61. Woodland Foods - Gourmet And Specialty Wholesale For Gourmet Food Service And In These are whole grains of Hard Winter Wheat, grown in the coldest parts of the highgluten content and absorb liquid well, making it the ideal grain for bread. http://www.woodlandfoods.com/products/WHEAT_BERRIES_HARD_RED_(OG).html

WHEAT BERRIES, HARD RED (OG) (G11) Product Info: Wheat (Teiticum Aestivum) is a well known, nutritious grain. There's evidence of Wheat use as far back as the Neolithic, over 11,000 years ago. It is believed to have helped support large numbers of people, allowing for the rise of urban centers. While Wheat Flour is commonplace, Wheat Berries are not as well known. Wheat Berries are husked, whole Wheat Kernels surrounded by the Bran of the Wheat. This form of hard Red Wheat Berries is the least processed and has the highest gluten content. These are whole grains of Hard Winter Wheat, grown in the coldest parts of the North and Northwest U.S. Hard Red Wheat Berries have a high gluten content and absorb liquid well, making it the ideal grain for bread. Soft White Wheat Berries are from the South and Midwest areas of the U.S. and have a lower gluten content. Suggested Use: Wheat Berries can be ground and added to bread for a hearty texture; or added whole, after soaking. Back to GRAINS list. Home Products Contact Woodland Foods ... Shipping

62. Woodland Foods - Gourmet And Specialty Wholesale For Gourmet Food Service And In These are tiny round grains, gold in color with flecks of black Amaranth was not onlyused as a food by the Aztecs Use Amaranth Flour to bread fish or chicken. http://www.woodlandfoods.com/products/AMARANTH_PUFFED.html

AMARANTH, PUFFED (G25) Product Info: Amaranth (Amaranthus Creuntus) is a very ancient grain, sacred food of the Aztecs and Incas. These are tiny round grains, gold in color with flecks of black and just smaller than a mustard seed. Amaranth is high in protein and vitamins with a crunchy texture (requires attentive chewing) with a pleasant fresh corn-like aroma and woodsy peppery flavor. amaranth is very versatile, can b e used as a sub for wheat (esp. for allergy prone). Amaranth is actually not a grain but a seed from a broadleaf herb plant.There is evidence of Amaranth going back to 4000 BCE. This grain was used by both the Aztecs and the Incas. Amaranth was not only used as a food by the Aztecs, it was also one of the materials used to make statues of their deities. Suggested Use: Amaranth is a versatile grain and is frequently used as a substitute for wheat berries or flour. It can be eaten as a hot breakfast cereal, added to cold salads, or used instead of rice with stir fry. Use Amaranth Flour to bread fish or chicken. Best if toasted firs. Back to GRAINS list.

63. Your Child Nutrition ESource: The Grain Group & Bread Baking Lesson tie in the production of the bread dough Enrichment Required by law; refined grainsmuch have Copyright 2003 American School food service Association Privacy http://www.asfsa.org/childnutrition/education/breadbaking.asp

Contact ASFSA Search ASFSA.ORG Site Map Child Nutrition ... Education Lesson Overview: Students will learn about the important nutrients that the grain group provides (carbohydrates, fiber, iron, B vitamins) and why the grain group is known as the "energy group". Students then receive whole wheat bread dough to shape and decorate. The bread is then baked and eaten as a healthy snack! Targeted Grade Level: K-3 Lesson Objectives: The student will recognize the grain group as the food group that provides the most energy to the body. The student will name at least two nutrients that the grain group provides. The students will shape and decorate bread dough in order to create a healthy grain group snack. Lesson Flow: Have students (and adults) clean desk tops and wash their hands with antiseptic soap. Cut parchment paper in half (reserve 1 whole sheet for baking tray). Pass paper out as work space for students.

