DOCSLIB.ORG

View the Michigan Shores Club Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
View the Michigan Shores Club Menu SUMMER 2021 DINNER MENU These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness. APPETIZERS THE GARDEN Bang Bang Brussels Sprouts 15 Grilled Chicken Forager Salad * 17 popcorn shrimp, parmesan, tomato, sunny-side up egg mixed greens, walnuts, apple, assorted berries crispy brussels sprouts, chickpeas, goat cheese, balsamic Crispy Buffalo Cauliflower 13 cucumber, celery, carrots, ranch Chicken Cobb Salad * 18 mixed greens, cucumber, tomato, avocado Chicken Wings 13 bacon, blue cheese, egg, balsamic cucumber, celery, carrots, ranch Sushi Rice Bowl * 21 Choice of One sesame soy marinated tuna, sticky rice, edamame Plain*, Traditional Buffalo*, Korean BBQ tomato, cucumber, nori, pineapple, avocado Raclette Cheese 14 tangerine kewpie dressing griddled cheese, uncured soppressata, membrillo, baguette Mexican Street Corn Grilled Shrimp Salad * 21 Caribbean Jerk Tuna Tartare * 17 red cabbage, cotija cheese, black bean, tomato, corn avocado, bell pepper, pineapple, lemon aioli, plantain chips radish, roasted zucchini, avocado puree, cilantro oil Mediterranean Trio * 15 Horiatiki Salata * * 17 hummus, baba ganoush, tabbouleh charred cauliflower steak, tomato, cucumber vegetable crudité, pita wedges artichoke, bell pepper, kalamata olive, caper,red onion tossed with extra virgin olive oil & lemon juice Pastrami Cured Salmon * 15 pineapple, fennel, shallot, dill, chamomile Gado Gado Salmon Salad * 22 cracked pepper, baguette wild caught grilled salmon, green bean, fingerling potato cucumber, cauliflower, hard cooked egg, crispy rice noodle Burrata Bruschetta 12 pistachio, tamarind curry vinaigrette heirloom tomato, arugula, balsamic szechuan peppercorn, sourdough Chicken Panzanella Salad 17 red onion, yellow pepper, zucchini, cucumber, tomato Parmesan Truffle Frites 8 baguette, asiago, tossed in dijon dressing lemon parsley aioli Chef’s Salad 18 Beer Battered Onion Rings 11 romaine, arugula, all-natural turkey, uncured soppressata lemon aioli fennel, bell peppers, asiago, kalamata olive crouton, red wine vinaigrette Soup of the Day or Gazpacho Cup 4 Deconstructed Caesar baby romaine wedges, baguette crouton, asiago wafer Bowl 6 Salmon 22 Side House Salad 7 Chicken 17 Side Caesar Salad 7 Shrimp 21 Chips & Salsa 6 Dressing options lemon thyme, pomegranate, balsamic, tamarind curry Chips, Salsa & Guacamole 14 honey dijon, red wine vinaigrette HANDHELDS ENTRÉES All handhelds include a choice of side. South Indian Curry Bowl * * 18 brown rice , zucchini, sweet potato, carrot Connecticut Lobster Roll 22 green bean, coconut curry, kale (served warm) lobster, drawn butter toasted lobster roll Oxtail & Short Rib Gnocchi 22 red wine braise, celery root, king trumpet mushroom All American Patty Melt 16 orange gremolata chuck, brisket and short rib blend, caramelized onions american cheese, 1000 island dressing, sourdough 16 oz Bone-in New York Strip * 48 marble potato, baby carrot, frisse, herb puree Bratwurst Burger * 15 house made seasoned pork patty, piccalilli giardiniera BBQ Baby Back Ribs * pretzel bun coleslaw, baked potato, broccolini Half 19 Vegetable Burger * 15 house made ancient grain patty, pickled onion Full 26 grilled tomato, pretzel bun 6 oz Filet Mignon * 36 Chicken Burger * 15 horseradish mashed potatoes, grilled asparagus all natural ground