The Press-Dispatch
Issue link: https://www.ifoldsflip.com/i/1319905
A-6 Wednesday, December 16, 2020 The Press-Dispatch CHICKEN NOODLE OR CHILI FRIDAY Roast Beef Manhattan $ 8.99 Roast Beef Smothered in Gravy on Mashed Potatoes and Bread with Green Beans or Corn and Drink * Parmesan Baked Tilapia $ 8.99 Baked Potato, Bread and Drink * Stromboli $ 8.99 Our Own Special Stromboli Served with Grippos (Plain or BBQ), Side Salad and a Drink * CHEESY CHICKEN BROCCOLI OR CHILI Chicken and Dumplings $ 8.99 Plate of Chicken and Dumplings, Green Beans or Buttered Peas and Carrots, Baked Apples, Roll and a Drink * WEDNESDAY Boneless Pork Chop $ 8.99 Tender Pork Loin Baked with Special Spices and Parmesan Cheese served with Baked Potato, Green Beans and a Drink * *Your Choice of Regular Co† ee, Tea or Coke Product. Specials and menu items are subject to food availability from suppliers. /RandysAmericanaCafe Like us on Facebook! 7TH & MAIN STREETS • PETERSBURG DEC. 16 - DEC. 22 MONDAY VEGETABLE BEEF OR CHILI Spaghetti $ 7.99 Cheesy Mozzarella Toast, Side Salad and Drink* Cheeseburger & Chili $ 8.99 Cheeseburger with a Cup of Chili, Chips and Drink* Pancakes $ 7.99 Choice of Side and Drink* CHILI Biscuits and Gravy $ 7.99 With Your Choice of Bacon or Sausage, Two Eggs and Drink* SATURDAY SPECIALS Stromboli $ 8.99 Our Own Special Stromboli Served with Grippos (Plain or BBQ), Side Salad and a Drink * daily Open for Dine-in & Carry-Out Time to Order Your holiday desserts Cinnamon Rolls Order by Thursday for Friday pickup Cheesecakes, Pies, Cakes and More THURSDAY CHEESY POTATO OR CHILI Ham Steak $ 8.99 Thick-Sliced Ham Served with Mashed Potatoes and Gravy, Green Beans or Buttered Peas and Carrots, Roll and a Drink * Meatloaf $ 8.99 Green Beans or Buttered Peas and Carrots, Mashed Potatoes and Gravy, Roll and Drink * free PERFECT PINT TUMBLER with $20 purchase on Saturday $ 7.99 PERFECT PINT TUMBLER with $20 purchase on Saturday FRESH, MADE-FROM-SCRATCH CINNAMON ROLLS FRIDAY MORNING OR $ 8.99 OR CHILI 8.99 OR CHILI GIFT CARDS Make great stocking stu‹ ers! TUESDAY Turkey Manhattan $ 8.99 Turkey Breast Smothered in Gravy on Mashed Potatoes and Bread with Green Beans and Drink * Polish Sausage $ 8.99 with Sauerkraut Served with Cornbread, Mashed Potatoes and Gravy, and Drink * HAM & BEANS WITH CORNBREAD OR CHILI Our delicious cinnamon rolls and desserts are a perfect addition to your holiday! CALL TODAY 812-354-2004 Mon-Fri 7AM-8PM Saturday 7AM-2PM 812-354-2004 Start new caroling traditions Caroling is a symbol of com- munity that once was a wildly popular holiday tradition but has largely fallen by the way- side. According to the Pew Re- search Center, about 16 per- cent of Americans reported caroling in 2017. However, this once-beloved tradition can be brought back with vigor. HISTORY Caroling evolved from the practice of wassailing. The word "wassail" is derived from the Old Norse phrase "ves heill," which translates to "be well and in good health." As early as the 13th century, people in England would trav- el between houses to go was- sailing and wish their neigh- bors well during the winter months. In some places, the word "wassail" referred to a hot and thick spiced beverage given to travelers to help them stay warm. It is the precursor to modern-day mulled wines, cider and eggnog. Caroling largely remained separate from Christmas un- til Saint Francis of Assisi in- corporated similar well wishes and songs into his Christmas services. Music was embraced as part of liturgical services during the holiday season. CAROLING TODAY Many caroling sessions now take place inside of churches or schools as part of choral performances. However, with social distancing limitations in place, it may be the ideal time to once again implement door-to-door caroling. This can help bring cheer to peo- ple who may be missing loved ones who can't travel, and may even buoy the spirits of those who have been spending more time alone in their homes. These tips can make carol- ing more successful. • Find someone with some musical knowledge to guide the group. While everyone needn't be the next star sing- er, it helps if one person can help keep the group in time and in tune. • Choose familiar songs. Select a body of music that is familiar to all. Songs such as "Silent