Four in One Co., Inc. Full Product Line

Total Page:16

File Type:pdf, Size:1020Kb

Four in One Co., Inc. Full Product Line Four In One Co., Inc. 12 Alpha Road Chelmsford, Ma. 01824 Tel: (978) 250-0751 Fax: (978) 250-2301 Full Product line Kosher Per Case Cases per Tier per Cases per Product Code Description Size Pack Wt. Ingr. Wt. Label Height Width Length Cube Tier Plt. Plt. K BBQ200 Barbecue Sauce 12gm 200 7.00 5.45 Lucky Brand 4.63 7.75 10.00 0.21 22 9 198 K BBQ412 Barbeque Sauce 4lb 12ea 50.00 48.00 Lucky Brand 10.13 8.88 18.50 0.96 10 4 40 K BBQ41G Barbecue Sauce 1 gal. 4 37.54 36.04 Lucky Brand 9.69 12.38 12.38 0.86 12 4 48 K BBQ902 Barbecue Sauce 9gm 200 4.20 3.96 Lucky Brand 3.13 7.13 9.63 0.12 25 12 300 K BBQ905 Barbecue Sauce 9gm 500 10.50 9.91 Lucky Brand 5.81 9.38 12.94 0.41 14 7 98 K BBQCUP Barbecue Cup 1oz 100 7.50 6.25 Four In One 5.00 8.75 11.38 0.29 17 7 119 K CRID12 Creamy Italian Dressing 12gm 200 6.00 5.29 Salad Fresh 4.63 7.75 10.00 0.21 22 9 198 K CRID41G Creamy Italian Dressing 1 gal. 4 35.00 33.48 Salad Fresh 9.69 12.38 12.38 0.86 12 4 48 K CRID91 Creamy Italian Dressing 9gm 1000 21.00 19.80 Salad Fresh 7.25 11.00 12.00 0.55 12 6 98 K CRID92 Creamy Italian Dressing 9gm 200 4.20 3.96 Salad Fresh 3.13 7.13 9.63 0.12 25 12 300 K DJ0003 Diet Asst. #3 Jelly-Cup 7/16oz 200 6.00 5.45 Four In One 6.00 7.63 10.00 0.26 18 7 126 K DJ0113 Diet Asst. #3 Jelly-Cup 1/2oz 200 7.00 6.23 Four In One 4.63 7.75 10.00 0.21 22 9 198 K DJP003 Diet Asst. #3 Jelly - Pouch 7/16oz 200 6.00 5.47 Lucky Brand 4.63 7.75 10.00 0.21 22 9 198 K DJP113 Diet Asst. #3 Jelly-Pouch 1/2oz 200 8.00 6.25 Lucky Brand 4.63 7.75 10.00 0.21 22 9 198 K DJP201 Diet Grape Jelly Pouch 10gm 200 5.00 4.41 Lucky Brand 3.13 7.13 9.63 0.12 25 12 300 K DJP205 Diet Mixed Fruit Pouch 10gm 200 5.00 4.41 Lucky Brand 3.13 7.13 9.63 0.12 25 12 300 K DJP213 Diet Asst. #3 Pouch 10gm 200 5.00 4.41 Lucky Brand 3.13 7.13 9.63 0.12 25 12 300 K DUK1202 Duck Sauce 12gm 200 6.00 5.29 Salad Fresh 4.63 7.75 10.00 0.21 22 9 198 K DUK902 Duck Sauce 9gm 200 4.20 3.96 Salad Fresh 3.13 7.13 9.63 0.12 25 12 300 K DUK905 Duck Sauce 9gm 500 10.50 9.91 Salad Fresh 5.81 9.38 12.94 0.41 14 7 98 K FD1202 French Dressing 12gm 200 6.00 5.29 Salad Fresh 4.63 7.75 10.00 0.21 22 9 198 K FD1205 French Dressing 12gm 500 15.00 13.22 Salad Fresh 5.81 9.38 12.94 0.41 14 7 98 K FD12LC Lo Cal. French Dressing 12gm 200 6.00 5.29 Salad Fresh 4.63 7.75 10.00 0.21 22 9 198 K FD12RF Red. Fat French Dressing 12gm 200 6.00 5.29 Salad Fresh 4.63 7.75 10.00 0.21 22 9 198 K FD41G French Dressing 1 gal. 4 38.00 36.00 Salad Fresh 9.69 12.38 12.38 0.86 12 4 48 K FD9001 French Dressing 9gm 1000 21.00 19.80 Salad Fresh 7.25 11.00 12.00 0.55 12 6 72 K FD9002 French Dressing 9gm 200 4.20 3.96 Salad Fresh 3.13 7.13 9.63 0.12 25 12 300 K FD9005 