Frozen vegetables boost value during National Frozen Food Month
March highlights frozen food month with Pillsbury promoting frozen vegetables from Green Giant. Quick freezing preserves texture and color better than home freezing. Pack sizes range from 8 to 40 ounces with 12 to 40 ounce bags. Store at zero degrees up to six months. thawed vegetables keep three days in fridge.
MENTIONED IN THIS ARTICLE
Pillsbury Co
Pillsbury
Frozen Vegetable Council
Golden Broccoli Bake and Vegetable Casserole Variations
Mixed sheet of kitchen notes outlining multiple recipes including a broccoli bake with rice and cheese, a tomato broccoli cauliflower rice dish, a corn and tomato relish, and a cauliflower oil vinaigrette with watercress. Each yields several servings and uses common pantry items, with step by step instructions and measurements.
MENTIONED IN THIS ARTICLE
Frozen Vegetable Council
Pacific Kitchens
Elliott Ave. W
Suite
Seattle
Spinach Yogurt Dip and Three-Serving Beef Stir Fry
A compact recipe collection shows a spinach yogurt dip with dill fennel and green onion, yielding about 3 cups, plus a beef and pineapple dish using ground beef, broccoli, carrots and water chestnuts, yielding 3 servings. Steps include draining spinach, combining ingredients, browning beef, and simmering with a vegetable mix and pineapple.
Microwave Minutes low cal meals from The Country Today
A 1985 recipe column by Joyce Battcher promotes microwave cooking for low calorie meals. It highlights fat reduction, quick steaming of vegetables, and micro baked dishes like pork, fish, and desserts. The article provides a complete Oriental low calorie menu with Egg Drop Soup, Oriental Pork and Vegetables, Mandarin Almond Pudding, and a four serving meal totaling about 586 calories per serving with rice.
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Eau Claire
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March
Pillsbury’s
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Joyce Battcher
By Joyce Battcher