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The Penn Stater Conference Center Hotel Celebration Wedding Menus and Rehearsal Dinner Menus
Penn State Hospitality Services The Penn Stater Conference Center Hotel Celebration Wedding Menus and Rehearsal Dinner Menus featuring Chef Kenneth Stout Packages include One-Hour Cocktail Reception call brand beer, wine, soda and mixed beverages with your choice of hors d’oeuvres Champagne Toast Freixenet Champagne ~ a light sparkling wine with green apple and lemon flavors Four– Course Dinner Penn State Bakery Celebration Cake Penn State University Creamery Ice Cream Bridal Suite for two nights Tulle and Lighting décor Added to all menu pricing will be a 18% service charge and 6% tax. 11-01-06 – TPS Reception Hors d’oeuvres Your reception includes an international cheese display, fresh fruit, vegetable crudités, assorted breads and crackers. In addition, please choose four butler-passed items from the following selections: Our Famous Coconut Chicken with Orange Horseradish Sauce Spinach Spanakopita Spicy Fried Wontons Panini Romano Grilled Flat Breads with Roasted Peppers, Fresh Mozzarella and Pesto Classic Smoked Salmon on Pumpernickel Points Bruschetta with Roma Tomatoes and Cucumbers Tuscan Bean Canapés Mushrooms stuffed with Spinach and Boursin Sirloin Roulades Oriental Charred Harisa Ahi on Sticky Rice Shrimp Salad in Endive 2 Dinner Menus Appetizers Please select one Wild Mushroom Soup with Brie Roasted Eggplant Ravioli with Chive Oil and Balsamic Reduction Sherried Wild Mushrooms over Angel Hair Pasta Smoked Salmon and Gouda Cheesecake Seasonal Fruit with Grand Marnier Three Onion Soup with Roquefort Crouton Risotto Primavera -
House Dresses
L'iJA1 HJ - r a ,iwfw; . t. ,. mmmmmmmtms ' i ,1 ""."' . .,1.., j rtriiMn lis .u'.. 77ie Stere C7e5 Mjm .isriwww V7'v.tiiiz T Daily at 5 k M. Extra Trousers, $9.75 CLOTHIER double anniversary price. Smi STRAWBR1DGE & Werth this w will be the first day of our summer Suits of fine-twi- ll serge, with two pairs of roey shopping schedule. Beginning And until further notice the Stere will open at 9.00 M. and will close 6 P. M. dally. Sale A. at Anniversary years special at $1.25. H Incidentally the morning hours are the best Strawbrldee fc Clothier Second Floer, Filbert Street, Eatt K for' shopping, as they are the coolest. Thursday i: Announcements for Tomorrow w MBM m ' ' New Summer Frecks Much Wi These Wonder-Value-s in Women's. Coats and Capes Under Price in the Sale Canten Crepe Frecks, $32.50 Draped, plaited and straight-lin- e models, $15.00 $18.00 beaded and embroidered. Navy blue, black, Serges and wool veleurs. Tan Belivia weaves, wool veleurs beaver, gray, rust and white. and medium blue in Coats; tan, and tan cloaking, in loose-lin- e navy blue and black in Capes. Ceat3.. Capes of wool velour Fine Cotten Frecks, $17.50 Beautifully tailored and lined and twills nearly all lined Embroidered Dotted Swiss in navy blue, throughout. throughout. Copenhagen blue, brown, orchid and green. Im- 3& Strawbrldte Clothier Second Floer. Centre ported ginghams in blue, red, green and orchid trimmed in white. Dimities and Ginghams, $15 Dimity and fine ginghams, in tangerine, black, Misses' Dresses Under Price lavender and green. -
Ready-Made and Custom Jeans
Have a favorite College or Pro Team or some other Summer time is nearly here and business novelty that you want to add to your shirt? casual is in the air! Ahh yes SUMMER TIME… Time to pull out those shorts, shirts, blazers, and maybe even linen pants. Wait ... we still have to work, but we can be a bit more casual and still look like a professional. What does that mean anyway? It is simple! Some might say it is a suit without a tie or maybe just that blue blazer with a pair of nice slacks. Simplicity is sophistication. Streamlining your choices, you not only make it easier on yourself, but there’s an element of confidence that comes with keeping Ready-made things unfussy. It is about buying season-appropriate clothing. When I’m talking about picking up a new and piece for this spring/summer season, I’m assuming Custom Jeans that you’ll be on the lookout for lightweight cottons Carrying ready-made and wools along with madras, linen, and seersucker. jeans, as well as These will keep you cool and sweat-free at the office, custom. out entertaining clients, or perhaps even going to a We take what you like game. from all your favorite Ok what can I wear? Invest in a few separates; a jeans and make them navy blazer, windowpane sport jackets in lighter better! colors, some mid grey, tan, or light blue trousers, and don’t cut out those jeans. Even chalk stripe jackets can spice up that casual look to show that summer’s a time for play, not just work. -
