Main entrees
By: compiled and tested by Southeast Missouri Area Agency on Aging ; edited by N. Unklesbay
Series: Quantity recipe series : Title VII Nutrition Program using USDA food commodities -- UED 56
Publisher: Extension Division of the University Of Mo.
Published: 1978
Place of publication: Columbia, Mo
Language: eng
Number of pages: 113
Subjects: Entrées (Cooking); Quantity cooking
Description: Abstract: Quantity main entree recipes that use USDA food commodities and that are suggested for use in the Title VII Nutrition Program for the elderly are included. When using USDA food commodities effectively, menus under the Title VII program can be enhanced, especially when foods with the increased sensory appeal that the elderly prefer are served. The experience of the Sotheast Missouri Area Agency on Aging with these recipes shows that they increase menu variety and food consumption and nutrient intake and also reduce costs. The main entrees covered are poultry, beef, ham and pork, frankfurters, cheese and eggs, and fish with most recipes serving between 50 and 100 people. Individual recipes include Chicken Tetrazzini, Okra-Beef Dinners, Wild Rice and Ham, Cheese Souffle, and Cod Au Gratin.