64. University News Service gaining extra pounds this holiday, according to food science and He says eating wholegrains before heading out to a be just a neat thing to bake bread on a http://www1.umn.edu/urelate/tips/112602food.html

Return to news service home Today's news News clips archive News digest News release archives Subscribe to online publications Frequently asked questions Beats Tips sheet Experts database Famous U of M alumni and faculty UNIVERSITY NEWS SERVICE November 26, 2002: Holiday food tips from the U Healthy holiday baking Who says healthy baked goods can't taste good? While many old family recipes can be full of fat and sugar, reductions in both can often be made without sacrificing quality. Or, choose items that pack in vitamins and minerals with whole grains, fruits and vegetables, such as fruit pies, fruit tarts, oatmeal raisin cookies, blueberry muffins, pumpkin custard, banana bread and raisin carrot cakes. Other rules of thumb: You can use 1/4 cup of sweetener for every cup of flour, or reduce the sugar by half, all without affecting quality, says Kari Beran, an Extension educator in Morris. Also, two egg whites can substitute for one egg yolk, and 7/8 cup of oil does the job of a cup of butter. Or, simply seek out new recipes that advertise their low-fat status. Call Beran at (320) 589-7423. News Service contact, Deane Morrison, (612) 624-2346.

65. Homemade Whole Grain Bread - Recipe Blend grains and water in a blender or food processor until Once the dough is fermented,it can be refrigerated for up to a week before using to make bread. http://www.care2.com/channels/solutions/food/261

Email Search Login Home ... Healthy Food > Healthy Food > Homemade Whole Grain Bread - Recipe Homemade Whole Grain Bread - Recipe More Healthy Food Solutions Excerpted from Feeding the Whole Family, by Cynthia Lair. Jeff Basom, the chef at Bastyr University, shares his unique way of making bread. Jeff's bread is economical and nutritious and children love the soft, light texture. Using leftover grains or cereal as a starter dough is a beautiful example of the transformative quality of whole foods. Simple Solution: Starter Dough 2 cups cooked whole grains 2 cups water 1/4 cup cold-pressed vegetable oil 1 tablespoon sea salt 1 tablespoon dry yeast 1 cup whole wheat flour (more or less) Blend grains and water in a blender or food processor until creamy; pour into a large mixing bowl. Mix in oil, salt, and yeast. Add enough flour to make the mixture look like thick cooked cereal. Cover the bowl with plastic wrap or a damp towel and leave for 12-24 hours at room temperature. Once the dough is fermented, it can be refrigerated for up to a week before using to make bread. To make a bread 1/4 cup sweetener (such as barley malt or maple syrup) 2 cups whole wheat flour 3-4 cups unbleached white flour or whole wheat flour After the 12-24 hours, add sweetener to starter dough and stir. Add whole wheat flour, stirring it in. As you add the white flour, the mixture will be too difficult to stir. Knead it by hand in the bowl and continue to add white flour. When dough is less sticky, transfer it to a floured surface and knead 10-15 minutes or until dough is soft and springy, but not too sticky. Wash and dry mixing bowl and oil it. Place dough in bowl, cover and let rise in a warm place 1 1/2 - 2 hours.

66. NSW Supply DPWS: Contract Information And User Guides: Food And Hospitality Serv Good products Artificial sweeteners, baby food, baking needs Toast; Increased Fibre(no grains) White Sandwich Toast; Pita and Lebanese bread; Rolls; Spicy http://www.supply.dpws.nsw.gov.au/Contract Information and User Guides/Food and

Select one... Asset.gov e-Tendering Fleet e-Services jobs.nsw QICS web Q Stores Online DPWS Site Map Home About Us Buyer information ... Site Map You are here: NSWSupply Contract Information and User Guides Food and Hospitality Services NSW Supply Food and Hospitality Services e-mail e-print The following information covers the Food and Hospitality Services contracts. The User Guides for some contracts are available for you to download. They require Adobe Acrobat Reader for viewing. Please note that there may be some delay while the download occurs. 407 - Hospitality - Food Service Products 801 - Groceries Including Fish, Frozen and small Good products 807 - Bread and Bakery Products, Fresh 814 - Ice Cream ... Catering 407 - Hospitality - Food Service Products Categories of items in this contract include: Foil and cling wrap, disposable and stainless steel cutlery, disposable and non-disposable crockery, melamine items, disposable sundries, tabletop products, kitchenware, cookware, glassware, urns and food trolleys. [581]kb 407 - Hospitality - Food Service Products.pdf

67. Safe Food For The Hungry Web Site--The Food Guide Pyramid-The Bread And Grains G Include cooking directions with bulk grains like rice, noodles, or 3/4 cup cold cereal,1 slice bread, 1 tortilla, 1994, Special food Bags in the food Bank, VT0059 http://www.cfs.purdue.edu/safefood/nutrition/breadgrp.html

