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Evoo: Cannon Beach Cooking School
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BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

Cheese

CROTIN (fried cheese)
FIGS, ROASTED with or without CHEESE
HAM & CHEESE ON BAGUETTE for A La Carte School Lunch
MAC & CHEESE, SUMMERTIME
MANCHEGO-DILL PASTA
POLENTA, CREAMY GOAT CHEESE
POTATO, BAKED and stuffed with DUNGENESS CRAB
QUICHE LORRIANE
ROASTED TOMATO-FIG MOZZARELLA SALAD
SHADONE (My Grandma's Easter Pie)



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  • TECHNIQUES & METHODS
  • INGREDIENTS WE USE
  • POTATOES & GRAINS (RICE, PASTA, TAMALE, COUSCOUS, POLENTA, GRITS, BULGUR, BARLEY, QUINOA)
  • VEGETABLES, FRUITS, SALADS, SALSAS, SLAWS
  • BEANS, LEGUMES & NUTS
  • FISH & SHELLFISH
  • CHEESE & YOGURT & DAIRY
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  • POULTRY & PORK (the other white meat)
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  • PANTRY SPICES BLENDS, SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSING
  • BREADS, BAKED PASTRIES & OTHER BAKED DESSERTS
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188 S. Hemlock | Cannon Beach, OR. 97110 | ph: 503.436.8555 | cell: 503.440.2793
free: 1-877-436-EVOO (3866) | fax: 503.436.8999 | info@evoocb.com © 2011-2014 EVOO Cannon Beach Cooking School