- SNA visits Congress. // FoodService Director;11/15/2006, Vol. 19 Issue 11, p6
The article reports on the visit made by the School Nutrition Association at the U.S. Congress to convince the House Agricultural Committee (HAC) about the importance of the National School Lunch Program (NSLP). The group seeks to convince the HCA to conduct a pilot program into the effects of...
- Dining-in dollars. Charlet, Kim // Prepared Foods;Apr98, Vol. 167 Issue 4, p87
Presents information on the dinner and entree industry. Statistical information on dinners and entrees for 1997; Details on a number of pizza home meals; Information on a survey which was carried out the National Restaurant Association.
- New products watch. Dornblaser, Lynn // Prepared Foods;May97, Vol. 166 Issue 6, p29
Presents a chart showing the growth of entrees in 1997. Prepared entrees; Prepared dinnes; Dinner mixes.
- Petit Ratatouille Napoleon. // Nation's Restaurant News;10/13/97, Vol. 31 Issue 41, p35
Features an entree recipe called Petite Ratatouille Napoleon. Ingredients; Procedure; Use of sauteed baby zucchini as garnishing.
- Great grains. Hayes, Joanne Lamb; Morton, Keith Scott // Country Living;Nov95, Vol. 18 Issue 11, p137
Presents recipes for main dishes using grains or carbohydrate sources as ingredient. Includes Black Bean, Red Pepper, Corn and Quinoa Salad; Spelt with Vegetable Ragout; Polenta and Eggplant sandwich.
- In the company of friends. Declet, Lisa A.; Scimone, Diana // Southern Living;Apr97, Vol. 32 Issue 4, p174
Presents recipes for spicy entrees. Baria; Szechuan Chicken with Angel Hair Pasta.
- Appetizer soup--a gracious beginning. Cordell, Rhyllis Young; DeJongh, Linda // Southern Living;Apr94, Vol. 29 Issue 4, p222
Presents soup recipes. Savory tomato soup; Potato-pea soup; Cucumber vichyssoise.
- 30-minute main courses. Barnard, Melanie; Dojny, Brooke // Bon Appetit;Jun94, Vol. 39 Issue 6, p98
Lists main course recipes. Filets mignons with red pepper sauce; Baked mustard-coated chicken breasts; Greek-style couscous salad; Shrimp and snow pea paella; Herb-roasted potatoes.
- Crepinettes by any other name probably are still made with caul fat. Fabricant, Florence // Nation's Restaurant News;02/03/97, Vol. 31 Issue 5, p37
Focuses on the preparation of crepinettes in American restaurants. Crepinettes as a time-honored tradition in France; Similarity of crepinettes to sausage patties; Use of pork or sheep caul fat to wrap bits of meat.