IN THE UNITED STATES PATENT AND TRADEMARK OFFICE
`
`BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD ___
`
`TTAB
`
`Opposition No. 91162907
`
`Opposition No. 91163181
`
`)
`
`) )
`
`)
`
`) )
`
`)
`)
`
`KELLOGG COMPANY
`Opposer
`
`v
`
`MCKEE FOODS KINGMAN, INC
`Applicant
`
`NOTICE OF RELIANCE
`
`Opposer Kellogg Company, by its attorneys, hereby gives notice that it offers into
`evidence the following items pursuant to Rule 2.122(e), said items constituting printouts from
`Internet sources and the Nexis database of articles referencing third-party and descriptive uses of
`the wording “GRAB AND GO” and its equivalents for goods related to Applicant’s and portable,
`ready to eat foods generally.
`'
`
`Respectfully
`
`bmitted,
`
`
`
`James D. Zalewa
`
`Mark A. Nieds
`
`Leydig, Voit & Mayer, Ltd.
`Two Prudential Plaza, Suite 4900
`
`Chicago, Illinois 60601
`(312)616-5600
`Attorneys for Kellogg Company
`
`1 1-27-2006
`U S I=‘3'.en: .3 ‘."MC!c}YM Max‘ I:-;-_-: 51 #2;
`
`

`
`CERTIFICATE OF MAILING
`
`I hereby certify that a copy of the foregoing NOTICE OF RELIANCE UNDER RULE
`2.122 was mailed first-class mail, postage prepaid, on this 22"} day of November, 2006 to:
`
`Trademark Trial and Appeal Board
`United States Patent and Trademark Office
`P.O. Box 1451
`
`Alexandria, VA 22313-1451
`
`Mark A. Nieds
`
`CERTIFICATE OF SERVICE
`
`I hereby further certify that on this Z2-Ml
`
`day of November, 2006, a copy of the
`
`attached NOTICE OF RELIANCE was served on Applicant by mailing a copy via First Class
`
`Mail to Applicant’s attorneys at:
`
`Lile H. Deinard
`
`Dorsey & Whitney LLP
`250 Park Avenue
`
`New York, NY 10177
`
`Mark A. Nieds
`
`

`
`Page 1
`
`95 of 2208 DOCUIVEENTS
`
`Copyright 2006 The Arizona Daily Star
`The Arizona Daily Star (Tucson)
`
`Distributed by McClatchy-Tribune Business News
`
`September 20, 2006 Wednesday
`
`SECTION: LIFESTYLE
`
`ACC—N0: 20060920-AZ—0920-This-cafe—won-t-sacrifice-qua1iry-for—quickness
`
`LENGTH: 714 words
`
`HEADLINE: This cafe won't sacrifice quality for quickness
`
`BYLINE: Kristen Cook, The Arizona Daily Star, Tucson
`
`BODY:
`
`Sep. 20--If the name didn't already tip you off, then allow us to clue you in: Cafe A la C'Art Express is built for
`speed.
`
`The eatery, tucked into the bottom floor of a multistory office building on Broadway, has a small selection of salads
`and sandwiches plastic-wrapped and ready to run out the door. Plasticware is right by the cash register. Even desserts
`come in easy, grab-and—go forms like cupcakes, bars and cookies.
`
`If you're really pressed for time, call ahead. Quick as she can ask, "What can I get you, dear?" the friendly gal on
`the other end of the line will have the order on its way.
`
`Cafe A la C'Art Express is like the "Top Gun" of restaurants. If you have the need for speed, then you've found the
`place to feed your face.
`
`Chef-owner Mark Iorbin -— who also has Cafe A la C‘Art Downtown -- tailored this menu for the business crowd
`with mostly sandwiches and salads.
`
`The best part is, Cafe A la C'Art Express doesn't sacrifice taste for the sake of efficiency.
`
`It isn't as charming as its sister Downtown Cafe A la C‘Art in the Tucson Museum of Art's Stevens."Duffield
`House. The year—and-a-half-old cafe has a bit of an in—house hotel restaurant vibe. But folks who come here aren't inter-
`ested in ambience. They want food -- stat.
`
`The burger ($5.95) -- a build-your-own affair —— came juicy with just the right amount of pink in the middle and a
`melted Swiss cheese blanket, for an extra 50 cents. A quick bite before ketchup and mayo hit the bun confirmed that this
`burger didn't even need dressing; it was fine all on its own. For $1 more, you can add battered fries on the side. That's a
`buck well spent. The seasoned fries were even crispier than conventional fiies. They're so flavorful they don't even need
`ketchup.
