Let's Party: School Party Ideas- Office of Child Nutrition

7/30/2019 Let's Party: School Party Ideas- Office of Child Nutrition

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WES VIRGINIA BOARD OF EDUCAION2009-2010

Pricilla M. Haden, President Jenny N. Phillips, Vice President

Robert W. Dunlevy, Secretary

Delores W. Cook, MemberMichael I. Green, MemberBurma Hatfeld, Member

Lowell E. Johnson, MemberL. Wade Linger, Member

Gayle C. Manchin, Member

Brian E. Noland, Ex Of cioChancellor

West Virginia Higher Education Policy Commission

James L. Skidmore, Ex Of cioChancellor

West Virginia Council or Community and echnical College Education

Steven L. Paine, Ex Of cioState Superintendent o Schools

West Virginia Department o Education



1

Developed by

Office of Child NutritionWith support from

United States Department of Agriculture

2008 Team Nutrition Training Grant

West Virginia Department of Education

April 2010





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Table of Contents

itle Page ..................................................................................................... 1

able o Contents ...................................................................................... 3

Foreword ...................................................................................................... 5

Acknowledgements ................................................................................... 6

Introduction ................................................................................................ 7

Party Temes ............................................................................................. 17

ailgate ......................................................................................... 19

Harvest Festival .......................................................................... 27

Medieval Merriment .................................................................37

Frosty Fun....................................................................................47

World our ..................................................................................57

Patriotic Celebration .................................................................69

Country Hoedown .................................................................... 77

Pirate Adventure ........................................................................83

Garden Party ............................................................................... 91

Beach Bash ................................................................................101

Appendix .................................................................................................109

Recipe Index .............................................................................111

Resources ...................................................................................113





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Guiding today’s children toward a productive uturerequires challenging curriculum, relevant instructionand 21st century learning tools. Schools also must provide an environment in which students observe and practice healthul living, the oundation to becoming successul learners and adults.

Inactivity and poor nutrition increasingly place today’schildren at risk. Schools can play a role in reversing this trend by oering and encouraging healthul oodchoices and opportunities or physical activity. Let’s

Party is provided as a practical resource to assist schoolsas they work to ulll this role.

Te ideas, recipes and advice provided here are basedon best practices and high nutrition standards. Tey

are intended to oer school personnel and volunteershelp in interpreting and implementing current WestVirginia Board o Education Policy 4321.1, Standards

or School Nutrition.

While its purpose is serious, Let’s Party is all abouthaving un. What better way to promote healthy liestyles than to engage students in challenging gamesand physical activities and to provide healthy, estive

oods in a positive environment!

•

Dr. Steven L. PaineSuperintendent o Schools

Foreword



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Acknowledgements

Tis book was developed as a sequel to the Let’s Party resourcedeveloped and printed in 1993 by the West Virginia Departmento Education, Of ce o Child Nutrition with the assistance o a special group o educators. Te Of ce o Child Nutrition isthankul or the unding rom the United States Department o Agriculture, eam Nutrition raining grant which supports thisupdate.

Special appreciation or leadership go to the West Virginia

Department o Education, Of ce o Child Nutrition Coordinator Janet D. Yost and previous Executive Director, Mary Kay Harrison,Secretary II Michele Reed, Communication’s Department, AllisonBarker and Graphics Department, Kathy Sams.

Sincere thanks are extended to these dedicated, resourceul andmotivated individuals who collaborated in the writing o thisresource:

Mary Kay Harrison, M.S., Nutrition Education Consultant; retiredExecutive Director, Of ce o Child Nutrition, West Virginia

Department o Education;

Mary Foltz Weikle, M.S., Health and Physical Education teacher,East Dale Elementary; and Adjunct Proessor Fairmont StateUniversity; and

Sharon L. Smith, Ed. D., Proessor o Education, Fairmont StateUniversity; Nutrition Education and raining Consultant.

Special appreciation goes to Christine Durrenberger and L.

Virginia W. Smith or their suggestions and careul, patientediting.

For more inormation about West Virginia Child NutritionProgram resources and programs, contact the Of ce o ChildNutrition, West Virginia Department o Education, Building 6 Room 248, 1900 Kanawha Boulevard East, Charleston, WestVirginia 25305-0330.

Richard J. Go

Executive DirectorOf ce o Child Nutrition

Let’s Party



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Schools increasingly recognize their important role in shaping students’ knowledge, attitudes and behaviors related to nutritionand physical activity. In addition to classroom instruction, school-

wide experiences that engage students in physical activity andhealthul eating strengthen learning. But the serious business o learning healthy living should be positive… even un. And whatbetter way to have un than to throw a party!

Let’s Party sends a clear message -- Parties can be un AND healthy.A resource or educators and parents, this book provides ideas

to engage learners, not in reading and thinking about a healthy liestyle, but in practicing it. Each party theme eatures active play and games, art and music, and o course, plenty o healthy oods.Tere are helpul hints or party planners, as well as some soundnutrition and physical activity advice.

First published in 1993 by the West Virginia Department o Education Of ce o Child Nutrition, Let’s Party became a widely recognized practical guide to planning school parties, as wellas an innovative strategy or communicating progressive schoolnutrition standards. Te rst edition was primarily a collection o un and easy recipes that reected 1990 West Virginia Board o Education nutrition standards. A series o school and parent Let’s Party workshops were delivered throughout the state and the book gained national attention through proessional meetings and childnutrition publications.

While the goal o promoting student health remains the purposeo Let’s Party, some things have changed. Tis revised editionreects today’s understanding o the importance o activity inhelping children maintain a healthy weight and liestyle. Te party emphasis is rst on un-- ACIVE un – then on ood.

Menu ideas and recipes have been updated to meet West VirginiaBoard o Education 2008 school nutrition standards.* It is hopedthat this resource will serve as a tool or educators, nutrition

proessionals and others to interpret and apply these standards in practical and positive ways.

*Standards or School Nutrition (4321.1), West Virginia Board o Education, July 1, 2008

Party with a Purpose

Introduction

Kids just want to play. Mention“party” to children and theirimmediate thoughts are o play;mention “party” to adults andtheir thoughts turn to ood.Given the choice between playing and eating, most kids

will quickly choose play.



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Activity Affects Learning

A strong connection exists between nutrition, physical activity,and learning. Research shows that active individuals are leaner,have more energy, a better sel-image, shorter bouts with illnesses,and live longer than their sedentary counterparts. Physically tchildren tend to be more curious, more attentive, and less anxious.Tey have better test scores, ewer absences, and better behavior inthe classroom.

It is well-documented that today’s society – including its children--is more sedentary than previous generations. Combined with

increased sedentary activities, such as watching television, playing video games, and using a computer, children’s caloric intakes havealso increased. As a result, more children than ever are obese oroverweight, lethargic, and unable to meet recommended physicaltness levels.

Te 2008 Physical Actiity Guidelines or Americans recommendschildren and adolescents perorm 60 minutes or more physicalactivity daily. However, activity doesn’t necessarily mean exercise.

While recommendations call or either moderate or vigorous-intensity physical activity, any activity that involves movementcan increase strength, endurance, or exibility depending on theduration and type o movement used. Achieving these benetsthrough play motivates kids and rewards them by having un.

Te activities and recipes in this resource were designed specically to enhance local eorts to promote student wellness and improvelearning. As adults, our responsibility is to set the stage andserve as role models. Let’s Party is a tool to encourage kids to eatnutritious oods, spend more time being active, and best o all,have un.

Playing It SafeKeeping children sae is a top priority when leading games andactivities that involve movement. While many physical activitiesshould be supervised by qualied instructors, those activitiesselected or Let’s Party do not require leaders with specializedtraining. Consider the ollowing points when supervising physicalactivities.

1. Supervise players at all times. Do not become distracted.

2. Practice and review saety procedures or each activity every time it is perormed. Remind players to take turns,observe their space, not touch other players, ollow the rules,

Let’s Party

Adults should never requireor withhold physical activity

as a orm o punishment or

as a movtivational tool.



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and immediately stop moving when the leader indicates stop.

3. Choose activities and equipment that are suitable orthe players’ age. Children are not little adults, so modiy the play area and equipment or younger players. Forexample:

• Use larger, non-sting balls, socks or yarn balls. ry balloons or beach balls.

• Change the size o the boundaries. Younger age playersneed a smaller play area; older players may use a largerarea.

• Provide visual cues or boundaries or obstacles (saety cones, at, non-skid spot markers, directional arrows,tape, chalk, or even our). Make saety signs thatresemble traf c signs.

4. Check the play area or obstacles or potentially dangerousconditions.

5. Make regular saety inspections o equipment.

6. Place equipment around the outside o the play area whereit can easily be utilized and returned. (Note: Do not put

out a box o equipment and expect players to choose. Tisencourages disagreements and inappropriate behavior.)

Some Thoughts on Party Menus

Party rereshments should add to the party un and learning. Let’s Party ollows these our guidelines to ensure that the menu is a hit with students.

Make it Fun

Party menu planning is made easier by keeping in mind thatstudents just want to have a good time. Te goal is not a perect

party, but one that’s un. Foods that depart rom traditional party are can be interesting, un and t the occasion. Beore choosing amenu, rst decide on the party theme, activities and decorations.Much o the un with ood comes through involving children in

preparing their own party rereshments and creatively serving oods. In addition to providing recipes and suggestions, each Let’s Party menu section eatures some recipes especially suited orchildren to make during or prior to the party.

Introduction

Physical activity isimportant or all children.ry to involve each childin physical activities, eventhose who may be younger,injured, or have physicallimitations. Be creative- children who can not physically participate canmonitor equipment, keepscore, cheer or, or evencoach the team.



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Keep it Simple

Capturing a party’s avor doesn’t require recipes involving greatculinary skill or a long list o ingredients. Each Let’s Party themeincludes some ood ideas which are quite simple, requiring littletime or skill to prepare. With some childlike creativity andimagination, simple oods can be transormed into un party oods,e.g., raisins become ants, crackers – sh, and lettuce – grass.

Play it Sae

Whether preparing ood at school or using ood rom outsidesources, keeping it sae is a priority. Maintaining ood saety at

school parties and events is addressed in West Virginia Board o Education policy. Since policy requires that preparation o alloods served to students during the school day be monitored by school personnel, only unopened commercially packaged oods canbe accepted or parties. Each Let’s Party menu section includessome oods that may be brought rom outside sources and othersthat may be made by children under sta supervision or by caeteria

personnel. Let’s Party oers tips or sta to plan and supervisestudents’ ood preparation, as well as advice on saely serving oodsin the classroom or other school site.

Food saety urther involves being sure that children with ood

allergies or special dietary needs are not placed at risk. Schoolsta should be aware o such concerns, and plan party menus thatall children can enjoy. O special note are peanut allergies whichnot only prohibit students’ consumption o peanuts, but alsorequire that the total environment is ree o peanuts or any oodscontaining even traces o peanut derived ingredients. Although Let’s Party provides some recipes using peanuts, such recipes areagged and alternative ingredients or recipes are suggested.

Make it Healthy

Selecting a party menu that reects healthy ood choices requiressome thought and planning. But rst, planners must determine what is considered healthy. Te school’s criteria or thisdetermination is Standards or School Nutrition, a West VirginiaBoard o Education state policy addressing all oods that may be sold or served to students during the school day. (Note: Tisrule exempts oods brought to school or individual students’consumption.)

Recipes and ood suggestions provided in Let’s Party have beenselected to meet policy standards. Nutrition analysis soware hasbeen used to determine compliance with these school standards.

Recipe nutrient data presented in Let’s Party only reects

Let’s Party



11

compliance with school nutrition standards and should NO be

used in addressing any individual student’s special health or dietary needs. (Also see page 16, A Note to Nutrition Program Staf .)

Shopping tips are given or many recipe ingredients. However, itshould be noted that, since ood brands vary, it may be necessary toread the nutrition acts labels to be sure an item meets standards.A checklist ollows to help evaluate oods against state standards.Further help in interpreting standards and selecting items may be

provided by school nutrition proessionals.

Keeping ood in perspective and making it healthy also means

making serving sizes reasonable or the occassion. Let’s Party recipes and menu ideas ollow this principle -- party portions aresmall, not meal-sized.

A word is necessary here regarding parents and parties. Parentscan play an important role in creating a successul party. Nutritionstandards should not discourage their contributions. Involving

parents in planning and conducting parties not only lends muchneeded help, it also can urther parents’ understanding and supportor the school’s healthy eating and activity goals. In additionto inviting parents to participate in planning sessions, considerasking them to assist with party games and activities, and to make

or contribute materials or decorations, costumes, party avors or prizes. I parents are asked to provide oods, communicate clearly and well in advance the specic oods needed. I necessary, explainhow to use products’ nutrition labels to determine whether oodsmeet standards. Also remind parents that the school can only accept unopened commercially packaged oods.

School nutrition program sta may also contribute to making ahealthy party. With the approval o administrators, the nutritionsta may provide some party rereshments. Each Let’s Party menusection suggests some school recipes that meet standards and suit

the party theme. (See A Note to Nutrition Program Staf .)

Introduction

Party-sized portions shouldbe small, so also downsize

serving pieces. Use smaller plates, cups and napkins sosnacks don’t “get lost.”



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Healthy Foods Checklist for School Party

Planners

I you can answer YES to any o these questions, the ood is NOconsidered a healthy choice to be oered to students or parties andevents conducted during the school day.

Foods

Is it candy, chewing gum or avored ice bars?

Does it provide more than 200 calories per serving or, or

individually packaged oods, more than 200 calories per package?

Does it contain more than 35% calories rom sugar,excluding ruits?

Does it contain more than 200 milligrams o sodium perserving or, or individually packaged oods, more than 200

per package?

Does it contain more than 35% calories rom total at,excluding nuts, seeds and cheese?

Does it contain 10% or more calories rom saturated at?

Does it provide more than 0.5 grams trans at?

Does it contain articial or non-nutritive sweeteners?

Beverages

Is it a so drink* or coee beverage?

Does it contain less than 20% juice?

Does it contain caeine?

I a juice or juice beverage, is the portion more than 4 ouncesor elementary students?

I a juice or juice beverage is the portion more than 8 ouncesor middle/high school students?

*So drinks are strongly discouraged or all schools, although permitted (except during mealtimes) by West Virginia State Code in

high schools where approved by local county boards o education.

Let’s Party

Because they are growing,children need oods that

pack lots o nutrients withinewer calories. We call

these nutrient dense oods.Brightly colored vegetables

and ruits, low-at dairy oods, whole grains and lean

meats are nutrient dense.

