Bukovina Cookbook, Volume I
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Stone-Boiling Maize with Limestone: Experimental Results and Implications for Nutrition Among SE Utah Preceramic Groups Emily C
Agronomy Publications Agronomy 1-2013 Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood Archaeological Investigations Northwest, Inc. M. Paul Scott United States Department of Agriculture, [email protected] William D. Lipe Washington State University R. G. Matson University of British Columbia John G. Jones WFoasllohinwgt thion Sst atnde U naiddveritsitiony al works at: http://lib.dr.iastate.edu/agron_pubs Part of the Agricultural Science Commons, Agronomy and Crop Sciences Commons, Food Science Commons, and the Indigenous Studies Commons The ompc lete bibliographic information for this item can be found at http://lib.dr.iastate.edu/ agron_pubs/172. For information on how to cite this item, please visit http://lib.dr.iastate.edu/ howtocite.html. This Article is brought to you for free and open access by the Agronomy at Iowa State University Digital Repository. It has been accepted for inclusion in Agronomy Publications by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Journal of Archaeological Science 40 (2013) 35e44 Contents lists available at SciVerse ScienceDirect Journal of Archaeological Science journal homepage: http://www.elsevier.com/locate/jas Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood a, M. Paul Scott b, William D. Lipe c,*, R.G. Matson d, John G. Jones c a Archaeological -
Greens, Beans & Groundnuts African American Foodways
Greens, Beans & Groundnuts African American Foodways City of Bowie Museums Belair Mansion 12207 Tulip Grove Drive Bowie MD 20715 301-809-3089Email: [email protected]/museum Greens, Beans & Groundnuts -African American Foodways Belair Mansion City of Bowie Museums Background: From 1619 until 1807 (when the U.S. Constitution banned the further IMPORTATION of slaves), many Africans arrived on the shores of a new and strange country – the American colonies. They did not come to the colonies by their own choice. They were slaves, captured in their native land (Africa) and brought across the ocean to a very different place than what they knew at home. Often, slaves worked as cooks in the homes of their owners. The food they had prepared and eaten in Africa was different from food eaten by most colonists. But, many of the things that Africans were used to eating at home quickly became a part of what American colonists ate in their homes. Many of those foods are what we call “soul food,” and foods are still part of our diverse American culture today. Food From Africa: Most of the slaves who came to Maryland and Virginia came from the West Coast of Africa. Ghana, Gambia, Nigeria, Togo, Mali, Sierra Leone, Benin, Senegal, Guinea, the Ivory Coast are the countries of West Africa. Foods consumed in the Western part of Africa were (and still are) very starchy, like rice and yams. Rice grew well on the western coast of Africa because of frequent rain. Rice actually grows in water. Other important foods were cassava (a root vegetable similar to a potato), plantains (which look like bananas but are not as sweet) and a wide assortment of beans. -
November 2019 COA Newsletter(PDF)
