The White Falcon - 17.10.1980, Qupperneq 1

OCTOBER 17-24
WEEKLY
ENTERTAINMENT
SUPPLEMENT
ENLISTED DINING
TODAY
LUNCH: Clam chowder, poached or fried Icelandic
fish, lycnnaise potatoes, stewed tomatoes, sea-
soned mustard greens and cole slaw.
DINNER: Beef barley soup, grilled pork slices,
London broil steak, natural sauce, steamed rice,
Creole lima beans, and Normandie carrots.
SATURDAY
BREAKFAST: Assorted chilled fresh fruit, assort-
ed chilled fruit juice, fried eggs to order, wes-
tern omelets, fried bacon slices, grilled sau-
sage, broiled ham steaks, hash brown potatoes,
hominy grits, and French toast.
BRUNCH: In addition to breakfast items: Cream
pea soup, sloppy Joe on bun, and French fried po-
tatoes but delete hash brown potatoes.
DINNER: Corn chowder, Southern fried chicken,
mashed potatoes, corn bread dressing, Creole wax
beans, and seasoned spinach.
SUNDAY
BREAKFAST: Assorted chilled fresh fruit, assort-
ed chilled fruit juice, fried eggs to order, to-
mato and cheese omelets, fried bacon slices,
grilled sausage patties, hot griddle cakes, hash
brown potatoes,and hot hominy grits.
BRUNCH: In addition to breakfast items: Chicken
mushroom soup, grilled hamburgers, cheeseburgers,
and crisp potatoe chips but delete sausage and
potatoes.
DINNER: Onion soup,roast beef, braised spareribs,
baked potatoes smothered onions, corn on the
cob, and buttered rolls.
MONDAY
LUNCH: Split pea soup, baked ham and Salisbury
steak, pineapple sauce and brown gravy, grilled
potato cakes, sauteed corn and Brussels sprouts.
DINNER: Logging soup, glazed rock Cornish Hens,
simmered knockwurst, chicken gravy, parsley but-
tered potatoes, Harvard beets, Spanish style lima
beans.
TUESDAY
LUNCH: Vegetable supreme soup, BBQ chicken,
barbecue sauce, braised spareribs with sau-
erkraut, steamed rice, and broccoli spears.
DINNER: Beef noodle soup, simmered corned beef,
mustard sauce, paprika potatoes, fried cabbage,
boiled onions, buttered carrots, beef porcupines,
and hot corn bread.
WEDNESDAY
LUNCH: Doubly good chicken soup, baked stuffed
pork chops, braised beef liver, spareribs,
smothered onions, brown gravy, cottage fried
potatoes, and seasoned green beans.
DINNER: Cream of mushroom soup, veal cube Par-
mesan, Franconia potatoes, baked meat loaf, sea-
soned green peas, and spiced beets.
THURSDAY
LUNCH: Vegetable beef soup, sliced turkey,
brown gravy, Swedish meat balls, mashed
potatoes, buttered carrots, and seasoned black-
eyed peas.
DINNER: Bean soup, spaghetti, meat sauce, turkey
scallops, rice, broccoli polonaise and garlic
bread.
CLUB SPECIALS
TOP OF THE ROCK: The Top of the Rock is temporally located
at the Glacier Hut. All the activities of the regular club
are being held and the Glacier Hut is in full swing. There
were a few inconveniences but these were solved.
You can order a full meal from the menu. Lunch during the
week and brunch on Sundays. Different types of music are
offered each night of the week. Because a band and disco
can't play at the same time the band is limited to one
night a month. Movies were eliminated. Bus transportation
is available to the Glacier Hut. Special nights of activ-
ities are being planned now that the club is fully opera-
ting.
WINDBREAKER: Today—Spagetti and meat balls. Wednesday—
Roast Beef Au Jus. Thursday—Broiled or baked fish.
Friday—Sweet and sour pork.
O' CLUB: Tuesday—Schnitzel in the Casual Bar. Thurs-
day—Kiwanis 11:30. Friday—NavCommSta Change of Command.
uso
SUNDAY—Pancakes and sausages special - bring the family.
MONDAY—Belly dancing class begins, still time to sign up.
TUESDAY—Shopping trip to Reykjavik; French class begins.
WEDNESDAY—Virginia Day! If you're from the great state of
Virginia and have I.D. to prove it, your food order will be
"on the house."
THURSDAY—Shopping trip to Reykjavik, come on along.
FRIDAY—National popcorn day...free popcorn all day; fish
fry at night.
SATURDAY—Sweet and hot tacos - fish fry at night.
FREE ADMISSION !
NAVCOMMSTA
SATELLITE TERMINAL
*(the GREAT PUMPKIN)
"alias —GIANT GOLF BALL"