During Hay Feeding Season "50-45-40" Iweihad
STATION BuurIN 414 DECEMBER 1942 BUTTER MAKING During Hay Feeding Season "50-45-40" iWeihad Oregon State System of Higher Education Agricultural Experiment Station Oregon State College Corvallis FOREWORD Another marketing problem of importance to Oregon dairymencrumbly,sticky,hard butterhas beensolved. These defects are characteristic of butter produced in the re- 1 gions of Oregon largely dependent upon hay as the main ration during the fall and winter months. The defects appear in but- ter early in October and disappear with the coming of grass, and may result in a discount of as much as 1 cent a pound. -The consumer objects to such butter because it is hard and crumbles and rolls under the knife. Because of its importance to the butter industry, the Ore- j gon Dairymen's Association and the Oregon Dairy Manufac- turers' Association both presented to the Oregon Legislature 6 years ago the need for research to develop remedial measures. Funds were appropriated, and this bulletin contains the final results of this particular phase of the butter manufacturing studies by the Oregon Agricultural Experiment Station. The investigation included a study of the chemical and physical properties of the milk fat produced in typical irrigated alfalfa producing areas of eastern and southern Oregon and in other parts of the state. A report of this particular phase of the study has already been made. On the basis of the experimental results obtained, a satis- factory method of butter manufacture has been developed. For convenience this has been designated the "50-45-40" method. If the recommended procedure is carefully followed, this method, which has been tested under large-scale commercial conditions _i. -
Journal of Irish and Scottish Studies Migrating Minds
Journal of Irish and Scottish Studies Volume 5: Issue 1 Migrating Minds AHRC Centre for Irish and Scottish Studies, University of Aberdeen JOURNAL OF IRISH AND SCOTTISH STUDIES Volume 5, Issue 1 Autumn 2011 Migrating Minds Published by the AHRC Centre for Irish and Scottish Studies at the University of Aberdeen in association with The universities of the The Irish-Scottish Academic Initiative ISSN 1753-2396 Printed and bound in Great Britain by CPI Antony Rowe, Chippenham and Eastbourne Journal of Irish and Scottish Studies General Editor: Cairns Craig Issue Editor: Paul Shanks Associate Editor: Michael Brown Editorial Advisory Board: Fran Brearton, Queen’s University, Belfast Eleanor Bell, University of Strathclyde Ewen Cameron, University of Edinburgh Sean Connolly, Queen’s University, Belfast Patrick Crotty, University of Aberdeen David Dickson, Trinity College, Dublin T. M. Devine, University of Edinburgh David Dumville, University of Aberdeen Aaron Kelly, University of Edinburgh Edna Longley, Queen’s University, Belfast Peter Mackay, Queen’s University, Belfast Shane Alcobia-Murphy, University of Aberdeen Ian Campbell Ross, Trinity College, Dublin Graham Walker, Queen’s University, Belfast International Advisory Board: Don Akenson, Queen’s University, Kingston Tom Brooking, University of Otago Keith Dixon, Université Lumière Lyon 2 Marjorie Howes, Boston College H. Gustav Klaus, University of Rostock Peter Kuch, University of Otago Graeme Morton, University of Guelph Brad Patterson, Victoria University, Wellington Matthew Wickman, Brigham Young David Wilson, University of Toronto The Journal of Irish and Scottish Studies is a peer reviewed journal published twice yearly in autumn and spring by the AHRC Centre for Irish and Scottish Studies at the University of Aberdeen. -
TXA News Test1.Pmd
Volume 22, Number 5 November, 2006 Contents ANNOUNCING Welcome Amy Galford Announcing CONSTANZA ONTANEDA Welcome Amy Galford 1 The Department of Textiles and Apparel welcomes Amy Galford as its newest part-time Extension Associate. Amy works with Ann Lemley to provide educational materials on Engaging Youth water quality to Cornell Cooperative Extension staff and to consumers. Her main task is the maintenance and expansion Youth Publications 2 of the water quality website with information for homeowners about drinking water, septic systems, and wells. This is not Amy’s only job. She is also a Program Assistant Intriguing Yarns 2 for the Northeastern Integrated Pest Management Center at Cornell, a program that supports research and education on pest management strategies such as