Recipes from Home

Lang, Joan
March 2007
FoodService Director;3/15/2007, Vol. 20 Issue 3, p42
Trade Publication
The article focuses on the Recipes From Home Program of the University of Connecticut's in Storrs. Last summer, postcards were sent out to the parents of all 2,000 freshman class members, asking them to submit recipes from home that their kids were especially fond of, in four different categories: salads, entrees, desserts or vegetarian. The next order of business was to get to work evaluating and testing recipes that would fit and easy to implement within the framework of the school's resident dining facilities.


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