The Bread and Grains Group The base or bottom of the Food Guide Pyramid is the Bread, Cereal, Rice and Pasta Group. This group forms the foundation of healthful diets. Grains and cereals have vitamins, minerals, and fiber, are low in fat, are filling, there are many to choose from, and they are generally inexpensive and widely available. Preferences for grain products are different around the world. European-Americans use mostly wheat. Asian-Americans, African-Americans, and Hispanics often prefer rice. Spanish-speaking people from different countries eat different types of grain products. People from Mexico and Central America eat rice and corn products, like tortillas. People from Puerto Rico and Cuba eat rice and wheat products like bread. Families with children like cold cereals, bread, and noodles. Nutrition Pointers For more nutritious ramen noodles, add vegetables, egg, meat, or fish. Whole grain foods (whole wheat bread, oatmeal, etc.) have the most fiber and may contain vitamins and minerals that are missing from more refined foods. Choose them whenever possible. Wheat bread is similar in fiber content to white bread.

68. BestofBerkeley.com Forget that food pyramid, the FDA or ADA or whoever will carb intake with certainfruits and whole grains that have In general, fries and lots of bread are the http://www.bestofberkeley.com/view_business.asp?business_id=2402

69. NSW HSC ONLINE - Food Technology of a similar high fibre white bread in New resorted to individually tasting half grainsharvested from and was quickly accepted for food service and processing http://hsc.csu.edu.au/food_technology/industry/research/research.htm

A Charles Sturt University Initiative Search Contact Us Help ... The Australian Food Industry Food technology Australian food industry Research and development In the core strand, The Australian food industry Outcomes This material addresses aspects of the following syllabus outcome: H3.1 The student investigates operations of one organisation within the Australian food industry Source: Board of Studies NSW, Stage 6 Food Technology Syllabus , Preliminary and HSC Courses (1999) Research and development is vital to the Australian food industry. Research and development results in innovation which is regarded as extremely important to a company's continued success. Innovation is valued in technical areas and in business plans. Boulton, H. (1995) The Australian processed food industry - taking stock. Food Australia 47, 1, January. 5-6. Two articles have been provided for your reference. The first focuses on ingredient research by a large food company and the second on agricultural research by a growers' cooperative. Both innovations have resulted in high quality products that meet consumer demands. The articles highlight the fact that research and development can be applied at the farm and at the factory. Goodman Fielder Ricegrowers Cooperative Product innovation through ingredient research Questions Answer the following questions after you have read the article.

70. November 21, 1997 Letters bodyfat levels, I've always eliminated bread as a It's not the great food it's promotedto be. be better substituted with a good pasta, whole grains, rice or http://www.weekender.co.jp/LatestEdition/971121/letters.html

Letters from our readers To the Editor: I'm afraid one must take issue with a statement made by Jeff ("Body by Jeff") in your most recent issue (Nov. 7). In his otherwise excellent and useful column, I was astonished that he maintains eating bread is a no-no. I may be missing something and he may have meant it as a joke. Be that as it might, a remark like this runs counter to the guidelines set down in the "Food Pyramid" as issued by the U.S. Department of Agriculture, ostensibly based on the best current research we have on the subject, when it recommend 6-11 servings per day in the whole grains, rice, bread and pasta category. This label is prominently displayed on many food products marketed in the U.S., especially, of course, those actively seeking to promote their products. Not being familiar with Jeff's sources, nor aware of any nutrition credentials he may hold (if any), one must wonder how seriously the reader may be expected to take a statement that could be based on personal prejudice and obviously inconsistent with the best and most authoritative information on the subject we currently have. Maybe grandma and the USDA are on to something that the revisionists have yet to find out?

71. A Taste Of Iowa® Program A Taste of Iowa ® Member Products food service Search Good Hearth Stoneground WheatBread, 45000-12054, Cereals/ grains, Honey Nut Clusters, 100160008592000000, http://www2.state.ia.us/ded/intl/atoi/atoi.asp?cmd=search&cmdtype=2

72. Vita-Mix Community - FAQ's - Nutrition Mix machine by straining the whole food juice through amount it takes to make a loafof bread. further instructions, refer to the Whole grains Cookbook, which http://www.vitamix.com/household/faqs/nutrition.html

