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Monday
Breakfast Special - French Toast & Sausage with a Small
Coffee
Soup - Beef Vegetable Barley
Deli Special - Roasted Vegetable Pita Sandwich
Hot Special - Mongolian Chicken w/ Stir-Fried Vegetables
& Fried Rice
Daily Special - Sliced Rib Steak with a Baked Potato
Daily Combo - 2 Hot Dogs with French Fries and a Small Soda
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Tuesday
Breakfast Special - Bacon, Egg & Cheese Sandwich with
Small Coffee
Soup - Cream of Mushroom
Deli Special - Chicken Caesar Sandwich
Hot Special - Beef Tips Burgundy, Buttered Noodles, &
Baby Carrots
Daily Special - Grilled Monte Cristo Sandwich
Daily Combo - Southern BBQ Cheese Steak with Chips &
Small Soda
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Wednesday
Breakfast Special - Pancakes with Fruit Topping & Small
Coffee
Soup - Italian Bean & Pasta
Hot Special - Baked Ziti with Meatballs & Garlic Bread
Daily Special - Gyro & Greek Salad Platter
Daily Combo - Clam Boat with English Chips & Large Soda
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Thursday
Breakfast Special - Texas Style Hash with Two Eggs &
Large Coffee
Soup - Split Pea & Ham
Deli Special - Smoked Turkey Club Wrap
Hot Special - Roast Pork Loin, Mashed Garlic Potatoes, &
Vegetable Medley
Daily Special - Hand Carved Pastrami with Two Sides
Daily Combo - Buffalo Chicken Strips with Small Salad &
Small Soda
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Friday
Breakfast - TGIF Breakfast Buffet
Soup - Seafood Chowder
Deli Special - Dagwood Sandwich
Hot Special - Personal Pan Pizza Day Plain, Pepperoni, or
White Vegetable
Daily Special - Dutch Style Chicken & Noodles with
Biscuits
Daily Combo - Patty Melt or Tuna Melt with French Fries
& Large Soda
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Welcome to your new
cafeteria. To start, let us introduce ourselves;
we are Greentree Food Management, Inc.
In December, the Cafeteria will open for the first time and
we will be running the show.
In an attempt to better serve
our clients, we have developed our first comment &
suggestion cards (CHEF'S CORNER). We hope that you
will feel free to write down any requests, comments, and
recipes so that we can improve service and get to know each
of you better! From your comment and questions, we
will publish our newsletter at key times throughout the
year. We will use this forum to address any pertinent
issues.
Again, let us welcome you to our
family. If there is anything that we can do to better
help your transitions, please let us know.
Over the next few weeks there are
several changes going to take place in the cafeteria.
Some of the changes will be cosmetic, while others will be
in services and menu selections.
Please excuse our appearance in the
meantime. We assure you that the wait will be
worthwhile. Our official GRAND OPENING will be January
10th, 2000.
Sincerely,
Greentree Food Management, Inc. |
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CULINARY
TERM
Papillote. Cooked in parchment
paper to seal in flavor. |
SHRIMP E'TOUFFEE
PREPARATION TIME: 25 min.
COOKING TIME: 20 min.
SERVES: 4 people |
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INGREDIENTS:
1 pound fresh or frozen medium raw shrimp
(in shell)
1/4 cup margarine or butter
2 tablespoons all-purpose flour
1 medium onion, chopped
1 small green pepper, chopped
1 medium stalk celery, chopped
1 clove garlic, minced
1 cup water
2 tablespoons snipped parsley
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon pepper sauce |
Heat margarine in
3-quart saucepan over medium-low heat until melted.
Stir in flour. Cook, stirring constantly, until bubbly
and brown, about 6 min. Stir in vegetables. Cook and
stir until vegetables are tender, about 5 min. Stir in
shrimp, water, parsley, lemon juice, salt & pepper, and
pepper sauce. Heat to boil; reduce heat. Simmer
uncovered, stirring occasionally, until shrimp are pink,
about 5 min. Serve over rice. |
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