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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.

Item [7] promotes eggs. Includes one recipe for frozen custard cream with six variations; nutritional information; dietary guidelines for children; advice on egg handling, cooking, and substitions for some recipes; advice on losing weight by Jean Colville, R.D. with her portrait; three question quiz; and partial list of members from the advisory panel for the Egg Nutrition Center. Sample recipe: plum frozen custard cream. Marked: N 0132.