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| Menu |
| Lunch Room |
| Ingredients 1 pound thick cut bacon 1 (8 ounce) can water chestnuts Directions 1 Slice bacon in half; wrap one piece bacon around one chestnut. Skewer with toothpick to hold in place. 2 Broil in toaster or conventional oven, turning frequently, until the bacon is evenly cooked. Serve warm. |
| Bacon Chestnuts |
| Appetizers |
| Desserts |
| Main Dishes |
| Ingredients 1 (4.5 ounce) can mushrooms, drained, liquid reserved 1 green bell pepper, chopped 1/2 cup butter 1/2 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 teaspoons chicken bouillon powder 1 1/2 cups milk 1 1/4 cups hot water 4 cooked, boneless chicken breast halves, chopped 4 ounces chopped pimento Directions 1 Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat. 2 Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. 3 Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute. 4 Stir in chicken and pimiento. Heat through. |
| Chicken a La King |
| Preparation time: 30 mins Cooking time: 10 mins Refrigerating time: 30 mins Ingredients 1/2 cup shortening 1/2 cup sugar 1/2 cup molasses 1 egg, separated 2 cups flour 1 1/2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger 1 teaspoon baking powder 1/2 teaspoon ground nutmeg 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups powdered sugar 1 pinch cream of tartar 1/4 teaspoon vanilla 1 cup raisins or nuts, for decoration Directions Beat shortening, sugar and molasses until creamy. Add egg yolk and mix well (set aside egg white for the frosting). Sift together flour, cinnamon, cloves, ginger, baking powder, nutmeg, baking soda and salt. Blend into creamed mixture and mix well. Refrigerate 30 minutes. Preheat oven to 350�F. On a lightly floured board, roll out dough to �-inch thick. With a 5-inch cookie cutter, cut out gingerbread men. Place on ungreased cookie sheet. Decorate with raisins or nuts. Bake until edges start to crisp, 8 to 10 minutes. Cool slightly on cookie sheet before transferring to wire racks to cool completely. Sift together powdered sugar and cream of tartar. Add egg white and vanilla. With mixer, beat mixture until stiff. Cover with a moistened towel until needed. Use to frost cooled cookies. Yield Size: 24 cookies |
| Ginger Breadman |
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| Ingredients 6 cups apple cider 1/4 cup real maple syrup 2 cinnamon sticks 6 whole cloves 6 whole allspice berries 1 orange peel, cut into strips 1 lemon peel, cut into strips Directions 1 Pour the apple cider and maple syrup into a large stainless steel saucepan. 2 Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture. 3 Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling. 4 Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired. |
| Drinks |
| Hot Apple Cider |
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