`
`The grilled marinated chicken breast ($6.25) was also impressive. More times than we care to admit, chicken sand-
`wiches we've consumed were dry and uninspired. But here, the thick breast was juicy and accented with artichoke
`hearts, roasted red peppers for a wonderfiilly sweet spark, melted provolone and creamy herb mayo. Encasing it all was
`a fat, lightly toasted roll.
`
`Salads here are not run-of-the-mill iceberg varieties. The cafe's take on chicken salad ($5.95) is an intriguing blend
`with ginger, dried apricots and almonds. The penne pasta salad ($5.95) mixed pasta thickly coated in a tangy, creamy
`
`KEL 000187
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`

`
`This cafe won't sacrifice quality for quickness The Arizona Daily S
`
`Page 2
`
`basil-Parmesan dressing with strips of carrots and red bell peppers for crunch. Black olives and an addictive peppered
`bacon rounded out the bowl.
`
`One daily special of grilled flatbread ($6.95) was aptly named. The bread was a little too thin to hold up under the
`heavy white sauce, which was a smjdge gritty (probably from Parmesan), and diced chicken, fresh tomatoes, feta and
`lightly cooked spinach, which is now off the menu after the e-coli scare. A clump of bruised basil didn't look pretty but
`added a nice fresh, licoricey bite. Slap the toppings on thicker dough and call it pizza, and it'd be just fine.
`
`It's impossible to miss the dessert case -- it greets you when you walk up to order. Pastry chef Lora Quarrella
`tempts with cute, muffin-size cheesecakes and ganache-slicked tarts. Chunks of sweet fruit that taste straight from an
`apple pie studded the caramel-apple cheesecake ($2.25). Dense cheesecake dammed up thick, gooey streams of caramel.
`Earthy walnut halves cut the sweetness of the chocolate ganache and caramel turtle tart ($1.95).
`
`Do yourself a favor, even if you're eating dessert at your desk and your calendar is jampacked, forward that phone
`and have some alone time with your treat. You deserve it.
`
`Review
`
`-—Cafe A la can Express, 4400 E. Broadway, 325-3800
`
`Hours: 8 a.m.-2 p.m. Mondays through Fridays
`
`Family call: Sure, and good luck peeling the kids off the dessert case.
`
`Noise level: Fine
`
`Vegetarian choices: Yes
`
`Dress: Casual
`
`Reservations: No
`
`Price range: Sandwiches ring up at $4.95 for a build-your-own to $6.95 for the Cafe A la C'Art burger.
`
`--Contact Kristen Cook at kcook@azstamet.com or 573-4194.
`
`Copyright (c) 2006, The Arizona Daily Star, Tucson Distributed by McClatchy-Tribune Business News. For re-
`prints, email tmsreprints@permissionsg1'oup.com, call 800-374-7985 or 847-635-6550, send a fax to 847-635-6968, or
`write to The Permissions Group Inc., 1247 Milwaukee Ave., Suite 303, Glenview, IL 60025, USA.
`
`LOAD-DATE: September 21, 2006
`
`KEL 000188
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`

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`Page 3
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`109 of 2208 DOCUMENTS
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`Copyright 2006 American City Business Journals, inc.
`All Rights Reserved
`
`Jacksonville Business Journal (Florida)
`
`September 18, 2006 Monday
`
`LENGTH: 472 words
`
`HEADLINE: Cafeteria offers top-shelf cuisine
`
`BYLINE: Dave Stnipp
`
`BODY:
`
`SOUTHSIDE -- The Deerwood campus of Blue Cross and Blue Shield of Florida Inc. is offering employees a little
`more than the traditional grab-and-go-style food.
`
`Local chef Matthew Medure, president of the San Marco Group and owner’ of four restaurants in the Jacksonville
`area, has teamed up with Blue Cross to provide a service that offers employees more sophisticated, high-quality food
`options in the Deerwood cafeteria. Medure has prepared four different menu items for employees to choose from, and
`pa.rt of the proceeds will be donated to United Way of Northeast Florida.
`
`The idea came from Damian Monticello, the corporate food service liaison for Blue Cross, who has worked with
`Medure. Monticello attended a noncommercial food service conference in March, where he heard a seminar on how to
`improve participation in a business.
`
`"Prudential in New Jersey was doing something similar to this with Wolfgang Puck,“ he said.
`
`"1 tried to find someone who is a celebrity in Northeast Florida, and I immediately thought of Matthew Medure,"
`Monticello said. "From there we started developing the idea and tried to turn it into something more than just a food
`operation, so we decided to donate a portion of the proceeds to United Way."