Vita-Mix Household Community FAQ's > Nutrition Q: What is whole food juice? A: Whole food juice is the combination of the juice and fiber from either fruits or vegetables prepared in the Vita-Mix machine. The speed and tremendous force of the Vita-Mix Super 5000 stainless steel blade tips travel at 240 m.p.h. at high speed and the customized hammermill and cutting blades literally pulverize food down to the cellular level. All the vitamins, enzymes, and nutrition comes to you intact with full flavor in Vita-Mix whole food juice. Q: Why is a Vita-Mix juice better than extracted juice? A: Vita-Mix juice includes both the juice and pulp from your produce. The pulp contains valuable nutrition that is missing in extracted juice. Vita-Mix juice helps make it easy to get the FDA recommended 5 to 7 servings of fruits and vegetables we need daily for a healthy diet. Q: Can extracted juice be made in the Vita-Mix machine?

73. Publications - Subject List B 1192; Fences for the Farm C 774; food Waste Composting bread, Cereal, Rice andPasta Group Instructions for Cooking grains and Cereals FDNS http://www.ces.uga.edu/pubs/pubsubj.html

The University of Georgia College of Agricultural and Environmental Sciences 4-H Countdown 2002 Agricultural Economics Animal/Dairy Science ... 2003 Georgia Pest Management Handbook 4-H 4-H All Purpose Exhibit Card M-01 (prints on ivory card stock); PDF only 4-H BB Rifle Safety Guide PM-02 (yellow cover) 4-H Certificate of Completion, Georgia 4-H Teen Leader Training M-02 (prints on ivory card stock); PDF only 4-H Certificate of Honor M-03 (prints on light gray card stock); PDF only 4-H Certificate of Merit M-04 (prints on parchment-type paper in green ink); PDF only 4-H Club Certificate of Recognition M-05 (prints on white card stock; signed by associate dean and state 4-H leader); PDF only 4-H Certificate of Recognition M-06 (prints on white card stock with green and black ink; signed by state 4-H leader and county agent); PDF only 4-H Club Certificate of Recognition (in Appreciation) M-07 (prints on blue card stock); PDF only 4-H Community Honor Award Card M-08 (prints on white card stock in green and black ink); PDF only

74. Welcome To Adobe GoLive 5 Choose whole grains to increase your intake of fiber. 1 slice enriched or whole grainbread; 1/2 cup Making Healthy Choices At University Housing food service. http://www.housing.wisc.edu/reshallshandbook/foodservice.html

Food Service www.housing.wisc.edu/foodservice University Housing at UW-Madison offers one of the most flexible meal arrangements of any college or university in the world, a flexibility that is shown in everything we do, from our convenient hours of operation to the wide array of nutritious and well-balanced selections that we offer. Students may choose to purchase as much or as little as they like in any of the University Housing Food Service facilities. Housing Choice Account Students living in the University Residence Halls make food purchases in University Housing Food Service facilities using their Housing Choice Account debit account (see the Money Matters section of this handbook for more information about the Housing Choice Account and other WisCard accounts) Food Service Venues Dining Rooms Each dining room has a wide variety of menu choices for each meal, including vegetarian and reduced fat entrees, salad bars, and cereal bars. University Housing provides four different dining rooms. Students are welcome to eat in any or all of these facilities, and may take food out of the dining rooms at any time. Pop's Club (in Gordon Commons) F rank's Place (in Holt Commons) Elizabeth Waters Dining Room C hadbourne Dining Room Carryouts The carryout facilities offer small grocery items and convenience foods for carryout, as well as delivery of pizza and a few other items to residence hall rooms. Students may also choose to eat inside either of the carryouts:

75. Enriched, Fortified Or Whole: Grains Remain At The Base consumers aren't getting enough whole grains in their Effective January 1, the USFood and Drug that all enriched grain products, such as bread, rolls, crackers http://www.smartbread.com/newsroom/grainsremainbase.html

