South Carolina WIC Food Guide
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Technical Data 3 Monatspaket Für Eine Person – Vegetarisch
protect the most important 15 YEARS SHELFLIFE TECHNICAL DATA 3 MONATSPAKET FÜR EINE PERSON – VEGETARISCH EN 3 MONTH PACKAGE VEGETARIAN DK 3 MÅNED PAKKE VEGETAR FR FORFAIT 3 MOIS VÉGÉTARIEN FI 3 KUUKAUDEN PAKETTI KASVISSYÖJÄ IT PACCHETTO 3 MESE VEGETARIANO NO 3 MÅNEDERS PAKKE VEGETARISK NL 3 MAAND PAKKET VEGETARISCH SE 3 MÅNADSPAKET VEGETARISKT ES PAQUETE DE 3 MES VEGETARIANO Art.-Code: 581101 EAN Code: 4015753581115 kJ / kcal TOTAL 766.646 kJ / 183.122 kcal Maße/Dimensions/Dimensioni/Dimensiones/Dimensies/Dimensioner/Mitat/Dimensjoner/Mått Gewicht (kg) insg./Packet weight (kg) total/Poids total du paquet (kg)/Peso confezione (kg) totale/Peso del paquete (kg) total/ 16 Pakketgewicht (kg) totaal/Pakkevægt (kg) i alt/Paketin paino (kg) yhteensä/Pakkevekt (kg) totalt/Paketvikt (kg) totalt Anzahl Karton/ Number of boxes/ Nombre de boîtes/ Numero di scatole/ Número de cajas/ Aantal dozen/ Antal kasser/ 4 Laatikoiden lukumäärä/ Antall bokser/ Antal lådor Dimensionen je Karton/Dimension of one box/Nombre de boîtes/Numero di scatole/Número de cajas/Aantal dozen/Antal kasser/Laatikoiden lukumäärä/Antall bokser/Antal lådor cm - Länge x Breite x Höhe/ Length x Width x Height/ Longueur x Largeur x Hauteur/ lunghezza x larghezza x altezza/ Largo X 67 x 34,5 x 22,5 Ancho x Altura/ lengte x breedte x hoogte/ Længde x Bredde x Højde/ Pituus x Leveys x Korkeus/ Lengde x Bredde x Høyde/ längd x bredd x höjd Lagerbedingungen/Storage conditions/Conditions de stockage/Condizioni di archiviazione/Condiciones de almacenaje/Opslag condities/Opbevaringsforhold/ Varastointiolosuhteet/Lagringsforhold/Lagringsförhållanden: kühl und trocken/keep cool and dry/garder au frais et au sec/mantenere fresco e asciutto/koel en droog bewaren/Mantener fresca y seca/hold køligt og tørt/Pidä viileässä ja kuivassa/hold deg kjølig og tørr/håll sval och torr Ideale Temperatur/Ideal temperature/Température idéale/Temperatura ideale/Ideale temperatuur/Temperatura ideal/ Ideel tempera- 20°C ± 5. -
D1.1. National Country Specific Documented Traditonal
BaSeFood D1.1 : National traditional foods documented files BaSeFood (G.A. n° 227118) Sustainable exploitation of bioactive components from the Black Sea Area traditional foods D 1.1 – National country specific documented traditional foods files Overall compilation: Hellenic Health Foundation Due date of deliverable: [November 2009] Actual submission date (first draft): [December 2009] Final submission date: [September 2010] Start date of project: 1 April 2009 Duration: 36 months Organisation name of lead contractor for this deliverable: [HHF, P03] Dissemination level: PU 1 BaSeFood D1.1 : National traditional foods documented files Overall D1.1 compiler: Effie Vasilopoulou Dept. of Hygiene, Epidemiology and Medical Statisics, University of Athens Medical School and HHF Collaborator Authors : Effie Vasilopoulou, Antonia Trichopoulou Hellenic Health Foundation (HHF), Greece K. S. Fedosova, V. V. Yashkina, L. V. Kapreliants, S. N. Fedosov Odessa National Academy of Food Technologies (ONAFT), Ukraine Mariia Mudryk, Nadiya Boyko Uzhhorod National University (UZHNU), Ukraine Dmitry Karpenko Moscow State University of Food Productions (MSUFP), Russian Federation Carmen Costea, Alexandru Stroia, Codrin Chiru Bucharest University of Economics (ASE), Romania Zaza Kilasonia Biological Farming Association (ELKANA), Georgia Iordanka Alexieva University of Food Technologies (UFT), Bulgaria Bike Kocaoglu, Osman Hayran T C Yeditepe University (YEDITEPE), Turkey BaSeFood Co-ordinator: Filippo D’ Antuono, University of Bologna - UNIBO Work package 1 Leader: -
