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FOREWORD by JOHN BEVERE Copyright © 2017 by Dennis Rouse
FOREWORD BY JOHN BEVERE Copyright © 2017 by Dennis Rouse All rights reserved. No part of this publication may be reproduced, stored in retrieval system, or transmited in any form or by any means"electronic, mechanical, photo- copy, recording, or otherwise"except for brief quotations in printed reviews, without the prior writen permission of the publisher. Unless otherwise noted, Scripture quotations are from the New King James Version.® Copyright © 1982 by Tomas Nelson. Used by permission. All rights reserved. Scripture quotations marked NIV are from THE HOLY BIBLE, NEW INTERNATIONAL VERSION,® NIV® Copyright © 1973, 1978, 1984, 2011 by Biblica, Inc.® Used by permission. All rights reserved worldwide. Scripture quotations marked MSG are taken from Te Message. Copyright © 1993, 1994, 1995, 1996, 2000, 2001, 2002. Used by permission of NavPress Publishing Group. Te Holy Bible, English Standard Version (ESV) is adapted from the Revised Standard Version of the Bible, copyright Division of Christian Education of the National Council of the Churches of Christ in the U.S.A. All rights reserved. Scripture quotations marked NLT are taken from the Holy Bible, New Living Translation, copyright © 1996, 2004, 2007 by Tyndale House Foundation. Used by permission of Tyndale House Publishers, Inc., Carol Stream, Illinois 60188. All rights reserved. Scripture quotations marked NASB are taken from the NEW AMERICAN STANDARD BIBLE,® Copyright © 1960, 1962, 1963, 1968, 1971, 1972, 1973, 1975, 1977, 1995 by Te Lockman Foundation. Used by permission. Scripture quotations marked CEV are taken from the Contemporary English Version,® Copyright © 1995 American Bible Society. All rights reserved. Scripture quotations marked TLB are taken from Te Living Bible copyright © 1971 by Tyndale House Foundation. -
Luncheon Fare
MINI APPETIZERS FULL APPETIZERS Guac ‘n’ Chips CJ’s Trail Nachos Tortilla chips, guacamole, fresh salsa, pico de gallo...7.99 Tortilla chips, cheese, pico de gallo, jalapeños, lettuce, sour cream. (Ground Beef, Chicken, or Both)...11.99 Texas Caviar Beans, pico de gallo, toasted corn, green pepper, Wing It! red pepper, cilantro, tortilla chips...8.99 Choose a combination of any two...12.99 H Tangy Buffalo H Chipotle BBQ CJ’s Taquitos H Maple Citrus H Tiki Style (no sauce) Chicken & cheese “chimi crispas”, cool ranch dip...7.99 Artichoke & Spinach Dip Jerk Chicken Skewers Artichoke heart, spinach, Parmesan, Jerk seasoning, onion, Texas caviar, pico de gallo, lime grilled Cajun bread, tortilla chips...10.99 remoulade...7.99 Espinaca Con Queso Buffalo Chicken Egg Rolls Mexican cheese & spinach dip, pico de gallo, Buffalo chicken, bleu cheese, crisp veggies...8.99 tortilla chips...10.99 BBQ Pork & Bacon Fries House seasoned fries, BBQ pork, melted cheddar, Boneless Buffalo Tenders bacon, BBQ sauce, sour cream, chives...8.99 Fried chicken tenders, Buffalo sauce, carrot, celery, bleu cheese dip...12.99 Seared Bacon Wrapped Shrimp Colossal shrimp and smoked bacon...9.99 Quesadillas H Cajun: Pan-blackened, mixed greens, lime remoulade, Flour tortilla, Colby & Jack cheese, green chilies, chipotle bleu cheese. sour cream, lettuce, pico de gallo. (Chicken or Beef)...12.99 H Maple Citrus: Pan-seared, citrus glaze, mixed greens. Cajun Style: Under 650 calories, 5g net carbs when ordered “In the Pink®” LUNCHEON FARE Chicken Tortilla Soup Choose Two Southwest seasoning, chicken, fresh vegetables, Choose any two. Served with fries...13.99 seasoned tortilla strips...Bowl...5.99 Cup...4.99 H Tex-Mex Chili H Steak & Cheese Wrap H Chicken Tortilla Soup H Rustler’s Chicken Hoagie Under 200 calories and under 10g of fat when ordered “In the Pink®” H Fresh Garden Salad H C.B.C. -
