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NEW Autumn/Winter Menu 2020 2nd Nov, 23rd Nov, 14th Dec Roast chicken Sage & Onion Jacket Potato Homemade Spaghetti Breaded Fishcake stuffing Cheddar cheese Main Margarita Pizza, Bolognese Chips Roast Potatoes with a pot of beans Potato Wedges and Garlic Ciabatta & Mushy Peas or Event Fresh seasonal on the side Coleslaw and House Salad Beans vegetables and House salad gravy Hot Apple and Layered Cornflake The Finale cinnamon Chocolate Yoghurt Cup Tart & Homemade Cookie Crumble with Muffin custard Custard All meals can be adapted to suit any dietary requirements. Please ask the catering team for details New Autumn/Winter Menu 2020 9th Nov, 30th Nov All Day Breakfast Sausage & Mash Main Mexican Chilli Topped Pasta Topped with a Sausage, scrambled Served with homemade Takeaway Style Jacket Potato Giant Pork Meatball Event egg, Yorkshire Pudding Fish and Chips Crusty Bread beans, tomatoes and Peas & Carrots Bread and butter & Green beans toast Gravy Apple Charlotte Jam Roly Poly Chocolate Pudding Butterscotch Tart Chocolate Chip Cookie The Finale And Custard & Custard With Chocolate Sauce All meals can be adapted to suit any dietary requirements. Please ask the catering team for details New Autumn/Winter Menu 2020 16th Nov, 7th Dec Fusilli Mince Beef Shortcrust Chicken Goujons with Twirls Pasta with Pie Fish Fingers Chips and Main Paprika Wedges and Cheese Burger tomato, basil and Mash & Peas Peas with tomato BBQ Beans Salad, & Coleslaw Event Mozzarella Ketchup dip Garlic Bread Peach, Apple & Syrup Sponge & Sticky Toffee Pudding & Chocolate Brownie Cookie Custard The Finale Custard Caramel Sauce Brown Betty All meals can be adapted to suit any dietary requirements. Please ask the catering team for details V.

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Small Plates Express Lunch Lighter Options Sandwiches to Drink…
Express Lunch Small Plates To Drink… Potato, Cheddar Cheese Insert Glass of White Wine and Spring Onion Soup Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam Golden Croutons (v) Grilled Blue Corn Tortilla Salad of Palm Hearts £XX.XX Monterey Jack, Guacamole, Sour Cream Spring Onions, Cucumber, Tomatoes and and Pico de Gallo (v) (gf) Garden Greens with Dill Dressing (vegan) (gf) Insert Glass of White Wine Smoked~ Salmon* Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX and Cream Cheese Bagel Salad and Crisps Insert Glass of Rosé Wine Potato, Cheddar Cheese Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam ~ and Spring Onion Soup £XX.XX Dark Chocolate Golden Croutons (v) and Hazelnut Swirl Cheesecake Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX Large Plates Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX Sandwiches Chilli Beef, Mango Cottage Pie and Spring Onion Thai Salad Seasonal Vegetables (gf) Smoked Salmon* Sugar Snap Peas and Coriander and Cream Cheese Bagel Salad and Crisps Desserts Cold Meat Platter American Burger with Cheese and Bacon Cooked Ham, Roast Sirloin of Beef*, Roast Chicken, Pork Pie Rosemary Roasted Pineapple Blackberry Jelly Fries and Coleslaw Mango and Pink Peppercorn Sorbet, with Poached Conference Pear Banana Jam (vegan) (gf) (ls) Honey Yoghurt (ls) (gf) Grill Dark Chocolate and Hazelnut Fruit Salad (vegan) (gf) (ls) Salmon Fillet Swirl Cheesecake
