MED FORCES

mike's hard

RUN FO

DESCHUTES

Scholl LONELY BLONDE

Oktoberfest

Golden SAGA DARK

HALL IPA

Kids Hot Dog

Guinness

Formerly Campion Rose Burns Catering

Skinner's Pizza

Pub & Eatery

Kids Macaroni & Cheese

Kids Chicken Strips

Build Your Own (hot or cold)

Thinly sliced pastrami, pepper jack cheese, lettuce, tomato, onions and Italian dressing on a hoagie bun – the Marshall’s favorite.

The Marshall (hot or cold)

Salami, ham, pastrami, lettuce, tomato, onion, mozzarella cheese and Italian dressing.

Italian Sub (hot or cold)

Thinly sliced turkey, Swiss cheese, bacon, lettuce, tomato and mayo on a hoagie bun.

Turkey Hoagie (hot or cold)

Served with chips and a pickle spear. Half sandwich served on hamburger bun.

Soup or salad and ½ sandwich

Lightly breaded walleye fillet topped with lettuce on a hoagie bun – served with a side of tartar.

Walleye Sandwich

A 6oz. top sirloin covered in bacon and cheddar cheese served on a steak bun with lettuce, tomato and mayo.

Steak Sandwich

Breaded cod fillet topped with melted American cheese, lettuce, tomato and side of tartar sauce.

Fish Sandwich

American and Swiss cheese with tomatoes, cucumbers, lettuce and onions, served on your choice of bread.

Veggie Sandwich

In a fine-mesh strainer, rinse 1 cup of quinoa under cold running water for about 1-2 minutes to remove any bitterness.

Rinse the Quinoa

In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Cook the Quinoa

Dice the red bell pepper and zucchini. Mince the garlic cloves.

Chop the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red bell pepper and zucchini. Sauté for about 5 minutes until they begin to soften.

Sauté

Add the minced garlic and spinach to the skillet. Cook for an additional 2-3 minutes until spinach is wilted.

Add Spinach and Garlic

Stir in 1 cup of rinsed chickpeas, 1 teaspoon of cumin, 1 teaspoon of paprika, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for another 2-3 minutes, stirring occasionally.

Mix in Chickpeas and Spices

Add the cooked quinoa to the skillet and stir to combine everything thoroughly. Drizzle with 2 tablespoons of lemon juice and mix well.

Combine with Quinoa

Fold in the crumbled feta cheese gently into the mixture. Allow it to warm for a minute before serving.

Add Feta Cheese

Quinoa

Vegetable Broth

Olive Oil

Red Bell Pepper

Zucchini

Spinach

Garlic

Chickpeas (canned, rinsed, and drained)

Feta Cheese (crumbled)

Cumin

Paprika

Salt

Black Pepper

Lemon Juice

Collect all the ingredients listed in the recipe, ensuring you have everything ready to prepare Mike's Hard.

Gather Ingredients

If you do not have simple syrup ready, combine equal parts of sugar and water in a small saucepan, heat gently until the sugar dissolves, and let it cool.

Prepare Simple Syrup

In a large glass or cocktail shaker, pour in the 12 oz of Mike's Hard Lemonade and 1 oz of vodka.

Combine Liquids

Add 1 tablespoon of fresh lemon juice and 0.5 oz of simple syrup to the mixture.

Add Flavor Enhancers

Stir or shake the mixture gently to combine the ingredients thoroughly.

Mix Well

Take a chilled glass and fill it with ice if desired.

Prepare Glass

Pour the mixed drink over the ice in the glass.

Pour Mixture

Garnish the drink with a lemon wedge and 5 fresh mint leaves for a refreshing touch.

Garnish

Mike's Hard Lemonade

Vodka

Fresh Lemon Juice

Simple Syrup

Lemon Wedge

Fresh Mint Leaves

In a large pot, bring water to a boil. Add the rice noodles and cook according to the package instructions, usually around 3-5 minutes. Once cooked, drain and set aside.

Cook the Rice Noodles

While the noodles are cooking, slice the chicken breast into thin strips. Season with salt and pepper.

Prepare the Chicken

Dice the bell pepper, julienne the carrot, chop the green onions, and mince the garlic. Set aside.

In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the chicken strips and sauté until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Sauté the Chicken

In the same skillet, add another tablespoon of oil if needed. Add the minced garlic and ginger, sauté for about 30 seconds until fragrant. Then add the bell pepper, carrot, and green onions, cooking for another 3-5 minutes until they start to soften.

Cook the Vegetables

Return the cooked chicken to the skillet, add the vegetable broth, soy sauce, lime juice, and chili flakes. Stir to combine.