brought to you by the Bread Truths Newsroom Story Ideas Bread by the Numbers Statistics ... Contact Us Visit the Wheat Foods Council site at www.wheatfoods.org . For additional cracker information, visit the Cracker Extravaganza on the Wheat Foods Council site. Enriched, Fortified or Whole: Grains Remain At The Base New Dietary Recommendations Released in 2000 PARKER, Colo. - The new Dietary Guidelines for Americans continue to recognize the important role grain foods play in the diet by separating the grain recommendation from the fruit and vegetable guideline. Released in May 2000, the new grain guideline recommends consumers "choose a variety of grains daily, especially whole grains." In previous years, the Guidelines lumped grain foods with fruits and vegetables. The Food Guide Pyramid recommends consumers eat six to 11 daily servings of grain foods, such as breads, cereals, pasta and crackers. The American Dietetic Association also advises that at least three of the servings come from whole-grain foods. "Consumers can choose from a wide variety of grain foods, such as enriched, fortified and whole, to meet their daily recommendations of essential nutrients for health and well-being," says Judi Adams, president of the Wheat Foods Council. "All types of grain foods are valuable to overall health. It's important to make room in your pantry and eating plan for a variety." Enriched grain products are "enriched" with iron, folic acid and other B vitamins, including niacin, thiamin and riboflavin. Over the years, enrichment has helped to nearly eliminate nutrition-related diseases, such as beriberi, pellagra and severe nutritional anemia. (

76. BREAD BYTES: Schwan's Depends On Agriculture Frozen bread dough, waffles, cakes, pies, flautas (handrolled pizza is a grain-basedfood,” stated Gilbert identify the connection between health and grains. http://www.kswheat.com/education/news/brbytes/2001/02_22_schwans.html

February 22, 2001 No. 037 Bread Bytes Schwan s Depends on Agriculture by Cindy Falk, Domestic Marketing Specialist For nearly 50 years, consumers have been enjoying home delivery of Schwan’s signature ice cream. However, pizza has joined this legendary tradition as one of the company’s most popular products. Kansas agriculture plays a significant role in this trend. Kansas grown and milled wheat is used in two very popular products, Tony’s and Red Baron pizzas, which are manufactured at the Schwan’s plants in Salina, Kan. and Florence, Ky. and distributed throughout the United States. Each week Tony’s Pizza uses 1,157 acres of wheat; 182 steers; and 2,498 hogs. To top it off, nearly 1.5 million gallons of milk are used to produce one week’s cheese. From humble beginnings at a family dairy arose the diversified business now known as Schwan’s Sales Enterprises, Inc. In l952, Marvin Schwan discovered an opportunity to deliver his homemade ice cream to farms using his old panel truck. Today, Schwan’s corporate office in Marshall, Minn. occupies the site of the original dairy. Presently, home delivery is available in all 48 states of the continental United States. Schwan’s also has European pizza plants in Germany, England and France. Additional markets are in Canada, South America, Asia and the Middle East.

77. INTRODUCTION TO VEGETARIAN FOOD SERVICE -- By Chef Nancy Berkoff Vegetarian nutrition information, recipes, books, and publishers of Vegetarian Journal. The Vegetarian Resource Group (VRG) is a nonprofit organization http://www.vrg.org/berkoff/lecture14.htm

Lecture 14: Ingredient Substitution Before Viewing the Lecture: Required: Read pages 31-44 in Vegan in Volume, review pages 32 ("cheese" dip) and 114 (whipped "cream") in Simply Vegan. Recommended: visit an area Farmers’ Market to see what’s in season and an area natural foods market to see the variety of vegan products available. By the end of this lecture, the student should be able to: List "regular" foods available that are also vegan Differentiate between vegetarian and vegan ingredients Suggest vegan replacements for non-vegetarian ingredients Design a menu using specialty (such as fake meats) and non-specialty (such as produce or dried beans) vegan ingredients Read processed food labels to determine if foods are vegan What You Got: As with any cuisine, many people feel they have to go out and purchase all new ingredients. Many, many ingredients and foods are already vegan and are already on your shelves. This is what we can think of: A. Refrigerated: fresh fruits and vegetables, nondairy margarine and creamers, pickled vegetables, mustard, unsweetened fruit juice, vegetable juice, vegetable oil (we keep ours in the refrigerator), bread (made without eggs), fresh pasta, fresh herbs, salsa, chutney B.

