rotating menus - providerschoice › pdfs › provider handbook › 3... · 2012-10-16 ·...

Providers Choice Incorporated MO-75

RotatingMenus

IntroductionRotating (cycle) menus are an option to planning your menus on a weekly basis. A rotating menu is planned for a four-to-six-week cycle taking into consideration the children’s likes and dislikes, convenience foods, basic menu planning and ethnic differences. You may submit a rotating menu for approval anytime. Once you have an approved rotating menu a new rotating menu is submitted in September for the next year (October - September). The nutritionist at your Providers Choice, Inc., office will review the menu for the following:

• CACFP meal pattern requirements

• CACFP minimum portion guidelines

• Good source of Vitamin C every day

• Good source of Vitamin A every other day (at least 3 times per week)

• Sodium

• Variety

As you’re planning your rotating menus please do not hesitate to contact our nu-tritionist with any questions.

What are the advantages of the rotating menu?• Minimizes meal disallowance for recording errors. Your menus are

approved before you begin using them.

• Eliminates: - Last-minute meal planning — “what should I fix for lunch?”

• Compiling a weekly grocery list

• Daily menu paperwork

Rotating menus can be a valuable asset to your day care business.

Here is how you can apply.


1. Use regular white menu forms.

2. Submit a four-to-six-week rotating menu directly to our office; or if you would like some assistance, contact your Field Representative. She/He will be happy to assist you in developing a menu that meets your needs and CACFP regula-tions.

3. Identify your menus by weeks and days of the week. For example:

4. Your menu must be sent separately from your monthly claim to the attention of the nutritionist. NOTE: It’s best to mail your menu at a time other than the beginning of the month. Allow four to six weeks for final approval.

5. If you are including meat/meat alternate ideas like sandwiches, soups and cas-seroles, you will be asked to document that portion sizes are correct and serving sizes are realistic. To save time, submit your recipe(s) with your menu.

6. Upon approval, you will receive a letter of approval.

7. Please wait for approval. Do not begin using your menu until you have your approval letter in your hand.

8. Substitutions are expected and encouraged. Being able to make substitutions allows you to take advantage of sales and seasonal specials. A sample of how to do this will be included with your rotating menu approval letter.

9. One menu form is submitted each month with your meal count form to indicate the weeks of rotating used during the month and any changes or substitutions that were made.

10. If you use “What’s for Lunch” or Select A Week menu ideas for your rotating menu, be sure to list each of the numbered meal components on the appropri-ate line.

Providers Choice, Inc. Provider’s Name __________Menu Form

Calendar Date Monday Tuesday Wednesday Thur

or


RotatingMenu Ideas

BREAKFAST IDEASmilk milk milk banana peaches grapefruitwhole wheat biscuits blueberry muffins cinnamon toast

milk milk milkorange juice grapefruit fruit cupbran muffins rice krispies pancakes

milk milk milkbananas apricot halves pearsoatmeal toast waffles

milk milk milkbanana orange juice grape juicecornflakes bagel English muffin

milk milk milkwatermelon banana peachescorn muffins wheat chex Cherrios

milk milk milkfruit cocktail tomato juice green grapesrye toast grilled cheese sand. cream of wheatcheese

milk milk milkwatermelon prunes potato pancakesbanana bread muffins ww toast scrambled egg sausage

milk milk milkgrape juice grape juice peachesfrench toast sticks cream of wheat shredded wheat

milk milk milkpineapple juice hash browns plumwheat toast malt-o-meal apple muffin eggs


LUNCH IDEASmilk milk milkroast beef sand turkey roll-up ground turkeybaked beans cole slaw broccolicoleslaw fruit kabobs peachesbun tortilla macaroni

milk milk milkham meat loaf mushroom omeletscalloped potatoes baked potato hash brownsspinach beets mixed fruitroll blueberry muffin English muffins

milk milk milkHM chicken nuggets CN corn dog cheese omeletfrench fries potatoes carrots mixedmixed fruit tossed salad green grapesww bread breading roll

milk milk milkbaked turkey leg pork chops ham & beanspeas green beans carrot stickscranberry sauce (whole) french fries apple wedgestoast apple-orange bread cornbread

milk milk milkbeef stew (HM) scrambled eggs tuna sandwichcarrots/potatoes diced potatoes carrot/celeryapplesauce fruit cocktail orangesroll blueberry muffin bread

milk milk milkmac & cheese (HM) turkey joes baked fish wedgespeas/carrots broccoli french friescantalope pears bing cherriesmacaroni bun bread

milk milk milkbeef & noodles (HM) chicken veg. soup (HM) tuna/noodlecarrots potatoes melonapplesauce peaches celery/peasnoodles crackers/cheese noodle

milk milk milkegg salad sand chicken & noodles (HM) CN sausage pizzapotato wedges peas tossed saladplums grapes watermelonwhole wheat bread noodles crust


LUNCH IDEAS (cont)milk milk milkHM creamed chicken hamb. sauce (HM) baked fishpeas tossed salad baked squashstrawberries fruit cocktail fruit cupbiscuits spaghetti bread

milk milk milkbeef burrito (HM) hamburgers egg sandwichpinto beans coleslaw tomato slices bananas in jello apple wedges apple wedgestortilla bun bread

SNACK IDEASginger bread rice pudding (HM) rice cakesapplesauce milk milk

peanut butter balls toasted bagel bran muffinmilk melon slices mixed fruit

fruit yogurt whole wheat toast deviled eggvanilla wafers peanut butter milk

soft pretzel oatmeal cookies (HM) vegetable stickspear-grape juice milk cot. cheese dip

fruit & cheese kabobs pocket bread English muffinorange juice tuna filling melted cheese

bread stick apple wedges apple muffinpineapple slices peanut butter milk

tortilla cocoa (with milk) cereal snackmix bean dip animal crackers milk

* CN products which meet the CACFP program requirements.


What’s For Lunch?

We know that sometimes it’s hard to keep coming up with menu ideas, and it’s boring to keep serving the same old stuff. That’s why these menus were developed for your use. They are intended to provide you with ideas to be mixed and matched with your own favorite menus.

It’s as easy as:1. Choose a menu from the list.2. Serve the foods listed.3. Write the number of the menu in the meal space. See the sample below.

You can mix these numbered menus with your own personal menus as you choose. Be sure to include brand names and list substitutions when they are made. When selecting the menus to use to mix with your own, keep in mind the three keys to nutrition: Balance, Variety and Moderation.