Appetizers & Beverages Bacon Water Chestnuts Buffalo Chicken Dip
Appetizers & Beverages Soups & Salads Vegetables & Side Dishes Bacon Water Chestnuts Black Cherry Salad Asparagus Casserole Buffalo Chicken Dip Bow Tie Pasta Salad Asparagus with Prosciutto Bunco Lemonade Broccoli Cheese Soup Ham Stir Fry Bushwacker Broccoli Delight Salad Baked Okra Buttermilk Hushpuppies Calioka Bean Pot Best Baked Beans Cheese Ball Cheesy Broccoli Soup Broccoli Casserole Cherry Limeade Cheesy Chicken Chowder Broccoli Casserole Ii Chuy’s Jalapeño Dip Chicken Gumbo Brown Rice Cliff’s Fruit Punch Chicken Salad Buttermilk Fried Okra Corned Beef Ball Cole Slaw Butterscotch Baby Carrots Crab Appetizers Congealed Vegetable Salad Cheese Apples Crab Meat Dip Cornbread Salad Cheesy Fried Potatoes Crab Paté Crawfish Etouffee Chive Potato Casserole Cream Cheese Sausage Balls Cream Cheese Chicken Chili Copper Pennies Deviled Eggs Cream of Broccoli Soup Corn Casserole Easy Bruschetta Snacks Crock Pot Taco Soup Corn Casserole II Easy Corn Dip Cucumber Salad Cornbread Dressing for A Easy Guacamole Dip Cucumbers in Sour Cream Crowd Favorite Deviled Eggs Dressing Crock Pot Beans Golden Wedding Punch Deluxe Potato Soup Crockpot Dressing Great Grandma Compher’s Doris’s Chinese Salad Harvard Beets Crabcakes Easy Broccoli Soup Hashbrown Casserole Hot Corn Dip Easy Chili Hashbrown Casserole II Hot Onion Soufflé Fruit Salad Hawaiian Yams Hummus Bi Tahini “Hummus Fruit Salad in A Jar Holiday Rice Dip” Grape Blueberry Salad Leftover Potato Patty Fry Jalapeño Popper Dip Grape Salad Loaded Mashed Potatoes Jalapeño Poppers Greek Salad Mama’s Dressing -
Catawba College Inaugurates Its 20Th President R
March 2003 / Volume 25, Number 1 Parkie’s last production Catawba On-campus — page 11 Habitat for Late Night 26th Annual Sports Hall of Humanity activities Fame Weekend ground- are a hit — page 14 breaking with and wall- students Newly published history of Catawba College raising — page 13 — page 20 — page 6 Highlights: Catawba College inaugurates its 20th president r. Robert E. Knott was inaugurat- Then, in typical Knott fashion, he turned the ed as Catawba College's 20th occasion into an opportunity to thank those President Feb. 18 in Omwake- gathered for the contributions they had made Dearborn Chapel on campus. His and continue to make to the institution. D investiture took place before a Saying the college community "is an large gathering of delegates from various intertwining of the stories of individuals educational institutions, trustees, family, who make it up, past and present," Knott friends, community guests, faculty, staff and recognized with appreciation key groups in students. the audience. He lauded former presidents After Knott was invested with the signs and first ladies of the college, including Fred of office by Tom Smith, Chairman of the and Bonnie Corriher, the late Steve Wurster Catawba College Board of Trustees, he and his wife Jean, Jacquie Leonard and her called the day "a celebration for this college late husband Theodore, as well as Mary community." To the trustees, he pledged Dearborn and her late husband Donald. that he and wife Brenda would "live up to Knott thanked friends gathered for the the responsibility you have place upon us." See INAUGURATION, page 10 College Marshal David Pulliam slides medallion over Dr. -
Utah Barber, Cosmetologist/Barber, Esthetician, Electrologist and Nail Technician Licensing Board Meeting