chicken, charred peach bbq sauce cabernet demi-glace crispy leek, pretzel bun Lamb Chops * 38 Southwest Taco Wrap 15 grass-fed open nature lamb, broccolini blackened chicken, romaine, black bean, tomato fava bean and gold potato mash, port wine lavender glaze corn, queso fresco, avocado puree, flour tortilla Catalan Style Prawns 28 Open Faced Ribeye Sandwich 21 sustainable oshii prawn, chorizo, tomato garlic confit country loaf, gorgonzola, arugula, balsamic syrup spinach, marble potato, smoked paprika caramelized onion Wild Caught Chilean Sea Bass 34 Short Rib & Oxtail Barbacoa Torta 15 brazilian chickpea ragout, kale, sicilian crumble guajillo braise, refried beans, pico de gallo Wild Red Snapper 32 avocado puree, steak house roll a la plancha, warm mustard potato salad, chamomile, dill green bean, mustard butter jus Walnut Mint Crusted Chicken Breast * 21 moroccan couscous, garbanzo bean, green bean SOUTHWEST carrot, zucchini Wild Caught Swordfish * 29 CORNER grilled, peruvian potato puree, cilantro mango salad meyer lemon puree Tacos al Pastor * * 16 pork shoulder, pineapple, cilantro, lime salsa verde, corn tortilla Togarashi Spiced Grouper Taco * 19 pickled cabbage, mango pico de gallo, flour tortilla Mojo Chicken Taco * 18 mojo marinade, black bean & corn salsa, flour tortilla Wagyu Steak Taco * * 19 arugula, pico de gallo, cilantro chimichurri, corn tortilla Choice of Side fries*, kennebec chips*, fresh fruit*, house salad* caesar salad, cottage cheese*, cup of soup Add .50 * Dairy Free Items ^ sweet potato fries * Gluten Free Items Gluten Free Bread 2 Gluten Free Alternatives Available Gluten Free Bun 2 These items are cooked to order and may be served raw or under- cooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness..
Load more

Recommended publications
  • Epicurean Product Listing 2016
    Epicurean Product Listing 2016 800.934.6495 173 Thorn Hill Rd Warrendale, PA 15086 ** For the most up to date listing, please visit our website ** version 2, 8/26/16 EPICUREAN PRODUCT LISTING Condiments.........................................3 Miscellaneous......................................9 Oils & Vinegars................................1211 Syrups.............................................1514 Spices.............................................1716 Dried Mushrooms............................2322 Dried Fruits & Nuts..........................2423 Breads and Crackers.......................2726 Meats & Seafood.............................3029 Pasta Sauces and Noodles.............3332 Desserts..........................................3635 Chocolate........................................4039 Grains & Legumes...........................4342 Cheese, Dairy, & Eggs....................4544 Bar & Bakery.......................................50 Baking & Pastry...................................54 Appetizers...........................................66 CONDIMENTS Prod # Description Packaging UoM Special Order 06177 BASE BEEF NO MSG 1 LB EA X 06207 BASE BEEF NO MSG 5 LB EA 06176 BASE BEEF NO MSG MINORS 12/1 LB CS X 06206 BASE BEEF NO MSG MINORS 4/5 LB CS 06179 BASE CHICKEN NO MSG 1 LB EA 06201 BASE CHICKEN NO MSG 5 LB EA 06178 BASE CHICKEN NO MSG MINORS 12/1 LB CS 06200 BASE CHICKEN NO MSG MINORS 4/5 LB CS 06180 BASE CLAM NO MSG MINORS 6/1 LB CS 06198 BASE CRAB NO MSG MINORS 6/1 LB CS 06187 BASE ESPAGNOLE SAUCE 1 LB EA 06186 BASE ESPAGNOLE SAUCE
    [Show full text]
  • $25 Per Person Plus Tax & Service
