Updated: Sunday November 16, 2008

Sweet & Savoury’s Dinner Program Menu for
November & December 2008






Holiday Breakfast Casserole: A combination of eggs, sausage, potatoes, cheese and our own white sauce ready to hit the oven. I guarantee you’ll want 2 helpings.

Whipped Sweet Potatoes with Bananas & Honey: Tasty baked sweet potato mixed with baked bananas butter and honey. All this is topped with a crispy layer of nuts and brown sugar. This will be a GREAT side dish on your holiday table.

Lasagna Rollups: This is a real twist on lasagna. We take lasagna noodles and fill them with cheese, spinach and sausage. Then we roll them “jelly roll style” and cover them with our own red sauce. This provides you with individual servings that look and taste great on the plate.

Apricot/Cream Cheese Stuffed Pork Chops: Boneless pork chops stuffed with a mixture of chopped dried apricots and spicy cream cheese. Individually wrapped and ready for you to oven bake to perfection.

Sweet Potato/Apple and Brat Bake: A real fall treat. A mixture of sweet potato and apple slices swimming in a maple syrup sauce and topped with chunks of sweet Italian brats. This will be perfect on a chilly fall night.

Sweet Italian Meatballs Baked in Pasta: Our own homemade oven baked meatballs surrounded by penne pasta and covered with our own red sauce and topped with cheese. Ready for you to merely warm up and serve.

Carnitas Pork Roast: Pork pieces slow cooked in a sweet and spicy sauce. Serve this over rice for a hearty dinner and use any leftovers for sandwiches or for a dinner of tacos.

Tandoori Chicken: An Indian style chicken that boasts a taste that is unusual and delicious. The chicken is marinated in a plain yogurt base flavored with tomato paste, garlic, ginger, lemon juice vinegar and a very special Indian spice…garam masala.

Garlic Mustard Parmesan Pork Tenderloin: Pork tenderloin put on the grill just long enough to get grille marks then coated with a roasted garlic and mustard sauce, smothered with grated parmesan and finished in the oven. You won’t believe how good this is!

Sauerbraten: We do this one the “old fashioned” way. We take the beef and marinate it for 3 days in a wonderful mixture of old world spices. When time for you to cook, put it in a crock pot and simmer it all day in the marinade. We’’ give you a recipe for a gingersnap gravy to serve with this one. Another fall “winner”.



“Over the Tops” for November/December 2008

Baked Caramel French Toast with Fresh Fruit: This is so good you won’t believe it. We take fresh fruit and bury it in homemade caramel and then top it with French bread soaked in an egg custard. All you do is put it in the oven for a Christmas morning treat.

Brined Turkey Breast with Creole Stuffing: We take a juicy turkey breast and brine it over night in a mixture of spices ready for you to bake. But that’s not all, we’ll also supply you with a pan of Creole stuffing full of peppers, sausage, chopped ham and special seasonings. You almost have a complete dinner with this choice.

Cedar Plank Salmon: You’ve heard of this one, but I’ll bet you’ve never tried it. We’ll give you a seasoned salmon fillet ready for the oven. We’ll also provide you with a very special “cherry cola” barbecue sauce to go over the salmon. But here is the best part…….we’ll also provide the cedar plank. All you have to do is soak it in water and it’s ready to use. You’ve got to try this one!









Call Sweet & Savoury at 571-4477 for more details

Where the emphasis is always on U

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