Commodity cooking
Subtitle: menus & recipes for use with donated USDA commodities
By: [Peggy Beier]
Contributors: United States. Food and Nutrition Service. Nutrition and Technical Services Division. Western Region
Publisher: USDA Food & Nutrition Service, Western Region
Published: 1985
Place of publication: San Franciso, Calif
Language: eng
Number of pages: 60
Subjects: Products and commodities; Menu planning; Governmental programs and projects; USDA; Indians of North America; Food; Recipes
Description: Abstract: Thirty-one days' worth of menus and recipes that use USDA commodities are presented in this cookbook from the Western Region of USDA's Food and Nutrition Service. Menus and recipes use commonly available ingredients and were home tested for acceptability. Recipe cooking time is minimized by preparing foods in quantity and using "planned overs" for additional meals. Though recipes were developed for normal diets, fat, salt, and sugar were modified to the extent possible without affecting taste or overall aceptability. Recipe categories include soups and sandwiches, salads, sauces and dressings, vegetables, main dishes, breads, desserts, and breakfast recipes. A list of commonly used USDA commodities and a recipe index are included.
Notes: "July 1985."

Includes index.