Enjoy these quick-to-fix recipes provided by Nebraska food commodity groups. See end of each recipe section for contacts and web sites for further recipes and information.

Did you know? Production agriculture contributes more than $9 billion to Nebraska's economy each year. One of every four Nebraskans depends upon agriculture for employment. Nebraska has 55,000 farms and ranches. Every dollar in ag exports generates $1.59 in economic activities such as transportation, financing, warehousing, and production. Nebraska's $3 billion in ag exports translate into more than $5 billion in additional economic activity each year. Source: A cooperative effort of the Nebraska AgRelations Council, Nebraska Bankers Association, Nebraska Department of Agriculture, February, 2001

To go directly to a specific Nebraska food product, click on the following links. Use the return link at the end of each section to return to this list. Or, enjoy scrolling through from beginning to end.

Beef Dry Beans Eggs Milk Pork

Potatoes Sorghum Soybeans Turkey Wheat

Beef is full of ZIP -- zinc, iron and protein! Z inc helps to strengthen our immune system. I ron carries oxygen to our red blood cells. P rotein strengthens and build muscles. Beef is a nutrient dense food and a quick, easy way to meet your nutrient needs.

Zucchini, Beef and Pasta Supper
Makes 4 servings

Total preparation time and cooking time: 30 minutes

1 pound lean ground beef

1 medium onion, chopped

1 clove garlic, crushed

1/4 teaspoon salt

1 can (13 3/4 to 14 1/2-ounce) ready-to-serve beef broth

1 teaspoon Italian seasoning

1/8 teaspoon ground red pepper

2 cups sliced zucchini, cut 1/2 inch thick

1 cup uncooked farfalle (bow tie) pasta

2 plum tomatoes, each cut into 4 wedges

2 tablespoons grated Parmesan cheese

1. In large nonstick skillet, brown ground beef, onion and garlic over medium heat for 8 to 10 minutes or until beef is no longer pink, breaking up into 1-inch crumbles. Remove beef with slotted spoon; pour off drippings. Season beef with salt; set aside.

2. In same skillet, add broth, Italian seasoning, red pepper, zucchini and pasta, pushing pasta into liquid. Bring to a boil; reduce heat to medium. Simmer, uncovered, 15 minutes or until pasta is tender, stirring occasionally.

3. Return beef to skillet and add tomatoes; heat through. Sprinkle with cheese.

Open-Face Roast Beef and Crunchy Vegetables
Makes 4 servings

Total preparation time and cooking time: 15 minutes.

3/4 pound thinly sliced deli roast beef

4 large slices dark rye bread

1/2 medium cucumber, very thinly sliced

1/2 small red onion, very thinly sliced

1 tablespoon snipped chives

Sauce:

1/3 cup mild horseradish sauce

1 tablespoon chopped Major Grey chutney

2 teaspoons low-fat milk

1. In small bowl, combine sauce ingredients.

2. Spread one side of each bread slice with 2 teaspoons sauce. Top with equal amounts of cucumber, onion and beef. Spoon remaining sauce evenly over beef; sprinkle with chives.

For More Information and Recipes:

Nebraska residents can contact the Nebraska Beef Council at 1-800-421-5326. Or contact the Nebraska Beef Council through their Web site at www.nebeef.org. Many other states have a comparable office -- check with your state department of agriculture.

National Web Site: www.beef.org (National Cattlemen's Beef Association)

(Return to list of Nebraska food products)

Dry beans are one of nature's most concentrated sources of folate, a nutrient that may help protect against cancer and heart disease. Studies also have shown that folate may help reduce the risk of certain birth defects of the spine, such as spina bifida. As these birth defects may occur before many women know they're pregnant, it's important to consume adequate amounts of folate during the childbearing years.

Berry Bean Blast
Makes 4 servings (about 6 ounces each)

Preparation Time: 5 to 8 Minutes

l can (l5 ounces) Great Northern Beans or navy beans, drained and rinsed

l 1/2 cups orange juice

2 cups quartered strawberries

2 to 3 tablespoons honey

l 1/2 teaspoons ground cinnamon

l/8 teaspoon ground nutmeg

6 to 8 ice cubes

Process all ingredients, except ice cubes, in blender until smooth. Add ice cubes and blend until smooth. Serve in glasses.