COUNCIL ON AGING STAFF “Successful Aging Director: THE CENTER AT MEDFIELD Through Senior Roberta Lynch 359-3665 X202 The CENTER at Medfield Wellness” FAX 508-359-4810 PRSRT STD U.S. ONE ICE HOUSE ROAD Council on Aging [email protected] Postage Paid MEDFIELD, MA 02052 SERVICES One Ice House Road Outreach Worker: Medfield MON.-THURS. 9:00 A.M.- 4:00 P.M. WED. 9:00 A.M.-*7:00 P.M. Information Medfield, MA 02052 Outreach Lisa Donovan Permit No. 1 FRIDAY 9:00-1:00 P.M. Nutrition 508-359-3665 X201 *WEDNESDAY SCHEDULE VARIES Transportation [email protected] Advocacy 508-359-3665 Health Clinics Volunteer Coordinator: Picture by Seymour Levy July 2008 Monthly Newsletter Susan Bernstein Picture by Mike Lennon September 2009 Daily Activities 508-359-3665 X203 NOVEMBER 2019 Garden by Jill Vollmuth Computers [email protected] Exercise Classes Yoga Transportation: X200 On April 24, 2006 the Town of Medfield voted to authorize transfer of care, custody, management and control of a parcel Tai Chi Peter Burke of Town owned land to the Council on Aging to construct and operate an Adult Community Center. The Center opened Card Games [email protected] January 6, 2008 and continues to support the Council on Aging mission to foster an atmosphere of wellness by Craft classes addressing the emotional, social, physical and often, spiritual needs of older individuals and their families during the Tax Work-Off Program The Club Staff: Kathy Powers, Coordinator X206 aging process. The Council on Aging’s goal is to enhance the quality of lifePicture and promoteby Seymour independence Levy by July providing 2008 Equipment Loans programs, social events, services and referrals to support community members through their life journey. -
Dietary Guidelines for Caribbean with Kidney Disease
Dietary guidelines for Caribbean people with kidney disease This is a guide on how you can continue enjoying traditional foods, whilst following the dietary advice already received for your kidney disease. In general Vegetables • Two portions (1 portion = 2 tablespoons) a day. • All vegetables need to be pre-boiled in water and the water discarded before adding the vegetables to one-pot meals, stews and soup. • Cassava, yam, sweet potato, dasheen, breadfruit, plantain, green banana and coco yam (provisions) should also be boiled before used in dishes or fried. Limit the intake of these vegetables to one average portion, 6 oz (180g) per day. When having it fried, limit to 2 – 3 oz (60 – 90g) for example 4 slices as a side portion with a rice dish. Plantain and green banana are particularly high in potassium: 6 oz (180g) boiled = 17 – 18 mmol potassium. Sweet potato or yam: 6 oz (180g) boiled = 13 mmol potassium. • Tinned beans and vegetables are high in salt and should be drained, rinsed and then have freshwater added before cooking. • Try and halve the amount of tomatoes used to make one-pot meals, stews and soup. As a guide: if cooking with tinned tomatoes drain the juice and use only 200g tomatoes. • Avoid the use of vegetable juice, such as carrot juice. Produced by the Renal Dietitians, Nutrition and Dietetic Department, 1 Barts Health NHS Trust, Telephone number 0203 594 1101 Fruit • Two portions, for example 1 medium sized apple or pear or 1 slice pineapple or 8 strawberries or 2 satsuma’s, per day. -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
The Utilization of Dextrose in the Manufacture of Fruit Sauces and Syrups Kenneth Raycraft Ewn Man University of Massachusetts Amherst
University of Massachusetts Amherst ScholarWorks@UMass Amherst Masters Theses 1911 - February 2014 1937 The utilization of dextrose in the manufacture of fruit sauces and syrups Kenneth Raycraft ewN man University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/theses Newman, Kenneth Raycraft, "The utilization of dextrose in the manufacture of fruit sauces and syrups" (1937). Masters Theses 1911 - February 2014. 