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INDEX OF RECIPESARMED FORCES RECIPE SERVICE
UNITED STATES ARMYTM 10-412
UNITED STATES NAVYNAVSUP Publication 7
UNITED STATES AIR FORCEAFM 146-12, Volume 2
UNITED STATES MARINE CORPSMCO P10110.43E
REVISION OF 1999
Supercedes TM 10-412/NAVSUP Pub 7/AFM 146-12, Vol IIMCO P10110.43D, July 1997
Reprint (C) CHQSOFTWARE.COM
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DIETARY GUIDELINES FOR AMERICANS
• Balance the food you eat with physical activity –maintain or improve your weight
• Choose a diet with plenty of grain products,vegetables, and fruits
• Choose a diet low in fat, saturated fat, andcholesterol
• Eat a variety of foods
• Choose a diet moderate in salt and sodium
• Choose a diet moderate in sugars
• If you drink alcoholic beverages, do so inmoderation
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GENERAL INFORMATION
A. GENERAL INFORMATION (OVER)
Basic InformationHandling Frozen Foods, Guidelines for...................................... A-19Measuring Procedure................................................................. A-3Terms Used in Food Preparation, Definitions of......................... A-2Weights and Measuring Equivalents, Table of ........................... A-4
Conversion ChartsCan Sizes, Weights and Measures for ........................................ A-5Container Yields, Canned Fruits, Guidelines for........................ A-9Edible Portion Weights, As Purchased Weights
Fruits .................................................................................. A-7Vegetables .......................................................................... A-6
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GENERAL INFORMATION-ContinuedConversion Charts-Continued
Fruit Bars, Guidelines for .......................................................... A-13Measure Conversion .................................................................. A-16Metric Conversion, Guidelines for ............................................. A-27Weight Conversion.................................................................... A-15Recipe Conversion..................................................................... A-1
Equipment, Guidelines forConvection Ovens...................................................................... A-23Microwave Ovens ...................................................................... A-14
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GENERAL INFORMATION-Continued
A. GENERAL INFORMATION (OVER)
Equipment, Guidelines for-ContinuedSteam Cookers........................................................................... A-21Steam Table, Baking and Roasting Pans,
Capacities for...................................................................... A-25Tilting Fry Pans......................................................................... A-24
“HACCP” (Hazard Analysis Critical Control Point) Guidelines........ A-32Ingredients
Antibrowning Agent, Use of ...................................................... A-20Cheese, Guidelines for............................................................... A-28Egg Equivalents, Table of.......................................................... A-8Eggs, Guidelines for .................................................................. A-29
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GENERAL INFORMATION-ContinuedIngredients-Continued
Flours, Guidelines for Use of ..................................................... A-18Fresh Fruits and Vegetables
Preparing, Guidelines for .................................................... A-31Garlic, Dehydrated, Use of......................................................... A-17Garnishes, Guidelines for .......................................................... A-22Green Peppers, Dehydrated, Use of............................................ A-11Herbs, Guidelines for................................................................. A-30Horseradish, Dehydrated, Use of................................................ A-17Milk, Nonfat, Dry, Reconstitution Chart .................................... A-10
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GENERAL INFORMATION-Continued
A. GENERAL INFORMATION (OVER)
Ingredients-ContinuedOnions, Dehydrated, Use of ....................................................... A-11Parsley, Dehydrated, Use of ....................................................... A-11
Menu PlanningCalories, Guidelines for ............................................................. A-26
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APPETIZERS AND BEVERAGES
B. APPETIZERS AND C. BEVERAGES (OVER)
APPETIZERS
Egg RollsChinese ..................................................................................... B-2
Fried................................................................................... B-2-1Philippine Style ......................................................................... B-2-2
Fried................................................................................... B-2-3Juice Cocktail
Cranberry and Apple ................................................................. B-1-1Cranberry and Orange ............................................................... B-1Tomato...................................................................................... B-3
Spicy .................................................................................. B-3-2Vegetable .................................................................................. B-3-1
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APPETIZERS AND C. BEVERAGES-ContinuedAPPETIZERS-CONTINUEDPizza Treats...................................................................................... B-5Shrimp Cocktail ............................................................................... B-4Spiced Shrimp.................................................................................. B-4-1
BEVERAGES
Beverage Bases, Powdered, Fruit Flavored,Guidelines for............................................................................ C-G-3
Brewing Coffee, Guidelines for......................................................... C-G-1Fruit and Vegetable Juices, Guidelines for ........................................ C-G-2
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APPETIZERS AND C. BEVERAGES-Continued
B. APPETIZERS AND C. BEVERAGES (OVER)
BEVERAGES-CONTINUEDCocoa, Hot ....................................................................................... C-1
Whipped.................................................................................... C-1-1Coffee
Automatic Coffee Maker............................................................ C-3Automatic Urn........................................................................... C-5Instant Freeze-Dried .................................................................. C-2Manual Urn............................................................................... C-5-1
Fruit Punch ...................................................................................... C-6Lime Lemon.............................................................................. C-6-1
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APPETIZERS AND C. BEVERAGES-ContinuedBEVERAGES-CONTINUEDJuice, Cocktail
Grapefruit and Pineapple ........................................................... C-7-1Orange and Pineapple................................................................ C-7
Lemonade......................................................................................... C-8Limeade ........................................................................................... C-8-1Orangeade........................................................................................ C-10Tea, Hot ........................................................................................... C-4Tea, Iced (Instant) ............................................................................ C-9Tea, Iced (Instant for Dispenser)....................................................... C-9-1Tea, Iced (Instant, with Lemon and Sugar for Dispenser) ................. C-9-2
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BREADS AND SWEET DOUGHS(Batters, Fillings, Glazes, Syrups, Toppings and Washes)
D. BREADS AND SWEET DOUGHS (OVER)
Good Quality Bread Products and Rolls,Characteristics of....................................................................... D-G-4
Hot Roll Make-Up, Guide for ........................................................... D-G-6Poor Quality Bread Products and Rolls
Causes of ................................................................................... D-G-5Preparation of Yeast Doughs,
Guidelines for............................................................................ D-G-2Recipe Conversion............................................................................ D-G-1Retarded Sweet Dough Methods ....................................................... D-G-3Sweet Dough Make-Up, Guide for .................................................... D-G-7
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BREADS AND SWEET DOUGHS-ContinuedBagels .............................................................................................. D-13Batters
Frying........................................................................................ D-51Tempura ............................................................................. D-38
BiscuitsBaking Powder .......................................................................... D-1
Biscuit Mix......................................................................... D-1-1Cheese ................................................................................ D-1-2Drop ................................................................................... D-1-3
BreadsBanana ...................................................................................... D-30
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BREADS AND SWEET DOUGHS-Continued
D. BREADS AND SWEET DOUGHS (OVER)
Breads-ContinuedCorn .......................................................................................... D-14
Jalapeno.............................................................................. D-14-3Mix..................................................................................... D-15
Jalapeno....................................................................... D-15-3Date Nut.................................................................................... D-503French ....................................................................................... D-4Irish Soda .................................................................................. D-2Oatmeal Bread........................................................................... D-52Pumpkin.................................................................................... D-11Raisin........................................................................................ D-5Rye............................................................................................ D-6Texas Toast ............................................................................... D-7-2Toasted Garlic ........................................................................... D-7
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BREADS AND SWEET DOUGHS-ContinuedBreads-Continued
Toasted Parmesan...................................................................... D-7-1White ........................................................................................ D-8
Short-Time Formula ........................................................... D-9Whole Wheat (Wheat Base)....................................................... D-10
Short-Time Formula ........................................................... D-9-1Whole Wheat (Whole Wheat Flour)........................................... D-55
Short-Time Formula ........................................................... D-56Breakfast Squares, Oat and Fruit ...................................................... D-60Buns
Hot Cross................................................................................... D-26
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BREADS AND SWEET DOUGHS-Continued
D. BREADS AND SWEET DOUGHS (OVER)
Cakes, CoffeeApple ........................................................................................ D-57Crumb Cake (Snickerdoodle)..................................................... D-12
Cake Mix, Yellow............................................................... D-12-1Quick ........................................................................................ D-37-5
Biscuit Mix......................................................................... D-37Apple........................................................................... D-37-1Cherry ......................................................................... D-37-3French ......................................................................... D-37-2Orange Coconut........................................................... D-37-4
Small......................................................................................... D-G-7-7Streusel ..................................................................................... D-G-7-6Twist ......................................................................................... D-G-7-8
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BREADS AND SWEET DOUGHS-ContinuedCroutons........................................................................................... D-16
Garlic ........................................................................................ D-16-1Parmesan................................................................................... D-16-2
DoughnutsBeignets (New Orleans Doughnuts) ........................................... D-19-1Cake.......................................................................................... D-18
Doughnut Mix .................................................................... D-18-2Chocolate .................................................................................. D-18-3Cinnamon Sugar........................................................................ D-18-4Crullers ..................................................................................... D-19-4
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BREADS AND SWEET DOUGHS-Continued
D. BREADS AND SWEET DOUGHS (OVER)
Doughnuts-ContinuedGlazed....................................................................................... D-18-7
Coconut .............................................................................. D-18-6Nut ..................................................................................... D-18-5
Longjohns ................................................................................. D-19-3Raised ....................................................................................... D-19
Sweet Dough Mix ............................................................... D-19-2Sugar Coated Cake .................................................................... D-18-1
Dumplings ....................................................................................... D-20Fillings
ApplePrepared Pie Filling ............................................................ D-41-3
BlueberryPrepared Pie Filling ............................................................ D-41-4
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BREADS AND SWEET DOUGHS-ContinuedFillings-Continued
CherryCornstarch.......................................................................... D-41Pregelatinized Starch .......................................................... D-41-2Prepared Pie Filling ............................................................ D-41-1
Cinnamon Sugar........................................................................ D-42Nut ..................................................................................... D-42-1Raisin ................................................................................. D-42-2
Nut ............................................................................................ D-43Pineapple
Cornstarch.......................................................................... D-47-1Pregelatinized Starch .......................................................... D-47
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BREADS AND SWEET DOUGHS-Continued
D. BREADS AND SWEET DOUGHS (OVER)
Fillings-ContinuedRaspberry
Prepared Pie Filling ............................................................ D-41-5French Toast .................................................................................... D-22
English Muffin .......................................................................... D-22-2Oven Baked............................................................................... D-58Thick Slice ................................................................................ D-22-1With Frozen Eggs & Egg Whites............................................... D-22-3
French Toast Puff ............................................................................. D-23Fritters, Apple .................................................................................. D-24Glazes
Almond ..................................................................................... D-46-1Rum .......................................................................................... D-46-2Syrup......................................................................................... D-45
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BREADS AND SWEET DOUGHS-ContinuedGlazes-Continued
Vanilla ...................................................................................... D-46Hush Puppies.................................................................................... D-14-2
Corn Bread Mix......................................................................... D-15-2Muffins ............................................................................................ D-29
Apple ........................................................................................ D-29-4Applesauce ................................................................................ D-53Applesauce Blueberry ................................................................ D-508Applesauce Cinnamon Crumb Top ............................................ D-507Applesauce Orange.................................................................... D-53-2Applesauce Raisin ..................................................................... D-53-1Banana ...................................................................................... D-29-3
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BREADS AND SWEET DOUGHS-Continued
D. BREADS AND SWEET DOUGHS (OVER)
Muffins-ContinuedBlueberry................................................................................... D-29-1Bran .......................................................................................... D-28
Apricot ............................................................................... D-28-4Banana ............................................................................... D-28-3Blueberry............................................................................ D-28-2Cranberry ........................................................................... D-28-5Oat Bran Raisin .................................................................. D-44Raisin ................................................................................. D-28-1
Cinnamon Crumb Top............................................................... D-29-5Corn .......................................................................................... D-14-1
Mix..................................................................................... D-15-1Cran-apple................................................................................. D-509Cranberry .................................................................................. D-29-6
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BREADS AND SWEET DOUGHS-ContinuedMuffins-Continued
