Commodity Cookery:
Corn, Potatoes, Stew and Raisins
Honey Raisin Carrots
Makes: 8 Servings
1 can carrots (drained, about 15 ounces)
1 tablespoon margarine (from tub preferred)
2 tablespoons seedless raisins
1 tablespoon honey
¼ teaspoon cinnamon
In saucepan on the stove, combine all ingredients and heat through. Microwave Directions: Combine all
ingredients in microwave safe bowl. Cook on high for 3 minutes, stirring halfway through (after 1 ½ minutes).
Source: Recipe provided by DelMonte.com
Apple Salad
Makes: 8 Servings
2 cups diced apples
1 cup diced celery
½ cup raisins
½ cup walnuts, optional
2 tablespoons salad dressing or mayonnaise
½ tablespoon orange juice
Mix orange juice with salad dressing or mayonnaise. Toss apples, celery, and raisins with the dressing mixture. If
using walnuts, add that too. Source: Recipe adapted from SNAP-ED Connection Recipe Finder
Corn Salad
Makes: 6 servings
2 cups whole kernel corn, drained
¾ cup chopped tomato
½ cup chopped green pepper
½ cup chopped celery
¼ cup chopped onion
¼ cup fat-free ranch dressing
In bowl, combine vegetables. Stir in dressing. Cover and refrigerate until ready to serve. Source: University of
Kentucky, Cooperative Extension Service, Food and Nutrition Calendar 2005 Kentucky Families on the Move
Corn and Bean Medley
Makes: 4 servings
3 tablespoons reserved corn liquid (drained from
can)
¼ cup chopped onion
1 cup corn, drained (reserving 3 tablespoons)
¾ cup kidney beans (dry, cooked)
¾ teaspoon chili powder
¼ teaspoon pepper flakes, optional
Heat 3 tablespoons of liquid from canned corn in saucepan. Cook onion in liquid until soft, about 2 minutes. Add
corn, kidney beans, chili powder, and hot red pepper flakes to onion mixture. Cook over low heat for about 10
minutes. Source: USDA, FNS, Food Distribution Program on Indian Reservations, Healthy Eating In Indian Country:
Diabetes
One Pan Potatoes & Chicken
Makes: 6 servings
4 medium potatoes (cut into ¾” cubes, cooked on the
stove about 15 minutes until tender)
16 ounces chicken breasts, boned and skinned (cut
into ¾” cubes)
2 tablespoons oil
1 cup salsa
1 (15 oz.) can whole kernel corn, drained
Cook potatoes as directed. In a large skillet, brown chicken in oil on high for 5 minutes. Add potatoes; cook until
potatoes are lightly browned. Add salsa and corn. Cook until heated through. Source: University of Kentucky,
Cooperative Extension Service, Food and Nutrition Calendar 2005Kentucky Families on the Move
Quick Beef Stew and Rice
Makes: 6 Servings
This is a good way to use canned beef stew. The stew may be served over pasta or with a vegetable or salad.
1 ½ cups rice, uncooked
3 cups canned beef stew (about 24 ounces)
3 cups water
Pepper to taste
Prepare rice, using water, according to package directions. In a sauce pan, heat stew. Add pepper to taste. Spoon ½
cup of rice and ½ cup of stew into bowls and serve. Source: Recipe provided by USDA FNS, Food Distribution
Division, 2009
Shepard's Pie
Makes: 6 Servings
2 pounds potatoes (washed, peeled, and cubed about
the size of ice cubes)
6 cups water
¾ cup low-fat milk
1 can beef stew
Preheat oven to 350°F. Boil potatoes in water until soft, about 12 minutes. Drain potatoes and pour them into a
bowl. Add low-fat milk and mash until potatoes are almost smooth. Heat beef stew in sauce pan until
heated through. Put beef stew in oven-safe baking dish. Top beef stew with mashed potatoes. Place casserole in
oven and bake for about 15 minutes, or until heated through. Serve hot. Source: Recipe adapted from Commodity
Supplemental Food Program Cookbook
Potato Corn Chowder
Makes: 6 Servings
½ cup process American cheese (cut into pieces)
1 tablespoon margarine
1 onion, chopped
1 (15 oz.) can low-sodium potatoes, drained and
chopped
1 (15 oz.) can low-sodium corn, drained
1 teaspoon black pepper
1 (12 oz.) can evaporated milk
3 tablespoons flour
¾ cup water
In a medium-size pot over medium heat, cook the onion and potatoes until soft. Add the corn, pepper, and milk and
stir well. In a separate bowl, mix together the flour and water (mixture will be thick). Pour flour mixture into pot,
stirring well. Add the cheese. Cook over low heat for 20 minutes or until thick. Source: Recipe adapted from
Commodity Supplemental Food Program Cookbook
Amy H. Elizer ● 731-668-8543 ● [email protected] ● Madison County