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Favorite WIC Food uses

post #1 of 66
Thread Starter 
Hi

I am sitting here staring at my newly acquired WIC cans of salmon, wondering why I picked them out and what the heck to do with them!

Any great 'what to do with your WIC food' recipes floating around out there?

I know there was a thread a while ago about using the extra milk, now to go re-earth it...

TIA
post #2 of 66
our favorite thing to do with the milk is pudding or home made ice cream.

Everything else we use normally in cooking for the most part.

Anyone have ideas for things to do with rice krispies & corn flakes? I have a ton we got on WIC and DD can't eat cereal with milk.
post #3 of 66
Quote:
Originally Posted by frugalmama View Post
our favorite thing to do with the milk is pudding or home made ice cream.

Everything else we use normally in cooking for the most part.

Anyone have ideas for things to do with rice krispies & corn flakes? I have a ton we got on WIC and DD can't eat cereal with milk.
Corn flakes can be crushed/rolled and mixed with spices to make a breading/coating for fish/chicken.
post #4 of 66
Rice krispie treats!

You can get tomato juice, then use it for cooking soups and spaghetti and stews and as a braising liquid.

We eat canned salmon as salmon patties--mix with an egg, some diced onion, and a little flour to bind it (some people use mashed potatoes or instant potato flakes). Shape into balls/patties (whatever you like), and pan fry. This was my favorite childhood meal.
post #5 of 66
Quote:
Originally Posted by BetsyS View Post
Rice krispie treats!

You can get tomato juice, then use it for cooking soups and spaghetti and stews and as a braising liquid.

We eat canned salmon as salmon patties--mix with an egg, some diced onion, and a little flour to bind it (some people use mashed potatoes or instant potato flakes). Shape into balls/patties (whatever you like), and pan fry. This was my favorite childhood meal.
I think I must have the only kid who doesn't like rice krispie treats! Go figure.

I'm debating trying to crush them and use them like corn flakes for crumbs & breading.

I have about 15 boxes to use up - it just keeps getting put in the pantry and never used.
post #6 of 66
Corn flakes make great corn flake cookies.
I usually get Chex cereal because everyone in my home loves puppy chow and home made chex mix.
post #7 of 66
Quote:
Originally Posted by goldfishkate View Post
Corn flakes make great corn flake cookies.
I usually get Chex cereal because everyone in my home loves puppy chow and home made chex mix.
I wish we could get Chex - DD loves to eat it dry. But Chex is only allowed in our state for gluten free packages, which DD isn't on.

Do you have a recipe for the corn flake cookies?
post #8 of 66
Cornflakes are good for meatloaf or meatballs. As a filler to help stretch the # of servings.

My kids like to dip their bananas in the rice krispies- "crunchy bananas".
post #9 of 66
Crushed cornflakes are good on top of tuna noodle casserole. Maybe you could sub salmon for the tuna? For the rice I make fried rice with whatever I have laying around. I'm planning on experimenting with rice pudding too. Also I have a grain mill and can put the rice in there to make flour, but you could maybe run some through a food processor to use in baking. Custard is an easy thing to make with leftover milk and eggs.
post #10 of 66
If it's whole milk, you can make paneer (Indian cheese). Very tasty. Just google to find directions.
post #11 of 66
We make yogurt with most of our milk. And ice cream!
post #12 of 66
I add salmon to confetti rice (rice with veggies in it) and have a lovely meal.

Cornflakes and rice krispies are good fillers for meatloaf.
That's weird about the cereals, i thought it was a national program? We get many kinds here. /you can eat it without milk, with plain water or a fake milk, rice milk, etc.
post #13 of 66
3 cups Rice Krispies®
3 cups bread flour
1 cup whole wheat flour
1/3 cup sugar
1 package dry yeast
1 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup mashed pumpkin
2 tablespoons vegetable oil
2 egg whites
3/4 cup very warm water (120-130° F)
Why use Kellogg's® Rice Krispies®?


Why use Kellogg's® Rice Krispies®?
As the first crisped rice cereal, Kellogg’s® Rice Krispies® has been bringing families together in the kitchen for over 80 years.

To experience the timeless flavor, make your Rice Krispies Treats® squares with the original Rice Krispies® brand cereal.

Where to buy



1. In large electric mixer bowl, combine KELLOGG'S RICE KRISPIES cereal,
1 cup of the bread flour, whole wheat flour, sugar, yeast, salt and spice. Add
pumpkin, oil, egg whites and water. Beat on medium speed until smooth.
Switch beaters to dough hooks and gradually add remaining bread flour
or stir in by hand. Knead 5 minutes on low speed or by hand 10 minutes,
until dough is smooth and satiny. Place dough in large bowl coated with
cooking spray. Coat surface of dough with cooking spray. Cover with waxed
paper and let rise in warm place until doubled in size, about 1 1/2 hours.

