WCCS September-October 2011 for Print.Pmd

Total Page:16

File Type:pdf, Size:1020Kb

WCCS September-October 2011 for Print.Pmd WCCS CommunityWARREN COUNTY ON SERVICES Services INC SpotlightA nonprofit organization strengthening the fabric of our community www.wccsi.org SEPT/OCT 2011 SENIOR SERVICES RENEWAL LEVY INCLUDED ON NOV 8 BALLOT seniors receive award from the Lebanon Chamber • Program provides Meals services at no of Commerce. “I know how impor- on Wheels, medical charge. Others tant this issue is for families,” transportation and other may pay for a part McMurray said. “My 90-year-old services to help the of their care based mother-in-law is determined to stay elderly stay in their homes on a sliding fee in her own home.” • In 2010 the program served scale. The public is invited to attend 2,300 Warren County seniors “You are be- campaign kick off events which are • Levy is a renewal of the ing fiscally respon- planned for three dates in different current 1.21 mills raising a sible,” said Com- parts of the county. total of about $32.5 million missioner David over the next five years Lebanon Levy Kickoff 9/15/2011 • Young, at the Thursday 12:30pm Last levy passed in 2006; first meeting in July. The 741 Center, 570 N. State Rt. levy was in 2002 “By making this a 741, Lebanon, OH 45036 • Cost to taxpayers is $36.14 renewal, you are Franklin Levy Kickoff 9/16/2011 per $100,000 of property saying, “we will Friday 1:00pm valuation live within our Sherman Glen, 301 Sherman Dr. • Average age of clients is 80; Franklin, OH 45005 means.” more than half live alone; On average, Mason Levy Kickoff 9/22/2011 more than 25% help pay for L to R: Mike McMurray, Levy Spokesperson; Ruth, Thursday 1:00pm the program can the cost of their own care Senior Services client, and her daughter Sarah The Bridge Mason Senior Center, provide in-home 6050 Mason-Montgomery Road, According to the Scripps Geron- Warren County Commissioners care services for $316 per month, Mason OH 45040 tology Center at Miami University, unanimously approved placing a per client. These services can delay Levy facts: about 13 percent of Warren County renewal levy for senior services on or prevent nursing home placement, • Provides 91 percent of fund- residents are age 60 or older. The the ballot for election November 8. where the taxpayers’ cost for Med- ing for the Warren County county’s older adult population is The county-wide levy is a renewal icaid is, on average, $4,200 a Elderly Services Program; if projected to increase by 145 per- of the current 1.21-mill levy which month, according to Suzanne levy fails, the program ends cent over the next decade. is due to expire at the end of this Burke, CEO of Council on Aging year. If approved by the voters, it of Southwestern Ohio (COA). would not raise taxes. COA administers the program via The levy provides 91 percent contract with the county commis- of the funds needed to operate the sioners. Warren County Elderly Services A committee is already work- Program. The program provides ing on the levy campaign and Mike Meals on Wheels, housekeeping McMurray has agreed to be hon- help, medical transportation, orary campaign chairman. Retired personal care (bathing), and other after a 40-year career in broadcast- basic services that help older adults ing, McMurray currently hosts the remain in their homes. Warren City Show on Lebanon Cable and County Community Services, Inc. is president of the board of the provides intake and care manage- Warren County Convention and ment for the program. Visitor’s Bureau. He facilitates The program served more than Customer Service Seminars for 2,300 local seniors in 2010, a 5.6 businesses, government agencies percent increase over 2009, accord- and school systems and is a past ing to its 2010 annual report. Many recipient of the Citizen of the Year 2 SEPT/OCT 2011 Spotlight ON SERVICES ACTIVE AGING - IMPROVING September is National Senior THE WAY WE GET OLDER Center Month Tom Salzbrun, Executive Director, WCCS In recognition of September being Impaired Evaluations, Community the National Senior Center Month, Projects, Computer Classes, Dance Our ideas about getting old are realize that physical activity is a several seniors (members of The Classes (Basic Ballroom, Line changing as today’s older adults are no-cost way to produce long-term 741 Center Writers’ Workshop) Dancing, Square Dancing), Domi- redefining aging. Whether in their 60s, health benefits. For some who are have agreed to be interviewed and noes, Fall Harvest Luncheon, Flu 70s, 80s or beyond, older people are already dealing with diseases or to discuss how their lives have been Shots, Group Travel – overnight living independent and fulfilling lives disabilities, physical activity can even enriched by participating in various and day travel, Health Education, as they disprove negative stereotypes