TIPS: Berry Bean Blast can be made l to 2 days in advance; refrigerate, covered. The drink will thicken in the refrigerator; stir in orange juice or cold water for desired consistency. Frozen strawberries can be used; ice cubes will not be needed.

Nutrition Information Per Serving:
207 calories; 1 g fat; 4% calories from fat; 43 g carbohydrates; 134 mg folate; 245 mg sodium; 9 g protein; 2 g dietary fiber; 0 mg cholesterol

Italian Bean and Tuna Salad
Makes 6 main dish servings

1 can (17 ounces) cooked Baby Lima beans, rinsed, drained

1 can (16 ounces) Dark Red Kidney beans, rinsed, drained

1 can (15 ounces) Great Northern or Navy beans, rinsed, drained

8 cherry tomatoes, cut into fourths

1/2 small cucumber, cut lengthwise into halves, seeded, sliced

1/3 cup chopped green or red pepper

1/4 cup thinly sliced red onion

Basil Vinaigrette (recipe follows)

2 tuna steaks (about 16 ounces), broiled or grilled, or 1 can (12-1/4 ounces) white tuna in water, drained, flaked into 1-inch pieces

Lettuce leaves

Basil or parsley sprigs

Combine beans, tomatoes, cucumber, pepper and onion in large bowl; add Basil Vinaigrette and toss. Refrigerate mixture at least 4 hours for flavors to blend, stirring mixture occasionally. Add tuna to mixture 1 to 2 hours before serving time.

Spoon salad onto lettuce-lined plate; garnish with basil.

Basil Vinaigrette
Makes about 2/3 cup

3 tablespoons olive oil

1/4 cup tarragon wine vinegar

3 to 4 tablespoons finely chopped fresh, or 1 to 1-1/2 teaspoons dried basil leaves

3 tablespoons fat-free plain yogurt

1 to 1-1/2 tablespoons lemon juice

1 to 2 cloves garlic

Mix all ingredients; refrigerate until serving time. Mix before serving.

NOTE:
Bean salad can be made and refrigerated 1 day in advance; add tuna as directed above.

Nutritional Information Per Serving:
460 calories; 48 g carbohydrate; 34 g protein; 12 g fat; 24 % of calories from fat; 457 mg sodium; 28 mg cholesterol.

Source: American Dry Bean Board

Important Facts About Dry Beans.

1. It is essential to wash and sort beans before cooking.

2. Hard water sill slow down the cooking process

3. Tomatoes will stop the cooking process. If your recipe calls for tomatoes, lemon juice, vinegar or wine, do not add until the beans are tender. If an acidic ingredient is added before the beans are cooked the beans will not cook.

For More Information and Recipes:

Nebraskans can contact the Nebraska Dry Bean Commission at the following address. Many other states have a comparable state office -- check with your state Department of Agriculture.

Nebraska Dry Bean Commission
4502 Ave I
Scottsbluff, NE 69361
Phone: (308) 632-l258
Fax: (308) 632-l258
E-mail: office@nebraskadrybean.com

National Web Site: www.americanbean.org (American Dry Bean Board)

(Return to list of Nebraska food products)

Did you know? The egg is one of the few foods that can be served for breakfast, lunch, dinner, and snack time. Eggs are hard to beat for easy preparation and are nutritious, delicious, versatile and economical. At an average of six to eight cents an egg, eggs are an exceptional food bargain. The egg contains a wide array of necessary nutrients. Egg protein is of such high quality that it is often used as the standard by which other protein is measured, and egg protein contains all the essential amino acids. An egg contains varying amounts of 13 vitamins (except vitamin C), plus many minerals. The news about eggs and heart disease has never looked better! In the April 21, 1999, issue of JAMA, the Journal of the American Medical Association, the largest population-based study conducted to date, shows that "an egg per day is unlikely to increase the risk of heart disease or stroke among healthy men and women." Researchers at the Harvard School of Public Health conducted the study, and examined approximately 120,000 adult men and women.

