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Multicultural Recipe Book

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Multicultural Recipe Book STANDARDIZED icultur Mult al FOR CHILD CARE CENTERS, FAMILY DAY HOMES & ADULT DAYCARE CENTERS Acknowledgment Recipe development and standardization were completed under a contract between Texas Women’s University and the Texas Nutrition Education and Training (NET) program. NET was a child nutrition program authorized under Public Law 95-166 and administered by the U.S. Department of Agriculture (USDA). INSTRUCTION CARDS Introduction ...............................................1 Index Abbreviations and Common Measures ...3 RECIPES Polynesian MAIN DISHES Pizza Dough (for Polynesian Pizza) ..... 31 VEGETABLES Mexican Polynesian Pizza ....................................33 Mexican Chicken Chalupas .....................................7 Chili Ricotta Potatoes ............................ 51 Veracruz Bean Tortillas ...........................9 Hungarian Corn and Green Chili Casserole ...........53 Tortilla and Cheese Casserole ...............11 Hungarian Goulash ................................35 Corn and Zucchini Mexicana ............... 55 Chili Corn Chip Bake .............................. 13 East Indian Asian Asian Spicy Ground Beef .................................37 Gingered Carrots ....................................57 Crunchy Chinese Tuna Salad ............... 15 Greek Chinese Mixed Vegetables .................. 59 Tuna Chow Mein Casserole .................. 17 Pastitsio (Baked macaroni Chinese Beef Patties .............................19 East Indian with beef and cheese) ......................... 39 Vegetable Curry ..................................... 61 Italian Italian Fish Roll-ups ............................... 21 GRAINS SOUP Turkey Frittata ........................................23 Mexican Mexican Southern United States Mexican Rice .......................................... 43 Mexican Corn Soup ............................... 65 Hopping John ........................................ 25 Southern United States Cajun Baked Cheese Grits .............................. 45 DESSERT Creole Red Beans ...................................27 Creole Wieners ...................................... 29 East Indian American Indian Indian Pilaf ............................................. 47 Cornmeal Cookies .................................69 INDEX Introduction Menus planned to appeal to preschoolers and seniors can increase their food (and thus nutrient) intake. Multicultural dishes encourage children and seniors to eat because they: Included in this packet are multicultural recipes standardized • Add variety to meals; for groups of 12 and 24. They have been tested for quality, • Provide familiar foods; and consistency, and yield. Most recipes contribute toward the • Introduce new foods, food combinations, and preparation methods. meal pattern requirements for 3- to 5-year-olds but can be adjusted for any age group including adults for some or all Here are some suggestions for planning menus for children: of the following food components: • Introduce only one new food item per week; • Meat or meat alternate • Offer the new food in a pleasant, relaxed dining atmosphere • Vegetables along with familiar, well-liked foods; • Fruits • Make sure the children are hungry and not overly tired • Grains when introducing a new food; and • Encourage children to sample a small portion of the new dish. All contain moderate levels of fat, sugar and salt. They were tested among preschoolers of various cultural backgrounds for Here are some suggestions for planning menus for adults: acceptability. The recipes have been designed to use with other • Include a variety of vegetables USDA-standardized recipes; you may need to adjust them to • Use herbs and spices complement other menu items or to accommodate meal pattern • Offer water with meals age groups. This icon represents locally sourced ingredients in Texas. ABBREVIATIONS & COMMON MEASURES ABBREVIATIONS OUNCES CUPS tsp. ................................teaspoon Tbsp. ..........................tablespoon TO POUNDS TO QUARTS 16 oz. = 1 lb. 4 cups = 1 qt. oz. .......................................ounce 14 oz. = ⅞ lb. 3 ½ cups = ⅞ qt. fl. oz. ..........................fluid ounce 12 oz. = ¾ lb. 3 cups = ¾ qt. lb. or # ............................... pound 10 ⅔ oz. = ⅔ lb. 2 ⅔ cups = ⅔ qt. pt. ............................................pint 10 oz. = ⅝ lb. 2 ½ cups = ⅝ qt. qt. ......................................... quart 8 oz. = ½ lb. 2 cups = ½ qt. gal. ......................................gallon 6 oz. = ⅜ lb. 1 ½ cups = ⅜ qt. wt. ......................................weight 5 ⅓ oz. = ⅓ lb. 1 ⅓ cups = ⅓ qt. No./ # ..............................number 4 oz. = ¼ lb. 1 cup = ¼ qt. pkg. .................................package 2 