improve health. Exercise and physical programs, workshops, activities, Holiday Parties, Hospice Gifts for about aging. Our ideas about growing activity are also great ways to have older have evolved in the past few fun, be with friends and family, and and trips offered at the center. Loving Hands Crafts, Income Tax years. Many chronic diseases and enjoy the outdoors. You may visit the center Assistance, Monthly Birthday/An- disabilities, once thought inseparable There are many ways to start between 8 a.m. and 4 p.m. during niversary Parties, Movies, Nintendo from old age, are now joining the ranks being more physically active. Did you the month of September and read Wii Bowling, Speakers & Presen- of conditions that can be prevented or know that WCCS regularly provides their individual stories, as well as tations, Texas Hold’em, Veterans at least controlled through changes in exercise classes at the 741 Center? The view various works from the Writ- Club, Wood Carving, Writers’ lifestyle. For older people, health and Silver Sneakers meet every M,W,F at ers’ Workshop. The 741 Center is Workshop, 55 Alive Driving wellness is now center stage. 9:00am and M,W at 5:00pm. Sit & located at 570 N State Route 741, Classes, and more. One widely acknowledged Be Fit exercise classes run from 10:30 Lebanon, OH 45036 (Phone: 513- perspective on happily growing older to 11:30 every Wednesday and Friday. 695-2239). is called “active aging.” Active aging For those who want to learn some new Information regarding mem- What WCCS can be thought of as “living life as fully dance steps and keep physically fit, bership at The 741 Center or any as possible.” The concept defines Square dance classes are offered on Families Are aging well as having more to do with Mondays from 10:30-11:30 and Line of the various programs, activities how well we function, rather than how Dance classes are held Wednesdays and events available at the center Saying.... old we are. from 1:00 to 2:30 at the 741 Center. for members ages 55 and up, may “You don’t know how much Active aging aims to help people These health promotion activities were be obtained at that time or at it means to us to know that extend healthy life expectancy and developed to encourage and provide www.wccsi.org. our mother is getting a quality of life as they age and empha- older Warren County residents, as well Programs and activities wonderful meal every day. sizes staying active in all areas of life as people with disabilities, with edu- currently being offered include: Art We truly appreciate it – and — physical, cognitive and social. cational and motivational resources so does she! We can’t thank Classes, Bible Study, Billiards, you enough!” Active aging focuses on aging within that help them to adopt healthy Bingo, Blood Pressure Screening, the context of friends, work associates, lifestyles. We hope to see you soon. A Gloster, LA family whose mother Book Club, Cards – Bridge & lives in Warren County neighbors and family members. To read more on active aging, go to the Euchre, Checkers, Cincinnati Asso- and receives WCCS It’s not surprising that one of the Meals on WheelsTM. International Council on Active Aging ciation for the Blind & Visually main principles of active aging is website at www.icaa.cc/consumer.htm physical activity. We’ve come to Family Services Director Receives CAVA Certification received the Man- ing and supporting volunteers in Miller further commented, agement of Vol- non-profit organizations. The 6 “We value the work of our dedi- unteer Programs week class held at Union Terminal, cated and talented volunteers certification along covered content such as planning, and are always looking for more with several other recruiting, interviewing and train- volunteers to share their time Greater Cincin- ing for volunteers, creating job helping with trainings, assisting nati Professionals descriptions, involving volunteers with clients who are seeking em- after completing in “high impact” projects and more. ployment, or getting trained to coursework re- Miller commented, “We work offer Ohio Benefit Bank services quired for certifi- diligently to recruit, train and to assist with EITC and free tax cation. support volunteers for Family work and more. CAVA-an Services in nearly every program To learn more about volun- organization of we offer. The opportunity to teering for the Family Services L to R: Sarah Elliston, MVP trainer & Sue Miller, volunteer manag- increase our skills to better support Department or CAVA trainings, Family Services Director ers, provided a 6 our volunteers and move our mis- contact Sue Miller at 513-695- On July 20th, Sue Miller, WCCS week training to professionals seek- sion work forward has increased 2249 or via email at Family Services Director, ing education on recruiting, train- our ability to serve more clients.” [email protected].