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Heavenly Delights
C641.5 W514H THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA PRESENTED BY Theodore C. and Betty Lou Kerner Fund C641.5 W514h PRINTED BY HALL PRINTING COMPANY HIGH POINT, NORTH CAROLINA United Methodist Women Wesley Memorial United Methodist Church High Point, North Carolina 1982 CHAIRMEN Melanie Godwin Vicki Reddick ARTWORK AND CALLIGRAPHY Melanie Godwin HISTORIAN Eleanor Latimer COMMITTEE Laura Amos Margot Pritchett Ginger Edwards Tammy Rhodenhiser Linda Etheridge Linda Saunders Dianne Hackney Vicki Shipman Dorsay Howard Joyce Stephens Vicki Kendall Alice Walden Beverly Koontz Proceeds from the sale of HEAVENLY DELIGHTS will be used to support various missions of the church. Additional copies may be obtained by contacting: Wesley Memorial United Methodist Church Post Office Box 5289 1225 Chestnut Street High Point, North Carolina 27262 RECIPE AND IDEA CONTRIBUTORS We are most grateful to all the members of Wesley Memorial who so generously shared their recipes and ideas with us. Without their many contributions, HEAVENLY DELIGHTS would never have become a reality. Gloria Adams Annie Coles Mary Adams Margaret Coltrane Gladys Albertson Elizabeth Conner Mary Alexander Carolyn Cook Charlotte McMichael Amos Margaret Cox Ellen Amos Ruth Craven Iris Amos Louise Cribbs Laura Amos Shirley Cromwell Martha Amos Doris Cross Peggy Amos Emily Crowe Marjorie Anderson Jeanette Davenport Nancy Anderson Dorothy Davis Sue Anderson Ruth Davis Anne Andrews Doris Denning Mary Ashcraft Jean Dula Frances Austin
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Rhyming Dictionary
Merriam-Webster's Rhyming Dictionary Merriam-Webster, Incorporated Springfield, Massachusetts A GENUINE MERRIAM-WEBSTER The name Webster alone is no guarantee of excellence. It is used by a number of publishers and may serve mainly to mislead an unwary buyer. Merriam-Webster™ is the name you should look for when you consider the purchase of dictionaries or other fine reference books. It carries the reputation of a company that has been publishing since 1831 and is your assurance of quality and authority. Copyright © 2002 by Merriam-Webster, Incorporated Library of Congress Cataloging-in-Publication Data Merriam-Webster's rhyming dictionary, p. cm. ISBN 0-87779-632-7 1. English language-Rhyme-Dictionaries. I. Title: Rhyming dictionary. II. Merriam-Webster, Inc. PE1519 .M47 2002 423'.l-dc21 2001052192 All rights reserved. No part of this book covered by the copyrights hereon may be reproduced or copied in any form or by any means—graphic, electronic, or mechanical, including photocopying, taping, or information storage and retrieval systems—without written permission of the publisher. Printed and bound in the United States of America 234RRD/H05040302 Explanatory Notes MERRIAM-WEBSTER's RHYMING DICTIONARY is a listing of words grouped according to the way they rhyme. The words are drawn from Merriam- Webster's Collegiate Dictionary. Though many uncommon words can be found here, many highly technical or obscure words have been omitted, as have words whose only meanings are vulgar or offensive. Rhyming sound Words in this book are gathered into entries on the basis of their rhyming sound. The rhyming sound is the last part of the word, from the vowel sound in the last stressed syllable to the end of the word.
