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commodity food for fourCooking With Commodity Foods to Achieve Better Health

When cooking and preparing dishes using commodity foods, you can quickly and easily increase the nutritional value and cut down on excessive or unnecessary calories by following these simple guidelines and suggestions. If you have additional recommendations or suggestions for us to include, please contact us with them. We are always glad to include tips and suggestions from our members/visitors.

Before You Cook

• Drain canned vegetables & Fruits
• Throw away liquids
• Rinse vegetables under running water
• Grease baking dishes or pans with oil instead of shortening
• Chill meat before opening, so fat will harden and will be easier to remove
• Drain the juices from canned meat when at room temperature and rinse under running water to remove excess fat

When You Are Cooking

• Cut down on sugar used in recipes
• Use herbs and spices to flavor foods instead of salt
• Cook pasta and rice without adding salt to water
• Bake, broil, roast or steam foods instead of rying them
• When frying foods use shortening instead of oil

When You Eat

Put only half the usual amount of sugar, syrups and spreads on your foods
Remove the salt shaker from the table and use spices instead
Do not put butter or margarine on the table during meals

How To Shop For Fresh Produce

Many people choose not to buy fresh vegetables rather than risk buying some that are rotten. Getting home to discover that your potatoes are rotten, or the ears of corn are moldy, is aggravating and a waste of good money. Avoid that aggravation and waste by learning what to look for when buying fresh vegetables.

Step 1
- Examine each vegetable individually. Sometimes there will be a single rotten piece mixed in with a good group. Be selective.

Step 2 - Look for bright color. Darkened coloring and browning is a sign of age in vegetables and means that your shelf life at home will be shortened. Fruits that are at their prime will have their own distinct aromas, if the smell is to strong it could be an indication that the fruit is starting to go bad or will rapidly approach an over-rippened state.

Step 3 - Check for firmness and crispness. Wrinkles may make some actors look distinguished, but that isn't the case for fresh produce. Vegetables should be firm when you gently squeeze them. Avoid wilted looking greens and celery.

Step 4 - Examine ears of corn by pulling off the husks in the store. Corn husks should be fresh and succulent with good green color. Avoid ears with under-developed kernels, and old ears with very large kernels.

Step 5 - Choose young mushrooms that are small to medium size. Caps should be mostly closed around the stem, and white or creamy, or uniformly brown if a brown type.

Step 6 - Avoid potatoes that have decay, blemishes, are green, or have too many cuts in the skin. While decay can be cut from potatoes, you want to avoid excessive waste.


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