TITLE

Cornucopia

AUTHOR(S)
Kiernan, Willie
PUB. DATE
March 2011
SOURCE
FoodService Director;3/15/2011, Vol. 24 Issue 3, p40
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article talks about a variety of corn-based dishes. At the University of Connecticut, in Storrs, corn is featured in several Southwest-inspired recipes including chipotle turkey with corn salsa, roasted corn and quinoa salad, and grilled chicken with corn relish. At the Indiana University in Bloomington, corn is included in the university's dining menu such as cheese corn casserole for vegetarians and potato corn scallop. The University of Kansas in Lawrence used corn in its French-style crepes.
ACCESSION #
59289961

 

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