oz. = ⅛ lb. ½ cup = ⅛ qt. °F. ................degrees Fahrenheit 1 oz. =1/16 lb. ¼ cup = 1/16 qt. " ...............................................inch cyl. ...................................cylinder Approx. ...............approximately TEASPOONS TABLESPOONS QUARTS SCOOPS # 6 = ⅔ cup TO TABLESPOONS TO CUPS TO GALLONS # 8 = ½ cup 3 tsp. = 1 Tbsp. 16 Tbsp. = 1 cup 4 qt. = 1 gal. # 10 = ⅜ cup 2 ½ tsp. = ⅞ Tbsp. 14 Tbsp. = ⅞ cup 3 ½ qt. = ⅞ gal. # 12 = ⅛ cup 2 ¼ tsp. = ¾ Tbsp. 12 Tbsp. = ¾ cup 3 qt. = ¾ gal. # 16 = ¼ cup 2 tsp. = ⅔ Tbsp. 10 ⅔ Tbsp. = ⅔ cup 2 ⅔ qt. = ⅔ gal. 1 ⅞ tsp. = ⅝ Tbsp. 10 Tbsp. = ⅝ cup 2 ½ qt. = ⅝ gal. 1 ½ tsp. = ½ Tbsp. 8 Tbsp. = ¼ cup 2 qt. = ½ gal. 1 ⅛ tsp. = ⅜ Tbsp. 6 Tbsp. = ⅜ cup 1 ½ qt. = ⅜ gal. 1 tsp. = ⅓ Tbsp. 5 ⅓ Tbsp. = ⅓ cup 1 ⅓ qt. = ⅓ gal. Main Dishes MAIN DISHES Main Dishes Meat/meat alternates are required at lunch/supper, may take the place of the entire grain requirement at breakfast three times a week, and are optional as part of a reimbursable snack for the Child and Adult Care Food Program (CACFP). Meat/meat alternates include meat, poultry, fish, cheese, yogurt, dry beans and peas, whole eggs, alternate protein products, peanut butter or other nuts or seed butters, and nuts and seeds. • The meat or meat alternate for the lunch/supper must be served in the main dish or in the main dish and one other menu item. • A serving of an eatable food served as part of a meal must contribute a minimum of 0.25 ounces of meat or meat alternate to be eligible to count towards the meat/meat alternate requirement. For more information and assistance regarding the requirements and creditability of specific food items, reference the Food Buying Guide (FBG) for Child Nutrition Programs, Crediting Handbook for the CACFP or contact your State agency. CHICKEN CHALUPAS 1 SERVING/One chalupa provides the equivalent of 1 /2 oz. cooked lean meat/meat alternates, 1 1 /2 cup vegetable, and /2 slice grains. 12 SERVINGS 24 SERVINGS INGREDIENTS YIELD Weight Measure Weight Measure * Cooked chicken, diced 7 oz. 1 1/3 cups 14 oz. 2 2/3 cups Canned tomato sauce 1 ½ cups 3 cups Oregano 1 Tbsp. 2 Tbsp. 12 Canned refried beans 1 Ib. 2 cups 2 Ibs. 1 qt. 12 servings: 12 chalupas * Fresh lettuce, shredded 2 ¾ oz. 1 ¾ cups 5 ¼ oz. 3 ½ cups Cheddar cheese, grated 4 oz. 1 cup 10 oz. 2 cups 24 Sour cream, low fat ¼ cup ½ cup 24 servings: 24 chalupas * Fresh tomato, chopped ¼ Ib. ¾ cup ½ Ib. 1 ½ cups Corn tortillas, 6" enriched, crisp or soft 12 24 7 DIRECTIONS ■ In a 10" skillet, simmer cooked chicken in tomato ■ Top with 1 tsp. sour cream. sauce and oregano over low heat for 15 minutes. ■ Serve one chalupa. Use a 20" skillet or a 6-qt. saucepan for 24 servings. ** Ingredients may be served family style to allow ■ In a saucepan, heat refried beans. participants to assemble their own chalupas. ■ Layer each tortilla with about ½ oz. chicken mixture, 1 oz. beans, and 1 Tbsp. plus 1 tsp. cheese. Divide lettuce and tomatoes evenly among all chalupas. SHOPPING GUIDE FOR SELECT ITEMS FOOD AS FOR 12-SERVING FOR 24-SERVING PURCHASED RECIPE RECIPE * Fresh head lettuce 3 ¾ oz. 7 oz. * Fresh tomato 4 ¼ oz. 8 ¼ oz. * Whole, raw, ready-to-cook chicken with skin 1 lb. 3 ¾ oz. 2 lbs. 8 oz. (without neck meat and giblets) 8 VERACRUZ BEAN TORTILLAS 1 SERVING/One tortilla provides the equivalent of 1 /2 oz. cooked lean meat/meat alternate 1 and /2 slice grains. 12 SERVINGS 25 SERVINGS INGREDIENTS YIELD Weight Measure Weight Measure Ground pork sausage, bulk, mild 1 ¼ Ibs. 2 ½ Ibs. (no more than 50 percent fat) 12 * Fresh onion, chopped 1 oz. ¼ cup 2 ½ oz. ½ cup 12 servings: 12 tortillas Canned refried beans 12 oz. 1 ½ cups 1 lb. 10 oz. 3 ¼ cups Corn tortillas, 6" thin, enriched or 12 25 25 whole grain 25 servings: 25 tortillas Cheddar cheese, grated 4 oz. 1 cup 8 oz. 2 cups 9 DIRECTIONS ■ In a 10" skillet, heat pork sausage and onion ■ Roll tortillas and place them in a 9" x 13" baking about 10 minutes, or until done. Drain off pan for 12 servings or two 9" x 13" pans for excess fat. Use a 20" skillet or a 6-qt. saucepan 25 servings. for 25 servings. ■ Sprinkle with water and cover with foil. ■ Add refried beans; stir until hot, about 5 minutes. ■ Place in 250°F oven until serving. ■ Soften the tortillas in a microwave or on a hot grill.** ■ Serve one tortilla per participant. ■ Spread each tortilla with ¼ cup bean and ** Microwave time varies with power wattage sausage mixture. (about 1-3 minutes for 12 tortillas). ■ Divide cheese evenly over all tortillas, about 1 Tbsp. +1 tsp. each. SHOPPING GUIDE FOR SELECT ITEMS FOOD AS FOR 12-SERVING FOR 25-SERVING PURCHASED RECIPE RECIPE * Fresh onion 1 ½ oz. 3 ½ oz. 10 TORTILLA AND CHEESE CASSEROLE 1 1 SERVING/One piece (about 2" x 2 /2") provides the equivalent of 1 /2 oz. meat/meat alternate, 1 1 /8 cup vegetable, and /2 slice grains. 12 SERVINGS
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