ON SIXTEENTH

Chili or Soup

Baked Potato

Mac & Cheese

French Fries

Hot Dog or Brat

Tenderloin

Burger

An old classic served on wheatberry bread

A 3-tier sandwich served on our wheatberry bread with ham, turkey, bacon, tomato, lettuce, American cheese, & mayo

Classic Club

Served on Colby a bed Jack of cheese romaine piled with turkey, coleslaw, Swiss cheese

Rachel

Traditional sliced corned beef, sauerkraut, shredded Swiss cheese, and 1000 Island

Reuben

Toasted hoagie topped with sautéed onion, green pepper, & shredded Philly Steak

Philly Cheesesteak

Crumbled sausage and hamburger on a toasted hoagie

Italian Grinder

Spinach, almond, dried cranberry, & poppyseed dressing

Cranberry & Spinach Salad

Romaine, black olive, tomato, bacon, egg, bleu cheese, avocado & chicken

Greek Salad

Spinach, feta, strawberry, red onion, & balsamic dressing

Strawberry Feta Salad

Chips & Salsa

Onion Rings

Mozzarella Sticks

Tater Kegs

Bone-In Wings

Bacon Cheese Fries

12 Boneless Wings

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Preheat the Oven

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

Mix Dry Ingredients

In another bowl, beat the eggs and then add the whole milk, melted unsalted butter, and vanilla extract. Mix until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Combine Mixtures

Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Bake

While the base is baking, combine the fresh berries in a bowl. Sprinkle with powdered sugar and drizzle with lemon juice. Toss gently to coat the berries evenly.

Prepare the Topping

Once the base has cooled for about 10 minutes, cut into squares and serve topped with the berry mixture. Enjoy your ON SIXTEENTH dessert!

Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Eggs

Whole milk

Unsalted butter

Vanilla extract

Fresh berries (blueberries, strawberries, raspberries)

Powdered sugar

Lemon juice

In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, bell pepper, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Sauté the Vegetables

If you are using ground beef or turkey, add it to the pot now. Cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain excess fat if necessary.

Brown the Meat (if using)

Stir in the kidney beans, black beans, and the canned diced tomatoes (with their juice). Mix well.

Add Beans and Tomatoes

Add the vegetable broth (or water) and stir in the chili powder, cumin, salt, black pepper, and bay leaf. Bring the mixture to a boil.

Pour in Broth and Season

Once boiling, reduce the heat to low and cover the pot. Let it simmer for at least 30 minutes, stirring occasionally to prevent sticking.

Simmer the Soup/Chili

Remove the bay leaf. Ladle the chili or soup into bowls and garnish with fresh cilantro, sour cream, and shredded cheese as desired. Enjoy!

Serve Hot

Olive oil

Onion, chopped

Garlic, minced

Bell pepper, chopped

Carrot, diced

Celery, diced

Ground beef or turkey (optional)

Canned kidney beans, drained and rinsed

Canned black beans, drained and rinsed

Canned diced tomatoes

Vegetable broth or water

Chili powder

Cumin

Black pepper

Bay leaf

Chopped fresh cilantro

Sour cream

Shredded cheese

Preheat your oven to 425°F (220°C). This ensures that the potatoes will bake evenly.

Scrub the russet potatoes under cold water to remove any dirt. Pat them dry with a paper towel.

Prepare the Potatoes

Using a fork, pierce each potato several times on all sides. This allows steam to escape during baking.

Pierce the Potatoes

Rub each potato with olive oil and sprinkle with salt and black pepper to taste.

Coat with Olive Oil and Season

Place the prepared potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.

Bake the Potatoes

While the potatoes are baking, chop the chives and prepare the sour cream, shredded cheddar cheese, and butter.

Prepare Toppings

Once the potatoes are done, remove them from the oven. Cut a slit down the center of each potato, fluff the insides with a fork, and add butter, sour cream, cheddar cheese, and chives as desired.

Serve the Baked Potatoes

Russet Potatoes

Olive Oil

Black Pepper

Sour Cream

Chives

Shredded Cheddar Cheese

Butter

In a large pot, bring water to a boil over high heat.

Boil Water

Once the water is boiling, add 2 cups of elbow macaroni and cook according to the package instructions until al dente, about 8-10 minutes.

Add Macaroni

Once cooked, drain the pasta in a colander and set aside.

Drain Pasta

In the same pot, melt 2 tablespoons of butter over medium heat.

Melt Butter

Whisk in 2 tablespoons of all-purpose flour and cook for about 1-2 minutes, stirring constantly until the mixture is lightly golden.

Add Flour

Slowly whisk in 2 cups of milk, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 5-7 minutes.

Add Milk

Stir in 2 cups of shredded cheddar cheese, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of mustard powder until the cheese is fully melted and the sauce is smooth.

Add Cheese and Seasonings

Add the drained macaroni to the cheese sauce, stirring until well coated.

Combine Pasta and Sauce

If using, mix 1 cup of breadcrumbs, 1 cup of grated Parmesan cheese, and 1 teaspoon of paprika in a bowl.

Prepare Topping (optional)

Transfer the mac and cheese to a serving bowl. Optionally, sprinkle the breadcrumb topping over the top. Serve immediately.

Elbow macaroni

Milk

Cheddar cheese, shredded

Garlic powder

Mustard powder

Breadcrumbs

Parmesan cheese, grated

Paprika

Wash the Russet potatoes under cold running water to remove any dirt. Peel the potatoes if preferred, then cut them into uniform matchstick shapes or wedges, about 1/4 to 1/2 inch thick.

Wash and Cut Potatoes

Place the cut potatoes in a large bowl and cover them with cold water. Soak for at least 30 minutes to remove excess starch, which helps achieve crispiness.

Soak Potatoes

In a large, deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for accuracy.

Heat Oil

After soaking, drain the potatoes and dry them thoroughly using paper towels or a clean kitchen towel. Removing moisture is crucial for achieving crispy fries.

Dry Potatoes

Carefully add a handful of dried potatoes to the hot oil. Avoid overcrowding the pot. Fry for about 4-6 minutes, or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.

Fry Potatoes

While the fries are still hot, sprinkle them with salt, black pepper, and garlic powder to taste. Toss gently to coat evenly.

Season Fries

Russet potatoes

Vegetable oil

In a large skillet or grill, preheat over medium heat. If using a grill, preheat it to medium-high heat.

Prepare the Hot Dogs or Brats

Place the hot dogs or bratwurst on the grill or in the skillet. Cook for about 5-7 minutes, turning occasionally until they are heated through and have grill marks or are browned evenly.

Cook the Hot Dogs or Brats

While the hot dogs or brats are cooking, you can warm the buns. You can do this on the grill for a minute or two or wrap them in foil and place them in the oven at 350°F (175°C) for 5-10 minutes.

Prepare the Buns

Once cooked, place each hot dog or brat in a bun. Add your desired toppings such as mustard, ketchup, chopped onions, relish, sauerkraut, and shredded cheese.

Assemble the Hot Dogs or Brats

If desired, sprinkle fresh parsley or chives on top of the assembled hot dogs or brats for an extra touch of flavor and color.

Garnish

Hot dogs or Bratwurst

Hot dog or brat buns

Yellow mustard

Ketchup

Chopped onions

Relish

Sauerkraut

Chili (optional)

Fresh parsley or chives

Trim any excess fat from the beef tenderloin. Season it generously with salt and black pepper on all sides. If you choose to grill, rub it with olive oil, garlic powder, and lemon juice for extra flavor.

Trim and Season

Prepare three shallow dishes: one with flour, another with beaten eggs, and a third with a mixture of panko breadcrumbs and grated Parmesan cheese. Season the breadcrumbs with additional salt and black pepper.

Set Up the Breading Station

Dredge the seasoned tenderloin in the flour, shaking off any excess. Dip it into the beaten eggs, and finally coat it with the breadcrumb mixture, pressing gently to adhere.

Bread the Tenderloin

Preheat the grill to medium-high heat. Place the seasoned tenderloin directly on the grill grates. Grill for about 20-25 minutes, turning occasionally, until it reaches your desired doneness (medium-rare is about 135°F or 57°C). Let it rest for 5-10 minutes before slicing.

Grilling Method

Preheat the oven to 400°F (200°C). Place the breaded tenderloin on a baking sheet lined with parchment paper. Bake for about 25-30 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare. Let it rest for 5-10 minutes before slicing.

Baking Method (if breaded)

Beef Tenderloin

Panko Breadcrumbs

Parmesan Cheese, grated

Flour

Garlic Powder

Fresh Rosemary, chopped

Lemon Juice

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently with your hands until just combined. Avoid over-mixing to keep the patties tender.

Mix the Patty Ingredients

Divide the mixture into two equal portions (approximately 1/2 lb each). Shape each portion into a patty about 3/4 inch thick. Make a slight indentation in the center of each patty with your thumb to prevent puffing during cooking.

Form the Patties

Preheat your grill or skillet over medium-high heat for about 5 minutes.

Preheat the Grill or Skillet

Place the patties on the grill or skillet. Cook for about 4-5 minutes on one side until a good sear forms. Flip the patties and cook for another 3-4 minutes. In the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Cook the Patties

While the patties are cooking, slice the burger buns in half and toast them lightly on the grill or in a toaster.

On the bottom half of each bun, place a lettuce leaf, followed by the cooked patty with melted cheese. Add tomato slices, pickles, ketchup, and mustard as desired. Top with the other half of the bun.

On Sixteenth

Chili Or Soup