    24 Hour Notice Required on All Orders American Artisan Charcuterie Local Salami, Pepperoni, Speck, Bresaola, Green Olives, Artichokes, Cherry Peppers, Tomatoes, and Roasted Red Peppers Served with Ale Mustard & Sliced Breads *Fresh Fruit Display Seasonal Fresh Fruits artistically arranged *Garden Vegetable Display Assorted Seasonal Vegetables Served with Basil Pesto Aioli and Buttermilk-Parsley Dressing Domestic Cheese Display Sonoma Goat Cheese, Pepper Jack, White Cheddar, Gorgonzola and Brie Served with House Spiced Nuts, Dried Fruits, and Sliced Breads $25 per person Plus Tax & Service Fee Garden Vegetable Display Assorted Seasonal Vegetables Served with Basil Pesto Aioli and Buttermilk-Parsley Dressing Gourmet Cheese Spreads Your Choice of the Following Flavors: Herb & Roasted Garlic Boursin with Italian Parsley Pimento Cheese Goat Cheese, Basil Pesto and Sun-Dried Tomatoes Served with Sliced Breads Grilled & Chilled Beef Tenderloins with Sweet Pepper Piccalilli Chicken and Sun Dried Tomato Sausage in Puff Pastry Cured Salmon in Cucumber Cubes with Saffron Aioli Tarpy’s Mini Meatloaves Caramelized Onion, Thyme and Gruyere Flatbread $40 per person Plus Tax & Service Fee American Artisan Charcuterie Local Salami, Pepperoni, Speck, Bresaola, Green Olives, Artichokes, Cherry Peppers, Tomatoes, and Roasted Red Peppers Served with Ale Mustard & Sliced Breads Antipasto Display Display of Grilled Marinated Vegetables, Vegetable Giardiniera, Olives, Roasted Peppers, Wood Fired Portabella Mushrooms, Marinated Mozzarella and Genoa Salami Served
    [Show full text]
  • August 2021 Second Update
    TRADITION G A S T R O P U B SHARE SLICE NACHOS $15/$8 MARGHERITA $13 habanero beer cheddar, chihuahua, guac, citrus marinara, slow roasted tomatoes, crema, fresh corn poblano salsa, pico, guac. basil. add chicken $3 or steak $4 CALIFORNIA $15 PRETZEL BITES $9 chipotle aioli, pico, habanero cheese, sea salt, chicken, mozzarella, pico, avocado. habanero beer cheddar sauce. PEPPERONI $14 BUFFALO SLIDERS $13 marinara, mozzarella, parmesan. house tenders, diced celery and BBQ CHICKEN $14 tomato, bleu cheese. tradition bbq, grilled chicken, red STEAK SLIDERS $15 onions, bacon. petites filets, dijon horseradish sauce, fried shallots. NASH HOT $14 SCORPION SLIDERS $13 garlic butter crust, mozzarella, fried habanero hot spread, hot honey, pickle. chicken, nashville hot spread, ranch drizzle. LOADED BUFFALO FRIES $11 fresh cut fries, mozzarella, buffalo GSREACZOEND WEEK tenders, ranch drizzle. TENDERS + FRIES $13 ROASTED SALMON $17 house tenders, fresh-cut fries, your call salmon, spinach, pickled red onion, two sauces tomatoes, toasted walnuts, goat cheese, maple vinaigrette. CRISPY SPROUTS $13 roasted sprouts, cabbage, fried shallots, carrots, parmesan-dijon vinaigrette. CHICKEN CAESAR $13 romaine, grilled chicken, house croutons SOUTHWEST CHICKEN $15 spring greens, black beans, grilled chicken, GRATUITY: FOR PARTIES OF 10 OR MORE AN fresh corn-poblano salsa, avocado, AUTOMATIC 22% GRATUITY IS ADDED TO CHECKS chipotle ranch dressing. OF PARTIES OF 10 OR MORE ANY SALAD CAN BE A WRAP—JUST ASK. TRADITION G A S T R O P U B GRAB CHICKEN SANDWICH TRADITION BURGER $16 BUTTERMILK-MARINATED tradition sauce, pepper jack, bacon BREAST. SECRET BREADING. jam, fried egg, tomato, pickle. TRADITION $15 BACKYARD BURGER $13 double the merkt's cheddar, grilled tomato, pickle, onion, tomato, pickle.
