, Gulf Fish Sandwich $14 smoked cheddar, pickled onions, micro-cilantro seared gulf fish with remoulade, lettuce and tomato on Pork Debris Spring Rolls $12 brioche bun asian slaw, peanut sauce, noodles, banh mi pork, carrots, sprouts Big Pig $13 pulled pork, house bbq, coleslaw on brioche bun Baby Back Ribs $14 smoked half rack, house bbq sauce, cilantro Big Chicken $12 CP smoked chicken, house bbq, coleslaw on brioche bun Brisket Nachos $15 house chips, brisket, queso, coleslaw, jalapeno, bbq sauce Brisket $15 14 hour smoked brisket, horseradish cream, sweet pickles, Salmon Saltine $14 house smoked salmon, dill aioli, avocado, capers, sundried pickled red onions on brioche bun tomato and red onion City Club $13 Sticky Wings $13 smoked chicken, house cured & smoked ham & bacon, honey swamp pop cane cola, ginger chili, lime zest mustard, swiss, lettuce, tomato on multi-grain bread Boudin Balls $9 BLT $12 house boudin, remoulade, pickled onions, sweet pickles and house bacon, tomato, lettuce & mayo on texas toast pickled jalapenos Cubano $13 SALADS pulled pork, house cured ham, swiss, house pickles, mojo sauce on cuban bread Local Greens $9 spring mix, tomato, radish, bacon lardons, gorgonzola Pork Belly Hoagie $14 crumbles, red onions, pepper jelly vinaigrette coffee braised pork belly, house bacon, mustard greens, smoked cheddar on cuban bread Jefferson Greens $15 spring mix, tomato, radish, smoked chicken, bacon lardons, CP Brisket Burger $15 gorgonzola crumbles, red onions, pepper jelly vinaigrette 8oz.
    [Show full text]
  • 226142258.Pdf
    PREDICTING THE PHYSICOCHEMICAL PROPERTIES OF PORK BELLY AND THE EFFECT OF COOKING AND STORAGE CONDITIONS ON BACON SENSORY AND CHEMICAL CHARACTERISTICS A Thesis Submitted to the College of Graduate and Postdoctoral Studies in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy in the Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon By Olugbenga Philip Soladoye 2017 © Copyright Olugbenga Philip Soladoye, July 2017. All rights reserved. PERMISSION TO USE In presenting this thesis, in partial fulfillment of the requirements for a degree of Doctor of Philosophy from the University of Saskatchewan, I agree that the Libraries of this University may make it freely available for inspection. I further agree that permission for copying of this thesis in any manner, in whole or in part, for scholarly purposes may be granted by the professor or professors who supervised my thesis work or, in their absence, by the Head of the Department or the Dean of the College in which my thesis work was done. It is understood that any copying or publication or use of this thesis, or parts thereof, for financial gain shall not be allowed without my written permission. It is also understood that due recognition shall be given to me and to the University of Saskatchewan in any scholarly use which may be made of any material in my thesis. Requests for permission to copy or to make other use of material in this thesis in whole or in part should be addressed to: Head of the Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon, Saskatchewan Canada S7N 5A8 i ABSTRACT The first objective of this research was to use a widely varying pig population to create prediction algorithms for dual energy X-ray absorptiometry (DXA) pork carcass compositional estimate and pork belly softness measurement.
    [Show full text]
  • NORTH BEND, NE Chicken Bacon Ranch (660 Cal) Chicken, Real Bacon Pieces, Cheese Blend, Lettuce, Tomato, Ranch
    HEARTY PASTAS OVEN-BAKED SANDWICHES Served with small salad, see the buffet for salad bar calorie information, Served with pickle spear (5 Cal) and chips (160 Cal). and garlic bread. 2 slices individual, 8 slices family (310 Cal/Slice). Served on 7” Italian roll. Indivdual Family Super Ham & Cheese (580 Cal) Spaghetti (560 / 1680 Cal) ........................................................................... $7.99 .......$17.99 Ham, Mozzarella, Lettuce, Tomato, Italian Dressing .......................................................................................$5.99 Spaghetti with Meatballs (790 / 2360 Cal) ....................................... $8.99 .....$19.99 Spicy Pepperoni (670 Cal) Pepperoni, Mozzarella, Lettuce, Tomato, Italian Dressing .............................................................................$5.99 Deluxe Spaghetti (680 / 2010 Cal) .......................................................... $8.99 .....$19.99 Beef, Sausage, Pepperoni, Mushroom, Onion, Green Pepper Turkey Deluxe (590 Cal) Turkey, Mozzarella, Lettuce, Tomato, Mayo .................................... $7.99 Tortellini Alfredo (1190 / 3560 Cal) ........................................................ $8.99 .....$23.99 Meaty Meatball (750 Cal) Meatballs, Mozzarella, Marinara Sauce .......................................$6.99 Chicken Tortellini Alfredo (1230 / 3690 Cal) ................................... $9.99 .....$25.99 Italian Sub (710 Cal) Fettuccini Alfredo (970 / 2910 Cal) ........................................................ $8.99 ....