UTAH BARBER, COSMETOLOGIST/BARBER, ESTHETICIAN, ELECTROLOGIST AND NAIL TECHNICIAN LICENSING BOARD MEETING March 4th, 2013 Room 474 – Fourth Floor – 8:30 a.m. Heber M. Wells Building Salt Lake City, UT 84111 CONVENED : 8:36 a.m. ADJOURNED: 5:18 p.m. Bureau Manager: Sally A. Stewart Board Secretary: Sally Canavan Board Members Present: Chad W. Price, Chairperson Annette Bergstrom Sunny Smith Elaine Reintjes Pauline Anderson Carlotta Veasy, at 9:10 a.m. Board Members Absent/Excused: Dianne Niebuhr, excused Guests: Fran Brown, UBSOA Marti Frasier, Professional Cosmetologist Suzette Cluela, CLC Lyle Ferguson, CLC Lynelle Hite, The Barber School Richard Hite, The Barber School Therese Taylor, Renaissance Academie Brenda Scharman, UBSOA Jami Gienoff, Taylor Andrews Academy Brooke Sperry, Taylor Andrews Academy Natalie Parkin, Skinworks/UBSOA Diane Bitaraf, Mandalyn Academy Austin Maughan, Maximum Style Tec School Maxine Maughan, Maximum Style Tec School Sabine Bjork, Maximum Style Tec School Oath of Office Pauline Anderson was sworn in DOPL Staff Present: Debra Troxel, Compliance Specialist MINUTES: DECISIONS AND RECOMMENDATIONS The minutes from December 3rd, 2012, meeting were reviewed by the Board. Ms.Reintjes made a motion, seconded by Ms. Smith, to approve the minutes as written. The voting was unanimous. Page 2 of 11 Minutes for Barber, Cosmetologist/Barber, Esthetician, Electrologist and Nail Technician Licensing Board March 4th, 2013 Information regarding the Law and The Division is making changes in the applications. Rule Exam Inclusion in the The changes are almost ready. When the changes application are implemented will depend on how soon Utah Interactive will be able to implement the change possibly one month to one month and a half. -
CBA Program Pairs XU Students With. Internships
Xavier University Exhibit All Xavier Student Newspapers Xavier Student Newspapers 2000-09-06 Xavier University Newswire Xavier University (Cincinnati, Ohio) Follow this and additional works at: https://www.exhibit.xavier.edu/student_newspaper Recommended Citation Xavier University (Cincinnati, Ohio), "Xavier University Newswire" (2000). All Xavier Student Newspapers. 2857. https://www.exhibit.xavier.edu/student_newspaper/2857 This Book is brought to you for free and open access by the Xavier Student Newspapers at Exhibit. It has been accepted for inclusion in All Xavier Student Newspapers by an authorized administrator of Exhibit. For more information, please contact [email protected]. JAN 2 3 2001 XAVIER UNIVERSITY 86th year, issue 3 week of SEPTEMBER 6, 2000 www.xu.edu/soa/newswire/ CBA program pairs XU students with.internships Williams College ofBusiness offers students internships with local corporations BY ERIN RYAN must have earned at least 55 these co-op -positions, said Asst. Campus News credit hours· Uunior class stand McClusky, is the hands-on, real For the past:three years, the ing or above), have a minimum world experience the students Cooperative Education Progr;im. GPA of2.75 and students are en will gain. at the Williams College of Busi couraged to have completed Man "I know there are students ness (CBA) ·has been ·placing agement 301. who don't need to work to sup business students with 'companies Students will earn three credit port themselves through school, in and around the Cincinnati area. hours upon completion of the co and some who think they can · This semester, the program still op position and. -
Resorts World Sentosa F&B Festive Brochure 2018
