Safe Food For the Hungry -- II

Participant's Workbook: Commodity Food Recipes


Cheese Cornbread Muffins
  • 1 c. cornmeal
  • 1 c. flour
  • 1 T. baking powder
  • 1/2 t. salt
  • 2-4 T. sugar-optional
  • 2 eggs
  • 1/4 c. oil
  • 1 c. fluid milk
  • 1 1/2 c. cut-up cheese
  1. Mix cornmeal, flour, baking powder, salt and sugar (if used). Set aside.
  2. Beat eggs. Add milk, add oil. Add to cornmeal mixture and stir just enough to mix.
  3. Stir the cut-up cheese into the batter.
  4. Fill greased muffin pans half full of cornmeal mixture.
  5. Bake at 425 for 15-20 minutes.
Makes 12 muffins


Bread Pudding
  • 2 eggs, beaten
  • 2 c. milk
  • 1/2 t. vanilla
  • 1/8 t. cinnamon
  • 1/4 t. salt
  • 2 slices buttered bread, cubed
  • 1/3 c. sugar
  • 1/2 c. raisins
  1. Combine eggs, sugar, salt, vanilla and cinnamon.
  2. Add milk slowly, stirring constantly. Mix well.
  3. Pour over raisins and bread combined in a greased 1 quart baking dish.
  4. Bake at 350 about 45-50 minutes or until knife inserted half way between center comes out clean.
  5. Refrigerate, serve cold, plain or with a sauce.

Porcupine Meat Balls
  • 1 pound ground beef
  • 1/2 c. uncooked rice
  • 1 t. salt
  • 1/8 t. pepper
  • 1 small onion, diced
  • 1/2 green pepper, diced
  • 2 1/2 c. tomato juice
  • Nutmeg-Optional
  1. Mix together ground beef, rice, salt, pepper, onion and green pepper.
  2. Shape into balls about the size of a golf ball.
  3. Heat the tomato juice in a large skillet or dutch oven.
  4. Sprinkle nutmeg and salt and pepper to taste into the tomato juice.
  5. Add meat balls.
  6. Cover and simmer gently about an hour or until rice is tender.
Makes 8 servings


Frankfurters in a Loaf
  • 6 frankfurters
  • 6 julienne strips Cheddar or American cheese or 2 T. sweet
  • relish or catsup
  • 1 c. Master Mix
  • 1/4 c. Milk
  • 1 t. parsley flakes
  • 1 egg
  1. Heat oven to 400.
  2. Grease oven loaf pan, 9x5x3 inches.
  3. Split franks length-wise, not cutting completely through.
  4. Fill each with a strip of cheese or about 1 t. relish or catsup.
  5. Mix remaining ingredients with fork; beat vigorously 30 seconds.
  6. Spread in pan. Arrange franks crosswise on dough in pan, curving slightly and pressing to fit pan.
  7. Press into dough slightly and bake until bread is light brown, about 20 minutes.
  8. To serve, cut bread between franks.
Makes 3-4 Servings


Pear or Peach Crisp
  • 4-6 pears or other fruit
  • 3/4 c. brown sugar
  • 1/2 c. flour
  • 1/2 c. rolled oats
  • 3/4 t. cinnamon
  • 1/3 c. soft margarine or butter
  1. Slice pears. Place in a greased 8-inch baking pan.
  2. Mix together remaining ingredients. Sprinkle over pears.
  3. Bake at 375 for 30-35 minutes.


Red Beans and Rice
  • 2 c. water
  • 1 t. salt
  • 1 t. oil
  • 1 c. rice
  • 2 T. margarine
  • 1/2 small onion, chopped
  • 1 stalk celery, diced
  • 1 (16 oz.) can kidney beans (1 1/2 cups)
  • 1/8 t. pepper
  • 1/4 t. salt
  1. Bring water to a boil. Add salt, oil and rice. Turn heat to low. Cover and cook gently until rice is tender, 25-30 minutes.
  2. In another pan, cook onion and celery in margarine until tender. Add beans and salt and pepper and cook until hot.
  3. Stir beans and rice together. Heat together over low heat 5 minutes to blend flavors.


Vegetarian Cheddar-Broccoli Soup
  • 2 c. water
  • 2 vegetable bouillon cubes
  • 1 medium rib of celery
  • 8 z. Cheddar cheese
  • 1 (10 oz.) package frozen broccoli
  • 2 c. milk
  • 2 large baking potatoes
  1. Bring water and bouillon cubes to boil in a heavy 4-quart pot.
  2. Meanwhile dice celery; scrub potatoes and dice. Add to pot; return to a boil then reduce heat to medium. Cover and simmer 5 minutes until potatoes are tender.
  3. Add broccoli and milk, stirring to separate broccoli florets.
  4. Return to boil, reduce heat, cover and simmer 5-7 minutes.
  5. While soup simmers, shred cheese.


Green Bean Salad
  • 1 (8 oz.) can cut green beans
  • 1 (8 oz.) can kidney beans
  • 1 (8 oz.) can wax beans
  • green pepper, if desired
  • 1/4 c. chopped celery
  • 1 T. chopped pimento
  • Onion rings
Dressing
  • 1/4 c. sugar
  • 2 T. salad oil
  • dash celery seed
  • 1/4 c. vinegar
  • 1/4 t. salt
  1. Drain canned vegetables well.
  2. Combine with vegetables and onion rings.
  3. Combine ingredients for dressing in jar; shake well.
  4. Pour over vegetable combination.
  5. Chill well before serving. Keep covered in refrigerator.

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