Night," "Joy to the World," "Deck the Halls," and "The 12 Days of Christmas" are easily recognizable. The more familiar the song, the easier it is for carolers to fol- low the tune. Have roughly 10 songs and rotate as needed when visiting homes. • Map out your course. Car- oling can take place over sev- eral days as carolers visit var- ious parts of their communi- ties. A caroling session may last about an hour or two. • Dress for weather. Layer clothing and agree on some festive trimmings that unite the caroling group. Wear com- fortable shoes for walking. • Advertise your intentions. Let others know that carolers will be stopping by on partic- ular dates so they can come out on their front porches or doorsteps. Follow social dis- tancing guidelines if neces- sary and urge spectators to avoid congregating too close- ly in one place. Caroling is a great way to enjoy the holiday season re- sponsibly. Stock the pantry with holiday baking ingredients Many holiday traditions be- gin with family and friends gathered in the kitchen or around the dinner table. Food is an integral part of celebrat- ing Thanksgiving, Christmas and Chanukah, and key com- ponents of each holiday are tied exclusively to food. Come the holiday season, many people gather to make delicious desserts for holiday dinners or even as gifts. The right ingredients are neces- sary to produce a bounty of baked goods. It's also essen- tial to ensure those ingredi- ents are fresh, as age can com- promise the taste of some spic- es, and leavening ingredients like yeast, baking soda and baking powder may lose effi- cacy over time. • Flours: All-purpose flour is versatile and useful in ma- ny recipes. In addition, bread flour, cake flour and pastry flour have attributes that make them better suited for their re- spective jobs than all-purpose flour. Individuals who follow certain diets, including glu- ten-free diets, can find alter- native flours that can be sub- stituted in many different rec- ipes. • Baking soda: This leav- ening agent is activated when it is combined with acid and heat. That is why it is often paired with citrus juice, but- termilk and sour cream. • Baking powder: This leav- ening agent is baking soda mixed with a powdered acid and cornstarch. If baking so- da is the only leavening agent, it will not require the addition of another acidic ingredient. "Double-acting" means car- bon dioxide bubbles will form during mixing and again during heating. • Yeast: Yeast takes more time to metabolize and cause doughs to rise than other leav- ening agents. • Sugar: Granulated sug- ar is the most common sugar found in recipes. Confection- er's sugar (powdered sugar) is used in frosting and icings. Brown sugar is refined sugar with molasses added, and is used in certain recipes, like gingerbread. • Salt: Granulated table salt is used in everyday baking. • Unsalted butter: Unsalted butter will be the default for baked goods unless the reci- pe specifically mentions salt- ed butter. • Eggs: Eggs help to bind ingredients together. Large eggs are most often cited in many baking recipes. • Milk: Dairy adds mois- ture and texture to batters. Al- ternative milks, such as soy or almond milk, can sometimes be substituted, but the result- ing texture may change. • Vegetable oil: Many rec- ipes call for vegetable oil, which has a neutral flavor. • Shortening: Shortening is a solid vegetable fat used to make tender baked goods. Shortening also has a high- er melting point, which helps cookies and other items retain their shape while cooking. • Flavorings: It is helpful to have various spices and ex- tracts on hand. Cinnamon, ginger, nutmeg, cloves, and allspice are some common baking spices. Almond and vanilla extracts are quite ver- satile and add extra punch to recipes. • Additions: Mix-ins, such as chocolate chips, cocoa powder, oats, nuts, and dried fruits, often turn up in holiday recipes. Certain ingredients are es- sential for baking and holiday cooks can take steps to ensure their pantries are stocked in time for the holidays. 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Kenneth Walker; CWV Post 1976 Commander and Treasurer and National Northwest Region Commander, George Bud Erler; CWV National Chaplain, guest speaker, Father John R. Sheehan, S.J., Jesuit.