Credit: The Day Care Connection, Lenexa, Kansas


# Fruit or Juice Cereal or Bread Milk OptionalB1001+ Orange Juice Cheerios Milk

B1002+ Apple Juice+C Wheaties Milk

B1003 Banana Corn Flakes Milk

B1004+ Orange Juice Wheaties Milk

B1005 Banana Shredded Wheat Milk

B1006+ Apple Juice +C Cheerios Milk

B1007+ Orange Juice Rice Cereal Milk

B1008+ Orange Juice Special K Milk

B1009+ Apple Juice +C Corn Flakes Milk

B1010+ Orange Juice Raisin Bran Milk

B1011 Orange Juice Cereal (Specify Type) Milk

B1012+ Mixed Fruit Juice Cereal (Specify Type) Milk

B1013+ Grapefruit Oatmeal Milk

B1014+ Orange Juice Oatmeal Milk

B1015 Strawberries/Banana Cream of Wheat Milk

B1016+ Orange Slices English Muffin Milk

B1017* Tomato Juice Toast Milk Egg

B1018 Banana Blueberry Muffin Choc Milk

B1019+ Orange Juice Pancakes/Bacon Milk

B1020+ Pineapple Juice +C Raisin Toast Milk

B1021 Fruit Cocktail Toast/Cream Cheese Milk

B1022+ Cantaloupe Cinnamon Toast Milk Sausage

B1023 Grape Juice Toast Milk Egg

B1024+ Orange Juice Muffin/Peanut Butter Milk

B1025 Apple Juice French Toast Milk

B1026 Peaches Waffles Milk

B1027+ Orange Juice Toaster Pastry (Type) Milk

B1028+ Orange Juice Bagel/Cream Cheese Milk

B1029 Pineapple Slices Pancakes Milk

B1030+ Tangerine Cinnamon Roll@ Milk

B1031 Grape Juice PB/Banana Sandwich Milk

B1032+ V-8 Rice Cake Milk PNB

B1033 Applesauce Toast Milk

B1034+ Apple Juice +C Bagel Milk

B1035 Applesauce Breakfast Tortilla@ Milk PNB

B1036 Fruit Frappe@ English Muffins Milk

B1037+ Orange Juice PB&J French Toast@ Milk

B1038+ Orange Juice Breakfast Burrito@ Milk Egg

B1039 Apple Juice Nutty Muffins@ Milk

B1040+ Orange Juice Bagel Milk Pump Seeds

BreakfastFollow the USDA meal pattern and use the appropriate serving sizes for each child’s age.

* Super foods, high in vitamins A, C and iron + Foods high in vitamin C @ see following pages for recipe


# Fruit or Juice Cereal or Bread Milk OptionalB1041 Fr.Apple Ring/Raisins@ Pancake Milk

B1042 Banana Rice Milk

B1043 Apple Juice Grilled Cheese Sand Milk

B1044* Tomato Juice Grits Milk

B1045+ Kiwi Slices Toast Milk

B1046+ Grapefruit Banana Bread MilkB1047+ Orange Juice Biscuits & Gravy MilkB1048+ Orange Juice Cinnamon Rolls@ MilkB1049+ Banana Burrito@ (Tortilla) MilkB1050+ Orange Juice Toast (Spread) MilkB1051 Apple Juice Banana Bread MilkB1052+ Orange Juice Cereal Bar@ MilkB1053+ Applesauce French Tst Sticks MilkB1054 Fruit Cup Waffle Milk

B1055 Applesauce Pancakes & Saus. Milk

B1056 Banana Doughnuts Hot Choc (Milk)

B1057 Roundabouts English Muffin Milk Cheese

B1058+ Apple Juice +C Mini Bagels Milk PNB

B1059 Orange Juice Blueberry Muffin Milk

B1060 Applesauce PNB Pancakes@ Milk

B1061 Hot Apple Cider Biscuit with Cinn. Sugar Milk

B1062 Cantaloupe Bagels Milk

B1063 Grapefruit Juice Cinn. Toast Milk

B1064 O.J. Breakfast Drink@ Cold Cereal Milk

B1065 Grapes Doughnut Milk

B1066 Banana Rice w/Cinnamon Milk

B1067 Pineapple Raisin Toast Milk

B1068 Strawberries Cornbread Milk

B1069 Tangerines Cheese Strata@ Milk

B1070 Apricots Toaster pastry Milk

B1071 Orange Juice Carrot Pineapple Bread@ Milk

B1072 Plums English Muffin w/PNB Milk

B1073 Grape Juice Apple Nut Waffles@ Milk

B1074 Peaches Rice Cakes w/PNB & Jelly Milk

B1075 Hot Fruit Cocktail Raisins in Pancakes Milk

B1076 Tator Tots Cheese Filled Tortilla Milk

B1077 Tomato Slices Bagel w/Turkey Milk

B1078 Frozen Banana Cold Cereal Milk

B1079 Applesauce Bite Stuffers@ Milk

B1080 Pears Blueberry Coffee Cake@ Milk

Breakfast



# Meat/Meat Alternate

Fruit and/or Vegetable (2)