French Dressing 9gm 500 10.50 9.91 Salad Fresh 5.81 9.38 12.94 0.41 14 7 98 K FD92LC Lo Cal. French Dressing 9gm 200 4.20 3.96 Salad Fresh 3.13 7.13 9.63 0.12 25 12 300 K FD95LC Lo Cal. French Dressing 9gm 500 10.50 9.91 Salad Fresh 5.81 9.38 12.94 0.41 14 7 98 K FDB412 French Dressing 4lb 12ea 49.00 48.00 Salad Fresh 10.13 8.88 18.50 0.96 10 4 40 K FDLC41G Lo Cal. French Dressing 1 gal. 4 38.00 36.00 Salad Fresh 9.69 12.38 12.38 0.86 12 4 48 K H1200 Honey 12gm 200 6.00 5.29 Salad Fresh 4.63 7.75 10.00 0.21 22 9 198 K H4200 Honey Cup 1/2oz 200 7.00 Four In One 6.00 7.63 10.00 0.26 18 7 126 K H9002 Honey 9gm 200 4.20 3.96 Salad Fresh 3.13 7.13 9.63 0.12 25 12 300 K HON41G Honey Mustard 1 gal. 4 34.00 32.00 Salad Fresh 9.69 12.38 12.38 0.86 12 4 48 K HON902 Honey Mustard 9gm 200 4.20 3.92 Stickney & Poor 3.13 7.13 9.63 0.12 25 12 300 Page 1 of 5 Four In One Co., Inc. 12 Alpha Road Chelmsford, Ma. 01824 Tel: (978) 250-0751 Fax: (978) 250-2301 Full Product line Kosher Per Case Cases per Tier per Cases per Product Code Description Size Pack Wt. Ingr. Wt. Label Height Width Length Cube Tier Plt. Plt. K HONMUST Honey Mustard Cup 1oz 100 7.50 6.25 Four In One 5.00 8.75 11.38 0.29 17 7 119 K HOT200 Hot Sauce 3gm 200 2.00 1.32 Salad Fresh 3.13 7.13 9.63 0.12 25 12 300 K HOT41G Hot Sauce 1 gal. 4 35.00 33.00 Lucky Brand 9.69 12.38 12.38 0.86 12 4 48 K HOT702 Hot Sauce 7gm 200 3.40 3.08 Salad Fresh 3.13 7.13 9.63 0.12 25 12 300 K HOT705 Hot Sauce 7gm 500 8.50 7.71 Salad Fresh 5.13 8.00 10.50 0.25 18 8 198 K HOT902 Hot Sauce 9gm 200 4.20 3.96 Salad Fresh 3.13 7.13 9.63 0.12 25 12 300 K HOT905 Hot Sauce 9gm 500 10.50 9.91 Salad Fresh 5.81 9.38 12.94 0.41 14 7 98 K ID1202 Italian Dressing 12gm 200 6.00 5.29 Salad Fresh 4.63 7.75 10.00 0.21 22 9 198 K ID1205 Italian Dressing 12gm 500 15.00 13.22 Salad Fresh 5.81 9.38 12.94 0.41 14 7 98 K ID12LC Lo Cal. Italian Dressing 12gm 200 6.00 5.29 Salad Fresh 4.63 7.75 10.00 0.21 22 9 198 K ID12RF Red. Fat Italian Dressing 12gm 200 6.00 5.29 Salad Fresh 4.63 7.75 10.00 0.21 22 9 198 K ID41G Italian Dressing 1 gal. 4 38.00 36.00 Salad Fresh 9.69 12.38 12.38 0.86 12 4 48 K ID9001 Italian Dressing 9gm 1000 21.00 19.80 Salad Fresh 7.25 11.00 12.00 0.55 12 6 72 K ID9002 Italian Dressing 9gm 200 4.20 3.96 Salad Fresh 3.13 7.13 9.63 0.12 25 12 300 K ID9005 Italian Dressing 9gm 500 10.50 9.91 Salad Fresh 5.81 9.38 12.94 0.41 14 7 98 K ID92LC Lo Cal. Italian Dressing 9gm 200 4.20 3.96 Salad Fresh 3.13 7.13 9.63 0.12 25 12 300 K ID95LC Lo Cal. Italian Dressing 9gm 500 10.50 9.91 Salad Fresh 5.81 9.38 12.94 0.41 14 7 98 K IDB412 Italian Dressing 4lb 12ea 49.00 48.00 Salad Fresh 10.13 8.88 18.50 0.96 10 4 40 K IDLC41G Lo Cal. Italian Dressing 1 gal. 4 38.00 36.00 Salad Fresh 9.69 12.38 12.38 0.86 12 4 48 K J0101 Grape Jelly - Cup 1/2oz 200 7.00 6.23 