1833. Retrieved from https://scholarworks.umass.edu/theses/1833 This thesis is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses 1911 - February 2014 by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. MASSACHUSETTS STATE COLLEGE DATE DUE UNIVERSITY OF MASSACHUSETTS LIBRARY PIIYS SCI LD 3234 M2 68 1937 N55 3 THE UIILLSAilOtf OP DEXTROSE IK TEE MANUFACTURE OF FRUIT SAUCES AND SYRUPS Kenneth R« Thesis submitted for the degree of faster of Solenee MASSACHUSETTS STATE COLLEGE i&y 25, 1937 Table of Contents Page Introduction and Purpose 1 Review of Literature 3 History of Corn Sugar 3 Method of Manufacture 4 The Present Status of Dextrose 5 Coffimerclal Trades of Corn Sucar 6 Chemical and Physical Properties of Corn Sugar 7 Nutritional Values of Dextrose 16 Review of Previous Work 16 Experimental Procedure 19 Introduction to the Problem 19 Sodium Benssoate as a Preservative 20 Solubility of Dextrose in the Presence of Invert i-ugar 21 Experimental -
United States Patent (19) 11 Patent Number: 5,340,598 Hay, Jr
USOO5340598A United States Patent (19) 11 Patent Number: 5,340,598 Hay, Jr. et al. 45) Date of Patent: Aug. 23, 1994 54) METHOD FOR PRODUCING SPHERICAL 5,246,721 9/1993 Kerkonian ........................... 426/279 SHAPED BAKED GOODS FOREIGN PATENT DOCUMENTS (75) Inventors: Richard C. Hay, Jr., Kinnelon; Chris 2446581 4/1976 Fed. Rep. of Germany . Pappas, Ridgewood; Harry J. 2409006 6/1979 France . Bergstrom, Mendham; Richard D. 462897 3/1937 United Kingdom . Fazzolare, Randolph, all of N.J. OTHER PUBLICATIONS (73) Assignee: Nabisco, Inc., Parsippany, N.J. Cereal Technology, Samuel A. Matz, Ph.D., AVI Pub (21) Appl. No.: 137,528 lishing Company, Inc. 1970, pp. 56-59, 243 and 245. Cookie and Cracker Technology, Samuel A. Matz, 22 Filed: Oct. 15, 1993 Ph.D., AVI Publishing Company, Inc. 1968, pp. (51) Int. Cl. ............................................... A2D 8/OO 155-157, 163-164, 174-178. 52 U.S. C. .................................... 426/496; 426/467; 426/503; 426/523 Primary Examiner-George Yeung 58 Field of Search ............... 426/496, 503, 518, 523, 57 ABSTRACT 426/467,306;99/474, 477; 126/21 A Spherical baked goods, such as, cookies, crackers and 56) References Cited snacks, are produced on a mass production basis by feeding a farinaceous dough or other food composition U.S. PATENT DOCUMENTS to one or a plurality of dies which shape it into ropes. 2,219,329 10/1940 Engels ................................. 426/467 The shaped extrudate ropes obtained from each die are 3,149,976 9/1964 Smith, Jr. ............................ 426/467 cut by a cutting means, such as, a reciprocating cutter, 3,984,578 10/1976 Rohr et al. -
Elementary Speech 3Rd Grade Poetry
ELEMENTARY SPEECH 3RD GRADE POETRY Student Activities 3rd Grade Poetry Handbook 2 Contents Introduction 3 Arithmetic 32 The Pancake Collector 60 Abraham Lincoln 4 The Gift of Friendship 33 Puppy and I 61 Afternoon with Grandmother 5 F. Scott Fitzgerald to His Daughter 34 A Sea-Song from the Shore 62 America Was Schoolmasters 6 The Good Little Girl 35 The Secret Cavern 63 The American Flag 7 Grace at Evening 36 Sermons We See 64 Animal Crackers 8 Hide and Seek 37 Spring 65 Ask Daddy, He Won’t Know 9 Hiding 38 The Story of the Baby Squirrel 66 At the Zoo 10 I Am an American 39 The Story of Flying Robert 67 Be Kind 11 If You Were 40 Tell Him So 68 Benjamin Franklin 12 An Introduction to Dogs 41 This and That 69 The Bluebird 13 It Is Raining 42 Three Little Kittens 70 The Boy We Want 14 I Meant to Do My Work Today 43 Tiger-Cat Tim 71 Busy 15 Jonathan Bing 44 Trees 72 The Boy Who Never Told a Lie 16 Kindness to Animals 45 Trees 73 A Boy’s Mother 17 The Lamb 46 Two Little Maids 74 A Boy Wonders 18 The Lamplighter 47 The Unwinged Ones 75 The Chameleon 19 The Land of Storybooks 48 Us Two 76 Circus 20 The Library 49 Very Early 77 A Circus Garland 21 Lincoln 50 Vespers 78 Columbus 22 Lincoln’s Story 51 The Wayfaring Song 79 Come Out with Me 23 I Looked in the Mirror 52 What Have We Done Today? 80 The Creation 24 The Lost Shoe 53 What Is a Teacher 81 The Crocodile 25 A Mortifying Mistake 54 The Wind 82 Daniel Boone 26 Mummy Slept Late and Daddy Fixed Which Loved Best 83 Breakfast 55 The Duck 27 Work 84 My Dog 56 The Egg 28 The World’s Bible 85 My Shadow 57 Every Time I Climb a Tree 29 A Wrecker or a Builder 86 My Speech 58 The Friendly Beasts 30 Written in March 87 The Owl and the Pussycat 59 Foreign Lands 31 Yesterday in Oxford Street 88 Please note: These are not required poems, but examples of acceptable material. -
