Education Commons^™

Dumpling Soup, Arielle Tringali

Diverse Families Bookshelf Lesson Plans and Activities

No abstract provided.

'Lifeline Recovery' Life Skills Programme For Rehabilatating Men, Dermot Seberry

Other resources

A Level 3 FETAC assessment manual developed alongside a structured culinary life skills programme. Designed to accredit candidates an award for successfully learning to cook nutritious food self sufficiently in a domestic environment.

G06-1634 Stevia, Georgia Jones

University of Nebraska-Lincoln Extension: Historical Materials

The leaves of one species of stevia plants have naturally occurring sweetness. This 2006 NebGuide discusses the advantages and disadvantages of using stevia, also known as sweet leaf, as a sugar substitute.

Nf98-360 Cooking With Bison Meat, Berdine Maginnis, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact provides information about bison as an alternate meat source.

Nf92-57 Food Safety For Temporary Food Service Establishments, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses food safety practices for temporary food service establishments.

Nf92-102 Turkey Basics, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses the handling and cooking of turkey.

G90-966 Choosing And Using Cheese, Scottie Misner

University of Nebraska-Lincoln Extension: Historical Materials

This guide discusses kinds of cheese, food values found in cheese, uses for cheese, how to cook with and buy cheese, and the care and storage of cheese. A cheese lover's guide and recipe are included.

Cheese has been an important food for centuries and is still widely used in various parts of the world. Many varieties have been developed, each with its own special flavor. The wide range in price, excellent food value and good keeping quality make it easy to use cheese often in planning nutritious meals.

Heg81-146 The Cut Up Chicken, Part Ii, Daniel E. Bigbee

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide shows how to cut a chicken carcass into breast, wings, thighs, drumsticks, ribs and back. You can save from 5 to 10 cents per pound if you cut up your own broiler-fryer chickens. There are two basic ways of cutting the chicken carcass. This guide shows how to cut the carcass into breast, wings, thighs, drumsticks, ribs and back. The Cut Up Chicken, Part I, HEG 81-145, shows how to cut these parts with the ribs and back attached to the breast or thigh.

Ec77-219 Nebraska Swine Report, E. R. Peo Jr., Clayton L. Kelling, Alex Hogg, Oliver D. Grace, Larry Bitney, Michael Duffy, Bobby D. Moser, William Ahlschwede, R. D. Fritschen, Keith E. Gilster, Wayne J. Hansen, Dwane R. Zimmerman, P.J. Cunningham, Roger W. Mandigo, J.F. Campbell, James Drake Heldt, Murray Danielson, Mike Cooksley, Steve Pohl

University of Nebraska-Lincoln Extension: Historical Materials

This 1977 Nebraska Swine Report was prepared by the staff in Animal Science and cooperating departments for use in the Extension and Teaching programs at the University of Nebraska-Lincoln. Authors from the following areas contributed to this publication: Swine Nutrition, swine diseases, pathology, economics, engineering, swine breeding, meats, agronomy, and diagnostic laboratory. It covers the following areas: breeding, disease control, feeding, nutrition, economics, housing and meats.

Ec71-919 Meat: Selection, Care, Cooking, Ethel Diedrichsen

University of Nebraska-Lincoln Extension: Historical Materials

Meat is outstanding for its food value. It is an excellent source of high quality protein, and is rich in thiamine, riboflavin, and niacin. It also supplies generous amounts of phosphorus, iron and copper. By knowing how to cook the various kinds, grades, and cuts of meat properly, you can select and serve appetizing meals to suit any family budget. This Extension Circular will tell you how.

Ec70-923 Care And Cooking Of Game Meats (Revised), Ethel Diedrichsen

University of Nebraska-Lincoln Extension: Historical Materials

Game meats, like domestic meats, are best when properly dressed and cooked. Good eating depends upon the treatment the animal receives when killed. For high quality meat, the animal should be promptly bled, dressed and cooked under sanitary conditions. Much good game is ruined because this procedure is not followed.

This Extension circular covers the handling of wild game and includes recipes for all wild game.

Ec60-923 Care And Cooking Of Game Meats, Ethel Diedrichsen

University of Nebraska-Lincoln Extension: Historical Materials

Game meats, like domestic meats, are best when properly dressed and cooked. Good eating depends upon the treatment the animal receives when killed. For high quality meat, the animal should be properly bled, dressed and cooked under sanitary conditions. Much good game is ruined because this procedure is not followed.

This Extension circular will inform you how to care for your wild game and contains recipes on how to prepare and cook it.

Ec55-909 Cooking Of Fish, Ethel Diedrichsen

University of Nebraska-Lincoln Extension: Historical Materials

Fish is an excellent food. It compares favorably with meat and poultry in supplying high quality protein for building body tissues. Fish is rich in minerals especially phosphorus, calcium and iron. Fish from the sea are a rich source of iodine. Fish also contain thiamine, riboflavin and niacin. A serving of fat fish will supply some vitamin A and vitamin D.

This publication covers the selection and types, buying, storing, cleaning and dressing, skinning, filleting and cooking of fish. It contains basic recipes for fish.

Ec46-223 My Kitchen

University of Nebraska-Lincoln Extension: Historical Materials

I have often dreamed of having a kitchen which would be cheerful, convenient, cleanable, and comfortable. If we should build a new home, and I could create my dream kitchen, it would fit the needs of my family, our living habits, our standards of meal preparation and serving, the equipment we could afford, and the amount of help and company we are likely to have.

After looking at pictures and plans, reading literature, and talking to others, I believe that step-saving, workable kitchens don't just happen. There evidently are some basic principles to follow. Several years' experience can give a …