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P r o c e d u r e Heat the butter in a heavy saucepot over moderately low heat. Add the onions and sweat without letting them brown. Add the parsnips and apples, stirring to mix. Add the stock and bring to a boil. Simmer until the parsnips and apples are tender, about 30 minutes. Pass the soup through a food mill or pur e in a blender. Then pass through a china cap. Pour into a clean saucepot and bring to a boil. If the soup is too thick, thin with a little stock. Season to taste with salt and white pepper. Whip the cream until lightly thickened but not stiff. Do not overwhip. Mix the Calvados into the cream. This further mixing should thicken the cream so that it holds peaks. At service time, garnish each portion of the soup with a spoonful of the cream. Pass under the salamander or broiler very brie y to lightly brown the cream. Serve immediately.

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Customer Company Name Street City State ZIP Code Phone Numbers (two fields) E-Mail Address Web Site Discount Rate Customer Since Last Sales Date Sales Tax Rate Credit Information (four fields)

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P r o c e d u r e 1. Cook macaroni according to basic method for boiling pasta. Drain and rinse in cold water.

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You can use the Multi/Sub-Object material to assign several different materials to a single object via the material IDs. You can use the Mesh Select modifier to select each subobject area to receive the different materials. At the top of the Multi/Sub-Object Basic Parameters rollout, shown in Figure 24-3, is a Set Number button that lets you select the number of subobject materials to include. This number is displayed in a text field to the left of the button. Each submaterial is displayed as a separate area on the sample object in the sample slots. Using the Add and Delete buttons, you can selectively add or delete submaterials from the list. Figure 24-3: The Multi/Sub-Object material defines materials according to material IDs.

1. 2. 3. To keep foods hot for service, use steam tables or other equipment that will keep all parts of all foods above 135 F (57 C) at all times. Keep foods covered. Bring foods to holding temperature as quickly as possible by using ovens, steamers,range-top pots and pans,or other cooking equipment.Do not warm cold foods by placing them directly in the steam table.They will take too long to heat,and bacteria will have time to grow. Do not let ready-to-eat foods come in contact with any contaminated surface.

Ingredients Assorted ripe heirloom tomatoes, 3 4 varieties (see procedure) Mixed baby greens Extra-virgin olive oil Balsamic vinegar Coarse salt Black pepper

What s in a name Our gurus say it s everything. Choose the wrong name for your brand and all the efforts you have made positioning it will be for naught. In fact, the wrong name can kill your brand. In his book The Invisible Touch, Harry Beckwith tells the story of a Texan who learned that lesson the hard way.

since no jobs enter the network from outside. Another important network parameter is the mean number of visits (ei) of a job to the ith node, also known as the visit ratio or relative arrival rate:

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Selecting a single icon is easy. If you re using the double-click method to open icons, then you click (once) on the icon you want to select. If you re using the single-click method to open icons, then you just point to the icon (rest the tip of the mouse pointer right on the icon you want to select). The selected icon will be highlighted to stand out from the others. The toolbar will likely change to reflect things you can do with that selected icon. If the Details pane is open, it will show information about the selected icon, as illustrated in Figure 29.1. FIGURE 29.1

Note If you don t see Get pictures from scanner or camera, make sure that your camera or scanner is connected and turned on. If it is, the scanner may not be fully compatible with Windows XP, or it may need an updated driver from Windows Update or the scanner s manufacturer.

The Shrink commands work only when Layout Toggle Shrink (Ctrl+S) is enabled. With this command, you can turn on and off the visibility of shrunken nodes.

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Use 10 oz (275 g) unsweetened, flaked coconut. Sprinkle coconut into pie shells before adding custard mixture. Coconut may be toasted lightly in oven before adding to pies, if desired. Omit nutmeg.

of their goals 4. In what ways do you support your employees in their efforts to achieve the organization s goals 5. In what ways are employees held accountable for achieving goals in your organization

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