Our menu rotates weekly.  But we have some items that our customers have come to love and they make up our core menu.

Hot Italian Beef Sandwich
Chicago style hot dogs
Gourmet hot dogs
Ziggy Fries

Banana Raspberry Smoothie

1-1/2 cups Pineapple Juice
1 cup vanilla yogurt
1 cup Fresh Raspberries
2 ripe, medium Bananas,( peeled, cut in quarters & frozen)


Combine pineapple juice, yogurt, raspberries and bananas in blender. Cover; blend until smooth. Garnish with whipped cream and a raspberry if desired.

Makes approx. 3 servings

Fresh Raspberry Chicken with Rice

3 c fresh raspberries
2 Tbl lemon juice
1/2 tsp salt
1/3 c light corn syrup
1 Tbl corn starch
A pinch of fresh ground pepper
3 chicken breasts, boned, skinned and halved

In a blender, place 2 cups of raspberries, corn syrup and lemon juice; cover and blend on high until smooth. In a small sauce pan, stir together corn starch, salt, and pepper. Gradually stir in raspberry mixture until smooth. Stirring constantly, bring to boil over medium heat and boil for 1 minutes. Arrange chicken and remaining raspberries in a greased baking dish. Spoon sauce over chicken. Bake at 400 degrees for 25 to 35 minutes or until chicken is tender.

Serve with fluffy white rice

Simple Raspberry Vinaigrette

2 tablespoons raspberry jam

2 tablespoons red wine vinegar

1/3 cup olive oil

Blend all three items together.  Adjust to taste with a little sugar or more vinegar.

Raspberry Spinach Salad

TIP!

Quick and easy salad to make.  To make it into a dinner, double recipe & toss in chopped pre-cooked chicken at the end!

5 ounces spinach (1/2 bag)
Raspberry vinaigrette (see recipe above or use purchased dressing)
1 (11-oz) can mandarin oranges in light syrup, drained
1/2 cup grape tomatoes (rinsed)
1/4 cup walnut pieces

1. Place spinach in salad bowl; drizzle with dressing and toss to coat.
2. Add remaining ingredients, toss and serve.

Sadie’s Raspberry Cake

5 tablespoons butter, softened, divided

  1/4 cup packed brown sugar

  2 cup raspberries

  1 teaspoon lemon juice

  2/3 cup sugar

  1 egg

  1 teaspoon vanilla extract

  1 cup plus 2 tablespoons all-purpose flour

  1 teaspoon baking powder

  1/2 teaspoon baking soda

  1/8 teaspoon salt

  2/3 cup mocha mix creamer

·2 tablespoons almonds, toasted and ground (if desired)
 

Melt 1 tablespoon butter; pour into a 9-in. round spring form cake pan; sprinkle with brown sugar. Place fresh raspberries in bottom of the cake pan.    

 In a mixer, cream sugar and remaining butter until light. Add egg and extracts; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Add almonds if desired; mix well.  Pour batter over raspberries.

    Bake at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan if not using a spring form pan; invert cake onto a serving plate. Serve warm.  Absolutely delish!

 

Yield: 6-8 serving...

(or one really hungry teen-age brother.)