Where the Flavours of the World Meet: Malabar As a Culinary Hotspot
UGC Approval No:40934 CASS-ISSN:2581-6403 Where The Flavours of The World Meet: CASS Malabar As A Culinary Hotspot Asha Mary Abraham Research Scholar, Department of English, University of Calicut, Kerala. Address for Correspondence: [email protected] ABSTRACT The pre-colonial Malabar was an all-encompassing geographical area that covered the entire south Indian coast sprawling between the Western Ghats and Arabian Sea, with its capital at Kozhikkode. When India was linguistically divided and Kerala was formed in 1956, the Malabar district was geographically divided further for easy administration. The modern day Malabar, comprises of Kozhikkode, Malappuram and few taluks of Kasarkod, Kannur, Wayanad, Palakkad and Thrissur. The Malappuram and Kozhikkod region is predominantly inhabited by Muslims, colloquially called as the Mappilas. The term 'Malabar' is said to have etymologically derived from the Malayalam word 'Malavaram', denoting the location by the side of the hill. The cuisine of Malabar, which is generally believed to be authentic, is in fact, a product of history and a blend of cuisines from all over the world. Delicacies from all over the world blended with the authentic recipes of Malabar, customizing itself to the local and seasonal availability of raw materials in the Malabar Coast. As an outcome of the age old maritime relations with the other countries, the influence of colonization, spice- hunting voyages and the demands of the western administrators, the cuisine of Malabar is an amalgam of Mughal (Persian), Arab, Portuguese,, British, Dutch and French cuisines. Biriyani, the most popular Malabar recipe is the product of the Arab influence. -
Crediting Coconut, Hominy, Corn Masa, and Masa Harina in the Cnps
2 Martin Luther King Jr. Drive, SE, Suite 754, East Tower, Atlanta, GA 30334 (404) 656-5957 Brian P. Kemp Amy M. Jacobs Governor Commissioner MEMORANDUM To: Institutions and Sponsors Participating in the Child and Adult Care Food Program (CACFP) and the Summer Food Service Program (SFSP) From: Sonja R. Adams, Director of Provider Services – Nutrition (Original Signed) Date: September 13, 2019 (v.2) Subject: Crediting Coconut, Hominy, Corn Masa, and Masa Harina in the CNPs Legal Authority: USDA Policy Memorandum SP-34-2019, CACFP 15-2019, SFSP 15-2019, August 22, 2019 (rescinding SP 22-2019, CACFP 09-2019, SFSP 08-2019, Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the CNPs, April 17, 2019; SP 02-2013, Corn Masa (Dough) for Use in Tortilla Chips, Taco Shells, and Tamales, October 3, 2012; and TA 01-2008, Crediting of Corn Meal (Cornmeal) and Corn Flour for Grains/Breads Component, December 11, 2007). Cross Reference/ See also: DECAL Policy Memorandum, Update of Food Crediting System to Include Various Food Items Which Were Previously Uncreditable, December 28, 2018. This policy memorandum rescinds and replaces DECAL Policy Memorandum, Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the CNPs, May 17, 2019. As stated above, this memorandum rescinds and replaces DECAL Policy Memorandum, Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the CNPs, May 17, 2019 which was based on expanded Food and Nutrition Service (FNS) policy guidance originally released on December 4, 2018. 1 Such guidance sought to inform participating institutions and sponsors of the credibility of various food items which were previously uncreditable. -
