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       Volume I - January 18, 2008

Nutrition Facts
Notes from Folks...

I just entered a recipe for Oven Fried Chicken that called for 1 cup buttermilk, 1 egg white, and a mixture of 1 cup flour, 1/3 cup cornmeal, 1/2 tsp salt and 1 Tbsp. . Chicken is coated in the buttermilk then dredged in the flour/cornmeal. After prepping the chicken with the mixtures, the excess ingredients are thrown out.

As most of the above isn't used, how do I adjust my Cook'n Recipe to reflect only the ingredient amounts that are actually used so the nutrients list correctly? If I measure the ingredients after coating the chicken and change the amounts in the Cook'n Recipe Org. it won't show me amounts needed the next time I want to make it. Is there a trick to entering a recipe like this?

Thank you,

Katy Smith

List the actual needed ingredients in the instruction portion of the recipe.

Type and save two versions of the recipe one for nutrition and one for cooking.

Type the recipe using only the ingredients used. Copy the nutritional information down. Retype the recipe using actual ingredients, and paste the nutritional info under the instructions.

Cook enough chicken to use up all the flour mixture.

Whereas, nutritional information is a hypothetical science at best, I think the amount of flour/cornmeal you toss out will be negligible nutritionally and that you needn't worry about the few calories or carbohydrates it would add as it would be minute.

Hope this helps,

Desiri Wightman,
Registered Dietitian

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