FROM THE KITCHEN OF ST. PAUL SCHOOLS
Want to eat like a St. Paul student? Try one of these recipes. And go to www.sppscafe.org for more recipes and school nutrition information.
HMONG BEEF FRIED RICE
Yield: Approximately seven 1-cup servings
1 lb. ground beef; 2 tbsp. garlic powder; 1 tsp. sugar; 1/2 tsp. salt; 4 cups cooked rice; 2 eggs.
Toppings or garnish Cilantro sprigs; peas; scallions, chopped
1. Thoroughly cook ground beef. Drain excess fat. 2. Add garlic powder, sugar and salt. 3. Mix well. 4. Add beef mixture to cooked rice. 5. Heat beef and rice mixture to 165°F. 6. Beat eggs and cook until done (similar to scrambled eggs). 7. Finely chop or shred cooked eggs. 8. Add cooked eggs to meat and rice mixture. 9. Mix well. 10. Serve with cilantro sprigs, green peas and scallions. These may be added to mixture or offered as toppings or a garnish.
Nutritional information (per serving)
Calories: 314; cholesterol: 185 mg; sodium: 424 mg; fiber: 2 g; carbohydrates: 28 g; total fat: 12 g.
FRUIT SALAD WITH PUDDING
20-ounce can of pineapple tidbits; 18-ounce can of fruit cocktail; 1 small box of instant vanilla pudding mix; 8-ounce tub of whipped topping (like Cool Whip).
1. Drain about half of the juice from the pineapple.
2. Combine pineapple (with remaining juice) and fruit cocktail (with all of its juice). Stir to combine.
3. Sprinkle instant pudding over all fruit and stir until it is mixed in.