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About the Food and Nutrition Information Center

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Title:Simply Good Eating Recipe Cards: Volume 1
Pub. date: 2000
Includes: Recipes are currently only available online.
Audience: Adults
Language: English
Description:Recipes are divided into the following categories: Main Dishes, Soups, Side Dishes, Breads, Desserts, and Snacks. Also includes information cards on food substitutions, spices and herbs, and cooking rice, beans and pasta. Includes a recipe for Magic Mix and several recipes for kid-friendly snacks (i.e., Peanut Butter Reindeer and Smile a Mile Apples).
Funding Source: US Department of Agriculture, Food Stamp Program
Developer: Mary Darling, University of Minnesota Cooperative Extension
Length: 53
Use Restrictions: Copyright Protected
Reviewers Comments: Each recipe includes ingredients, equipment needs, preparation time, baking time, cooking instructions, suggestions for the use or modification of a recipe, a sample menu and tips on how a child may assist with food preparation. Each recipe lists yield, serving size and nutrient analysis (calories, fat, sodium, fiber and some vitamins/minerals). Recipes are easy to follow and most ingredients are readily available. You may find certain (low fat) ingredients more expensive. Recipes lack food safety information with the exception of occasional reminders to refrigerate leftovers. Thermometer use is not mentioned (time and occasionally color are used as indicators of doneness).
Borrow it from the National Agricultural Library (NAL)
SNAP staff/SNAP-Ed providers can borrow materials from NAL through interlibrary loan.
    NAL Call No.: TX714.S56 1999
    Go to Request Library Materials
View/download files: 
Sample cards. HTML file in English:
Contact the Distributor:
    Distributor: University of Minnesota Extension Service
    Mail: Extension Distribution Center, University of Minnesota, 405 Coffey Hall, 1420 Eckles Avenue
St. Paul, MN 55108-6068
    Phone: (800) 876-8636
    Fax: (612) 625-6281
    Ordering: Web site:
    Cost: 0.00 per
    Avail. in Qty: No

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