Consumer Preparation and Preservation

Green Choices for Selecting, Preparing and Serving Meals: Leader’s Guide

MF2884

Lesson teaches cooks to choose foods, packaging, cleaners, and other products to minimize waste and environmental problems. Includes survey.

Published Date: Aug 2009

Cook Once, Eat for a Month, Fact Sheet

by Jodi Drake

MF3049

Prepare a month of meals in a single day, and freeze them. This lesson will teach cooks to provide healthy, home-cooked meals for their families. You are in control of the food ingredients your family eats. 4 p.

Published Date: Jul 2012

Cook Once, Eat for a Month! Leader's Guide

by Jodi Drake

MF3050

Lesson will teach people the basic steps to cook 30 days worth of nutritious meals in one day, and to freeze the food for use later. 4 p.

Published Date: Jul 2012

Preserve it Fresh, Preserve it Safe Peppers

by Karen Blakeslee

MF1186

This publication series includes freezing and canning procedures for fruits and vegetables popular in Kansas. Tips on produce selection, preparation, and preferred preservation methods. Fact sheets include recipes and nutrition information. Revised. 4 pages, color.

Revision Date: Mar 2024

Controlling Stored-Food Insects: Home and Horticultural Pests

by George E. Lippert

MF2270

Insects, pantry or kitchen pests, infest dry or stored food products in the home. Infestations may be noted when these insects are found in some product, but more commonly when adults are seen. 2-page, 2-color.

Published Date: Jan 1998

Barbecuing Chicken

by R. Scott Beyer

MF2306

This guide to barbecuing chicken, includes tips on selection, preparation, cooking, safety, and serving. Bonus K-State bbq sauce recipe.

Published Date: Dec 1997

Green Choices for Selecting, Preparing and Serving Meals: Fact Sheet

by Janet K. Stephens

MF2883

Plan meals to minimize wasted food. Use cloth bags and napkins, less packaging. Consider local or organic foods. Cook at home. Save water and energy. Choose nontoxic cleaners. 4 p.

Published Date: Aug 2009

Ingredient Substitutions

L730

This four-page chart shows recipe ingredients that can be substituted for one another. Printed in color on coated stock, it is folded, three-hole punched, and ready to go in a recipe binder. 4 p.

Revision Date: Jun 2012

Preserve it Fresh, Preserve it Safe Tomatoes

by Karen Blakeslee

MF1185

This publication series includes freezing and canning procedures for fruits and vegetables popular in Kansas. Tips on produce selection, preparation, and preferred preservation methods. Fact sheets include recipes and nutrition information. Revised. 8 pages, color.

Revision Date: Mar 2024

Seasonal and Simple postcard

by Londa Nwadike

MF3635

This handy postcard shares information about finding fruits and vegetables that are in season in your area. Ideal for farmers markets, county fairs, health fairs, and other occasions. Sold in packages of 10. 1 page, color; $2.00 (pkg of 10).

Published Date: Jun 2023

Spanish: Seasoning with Herbs and Spices

by Sandy Procter

MF3539S

Translated into Spanish. Herbs and spices add a wide variety of flavor profiles to food, and provide health benefits. This fact sheet includes tips for using and storing herbs and spices, their benefits, and recipes. 8 pages, color.

Published Date: Jun 2023

Well-Stocked Kitchen: Pantry and Nonrefrigerated Foods

by Lisa Martin

MF3516

If you keep these pantry staples on hand, you’ll always be ready to put a delicious, nutritious, and economical meal on the table. This list helps the consumer choose from a variety of pantry staples when shopping or planning meals. 2 pages, color.

Published Date: May 2020

Well-Stocked Kitchen: Refrigerated and Frozen Foods

by Lisa Martin

MF3517

If you stock your refrigerator and freezer with a variety of foods, you’ll be on your way to planning well-balanced meals. This list helps the consumer choose a variety of foods when shopping or planning meals. 2 pages, color.

Published Date: May 2020

Fixing Funky Foods, Leader's Guide

by Robin Eubank

MF3295

A wider variety of fruits, vegetables, and ancient whole grains are available in grocery stores, even in rural areas. This leader's guide includes suggestions for presenting the lesson and community outreach activities. 4-page, b/w.

Published Date: Jul 2016

Fixing Funky Foods, Fact Sheet