October Menus 2019
October Vegetarian K-8 Lunch Menu Delivering health one meal at a time! Monday Tuesday Wednesday Thursday Friday Teriyaki Tofu, WG Brown Rice, Green Beans Veggie Sausage, WG French Toast, Sweet Whole Grain Cheese Pizza, MixeD Vegetables, Falafel w/ Sweet & Sour Sauce, WG Brown w/Peppers, Fruit Potato Hash, Fruit, Syrup Fruit Rice, Carrots, Fruit 1 2 3 4 Whole Grain Cheese EnchilaDa w/Tomato Philly Tofu & Cheese Sub, on WG Sub Roll, Whole Grain Rotini Abruzzi w/Cheesy Tofu, Sauce, Brown Rice & Beans, Black Beans & Whole Grain Cheese Pizza, Carrots, Fruits Whole Grain Cheese Pizza, Carrots, Fruits Sweet Potato WeDges, Fruit, Ketchup Peppers & Kale, Fruit Corn, Fruit 7 8 9 10 11 Three-Layer Dip, (Tofu Sofritas, Cheese & Black Bean & Tofu Nachos, WG BakeD Vegetarian Jambalaya, Brown Rice, Spinach, BBQ Texas Veggie Burger w/Onion Rings, WG Whole Grain Cheese Pizza, Green Beans, Fruit RefrieD Beans), w/Sour Cream, WG BakeD Tortilla Chips, Black Beans & Corn, Fruit Fruit Hamburger Bun, Tater Tots, Fruit, Ketchup Tortilla Chips, Fruit 14 15 16 17 18 Black Bean Sweet Potato Tacos w/Cheese, BBQ Tofu, Whole Grain Brown Rice, BakeD Whole Grain Cheese QuesaDilla,Black Beans Eggplant Parmesan, WG Pasta, Broccoli, Fruit Whole Grain Cheese Pizza, Carrots, Fruit Whole Grain Soft Tortillas ,Corn w/Peppers, Beans, Fruit & Corn, Fruit, Sour Cream Fruit 21 22 23 24 25 Vegetarian Meatball Sub, on WG Sub Roll, Vegetarian Carbanara, WG Pasta, Broccoli, Cripsy Tofu, WG Macaroni & Cheese, Black Whole Grain Cheese Pizza, Green Beans, Fruit Green Beans, Fruit Fruit EyeD Peas, Fruit 28 29 30 31 City Fresh Foods | P.O. -
Cocktail Menu • Hors D’Oeuvres 1 / 2 / 3
Banquet menu BREAKFAST • BRUNCH • COFFEE BREAK • LUNCH • COCKTAIL • DINNER • WINE LIST • BAR SERVICE TRADITIONAL • OLIVIER • TAPENADE • CICADA Breakfast - Buffet - TRADITIONAL Fresh orange juice Croissants, almond croissants Mini-muffin (2 per person) Butter and marmelades Verrine of yogurt with wild berries Coffee, decaffeinated coffee, tea and milk $23 These prices are subject to the 19.5% service charge in addition to applicable taxes. TRADITIONAL • OLIVIER • TAPENADE • CICADA Breakfast - Buffet - OLIVIER Fresh orange juice Seasonal sliced fruits Assorted cereals Scrambled eggs (shallots and cheese) French toast Bacon, sausage or ham (Choice of 2) Fried potatoes Croissants, muffins, baguette Butter and marmelades Coffee, decaffeinated coffee, tea and milk $33 These prices are subject to the 19.5% service charge in addition to applicable taxes. TRADITIONAL • OLIVIER • TAPENADE • CICADA Breakfast - Buffet - TAPENADE Fresh orange juice Seasonal sliced fruits Assorted cereals Ham, cheese and egg on bagel, croissant or English muffin 1 oz of Canadian cheese Fried potatoes Croissant, muffin, baguette Butter and marmelades Coffee, decaffeinated coffee, tea and milk $34 These prices are subject to the 19.5% service charge in addition to applicable taxes. TRADITIONAL • OLIVIER • TAPENADE • CICADA Breakfast - Buffet - CICADA Fresh orange juice Seasonal sliced fruits Assorted cereals Benedict or Florentine eggs Waffles with chocolate sauce or maple syrup Bacon, sausage, or ham (Choice of 2) Fried potatoes Croissant, muffin, baguette Butter and -