Date........................................................................................... D-29-7English...................................................................................... D-21
Cinnamon Raisin ................................................................ D-21-1Nut ............................................................................................ D-29-8Oatmeal Raisin.......................................................................... D-29-9Pineapple Carrot........................................................................ D-54Pumpkin Patch .......................................................................... D-502Raisin........................................................................................ D-29-2
Muffins (Muffin Mix)....................................................................... D-31Blueberry................................................................................... D-31-1
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BREADS AND SWEET DOUGHS-Continued
D. BREADS AND SWEET DOUGHS (OVER)
Pancakes .......................................................................................... D-25Blueberry................................................................................... D-25-2Buttermilk (Dry Buttermilk) ...................................................... D-25-1Egg Substitute ........................................................................... D-25-11Frozen Egg & Egg Whites ......................................................... D-25-10Whole Wheat............................................................................. D-25-9
Pancakes (Pancake Mix)................................................................... D-25-5Buckwheat................................................................................. D-25-3Buttermilk ................................................................................. D-25-4
RollsBrown and Serve ....................................................................... D-33-1
Short-Time Formula ........................................................... D-34-1Cloverleaf or Twin..................................................................... D-G-6-1Frankfurter ................................................................................ D-G-6-2
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BREADS AND SWEET DOUGHS-ContinuedRolls-Continued
Hamburger or Sandwich ............................................................ D-G-6-3Hard .......................................................................................... D-32Hot ............................................................................................ D-33
Roll Mix ............................................................................. D-33-2Short-Time Formula ........................................................... D-34
Oatmeal..................................................................................... D-33-3Onion ........................................................................................ D-35
Roll Mix ............................................................................. D-35-1Pan or Cluster............................................................................ D-G-6-4Parker House ............................................................................. D-G-6-5Poppy Seed or Sesame Seed ....................................................... D-G-6-6
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BREADS AND SWEET DOUGHS-Continued
D. BREADS AND SWEET DOUGHS (OVER)
Rolls-ContinuedSubmarine (Hoagie, Torpedo).................................................... D-3
Roll Mix ............................................................................. D-3-1Whole Wheat (Wheat Base)
Short-Time Formula ........................................................... D-34-2Whole Wheat (Whole Wheat Flour)........................................... D-59
Short-Time Formula ........................................................... D-34-3Sweet Doughs
Danish Dough, FrozenBear Claws ......................................................................... D-39-1Danish Diamonds ............................................................... D-39Fruit Puffs (Frozen Puff Pastry Dough) ............................... D-39-3Fruit Turnovers (Frozen Puff Pastry Dough) ....................... D-39-2
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BREADS AND SWEET DOUGHS-ContinuedSweet Doughs-Continued
Sweet Dough ............................................................................. D-36Sweet Dough Mix ............................................................... D-36-1
Sweet RollsBear Claws ......................................................................... D-G-7-9Bowknots, Chain Twists, Figure
Eights, and “S” Shapes ................................................ D-G-7-11Butterfly ............................................................................. D-G-7-4Butterhorns......................................................................... D-G-7-13Cinnamon........................................................................... D-G-7-3
Nut or Raisin ............................................................... D-G-7-3Twists .......................................................................... D-G-7-12
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BREADS AND SWEET DOUGHS-Continued
D. BREADS AND SWEET DOUGHS (OVER)
Sweet Doughs-ContinuedSweet Rolls
Crescents ............................................................................ D-G-7-14Glazed ................................................................................ D-G-7-1Kolaches............................................................................. D-27
Sweet Dough Mix ........................................................ D-27-1Pecan.................................................................................. D-G-7-2Snails ................................................................................. D-G-7-10Sugar .................................................................................. D-G-7-5
Syrup, Maple.................................................................................... D-50Toppings
Orange-Coconut ........................................................................ D-48Pecan......................................................................................... D-49-1Streusel ..................................................................................... D-49
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BREADS AND SWEET DOUGHS-ContinuedWaffles............................................................................................. D-25-8
Frozen (Brown and Serve) ......................................................... D-25-6Pancake Mix.............................................................................. D-25-7
WashesCornstarch................................................................................. D-40Egg............................................................................................ D-17Egg White ................................................................................. D-17-1
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CEREALS AND PASTA PRODUCTS
E. CEREALS AND PASTA PRODUCTS (OVER)
Breakfast Cereals, HotFarina........................................................................................ E-1-2Hominy Grits............................................................................. E-1-1Hominy, whole, canned, buttered............................................... E-3
Fried................................................................................... E-3-1Oatmeal..................................................................................... E-1
Pasta (Macaroni, Noodles, Spaghetti, or Vermicelli)Boiled........................................................................................ E-4Buttered..................................................................................... E-4-1Noodles Jefferson....................................................................... E-12Pasta Provincial ......................................................................... E-510Steamed..................................................................................... E-13
RiceBrown Rice with Tomatoes........................................................ E-19Brown Rice with Tomatoes (Oven Method) ............................... E-19-1Filipino...................................................................................... E-7-2
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CEREALS AND PASTA PRODUCTS-ContinuedRice-Continued
Ginger ....................................................................................... E-20Hopping John (Black-Eye Peas with Rice) ................................. E-10-1Islander’s................................................................................... E-16Long Grain and Wild Rice......................................................... E-5-3Lyonnaise .................................................................................. E-5-1Mediterranean Brown................................................................ E-17Mexican .................................................................................... E-11Orange ...................................................................................... E-8-1Pilaf........................................................................................... E-8Pork Fried (Griddle Method) ..................................................... E-7-1
(Oven Method) ................................................................... E-7Red Beans with Rice.................................................................. E-10Shrimp Fried ............................................................................. E-7-3
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CEREALS AND PASTA PRODUCTS-Continued
E. CEREALS AND PASTA PRODUCTS (OVER)
Rice-ContinuedSicilian Brown Rice & Vegetables ............................................. E-15Southwestern ............................................................................. E-508Spanish ..................................................................................... E-9Spicy Brown Pilaf...................................................................... E-18Spring Garden ........................................................................... E-14Steamed Rice............................................................................. E-5
Brown................................................................................. E-5-5(Steam Cooker Method)...................................................... E-6
Tossed Green............................................................................. E-5-2with Parmesan Cheese ............................................................... E-5-4
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CHEESE AND EGGS
F. CHEESE AND EGGS (OVER)
Breakfast Burrito.............................................................................. F-12Breakfast Pita ................................................................................... F-12-1Deviled Eggs .................................................................................... F-5Egg Foo Young ................................................................................ F-6Eggs
Au Gratin (Scotch Woodcock) ................................................... F-3Cooked ...................................................................................... F-4
One Egg ............................................................................. F-4-1Fried, Griddle (cooked to order)................................................. F-7
One Egg ............................................................................. F-7-1Poached (Cooked to Order)........................................................ F-9
One Egg ............................................................................. F-9-1Scrambled ................................................................................. F-10
and Cheese ......................................................................... F-10-1and Ham............................................................................. F-10-2Dehydrated Egg Mix........................................................... F-10-3Frozen Eggs and Egg Whites .............................................. F-10-5
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CHEESE AND EGGS-ContinuedEggs-Continued
ScrambledOne Egg ............................................................................. F-10-6Single Serving .................................................................... F-10-4
Macaroni and Cheese, Baked............................................................ F-1Monterey Egg Bake .......................................................................... F-14Nachos ............................................................................................. F-2
Ready-To-Use Cheese Sauce...................................................... F-2-1Ready-To-Use Cheese Sauce with
Jalapeno Peppers................................................................. F-2-2Omelets
Cheese....................................................................................... F-8-3Frozen Eggs and Egg Whites..................................................... F-8-1Green Pepper............................................................................. F-8-4Ham .......................................................................................... F-8-5
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CHEESE AND EGGS-Continued
F. CHEESE AND EGGS (OVER)
Omelets-ContinuedHam and Cheese........................................................................ F-8-6Individual .................................................................................. F-8-7Mushroom................................................................................. F-8-8Onion ........................................................................................ F-8-9Plain.......................................................................................... F-8Plain One Egg ........................................................................... F-8-2Spanish ..................................................................................... F-8-12Tomato...................................................................................... F-8-11Western ..................................................................................... F-8-10
QuicheBroccoli..................................................................................... F-11-1
Frozen Eggs and Egg Whites .............................................. F-11-2Mushroom................................................................................. F-11
Frozen Eggs and Egg Whites .............................................. F-11-3Veggie Egg Pocket ........................................................................... F-13
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CAKES
G. CAKES (OVER)
Batter Cakes..................................................................................... G-G-2Cutting Cakes, Guidelines for........................................................... G-G-5High Altitude Baking ....................................................................... G-G-7Scaling Cake Batter, Guidelines for .................................................. G-G-4Successful Cake Baking, Guidelines for............................................ G-G-1Using Cake Mixes, Guidelines for .................................................... G-G-3
CakesApplesauce ................................................................................ G-2Cheesecake................................................................................ G-26
Lite..................................................................................... G-36with Blueberry Topping ...................................................... G-26-3with Cherry Topping .......................................................... G-26-4with Sour Cream Topping................................................... G-26-6with Strawberry Glaze Topping .......................................... G-26-7
Chocolate, Easy ......................................................................... G-11Choco-lite.................................................................................. G-35Devil’s Food.............................................................................. G-12Gingerbread............................................................................... G-17
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CAKES-ContinuedCakes-Continued
Jelly Roll ................................................................................... G-33Pound ........................................................................................ G-21Spice ......................................................................................... G-25Vanilla, Easy ............................................................................. G-23White ........................................................................................ G-30Yellow....................................................................................... G-32
Banana-Filled Layer ........................................................... G-32-1Boston Cream Pie ............................................................... G-32-2Coconut .............................................................................. G-32-4Cottage Pudding ................................................................. G-32-5Dutch Apple ....................................................................... G-32-6Filled (Washington Pie) ...................................................... G-32-7Fruit Cocktail Upside Down................................................ G-29-3Marble................................................................................ G-32-3Pineapple Upside Down...................................................... G-29
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CAKES-Continued
G. CAKES (OVER)
Cakes (Mixes)Almond (Yellow Cake).............................................................. G-10-1Angel Food................................................................................ G-1Banana (Banana Cake) .............................................................. G-6-1Banana (Yellow Cake)............................................................... G-6Black Walnut (Yellow Cake) ..................................................... G-10-2Carrot........................................................................................ G-13Cheese Cake .............................................................................. G-26-1
with Blueberry Topping ...................................................... G-26-8with Cherry Topping .......................................................... G-26-5Pie ...................................................................................... G-26-2
Chocolate Macaroon (Cake Mixes) ............................................ G-3Devil’s Food.............................................................................. G-12-1
Cupcakes ............................................................................ G-34-1Florida Lemon........................................................................... G-8Fruit Cocktail Upside Down ...................................................... G-29-2German Chocolate..................................................................... G-12-2Gingerbread............................................................................... G-17-1
Cupcakes ............................................................................ G-34-3
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CAKES-ContinuedCakes (Mixes)-Continued
