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Food Pantry Items

Using Items from Food Pantries, WIC Program and Supplemental Nutritional Assistants Program (Food Stamps)

"Our Daily Bread" 04/14/2012

"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7

Roasted Chicken
1 whole chicken
Salt and pepper to taste
1 Tbsp. Thyme, chopped
1 Tbsp. sage, chopped
3Tbsp. olive oil

Clear cavity of chicken. Wash and pat dry a whole chicken. Place in a baking dish. To the chicken add seasonings and herbs inside  and out.  Drizzle with olive oil. Cook covered in a 425* oven for 15 minutes. Then lower the oven to 350* and cook about another 45 minutes or until the internal temperature of the chicken reaches 180* - 190* Uncover the chicken during the last 10 -15 minutes of cooking. Remove from oven. Tent with foil and let cool before cutting.

Grapefruit Glaze for Chicken
½ cup grapefruit juice
1 Tbsp. brown sugar
Add all ingredients to a saucepan.  Stir until the sugar dissolves.  Reduce by half.

Grapefruit Rice with Veggies
1 box rice
Grapefruit juice
14 oz. can mixed vegetables, drained

Prepare rice according to the directions on the box, substituting grapefruit juice for the water.  When the rice is cooked, add the drained mixed vegetables and stir well.

 

Corn Chowder
½ ham steak, chopped
3 Tbsp. flour
3 Tbsp. margarine
1 pepper, diced
3 small potatoes, peeled and diced
1 onion, diced
6 cups stock
2 cans (14oz.) corn, un-drained
Salt, pepper, thyme
2 cups milk

In a frying pan, caramelize peppers, onions, potatoes, set aside.  In a large stock pot make a roux with flour and margarine.  Cook roux about 1 minute before adding the stock.  Add the rest of the items and simmer over low heat about 30 – 60 minutes.

Ham and Cheese Omelet
4 eggs
½ ham steak, diced
¼ cup cheese, diced
2 Tbsp. milk or water
Salt, pepper, thyme

Whisk eggs together and pour into a hot non-stick skillet which has about 2 tsp. of margarine melted in it. When eggs start to set, add salt, pepper and thyme.  Then add cheese, and ham. When eggs are set turn out onto a plate.