Tri-Color Tortellini

HUNDRED ACK MERRYVALE

Coffee

IBC Root Beer, Coca-Cola, Roy Rogers, Shirley Temple, Milk, Chocolate Milk, Juices.

Bottled Soda

Coke, Diet Coke, Sprite, Ginger Ale, Club Soda, Unsweetened Iced Tea, Lemonade.

32oz Fountain Drinks

chicken, fresh tomatoes, artichoke hearts, black olives, broccoli, butter white wine and chicken stock sauce.

Chicken Marianna

lightly breaded fried cutlet, melted mozzarella, topped with marinara sauce.

Chicken Parmigiana

Veal Parmigiana

chicken & eggplant lightly breaded and fried, melted mozzarella and marinara sauce.

Chicken Parm Combo

lightly breaded fried cutlet, your choice of sauteed spinach, french fries, or pasta marinara.

Chicken Milanese

Spinach Ravioli

Manicotti

Tortellini

Fusilli

Pappardelle

Cavatelli

Potato Gnocchi

Cheese Ravioli

Fettuccini

Angel Hair

Mashed Potatoes

French Fries

Mixed Veggies

In a large pot, bring 4 liters of water to a rolling boil. Add 2 tablespoons of salt to the water.

Boil Water

Add the tri-color tortellini to the boiling water and cook according to package instructions (usually about 3-5 minutes) until they float to the surface.

Cook Tortellini

Once cooked, drain the tortellini in a colander and set aside.

Drain Pasta

In a large skillet, heat 3 tablespoons of olive oil over medium heat.

Heat Olive Oil

Add the minced garlic cloves to the skillet and sauté for about 1 minute until fragrant.

Sauté Garlic

Stir in the halved cherry tomatoes and cook for 5-7 minutes, until they begin to soften and release their juices.

Add Tomatoes

Add the chopped fresh basil leaves and stir well. Cook for an additional 2 minutes.

Mix in Basil

Add the drained tortellini to the skillet and gently toss to coat them in the sauce.

Combine with Tortellini

Sprinkle the grated Parmesan cheese over the tortellini and toss again until the cheese is melted and well incorporated.

Add Parmesan

Serve the tortellini in bowls, garnishing with fresh basil leaves and additional grated Parmesan cheese on top.

Plate the Dish

Tri-color tortellini

Water

Salt

Olive oil

Garlic cloves, minced

Cherry tomatoes, halved

Fresh basil leaves, chopped

Parmesan cheese, grated

Fresh basil leaves

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

Preheat the Oven

Grease a 9x13 inch baking dish or line it with parchment paper for easy removal.

Prepare Baking Dish

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

Combine Dry Ingredients

In another bowl, beat the melted butter, eggs, vanilla extract, and milk together. Pour this mixture into the dry ingredients and stir until just combined.

Add Wet Ingredients

Sprinkle in the ground cinnamon and nutmeg, and fold them gently into the batter until evenly distributed.

Add Spices

Gently fold in the chopped nuts, dried cranberries, and chocolate chips to the batter until evenly distributed.

Fold in Add-ins

Pour the batter into the prepared baking dish and spread it evenly using a spatula.

Pour Batter into Dish

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

Bake the Mixture

Once baked, remove from the oven and let it cool in the baking dish for 10 minutes before transferring it to a wire rack to cool completely.

Cool the Dish

Cut into squares and serve warm or at room temperature. Enjoy your Hundred Ack Merryvale!

Serve

All-purpose flour

Granulated sugar

Baking powder

Unsalted butter, melted

Large eggs

Vanilla extract

Ground cinnamon

Nutmeg

Milk

Chopped nuts (walnuts or pecans)

Dried cranberries

Chocolate chips

In a kettle, bring 4 cups of water to a rolling boil over high heat.

Boil the Water

Once the water is boiling, remove the kettle from heat and add either 4 tsp of loose tea leaves or 4 tea bags. Let it steep for 5 to 7 minutes, depending on how strong you prefer your tea.

Steep the Tea

If using loose tea leaves, strain the tea into a teapot or directly into cups using a fine mesh strainer. If using tea bags, simply remove the bags.

Strain the Tea

If desired, stir in 2 tablespoons of honey for sweetness while the tea is still warm.

Sweeten the Tea

Add a slice of lemon to each cup for a refreshing citrus flavor.

Add Lemon

For a creamier tea, pour in 1 cup of milk and stir well.