Lemon (Yellow Cake)................................................................ G-10-3Lemon-Filled (White Cake) ....................................................... G-30-2Maple Nut (Yellow Cake).......................................................... G-10-4Marble (Yellow Cake) ............................................................... G-10-5Orange (Yellow Cake) ............................................................... G-10-6Peanut Butter............................................................................. G-20-1
Crumb ................................................................................ G-20Pineapple Upside Down............................................................. G-29-1Pound
Almond .............................................................................. G-21-1Lemon (Yellow Cake)......................................................... G-21-3Velvet................................................................................. G-21-2
Raspberry-Filled (White Cake) .................................................. G-30-3Spice (Yellow Cake) .................................................................. G-25-1
Cupcakes ............................................................................ G-34-2Strawberry................................................................................. G-28
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CAKES-Continued
G. CAKES (OVER)
Cakes (Mixes)-ContinuedStrawberry-Filled (White Cake) ................................................. G-30-4Strawberry Shortcake................................................................. G-16-1
Biscuit Mix......................................................................... G-16White ........................................................................................ G-30-1
Cupcakes ............................................................................ G-34-4Yellow....................................................................................... G-10
Cupcakes ............................................................................ G-34
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FROSTING
G. FROSTING (OVER)
Prepared Frostings and Frosting Cakes,Guidelines for............................................................................ G-G-6
FrostingsButter Cream............................................................................. G-22
Chocolate............................................................................ G-22-2Coconut .............................................................................. G-22-3Lemon ................................................................................ G-22-4Maple ................................................................................. G-22-5Mocha ................................................................................ G-22-6Orange................................................................................ G-22-1
Brown Sugar ............................................................................. G-19Caramel..................................................................................... G-18Chocolate Chip Fudge ............................................................... G-4Chocolate Fudge........................................................................ G-15Chocolate Glaze ........................................................................ G-24Coconut Pecan........................................................................... G-31Cream Cheese............................................................................ G-27Decorator’s................................................................................ G-7Peanut Butter Cream ................................................................. G-14
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FROSTING-ContinuedIcing Mixes, Powdered
Chocolate .................................................................................. G-9Chocolate Chip ................................................................... G-9-1Chocolate Coconut.............................................................. G-9-2Mocha Cream ..................................................................... G-9-3
Vanilla ...................................................................................... G-5Orange................................................................................ G-5-1
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COOKIES
H. COOKIES (OVER)
General Information Regarding Cookies........................................... H-G-1
Bar CookiesAbracadabra .............................................................................. H-25Brownies ................................................................................... H-2
Apple Cake......................................................................... H-1Banana Split ....................................................................... H-24Butterscotch........................................................................ H-3Fudgy ................................................................................. H-22Peanut Butter ...................................................................... H-2-2
Chewy Nut ................................................................................ H-4Congo........................................................................................ H-4-1Crisp Toffee............................................................................... H-6Crispy Marshmallow Squares .................................................... H-23Hermits ..................................................................................... H-17Raisin Nut ................................................................................. H-18
Drop CookiesChocolate .................................................................................. H-12Chocolate Chip.......................................................................... H-20Coconut Raisin .......................................................................... H-14Crisp ......................................................................................... H-15
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COOKIES-ContinuedDrop Cookies-Continued
Oatmeal..................................................................................... H-7Chocolate Chip ................................................................... H-7-1Nut ..................................................................................... H-7-2
Sliced CookiesAlmond .................................................................................... H-21-1Coconut Cereal .......................................................................... H-16Crisp Chocolate ......................................................................... H-10Lemon .................................................................................... H-21Orange .................................................................................... H-21-2Peanut Butter............................................................................. H-11Shortbread................................................................................. H-5Snickerdoodle............................................................................ H-13-2Sugar .................................................................................... H-13Vanilla .................................................................................... H-21-3
Cookies (Mixes)Bar Cookies
Apple Cake (Gingerbread Cake Mix).................................. H-1-1Brownies ............................................................................ H-2-1Chocolate Chip (Sugar Cookie Mix) ................................... H-20-2
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COOKIES-Continued
H. COOKIES (OVER)
Cookies (Mixes)-ContinuedBar Cookies
Double Chocolate Chip (Chocolate Cookie Mix)................. H-10-2Ginger Molasses ................................................................. H-19-1Ginger Raisin (Oatmeal Cookie Mix
& Gingerbread Cake Mix)............................................ H-18-1Oatmeal Raisin (Oatmeal Cookie Mix) ............................... H-9-1Peanut Butter (Sugar Cookie Mix) ...................................... H-11-2
Drop CookiesChocolate (Chocolate Brownie Mix) ................................... H-12-1Chocolate Chip (Sugar Cookie Mix) ................................... H-20-1Double Chocolate Chip (Chocolate Cookie Mix)................. H-10-3Ginger Molasses ................................................................. H-19Oatmeal (Oatmeal Cookie Mix) .......................................... H-9
Chocolate Chip (Oatmeal Cookie Mix) ........................ H-9-2Raisin (Oatmeal Cookie Mix)....................................... H-9-3Spices Nut (Oatmeal Cookie Mix)................................ H-9-4
Peanut Butter (Sugar Cookie Mix) ...................................... H-11-1Sliced Cookies
Chocolate (Chocolate Cookie Mix) ..................................... H-10-1Gingerbread........................................................................ H-8
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COOKIES-ContinuedCookies (Mixes)-Continued
Sliced CookiesSnickerdoodle (Sugar Cookie Mix) ..................................... H-13-3Sugar (Sugar Cookie Mix) .................................................. H-13-1
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PASTRY AND PIES
I. PASTRY AND PIES (OVER)
Dumplings, Directions for Making ................................................... I-G-4One Crust Pies, Making.................................................................... I-G-1Turnover, Directions for Making ...................................................... I-G-3Two-Crust Pies, Making................................................................... I-G-2
CobblersApple ........................................................................................ I-10Apple Streusel Topped............................................................... I-10-4Blueberry................................................................................... I-10-2Cherry ....................................................................................... I-10-3Peach......................................................................................... I-10-1
CrustsGraham Cracker ........................................................................ I-2
Preformed Crust.................................................................. I-2-1Meringue................................................................................... I-5
Dehydrated ......................................................................... I-5-1Pie............................................................................................. I-1
Dough Rolling Machine...................................................... I-1-1Manual Mixing Method...................................................... I-1-2
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PASTRY AND PIES-ContinuedPies
ChiffonLemon ................................................................................ I-32Pineapple............................................................................ I-32-1Strawberry .......................................................................... I-32-2
CreamBanana ............................................................................... I-6-1Chocolate............................................................................ I-28Vanilla ............................................................................... I-6
Cream (Dessert Powder, Pudding, Instant)Butterscotch........................................................................ I-19Chocolate............................................................................ I-28-1Chocolate and Vanilla ........................................................ I-29Coconut .............................................................................. I-7-2Pineapple............................................................................ I-7-3Strawberry Glazed .............................................................. I-7-1Vanilla ............................................................................... I-7
FriedApple.................................................................................. I-30Blueberry............................................................................ I-30-4Cherry ................................................................................ I-30-2
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PASTRY AND PIES-Continued
I. PASTRY AND PIES (OVER)
Pies-ContinuedFried
Lemon ................................................................................ I-30-1Peach.................................................................................. I-30-3
Fruit (Cornstarch)Apple (Canned) .................................................................. I-9Berry (Frozen) .................................................................... I-15Blueberry (Canned)............................................................. I-17Blueberry (IQF) .................................................................. I-15-1Cherry (Canned) ................................................................. I-22Cherry Crumble (Canned)................................................... I-27Peach (Canned) .................................................................. I-24Peach (Frozen).................................................................... I-20Pineapple (Canned) ............................................................ I-14
Fruit (Pregelatinized Starch)Apple (Canned) .................................................................. I-8
Dutch........................................................................... I-8-1French ......................................................................... I-8-2
Blueberry (Canned)............................................................. I-16Cherry (Canned) ................................................................. I-21Peach (Canned) .................................................................. I-25Peach (Frozen).................................................................... I-23Pineapple (Canned) ............................................................ I-18
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PASTRY AND PIES-ContinuedPies-Continued
Fruit (Pregelatinized Starch)Fruit (Prepared Pie Filling)
Apple........................................................................... I-9-1Dutch.................................................................... I-9-2
Blueberry ..................................................................... I-17-1Cherry ......................................................................... I-22-1Peach ........................................................................... I-24-1
OtherAmbrosia............................................................................ I-26-2Chocolate Mousse............................................................... I-11Creamy Banana Coconut .................................................... I-26-1Creamy Coconut ................................................................. I-26Key Lime............................................................................ I-500Lemon Meringue ................................................................ I-33
Mix.............................................................................. I-33-2Prepared Pie Filling ..................................................... I-33-1
Mincemeat.......................................................................... I-3Pecan.................................................................................. I-31Pumpkin ............................................................................. I-13Sweet Potato ....................................................................... I-12Walnut................................................................................ I-31-1
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PASTRY AND PIES-Continued
I. PASTRY AND PIES (OVER)
WashesEgg and Milk ............................................................................ I-4Egg and Water........................................................................... I-4-1Milk and Water ......................................................................... I-4-2
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PUDDINGS AND OTHER DESSERTS
J. PUDDINGS AND OTHER DESSERTS (OVER)
Fruit DessertsBaked Apples ............................................................................ J-3
Raisin Coconut Filling ........................................................ J-3-2Raisin Nut Filling ............................................................... J-3-1
Baked Bananas .......................................................................... J-504Baked Cinnamon Apple Slices ................................................... J-23Crisp
Apple.................................................................................. J-1with Oatmeal Cookie Mix and Pie Filling ..................... J-1-1
Blueberry with Oatmeal Cookie Mix and Pie Filling............ J-8-4Cherry ................................................................................ J-8-2
with Oatmeal Cookie Mix and Pie Filling ..................... J-8-1Peach.................................................................................. J-8
with Oatmeal Cookie Mix and Pie Filling ..................... J-8-3Crunch
Apple (Prepared Pie Filling)................................................ J-10-1Blueberry (Prepared Pie Filling).......................................... J-10-2Cherry (Canned Red Tart)(Sour) ......................................... J-10-4
Prepared Pie Filling...................................................... J-10-3Peach
Frozen Peaches ............................................................ J-10-6Prepared Pie Filling...................................................... J-10-5
Pineapple............................................................................ J-10
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PUDDINGS AND OTHER DESSERTS-CONTINUEDFruit Cup ................................................................................... J-6
Ambrosia............................................................................ J-6-1Banana ............................................................................... J-6-2Fluffy.................................................................................. J-5Fruit Cocktail...................................................................... J-6-5Mandarin Orange and Pineapple.......................................... J-6-7Melon (Cantaloupe, Honeydew, or Watermelon) ................. J-6-3Spiced................................................................................. J-6-6Strawberry .......................................................................... J-6-4Yogurt ................................................................................ J-5-1
Fruit Flavored Gelatin................................................................ J-7-2Crushed Ice Method ............................................................ J-7-3
Fruit Gelatin .............................................................................. J-7Banana ............................................................................... J-7-1Peach.................................................................................. J-7-5Strawberry .......................................................................... J-7-4
Prunes, Stewed .......................................................................... J-9Ice Cream Desserts
Banana Split .............................................................................. J-11Ice Cream, Soft Serve (Ice Milk-Milk Shake Mix, Dehydrated)
Chocolate .................................................................................. J-2-1Strawberry ................................................................................. J-2-3Vanilla ...................................................................................... J-2
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PUDDINGS AND OTHER DESSERTS-CONTINUED
J. PUDDINGS AND OTHER DESSERTS (OVER)
