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  2. 9 Southern Chefs Share The Best Places To Eat In Their ... - AOL

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    From a taco trailer to a date night-worthy seafood bistro, these are the restaurants some of the South's best chefs love in their own towns. 9 Southern Chefs Share The Best Places To Eat In Their ...

  3. School meal programs in the United States - Wikipedia

    en.wikipedia.org/wiki/School_meal_programs_in...

    States are given $0.11 per full price snack, $0.60 per reduced price snack, and $1.21 per free snack served in afterschool care programs. [25] [26] For fiscal year 2011, the cost of the SBP was $3 billion, compared with $10.8 million in 1970. The cost of the NSLP was $11.1 billion in 2011, compared with $70 million in 1947. [27]

  4. Catering - Wikipedia

    en.wikipedia.org/wiki/Catering

    By the 1840s many restaurant owners began to combine catering services with their shops. Second-generation caterers grew the industry on the East Coast, becoming more widespread. [2] Common usage of the word "caterer" came about in the 1880s at which point local directories began to use these term to describe the industry. [1]

  5. The Easy Skillet Dinner I Make Nearly Once a Week - AOL

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    How To Make My Cheesy Baked Taco Skillet. To make 4 to 6 servings, you’ll need: 1 pound ground sirloin or 90% lean ground beef. 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained

  6. Healthy, Hunger-Free Kids Act of 2010 - Wikipedia

    en.wikipedia.org/wiki/Healthy,_Hunger-Free_Kids...

    The Healthy, Hunger-Free Kids Act of 2010 (Pub. L. 111–296 (text)) is a federal statute signed into law by President Barack Obama on December 13, 2010. The law is part of the reauthorization of funding for child nutrition (see the original Child Nutrition Act). It funded child nutrition programs and free lunch programs in schools for 5 years. [1]

  7. The 3-Ingredient Appetizer I Always Make for the Holidays

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    How To Make My 3-Ingredient Smoked Salmon Dip. For 2 1/2 cups, or 6 to 8 servings, you’ll need: 8 ounces cream cheese, room temperature 4 to 6 ounces hot smoked salmon, flaked

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