2024

January 2024 Ingredients and Recipes
February 2024 Ingredients and Recipes
March 2024 Ingredients and Recipes
April 2024 Ingredients and Recipes
May 2024 Ingredients and Recipes
June 2024 Ingredients and Recipes

2023

Recipes from January 8, 2023
Head Chef Shirley Smalley
Roast Chicken with Fennel, Roasted Veggies, Rice, Non-dairy Ice Cream

Recipes from January 15, 2023
Head Chef Marjie Takei
Spinach Rice Casserole, Green Salad with Balsamic Dressing, Rolls, Fruit and Cheese Plate

Recipes from January 22, 2023
Head Chef Louann Metzger
Green Chili Pork (mild), Abuelo Pelaez’s Frijoles Negros (Black Beans), Jicama Salad, Orange Morrocan Dessert

Recipes from January 29, 2023
Head Chef Susan Hyne
Tomato Herb Soup, Onion Crackers, Roasted Sesame Winter Slaw, Dried Persimmons (from RV community garden), Tahini Oatmeal Raisin Cookies

Recipes from February 5, 2023
Guest Head Chef Jerry Dickason
Jambalaya (Chicken, Andouille Sausage, and Shrimp), Green Salad, Baguette, Pralines

Recipes from February 19, 2023
Head Chef Roger Swick, Dessert Chef Bob Tucker
Chicken Thighs with Soy Sauce and Lemon, Rice, Maple-Glazed Carrots, Cole Slaw, Bob Tucker’s Cheesecake, Decaf Coffee

Recipes from February 26, 2023
Head Chef Carol Verga
Eggplant Tomato Pasta Sauce, Meatballs, Linguine, Green Salad and Dressing, Gelato

Recipes from March 5, 2023
Head Chef Shirley Smalley
Chicken and Marinara Sauce (50+ year-old Weight Watchers’ recipe!), Chard Gratin, Green Salad, Ice Cream.

Recipes from March 12, 2023
Head Chef Norma Martin
Beef Stew, Grandma’s Irish Soda Bread, Cabbage Slaw, Baked Apples with Whip Cream

Recipes from March 19, 2023
Head Chefs Marilyn Gottschall, Unit 111, and Miranda Manners, Unit 112
Ethiopian Combo Platter: Misser Wot (spicy red lentil dish), Alicha Wot (cabbage, potato, carrots baked), Fasolia Be Karot (green beans/carrots), Gomen be Karot (kale and carrots), Sebta (salad), Injera

Recipes from March 26, 2023
Head Chef Susan Hyne, Unit 57
Curried Carrot Coconut Soup, Millet Flatbread with Ghee, Sprouted Chickpea Hummus, Green Salad with Sprouts, Ladoos (sweets with dried fruit/seeds/nuts)
Organic, gluten-free, dairy-free

Recipes from April 2, 2023
Head Chef Susan Hyne, Unit 57
Tortilla Soup, Cabbage Jicama Orange Salad, Refried Beans Without the Refry
Organic, gluten-free, dairy-free, soup made with chicken broth

Recipes from April 16, 2023
Head Chef Suzie Matranga-Watson, unit 6103
Vegetable Soup, Fruit Salad

Recipes from April 23, 2023
Head Chef Don Mickey, unit 8001
Chicken in a Fried Onion Sauce, Basmati Rice, Carrot Salad, Raita, Sorbet
Gluten-free

Recipes from April 30, 2023
Head Chef Susan Hyne, unit 57
Chili (meat) and Black Bean Chili (vegetarian), Green Salad, Baked Potatoes
Dairy-free options, gluten-free

Ingredients List from May 7, 2023
Head Chef Hans Blom, unit 3027
Herb-Roasted Chicken, Baked Potatoes, Everything Green Salad with Balsamic Dressing, Brownies and Lemon Bars.
Chicken is organic

Ingredients List from May 21, 2023
Head Chef Walt Schaffer, unit 117
Cioppino (Fish Stew), Radicchio and Arugula Salad, Mini Ice Cream Cones, BYO Wine.

Recipes from May 28, 2023
Head Chef Louann Metzger, unit 8403
Chicken Carribean, Corn Bread, Cole Slaw, and Jamaican Rice and Peas

Ingredients from June 4, 2023
Guest Head Chef Stephanie McBride, RV Massage Therapist
Vegetarian pizza (several varieties), green salad, Baked Alaska

Ingredients from June 11, 2023
Guest Head Chef Michelle Potts, Harvest Grill Server
Hoppin’ John (black-eyed peas stew with rice, greens, and fish or tofu, garnished with garlic aioli and fried onions), peach cobbler

Ingredients from June 25, 2023
Head Chef Carol Verga, unit 8404
Beef or veggie burgers (with buns, mayo, ketchup, mustard, lettuce, onion, tomato, avocado slices), coleslaw, potato salad, watermelon & feta salad, ice cream bars or popsicles.