Variable Vegetable Strata
(Makes 4 Servings)

Cooking Spray

6 Slices day-old bread

1 to 2 Cups chopped cooked vegetables

1/2 Cup (2 oz.) shredded reduced-fat Cheddar cheese

6 Eggs

1 Can (10.75 oz.) low-fat, cream of mushroom soup, undiluted

1/2 Cup non-fat or low-fat (1%) milk

1 Teaspoon prepared mustard

1/4 to 1/2 Teaspoon basil leaves, crushed

1/8 Teaspoon pepper

Evenly coat an 8 x 8 x 2-inch (or 2-quart rectangular) baking dish with cooking spray. Cut bread into 1/2-inch cubes. Evenly sprinkle half of the cubes into prepared dish. Sprinkle vegetables and cheese over cubes. Sprinkle with remaining cubes. In a medium bowl, beat together eggs, soup, milk and seasonings. Pour over bread-vegetable mixture. Cover. Refrigerate several hours or overnight. Bake in pre-heated 350 degree F oven until knife inserted near the center comes out clean and top is golden brown, about 50 to 60 minutes.

Egg Pot Pie
(Serves 6)

4 Hard-cooked eggs, chopped

1 (8-ounce) can corn, drained

1 (8-ounce) can peas, drained

1 Tablespoon pimentos

1 Cup shredded cheddar cheese

1 5-ounce can shredded chicken (or turkey)

1 Can cream of mushroom soup

2 Cans ready-to-bake crescent rolls

Preheat oven to 350 degrees F. In a medium bowl, mix first seven ingredients. In a medium casserole dish, press first container of crescent roll dough on bottom and sides of dish. Empty egg mixture into casserole dish and top with second crescent roll dough. Bake 40-45 minutes until knife inserted near the center comes out clean and top is golden brown.

Nutrition Information Per Serving (1/6 of recipe):
356 calories; 23 g protein; 34 g carbohydrates; 15 g fat; 182 mg cholesterol; 805 mg sodium; 180 mg calcium

For More Information and Recipes:

Contact Mary Torell, Promotion Specialist, Nebraska Department of Agriculture, Poultry and Egg Division at: mtorell2@unl.edu or call 402-472-0752. Many other states have a comparable state office -- check with your state Department of Agriculture.

National Web site: www.aeb.org (American Egg Board)

(Return to list of Nebraska food products)

Milk is a naturally nutrient rich beverage. Milk and foods made from milk are an integral part of the USDA Food Guide Pyramid, National Nutrition Guidelines, USDA Federally Funded Child-Care, School, Senior and WIC Programs.

Berry Dairy Dream
Makes 2 servings

Makes a great cool summer drink, fun treat for kids, or delicious dessert. Plus, gives you the benefits of milk and fruit!

Combine 1 1/2 cups of milk, 1 cup frozen strawberries or raspberries, 2 tablespoons honey, and a splash of ginger ale or 7-UP in blender until smooth. For an extra creamy dream add 1/2-cup strawberry ice cream or low-fat raspberry frozen yogurt.

Per Serving:
130 calories, 0 g fat, 25% calcium

Recipe courtesy of Milk Processor Education Program

Cheesy Chicken Burrito Stack
Makes 6 servings

Serve as an adventuresome main dish, or cut in smaller pieces and serve as an appetizer. For easy preparation, check your store for pre-chopped peppers, onions, etc.

1 medium yellow onion, cut into quarters and thinly sliced (about 1-1/4 cups)

1 medium red onion, cut into quarters and thinly sliced (about 1-1/4 cups)

1 red bell pepper, thinly sliced (about 1 cup)

1 green bell pepper, thinly sliced (about 1 cup)

2 cloves garlic, minced

3 cups shredded cooked chicken

1 can (10 oz.) diced tomatoes and green chilies,* undrained

1/2 teaspoon salt

1/2 teaspoon ground cumin

4 10-inch flour tortillas

2 cups (8 oz.) grated Mexican blend cheeses

1/4 cup chopped fresh cilantro, optional

Coat large skillet with nonstick cooking spray and heat over medium-high heat. Add onions; cook and stir 5 minutes or until beginning to brown. Add peppers and garlic; cook and stir 5 minutes. Stir in chicken, tomatoes and chilies with liquid, salt and cumin; cook about 7 minutes or until liquid evaporates, stirring occasionally.

Preheat oven to 375 degrees F. Grease large baking sheet or pizza pan. Place one tortilla on baking sheet. Spread with one-third of chicken mixture; sprinkle with 1/2-cup cheese. Repeat layers two more times; top with remaining tortilla and 1/2 cup cheese. Bake 10 to 15 minutes or until tortilla stack is heated through and cheese is melted. Serve in wedges; sprinkle with cilantro, if desired.

