Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions
Volume V, Number 2 Spring 1997
SAMPLE VEGETARIAN MENU AT
HANOVER HOSPITAL
IN HANOVER, PENNSYLVANIA
Not sure what to serve your customers? These vegetarian ideas sound great.
Why not try them in your foodservice. Thanks to Ed Murphy for gathering this
information.
APPETIZERS
Vegetable soup, Cream Carrot Soup, Bean Soup, Barley Soup, Vegetarian Chili,
Tossed Salad, Spinach Salad, Fruit Cup, V-8 Juice
MAIN FARE
Carrot Rice Loaf, Lentil Burger, Peanut Butter Sandwich, Red Beans and Rice,
Marinara Sauce over Pasta, Hummus on Pita, Meatless Meatloaf
ON THE SIDE
Vegetable du Jour, Rice Pilaf, Broiled Tomato w/Vegetables, Fresh Fruit,
Sweet Potato, Baked Potato, Pasta
Excerpts from the Spring 1997
Issue:
For the complete issue, please subscribe to the magazine. To
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Foodservice Update, click here
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Converted to HTML by Stephanie Schueler
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The Vegetarian Resource Group
PO Box 1463, Baltimore, MD 21203
(410) 366-8343 Email: [email protected]
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April 11, 1998
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