FOOD EDUCATION PROVIDED BY WIC - RECIPES

Click here to print this page

Recipes

[Bean Soup]    [Six Week Muffins]    [Puppy Chow]    [Orange Smoothie]    [Broccoli Cheese Soup]

Bean Soup

• 1 ½ cups dried navy, Great Northern, lima beans
• 7 cups water
• 1 medium onion, chopped
• 1 ham bone or 1 cup cut-up ham

Sort and wash beans. Put beans and water in pan, bring to a boil and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Add chopped onion and ham or ham bone to beans. Cover and simmer 1 ½ to 2 ½ hours or until beans are soft. Remove ham bone (if used) and pull off pieces of meat to return to the soup. Add more water for a thinner soup. Yield: 6 servings.

[top of page]

Six Week Muffins

• 1 (15 oz.) box raisin bran cereal
• 1 cup melted shortening or oil
• 3 cups sugar
• 4 beaten eggs
• 1 qt. buttermilk
• 5 cups flour
• 5 tsp. baking soda
• 1 tsp. salt

Mix dry ingredients in a very large bowl. Add eggs, oil (shortening) and buttermilk. Mix well. At this point, batter may be kept in the refrigerator up to 6 weeks. When ready to bake, spray muffin tin with cooking spray. Fill muffin cup 2/3 full and bake in 400 degree preheated oven for 12 to 15 minutes. Yield: about 48 muffins.

[top of page]

Puppy Chow

• 9 cups Chex cereal (any kind)
• 1cup chocolate chips
• ½ cup peanut butter
• ¼ cup margarine
• ¼ tsp. vanilla
• ½ cup powdered sugar

Combine chocolate chips, peanut butter, margarine in microwave-safe bowl. Microwave on high for 1-2 minutes or until melted and smooth. (Or combine in saucepan and cook over medium high heat until melted.) Pour cereal into a very large bowl. Pour chocolate mixture over cereal. Stir until well coated. Allow mixture to cool 2-3 minutes then sprinkle with powdered sugar stirring until well coated. Store in airtight container.

[top of page]

Orange Smoothie

• 1 (6 oz.) can frozen concentrated orange juice, slightly thawed
• 1 ½ cups milk
• 1 ½ tsp. vanilla

Pour milk into blender. Add juice and vanilla. Mix until frothy. Serve immediately as drink or place in popsicle molds or ice cube trays and refreeze for frozen treat.

[top of page]

Broccoli Cheese Soup

• 1 bunch of broccoli, chop stems and make small to medium flowerettes
• 2 medium onions, chopped
• 5 large carrots, chopped
• 1 stalk celery, chopped
• 1 Tsp. oil
• 6 cups water
• 8 chicken bouillon cubes
• ½ lb. yellow cheese (American melts better than cheddar)
• 1 cup milk

Cook onion in oil until tender but not brown. Add water and bouillon cubes; bring to a boil. When cubes are dissolved add broccoli stems, carrots and celery; return to boil. Reduce heat, cover and simmer for 15 minutes. Add milk and cheese; increase heat until just boiling, stirring constantly until cheese is melted. Add broccoli flowerettes and simmer for 15 minutes. (If using cheddar cheese, shred it first for smoother melting.) If soup is too thin add a little corn starch mixed into a small amount of milk; if soup is too thick add a little more milk.

[top of page]

Other Documents Online:

	Young Children (1 - 6 years):What Foods Should My Child Eat?
	MOTHER: A Guide To Daily Food Choices For Mother
	Infants:A Guide To Feeding Your Infant

	Documents displaying the Adobe® Acrobat icon are in a format which requires the Adobe® Acrobat reader. You will need the free Adobe Acrobat Reader to view it. If you do not have the Adobe Acrobat Reader you may download it for free from Adobe's website.
You may download the Reader by clicking on this icon: