The Recipe Challenge is currently over, but feel free to view info on the winners and recipe submissions.

Thanks!

  
   
 

 

VEGETABLE BEEF SOUP

INGREDIENTS

2 Tbsp margarine
1 onion, chopped
2 potatoes, diced
1 full ear of corn or two halves, kernels removed (fresh or frozen
1 can - 24 oz. beef stew
1 - 14 oz. can diced tomatoes
2 Cups water
salt & Pepper to taste

PROCEDURES

1. In a pot over medium heat melt butter
2. Saute onion, potato and corn until slightly soft
3. Add beef stew, diced tomatoes and water
4. Bring to a simmer, allow to simmer 20 minutes
5. Season with salt & pepper, serve hot

YEILD: 4 servings (approximately 2 cups per serving)

OTHER OPTIONS

Option #1 - Vegetable Beef Noodle Soup - add 1/2 Cup cooked noodles or macaroni to soup
Option #2 - Minestrone Soup - Add 1/2 Cup cooked pasta or macaroni and 1/2 Cup kidney beans or whatever beans you have on hand.

  
   
 

 

MAY RECIPE CHALLENGE

Rolled Oats-quick
Instant Vanilla Pudding
Fudge dipped graham crackers
Sliced peaches in light syrup
Coconut milk
Limonolio (olive oil with fresh lemon) or canola oil or vegetable oil
Corn bread stuffing mix (12 oz)
Dill pickle chips
Basil-fresh
Green bell pepper
Sliced whole wheat bread
Chicken slices (raw) 2.5" - 5"
Hot dogs
Blue cheese
Peach yogurt

 

  
       

 

 


CONGRATS:

The winner of the MAY FOOD BANK RECIPE CHALLENGE was Kelly Scales, a 1st quarter student of Renton Technical College. For Kelly's recipes of smoke salmon frittata along with recipes of a creative meatloaf and potato pancakes. Way to go Kelly!

The winner of the MARCH FOOD BANK RECIPE CHALLENGE was Cheryln Washington, a student from Olympic College, Bremerton who presented a variety of recipes with pictures.  Cheryln will receive a free dinner to the next association meeting.

Chairman of the Board Chris Plemmons, CEC presented a Food Bank Recipe Challenge for our members.

The monthly challenge is to make recipes for delicious soups, entrees, side dishes and / or desserts out of any simple / easy to prepare ingredients.

Remember, 60% of food bank recipients are children and possible future chefs.

Recipes has to include: Ingredients, Procedures, and Yield, a title, list of ingredients, with unit of measurement in order of use and written procedures to make the dish. Please see example in the left column of Vegetable Beef Soup.

A drawing was held at each meeting to determine the winner of a free dinner at the next WSCA Meeting.

We allowed simple recipes of all sorts to be submitted.

 

Food Bank Monthly Distribution
Family Size Pounds of Food Distributed
1
2
3
4
5
6
 34
40
45
50
55
61

Please visit the website of a local charity - Northwest Harvest, the only statewide hunger relief agency in Washington. They have been named a 4-star charity by Charity Navigator, the largest independent evaluator of charities. They received the highest star amount because Northwest Harvest has shown it's financial management to be exceptionally efficient and effective.

Thank you for your participation in this very important WSCA project.