1. Recipe Guidelines Lisa Lachenmayr May 13, 2008 2009 Recipe Calendar

2. What do you think……  A taco recipe calls for 10 ounces of canned tomatoes  What are some potential issues or concerns?

3. What do you think……  A stir fry recipe calls for 1 cup of chopped peppers and ½ cup of sliced carrots.  What are some potential issues or concerns?

4. Recipe Selection for 2009 Calendar  Focus on fruits and vegetables  Consider breakfast, snacks, salads, main dishes and desserts when selecting recipes  Select recipes with minimal equipment needs (such as a blender or beater)  Select recipes that are: –High in fiber –Low in fat –Low in sodium

5. Recipe Format  List ingredients in order they are used in the recipe  List equipment in order it is used in the recipe  Provide numbered instructions with one concept/step per number  Use short sentences and simple words to describe steps of the recipe  Review previous calendar formats for examples

7. Ingredients  Limit number of ingredients  Maximum number of ingredients is 10  Determine if each ingredient is necessary  Avoid expensive or hard to find ingredients  Provide ingredients in common units for that product  Check out packaging amounts and options at the store

8. Fruit and Vegetables  Use whole or partial amounts of fresh fruits and vegetables  Include “form” (diced, chopped, sliced) in ingredient list –Eliminates a step in the directions  Examples: –½ green pepper, chopped –1 banana, sliced –½ head of cabbage, sliced  Avoid using cup measurements for fresh fruits and vegetables –Cup measurements make it difficult to shop for ingredients

9. Herbs and Spices  Limit to easily available and inexpensive  Try to avoid fresh herbs and spices –Expensive –Potential waste

10. Avoiding Waste  Avoid using only partial amounts of products  Provide potential uses for “leftovers” of an ingredient  Use amount that provides adequate “leftovers”

11. Submission Guidelines  Submit recipes on “Recipe Submission Form”  Recipes due on June 6 th