Fruit and/or Vegetable (2) Bread Milk

L2001* A.M. Hot Dog Tator Tots Broccoli Buns Milk

L2002* Grilled Cheese & Ham Tomato Soup Peaches Bread Milk

L2003* CN Chicken Nug Applesauce Broc/Cauli Breading Milk

L2004 Fish Wedge Peas&Carrots Applesauce Mac/cheese Milk

L2005* H.M. Mac & Cheese Fresh Tomato Jello/Fr. Cock Macaroni Milk

L2006 CN Corn Dog Mix Veg French Fries Breading Milk

L2007* Ham&Cheese(salad) Let/Tomato Cucumber/Carrots Crackers Milk

L2008* Saus. Pizza (Type) Corn Fruit Cocktail Crust Milk

L2009+ Polish Sausage Potato Salad Peas Bread Milk

L2010* Ham&Cheese Sand Carrots Grapes Bread Milk

L2011+ HM Chick Soup Celery/PNB Orange Slices Crackers Milk

L2012+ CN Chicken Nug Pineapple Car/Pot Pattie@ Muffin Milk

L2013+ Sliced Ham Grn Pea Sal@ Orange Biscuits Milk

L2014 Hodge/Podge Soup@ Tom/Beans Peaches Biscuit Milk

L2015* Ham Potato Cakes@ Broccoli Bread Milk

L2016* CN Fish Sticks Oven Fries Let/Tom Salad Pump Muf @ Milk

L2017* Ham Spinach Salad Sca. potatoes Biscuit Milk

L2018 Ham and Beans Tomato Wedge Celery Bread Milk

L2019* A.M. Hot dog Baked Beans Apples/Celery Bun Milk

L2020* Nachos(Cheese) Tamale Soup@ Pineapple Tortilla Milk

L2021* CN Saus Pizza Mix Veg Apple (Crust) Milk

L2022 CN Chalupas Let/Tom Orange (Shell) Milk

L2023 CN Steak Nug Oven Fries Cole Slaw Breading Milk

L2024 CN Mini Corn Dogs Peas Fruit Cup Breading Milk

L2025 Bologna Cauliflower Fruit Cocktail Bread Milk

L2026+ H.M. Beef Stew Potato Carrot/Celery Roll Milk

L2027 Chicken Patty Cole Slaw Mix Veg Bun Milk

L2028 Egg Salad Sand. Carrots Peaches Bread Milk

L2029 Beef Roast Mashed Pot Green Beans Bread Milk

L2030* Hamb/Cheese(Taco) Let/Tom Oranges Tortilla Milk

L2031+ Meat Loaf Green Beans Potatoes Roll Milk

L2032* Hamb Meat Sauce Let Salad Tomato Sauce Spaghetti Milk

L2033* Chicken Parmesan Tomato Sauce Green Beans Muffin Milk

L2034+ Tuna Melt/Cheese Cole Slaw Pineapple Bun Milk

L2035+ Scr. Eggs/Cheese Hash Browns Green Pepper Biscuits Milk

L2036+ Hamburger French Fries Orange Slices Bun Milk

L2037 Fried Chicken Green Beans Potato Roll Milk

L2038 PB&J Sandwich/CC Peaches/CC Celery Bread Milk

L2039* H.M. Chili (Hamb) Tom & Beans Apple Slices Saltines Milk

L2040* Sloppy Hamb Joes Carrot Sticks Broccoli Bun Milk

Lunch or SupperFollow the USDA meal pattern and use the appropriate serving sizes for each child’s age.



# Meat/Meat Alternate

Fruit and/or Vegetable (2)

Fruit and/or Vegetable (2) Bread Milk

L2041+ Baked Fish Baked Potato Apple Slices Cornbread Milk

L2042* Turkey Sweet Pot. Mixed Veg Roll Milk

L2043* Meat Balls Spinach Pears Rice Milk

L2044+ Hamb Casserole Veg (Specify) Mandarin Orange Macaroni Milk

L2045* Chicken Leg Peaches Broccoli Grn Rice@ Milk

L2046 HM Chicken Cass.@ Veg (Specify) Peaches Toast Milk

L2047 Turk/Pump Pie@ Pumpkin Peas Rice Milk

L2048 Tuna Casserole Peas Plums Noodles Milk

L2049 Pork Chop Green Beans Applesauce Mac/cheese Milk

L2050+ Split Pea Soup Carrots Orange Slices Cornbread Milk

L2051 Tuna Salad Sand Veg. Soup Apple Slices (Bread) Milk

L2052* Hamb Casserole@ Pork & Beans Peaches Biscuit Milk

L2053 Mex Lasagna(Turk)@ Tomatoes Let. Salad Tortilla Milk

L2054* Cold Chicken Broc&Tomato Banana Sauce@ Toast Milk

L2055 CN Lasagna Tomato Sauce Corn (Noodles) Milk

L2056 CN Chick Breast Broccoli Applesauce Bun Milk

L2057 CN Cheese Ravioli Tomato Sauce Pineapple (Pasta) Milk

L2058 Turkey Squash Green Beans Stuffing Milk

L2059* Sliced Roast Beef Calif veggie Grapes Bun Milk

L2060* Hard-boiled Egg Carrot/Celery Strawberries Crackers Milk

L2061 Fish Wedge Wax Beans Peaches Bread Milk

L2062 PNB Sandwich Apples Broccoli HM Mac/Cheese Milk

L2063 Egg Salad Carrot/Celery Cucumbers Pita Bread Milk

L2064 Hamburgers Kiwi/Strawberry Frozen Peas Bun Milk

L2065 Sesame Chicken@ Pineapple Grapes Roll Milk

L2066 Grilled Turkey Cheese Tator Tots Green Beans (Bread) Milk

L2067 Cottage Cheese/PNB Lettuce Salad Grapes Cracker/PNB Milk

L2068 Chicken Breast Fruit Cocktail Cauliflower Muffin Milk

L2069 Beef Stir Fry@ Mixed Vegetables Peaches Rice Milk

L2070 HM Beef Chili Tomatoes Oranges Rice Milk

L2071 Grilled Ham & Cheese Pineapple Raspberries Bread Milk

L2072 Egg Salad@ Applesauce Cantaloupe Bagel Milk

L2073 HM Pepperoni Pizza Kiwi Carrots/Celery (Crust) Milk

L2074 Turkey Sandwich Grapes Lettuce/Cucumber Muffin Milk

L2075 Chicken Crescents@ Plums Green Pepper (Roll) Milk

L2076 HM Mac & Cheese Cauliflower/Broccoli Melon (Macaroni) Milk

L2077 Sausages Mandarin Oranges CN Fruit Bar Pancakes Milk

L2078 Beef Spaghetti Pie@ Tomato Sauce Lettuce Salad (Noodles) Milk

L2079 Tuna Sandwich Tomato Soup Plums Crackers/PNB Milk

L2080 Egg Foo Yung@ Mixed Vegetables Applesauce Rice Milk


Lunch or Supper


SnackFollow the USDA meal pattern and use the appropriate serving size for each child’s age. Reminder: Cookies and bars can be served a maximum of twice per week. **Serve water as the beverage when two solid foods are served.

# Food from 1st Food Group Food from 2nd Food Group

S3001 Homemade Cookies(List Type) Milk

S3002 Purchased Cookies(List Type) Milk

S3003 Lemon Lift (Juice)@ Animal Crackers

S3004 Peanut Butter Cookie@ Banana

S3005 Granola Bar (Specify Type) Milk

S3006 Fruit Pizza (cookie)@ Milk

S3007+ Animal Crackers Rainbow Pops A.J.+C@

S3008 Rice Krispie Bars Milk

S3009 Oatmeal Cookie Milk

S3010 Hot Chocolate (Milk) Doughnut

S3011 Banana Peanut Butter

S3012 Cottage Cheese Pineapple

S3013 Bread Pudding Apple Juice

S3014 Fruit (Specify Type) String Cheese

S3015 Cheese Crackers

S3016 Cheese Cubes Apple Slices

S3017 Graham Crackers Milk

S3018* Tomato Juice Hard Boiled Egg

S3019 Peanut Butter/Celery Milk

S3020* Cottage Cheese Dip Vegetable (Specify Type)