Ice Cream, Soft Serve (Ice Milk Mix, Liquid, Fresh)Chocolate .................................................................................. J-4-4Strawberry ................................................................................. J-4-1Vanilla ...................................................................................... J-4
Milk ShakeChocolate (Ice Milk-Milk Shake Mix, Dehydrated) .................... J-2-2Chocolate (Milk Shake Mix, Liquid, Fresh)................................ J-4-3Vanilla (Ice Milk-Milk Shake Mix, Dehydrated) ........................ J-2-4Vanilla (Milk Shake Mix, Liquid, Fresh).................................... J-4-2
Other DessertsCream Puffs............................................................................... J-17Eclairs ....................................................................................... J-17-1Yogurt, Soft Serve
Dehydrated MixChocolate..................................................................... J-12-1Fruit Flavored .............................................................. J-12-2Vanilla......................................................................... J-12
Liquid Mix ......................................................................... J-19Pudding Desserts
Bread Pudding ........................................................................... J-16Breakfast ............................................................................ J-22Chocolate Chip ................................................................... J-16-1Coconut .............................................................................. J-16-2with Hard Sauce.................................................................. J-500
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PUDDINGS AND OTHER DESSERTS-CONTINUEDPudding Desserts-Continued
Cream PuddingChocolate............................................................................ J-18-1Vanilla................................................................................ J-18
Cream Pudding (Dessert Powder, Pudding Instant)Banana ............................................................................... J-14-1Butterscotch........................................................................ J-14-4Chocolate ........................................................................... J-14-5Coconut .............................................................................. J-14-2Pineapple............................................................................ J-14-3Vanilla................................................................................ J-14
Rice PuddingBaked ................................................................................. J-15Baked (Frozen Eggs and Egg Whites).................................. J-15-1Creamy Rice ....................................................................... J-20Fluffy Pineapple Rice Cup .................................................. J-21
Tapioca...................................................................................... J-13
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DESSERTS (SAUCES AND TOPPINGS)
K. DESSERTS (SAUCES AND TOPPINGS)
SaucesCherry ....................................................................................... K-4Cherry Jubilee ........................................................................... K-6Chocolate .................................................................................. K-5
Coconut .............................................................................. K-5-1Marshmallow...................................................................... K-5-2Mint ................................................................................... K-5-4Nut ..................................................................................... K-5-3
Lemon....................................................................................... K-9Rum .......................................................................................... K-3Strawberry Glaze ....................................................................... K-7Vanilla ...................................................................................... K-8
ToppingsWhipped Cream ........................................................................ K-1Whipped Topping
Dehydrated ......................................................................... K-2Frozen ................................................................................ K-2-1
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MEAT
L. MEAT (OVER)
BaconCanadian
Grilled ................................................................................ L-2-3Oven Fried.......................................................................... L-2-1
Grilled....................................................................................... L-2-2Oven Fried ................................................................................ L-2Precooked
Grilled ................................................................................ L-1-1Oven Fried.......................................................................... L-1
Beef, Braising Steak, SwissCountry Style............................................................................. L-12Pepper ....................................................................................... L-13
Oriental .............................................................................. L-13-1Smothered with Onions ............................................................. L-15
Steak Strips w/onions.......................................................... L-15-1Steak Ranchero.......................................................................... L-54Stroganoff.................................................................................. L-53
with Soup, Condensed, Cream of Mushroom ...................... L-53-1Swiss Steak
with Brown Gravy .............................................................. L-16-1with Mushroom Gravy ........................................................ L-16-4with Soup, Condensed, Tomato........................................... L-16-3with Tomato Sauce ............................................................. L-16
Beef Chunks, (Canned with Natural Juices)Barbecued Beef Cubes ............................................................... L-18-1Beef Pie with Biscuit Topping ................................................... L-47Beef Stew .................................................................................. L-172Roast Beef Hash ........................................................................ L-33-2
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MEAT-ContinuedBeef, Corned, Frozen
Corned Beef Hash...................................................................... L-110New England Boiled Dinner...................................................... L-111Simmered .................................................................................. L-112
with Apple Glaze................................................................ L-112-1Beef, Corned, Precooked, Frozen
Baked ........................................................................................ L-112-2New England Boiled Dinner...................................................... L-111-1
Beef, Diced (for Stewing)Barbecued Beef Cubes ............................................................... L-18Beef Pot Pie
with Biscuit Topping .......................................................... L-21with Pie Crust Topping....................................................... L-21-1
Beef Stew .................................................................................. L-22Braised Beef and Noodles .......................................................... L-17Braised Beef Cubes.................................................................... L-17-1El Rancho Stew ......................................................................... L-22-2Hungarian Goulash.................................................................... L-65
Beef, DriedCreamed Chipped...................................................................... L-52
Beef, LiverBraised with Onions .................................................................. L-107Breaded ..................................................................................... L-108
with Onion and Mushroom Gravy....................................... L-108-1Grilled....................................................................................... L-107-1
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MEAT-Continued
L. MEAT (OVER)
Beef, Oven, RoastBeef Brogul ............................................................................... L-45-1Beef Cordon Bleu ...................................................................... L-55Beef Fajitas................................................................................ L-43Cajun......................................................................................... L-193
Tenderloin .......................................................................... L-193-1Roast ......................................................................................... L-5
Precooked ........................................................................... L-5-1Stuffed Beef Rolls...................................................................... L-45Sukiyaki .................................................................................... L-6Teriyaki Strips........................................................................... L-195Thai Beef Salad ......................................................................... L-506Yakisoba (Beef and Spaghetti)................................................... L-62
Beef Pattie Mix, Bulk or Ground BeefBeef and Bean Tostadas............................................................. L-46Beef and Corn Pie...................................................................... L-20Beef Balls Stroganoff................................................................. L-27Beef Porcupines......................................................................... L-29Chili (w/o beans) ....................................................................... L-170Chili Con Carne ........................................................................ L-28Chili Conquistador .................................................................... L-42Chili Macaroni .......................................................................... L-28-2Chuck Wagon Stew (Beans with Beef)....................................... L-167Creamed Ground ....................................................................... L-30Creole Macaroni ........................................................................ L-64Enchiladas................................................................................. L-63
Frozen ................................................................................ L-63-1
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MEAT-ContinuedBeef Pattie Mix, Bulk or Ground Beef-Continued
Grilled Hamburger Steak ........................................................... L-37-2Ground Beef Cordon Bleu.......................................................... L-14Hamburger Stroganoff ............................................................... L-53-2Hamburger Yakisoba ................................................................. L-62-1Lasagna..................................................................................... L-25
Frozen Lasagna .................................................................. L-25-2with Pizza Sauce, Canned................................................... L-25-3
Meat Loaf.................................................................................. L-35Cajun.................................................................................. L-35-3with Soup, Condensed, Tomato........................................... L-35-2
Minced ...................................................................................... L-36Pizza, Hamburger ...................................................................... L-165-3Salisbury Steak .......................................................................... L-37
Grilled ................................................................................ L-37-1Spaghetti
with Meat Sauce ................................................................. L-38-1R-T-U- Sauce............................................................... L-38-3
with Meatballs .................................................................... L-39-1Stuffed Cabbage Rolls................................................................ L-24
with Soup, Condensed Tomato............................................ L-24-1Stuffed Green Peppers ............................................................... L-40
Frozen ................................................................................ L-40-1Swedish Meatballs .................................................................... L-41Tacos......................................................................................... L-34Tamale Pie ................................................................................ L-57
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MEAT-Continued
L. MEAT (OVER)
Beef Pattie Mix, Bulk or Ground Beef-ContinuedTamale Pizza............................................................................. L-57-2Texas Hash................................................................................ L-61
Beef Patties with Soy Protein or Beef Patties, FrozenHamburger Parmesan ................................................................ L-60
Beef, Pot RoastPot Roast ................................................................................... L-10
Ginger ................................................................................ L-10-1Yankee ............................................................................... L-10-2
Roast Beef Hash ........................................................................ L-33Sauerbraten ............................................................................... L-66Simmered .................................................................................. L-11
Beef, Rib, Bone-in, Roast ................................................................. L-4Beef, Ribeye Roll, Boneless Roast..................................................... L-4-3Beef, Round, Bone-in Steamship ...................................................... L-4-1Beef, Round, Boneless Steamship ..................................................... L-4-2Beef, Steak
Grilled....................................................................................... L-7Tenderloin .......................................................................... L-7-1
Teriyaki..................................................................................... L-8Beef Stew (Canned).......................................................................... L-22-1Bratwurst, Grilled............................................................................. L-88-3Chili Con Carne, Canned
Chili and Macaroni.................................................................... L-58Chili Con Carne with Beans ...................................................... L-59
Chili Con Carne with Beans, Dehydrated ......................................... L-59-1Chitterlings, Frozen, Simmered........................................................ L-90Corned Beef Hash (Canned) ............................................................. L-110-1
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MEAT-ContinuedFrankfurters
Baked with Sauerkraut............................................................... L-113Grilled....................................................................................... L-88-2Simmered .................................................................................. L-88-4
Ham, CannedBaked ........................................................................................ L-71Baked Ham Steak ...................................................................... L-71-1Baked Ham, Macaroni and Tomatoes ........................................ L-72Barbecued Ham Steak................................................................ L-70-1Grilled Ham Steak ..................................................................... L-71-2Grilled Ham Slice...................................................................... L-71-3
Ham, Canned, ChunksBaked Ham, Macaroni and Tomatoes ........................................ L-72-2Scalloped Ham and Macaroni .................................................... L-68-1Scalloped Ham and Noodles ...................................................... L-68Scalloped Ham and Potatoes ...................................................... L-73
Ham, Cooked, BonelessBaked ........................................................................................ L-69Barbecued Ham Steak................................................................ L-70Glazed Ham Loaf....................................................................... L-67Grilled Ham Steak ..................................................................... L-69-1
Italian Sausage (Hot or Sweet) Baked ............................................... L-88-1Knockwurst
Baked with Sauerkraut............................................................... L-113-1Simmered .................................................................................. L-88-5
Lamb, Savory Roast.......................................................................... L-77
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MEAT-Continued
L. MEAT (OVER)
Luncheon Meat, CannedBaked Macaroni and Cheese...................................................... L-72-1Grilled....................................................................................... L-117-1Oven Cooked............................................................................. L-117
Manicotti, Frozen, without SauceBeef (Cannelloni) ...................................................................... L-76Cheese....................................................................................... L-76-1
Pig’s Feet, Simmered........................................................................ L-100-1Polish Sausage
Grilled....................................................................................... L-88Simmered .................................................................................. L-88-6
Pork and Beef Sausage, PrecookedBaked Links .............................................................................. L-91-1Grilled Links ............................................................................. L-91
Pork ChopsBaked Stuffed ............................................................................ L-84Barbecued.................................................................................. L-83-1Braised ...................................................................................... L-85Creole........................................................................................ L-83Dijon Baked .............................................................................. L-197Grilled....................................................................................... L-85-1Mexicana................................................................................... L-87Sweet and Sour.......................................................................... L-79Tropical Baked .......................................................................... L-194with Apple Rings....................................................................... L-84-1with Mushroom Gravy............................................................... L-85-2
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MEAT-ContinuedPork Chops, Dehydrated
Breaded ..................................................................................... L-86Pork, Diced
Adobo........................................................................................ L-99Chalupa..................................................................................... L-50Chop Suey ................................................................................. L-80Sweet and Sour Pork.................................................................. L-82
Pork, Ham, Boneless, FreshRoast ......................................................................................... L-96
Pork, Hocks (Ham Hocks), Simmered............................................... L-100Pork, Loin, Boneless
Barbecued.................................................................................. L-81-2Mambo...................................................................................... L-523Roast ......................................................................................... L-81
Pork SausageBaked Patties............................................................................. L-89-1
Preformed........................................................................... L-89-3Grilled Patties............................................................................ L-89
Preformed........................................................................... L-89-2Pizza, Pepperoni ........................................................................ L-165-5
Green Pepper and Mushroom.............................................. L-165-4Pizza, Pork or Italian Sausage.................................................... L-165-7
Green Pepper and Onion..................................................... L-165-9Pork Spareribs
Barbecued.................................................................................. L-92
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MEAT-Continued
L. MEAT (OVER)
Pork Spareribs-ContinuedBraised ...................................................................................... L-93
and Sauerkraut.................................................................... L-93-1Cantonese.................................................................................. L-95Sweet and Sour.......................................................................... L-94
Pork Steaks, Breaded........................................................................ L-86-2Creole........................................................................................ L-86-1Schnitzel ................................................................................... L-86-3
Pork Tenderloin, Roast ..................................................................... L-81-1Rabbit, Ready to Cook
Braised ...................................................................................... L-199Fried.......................................................................................... L-118
Marinated ........................................................................... L-118-1Ravioli, Beef, Canned in Tomato Sauce............................................ L-31-2Ravioli, Frozen without Sauce
Beef........................................................................................... L-31Cheese....................................................................................... L-31-1
Roast Beef Hash (Canned)................................................................ L-33-1Scrapple ........................................................................................... L-98Tamales, Hot with Chili Gravy ......................................................... L-57-1Veal, Roast, Boneless
Roast ......................................................................................... L-106with Herbs .......................................................................... L-106-1
Veal Cubes Parmesan ................................................................ L-105
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MEAT-ContinuedVeal Steaks, Breaded
Italian Style ............................................................................... L-101Jaegerschnitzel (Veal Steak with Mushroom Sauce)................... L-104Paprika...................................................................................... L-102Parmesan................................................................................... L-103Steak ......................................................................................... L-103-1
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FISH
L. FISH (OVER)
Oysters, Guidelines for Using ........................................................... L-G-1Shellfish, Guidelines for Steaming ................................................... L-G-4Shrimp, Guidelines for Using ........................................................... L-G-2
CatfishCaribbean Catfish...................................................................... L-185Whole, Southern Fried (Whole Breaded Catfish) ....................... L-56-1
Clam StripsBaked Breaded .......................................................................... L-26French Fried Breaded ................................................................ L-26-1
Crab MeatCrab Cakes ................................................................................ L-141
Fish Fillets or SteaksBaked ........................................................................................ L-119
Amandine........................................................................... L-119-6Cajun.................................................................................. L-119-7Caribbean Flounder ............................................................ L-185-1Creole................................................................................. L-135-2Herbed................................................................................ L-119-4Lemon ................................................................................ L-119-3Mustard Dill ....................................................................... L-119-5Onion-Lemon ..................................................................... L-119-2Parmesan............................................................................ L-32Rolled in Red Pepper Glaze ................................................ L-502Scandia............................................................................... L-504Spicy .................................................................................. L-115Stuffed................................................................................ L-120Trout .................................................................................. L-169-1White Fish w/Mushrooms ................................................... L-524
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FISH-ContinuedFish Fillets or Steaks-Continued
Bakedwith Garlic Butter ............................................................... L-119-1
Chipper Fish.............................................................................. L-125Deep Fat Fried........................................................................... L-122-2Oven Fried ................................................................................ L-123Pan Fried................................................................................... L-122Seafood Newberg....................................................................... L-140Southern Fried Catfish............................................................... L-56Stuffed Flounder Creole............................................................. L-19Tempura.................................................................................... L-122-1
Fish Nuggets, BreadedBaked ........................................................................................ L-124-5French Fried.............................................................................. L-124-6
Fish Portions, Batter DippedBaked ........................................................................................ L-124-1Fish and Chips .......................................................................... L-124-4French Fried.............................................................................. L-124-3
Fish Portions, BreadedBaked ........................................................................................ L-124Creole........................................................................................ L-135-1French Fried.............................................................................. L-124-2
Fish Squares, Dehydrated, Oven Fried.............................................. L-123-1King Crab Legs, Boiled (Crab Legs, Alaskan King, Frozen)............. L-127-3Lobster
Fresh, Boiled ............................................................................. L-127Frozen, Boiled ........................................................................... L-127-2Tail (Spiny) ............................................................................... L-127-1
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FISH-Continued
L. FISH (OVER)
OystersFried.......................................................................................... L-126
Breaded, Frozen.................................................................. L-126-1Salmon, Canned
Cakes ........................................................................................ L-128Loaf........................................................................................... L-129Salad ......................................................................................... L-132-1Scalloped and Peas .................................................................... L-130
ScallopsBaked ....................................................................................... L-168Creole........................................................................................ L-135Fried.......................................................................................... L-134
ShrimpChop Suey ................................................................................. L-80-1Creole........................................................................................ L-136Curry......................................................................................... L-138French Fried.............................................................................. L-137
Breaded, Frozen.................................................................. L-137-2Jambalaya.................................................................................. L-97Salad ......................................................................................... L-139Scampi ...................................................................................... L-121Tempura.................................................................................... L-137-1
Trout, Whole, Baked ........................................................................ L-169Tuna, Canned
Baked and Noodles .................................................................... L-133with Soup, Condensed, Cream of Mushroom ...................... L-133-1
Chopstick .................................................................................. L-131Oriental Tuna Patties................................................................. L-202Plate Trio .................................................................................. L-510
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FISH-Continued
Tuna, Canned-ContinuedSalad ......................................................................................... L-132
Macaroni ............................................................................ L-116Scalloped and Peas .................................................................... L-130-1Tetrazzini .................................................................................. L-152-1
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POULTRY
L. POULTRY (OVER)
Poultry, Guidelines for Using ........................................................... L-G-3Chicken
A la King .................................................................................. L-147Adobo........................................................................................ L-78Baked ........................................................................................ L-143
and Gravy........................................................................... L-149with Mushroom Gravy ................................................. L-149-1with Soup, Condensed, Cream of Mushroom................ L-149-2
and Rice ............................................................................. L-48Barbecued.................................................................................. L-146
Prepared Barbecue Sauce .................................................... L-146-1Bombay ..................................................................................... L-177Buffalo ...................................................................................... L-183Cacciatore ................................................................................. L-148Chinese Five Spice .................................................................... L-153Chow Mein................................................................................ L-160Creole........................................................................................ L-154Fried.......................................................................................... L-155
Southern ............................................................................. L-155-1Herbed....................................................................................... L-143-2Hot and Spicy ............................................................................ L-187Mexican .................................................................................... L-143-1Oven.......................................................................................... L-156Pineapple................................................................................... L-157Salad ......................................................................................... L-151Savory ....................................................................................... L-158Sweet and Sour.......................................................................... L-79-1Szechwan .................................................................................. L-159Teriyaki..................................................................................... L-114Vega.......................................................................................... L-145Yogurt ....................................................................................... L-186
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POULTRY-ContinuedChicken, Breast, Boneless, Skinless
and Italian Vegetable Pasta........................................................ L-191Caribbean Chicken Breast ......................................................... L-23Cranberry Glaze ........................................................................ L-190Fiesta......................................................................................... L-182Honey Ginger ............................................................................ L-179Honey Lemon ............................................................................ L-192Jamaican Rum........................................................................... L-503Orange Sauce ............................................................................ L-181
Chicken, Breaded, Precooked for Deep Fat FryerFried Chicken............................................................................ L-155-2
Chicken, Breaded, Precooked for OvenFried Chicken............................................................................ L-156-1Parmesan................................................................................... L-51
Chicken, Canned, BonedA la King .................................................................................. L-147-1Baked and Noodles .................................................................... L-144-1Baked and Rice.......................................................................... L-48-1Chow Mein................................................................................ L-160-1Enchiladas................................................................................. L-3Pot Pie....................................................................................... L-150-1Salad ......................................................................................... L-151-1
Rotini ................................................................................. L-116-1Tropical .............................................................................. L-178-1
Tetrazzini .................................................................................. L-152Chicken, Dehydrated, Diced
Baked and Noodles .................................................................... L-144-2Baked and Rice.......................................................................... L-48-2Pot Pie....................................................................................... L-150-2
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POULTRY-Continued
L. POULTRY (OVER)
Chicken, Fillet, Breaded (3 oz)Deep Fat Fried........................................................................... L-109-1Oven Fried ................................................................................ L-109
Chicken, Fillet, Breaded (5 oz)Deep Fat Fried........................................................................... L-109-3Oven Fried ................................................................................ L-109-2
Chicken, Fillet, NuggetsDeep Fat Fried........................................................................... L-109-5Oven Fried ................................................................................ L-109-4
Chicken, Fillet, Unbreaded PrecookedFajitas........................................................................................ L-43-1Tropical Salad ........................................................................... L-178
Duck, Ready to CookHawaiian Baked ........................................................................ L-164-1Honey Glazed ............................................................................ L-164-3Roast ......................................................................................... L-164
with Apple Jelly Glaze........................................................ L-164-2Rock Cornish Hen
Herbed....................................................................................... L-142-2Honey Glazed ............................................................................ L-142with Syrup Glaze ....................................................................... L-142-1
Turkey Bacon ................................................................................... L-515Turkey, Boneless
A la King .................................................................................. L-147-2Baked and Noodles .................................................................... L-144Curry......................................................................................... L-44Cutlet ........................................................................................ L-49Fajitas........................................................................................ L-43-2Fingers ...................................................................................... L-188Nuggets (Scallops)..................................................................... L-163Pasta, Greek Lemon................................................................... L-198Pot Pie....................................................................................... L-150
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POULTRY-ContinuedTurkey, Boneless-Continued
Roast ......................................................................................... L-162with Barbecue Sauce........................................................... L-162-1
