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with chef alan © indian hills community college | | | page of monday, march th lunch dinner hot line sliced and roasted turkey breast, mashed potato, turkey gravy, way blend vegetable ribeye steaks, roasted red skins, green beans hot bar cavatappi and penne pasta, marinara sauce, alfredo sauce, broccoli
chicken, and meatballs international al pastore pork tacos, spanish rice, chuckwagon corn tuesday, march th lunch dinner hot line penne alla vodka, breadsticks, winter blend vegetable chicken cordon blue, roasted asparagus, in house made redskin mashed potato hot bar baked potato bar, diced ham, broccoli...
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