2. Punch down dough and divide into 18 pieces. Shape each piece into 12-inch
rope. Loosely tie rope into knot. Place on baking sheets coated with cooking
spray. Let rise until doubled in size, about 1 hour.

3. Bake at 375° F about 12 minutes or until golden brown. Cool on wire racks.
Serve warm.

Yield: 18 rolls
post #14 of 66
2 cups Rice Krispies®
2 cups biscuit baking mix
1/3 cup sugar
1/4 cup finely chopped walnuts
1/4 cup currants
1 egg, slightly beaten
1 teaspoon grated orange peel
1/3 cup fat-free milk
1 egg white
1 tablespoon water
1 tablespoon sugar
Vegetable cooking spray
Why use Kellogg's® Rice Krispies®?


Why use Kellogg's® Rice Krispies®?
As the first crisped rice cereal, Kellogg’s® Rice Krispies® has been bringing families together in the kitchen for over 80 years.

To experience the timeless flavor, make your Rice Krispies Treats® squares with the original Rice Krispies® brand cereal.

Where to buy



1. In large mixing bowl, thoroughly combine KELLOGG'S RICE KRISPIES cereal,
baking mix and the 1/3 cup sugar, breaking up the lumps in the baking mix. Stir
in walnuts and currants. Add egg, orange peel and milk, mixing until mixture forms
a ball. Flatten dough into 7 1/2-inch circle. Using large knife, cut into 6 wedges.
Place about 2 inches apart on baking sheet coated with cooking spray. With fork,
beat together egg white and water. Brush over tops of scones. Sprinkle with the
1 tablespoon sugar.

2. Bake at 375° F about 13 minutes or until golden
post #15 of 66
Quote:
Originally Posted by frugalmama View Post
I wish we could get Chex - DD loves to eat it dry. But Chex is only allowed in our state for gluten free packages, which DD isn't on.
Do you know what is in the gluten free pkgs? We don't have those here. But we are celiacs.
post #16 of 66
I loved when we got peanut butter. DS loves peanut butter cake. Basically make like reg white cake but add 1/2 jar of PB to the cake mix... then add the other 1/2 of PB to the frosting... soooo yummy and full of PB..... maybe I will make some this winter....(works best if you have a kitchen aid mixer, the PB is thick)
post #17 of 66
Quote:
Originally Posted by frugalmama View Post
I wish we could get Chex - DD loves to eat it dry. But Chex is only allowed in our state for gluten free packages, which DD isn't on.

Do you have a recipe for the corn flake cookies?
here's one i like!
http://www.christmas-cookies.com/rec...h-cookies.html
post #18 of 66
You can use canned salmon as you would tuna. I make salmon salad all of the time -- add celery and mayo. I also really like to add pieces of apple. Salmon noodle casserole? (white sauce -- which is only flour, water, fat and milk -- but really check in a good cook book for how to do it because if you don't make it right it doesn't taste right). Just use the white sauce, add the salmon, some celery, peas and whatever other veggies, and some egg noodles. Use your corn flakes crushed for a topping and bake for a bit. Should be very tasty -- I use this recipe all of the time but for my veg kids I use chick peas and not tuna or salmon. Leftover chicken pieces would work nice to. Take that exact same recipe, leave out the noodles and put it in a crust and voila, you have a pot pie. Salmon pot pie? Why not? Take out the crust and put biscuits on the top and voila you have another kind of casserole. I like to add some herbes de provence to the pot pie...

If you want exact instructions for the white sauce, I can copy it from my 1930s cookbook.
post #19 of 66
Quote:
Originally Posted by jewellz View Post
Do you know what is in the gluten free pkgs? We don't have those here. But we are celiacs.
I think the only difference is the cereal in our state.
post #20 of 66
Anyone have ideas for what to do with ALL these jars of baby food? I have a lot of variety, but don't know how to sneak it in. DD was eating it, but decided she only wants to eat thing she can pick up Meats (lamb, beef, ham), veggies, and fruit. And when I say a lot, I'd estimate close to 200 jars

Salmon pattis are so yummy, and so is salmon pot pie with biscuit topping!

My state has a WIC cookbook that I'll try to dig out tonight.
ETA- google "WIC cookbook" and you'll get several states' books!
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