Salad ......................................................................................... L-151-2Stew, Russian ............................................................................ L-500
Turkey, GroundChili Con Carne ........................................................................ L-28-3Chili Conquistador .................................................................... L-42-1Chili Macaroni .......................................................................... L-28-4Creamed.................................................................................... L-30-1Creole Macaroni ........................................................................ L-64-1Enchiladas................................................................................. L-63-2Lasagna..................................................................................... L-25-1Loaf........................................................................................... L-35-1Patty
Baked ................................................................................. L-184-1Grilled ................................................................................ L-184
Porcupines................................................................................. L-29-1Spaghetti
with Meat Sauce ................................................................. L-38R-T-U Sauce ................................................................ L-38-2
with Meatballs .................................................................... L-39Stuffed Cabbage Rolls................................................................ L-24-2Stuffed Green Peppers ............................................................... L-40-2Swedish Meatballs ..................................................................... L-41-1Tacos......................................................................................... L-34-1Tamale Pie ................................................................................ L-201Texas Hash................................................................................ L-61-1Yakisoba ................................................................................... L-62-2
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POULTRY-Continued
L. POULTRY (OVER)
Turkey, Ready to CookA la King .................................................................................. L-147-3Roast ......................................................................................... L-161
Turkey SausageLinks
Baked ................................................................................. L-200-1Grilled ................................................................................ L-200
PattiesBaked ................................................................................. L-180Grilled ................................................................................ L-180-1
Turkey Sausage-Premade, GrilledPatties........................................................................................ L-512
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SALADS
M. SALADS (OVER)
Relish Trays or Salad Bars, Guidelines for........................................ M-G-1
Fruit SaladsApple
Celery and Pineapple .......................................................... M-1Celery and Raisin ............................................................... M-50-1Fruit Medley ....................................................................... M-32Waldorf .............................................................................. M-50
Fruit .......................................................................................... M-17Kiwi .......................................................................................... M-73Mixed Fruit ............................................................................... M-35
Jellied SaladsBanana ...................................................................................... M-25-5Cranberry and Orange ............................................................... M-23
with Canned Cranberry Sauce............................................. M-23-1Cranberry and Pineapple ........................................................... M-24Fruit .......................................................................................... M-25Fruit Cocktail ............................................................................ M-26Golden Glow ............................................................................. M-36-1Orange ...................................................................................... M-25-1Pear ........................................................................................... M-25-2Perfection .................................................................................. M-36Pineapple, Pear and Banana....................................................... M-25-3Spring ....................................................................................... M-36-2Strawberry................................................................................. M-25-4
Other SaladsChef’s........................................................................................ M-7Chef’s (Entree) .......................................................................... M-7-2
with Croutons ..................................................................... M-7-1Cobb.......................................................................................... M-30Confetti Rice Salad.................................................................... M-72
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SALADS-ContinuedCottage Cheese .......................................................................... M-12
and Apricot......................................................................... M-13-1and Peach ........................................................................... M-13and Pear ............................................................................. M-13-2and Pineapple ..................................................................... M-13-3and Tomato ........................................................................ M-14Garden................................................................................ M-18
Creamy Cucumber Rice Salad.................................................... M-72-1Guacamole ................................................................................ M-52Macaroni ................................................................................... M-34Pasta.......................................................................................... M-38
Italian ................................................................................. M-29Salsa................................................................................... M-71Zesty Rotini ........................................................................ M-70
Taco .......................................................................................... M-28Salads, Vegetable
Beans, Green, Pickled................................................................ M-45-1Beans, Kidney
Frijole................................................................................. M-4Kidney Bean ....................................................................... M-31
Bean, Marinated, Black ............................................................. M-74Beet
Pickled and Onion .............................................................. M-37Broccoli..................................................................................... M-504Cabbage
Apple and Celery ................................................................ M-1-1Apple and Raisin ................................................................ M-1-2Cole Slaw ........................................................................... M-8
Cabbage and Carrot with Creamy Dressing.................. M-9-2
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SALADS-Continued
M. SALADS (OVER)
Salads, Vegetable-ContinuedCabbage
Cole SlawGerman........................................................................ M-27Mexican....................................................................... M-8-1Pineapple ..................................................................... M-9-3
Marshmallow........................................................ M-9-4Vegetable Slaw with Creamy Dressing......................... M-9-5
with Creamy Dressing ........................................................ M-9with Vinegar Dressing ........................................................ M-9-1
Carrots, Fresh............................................................................ M-5and Pineapple ..................................................................... M-5-1Celery and Apple ................................................................ M-5-2Cucumber and Onion.......................................................... M-15Marinated ........................................................................... M-20
Lettuceand Tomato ........................................................................ M-33Garden Vegetable ............................................................... M-19Spring................................................................................. M-44Tossed
Calico Garden.............................................................. M-46-2Calico Vegetable.......................................................... M-48-1Cucumber and Tomato................................................. M-46Garden......................................................................... M-46-1Green........................................................................... M-47Green leaf, Cucumber and Tomato............................... M-46-5Red leaf, Cucumber and Tomato .................................. M-46-4Romaine, Cucumber and Tomato ................................. M-46-3Vegetable..................................................................... M-48Wedge ......................................................................... M-33-1
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SALADS-ContinuedPotato (Fresh) ............................................................................ M-40
Deviled ............................................................................... M-40-1Hot ..................................................................................... M-42Mexican Potato Salad ......................................................... M-62with Vinegar Dressing ........................................................ M-40-2
Potato (Dehydrated Diced)Hot ..................................................................................... M-43-1
Potato (Dehydrated Sliced) ........................................................ M-41Hot ..................................................................................... M-43
Spinach ..................................................................................... M-2Apple Salad ........................................................................ M-2-1Mushroom Salad................................................................. M-2-2
TomatoCountry Style...................................................................... M-53-1German Style...................................................................... M-53
Three Bean................................................................................ M-45Vegetable .................................................................................. M-49
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SALAD DRESSINGS AND RELISHES
M. SALAD DRESSINGS AND RELISHES
Salad DressingsBlue Cheese............................................................................... M-59
and Sour Cream.................................................................. M-68-1French ....................................................................................... M-58
Garlic ................................................................................. M-60Tomato ............................................................................... M-54
Honey Mustard .......................................................................... M-10Horseradish, Creamy ................................................................. M-65Italian Creamy........................................................................... M-64Low Calorie
Basil ................................................................................... M-21-1French ................................................................................ M-58-1Tangy Tarragon.................................................................. M-21Thousand Island ................................................................. M-16Tomato ............................................................................... M-66Yogurt ................................................................................ M-11Zero.................................................................................... M-57
Quick Fruit ................................................................................ M-56Red Wine Vinaigrette ............................................................... M-3Russian...................................................................................... M-67Sour Cream ............................................................................... M-68Tangy ........................................................................................ M-61Tangy Yogurt ............................................................................ M-22Thousand Island ........................................................................ M-63Vinaigrette ................................................................................ M-55Vinegar and Oil......................................................................... M-69
RelishesCelery, Stuffed
Cottage Cheese ................................................................... M-6-1Cream Cheese..................................................................... M-6-3Peanut Butter ...................................................................... M-6-2Pimiento Cheese ................................................................. M-6
Corn .......................................................................................... M-39Cranberry Orange...................................................................... M-51
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SANDWICHES
N. SANDWICHES (OVER)
BaconEnglish Muffin with Egg and Cheese......................................... N-7Grilled with Egg and Cheese ..................................................... N-37-1Lettuce and Tomato ................................................................... N-1-1Toasted Bacon, Lettuce and Tomato .......................................... N-1
Beef, Canned Chunks, with Natural JuicesBarbecued Beef (Sloppy Joe)...................................................... N-24
Beef, Corned .................................................................................... N-9and Cheese ................................................................................ N-9-1Reuben, Grilled ......................................................................... N-20
Oven Toasted...................................................................... N-20-1Beef, Ground
Barbecued Beef (Sloppy Joe)...................................................... N-27Cannonball (Meatball)............................................................... N-22
Canned Meatballs in Tomato Sauce .................................... N-22-2Mexican Beef Wrap................................................................... N-49Moroccan Pockets...................................................................... N-38Taco Burger............................................................................... N-40
Beef, Oven or Pot RoastFajita Pita .................................................................................. N-42Gyros......................................................................................... N-2
(Ready to Use) .................................................................... N-2-1Hot Roast Beef (Oven Roast) ..................................................... N-35Hot Roast Beef (Pot Roast)......................................................... N-35-1Italian Pepper Beef .................................................................... N-28Roast ......................................................................................... N-4
Croissant ............................................................................ N-4-4Roast Beef and Cheese Roll-up .................................................. N-47
Hot Roast Beef and Cheese Roll-up..................................... N-47-1Beef Patties
Cheeseburger............................................................................. N-12-1Deluxe ................................................................................ N-12-7
Cheesy Baconburger .................................................................. N-12-2Chiliburger ................................................................................ N-12-4Double Decker Cheeseburger..................................................... N-12-3
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SANDWICHES-ContinuedBeef Patties-Continued
Grilled Hamburger .................................................................... N-12Deluxe ................................................................................ N-12-5
Pizzaburger ............................................................................... N-12-6Beef, Patties with Soy Protein
Cheeseburger............................................................................. N-29-2Deluxe ................................................................................ N-29-6
Cheesy Baconburger .................................................................. N-29-3Chiliburger ................................................................................ N-29-5Double Decker Cheeseburger..................................................... N-29-4Grilled Hamburger .................................................................... N-29
Deluxe ................................................................................ N-29-1Pizzaburger ............................................................................... N-29-7
Beef SteakSteak and Cheese Submarine ..................................................... N-3
and Onion Submarine ......................................................... N-3-1Steak and Onion Submarine ...................................................... N-3-2
Beef, Top Round, Roast, PrecookedHot Roast Beef........................................................................... N-35-2
Burritos, Crunchy Vegetable............................................................. N-50Canadian Bacon
English Muffin with Egg and Cheese......................................... N-7-2Cheese
Cream Cheese Bagel.................................................................. N-16and Olive............................................................................ N-16-2and Tomato ........................................................................ N-16-1
Deli ........................................................................................... N-39Grilled....................................................................................... N-6
and Ham............................................................................. N-6-3German Style...................................................................... N-6-1
Oven Toasted Cheese................................................................. N-6-4and Ham............................................................................. N-6-2German Style...................................................................... N-6-5
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SANDWICHES-Continued
N. SANDWICHES (OVER)
