Item [16] promotes eggs. Includes eleven breakfast, entree, salad, sandwich, quiche, omelet, and dessert recipes. Sample recipes: campfire scramble, Mexican microwave dinner, and Idaho quiche. Marked: E-0019.
Item [17] promotes eggs. Includes ten breakfast, souffle, omelet, sauce, soup, and dessert recipes and meal suggestions. Sample recipes: southern souffle, mama's manicotti, and egg drop soup. Marked: E-0020.
Item [18] promotes eggs. Includes ten salad, sandwich, souffle, breakfast, omelet, and dessert recipes. Sample recipes: Baja bean bake, Middle Eastern egg salad, and apple pecan bread pudding. Marked: E-0017.
Item [19] promotes eggs to teenagers. Includes eleven sandwich, quiche, salad, entree, and dessert recipes; egg trivia; and image of teenagers in period dress. Sample recipes: strawberry slurp, zippity dip, and dessert pizza pancake. Marked: E-0018.
Item [20] promotes eggs for omelets. Includes three omelet and eleven sweet and savory omelet filling recipes; advice for making French or plain omelets; advice for making puffy or souffle omelets; and illustrated instructions for making plain omelets. Sample recipes: basic French (plain) microwave omelet, garden filling, and apple spice filling. Marked: E-0045.
Item [21] promotes eggs and was prepared by Dr. R.C. Baker and Charlotte Bruce. Includes definitions of cuticle, shell, outer and inner shell membranes, air cell, outer and inner thin white, thick white, chalaziferous layer, and chalaza cords; descriptions of spoilage organisms such as penicillum; descriptions of pathogenic organisms such as salmonella; advice for preventing spoilage of eggs and egg products; sectional egg diagram indicating parts; and references. No recipes. Marked: Rev. 7/90. E-0010.
Item [22] promotes eggs. Includes eight breakfast, salad, and entree recipes, some with microwave instructions. Sample recipes: eggs in potato nests, spicy shrimp frittata, and Mexicali Dutch boy. Marked: E-0002.
Item [23] promotes eggs. Includes eight breakfast, sandwich, entree, and dessert recipes, some with microwave instructions, and all have nutritional information. Sample recipes: make-ahead chicken puff, crunchy apple nut pancakes, and broccoli noodle timbales. Marked: E-0013.
Item [24] promotes fowl and was prepared by G.W. Froning. Includes definition and facts about fowl; retail, foodservice, and food production uses for fowl; description of processing; home preparation advice; nutritional information; and table of nutrients per 100 grams of fowl. No recipes. Marked: Rev. 3/91. E-0009.
Item [25] promotes eggs. Includes ten appetizer, salad, and entree recipes, some with microwave directions, and all have nutritional information. Sample recipes: molded crabmeat mousse, orange spice pickled eggs, and Italian asparagus medley. Marked: Rev. 8/92 E-0011.