Add Milk

Add 5 fresh mint leaves to each cup for added aroma and flavor.

Garnish with Mint

Tea leaves or tea bags

Honey

Lemon slices

Mint leaves

Measure 0.5 cups of coffee beans and grind them in a coffee grinder until they reach a coarse to medium grind consistency.

Grind Coffee Beans

In a kettle, bring 2 cups of fresh water to a boil. Remove from heat once it reaches a rolling boil.

Add the ground coffee to a coffee maker or French press. Pour the boiled water over the coffee grounds and let it steep for 4-5 minutes.

Brew Coffee

While the coffee is brewing, measure 0.5 cups of milk and heat it in a small saucepan over low heat until warm, but not boiling.

Prepare Milk

After brewing, pour the coffee into a mug. Add the warmed milk, 1 tablespoon of sugar, and 0.5 teaspoons of vanilla extract. Stir well to combine.

Combine Ingredients

Coffee beans

Sugar

In a large pitcher, combine 1 liter of IBC Root Beer and 1 liter of Coca-Cola. Stir gently to mix.

Prepare the Drinks

In two separate glasses, pour 50 ml of Roy Rogers mix into one glass and 50 ml of Shirley Temple mix into another. Fill each glass with ice and top with soda of your choice.

Mix the Mocktails

Pour 500 ml of regular milk into one glass and 500 ml of chocolate milk into another glass. Serve chilled.

Prepare Milk and Chocolate Milk

In two separate glasses, pour 250 ml of orange juice into one and 250 ml of apple juice into another. Serve chilled.

Prepare the Juices

IBC Root Beer

Coca-Cola

Roy Rogers Mix (Grenadine)

Shirley Temple Mix (Grenadine and 7-Up)

Chocolate Milk

Orange Juice

Apple Juice

Collect all the necessary ingredients listed for the fountain drinks.

Gather Ingredients

Fill a cup with ice cubes to chill the drink.

Prepare Ice

Choose any combination of the soft drinks listed. For a 32oz drink, fill the cup with the chosen soft drink(s) until you reach the 32oz mark. You can mix them as you desire.

Pour Soft Drinks

Once the drinks are poured, add the prepared ice cubes to the cup to keep the drink cold.

Add Ice

For added flavor and presentation, place a lemon wedge on the rim of the cup and add fresh mint leaves into the drink.

Add Garnish

Diet Coke

Sprite

Ginger Ale

Club Soda

Unsweetened Iced Tea

Lemonade

Ice Cubes

Lemon Wedge

Fresh Mint Leaves

Season the chicken breasts with salt and pepper on both sides. Heat a large skillet over medium heat and melt 2 tablespoons of butter.

Prepare the Chicken

Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

Cook the Chicken

In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the broccoli florets and sauté for about 3-4 minutes until tender. Add the fresh tomatoes, artichoke hearts (drained and chopped), and black olives.

Prepare the Vegetables

Pour in the white wine and chicken stock into the skillet with vegetables. Bring to a simmer and let it cook for about 5 minutes, allowing the flavors to meld.

Combine Sauce Ingredients

Return the cooked chicken breasts to the skillet, spooning some of the sauce and vegetables over the top. Cover and let it simmer for an additional 5 minutes to heat through.

Return Chicken to Skillet

Once everything is heated through, serve the chicken on a plate, topped with the vegetable and sauce mixture. Enjoy your Chicken Marianna!

Chicken breasts

Fresh tomatoes

Artichoke hearts

Black olives

Broccoli florets

Butter

White wine

Chicken stock

Pound the chicken breasts to about 1/2 inch thickness. This helps them cook evenly.

Season both sides of the chicken breasts with salt and black pepper.

Season the Chicken

Prepare three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs.

Set Up Breading Station

Dredge each chicken breast in flour, shaking off excess. Dip in the beaten eggs, then coat with bread crumbs, pressing gently to adhere.

Bread the Chicken

In a large skillet, heat olive oil over medium heat.

Heat the Oil

Add the breaded chicken breasts to the skillet. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

Preheat Oven

In a baking dish, place the fried chicken cutlets. Top each cutlet with marinara sauce, shredded mozzarella, and a sprinkle of grated parmesan.

Layer the Ingredients

Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.

Bake the Chicken

Remove from oven and garnish with fresh basil leaves. Serve hot with additional marinara sauce on the side.

Tri-color Tortellini

Hundred Ack Merryvale

Tea