City Contractor Appointed to CLW Board General Contracting for Build- “I Had Sworn Off Doing Any- Councilman Box Opposes Edwards’ Ing Construction
ESTABLISHED 1879 | COLUMBUS, MISSISSIPPI CDISPATCH.COM 50 ¢ NEWSSTAND | 40 ¢ HOME DELIVERY WEDNESDAY | JUNE 20, 2018 City contractor appointed to CLW board general contracting for build- “I had sworn off doing any- Councilman Box opposes Edwards’ ing construction. thing (public service related) appointment due to ‘conflicts of interest’ Another of his companies, locally. ... I do stuff statewide BH Properties, focuses on and nationally,” Edwards told HAnnAH GRECO five-year term. He will replace affordable housing projects, The Dispatch after his appoint- [email protected] Tiffany Sturdivant Turner, who which he has undertaken lo- ment. “It’s tough doing stuff in decided not to seek reappoint- cally and in other areas of the your own community due to A split vote Tuesday placed a ment. His term will begin July state and Southeast region. He cynicism. But now I am offer- city contractor back on the Co- 1. has completed such a project in ing myself up to my communi- lumbus Light and Water board Edwards served on the CLW Edwards Box Northaven Woods and is plan- ty and my city.” of directors. board from 2004-12, including with which the city contracts ning a mixed-use neighbor- Councilmen appointed Ed- City councilmen voted 5-1 a stint as chairperson. He also as its project manager — in- hood development in the Sand- wards over two other appli- to appoint Jabari Edwards to a owns J5 Global, the company cluding for street work and field area of south Columbus. See EDWARDS, 8A Teen arrested DAWGS KEEP ON WINNING for holding two people at gunpoint Suspect charged with kidnapping in Brooksville Gardens incident in Starkville DISPATCH STAFF REPORT A 14-year-old is in jail after his arrest on Tuesday for a sus- pected kidnapping. -
Wedding Brochure
Sofitel Legend Santa Clara Weddings CONTENTS I. Introduction II. Cartagena: The Wedding Destination Destination Weddings Get to Know Cartagena III. The Hotel Sofitel Legend Santa Clara IV. Santa Clara Weddings Moments Spaces Banquets V. Services Accommodation Wedding Night So SPA VI. Providers VII. Contact us INTRODUCTION A Dream Come True wedding is so much more is why planning this kind of event A than just a big event, it is the goes well beyond a simple business first day of the rest of the lives of transaction. In my case, I have had a couple; it should be something the honor and privilege of organi- beautiful and magical. In my many zing weddings for numerous cou- years of experience organizing ples, each of which have become weddings, I have learnt that each part of my family – and I’m proud one is made up of thousands of to say that I have become part of crucial pieces and, like a puzzle, theirs. every piece needs to be in the ri- At the SOFITEL LEGEND SANTA ght place for everything to come CLARA we understand that every together. But the most important wedding is a new world to be dis- thing I have come to learn is that covered, and so it is our mission to the most significant pieces of the ensure your special day is unique puzzle are people’s feelings; which and unforgettable. Juan Pablo Estrada Luxury Wedding Hotelier CONTENTS INTRODUCTION CARTAGENA: THE WEDDING DESTINATION THE HOTEL SANTA CLARA WEDDINGS SERVICES PROVIDERS CONTACT US 3 / 38 VIDEO IN HIGH-RESOLUTION HERE CONTENTS INTRODUCTION CARTAGENA: THE WEDDING DESTINATION THE HOTEL SANTA CLARA WEDDINGS SERVICES PROVIDERS CONTACT US 4 / 38 CARTAGENA: THE WEDDING DESTINATION Cartagena: The Wedding Destination he magic of the tropics and with a wedding that is absolutely T the Caribbean intertwine unique and incomparable. -
