Item [35] promotes eggs. Includes twelve egg, omelet, souffle, custard, and meringue recipes, some with microwave instructions. Sample recipes: fried eggs, soft (pie) meringue, and baked custard. Marked: Rev. 2/95 E-0012.
Item [36] promotes eggs. Includes salmonella definition and statistics; symptoms of salmonellosis; temperatures to prevent salmonellosis; advice on refrigeration, cleanliness, and proper cooking to prevent salmonellosis; advice on cooking both egg yolks and whites, proper oven temperature for baking eggs, acidity, and cooking for large groups; foodservice tips for preventing salmonella; and advice for preserving egg products properly. No recipes. Marked: Rev. 5/95 E-0051.
Item [37] promotes eggs. Includes breakfast, sauce, omelet, quiche, and souffle recipes; simple breakfast suggestions; list of alternative omelet fillings; and serving suggestion illustrations. Sample recipes: Italian vegetable custard, herb and veggie poach, and basic roulade. Marked: E-0056.
Item [1] promotes eggs. Includes descriptions of controllable and uncontrollable factors in heart disease; dieting advice; image and instructions for using the Food Pyramid; table of calories and number of food group servings for sedentary women, active women, sedentary men, and active men and women; nutritional information on eggs and their role in healthy diet; advice on children's diets; and definitions of cholesterol, heart disease, complex carbohydrates, fiber, saturated fat, and monounsaturated and polyunsaturated fats. No recipes. Marked: Rev. 9/96 E-0050.
Item [2] promotes eggs. Includes nine breakfast, brunch, omelet, quiche, souffle, sauce, sandwich, and dessert recipes. Sample recipes: Sunday brunch for two, Chris' cloud sandwich, and sensational sponge custard. Marked: E-0038.
Item [3] promotes eggs. Includes appetizer, beverage, salad, dressing, sandwich, omelet, entree, sauce, bread, pie, custard, souffle, cake, frosting, and dessert recipes; definitions of egg cooking terms and methods; illustrated instructions for making omelets and crepes; serving suggestion illustrations; and index. Sample recipes: prairie oyster, sweet potato souffle, and German apple pancake.
Item [4] promotes eggs. Includes twelve breakfast, beverage, salad, spread, dip, pizza, omelet, entree, and souffle recipes; advice on storing eggs for picnics and camping, using hard boiled eggs, and using eggs in punches; and serving suggestion illustrations. Sample recipes: nutty Noel dip, season's greetings strata, and autumn gold souffle.
Item [5] promotes eggs. Includes definitions of foodborne illness, blood spots, and chalazae; descriptions of egg protective barriers and the Fight BAC! campaign; symptoms, causes, and industry solutions for salmonellosis; table of egg doneness guidelines for each cooking method; advice on safe egg and food handling, microwaving eggs, adapting raw and lightly cooked egg recipes, using pasteurized shell eggs, using eggs in frozen custard, serving eggs in a buffet, and buying and storing eggs; special advice for Easter, summer picnics, camping, and quantity cooking; and websites and hotlines for more information. No recipes. Marked: Rev. 6/00 E-0008.
Item [6] promotes eggs. Includes breakfast, beverage, quiche, salad, vegetable, appetizer, canape, cookie, sandwich, custard, omelet, and dessert recipes; and table comparing egg prices for medium, large, and extra large eggs. Sample recipes: eggburger, Polynesian egg salad, and Bayou bounty egg salad sandwiches. One card marked: E-0024.