1 Dec 2018 to 1 Jan 2019 DINING GUIDE Turducken Merry Holidays from Resorts World Sentosa! No holiday is complete without time spent together with family and friends feasting on festive delights. Here at the Resort, our celebrity chef restaurants are offering you an array of delectable, limited time menus featuring innovative spins on classic dishes. If you plan on staying in, no worries! Order from a veritable selection of fine roasts and tasty, Instagrammable desserts to make your annual get-together an unforgettable one. Come for food at the Resort this holiday season. CONTENT 04 CURATE 10 Syun 16 Celebrity Chef Festive Mini Log Cakes 05 Forest Ḛ 11 Tangerine 17 Festive Sweets 06 Fratelli Trattoria 12 TEPPAN by Chef Yonemura 18 - Promotions 07 Ocean Restaurant by Cat Cora 13 Other Restaurants 19 08 Osia Steak & Seafood Grill 14 More Dining Options 20 Festive Goodies and Roasts Order Form 09 Sessions and The Rock Bar 15 Festive Roasts 04 Dinner: 6.30pm – 10pm Closed every Sun, except Public Holidays A sumptuous spread The Forum, Level 1 Chef de Cuisine of progressive German Benjamin Halat East Zone cuisine from the innovative Chef de Cuisine 8-Course Festive ++ Benjamin Halat, sure to get Set Dinner $188 you in the festive spirit. 1 – 25, 31 Dec 2018 & 1 Jan 2019, Mon – Sat Brotzeit Blutwurst Blood Sausage Tartlet Steckerfisch Smoked Fish Praline Käse Stangerl Comte Cheese Fusettes Leberwurst Brot Foie Gras Pate / Pickled Cucumber Gel / Dark Beer Chip Abendbrot Hummer Pumpkin / Lobster / Buckwheat Frankfurter Grüne Sosse Soufflated -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
Coursepack Prices: the Big Rip-Off
~ THE ·MICHIGAN REVIEW Volume 13, Number 4 The Campus Affairs Journal of the University of Michigan [1:iUi]@IilBE Coursepack Prices: The Big Rip-Off BY EDDIE ARNER ! plausible explanation for the outcome preme Court where a final decision can ers have refused to take a position on of the case. be made. this topic. Perhaps they realize that OURSEPACKS, COLLEC Section 106 enumerates the rights Until such time, Smith intends to they will lose no matter which side they tions of articles, and parts of of copyright holders, but specifically continue his practice of voluntarily col take. Cworks which are assigned by pro states that its regulations are "subject lecting one permy per copied page as If this notion seems absurd, there fessors for use by students are an inte to sections 107 through 120." Section royalty for the publishers of copyrighted , are numerous other examples of the gral part of the educational experience 107 is titled "Limitations on exclusive material. publishers' greed and lack of customer at the University of Michigan and have rights: Fair use." While there is no The U-M libraries charge students appreciation. The New York Times, been for nearly twenty years. Unfortu generally accepted definition of "fair 7 cents per page and pay no royalties. If which charges 75 cents for a daily pa nately, in the past several years, the use," section 107 is quite explicit. It students are allowed to make such cop per, has requested up to 1 dollar per prices of coursepacks have risen dra reads, "the fair use of a copyrighted ies, one wonders why they should not page in royalty fees. -
Halal Food Production
HALAL FOOD PRODUCTION © 2004 by CRC Press LLC HALAL FOOD PRODUCTION Mian N. Riaz Muhammad M. Chaudry CRC PRESS Boca Raton London New York Washington, D.C. © 2004 by CRC Press LLC Library of Congress Cataloging-in-Publication Data Riaz, Mian N. Halal food production / Mian N. Riaz, Muhammad M. Chaudry. p. cm. Includes bibliographical references and index. ISBN 1-58716-029-3 (alk. paper) 1. Food industry and trade. I. Chaudry, Muhammad M. II. Title. TP370.R47 2003 297.5'76—dc22 2003055483 This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage or retrieval system, without prior permission in writing from the publisher. The consent of CRC Press LLC does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from CRC Press LLC for such copying. Direct all inquiries to CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. -