Four In One 6.00 7.63 10.00 0.26 18 7 126 K J0103 Grape Jelly - Pouch 1/2oz 200 7.00 6.25 Lucky Brand 4.63 7.75 10.00 0.21 22 9 198 K J0113 Asst. #3 Jelly - Cup 1/2oz 200 7.00 6.23 Four In One 6.00 7.63 10.00 0.26 18 7 126 K J0143 Asst. #3 Jelly - Cup 1/2oz 400 14.00 13.23 Four In One 5.81 9.38 12.94 0.41 14 7 63 K J0201 Grape Jelly - Cups 10gm 200 5.00 4.41 Four In One 4.63 7.75 10.00 0.21 22 9 198 K J0213 Asst. #3 Jelly - Cup 10gm 200 5.00 4.41 Four In One 4.63 7.75 10.00 0.21 22 9 198 K JB0101 Grape Jelly 4lb 12ea 49.00 48.00 Lucky Brand 6.50 10.00 18.50 0.70 8 5 40 K JB0115 Mixed Fruit Jelly 4lb 12ea 49.00 48.00 Lucky Brand 6.50 10.00 18.50 0.70 8 5 40 K JB0401 Apple Jelly 4lb 12ea 49.00 48.00 Lucky Brand 6.50 10.00 18.50 0.70 8 5 40 K JP101 Grape Jelly - Pouch 1oz 200 14.00 13.50 Lucky Brand 5.81 9.38 12.94 0.41 14 7 98 K JP104 Apple Jelly - Pouch 1oz 200 14.00 13.50 Lucky Brand 5.81 9.38 12.94 0.41 14 7 98 K JP105 Mixed Fruit - Pouch 1oz 200 13.50 12.50 Lucky Brand 5.81 9.38 12.94 0.41 14 7 98 K JP113 Asst.
Recommended publications
  • Textural Sensations, Flavor Explosions
    CULINARY Salad-dressing New salad dressings, including Healthier dressing, Insight into how dressings Executive basics and new Mexican Caesar, Tex-Mex including lowfat can be marketed as Summary flavor combinations. ranch, fig tahini and more. and oil-free options. multipurpose products. Salad Dressings— Textural Sensations, Flavor Explosions BY WALTER ZUROMSKI, CEC, CCE Contributing Editor n culinary terms, salad dressings are considered marinades. In addition to their contributions of flavor, “cold sauces,” and the variety of cold sauces is as dressings take the sensory experience further, providing Ibroad as hot sauces—and, in some cases, they offer the delivery of sheen and cling with varying degrees more diversity of application than their hot counterparts. of mouth-coating, extending flavors to aid to the With a virtually endless repertoire of flavor components overall experience. and variations, dressings—whether acidic, tangy, savory or bold—play an important accenting role via flavor and Roots and modernization texture on appetizer, side or entrée salads. Salad dressings and similar sauces have been with us But dressings also accompany or accent hot or cold for centuries. Nearly 3,000 years ago, people in Asia used items like hors d’oeuvres and sandwiches, and serve as soy sauce, mixed with sesame oil and aromatic herbs, as a 48 Food Product Design July 2012 CULINARY topping on vegetables. The Babylonians, 2,000 years ago, OH, around 1920. By the mid 1950s, the second floor accented their salad greens with oil and vinegar. Mixtures of the building had become a veritable manufacturing of spices, oil and vinegar where popular on greens in facility for its salad dressings.
