Round Plastic Folding Tables. Hastings Oak Table
Round Plastic Folding Tables
- A trestle table is an item of furniture comprising two or three trestle supports linked by a longitudinal cross-member over which a board or tabletop is placed.
- fictile: capable of being molded or modeled (especially of earth or clay or other soft material); "plastic substances such as wax or clay"
- A synthetic material made from a wide range of organic polymers such as polyethylene, PVC, nylon, etc., that can be molded into shape while soft and then set into a rigid or slightly elastic form
- Credit cards or other types of plastic card that can be used as money
- capable of being influenced or formed; "the plastic minds of children"; "a pliant nature"
- generic name for certain synthetic or semisynthetic materials that can be molded or extruded into objects or films or filaments or used for making e.g. coatings and adhesives
- Alter (a number) to one less exact but more convenient for calculations
- a charge of ammunition for a single shot
- Pass and go around (something) so as to move on in a changed direction
- Give a round shape to
- from beginning to end; throughout; "It rains all year round on Skye"; "frigid weather the year around"
- wind around; move along a circular course; "round the bend"
Bud Light 24 Inch Cushioned Folding Stool - Black
Having some friends over for the big game, but limited on seating? Looking for an inexpensive way to add seats without taking up a lot of room or wasting money on renting? Well this Bud Light 24 inch cushioned stool is the way to go! Impress your friends with your comfortable Budweiser branded stool. Measures 14 x 15 x 24 inches opened and folds down to 2.5 x 13.5 x 35.5 inches (length x width x height).
Features Include: 14.17 inch round cushioned top Spring loaded safety lock Ergonomic, space saving design Durable, coated steel construction Easily wipes clean with mild soap and water
Tempting Pumpkin Pie Recipe
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425?F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny leaf-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.
4. In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in all remaining filling ingredients until well blended.
5. To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes.
6. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Store in refrigerator.
Apple Crostada With Caramel Sauce Recipe
1 1/4 cups Gold Medal® all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup firm butter or margarine, cut into 1/2-inch pieces
3 tablespoons cold water
1/4 teaspoon vanilla
Filling and Topping:
1/2 cup sugar
3 tablespoons Gold Medal® all-purpose flour
4 cups chopped peeled apples (4 medium)
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 cup caramel topping
1. In medium bowl, mix 1 1/4 cups flour, 2 tablespoons sugar and the salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. In small bowl, mix water and vanilla; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary).
2. Gather dough into a ball; shape into flattened 5-inch round on lightly floured surface. Wrap in plastic wrap; refrigerate about 30 minutes or until firm.
3. Heat oven to 400°F. With floured rolling pin, roll pastry into 12-inch round. Place on ungreased large cookie sheet.
4. In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in apples until coated. Mound apple mixture on center of dough round to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
5. Bake 27 to 32 minutes or until crust is golden brown. Cut into wedges. Serve warm drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
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