Recommended publications
  • CATERING MENU CONTINENTAL BREAKFAST Assortment Ofteas
    Spokane Public Facilities District 2021 CATERING MENU Start your day off right with our traditional continental breakfasts and add your favorite breakfast enhancements for a custom dining experience! RIVERFRONT CONTINENTAL EGG SELECTIONS CHOOSE ONE Breakfast Breads Cinnamon rolls, custard & chocolate mini donuts, apple scones, honey Northwestern Style Eggs Eggs benedict with cheddar biscuits and signature muffins. poached eggs, smoked apple chicken sausage and wild mushroom hollandaise. Spreads Washington apple butter and huckleberry jam. Morning Egg Scramble Scrambled eggs with cheddar cheese and chives. Hot Beverages Wake Up Call™ Coffee and Egg, pulled pork, assortment of teas. Baked Egg Casserole spinach and Jack cheese. TRADITIONAL CONTINENTAL INDIVIDUAL DRY CEREALS Breakfast Breads & Signature Muffins A selection of cereals accompanied by cold Seasonal Fruits & Berries milk, bananas and fresh seasonal berries. Spreads Apple butter and huckleberry jam. WASHINGTON SMOKED SALMON Wake Up Call™ Coffee and Hot Beverages DISPLAY assortment of teas. Served with cream cheese, capers, tomatoes, BREAKFAST Juices Orange and apple. red onion and sliced pumpernickel triangles. > > BREAKFAST ENHANCEMENTS BREAKFAST MEATS CHOOSE TWO Your choice of bacon, country sausage links, BREAKFAST SANDWICHES turkey bacon, turkey sausage links or pulled CHOOSE ONE pork. Bacon & Egg Croissant Bacon, scrambled eggs and cheddar cheese on a buttery FRUIT FLAVORED YOGURTS croissant. A selection of individual low-fat yogurts. Ham & Egg Pretzel Roll Hickory smoked ham, egg and Swiss cheese on a mini pretzel roll. STEEL-CUT GRITS & OATMEAL BAR Cream cheese and sea salt / butter grits. Sausage & Egg Biscuit Sage sausage, egg and cheddar cheese on a buttermilk biscuit. Served hot with a selection of fresh & dried fruits, slivered almonds, brown sugar and milk.