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University of Illinois Agricultural Extension Station Circular
I " t!,., or3 HOW TO USE Circular 528 UNIVERSITY OF ILLINOIS ... COLLEGE OF AGRICULTURE EXTENSION SERVICE IN AGRICULTURE AND HOME ECONOMICS Out of a large Con ien id P.\GE HONEY RULES AND CARE . .. _... _ number of HONEY IN CAKES. ___ . _. _. _... ..... 4 DIFFERENCES IN HONEY _. __ .... BEVERAGES _ . ... .. .. .... .... .... recipes tested, BREADS Date Nut Bread.. .. " _ . .. ...... O range Nut Bread . .. .. .. .. ... CANDIES these were Honey Caramels .. .. .... .. .. ... Honey Chews . ... .. .. ... .. Honey Fruit Bars... ... ..... .. 8 Fruit Confection. _ . .. 8 selected as COOKIES Chocolate Chip Cookies . .. .. .. 8 Chocolate Oatmeal Cookies _ . ... ... Honey Date Bars . .. .. ............. the ones most Raisin Honey Gems .. ........ .. DESSERTS Fresh Fruits ........ .. ... ... ... Honeyed Grapefruit ... _ . ... ... .. .. Baked Apple. _ . .. 9 people wquld Apricot Whip. .. .. .. ... ... .. ... 10 Honey Custard ...... .. .... ... .. 10 Individual Pumpkin Custards .... .. .. 10 Honey Apple Betty .. .. .. ... ....... 10 be like;ly Prune Brown Betty . .... _.. ... .. 10 Honey Carrot Pudding... .... ..... 11 Honey Plum Pudding ... _ . .. 11 Ginger Cottage Pudding .. .... .. ... 11 Lemon Fruit Pie .. ... .. .... .. .. .. .. 12 to enJoy Raisin Honey Pie ...... .. .. ... _ . .. 12 Ice Cream .. ...... .. ........ .. .... .. 12 MEATS AND VEGETABLES Ham Slices a la Cranberries . ........ 13 Honeyed Squash ... _... .... _.. .... .. 13 • Honeyed Sweet Potatoes . .. 14 SALADS AND SALAD DRESSINGS Honey Fruit Salad ... ... .. .. 14 Orange Ambrosia Salad
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Ectable Dessert
ECTABLE DESSERT ... (UStll1)S, SOUlnIS, SlU(U 'U1)1)\MGS, MII\MGUIS, (AIlS, Ii"'! LusciouS' 1empti"9' New Desserts ad famOUS ftrIOriteS to &lIl tad! Meal i" 1riU1ftPh' 250 Tempting 7JBjjJ Baked P~ddings Meringues Chilled Desserts Custards Soufiles Creamy Puddings Frozen Desserts Dessert Cakes Refrigerator Cakes Steamed Puddings Fruits Dessert Sauces EDITED BY Ruth Berolzheimer DIRECTOR . CULINARY ARTS I NSTITUTe ASSO CIATE EDITORS Edna L. Gaul · Ethel Marie MeDon" Id Helen Lucy Kinney - Madeleine Jasper Ann Heiberg Copyright 1940 by Consoli dat ed Book Puhlishers. Inc. 153 N. Michigan Avenue. Ch icago. Ill. Prmted in U. S. A IND EX BAKED PUDDINGS AND CREAMY PUDDINGS. •••• 20 DESSERT CAKES •• ••••.• 28 MERINGUES..... •••• . 5 Brazil-nut Marshmallow Apple Brazil-nut Shortcake 3J Apple Charlotte ... • . .•• 5 Cream • . .... .. • . ..• 20 Apple Cake .. .. • .. .•... • 28 Butterscotch Pudding ..• • 21 Apple Meringues ...... .• 10 Applesauce Torte • •• . .... 34 Caramel Tapioca Cream • • 20 Apricot Upside-Down Gin· Banana and Apple Brown Chocolate Pudding ... .• 20 gerbread ••.••• •••• ••• 35 Betty • •.. ••. ...•• ••• 5 Cream Pudding •• . • • • • 20 Carrot Torte • • • .••. • ••• 34 BJack Walnut Sweet Potato Mapie Nut Pudding .••• •• 21 Cream Cheese Cake • . • • • . 28 Pudding •.•...• •.••• • 6 Pineapple Tapioca Cream 21 Date Nut Torte •..•• .. • 34 Brazil-nut Bread Pudding 8 Pompadour Pudding .. •• .• 21 Rice Pu'dd ing . • .... ••••. 21 Dutch Cherry Cake • •• • • • 30 Brazil-nut Pudding ....•• 8 Vanilla Pudding .. ....... 20 Egg Braid • ••. • . .• .•. • . • 30 Cherry Cottage Pudding •• 8 Glazed Apple Ring • • •. •• .28 Chocolate Bread Pudding 7 CUSTARDS AND SOUFFLES . 14 Haystacks . • • . • • • • • • • • • • 28 Cracker Pudding .. •••••• 5 Baked Custard .. .. ... 15 Honey Topping .. ...... 30 Cranberry Nut Cobbler ., . 7 Caramel ...... .. ..• 15 Honey Twist •• .. • • ••.•• 30 Date Dessert Loaf • •• • ... 6 Chocolate • .. .. • . .. 15 Hot Frosted Gingerbread 28 Devil's Food Pudding •• .