Caeinated products

are not recommendedor school-age children.Tey oen cause

shakiness, headacheand other sysmptoms o

dependency that aectstudents’ concentration

and learning.



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By the Numbers

Determining whether a ood meets nutrition standards will requirea careul look at the product’s Nutrition Facts label. For thesethree standards, a little math is required.

% Calories from sugar

A. Locate the grams o sugar per serving on thenutrition label.

B. Multiply grams o sugar by 4. (Tere are about 4

calories in each gram o sugar.)

C. Divide the sugar calories by the total calories.

Example: 10 grams sugar x 4 calories/gram = 40 calories om sugar

40 sugar calories ÷ 160 total calories = 0.25or 25%

% Calories from total fat

A. Locate the calories rom at per serving on the nutritionlabel.

B. Divide the calories rom at by the total calories.

Example: 30 at calories ÷ 150 total calories = 0.2or 20%

% Calories from saturated fat

A. Locate the grams o saturated at on the nutrition label.

B. Multiply grams o saturated at by 9. (Tere are about 9calories in each gram o at.)

C. Divide calories rom saturated at by the total calories.

Example: 2 grams saturated at x 9 calories/gram = 18 calories om saturated at

18 saturated at calories ÷ 180 total calories =0.1 or 10%

Introduction

Foods with lots o addedsugar usually providecalories, but ew vitaminsor minerals. We call theseempty calories. Te moreempty calorie oods childreneat, the more dif cult itis or them to get needednutrients within their calorieneeds.



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Planning for Success

Aer deciding on a theme, it is time to choose rom a range o activities and menu ideas that suit the age and interest o students,as well as your setting, time and budget. With these actors inmind, now consider these tips or making your party come alive.

• Spice up your party with lots o variety. Plan contrasting activities…active and quiet, indoor and outdoor, individual andgroup.

• Plan some creative experiences involving art, music, dance,even cooking.

• ry something new or add a dierent twist to amiliar gamesand oods.

• Don’t count out older students. Everyone likes to have un.Even reluctant middle and high schoolers can’t resist a good

party atmosphere.

• Involve students in planning and preparing or the party. Ask them to make decorations, avors and props.

• Connect to the curriculum. Tere may be some obvious ways

to integrate some classroom learning to party preparations.Tink social studies, language arts, math, music, physicaleducation and art.

• Keep competitive activities to a minimum. Replace individualcompetition with group competition emphasizing cooperation.

• Never use ood as prizes or rewards. (Tis holds true or non- party situations as well.)

• Instead o rewards or prizes consider giving each student aavor. Tis ensures that all students leave with a party “gi.”

(Student-made items can make great avors.)

• Keep ood in perspective. Party rereshments shouldcomplement the un, not become the main event.

• Make the party uniquely yours. Let’s Party provides many options to spark your imagination. Be ree to expand andadapt them.

• Ask plenty o adults to help supervise and join in the un.

• ake lots o photos and display them throughout the school.Students will enjoy reliving the party or weeks!

Let’s Party

While the activitiesdescribed throughout this

book are linked to a theme,most activities can easily

be modied to t another party. For example, the

Dress a Scarecrow relay inHarvest Festival could easily be changed to Dress a Player

relay or ailgating.

Oering ood as a rewardsends children the wrong

message. It undermineseorts to teach about good

nutrition, encouragesstudents to eat even whenthey are not hungry and

increases their preerenceor sweets and other

snack oods.



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Cooking up a Celebration

Making rereshments is a great way to cook up some party un, notto mention an opportunity to encourage students to try some new and healthy oods. Students may prepare oods beore the party or, better still, cook during the party. Careul planning is the key to making this experience a success.

Select recipes that t your budget, time and students’ skills. Each Let’s Party menu section suggests at least one recipe that may be prepared by young cooks. For very young learners it is wise tochoose simple recipes that require no cooking, and to pre-prepareingredients, e.g., cleaning and cutting vegetables. Be sure to recruit

several adults to supervise.Plan ways to involve all children in cooking activities. Setting upcooking stations which allow each student to prepare or assembleher or his own portion works well or some recipes and in somesettings.

Arrange all ingredients and utensils or convenient access. Post therecipe in easy- to- ollow steps.

Prepare students by explaining saety and sanitation rules.Arrange or sae storage o oods. Have plenty o cleaning supplies– paper towels, detergent, disinectants, and don’t orget WAER.

Cooking It Safe

Prepare students or cooking experiences by explaining these tenbasic rules that protect them rom injury and help ensure thatoods are sae to eat.

1. Wash and KEEP hands clean…no nger lickin’ or hair ickin’.Soap and water are best or hand washing, but disinectant

wipes and gels will work in a pinch.

2. Clean work suraces beore and aer preparing EACH ood.Spray disinectants and paper towels are good or party situations.

3. Keep cold oods COLD in the rerigerator or ice-lledcoolers until just beore preparing or serving.

4. Wash ruits and vegetables with plenty o water – a pre- preparation step that can be done beore the party or cooking experience.

5. Don’t sneeze or cough near ood.

Introduction

Some Student Friendly Recipes require cooking.Using small applicationslike electric skillets, toasterovens or griddles oen work well. You might alsomake arrangements to usemicrowave ovens in loungeareas or conventional ovensin the caeteria.



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6. Use knives and electrical appliances ONLY with adult

supervision.

7. Use mitts to protect hands rom hot suraces.

8. Place ood that alls to the oor in a trash can.

9. Wipe up and dry spills immediately to prevent alls.

10. Use serving utensils and, when serving yoursel, touch only the oods YOU are eating.

A Note to Nutrition Program Staff

With approval o school and nutrition program administrators, caeteriasta may provide oods or parties. While ood service recipes arespecically ormulated to meet ederal school meal requirements, notall meet state standards or oods served outside the context o a meal.Caeteria recipes, as indicated in Let’s Party, either meet or may bemodied to meet West Virginia nutrition standards.

Caeteria recipes are reerenced by number as they appear in United StatesDepartment o Agriculture Recipes or Schools. Tese recipes have beenrecently updated and may be downloaded rom the National Food ServiceManagement Institute website www.olemiss.edu/depts/nsmi.

It may be necessary to make some modications to USDA recipes. Asnoted in each Let’s Party Menu Ideas section, these modications may include:

• Reducing meal-sized portions to party portions; and

• Substituting ingredients or low at and sodium varieties.

USDA Recipes or Schools provides nutrient analysis data or all recipesand thereore such data is not included in Let’s Party. It should be notedthat original and modied recipes were urther analyzed to assure thatthey meet all state nutrition policy standards. Tat data is available uponrequest rom the West Virginia Department o Education.

As earlier noted, nutrition data or recipes printed in Let’s Party wasobtained by a computer analysis o ingredients. As reected in nutritionstandards, these analyses contain some specic exclusions:

• Fats rom nuts, seeds and cheese are excluded rom the percentage o calories rom total at.

• Sugars rom ruits are excluded rom the percentage o calories romsugar.

Readers should also be aware that product brands may vary widely innutrient composition and thereore not yield the identical nutrient proleas shown in the recipe. For this reason, recipes may provide shopping tips

or suggested brands.

Let’s Party

Don’t blow a use! Beoreusing electric appliances in

the classroom, be sure wiring is adequate. Overloading

circuits can be dangerous, as well as a party stopper.







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Tailgate

“Are you ready or some…tailgating?” Tis party theme is sure to be ahit with kids (and adults). Choose a avorite team – your school, thelocal high school, college or a proessional team – and “kick-o ” yourimagination. You’re not limited to ootball; NASCAR and other sportsmay be used. Maybe a riendly competition would make or an evenmore interesting event. While ood is a big part o tailgating, it’s notthe only reason or having one. Camaraderie and playing games alsocontribute to the atmosphere. PARTY IDEAS

Decorations – Set up a canopy or tailgating tent and decorate w it with team colors. Use team pennants, pom-poms,banners, ags, balloons, mascot toys, streamers, etc. Add acouple o tables with corresponding colored plastic tableclothsor serving ood. o make things even more authentic, back several trucks up to the tent area and let down the tailgates!

Costumes – Wear your avorite team colors. Choose romhats, -shirts, sweat shirts, sweat suits or playing jerseys; some

teams even have beads or other accessories. Someone mightalso dress as the mascot, and i you’re really daring, dress as the“anatical an!”

Music – Play ght songs or music associated with the sport.Check with band directors in the area who may have CDs o such music. Tere also are many inexpensive CDs available

with current sport-themed music.

Quiet Game – Rock, Paper, Scissors is a decision-making

game o thinking, speed and strategy between two players.Te objective is to select one o three gestures which willdeeat the opponent’s. Te gestures are: a clinched st (rock);an open hand (paper); and the index and middle ngersextended and separated (scissors). Te game starts with both

players repeating together rock, paper, scissors and thenrevealing their gesture. Te winner is determined as ollows:

-- Rock deeats (breaks) Scissors.-- Scissors deeats (cuts) Paper.-- Paper deeats (covers) Rock.

I both players make the same choice, the game is declared a

tie, and they play again. Tis is a great way to pass the time while waiting or the big event.

Tailgate

ailgates are a “kick-o ” orsomething special. A tailgate party is not just or building excitement beore a sporting event, but is also a great way to motivate children to perorm their best beore a year-end assessment or other

major event. Just change thenames in the activities andhave signs reect doing yourbest . For example, makeit “Let’s go Sixth Graders”instead o “Let’s go, Lions.”



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Let’s Party

Art Activity – Create signs or banners to express your

team spirit. Challenge students to create catchy slogansand eye-catching designs. Face painting is anothertraditional tailgating activity. Use a sponge and a saebrand o ace paint to reproduce a logo or create an eye-catching design. emporary tattoos are another option.

ACTIVE PLAY IDEAS

Football Hoopball – Te object o this game is to throw

a ootball through a hoop, imitating players who practice

by throwing through a tire. Suspend hula hoops roma rope, or tape hoops to volleyball standards. Anotheroption is to orm rectangular targets rom swing chainsusing duct tape. Mark a throwing line a distance rom thehoop. Divide students into teams, and have them line upbehind the throwing line. Have the rst person in eachline become the retriever, standing behind the hoops.Standing at the line, each player takes turns throwing theball into the hoops, and then becoming the retriever.

Bolo oss – Tis is a popular game with tailgaters and

campers. Te object o this activity is to swing a boloand secure it on a ladder rung. Purchase or make bolos.o make a bolo, attach a small sand-lled balloon to eachend o a cord or shoelace. Or be creative and attach two

pieces o Indian corn with husks on each end. Set up atarget, usually a ladder. Give each student one bolo tothrow. Keep track o the number o times a team or anindividual successully gets the bolo to stay on a rung.

ailgate oss – Tis activity is a version o a popular

tailgate game that involves tossing an object, typically abean bag, toward a target. Purchase or make a target withsturdy cardboard boxes. Cut a hole in the center o a boxto allow a bean bag to pass through. Have students taketurns tossing the beanbag at the target. Te distance romthe target may be adjusted based upon children’s ages orskills.

Foxtail oss – Te object o this game is to toss and catchoxtails with a partner. o make a oxtail, tie o the legs o a pair o pantyhose where the legs join the panty. Braid

the legs and tie o. Place a sock ball or bean bag in the panty and tie o the top. Have students toss the tail into

Depending on the season,equipment may be changedto reect the tailgate theme.

ry basketballs through ahoop ( March Madness),soballs through a hoop

(World Series), or play ground balls kicked into a

net or soccer (World Cup).

Playground climbing

equipment usually hasseveral ladders or pull-upbars that would easily

substitute or the ladder.



21

Tailgate

the air toward a partner using the braided part only. Players

should catch the object by the tail only. Adjust distance to adddif culty.

ails You Win – Te object o this game is to keep your “tail.”wo pairs o pantyhose are needed or each player. Playerstuck one oot o a pair o pantyhose into the back waist bando their pants. Te loose end o the hose must be dragging on the oor. Another pair o pantyhose or each player is

placed just outside o the playing area. When the musicstarts, students begin by careully stepping on other players’

“tails.” When a player loses his tail, he may return to play aerretrieving his second tail and completing two jumping jacks.

Pass the Ball Relay – Divide students into groups o ouror ve. Line up players one behind another. Give each teama ball appropriate or the season (ootball, basketball, or

volleyball). On a signal rom the leader, players begin passing the ball to the player behind them. Passes may be overhead,between legs, or alternating over-under. Te last player inline carries the ball to the ront o the line and begins a new sequence o passing.

MENU IDEAS

Student Friendly Recipes

Tree Cheers Veggie PizzaTis cold “pizza” is a party aorite among tailgaters.

1 package refrigerated thin pizza crust*

1/2 cup reduced-fat mayonnaise1/2 cup reduced-fat sour cream6 ounces fat-free cream cheese, softened1 package ranch salad dressing mix

1 cup carrots, shredded1 cup sweet pepper, finely chopped1 cup cauliflower, finely chopped

1 cup broccoli, finely chopped1 cup tomatoes, chopped

cooking spray

Children tire easily, butrecover quickly. Allow some stretching in betweenadditional tail games.

Serve up your team colors by decorating the serving table with pompoms, colorultablecloths and centerpiecesincluding sports equipment.Display school logos onhandmade signs. For anauthentic tailgate eel, serve

rom the back o a pickuptruck or car trunk. Gol carts work well, too!



22

Let’s Party

1. Preheat oven to 425º F.

2. Spray or grease a 10 x 15-inch baking sheet. Roll dough onto pan.

3. Bake 12 to 15 minutes until crust is golden brown. Coolcompletely.

4. Clean and chop vegetables. Drain well on paper towels.5. Blend together mayonnaise, sour cream, soened cream cheese

and dressing mix.6. Spread mixture over cooled crust. op with chopped

vegetables.7. Cut into 36, 1.5- x 2.5-inch portions.

*Note: For our test recipe, we used Pillsbury brand rerigerated pizza crust. You mightuse another brand or substitute a one-pound loa o whole wheat rozen bread dough(thawed and raised). Bread dough crust is prepared in the same manner as shown exceptbaked at 350 ºF or 15 to 18 minutes.

Nutrition Inormation per Serving:* calories 51, calories rom at 32%, calories romsaturated at 9%, trans at *I*, calories rom sugar 3%, sodium 171 mg, ber 0.5 g , calcium17.2 mg, vitamin A 121 RE, vitamin C 7.7 mg, protein 1.8 g *Analysis relative only to West Virginia School Nutrition Standards; data not or use inaddressing special dietary needs; *I* incomplete data.

School Letters Bread SticksSpell out your school letters, chant, or mascot’s name.