Temperature and Microbial Flora of Refrigerated Ground Beef Gravy
]. Milk Food Technol., Vol. 37, No. 9 (1974) 457 TEMPERATURE AND MICROBIAL-FLORA O·F REFRIGERATED GROUND BEEF GRAVY SUBJECTED TO HOLDING AND HEATING AS MIGHT OCCUR IN A SCHO·OL FOODSERVICE OPERATION' s. TUOMI", M. E. MATIHEWS, AND E. H. MARTH Department of Food Science University of Wisconsin-Madison, Madison, Wisconsin 53706 (Received for publication April 22, 1974) ABSTRACT Economic benefits derived from centralized prepar Downloaded from http://meridian.allenpress.com/jfp/article-pdf/37/9/457/2399843/0022-2747-37_9_457.pdf by guest on 30 September 2021 The practices of handling precooked chilled gravy in school ation· and distribution systems suggest that increased kitchens were simulated to determine if they could contribute use of precooked chilled food is to be expected. The to outbreaks of foodbome illness. Time-temperature measure extended interval between food preparation and con ments and bacteriological tests were made at intervals during sumption provides more opportunities for Inishand chilling, holding, and heating of gravy. Sixty-six pounds of cooked ground beef gravy were packed hot ( 158 F, 70 C) ling of food and thus increases the risk that bac in bags, cooled in chilled water for 1 h, and refrigerated for teria, including pathogenic types if present, can 16 h. The gravy was held for 5 h at 82 F (28 C) and at multiply excessively. Since many people eat food 42 F ( 5.5 C) and then it was heated in a compartment steam prepared in the same manufacturing plant, questions er for 35 min. After 1 h cooling in chilled water, the mean temperature of gravy was 82 F (28 C) and after 16 h of have emerged about potential health hazards asso refrigerated storage, the temperature was 45.5 F ( 7.5 C). -
Featured Recipes
June 2008 The McDougall Newsletter www.drmcdougall.com Page 1 Featured Recipes Layered Bean Casserole This recipe was originally posted on the McDougall Discussion Board several years ago. I have modified it slightly for taste and convenience. I really like recipes that can be prepared ahead and then popped into the oven just before dinner. Preparation Time: 20 minutes Cooking Time: 45 minutes Servings: 6 Preheat oven to 375 degrees. Bottom layer: 1 15 ounce can black beans, drained and rinsed 1 15 ounce can red or pinto beans, drained and rinsed 1 15 ounce can chili beans in oil-free sauce, undrained 1 8 ounce can tomato sauce 1 cup frozen corn kernels, thawed slightly ¼ cup chopped onion 2 teaspoons chili powder Mix all above ingredients together and ladle into the bottom of a 9 x 13 inch baking dish, distributing evenly. Middle layer: 1 15 ounce can white beans, drained and rinsed ½ cup fresh salsa 1/3 cup nutritional yeast 2 tablespoons lemon juice 1 teaspoon granulated onion 1 teaspoon prepared yellow mustard Place all above ingredients in a food processor and process until very smooth. Pour over the bean layer and spread evenly. Top layer: 1 20 ounce bag fresh shredded oil-free hash brown potatoes Sprinkle the potatoes evenly over the bottom two layers. Bake uncovered for 45 minutes until potatoes are brown and sauce is bubbly. Hints: Serve with hot sauce to drizzle over the top for more heat, or serve with tofu sour cream to mellow it out a bit. Quick Steel-Cut Oats with Blueberry Topping Steel-cut oats are a very healthy and delicious breakfast cereal, always very popular during the McDou- gall 10-day live-in program.