January K-8 Lunch Menu
January 2020 K-8 Lunch Menu Delivering health one meal at a time! Monday Tuesday Wednesday Thursday Friday Chicken Fajita Bowl, Brown Rice, Mixed Whole Grain Turkey Pepperoni Pizza, Holiday - No Meal Served Veggies, Fruit Broccoli, Fruit 1 2 3 Breakfast Turkey Sausage w/ Whole Grain Turkey & Chicken Meatball SuB w/ Marinara & Hot Dog(Beef), Wheat Hot Dog Bun, Baked BBQ Chicken Drumstick, Whole Grain Brown French Toast Sticks, Sweet Potato Hash, Mozzarella, Whole Grain SuB Roll, Green Whole Grain Cheese Pizza, Carrots, Fruit Beans, Fruit, Ketchup Rice, Broccoli, Fruit Fruit, Syrup Beans, Fruit 6 7 8 9 10 Popcorn Chicken, Whole Grain Brown Philly Steak & Cheese SuB, on WG SuB Roll, Chicken Teriyaki Pot Stickers, WG Brown Rice, Buffalo Ranch Chicken Sliders, on WG Slider Whole Grain Turkey Pepperoni Pizza, Green Rice,Mixed Vegetables, Fruit, Sweet & Sour Broccoli, Fruit Edamame & Corn, Fruit Buns (2each), Tater Tots, Fruit, Ketchup Beans, Fruit Dipping Sauce 13 14 15 16 17 Whole Grain Chicken Nuggets, Sweet Potato BBQ Steak Tip SuB w/ Cheese, WG SuB Roll, Whole Grain Mini Corn Dogs, Baked Beans, Whole Grain Cheese Pizza, Mixed Holiday - No Meal Served Wedges, Fruit, BBQ Dipping Sauce Broccoli, Fruit Fruit, Mustard Vegetables, Fruit 20 21 22 23 24 Beef Tacos w/ Cheddar Cheese, Whole Spicy Breaded Chicken Sandwich, on WG Beef Chili w/ Cheese, Whole Grain CornBread, Crispy Chicken, WG Macaroni & Cheese, Whole Grain Turkey Pepperoni Pizza, Grain Soft Tortilla, Corn, Fruit Pretzel Bun, Tater Tots, Fruit, Ketchup Fruit Collard Greens, Fruit Carrots, Fruit 27 28 29 30 31 City Fresh Foods | P.O. -
Chicken Kiev
Chicken Alfredo- Pollo Alfredo – Una vuelta de un viejo favorito, este plato consiste en el pollo colocado encima de la pasta rotini cocinada, envuelta en la salsa alfredo cremosa rociada del queso de mozzarella adornado por el perejil entonces servido con nuestra mezcla de la verdura del país. Southwest Chicken Flauta- Pollo del Sudoeste Flauta -experimentado desmenuzado trozos de pollo, frijoles negros, red bell y chiles jalapeños, espinacas, maíz, Monterrey jack y American quesos y especias plegada dentro de una licitación grano entero tortilla de harina de trigo, a continuación, rellenar con queso cheddar y servido con frijoles y nuestro chuck wagon mezcla vegetal. Apple, Cranberry, & Peacan Stuffed Chicken- Pollo rellenado de manzana, arándano y Nuez - Estas tiernas rebanadas de pollo se rellena con delicado en dados las manzanas, arándanos, pacanas cortadas, margarina, especias y pan los cubitos de pan tostado, colocado en la parte superior de una cama extra de nuestro especial pan blanco mezcla de relleno que incluye cebolla picada y cortado en dados apio, verduras plato al lado para completar este plato es tierna guisantes, dados las zanahorias y una margarina pat-elimine antes de calentar. Chicken Kiev Pollo Kiev, 4 onza rellenas pechuga de pollo rebozadas ligeramente y la mano envuelta en nuestra firma mantequilla y cebollino relleno, servido con nuestra mezcla de arroz, una mezcla especial de trigo, rojo, blanco y arroz salvaje, setas, cebollas, pimientos verdes y rojos, tomates, cebolla verde y una mezcla especial de hierbas y especias y muy delicioso. Este plato también incluye una mezcla de nuestras verdudas de invierno. Boneless Fried Chicken Dinner- Cena de pollo frito deshuesado – un giro en nuestra cena tradicional hueso pollo frito, este oro tierno n chuleta de pechuga pollo especias de sabor en nuestra mezcla de suero de leche y al horno. -