    [Show full text]
  • Private Dining
    PRIVATE DINING Please choose up to three options for each of the courses to create your menus. The vegetarian option is to be included within the three options. Menu choices for the group need to be sent to your event coordinator 14 days prior to the event. SPRING MENU 1 £21.95 MENU 2 £29.95 Pea and mint soup, parmesan croutons (v) Asparagus, Parma ham and poached egg Salmon and asparagus fishcakes, lemon mayonnaise Pistachio rolled goats cheese, orange and chicory salad (v) Ham hock and leek terrine, pea puree, pickled onions Gin and tonic cured salmon, lemon aioli, radish salad Garlic and thyme croquettes, asparagus and tomato salad (v) Confit chicken croquette, pickled onions, pesto Parmesan crusted chicken, spring vegetable bubble and squeak, Pressed lamb shoulder, roasted onion, shallot puree, confit cherry tomato, charred asparagus, lemon and thyme chicken jus lamb and mint sauce Lamb shoulder casserole, baby vegetables Chicken ballontine, spring onion potato cake, sautéed seasonal vegetables, Salmon fillet, pesto gnocchi, cherry tomatoes lemon thyme gravy Roast duck leg, rösti potato, peas, bacon baby gem lettuce Braised beef shin, cauliflower puree, roasted cauliflower, Spring vegetable casserole, wild garlic pesto (vegan) spring greens, red wine jus Baked sea trout, asparagus, minted jersey new potatoes, lemon hollandaise Four cheese ravioli, spring onion and pea dressing (v) Lemon posset, biscotti (v) Chocolate cheesecake, macerated strawberries Key lime pie Cherry and almond sponge, roasted apricot, meringue, apricot puree
    [Show full text]
  • Breakfast from 8:00Am to 9:30Am | Lunch from 12:00Pm to 1:30Pm | Dinner from 5:00Pm to 6:30Pm | All Menu Items Are Subject to Change
    Sunday Monday Tuesday Wednesday Thursday Friday Saturday BREAKFAST BREAKFAST 1 BREAKFAST 2 3 4 BREAKFAST Oatmeal, Assorted Danish, Oatmeal, Coffee Cake Oatmeal, French Toast, Oatmeal, Pancakes, Eggs Any Style, Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Meat and Fruit LUNCH LUNCH LUNCH LUNCH Matzo Ball Soup Tomato Ginger Soup Cream of Cauliower Soup Chef's Soup, Cheese or Pepperoni Pizza Classic Quiche Lorraine Egg Salad Croissant, Creamy Cucumber Oven Baked Crab Cakes Caesar Salad, Fresh Fruit, Chef's Dessert Garden Salad, Zucchini Bread Salad, Fresh Papaya Slices French Fries, Broccoli Slaw DINNER Strawberry Vanilla Pudding Ambrosia Salad Mango Sorbet Zucchini Cilantro Soup DINNER DINNER DINNER Grilled Fish with Honey Mustard Sauce Classic Hearty Vegetable Soup French Onion Soup Minestrone Soup Sautéed Spinach, Onions & Tomatoes Chicken Piccata, Buttered Roasted Creamy Tuscan Fish, Sautéed Zucchini & Beef Lasagna, Five Way Vegetables Orzo Pasta, Dinner Roll, Peach Cake Spaghetti Squash, Cranberry Rice, Squash, Baked Potato with Sour Cream Rosemary Bread, Pecan Pie Chocolate Cake Chef's Dessert BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST 5 6 BREAKFAST 7 BREAKFAST 8 9 10 11 Oatmeal, Waes, Oatmeal, French Toast, Oatmeal, Assorted Danish, Oatmeal, Coffee Cake Oatmeal, Bagel Blast, Oatmeal, Fresh Baked Mun, Oatmeal, Pancakes, Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Eggs Any Style, Choice of Meat & Fruit
    [Show full text]
  • 2 Week Meal Plan Sheila Kiely
    2 week Meal Plan by Sheila Kiely www.gimmetherecipe.com for The Meal Plans Week 1 Week 2 Monday Made using cheaper cuts of in- Potato skins will be filling so season lamb (Easter to end there should be left over August). Potato Skins ham & cooking extra Freeze any leftovers in portion Followed by: Moroccan potatoes will make for an sizes. Honey Baked Lamb with easy next day’s dinner. The remainder of the opened Ham, Mashed Freeze any leftovers in Couscous & bag of couscous will be used Potatoes & portion sizes. Broccoli later in the week. Cabbage with Parsley Sauce can be frozen ! head broccoli being used Parsley Sauce or used as a base for a with remainder being used on chowder or a pasta sauce. Weds Tuesday No waste on potatoes by using skins. Made using left-over mashed Cooking extra potatoes to use potatoes, chopped up ham Potato Skins in next day’s fish cakes with and cabbage with added Followed by: any leftover peas mixed onions, garlic and peas. Bangers, through as well. Bubble & Leftover bubble & squeak Mashed Number of sausages cooked Squeak with should not be reheated as Potatoes, Red according to appetites. peas the ham is on its second Onion Gravy, Red Onion Gravy can be frozen heating it would not be Peas to re-use as gravy or reduced recommended from a food further with some brown sugar safety point of view. to a sticky red onion relish for Uses up fresh parsley cheese etc. Wednesday Made using left-over mashed potatoes and peas.
