BILL OF FARE
U. S. NAVAL STATION, ADAK, ALASKA
13 March 1961 Thru 19 March 1961
MONDAY -
BREAKFAST
CHILLED FRESH FRUIT “
CHILLED FRESH MILK
ASSORTED DRY CEREAL
HOT RICEE&TRAI-SLN CEREAL
COTTAGE FRIED POTATOES Q70
AINCEH'.BEEF J-76-HOT TOAST
ICED TWISTS C-6-2
HONEY-JAM
BREAD-BUTTER
COFFEE-TEA
^ TUESDAY
| GHILLEI) FRESH FRUIT
CHILLED FRESH MILK
ASSORTED DRY CEREAL
HOT CQRNMEAL MUSH E-3
GRILLED FRENCH TOAST F-15
BROILED BACON SLICES
HOT MAPLE SYRUP
HOT TOAST-JAM-HONEY
GLAZED DOUGHNUTS C-18
BREAD-BUTTER
COFFEE-TEA
IMiNESDA? - -- --
CHILLED FRESH FRUIT
CHILLED FRESH MILK
^ ASSORTED DRY CEREAL
9 HOT OATMEAL MUSH E-3
CREAMED CHIPPED BEEF J-18
COTTAGE FRIED POTATOES Q70
HOT TOAST-JAM-HONEY
BREAD-BUTTER
COFFEE-TEA
• Thursday ” “
• CHILLED FRESH FRUIT
CHILLED FRESH MILK
ASSORTED DRY CEREAL
HOT FARINA E-3
GRIDDLE CAKES C-13
BROILED SAUSAGE
HOT MAPLE SYRUP
HOT.T OAST-JAM-HONEY
BREAD-BUTTER
COFFEE-TEA
' MONDAY ~
DINNER
' TOMATO"’BARLEY SOUP~P-29
CRACKERS & CROUTONS
SPANISH POT ROAST OF BEEF
OVEN BROWNED POTATOES Q-17
BUTTERED STRING BEANS Q-47
POT GRAVY 0-15 :
SALAD BAR SELECTION W -
ASSORTED DRESSING
VANILLIA PUDDING .
BREAD-BUTTER
COFFEE-IvII LK-TEA
TUESDAY
CREAM OF POTATO SOUP P-13
CRACKERS & CROUTONS
BARBEQUED PORK CHOPS J-3
HOME FrIED POTATOES Q-70
BUTTERED ASPARAGUS Q-45
BARBEQUE SAUCE 0-26 .
APPLES/UCE TD
SALAD BAR SELECTION V
ASSORTED DRESSING
PINEAPPLE RINGS
BREAD-BUTTER
COFFEE-MILK-TEA
Wednesday ~ “
CREAM OF CELERY SOUP~p-l3
CRACKERS & CROUTONS
ITALIC SPAGHETTI E-2
ITALIAN MEAT SAUCE 0-17
PIZZA PIE C-23
STEAMED SPINACH Q-73
BUTTERED CORN TJK TD
SALAD BAR SELECTION Ti/
ASSORTED DRESSING
CHOCOLATE CREAM PIE K-23
BREAD-BUTTER
COFFEE-MILK-TEA'
THURSDAY*
SPLIT PEA SOUF~P-l£
CRACKERS & CROUTONS
BAKED MEAT LOAF J-l
MASHED POTATOES Q-40
CREAMED STYLE CORN TD
STEAMED BRUSSEL SPROUTS
BROWN GRAVY 0-15
SALAD BAR SELECTION W/
ASSORTED DRESSING
BOYSENBERRY PIE K-3S
BREAD-BUTTER
COFFEE-MILK-TEA
MONDAY
SUPpER_
TOMATO**BARLEY SOUP P-2$
CRACKERS•& CROUTONS
VEAL-PORK CHOP SUEY J-24
CHINESE FRIED RICE
CHOW MIEN NOODLES TD
BUTTERED CORN WK TD
HARVARD BESTS Q-9
SALAD BAR SELECTION W/
ASSORTED DRESSING
MARBLE CAKE D-5
BREAD-BUTTER
COFFEE-MILK-TEA
TUESDAY “ ~ _
CREAM OF POTATO £OUP~P~lJ
CRACKERS & CROUTONS
GRILLED HAMBURGERS J-22
FRENCH' FRIED POTATOES Q-39
PLAIN BOILED NAVY BEANS Q-28
PAN FRIED ONIONS '
SALAD BAR SELECTION VJ/
ASSORTED DRESSING
ICED 'CIFFON CAKED-3
B PE -D-BUTTER
COFFEE-MILK-TEA
WEDNESDAY
CREAM OF CELERY 3b!FP“P-l3 ~
CRACKERS & CROUTONS
HOT ROAST PORK SANDWICHES J-2?
MASHED POTATOES Q-40
BUTTERED BEETS TD
BUTTERED BRUSSELS SPROUTS Q-51
NATURAL GRAVY 0-15
SALAD BAR SELECTION W/
ASSORTED DRESSING
APPLESAUCE CAKE D-24
BREAD-BUTTER
COFFEE-MILK-TEA
THURSDAY ”
SPLIT PEA SOUP-F-IS
CRACKERS & CROUTONS
GRILLED HAM STEAKS J-84
GLAZED SWEET POTATOES Q-l
PINEAPPLE SAUCE Q-29
BLACKEYED PEAS Q-66
SALAD BAR SELECTION W/
ASSORTED DRESSING
CHOCOLATE DROP COOKIES
RREAD-BUTTEP
COFFEE-MILK-TEA