Chicken Breast, BonelessChicken Caesar Roll Ups ........................................................... N-45Grilled....................................................................................... N-44Jamaican Jerk ............................................................................ N-48
Chicken Fillet (Breaded)and Cheese ................................................................................ N-21-2Baked ........................................................................................ N-21Deep Fat Fried........................................................................... N-21-1
Chicken Fillet (Unbreaded)Baked ........................................................................................ N-21-4Grilled....................................................................................... N-21-3Fajita Pita .................................................................................. N-42-1Pita Pocket................................................................................. N-43
Chicken Salad .................................................................................. N-8Egg
New York (Egg and Tomato)..................................................... N-10-1Salad ......................................................................................... N-10Western (Denver) ...................................................................... N-18
Fish Portions, Batter DippedFishwich.................................................................................... N-32-3
Fish Portions, BreadedFishwich.................................................................................... N-32
Cheese ................................................................................ N-32-1Oven Method...................................................................... N-32-2
FrankfurtersChili Dog (Canned Chili Con Carne)......................................... N-41-1
with Cheese and Onions ..................................................... N-41Chili Dog .................................................................................. N-41-2Corn Dog................................................................................... N-34
Frozen ................................................................................ N-34-2with Corn Bread Mix.......................................................... N-34-1
Grilled on Roll........................................................................... N-30-4Grilled with Fried Peppers and Onions ...................................... N-30-5Simmered .................................................................................. N-30
Quarter Pound Frankfurter.................................................. N-30-3
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SANDWICHES-ContinuedHam ................................................................................................. N-11
and Biscuit ................................................................................ N-5-1and Cheese ................................................................................ N-11-2and Tomato ............................................................................... N-11-3English Muffin with Egg and Cheese......................................... N-7-1Fried.......................................................................................... N-11-1Grilled Ham and Egg................................................................. N-37-2
and Cheese ......................................................................... N-37Salad ......................................................................................... N-13
KnockwurstSimmered on Roll...................................................................... N-30-2
Other SandwichesCold Cut (Bologna, Liver, Sausage, Pickle
and Pimiento Loaf, Salami) ................................................ N-17with Cheese ........................................................................ N-17-1
Monte Carlo (Open-Faced, Turkey and Ham) ............................ N-31Monte Cristo (Grilled Ham, Turkey and Swiss Cheese) ............. N-25Submarine ................................................................................. N-19
Italian Style ........................................................................ N-19-1Pastrami, Hot ................................................................................... N-23
Grilled Reuben .......................................................................... N-20-2Peanut Butter
and Jam..................................................................................... N-14-1and Jelly .................................................................................... N-14
Polish SausageGrilled....................................................................................... N-30-1
PorkBarbecued (Port Butt) ................................................................ N-27-1Hot Roast Pork .......................................................................... N-36Hot Roast Pork (Fresh Ham) ...................................................... N-36-1Roast ......................................................................................... N-4-1
Pork, Barbecue, FrozenBarbecued Pork ......................................................................... N-27-2
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SANDWICHES-Continued
N. SANDWICHES (OVER)
Salmon Salad ................................................................................... N-15-2Sausage
and Biscuit ................................................................................ N-5English Muffin with Egg and Cheese......................................... N-7-3Grilled with Egg and Cheese ..................................................... N-37-3Italian, Hot ................................................................................ N-22-1
TunaGrilled and Cheese .................................................................... N-15-1Salad ......................................................................................... N-15
and Tomato ........................................................................ N-15-3Turkey
Baked Turkey Melt .................................................................... N-502Barbecue.................................................................................... N-27-3Hot Roast Turkey....................................................................... N-33Mexican Turkey Wrap.............................................................. N-49-1Roast ......................................................................................... N-4-2
Croissant ............................................................................ N-4-5with Chutney Sauce ..................................................... N-4-3
Salad ......................................................................................... N-8-1Veal Steaks, Breaded
Italian Veal Cutlet Submarine.................................................... N-26Vegetable Garden Wrap ................................................................... N-46Vegetarian Hearty Burger................................................................. N-51
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SAUCES, GRAVIES, AND DRESSINGS
O. SAUCES, GRAVIES, AND DRESSINGS (OVER)
Sauces and Gravies, Guidelines for Preparing................................... O-G-1
DRESSINGSDressings, Bread
Apple ........................................................................................ O-21-1Corn .......................................................................................... O-20Oyster........................................................................................ O-21-3Sausage ..................................................................................... O-21-2Savory ....................................................................................... O-21
GRAVIESBrown ....................................................................................... O-16
Mix..................................................................................... O-16-1Chicken or Turkey..................................................................... O-16-2Chili .......................................................................................... O-16-3Cream ....................................................................................... O-17
Onion ................................................................................. O-17-1Giblet ........................................................................................ O-16-4Mushroom................................................................................. O-16-5Natural Pan (Au Jus) ................................................................. O-18Onion ........................................................................................ O-16-6
and Mushroom.................................................................... O-16-9Quick Onion (Soup, Dehydrated Onion) .................................... O-16-7Tomato...................................................................................... O-19Vegetable .................................................................................. O-16-8
SAUCESBarbecue.................................................................................... O-2
Barbecue Sauce (Prepared).................................................. O-2-1Cajun Creole ............................................................................. O-5-2Cheese....................................................................................... O-1-1Cherry (for Meat)
Cornstarch.......................................................................... O-3Pregelatinized Starch .......................................................... O-3-1
Chinese Mustard........................................................................ O-22Creole........................................................................................ O-5Dill............................................................................................ O-27
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SAUCES, GRAVIES, AND DRESSINGS-ContinuedHorseradish ............................................................................... O-23
Dijon .................................................................................. O-28Marinara Sauce ......................................................................... O-4
with Clams ......................................................................... O-4-1Mayonnaise, Herbed .................................................................. O-25Mustard..................................................................................... O-6
Honey ................................................................................. O-29Oriental (Sweet & Sour) ............................................................ O-26Pineapple (for Ham) .................................................................. O-9Pizza ......................................................................................... O-12
Canned ............................................................................... O-12-1Raisin (for Ham)........................................................................ O-9-1Salsa.......................................................................................... O-7-1Salsa, Fruit
Pineapple............................................................................ O-30-1Tropical .............................................................................. O-30
Canned ........................................................................ O-30-2Seafood Cocktail........................................................................ O-11Shrimp ...................................................................................... O-31Spanish ..................................................................................... O-5-1Sweet Sour ................................................................................ O-8Szechwan .................................................................................. O-10Taco .......................................................................................... O-7Tartar ........................................................................................ O-13Teriyaki..................................................................................... O-14Tomato...................................................................................... O-15White ........................................................................................ O-1Yogurt-Cucumber...................................................................... O-24
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SOUPS
P. SOUPS (OVER)
Canned, Condensed Soups, Guidelines for........................................ P-G-1
BeefBarley........................................................................................ P-1-1Minestrone ................................................................................ P-7-1Noodle....................................................................................... P-1-2Onion ........................................................................................ P-4
French ................................................................................ P-4-1Rice........................................................................................... P-1Tomato...................................................................................... P-6
Bouillon.............................................................................. P-5Rice .................................................................................... P-6-1
Vegetable .................................................................................. P-7Canned
Bean and Bacon......................................................................... P-9-1Beef Noodle............................................................................... P-9-2Beef with Vegetables and Barley................................................ P-9Chicken Noodle......................................................................... P-9-3Chicken with Rice ..................................................................... P-9-4Manhattan Clam Chowder......................................................... P-9-5Minestrone ................................................................................ P-9-6Split Pea with Ham.................................................................... P-9-7Tomato...................................................................................... P-9-8Vegetable .................................................................................. P-9-9
with Beef ............................................................................ P-9-10Chicken
Gumbo ...................................................................................... P-10Chicken Vegetable (Mulligatawny)............................................ P-20Noodle....................................................................................... P-2-1Rice........................................................................................... P-2
ChowdersCorn .......................................................................................... P-11
Chicken Corn ..................................................................... P-11-1Manhattan Clam........................................................................ P-12New England Clam ................................................................... P-13-1New England Fish ..................................................................... P-13
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SOUPS-ContinuedCreamed Soups
Broccoli..................................................................................... P-14-1Canned
Broccoli .............................................................................. P-24Chicken .............................................................................. P-24-1Mushroom .......................................................................... P-24-2
Mushroom................................................................................. P-14Potato (Potatoes, White, Fresh) .................................................. P-15-1
Dehydrated Slices ............................................................... P-15Instant (Granules)............................................................... P-16
Dehydrated SoupsBeef Noodle with Vegetables ..................................................... P-18-1Chicken Noodle......................................................................... P-18-2
Vegetable............................................................................ P-18-3Onion ........................................................................................ P-17-1
Mexican Corn..................................................................... P-17-2Spanish ..................................................................................... P-17Tomato-Vegetable ..................................................................... P-18
Other SoupsAsian Stir-Fry............................................................................ P-500Bean Soup, Navy ....................................................................... P-8
Knickerbocker .................................................................... P-8-2Old Fashioned .................................................................... P-8-3
with Smoked Cured Ham Hocks................................... P-8-1Creole........................................................................................ P-3Curried Vegetable...................................................................... P-28Lentil Vegetable ........................................................................ P-27Pepper Pot ................................................................................. P-19Shrimp Gumbo .......................................................................... P-10-1Split Pea .................................................................................... P-23
Puree Mongole (Soup, Condensed, Tomato)........................ P-23-1Texas Tortilla ............................................................................ P-25Tortellini ................................................................................... P-26Turkey Vegetable....................................................................... P-29Zesty Bean (Canned) ................................................................. P-21
Dry Beans........................................................................... P-21-1
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SOUPS-Continued
P. SOUPS (OVER)
Soup Mergers (Soup, Condensed)Chicken-Mushroom................................................................... P-22Doubly Good Chicken................................................................ P-22-1Logging..................................................................................... P-22-2Tomato Noodle.......................................................................... P-22-3Vegetable Beef Supreme............................................................ P-22-4
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VEGETABLES
Q. VEGETABLES (OVER)
Canned Vegetables, Guidelines for Heating ...................................... Q-G-1Dehydrated, Compressed Vegetables,
Guidelines for Heating............................................................... Q-G-5Fresh Vegetables, Guidelines for Simmering .................................... Q-G-2Frozen Vegetables, Guidelines for Cooking ...................................... Q-G-3Potato Bar, Guidelines for ................................................................ Q-G-4Steam Cooking Vegetables, Guidelines for ....................................... Q-G-6
Beans, Canned, Baked...................................................................... Q-2Beans, Canned, Green
Herbed....................................................................................... Q-26Parisienne.................................................................................. Q-42with Corn .................................................................................. Q-39-1