`
`The nonprofit will receive 22 cents from every item sold. Charging $4.65 for sandwiches and $5.25 for salads,
`Monticello estimated $4,500 will be donated to United Way throughout the year.
`
`About 2,800 people visit the Deerwood campus cafeteria each day. Though Blue Cross does not expect the new
`food options to boost the cafeteria‘s revenue significantly, the opportunity to provide alternative, upscale food choices
`for employees and to help out United Way is the primary purpose of the program. The program will not affect the com-
`pany's contract with food service provider Ararnark.
`
`A recent study by Foodservice Director magazine found 58 percent of office workers eat at their desk, so Monti-
`cello and Blue Cross saw an opportunity to improve the service for that growing base.
`
`Food options will change on a quarterly basis, but Medure said he hopes to keep the options fresh and offer a strong
`rotation of menu items. At present he offers two sandwiches -- a roasted turkey sandwich on ciabatta bread and a prime
`rib sandwich on pretzel bread -- and two salads, a miso-glazed salmon salad and a Mediterranean salad.
`
`"I think it's going to rotate and we will see what is received the best and keep it fiesh and exciting," Medure said.
`
`If the Deerwood campus program is a success, Medure wants to offer his services to the other Blue Cross campuses
`in Jacksonville.
`
`"1 hope to grow with them and do more of their campuses and possibly open some retail outlets at grocery stores
`and convenience stores," he said. "I think the potential is there, and if the trademark is recognized well enough, it could
`happen.“
`
`KEL 000189
`
`

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`Cafeteria offers top-shelf cuisine Jacksonville Business Jouma] (Florid
`
`Page 4
`
`LOAD-DATE: September 18, 2006
`
`KEL 000190
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`

`
`Page 5
`
`110 of 2208 DOCUMENTS
`
`Copyright 2006 Gale Group, Inc.
`All Rights Reserved
`ASAP
`
`Copyright 2006 Reproduced with permission of the copyright holder. Further reproduction or distribution is prohibited
`without permission.
`Nation's Restaurant News
`
`SECTION: Pg. 1(2) Vol. 40 No. 38 ISSN: 0028-0518
`
`September 18, 2006
`
`ACC-N0: 151966339
`
`LENGTH: 779 words
`
`HEADLINE: Change in the air: coin—operated format returns with N.Y.'s Bamn;
`New York, restaurant to offer products from vending machines
`
`BYLINE: Duecy, Erica
`
`BODY:
`
`New York —— While many operators look to the future for technological solutions to improve their speed of service,
`convenience of delivery and quality of food, at least one operator is looking to the past——at autornats.
`
`Fifieen years afier the last automat restaurant closed in Manhattan, the format has re—emerged as a sleeker, grab-
`and-go shop called Baron, which serves finger-food selections like hot wings, pizza dumplings and roast pork buns
`fi'om coin—operated vending machines.
`
`Though the first unit just opened in late August, Bamn‘s owners already are in the process of developing a franchise
`offering, and saidthey hope to have 50 stores open in major cities throughout the country within the next five years, ac-
`cording to Robert Kwak, co-founder and co—owner of the company.
`
`"Conceptually, Ithink it has a lot of potential," said Malcolm M.Knapp, president of Malcolm M. Knapp Inc, a
`New York-based foodservice consulting fmn, and a columnist for Nation's Restaurant News. "It is essentially a walk-
`thru drive—in," he said, describing the layout as a "scatter-bar" system with random access rather than linear delivery.
`Customers go to an area, pick out their foods and pay without waiting in line. Thus, ordering transactions have the po-
`tential to befaster than at traditional quick-service restaurants, he said. In addition, "it's a higher quality level than you
`would normally get at quick service," he said.
`
`Bamn, which is open 24 hours a day, is located in Manhattan's EastVillage, an area with heavy foot traffic from
`New York University students, bar patrons, tourists and local residents. The shop sells portable items priced from $1.50
`to $2.50 in coin—operated vending machines with heated window compartments. The machines take quarters or dollar
`coins, and change machines are located in the store.
`
`With no seats, Bamn is essentially a wall of hot-food vending machines with room for a few people to stand at a
`counter and eat. Through the windowed vending units, customers can View chefs in the kitchenpreparing food and refill-
`ing the machines. Food items in the vendingunits are pulled from the windows and discarded if they don't sell within 20
`minutes. The owners said they are still figuring out the peak business periods throughout the day.
`
`Items with a shorter shelf life, like Belgian fries and ice cream,are available at a walk-up ordering window. Offer-
`ings at the window include fries with a selection of 30 dipping sauces, green tea soft-serve ice cream and Hawaiian-
`style shaved ice.