    [Show full text]
  • T Reva C. Kintner and Margaret Mangel
    AND T reva C. Kintner and Margaret Mangel UNIVERSITY OF M ISSOURI AGRICULTURAL EXPERIMENT STATION J . H. LONGWELL, Dlredor BULLETIN 631 COLUMBIA, MISSOURI SEPTEMBER. 1954 VINEGARS and SALAD DRESSINGS TREVA C. KINTNER AND MARGARET MANGEL WHAT IS VINEGAR? the product will not spoil and can be stored at room Vinegar is one of the first acids which man used tempe~atures . Occasionally vinegars produced and in food preservation. The word itself comes from the stored lfi open barrels contain minute round worms French words "vin aigre" which mean sour wine. ~h5ch are called vinegar eels. These worms are barely Vinegar generates so readily in dilute solutions of VIsIble to the naked eye but are readily observed under e~hyl.,al~ohol, that even in biblical times the expres­ the mic.roscope. Vine~ar eels are easily killed by heat SIon wme gone sour" was used. The oldest known or sunhght and even If not destroyed have no detri­ vinegar was made from grapes. Today, vinegars are mental effect on the human body. However, in none made from natural fruits, vegetables, refined sugar of the bottled samples of vinegar that are heated and and grains. Grapes, apples, oranges, bananas, honey, sealed are these organisms found. Vinegar that has dates, raisins, pears, apricots, peaches, pineapple, sugar been stored for several years at room temperature does or molasses, malt infusion and dilute ethyl alcohol all lose some of its moisture and such samples may have h~ve been used t? produce vinegars. In addition, many an acid content of over 6 percent. wme and malt vmegars have herbs or seasonings add­ TESTS ON ACIDITY OF VINEGARS ed to give the vinegars distinctive and desirable fla­ The acidity of vinegar is measured by two meth­ vors.
    [Show full text]
  • Dairy Queen® Dairy Queen® Soft Serve
    How Does the Dairy Queen® Dairy Queen® Soft Serve... Helping you make exchange list tradition of healthy choices work? good taste. Dairy Queen/Brazier locations offer a wide variety of menu options that can fit into any healthy, The Dairy Queen system wants to help you maintain As the name implies, our traditional Dairy Queen well-balanced diet. According to the USDA, variety, healthy eating habits. That’s why we’ve developed ® soft serve is produced with wholesome milk to give moderation and balancing your food choices are the Dairy Queen/Brazier Exchange List. it that creamy smooth texture and taste you’ve the keys to healthy eating. come to love. Dairies who make our soft serve The Dairy Queen/Brazier Exchange List is based on must meet our rigorous standards to ensure you How can Dairy Queen/Brazier foods fit into the Food Exchange System, which is a simplified way 2004 receive only the highest quality product. And at your balanced diet? Options such as, grilled to organize foods into groups. The exchange lists 35 calories per fluid ounce, it’s the only way to chicken for your sandwich or salad, or substituting are the basis of a meal-planning system designed treat yourself right. a side salad for your French Fries are just by a committee of the American Diabetes Nutrition a few examples of how we’re helping you meet Association and the American Dietetic Association. Dairy Queen soft serve is a delicious reduced fat ice your nutritional needs. Don’t forget that many These lists give you many choices among different cream containing the following ingredients: Milkfat and Dairy Queen locations offer a fat-free dressing groups of foods, so that you will find it easy to Facts Nonfat Milk, Sugar, Corn Syrup, Whey, Mono and for your salad and our no fat, no sugar added balance the foods you eat with the special needs of Diglycerides, Artificial Flavor, Guar Gum, Polysorbate 80, novelty items such as our DQ® Fudge, DQ Vanilla your body.
