`Lightening-up the recipes'

Hirschfeld, Jeff
December 1997
FoodService Director;12/15/97, Vol. 10 Issue 12, p142
Trade Publication
Reports on the popularity of old fashion soups and casseroles with student in the United States, in which some ingredients are replaced by lowfat and nonfat products. Comments from Jim Cacciatore, executive, chef association retail manager at Cal State Northridge; Information on some of the ingredients which were replaced; Dishes included on the menu at Grinnell College. INSET: Miami Univ.'s (Oxford, OH) lentil and red pepper stew.


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