S3021+ Orange Slices Ritz Crackers

S3022 Apple Slices Graham Crackers

S3023 Grapes Tuna on Crackers

S3024 Rice Cakes with PB Milk

S3025 Celery and/or Carrots & Apple Juice Cheese Dip@

S3026 Cinnamon Roll@ Milk

S3027 Nibblin’Fish (Cereal)@ Milk

S3028 1/2 PB&J Sandwich Milk

S3029+ English Muffin Pizza Apple Juice +C

S3030+ Graham Crackers Orange Juice

S3031 Grape Juice Soft Bread Sticks

S3032+ Baked Potato Toppers Cheese

S3033 Cereal (Specify Type) Milk

S3034 Cinnamon Toast Chocolate Milk

S3035 Hot Spiced Fruit Casserole@ Graham Crackers

S3036 Cinnamon Apple Slices@ Graham Crackers

S3037 Banana Muffins Milk

S3038 Apple Slices Peanut Butter

S3039 Grape Juice Cheese Biscuits@




# Food from 1st Food Group Food from 2nd Food Group

S3040 Oven Fries Milk

S3041 Grated Cheese Tortilla

S3042 Saltines & Peanut Butter Milk

S3043 Applesauce Pancakes

S3044 Granola Yogurt

S3045 Toasted English Muffin Hot Chocolate (milk)

S3046 Pita Bites@ Apple Juice + C

S3047 Apple Pizza@ Milk

S3048 Homemade Corn Crisps@ Mexican Celery@

S3049 Peanut Butter Fruit (Specify Type)

S3050 Diced Peach Gelatin@ Graham Crackers

S3051 Mini Bagels Peanut Butter

S3052+ CN Chicken Nuggets Apple Juice +C

S3053+ Doughnuts CN Golden Tropical Juice

S3054 CN Mini Corn Dogs Orange Juice

S3055 CN Cheese Pizza (Crust)

S3056 Apple Satellites@ Milk

S3057 Breakfast Heaps@ Milk

S3058 Peanutty Pops@ Milk

S3059+ Soft Breadsticks Tomato Sauce/Apple Juice

S3060 Apple Wedges w/Caramel Dip Milk

S3061 Go Nutty Snack@ Milk

S3062 Banana Bread Applesauce

S3063 Melon Balls Graham Crackers

S3064 Bambinos@ 100% Grape Juice

S3065 Deviled Eggs Apple Berry Juice

S3066 Frozen Graham Crackers Milk

S3067 Pumpkin Muffin Apple Cider

S3068 PNB Roll ups@ Milk

S3069 String Cheese Frozen Grapes

S3070 English Muffins w/Cheese Pineapple Wedges

S3071 Quesadillas (Tortillas w/Cheese) TT Apple Cranberry Juice

S3072 Cinnamon Toast Hot Chocolate (Milk)

S3073 Creamy Orange Yogurt Pops@ Toasted Mini Bagel

S3074 Summer Fruit Drink@ Wheat Crackers

S3075+ HM Cereal Snack Mix@ Orange Juice

S3076 Mini Waffle Fruit Yogurt

S3077+ CN Pretzel Bites Apple Juice + C

Snack


What’s For Lunch?Recipes

Apple Nut Waffles1/2 cup applesauce1/4 cup chopped walnuts4 frozen wafflesbutter or margarine

Mix together the applesauce and walnuts in a small bowl. Toast frozen waffles. Spread with butter or margarine if desired. Top with apple-nut mixture. Serve immediately. Apple-nut mixture is also good on toast or English muffin. Credits as a bread.

Apple PizzaGive each child an unbaked refrigerator bis-cuit. Let them stretch it out larger and thin. Let child spread with soft butter and place thin apple slices over the top. Sprinkle with cinnamon sugar. Bake at 375° until brown and apple is soft. Credits as a bread.

Bambinos1 (6 oz.) can tomato pasteRitz Crackers1/2 tsp. oreganomozzarella cheese1 tsp. garlic saltpepperoni

Combine tomato paste, oregano, and garlic salt. Spread on crackers, top with pepperoni and cheese. Bake in 400° oven for 3 minutes. Serve hot. Credits as a bread.

Banana BurritoSpread a soft flour tortilla with peanut butter. Peel a banana and slice in half lengthwise. Place banana on the tortilla and sprinkle with cinnamon sugar. Roll tortilla around the banana and warm in 350° oven for about 5 minutes. Good for breakfast or snack. Credits as a bread and fruit/vegetable.

Banana Muffins1/2 cup shortening 2 cups flour1 cup sugar 1 tsp. baking powder2 eggs 1 tsp. soda1 cup banana 1/2 tsp. salt1/2 cup water

Combine moist ingredients and mix until creamy. Stir in dry ingredients slowly until moistened. Fill muffin liners 3/4 full and bake 15 - 20 minutes at 375°. Credits as a bread.

Banana Sauce4 ripe bananas 1 cup applesauce1/4 cup honey 1/4 cup peanut butter

Mash bananas and combine with remaining ingredients. Credits as a fruit/vegetable. Yields 3 cups sauce, 10 (1/4 cup) servings.

Basic Cheese Stratasoftened butter, optional6 slices day old bread1 cup (4 oz.) shredded cheese6 eggs1/2 tsp. salt1 1/2 cups milk1/8 tsp. pepper1 tsp. dry mustard

Butter bread, if desired, and cut into small cubes. Alternate even layers of bread cubes and cheese in greased 2 quart casserole or baking dish. In medium bowl, beat together remaining ingredients until well blended. Pour evenly over bread-cheese mixture. Cover. Refrigerate several hours or over-night. Uncover. Bake at 350° for 70 minutes or until golden brown. 12 servings counts as a bread.


Blueberry Coffee Cake6 eggs1/2 cup skim milk1/3 cup margarine, melted3 1/4 cups enriched flour3/4 cup sugar 2 Tbsp. baking powder1/8 tsp. salt 2 cups fresh blueberries

In a small bowl, beat eggs. Add milk and margarine, mix well. Set aside. In a large bowl, stir together flour, sugar, baking powder and salt. Add egg mixture and stir just until well blended. Gently fold in blue-berries. Pour into greased 13x9x2 inch pan. Bake in preheated oven at 350° for 35-40 minutes or until toothpick inserted comes out clean. Serve warm or cold. 20 servings. Credits as a bread.

Breakfast BurritosCrumble cooked bacon or sausage into scrambled eggs while cooking. Spoon serv-ing of egg mixture onto a warm flour tortilla. Sprinkle with grated cheese. Fold tortilla and eat! Credits as a bread.

Breakfast Heaps1/2 tsp. cinnamon 3/4 cup flour2/3 cup soft butter 1/2 tsp. salt1/3 cup brown sugar 1 egg1/2 tsp. baking powder 1 tsp. vanilla1 1/2 cups quick oats 1 cup chopped apple1 cup shredded cheddar cheese

Combine and beat until smooth all ingredients except oats, apple and cheese. Add oats and cheese and beat until blended. Stir in apple. Drop on ungreased cookie sheet. Bake 15 minutes at 375° until brown. 3 cookies equals a bread serving. Yields 45 cookies.