    [Show full text]
  • Prep Ared F Ood S Ca T Al Og
    PREPARED FOODS CATALOG “Take good care of your employees, customers, shippers, and farmers and they will make you successful.” Emil Nemarnik, under 2 3 Fesh Cut Poduce CUTS Bulk Organic Shredded Beets Organic Spiralized Beets Organic Topped Strawberries 75567 5 lb 72325 5 lb 79963 5 lb tray CUTS “Don’t eat anything Organic Broccoli Florets Organic 1/4” Carrot Coins Organic 1/2” Diced Carrot Organic Shredded Carrot your great-grandmother 76022 4/5 lb 75800 5 lb 75802 4/5 lb 75809 5 lb wouldn’t recognize as food.” Michael Po an, Author Pacifi c Coast Fruit Company has longstanding relationships with farms throughout the Northwest, allowing us to offer a variety of produce year round. Our goal is to provide customers a service they can depend on. We consider growers to be part of our extended family and partners in advancing sustainable agriculture. Our Organic produce is USDA Certifi ed by Oregon Tilth to ensure that you receive consistently safe and healthy produce. The USDA Organic Sticker guarantees the quality of the product. Organic Caulifl ower Florets Organic 1/2” Diced Celery Organic 1/4" Diced Celery Organic Shredded Green Kale Our SQF inspected Fresh Cut facility operates with a HACCP (Hazard Analysis and Critical Control Points) plan. Our 76104 4/5 lb 75804 4/5 lb 75854 5 lb 73658 5 lb scores on third party and Military audits are on public record as some of the highest in the industry. We regularly test our recall management protocol keeping this vital link to food safety in top working order to ensure you are receiving the highest quality produce available.
    [Show full text]
  • Copy of Dinner Menu
    INTRO MID Garlic Bread with marinara 5 Signature Soup 8 * add mozzarella cheese 1 Vià le House Starter Salad mixed greens ∞ baby radishes ∞ Garlic Knots fresh garlic ∞ parmesan ∞ parsley ∞ marinara 6 cherry tomatoes ∞ house-made croutons ∞ toasted pine nuts ∞ parmesan ∞ giardiniera vinaigrette 8 Mushroom & Truffle Arancini mushroom and truffle risotto cakes ∞ marinara ∞ house-made pesto 12 * large 12 Calamari Fritti* calabrian chili butter ∞ arugula and frisse Little Gem Caesar little gem romaine ∞ caesar dressing ∞ salad ∞ giardiniera peppers ∞ giardiniera aioli 12 house-made croutons ∞ parmesan 7 * large 12 Sausage & Peppers sliced italian sausage ∞ green & red peppers ∞ red onion ∞ marinara sauce ∞ grana padano ∞ The Wedge iceberg lettuce ∞ blue cheese ∞ blue cheese parsley 9 dressing ∞ cherry tomatoes ∞ red onion ∞ candied bacon 9 House-Made Burrata cherry tomatoes ∞ pesto ∞ giardiniera Roasted Beet Salad roasted beets ∞ frisee ∞ goat cheese ∞ peppers ∞ aged balsamic vinegar ∞ grilled bread 12 prosciutto ∞ pecan butter ∞ sherry wine vinaigrette ∞ roasted beet puree 11 Traditional Bruschetta roma tomatoes ∞ garlic ∞ fresh basil ∞ red onion ∞ parmesan ∞ aged balsamic vinegar 8 Italian arugula ∞ mixed greens ∞ crispy pancetta ∞ salami ∞ pepperoni ∞ toasted pine nuts ∞ whole castelvetrano olives ∞ Four Cheese Manicotti four cheese blend ∞ house-made red onion ∞ house-made croutons ∞ giardiniera vinaigrette 9 pasta ∞ marinara ∞ parsley 10 * large 13 Truffle Parmesan Fries garlic lemon aioli 6 Spinach parmesan ∞ dried cherries ∞ candied
    [Show full text]
  • Flight Catering Menu 01-31-2020 Poland Springs, Fiji Water Potato -Vegetable Hash Browns Coffee, Teas
    Breakfast Continental Breakfast Platter Buttermilk Scones, Croissants, Danish Pastries, Mini Muffins, Butter and Fruit Spreads Smoked Salmon and Bagel Platter Thinly Sliced Smoked Salmon, Cream Cheese, Capers, Red Onion, Cucumber, Tomato, Lemon Wedges and Assorted NY Style Bagels Greek Yogurt and Fruit Parfait Served with House Granola Hot Cereal Organic Seven Grain Cereal or Irish Oatmeal, Maple Syrup, Brown Sugar & Currants Individual Egg Soufflés Roasted Artichokes, Smoked Ham and Asiago Cheese Omelets Your Choice of endless, fresh fillings artfully prepared Frittata Vegetable and Cheese Buttermilk Pancakes, Crème Brule French Toast, Belgium Waffles Served with Whipped Butter, Maple Syrup and Fresh Fruit Sides Beverages Applewood Smoked Bacon Hand Squeezed Orange, Hand House Made Turkey Sausage Patty Squeezed Grapefruit Juice, House Made Corned Beef Hash Organic Carrot Juice, Apple Juice, Smoked Virginia Ham Steak Cranberry Juice Coconut Water, San Pellegrino, Breakfast Beef Tenderloin In-Flight Catering Menu 01-31-2020 Poland Springs, Fiji Water Potato -Vegetable Hash Browns Coffee, Teas Appetizers Asian Pork Meatballs with Ginger-Soy Dipping Sauce Steamed Asian Dumplings with Sweet Chili Dipping Sauce Roasted Vegetable Phyllo Pinwheels Applewood Bacon Wrapped Scallop Crostini with Fig, Grilled Apple, Bacon and Cheddar Cheese Bite Size Jalapeno-Risotto Crab Cakes with Remoulade Sauce Grilled Shrimp wrapped in prosciutto with Dijon-Bourbon Glaze Mini Spinach and Feta Phyllo Triangles Szechwan Tangerine Chicken Skewers Roast Tenderloin
    [Show full text]
  • Giardiniera Stuffed Eggs
    DOMENICA COOKS GIARDINIERA-STUFFED EGGS There are a thousand ways to stuff a hard-boiled egg, from classic deviled to fillings enriched with bacon, crab, or caviar. Guacamole and kimchi-stuffed eggs seem to be popular these days. But my favorite are these giardiniera-stuffed eggs. The minced vegetable pickle adds just the right amount of crunch and vinegary punch to the creamy yolk filling without overwhelming it, and the colorful flecks make the eggs look pretty. The biggest challenge when making stuffed eggs is getting the cooked eggs to peel properly, without divots. If you can, start with slightly older eggs. It is important to cook the eggs properly, too, so that the yolk is just firm, without a trace of stickiness in the center (undercooked) or a grey-green rim (overcooked, unattractive). Steaming is my preferred method. It is worth the effort to force the cooked yolks through a sieve when you make the filling so that they will blend to a creamy consistency. Use a small coffee spoon to neatly mound the filling onto your egg white halves, or a pastry bag fitted with a star tip or a plain wide tip to pipe it. Makes 6 servings (12 stuffed halves) INGREDIENTS 6 large or extra-large eggs, at room temperature 1/2 cup finely chopped giardiniera (Italian pickled vegetable) 2 tablespoons mayonnaise (Duke's or Hellman's, not Miracle Whip) 1/4 teaspoon fine sea salt Freshly ground black pepper For garnish: nonpareil capers (drained), parsley leaves, small pieces of pimento or roasted red peppers, giardiniera, or anchovy fillets INSTRUCTIONS 1.
    [Show full text]
  • Appetizers DRINKS
    FAR WEST Bringing You Delicious Asian,Thai, Mexican, and American Cuisine Appetizers Onion Rings $6.50 Egg Roll (3) $4.50 Crab Rangoon (8) $5.50 Crab Rangoon Fried Pickles $5.50 Tempura Vegetables $5.25 Fried Calamari $6.95 Buffalo Wings (6) $6.95 Pot Stickers Chips & Salsa $4.50 Pot Stickers (6) $6.00 Sushi California Roll $8.25 Fried Pickles Made with crab meat, avocado, cucumber Spicy Tuna Roll $8.95 Spicy tuna & cucumber Cali Roll Philadelphia Roll $9.50 DRINKS Made with cream cheese Pepsi Products $2.00 cucumber, and salmon Ice Tea $2.00 Coffee $1.25 Tempura Roll $9.50 Thai Tea $3.50 Made with tempura shrimp cream cheese & cucumber Chinese Menu Lunch Price: Chicken $8.95 Beef $9.95 Shrimp $10.95 Vegetable/Tofu $8.95 Dinner Price: Chicken $9.95 Beef $10.95 Shrimp $11.95 Vegetable/Tofu $9.95 Choice of Spice: MILD, MEDIUM, HOT Fried Rice Choice of meat or vegetable/tofu made with white rice, eggs, peas and carrots Lo Mein Choice of meat or vegetable/tofu made with noodles, cabbage, onions, carrots, mushrooms, scallions Fried Rice Stir - Fry Made with mixed vegetables, stir-fry sauce and choice of meat, served with steamed or fried rice Chef Specials Choice of steamed or fried rice General Tso' Chicken $9.95 Breaded dark meat with spicy general sauce garnished with broccoli Sesame Chicken $9.95 General Chicken Breaded white meat tossed in delicious sesame sauce garnished with broccoli and carrots Cashew Chicken $9.95 Chicken, broccoli, bell peppers, carrots, onions, mushrooms, and cashews, made with sweet chili sauce Sweet N' Sour Chicken
    [Show full text]
  • Hot Sandwiches Cold Sandwiches
    Scrumptious Sandwiches ~All sandwiches served with coleslaw and house salad~ Hot Sandwiches Cold Sandwiches Served on a choice of White or Brown Toasted Bloomer Served on a choice of White or Brown Bloomer Proper Fish Finger Butty - £8.75 Glazed Ham & Piccalilli - £7.75 Prosecco Battered Cod Goujons & Tartare Sauce Roast Sirloin of Beef & Horseradish - £7.75 “Yorky” Cheese Steak Sandwich - £10.75 Grilled Yorkshire Sirloin with melting Yorkshire Blue Cheese Black Bomber Cheddar & Chutney - £7.25 (V) Smokey Bacon BLT - £9.50 Bacon, Lettuce, Tomato & Dijon Mayonnaise Smoked Salmon & Cream Cheese - £8.25 Halloumi Grill - £9.50 Black Truffle Egg Mayonnaise - £7.75 (V) Grilled Halloumi, Pesto, Baby Gem Hand-Cut Chunky Chips £3.75 Black Truffle Mash £3.75 Onion Rings £3.75 Nibble Bowls Marinated Olives £3.75 Black Truffle Mayonnaise £2.00 Farrier Salad £3.75 Large Plates Small Plates ~Served with Vegetables & Potatoes where appropriate~ The ‘Stable’ Soup of the Day - £6.50 (GO) (V) Cider Braised Pork Collar - £16.50 Served with a Crispy Bread Roll Apple Puree, Apple Crumble, Crackling, Braised Gravy Hickory Smoked Chicken Breast - £9.50 (GF) Spinach & Ricotta Tortellini - £16.25 (V) Farrier Style Greek Salad, Foraged Herb Dressing Piquant Tomato Sauce, Wild Garlic Dressing, Parmesan Whitby Smokehouse Fishcake - £8.50 Prosecco Battered Whitby Cod - £15.50 Hand Cut Tartare Sauce, Charred Citrus, Herb Salad Hand Cut Chips, Buttered Garden Peas, Tartar Sauce & Charred Lemon Smooth Liver & Cognac Pate - £8.50 Toasted Brioche & Apple Chutney Grilled
    [Show full text]
  • British Food
    BRITISH FOOD GROCERY ITEM PRODUCT DESCRIPTION CTN SIZE BATCHELORS PEAS CANS 0740 MUSHY PEAS ORIGINAL 24x300g 0741 MUSHY PEAS CHIP SHOP 24x300g 0743 BIGGA PEAS 24x300g 0745 FARROWS MARROWFAT 24x300g 0744 SMALL PEAS 24x300g FORESIGHT 0843 PEASE PUDDING 6x410g HOMEPRIDE COOK-IN-SAUCE CANS 0823 WHITE WINE 12x500g 0824 RED WINE 12x500g 0825 CURRY 12x500g 0829 CHASSEUR 12x500g 0830 SWEET & SOUR 12x500g 0831 CHILLI 12x500g HEINZ - JARS 0925 PLOUGHMANS PICKLE 8x280g 0926 MILD MUSTARD PICKLE 8x280g 0927 TANGY SANDWICH PICKLE 8x280g 0928 TANGY TOMATO PICKLE 8x280g 0929 PICCALILLI PICKLE 8x280g 0930 PICKLED ONIONS 6x440g 0931 SILVERSKIN ONIONS 6x440g 0933 BABY BEETROOT 6x440g 0934 CRINKLE CUT BEETROOT 6x440g 0935 RED CABBAGE 6x440g 0939 SALAD CREAM 12x285g ITEM PRODUCT DESCRIPTION CTN SIZE 0940 SANDWICH SPREAD 12x270g 0937 TOMATO SOUP 24x400g 