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By HELEN W. SMITH
Home Extension Agent
Last week at the Culinary Hearts Cooking Class that is underway at the Extension Office this month we discussed “meatless meals” using legumes, whole grain breads and cereals, and nuts as complementary proteins to make a nutritious meals.
Meals with vegetable protein in place of meat, poultry, or fish can be low in saturated fat and cholesterol unless they contain egg yolks and high-fat dairy products. They provide variety in the diet. There is a great variety within the plant
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