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Text File  |  1997-05-30  |  979b  |  87 lines
  1. Broiling Meat
  2.  
  3. Broiling Poultry
  4.  
  5. Cake Adjustments
  6.  
  7. Cooking Dried Fruit*
  8.  
  9. Cooking Fish
  10.  
  11. Cooking Fresh Vegetables
  12.  
  13. Cooking Grains
  14.  
  15. Cooking Pasta
  16.  
  17. Cooking Rice
  18.  
  19. Cream Facts
  20.  
  21. Direct-Grilling Fish
  22.  
  23. Direct-Grilling Meat
  24.  
  25. Direct-Grilling Poultry
  26.  
  27. Direct-Grilling Vegetables
  28.  
  29. Edible Flowers
  30.  
  31. Fish, Selecting Freshwater
  32.  
  33. Freezing Prepared Food
  34.  
  35. Indirect-Grilling Meat
  36.  
  37. Indirect-Grilling Poultry
  38.  
  39. Milk Facts
  40.  
  41. Nutrition-The Basic Food Groups
  42.  
  43. Panbroiling and Panfrying Meat
  44.  
  45. Preparing and Cooking Shellfish
  46.  
  47. Roasting Meat
  48.  
  49. Roasting Poultry
  50.  
  51. Selecting and Cooking Dried Beans*
  52.  
  53. Selecting Apples
  54.  
  55. Selecting Berries
  56.  
  57. Selecting Cheese
  58.  
  59. Selecting Citrus Fruit
  60.  
  61. Selecting Lettuce
  62.  
  63. Selecting Melons
  64.  
  65. Selecting Nuts
  66.  
  67. Selecting Oranges
  68.  
  69. Selecting Peppers
  70.  
  71. Selecting Saltwater Fish
  72.  
  73. Selecting Squash
  74.  
  75. Shopping for a Crowd
  76.  
  77. Some Common Vitamins and Minerals
  78.  
  79. Storing Meat
  80.  
  81. Storing Sausage
  82.  
  83. Wine Math
  84.  
  85. Yogurt Facts
  86.  
  87.