`
`KEL 000191
`
`

`
`Change in the air: coin-operated format returns with N.Y.'s Bamn; N
`
`Page 6
`
`Initial opening costs for the 600—square—foot store were more than$500,000, Kwak said. Each of 13 heated vending
`units cost $5,000 andwere procured from a Belgian manufacturer.
`
`Throughout the 20th century, Horn & Hardart automats were popular fixtures in Philadelphia and New York, with
`more than 180 restaurantsin operation at the concept's height in the 19505. The last unit in Manhattan closed in 1991.
`
`Although the automat had largely disappeared in this country, the concept is popular in some international locales,
`including Amsterdamin the Netherlands, and Tokyo and other cities throughout Japan.
`
`Barnn's partners discovered what they call the "automat food craze"during a trip to Amsterdam. ''I loved the idea as
`soon as I laid eyeson it," said Kwak, who is an entrepreneur with a restaurant background. "There were hordes of people
`going in and out of the store, and the McDonald's next door was empty.“
`
`Kwak, with his partners Nobu Nguyen and David Leong, made several trips to Amsterdam to observe the shop's
`operations. During one visit, they camped outside an automat for 24 hours to record the volume oftransactions, Kwak
`said.
`
`Although Horn & Hardart automats died out, Kwak and his partners said they have prepared to avoid the pitfalls
`that befell that brand.
`
`"Hom & Hardart was more of a cafeteria-style restaurant in a 2,000- to 3,000—square-foot space," he said. "They
`had more plated rnea1s,and people would hang out there all day."
`
`Another problem for Horn & Hardart was its decline in food quality, said Knapp, who remembers visiting the
`automats while on dates in the 19705. "lt really failed because the guys who took it over destroyed the product."
`
`In addition, as the market shified to people eating at their desks, "eat—in got superceded by the burger guys," Knapp
`
`said.
`
`For Kwak and the other owners of Baron, the speed of quick servicei5n't quite fast enough.
`
`"People don't have time to wait, and they want to get good, tasty food," Kwak said. "This is a great concept for sta-
`diums, campuses andtransportation hubs."
`
`The company plans to expand throughout Manhattan first, then "hit up every major city," Kwak said.
`
`By Erica Duecy eduecy@nm.com
`
`LOAD-DATE: September 29, 2006
`
`KEL 000192
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`Page 7
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`122 of 2208 DOCUMENTS
`
`Copyright 2006 P.G. Publishing Co.
`Pittsburgh Post-Gazette (Pennsylvania)
`
`September 17, 2006 Sunday
`FIVE STAR EDITION
`
`SECTION: FOOD; Pg. G-1
`
`LENGTH: 2488 words
`
`HEADLINE: COOK 3 HOURS, AND THEN EAT;
`WELL ALL WEEK ‘WHAT'S FOR DINNER TONIGHT?‘ YOU'LL ALWAYS HAVE AN ANSWER
`
`BYLINE: Amy McConnell Schaarsmith, Pittsburgh Post-Gazette
`
`BODY:
`
`Does the post-workday conversation with your spouse, partner or kids ever go something like this?
`
`"What's for dinner?" he or she asks.
`
`"I don't know. What are you making?" you reply. Another great start to a relaxing evening at home has begun.
`
`Even many people who love to cook dread weeknight dinners. In addition to the pressure of feeling as if you must
`put a respectable meal on the table for your family, there's the added time pressure of doing it before everyone scatters
`to their respective activities, and the fact that frankly, all you feel like doing is flopping on the couch and staring at the
`ceiling. And that's if you already have groceries in the house and a recipe in mind.
`
`So it was with great thankfirlness, bordering on tear-filled joy, that I recently discovered a simple, straightforward
`plan that will, with one three-hour stint in the kitchen a week, plus a few minutes of prep time after work on weeknights,
`provide you not only with a Norman Rockwell—caliber Sunday dinner, but also dinners and several lunches for most of
`the rest of the week.
`
`The plan comes in the form of a slim, unassuming book called "Cook Once a Week, Eat Well Every Day," by To-
`ronto—based home cooking—coaching expert Theresa Albert. The book (Marlowe & Co.; $15.95; available through local
`booksellers or Amazoncom) includes 13 weeks worth of menus, a work schedule, recipes and an easy-to—photocopy
`shopping list for that week's ingredients. (Beginning today, we're featuring these meal plans and others like them in On
`the Go each month.)
`
`By using the meal plans and shopping lists, you buy only what you really need at the grocery store, with an ex-
`pected cost of about $85 a week for a family of four. You don't have to pore over all your cookbooks and come up with
`menus of your own, and then distill the recipes into a shopping list -~ you just go through the pantry and fridge to see
`what you have on hand, cross that off the list, and get the remaining items at the grocery. If you do it the morning of the
`day you'll be cooking, you don't even have to put away those groceries.