    [Show full text]
  • Salads and Salad Dressings
    SunldstBullefm Domestic Science Lesson NUMBER 39 SALADS AND SALAD DRESSINGS HE salad course is not only appetizing and delicious but introduces into the menu fresh uncooked greens, Tvegetables and fruits to balance the cooked foods, in- crease nutrition and give many body-renewing elements to the blood. Oranges, lemons and grapefruit, singly and in combina- tions, offer great variety to salads. They are all-the-year fresh fruits, always available. They combine well with other fruits and with many vegetables. They are equally good in all forms of salad, the simple mixed salad, the jellied salad, the dessert or sweet salad and the frozen salad. In any of these forms the vitamins in the fresh uncooked citrus fruits will increase nutrition and vitality. The minerals and acids contained so richly in the California citrus fruits aid diges- tion as well as furnish these necessary elements to the body. These fruits are a correct balance to the protein foods that make up the main course of luncheon or dinner, for although acid in flavor their reaction in the body is alkaline. All fruits for salads should be carefully prepared so that they look attractive and appetizing. When oranges or grapefruit are used they should be peeled first and then all the thin white separating membrane should be removed from the sections. The California citrus fruits are easily peeled and separated into sections or segments and the scarcity of seeds makes them especially well adapted to use in salads. Lemon juice used in all forms of salad dressing in place of vinegar gives a delicate and individual flavor that blends harmoniously with the other ingredients and develops their individuality.
    [Show full text]
  • Gluten Free Products
    The following products have been reviewed for the possible presence/absence of gluten. The guidelines used to make this determination are in accordance with the FDA's definition of the term 'gluten' as outlined in the final rule that permit the voluntary use of the claim 'gluten-free'. This list is accurate as of January 2017. This list will be updated periodically. If there are any questions as to the presence or absence of gluten, please contact the T. Marzetti Company. Item # Pack Size Product Description Gluten Free? (Y/N) Marzetti Slaw Dressing - Gallons 80000 4/1 gal. Slaw Dressing Y 80010 4/1 gal. Katherine's Kitchen Creamy Coleslaw Dr. (Salad Dressing Base) Y Marzetti French Dressing - Gallons 80020 4/1 gal. French Dressing Y 80022 4/1 gal. Katherine's Kitchen French Dressing Y 80040 4/1 gal. California French Dressing N 80051 4/1 gal. Honey French Dressing Y Marzetti Italian Dressing - Gallons 80032 4/1 gal. Golden Italian Dressing Y 80034 4/1 gal. Katherine's Kitchen Italian Dressing Y 80035 4/1 gal. Non-Separating Italian Dressing Y 80046 4/1 gal. Creamy Italian Dressing Y 80506 4/1 gal. Olde Venice Italian Dressing Y 85753 4/1 gal. Classic Italian Dressing Y Marzetti Ranch Dressing - Gallons 80060 4/1 gal. Buttermilk Ranch Dressing Y 80077 4/1 gal. Ranch Dressing (No MSG) Y 83796 4/1 gal. Homestyle Ranch Dressing Y 80504 4/1 gal. Garden Harvest Ranch Y 83397 4/1 gal. Katherine's Kitchen Creamy Ranch Dressing Y 80505 4/1 gal.
    [Show full text]
  • Beech-Nut Peanut Butter Form A20 · Beech-Nut Peanut Butter
    Beech-Nut Peanut Butter Form A20 · Beech-Nut Peanut Butter The Great Tea and Luncheon Delicacy as Served in New York Tea·Rooms Recipes for Sandwiches, Salads, Entrees Desserts and Confections, of Inter- est to the Clever Hostess and to Women Everywhere Published by Beech-Nut Packing Company Canajoharie, New York THE Beech-Nut Delicacies comprise the following: Tomato Catsup Oscar's Sauce Sliced Bacon Peanut Butter Sliced Beef Beans with Tomato Sauce Whole Figs Red Currant Jelly Black Currant Jelly Grape Jelly Crab Apple Jelly Quince Jelly Apple Jelly (Spitzenburg) Guava J((lly Strawberry Jam Peach Jam Fig Jam Concord Grape Jam Raspberry Jam Blackberry Jam Plum Jam Orange Marmalade Grape Fruit Marmalade Rhubarb Marmalade Cranberry Sauce Pineapple Preserve (Shredded) Spiced Plum Preserve Cherry Preserve Granulated Gelatine Imported Olive Oil Cider Vinegar Prepared Mustard Copyright, 1914, Beech-Nut Packing Company , Why is it so different? BEECH-NUT Peanut Butter has gained such wide popularity as a tea and luncheon delicacy that women everywhere will be interested in these recipes, showing new and dainty ways in which it is being served in the ex- clusive New York tea-rooms and by clever hostesses in all parts of the country. Peanut Butter is known for its high food-value. Many have seen the report of the United States Government, Bulletin 3~~, showing that one small jar of Peanut Butter is equal to twelve eggs. It remained for the Beech-Nut Com- pany to produce Peanut Butter that is ideal for sandwich making, that combines delightfully with fresh fruits, fruit salads, cream cheese and con- serves.
