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19-Nov Menu Subject to Change Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1.Split Pea & Ham 2
19-Nov Menu Subject to Change Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1.Split Pea & Ham 2. Vegetable Breaded Catfish Teriyaki Chicken 1st line soup of the day Grilled Pork Chop Manicotti Green Peas Italian Green Beans Check Boards Cabbage Oriental Vegetable For Chef Daily Special Hushpuppies Jasmine Rice 3.Butternut Squash 4. Italian Wedding 5. Chili 6.Gumbo 7.Corn Chowder 8.Tomato 9.Chicken Tortilla Sliced Beef Brisket Spaghetti Meat sauce BBQ Ribs Glazed Ham Meatloaf Shrimp & Grits Swedish Meatballs Shrimp Skewers Crab Cakes Cobb Salad Broiled Mahi Chicken & Dumplings Roasted Pork Loin Fried Seafood Medley Grilled Squash Spinach Corn Cobbett Scandinavian Blend California Blend Cream Corn Mixed Vegetables Broccoli Spears Breaded Green Beans Brussel Sprouts Baby Carrots Harvard Beets Green Beans Cauliflower Au Gratin Wild Rice Roasted Potatoes Baked Beans Yams Garlic Mashed Potatoes Cheese Grits Red Roasted Potatoes 10.Chix/Kale/Sw.Potato 11 Veterans Day 12. Enchilada 13.Potato Leak 14.Beef Barley 15.Minestrone 16.Cream Of Mushroom Steak Marsala Lunch Veterans Day Taco Salad Stuffed Shells Curry Chicken Fish & Chips Country Fried Steak Grilled Salmon Buffet 11-1:30pm Breaded Pollock Roast Chicken Stuffed Flounder Beef Stroganoff Pepperoni Pizza Succotash Broccoli Italian Blend Peas & Mushrooms Zucchini Winter Blend Asparagus Lite Dinner Calico Corn Cabbage Tuscany Blend Collard Greens Breaded Mushrooms Tri Color Potatoes Refried Beans Mac & Cheese Coconut Rice Potato Wedges Scalloped Potatoes 17Steak & Ale Chowder 18.Sausage -
História De Pirapó - 100 Anos 1 © 2003, by Prefeitura Municipal De Pirapó
Resgatando a História de Pirapó - 100 anos 1 © 2003, by Prefeitura Municipal de Pirapó. Todos os direitos reservados aos autores Impressão e encadernação: Gráfica A Notícia Ltda. Textos: Soilli Sebastiany Kochhann e outros. Coletânea de diversos autores. Digitação e capa: SMEC de Pirapó. Revisão: Soilli Sebastiany Kochhann e Maria Lení Deves Kochhann. Fotos: Diversas Fontes. R429 Resgatando a história de Pirapó (1903-2003) / Prefeitura Municipal de Pirapó. São Luiz Gonzaga: Gráfica A Notícia Ltda., 2003. 343p.: il. 1. História de Pirapó. I. Prefeitura Municipal de Pirapó. CDU: 94(816.5) Responsável pela catalogação: Bibliotecária – Gisele Sedrez Hernandes CRB prov. 08/03 Impresso no Brasil Novembro - 2003 Resgatando a História de Pirapó - 100 anos 2 ÍNDICE APRESENTAÇÃO Mensagens de Apresentação ...................................................... Introdução .................................................................................... Histórico Geral de Pirapó ............................................................ Música “Pirapó Legendário” ....................................................... Texto “Pirapó Legendário” .......................................................... CARTOGRAFIA Situando Pirapó no RS ................................................................. O Município de Pirapó ................................................................. Referênciais dos Limites de Pirapó ............................................. O Perímetro Urbano A Hidrografia .............................................................................. -
2018/2019 Menu Pack
