Volume 2, No. 11 www.kiskivalleyfoodbank.org 724-610-2037 February 2012

Please support these NOTICE TO RECIPIENTS OF BANK DISTRIBUTION businesses that have generously provided Failure to attend the monthly food distribution to receive your allotment of groceries and financial groceries on the third Saturday of each month may disqualify from you from support enabling us to receiving any further distribution of food. One of the most important steps you fulfill our mission. need to take is to call us at 724-610-2037 by the Friday before distribution if you cannot come. You must make every effort to be at the food distribution. Our volunteers work very hard to distribute flyers and do neighborhood food drives to collect food for you. After collecting, there is inventory to be done fol- lowed by bagging the groceries for each family. Failure to show up for your food wastes volunteer time and labor and hinders proper distribution planning. Grilled Chicken and Easy Beef Community Supermarket Apple Sandwiches Serves 6 Lower Burrell This sandwich cooks beautifully on a nonstick skil- Here is real easy recipe that is just right for let or in dual sided indoor grill. It's one of my favor- these cold winter days. Serving 6, There are

ites. Cost is about $9.02. Prep Time: 10 minutes; 565 calories per serving, 69 carbohydrates; Cook Time: 5 minutes; Total Time: 15 minutes; 30% sodium, 33% calories from fat, and Serves: 6; 425 calories; 36g carbs; 550mg sodium. 32% total fat.

Jesse Lege, Vendor Ingredients:  12-oz. can dark and light meat chicken, drained Ingredients:  1/2 cup mayonnaise  1 ½ lbs stewing beef , cut into 1 inch chunks  1 onion , chopped into 1 inch pieces  1 tablespoon lemon juice  2 carrots , cleaned and chopped into 1 in-  1-1/2 cups grated Swiss cheese cluding pieces Schafer’s Fruit Farm West Haven Nursing Home, Apollo  2 stalks celery, chopped  2 celery ribs , cut into 1 inch pieces 724-727-3451  1 apple, finely chopped  3 small potatoes , cut into 1-inch pieces

Daniel R. Clair  1/2 cup grated carrot  1 (10 ½ ounce) can tomato soup Nationwide Insurance  12 slices whole wheat bread  1 teaspoon salt 114 North Plaza  1 teaspoon pepper Apollo, PA 15613  2 Tbsp. butter

724-478-3262  1 teaspoon basil Preparation: Apollo Mutual Fire Insurance Company In small bowl, combine chicken, mayonnaise, Directions: lemon juice, Swiss cheese, celery, apple, and car- 1. Put the meat, carrots, onion and spices into a Kenneth R. Sloan rot. Make sandwiches with the bread. Spread out- Dutch oven. Insurance 2. Cover with tomato soup, making sure all the Apollo 724-478-3113 side of sandwiches with butter. Grill the sandwich- pieces are covered. Please tell them es, covered, over medium heat, turning once, until 3. Bake at 325 degrees for 3 hours. “Thank You” cheese begins to melt and bread is toasted. Or 4. Add potatoes and cook for an additional 45 A very special thank cook on dual-contact indoor grill for 3-5 minutes minutes. you to all the families 5. Enjoy! that have donated until bread is golden brown. Source: www.food.com food each month Source:http://busycooks.about.com/od/inexpensiverecipes Page 2 www.kiskivalleyfoodbank.org 724-610-2037 February 2012

Creamy Hamburger Creamy Hamburg, continued … Noodle  Meanwhile, cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse under cold 6 servings; Active Time: 30 minutes; Total Time: 1 hour 25 minutes; water. Nutrition Profile: Diabetes appropriate | Low calorie | Low cholesterol |  Puree cottage cheese in a food processor until smooth. Transfer Healthy weight | High calcium | High potassium | to a medium bowl; fold in sour cream and the reserved scallion greens. Season with the remaining 1/8 teaspoon salt and pep- Ingredients per.  Spread half the noodles in the prepared pan. Top with half the  2 bunches scallions, trimmed cottage cheese mixture and half the meat sauce. Repeat with  8 ounces 90%-lean ground beef the remaining noodles, cottage cheese and sauce. Sprinkle  1 1/2 teaspoons canola oil Cheddar over the top.  1/2 cup bulgur, (see Ingredient Note)  Bake the casserole until bubbly, 30 to 40 minutes. Let stand for  2 cloves garlic, minced 10 minutes before serving.  2 8-ounce cans tomato sauce  1/2 cup water Tips & Notes

 1/4 teaspoon salt, divided Ingredient Note: Bulgur is made by parboiling, drying and coarsely  Freshly ground pepper, to taste grinding or cracking wheat berries. It simply needs a quick soak in hot  6 ounces no-yolk whole-wheat egg noodles water for most uses. Look for it in the natural- section of large  1 cup low-fat cottage cheese supermarkets, near other grains, or online at kalustyans.com, leba-  1 cup reduced-fat sour cream neseproducts.com.  1/4 cup shredded extra-sharp Cheddar cheese Nutrition Preparation  Preheat oven to 350°F. Coat a 2-quart dish with  Per serving: 377 calories; 14 g fat ( 7 g sat , 4 g mono ); 52 mg spray. Put a large pot of water on to boil. cholesterol; 41 g carbohydrates; 22 g protein; 5 g fiber; 757 mg  Separate white and green parts of scallions; thinly slice and reserve sodium; 631 mg potassium. separately.  Nutrition Bonus: Calcium, Iron & Vitamin C (20% daily value),  Cook beef in a large skillet over medium-high heat, breaking up Magnesium (17% dv), Vitamin A (15% dv). clumps with a wooden spoon, until no longer pink, 3 to 5 minutes.  Carbohydrate Servings: 2 1/2 Transfer to a plate lined with paper towels.

 Wipe out the pan, add oil and reduce heat to medium-low. Add Source: http://www.eatingwell.com/recipes/creamy_hamburger_noodle_casserole.html bulgur, garlic and the reserved scallion whites. Cook, stirring, until the scallions soften, 5 to 7 minutes. Add tomato sauce, water and the beef; bring to a simmer. Cover and simmer gently until the bulgur is tender and the sauce is thickened, 15 to 20 minutes. Sea- son with 1/8 teaspoon salt and pepper. Continued in the next column

Canned

 Avoid buying canned goods that show signs of

bulging, denting or leaking.

 Throw away any canned goods in your pantry with similar signs of bulging, denting or leaking

 Store canned goods in a cool, dry place--not above

the oven or under the sink.

 As a general rule, canned goods can be kept up to Kiski Valley Food Bank is a ministry of 12 months unopened

Inspired Ministries, Inc. and  Clean cans before opening them to avoid Grace Community Church contamination of contents 305 Emerson Street, Vandergrift, PA www.gracechurchlife.com