Chefs say take time to prepare grits to ensure quality By Karin Welzel TRIBUNE-REVIEW Wednesday, May 14, 2008 Finally, Americans who live north of the Mason-Dixon line are discovering true grits. Long a staple of the Sou

First Page		Document Content
Date: 2014-10-21 16:34:22 Staple foods Porridges Soul food Polenta Grits Cornbread Cornmeal Pizza Jonnycake Food and drink Cuisine of the Southern United States Native American cuisine		Chefs say take time to prepare grits to ensure quality By Karin Welzel TRIBUNE-REVIEW Wednesday, May 14, 2008 Finally, Americans who live north of the Mason-Dixon line are discovering true grits. Long a staple of the Sou Add to Reading List Source URL: virginiawillis.com Download Document from Source Website File Size: 167,63 KB Share Document on Facebook

	PDF Document DocID: 1rfKS - View Document
	July 17, 2016 Classic Mimosa $6 Ginger-Pomegranate Mimosa $7 NEW Fresh Watermelon “75” $8 Steve’s Spicy Muddy Bloody Mary $7 Zeke’s Regular/Decaf French Roast $2 DocID: 1r408 - View Document
	Pumpkin-Cardamom Rice Pudding with Maple Cream Recipe 292 of 365 Rice pudding is one of the few foods I develop insatiable cravings for – the urge hits, and I want a giant vat of it. I want to bathe it in cinnamon and DocID: 1qPsK - View Document
$Apple noun \ˈa-pəl\ The fleshy, usually rounded red, yellow, or green edible pome fruit of a usually cultivated tree (genus Malus) of the rose family. In Tennessee apples are in season June thru November Did you know t$	Apple noun \ˈa-pəl\ The fleshy, usually rounded red, yellow, or green edible pome fruit of a usually cultivated tree (genus Malus) of the rose family. In Tennessee apples are in season June thru November Did you know t DocID: 1qzsh - View Document
	School Breakfast Menu May & June 2016 Breakfast Menus must be submitted online at orderlunches.com Menu due by Thursday April 21st - NO EXCEPTIONS! DocID: 1qvqR - View Document