Course: Main Course
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Meal Type: Lunch
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Boil
Season: Summer, Fall, Spring, Winter