    [Show full text]
  • BREAKFAST MENU We Are Proud to Serve Organic and Local As Much As Possible! We Serve Organic Eggs, and Dairy Products
    BREAKFAST MENU We are proud to serve organic and local as much as possible! We serve organic eggs, and dairy products. Sub organic egg whites +$1.95. We compost and recycle. ENTREES *Signature Sausage Turnover and Eggs Signature Puff Pastry Turnover filled with Local Sausage, Mushrooms & Gruyere Cheese with 2 Organic Eggs & Baked Tomato Provençale ........................................................... $11.95 *The Big Breakfast 2 Organic Eggs served with Mashed Potato Cake, Breakfast Sausage, Sautéed Mushrooms, Homemade Buttered Toast with Jam (available Vegetarian) .......................................................................................... $11.95 Individual Quiche Lorraine with Bacon, Organic Spinach, Green Onions and Gruyere Cheese, served with Fresh Fruit (available Vegetarian) ......................................................................................................................... $10.95 *Classic Egg Sandwich Organic Egg Sandwich with Melted Dubliner Cheese on Toasted Brioche with Tomato (Ham +$1.25, Bacon +$2.80, Avocado +$.95, Wilted Organic Spinach +$1.15, on Butter Croissant +2.25) ................................. $6.95 *Huevos Frenchos French Style Scrambled Organic Eggs Topped with Avocado and Fresh Tomato Salsa, served with Roasted Fingerling Potatoes (Add Bacon or Sausage +$2.80) .......................................................................................... $9.50 *Essence French Scrambled Eggs Slow Cooked Scrambled Organic Eggs with Chives, Dijon Mustard, Cream & Parmesan Cheese.
    [Show full text]
  • Fall Cooking Program 2016
    FALL COOKING PROGRAM 2016 auroragov.org/cooking 1891 2016 AURORA, YEARS Welcome Dear Aurora Cooks Community! Hope you are enjoying this fall harvest time of year. We are gearing up for cooler weather and shorter days as we wind down our growing season. Check out all our garden-to-table classes and new series this session! We have The Preserved Pantry, the Frugal Chef and Scratch Baking Basics, as well as many family, kids and teen classes highlighting food from every corner of the world. If you are looking for something to do on a chilly evening, come to a cooking class date night! You can even come with a friend, or as a single. We have some exciting new couples cooking classes, including the Fleetwood Mac Tribute Dinner, complete with music during the class! Come jam out to some tunes and cook with us. See you soon in the kitchen! Katrina and the Aurora Cooks Team TABLE OF CONTENTS Parent/Tot Cooking 2 Parent/Family Cooking 4 Kids Cooking 6 Meadowood Cooking Classes 7 Preteen Cooking 8 Teen Cooking 9 Adult Cooking 15 and Older 11 Adult Cooking 21 and Older 17 Wine Tasting 19 Recipe of the Season 20 All classes will be held at Expo Recreation Center 10955 E. Exposition Ave. unless noted Meadowood Recreation Center • 3045 S. Laredo 1 parent/tot cooking Ages 3-6 with parent. Apple Fest Tiny Italian Pumpkin Treats $38 ($29 Resident) $38 ($29 Resident) $38 ($29 Resident) Celebrate the harvest season with your Create delicious meatballs & veggies your Learn to use pumpkin in lots of different tot! Menu: Apple Zucchini Muffin tot will feel proud they prepared themselves.
