Carrot and Raisin Salad Recipe

Carrot and Raisin Salad1 serving = 1 bread
           

Ingredients	6 servings (We will double or triple this recipe.)
Carrots, without tops, shredded	7 oz
Raisins	4 oz
Crushed Pineapple, canned	1 & 1/2 Tbsp
Mayonnaise	1/4 cup + 2 Tbsp

  1. Soak raisins for 1 hour or more in pineapple juice drained from the crushed pineapple. 2. Drain raisins and combine all ingredients. 3. Chill (refrigerate overnight if possoble) and serve.

Hamburgers on a Roll Recipe

Hamburgers on a Roll1 hamburger = 1 meat; 1 bread
           

Ingredients	6 servings (We will double or triple this recipe.)
Bread Crumbs	2 lb
Water	6 oz
Eggs, medium	1 cube
Spice Mix	1 cup
Worcestershire Sauce	1 can (10 & 3/4 oz can)
Ground Beef	2 Tbsp
Hamburger Rolls, whole-grain	1/2 Tbsp

  1. Preheat oven to 400 degrees. 2. Combine first five ingredients and blend with mixer. 3. Add meat and stir. 4. Scoop with 1/4 measuring cup and shape into patties. Be sure to wear plastic gloves. 5. Place on flat pans. Bake 20-30 minutes or until golden brown. 6. Put patties on buns. Stack in deep pan and cover with foil to keep warm until ready to serve.
We served the Hamburgers on a Roll with corn, carrot and raisin salad and milk for a nutritious lunch.

Bran Muffins Recipe

Bran Muffins1 muffin = 1 bread
           

Ingredients	36 servings (1/2 gal of batter)
Bran Flakes	2 cups
Other Bran Cereal (100% bran)	1 cup
Boiling Water	1 cup
Buttermilk	2 cups
Shortening	1/2 cup
Sugar	1 cup
Eggs, medium	3
Flour, enriched or whole-grain	2 & 1/2 cups
Baking Soda	2 & 1/2 tsp
Salt	1/2 tsp

  1. Preheat oven to 400 degrees. 2. Combine bran flakes, cereal and boiling water in a bowl. Let stand for 20 minutes. 3. Stir in buttermilk. 4. In separate bowl, cream shortening and sugar together. 5. Add eggs to shortening mixture, one at a time, beating well after each addition. Add to bran mixture and mix well. 6. Sift flour, baking soda and salt together. Stir into bran mixture until just mixed. 7. Cover and refrigerate until needed. Can be refrigerated for up to 30 days or frozen up to 2 months. 8. Coat muffin tin with cooking spray. Fill 2/3 full with batter. 9. Bake muffins for 15-20 minutes.

Note: This is a great recipe that can be made ahead and used up to two months later. It actually improves with age. If serving fewer than 36, refrigerate or freeze unused cookies to serve at a later date. 

We served the Bran Muffins as a nutritious snack.

Chicken Spaghetti Recipe

Chicken Spaghetti1 serving = 1 meat; 1 bread
           

Ingredients	6 servings (We will double or triple this recipe.)
Chicken, whole, uncooked	2 lb
Thin Spaghetti Noodles, uncooked	6 oz
Chicken Bouillon, cubes	1 cube
Hot Chicken Broth	1 cup
Cream of Chicken Soup	1 can (10 & 3/4 oz can)
Parmesan Cheese	2 Tbsp
Spice Mix	1/2 Tbsp
Cooking Spray

  1. Preheat oven to 375 degrees. 2. Place chicken in large soup pot and cover with water. Cover pan and bring to a boil. Lower heat and simmer chicken for 2 hours. Pour broth off chicken, reserving some for use in making bouillon. 3. Remove chicken from bones and dice. Be sure to discard the skin. 4. Cook spaghetti noodles as directed. 5. Dissolve bouillon in hot chicken broth. 6. Mix cream of chicken soup with broth. 7. Toss cooked chicken with Parmesan cheese and spice mix. 8. Add broth mixture to chicken and blend well. 9. Combine chicken and noodles and pour into casserole sprayed with cooking spray. 10. Bake until bubbly, about 20 minutes. 11. Divide into portions equal to number of children to be served.
Note: When you cook chicken, you can save the broth for later use in cooking vegetables, making soup base or making bouillon.

We served the Chicken Spaghetti with peas and carrots, fruit cocktail and milk for a nutritious lunch.

Cinnamon Toast Recipe

Cinnamon Toast1 serving = 1 bread
           

Ingredients	6 servings (We will double or triple this recipe.)
Margarine, softened	3 tsp
Bread, whole-grain	6 slices
Cinnamon	1 & 1/2 tsp
Sugar	1 Tbsp

  1. Spread 1/2 tsp margarine on one side of bread and place on pan, plain side down. 2. Combine cinnamon and sugar and stir until well blended. 3. Sprinkle cinnamon and sugar mixture onto bread with a shaker. 4. Place bread under broiler for 1 minute or until golden brown. Watch closely - cinnamon toast burns quickly.
We served the Cinnamon Toast with applesauce and milk for a nutritious breakfast.

Pumpkin Cookies Recipe

Pumpkin Cookies1 cookie = 1 bread
           

Ingredients	20 servings
Sugar	1/3 cup
Margarine, melted	1/3 cup
Pumpkin	1/2 cup
Egg, medium	1
Vanilla	1 tsp
Flour, enriched or whole-grain	1 & 1/4 cups
Baking Soda	1/2 tsp
Baking Powder	1/2 tsp
Pumpkin Pie Spice	1/2 tsp
Cooking Spray
Confectioners Sugar (optional)

  1. Preheat oven to 350 degrees. 2. Mix sugar, margarine, pumpkin, egg and vanilla. 3. Add dry ingredients. 4. Beat well. Dough should be stiff; add more flour if necessary. 5. Drop by spoonfuls onto a cookie sheet greased with cooking spray. 6. Bake for 15 minutes. 7. Dust with confectioners sugar, if desired.

Note: If serving fewer than 20, refrigerate or freeze unused cookies to serve at a later date. 

We served the Pumpkin Cookies as a nutritious snack.

Finger Gelatin Recipe

Finger Gelatin1 serving = 1/2 fruit/vegetable
           

Ingredients	6 servings (We will double or triple this recipe.)
Grape Juice, 100% fruit	12 oz
Gelatin	2 Tbsp

  1. Dissolve gelatin in juice and boil, stirring occasionally. 2. Pour gelatin into flat pan. 3. Refrigerate overnight. 4. Cut into equal portions and serve.
We served the Finger Gelatin with ham and cheese sandwiches, carrot sticks and milk as a nutritious lunch.