2 (18 count) packages frozen whole wheat roll dough2 egg whites, slightly beaten

1 tablespoon watercooking spray

1. Preheat oven to 350º F. Spray baking sheets with cooking spray.

2. Use thawed but cold dough, rolling each ball into a 10- to 12-

inch long rope.3. Shape each rope into a school letter (or other design).4. Place “letters” on baking sheets at least 2 inches apart. Let rise

20 minutes.5. Mix together water and egg whites. Lightly brush tops with

mixture.6. Bake or 15-18 minutes. Makes 36 letters.

Nutrition Inormation per Serving:* calories 75, calories rom at 6%, calories romsaturated at 1%, trans at *I*, calories rom sugar <1%, sodium 115 mg, ber 1.5 g ,calcium 7.5 mg, vitamin A 0 RE, vitamin C 0 mg, protein 3.4 g

*Analysis relative only to West Virginia School Nutrition Standards; data not or use inaddressing special dietary needs; *I* incomplete data.

You can’t always tell wholegrain oods by their color.Read the ood label. Look

or words like whole grain orwhole wheat, not just wheat.

Check the list o ingredientsto see i whole grains appearrst, i.e., whole grain our or

graham our not enriched wheat our.



23

Tailgate

Goal Line Chicken Chili You’ll score with this unique chili.

1 cup chopped onions

1 tablespoon vegetable oil4 cups low-sodium chicken broth

4 cups water2 pounds diced cooked chicken2 (4 1/2 ounce) cans chopped green chiles

2 teaspoons ground cumin2 teaspoons garlic powder

2 (15 1/2 ounce) cans Great Northern beans1 (16 ounce) package frozen white corn

1. In a large pot, cook onions in oil until tender.2. Add broth, water, chicken, chiles and spices. Simmer or 30

minutes.3. Add beans and corn. Simmer 15 minutes.4. Makes 25 hal-cup servings.

Nutrition Inormation per Serving:* calories 139, calories rom at 25%, calories romsaturated at 6%, trans at <0.01 g, calories rom sugar 0%, sodium 84 mg, ber 2.6 g,calcium 43.6 mg, vitamin A 4.2 RE, vitamin C 3.7 mg, protein 14.4 g *Analysis relative only to West Virginia School Nutrition Standards; data not or use inaddressing special dietary needs.

aco Layer DipSere this tasty dip with baked corn tortilla chips.

1 (16 ounce) can refried beans

1 cup fat-free sour cream1 cup salsa2 cups lettuce, shredded

1/2 cup green onions, finely chopped1 cup low-fat cheddar cheese, shredded1 cup tomatoes, chopped

1. In a 13 x 9-inch pan spread reried beans.2. Layer remaining ingredients in the order shown.3. Serve with baked tortilla style chips. Makes 28 ¼-cup portions.

Nutrition Inormation per Serving:* calories 30, calories rom at* 11%, calories romsaturated at* 5%, trans at <0.01 g, calories rom sugar 0%, sodium 166 mg, ber 0.9 g,calcium 31.9 mg, vitamin A 20.5 RE, vitamin C 3 mg, protein 2.1 g

*Analysis relative only to West Virginia School Nutrition Standards; data not or use inaddressing special dietary needs; excludes at in cheese.



24

Let’s Party

Nutty Footballs

Caution: Contains peanuts. I your school is a “peanut ee zone,” do not use this recipe. It contains ingredients which may cause seere reactions inchildren who are allergic to peanuts.

2/3 cup peanut butter1/3 cup honey1 cup corn flakes

1 cup quick rolled oats1/2 cup nonfat dry milk powder

1/2 cup dried mixed fruit bits2 cups toasted wheat germ

1. In a mixing bowl stir together peanut butter and honey.2. Pour corn akes into a plastic ood bag and seal. Crush into small

crumbs.3. Add crushed corn akes, oats, dry milk, and ruit to peanut butter

mixture and blend well. (I mixture is too dry to hold together, adda ew drops o milk or juice.)

4. Shape well-rounded teaspoons o mixture into ootball shapes.Roll each in wheat germ. Store in airtight container in thererigerator. Makes 20 servings.

Nutrition Inormation per Serving:* calories 160, calories rom at 34%, calories romsaturated at 7%, trans at *I*, calories rom sugar* 34%, sodium 61 mg, ber 3.2 g, calcium35 mg, vitamin A 31.5 RE, vitamin C 0.6 mg, protein 6.9 g *Analysis relative only to West Virginia School Nutrition Standards; data not or use inaddressing special dietary needs; *I* incomplete data; excludes sugar in ruit.

When looking or packagedoods with less added sugar,

check out the NutritiionFacts label and the list o

ingredients. Sugars come inmany orms and have

many names - sucrose,dextrose, corn sweeteneers,

corn syrup, honey,molasses, ructose,

ruit juice concentrate.



25

Tailgate

Packaged Foods

Fresh vegetable platter Purchase prepared platters or bring packaged vegetables to construct a platter at school.

Non-at sour cream dip Check labels to choose lower sodium varieties.Low-at vanilla yogurt with graham cracker stick “dippers” Air-popped corn lightly seasoned with chili powder, garlic or otherseasoned salt

Cafeteria Recipes

Pasta Salad (USDA Recipe E-08) Substitute low- or non-at dressing in this recipe and serve in ¼ cup portions.

Stromboli (USDA Recipe F-06 ) Use reduced-sodium and reduced-atmeat and cheese. Serve hal portions.

Physical activity should beone o the most importantaspects o every child’sday . . . and adults’, too!





27

Harvest Festival

Harvest Festival

As summer days get shorter and nights turn cooler, autumn bringsa bountiul harvest. Celebrate this colorul time o the year witha estival eaturing apples, pumpkins and other seasonal ruits and

vegetables. Encourage students to use these last warm days o allto their advantage by playing some o the games and activities listedbelow.

PARTY IDEAS

Decorations – Arrange corn shocks, hay bales, baskets o apples or vegetables and pumpkins around the party area.Dress a scarecrow and have him greet the guests.

Costumes – Dress in appropriate clothes to harvest on thearm. Wear jeans, annel shirts and boots. Put a bandanaand gloves in your pocket.

Music – Find songs about apples and pumpkins, or example“Five Little Pumpkins,” or create your own lyrics and setthem to a amiliar tune, such as “Row, Row, Row Your Boat,”“B-I-N-G-O” or “Farmer in the Dell”.

Dance – each students a choreographed line dance like the Electric Slide or Cha Cha Slide or a country line dance. Fordirections or these dances, check with the physical educationteacher, a colleague or the Internet.

Art Activity – Collect leaves to make an autumn designon a sweatshirt, -shirt, or placemat. Sponge abric painton a lea, and then press the painted side onto the abric.

Embellish with glitter, sequins or ribbon. Dry completely beore handling.

Quiet Activity – Carve aces or simple scenes on pumpkins,gourds or other vegetables. Or try this version o bobbing or apples: suspend an apple or each player on a string;

players try to bite their apple without using their hands.

Watch or environmentalallergies to hay, leaves,grass, and pollen, as wellas asthma, which areheightened during thistime o the year. Activitiesmay need to be scheduledindoors or decorations may

need to be changed.



28

Let’s Party

ACTIVE PLAY IDEAS

Dress the Scarecrow Relay – Beore conducting thedressing relay, construct each scarecrow out o vegarbage bags. Use scrunched newspaper or stuf ng.Over-stu one bag or the body and tie the top. Under-stu the other our bags and use masking tape to shapeinto long tubes to be used as arms and legs. Attach thearms and legs to the body garbage bag. (Masking tape

works as well or tying.) Gather an outt and “head” oreach scarecrow -sweat pants, annel shirt, bandanna, ties

and hat or ball cap. Any piece o clothing that will t onthe scarecrow can be added. One balloon is needed orthe head o each scarecrow.

Let the race begin. Set up all scarecrows, clothes andballoon at one end o a relay line. Divide students intoteams. Start students at a designated mark. One at atime students to go to the scarecrow, add one piece o clothing, and return to the back o their line. Te last

part o the scarecrow to be added should be the headand hat. One student will need to blow up a balloonor the head. (Tis is dif cult at times, especially whenstudents are excited.) Undress the scarecrow i you like,or leave it in the room and draw a ace on the balloon!Te object is to be the rst group to completely dressand undress the scarecrow.

Veggie Race – Divide and line up students into teams.Allow teams to choose a veggie rom a vegetable basket.Choose unamiliar veggies (or ruits) such as okra,cucumbers, tangelos, dierent varieties o squash, etc.

Challenge students to pass the veggie over their headsto the end o the line, and then back to the beginning.Next, the rst person passes over his head, and the next

passes under her legs, alternating over and under. I smaller ruits or vegetables are used, try placing oneunder the chin and passing without using hands. Teobject is to be the rst group to pass the veggies asdirected.

“Fall”ing Leaves – Fall lea collections are colorul anduseul or many activities. First, have students gatherleaves and identiy the corresponding type o tree. o

play a quick relay with the leaves, divide students into

Balancing the veggie ona shoulder or elbow and

walking to the marker andback add more dif culty ; orto really challenge students,

have them crabwalk with a veggie on their abdomen.



29

Harvest Festival

teams and establish a beginning and ending point. o start

the relay, have the rst student in each line balance a paper plate in his hand like a serving tray, and then add a lea (orthe paper plate can be eliminated and the lea balanced on thehand only). Students move as designated by teacher…walk,slide, skip, etc. I plate and lea all o, pick up and continueto the ending point. o speed up the relay, put hal o thegroup at the start and the other hal at the nish. Te objectis to get all the groups through the challenge.

Boxer Run – Collect a pair o XL or larger boxer shorts or

each team. Divide students into teams. (eams o our work well.) Place hal o each team at opposite designated marks.Choose one player rom each team to begin the activity andgive this player a pair o boxer shorts. On a signal to begin,the rst team member puts on boxers, runs to a teammate atthe opposite spot marker, takes o the boxers, and goes to theend o the line. Te next player puts on the boxers and runsback. Play continues until each team member has completedthe task. Te object is to be the rst group to complete theboxer run. Variations: wo team members each put one leg in a pair o boxers.

Pumpkin Harvest – Te object o this activity is to “harvest”the most miniature pumpkins. Have students place a

pumpkin on each spot marker, spaced ar apart in the playing area. Students choose one spot marker as their home spot,

where they return with their gathered pumpkins. Studentsmay take only one pumpkin at a time and return it to theirhome spot. Guarding the home spot is not permitted. Usemusic to start and stop activity. Caution players not to touchor bump other players, stay on their eet (no sliding ), and

place pumpkins on spot markers (no throwing).

Apple Bocce (Pronounced BAH-chee.) – Te object o thisactivity is to roll an object closest to the target. Similar tooutdoor bowling, Apple Bocce is played by placing the pallino (target), a large pumpkin or cornstalk, at a distance thatis developmentally appropriate or the age group playing.Using apples marked with stickers or numbers as the bocce balls, players stand behind a oul line (made o our, tape,

jump ropes, etc.) and roll the bocce. Aer all o the “balls”have been rolled, the closest one to the target is declared the

winner. Set up multiple courts to “speed play” and ensure lotso participation.

From non-slip shelving liner,construct two spot markersor each child. Considercutting dierent shapes.

Dierent varieties o applescome in dierent colors,shapes, and sizes; this is agood way to teach varietieso apples and to identiy which apple belongs to each player. Pumpkins or roundgourds might also be used.



30

Let’s Party

MENU IDEAS


Jack-O-Lanterns Nothing spooky about these healthy treats! I peanut butter is not aconcern, you might make some using peanut butter. Be creatie in choosing

uit and egetable garnishes. Tose listed are only suggestions.

10 brown rice cakes

1 (3 ounce) package low-fat cream cheese, softened

11/2 cup shredded carrots1 cup seedless red grapes

1/2 cup raisins1/2 cup sliced almonds

1 cup miniature marshmallows

1. I desired, tint soened cream cheese orange. Spread about1 tablespoon on each rice cake.

2. Make “aces” using ruits, vegetables, nuts and marshmallows.3. Makes 10 servings.

Nutrition Inormation per Serving:* calories 139, calories rom at* 3%, calories romsaturated at* <1%, trans at 0 g , calories rom sugar* 8%, sodium 65 mg, ber 1.8 g ,calcium 33.2 mg, vitamin A 478 RE, vitamin C 2.8 mg, protein 3.2 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes at in nuts and cheese, excludes sugar in ruit.

Autumn LeavesWe tested this recipe using Pillsbury reigerated thin pizza crust, but other brands may work well. Just check the label to be sure they also meet nutrition standards.

3 (13 ounce) tubes refrigerated pizza crust1/2 cup sugar1 teaspoon cinnamon

6 tablespoons margarine

1. Preheat oven to 400 ºF.2. Unroll dough unto a clean surace. Cut into lea shapes using a

cookie cutter or knie. Be creative. Leaves come in many shapes,but try to make them similar in size so they will bake consistently.Hint: Cool dough is easier to handle.

3. Combine sugar and cinnamon in a small bowl. I desired, placemixture in a salt shaker.

Decorate tables with allcolors. Place pumpkins,

dried corn, gourds and allleaves in a basketas a centerpiece.



31

Harvest Festival

4. Melt margarine in a saucepan on the range or microwave a ew

seconds.5. Brush margarine evenly over the crust; sprinkle with sugar

mixture.6. Place “leaves” on baking sheets and bake or 15 to 20 minutes,

depending on the size and shape o the “leaves.”7. Makes 36 servings.

Nutrition Inormation per Serving:* calories 103, calories rom at 35%, calories romsaturated at 7%, trans at 0.4 g, calories rom sugar 11%, sodium 173 mg, ber 0.4 g ,calcium 1.1 mg, vitamin A 18.8 RE, vitamin C <0.1 mg, protein 2.1 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs.

Sweet Pumpkin Seeds It is best to clean and roast seeds the day prior to glazing them. An electric skillet works well or cooking in the classroom, such as the sugar glazing stepin this recipe.

3 cups raw pumpkin seeds, rinsed and dried

1/2 cup sugar1/2 teaspoon salt

1 teaspoon pumpkin pie spice2 tablespoons vegetable oil

cooking spray

1. Preheat oven to 275 ºF. Lightly spray a large baking sheet withcooking spray. Spread seeds in a single layer on a baking sheetand bake about 45 minutes, stirring occasionally, until seeds aredry and toasted. (Baking time will vary depending on the size o the seeds.)

2. In a small bowl, combine sugar, salt and pumpkin pie spice. Set

aside.3. In a large skillet, heat oil on medium temperature. Add toastedseeds; sprinkle with sugar mixture. Stir with a large woodenspoon just until sugar melts, about 1-2 minutes, and seeds are

well coated. Be careul--sugar burns easily and is HO! urnseeds out on waxed paper or clean surace to cool.

4. Makes 24 small (2 tablespoon) servings.

Nutrition Inormation per Serving:* calories 128, calories rom at* 8%, calories romsaturated at* <0.1%, trans at 0 g, calories rom sugar 13%, sodium 52 mg, ber 0.7 g ,calcium 8.0 mg, vitamin A 6.6 RE, vitamin C 0.4 mg, protein 4.2 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing

special dietary needs; excludes at in seeds.

Getting seeds ready ortoasting is un. Removethem rom a large pumpkin, wash in lots o cold waterand dry them on papertowels. Aer removing theseeds, consider cooking the pumpkin to make pumpkinsoup or a pumpkin dessert.



32

Savory Pumpkin SeedsWe couldn’t decide, so we included recipes or both sweet and saory seeds.

3 cups raw pumpkin seeds, rinsed and dried

2 tablespoons margarine1/2 teaspoon salt

1/2 teaspoon garlic powder2 teaspoons Worcestershire sauce

1. Preheat oven to 275 ºF.2. Melt margarine in small saucepan or in microwave. Add salt,

garlic powder and Worcestershire sauce; blend well.3. In a large bowl, drizzle margarine mixture over toasted pumpkinseeds.

4. Place seeds in a single layer on a baking sheet. Bake or 1 hourstirring occasionally.

5. Makes 24 small (2 tablespoon) servings.

Nutrition Inormation per Serving:* calories 102, calories rom at* 8%, calories romsaturated at* <1%, trans at 0.2 g, calories rom sugar 0%, sodium 68 mg, ber 0.7 g,calcium 8.6 mg, vitamin A 16.0 RE, vitamin C 0.4 mg, protein 4.3 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes at in seeds.

Pumpkin Eater’s Mini Muf nsWhat could be more reminiscent o the harest than pumpkins and apples? We used mini mu n pans to make snack-sized portions, but larger mu nscould be made (increase baking time), then cut into halves.

Topping:2 tablespoons all-purpose flour

1/2 cup light brown sugar

1/2 teaspoon cinnamon4 tablespoons butter, softened

Let’s Party

While usually high inat, seeds and nuts aregood sources o plant

protein, vitamins andminerals. Because o their

concentrated nutrition(nutrient density), seedsand nuts, including nut

butters, are not required to

meet WV School NutritionStandards or at.



33

Harvest Festival

Muffins:

11/2 cup all-purpose flour1 cup whole-wheat flour11/2 cup sugar1 tablespoon pumpkin pie spice

1 teaspoon baking soda1 teaspoon baking powder

1/2 teaspoon salt

2 eggs, lightly beaten1 cup canned solid pack pumpkin

1/2 cup vegetable oil2 cups peeled apples, very finely choppedcooking spray

opping:1. In a small bowl combine our, sugar and cinnamon. Cut in butter

to orm a crumbly mixture. Set aside.

Muf ns:1. In a large bowl, mix together dry ingredients.2. In a medium bowl, combine beaten eggs, pumpkin and oil. Mix

well.

3. Pour liquid ingredients all at once into the dry mixture and stir until just moistened. Mixture will be a little lumpy. Stir in apples.

4. Lightly spray mini muf n pans with cooking spray. Fill cups three-ourths ull. Sprinkle topping over batter.

5. Bake in preheated at 350 ºF oven or 15-18 minutes. Cool 10minutes; remove rom pans while warm.

6. Makes 60 mini muf ns.

Nutrition Inormation per Serving:* calories 73, calories rom at 31%, calories romsaturated at 7%, trans at 0 g, calories rom sugar* 34%, sodium 55 mg, ber 0.6 g ,calcium 10.7 mg, vitamin A 97.1 RE, vitamin C 0.2 mg, protein 0.9 g

*Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes sugar in ruit.

Apple SmilesTis snack will surely make you smile. It’s un to make and to eat.Caution: Contains peanut butter. Substitute spreadable cream cheese i

any partygoers are allergic to peanuts.

6 large apples

1 cup orange or lemon juice

3/4 cup smooth peanut butter1 cup miniature marshmallows



34

Let’s Party

1. Cut each apple into 8 wedges. Remove core and dip wedges in

juice. Drain on paper towels.2. Spread about a teaspoon o peanut butter on one cut side o each

apple wedge.3. Place two marshmallow “teeth” in peanut butter on one wedge,

then top with another wedge orming “lips.”4. Makes 24 servings.

Nutrition Inormation per Serving:* calories 84, calories rom at* <1%, calories romsaturated at* 0%, trans at 0 g , calories rom sugar* 6%, sodium 38 mg, ber 1.8 g ,calcium 7.1 mg, vitamin A 3.1 RE, vitamin C 4.5 mg, protein 2.2 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes at in nuts and sugar in ruit.

Harvest PopcornWe used air-popped corn to aoid extra at, but you might use low-at, low-

sodium microwae popcorn as well. Caution: Nuts and popcorn are not appropriate or very young children.

10 cups popped corn6 ounces dried apple pieces2 cups dried cranberries

2 cups walnut pieces1/3 cup sugar

1 teaspoon cinnamon

1. Mix together sugar and cinnamon in a small bowl.2. In a large bowl or plastic bag toss together popcorn, dried ruits,

nuts and sugar mixture.3. Makes 28 hal-cup servings.

Nutrition Inormation per Serving:* calories 106, calories rom at* 2 %, calories romsaturated at* <1%, trans at 0 g , calories rom sugar* 9%, sodium 2 mg, ber 1.4 g ,

calcium 9.4 mg, vitamin A 1.7 RE, vitamin C 0.2 mg, protein 1.7 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes at in nuts and sugar in ruit.



35

Harvest Festival

Cranberry “ea”

1 (64 ounce) bottle cranberry juice cocktail1 (46 ounce) can pineapple juice

1 (6 ounce) can frozen orange juice concentrate1 cinnamon stick

3 whole cloves

1. Combine all ingredients in a large pan and heat. Remove spices.2. Serve warm. Makes 28 hal-cup servings.

Nutrition Inormation per Serving:* calories 78, calories rom at 2%, calories romsaturated at <1%, trans at 0 g , calories rom sugar* 16%, sodium 3 mg, ber 0.2 g ,calcium 11.3 mg, vitamin A 2.1 RE, vitamin C 63.6 mg, protein 0.4 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes sugar in ruit.

Packaged Foods

Fresh applesDried ruitCrackers and cheese Check cracker labels or at and sodium.

Orange juice

Cafeteria Recipes

Apple Crisp (USDA C-02)

Granola (USDA J-01)

Not all beverages using the word juice are 100 percent juice. Words like juicecocktail, uit beverage or

uit drink are clues that products are not totally juice. Always read the labelto see what percentage o juice a drink contains. ocomply with WV SchoolNutrition Standards, ruit

beverages must containat least 20 percent juice;however, 100 percentis recommended.





37

Medieval Merriment

Medieval Merriment

Medieval times were characterized by kings and queens, knights and airmaidens, castles and court jesters, and perhaps a ew mythical creatureslike dragons or unicorns. Chivalry was practiced, jousting was the mainsporting event, and lie was challenging. Create your own medievalestival and challenge party-goers to out juggle, out dance and out tosstheir opponents. Ten serve everyone a healthy east t or a king!

PARTY IDEAS

• Decorations – String pennant banners or wall hangings

adorned with gold crests or coats o arms, garlands, streamersor abric to create a regal eect. I you’re eeling really ambitious, create a balloon-arched entry way. Add some ame-less candles, a ew decorative shields and enlist a trumpeter tohail guests as they enter the castle.

• Costumes – Suggest long owing dresses or girls andcardboard-ormed pointed hats with chion or net attachedat the point. For boys, make simple tunics rom a rectangular

piece o abric (tablecloth or shower) add a belt, and maybeeven a helmet.

• Music – A notable song is “Scarborough Fair,” a balladoriginating in medieval times and popularized by Simon andGarunkel. Other ideas include instrumental songs withtrumpets and drums, classical tunes and chants.

• Dance – Perorm a Maypole ribbon dance to music. Ribbonsneed to be attached to a pole in the center o the dancers. Onedancer could hold the pole as the others move around him.Players should concentrate on weaving the ribbon. Dancesteps are available online, but it is recommended to modiy the number o sequences to keep the dance simple.

• Quiet Game – Collect plastic bottle caps to play as desktopnger shu eboards. Place a penny or nickel in each cap or

weight. You will need one cap or each pair o students. Have players sit on opposite sides o a desk. Caps may be moved by icking with ngers or slid along the desk surace. See whosecap can come closest to the edge without alling o.

• Art project – Help students design individual amily crests,medieval shields or large clan (class) banners. Explain that sinceit was dif cult to identiy someone cloaked in armor, knights

and others in medieval times painted colorul designs ontheir shields and banners in order to be recognized. Use large pieces o poster board, cardboard or other similar material anddecorate it using paint or markers.

Costumes may pose a saety hazard or some o theactivities. For example, long owing dresses and scootersare not compatible.



38

Let’s Party

ACTIVE PLAY IDEAS

• Jester Juggling – Everyone can be a court jester, just try yourhand at juggling. Use chion scarves or plastic vegetablebags ound in the produce area o your local market. Start

with one bag and add up to three, as students become moreskilled. o juggle, use a “toss up and grab down” technique.Hold a bag or scar in the dominate hand, pinching the endo the bag between the thumb and orengers. Palm acing down, toss it straight up and release overhead. o grabdown, grab with thumb and ngers and pull down as the

bag is descending. Practice with one hand rst, then toss with dominant hand and grab down with the other hand;then reverse, toss with non-dominant hand and grab withdominant hand. Next try two bags while the leader callsout “toss, toss, grab, grab.” As players become successul, try tossing across the body. Finally, add a third bag – this takessome practice! Hold one bag by the thumb and ngers o each hand, with the third bag held in the dominant palmand tossed aer the rst two. iming must be establishedbetween tosses and grab downs.

• Catapult – Te object o this activity is to catapult a beanbag in the air and have it travel the arthest distance orheight. Divide players into pairs or small groups. Place abean bag on a utility ball (8½ inches). Hold the ball in bothhands at arms length; release the ball dropping it straightdown. Te bean bag should ride the ball to the groundand then be propelled in the air as the ball rebounds. Using a measuring tape or yarn, measure the distance or heighttraveled. You might also add a partner who tries to catch thebean bag beore it touches the ground.

• Lance oss – Te object o this game is to throw swimnoodles like a javelin or a lance. Set up a throwing line in alarge area. Divide players into several small groups. Give thecommand “ready – throw.” (Students throw the “lance” only on command.) Te throwers then retrieve their lances, bring them back to the next player, and go to the end o the line.

• Steed Race – Te object o this game is to be the rst pair tomove the “steed” to the nish line. For each pair o students,tie oam or cardboard cut-out o a horse in the middle o a

7-oot piece o sturdy cord. ie each end o the cord in themiddle o a 1-inch diameter PVC pipe or dowel rod cut to 16

Saety rst! Do not place plastic bags over the head or

around the ace. Discuss why this is unsae.

Bean bags can be maderom snack-sizesandwich bags

(reezer bags are thicker)or small abric squares,

and lled withdried beans or rice.



39

Medieval Merriment

inches. (ape o the edges or saety.) Te race is actually an

optical illusion in which each partner moves only the cordon the pipe. Beore the race, roll up one end o the ropeonto the PVC pipe, leaving the other unrolled. All “steeds”

will then be in position with their tails touching the pipe.Students hold the PVC pipes with hands, palms down. Ona signal to start, one student lets the cord out slowly whileher partner rolls the rope onto her PVC pipe. Te nish lineis reached when the “steed” touches the opposite pipe.

• Quest o the Ring – Knights o old were oen tested on

their ability to solve a problem by participating in a questor journey. In this problem-solving activity, players mustmove a hoop around a circle without unlocking their hands.Players stand in a circle. A hula hoop is placed over one

player’s arm; then players clasp hands. Without unlocking hands, players try to send the hoop on its journey around thecircle so that it ends up back where it began. Aer playershave mastered one hoop, add more hoops o varying sizes toincrease the dif culty.

• Scooter Jousting – While jousting was traditionally a

violent sport which allowed knights to perect their combatskills, this is non-violent relay version. Divide the playersinto two or more teams. Each team will need two scooters(or skateboards) and one swim noodle. (wo scootersminimize the time and risk o injury during an exchange.)Hal o the team lines up on one side o the playing area at astarting line, and the other hal lines up on the opposite sideacing them. Te rst player on both sides sits on a scooter;however, the “jousting knight” at the starting line also holdsa swim noodle. On a signal rom the leader, the “jousting

knight” moves across the play area to his teammate, passeso the “lance” (swim noodle), and gives his scooter to thenext player in line as the new “jousting knight” goes back across to repeat the process.

Staying hydrated is essential.Remind students to drink plenty o water beore,during, and aer any physical activity.



40

Let’s Party

MENU IDEAS


Barley and Bean Soup Barley was a mainstay in early medieal diets, since wheat and corn had not yet been brought om the “New World.” A thick soup or stew similar to this one might hae been eaten by wealthy lords or supper. A muchheaier meal would be sered at dinnertime – our lunchtime.

1 pound dried Great Northern beans

1 pound ground beef4 cups water1 cup barley

6 medium carrots, sliced1 medium onion, chopped4 cloves fresh garlic, finely chopped

3 (111/2 ounce) cans reduced-sodium beef stock1 teaspoon salt

1/2 teaspoon pepper

1. Sort and wash beans. Place in large pan with 2 inches o waterover beans. Let soak 8 hours.

2. Cook ground bee in a skillet over medium heat until brown.Drain.

3. In a large pot add soaked beans, cooked ground bee andremaining ingredients. Bring to a boil. Cover and reduce heat,simmer or 2 hours, stirring occasionally.

4. Makes 20 one-hal cup servings.

Nutrition Inormation per Serving:* calories 168, calories rom at 21%, calories romsaturated at 8%, trans at 0.21 g, calories rom sugar 0%, sodium 154 mg, ber 6.4 g ,calcium 54.7 mg, vitamin A 45.2 RE, vitamin C 1.9 mg, protein, 11.3 g

*Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs.