Breakfast TortillaSpread a flour tortilla with peanut butter. Layer with sliced bananas and/or apples. Serve warm or cold with milk. Credits as a bread.

Batter Fried Apples1 cup baking mix 1 egg2 medium apples 1/2 cup milk

Peel and core apples. Slice in rings. Com-bine mix, egg and milk to make a thick bat-ter. Dip apple ring in batter and bake on hot griddle until golden brown. Turn once. Sprinkle with cinnamon sugar. Credits as a fruit/vegetable.

Beef Stir Fry1 lb. beef round steak, sliced in strips2 Tbsp. soy sauce1/2 cup beef broth1 clove garlic, minced1 Tbsp. water2 Tbsp. cornstarch, divided2 Tbsp. oil divided3 cups stir fry vegetables (snow peas, broc-

coli, bean sprouts)

In medium bowl mix beef, water, soy sauce and 1 Tbsp. cornstarch. Dissolve remaining 1 Tbsp. cornstarch in broth and reserve. Heat 1 Tbsp. oil in large skillet or wok. Add beef and garlic, cook over high heat, stirring constantly until cooked (no pink) about 3 minutes. Re-move beef to platter. Add remaining oil. Add vegetables; cover and simmer over medium heat 3-5 minutes. Add broth mixture and beef pieces; cook and stir until thickened about 2 minutes. 6 servings, credits as a meat and one vegetable.

Bite Stuffers1 16 oz. loaf enriched frozen bread dough,

thawedcheese cubes or chunks of ham

Divide dough into 16 equal pieces. Flatten into 3" circles. Place cheese or ham chunks on dough and pull dough up to surround meat/cheese forming a ball. Pinch to seal. Place seam side down on greased cookie sheet. Cover, let rise in warm place about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. One-half stuffer is a bread alternate.


Carrot Pineapple Bread1 8 oz. can crushed pineapple in juice,

drained and juice reserved1 1/2 cups enriched flour1 cup whole wheat flour1 cup chopped nuts1 cup shredded carrots3/4 cup brown sugar3 Tbsp. vegetable oil 1 egg3 1/2 tsp. baking powder2 tsp. ground nutmeg

Heat oven to 350°. Grease bottom only of 9x5x3 inches. Add enough water to pineapple juice to measure 3/4 cup. Mix all ingredients; beat 30 seconds. Pour into pan. Bake 65-75 minutes or until toothpick inserted in center comes out clean; cool slightly. Loosen side of loaf from pan; remove from pan. Cool com-pletely before slicing. Wrap and refrigerate up to 1 week. Cut into 30 slices. Counts as a bread.

Carrot and Potato Patties2 cups cold mashed potatoes1 large carrot1 tsp. vegetable oil, margarine or butter

Grate carrot. Mix with potatoes and shape into patties. Fry in skillet with oil or marga-rine. Cook until golden brown on both sides. Credits as a fruit/vegetable.

Cereal Yogurt Bars4 cups Fruit ‘N Fibre or Fruitful Bran Cereal1 1/2 cups flour 2 eggs1/2 cup brown sugar 3/4 cup butter1 tsp. cinnamon 2-3 Tbsp. flour 16 oz. vanilla or fruit yogurt

Combine cereal, 1 1/2 cups flour, brown sugar and cinnamon. Cut in butter until crumbly. Pat half of mixture in greased 8 X 8 pan. Com-bine yogurt, egg and 2 - 3 Tbsp flour. Spread on crumb mixture. Add last crumb mixture and sprinkle over yogurt. Bake at 350° for 35-40 minutes. Cool and cut into bars. For variety add raisins, apple slices or bananas to the yogurt layer. 12 servings of bread.

Cheese Biscuits2 cups grated mild cheese1/2 lb. butter/margarine1 1/2 cups chopped nuts2 cups sifted flour2 tsp. salt

Cream butter and cheese with mixer. Com-bine dry ingredients and add to creamed mixture. Knead dough well on wax paper. Add nuts and knead again. Make small balls and flatten with fork on cookie sheet. Bake at 350° until light brown. Cool and eat. Makes 30 bread alternates.

Cheese Crispy1 cup whole wheat flour sesame seeds2 tsp. baking powder 1 egg1/4 tsp. paprika 4 tbsp. milk1/4 tsp. salt2 cups grated cheddar cheese

Blend flour, baking powder, paprika and salt in a bowl. Add grated cheese, beaten egg and milk. Mix all ingredients until dough forms a ball. Refrigerate a half-hour. Roll out dough very thin. Cut with cookie cutters and place on a cookie sheet. Sprinkle with salt. Bake at 350° for 15 minutes. 16 servings meat (1/2 oz.) at snack.

Cheese Vegetable Dip1/3 cup lowfat cottage cheese2 Tbsp. grated cheddar cheese1/4 tsp. onion powder1/4 tsp. dill weed1/8 tsp. salt

Mash cottage cheese with fork. Add remain-ing ingredients and stir until well blended. Dip cut up vegetable sticks. Dip credits as a meat.

Cheesy Egg Sandwich4 enriched bagels 4 slices cheese4 eggs salt & pepper to tastewater

Toast bagels under broiler until golden brown. Beat eggs with water, salt, and pep-per. Scramble in skillet. Divide eggs into four squares; top with cheese. Place egg and cheese square on bagel half and top with second half. Counts as a meat and bread.


Chewy Peanut Butter Apple Cookies3/4 cup peanut butter3/4 cup brown sugar2 egg whites2 Tbsp. skim milk3 Tbsp. margarine1 cup whole wheat flour1/2 tsp. baking soda1 cup quick rolled oats1 medium apple, peeled, cored & finely

chopped

Beat peanut butter and margarine about 30 seconds or until softened. Add brown sugar, half the flour, egg whites, milk and soda. Stir in remaining flour, oats and apple. Drop by tea-spoonfuls onto ungreased cookie sheet. Flat-ten slightly and bake at 350° for 12-14 minutes or until golden. Credits as a bread at snack. Yield: 25 servings.

Chicken Casserole10 oz. frozen vegetables10 3/4 oz. can cream of chicken soup4 oz. drained mushrooms (optional)2 cups chunk cooked or canned chicken or

turkey1 cup crushed potato chips

Let the child decide which vegetable to add. Let kids crush potato chips while you mix other ingredients in an ungreased 8x8 dish. Sprinkle chips over top. Bake uncovered 350° for 35-40 minutes.

6 servings meat (1.5 oz.) and vegetable.