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Dessert Menu Options
Menu Details Desserts Apple Brown Betty with Tahitian Vanilla Whipped Cream Warm Peach Blueberry Crumble with Whipped Cream 0.00 Mini Cheesecakes 0.00 Assorted Pies 0.00 Caramel Apple, Lemon Blueberry, Peach and Pecan Pies Blueberry Pie 0.00 Baklava 0.00 Bananas Foster; Bananas with a Caramel Rum Sauce and Vanilla Ice Cream 0.00 Bananas Foster Bread Pudding with a Dark Rum infused Whipped Cream 0.00 Birch Beer Floats with Vanilla Ice Cream 0.00 Black and White Cookies 0.00 Carrot Cake with a Cream Cheese Frosting 0.00 Chocolate Bread Pudding with a Vanilla Cream Sauce 0.00 Chocolate Cake Bites 0.00 Chocolate Chip Cannoli 0.00 Chocolate Chip Cookies 0.00 Chocolate Covered Strawberries 7/2/2020 - 12:37:23 PM Page 1 of 7 Chocolate Éclair Petite 0.00 Chocolate Fountain served with Fresh Fruit, Rice Krispy Bars, Cookies and Pretzels 0.00 Cinnamon Sugar Churros 0.00 Cocoa Dusted Chocolate Pyramid with a Raspberry Coulis 0.00 Cream Puffs dusted with Powdered Sugar 0.00 Petite Cream Puffs and Éclairs 0.00 Cream Puffs, Éclairs and Brownies 0.00 Crepe Dessert Station; Banana & Nutella with Whipped Cream, Sautéed Apples & Caramel 0.00 Sauce, Raspberries with Raspberry Sauce & Chocolate Sauce Custom Cake 0.00 French Miniature Dessert Display 0.00 French Petite Desserts - Apple Tarte Tatin, Mocha Opera Cake, Creme Brulee, Raspberry Passion Fruit Barquette, Lemon Shortbread and Orange Grand Marnier Salambo Fresh Seasonal Sliced Fruit 0.00 Fresh Seedless Grapes & Champagne Grapes 0.00 Fresh Strawberries - 160 +/- flat 0.00 Freshly Baked Fudge Brownies
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Apple Or Fruit Crisp Apple Almond Crisp Quick Cherry
26111 ch 13rev 7P.qxp 8/29/06 9:52 AM Page 692 692 JOY OF COOKING 1 it on the top of the stove. Tilt to coat all sides with butter. 1 to 1 ⁄ 2 teaspoons ground cinnamon 1 The extra butter will settle in the bottom of the pan. Sprin- ( ⁄ 4 teaspoon grated or ground nutmeg) kle evenly over the bottom of the pan: Add: 3 1 ⁄ 4 cup packed brown sugar ⁄ 2 cup (1 stick) cold unsalted butter, cut into small Place 1 pineapple ring in the center of the pan and arrange pieces 6 more around it. Place any of the following, best side Using a pastry blender or 2 knives, cut the butter into the down, in the center of each ring and in the spaces be- dry ingredients until the mixture resembles coarse bread tween them: crumbs. (This may also be done with a mixer or in a food 19 maraschino cherries or 19 pecan halves processor, taking care not to blend the butter too thor- Whisk together in a small bowl with a fork: oughly.) Scatter the topping evenly over the fruit. Bake 2 large eggs until the topping is golden brown, the juices are bubbling, 2 tablespoons buttermilk and the apples are tender, 50 to 55 minutes. Serve hot or 1 ⁄ 2 teaspoon vanilla cold with: Whisk together in a mixer bowl or other large bowl: Whipped Cream, 754, or sour cream 1 cup all-purpose ﬂour 3 APPLE ALMOND CRISP ⁄ 4 cup sugar 1 3 Add ⁄ 2 cup sliced almonds, coarsely crumbled in your ⁄ 4 teaspoon baking powder 1 hand, with the ﬂour.
