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PUB
BANQUET FACILITIES
$3.00 Pub Apps Keno and Martini Specials
Sun.-Thurs. 11:30am-9pm • Fri. & Sat. ‘til 10pm • Closed Mon.
One of the most fun things about this time of year for my family is getting to cheer on our favorite sports teams. High school, college and professional - there’s always a favorite to root for or an underdog to cheer on. I like to serve up game time food that scores big on Ă€avor. Pepper Jack Cheesy Mac puts a little kick into a family favorite with zesty southwest flavors. And Prime Time Pepperoni Pizza “Pieâ€? is a touchdown when it comes to Âżnding a meal that is easy to make and that everyone will enjoy. For the neighborhood potluck party to the “big game watchâ€? party at your house, Âżnd all the winning recipes you need at www.VeryBestBaking.com.
- Cook macaroni in large saucepan a according to package directions; drain. Return to saucepan. - Add cheddar cheese, 1 1/2 cups Pe epper Jack cheese, evaporated milk and black pepper to macaroni; sttir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese, tortilla chips and red pepper Àakes in i small bowl. Sprinkle over top. Cover tightly with foil. - Bake for 20 minutes. Uncover; bake e for an additional 10 minutes or until lightly browned. Nutrition Information per serving: 5 520 calories; 260 calories from fat; 29 total fat; 19g saturated fat; 0g trans fat; 85mg cholesterol; 560mg sodium; 37g carbohydrate; 2g ¿ber; 7g sugars; 25g prrotein; 15% DV vitamin A; 0% DV vitamin C; 70% DV calcium; 6% DV iron.
Pepper Jack Cheesy Mac
Prime Time Pepperonii Pizza “Pie�
Makes 6 servings
Makes 8 servings
2 2 2 1 1/2 1/2 1/4
1 1 2
cups (8 ounces) dry elbow macaroni cups (8 ounces) shredded cheddar cheese cups (8 ounces) shredded Pepper Jack cheese, divided can (12 Àuid ounces) evaporated milk teaspoon ground black pepper to 1 cup broken tortilla chips (your choice of color) to 1/2 teaspoon crushed red pepper (optional)
- Preheat oven to 350 degrees. Lightly grease 2 1/2quart casserole dish.
unbaked 9-inch (4-cup volume) ffrozen pie shell package (8 ounces) shredded Italian-blend cheese, divided ounces thinly sliced pepperoni (a about 20 to 30, 1 1/2- to 2-inch diameter slices), cut into quarterrs, divided 1 can (12 Àuid ounces) evaporated d milk 3 large eggs, beaten 2 tablespoons all-purpose Àour 1 teaspoon dried basil leaves 1/8 teaspoon garlic powder
1929 Skyline Drive 508-854-1704 Worcester
- Preheat oven to 350 degrees. - Sprinkle 1 cup cheese and half of pepperoni pieces onto bottom of pie shell. - Whisk evaporated milk, eggs, Àour, basil and garlic powder in medium bowl until blended. Pour mixture into pie shell. Sprinkle with remaining cheese. Decorate top with remaining pepperoni pieces and any other preferred topping. Place quiche on baking sheet (if pie pan is made of aluminum foil). - Bake for 40 to 45 minutes or until knife inserted near center comes out clean. Cool for 5 minutes before serving. TIP: Choose 1/4 cup of any of your favorite toppings (such as chopped onions, red or green peppers or sliced black olives) and add as topping with the remaining pepperoni pieces. Nutrition Information per serving: 290 calories; 170 calories from fat; 19 total fat; 8g saturated fat; 0g trans fat; 120mg cholesterol; 520mg sodium; 15g carbohydrate; 0g ¿ber; 5g sugars; 15g protein; 6% DV vitamin A; 2% DV vitamin C; 35% DV calcium; 6% DV iron.
Jenny Harper is Consumer Test Kitchen Project Manager for the NestlĂˆ Test Kitchens and VeryBestBaking.com.
Now Available
Pizza Great New Menu! 277 27 7 Main Main S Street tree tr eett ee Located Locate Lo Loc cate ated d in in the the Vic V Victoria icctor to oria Building Buildi Bui B Bu ildi lding ng g
Downtown Downto Do t wn M Marlbo Marlboro 508-481-0020 fax fa x 508-481-3420 50 088 48 811 34 3420 20
“Chi Mangia Bene, Vive Bene!�� WHO EATS WELL, LIVES WELL
42 West Boylston St., (Rt. 12) West Boylston, MA • 508-835-4722 • www.ourmanor.com
(;35(66 /81&+ 3 COURSE Only $999 LUNCH
Located on Hager Pond at the Historic Henry Ford’s Wayside Country Store
It’s Not Just For Breakfast Anymore
&RXUVH /XQFK EXPRESS LUNCH ‌ $800 .DUDRNH :HGQHVGD\V
999 Boston Post Rd Rte. 20 • Marlborough
508-460-9618
www.stephenanthonys.com
OPEN 7 DAYS A WEEK
Mon.-Thurs. 7am-9pm Fri.-Sat. 7am-10pm Sun. (Breakfast Only) 7am- 3pm
2009
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SILVER
We Welcome large groups, parties, day trippers & buses!
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COMFORT FO OODS‌‌ YUMMMMMM MMMMM!
BEEF STEW, AMERICAN CHOP C SUEY, CHICKEN POT PIE, MAC & CHEESE, POT ROAST & MORE! • Stop by for Lunch or Din nner and check out some of o our other HOME COOKED favo orites. S -OUT TAKE ME! O WELC
HARRY Y’S RESTAURANT 5 508-366-8302
149 Turnpike Rd. (Route 9W) • Westborough MON.-THURS. 7 am - 1 am, FRI. ‘TIL 2 am m, SAT. 11 am - 2 am, SUN. 11 am - 1 am
BREAKFAST SERVED ALL DAY!
grillonthehill.net
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Restaurant Open Daily
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Pork or Grilled Chicken (Dine in only). Wednesday $3.00 off any cut Prime rib Thursday BOGO Appetizer 1/2 Off Friday, Saturday & Sunday Lobster/Clambake Specials
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Tuesday All You Can Eat BBQ Spareribs, Pulled
DAZZLE‌ admist a postcard setting of blooming fall colors
By Jenny Harper
New Specials
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www.dinostrattoria.com
WE ARE OPEN‌ MON-SAT: 11:30am to Midnight SUN: NOON to Midnight
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Come Discover . . .
Casual Dining at its Best! • Italian Specialties • Pasta • Ribs • Pizza • Italian Flatbread Pizza Menu • Steaks • Chicken • Lobster Ravioli • TAKE OUT AVAILABLE
Full Bar • Seating for up to 200 Our food is made on the premises using the ďŹ nest and freshest ingredients.
Delicious Steaks, Seafood and Pasta Lunch Dinner from‌
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We W Thank You for your continued patronage!
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Fresh Seafood
10 Technology Drive • Hudson • 978-562-4400 / fax 978-562-5404 • www.checkerboardsrestaurant.com
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Every Thursday, Live Acoustic Music Sunday, Sept. 25th
New England’s Nightly News Magazine Program
25 Grafton Common• Grafton
508-839-5931
TU-TH 11:30 - 9 • FRI & SAT 11:30 -10 SUNDAY NOON - 8 • C LOSED M ONDAYS
MARTHA’S TROUBLE For tickets: folksally@gmail.com
Grafton Inn
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