2018/2019 Menu Pack Catering Services much morethan just a school Created by Steven Cross Head Chef - Park Catering Services Catering Services Lunch Menu Week 1 - 2018/2019 Monday Tuesday Wednesday Thursday Friday Soup Soup of the Day Soup of the Day Soup of the Day Soup of the Day Soup of the Day (GF)(DF)(V)(O) (GF)(DF)(V)(O) (GF)(DF)(V)(O) (GF)(DF)(V)(O) (GF)(DF)(V)(O) Main Jamaican Jerk Turkish Lamb Doner Classic Thyme Indian Chicken Bubbly Battered Chicken Leg served with Garlic Roasted Pork with Korma Coley Fillet Yoghurt Apple Sauce (GF)(DF)(O) (GF) (GF)(DF)(O) (GF)(O) (DF) Vegetarian Jamaican Chargrilled Mushroom and Mixed Mixed Vegetable Pattie Vegetable Kebab Caramelised Onion Vegetable Balti Vegetable Balti Filo Parcel (DF)(V)(O) (GF)(DF)(V)(O) (V)(O) (GF)(DF)(V)(O) (GF)(DF)(V)(O) Vegetable/Salad Jamaican Chopped Turkish Seasonal Bombay Aloo, Garden Peas Pineapple Salsa and Salad Vegetables Onion Raita, Bean Salad Onion Salad, Mango Chutney Carbohydrate Jamaican Rice and Mixed Herb and Roasted Pilau Rice Crunchy Oven Chips Beans Orange Cous Cous Maris Pipers Dessert Coconut and Lime Orange, Melon and Apple and Mixed Mango and Banana and Panna Cotta Mint Pots Berry Crumble Lime Lassi Toffee Loaf 2018 – 2019 Menu Pack Lunch Menu – Week 1 – 2018 - 2019 Dietary - (V)-Vegetarian (DF) Dairy Free (GF) Gluten Free (O) Organic Monday Tuesday Wednesday Thursday Friday Soup of the day – Soup of the day – Soup of the day – Soup of the day – Soup of the day – Soup Seasonal and Seasonal and Seasonal and Seasonal and Seasonal and changing daily. -
Vanessasdeli-New Cover May 28 2021 (1).Pdf
/ Bevidas Calientes / Hot Drinks Bebidas Café Regular / Regular Coffee (FREE Refills) ..................................................................$2.75 Café de Olla (FREE Refills) ..................................................................................................$3.25 Drinks Café Abuelita / Coffee Abuelita .........................................................................................$3.75 Chocolate Caliente / Hot Chocolate ................................................................$3.75 Te' / Tea .................................................................................................................................$2.75 Champurrado ........................................................................................................................$3.75 Champurrado servido solo en el invierno. Champurrado served only in the winter. Bebidas Frias / Cold Drinks Ch/Sm (24oz) Limonada Natural / Natural Limeade .............................................................................$4.65 Limonada Mineral / Mineral Lemonade .........................................................................$5.45 Cafe de Olla Limonada con Pepino / Cucumber Limeade .................................................................$4.65 Limonada con Jamaica / Jamaica Limeade ...............................................................$4.65 Limonada Spicy Mango / Spicy Mango Limeade .........................................................$4.65 Agua Tropical / Tropical Water .......................................................................................$4.65 -
JDS Real Estate Inc. Overview Map Showing The
JDS Real Estate Inc. October 16, 2018 Overview map showing the trade area around, 6001 Rosemead Blvd, Pico Rivera, CA, 90660: Copyright 2006-2018 TomTom. All rights reserved. This material is proprietary and the subject of copyright protection, database right protection and other intellectual property rights owned by TomTom or its suppliers. The use of this material is subject to the terms of a license agreement. Any unauthorized copying or disclosure of this material will lead to criminal and civil liabilities. Trade Areas (in miles) - 1 Trade Areas (in miles) - 3 Trade Areas (in miles) - 5 © 2018 Alteryx, Inc. All rights reserved. Alteryx is a registered trademark of Alteryx, Inc. Page 1 of 48 JDS Real Estate Inc. 805-496-8559 [email protected] Site Selection October 16, 2018 Aerial map around My Site, 6001 Rosemead Blvd, Pico Rivera, CA, 90660: © 2017 DigitalGlobe Copyright 2006-2018 TomTom. All rights reserved. This material is proprietary and the subject of copyright protection, database right protection and other intellectual property rights owned by TomTom or its suppliers. The use of this material is subject to the terms of a license agreement. Any unauthorized copying or disclosure of this material will lead to criminal and civil liabilities. © 2018 Alteryx, Inc. All rights reserved. Alteryx is a registered trademark of Alteryx, Inc. Page 2 of 48 eSite Analytics, Inc. - [email protected] - www.esiteanalytics.com - (843) 881-7203 Site Selection October 16, 2018 Thematic map showing Block Groups themed on Median Household Income, trade area(s) around, 6001 Rosemead Blvd, Pico Rivera, CA, 90660: Copyright 2006-2018 TomTom. -