    [Show full text]
  • Katy's Kitchen Mayonnaise and Dressings
    More MAYO, Please. Great recipes start here. DISTINCTIONS TIER MAYO Exceptional From the Start. Katy’s Kitchen® Distinctions Just One Start with is our highest quality standard and creates a standout More Thing... experience for discriminating operators and their customers DRESSINGS Item # Pack/Size Tier Description SOMETHING GREAT to savor. Providing performance characteristics that any chef If you like mayonnaise for 10861 4 / 1 GAL Originals 1000 Island Dressing will appreciate, with natural ingredients and distinct flavors. its simplicity, you’ll love it A minimum of 79% oil and 9% egg content makes Distinctions for its versatility. Add just 71635 4 / 1 GAL Originals Blue Cheese Dressing …and make it your own one more thing, and mayo tier mayonnaise stable in more applications. Its heavier, better- Chipotle Lime Mayo 71789 4 / 1 GAL Originals Cole Slaw Dressing emulsified consistency remains well integrated in cooked is transformed. Try making 13054 4 / 1 GAL Originals Honey Mustard Dressing dishes, and imparts a creamy, subtle goodness to everything a spicy mayo dip for fries, 77715 4 / 1 GAL Originals French Deluxe Dressing an Asian ginger root dip served cold. Distinctions is something special from the start, 10285 4 / 1 GAL Originals Ranch House Dressing to become your signature creation. for shrimp, a crumbled DRESSINGS bacon-infused topping 108820 4 / 1 GAL Originals Deluxe Salad Dressing for the best burger you’ll 159700 2 / 1 GAL Distinctions Balsamic Vinaigrette Dressing AND ORIGINALS TIER MAYO House ever serve. Just add one 200121 2 / 1 GAL Distinctions Chop House Blue Cheese Dressing The Quality Taste You Know.
    [Show full text]
  • DARINA ALLEN SALAD and DRESSING RECIPES Ballymaloe
    1 DARINA ALLEN SALAD AND DRESSING RECIPES Ballymaloe French Dressing 50ml (2fl oz) white wine vinegar 150ml (6fl oz) extra virgin olive oil or a mixture of olive and other oils. e.g. sunflower 1 level teaspoon mustard (Dijon or English) 1 large clove of garlic, crushed 1 scallion or small spring onion sprig of parsley sprig of watercress 1 level teaspoon salt few grinds of pepper Put all the ingredients into a blender and run at medium speed for 1 minute approx. or mix oil and vinegar in a bowl, add mustard, salt, freshly ground pepper and mashed garlic. Chop the parsley, spring onion and watercress finely and add in. Whisk before serving. N.B Vital to put in correct amount of salt. Recipe taken from Ballymaloe Cookery Course by Darina Allen, published by Kyle Books Honey and Mustard Dressing 150ml (6fl oz) olive oil or a mixture of olive and other oils, e.g. sunflower 50ml (2fl oz) wine vinegar salt and freshly ground pepper 2 teaspoons honey 2 heaped teaspoons wholegrain honey mustard 2 cloves garlic Mix all the ingredients together and whisk well before use. Recipe taken from Ballymaloe Cookery Course by Darina Allen, published by Kyle Books 2 Shredded Chicken and Toasted Coconut Salad Serves 4-6 500g (18oz) shredded cooked free-range chicken 3 tablespoons finely shaved coconut, toasted – reserving a little to garnish 6 spring onions, finely sliced 2 red chillies, finely sliced 1 cucumber, peeled and julienned 3 tablespoons fresh mint leaves, shredded 2 tablespoons fresh coriander leaves 3 raw shallots, finely sliced 5 kaffir lime leaves, very finely shredded Dressing 100ml (3 1/2fl oz) coconut cream 2 tablespoons fish sauce 2 tablespoons palm sugar 3 tablespoons lime juice 1 red chili, thinly sliced 2 kaffir lime leaves, thinly chopped Garnish 6 shallots, finely sliced and fried Toast the shaved coconut in a dry pan stirring regularly until light golden brown.