`
`Each week, you make or do advance preparation for three main dishes -- Week One, for instance, features Better
`Spaghetti Sauce, Roasted Chicken to Please Everybody and Pork Roast Dijon with Sweet Potatoes -- beginning with the
`longest-cooking first. In the first week, for instance, you begin by cooking the spaghetti sauce, which simmers between
`20 minutes and 11/2 hours. Once you've got that started, you put together the roast chicken and vegetables —- that night's
`dinner -- and while the chicken and vegetables are roasting, you prepare the simple marinade for the pork roast, which
`can marinate for up to three days in the refrigerator or can be frozen for up to one month.
`
`Recipes are simple and use fie-sh ingredients where possible, prepared ingredients where necessary to save time.
`Leftovers, instead of being served in dreary reheated form, are used as the basis for two simple, slightly different din-
`
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`COOK 3 HOURS, AND THEN EAT; WELL ALL WEEK ‘WHAT'S FOR DINNER T
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`Page 8
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`ners later in the week, and for a few grab-and-go lunches. The pork roast leftovers, for instance, become a dinner of
`pork and spinach roll-ups for four, prepared in all of five minutes.
`
`When I tried this plan, the roast chicken became the first evening's dinner (it was a Friday, but it would have made
`a fabulous Sunday dinner for a family of four). After dinner, I threw the leftover bones into a stock pot with a carrot, a
`stalk of celery, some bay leaves and peppercorns and made chicken stock, then chicken noodle soup.
`
`The spaghetti sauce -- which is great to keep on hand in the freezer -- became the next night's dinner, and well,
`we're having the pork roast and sweet potatoes (and snow peas) tonight.
`
`When you have meals like that on hand, you'll know exactly what to say next time your darling husband, wife,
`partner or child has the nerve to ask, "What's for dinner?“
`
`WEEK 1
`
`MENU
`
`SERVE .............. ..MAIN DISH............................... ..SERVE WITH
`
`Tonight............ ..Roasted Chicken to Please Everybody..... ..No extras
`
`2nd night.......... ..Belter Spaghetti Sauce .................. ..Salad
`
`3rd night.......... ..Pork Roast Dijon with Sweet Potatoes.... ..Steamed Snow Peas
`
`4th night ......... ..Better Nachos (second supper) ........... ..Carrots, celery sticks
`
`5th night.......... ..Baked Pork & Spinach Roll—ups........... ..Cherry tomato salad
`
`Grab & Go Lunch .... ..Beef Burritos
`
`Grab & Go Lunch .... ..Chicken Salad Wrap
`
`Grab & Go Lunch .... ..Chop Suey Chicken Salad
`* SHOPPING LIST
`
`‘GROCERY
`
`Baked goods:
`
`Whole wheat tortillas (16)
`
`Dairy:
`
`Cheddar cheese, shredded (3 to 4 cups)
`
`Plain yogurt (1 tablespoon)
`
`Meat and alternatives:
`
`Exu'a—lean ground beef or veggie substitute (1 pound)
`
`Chicken (3 to 4 pounds), backbone removed
`
`2 2—pound rolled boneless pork tenderloins
`
`Produce:
`
`Red potatoes (2 or more)
`
`Green bell pepper (1)
`
`Sweet potatoes (4 small)
`
`Rutabaga (1 small, or more)
`
`Fresh tarragon (1 sprig)
`
`Garlic (2 heads)
`
`KEL 000194
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`

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`COOK 3 HOURS, AND THEN EAT; WELL ALL WEEK ‘WHAT'S FOR DINNER T
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`Page 9
`
`Snow pea pods (2 cups)
`
`Carrots (7 to 9 or more)
`
`Lemon juice (1 teaspoon) (optional)
`
`Onions (2)
`
`Baby spinach (10-ounce package)
`
`Celery (1 head) for crudites
`
`Cherry tomatoes (2 pints)
`
`Mixed greens (10—ounce package)
`
`Apples (1 or 2)
`
`* Frozen foods:
`
`Frozen mashed winter squash (16-ounce package)
`
`PANTRY
`
`* Condiments and dressings:
`
`Dijon mustard (6 tablespoons)
`
`Balsamic vinaigrette (2 teaspoons)
`