Serving Suggestions
SERVING SUGGESTIONS All serving suggestions must be chilled to 33° to 39°F before serving. If you are using cooked meat, it must be cooled to 33° to 39°F before mixing. HEATABLE SIDE DISHES GOURMET MACARONI & CHEESE • Create a pasta bar by heating 1 (5 lb.) bag of Gourmet Macaroni and Cheese according to package directions. Serve immediately or maintain temperature at 165° to 180°F. Gently stir in any of the following: roasted red pepper puree, hot, cooked asparagus florets, hot, cooked broccoli florets, diced tomatoes, cracked 5-peppercorn combination and/or top with toasted rosemary bread crumbs. • Buffalo Chicken Mac & Cheese: 1 (5 lb.) bag Mrs. Gerry’s Gourmet Macaroni & Cheese 2 (5 oz.) cans no salt Hormel chicken breast, drained* 1/3 cup medium taco sauce 1 1/2 tsp. (or to taste) Tabasco sauce, or other pepper sauce such as buffalo sauce or Frank’s hot sauce Heat Mrs. Gerry’s Gourmet Macaroni & Cheese according to package directions. Carefully pour into large mixing bowl. Gently stir in remaining ingredients. Serve immediately or maintain at 165° to 180°F. Makes 10 to 12 servings. *May substitue 2 cups of diced, cooked chicken that has been cooked without salt. • Fajita Chicken Mac & Cheese: 1 (5 lb.) bag Mrs. Gerry’s Gourmet Macaroni & Cheese 1 (15 oz.) can black beans (no salt added, if available), rinsed and drained 1 (10 oz.) can no salt added Original Rotel Tomatoes & Green Chilies 2 (5 oz.) cans no salt added Hormel chicken breast, drained* 1 tbsp. McCormick Fajita Seasoning Mix 2 cups (about 4 oz.) coarsely crushed yellow corn tortilla chips Preheat oven to 400°F. -
Cookbook Committee Special Thanks to Jenn Springer for the Wonderful Idea and Countless Hours Collecting and Typing Recipes ~ As Well As Her Committee
2009 | www.frogtummy.com . Cookbook Committee Special thanks to Jenn Springer for the wonderful idea and countless hours collecting and typing recipes ~ as well as her committee. Jenn Springer Gennessa Robbins Relief Society Presidency 2009- PRESENT Robin Rudd Melanie Butler Kathy Robbins Staci Potter Relief Society Presidency 2006- 2009 Vicki Christensen Helen Schenck DeAnn Hoggan Krista Hansen Appetizers ..................................................... 16 Texas Caviar ................................................................................................... 17 Sun-dried Tomatoes (well, sort of) ............................................................... 17 Open-Face Crab Ciabatta .......................................................................... 18 Cheese Spread .............................................................................................. 18 Cheese Fondue ............................................................................................. 18 Stuffed Mushrooms ........................................................................................ 19 Stuffed Mushrooms ........................................................................................ 19 Fantastic Ranch Cheese Balls ..................................................................... 20 Tomato & Cream Cheese Appetizer .......................................................... 20 Ham Cheese Ball ........................................................................................... 20 Lettuce Wraps ............................................................................................... -
Lunch Box Orders Please Contact Amber Joffee at (626) 340-9188 Or [email protected]