Decorate your serving tableor a medieval east using a

“brocade” table runner. Addsome candle sticks

(no burning candles).Make a centerpiece using

a large bowl o ruits, vegetables, and loa

o dark bread.For a really estive touch,

include wild ower(real or articial) garlands.



41

Medieval Merriment

Bread in a Bag Tis makes a great classroom project, with groups o 3 or 4 students making

a loa o bread. Arrange to use caeteria oens and, especially or younger students, plan to hae plenty o helpers. I you preer to make smaller loaesor rolls rather than one large loa, just reduce baking time.

2 cups all-purpose flour1 cup whole wheat flour1 cup very warm tap water

1 (1/4 ounce) package rapid rise yeast3 tablespoons sugar

3 tablespoons instant non-fat dry milk1 teaspoon salt3 tablespoons vegetable oil

gallon-size plastic freezer storage bagcooking spray

1. Preheat the oven to 375 ºF.2. Into the bag, add 1 cup white our, packet o yeast, sugar and

very warm water. Let out the air, close the bag and mixingredients by kneading the bag. Set aside or at least10 minutes.

3. While waiting or the yeast to begin bubbling, mix together in aseparate bowl dry milk, 1 cup whole-wheat our, salt and oil.

4. Open the bag, and add the mixture.5. Let the air out o the bag, reseal and again knead bag until all

ingredients are well mixed.6. Open the bag and add the remaining 1 cup o white our.

Close and knead again until well mixed. Knead 5 to 8 minuteslonger.

7. ake the dough out o the bag and place on a clean ouredboard or surace. Knead lightly with clean oured hands until

dough is smooth.8. Place dough into loa pan sprayed with cooking spray. Coverloosely with plastic wrap. Let rise in a warm place or 30 minutes.

9. Uncover the pan and bake or 35 minutes. Cool and slice.Makes 16 slices.

Note: In addition to Bread in a Bag , breads made in bread machines are good classroomoptions. A variety o mixes and recipes is available. Check out the Kansas Wheat Commission website or many recipe ideas.

Nutrition Inormation per Serving:* calories 118, calories rom at 22%, calories romsaturated at 3%, trans at *I*, calories rom sugar 8%, sodium 153 mg, ber 1.4 g , calcium15.5 mg, vitamin A 5.7 RE, vitamin C < 0.1 mg, protein 3.1 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; *I* incomplete data.



42

Let’s Party

Pokerounce (oast with Honey)Tis simple recipe is based on one documented in a 15th century Englishcookbook. We hae only omitted galingale, a ginger-like spice common inmedieal oods.

20 slices thick-sliced, dense bread

2/3 cup honey1 tablespoon ground cinnamon1 teaspoon ground ginger

1 cup pinenuts, optional

1. Cut crusts rom each slice o bread.2. oast lightly in an oven or toaster.3. Heat honey in a saucepan, skim o any scum that orms on the

surace; add spices.4. Spread about hal a tablespoon o honey on bread and top with a

ew pine nuts.5. Serve orth! Makes 20 servings.

Nutrition Inormation per Serving:* calories 148, calories rom at* 6%, calories romsaturated at* 0%, trans at *I*, calories rom sugar 25%, sodium 131 mg, ber 1.5 g,calcium 44.2 mg, vitamin A 0.6 RE, vitamin C 0.2 mg, protein 3.7 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing

special dietary needs; excludes at in nuts, *I* incomplete data.

Fruays (Bread Pudding with Apples) Although the ingredients in this recipe resemble those used in the original medieal ersion (minus the wine), the cooking methods are quitediferent. Te old English recipe calls or mashing the ingredients together into a “pudding” and boiling it until it thickens.

5 slices firm white sandwich bread, cut in 2-inch

squares1 tablespoon margarine

2 medium apples, cored, peeled, thinly sliced1 tablespoon mixed dried fruit bits or raisins

cooking spray2 large eggs

1/2 cup sugar

1 teaspoon vanilla 1/4 teaspoon cinnamon

2 cups low-fat milk

“Pokerounce. ake honey and cook it in a pot until it growsthick; take and skim it clean.

ake Ginger, Cinnamon, and Galingale, and add there-to;

take white Bread, and cut two trenchers, and toast

them; take your paste whileit is hot, and spread it upon your trenchers with a spoon

and top it with Pine nuts, and sere orth.”

--ranslated rom A Boke o Gode Cookery,by Tomas Austin

At medieval easts, diners atetheir ood rom trenchers,

“plates” made rom stalebread. Aer the meal, the

trenchers were saved or the poor or thrown to

a avorite dog.



43

Medieval Merriment

1. In a small saucepan, melt margarine over medium heat. Add

apples and cook covered about 5 minutes stirring occasionally.2. Spray a 1-1/2 quart baking dish with cooking spray. Arrange

bread, apples, and dried ruit in dish.3. In a medium bowl, whisk together eggs, sugar, cinnamon and

vanilla. Add milk and stir well.4. Pour milk mixture over bread and ruit. Let stand 30 minutes

OR cover and rerigerate or several hours or overnight.5. Bake pudding in a preheated 350 ºF oven or 40 minutes or

until knie inserted in center comes out clean.6. Serve warm. Makes 12 small portions.

Nutrition Inormation per Serving :* 97 calories, calories rom at 21%, calories romsaturated at 7%, trans at 0.2 g, calories rom sugar* 34%, sodium 70 mg, ber 0.7 g ,calcium 62.5 mg, vitamin A 53.1 RE, vitamin C 0.1, mg, protein 2.9 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes sugar in ruit.

Roasted Apples Removing the apple core may be a little tricky. An apple corer and close adult superision are adised. Tis simple dessert is good sered with adollop o whipped topping, sour cream or ozen yogurt, but toppings deymedieal tradition.

4 medium apples (McIntosh, Golden Delicious or other

baking variety) 1/4 cup raisins

1/3 cup honey 1/3 cup orange juice

1 teaspoon grated orange peel

1 cinnamon stick 1/4 cup slivered almonds

cooking spray

1. Remove core rom apples, leaving about a hal inch o the core atthe bottom.

2. Place apples and raisins in an 8-inch square baking dish sprayed with cooking spray.

In medieval times, ruits and vegetables were not eatenraw. One cookbook warned,“Beware o green sallettesand raw ruytes or they wyll make your soverayneseke.” oday we recognizethe benets o eating raw

resh ruits and vegetables,the importance o producing them under sae conditionsand thoroughly cleaning them beore eating.



44

Let’s Party

3. Stir together in a small bowl honey, orange juice and peel.

Drizzle over apples and raisins. Add cinnamon stick.4. Cover and bake in a preheated 425 ºF oven or 30 minutes.5. Remove cinnamon. Sprinkle almonds on apples. Place back in

the oven uncovered or 3 minutes. (ime careully…almondsburn easily!)

6. Cut apples in quarters and serve warm. Makes 16 small servings.

Nutrition Inormation per Serving:* 68 calories, calories rom at* 1%, calories romsaturated at <1%, trans at 0 g, calories rom sugar* 34%, sodium 1 mg, ber 1.6 g ,calcium 9.6 mg, vitamin A 3.2 RE, vitamin C 4.9 mg, protein 0.6 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes at in nuts and sugar in ruit.

Bread on a StickWe tested this recipe using a Pillsbury product. You may choose other brands, but check labels or sodium (less than 200 mg) and ats.

2 (11 ounce) packages refrigerated soft bread sticks

2/3 cup sugar1 teaspoon cinnamon2 tablespoons margarine, melted

24 (10- to 12-inch) wooden chopsticks or skewerscooking spray

1. Soak chopsticks in water or 20 minutes. Lay on paper towel andspray with cooking spray.

2. Preheat oven to 350 ºF.3. In a small bowl, stir together cinnamon and sugar, sprinkle

mixture evenly on a large baking pan with sides.4. Unroll dough and separate into strips. wist a strip around each

greased chopstick in a spiral direction.5. Brush melted margarine on dough and roll in sugar mixture.6. Place sticks on large ungreased baking sheets. Bake or 12 to 18

minutes until golden brown.7. Cool until warm; remove rom stick. (Caution: Do not serve on

the stick.) Makes 24 servings.

Nutrition Inormation per Serving:* 106 calories, calories rom at 24%, calories romsaturated at 5%, trans at 0.25 g, calories rom sugar 21%, sodium 198 mg, ber 0.3 g ,calcium 1.0 mg, vitamin A 16.7 RE, vitamin C 0 mg, protein 2 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs.



45

Packaged Foods

Molasses or gingerbread cookies Most do not exceed sugar standard.ray o cheeses and breadsRoasted whole chickenGrape juice

Cafeteria Recipes

Bee Stew (USDA D-14) Use reduced-sodium broth and serve hal-cup portions.

Brown Bread (USDA B-07)Gingerbread (USDA C-23) Serve hal-size portions.

Medieval Merriment

Wealthy medieval amilies would eat their oods highly spiced.





47

Frosty Fun

Frosty Fun

Winter is the time o year that begs or a party. Te holidays are over,the snow is alling, and cabin ever is beginning to develop. ry some o the party ideas and activities listed in this section to relieve the winterdoldrums.

PARTY IDEAS

• Decorations – Use all white decorations: white table

cloths, white napkins and plates, etc. Make snow dris by covering any obstacles with white sheets. Use spray glittersparingly and mounds o cotton balls to create a sparkling cover o snow. Place articial pine trees around the roomand add white lights.

• Costumes – Wear all white clothing or bundle up in winter weather attire: hats, scarves, gloves and boots.

• Music – Play winter-themed music.

• Dance – Imitate dance moves rom the movie, “Happy Feet.” Have a “Snow Ball” with everyone dressed in whiteand perorm a variety o aerobic dances to keep warm!

• Art Activity – Make nutritious bird treats by “painting” pine cones with peanut butter, or use suet i students havenut allergies. Roll cones in bird seed. Use these with

popcorn and cranberry strings to decorate a tree outdoorsor the birds.

• Quiet Activity – Build an Igloo Without Glue. Te objecto this activity is to build the tallest igloo in a given time.Using creativity and teamwork, students will design an iglooo any shape out o 60 oam or plastic cups on a large (about12 x 18-inches) sheet o construction paper. Student teams

will have a specic amount o time to build the tallest reestanding igloo with all the cups. Te base must be built onthe construction paper and must not extend past its edges.Te igloo must stand alone, only with support o the cups.

Even in winter, physicalactivity is a must. Health

experts recommend 60minutes o moderate to vigorous physical activity most days o the week.Moderate to vigorousactivities are ones thatincrease heart rate, body temperature, and may make you sweat.

Bulletin board paper cut

in a large square or largecardboard box openedat work as the base.Increasing the size o thebase may require more cups.Consider making a more permanent igloo or theclass as a reading area. Cupscan still be used, but cleangallon milk containers willalso work well. Tese willlikely need glue or ducttape to keep the igloo rom“melting”!



48

Let’s Party

ACTIVE PLAY IDEAS

• Cross-country Skiing – Te object o this wintertimeactivity is to move around a designated area without losing contact with the skis. Give each student two paper platesand panty hose which have been split in hal up the middle.Tese become the “skis” and“poles.” Have students tie theoot-end o each hose leg loosely around each ankle, grab theother end, and hold on tight. Players then stand on the platesand “ski” rom one end o the playing area to the other. Setup cones as trees, hoops or ponds and other materials to

provide obstacles to make the trip more dif cult. Players whosuccessully reach the opposite end may be named honorary Ski Patrol members.

• Snowball Battle – For this activity, the team to nish withthe least amount o snowballs on their side o the oor

wins the battle. Collect old socks in pairs and roll themtogether into balls. ry to have our or more sock balls per

player. Make a “snow wall” out o a rope, cones or chairs.Divide students into two groups. Each group is assigned asection on either side o the snow wall. On a signal rom theleader, players begin tossing snowballs over the wall. Playersshould use an underhand toss rom a kneeling or seated

position. Tey must stay in place behind the “snow wall”,and throw over the wall, not at someone. Students may move by crawling or bear walking to retrieve thrown snow balls. Count the snowballs to see which team has the least onits side.

• Heave Ho! Te Snow Must Go – Te object o this gameis to quickly shovel the most snow rom one side o the oor

to the other. Divide students into groups, and give eachgroup a small plastic shovel and a bag o cotton balls or

packing “peanuts.” Line each group behind a spot marker.Te rst player in each line quickly shovels some o the “snow”(cotton balls) across the oor to the nish line, runs back, andhands the shovel to the next player in line beore going to theback o the line and sitting down. Only the shovel can touchthe snow, no hands or eet are allowed. Te group with themost snow shoveled wins the game.

• Straddle Snowball warms the body up on a cold winter day.Te object o this activity is to prevent the snowball romgoing between a player’s legs. Divide students into groups.

As a rule o thumb, every 20 minutes students shouldtake an activity break rom

screen time. Or better

yet, break the V habitaltogether! Find a physical

activity to do instead.

As an alternative to pushing snow with a shovel to pick

up cotton balls and carry

them to a designatedend mark.



49

Frosty Fun

Students orm a circle using a straddle with their eet touching

the player beside them. Put a 6 to 8 inches ball into play by rolling it in the circle using hands only. Students mustbend over (caution students not to lock knees) and try to roll the ball between the legs o other players, whilekeeping it rom going between their own legs. When theball goes between a player’s legs, that player receives a point.Te player with the least amount o points is the winner.Continue playing until a designated number o pointsare accumulated or or a specied time period.

• Icebergs – Te object o this cooperative game is to placeas many players as possible on the least amount o icebergs.Create an “Arctic Circle” o 7 “icebergs” (discs or hula hoops)randomly placed around the play area. When some wintry music starts, players move around the play area in a speciedmanner (bear walk, skip, slide, etc.). When the music stops,

players are to careully go to the nearest iceberg and place aoot on it without touching anyone else. Remind studentsthat it is not how quickly this is done, but how careully they can t as many players as possible on the iceberg withouttouching one another. Te leader then removes one iceberg

each time the music begins. ry to t the entire class on twoicebergs.

MENU IDEAS


Pinecone Cheese Ball Sere this cheese ball on low-sodium crackers or a healthy winter treat. For

an een healthier ersion, replace hal the cream cheese with a at-ee a-riety. I preparing this recipe or young children, substitute nely chopped

pecans or almonds since whole nuts pose a choking hazard.

1 cup finely shredded sharp cheddar cheese

2 tablespoons onion, grated or finely chopped1 (8 ounce) can crushed pineapple, well drained1 (8 ounce) package reduced-fat cream cheese,

softened1½ cups whole dry roasted almonds

1. Combine rst 4 ingredients in a medium bowl. Mix withspoon until well blended.

ake a stretch break aereach point is scored. Don’tallow students to remainin the bent position or anextended period o time.

