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Here's what's cooking at Jeanne's Kitchen this week:

BREAKFAST STARTS AT 8 a.m.
We are open for breakfast Tuesday-Wednesday and serve breakfast until 2 p.m.

LUNCH SPECIALS for Jan. 27-30

TUESDAY
Tomato bisque
Meatloaf with sidewinder potatoes
Turkey bacon avocado sub

WEDNESDAY
Vegetable beef soup
Fish platter
Beef stew with side salad

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Here's what's cooking at Jeanne's Kitchen this week.

LUNCH SPECIALS for Jan. 20-23

TUESDAY
Potato soup
Stuffed shells in marinara with side salad
Hot roast beef with mashed potatoes

WEDNESDAY
Stuffed pepper soup
Fish platter
Beef stew with side salad

THURSDAY
Cheesy corn chowder
Philly cheese steak
Turkey, cranberry and stuffing sub

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BREAKFAST and more
We are open at 8 a.m. Tuesday-Friday, and serve homemade, to-order breakfast. Lunch is served from 11 a.m.-2 p.m.

We are available to cater your next event--large or small--for business or personal gatherings: weddings, rehearsal dinners, bridal showers, baby showers, birthdays, reunions or any special need.

Call Jeanne at 419-234-8650 for information or with any questions.

LUNCH SPECIALS for January 13-16

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Mustard Seed Cafe, 562 N. Main St. Bluffton, will be offering the following features during January. 

DINNER:
Red Snapper with Romesco Sauce and black olives over Polenta
Pork Scallopini with smashed red skin potatoes and kale greens
Beef Carbonnade over roasted potatoes

SALAD:
Luxembourg Salad

SOUP:
French Onion Soup

LIGHT PLATE:
Crostini with herbed goat cheese, sauteed herb mushrooms, sun dried tomato pesto

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BREAKFAST STARTS AT 8 a.m.
We open at 8 am, Tuesday-Friday, and serve breakfast until 2 p.m.

LUNCH SPECIALS for Jan. 6-9

TUESDAY
Ham and potato soup
Turkey bacon wrap with lettuce and tomato
Greek lemon chicken over rice with side salad
Apple spinach chicken salad

WEDNESDAY
Potato soup
Fish platter (It's back!)
Open-faced roast beef with potatoes
Greek salad with chicken

THURSDAY
Vegetable beef soup
Turkey veggie wrap
Pizza with side salad
Shrimp avocado salad

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The holidays ended and a blah Sunday set in.

The only thing we can think to do in a situation like this is to bake. But what? With the Duke Ellington Orchestra playing in the background, in my attempt to inspire creativity, we blindly took one of the bread books off the shelf.

Here’s what opened: We’ll call it “Miniature Icon Benne Biscuits.”

Here’s how you get to Point Biscuit from Point A:

Turn oven to 450.

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