Recipes for July 9 and 16, 2023
Head Chefs Louann Metzger (unit 8888) and Shirley Smalley (unit 64)
Chips with 7-layer Dip, Mimosas
Jicama, Carrot and Cabbage Salad
Cheese/egg Casserole, Fruit Salad
Flan (caramel custard)

Recipes from July 30, 2023
Head Chef Susan Hyne (unit 57)
Chilled Blueberry Soup
Chickpea Quinoa Salad (similar to one served at nutrition class)
Life-changing Crackers
Deviled Duck Eggs
Carrot Parsley Salad
Marinated Cucumbers
Organic, gluten-free, dairy-free

(No meal on August 6)

Ingredients from August 13, 2023
Head Chefs Cathy Schar (unit 3056) and Cheryl Franceschi (RV Foundation)
Salad buffet (greens, veggies, nuts, eggs, chicken, cheese) with 3 dressings
Bread/butter
Dessert buffet (pound cake, vanilla ice cream, sundae toppings)

Recipes from August 20, 2023
Head Chef Norma Martin (unit 218)
Gazpacho (family recipe), Hearty Bean Salad, Crispy Garlic Bread, Melon
Family style
Vegetarian, wholesome with the exquisite flavor of Summer!

Menus from September 3, 2023
Mid-Day MAX Field Trip
Head Wrangler, Susan Hyne (unit 57)
Vendors at the Milwaukie Station Food Cart Pod and Beer Garden:
Thai Street
The Good & Evil Wrap Co.
Greek Gods Gyros
Teppanyaki Hut
Azul Tequila Taqueria, Mother Clucker’s
Smokin’ Barrel
Happy Delicious
Wagon with the Dragon
Puddletown Bagels
Diners pay for their own meals; no donation to Sunday Supper program

Ingredients from September 10, 2023
Head Chef Susan Hyne (unit 57)
Curry Buffet with mild curry sauce with 10+ spices, chicken, chickpeas, lentils, green peas, carrots, potatoes, chutney, onions, sprouts, pineapple, bananas, golden raisins, almonds, and coconut over rice, mango sorbet.

Recipes from September 17, 2023
Head Chef Susan Hyne (unit 57)
Sweet ‘N Sour Baked Chicken with onions, carrots, green peppers, pineapple, tomatoes over rice, with green salad. Can make chicken-free option—contact Head Chef.

Recipes and Ingredients from September 24, 2023
Head Chefs Mark Kealey and Jennifer Loring
Roasted and stuffed Anaheim chiles, enchiladas, Spanish rice, beans, cabbage/jicama/orange salad, guacamole (prepared fresh in a molcajete on serving line), Pico de Gallo, and chips. Recipes have MILD level of heat; hot sauce will also be available.

Recipes and Ingredients from October 8, 2023
Head Chef Susan Hyne (unit 57)
Sweet ‘N Sour Baked Chicken with onions, carrots, green peppers, pineapple, tomatoes over rice, with green salad. Can make chicken-free option—contact Head Chef.

Recipes and Ingredients from October 15, 2023
Head Chef Dave Dobak (unit 3025)
Squash (grown in Rose Villa community garden) soup, sourdough bread, antipasto plate, rhubarb crisp.

Recipes and Ingredients from October 29, 2023
Head Chef Bob Sack
Vegetarian butternut squash (grown in Rose Villa community garden), lasagna, tossed green salad, bread, fruit crisp dessert.

Recipes and Ingredients from November 5, 2023
Head Chef Don Mickey (unit 8001)
New Mexican pork and green chile stew, arugula and fennel salad with lemon vinaigrette, corn tortillas, pears poached in wine.

November 12, 2023
Head Chef Shirley Smalley, unit 64
Beef rendang (very mild or VERY SPICY—enter your preference when you sign up), spinach in coconut milk, and fruit compote.

November 19, 2023
Head Chef Susan Hyne, unit 57
Carrot and parsnip latkes, cashew sour cream, applesauce, I Can’t Believe It’s Just Cabbage salad, flatbread, tahini oatmeal raisin cookies

November 23, 2023
Thanksgiving Dinner

November 26, 2023
Work Party!

Recipe from December 3, 2023
Head Chef Val LeGault, unit 223
Panang Curry Chicken Soup, basmati rice, crusty bread and butter, tropical fruit salad.

Ingredients from December 10, 2023
Head Chef Vassar Byrd
Virginia Herbed Chicken, cheese grits, greens, buttermilk biscuits with butter and jam, pecan pie, lemon chess pie, almond squares.
Authentic, homemade, very unhealthy Southern food (although nothing fried).