Nutrition Information Per Serving:
516 calories, 24 g fat, 37 g carbohydrate

Recipe courtesy of American Dairy Association

For More Information and Recipes:

Nebraska residents can contact the following office for more information. If you live outside Nebraska, contact your local Dairy Council and/or Promotion office.

American Dairy Association/Dairy Council of Nebraska
8205 F Street
Omaha, NE 68127-1779
Phone: (402) 592-3355
Fax: (402) 592-1503
E-mail: contact the Dairy Council at jostrang@drinkmilk.org

National Web Sites:

Check into these websites for recipe ideas and specific product information:
www.familyfoodzone.com – nutrition made fun for parents and kids!
www.ilovecheese.com – anything you ever wanted to know about cheese!
www.whymilk.com – all the latest on milk and the mustache celebs!
www.butterisbest.com – tons of ideas for cooking with luscious REAL butter!

(Return to list of Nebraska food products)

Broiled, roasted or stir-fried . . . pork makes lean living easier than ever. In today's meat case, you'll find pork products with an average of 31% less fat, 29% less saturated fat, 10% less cholesterol and 14% fewer calories compared to 10 years ago. Enjoy pork as part of a healthy meal!

Orange Mustard Pork Chop Skillet
Serves 4

4 top loin pork chops

1/3 cup orange juice

3 tablespoons soy sauce

2 tablespoons honey mustard

In non-stick skillet, brown chops on one side over medium-high heat; turn chops; stir in remaining ingredients. Lower heat; simmer covered for 6 to 8 minutes until chops are done (160 degrees F internal temperature; pork will have a hint of pink inside).

Nutrition Information Per Serving:
200 calories; 26 g fat; 7 g fat; 2.5 g saturated fat; 870 mg sodium 60 mg cholesterol

Peppered Pork Tenderloin
Serves 4

1 whole pork tenderloin, about one pound

2 teaspoons lemon pepper

1/2 teaspoon cayenne (red pepper) OR pepper blend seasoning

Rub tenderloin all over with combined peppers; place in shallow roasting pan and roast in 425 degree F oven for 15 to 20 minutes, until internal temperature (measured with a meat thermometer) reads 155 to 160 degrees F. Let roast rest for 5 minutes before slicing to serve.

For More Information and Recipes:

Nebraskans can contact the Nebraska Pork Producers Association at the following address. Many other states have a comparable state office -- check with your state Department of Agriculture.

Nebraska Pork Producers Association
A103 Animal Sciences
University of Nebraska-Lincoln
Lincoln, NE 68583-0834
Phone: (402) 472-2563 or 1-888-627-7675
Fax: (402) 472-4930.
E-mail: contact Jane Reeson, Demand Enhancement Director, at: jr@hamilton.net

National Web Site: www.nppc.org (National Pork Producers Council)

(Return to list of Nebraska food products)

Busy people need to keep themselves fueled with nutrient-dense foods like potatoes. One potato (5.5 oz./148 g) has just 120 calories and provides important amounts of vitamin C, potassium and dietary fiber. Potatoes are also a source of B-vitamins and other minerals.

Texas Barbeque Potatoes
Makes 4 servings

1 1/4 cups prepared barbecue sauce

1 1/4 cups water

2 teaspoons dried thyme

1 1/2 teaspoons instant chicken boullion granules

1 1/3 pounds potatoes, cut into 1/4-inch slices

In large saute pan combine all ingredients except potatoes; bring to boil. Add potatoes; cover and simmer 20 to 25 minutes until tender, stirring occasionally. Serve hot. (May also be chilled and served as a salad.)

Nutrition Information Per Serving: (Serving size = 1/4 of recipe)
196 calories, 4 g protein, 41 g carbohydrate, 2 g fat, 893 g sodium, 636 mg potassium, 1 g dietary fiber

Luminous Lemon-Pepper Potatoes
Makes 4 servings

Use the microwave and save time on this made-in-one-dish recipe.

1 1/3 pounds (4 medium) potatoes, cut into 1 1/2-inch cubes

1 1/2 tablespoons butter or margarine, cut into small pieces

1 1/2 tablespoons fresh lemon juice

1 teaspoon minced garlic

1 tablespoon chopped parsley

1 1/2 teaspoons grated lemon peel

1/4 to 1/2 teaspoon finely ground black pepper

Salt, to taste

Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.

