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July Bristol Lodge Supper Preparation

  • Date: Thursday, July 15, 2021
  • Time: 8:00am5:00pm

Our menu will feature a New York Times recipe for baked chicken breasts that approximates the taste and texture of traditional deep-fat fried chicken with relatively little effort. To go with the chicken, we suggest a vegetable noodle salad with sesame vinaigrette. If you can’t find fresh snap peas (aka oriental peas), you could use regular frozen peas. Also, feel free to substitute a favorite cold noodle salad. We also need volunteers to bring cookies or bars and fresh fruit. Please let Mary Menino know if you can bring food or help with preparations.

Hard copies of the recipes and aluminum pans are available for pick-up 24/7 in the vestibule outside the Church Street entrance to the office area or click below for the recipes.
Ritz Cheddar Chicken Breasts

Vegetable Noodle Salad with Sesame Vinegrette

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