`Light mayonnaise (1 tablespoon)
`
`Low-sodium soy sauce (2 tablespoons)
`
`* Cooking oils:
`
`Garlic or other flavored oil (2 tablespoons)
`
`Canola oil (1 teaspoon)
`
`Olive oil (1 teaspoon)
`
`Toasted sesame oil (1/2 teaspoon)
`
`* Pastas and tomato products:
`
`Spinach or whole wheat spaghetti (1 pound)
`
`Tomato paste (51/2 ounce can)
`
`Tomato sauce (26-ounce can)
`
`Salsa (8 ounces)
`
`* Baking products:
`
`Ground almonds (2/3 cup)
`
`Granulated sugar (1 teaspoon)
`
`* Spices and seasonings:
`
`Fennel seed (1 teaspoon) (optional)
`
`Italian herb seasoning (1 tablespoon)
`
`Curry powder (1 teaspoon)
`
`* Snack foods:
`
`Low—salt corn chips (14-ounce package)
`
`KEL 000195
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`COOK 3 HOURS, AND THEN EAT; WELL ALL WEEK ‘WHAT'S FOR DINNER T
`
`Pace 10
`5
`
`Rice crackers (3- to 4-ounce package)
`
`* Health foods:
`
`Ground flaxseed (1/4 cup) * Wine and beer:
`
`Red wine (1 cup)
`
`White wine (21/4 cups plus 1 tablespoon)
`
`* WORK SCHEDULE
`
`1. Stan spaghetti sauce first, as it needs to simmer while you prepare the remaining recipes. Half of this can be
`stored in the fiidge to use this week, and the other half should be frozen in single-serving sizes for up to 4 weeks.
`
`2. Prepare veggies for the chicken dish and lay on baking sheet.
`
`3. Rinse chicken, pat dry with paper towels, and place in its roasting pan; cover with plastic wrap and refiigerate.
`
`4. Prepare both pieces of pork and place in zip-top freezer bag in refrigerator (for up to 3 days) or freezer (for up to
`one month).
`
`5. Sweet potatoes can be stored in a cool, dry cupboard and snow peas in the fridge for the night you are serving
`Pork Roast Dijon.
`
`6. Optional step: Prep, wash and store carrot sticks and celery sticks to serve with Better Nachos.
`
`7. Prepare snow peas only when you are ready to serve the Pork Roast Dijon dinner.
`
`BETTER NACHOS (Second Supper)
`
`Preparation time: 5 minutes
`
`* 2 to 4 cups Better Spaghetti Sauce
`
`* I (14-ounce) package low-salt corn chips
`
`* 1 to 2 cups shredded cheddar cheese
`
`* 1 cup salsa
`
`* Carrot and celery sticks, for serving
`
`Reheat one of the leftover Better Spaghetti Sauce servings in microwave. Empty the package of low-salt corn chips
`onto a platter, top with warmed sauce, then shredded cheese. Broil for 1 to 2 minutes to melt cheese. Top with salsa and
`serve with carrot and celery sticks. Serves 4.
`
`CHICKEN SALAD WRAP(Grab & G0 Lunch)
`
`Preparation time: 2 minutes
`
`Chop remaining chicken and mix with 1 tablespoon each plain yogurt and mayonnaise, just enough to moisten, as
`well as 1 teaspoon curry powder. Use the chicken salad to fill whole wheat wraps. Eat within three days. Pack any cru-
`dites you have left to round out the lunch.
`
`Serves 1 to 2.
`
`BEEF BURRITOS (Second Supper)
`
`Preparation time: 1 minute
`
`If there is any Better Spaghetti Sauce left over, wrap in whole wheat tortillas and then individually in plastic wrap.
`These are great for lunch, microwaved for 1 to 2 minutes per wrap and served with an apple.
`Serves 1 or 2.
`
`ROASTED CHICKEN TO PLEASE EVERYBODY
`
`PG tested
`
`KEL 000196
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`COOK 3 HOURS, AND THEN EAT; WELL ALL WEEK ‘WHAT'S FOR DINNER T
`
`Pace 1 1
`3
`
`Preparation time: 15 minutes
`
`This is a versatile recipe that removes kids‘ portions before the extra garlic and herb flavorings are added. Remov-
`ing the backbone —- ask your butcher to do it if you iike, but it's not hard to do at home -- cuts down on cooking time by
`eliminating the need to heat the entire chicken cavity. To do it yourself, hold tail firmly and cut up the back along the
`spine on one side and then the other with a sharp knife or pair of kitchen shears.
`
`If you want lots of vegetables, consider doubling or even tripling the quantities of potatoes, carrots, rutabaga and
`onion.