    [Show full text]
  • BRIANNAS Salad Dressing, Mind-Blowing Taste Is Only the Tip of the Iceberg Lettuce
    BRIANNAS is the good stuff. With BRIANNAS Salad Dressing, mind-blowing taste is only the tip of the iceberg lettuce. To guarantee our steadfast commitment to quality, all of our distinctive flavors are made “home style” – a little at a time, in small batches – just like you’d make in your own kitchen. No kidding – just the freshest ingredients and heart- healthy canola oil, lovingly sealed in every single bottle from our family to yours. That’s a promise. • No High Fructose Corn Syrup • No Trans-Fats • No Added MSG • Made with Heart Healthy Canola Oil • 11 Gluten Free Dressings • Fat Free and Sugar Free Dressing Options • Vegetarian and Vegan Dressing Options • Lactose Free, Egg Free & Low Carb Dressings • 9 Kosher Certified Dressings • Fresh Ingredients • Made Home Style A Celebration of Flavor 2015 KosherFest Award for Best New Product Line – Condiments, Sauces, Dressings and Marinades 2015 The Gourmet Retailer Editor’s Pick, The Best New Product – BRIANNAS Italian Vinaigrette Dressing About Us 2007-2012 American Culinary ChefsBest Contrary to rumor, our exceptionally delicious salad Best Taste Award Winner – BRIANNAS dressings aren’t whipped up in the enchanted kitchen of Asiago Caesar Dressing a mysterious culinary genius named “Brianna.” While the taste may be magical, our story is much more down 2009 NASFT Sofi Award Finalist – to earth. Outstanding Salad Dressing – BRIANNAS Asiago Caesar Dressing The Del Sol Food Company was founded over 33 years 2008 Real Simple Magazine First Place ago in Austin, Texas. Located today in Brenham, Texas, Award – Best Balsamic Dressing – BRIANNAS Fine Salad Dressings grew from the simple BRIANNAS New American Dressing desire to create quality family-made dressings we’d be proud to call our own.
    [Show full text]
  • Meat Therm "PEAK-O'-SUMMER" Cook for Five Minutes
    1 THURSDAY, JULY 0. 1030 "ORIIANCE HERALD, Torrance, California PAGH.G-A SPICED MOCHA COCOA MILK son, garnish with lemon and 1 teaspoon Iris vanilla ' PINEAPPLE RASPBERRY ADE BHAKE CUJSINE HEWSUTTES serve Immediately. Vt p|nt Mayfair whipping Harbor DM. By NINA 6. ABBEY ' Cooking School Beetg, Cooked In Surface crea m 1 pup'water Meet! Tonight % cup rich milk Burner Pyrex 1 tablegpoon water 1 cup canned crushed pine­ 'A cup made coffee "Enough it -a good »i 4 feat," Peel and dice beets. Blnso Cook sugar, milk and choco­ apple Dr. Robert Melntlre of Wash­ 2 tablespoons malted cocoa —Diiraell. Recipes late until thick and smooth, stir­ 1 can cannod raspberry juice ington, D. C., will be the guest Few grains salt beets thoroughly and turn drip­ ORANftB MOU.SE (Continued from Last Week) ping Into a sauce pan or cos* ring constantly. Add gelatin Juice 1 lemon speaker at the meeting of the % teaspoon cinnamon 1 cup toiling 3 Tip. lemon which has been dissolved In 1 Mix all Ingredients together Harbor District Chambers of Put ingredients in beverage water serole Into which 2 tablespoons juice tablespoon water. Cool. Add and keep in refrigerator until Commerce tonight at North shaker, shake very thoroughly H6 Cups sugar , 2 Cups cream Third Clews of unmcltcd butter has been, marshmallows cut in quarters, Long Beach. A chicken dinner and serve cold'. IV. Cups orange % Cup sugar. placed. Cover pan with a tight- nuts and vanilla. Fold ready to serve. Serve in tall will be served juice 1 Cup cold Friday, June 26 in whip­ at 6:30.
