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13
Operation
Cook Book Menu Item
Cook No. Food
Appetizers and
Starters
1
Crab Cakes with Mustard and Lemon
2
Easy Quesadillas
3
Prosciutto-and-Parmesan-Wrapped Asparagus
4
Southwestern Layered Bean Dip
5
Glazed Brie Cheese
6
Orange-Spiced Nuts
7
Curried Shrimp
8
Baked Bufflo Chicken Wings
9
Herbed Goat Cheese Salad
10
Portabello Mushroom And Arugula Salad
11
Creamy Vegetable Soup
12
Chinese Hot-and-Sour Soup
Main Dishes
- Meat
13
All-American Meat Loaf
14
Beef Stroganoff
15
Sirloin Steak Korean-Style
16
Southwestern Burgers
17
Beef Tamale Pie
18
Flank Steak with Red Onion Salsa
19
Herbed Pork Roast
20
Oven “Barbecued” Spareribs
21
Maple-Glazed Pork Tenderloin
22
Spinach-Stuffed Pork Chops
23
Jerk Pork
24
Chili-Rubbed Ham Steak
25
Italian Sausage and Mozzarella Frittata
26
Veal with Savory Stuffing
27
Glazed Rosemary Lamb Chops
Main Dishes
- Poultry
28
Rosemary-Roasted Chicken
29
White Chicken Chili
30
Chicken Potpie
31
Tandoori Chicken
32
Roast Turkey Breast
33
Apricot-Glazed Chicken
34
Barbecued Chicken
35
Northern Italian Cornish Hens
36
Oven-Fried Chicken
37
Caribbean Chicken Kabobs
38
Chicken Paella
39
Chicken Caesar Salad
40
Chicken Salad with Peanut Sauce
Main Dishes
- Fish
41
Sole with Tomatoes and Zucchini
42
Sherried Flounder
43
Oven-Fried Fish
44
Scrod with Garlicky Bread Crumbs
45
Salmon with Cucumbers
46
Glazed Salmon with Spinach
47
Spiced Salmon Steaks
48
Turkish Swordfish Brochettes
49
Tarragon Sea Scallops
50
Lemon and Shrimp Risotto
51
Shrimp Scampi
Main Dishes
- Pasta
52
Pasta with Three-Tomato Meat Sauce
53
Homestyle Lasagna
54
Pasta with Tomatoes and Broccoli Rabe
55
Not-Quite Classic Macaroni and Cheese
56
Tuna-Noodle Casserole
57
Oven-Roasted Meatballs with Pasta
Cook No. Food
SMV9165SC_GB.fm Page 13 Tuesday, November 18, 2003 4:40 PM