`
`* 2 red potatoes
`
`* 3 carrots
`
`* 1 small rutabaga
`
`* 1 onion
`
`* 2 tablespoons garlic oil or any other flavored oil
`
`* 1 chicken (3 to 4 pounds), backbone removed
`
`* 1 head garlic
`
`* 1/4 cup white wine (see Tips)
`
`* Salt and pepper to taste
`
`* 1 sprig fresh tarragon
`
`Wash and scrub potatoes and carrots but do not peel; roughly chop into 2-inch pieces. Peel and roughly cube ruta-
`baga into 1-inch pieces. Quarter onion, then peel and discard skin.
`
`Spread the vegetables on foil-lined baking sheet; drizzle with half of the garlic oil.
`
`Rinse chicken under cold running water; pat dry with paper towel. Place in shallow roasting pan, skin side up.
`Break head of garlic in half; place unpeeled under chicken. Press down on chicken to flatten slightly. Mix wine, remain-
`ing oil, salt and pepper; drizzle over chicken. At this point, you may cover with plastic wrap and refrigerate for up to 24
`hours.
`
`To cook, preheat oven to 350 degrees. Roast chicken and vegetables in 350-degree oven -— stirring vegetables to
`coat with wine and pan juices once or twice during cooking -— for 1 1/2 hours or until meat thermometer registers 185
`degrees and juices run clear when chicken is pierced. The vegetables should be tender.
`
`Carve and remove pieces the children prefer. Return to roasting pan remaining portions for adults.
`
`Preheat broiler. Remove garlic halves and squeeze flesh fi'om papery skins into a bowl. Coarsely chop tarragon
`leaves and mix into garlic. If desired, remove as much chicken skin as possible to reduce calories and fat. Using fork,
`smear garlic paste onto chicken pieces reserved for adults. Broil for 2 minutes. Serve with roasted vegetables.
`
`Serves 4 as entree, plus 2 for Grab & Go lunch.
`
`CHOP SUEY CHICKEN SALAD (Grab & Go Lunch)
`
`Preparation time: 2 minutes
`
`Leftover chicken can be chopped along with cooked root vegetables fiom the night before and tossed with 2 table-
`spoons low-sodium soy sauce, 1 teaspoon Dijon mustard, and 1/2 teaspoon toasted sesame oil. Serve on mixed greens
`for a great lunch salad. A few rice crackers can be crushed and sprinkled on top for low-fat croutons.
`
`Serves 1 to 2.
`
`PORK ROAST DIJON WITH SWEET POTATOES
`
`PG tested
`
`Serve with Steamed Snow Peas (recipe follows).
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`Preparation time: 10 minutes
`
`* 2/3 cup ground almonds (if you can't find these, buy almond slices or slivers and grind in food processor or
`blender)
`
`* 2 cups white wine
`
`* 6 tablespoons Dijon mustard
`
`* 1 teaspoon pepper
`
`* 2 2-pound rolled boneless pork loins
`
`* 4 small sweet potatoes, scrubbed
`
`* 1 teaspoon olive oil
`
`* Salt and pepper to taste
`
`In large zip-top plastic bag, combine almonds, wine, mustard and pepper. Add roasts and smear almond mixture all
`over meat. (Seal bag and refrigerate for up to 3 days. Or freeze for up to 3 weeks; thaw in fridge for 24 to 48 hours.)
`
`Cut sweet potatoes into 8 wedges each. Place in large zip-top plastic bag along with oil, salt and pepper. Shake to
`coat. (Refrigerate for up to 48 hours.)
`
`Preheat oven to 375 degrees. Arrange potatoes in a single layer on a foil-covered baking sheet. Place both roasts fat
`side up, and as much almond mixture as possible, in shallow roasting pan. Roast potatoes on upper rack and pork on
`lower rack for 60 to 90 minutes, or until meat thermometer reaches 160 degrees, adding 1/4 cup more wine if pan starts
`to burn.
`
`Let roast sit for 5 minutes or so to allow juices to settle, then carve. While carving the roast, be sure to cube the
`second roast into 1-inch pieces before storing. This way, your Second Supper is in the bag!
`
`Serves 4 as entree, plus 4 for Second Supper.
`
`STEAMED SNOW PEAS
`
`Preparation time: 3 minutes
`
`* 2 cups fresh snow pea pods
`
`* 1 tablespoon white wine or lemon juice
`
`* 1 teaspoon granulated sugar
`
`* Salt and pepper to taste
`
`Rinse snow peas under cold water and place in large microwaveable bowl, sprinkle with wine, sugar, salt and pep-
`per. (Can be covered with plastic wrap and refrigerated up to 24 hours.)
`
`Microwave, covered, on high for 2 to 4 minutes, or until bright green and crisp-tender.
`
`To prepare in a steamer: Steam washed snow peas for 2 to 4 minutes, toss with wine, sugar, salt and pepper.
