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lunch

October 26, 2014 - 9:50pm
posted by Michael Plitt in lunch, corfu, grange, Roast Pork.
Event Date and Time: 
November 2, 2014 - 11:55am to 2:00pm

Roast Pork lunch at the Corfu Grange


ALL YOU CAN EAT

Sunday November 2nd

Starting at 12

Eat in or take out

Suggested donation:

Adults = $9

Children 5-12 = $6

Menu:

November 3, 2011 - 9:22pm
posted by Michael Plitt in lunch, corfu, grange, pork.
Event Date and Time: 
November 6, 2011 - 11:55am to 2:05pm

Roast Pork dinner at the Corfu Grange

ALL YOU CAN EAT

Sunday November 6th

Starting at 12

Eat in or take out

Adults = $9

Children 5-12 = $4

Menu:

Roast Pork
Mashed potatoes
Squash
Dressing/stuffing
Rolls

The Corfu Grange is located across the street from the Pembroke Intermediate School on Rt-77 and next to the former Corfu IGA

 

thanks and see you there!!

 
May 9, 2009 - 6:49pm
posted by Bea McManis in lunch, sausage, easy, spinach.

Looking for a quick lunch that can be served hot or chilled?  This is so easy and so good.

2 cups Penne Pasta - cooked and drained

3 links Italian sausage browned and sliced into bite size pieces

2 cans stewed tomatoes (no need to add seasoning, the seasoning is in the stewed tomatoes.

1 bag washed baby spinach

1 cup mozzarella cheese, diced

1/2 cup parmesean cheese, grated

Brown sausage in a large skillet.  When cooked through, remove the sausage and drain the pan. Return the sausage to the pan, add tomatoes and spinach then cover.  Cook on medium heat until spinach is wilted. 

Put pasta in a large bowl, toss with sausage, tomato, spinach mixture.

Add cheeses, toss again.

Serve warm with garlic toast or chill and serve cold.

NOTE:  I used mild turkey sausage.  You can add whichever you prefer.

February 16, 2009 - 9:11am
posted by Philip Anselmo in food, recipes, lunch, poll.
August 22, 2008 - 8:35am
posted by Bea McManis in dinner, cooking, soups, lunch, meal planning.
I often wonder how many others are seasonal cooks. All of us, to some degree, must be. We take advantage of the bounty of fruits and vegetables available in our area at harvest time. Yet, how many are like me? I seem to follow the seasons - a spring menu - a summer menu - fall then winter. Dishes I will only make at certain times of the year. The first frost signals a need to make a boiled dinner. The first signs of spring and I crave asparagus. The waning days of August and the month of September can bumfuzzle my palate. I still need the summer foods, but I have an urge to make heartier autumn meals. This week's menu is a good example. Bar-b-que beef (summer); Ham and cauliflower chowder (fall); chicken salad (summer); spaghetti and meatballs (anytime and almost every weekend); egg and olive sandwiches (spring/summer) are all on the agenda for this week. Sliced tomatoes and onions drizzled with olive oil and laced with grated cheese will be a good side dish as will fried zucchini.
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