29
Meats and Processed Foods
30
Staple Foods
32
CANNED AND FROZEN ASPARAGUS, ASPARAGUS SPEARS, BEANS, BROCCOLI, BRUSSEL SPROUTS, CARROTS, CAULIFLOWER, CORN, MIXED VEGETABLES, GREEN PEAS, SPINACH, COLLARD GREENS, MUSTARD GREENS, OKRA, BLACKEYE PEAS, SQUASH, TURNIP GREENS, BABY LIMA BEANS, FORDHOOK LIMA BEANS, POTATOES, STRAWBERRIES, PEACHES, COFFEE WHITENER, WHIP TOPPING, PLAIN SOURCREAM, CHIVE SOURCREAM, LEMON JUICE, LIME JUICE, FROZEN SHRIMP, FLOUNDER, SEAFOOD DINNER, SCALLOPS, OYSTERS, CRAB ROLL, CRAB BURGER, SHRIMPBURGER, COD FILLETS, HADDOCK FILLETS, OCEAN PERCH, SOLE FILLETS, GROUPER FILLETS, CATFISH OKEECHOBEE, JUMBO COD, SHRIMP EGG ROLLS; AND FROZEN BREADED VEAL PATTIES, CUBED BEEF STEAK, CUBED VEAL STEAK, FLOURED SWISS STEAK, PEPPER BEEF STEAK PATTIES, SOLID CUBE SWISS STEAK, DELMONICO STEAK, NEW YORK BONELESS LOIN STRIP STEAK, NEW YORK BONEIN STRIP STEAK, T-BONE STEAK, RIB EYE STEAK, FILET MIGNON STEAK, BEEF LIVER, BREADED PORK CHOPPETTE, BACON WRAPPED CHOPPED SIRLOIN, CHOPPED SIRLOIN, BREADED VEAL FOR PARMIGIANE, DICED STEW MEAT, GROUND BEEF BULK, GROUND BEEF STEAK, CORNED BEEF BRISKET, WEINER; SHORTENING, MAYONNAISE, SALAD DRESSING, TARTAR SAUCE, AND M.S.G. SEASONING