Soup Du Jour

Mickey Mouse Pancake

Coca-Cola

Greek

Caesar with grilled chicken

Garden or Caesar

Quart - Chowders & Chili

Quart - Soups

Pint - Chowders & Chili

Pint - Soups

Cup - Chowders & Chili

Cup - Soups

Jumbo Whoopie Pie

Fruit or Cream Pies

Potato Salad or Coleslaw

Tuna or Seafood Salads

Chicken, Egg or Ham Salads

Chicken, Ham or Egg Salads

Salmon Pie

2 Layer Cake

Chicken Alfredo with Ziti

BBQ Pulled Pork

Belmont Baked Beans

Red Bliss Potato Salad

Wash and chop the carrots, celery, onion, garlic, and potatoes into small, uniform pieces.

Chop the Vegetables

Rinse the spinach thoroughly and set aside.

Prepare Spinach

In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until the onions are translucent, about 3-5 minutes.

Sauté the Vegetables

Stir in the carrots, celery, and potatoes. Sauté for an additional 5 minutes, stirring occasionally.

Add Remaining Vegetables

Pour in the vegetable broth and water, and bring the mixture to a boil.

Add Liquids

Add the bay leaves, thyme, salt, and black pepper. Reduce the heat to a simmer and cover the pot. Let it cook for about 20 minutes, or until the potatoes and carrots are tender.

Season the Soup

Stir in the spinach and lemon juice. Cook for an additional 5 minutes until the spinach is wilted.

Finish with Spinach and Lemon Juice

Remove the bay leaves and ladle the soup into bowls. Enjoy your delicious Soup Du Jour!

Serve

Carrots

Celery

Onion

Garlic

Potatoes

Spinach

Vegetable broth

Water

Bay leaves

Thyme

Salt

Black pepper

Olive oil

Lemon juice

In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.

Mix Dry Ingredients

In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

Combine Wet and Dry Mixtures

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

Preheat the Griddle

Pour a large circle of batter onto the griddle for the head (about 4 inches in diameter). Then pour two smaller circles (about 2 inches in diameter) for the ears.

Pour Batter for Mickey Mouse Shape

While the batter is still wet, sprinkle chocolate chips over the pancake, especially on the face area.

Add Chocolate Chips

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.

Cook the Pancakes

Remove the pancakes from the griddle and repeat the process with the remaining batter.

Repeat

Stack the pancakes on a plate to form the Mickey Mouse face, with the larger pancake as the head and the smaller pancakes as ears.

Plate the Pancakes

Top the pancakes with whipped cream, additional chocolate chips, and fresh berries if desired.

Add Toppings

Serve immediately and enjoy your delightful Mickey Mouse Pancakes!

All-purpose flour

Baking powder

Sugar

Milk

Butter, melted

Vanilla extract

Chocolate chips

Whipped cream

Fresh berries (optional)

In a large mixing bowl, combine the carbonated water and sugar. Stir gently until the sugar is dissolved completely.

Combine Base Ingredients

Carefully add the caffeine to the mixture, ensuring it is well incorporated without losing too much carbonation.

Add Caffeine

In a separate small bowl, mix together the caramel color, phosphoric acid, natural flavors, and citric acid. Stir until well combined.

Mix Flavoring Components

Slowly add the flavoring mixture into the base ingredients while stirring gently to maintain carbonation.

Combine with Base

Fill a glass with ice cubes. Pour the Coca-Cola mixture over the ice until the glass is about three-quarters full.

Prepare for Serving

Optionally, garnish with a slice of lime or lemon for added flavor. Serve immediately and enjoy your homemade Coca-Cola!

Garnish and Serve

Carbonated water

Caffeine

Caramel color

Phosphoric acid

Natural flavors (vanilla, cinnamon, etc.)

Citric acid

Ice cubes

Wash the cucumber, cherry tomatoes, and red onion thoroughly. Cut the cucumber into bite-sized chunks, halve the cherry tomatoes, and slice the red onion thinly.

Prepare the Vegetables

In a large mixing bowl, combine the prepared cucumber, cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese. Toss gently to mix everything together.

Combine Salad Ingredients

In a separate bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic (minced cloves), salt, and black pepper until well combined.

Prepare the Dressing

Pour the dressing over the salad mixture and toss gently to ensure all ingredients are well coated with the dressing.