Chicken Cheese Crescents1 pkg. crescent rolls (8)2 (5 1/2 oz.) cans chunk chicken1 can (10 1/2 oz.) cream of mushroom soup1 1/4 cups milk

Take rolls out of package and unroll. Fill with equal amounts of chicken, roll up. Crescents will be very full. Place in greased 9x11 glass baking dish. Combine milk and soup and pour over rolls. Garnish with grated cheese. Bake according to package directions. 8 servings. Counts as meat and bread.

Cinnamon Apple Slices1 apple, pared and sliced1/2 tsp. cinnamon1 tsp. butter1/8 tsp. sugar

This is easy enough for the kids. Place apple slices on buttered baking dish. Spread butter on apple slices and sprinkle with cinnamon sugar mixture. Bake at 350° oven for 15 minutes or cover and microwave until soft. Serve warm or at room temperature. Two servings of fruit/vegetable.

Cinnamon RollsCover bottom of a round cake or pie pan with maple syrup. Sprinkle with cinnamon and nuts to taste. Place refrigerator biscuits on top and bake for 10-15 minutes at 375°. Creditable as a bread alternate.

Corn Crisps1 cup yellow cornmeal1/2 tsp. salt1 tsp. margarine or butter1 3/4 cup boiling water

Combine cornmeal and salt. Pour in a cup of boiling water and stir. Add margarine and stir until melted. Add the rest of boiling water and continue stirring. Drop by spoonfuls, about the size of a half dollar, on a greased cookie sheet. Bake 12-15 minutes at 425°. Cool. Eat plain or with sauce. Credits as a bread.

Creamy Orange Yogurt Pops1 6 oz. can frozen orange juice concentrate,

partially thawed1 cup evaporated skim milk1 cup plain low-fat yogurt

Mix milk, yogurt, and juice together. Pour into popsicle molds. Freeze until solid. Un-mold and serve. 6 servings. Counts as (1/2 cup) fruit.


Diced Peach Gelatin1 cup diced peaches1 cup boiling water1/2 cup cold water1/2 cup apple juice concentrate1 envelope plain gelatin

Blend peaches and apple juice in blender. Sprinkle gelatin into a bowl. Pour in hot wa-ter. Stir until dissolved. Add peach mixture and cold water. Refrigerate until set. 6 (1/2 cup) servings fruit.

Egg Foo Yung1 egg1/8 tsp. soy sauce1/2 tsp. chopped onion1 tsp. chopped celery1 tsp. bean sprouts1 tsp. cooking oil

Beat the eggs with a fork. Add the celery, bean sprouts, onion, and soy sauce; stir. Oil the surface of the electric fry pan or skillet. Pour the mixture into the pan and cook until the bottom is firm. One serving. Counts as meat.

Fruit Frappe1 banana cut into pieces1 cup orange juice1 cup cubed cantaloupe1 tsp. vanilla

Combine ingredients in a blender with 2 or 3 ice cubes. Blend about 7 seconds until frothy. Makes 6 (1/2 cup) servings of fruit for breakfast or snack.

Fruit PizzaRoll Pillsbury sugar cookie dough on a greased cookie sheet or pizza pan. Bake at 350° for 10 minutes or until lightly brown. Cool. Spread with mixture of 8 oz. regular or light cream cheese, 1 tsp. vanilla and 1/2 cup sugar. Top with a thin layer of sliced bananas. Arrange an assortment of colorful fruits such as strawberries, pineapple, kiwi, etc. on top of the bananas. Combine in a saucepan:

3/4 cup water 1 cup sugar1/4 cup lemon juice 4 Tbsp. cornstarch1 cup orange juice dash of salt

Bring to a boil and cook one minute. Pour cooled orange sauce slowly and evenly over whole pizza. Refrigerate until served. Crust credits as a bread(a cookie).

Go Nutty Snack8 double graham crackers (5x2 1/2)1/4 cup honey1 cup peanut butter1/2 cup non-fat dry milk

Place graham crackers in a blender and blend until fine, or crush with a rolling pin. Place graham cracker crumbs in a shallow pan. Mix honey, peanut butter, and dry milk together in a medium bowl. Shape the mixture into 24 balls. Roll each ball in the graham crackers crumbs. Place the balls on a baking sheet; cover and chill in the refrigerator. 8 servings. 3 balls is a meat at snack.

Green Pea Salad2 cups early peas (drained, uncooked)1 hard boiled egg1 1/2 tsp. pickle relishdash pepper1 Tbsp. mayonnaise1/8 tsp. salt

Combine ingredients and chill before serving. 8 (1/4 cup) servings of fruit/vegetable.


Green Rice3 cups cooked rice1/2 cup chopped onion1/2 - 1 small jar Cheese Whiz1 16 oz. pkg. frozen broccoli, cooked1/2 cup chopped celery1 10 oz. can cream of mushroom soup

Combine all ingredients in a casserole. Bake 1/2 hour at 350°. 9 servings bread and veg-etable.

Hodge Podge Soup1 1/2 pound cooked hamburger or ground

turkey1 can pork ‘n beans1 can minestrone soup1 can tomato saucedash Worcestershire sauce

Combine ingredients and simmer for a hearty, high protein soup for lunch or dinner. 10 serv-ings, meat (1.5 oz.) and vegetable.

Home Made Snack Mix6 cups dry cereal (Cheerios, Chex, Crispix,

etc.)1 12 oz. can mixed nuts1 Tbsp. butter1/4 cup peanut butter

Melt peanut butter and butter together. Pour over cereal and nuts, mix well.

Yield: 14 servings. 1/2 is one bread alternate and one meat alternate for a 3-6 year old at snack.

Hot Spiced Fruit Casserole1 lb. can pineapple chunks1 lb. can peaches1 lb. can apricot halves1/3 cup melted butter1/2 cup brown sugar1/4 tsp. ground cloves1/2 tsp. cinnamon

Drain fruits and arrange in layers in a me-dium casserole. Combine butter, sugar & spices. Sprinkle over fruit. Bake 1 hour at 350°. 6 (1/2 cup) servings of fruit.

Hungry Man CasseroleBrown 1 1/2 lb. ground beef or turkey. Drain. In a casserole dish mix meat, 15 oz. can pork & beans, 1/2 cup brown sugar, 3/4 cup barbe-cue sauce and chopped onion to taste. Grate cheese over the mixture. Top with one can of refrigerator biscuits. Serve with fruit and milk for a complete meal. Bake at 350° for 20-30 minutes until brown.

Yield: 10 servings meat (1.5 oz.) and (1/8 cup) vegetable and a bread alternate for 3-6 year old.

Lemon LiftBlend the following ingredients in a pitcher:

8 oz. lemon yogurt6 oz. frozen orange juice concentrate2 1/2 cups milk1 tsp. vanilla

Serve as a drink or freeze into popsicles! Serves 6. Creditable as a fruit.