    [Show full text]
  • 8:11:15 Updated Cookbook.Pdf
    Contents: Appetizers Rosy Cheese Ball-1 Cheese Appetizers-1 Spiced Pineapple & Ham Kebabs-1 Sausage Appetizers-1 Hot Dog Horsd’oeuvres-2 Cheese-Its-2 Vegetable Dip-2 Sausage Balls-2 Cheese Rolls-2 Crab Mornay-3 Cheese Puffs-3 Lemon-Garlic Skewered Shrimp-3 Best Bruschetta Ever-4 Little Pizzas-4 *Parmesan Rounds-4 *BLT Dip-4 Beverages Favorite Punch-5 Punch-5 Banana Punch-5 Spiced Apricot Punch-5 Mulled Cider-5 *Strawberry Spritzer-6 *Ice Tea from Edelweiss Restaurant-6 Bread Sour Cream Biscuits-7 Biscuits-7 Mile-High Biscuits-7 Refrigerator Biscuits-7 *Cheesy Drop Biscuits-8 *Cranberry Pecan Bread-8 *Sour Dough Bread-8 *Spoon Bread-9 Breads-Sweet Tasty Apricot Nut Loaf-10 Cranberry Fruit Nut Bread-10 Banana Bread-10 Double Maple Muffins-11 Sour Cream Twists-11 *Blueberry Coffee Cake-12 *Cranberry-Orange Scones12-A Breakfasts Dutch Babies-13 Feather Pancakes-13 Honey French Toast-13 Southern Sunshine-14 *Quick Waffles-14 Brunch Impossible Brunch Pie-15 Quiche Lorraine-15 *Sunday Brunch Casserole-15 *Belgian Waffles-16 *Baked French Toast Casserole with Maple Syrup-17 Salads & Dressings Chicken Salad-18 Cranberry Salad-18 Seven-Up Salad-18 Five Cup Salad-19 Watergate Salad-19 Frozen Dessert Salad-19 Broccoli Salad-19 Black Raspberry Jello Salad-20 Cranberry Salad-20 Fresh Fruit Salad-20 Christmas Ribbon Salad-20 Pat’s Bow Tie Pasta Salad-21 Lime Party Salad-21 Fruit Salad-21 Ginger Ale Salad-21 Jello Salad-22 Congealed Salad-22 Waldorf Salad-22 Frozen Fruit Salad-22 Summer Salad-23 Fresh Fruit Salad with Limeade Dressing-23 Frosted Strawberry
    [Show full text]
  • Cafe Indiana Cookbook
    Cafe Indiana Cookbook Terrace Books, a trade imprint of the University of Wisconsin Press, takes its name from the Memorial Union Terrace, located at the University of Wisconsin–Madison. Since its inception in 1907, the Wisconsin Union has provided a venue for students, faculty, staff, and alumni to debate art, music, politics, and the issues of the day. It is a place where theater, music, drama, literature, dance, outdoor activities, and major speakers are made available to the campus and the community. To learn more about the Union, visit www.union.wisc.edu. Cafe INDIANA ~ ~ ~ Cookbook Joanne Raetz Stuttgen and Jolene Ketzenberger Terrace Books A trade imprint of the University of Wisconsin Press Terrace Books A trade imprint of the University of Wisconsin Press 1930 Monroe Street, 3rd Floor Madison, Wisconsin 53711-2059 uwpress.wisc.edu 3 Henrietta Street London WC2E 8LU, England eurospanbookstore.com Copyright © 2010 The Board of Regents of the University of Wisconsin System All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any format or by any means, digital, electronic, mechanical, photocopying, recording, or otherwise, or conveyed via the Internet or a Web site without written permission of the University of Wisconsin Press, except in the case of brief quotations embedded in critical articles and reviews. 5 4 3 2 1 Printed in the United States of America Library of Congress Cataloging-in-Publication Data Stuttgen, Joanne Raetz, 1961– Cafe Indiana cookbook / Joanne Raetz Stuttgen and Jolene Ketzenberger. p. cm. Includes bibliographical references and index. ISBN 978-0-299-24994-6 (pbk.
    [Show full text]