Beans, Canned, KidneyBaked ........................................................................................ Q-2-1
Italian Style ........................................................................ Q-4-1Beans, Canned, Pinto
Baked ........................................................................................ Q-2-2Refried with Cheese................................................................... Q-38
Beans, Canned, Refried .................................................................... Q-38-1with Cheese ............................................................................... Q-38-2
Beans, Dry (Kidney, Pinto or White)Baked
Boston Baked...................................................................... Q-3Italian-Style ........................................................................ Q-4Savory ................................................................................ Q-3-1
Savory Style Beans .................................................................... Q-5-1Simmered Dry ........................................................................... Q-5
without Bacon..................................................................... Q-5-2Spanish Style Beans................................................................... Q-6
Beans, Green, Dehydrated, CompressedGreen Beans with Corn.............................................................. Q-39-2
Beans, Frozen, Green or WaxGreen Beans Creole ................................................................... Q-7-1Green Beans Nicoise.................................................................. Q-7-3Green Beans Southern Style....................................................... Q-7-4Green Beans with Corn.............................................................. Q-39Green Beans with Mushrooms ................................................... Q-7-2
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VEGETABLES-ContinuedBeans, Frozen, Green or Wax-Continued
Lyonnaise Green or Wax Beans ................................................. Q-7Parisienne.................................................................................. Q-42-1Sesame Glazed .......................................................................... Q-72
BeetsHarvard ..................................................................................... Q-8Hot Spiced................................................................................. Q-9in Orange-Lemon Sauce ............................................................ Q-8-1
BroccoliHerbed....................................................................................... Q-65Parmesan................................................................................... Q-24Polonaise ................................................................................... Q-10South of the Border.................................................................... Q-76
Medley................................................................................ Q-76-1Brussels Sprouts
Parmesan................................................................................... Q-24-1Polonaise ................................................................................... Q-10-1Sprouts Superba......................................................................... Q-11
Cabbage, FreshCalico........................................................................................ Q-12-1Fried.......................................................................................... Q-12
Chinese, Fried .................................................................... Q-15with Bacon ......................................................................... Q-12-2
Cabbage, Fresh, Redwith Sweet and Sour Sauce ........................................................ Q-43
Carrotsand Celery Amandine ................................................................ Q-16Glazed....................................................................................... Q-17-1Lyonnaise .................................................................................. Q-17Orange Amandine ..................................................................... Q-14
CauliflowerAu Gratin .................................................................................. Q-18French Fried.............................................................................. Q-20Parmesan................................................................................... Q-24-2Polonaise ................................................................................... Q-10-2
Corn, Cream StyleFritters....................................................................................... Q-21
Pancake Mix....................................................................... Q-21-1
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VEGETABLES-Continued
Q. VEGETABLES (OVER)
Corn, Cream Style-ContinuedScalloped................................................................................... Q-23
Corn, Whole KernelCalico........................................................................................ Q-27Mexican .................................................................................... Q-27-2O’Brien ..................................................................................... Q-27-1Scalloped................................................................................... Q-23-1
EggplantParmesan................................................................................... Q-28Ratatouille (Country Style Eggplant and Zucchini) .................... Q-22
Greens, Fresh CollardsSouthern Style ........................................................................... Q-29Sweet Sour ................................................................................ Q-29-2
Greens, Fresh KaleSouthern Style ........................................................................... Q-29-3
Greens, Frozen (Collards Mustard or Turnip)Southern Style ........................................................................... Q-29-1
MushroomsSauteed...................................................................................... Q-30
and Onions ......................................................................... Q-30-1Okra
and Tomato Gumbo................................................................... Q-31French Fried.............................................................................. Q-20-1Melange .................................................................................... Q-503Southern Fried........................................................................... Q-32
Onion Ring Mix (Dehydrated Potatoes, Onion Flavored)French Fried Onion Rings ......................................................... Q-35-3
Onions, DehydratedSmothered ................................................................................. Q-37
Onions, DryFrench Fried Onion Rings ......................................................... Q-35
Frozen ................................................................................ Q-35-1Tempura Fried.................................................................... Q-35-2
Fried.......................................................................................... Q-36Spanish ..................................................................................... Q-34
Peas, Cannedwith Mushrooms........................................................................ Q-41-4
Peas, Frozenwith Carrots............................................................................... Q-41-1with Celery................................................................................ Q-41-2
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VEGETABLES-ContinuedPeas, Frozen-Continued
with Mushrooms........................................................................ Q-41with Onions............................................................................... Q-41-3
Potatoes, SweetBaked ........................................................................................ Q-66Candied..................................................................................... Q-67Glazed....................................................................................... Q-67-1
with Blended Syrup ............................................................ Q-67-2Marshmallow ............................................................................ Q-69-2Mashed...................................................................................... Q-69Scalloped and Apples ................................................................ Q-13Southern Style ........................................................................... Q-69-1
Potatoes, White, DehydratedAu Gratin (Sliced) ..................................................................... Q-51-1German Griddle Cakes (Sliced) ................................................. Q-19Hashed Brown (Diced)............................................................... Q-54-4Hashed Brown (Sliced) .............................................................. Q-54Lyonnaise (Sliced) ..................................................................... Q-54-1O’Brien (Sliced) ........................................................................ Q-54-2Scalloped (Diced) ...................................................................... Q-55-2Scalloped (Sliced)...................................................................... Q-55-1
and Onions ......................................................................... Q-55Potatoes, White, Fresh
and Herbs .................................................................................. Q-78Au Gratin .................................................................................. Q-51Baked ........................................................................................ Q-44
Quick Baked Halves............................................................ Q-44-1Cottage Fried............................................................................. Q-46-1Deviled Oven Fries .................................................................... Q-75Franconia .................................................................................. Q-50-1French Fried.............................................................................. Q-45Garlic Cheese ............................................................................ Q-500Garlic Roasted Wedges.............................................................. Q-70Grilled Patties............................................................................ Q-48-1Hashed Brown ........................................................................... Q-46Home Fried................................................................................ Q-47Italian Roasted........................................................................... Q-502Lyonnaise .................................................................................. Q-46-3
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VEGETABLES-Continued
Q. VEGETABLES (OVER)
Potatoes, White, Fresh-ContinuedMashed...................................................................................... Q-48O’Brien ..................................................................................... Q-49Oven Browned........................................................................... Q-50Oven-Glo................................................................................... Q-50-2Paprika Buttered........................................................................ Q-33-1Parsley Buttered......................................................................... Q-33Rissole....................................................................................... Q-52Roasted Pepper .......................................................................... Q-504Rosemary Roasted Wedges ........................................................ Q-71Scalloped................................................................................... Q-53
and Onions ......................................................................... Q-53-1Potatoes, White, Frozen, French Fries
Baked Potato Rounds................................................................. Q-45-6French Fried.............................................................................. Q-45-1
Oven Method...................................................................... Q-45-2Shoestring ................................................................................. Q-45-3
Oven Method...................................................................... Q-45-4Potatoes, White, Frozen, Shredded
Hashed Brown (3 Ounces) ......................................................... Q-46-2Hashed Brown (2 ½ Ounces) ..................................................... Q-46-4Pancakes, Baked........................................................................ Q-77
Potatoes, White, Instant, GranulesGolden Potato Balls ................................................................... Q-56Grilled Potato Cakes.................................................................. Q-57-1Mashed...................................................................................... Q-57
Potatoes, White, Shredded, DehydratedHashed Brown ........................................................................... Q-54-3Pancakes, Dehydrated................................................................ Q-77-1
Potato MixFrench Fries .............................................................................. Q-45-5
SauerkrautGerman ..................................................................................... Q-59
SpinachClub .......................................................................................... Q-60Tangy ........................................................................................ Q-63
Squashand Carrot Medley..................................................................... Q-74Baked Hubbard.......................................................................... Q-61Creole Summer.......................................................................... Q-62
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VEGETABLES-ContinuedSquash-Continued
Louisiana Style, Smothered ....................................................... Q-64Savory Summer ......................................................................... Q-64-1
TomatoesStewed....................................................................................... Q-58
with Croutons ..................................................................... Q-58-1Turnips and Bacon ........................................................................... Q-40Vegetable Combos
Beans, Green, French Style, Lima and Carrots........................... Q-1-2Beans, Green, French Style, Carrots and Celery......................... Q-1-5Broccoli, Corn and Carrots ........................................................ Q-1-1Brussels Sprouts, Corn and Carrots............................................ Q-1-4Cauliflower, Peas and Carrots.................................................... Q-1-3Corn, Beans, and Carrots........................................................... Q-1-6
Vegetable Stir Fry ............................................................................ Q-25Japanese .................................................................................... Q-73
Vegetables, Tempura........................................................................ Q-68
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MEATLESS ENTRÉE ALTERNATIVES
MEATLESS ENTRÉE ALTERNATIVES (OVER)
Broccoli Quiche................................................................................ F-11-1Broccoli Quiche with Frozen Eggs and Egg Whites.......................... F-11-2Broccoli, Cheese and Rice ................................................................ L-75Cheese Pita Pizza ............................................................................. L-171Cheese Pita Pizza with Mushroom, Onion and Green Pepper............ L-171-1Cheese Pizza (Prepared, frozen) ....................................................... L-166-1Cheese Tortellini Dehydrated ........................................................... L-173-2Cheese Tortellini Frozen .................................................................. L-173Crunchy Vegetable Burritos.............................................................. N-50Deli Cheese Sandwich ...................................................................... N-39Egg Salad Sandwich......................................................................... N-10Fast Food Pizza ................................................................................ L-166-2French Bread Pizza .......................................................................... L-165-8Frozen Crust (12 inch) Pizza ............................................................ L-166Grilled Cheese Sandwich.................................................................. N-6Italian Broccoli Pasta........................................................................ L-189Japanese Vegetable Stir Fry.............................................................. Q-73Macaroni and Cheese, Baked............................................................ F-1Monterey Egg Bake .......................................................................... F-14Mushroom Quiche............................................................................ F-11Mushroom Quiche with Frozen Eggs and Egg Whites ...................... F-11-3Mushroom, Green Pepper and Onion Pizza ...................................... L-165-2New York (Egg and Tomato) Sandwich ........................................... N-10-1Oven Toasted Cheese Sandwich ....................................................... N-6-4Pasta Primavera................................................................................ L-501Pizza ................................................................................................ L-165Potato Frittata................................................................................... L-175Pourable Crust Pizza ........................................................................ L-165-10Rice Frittata ..................................................................................... L-174Roll Mix Pizza ................................................................................. L-165-6Southwestern Sweet Potato, Black Beans, and Corn.......................... L-196Southwestern Sweet Potato, Black Beans,
and Corn (Canned Sweet Potatoes) ............................................ L-196-1Spinach Lasagna .............................................................................. L-9Spinach Tortellini Dehydrated.......................................................... L-173-3Spinach Tortellini Frozen................................................................. L-173-1Thick Crust Pizza............................................................................. L-165-1Vegetable Curry with Rice................................................................ L-203Vegetable Garden Wrap ................................................................... N-46Vegetable Lasagna ........................................................................... L-508Vegetable Stir Fry ............................................................................ Q-25
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MEATLESS ENTRÉE ALTERNATIVES-ContinuedVegetable Stuffed Peppers ................................................................ L-176Vegetarian Burrito............................................................................ L-507Vegetarian Hearty Burger................................................................. N-51Veggie Egg Pocket ........................................................................... F-13Western (Denver) Egg Sandwich...................................................... N-18
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