Chapin Grocery Inc
Chapin Grocery Inc Grocery store in Waltham
220 River St, Waltham, MA 02453
Monday: 6AM-9PM | Tuesday: 6AM-9PM | Wednesday: 6AM-9PM | Thursday: 6AM-9PM | Friday: 6AM-9PM | Saturday: 6AM-8PM | Sunday: 8AM-7PM
America/New_York time zone
4.2 average rating from 20 reviews for Chapin Grocery Inc
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Business Name: Chapin Grocery Inc
Address: 220 River St
Waltham
Massachusetts
02453
United States
Waltham
Massachusetts
02453
United States
Phone: +1 781-894-0400
Google ID: 0x89e382cf7b98edc9:0xadd65c268445bf4d
Place ID: ChIJye2Ye8-C44kRTb9FhCZc1q0
Google Reviews ID: -5.92044E+18
Google CID: 1.25263E+19
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314 River St, Waltham, MA 02453
Sunday: 5:30AM-10:30PM | Monday: 5:30AM-10:30PM | Tuesday: 5:30AM-10:30PM | Wednesday: 5:30AM-10:30PM | Thursday: 5:30AM-10:30PM | Friday: 5:30AM-10:30PM | Saturday: 5:30AM-10:30PM
America/New_York time zone
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Grocery store
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Place Description: Casa D’Italia Grocery store in Waltham
203 Newton St, Waltham, MA 02453
Sunday: Closed | Monday: 8AM-6PM | Tuesday: 8AM-6PM | Wednesday: 8AM-6PM | Thursday: 8AM-6PM | Friday: 8AM-6PM | Saturday: 8AM-4PM
America/New_York time zone
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Place Description: Los Latinos Meat Market Butcher shop in Waltham
6 Oak St, Waltham, MA 02453
Sunday: 10AM-8PM | Monday: 11AM-8PM | Tuesday: 11AM-8PM | Wednesday: 11AM-8PM | Thursday: 10AM-8PM | Friday: 10AM-8PM | Saturday: 10AM-8PM
America/New_York time zone
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Place Description: Llos Latinos Market Grocery store in Waltham
230 Newton St, Waltham, MA 02453
Monday: 8AM-8PM | Tuesday: 8AM-8PM | Wednesday: 8AM-8PM | Thursday: 8AM-8PM | Friday: 8AM-8PM | Saturday: 8AM-8PM | Sunday: 8AM-8PM
America/New_York time zone
4.8 average rating from 4 reviews for Llos Latinos Market
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Place Description: Salgueros Market Grocery store in Waltham
344 Newton St, Waltham, MA 02453
Sunday: 7AM-8PM | Monday: 6AM-9PM | Tuesday: 6AM-9PM | Wednesday: 6AM-9PM | Thursday: 6AM-9PM | Friday: 6AM-9PM | Saturday: 6AM-9PM
America/New_York time zone
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Deli
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Place Description: Newton Street Market & Deli Deli in Waltham
344 Newton St, Waltham, MA 02453
Monday: 6AM-9PM | Tuesday: 6AM-9PM | Wednesday: 6AM-9PM | Thursday: 6AM-9PM | Friday: 6AM-9PM | Saturday: 6AM-9PM | Sunday: 7AM-6PM
America/New_York time zone
4.5 average rating from 22 reviews for Newton Street Market & Deli
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Preheat oven to 350ºF. Mix rye flour, all-purpose flour, caraway seed, sugar, baking soda, garlic salt and onion salt in medium mixing bowl. Add Crisco Oil. Stir with fork until moistened. Sprinkle with water, 1 tablespoon at a time, stirring until mixture forms a ball.
Divide dough in half. Place one half between 2 large sheets waxed paper. Roll dough 1/16 inch thick. Remove top sheet waxed paper. Cut dough into 1-1/2-inch shapes. Repeat with remaining dough. Place crackers on ungreased baking sheet. Prick each cracker 2 or 3 times with fork. Bake at 350ºF, 10 to 15 minutes or until crisp and golden brown. Remove to wire rack.
Divide dough in half. Place one half between 2 large sheets waxed paper. Roll dough 1/16 inch thick. Remove top sheet waxed paper. Cut dough into 1-1/2-inch shapes. Repeat with remaining dough. Place crackers on ungreased baking sheet. Prick each cracker 2 or 3 times with fork. Bake at 350ºF, 10 to 15 minutes or until crisp and golden brown. Remove to wire rack.
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Preheat oven to 350ºF.
Put Crisco into a mixer bowl. Add cheese gradually, beating at medium speed until mixture is fairly smooth. Blend flour, salt, and pepper. Gradually add to cheese mixture, mixing at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each ball.
Arrange balls on ungreased cookie sheets. Lightly press with a fork to make a crisscross pattern. Dip fork in flour as needed to prevent sticking. Press a pecan half onto top of each, if desired.
Bake at 350ºF for 10 minutes or until lightly browned around edges. Cool for 10 to 12 minutes on cookied sheet, then remove to a rack to cool.
Put Crisco into a mixer bowl. Add cheese gradually, beating at medium speed until mixture is fairly smooth. Blend flour, salt, and pepper. Gradually add to cheese mixture, mixing at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each ball.
Arrange balls on ungreased cookie sheets. Lightly press with a fork to make a crisscross pattern. Dip fork in flour as needed to prevent sticking. Press a pecan half onto top of each, if desired.
Bake at 350ºF for 10 minutes or until lightly browned around edges. Cool for 10 to 12 minutes on cookied sheet, then remove to a rack to cool.
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