Healthy Hint

Substitute 1/2 of the shortening in any cookie recipe with cooked white beans (navy, great northern, etc). Smash them to a paste with a fork or put in a food processor to puree. They provide a great "hidden" source of protein and cut out 1/2 the guilt of eating cookies. Increase salt in your cookie recipe by 1/4 tsp. Guaranteed your kids won't notice!

Note: cookie texture may change and become more cake like

Roasted Green Beans

Fresh green beans (about 1 pound)
1 Tbs olive oil (or less if desired)
Salt
Cracked black pepper

Wash green beans. Trim ends if necessary. Pat dry on a clean towel. Place on a baking sheet. Pour oil over beans and mix well by hand. Sprinkle with salt and cracked pepper. Roast in a 450 degree oven until beans begin to brown, about 15 minutes. Kids love these even if they don't like the canned versions!

Tortillas de Harina

4 cups flour
1 tsp salt
1/3 cup Crisco (shortening)
1 tsp baking powder
1 1/2 cup warm water

Stir together flour and salt. Work in shortening with fingertips, then stir in enough warm water to form into a ball. Do not pour all the water in at the same time. Add little by little to form into a ball.

Knead until smooth and then form into golf ball sized pieces. Roll out to 7 or 8 inch diameter circles. Cook on a medium hot griddle until bubbles form on top side. Turn and cook the same as the first side - about one minute each side. Turn one more time to flatten the bubbles with a spatula. These are delicious warm with butter, honey, jam or as they are used in a variety of Mexican foods.

Refried Beans

2 cans whole pinto beans
1/2 cup picante sauce (or finely chopped salsa)
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt or salt to taste
water as needed

Empty beans and liquid into sauce pan. Heat thoroughly. Mash with a potato masher. Add other ingredients. Add water to adjust the consistency of the beans to your preferred thickness. Serve on your favorite tortillas with toppings of your choice. We like tomatoes, onions, lettuce, and cheese. Don't forget the ketchup and extra salsa on the side!

Utah Peach Pie

Whole wheat piecrust:

Mix together: 1 ½ cups whole wheat pastry flour

¼ cup unbleached white flour

¾ teaspoon salt

Cut in 10 tablespoons chilled butter until mixture is crumbly.

Add 4 to 6 tablespoons cold water.

Form the dough quickly and gently. Make it into a ball. Roll out to make crust bottom

of pie pan, saving some dough for lattice top of pie. Fill with peach mixture then make

strips for lattice pie top. Crimp edges of pie crust with fork and sprinkle a dash of sugar on top of the pie.

Peach mixture:

Combine: ½ to ¾ cup sugar,

3 tablespoons unbleached white flour

¼ teaspoon nutmeg

¼ teaspoon cinnamon

dash salt

Add to 5 cups sliced fresh Utah peaches and mix.

Fill pie and bake at 400 degrees F for 45 to 50 minutes or until golden brown.

Viva Vegetable Fair Handout

Learn the what, where, when, and more details about the upcoming Viva Vegetable Fair in this handout.

Presented by Edith Bowen PTA and USU Dietetic Students.

Handouts

Recipe Booklet - Discover fun and tasty recipes in this booklet (will also be handed out at Fair)

• Page 1 (spaghetti salad, baked spinach artichoke dip, butternut squash muffins, cauliflower cheese soup)
  
• Page 2 (how to cook an artichoke, cucumber fun facts)
  
• Page 3 (chicken fajitas, poppy seed vinaigrette salad dressing, Santa Fe chili pepper salsa)
  
• Page 4 (salsa tips, and more!)
  

Kids Salad Sheet - this handout will be used at one of the stations at the Fair