sm POPs 2015 Summer Series Box Lunch Menu Mains (All orders come with side salad of mixed greens, garlic vinaigrette, ciabatta bread, olive oil and utensils) Five poached white shrimp with cilantro scented basmati rice, grilled Mexican squash and Pico de Gallo sauce 27 Nicoise chicken salad of sliced marinated chicken breast with Haricot Vert beans, chopped Nicoise olives, poached potatoes and herb Dijon sauce 25 Grilled marinated skirt steak stuffed with pesto, polenta and parmesan cheese cake, caponata relish 27 Four rosemary and balsamic marinated New Zealand lamb chops with tahini sauce, tabbouleh salad marinated Persian cucumbers 28 Roasted vine ripe tomato stuffed with curry cous cous, tomato vinaigrette and shaved fennel salad with lemon juice and olive oil. (Vegetarian) 24 Desserts Assorted cookies and straw berries 9 Almond financier cakes with fresh peach and raspberry compote 9 Additions to share Summer cheese plate with four cheeses from the world, crostini’s and grapes 19 Seasonal fruit salad ala “bionico” with melons, tropical fruit and stone fruit topped with shredded coconut and condensed milk 12 Crostini’s with olive tapenade, herbed goat cheese, red pepper romesco, and pickles 15 Haricot Vert beans salad with roasted red onion and balsamic dressing 8 Lunch Box orders please contact Amber Joffee at (626) 340-9188 or [email protected] Chef Claud Beltran Co-owner and chef of the Claud Beltran & Company Catering/ Eatery/ Bacchus Kitchen Come Experience Chef Beltran’s exquisite cuisine at: eateryonallen.com claudandco.com bacchuskitchen.com . -
Padrón De Licencias Al Mes De Febrero De 2016
Clave Contribuyente Calle Ext Colonia Descripcion SEM000001 PEREZ MATA FRANCISCO DELICIAS 540 ALAMO ORIENTE TACOS DE OLLA GRADILLA SANTANA JAIME SEM000002 RICARDO TABACHIN 3609 LOMA BONITA TACOS JUGOS Y HAMBURGUESAS SEM000003 BARRERA TORREZ IGNACIO BELEN S/N HACIENDA SAN JOSE JUGOS Y HAMBURGUESAS SEM000004 PINEDA ZAVALA ANTONIO BELEN S/N HACIENDA SAN JOSE TACOS Y GORDITAS RIOS CONTRERAS FABIAN SEM000005 ISIDRO JESUS MATA 8 LOMAS DE TLAQUEPAQUE TACOS PALACIOS RODRIGUEZ JOSE FRACCIONAMIENTO ALAMO SEM000007 MIGUEL ALTOS HORNOS 1441 INDUSTRIAL COMIDA SEM000008 AVILA AVILA GUILLERMINA 8 DE JULIO NUEVA SANTA MARIA CENA SEM000009 LARIOS CRUZ CECILIA CAMINO A TOLUQUILLA S/N VISTA HERMOSA TACOS FRACCIONAMIENTO ATOLE , TAMALES, GORDITAS, SEM000010 GOMEZ LEDEZMA TOMAZA PLAN DE SAN LUIS REVOLUCION QUESADILLAS SEM000011 LOPEZ LOZANO HERIBERTO SANTA ROSALIA 956 HIDALGO TACOS DE BARBACOA ANGUIANO MANZANO MARIA SEM000012 SALOME 5 DE MAYO 447 QUINTERO JUGUETE ECONOMICO SEM000014 GARCIA LUNA BERTHA ALICIA ISLAS BALTICAS 4444 EL SAUZ TORTAS AHOGADAS CARBAJAL GONZALEZ SEM000015 MARGARITA ISLA GOMERA 4425 EL SAUZ MENUDO ASCENCIO CORTES MARIA DE LA SEM000016 CRUZ DONATO GUERRA 252 SAN PEDRO TLAQUEPAQUE JUGOS Y CHOCOMILES SEM000017 RAZO MORALES TEOFILO RIO DE LOS TAMARINDOS 64 ALBORADA PAN DULCE FERNANDEZ QUINTAL BERTHA SEM000018 GABRIELA ISLA CONTOY 2959 PARQUES DE COLON TORTAS AHOGADAS SEM000019 ARCIGA MEJIA JOSEFA LOPEZ MATEOS 18 LAS LIEBRES DERIVADOS DE POLLO FERNANDEZ SANCHEZ MARIA SEM000020 LUISA 8 DE JULIO S/N NUEVA SANTA MARIA VENTA DE HOT CAKES GOMEZ -
Captain Chris Morrison of SMFD Retires After 20 Years
VOLUME 6 NO 36 SATURDAY, SEPTEMBER 15, 2012 HONOR TO WHOM HONOR IS DUE - While Remembering The Fallen on 9/11, City’s First Responders Are Honored By Bill Coburn At approximately 6:55 am on Tuesday, members of the SMFD and SMFD marched out in front of the bay door of the fire station. One of the men lowered the flag to half mast, and then the group was called to attention. They stood at attention until 6:59, when an announcement was made systemwide by the Ver- dugo Fire Communications Center in memory of the victims of 9/11. The bells rang out, the officers were called to salute, and then dismissed. Following the memorial, the Sierra Madre Kiwanis Club hosted breakfast for Si- erra Madre’s first responders. In attendance were members of the SMFD, SMPD, CERT, and the Sierra Madre Emergency Communications Team (SMECT). Breakfast was held at The