Combine Ingredients

Add the drained rice noodles and spinach to the skillet. Toss everything together and cook for an additional 2-3 minutes until heated through and the spinach is wilted.

Add Noodles and Spinach

Taste and adjust seasoning with salt and pepper as needed.

Final Seasoning

Serve hot in bowls, garnished with extra green onions if desired. Enjoy your RUN FO!

Plate and Serve

Rice Noodles

Chicken Breast

Soy Sauce

Lime Juice

Bell Pepper

Carrot

Green Onions

Ginger

Chili Flakes

Pepper

Preheat your oven to 350°F (175°C) to prepare for baking.

Preheat the Oven

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

Mix Dry Ingredients

In a separate bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Combine Mixtures

Gently fold in the dark chocolate chips and chopped walnuts to the batter.

Add Flavor Enhancements

Grease a 9x13 inch baking pan or line it with parchment paper.

Prepare Baking Pan

Pour the batter into the prepared baking pan, spreading it evenly.

Pour Batter

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Bake

Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool

All-purpose flour

Granulated sugar

Baking powder

Milk

Vegetable oil

Vanilla extract

Eggs

Dark chocolate chips

Chopped walnuts

Cinnamon

Begin by chilling your cocktail glass. You can do this by filling it with ice water and setting it aside while you prepare the cocktail.

Chill Your Glass

In a cocktail shaker, combine the vodka and lemon juice. Fill the shaker with ice and shake well until thoroughly chilled.

Mix the Ingredients

Strain the mixture from the shaker into your chilled glass, then top with ginger beer. Stir gently to combine.

Combine with Ginger Beer

Garnish your cocktail with a lemon wedge on the rim of the glass and add fresh mint leaves for an aromatic touch.

Garnish Your Drink

Ginger Beer

Boil 16 cups of water in a large pot. Once boiling, remove from heat and add the Pale Malt, Caramel Malt, and Munich Malt. Stir well to combine.

Prepare the Mash

Cover the pot and let the grains steep for about 60 minutes, maintaining a temperature around 150-160°F (65-70°C). Stir occasionally.

Steep the Grains

After steeping, remove the grains using a strainer and bring the liquid (wort) back to a boil. Add Hallertau Hops and boil for an additional 60 minutes.

Boil the Wort

After boiling, cool the wort as quickly as possible by placing the pot in an ice bath or using a wort chiller.

Cool the Wort

Once cooled, transfer the wort to a fermentation vessel and pitch the yeast. Seal the vessel and let it ferment for 1-2 weeks at room temperature.

Ferment the Beer

After fermentation, siphon the beer into clean bottles and cap them. Let them carbonate for another week.

Bottle the Beer

Grill or pan-fry the bratwurst until cooked through and nicely browned, about 6-8 minutes per side.

Prepare Bratwurst

In a small saucepan, heat the sauerkraut over medium heat until warmed through, about 5-7 minutes.

Warm the Sauerkraut

Place the bratwurst on a plate, add a generous serving of sauerkraut, and serve with German mustard on the side.

Serve with Mustard

Warm the pretzels in the oven or microwave according to package instructions.

Prepare the Pretzels

Serve the freshly brewed beer in chilled beer glasses alongside the bratwurst and pretzels.

Pour the Beer

Pale Malt

Caramel Malt

Munich Malt

Hallertau Hops

Yeast

Water

Bratwurst

Sauerkraut

German Mustard

Pretzels

Beer Glasses

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

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

In another bowl, beat the eggs, then add milk, vegetable oil, and vanilla extract. Mix well.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Divide the batter evenly between the prepared cake pans.

Pour into Pans

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Cool the Cakes

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Heat the Cream

Place the chopped dark chocolate in a bowl and pour the hot cream over it. Let it sit for 5 minutes.

Combine with Chocolate

Whisk the mixture until the chocolate is completely melted and the ganache is smooth.

Stir Until Smooth

Place one cake layer on a serving plate. Spread a layer of ganache on top.

Layer the Cakes

Place the second cake layer on top and cover the entire cake with the remaining ganache.

Med Forces

Mike's Hard

Run Fo

Deschutes

Scholl Lonely Blonde

Oktoberfest

Golden Saga Dark

Hall Ipa

Kids Hot Dog

Guinness

Formerly Campion Rose Burns Catering

Skinner's Pizza

Pub & Eatery

Kids Macaroni & Cheese

Kids Chicken Strips

Build Your Own (hot Or Cold)

The Marshall (hot Or Cold)

Italian Sub (hot Or Cold)

Turkey Hoagie (hot Or Cold)

Soup Or Salad And ½ Sandwich

Walleye Sandwich

Steak Sandwich

Fish Sandwich

Veggie Sandwich