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The Grizzly Details, November 2018, Staff Assembly

Staff Assembly Newsletter

No abstract provided.

E.C.9997 Your Friends The Herbs

University of Nebraska-Lincoln Extension: Historical Materials

Our colonial forefathers called them "yarbs." Although herb with the "h" sounded is the more approved pronunciation, "erb" is also acceptable. Herbs are friendly things even though they're quite modest and a bit shy. You really have to know them well to appreciate all the things they are ready and eager to do for you. Everyone who enjoys preparing and eating delicious food should be as "at home" with herbs as with salt, pepper, and vanilla.

Look in your cupboard. There you will find the magic ingredients you use to add life and flavor to your everyday foods.

Browne Family - Account Book, 1872-1948 (Sc 211), Manuscripts & Folklife Archives

Manuscript Collection Finding Aids

Finding aid for and scan (Click on "additional files" below) Manuscripts Small Collection 211. Account book that lists expenditures for Edmonia, Susie, and James Harvey Browne of Bardstown, 1872-1884; also, for Mary Marshall and Susie Beauchamp, 1882-1884. Book includes the will of Sue Browne Elliott, recipes, and a tuition receipt from the Bardstown Female Academy, 1873. A 1948 letter relates to the Browne family.

Culinary Life Skills Recipe Guide, Dermot Seberry

Other resources

A book of recipes designed to teach men in rehab, the life skills to cook in their home. Designed to develop domestic skills, social skills and achievement of a FETAC accredited award towards a culinary qualification.

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.

Ec04-442 Adjusting Recipes To Meet Dietary Guidelines, Georgia Jones, Julie A. Albrecht, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

You may be one of millions of Americans trying to make some eating adjustments and finding time-honored traditions and habits get in the way. Possible and acceptable changes take time and consideration and should focus on the Dietary Guidelines for Americans.

This Extension Circular provides tips to help make the Dietary Guidelines work for you by adjusting recipes for some of the foods you prepare at home.

Ec98-454 Nutrition For The Older Adult, Wanda Koszewski, Carol Ray, Amy Sutton, Lisa Beretta

University of Nebraska-Lincoln Extension: Historical Materials

Nutrition is important for everyone at any age and is one of the keys to healthy living. We are all overwhelmed with new information about nutrition each day. This publication focuses on nutrition topics specifically related to the elderly.

G74-449 Making Yogurt At Home, Robert W. Hutkins, Susan Sumner

University of Nebraska-Lincoln Extension: Historical Materials

Information on and instructions for making yogurt are included here.

Yogurt is a tangy, nutritionally excellent dairy product that can be made at home. The milk used contains a higher concentration of solids than normal milk. By increasing the solids content of the milk, a firm, rather than soft, end product results. Addition of nonfat dry milk (NFDM) is the easiest at-home method for doing this.

Yogurt is made by inoculating certain bacteria (starter culture), usually Streptococcus thermophilus and Lactobacillus bulgaricus, into milk. After inoculation, the milk is incubated at approximately 110°F ± 5°F until firm; the milk is coagulated …

Ec70-951 Swiss Fondue, Ethel Diedrichsen

University of Nebraska-Lincoln Extension: Historical Materials

Cheese Fondue is a Swiss national dish which combines cheese and bread. In years past, quantities of bread and cheese were made during the winter for use throughout the year. Gradually, both became very hard. To make them more edible, the cheese was melted and the bread dunked in this mixture.

Fondue to served informally in a festive atmosphere. Each person spears a piece of crusty bread with a fork, going through the soft part first to secure the points in the crust. The bread is dunked in the fondue with a stirring motion.

This extension circular discusses the fondue …

Ec63-524 Favorite Holiday Foods

University of Nebraska-Lincoln Extension: Historical Materials

The Christmas season is the time when the creative homemaker turns magician and hypnotizes her family by whisking from her oven all kinds of foods with holiday glamour. When the family says, "It smells like Christmas," mother has caught the Holiday spirit in the most womanly custom of all, cooking.

Because of our varied ancestry, many foods of many lands have become traditionally American. Sharing of recipes is akin to sharing of Holiday goodies, so a few homemakers have shared some of their old country cooking customs with us.

Ec95-910 Seafoods, Ethel Diedrichsen

University of Nebraska-Lincoln Extension: Historical Materials

Seafoods are becoming more abundant on midwestern markets. You can get them in the fresh, canned or frozen form and they will given interesting flavor, texture and variety to your meals. They are high in nutritive value and quick and easy to prepare. Different kinds of seafoods vary greatly in price per pound. Some cost several times as much as others depending on the season, local supply, preference of buyers and the labor involved in handling them. The different kinds of seafoods are included in this extension circular along with some savory recipes.

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.

Ec41-9940 Home Made Bread And Rolls, Mabel Doremus

University of Nebraska-Lincoln Extension: Historical Materials

Bread making is often referred to as one of the "lost arts." This is far from the truth even in these days when women participate in a wide variey of activities. Today's women are constantly alert to modern trends, and one of the most important concerns is good bread for the family.

Since bread is served so often in one formor another, it is most desirable that it be of excellent quality. The homemaker who takes pride in serving good foods often bakes some or all of the bread for her family. She decides whether she will bake or buy, …

Ec25-228 Farm Slaughter Of Hogs, Wm. J. Loeffel

University of Nebraska-Lincoln Extension: Historical Materials

Slaughtering hogs and curing the meat on the farm is a common practice which makes available a palatable and nutritious food. It utilizes labor at a season of the year when usually there is no great rush of work.

As a general rule, farm slaughter is not to be recommended until cold weather is a certainty, for warm weather is apt to cause heavy spoilage. Meat is a highly perishable food product, therefore absolute cleanliness should prevail in its handling. Contamination of meat by soiled hands, clothing, tools, or containers is not only insanitary but actually lowers the keeping quality …