Frank's Recipes
Free Recipes Archive

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Reference Number	Document Title	Size
A. NO. 26_8	GUIDELINES FOR CALORIES (CONTINUED)	10K
A. NO. 26_9	GUIDELINES FOR CALORIES (CONTINUED)	8K
A. NO. 27_1	GUIDELINES FOR METRIC CONVERSION	9K
A. NO. 27_2	GUIDELINES FOR METRIC CONVERSION (CONTINUED)	7K
A. NO. 28_2_1	GUIDELINES FOR CHEESES (CONTINUED)	57K
A. NO. 29	GUIDELINES FOR USING EGGS	10K
A. NO. 30_1	GUIDELINES FOR USING HERBS	9K
A. NO. 30_2	GUIDELINES FOR USING HERBS (CONTINUED)	9K
A. NO. 30_3	GUIDELINES FOR USING HERBS (CONTINUED)	9K
A. NO. 30_4	GUIDELINES FOR USING HERBS (CONTINUED)	9K
A. NO. 30_5	GUIDELINES FOR USING HERBS (CONTINUED)	9K
A. NO. 30_6	GUIDELINES FOR USING HERBS (CONTINUED)	8K
A. NO. 31_1	GUIDELINES FOR PREPARING FRESH VEGETABLES & FRUITS	10K
A. NO. 31_2	GUIDELINES FOR PREPARING FRESH VEGETABLES & FRUITS (CONTINUED)	9K
A. NO. 8	TABLE OF EGG EQUIVALENTS	12K
A. NO. 13 IMAGE	GUIDELINES FOR FRUIT BARS IMAGE	96K
A. NO. 19_1	GUIDELINES FOR HANDLING FROZEN FOODS	125K
A. NO. 22_2	GUIDELINES FOR GARNISHES (CONTINUED)	16K
A. NO. 26_7	GUIDELINES FOR CALORIES (CONTINUED)	10K
A. NO. 28_2	GUIDELINES FOR CHEESES	10K