Recipes Using Common Commodity Foods

EaRsey cipes

Using Common Commodity Foods

By Kathy Embertson, R.D.

Project Coordinator, Joyce Houston R.D. Layout, Julie Moranda East

Development and production of this project were sponsored by the California Department of Health Services and the United States Department of Agriculture. A publication of Northcoast Project LEAN, a program of the Humboldt County Department of Health and Human Services, Eureka, California, 2004.

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Table of Contents

Presenter's Guide. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Checklist for Safe Food Handling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-111 Soups. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-18 Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19-25 Side Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26-37 Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38-44 Main Dishes ? Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45-56 ? Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-60 ? Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61-68 ? Fish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69-77 ? Meatless . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78-91 ? Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92-94 Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .95-104 Dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .105-113 Sample Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114 Evaluation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115 Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .116-119

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Presenter's Guide

Introduction

This collection of tested recipes,"Easy Recipes Using Common Commodity Foods", has been developed for use in cooking classes and cooking demonstrations. The collection contains a wide array of recipes, many requiring 30 minutes or less from start to finish. The recipes are ideal for groups of people who need tips to enable them to use the foods distributed by food assistance programs. This instruction may eliminate waste due to lack of knowledge or lack of planning skills.

Background

The food bank director in our area had long possessed a vision of classes to be held to educate food bank participants about the use of commodity items. Resources were not available for this endeavor at the local site. Northcoast Project LEAN, however, was willing to partner with Food for People providing the expertise of LEAN staff members to plan and execute cooking demonstrations. Food for People offered to supply a place for the class, the use of commodity foods, and marketing of the class.

Establishing a group of interested participants was accomplished by placing a time and date poster in the waiting area. Participants were encouraged to sign up for the class when they came for food distributions and were called the day before the class as a reminder. Class members received an extra box of food after the class.

The demonstrations were held for groups of 6 to 10 for the first few sessions. Various days and hours were tried to determine the best time to hold the classes. As a result of this experimentation, a typical class now numbers 15 to 20. There is often standing room only!

Class Organization Recipes for use are chosen by consulting the list of foods being offered for monthly distribution. A secondary consideration in recipe choice is the inclusion of fruits and vegetables as a primary ingredient in the recipe. These fruits and vegetables may be canned, fresh, or frozen. The amount of fat in the recipes has been kept to an acceptable level for good health.

Preparation time must also be considered as classes usually last about one hour. Simple preparation techniques such as chopping and draining are done before the class. This enables the recipes to be assembled and completed within the time frame of the class. It is recommended that there be an instructor and an assistant. Ideally, the assistant will be an employee of the program presenting the classes. It is however, possible to ask for help from the audience. Cooking food item on the stovetop or in the oven can be accomplished by a volunteer.

Occasionally, a recipe cannot be completed in the allotted time but it has been determined that participants need to sample the dish. The recipe is then prepared before the class, discussed and offered during the sampling period.

In addition to commodity foods, the Food Bank may purchase a plentiful, fresh seasonal vegetable for the participants. Vegetable selection, storage and methods of preparation are discussed.

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