Mashed Potato Cakes2 cups leftover mashed potatoes1/4 chopped onion1 egg1 Tbsp. plus flour

Mix ingredients to a soft dough consistency. Shape into patties. Fry in small amount of oil until brown. Turn and brown other side. Serve warm. Yields 8 servings fruit/vegetable.

Mexican Casserole1 can enchilada sauce1 dozen corn tortillas1 16 oz. can corn1/2 lb. cheddar cheese1 lb. hamburger1 16 oz. can stewed tomatoes

Preheat oven to 375°. In a 9 x 13 cake pan heat tortillas in small amount of oil to soften. Brown and drain hamburger. Add drained corn and stewed tomatoes. Alternate layers of tortillas, meat mixture, sauce and grated cheese. End with cheese on top. Bake 20 minutes until hot through and cheese is melted. Yields 12 servings meat (1.5 oz.), vegetable(1/4 cup) & bread.


Mexican Celery1 (16 oz.) can kidney beans1/2 tsp. chili powder 1/2 cup grated cheese8 stalks celery

Drain beans, saving liquid. Mash beans or blend in blender, adding liquid if needed. Stir in cheese and seasoning and heat until cheese melts. Cool and stuff celery. Refrig-erate in air tight containers. Credits as a fruit/vegetable.

Mexican Lasagna12 oz. cooked ground turkey2 Tbsp. taco seasoning1 cup chopped tomatoes1 1/2 cups tomato sauce6 oz. Monterey jack cheese1 tsp. seasoned salt1 cup Rotel tomatoes 3 eggs1 cup cottage cheese 12 corn tortillas

Simmer turkey, salt, taco seasoning and to-matoes 10 minutes. Combine cottage cheese and egg. Spread half of meat mixture in bottom of 9 x 13 pan. Top with 6 tortillas cut into triangles. Spread half of cheese over top. Repeat layers. Bake at 350° for 20 - 25 minutes. Top with salsa if desired. Credits as a meat, fruit/vegetable, and bread. Yield: 12 servings.

NachosGive each child a piece of cheddar cheese about 2" x 3" x 1/2 inch (1.5 oz.) Let the child grate the cheese. Lay tortilla on a plate and sprinkle the cheese over the tortilla. Microwave on high just until the cheese melts. Dip salsa as desired. Credits as a meat and bread.

Nibblin’ Fish1 1/2 cups Cheerios1 1/2 cups Chex cereal1 cup fish shaped crackers, enriched1 cup mixed nuts1/3 cup cooking oil2 tsp. Worcestershire sauce

Combine dry ingredients in a 13x9x2 pan. Mix oil and Worcestershire and drizzle over mixture, tossing to coat evenly. Bake in 300° oven 25-30 minutes, stirring occasionally. Cool and store in airtight container. 6 (3/4 cup) servings of bread at snack only.

Noisy Celery Canoes1 hard cooked egg1 1/2 tsp. mayonnaise1 1/2 tsp. shredded cheddar cheesedash salt1/4 Tbsp. mustard2 stalks celery

Mix first five ingredients. Wash and trim celery. Spread egg filling in celery. Credits as a fruit/vegetable.

Nutty Muffins1 3/4 cup unbleached flour1 cup Grapenuts3/4 cup sugar1/2 cup raisins (optional)2 eggs1/2 cup crunchy peanut butter1/2 tsp. salt2 1/2 tsp. baking powder1 tsp. cinnamon1/2 tsp. cloves, ground1/2 to 3/4 cup milk

Mix dry ingredients together in a large bowl. Mix eggs, peanut butter and milk together in a different bowl. Fold into the dry ingredients. Spoon into muffin tins to 3/4 full. Bake at 375° for 13-14 minutes. Makes 26 chewy muffins. Store extras in freezer and microwave to thaw for a quick snack! 1 muffin is a bread alternate for 3 -6 year old.

Orange Juice Breakfast Drink2 cups orange juice1/2 tsp. vanilla extract1 cup lowfat yogurt2-3 ice cubes

Combine all ingredients in container of elec-tric blender. Cover and process for 1 minute. Divide mixture evenly into four chilled glass-es. 4 servings. Counts as (1/2 cup) fruit.


Orange and Yellow Salad1 cup crinkle cut frozen carrots1/3 cup vinegar 1/2 Tbsp. celery seed1/3 cup sugar 1/4 tsp. salt1/8 tsp. pepper 2 Tbsp. oil (optional)1/2 cup chopped green pepper17 oz. canned or frozen corn1/4 cup chopped onion

Cook carrots (and corn if using frozen) until tender crisp. Drain. Combine sugar, vinegar, oil, celery seed, salt and pepper. Add vegetables and toss gently. Cover and refrigerate at least 4 hours or overnight. Stir occasionally. Yield 12 (1/4 cup) serving of fruit/vegetable.

PB&J French ToastMake a peanut butter and jelly sand-wich. Cut in triangles and dip in egg. Fry in hot oil in skillet. Kids love it! Credits as a bread.

Peanut Butter Applesauce SpreadMix 1/2 cup peanut butter with 1/3 cup apple-sauce. Add 1 Tbsp. honey if desired. Spread on rice cakes for a nutritious snack or breakfast treat! Creditable as an extra only.

Peanut Butter Bread Sticks8 slices bread1/2 cup peanut butter1 cup chopped peanuts1 Tbsp. oil

Trim crusts from bread and cut into thirds. Place bread and crusts on baking sheet and bake at 150° for 30 minutes or until dry. Place crusts in blender and whirl until finely crum-bled. Combine bread crumbs with chopped nuts. Heat peanut butter and oil over low heat, until mixture is thin. Dip bread slices in peanut butter, then roll in nut/crumb mix-ture. Dry on baking sheet. Store in airtight container. This is especially good made from raisin bread! Credits as a bread.

Peanut Butter Pancakes2 cups milk 3 eggs2 tsp. baking powder 1/2 cup honey1/2 cup peanut butter 1/2 tsp. salt1 1/2 cup whole wheat flour1/2 cup wheat germ

Blend first six ingredients. Mix well. Add flour and wheat germ, beating only until large lumps disappear. Cook on lightly greased skillet. Try yogurt and bananas for a topping. Credits as a bread.

Peanut Butter Roll Ups6 flour tortillas 6 Tbsp. PNBsliced bananas raisinschopped nuts coconut

Take tortilla and spread with 1 tablespoon peanut butter. Top with bananas, raisins, nuts and coconut. Roll up and enjoy. Kids like making this one themselves. Put on the peanut butter and they do the toppings and the rolling.

