Mother's Day Buffet, May 9, 2010

Ham & Cheese Bites

Mini Tamales

Brussels Sprouts w/Butter & Onions

Cauliflower w/Cheese

Creamed Corn

Garlic Mashed Potatoes

Sirloin Tips

Jambalaya

Seafood Alfredo

Chicken w/Bok Choy & fresh Thai Basil

Baked Ham w/Rum Raisin Sauce

Tilapia Veronique

Chicken Parmesan

Salad Bar with assorted freshly made Salads

Dessert Bar (all homemade w/ gluten free & sugar free desserts available)

Winter Hours

We've changed to our winter hours:

Closed for Lunch

Open Thursday, Friday & Saturday 5:00-9:00 pm

Potato Gluten Free Bread Recipe

I really like this bread when it's warm, it's acceptable when it's room temperature, but unpleasant both in flavor and texture when it's refrigerator cold. I slip it into a ziplock bag and microwave it for 30-45 seconds to reheat & then serve immediately.

Ingredients:

1 large boiled potato

2 eggs

1 1/4 c. warm (not hot) water

1/4 c. melted butter

1 teaspoon vinegar

2 tablespoons sugar or Splenda

2 c. rice flour

1/2 c. tapioca flour

1 c. potato flour

1 1/2 teaspoons seasoning salt

2 teaspoons powdered gelatin

l tablespoon xanthum gum

1 1/2 tablespoons bread machine yeast

Method:

Boil a potato till cooked. Cool until it can be handled, then peel potato and mash. Make sure there are no lumps in the potato. Put in the bread machine. Whisk together the eggs and the water and add to the breadmaker. Add in the melted butter, vinegar & sweetner. Then add all of the flours, salt, gelatin and the xanthum gum, add the yeast last to the top of mixture. Set the bread machine to "dough" setting. When it has finished, remove dough and transfer to clean surface dusted with tapioca flour. Dust your hands with flour as dough will be sticky. I usually divide this into 6 equal portions and bake in a pan designed for hamburger size buns. You could also make 1 loaf from this recipe. Grease the pan before transferring dough. Use a basting brush to apply melted butter to top of bread dough. Put in warm area and allow to rise for about an hour. It won't rise as much as a wheat bread, but it will rise some. It usually increases by about 1/4-1/3 it's original size. Place in preheated 350 degree oven and bake until the bread starts to pull away from the sides of the pan, and the top is a golden brown and firm when you tap it. I bake in an industrial convection oven and it generally takes about 10 minutes, but I don't watch the clock, I watch the bread. This is a firm, heavy bread with a slightly sticky texture. Because of the high butter content, it is soft when it's warm, but stiff and hard to cut when it's cold. Tastes good when used for sandwiches.

Thanksgiving Day Buffet 2009

7 Onion Soup

Potato Soup

Cranberry/Orange Relish with Ginger

Assorted Homemade Salads

Wisconsin Style Fried Cheese Curds

Little Smokies & Meatballs w/ sauce on side

Mini Quiche

Thai Sweet Potato Balls

Garlic Mashed Potatoes

Mixed Sautéed Veggies

Baked Ham w/ Rum Raisin or Honey Mustard Sauce

Herb Roasted Turkey

Cornbread & Sausage Stuffing

Chicken & Dumplings

Beef & Noodles

Pumpkin Pie Bars

Pecan Pie Bars

Chocolate Cheese Cake

Caramel Apple Pie

Blueberry/Pineapple Cobbler

Cherry/Peach Cobbler

Apple Dumplings

Homemade Bread & Jam

Hours 11:00 ~ 1:30

Call 319-367-5507 Reservations Suggested

Lunch Menu

Cold Sandwich:

Tuna & Egg Salad on a Croissant

Hot Sandwiches:

Our classic Philly Cheese Steak Sandwich with Sirloin Steak Strips, Green Peppers, Grilled Onions,

& Pepper Jack Cheese

Homemade Italian Meatballs, Marinara Sauce & Mozzarella Cheese in a pocket style sandwich

Homemade Meatloaf with Chipotle Sauce in a pocket style sandwich

Reuben ~ Home cooked Corned Beef, Sauerkraut, Cheese & 1000 Island Dressing on a home baked sour cream rye bun

Grilled Marinated Turkey Tenderloin on a home baked bun

Thanksgiving Day Buffet

What beautiful fall weather we're having! I'm working on planning out the Thanksgiving Day Buffet which will of course include the baked ham & roasted turkey that everyone expects and looks forward to enjoying. I'm still deciding on the details of the menu, but I'll post it as soon as I've finished. We will be serving 11:00-1:30 on Thanksgiving Day, and closed Thanksgiving evening.