crop rotation and beneficial insects and links academic, government, and private Concerning Consumers sector representatives. The Jeans Scene 2 Amy received her B.S. in Biology from Cornell University and a M.S. in Ecology from the University of Minnesota. Her past Plaid is Forever 3 jobs include training extension educators and local government officials about nonpoint source pollution issues and management options. She has also been a research Browsing Websites 3 technician in biogeochemistry at Cornell and an adjunct instructor at SUNY Cortland and Tompkins Cortland Community College. Recalling Tradition 4 One of Amy’s personal interests is working with animals. She has two dogs of her own and once considered studying veterinary medicine. She has volunteered for several animal shelters where she enjoyed walking dogs and helping people learn about animals; she currently volunteers for a border collie rescue group. -
A Guide to Kowalski's Specialty Cheese Read
Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too. -
Veeraa Enterprises Chennai, Tamil Nadu, India
Veeraa Enterprises Chennai, Tamil Nadu, India We are one of the leading manufacturers, suppliers and exporters of fancy fabrics like patchwork, pintuck and printed fabrics. These are used to make a variety of home furnishings and textile items like curtains and covers. Veeraa Enterprises Profile Established in the year 1996, we, “Veeraa Enterprises”, are a noted manufacturer, supplier and exporter of patchwork fabrics, fancy patchwork fabrics, zig zag patchwork fabrics, embroidery patchworks fabrics, blue patchwork fabrics, black patchwork fabrics, US patchwork fabrics, frill patchwork fabrics, denim frinches with applique fabrics, border embroidery applique fabrics, pintuck fabrics, embroidered pintuck fabric, denim pintuck fabrics, printed fabrics, printed patchwork fabrics, printed dobby fabrics, batik print fabrics, batik blue fabrics, kalamkari fabrics, checks fabrics, yarn dyed checks fabrics, madras checks fabrics. These are manufactured using quality raw material and are highly praised for attributes such as colorfastness, durability, ease in washing & maintaining and tear resistance. It is largely due to the quality of our fabrics that we have succeeded in putting together an esteemed group of loyal clients and attain high level of customer satisfaction. Our main business motive is to provide best fabrics at market-leading prices. Our team is aided by our sound infrastructure at all stages of production to ensure that the quality of our fabrics remains high. With the support of an able team and a good infrastructure, we have acquired a special place for ourselves in the industry of textiles and furnishings. As we fully understand the demands of our customers, they have a pleasurable experience while dealing with us. -
Picket Fence Creamery Price List
PICKET FENCE CREAMERY PRICE LIST Milk Eggs Whole Dozen............................................$3.49 ½ Gallon........................................$3.50 Cheese Gallon..............................................4.50 Cheese Curds ................................$4.99 2% Neva’s Cheeseball .........................4.99 ½ Gallon........................................$3.35 Swiss Valley Cheddar ....................4.99 Gallon..............................................4.50 Swiss Valley Colby Jack ...............4.99 Schullsburg Swiss ..........................3.99 Skim Frisian Farms Gouda .....................7.99 ½ Gallon........................................$3.25 Gallon..............................................4.50 Beef - James Burkhart Jenna’s Awesome 2% Chocolate Ground Beef .................................$5.29/lb. Short Ribs .......................................2.99 12 Oz. ...........................................$1.29 Liver/Tongue ..................................3.00 ½ Gallon..........................................3.49 Stew Meat ......................................3.99 Gallon..............................................6.00 Roasts ............................................5.00 Flank Steak ....................................4.99 Cream Sirloin ............................................8.99 12 Oz. ...........................................$2.49 New York Strip ............................11.00 Quart .............................................$4.99 Rib Eye ........................................11.00 Gallon............................................19.99 -
American Clan Gregor Society INCORPORATED