78. ODE - Date-Nut Bread DateNut bread. Oregon Department of Education. Category grains/breads. Servings70. Ingredients, Weight, Measure. Date Pieces, 1 lb 5 ½ oz, Sugar, 7 ½ oz, 1cup. http://www.ode.state.or.us/nutrition/cfdp/recipes/date-nut-bread.htm

Student Services Child Nutrition Programs National School Lunch Program (NSLP) School Breakfast Program (SBP) ... Resources Date-Nut Bread Oregon Department of Education Category: Grains/Breads Servings: Ingredients Weight Measure Date Pieces 1 lb 5 ½ oz Sugar 7 ½ oz 1 cup Salt 1 Tbsp 1 tsp Shortening 7 oz Frozen Eggs, thawed** 14 oz 1 2/3 cups Baking Soda 3 Tbsp 2 ½ tsp Cream of Tartar 1 ½ tsp Flour 2 lb 3 ½ oz Walnuts, chopped 14 2/3 oz Hot Water 1 qt ½ cup **All thawing time should be in the refrigerator. Directions: In a separate bowl, cover dates with hot water. Set aside. In a mixer bowl combine the sugar, salt, and shortening. Add eggs, baking soda, cream of tartar, flour, walnuts, hot water, and drained dates to make a batter. Mix on #2 speed of mixer for 2 minutes. Scale 9 lb 8 oz of batter into an oiled sheet pan, 26" x 18" x 1". Bake at 350°F, conventional oven, for 25 minutes, until a toothpick inserted in the center comes out clean. When cool, dust the top with powdered sugar. Cut pan 10 x 7 to make 70 pieces. Serving Size: 1 piece Yield: 70 pieces Provides: the equivalent of 1/4 oz of meat alternate (egg, nuts), and

79. Whole Grains Vs. Refined Grains Home Healthy Living Healthy Home Healthy food Whole grains Vs. Refinedgrains Whole grains Vs. Refined grains, More Healthy food Solutions, http://www.care2.com/channels/solutions/home/262

Email Search Login Home ... Healthy Home > Healthy Food > Whole Grains Vs. Refined Grains Whole Grains Vs. Refined Grains More Healthy Food Solutions by Annie Berthold-Bond Care2.com Producer, Green Living Channels The nutritional comparison of refined white flour and whole wheat flour is striking and is a convincing reason to switch to whole grains from refined. Many of the nutrients eliminated in the grinding process in refined grains, such as vitamin E, are crucial to good health. Refined wheat flour is so nutritionally insufficient farmers report that even bugs die when trying to sustain themselves on it in silos. Simple Solution: Most flours are derived from a whole cereal grain that has been milled into a fine meal and is then used for making baked goods of all kinds. Modern milling of whole cereal grains puts the kernel through a high-heat milling process that removes the germ and bran (which contain 90 percent of the nutritional content of the kernel), leaving only the endosperm (starch). The starch is then ground into different sizes for different purposes. The result is "refined" flour. Replacing refined grains with whole grains does not mean having to eat food that is too heavy. Softer whole grains such as barley, oat, millet, teff, and brown rice grind into flours that are light in texture and color and have mellow, mild flavors. They can easily be substituted at any time for white flour. Even pastas can be made successfully with whole grain flours; one is not limited to chewy, dense whole wheat spaghetti if one wants to provide a while grain pasta dish. Brown rice noodles are light-flavored and slightly nutty tasting, for example; they are fine textured and look virtually identical to "normal" spaghetti.

80. Healing Chef -- make on types and quantities of food, but there is with tofu, seitan, nuts and wholegrains, the humble prepared together 6 loaves of bread - Recipes Question http://workathomenow.net/

Business Families Work At Home Health Nutrition Recipes for Health Links Favorite Links recipes Recipe Service Healing Chef Christiane's In-House Personal Chef and Catering Service "Let food be your medicine and medicine be your food." Hippocrates We eat at least three times a day. Since it is something we do so consistently, we can enhance our health by making a few simple changes. If you don't have time to prepare healthy meals, maybe I can help. If you are on a restricted diet or simply want to eat healthier, I may have what you need. My services range from free to expensive. -In-House Personal Chef -Catering small events -Free Vegetarian Cooking Classes -The Family Special -Recipe Service WHAT IS A PERSONAL CHEF? A personal chef comes to your home and prepares various dishes especially for you, leaving these for you to enjoy at your convenience. I do the shopping and prepare the food with my pans and utensils in your kitchen! I will leave your kitchen as clean or cleaner than I found it. The service includes 2 weeks (10-12 meals) to 1 month's worth of entrees, one loaf of home baked bread, two side dishes, and one dessert. Gift ideas: This is an excellent gift for a family or church member who is going through recovery from surgery or illness, a new mom, mother's day or birthday gift, etc.

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