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TABLE OF CONTENTS
TO TREATMENT DIRECTORS, ELDERHEALTH COORDINATORS
SUMMER CAMP SPORTS TRAINING PROGRAM COORDINATORS ............................................................ 6
RECOMENDED FOOD SUPPLIES ....................................................................................................................7
CANNED PRODUCTS........................................................................................................................................8
TO PERSONS PREPARING THE FOOD AND MENUS .................................................................................... 9
TO THE CHIEF COOK .......................................................................................................................................10
A THREE WEEK RECOMMENDED NATIVE AMERICAN HEALTH MENU...................................................... 11
WEEK ONE............................................................................................................................................12
WEEK TWO ...........................................................................................................................................19
WEEK THREE .......................................................................................................................................26
FOOD MENUS:
CARROT-FRUIT SALAD .......................................................................................................................34
CARROT RICE CASSEROLE ...............................................................................................................35
CEREAL MEALS ...................................................................................................................................36
CHICKEN (ROASTING INSTRUCTIONS) ........................................................................................... 37
CHICKEN SALAD STUFFED TOMATOES ........................................................................................... 38
CHICKEN RICE AND VEGETABLE CASSEROLE ..............................................................................39
CHILE RELLANOS................................................................................................................................40
CHINESE STYLE BROCCOLI AND MUSHROOMS............................................................................. 41
EGGPLANT TOMATO CASSEROLE....................................................................................................42
EGG SALAD SANDWICH .....................................................................................................................43
ENCHILADAS DE POLLO (CHICKEN..................................................................................................44
FRIED RICE ...........................................................................................................................................46
FRUITED MILLET CEREAL ..................................................................................................................47
GARDEN VEGETABLES WITH BROWN RICE.................................................................................... 48
GLAZED CARROTS..............................................................................................................................49
GREEN BEANS .....................................................................................................................................50
GREEN AND GRAIN MEATBALLS ......................................................................................................51
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