Condiments
By: compiled and tested by Southeast Missouri Area Agency on Aging staff ; edited by Nan Unklesbay
Series: Quantity recipe series : Title VII Nutrition Program using food commodities -- UED 55
Publisher: Extension Division of the University of Mo.
Published: 1978
Place of publication: Columbia, Mo
Language: eng
Number of pages: 62
Subjects: Quantity cooking; Condiments
Description: Abstract: Quantity condiment 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 Southeast Missouri Area Agency on Aging with these recipes shows that they increase menu variety and food consumption (and nutrient intake) and also reduce costs. Recipes for fruit sauces, sweet sauces, meat and vegetable sauces, frostings, toppings, salad dressings, and special party items are included, most making several quarts to a gallon. Individual recipes include Raisin Toffee sauce, Mock Hollandaise Sauce Glaze, Dill Dip and French Dressing.