    [Show full text]
  • Download Your Free Copy of Quick & Easy Potato Recipes: 30
    Quick ‘n’ Easy Potato Recipes: 30 Scrumptious Recipes for Breakfast Potatoes, Potato Side Dishes & More Copyright 2014 by Ginsburg Enterprises Incorporated, unless otherwise noted Published January 2014 All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, without written permission from the publisher, except in the case of brief quotations embodied in critical articles and reviews. Trademarks are property of their respective holders. When used, trademarks are for the benefit of the trademark owner only. MR. FOOD TEST KITCHEN, the “Mr. Food Test Kitchen” oval, and OOH IT’S SO GOOD!! are trademarks or registered trademarks of Ginsburg Enterprises Incorporated. Published by Prime Publishing LLC, 3400 Dundee Road, Northbrook, IL 60062 – www.primecp.com Quick ‘n’ Easy Potato Recipes: 30 Scrumptious Recipes for Breakfast Potatoes, Potato Side Dishes & More Find thousands of Mr. Food Test Kitchen recipes, cooking videos, and entertaining ideas, plus sign up for the free Mr. Food Test Kitchen recipe Newsletter at www.mrfood.com Dear Friend, Potatoes might just be our all-time favorite veggie because they’re just so versatile! We can have some with eggs for breakfast or as a side dish with dinner. We’ve even got a few ways to sneak ‘em into dessert time. Our latest free eCookbook, Quick ‘n’ Easy Potato Recipes: 30 Scrumptious Recipes for Breakfast Potatoes, Potato Side Dishes & More, covers them all, so you can keep your love of potatoes alive all day long.
    [Show full text]
  • It's All to Savor It's All to Devour
    Chef’s Favourite MENU it’s all to savor SOUL SOUP RACK OF HEAVEN SCALLOP FOREST Made fresh daily. 7.5 Slow roasted Guinness glazed Foleys all natural Georges Bank (Your lovely server has the info) full rack of baby back ribs. sea scallops in a golden batter Great for sharing. 31 served with a citrus lime NOM NOM WINGS dipping sauce & sweet chili jam. 24 Sweet ‘n’ spicy wings tossed in a honey, chili flake, soy & ginger sauce. 15 WHISKEY BBQ KISS BEFORE SHRIMP LOLLIPOP CHICKEN Pan seared shrimp, in a garlic & chili PULL THE BOXTY Whiskey BBQ chicken lollipops with lemon butter sauce with Irish style crispy boxty potato cake, pulled roasted corn and bacon crumble 16 sliced baguette 16 ham hock and caramelized red onions with a Dubliner cheese sauce. 16 it’s all to devour BANGIN’ BANGERS SHEPHERD’S TO RAGLAN RISOTTO & MIGHTY MASH DIE FOR PIE Wild mushroom risotto with glazed Cheshire heritage pork Irish Braised and pulled beef & lamb baby vegetables, tarragon and banger, mashed potato & with root vegetables in a rich red shaved parmesan. 24 traditional onion gravy. 25 wine jus with Irish peat smoked Add chicken 5 / Add shrimp 7 mashed potato. 24 OMG BURGER CITRUS SALMON SALAD Dry aged prime short rib and LET THERE BE NO North Atlantic salmon filet, mixed brisket beef burger, Irish bacon, green leaves, charred pickled pearl RUSH PORK Dubliner Irish cheddar, 12 hour braised pork shoulder on onions, smoked almonds and carrots crispy potato straws with Jameson mashed potatoes with creamed with a citrus dressing.