0942 BAKED BEANS 4 PACK 6x4PK 6x4x415g 0920 MINI JAR MAYONNAISE 80x30g 0921 MINI JAR COARSE GRAIN MUSTARD 80x39g 0922 MINI JAR TOMATO KETCHUP 80x39g GOLDENFRY 0961 GRAVY GRANULES SMALL 6x170g 0958 YORKSHIRE PUDDING MIX 12x142g PKT 0959 DUMPLING MIX 12x142g PKT 0960 GRAVY GRANULES LARGE 6x300g PAXO 0994 SAGE & ONION STUFFING 16x170g PKT WEETABIX UK 0790 WHOLEWHEAT BISCUITS 14x430g 0791 ALPEN ORIGINAL MUESLI 10x625g 0792 ALPEN NO ADDED SUGAR 10x560g Page 1 of 10 PRINCES 0452 HERRING IN TOMATO SAUCE 10x200g 0454 PILCHARDS IN TOMATO SAUCE SMALL 12x155g 0455 PILCHARDS IN TOMATO SAUCE LARGE 12x425g 0456 PRESSED CODS ROE SMALL 12x200g 0457 PRESSED CODS ROE LARGE 6x600g 0458 SOFT CODS ROE 10x100g SHIPPAMS 0465 CRAB
    [Show full text]
  • Pickles and Pickling
    No 106 BULLETIN 1930-31 OF THE AGRICULTURAL EXTENSION SERVICE, THE OHIO STATE UNIVERSITY H. C RAMSOWER, Director Pickles and Pickling By Lelia C. Ogle Extension Specialist in Nutrition The Ohio State University THE OHIO STATE UNIVER$I'l'Y, COLUMBUS, OHIO, ANP THE UNITEP STATES DEPART~ OF Alll\ICULTURE 000P!llll4.TING AGRICtTUl'UltAL EXTENSION SERVICE-H. c. RAMSOWER, D1:ree:tm: FREE-Cooperative Agricultural Extensfon Work-Acts of 111sY 8 and June 30, 1914 PICKLES AND PICKLING By LELIA C. OGLE Specia!Jst in Nutrition The Ohio State University Fruits and vegetables preserved with salt, vinegar, or both, and with or without the addition of sugar and spices, constitute what is commonly called pickles. The discussion in this bulletin will be confined to the principles of pickling as they apply especially to cucumber pickles, in an effort to answer some of the many questions on the process and its difficulties. Cucumbers may be preserved by means of (1) fermentation as the result of the action of the bacteria on the sugar of the veg­ etables; (2) the addition of acid, usually vinegar; or (3) addition of a very strong brine. Any of these methods prevent bacterial growth if all other conditions are right. The secret of making pickles by the fermentation process lies in bringing about acid fermentation quickly, and after this is done, in preserving the acidity of the brine by covering tightly or sealing to exclude air. It is the acid formed by the action of bacteria on the sugar of the vegetables that cures and keeps the vegetables, if all air is excluded and scum yeast has not been allowed to develop.
    [Show full text]
  • Table of Contents Breakfast
    TABLE OF CONTENTS BREAKFAST................................................................................................................................................................. 2 HOT AND COLD ...................................................................................................................................................... 2 PACKAGES .............................................................................................................................................................. 3 MORNING/AFTERNOON TEA OPTIONS ..................................................................................................................... 4 SWEET AND SAVOURY OPTIONS ........................................................................................................................... 4 GLUTEN FREE ......................................................................................................................................................... 5 WHOLE CAKES ........................................................................................................................................................ 6 HIGH TEA................................................................................................................................................................ 6 LUNCH OPTIONS ........................................................................................................................................................ 7 BREAD AND RICE PAPER .......................................................................................................................................
    [Show full text]