YEAR BOOK OF THE American Clan Gregor Society INCORPORATED Containing the Proceedings of the 1954 Annual Gathering .. THE AMERICAN CLAN GREGOR SOCIETY INCORPORATED WASHIN GTO N, D. C. • Copyright, 1955 by T homas Gar land Magruder, ] r., Editor Cusson s, May & Co., Inc., Printers, Richmond, Va OFFI C ER S SIR MALCOLM MACGREGOR OF M ACGREGOR, BARONET ....H ereditary Chief "Edinchip," Lochearnhead, Scotland BRIG . GEN. MARSHALL MAGRUD ER, U. S. ARMY, Re tired Chieftain 106 Camden Road , N. E. , Atlanta, Ga. F ORREST S HEPPERSON H OL M ES Assistant to the Chieftain .. 6917 Carle ton Terrac e, College P ark. Md . R EV. D ANIEL RANDALL MAGRUDER Rallking D eputy Chieftain Hingham, Mass. M ISS A NNA L OUI SE R EyNOLD S Scribe 5524 8t h St., N . W ., W ashington , D. C. MRS. O . O. VANDEN B ERG........ .......................................... .....••..•R egistrar Th e H ighland s, A pt. 803, W ashington 9, D. C. MISS R EGINA MAGRUDER HILL...... .. .......•................ ........ ............Historian The H ighl and s, Apt. 803, W ashi ngton 9, D. C. C LARE N CE WILLIAM rVICCORM ICK Treasurer 4316 Clagett Road, University Pa rk, Md. R EV. REUEL L AMP HIER HOWE Chaplain Theological Se minary, Alexandria, Va, D R. R OGER GREGORY MAGRUDER Surgeon Lewis Mount ain Circle, Charl ott esville, Va, T HOMAS GARLAND MAGRUDER, J R E ditor 2053 Wil son Boulevard , Arlington, Va . C. VIRGI NIA DIEDEL Chancellor Th e Marlboro A pts., 917 18th St., N . W., Washington 6, D. C. MRS. J A M ES E . ALLGEYER (COLMA M Y ER S ) Deputy S cribe 407 Const itutio n Ave., N. -
62 Final List of 2019 ACS Judging & Competition Winners RC BUTTERS
Final List of 2019 ACS Judging & Competition Winners RC BUTTERS Salted Butter with or without cultures - made from cow's milk 3rd PLACE Organic Valley Salted Butter CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg 2nd PLACE CROPP/Organic Valley Salted Butter CROPP Cooperative/Organic Valley, Wisconsin Team McMinnville 1st PLACE Brethren Butter Amish Style Handrolled Salted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi RO BUTTERS Unsalted Butter with or without cultures - made from cow's milk 3rd PLACE Cabot Unsalted Butter Cabot Creamery Cooperative, Massachusetts Team West Springfield 3rd PLACE Organic Valley Cultured Butter, Unsalted CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg 2nd PLACE CROPP/Organic Valley Pasture Butter, Cultured CROPP Cooperative/Organic Valley, Wisconsin Team McMinnville 1st PLACE Organic Valley European Style Cultured Butter, Unsalted CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg P a g e 1 | 62 RM BUTTERS Butter with or without cultures - made from goat's milk 3rd PLACE Celebrity Butter (Salted) Atalanta Corporation/Mariposa Dairy, Ontario Pieter Van Oudenaren 2nd PLACE Bella Capra Goat Butter Sierra Nevada Cheese Company, California Ben Gregersen QF CULTURED MILK AND CREAM PRODUCTS Creme Fraiche and Sour Cream Products - made from cow's milk 3rd PLACE Crema Supremo Sour Cream V&V Supremo Foods, Illinois Team Michoacan 2nd PLACE Creme Fraiche Sierra Nevada Cheese Company, California Ben Gregersen 1st PLACE Creme Agria (Sour Cream) Marquez Brothers International, Inc., California Marquez Brothers International, Inc. QK CULTURED MILK AND CREAM PRODUCTS Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd PLACE Karoun Whole Milk Kefir Drink Karoun Dairies LLC, California Jaime Graca P a g e 2 | 62 2nd PLACE Jocoque Marquez Brothers International, Inc., California Marquez Brothers International, Inc. -
Traveler's Guide to America's Dairyland
13 159 150 24 38 94 44 144 108 124B 8 19 124A 57 120 106 166 5 129 15 135 78 64 63 58 154 157 25 168 89 99 75 54 114 136 96 79 53 12 164 116 102 156 128 49 61 48 90 139 55 82 115 110 86 98 167 133 155 97 127 118 100 74 17 40 161 76 151 132 81 143 4 111 163 153 34 43 69 122 84 65 77 103 28 85 72 7 109 29 59 66 71 11 112 101 145 160 91 33 162 36 123 141 27 119 107 125 46 104 121 134 39 142 14 35 32 83 52 73 93 95 3 70 62 30 21E 21A 152 31 6 42 105 26 16 56 21B&C 158A 158B 126 113 10 165 50 107 68 41 51 87 146 131 2 23 37 20 22 149 80 92 137 60 148 169 1 47 147 9 21D 140 130 88 67 18 117 138 45 1) 14F Alp and Dell Cheese Store www.alpanddellcheese.com 10) 13G Bavaria Sausage and Cheese Chalet www.bavariasausage.com 657 2nd St., Monroe, WI 53566 Ph: 608.328.3355 6317 Nesbitt Rd., Madison, WI 53719 Ph: 608.271.1295 Alp and Dell Cheese Store offers a wide selection of locally produced cheese and sausages as Family owned since 1962. Award-winning authentic German sausage made by our Master well as ice cream, candy, wines from around the world, locally brewed beers and cheese-related Sausage Maker.