    [Show full text]
  • Vegetable Salads
    L-277 Let'8 Prepare and Eat .... VEGETABLE SALADS EGETABLE SALADS add eye appeal and taste • When using several vegetables, cut the V appeal to meals. The crispness of salads vegetables into various shapes. is a pleasant contrast to soft foods in the meal • Make salads colorful. and their fresh flavor can be the highlight of • Use only enough dressing to lightly coat the whole meal. To get the most from salads, the vegetables. choose fresh and high quality ingredients and prepare them with care. • Do not stir vegetables when mixing. Toss them by running a fork down one side of Vegetable salads help you to look and feel the bowl and a spoon down the other side. your best because they give you vitamins and Gently lift vegetable or vegetables to the cen­ minerals that you need every day. When green ter of the bowl. and yellow vegetables are used in salads, they supply you with vitamin A, which is necessary to protect against night blindness, to help keep Tossed Vegetable Salads your skin smooth and soft and to help your Tossed vegetable salads are popular and body resist infection. Tomatoes, cabbage and easy to prepare. They usually are made by raw green vegetables supply your body with starting with torn lettuce, spinach or other vitamin C, which helps to keep tissues through­ salad greens and adding other ingredients. A out the body in good condition. Other vege­ combination of salad greens, one salad green tables provide vitamins and minerals that help or a combination of salad greens and other your body make better use of other nutrients.
    [Show full text]
  • Seagate Crystal Reports
    11 Broadway New York, NY 10004 * Tel: (212) 563-4000 * Fax: (212) 564-9058 * www.ou.org December 28, 2004 TO WHOM IT MAY CONCERN: This is to certify that the following products, listed under their respective brand names, prepared by Ken's Foods, Inc., Marlborough, MA 01752 At the following facilities: Ken's Foods-Las Vegas, Las Vegas, NV Ken's Foods-Marlborough, Marlborough, MA Ken's Foods-McDonough, McDonough, GA are manufactured under the supervision of the Kashruth Division of the Orthodox Union and are kosher when bearing the symbol adjacent to each product as indicated below. Products designated below as OU are certified kosher pareve. Products designated below as OU-D are certified kosher dairy. The company is authorized to place only this symbol on packaging. Brand: Ken's Symbol • 026 Fat Free Ranch Dressing OU-D • 033 Country French W/Vermont Honey OU • 1008 Creamy French Dressing OU • 1054 Raspberry Walnut Vinaigrette OU-D • 1058 Dijon Mustard W/Honey Sauce OU • 1308 Natural Heavy Duty Mayonnaise OU • 1642 Chipotle Ranch Spread OU-D • 443 Spicy Buffalo Wing Sauce OU • 471 Steak Sauce OU • 485 Tarragon Dill Sauce OU • 487 Honey Lime Dressing OU • 494 Cocktail Sauce OU • 504 Mayonnaise OU • 538 Fat Free Sun-Dried Tomato Dressing OU • 544 Marinade K OU • 545 Texas Petal Sauce OU-D • 552 Honeycomb Mustard Dressing OU • 572 Sweet & Spicy Honey Mustard OU • 600 Fat Free Honey Dijon Dressing OU-D Rabbi Menachem Genack Effective from 12/28/2004 through 10/31/2005 Rabbinic Administrator Page: 1 of 4 11 Broadway New York, NY 10004 * Tel: (212) 563-4000 * Fax: (212) 564-9058 * www.ou.org December 28, 2004 LETTER OF CERTIFICATION - continued Company: Ken's Foods, Inc.
    [Show full text]