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Show COMUT STlfKGTM TKIOuG 17 0 fZ tOOiSTlCS Hanukkah begins at sundown Sunday. PUost M tory, Pogt 15. Hilltop Times Nov. 27, 1991 i, f 7 l I H I iiE 3 1 1 Is! ! ' tf 11 I ! I 15 ' 1 II ll I I i DIM HiI I I 1 1 1 M 1 f 5 , I fill. 1 - cr- .- I 13 r s nI I 1 Z i t v, I & ' r, JJ I lit'-- ' 5 1:1 IF '7 ' f t I ' !' $Tv i, - 1 I . -- .iCT i ' jit f s .'Dim 'flhi I y fflvf ml ifv , y A s , A U S. A;r 1 ut: fcrce Pho'c Of woug Scratch pastries by Frances Kosakowsky Hilltop Times staff writer Catherine Webb, a baker at the Hillcrest Dining Hall, The staff at the Hillcrest Dining Hall is preparing to makes Pies for Thanksgiving dinner. Choices for des- serve Thanksgiving dinner for service members and some sert ,nc,ude 10 dlfferent kinds of pies, cakes, fruits, of their families. Their shopping list would cause even Puddings or sundae bar. . the most enthusiastic grandmother to waver. r uig lilt uuujjo. x luo J ci 10 livj crvwcpkivii. in oti jyjiii INGREDIENTS Senior staff, directors, commanders and first sergeants 40 pounds shrimp, boiled are among those who have volunteered to come in to 80 pounds turkey, roasted share the day and the serving tasks. 60 pounds smoked ham, baked Thanksgiving dinners will also be available at the XCO 70 pounds beef, roasted Club and Officers Club for club members and their 50 pounds sweet potatoes guests. 150 pounds potatoes Officers Club menu 20-2gallons gravy, two kinds APPETIZERS: Waldorf salad, fruit cup or garden 50-6-0 pounds dressing, two kinds salad 75 pounds vegetables, three kinds ENTREES: Roast torn turkey with giblet gravy, S8.95; 24 pounds cranberry sauce baked ham with raisin sauce, $8.95; baked I Add to this about 1,000 homemade rolls, 30 homemade Virginia salmon, 8.95; roast prime rib, $9.95. two or three huge homemade sheet cakes, bushels JiVpies, INCLUDES: Snowflake potatoes, candied yams, fresh X. i i t e ;a. '1 I - 1 iruil' Deverages ana an ice carving ana you nave a vegetable du jour, rolls, butter, and coffee, tea or soda. r a. Hflll Klnnr emumor Hmnor Th9nlf af f ho H ilWoef ninincr null, . x i Muuuwkl DESSERTS: Pumpkin pie, minced meat pie with rum Uig i.itiwi uv vuv Atiuuwv sauce or apple pie. The food manager at the dining hall. Norm Gilstrap, r The seatings this year will be 100 people the first I! I said about 350 people will probably have their Thanks r after. The first seatand 50 people each giving dinner at the facility. The food services staff takes ing will be at noon and the last will be at 4 p.m. a personal interest in seeing that military members who Make your reservations through today by calling can't get home for the holiday have a dinner any cook or V would be proud to serve. NCO Club menu 1 1 a.m. 10 1 servea De win irom ainner nanxsgivrng j APPETIZERS: Salad bar ... -- 5 1 1 1 v- r A 9 jrcr 4 v A a- AlT !G 3';iV.-1:r0ioj- ? !f half-hou- half-hou- ft f It (:dP' ! 1 , 1 tiii; 'ill, JS Lf11 " 777-280- 9. 773-492- 4 ; p.m. Traditionally, the base chaplain starts the dinner with brief blessing for the food and then the commanders Ma Kl, ! 7Xfitl, U ENTREES- Rna;t. tnm turkpv with cnhlpt eravv. S7.95: h S7 Q.v nrimp rih so Q.v anH rhilHrpn's nlatP (under 12 years)f $3.95. S INCLUDES: Snowflake potatoes, candied yams, dress- mg, peas with pearl onions, roll and butter, cranberry f sauce, a beverage and pie. will be served from meal The Thanksgiving p.m. The club is open only to members and their guests. Reservations for eight or more can be made by calling through close of business today. - ua t ic non-alcohol- 1-- 6 773-316- 6 im m fa. 'I J' f'rMu? I y If f -- hi H Win -Til I : , . 1 i |