    [Show full text]
  • Diet-To-Go MAIL ORDER LOW-FAT VEGETARIAN MENU
    Diet-to-Go MAIL ORDER LOW-FAT VEGETARIAN MENU WEEK 1 BREAKFAST LUNCH DINNER ARRIVAL DAY Texas Tofu Chili Lentil Corn Muffin Sour Cream DAY 1 Egg Quesadilla Zucchini & Potato Cakes Shaw's Shepherds Pie Potato Cake Remoulade Asparagus Melange Citrus Cup V8 DAY 2 Fruit & Granola Parfait Portobello Lasagna Stuffed Cabbage Rolls Cornbread Muffin White Bean Salad Tomato Puree Cauliflower DAY 3 Mango Cranberry Muffin Marinara Veggie Burger Ravioli Provencale' Orange Marmalade Veggie Cup Cardinal Sauce Yogurt Drink Spinach Dip Italian Vegetable Blend DAY 4 Noodle Kugel Savory White Bean Burrito Penne Pasta (Sweet Casserole) Rice Pilaf Meatless Tomato Sauce Applesauce Veggie Blend Carrot Coins, Sugar Snap Peas Cranberry Juice DAY 5 Blueberry Pancakes Claire's Quinoa Salad Johnny's Veggie Pizza Maple Syrup Black Bean Salad Broccoli Soy Sausage Orange Sections DAY 6 Fruit Ambrosia Spanish Stuffed Peppers over Rice Asian Soy over Sesame Rice Granola Bar Mediterranean Veggie Blend Sugar Snap Peas Black Beans DAY 7 Ratatouille Omelet Mushroom Ravioli Asparagus Spears Tomato Onion Sauce German Veggie Blend WEEK 2 BREAKFAST LUNCH DINNER Black Bean Chili Jalapeño Cornbread Sour Cream DAY 1 Omelet Pomodoro Mirkin Burger (Veggie Burger) Mushroom Ravioli Sicilian Asparagus Cuts & Tips Kaiser Roll, American Cheese Ratatouille Sauce BBQ Sauce, Melon Mix Parmesan Cheese Brussel Sprouts Whole Wheat Bagel Southwestern Sandwich Tuscan Soy Cream Cheese (Black Bean Burger) over Veggie Cous Cous Orange Juice Multi-Grain Roll Asparagus Parmesan Salsa Cup, Applesauce
    [Show full text]
  • · July 2021 ·
    · July 2021 · ∙ SUNDAY ∙ ∙ MONDAY ∙ ∙ TUESDAY ∙ ∙ WEDNESDAY ∙ ∙ THURSDAY ∙ ∙ FRIDAY ∙ ∙ SATURDAY ∙ L: BBQ chicken, baked 1 L: Grilled hotdogs and 2 L: Ham, diced 3 sweet potato, mixed hamburgers, chips, potatoes, carrots, vegetable, pie fresh fruit, ice cream brownie *Menu subject to change D: Grilled chicken sandwich, pasta salad, D: Sloppy joes, potato D: Tuna salad sandwich, fresh fruit salad, fresh veg. cookie cottage cheese, fresh fruit Joke Day L: Ribs, baked potato, 4 L: Meatloaf, mashed 5 L: Chicken alfredo, 6 L: Roast beef, mashed 7 L: Beef chopped 8 L: Fish, wild rice, 9 L: Fried chicken, 10 broccoli salad, ice potatoes, mixed broccoli, breadstick, potatoes, corn, roll, steak, mashed asparagus, ice cream mashed potatoes, cream vegetable, lemon bar ice cream chocolate cake potatoes, peas, cookie corn, carrot cake D: Meatballs, buttered D: Salisbury steak, D: Turkey ranch wrap, D: Pulled pork on a bun, D: Ham and grilled noodles, mixed veg, oreo D: Lasagna, green brussels sprouts, diced D: Stuffed pepper french fries, cookie coleslaw, baked beans, cheese, tomato soup, fluff beans, garlic bread, potatoes, pears casserole, green beans, cupcake side salad, pudding applesauce garlic bread, ice cream Independence Day World Chocolate Day L: Pork loin, au 11 L: Hot beef 12 L: Chicken cordon 13 L: Steak, baked 14 L: Pork chop, cheesy 15 L: Shrimp, diced 16 L: Spaghetti w/ 17 gratin potatoes, sandwich, peas & bleu, green beans, potato, asparagus, broccoli, mashed potatoes, stuffed meatballs, side zucchini, cornbread, carrots, fruit cobbler
    [Show full text]
  • Take Some Lefse Home!