Local Purveyors
lunch BITES: charred eggplant hummus | 9 black eyed peas / feta / spiced peanuts / pita seafood campechan a | 12 crushed avocado / tortilla chips joe’s hot chicken | 10 house pickles / sunbeam carmelized brussel sprouts | 9 cane sugar / fish sauce soup of the day | 7 small or 10 large salads: Local Purveyors: blackened salmon fattoush salad | 15 black hills ranch romaine / lemon garlic vinaigrette / grape tomatoes / pickled onions / 44 farms feta cheese / sumac / crushed pita steak spinach salad | 15 blue horizon seafood cauliflower / picked red onion / candied texas pecans / bleu cheese covey rise farms miso vinaigrette kraftsmen bakery texas seafood cobb | 16 dairymaids avocado / grape tomato / farm egg / texas caviar / crab salad / moonflower farms shrimp / green goddess amy’s ice creams taco salad | 13 animal farms tomato / avocado / olives / chili-grilled chicken /crispy tortilla / lightsley farms cheddar / chili lime dressing grilled chicken caesar | 13 local greens . strawberry / texas pecans / queso fresco chefs wedge salad | 10 house bacon / pickled onion / crumbled egg / peanut dukka / bleu cheese / green goddess sandwiches: All sandwiches offered with a choice of fries or mixed greens texas beef burger | 14 sweet sourdough bun / cheddar cheese / aioli / LTOP / fries lamb meatloaf sandwich | 14 pretzel bun / sundried sambal / feta cheese / pickled green tomatoes grilled chicken sandwich | 12 grilled chicken breast / sweet sourdough bun / LTOP / coriander aioli chef’s club | 13 grilled chicken / bacon / havarti / avocado / sundried -
Pg-Lunch-Menu-5Cb0c4cb00ad8.Pdf
Appetizers Salads Cowboy Chicken & Avocado Soup Pecan Grill Salad or Caesar Salad Soup of the Day Mixed Greens with Pecans, Cucumber, Carrot, Tomato and Choice of Dressing Cup 5 Bowl 7 Side Salad 6 Entrée 11 Salad Additions: Salmon 9 Shrimp 9 Steak 9 Chicken 7 West Texas Spring Rolls 10 Shredded BBQ Brisket with Greens and Texas Caviar (Salad made Texas Twang Steak Salad 16 from Black Eyed Peas, Black Beans, Peppers, Onion, Garlic, Lime Grilled Sirloin Steak cooked to perfection served on a bed of Juice and Jalapeño) served in a Rice Paper Wrap with Greens with Texas Caviar (Onion, Roasted Corn, Black Eyed Peas, Worcestershire-Sriracha Dipping Sauce Jalapeño Peppers, Garlic, Red Pepper, Green Pepper and Lime Juice), Tomato, Cucumber, Wedge Cut Fries, Cheddar Cheese and Southern Bruschetta 9 Sweet Shallot Vinaigrette Fried Green Tomato Tossed with Olive Oil, Garlic and Roasted Red Pepper served on Fresh Mozzarella-Jalapeño Crostini Chipotle Roasted Chicken Club Salad 13 Pulled Chicken Meat Roasted with a Chipotle Rub Served on Tortilla Chips and Salsa 5 Spring Mix that is tossed with Tomato, Bacon, Croutons, Shredded Add to Your Chips and Salsa: Monterey Jack Cheese and Roasted Jalapeno Vinaigrette Guacamole 4 Smoked Cheddar Queso 4 Fresh Seasonal Fruit Platter 10 Queso Add on: Chipotle Chicken 3 Shredded Brisket 4 Seasonal Sliced Fruits and Berries served with Cottage Cheese and Raspberry Sauce Smoked Bacon Gouda Macaroni and Cheese 7 Wraps and Sandwiches Entrees Side Choices: Wedge Fries, Sweet Potato Fries, Tater Tots, Cole Slaw, Texas Caviar or Fresh Cut Fruit Prime Rib Chicken Fried Steak 20 8oz Rib Eye Steak pounded thin in Seasoned Breading served with Warm Chicken and Spinach Wrap 12 Home Fried Potatoes, Roasted Green Beans and Grilled Breast of Chicken tossed with Spinach, Feta, Roasted Red White Country Gravy Pepper, Pickled Red Onion and Sweet and Sour Dressing served in a Spinach Wrap Dr.