During our June Food Fairs in Potosi, MO, and Carlyle, IL, we distributed over 45,000 pounds of food, including fresh produce like cabbage, potatoes, carrots and corn.
As we were preparing the distribution line, we asked multiple clients their favorite ways to cook the produce they were getting that day. Our goal is to make it easier for families that receive bulk produce distribution to come up with new and creative ways of preparing the food for their families.
Joe’s Homemade “Hamburger Helper”
Ingredients:
- 3 potatoes, chopped
- 1 onion, chopped
- 1 lb hamburger meat
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- seasoning
Instructions:
Heat oil in a skillet and fry potatoes, onions, and hamburger meat together. Add the cream of mushroom and cream of celery to the skillet. Season to your liking using anything from salt and pepper to chili powder or garlic. Warm the mixture on the stove on low for 15 minutes.
Teresa’s Cole Slaw
Ingredients:
- 1 head of cabbage
- 1 jar of mild banana peppers
- 1 tomato
- Italian salad dressing
- Salt and pepper
Instructions:
Chop cabbage, banana peppers and tomato. Toss together with Italian dressing and add salt and pepper to taste.
Crockpot Corn
Ingredients:
- 3 lbs. corn
- 1/2 cup butter
- 1 – 8 oz. package cream cheese
Instructions:
Combine corn, butter, and cream cheese in a crock pot and allow to melt together for a warm, tasty dish.
Carrot Fries
Ingredients:
- 1 lb carrots, peeled and sliced lengthwise
- 2 TBS olive oil
- garlic salt and pepper
Instructions:
Preheat oven to 375℉. Coat carrots in olive oil. Arrange on a baking pan and sprinkle with garlic salt and pepper. Bake for 30 minutes.