Lodge, where Kiwanis holds its weekly luncheon meetings. Bean Town provided breakfast burritos, fresh fruit, muffins and croissants, and coffee and orange juice. Following a group sing of “My Country Tis of Thee” and the recitation of the Pledge of Allegiance, Kiwanis and Elder Clem Bartolai gave an invocation. Kiwanis presi- dent Susan Henderson played an audio recording of a tribute to Old Glory by Jimmy Weldon, and then introduced Council member Chris Koerber. Koerber briefly discussed a conversation he was having with SMPD Officer Gonzalez, and noted that first respond- ers, similar to members of the military, are a part of something that’s “bigger than just yourself.” He noted that for many of his generation, the younger genera- Left, SMPD Chief Larry Giannone and Kiwanis President Susan Henderson. -
Chicken 101 Recipe Guide 2017
Chicken 101 - 2017 One of our favorite items to feature in your shares is a whole, pasture-raised chicken. But if you’ve only ever cooked with a chicken already broken down into pieces then this might be an adventure for you! Welcome to our most popular class of the year— Chicken 101 with Chef Parker Bosley. We’ll be learning how to cut up a chicken, different applications and recipes, and then we’ll all get to practice on our own birds. Let's dig in! 1 2 Table of Contents Chicken 101 - 2017 ...........................................................................................1 Table of Contents ..........................................................................................3 Introduction ...................................................................................................4 Section 1: Cutting Up A Chicken ...........................................................................5 Quartering ...............................................................................................5 Leg-Thigh ...................................................................................................5 Breast .......................................................................................................6 Section 2: FAQ ..............................................................................................7 Section 3: Roasting & Carving ............................................................................8 Roasting the Whole Chicken .............................................................................8 -
2018 Menu Dates
Sunday Monday Tuesday Wednesday Thursday Friday Saturday 5/20/2018 5/21/2018 5/22/2018 5/23/2018 5/24/2018 5/25/2018 5/26/2018 BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST Hot/Cold Cereal Hot/Cold Cereal Hot/Cold Cereal Hot/Cold Cereal Hot/Cold Cereal Hot/Cold Cereal Hot/Cold Cereal Pancake or Toast Danish or Toast English Muffin or Toast French Toast Sticks or Toast Caramel Rollor Toast Toast Sweet Bread or Toast Bacon Sausage Patty Sausage Link Bacon Ham Patty Sausage Patty Fried/scrambled Egg Hard Boiled Egg Egg Bake Fried/scrambled Egg Baked Eggs Fried/scrambled Egg Hard Boiled Egg Fruit/juice Fruit/juice Fruit/juice Fruit/juice Fruit/juice Fruit/juice Fruit/juice Milk Milk Milk Milk Milk Milk Milk Coffee/Tea/HC Coffee/Tea/HC Coffee/Tea/HC Coffee/Tea/HC Coffee/Tea/HC Coffee/Tea/HC Coffee/Tea/HC DINNER DINNER DINNER DINNER DINNER DINNER DINNER Roasted Pork Grilled Chicken Salad Turkey and Dressing Hamburger Gravy Pork Noodle Hot dish Grilled Cheese Sandwich Braunschweiger on a Bun Hot Beef and Cheddar Corned Beef Sweet and Sour Meatballs BBQ Chicken Wings Beef Burgundy Cobb Salad Sandwich Pork Chop on Rice Squash Potato Chips Mashed Potatoes* Creamed Corn Cucumber Salad French Fries Green Beans Boiled Potatoes Borscht Asparagus Mashed Potatoes Steamed Brussel Sprouts Tomato Soup Side Salad Applesauce Mixed Fruit Ambrosia Bake Cinnamon Apple Slices Peaches and Cream Diced Pears Banana Corn Bread Breadstick Seasoned Rice Bread Buttered Noodles Garlic Toast Pie Ginger Bread Dessert Pretzel Dessert Dessert Crazy