Peanutty Pops1 envelope unflavored gelatin1 cup peanut butter1/2 cup sugar2 cups chocolate milk1 cup boiling water or milk (just brought to

a boil)

Mix gelatin and sugar. Add boiling water and stir until dissolved. In blender, or bowl, blend gelatin mixture, peanut butter and chocolate milk. Pour into paper cups, place in freezer. Insert wooden sticks when partly frozen. Can add chocolate chips, chopped bananas, or mini marshmallows if desired.Yield: 16 pops. One pop is one meat alternate at snack for a 3-6 year old.

Pita Bites1 pita bread1/2 Tbsp. grated Parmesan cheese4 tsp. softened margarine

Separate pita halves. Cut each half into four sections. Spread 1/2 tsp. margarine on each section. Sprinkle with Parmesan cheese. Broil until edges are brown. Serve hot. Option: substitute garlic or onion powder for cheese. Credits as a bread.


Pumpkin MuffinsSave the cut out eyes, nose and mouth from the jack-o’-lantern. Put them on a cookie sheet and bake at 350° until soft, about 30 minutes. When the pieces are cool, peel and let the children mash. Measure and mix together:

3/4 cup flour 1/4 cup honey1/4 tsp. salt 1 tsp. baking powder1/4 tsp. cinnamon 1/4 tsp. nutmeg

Let the children add:1/2 cup raisins 1/4 cup cooked pumpkin2 Tbsp. milk 1/8 cup butter

Mix well. Spoon batter into muffin tins and bake for 20 minutes at 400°. 10 servings. Counts as a bread.

Pumpkin SeedsLet the children remove the seeds from the inside of the pumpkin. Talk about how it feels. Melt 3-4 tablespoons butter or margarine in a sauce pan or skillet. Put seeds in pan and stir occasionally. Toast until brown. Drain and cool seeds on a paper towel. Add salt if desired. For breakfast, spread English muf-fin or bagel with cream cheese and sprinkle toasted seeds on top. Serve as an extra.

Rainbow PopsMeasure enough apple juice for 1/2 cup per child/pop. Divide the juice into three equal portions. Add red food coloring to one part and green or blue to the second. Use yellow for the third portion. Freeze your pops in paper cups or molds. Freeze each layer solid before adding the next. Insert a stick or handle as the last layer gets solid. Credits as a fruit/vegetable.

Rainbow Spread1/2 cup cottage cheese 1/2 tsp. vanilla4 Tbsp. cream cheese 2 Tbsp. honey1/2 tsp. lemon juice

Blend ingredients until smooth. Divide into portions for each color. Add food coloring and blend until well mixed. Let children spread on toast for a sweet and nutritious addition to breakfast or use as a substitute for frosting on muffins. Serve as an extra.

Sesame Baked Chicken2 eggs, lightly beaten2 Tbsp. paprika1/2 cup milk3 Tbsp. sesame seeds1/2 cup whole wheat flour1 Tbsp. baking powder3 1/4 lbs. chicken legs1 Tbsp. salt

Beat together eggs and milk. Combine the flour, baking powder, salt, paprika, and sesame seeds in a paper bag. Dip chicken pieces in the egg mixture and then shake in the paper bag. Place the chicken legs in a baking dish so that they do not touch each other. Pour oil over and bake at 350° about 1 hour. 12 servings. Counts as a meat.

Six Week Muffins15 oz. box raisin bran 3 cups sugar5 cups flour 5 tsp. baking soda2 tsp. salt 4 eggs1 quart buttermilk 1 cup salad oil

Mix dry ingredients. Beat eggs and combine with other liquids. Add dry ingredients and mix well. Store in covered container in refrig-erator up to six weeks. Use as desired. Bake in muffin tins 2/3 full at 400° for 15 minutes. One muffin is a bread alternate serving for a 3-6 year old.

Spaghetti Pie12 oz. long spaghetti 4 Tbsp. butter4 well beaten eggs 2 lbs. hamburger1 cup chopped onion 1 tsp. garlic salt16 oz. tomato sauce 12 oz. tomato paste2 cups cottage cheese 1 cup mozz. cheese

Prepare spaghetti according to package directions. Stir in butter and eggs. Place mixture in a greased 9x13 pan. Brown ham-burger and onion, add tomato sauce, paste, and garlic salt. Heat. Spread 2 cups cottage cheese over spaghetti, top with hamburger mixture. Bake uncovered for 20 minutes at 350°. Add 1 cup mozzarella cheese. Bake until cheese is melted.24 servings. Counts as a meat, one vegetable and a bread.


Spinach Balls2 - 10 oz. pkg. frozen, chopped spinach2 cups dry herb stuffing3/4 cup Parmesan cheese1 onion3/4 cup melted butter6 eggs, beaten

Thaw and drain spinach. The children can help you mix all ingredients and form into 56 balls. Bake at 350° for 20 minutes or until golden brown. May be frozen and reheated in oven or microwave. Eight balls equals 1/4 cup vegetable for CACFP.

Summer Drinks for Kids1 cup skim milk3 Tbsp. honey1 tsp. vanilla extract1/2 cup fresh or frozen fruit (strawberries,

blueberries, banana)

In a blender, mix milk, fruit, honey and va-nilla at low speed. Stop the blender and add ice cubes. Blend on high speed until there are no big chunks of ice. Serve immediately! 2 servings. Counts as milk.

Note: Recipes with honey should not be served to children under 1 year of age.

Tamale Soup16 oz. tomato sauce16 oz. corn, reserve liquid1 medium bell pepper1/4 - 1/2 cup cornmealtortilla chips16 oz. stewed tomatoes2 oz. sliced black olives1/2 cup liquidgrated cheddar cheese

Drain corn and retain liquid. Mix and heat tomatoes and sauce in saucepan. Add chopped green pepper, olives and drained corn. Add enough water to corn liquid to equal 1/2 cup. Slowly add corn meal, stirring well until mixture is desired consistency, thicker than tomato sauce but less thick than oatmeal. Bring to a full boil. Serve hot in a chili bowl and top each serving with grated cheese. Credits as a fruit/vegetable. Serve with tor-tilla chips or nachos.

Turkey Pumpkin Pie1 cup chopped cabbage1 cup chopped onion12 oz. ground turkey1/2 cup tomato sauce1 1/2 cup cooked brown ricesalt & pepper to taste1/4 tsp. each: sage, thyme, basil & oregano1 1/2 cup cooked mashed pumpkin3 Tbsp. grated Parmesan1/4 cup chopped parsley1/4 tsp. nutmeg

In skillet, sauté onion & cabbage with turkey. Drain fat. Stir in rice, sauce and seasonings. Press mixture into 9 inch baking dish. Combine pumpkin, parsley, nutmeg and 2 Tbsp. Par-mesan cheese. Spread over turkey. Sprinkle with remaining Parmesan. Bake 20 minutes at 350° or until hot through. Credits as a meat, fruit/vegetable, and bread.

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