i was able to get soy bean meal from IFA there is one located at Ogden 1470 Wall Avenue (801) 394-8831 the only place that i have found for corn gluten meal is steve regan. but they're in logan or slc IFA locations steve regan locations

HOT CRAB & GREEN BEAN SALAD (serves 4) 1 lb fresh or thawed frozen crabmeat (I've used canned, well rinsed) 2 lbs green beans, cut into 1" pieces 3/4 cup mayonnaise 2 TBL lemon juice 1/2 tsp dry mustard 1 small clove garlic, minced 1/4 cup finely chopped onions 1/4 tsp salt Pepper 1/4-1/2 cup fine dry bread crumbs 2 TBL butter, melted Drain the crab & pick over carefully, breaking up any large pieces. Cook the beans in boiling salted water until crisp-tender, then drain. combine the mayo, lemon juice, mustard, garlic, onions, salt & pepepr in a large bowl, blending well. Carefully stir in the beans & then the crab. Spoon the mixture into greased baking shells or ramekins. Top each dish with a sprinkle of bread crumbs, drizzle w/the butter & bake uncovered in a preheated 400° oven for about 15 minutes or until the salads are hot & the crumbs browned. (Or bake in a shallow casserole for about 25 minutes.)~~Century of Good Cooking I've not tasted this but have made it for others & it was a hit: WARM POTATO & GREEN BEAN SALAD (serves 4) Salad: 1 lb small red potatoes, scrubbed 1/4 lb fresh green beans, trimmed & halved crosswise 1/2 small red onion, cut into thin wedges 1/2 red bell pepper, chopped, optional Dressing: 3 TBL olive oil 2 TBL dry white wine 2 tsp white wine vinegar 1/2 tsp each salt & pepper 2 tsp chopped fresh parsley 1/2 tsp each dried oregano & thyme 1/8 tsp dried basil for the salad: Place the potatoes in a saucepan & cover with cold water. Bring to a boil & cook about 15 minutes or until easily pierced with a fork but not mushy. Meanwhile, in a small saucepan, bring 1" of water to a boil, add the beans & cook about 5 minutes or until crisp-tender. Drain the potatoes & beans & let cool slightly. Cut the potatoes into halves or quarters, depending on their size. Place the potatoes, beans onions & bell peppers in a large bowl, mixing gently. For the dressing: In a small bowl, whisk the oil,wine, vinegar, salt, pepper, parsley, oregano, thyme & basil, blending thoroughly. Pour over the vegetables, tossing gently to coat. Let stand at least 1 hour at room temperature before serving.~~St. Michael's Cooks by Design

I just remembered an incident that took place at a local grocery store a couple of months ago. I wanted to buy some of the loose salad mixture in the produce department (radicchio, romaine, frisee, etc.). Couldn't find a pair of tongs, which is usually setting on top of the greens. I looked around for a while, thinking someone might have moved it, but I still couldn't find it. So I went to an employee who was putting out some fruit and asked her where I might find it. She said that the health department said they couldn't put it out anymore because if a customer dropped it on the floor and just picked it up and put it back, it would be dirty/contaminated. I asked her how I was supposed to pick up the greens. She said that she had been suggesting to customers to use a plastic bag - put your hand in it and use it like a glove. Of course, that would work, but I wonder how many people bothered and really just picked it up with their hands. Even though I would wash the greens, this just somehow turned me off. Seriously, the health department thought it would be cleaner to NOT provide tongs?

You need a good meatloaf recipe like this one from Alton Brown on the Food Network: Good Eats Meat Loaf Recipe courtesy of Alton Brown 6 ounces garlic-flavored croutons 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon dried thyme 1/2 onion, roughly chopped 1 carrot, peeled and broken 3 whole cloves garlic 1/2 red bell pepper 18 ounces ground chuck 18 ounces ground sirloin 1 1/2 teaspoon kosher salt 1 egg For the glaze: 1/2 cup catsup 1 teaspoon ground cumin Dash Worcestershire sauce Dash hot pepper sauce 1 tablespoon honey Heat oven to 325 degrees F. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees. Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes. Recipe Summary Prep Time: 25 minutes Cook Time: 45 minutes Yield: 6 to 8 servings User Rating: 5 Stars This salad/slaw is light tasting and keeps well. It originated in a diner in New Jersey. Claremont Salad keeps 1 week refrigerated 3/4head of cabbage shredded 2 TB sugar 1 small onion, sliced 3 TB vinegar 1 green bell pepper, sliced 2 TB salad oil 1 carrot, grated or 1 pkg. grated 1 TB water 1 cucumber, sliced 1 t salt, fresh ground black pepper Mix all the vegetables together in a big bowl. Put dressing in jar and shake very well. Pour over the vegetables. Leave vegetables and dressing at room temperature for 2 hours, then put it in the refrigerator to chill overnight. Amish Baked Chicken is simple and delicious - easy to prepare for a crowd. Amish Baked Chicken Recipe 4 servings 1/2 cup flour 2 teaspoons paprika 1 teaspoon pepper 1/4 teaspoon dry mustard 3 teaspoons salt 1 cut up broiler chicken or young roasting chickens 1/4 lb butter Mix the dry ingredients well in a plastic bag, then coat the cut up chicken parts with the mixture. In a cake pan, melt the butter. Place the chicken parts in the pan, but do not crowd them. Bake the chicken at 350 degrees for 1 1/2 to 2 hours or until done.