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Title:Quick and Easy Meals For Less!
Pub. date: 2004
Includes: Cookbook
Audience: Adults
Language: English
Description:80-page recipe booklet (6 X 10 inch), which includes 60 recipes from a variety of categories: soups, salads and sandwiches, main meals, side dishes, sauces, dressings, and dips, snacks and desserts, and breakfast. Each recipe includes yield and serving size, preparation time and cook time, tips and time savers, menu ideas, and a nutrition facts label. The table of contents arranges the recipes by category and also breaks out those that are “Meals in 20 minutes”, and “Recipes for smaller families.” Additional content includes ingredient substitutions, easy guidelines for healthy eating, hints for quick meals from the cupboard, cooking basics – measuring, equivalents, cooking terms, cooking with herbs and spices, food yields, and kitchen equipment substitutions.
Funding Source: FSNEP, EFNEP
Details
Developer: Valerie Long, University of New Hampshire
Phone: 603-862-0158
Mail: andrea.talbot@unh.edu
Length: 80 pages
Use Restrictions: may copy for educational use
Reviewers Comments: This is a well-designed cookbook with tasty and low-cost recipes made from readily available ingredients. The variety of healthy recipes (incorporating whole grains and low-fat dairy products) include some unique foods that will appeal to diverse groups such as vegetarians and people of many cultures. Some of these recipes include: summer vegetable spaghetti, zucchini burgers, fried plantains, hummus with variations and pineapple baked beans. The table of contents clearly and logically presents recipes in standard categories such as “Soups”, “Salads and Sandwiches” and “Main Meals,” and also goes a step further to include special categories for “Meals in 20 Minutes and “Recipes for Smaller Families” which are sure to appeal to many readers. This cookbook contains no photos or graphics, but its clear, professional and consistent page design makes it easy to read and understand. The general layout features one recipe per page and includes extra information on ingredients and directions (storage tips, use of leftovers, suggested menus etc) on the facing page. The preparation time and cooking time, serving tips and healthier substitutions add flexibility and options. Supplemental content which is easy to access on the front and back inside covers, provides the usual cookbook materials but also yields of common foods, seasoning without salt and handy information on equipment substitutions which is tailored to a limited-resource audience (using a marked jar or a baby bottle for a measuring cup or a plate in lieu of a cutting board). The healthy eating tips supplemental information, while based on the old food guide pyramid, is general enough so that it fits with current guidelines, such as incorporating whole grains and increasing fruits and vegetables. This is a high quality nutrition education piece and could serve as a staple resource for nearly any audience.
Availability
View/download files: 
PDF file in English: http://www.extension.unh.edu/FoodNutr/Docs/QEM04.pdf
Contact the Distributor:
    Distributor: University of New Hampshire Cooperative Extension
    Contact: Andrea Talbot
    Mail: 315 Daniel Webster Highway
Boscawen, NH 03303-2410
    Phone: (603) 225-5505
    Fax: (603) 796-2271
    E-mail: andrea.talbot@unh.edu
    Ordering: Available to print from web site or for professional printing contact distributor for file
    Cost: 0.00 per
    Avail. in Qty: No
    Bulkrate:Print-Ready file is available for bulk production. Contact Andrea Talbot for further info

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