Dress the Salad

Transfer the Greek salad to a serving dish or individual bowls. Serve immediately for the best flavor. Enjoy!

Serve and Enjoy

Cucumber

Cherry Tomatoes

Red Onion

Kalamata Olives

Feta Cheese

Olive Oil

Red Wine Vinegar

Dried Oregano

Black Pepper

In a large bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper. Add the chicken breasts and coat them evenly. Cover and marinate for at least 30 minutes, or overnight in the refrigerator for better flavor.

Marinate the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing.

Grill the Chicken

In a medium bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, anchovy paste, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.

Combine Dressing Ingredients

In a large serving bowl, chop the romaine lettuce into bite-sized pieces. Add the cherry tomatoes (halved) and sliced cucumber.

Prepare Salad Base

Slice the grilled chicken and arrange it on top of the salad. Drizzle the Caesar dressing over the salad and toss gently to combine.

Add Chicken and Dressing

Sprinkle the Parmesan cheese and croutons over the top of the salad. Serve immediately.

Finish with Toppings

Romaine lettuce

Cherry tomatoes

Parmesan cheese

Croutons

Boneless, skinless chicken breasts

Garlic powder

Paprika

Mayonnaise

Dijon mustard

Worcestershire sauce

Anchovy paste

Wash and dry the romaine lettuce thoroughly. Chop it into bite-sized pieces and place it in a large salad bowl.

Prepare the Romaine

Slice the cherry tomatoes in half and add them to the bowl. Peel and slice the cucumber, then add to the salad. Thinly slice the red onion and sprinkle it over the salad.

Add Vegetables

Sprinkle croutons over the salad just before serving to maintain their crunch.

Add Croutons

In a mixing bowl, combine the mayonnaise, grated Parmesan cheese, minced garlic, lemon juice, Worcestershire sauce, salt, and black pepper. Whisk until smooth and well combined.

Mix Caesar Dressing

Taste the dressing and adjust the seasoning with more salt or pepper if needed. Set aside.

Taste and Adjust

In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well blended.

Mix Garden Dressing

Taste the garden dressing and adjust the seasoning with more salt or pepper if needed. Set aside.

Just before serving, drizzle the desired amount of Caesar dressing over half of the salad and the garden dressing over the other half.

Toss the salad gently to combine, then serve immediately to your guests, offering extra dressing on the side.

Toss and Serve

Red onion

Red wine vinegar

Honey

In a large pot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are softened.

Stir in the diced potatoes and corn. Cook for another 3-4 minutes.

Add Potatoes and Corn

Pour in the chicken or vegetable broth, and add salt, black pepper, thyme, and bay leaf. Bring to a boil.

Add Broth and Seasonings

Reduce heat and let it simmer for 15-20 minutes until the potatoes are tender. Stir in the heavy cream and let it heat through.

Simmer and Add Cream

Remove the bay leaf and serve hot, garnished with fresh parsley.

In a large pot, heat the olive oil over medium heat. Add the ground beef or turkey and cook until browned, about 5-7 minutes. Drain excess fat.

Brown the Meat

Add the diced onion, minced garlic, and bell peppers to the pot. Cook until the vegetables are softened, about 5 minutes.

Sauté the Aromatics

Stir in the canned diced tomatoes and kidney beans. Mix well.

Add Tomatoes and Beans

Add chili powder, cumin, salt, and black pepper. Stir well to combine.

Season the Chili

Bring to a boil, then reduce heat and let it simmer for about 20-30 minutes, stirring occasionally.

Soup Du Jour

Mickey Mouse Pancake

Coca-cola

Greek

Caesar With Grilled Chicken

Garden Or Caesar

Quart - Chowders & Chili

Quart - Soups

Pint - Chowders & Chili

Pint - Soups

Cup - Chowders & Chili

Cup - Soups

Jumbo Whoopie Pie

Fruit Or Cream Pies

Potato Salad Or Coleslaw

Tuna Or Seafood Salads

Chicken, Egg Or Ham Salads

Chicken, Ham Or Egg Salads

Salmon Pie

2 Layer Cake

Chicken Alfredo With Ziti

Bbq Pulled Pork

Belmont Baked Beans

Red Bliss Potato Salad