1. SPECI AL SMONDAY(AFTER 5:00 PM)BBQ BACK RIBS 15.99TUESDAY ~FISH & CHIPS!~TWO 3 OZ. HOUSE-MADE KETTLE VALLEYAMBER BATTERED HADDOCK LOINSWITH COLESLAW & TARTAR SAUCE9.99WEDNESDAY…

1. SPECI A L SMONDAY(AFTER 5:00 PM)BBQ BACK RIBS 15.99TUESDAY ~FISH & CHIPS!~TWO 3 OZ. HOUSE-MADE KETTLE VALLEYAMBER BATTERED HADDOCK LOINSWITH COLESLAW & TARTAR…

1. and other Recipes from Professor Luxenburg’s Material and Methods Class Fall Semester 2006 Department of Architecture and Interior Design Anne Arundel Community College…

Slide 1My visit in Turkey by Emmanuelle On 9 th of April, the Comenius team went to Nice airport to take the plane to Turkey, I was so excited ! Me ! Before departure, I…

Slide 1HMS Italian Heritage Club Presents: Interviews with Herrins Italians Slide 2 Interviews 2005 Steve Coriasco Susan Murphy Carla Pegano-Hays Charles & Carl Spezia…

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1.EL CETERARESTAURANT2. WELCOME TO MY RESTAURANT 3. VIANDS 4. BREADED PORK CHOP 5. INGREDIENTS-BREADED PORK CHOP 4 to 6 pork chops (bone-in) or boneless pork loinchops…

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1.Classic tomato ragu Session: 112. Ingredients 1 onion 1 clove garlic 1 x 15ml spoon oil 2 x 400g canned chopped tomatoes Handful of fresh basil Black pepper 3. Equipment…