Place paper “snowakes” ona blue tablecloth and addan inatable snowman ora centerpiece. Pine, holly orbranches sprayed white witharticial snow also makegreat winter centerpieces.



50

Let’s Party

2. Mold into a pine cone shape. Chill 2 hours or overnight.

3. Beginning at the bottom, arrange whole almonds in rows withtips pointing downward. Rows should overlap slightly to give a

pinecone appearance.4. Makes 30 one-tablespoon servings.

Nutrition Inormation per Serving:* calories 69, calories rom at* 0%, calories romsaturated at* 0%, trans at *I*, calories rom sugar* 6%, sodium 45 mg, ber 0.9 g , calcium43.2 mg, vitamin A 13.7 RE, vitamin C 19.5 mg, protein 3.3 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes at in cheese and nuts, *I* incomplete data, excludes sugarin ruit.

Winter SoupUse alphabet macaroni or another interesting shape or this quick and easy

soup. I you hae more time, students may prepare an assortment o eshegetables instead o ozen ones. Fresh egetables also will need a littleextra time to cook.

1 medium onion, chopped

3 stalks celery, chopped2 tablespoon vegetable oil3 (14 ounce) cans reduced-sodium beef broth

2 cups water3 medium potatoes, diced1 (1 pound) bag frozen mixed vegetables

1 (15 ounce) can petite diced tomatoes 1/2 cup uncooked macaroni

1. Heat oil in a large pot. Add onion and celery; cook and stir or 5minutes.

2. Add broth and water; heat to boiling. Add diced potatoes and

simmer 20 minutes.3. Add macaroni, vegetables and canned tomatoes. Again heat to

simmer and cook 15 minutes.4. Makes 24 hal-cup servings.

Nutrition Inormation per Serving:* 59 calories, calories rom at 20%, calories romsaturated at <1%, trans at 0 g, calories rom sugar 0%, sodium 190 mg, ber 2 g, calcium17.0 mg, vitamin A 114.3 RE, vitamin C 8.7 mg, protein 6.6 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs.

Nearly everyone eats toomuch salt (sodium) which

may increase blood pressureand heart disease risk. Salt

doesn’t just come in shakersand boxes. Processed oods

are a major source.Look or lower sodium

oods by reading theNutrition Facts labels.

1 teaspoon salt =2000 mg sodium



51

Frosty Fun

Reindeer DelightsHave each child construct her own “reindeer” or use an assembly lineapproach to preparing this treat. We’ve allowed extra crackers and

pretzels, since breakage is common. Caution: Contains peanuts. I your school is a “peanut-ree zone,” substitute spreadable cream cheeseor the peanut butter.

1 (1 pound) box graham cracker squares1 cup smooth peanut butter

1/2 cup raisins1 (1 pound) bag small pretzel twists

1/4 cup maraschino cherries, cut in small pieces

1. Using a serrated-edge knie, careully cut cracker squares in hal diagonally to make two triangles. (Tis takes a little practice.Adults should complete this step or young children.)

2. Spread 1 teaspoon peanut butter on each triangle.3. Arrange raisin “eyes” and cherry “nose” on the cracker.4. Break and put pretzel “antlers” in place.5. Makes 30 servings.

Nutrition Inormation per Serving:* 146 calories, calories rom at* 2%, calories rom

saturated at* <1%, trans at 0 g, calories rom sugar* 9%, sodium 171 mg, ber 1.0 g ,calcium 7.7 mg, vitamin A 0 RE, vitamin C <0.1 mg, protein 3.9 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes at in nuts and sugar in ruit.

Snowballs I you don’t hae access to a microwae oen, melt ingredients on mediumlow heat on the range, stirring constantly. We tested this recipe using

Honey Bunches o Oats, but many other similar cereals will work just aswell. A ariety o dried uits and nuts can also be used.

1/4 cup honey

2 tablespoons margarine1 (10 ounce) package marshmallows6 cups oat and honey cereal

1 cup diced mixed dried fruit 1/2 cup sunflower kernels

1/2 cup chopped almonds1 cup confectioner’s sugar

1. Microwave honey and margarine in a large microwave-sae bowlon HIGH or 30 seconds or until melted; stir well.



52

Let’s Party

2. Add marshmallows and toss to coat. Microwave 1 minute

30 seconds until marshmallows are pued; stir well.3. Add cereal, ruit and nuts; stir until well coated.4. Roll ¼ cup portions into balls. (Slightly dampen hands with

water or use baking spray i mixture sticks.) I mixture cools, putbowl back into microwave or 5-10 seconds.

5. Place conectioner’s sugar in shallow bowl or pan. Roll each ballin sugar.

6. Makes 28 balls.

Nutrition Inormation per Serving:* 194 calories, calories rom at* 15%, calories romsaturated at* 8 %, trans at 1.1 g, calories rom sugar* 29%, sodium 26 mg, ber 2.4 g ,

calcium 32.0 mg, vitamin A 22.2 RE, vitamin C 0.4 mg, protein 3.2 g *Analysis relative only to WV School Nutrition Standards; data not or use in address-ing special dietary needs; excludes at in nuts and sugar in ruit.

Whole Wheat Pancakeso make these in the classroom, electric non-stick griddles work great.

Just be sure to position an adult at each griddle.

11/2 cups all-purpose flour

11/2 cups whole-wheat flour

2 teaspoons baking powder1 teaspoon baking soda2 tablespoons sugar

1/4 teaspoon salt

4 eggs11/2 cups low-fat buttermilk11/2 cups low-fat milk

1 teaspoon vanillacooking spray

1. In a large bowl, stir together all dry ingredients.2. In a separate bowl, beat eggs with a ork; add buttermilk, milk and vanilla; mix well.

3. Pour liquid mixture into dry ingredients all at once and stir only until ingredients are well moistened. Te batter should be alittle lumpy.

4. Preheat griddle on medium high. (It’s ready when a drop o water begins to sizzle.) Pour about 1/4 cup o batter on thegriddle or each pancake. When the top is bubbling and appearsglossy, turn the pancake and cook the other side until goldenbrown.

While mixes and rozen prepared pancakes and

wa es are easy alternativesto “scratch” ones, many

are quite high in sodium.Remember to read the label

and choose those under 200mg o sodium per serving.Also consider whole grain

varieties or extra nutrition.



53

Frosty Fun

5. Serve warm with the ruit topping recipe which ollows. Makes

24 our-inch pancakes.

Nutrition Inormation per Serving:* 83 calories, calories rom at 14%, calories romsaturated at 5%, trans at 0 g , calories rom sugar 5%, sodium 175 mg, ber 1.1 g ,calcium 44.0 mg, vitamin A 26.1 RE, vitamin C 0.2 mg, protein 3.9 g *Analysis relative only to WV School Nutrition Standards; data not or use in address-ing special dietary needs

.

Very Berry Pancake opping Tis is a nutritious and tasty alternatie to plain pancake syrup. Youmay substitute ozen, unsweetened berries or esh.

11/2 cups pancake syrup1 pound fresh strawberries, washed and sliced

1 cup fresh blueberries, washed

1. Heat syrup in a saucepan until hot, but not boiling. Addstrawberries and blueberries.

2. Serve warm over pancakes. Makes about 24 three-tablespoonservings.

Nutrition Inormation per Serving:* 70 calories, calories rom at <1%, calories romsaturated at <1%, trans at 0 g , calories rom sugar* 24%, sodium 14 mg, ber 0.4 g ,calcium 6.6 mg, vitamin A 0.9 RE, vitamin C 6.7 mg, protein 0.1 g *Analysis relative only to WV School Nutrition Standards; data not or use inaddressing special dietary needs; excludes sugar in ruit.

Snow Capped Strawberries

Tis treat couldn’t be easier.

3 quarts fresh strawberries3 cups low-fat vanilla yogurt

1. Wash berries, leaving caps on. Drain well on paper towels.2. Dip strawberries in yogurt and serve immediately.

Makes 24 servings.

Nutrition Inormation per Serving:* 49 calories, calories rom at 11%, calories romsaturated at 5%, trans at 0 g , calories rom sugar* 34%, sodium 21 mg, ber 1.4 g ,

calcium 63.9 mg, vitamin A 6.1 RE, vitamin C 42.6 mg, protein 2 g *Analysis relative only to WV School Nutrition Standards; data not or use in address-ing special dietary needs; excludes sugar in ruit.



54

Let’s Party

Snow ConesWe purchased a bag o crushed ice or this recipe. Most blenders will not make ne “snow” using ice cubes. ry a ariety o aors – grape, orange,cherry. Just be sure to use 100 percent juice.

3 (12 ounce) cans frozen juice concentrate, thawed

1 (10 pound) bag crushed ice30 (4 ounce) paper cups

1. I desired, urther crush ice in a blender with a little water to aslushy consistency.

2. Scoop ice in paper cups. Drizzle about 2 tablespoons o thawed juice concentrate over ice.3. Makes 30 hal-cup servings.

Nutrition Inormation per Serving: Nutrients vary depending on variety o juice. Sugarin 100% juice concentrate is exempt rom school nutrition standards.

Wassail Oen sered at Christmastime, this punch will warm up any winter party.

For a estie touch, sere wassail in a punch bowl with oating orange

slices.

1/2 cup sugar

1/2 cup water10 whole cloves2 cinnamon sticks

6 cups orange juice2 cups grapefruit juice

4 cups apple juice

1. Combine sugar, water and spices in a large pan. Simmer 10

minutes.2. Remove all spices using a slotted spoon.3. Add juices to sugar mixture and reheat. Makes 25 hal-cup

servings.

Nutrition Inormation per Serving:* 71 calories, calories rom at <1%, calories romsaturated at <1%, trans at 0 g , calories rom sugar* 14%, sodium 2 mg, ber 0.3 g ,calcium 12.3 mg, vitamin A 5.3 RE, vitamin C 24.9 mg, protein 0.6 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes sugar in ruit.

So drinks, even those withnonnutritive (articial)sweeteners, can displace

healthy beverages like milk,

ruit juice and water inchildren’s diets. Students

who drink so drinksare less likely to get thenutrients they need or

growth and health.



55

Frosty Fun

Packaged Foods

Hot chocolate made rom low-at chocolate milk Gingerbread men cookies*Sugar cookies rom rerigerated roll dough*So bread sticks with marinara sauce Check label to be sure a serving or dipping, about 2 tablespoons, does not exceed 200 mg sodium.

Fruit ice pops Choose 100% juice varieties.

*Many sugar and gingerbread cookies do not exceed sugar, at andsodium limits, but check labels to be sure.

Cafeteria Recipes

Minestrone (USDA H-07) Bread Sticks (USDA B-16) Shape bread sticks rom this or other basic whole-wheat bread recipe.





57

World Tour

World Tour

Countries around the world oer a plethora o opportunities orsampling new oods, play un games and learn interesting acts.

Whether it’s to enhance social studies lessons, provide inormationduring an Olympic year or just to provide a change o pace, dierentcultures allow a glimpse into the similarities and dierences o our lives.And parties are a great way to celebrate cultural diversity.

• Decorations – Begin by making passports or each studentto be stamped by “customs of cials” at the beginning and end

o the party, or as each new country is “visited.” Decorate thearea with ags, mobiles, pennants or banners representing many countries. Use either a globe or internationally themedcenterpieces. I you choose a specic country, use theag colors as a guide to selecting napkins, tablecloths andstreamers. Add culturally appropriate extras, or example,

paper lanterns or Asia or piñatas or Mexico, and display characteristic artwork, dolls dressed in native attire, maps,oods, clothing and travel posters. (ry writing a request toembassies or tourism of ces or general inormation, dietary recommendations, ood policies and eating habits. Check a

world almanac or the Internet or addresses).

• Costumes – Help students understand that people in many other countries today dress in clothes we typically wear;however, during times o celebration, some honor theirancestors by wearing traditional apparel. Have studentsresearch a country or region, and choose appropriate(traditional or contemporary) clothing to wear.

• Dance – Have students learn and perorm typical dances

o countries or world regions, or example, a Mexican hat dance, an Irish jig , Japanese Kabuki , or a Caribbean salsa; orchoreograph an international sampling o dance moves.

• Music – Begin the party with the Olympics theme song. I a particular country has been selected, eature characteristicmusic. Check the Internet or a music teacher or ideas.

• Quiet Games – Creative Drama – Select ten objectsrepresentative o a country or cultural region and

place them in a bag. ake turns creating skits using the

items. Freeze Frame – Play the Olympics theme music, periodically stopping it to have students reeze and strike

When taking a Worldour, explore the originsand activities associated with dierent cultures.Many popular physicalactivities originated in othercountries. Some examplesare yoga, ’ai chai,and karate.



58

Let’s Party

an athletic or sport pose (weightliing clean and jerk, oor

exercise, soccer kick). Globe oss – oss a ball globe. As eachstudent catches it, the leader calls out the name o a country.Te student locates the country on the globe and namesa ood rom that region, then tosses the globe to anotherstudent. Mystery Food – Place a regional ood in a mystery bag, box or can, and have students try to identiy it.

• Art project – Mini-oats – Design and build mini-oats ora multicultural parade depicting interesting acts, eatures,landmarks, industry or sports. Using cardboard, clay, paper

or other materials, mount the oats on skateboards, scooters, wagons or any set o wheels. You Are What You Eat –Outline two body shapes on butcher paper. Glue pictures ordrawings o oods rom another country or world region onone, and typical American oods on the other.

• Learn more – Invite a native guest speaker to join the un,or contact a school in the country being celebrated and havean online visit. Create an ongoing slide show o amouslandmarks, environmental eatures and natural resources.You may even wish to assign students typical names rom the

region.

ACTIVE PLAY IDEAS

• Native American – Sticks – Pair students with a partner andgive each pair ve cra sticks which are colored only on oneside (the other side is le natural). One student in each pairbegins by tossing the sticks in the air and letting them allto the ground. Score according to the ollowing guidelines:

5 colored sides or 5 natural sides visible – 2 points; 4/1combination – 1 point; 3/2 combination – 0 points and possession changes. Play to a specied number o points; therst player to reach that number wins the game.

• Chinese – Ribbon Dance – Choose a musical selection with a strong 4/4 beat. Give each child a 24 to 36-inchstreamer made rom crepe paper. Te object is to completea rhythmical movement pattern to music using a ribbon orstreamer. Players should spread out around the play area.Using the paper streamer or ribbon, players perorm the

ollowing pattern to the beat o the music: Circle overheador 8 counts; circle in ront o the body or 8 counts; circle to

Consider using stations.Many o the Active Play

Ideas and Student Friendly Recipes can be organized

into several stations andsimultaneously involve allstudents. Recruit enough

adults to supervise eachstation. Set a timer and

allow a specied numbero minutes at each station,

then rotate. Just allow enough time or students to participate at each station.



