Rest Your Travel-Weary Bones at....
 MENU |
 |
Macho Nachos (mild - medium - or hot) |
$3.50 |
|
Grilled Cheese (with bacon or ham $.75 extra) |
$2.50 |
|
Ham and Cheese, lettuce, tomato |
$3.95 |
|
Tuna Salad, lettuce, tomato on toast or sesame seed bun. |
$2.50 |
|
Grilled Foot-Long German-Style Hot Dog
topped with our own Homemade Vidalia Onion Relish |
$2.95 |
|
Grilled Hamburger, lettuce, tomato (cheese $.35 extra) |
$3.95 |
|
Pizza For One, with up to 3 toppings |
$2.50 |
|
SIDE DISHES
Tossed Salad $1.25 ~ ~ Cole Slaw $1.25 ~ ~ French Fries....small $.99 or large $1.50
French Fried Onion Rings......small $.99 or large $1.50 ~ ~ |
. |
|
DESSERTS
Donut, Danish or Bagel $.75 ~ ~ Homemade Apple Pie, slice $1.75
Ice Cream (Vanilla, Chocolate or Strawberry) $.75 per scoop ~ ~ |
. |
|
BEVERAGES
Juice: Orange, Tomato, Grapefruit or Pineapple...small $.59 or lage $.99
Old-Fashioned Milk Shake or Malted (Vanilla, Chocolate or Strawberry)...$1.75
Pepsi, Coke, Gingerale, Dr.Pepper, Root Beer or Nehi Orange ...$.75
Coffee, Tea or Milk...small $.49 large $.79
BEERS
Lucky Lager, Lone Star, Bud, Bud, Lite, Coors, Busch...can $.75 or 6-pack to go $4.25 |
. |
*OCTOBER SPECIAL* RECIPE FOR
HAM STEAK WITH APRICOT SAUCE |
|---|
Here you have a ham glazed with a luscious fruity-tangy glaze that is sure to please everyone!
Serves: 8
1 7-9 pound fully cooked smoked ham (shank, with bone)
Whole cloves
1 cup apricot preserves
3 tablespoons Dijon mustard (spicy is best)
1/8 teaspoon ground cloves
Pinch ground ginger
Preheat oven to 325 degrees. Use a large shrp knife and cut fatty surface of ham in a diamond pattern about 1/8"-1/4" deep. Insert whole cloves in each diamond, using as many as desired. Pace the ham in a large roasing pan (at least 13x9x2). In a small bowl, combine apricot preserves, mustard, ground cloves and ginger; spread all over ham. Pour about 1 cup of water into the bottom of the pan. Bake about 25 minutes per pound or until internal temperature reaches 140 degrees on an instant-read thermometer.
Remove ham from the pan to a platter; tent with foil and let rest at least 30 minutes. Using a sharp carving knife, carefully cut and remove and discard the fatty layer from the ham. Cut away and discard any burned portion from the lean edges. Slice and serve warm.
Click here for printer version
|
BLUE PLATE SPECIAL
HEADIN' ON DOWN THE TRACKS