Nutrition Information Per Serving:
170 calories; 4 g fat; 12 mg cholesterol; 52 mg sodium; 31 g carbohydrate; 3 g fiber; 3 g protein

For More Information and Recipes:

Nebraskans can contact the Potato Certification Association of Nebraska at the following address. Many other states have a comparable state office -- check with your state Department of Agriculture.

Potato Certification Association of Nebraska
Attention: Gary Leever
415 Black Hills Avenue
Alliance, NE 69301
Phone/fax: (308) 762-1674
E-Mail: contact Gary Leever at gleever@unlvm.unl.edu

(Return to list of Nebraska food products)

Grain sorghum is one of four primary crops grown in Nebraska and is a feed grain for livestock as well as a food grain. A healthy export market for feed grains keeps sorghum in demand around the world. In India and Africa, sorghum is used as a primary food grain for their people. In the United States, sorghum offers some exciting possibilities as a specialty flour and as a staple cereal product for people with an intolerance to gluten.

Barb's Sorghum Buttermilk Pancakes
Yield: 10 - 12 pancakes

1/2 cup sorghum flour

1/2 cup all-purpose flour

4 tablespoons powdered buttermilk

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking powder

1/2 teaspoon soda

1/4 teaspoon salt

Mix dry ingredients and set aside.

1 cup water

2 tablespoons oil

1 egg

Beat egg, add water and oil. Mix dry and liquid ingredients together. Cook on hot griddle as you would regular pancakes.

Recipe developed for the Nebraska Grain Sorghum Board by Barbara Kliment

For More Information and Recipes:

Nebraskans can contact the Nebraska Grain Sorghum Board at the following address for information on product availability. Other states may have a comparable state office -- check with your state Department of Agriculture.

Nebraska Grain Sorghum Board
P.O. Box 94982
Lincoln, Ne 68509-4982
Phone: (402) 471-4276
Fax: (402) 471-3040
E-mail: contact Barb Kliment at bkliment@nrcdec.nrc.state.ne.us

(Return to list of Nebraska food products)

Soybeans contain high-quality proteins, iron, B vitamins, calcium and zinc. Soyfoods are also low in saturated fat, and have been shown to help lower blood cholesterol levels. Eating soyfoods also may help reduce the risk of osteoporosis and cancer. Soybeans are the only food known to contain genistein which may help prevent many forms of cancer. In fact, soybeans recently received a health claim from the Food and Drug Administration. It states: "Eating 25 grams of soy protein a day, as part of a diet low in saturated fats and cholesterol, may reduce the risk of heart disease." In order for a food to qualify for this claim on the label, it must contain at least 6.25 grams of soy protein per serving.

Instant Chocolate Mousse
Yield: 4 servings

1 box instant chocolate pudding mix (4-serving size)

1 1/4 cup cold soy milk

1 pkg. (10.5 oz.) silken tofu

1. Put the contents of the chocolate pudding mix and the soy milk into a blender container and whirl until very smooth, about 15 seconds.
   
2. Add the silken tofu and blend again, scraping down sides as needed, until very smooth.

3. Pour into individual serving dishes and chill at least two hours before serving.

Exchanges: 1/2 starch, 1 1/2 other carbohydrate, 1 lean meat

Smoothies

Blending soy milk with bananas gives it a smooth, rich texture and makes a good base for a variety of flavorful smoothies. Each of the recipes below makes 1 serving of about 1 1/4 cups. Use the basic recipes to make your own favorite flavor combinations.

Basic Smoothies:

1 cup soy milk (plain or vanilla)

1/2 medium banana (may be frozen, if desired)

optional ingredients (below)

Puree all the ingredients in a blender until smooth. Pour into a glass and serve at once.

Chocolate Banana Smoothy:

Add 2 Tbs chocolate syrup to the Basic Smoothies recipe.

Nutrition Information Per Serving: 266 calories, 5 g total fat (0.8 g saturated fat), 11 g protein, 49 g carbohydrate, 1.0 g fiber, 126 mg sodium, 0 mg cholesterol

Exchanges: 1 1/2 fruit, 1 low-fat milk, 1 other carbohydrate

Peanut Butter Banana Smoothy:

Add 1 Tbs peanut butter to the Basic Smoothies recipe.