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the right side 8 counts; and circle to the le side or 8 counts.

Repeat as many times as needed or music selection. As playersbecome procient in the patterns, have them try circling to theright and then to the le in a “gure 8” motion or 8 counts.Ten try changing the levels by bending or kneeling. Finally,add movement to the dance by walking orward or backward,and to the le or to the right. Chopsticks – For this activity,

players move continuously throughout a song while using chopsticks to keep the beat. Each player will need a set o chopsticks (two unsharpened pencils may be substituted) anda chair, table, or desk to strike. Play some lively music while a

leader models various movements simultaneously striking thesticks in time with the beat o the music. Players ollow along and imitate the leader. Once players have the idea, encourageree-style movements.

• Greek Pentathlon – A pentathlon is a competition o veevents during one day. Te object o this activity is tocomplete each o the ve events with the best score. oconduct the pentathlon, set up ve stations: javelin throw,hammer throw, discus, standing broad jump, and 50-meterdash. Place a measuring tape at each station, except the

50-meter dash; where only a stopwatch is needed. Divide players into small groups and have them rotate among thestations. Players or leaders can measure at each station. Javelin Trow – Mark a throwing line using spot markers,masking tape, or chalk. Place swim noodles (javelins) behindthe throwing line. Players stand behind the throwing line andtoss the swim noodle like a javelin. Measure and record thedistance. Hammer Trow – Mark a throwing line. Prepare“hammers” by placing a sock ball in the toe o a nylon hose.(You may use a bean bag rather than a sock or additional

distance.) ie o the hose just above the sock ball. Foldthe top o the hose down, and tie again just above the sock.Players stand behind the throwing line and swing the hose“hammer” as they would in the hammer throw. Measure andrecord the distance. Discus – Mark a throwing line. Place

plastic ying discs behind the mark. Players stand behindthe throwing line and toss the disc like a discus. Measure andrecord the distance. Standing Broad Jump – Mark a jumping oul line. Players stand behind the jumping line. With eetslightly apart, they bend their knees and swing their armsas they jump and land with both eet. Measure and record

distance. 50-meter Dash – Mark a start and nish line 50

Review saety rules or using chopsticks. Remind playersto stay in their own space,not to touch others and tokeep the sticks away romtheir head, eyes and mouth. When students are not using the chopsticks, have them

hold the sticks in an X pattern over their heads.

o prevent injury, havestudents warm up muscles with an aerobic activity, suchas jumping jacks or jogging in place, beore participating in the games. Follow the warm-up with somesimple stretches.



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meters apart. At least two players run at the same time.

Measure and record the times run.

• European Luge requires players to move a marble throughthe “luge.” (Note: Do not use this activity with young learners who might be tempted to place marbles in theirmouths.) Te “luge” is made rom cardboard wrapping

paper tubes. Using spot markers, cones or masking tape,mark start and nish lines 25 eet apart or each group.Divide students into groups o 5 or 6. Give each group vetubes and one marble. On a signal rom the leader, players

try to pass the marble through the tubes to reach the nishline. Once the marble has been released, only the tubesmay touch it. I the marble is dropped, the group must startover again. Students must problem solve how to cover thedistance. Te rst group to reach their nish line wins.

• Latin American Soccer – Create a soccer obstacle courseby arranging cones around a play area. Several cone courses

with dierent patterns allow or more active play. Studentsmove the soccer ball around the cones using only their eet.Players take turns moving through the course.

• East & Southeast Asia – Catch a Carp’s ail – Each groupo players orms a single line with hands on the hips o the

player in ront. Te rst player (the head o the carp) triesto tag the last player in line. When tagged, the last playermoves to the head position and the game begins again.

• Arica – Boa Constrictor – Play an adaptation o thisGhanaian game o tag. One student begins by holding a

jump rope and tries to tag other players. As students are

tagged they hold onto the rope and become part o the“snake”. Students must work together so the snake is not pulled apart.

• World our – Students are seated in a circle, and each isassigned the name o a country. wo or three studentsshould have the same country. All o the countries arerecorded on a master list. A caller names one o thecountries, and those students exchange seats. When thecaller says, “Bon Voyage!” everyone nds a new seat.



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MENU IDEAS


Pasties (iddly Oggy) Like the English miners o long ago, children may want to mark their initials in their pastie. We tested our adaptation o this traditional Cornish ood using small Pillsbury Buttermilk Reigerated Biscuits.

1/2 pound lean ground beef1 medium onion, finely chopped

2/3 cup shredded carrots

2 cups shredded frozen hash brown potatoes, slightlythawed

2 (10 count) small refrigerated biscuitscooking spray

1. Cook onion and ground bee until meat is brown and onions aretransparent. Drain well.

2. Mix together in a medium bowl cooked bee and onions,carrots, and potatoes.

3. Preheat oven to 400 ºF.4. On a clean oured surace, with oured hands, atten each

biscuit to about 4-inch rounds.5. Place about 2 tablespoons o lling mixture on one hal o

dough and old over. Seal dough by crimping the edges rmly.6. Punch holes or cut small slit in the top o each pastie to vent

steam while baking.7. Spray baking sheets and place pasties leaving 2 inches between

them. Bake 15-20 minutes until golden brown.8. Serve warm. Makes 20 servings.

Nutrition Inormation per Serving:* 94 calories, calories rom at 22%, calories romsaturated at 6%, trans at 0 g , calories rom sugar 0%, sodium 200 mg, ber 0.9 g , calcium5.2 mg, vitamin A 15.0 RE, vitamin C 4.6 mg, protein 4.4 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs.

Decorate tables with maps,ags and pictures o childrenin native costumes. Use aglobe or the centerpiece.I emphasizing a specic

country or region o the world, research related oodsand customs, and incorporatethem in the decorations.

Tis Cornish pastry isbelieved to have been“invented” or tin miners inGreat Britain. Like today’sast ood, it could be held with one hand while on themove. Bakers sometimesmarked each miner’s initialin the top o the pastry. Like pasties, the rst pepperoni

roll (yeast dough bakedaround pepperoni) isbelieved to also have beencreated or miners - West Virginiacoal miners.



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Aican Peanut Soup Peanuts and sweet potatoes are important oods in West Aica. Peanutsmay be roasted, boiled or pounded into a “butter” to thicken sauces and

soups. Caution: contains peanuts. Do not serve this soup in “peanut- ee zones” where children are allergic to peanuts.

1 large onion, chopped2 medium sweet potatoes, cubed2 cloves garlic, minced

1 tablespoon vegetable oil8 cups canned lower-sodium chicken broth

1 teaspoon dried thyme leaves1 teaspoon ground cumin1 cup chunky salsa

3 (15 ounce) cans garbanzo beans (chickpeas), rinsedand drained

1 cup zucchini or yellow squash, diced

2/3 cup creamy peanut buttercooked couscous or rice, optional

1. In a large electric pot or saucepan, cook onions, sweet potatoesand garlic in vegetable oil. Cook 5 minutes until onion is

tender.2. Add broth, thyme,and cumin. Bring to a boil, reduce heat and

simmer or 15 minutes until potatoes are tender.3. Add salsa, beans and squash; cook until tender, about 10

minutes.4. Add peanut butter and stir until completely combined.5. Serve hot over cooked rice or couscous. Makes 30 hal-cup

servings.

Nutrition Inormation per Serving:* 150 calories, calories rom at* <1%, calories romsaturated at* <1%, trans at 0 g, calories rom sugar* 2%, sodium 200 mg, ber 3.7 g ,

calcium 28.0 mg, vitamin A 196.0 RE, vitamin C 3.9 mg, protein 6.7 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes at in nuts and sugar in vegetables.

Arican Peanut Soup usesthree ingredients that can

be notoriously high insodium - broth, canned beans

and salsa. However, lowersodium varieties are available.Canned oods labeled organic

are oen much lower insodium. But it’s always wiseto read Nutrition Facts labels

and do a little calculating tobe sure a portion o your soup

does not exceed the200 mg sodium limit.



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World Tour

Chicken Quesadilla BitesTis is a quick and tasty ersion o the Mexican aorite. We used arotisserie chicken om the supermarket deli to make the pulled chicken.You can also nd cooked diced chicken in the eezer and reigerated

sections. As always, check the sodium beore you buy.

3 cups cooked chicken, pulled or diced1 (4.5 ounce) can chopped green chiles1 (6 ounce) package Mexican blend low-fat cheese

8 (7-8 inch) flour tortillas

1. Combine pulled chicken and green chiles in a medium bowl.Add cheese and toss.2. Spread about ½ cup chicken mixture on each tortilla. Fold over

to orm a hal-moon shape and press rmly.3. Heat about 1 teaspoon o oil in a non-stick electric skillet until

almost smoking. Reduce heat to medium. Grill quesadillastwo at a time, turning once, until cheese is melted and tortilla isgolden brown. Add a little oil beore grilling each batch.

4. Cut each tortilla in ourths. Serve warm. Makes 32 snack portions.

Nutrition Inormation per Serving:* 76 calories , calories rom at* 29%, calories romsaturated at* <1%, trans at 0 g , calories rom sugar 0%, sodium 140 mg, ber 0.5 g ,calcium 83.0 mg, vitamin A 8.3 RE, vitamin C 0.8 mg, protein 6.1 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes at in cheese.

Stir-y VegetablesStir-y is un to make and a great way to get kids to eat their eggies. For

a more authentic experience, cook these colorul and nutritious egetablesin a wok and eat them with chopsticks. O course an electric skillet and

orks will do in a pinch. Remember not to oercook. Vegetables should keeptheir crunch and color.

Sauce:

2 teaspoons cornstarch1 tablespoon light soy sauce1 cup low-sodium chicken broth

1 teaspoon garlic powder1 teaspoon sugar



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Let’s Party

Stir-fry:

1 cup broccoli, cut into bite-size pieces1 cup carrots, sliced diagonally1 cup celery, sliced diagonally2 cups Chinese cabbage (bok choy), cut into bite-size

pieces1 cup green pepper pieces1 cup pea pods

3 green onions, sliced1 cup mushrooms, cut in chunks

1 tablespoon vegetable oil

Rice (optional)

1. o prepare sauce, mix together soy sauce and cornstarch.In a medium bowl, combine corn starch mixture, andremaining sauce ingredients. Set aside.

2. Clean and cut vegetables; drain well.3. In a wok or skillet, heat oil on medium high. Add

broccoli, carrots and celery and stir-ry or 2 minutes.4. Add cabbage, peppers, pea pods and onions. Fry

another 2 minutes, then add mushrooms and cook

1 minute.5. Pour sauce over vegetables. Bring to boil and cook

covered or 1 minute until sauce is thickened andtransparent.

6. Serve vegetables over steamed rice, i desired.7. Makes 24 one-ourth cup servings.

Nutrition Inormation per Serving:* 19 calories, calories rom at 31%, calories romsaturated at 2%, trans at 0 g , calories rom sugar 0%, sodium 65 mg, ber 0.7 g , calcium22.8 g, vitamin A 208.3 RE, vitamin C 12.9 mg, protein 0.7 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs.

ChapatisUnleaened atbread popular in India, chapatis are oen eaten with uit

spread, chutney or a egetable relish called “ raita.”

2 cups whole-wheat flour

2 cups all-purpose flour1 teaspoon salt

1 1/2 cup lukewarm water

1/4 cup vegetable oil



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World Tour

1. Si or stir together ours and salt.

2. Stir in water. Knead on a oured board or about 5 minutes untildough is smooth and elastic.

3. Cover and let rest 15 minutes.4. Divide dough into walnut-size balls. Roll into thin circles with a

rolling pin.5. Heat griddle or heavy skillet; add a little oil. Cook dough about

1 minute until it begins to bubble. urn and continue cooking until dough pus up orming large bubbles and begins to brown.Remove rom skillet.

6. Serve warm or cold. Makes 32 pieces.

Nutrition Inormation per Serving:* 69 calories , calories rom at 25%, calories romsaturated at 3%, trans at 0 g , calories rom sugar 0%, sodium 75 mg, ber 1.1 g , calcium4.1 g, vitamin A 0 RE, vitamin C 0 mg, protein 1.8 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs.

RaitaTis reeshing egetable relish is sered with atbread, such as chapatis.

2 medium tomatoes, diced

2 small cucumbers, peeled and chopped2 green onions, chopped2 teaspoon fresh mint, finely chopped

1/2 teaspoon ground cumin

1 teaspoon salt1/4 teaspoon pepper

3 cups low-fat plain yogurt

1. Combine all ingredients; chill 1-2 hours.2. Makes 24 one-ourth cup servings

Nutrition Inormation per Serving:* 21 calories , calories rom at 5%, calories romsaturated at 2%, trans at 0 g , calories rom sugar 0%, sodium 123 mg, ber 0.3 g ,calcium 65.2 g, vitamin A 9.0 RE, vitamin C 2.2 mg, protein 1.2 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs.



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Let’s Party

Frullato di Frutta Italians sometimes sere ullato, a uity milkshake or smoothie, or breakast. A ullato may be made om a ariety o uits—esh, ozen,or canned.

6 ice cubes

2 cups low-fat milk1 tablespoon sugar1 cup canned peaches, drained

1 cup canned apricot halves, drained

1. Crush ice in a blender.2. Add remaining ingredients and blend on high until smooth andoamy.

3. Makes 8 hal-cup servings.

Nutrition Inormation per Serving:* 60 calories, calories rom at 9%, calories romsaturated at 6%, trans at 0 g , calories rom sugar* 10%, sodium 30 mg, ber 0.9 g ,calcium 78.6 g, vitamin A 99.4 RE, vitamin C 2.6 mg, protein 2.4 g *Analysis relative only to WV School Nutrition Standards; data not or use inaddressing special dietary needs; excludes sugar in ruit.

Baked BananasTis is a aorite Aican dish.

8 medium bananas4 tablespoons margarine

1/4 cup brown sugar2 teaspoons ground cinnamon

1. Cut bananas in hal lengthwise. Arrange in 2 glass baking dishes with cut sides turned up.

2. Melt margarine in saucepan or microwave; stir in brown sugarand cinnamon. Mix well.

3. Pour sugar mixture over bananas. Bake in preheated oven at375 ºF or 15 to 18 minutes.

4. Serve warm. Makes 16 servings.

Nutrition Inormation per Serving:* 87 calories, calories rom at 27%, calories romsaturated at 7%, trans at 0.5 g, calories rom sugar* 15%, sodium 20 mg, ber 1.6 g ,calcium 7.2 g, vitamin A 29.8 RE, vitamin C 5.1 mg, protein 0.7 g *Analysis relative only to WV School Nutrition Standards; data not or use inaddressing special dietary needs; excludes sugar in ruit.



