SCALLOPED POTATOES

Ingredients:


2 pounds potatoes - sliced thin
2 Tablespoons margarine
1 cup sliced onion
3 Tablespoons flour
1/4 teaspoon pepper
2 cups whole-milk


Instructions:

1. Wash potatoes; peel and cut into thin slices. (For best result, use a food processor)

2. Melt 1 Tablespoon of margarine in heavy, deep skillet. Remove skillet from heat; spread half of potato slices in skillet.

3. Cover potatoes with onions. Sprinkle half of flour and pepper over potato mixture.

4. Add remaining potato slices, flour and pepper. Cut 1 Tablespoon of margarine into small pieces and place on top of potato mixture.

5. Pour milk over potato mixture; bring to boil over high heat. Reduce heat to medium low, cover, and cook until potatoes are tender, about 15 minutes.


Salt to taste and serve warm!


Adapted from:
Recipes and Tips for Healthy, Thrifty Meals 2000
USDA, Center for Nutrition Policy and Promotion (CNPP)

BREAD IN A BAG

1 1/2 cups whole wheat flour

2 1/2 cups all-purpose flour, divided

1 package (1 T.) rapid rise yeast

2 tablespoons sugar

1 teaspoon salt

1 1/2 cups very warm water (125º — 130°)

2 tablespoons canola oil

Cooking spray

Combine whole wheat flour, yeast, sugar, and salt in a 1

gallon zippered plastic bag. Add water and oil. Seal bag

and knead with fingers to blend ingredients. Add 1 1/2

cups all purpose flour and work until well blended. Add

enough of remaining flour and knead in bag until dough

forms a soft ball and pulls away from the bag.

Turn dough onto lightly floured surface and knead 15 to

20 times or until smooth and elastic. Spray dough with

cooking spray and cover with bag. Let rest 10 minutes.

Punch dough down and divide into 2 equal pieces.

Shape each piece of dough. Roll into a rectangle. Then

roll up tightly from short end. Pinch seam and ends to

seal. Place seam side down in bread loaf pans coated

with cooking spray. Cover; let rise in warm, draft free

place until doubled in size, about 20-30 minutes.

Bake at 350° for 20 – 30 minutes and top is browned.

Remove from pans and cool on wire racks.

Yield: 2 loaves

Cooking by Number: Create a Stir-Fry!

Create a tasty stir-fry dish from simple foods. Just choose an item from each category and follow the directions. Use your imagination! Each stir-fry serves 4 adults.

Step 1 Heat skillet on low heat

Step 2 Prepare one protein

1 pound raw chicken, beef, or pork cut into bite size pieces, or 1 package firm tofu cut into ½ inch cubes

Step 3 Marinate protein

1 tablespoon soy sauce

1 tablespoon water, chicken broth or apple juice

Step 4 Prepare produce

1 onion, cut in wedges

2 cups fresh vegetables from choices below

shredded carrots, shredded cabbage, sliced mushrooms, sliced celery, bean sprouts, zucchini, yellow squash,etc.

1 – 2 cloves garlic, minced

Step 5 Make a sauce and glaze

Sauce: ¼ cup chicken broth, ¼ cup soy sauce, 1-2 teaspoons sugar, 2-4 teaspoons vinegar

Glaze: 2 teaspoons cornstarch, 2 tablespoons water or chicken broth

Step 6 Turn heat on skillet to high

Make sure all ingredients are close at hand

Directions

Add 1 tablespoon oil and ½ of protein to pan. Stir-fry until well browned and cooked through, about 2-3 minutes.

Transfer to clean bowl and stir-fry remaining protein the same way. Transfer to bowl. This helps to keep the pan hot.

Add 2 tablespoons oil to pan. Add onion and fry until browned but still crisp, about 1 minute. Add garlic and stir. Add half of vegetables and stir a few minutes, then add remaining vegetables. Stir-fry until vegetables are tender-crisp. Return protein to pan and stir in sauce until everything is well coated. Stir in glaze and fry until sauces in pan are glossy.

Serve immediately with noodles or rice

Adapted from How to Cook Without a Book by Pam Anderson