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Oregon Agricultural College Extension Service PAUL V
IPLICATig OREGON STATE LAMAR/ JUN 1 0 1920 Extension Bulletin 373 Corvallis, Oregon April, 1924 Oregon Agricultural College Extension Service PAUL V. MARIS -1'1%44 'OLLEGf Director 14.1141 Cooperative Extension Work in Agriculture and Home Economics Oregon Agricultural Col'ege and United States Department of Agriculture, Cooperating Printed and distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914 The Value and Use of Prunes By JESSAMINE C. WILLIAMS, Professor of Household Science The prune is a fruit with high food value, and therefore deserves a more prominent place in the average diet than it now holds. Oregon raises an abundance of prunes.The Oregon prune means the Italian prune, although the French or Petite prune is grown to some extent in the state.The Italian prune is larger, with a firmer meat or pulp, and is more tart than the Petite prune. The aim of this bulletin is to suggest a few of the many possible ways of serving dried prunes in every-day meals. THE FOOD VALUE OF PRUNES Prunes are relatively high in energy.Four or five prunes are equal in energy to any one of the following:1 medium-sized slice of bread, 1 medium-sized potato, 11 average apple, 2 large heads of lettuce, 1 very large orange or banana, orcup cooked oatmeal. When sugar is added the energy value is greatly increased. Prunes contain iron. The iron in 4 or 5 prunes equals that in any one of the following: 31 slices of white bread, 3 large oranges, 2 large ap- ples, 1 egg yolk, or 20 to 24 raisins.Iron is needed to build good blood and muscle.The lack of iron is not uncommon in the food of many families.
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The Value and Use of Prunes
Extension Bulletin 438 February 1932 Home Economics Series The Value and Use of Prunes By JESSAMINE C. WILLIAMS Professor of Foods and Nutrition, School of Home Economics Oregon State Agricultural College Extension Service Corvallis, Oregon Cooperative Extension Work in Agriculture and Home Economics Paul V. Mans, Director Oregon State Agricultural College and United States Department of Agriculture, Cooperating Printed and distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914 The Value and Use of Prunes The prune is a fruit with high food value and therefore deserves a more prominent place in the average diet than it now holds. Oregon raises an abundance of prunes. The Oregon prune means the Italian prune, although the French or Petite prune is grown to some extent in the state. The Italian prune is larger, with a firmer meat or pulp, and is more tart than the Petite prune. The aim of this bulletin is to suggest a few of the many possible ways of serving dried prunes in every-day meals. I. THE FOOD VALUE OF PRUNES Energy. Prunes are relatively high in energy. Four or five prunes are equal in energy to any one of the following: 1 medium-sized slice of bread, 1 medium-sized potato, if average apple, 2 large heads of lettuce, 1 very large orange or banana, or 5 cup cooked oatmeal. When sugar is added the energy value is greatly increased, Iron. Prunes contain iron. The iron in 4 or 5 prunes equals that in any one of the following: 3-1 slices of white bread, 3 large oranges, 2 large apples, 1 egg yolk, or 20 to 24 raisins.
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View Example Lunch Menu 2
Express Lunch Small Plates To Drink… Cream of Parsnip Soup Insert Glass of White Wine Vegetable Crisps (v) (gf) Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam Indonesian Chicken Salad Vegetable Garden Salad £XX.XX Citrus Lime Mayonnaise (gf) Asparagus, Pickled Mushrooms ~ and Black Garlic (vegan) (gf) Insert Glass of White Wine Smoked Salmon* Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam and Cream Cheese Bagel £XX.XX Salad and Crisps Cream of Parsnip Soup Insert Glass of Rosé Wine Vegetable Crisps (v) (gf) Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam ~ £XX.XX Pear and Ricotta Tart Blackberry Gel Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX Large Plates Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX Sandwiches Chilli Beef, Mango and Roast Sirloin of Beef* Spring Onion Thai Salad Yorkshire Pudding, Roast Potatoes, Smoked Salmon* Sugar Snap Peas and Coriander Panache of Vegetables and Gravy and Cream Cheese Bagel Salad and Crisps Cold Meat Platter Desserts Cooked Ham, Roast Sirloin of Beef*, Roast Chicken, Pork Pie Grilled Pork and Leek Sausage and Red Onion Marmalade Pear and Ricotta Tart Steamed Apple Suet Pudding in a Ciabatta Roll Blackberry Gel Apple Sorbet (vegan) (ls) Grill Cashew and Chocolate Fruit Salad (vegan) (gf) (ls) Cheesecake (gf) (ls) Always Available Seafood Brochette Jasmine Rice and Béarnaise Sauce (gf) Lighter Options Great British Pudding Salad
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Recipe Index June 2015
! Recipe Index Using the index: If you want to reach a section quickly you can press the apple/command/ control button and F, this will bring up a search – you can search for the code below to find what !you need. For example if you want to get to the cakes section search for F1.3 ! F9. Pies and tarts F1. Baking, sweets and desserts F9.1 savoury F1.1 Biscuits and Cookies F9.2 sweet F1.2 Bread and Buns ! F1.3 Cakes F10. Pizza F1.4 Cheesecakes ! F1.5 Chocolate F11. Rice F1.6 Custards, soufflés, trifles + others F11.1 Risotto F1.7 Fruit ! F1.8 Ice cream, lollies and sorbet F12. Salads F1.9 Meringues ! F1.10 Muffins, Scones and Teacakes F13. Seafood F1.11 Puddings F13.1 Clams F1.12 Slices F13.2 Cod F1.13 Sweets, chocolates and others F13.3 Crab ! F13.4 Fish F2. Breakfast F13.5 Haddock ! F13.6 Mackerel F3. Canapés, nibbles, snacks, sides F13.7 Monkfish ! F13.8 Mussels F4. Condiments and sauces F13.9 Prawns F4.1 Dressings F13.10 Salmon F4.2 Mayonnaises, gravies, curry pastes, F13.11 Scallops stuffing F13.12 Sea bass F4.3 Pickles, chutneys, jams, jellies and F13.13 Shellfish relishes, Stocks and sweet/savoury sauces F13.14 Smoked fish ! F13.15 Squid and cuttlefish F5. Dairy and eggs F13.16 Trout F5.1 Cheese F13.17 Tuna F5.2 Eggs F13.18 Misc Seafood F5.3 Omelettes ! F5.4 Savoury pancakes ! !F5.5 Sweet pancakes !F14. Soup F6. Drinks F15.Vegetable/vegetarian dishes ! F15.1 Mixed vegetable dishes F7.
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Manual Chapter - Cuisine (5 January 1993) H
•· I Manual Chapter - Cuisine (5 January 1993) H. cuisine cuisine is used to describe the culinary derivation of a food. H.1 Definition cuisine is characterized by dietary staples and foods typically consumed; specific ingredients in mixed dishes; types of fats, oils, seasonings, and sauces used; food preparation techniques and cooking methods; and dietary patterns. The culinary characteristics of population groups have developed and continue to develop over time. Cuisines have traditional names based primarily on geographic origin. A few cuisine names reflect ethnicity or other factors. Cuisines with several or multiple influences are listed in the hierarchy according to their major influence. Descriptors from this factor should be used primarily for prepared food products (e.g., entrees, desserts, cheeses, breads, sausages, and wines). Descriptors for cuisine should only be used if the cuisine can be easily determined from external evidence such as: the food name; a cuisine indication on a food label; the culinary identification of a restaurant, recipe, or cookbook; or the country of origin of the food, unless another cuisine is indicated. The indexer is not required to make a judgement about cuisine, nor is the indexer required to examine a food to determine its cuisine. Note that some food names have geographic descriptors that do not always identify a cuisine (e.g., Swiss cheese, Brussels sprouts). If in doubt, refer to the foods already indexed to determine whether the food name indicates a specific cuisine. The cuisine of foods may be important in establishing relationships of diet to health and disease. Cuisine provides information about a food from a cultural viewpoint and may assist in assist in more clearly identifying a food.
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