Nutrition Information Per Serving: 277 calories, 12 g total fat (2.1 g saturated fat), 15 g protein, 30 g carbohydrate, 1.9 g fiber, 182 mg sodium, 0 mg cholesterol

Exchanges: 1 fruit, 1 low-fat milk, 1 high-fat meat, 1 high-fat meat

Chocolate Peanut Butter Smoothy:

Add 2 Tbs chocolate syrup and 1 Tbs peanut butter to the Basic Smoothies recipe.

Nutrition Information Per Serving:
360 calories, 13 g total fat (2.3 g saturated fat), 15 g protein, 52 g carbohydrate, 2.0 g fiber, 202 mg sodium, 0 mg cholesterol

Exchanges: 1 fruit, 1 low-fat milk, 1 1/2 other carbohydrate, 1 high-fat meat

For More Information and Recipes:

Nebraska residents can contact the Nebraska Soybean Board at 1-800-852-2326 or visit its Web site at: http://www.ianr.unl.edu/nsb/

Many other states have a comparable office – check with your state department of agriculture.

National Web Sites:

www.talksoy.com

soyfoods.com/recipes/index.html

soyfoods.com/SimplySoy/index.html

www.ag.uiuc.edu/~stratsoy/new/indexes/Nutrition.html#NutritionRecipes

www.ag.uiuc.edu/~ne-qssb/welcome.html (Nebraska Soybean Board)

(Return to list of Nebraska food products)

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TURKEY

Turkey was once considered just a holiday favorite, but is now recognized as a year-round favorite. Turkey is very low in fat, calories, and cholesterol, but high in protein making it easy to digest. The light, versatile taste of turkey blends well with most foods, and is a great base for any recipe.

Garden Fresh Turkey Stir-fry
(Makes 4 Servings)

1/2 Pound TURKEY BREAST STEAKS or CUTLETS, cut into 1/4-inch strips

1/4 Teaspoon pepper

1/4 Teaspoon salt

1/4 Teaspoon garlic powder

1/4 Teaspoon paprika

1-1/2 Tablespoons margarine

3/4 Cup yellow squash, thinly sliced

1 Cup green pepper, cubed

1/2 Cup (2 oz.) snow peas

1/4 Teaspoon Italian seasoning

4 to 5 Cherry tomatoes

In a self-closing plastic bag, combine turkey with salt, black pepper, garlic and paprika. In a wok or a large skillet, heat 1 tablespoon margarine over medium-high heat. Add turkey and stir-fry 2 to 3 minutes or until meat is no longer pink. Remove from pan. Add remaining 1/2 tablespoon margarine and heat. Stir-fry green pepper, squash and snow peas about 1 minute. Sprinkle with Italian seasoning. Stir-fry until vegetables are tender-crisp. Stir in turkey and cherry tomatoes. Heat until warm.

Nutrition Information Per Serving (1/4 of recipe):
124 calories; 5 g fat; 35 mg cholesterol; 365 mg sodium; 14 g protein

Basic Turkey Burgers
(Serves 4)

1 Pound GROUND TURKEY

1/2 Cup seasoned bread crumbs

1/3 Cup finely chopped onion

1 Egg, beaten

1 Teaspoon soy sauce

1 Teaspoon Worcestershire sauce

1/2 Teaspoon garlic powder

1/4 Teaspoon dry mustard

4 Burger buns, toasted (optional)

In a large bowl combine turkey, bread crumbs, onion, egg, soy sauce, Worcestershire sauce, garlic powder and mustard. Shape meat mixture into 4 patties, each 1/2-inch thick. On a lightly greased broiling pan, about 6 inches from heat, broil burgers 3 to 4 minutes per side, or until no longer pink in the center. Or you can grill over a hot grill outside. Serve burgers on buns.

Nutrition Information Per Serving (1 pattie):
311 calories; 14 g fat; 144 mg cholesterol; 807 mg sodium; 28 g protein

For More Information and Recipes:

Contact Mary Torell, Promotion Specialist, Nebraska Department of Agriculture, Poultry and Egg Division at:mtorell2@unl.edu or call 402-472-0752. Many other states have a comparable state office -- check with your state Department of Agriculture.

