Brattleboro Senior Meals Weekly Menu

by KathrynT | Food | 1414 Views

Brattleboro Senior Meals Menu July 18 to July 22

July 18 – Gino’s Hub Cap Pie

Broccoli

Mashed Potatoes & Gravy

Pineapple

 

July 19 – Chicken Parmesan

Cauliflower

Carrots

Fresh Fruit Salad

 

July 20 – SALAD BAR

Roast Beef, Chcken

Assorted Salads

Fruit Salad

 

July 21 – PICNIC IN THE PARK

Hamburger Delux w/Cheese

Potato Salad

Cole Slaw

Watermelon

 

July 22 – Reuben Casserole

Sweet Potato

Brussel Sprouts

Chocolate Mousse

 

 

Seniors 60 and over we ask for a $3.50 donation  All others a charge of $6.00 Meals start at Noon to 12:30 pm

All are welcome. For further information call BSC @ 802-257-1236

Comments | 4

  • Submitted by KAlden on July 15, 2016 at 8:16 am

    Hmmmmmm????

    Hey, Chris, before you put it out there – I might finally be stumped by the
    “Gino’s Hubcap Pie”. Guessing this might be an invention of someone in the senior center kitchen.

    • Submitted by cgrotke on July 15, 2016 at 9:02 am

      Guesses

      Ha, you beat me to it.

      Maybe the kitchen staff is messing with us… : )

      Maybe a meat pie of some sort? Or pizza-like invention?

      • Submitted by KAlden on July 15, 2016 at 9:28 am

        We only know it's round...

        That’s what I was thinking, too- something pizza -ish. I’m starting to think that kitchen must be a pretty interesting place to work!

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Brattleboro Senior Meals Weekly Menu

by KathrynT | Food | 1243 Views

Brattleboro Senior Meals Menu July 11 to July 15

 

July 11 – Roast Pork

Oven Roasted Potatoes

Green Beans

Melon Salad

 

July 12- Sesame Chicken

Green Rice

Oriental Saute

Cole Slaw

Pineapple

 

July 13 – SALAD BAR

Turkey, Ham

Assorted Salads

Melon Salad

 

July 14 – HAPPY BIRTHDAY JULY

Pot Roast w/Gravy

Red Skin Potaotes

Carrots & Turnips

Ice Cream & Cake

 

July 15 – Salmon

Veggie Rice

Asparagus

Pears

 

 

Seniors 60 and over we ask for a $3.50 donation  All others a charge of $6.00 Meals start at Noon to 12:30 pm

All are welcome. For further information call BSC @ 802-257-1236

Comments | 6

  • Submitted by cgrotke on July 10, 2016 at 8:17 am

    Help again

    Green rice?

  • Submitted by KAlden on July 10, 2016 at 9:01 am

    Green rice or "rice Verde" is

    Green rice or “rice Verde” is rice with very finely minced herbs in it . You can use whatever herbs you like but traditionally it is made with parsley, cilantro,and a little bit of basil. It’s a beautiful color and is delicious if done right. I used to serve it on my catering menu as a side for a spicy Cuban pork. Give it a try. Make sure to add some butter to the cooked rice before you add the herbs. If you can find lemon basil that pushes it up to sublime!
    I use just a good quality long grained rice – nothing fancy.

    I feel like I’m becoming the master of “odd foods” on ibrattleboro!

    • Submitted by cgrotke on July 11, 2016 at 7:38 am

      Not food coloring

      These always make more sense after the explanation. Thanks!

      Thye also sound more delicious, too.

      • Submitted by KAlden on July 11, 2016 at 9:27 am

        No Guarantees

        Chris, I can’t vouch for the way the “green rice” is made at the Senior lunches.
        My explanations of these dishes are based on 40 years of cooking experience and owning a catering business for 25 of those years. I sincerely hope that – other than cake frosting- nobody is making meals with food coloring! Yuk!

        • Submitted by cgrotke on July 11, 2016 at 11:49 am

          Green dye

          For St Patrick’s Day one year my mom packed me a school lunch with green eggs and ham. Fun idea, but the dyed eggs made me ill just looking at them. : )

          • Submitted by KAlden on July 12, 2016 at 6:00 am

            The Drinking of the Green

            In my 30s I tended bar for several years in a small, neighborhood pub in Boston. On St. Patrick’s Day the owner would have us inject a little green dye into one of the beer lines- making a noxious hued “green Beer”. Bright green bagels were also brought in by the dozen for those patrons who liked to begin their St. Paddy’s Day celebrating before noon. The bagels helped absorb some of the effects of the liquor making our job just a little bit less difficult.
            Despite the increase in tips St. Patrick’s Day was one of the worst times to be a bartender – at least in Boston. The other dreaded night was New Year’s Eve- commonly known by my fellow bartenders and waitresses as “amateur night”!

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