Making Traditional and Modern Chutneys, Pickles and Relishes: a Comprehensive Guide Pdf
FREE MAKING TRADITIONAL AND MODERN CHUTNEYS, PICKLES AND RELISHES: A COMPREHENSIVE GUIDE PDF Jeremy Hobson,Philip Watts | 128 pages | 26 Jul 2010 | The Crowood Press Ltd | 9781847971920 | English | Ramsbury, United Kingdom Chutney recipes - BBC Good Food Please sign in to Making Traditional and Modern Chutneys a review. If you have changed your email address then contact us and we will update your details. Would you like to proceed to the App store to download the Waterstones App? We have recently updated our Privacy Policy. The site uses cookies to offer you a better experience. By continuing to browse the site you accept our Cookie Policy, you can change your settings at any time. Temporarily unavailable Currently unavailable to order. Email me when available Stay one step ahead and let us notify you when this item is next available Making Traditional and Modern Chutneys order. Notify me. Thank you We Making Traditional and Modern Chutneys contact you when this item is next available to order. Chutneys, pickles and relishes are important forms of preserved food that can bring life and richness to any meal, be it a simple lunch or an exotic dinner. Commercially, they form a multi-million pound industry and ever-imaginative Pickles and Relishes: A Comprehensive Guide examples appear on the supermarket shelves with great regularity. Moreover, pickles, chutneys and relishes are often a favourite with shoppers at farmer's markets and country fairs. Notwithstanding this, there is absolutely no reason why, with very little effort, and often the most basic of locally sourced ingredients, you should not make your own. -
Sopas / Soups Spaghetti Acompanantes / Side Orders
Personal Familiar Apertivos / Appetizers Pizzas Restaurante Croquetas de Jamón / Ham Croquette 0.85 Napolitano / Cheese 5.95 14.25 Bistec de Pollo a la Plancha / Chicken Breast on the Grill 8.50 Papitas Fritas con Queso / French Fries with Cheese 3.50 Jamon / Ham 6.95 15.95 Pollo Empanizado / Breaded Chicken Breast 9.50 Tostones Rellenos de Camarones 8.25 Peperoni 6.95 15.95 Pollo Milanesa 10.50 Plantains Stuffed with Shrimp Chorizo / Spanish Sausage 6.95 15.95 Breaded Chicken with sauce, Ham & Cheese Deditos de Pollo / Chicken Fingers 8.50 Tostones Rellenos de Picadillo 6.95 Picadillo / Ground Beef 6.95 15.95 Plantains Stuffed with Ground Beef Pechuga Rellena 10.50 Mariquitas / Plantains Chips 3.50 Bacon 6.95 15.95 Stuffed Chicken with Ham, Cheese & Bacon Deditos de Pollo / Chicken Fingers 5.50 Cebolla / Onions 6.95 15.95 Pechuga Rellena de Camarones 11.25 Alitas de Pollo / Chicken Wings 5.95 Ají / Greens Pepper 6.95 15.95 Stuffed Chicken with Shrimps Camaroncito Empanizado / Shrimp Popcorn 5.25 Hongos / Mushrooms 6.95 15.95 Filetillo de Pollo / Chicken Stir Fry 8.50 Chicharrón de Puerco / Pork Chicharron 3.95 Banana 5.95 15.95 Churrasco / Skirt Steak 12.25 Plátano Maduro / Sweet Plantains 6.95 15.95 Bistec Uruguayo 12.25 Vegetales / Vegetables 7.25 16.25 Breaded Steak with Ham, Cheese & Bacon Sopas / Soups Bistec de Palomilla / Palomilla Steak 8.75 Hawaiana / Hawaiian 7.75 16.95 Bistec Empanizado / Breaded Steak 9.75 Sopa de Pollo / Chicken Soup 2.95 Mixta / Mixed 8.25 19.95 Sopa de Res / Beef Soup 2.95 Bistec Res Milanesa 10.75 Crema -