    Served All Day - Every Day Homemade bread available for toast options: White, Wheat, Raisin, Pumpernickel Rye and Sourdough. Cranberry Wild Rice available for an additional charge. Hot Off The Griddle French Toast - Choose from our homemade bread: Cinnamon Brioche French Toast Sourdough, White or Cranberry Wild Rice. Two hearty slices of rich cinnamon brioche bread, 2 Slices 3 Slices battered and grilled to perfection Platter Size Buttermilk Pancake Filled with fruit. French Toast Platter Choice of blackberries, Wild Maine blueberries or raspberries Two slices of french toast, two eggs*, two strips of thick sliced bacon or two sausage links Potato Pancakes Three large crispy potato pancakes served with bacon Norwegian Pancakes and applesauce Three thin Scandinavian pancakes served with lingonberries and whipped topping Ultimate Potato Pancake Plate size potato pancake topped with bacon, two eggs* and hollandaise sauce Omelets Made to Order Omelets Includes hashbrowns or potato cake rounds, choice of homemade toast, buttermilk pancake or baking powder biscuit. Prepared with three eggs, cheese, pick any two ingredients Ingredients: Sausage • Diced Ham • Bacon • Mushrooms • Onions Extra Additions Tomatoes • Spinach • Pepper Mix Sausage - Three links or two patties Add .50 more for each additional item. Ham or 3 Strips of Thick Sliced Bacon Norwegian Meatballs & Gravy - (2) Hashbrowns Jumbo Muffin Potato Pancake Potato Cake Rounds Small Buttermilk Pancake Bowl of Oatmeal Toast or Biscuit Unbelievable Breakfast Rolls Cinnamon or Pecan Caramel *Whether dining out or preparing food at home, consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness. Homemade Biscuits & Gravy Homemade biscuits topped with creamy sausage Classics gravy.
    [Show full text]
  • November 6-12, 2016
    Pita Paradise Wailea Bistro $39 Advance reservations strongly Ama Bar & Grill $39 Chef Patrick James Inocentes Executive Chef Tylun Pang November 6-12, 2016 recommended, call restaurant direct: Nalu Sushi Roll (crab, avocado, cucumber, spicy tuna, Maui onion, Waikapu Salad or Roasted Vegetable tobi-ko, spicy aioli, sweet soy glaze) and Walnut Pesto Tiropita’s Ama Bar & Grill (808) 875-4100 or Maui Chopped Salad or Grilled Tiger Prawns Cheeseburger Grille & Tap Room (808) 874-8990 Johnny’s Fresh Catch (lemon cilantro aioli, Maui onion mash DUO Steak & Seafood * (808) 874-8000 Mauka & Makai (Kalua pork, ahi poke, ogo, Maui & green onion) potatoes, sautéed shitake mushroom, asparagus, onions, fennel) or Grilled Volcano Spiced Mahi Mahi (local catch, volcano spice, or Garlic Jumbo Prawns (Shitake mushroom risotto cake, Fabiani’s Wailea* (808) 874-1234 tomato, asparagus, pepper jack cheese, shaved Maui onions, taro bun) broccolini) or Crispy Coconut Chicken Gannon’s* (808) 875-8080 or Kihei Pulehu Beef Short Ribs (creamy coconut sauce, red Jasmine rice, white asparagus) (soy sauce, cane sugar, ginger, garlic, scallions) Humuhumunukunukuapua’a* (800) 888-6100 Haleakala Mud Pie or Key Lime Pie Fried Mascarpone Cheesecake Ka’ana Kitchen* (808) 573-1234 or Smores Ice Cream Cake KAPA Bar & Grill (808) 879-1922 Cheeseburger Grille & Tap Room $29 Chef Seville Jackson Ruth’s Chris Steak House $49 Kō* (808) 875-2210 Watermelon/Avocado Salad or Coconut Shrimp Executive Chef Daniel Bader Longhi’s Wailea* (808) 891-8883 or Teriyaki Glazed Edamame
    [Show full text]