National Web site: www.aeb.org (American Egg Board)

National Web site: www.turkeyfed.org ( National Turkey Federation)

(Return to list of Nebraska food products)

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WHEAT

Wheat -- long known as the staff of life -- has served mankind throughout history as the main staple for diets all over the world. It is the most versatile grain known to man, and the nutrition and convenience of wheat foods make them a natural in today's fast-paced world. What's more, there's an endless variety of delicious wheat foods to suit every taste. Just recently, the Food and Drug Administration has authorized that foods, such as wheat, that contain 51 percent or more whole grain ingredients by weight can make a health claim similar to the following on their label: "Diets rich in whole-grain foods and other plant foods and low in total fat, saturated fat, and cholesterol, may help reduce the risk of heart disease and certain cancers." When choosing grain foods, go for the goodness of whole grains for at least three of the recommended 6 to 11 daily servings.

Southwestern Salsa & Chili Pita Chips
Makes approximately 72 chips and 3 cups salsa

Great for parties and entertaining, versatile pita bread teamed with colorful salsa transforms any occasion into a fiesta.

Chili Pita Chips:

6 (5 1/2-inch) white or whole wheat pita bread pockets

3 Tablespoons olive oil

Chili powder to season

Preheat oven to 350 degrees F. Split each pita bread horizontally into two rounds. Lightly brush the rough sides with the olive oil. Lightly sprinkle chili powder over the surfaces. Cut each pita round into wedges. Arrange the triangles on a baking sheet and bake for 5 to 10 minutes, or until lightly toasted. Serve with Southwestern Salsa or use as an accompaniment with soups and salads. Store leftover chips in an airtight container at cool room temperature for up to 5 days.

Southwestern Salsa:

3 cups chopped tomatoes

1/2 cup chopped fresh cilantro

1/2 cup chopped red onion

1/2 cup cooked, fresh corn or frozen, thawed corn

1/2 cup cooked black beans or drained, rinsed canned black beans

1 jalapeno pepper (optional), seeded and finely chopped juice of one lime (about 1/4 cup)

1/4 teaspoon salt

In a large bowl, combine all ingredients; mix well.

Nutrition Information Per Serving (12 chips and 1/2 cup salsa):
282 calories; 8 g protein; 46 g carbohydrates; 4 g dietary fiber; 8 g fat; 431 mg sodium.

"Banana Banana" Bread Pudding
Makes 10 servings

This traditional bread pudding is ideal for those who love indulgent desserts with a healthful and unique twist.

2 ripe medium bananas

5 large eggs

2/3 cup firmly packed brown sugar

6 cups skim milk

1 1/2 teaspoons vanilla extract

12 cups white bread cubes

1/2 cup raisins

Preheat oven to 325 degrees F. Lightly butter a 13 x 9-inch baking dish. In a large bowl, mash the bananas until smooth. Whisk in the eggs until combined. Add the brown sugar, milk and vanilla; mix until well-blended. Add the bread cubes and raisins; toss to moisten the cubes with the mixture. Scrape the mixture into the prepared dish. Bake for 45 to 50 minutes, or until the mixture is set. Serve warm. Cover and refrigerate any leftovers for up to 3 days for best quality and safety. Reheat to serve.

Nutrition Information Per Serving:
240 calories; 9 g protein; 43 g carbohydrates; 1 g dietary fiber; 4 g fat; 255 mg sodium.

For More Information and Recipes:

Nebraskans can contact the Nebraska Wheat Board at (800) 651-6736 or nwb@nrcdec.nrc.state.ne.us. Many other states have a comparable state office -- check with your state Department of Agriculture.

National Web Site: www.wheatfoods.org (Wheat Foods Council)

(Return to list of Nebraska food products)

Special Thanks To:

We would like to thank the following people who provided information for these materials: Ann Marie Bosshamer, Nebraska Beef Council; Lynn Reuter, Nebraska Dry Bean Commission; Mary Torell, Nebraska Department of Agriculture, Poultry and Egg Division; Mary Korb and Jan Strang, American Dairy Association and Dairy Council of Nebraska; Jane Reeson, Nebraska Pork Producers Association; Gary Leever, Potato Certification Association of Nebraska; Dan Benes, Nebraska Soybean Board; Barb Kliment, Nebraska Grain Sorghum Board; Carolyn Logue, Nebraska Wheat Board; Royce L. Schaneman, Nebraska Department of Agriculture and Gary C. Bergman, University of Nebraska Cooperative Extension in Lancaster County.

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