Dried beans praised for nutrition and thrift in USDA notes
The USDA highlights dried beans as a nutritious economical staple with per capita use around 6.1 pounds in recent years, varying from 7.8 pounds in 1929 to about 6 pounds in 1970s. Beans provide energy and protein, while versatile roles include soups, main dishes, casseroles, salads, and sandwiches. Farmers and homemakers stock beans for value and long storage.
MENTIONED IN THIS ARTICLE
USDA
Agrivoltycal
Ham with cherries Anklespoong glaze
Instructions describe baking a ham with cherries and vinegar, then preparing a cherry glaze and fruit garnish. Steps include preheating, baking, reserving glaze, pouring pan juices, chopping cherries, and making a cherry syrup with mustard cinnamon and cornstarch to serve with ham. Final presentation includes whipped cream and sliced bananas.
Milanese fritters from springtime press food editor notes
Springtime in Tay brings Milan inspired fritters. Adults enjoy with coffee, youngsters with milk or hot chocolate. The batter includes flour sugar yeast milk water eggs and rum extract, yielding a bread like chewy fritter served warm with powdered sugar.
MENTIONED IN THIS ARTICLE
Tay
Milan
Georgia
Also Mentioned on This Page
California
Royal
Kage
Newspaper Enterprise Assn
Ome
Wilson
PEG
Jack & Jill
BOZ
Ae Uece
Betty Crocker
Wilson Certified
Braunschweiger
Sey
Charmin
Pringle
Pao
Jeleo
Are Sat
Cecily Brownstone
Associated Press
Ofes
Vlasic
Persie
Lanit
Sb Dack & AD
Haveun
Gee
Jack & Jil
Gly
Pleasmor
Florida
Empire Brand
Tian LA Llane
Valencia
Turkeys
Aecey
Mickleberry Brand
Gorton
Columbus
Nebraska
Jack & Dit
JackésuJill Food Center
ITAL
Italy
Wpgar
Natal
Telagran