`
`Serves 4.
`
`BAKED PORK AND SPINACH ROLL-UPS (Second Supper)
`
`Preparation time: 5 minutes
`
`* 2 pounds cooked Pork Roast Dijon, cubed
`
`* 2 cups low-fat grated cheddar cheese
`
`* 1 (10-ounce) package prewashed baby spinach
`
`* 8 whole wheat flour tortillas
`
`* Cooking spray
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`* 2 pints cherry tomatoes
`
`* 2 teaspoons store—bought balsamic vinaigrette
`
`Toss chopped pork roast with cheddar cheese and baby spinach leaves.
`
`Divide mixture between whole wheat tortillas and wrap up the filling burrito—style. Lay the roll—ups in a single layer
`in a large casserole dish that has been coated with cooking spray.
`
`Preheat oven to 400 degrees. Bake uncovered at 400 degrees for 15 to 20 minutes just to warm through and melt
`cheese.
`
`Serve with side salad of halved cherry tomatoes and tossed with your favorite balsamic vinaigrette.
`
`Serves 4.
`
`BETTER SPAGHETTI SAUCE
`
`PG tested
`
`Cook this sauce today and have options all week. This recipe rinses away saturated fat and loads up on hidden
`vegetables, which only you -- not your kids -- will know are there; it contains a healthy ratio of four to five times as
`much vegetables as meat.
`
`Preparation time: 30 minutes
`
`* 1 pound extra-lean ground beef
`
`* 1 teaspoon canola oil
`
`* 1 onion, grated
`
`* 2 carrots, grated
`
`* 1 green bell pepper, seeded, cored and grated
`
`* 3 cloves garlic, minced
`
`* 1 tablespoon Italian herb seasoning
`
`* 1 teaspoon fennel seed (optional)
`
`* 2 cups frozen mashed winter squash (or plain canned pumpkin, if squash is not available)
`
`* 1 (26—ounce) can tomato sauce
`
`* 1 (51/2—ounce) can tomato paste
`
`* 1 cup red wine
`
`* 1/4 cup ground flaxseed
`
`In skillet, brown meat over medium-high heat; place meat in a strainer in sink. Run under hot water to drain as
`much of the fat as possible. Set aside.
`
`In large saucepan, heat oil over medium-high heat; cook onion, carrots and green pepper until softened. Add
`cooked ground beef. Stir in garlic and Italian seasoning. Add flaxseed, if using.
`
`Add squash and heat through. Add tomato sauce, tomato paste and wine. Simmer for at least 20 minutes or for up to
`11/2 hours.
`
`Divide sauce into two portions. Store half in fridge for tomorrow night's dinner, freeze second half in 2-cup por-
`tions for use in Better Nachos.
`
`Serves 4 as entree, plus 4 for Second Supper, plus 1 or 2 for Grab & Go Lunch.
`
`NOTES: Food editor Amy McConnell Schaarsmith can be reached at aschaarsmith@post-gazettecom or 412-263-
`1760.
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`GRAPHIC: PHOTO: Andy Stames/Post-Gazette: Roast Chicken to Please Everybody.
`\ CHART: MENU
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`LOAD-DATE: September 23, 2006
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`Page 15
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`135 of 2208 DOCUMENTS
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`Copyright 2006 The Leaf-Chronicle (Clarksville, TN)
`All Rights Reserved
`The Leaf—Chronicle (Clarksville, Tennessee)
`
`September 15, 2006 Friday
`
`SECTION: LOCAL; Pg. 3C
`
`LENGTH: 728 words
`
`HEADLINE: OUR SCHOOLS TODAY
`
`BYLINE: None
`
`BODY:
`
`The following are menus for area schools for the week of Sept. 18 to Sept. 22.
`
`Academy for Academic Excellence
`
`LUNCH
`
`Monday: Spaghetti, meatballs, creamed green beans, sweet yellow corn, parmesan cheese, ltalian bread, apple-
`sauce, milk.
`
`Tuesday: Lean ham, creamed green beans, mashed potatoes, navy beans, sweet yellow corn, brown gravy, dinner
`roll, applesauce, milk.
`
`Wednesday: Chicken salad, coleslaw, bread, lettuce leaf, creamed green beans, mashed potatoes scratch plus, ap-
`plesauce, milk.
`
`Thursday: Browned turkey breast, bread, brown gravy, sweet yellow corn, green peas, applesauce, milk.
`
`Friday: Hot dog, potato wedges, sweet yellow corn, baked beans, applesauce, milk.
`
`Clarksville Academy
`
`COUGAR CAFE LUNCH
`
`Monday: County-fried steak, mashed pot