Fruit Sauces & Syrups
References UTAH STATE UNIVERSITY EXTENSION/UTAH COUNTY Kingry, J., & Devine, L., editors. (2006). Ball complete book of home 100 EAST CENTER STREET, L600 preserving. Toronto, Canada: Robert Rose Inc. PROVO, UT 84606 801-851-8460 Images and Photos from: HTTP://EXTENSION.USU.EDU/UTAH Microsoft Clipart Food 4 Thought Series 2010 http://oneordinaryday.wordpress.com/2009/06/12/sparkling- strawberry-lemonade/ http://www.christinespies.com/images/peach.jpg http://anicecuppa.net/2007/05/07/rhubarb-tea/ May 2010 Class Handout Making & Canning The following recipes are also found in the Ball Blue Book (2009 edition) available at your local County Extension Office and at Fruit other retailers or online at www.freshpreserving.com: Apple-Cinnamon Syrup (p. 82) Danish Cherry Sauce (p. 83) Sauces & Syrups Pineapple Topping (p. 84) Preserve the good things of life Strawberry Syrup (p. 84) because you “can” Enjoy the pleasures of preserving! Fun & tasty recipes to preserve fresh spring and summertime flavors! 100 East Center Street, L600 Utah State University is an affirmative action & Provo, UT 84606 equal opportunity institution. 801-851-8460 http://extension.usu.edu/utah Page 2 Page 19 Table of Contents NOTES Danish Cherry Sauce 4 Pineapple Topping 4 _______________________________________ Strawberry Sauce 5 _______________________________________ Chocolate Raspberry Sundae Topper 6 Canned Lemon Curd 6 _______________________________________ Strawberry Syrup 9 _______________________________________ Apple-Cinnamon Syrup 10 Maple Strawberry Smooch 11 -
DEVELOPMENT of ORANGE SWEET POTATO (Ipomoea Batatas Lam.) KETCHUP
Development of Orange Sweet… 85 DEVELOPMENT OF ORANGE SWEET POTATO (Ipomoea batatas Lam.) KETCHUP Divina Alexandra H. Maat1,a, Adaya Izebel M. Ventura1,b, and Nolan Joseph B. Delos Santos, M.Sc.2,c 1Bachelor of Science in Food Technology, College of Business Administration and Accountancy 2Faculty Member, Food Technology Program, College of Business Administration and Accountancy [email protected], [email protected], [email protected] ABSTRACT There is an increase need for food product development due to the continuing age in consumers’ interests and demands. Sweet potato (SP), a common root crop in the Philippines, is commonly used as food crop and is usually eaten boiled or fried. The roots, stems and leaves of SP have been utilized for different food products such as jam, flour and animal feeds. This study aims to utilize the tuberous root of orange sweet potato variety into ketchup. Raw orange sweet potato (OSP) and the developed ketchup were subjected to proximate, total dietary fiber, Vitamin A analysis, physicochemical and microbiological analysis. The proximate analysis of the ketchup showed that OSP ketchup is a poor source of protein (0.53g/100g) and fat (none-detected). However, the ash content increased (2.1g/100g) and there is a decrease of carbohydrate content (18.77g/100g) due to the process of boiling. On the other hand, the moisture increased (78.6g/100g) due to addition and absorption of more water. The presence of the dietary fiber and vitamin A (2.8g/100g and 15.6 μgRE/100g, respectively) contributes to the nutritional composition of the OSP ketchup.