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World Tour

CrepesWe usually think ancy French restaurant when we hear the word “crepe.”

But don’t be intimidated. Just think o them as thin lled “pancakes.” Special crepe pans aren’t required. We used a six-inch non-stick skillet with sloping sides. Young children will need adult help to “bake” their crepes.

Filling:3 cups fresh strawberries, cleaned and sliced

1 cup low-fat plain yogurt2 tablespoons sugar

Crepes:11/2cups low-fat milk

1 cup all-purpose flour2 eggs, slightly beaten1 tablespoon vegetable oil

cooking spray

1. Clean and slice berries. Fold in sugar and yogurt; rerigerate untilcrepes are ready.

2. In a medium bowl, combine milk, eggs, our and oil; beat with a

whisk or hand mixer until smooth.3. Apply cooking spray to skillet and heat on medium. Add 2

tablespoons o batter and tilt skillet to spread batter.4. Cook just until edges begin to brown and batter is set. Invert

crepe onto a paper towel or plate. Cook remaining crepes.5. o serve, spoon about 3 tablespoons o lling on each crepe and

roll gently. Serve immediately. Makes 18 crepes.

Nutrition Inormation per Serving:* 76 calories, calories rom at 23%, calories romsaturated at 7%, trans at 0 g, calories rom sugar* 20%, sodium 31 mg, ber 0.7 g ,calcium 70.0 g, vitamin A 26.7 RE, vitamin C 16.4 mg, protein 3.4 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes sugar in ruit.

Usually considered French,cr ê pes are eaten throughoutthe world. In Italy, these pancakes called crespoline or manicoti, are wrappedaround cheese and spinachllings and topped withtomato sauce. In Sweden,they are plattar and servedas a dessert with resh ruitand preserves. Russian crepes,called blinchiki, are topped with sour cream and served asappetizers.



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Let’s Party

Packaged Foods

Check out the ethnic oods section at the grocery store or oodtasting ideas.

Make an international “bread board.” On a large board, arrangetasting-size portions o a variety o ethnic breads. Search the web tond a list o amous world breads.

Make a “world ruit tray.” Cut portions o ruit or tasting. Useresh, canned or dried. Label each ruit with the name o country

where it is commonly grown or eaten. Be sure to include someunamiliar ruits.

Cafeteria Recipes

abouleh (USDA E-23) Serve one-ourth cup portions. Arroz con Queso (USDA D-48)

Bread, one o the oldest prepared oods, is a staple throughout the world. It comes in many shapes, colors, avors, and textures. Here’s a very short list.

Mantou China Focaccia Italy Pita Middle Eastortilla Mexico Baguette France Black Rye Russia Rghia MoroccoSoda Bread Ireland Motza IsraelScone Scotland



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Patriotic Celebration


Tere are many days throughout the year to celebrate with a patriotic-themed party : Martin Luther King, Jr. Day, President’s Day (orLincoln’s and Washington’s birthdays), Memorial Day, Flag Day,Independence Day, Labor Day, Constitution Day, Election Day andVeteran’s Day. Or create your own special patriotic day to welcomehome the troops, thank our service personnel or acknowledge loveor our country. Contact the local chapter o the American Legion orVeterans o Foreign Wars to request a ag olding demonstration orceremony, and then invite the service personnel to join in the un. Te

ollowing activities would be appropriate or any patriotic holiday party.

PARTY IDEAS

• Decorations – Begin with red, white and blue ags, streamers,bunting and tinsel. (Search aer July 4th or clearance items.)Add stars and stripes, balloons and Uncle Sam hats. I youcan secure an artist, create posters o amous Americans andcut-out a hole or the ace; students can hold up the posterand become the new “ace o American history.” You mightalso take pictures, put on skits, or use as props when singing

patriotic songs.

• Costumes – Anything goes as long as it’s red, white andblue! Make patriotic hats rom construction paper (George

Washington’s tri-corner, Martha Washington’s dust cap,Abraham Lincoln’s stovepipe). Or have a costume party andcome dressed as your avorite American patriot.

• Music – Play traditional patriotic songs as well as some

contemporary ones (Lee Greenwood’s “God Bless the USA,”Neil Diamond’s “America,” Bruce Springsteen’s “Born in theUSA,” etc.)

• Dance – Create your own version o “Dancing with theStars…and Stripes,” only this one doesn’t require a celebrity

partner. Cut paper plates or card stock into large stars. Cutthe legs o pairs o old pantyhose. (You will need one pair

per student.) Give each student two stars and two hose legs.Students tie one end o the hose piece around each ankle andhold the other end in their hand (stripes). Students thenstand on the stars. When the music starts, students begindancing, keeping their eet on the stars at all times.

Students can be good citizens andget physical activity at the sametime by picking up trash in theneighborhood or community; orby helping neighbors rake leaves,shovel snow, or plant owers.



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• Art projects – Let students design their own patriotic wind

socks, kites, or whirly gigs. For another project, they couldbuild log cabins rom wooden cra sticks or twigs. Studentsmay also make their own “reworks” display by completely covering a sheet o construction paper with a brightly coloredcrayon collage, being sure to press hard so the colors are

vibrant. Next brush on black tempera paint to cover theentire picture. When the paint is dry use a paper clip orother sharp object to careully etch exploding reworks. (Tecrayon colors should show through to create reworks!)

• Quiet game – Fill a “guessing jar” with pennies (or othercoins) and have students estimate how much money is in the

jar. Another quiet game would be a patriotic version o thetraditional game, “Simon Says,” just change the title to “UncleSam Says.”

ACTIVE PLAY IDEAS

• Bubble Wrap March – Randomly place pieces o bubble wrap around the play area, enough or each student to have

one. Play patriotic music while students march. You may want to have students march in line ollowing the leader.Periodically stop the music. Students go to the nearest pieceo bubble wrap to create reworks with their eet! When themusic begins, students join the line and repeat.

• Presidential Coin oss – Do students know which presidentis pictured on the penny, nickel or dime? A good way to learnis to play this game. Begin by giving each student three coins– a penny, a nickel and a dime. A leader calls out a president’sname (Lincoln, Jeerson, or FDR), instead o the coin name.Players choose the coin that corresponds to the name called,and then throw it toward a wall. Check to see who has thecorrect coin and whose coin lands closest to the wall.

• Patriotic rack Champion – Prepare 10-15 dierent cards with patriotic words and denitions, sayings or pictures.Duplicate six sets. (Laminate i you want to reuse them.) Puta set in each o six buckets. Arrange the buckets so they orman oval track. Students jog (or try race-walking or marching)around the outside o the buckets to patriotic music. When

the music stops, students go to the nearest bucket and takeout a saying or word card, and read it careully. When the

Aerobic activities improvetness o the heart and

lungs. Tese activities

increase heart rate andbreathing. Oen when

we think o aerobicactivities, exercise classescome to mind; however,

brisk walking, swimming,or marching can

also be aerobic.



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music starts again, they replace the card and continue around

the track. At the end o the song, quiz students to see how much they remember.

• Patriotic Puzzle Match – o prepare this game, you’ll need tond ve or more patriotic pictures, depending on the size o the group. Glue pictures to oaktag or sturdy paper and draw a puzzle design on the back to divide the picture into thenumber o pieces you need. (Plastic placemats with patrioticthemes are sturdy and easy to cut up or this activity). Each

puzzle should be cut with the same number o pieces. Put allo the pieces in the center o an open area. Arrange studentsaround the perimeter o the play area. On a signal rom theleader, a specied number o students go to the middle. Eachstudent picks up a puzzle piece, and returns to the perimeter.Aer all the pieces have been retrieved and each student hasa puzzle piece, students collaborate to decide which piecescomplete their puzzle.

• Fly the Flag Proudly – Te object o this activity is to be therst team to retrieve all o its ags. o prepare or the game,make red, white and blue ags, miniature Stars and Stripes

or even state ags. Attach ags to straws. (When moving,ags attached to straws are saer then those attached tosticks.) For each team, ll two small buckets with sand. Inone bucket, place ags, one per player. Place the sand-only bucket at a starting line and the ag-lled bucket about 15 to20 eet away. Divide players into teams and have each teamline up behind the sand-only bucket. One at a time, studentsast-walk or slide to the opposite bucket, retrieve a ag, thenreturn placing the ag in their sand-lled bucket and moving to the end o the line. Play continues until one team retrievesall o its ags.

• Crossing the Delaware – ape lines on the oor o the play area as shown. In grassy areas use our to mark the lines. (Telength and distance between lines should be determinedby the age or skill o the players.) Players orm a line nearthe point and take turns jumping across the “Delaware.” I successul, the player returns to the “riverbank” (horizontalline), and jumps again. Each jump becomes longer as the

player moves toward the wider end o the “river.” Te objectis or each player to obtain a personal best jump.

How many steps do you walk in aday? Experts recommend at least10,000 steps or adults, 12,000 orgirls, and 15,000 or boys.

Mark lines 7 to 8 eet long



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MENU IDEAS


Uncle Sam’s Salad Blue corn chips and red tomatoes gie this salad a patriotic air. We ound low-sodium chips in the supermarket’s healthy oods section.

1 cup reduced-fat mayonnaise-style salad dressing1 cup sugar

1 (6 cup) package lettuce pieces

1 (14 ounce) package shredded cabbage2 cups cherry tomatoes cut in half

1 (6 ounce) package shredded low-fat jack cheese4 ounces blue corn chips, coarsely crushed

1. Combine salad dressing and sugar in a small bowl and set aside.2. In a large salad bowl, combine lettuce, cabbage and tomatoes.3. Just beore serving, top vegetables with dressing, cheese, and

crushed chips.4. Makes 24 hal-cup servings.

Nutrition Inormation per Serving:* 111 calories, calories rom at* 24%, calories romsaturated at* 1%, trans at 0 g , calories rom sugar 15%, sodium 162 mg, ber 1.1 g ,calcium 96.8 g, vitamin A 75.0 RE, vitamin C 8.1 mg, protein 2.6 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes at in cheese.

Patriotic PizzaTis dessert pizza is made easy with a reigerated cookie-dough crust. Wechose a Pillsbury brand sugar cookie roll.

1 (16.5 ounce) roll refrigerated sugar cookie dough1 (8 ounce) package low-fat cream cheese, softened

1/3 cup apple jelly or pineapple preserves 1/2 teaspoon vanilla

1 cup fresh strawberries, cut in half1 cup fresh blueberriescooking spray

1. Wash and prepare ruit. Place on paper towels to dry.

2. Preheat oven to 350 ºF. Spray 12-inch pizza pan with cooking spray.

It’s all about red, white andblue - table coverings,

napkins and plates. Anddon’t orget to hang ags

and bunting.



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3. Remove dough rom package, break up and press evenly in the

bottom o the pan.4. Bake crust 16 to 20 minutes until golden brown. Cool

completely.5. In a small bowl, blend together cream cheese and jelly. (o get a

uy texture, a hand mixer is preerred. I you have only a spoonor mixing, that will work too.)

6. Spread cream cheese evenly over cooled crust. op with berriesand rerigerate or at least 1 hour.

7. Cut into small wedges. Makes 16 servings.


saturated at* 5%, trans at *I*, calories rom sugar* 8%, sodium 165 mg, ber 0.7 g ,calcium 39.7 mg, vitamin A 21.6 RE, vitamin C 12.1 mg, protein 2.7 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes at in cheese; *I* incomplete data; excludes sugar in ruit.

Lincoln LogsCaution: Contains peanuts. I any partygoers are allergic to peanutsor the party is held in a “peanut-ee zone,” substitute cream cheese or peanut butter.

8 stalks celery1 cup smooth peanut butter or cream cheese

1 cup raisins

1. Clean and cut celery stalks in hal crosswise.2. Fill each piece with about 1 tablespoon o peanut butter or

soened (or spreadable) cream cheese.3. op each celery stalk with a ew raisins.4. Makes 16 servings.


saturated at* <1%, trans at *I*, calories rom sugar* 4%, sodium 105 mg, ber 2.2 g ,calcium 25.2 mg, vitamin A 143.7 RE, vitamin C 1.2 mg, protein 4.4 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes at in nuts; *I* incomplete data; excludes sugar in ruit.



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Let’s Party

Cherry ree Kids will love watching this tree “grow” as they add not only cherries or cherry tomatoes, but also bite-size pieces o assorted uits or egetables. A low-at egetable dip or uit dip could accompany the “tree.”

1 head of iceberg or romaine lettuce

assorted fruits or vegetablescone-shaped Styrofoam about 12 inches talltoothpicks

1. Separate and wash large lettuce leaves. Drain well on paper

towels.2. Cover cone with lettuce leaves using toothpicks.3. Clean and cut ruits or vegetables into bite-size pieces.4. Attach pieces to cone using toothpicks.5. Makes 24 small servings.

Recipe meets standards; however, analysis will vary based upon ruits or vegetables used.

Easy as Apple Pie

What’s more American than apple pie, and what’s tastier than thisersion? Any ozen pie shell will do, but check labels or trans ats. Wetested this recipe with Granny Smith apples, but other pie arieties will alsowork.

Topping: 3/4 cup whole wheat flour

1/2 cup brown sugar 1/4 cup margarine, cut in small pieces

Pie:

1 (9 inch) unbaked frozen pie crust 1/2 cup granulated sugar

3 tablespoons all-purpose flour

1/2 teaspoon cinnamon 1/4 teaspoon salt

6 cups thinly sliced apples

1. Prepare topping by combining our, brown sugar andmargarine in a small bowl; mix until evenly blended andcrumbly. Set aside.

2. Clean and slice apples.3. Preheat oven to 375 ºF.

rans ats are created by acommercial process that makes

liquid oils more solid. Tey are ound in many processed

oods, such as pastries, biscuits,cookies, crackers and stick

margarines. rans ats havebeen shown to increase the

risk o heart disease,stroke and diabetes.





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Let’s Party

5. Prepare lling by mixing together condensed milk and water in a

large bowl until well blended. Add pudding mix and beat with ahand mixer or 2 minutes. Rerigerate or 10 minutes or untilmixture is rm.

6. Spread lling on crust and rerigerate or 1 hour or overnight.7. Spread canned ruit pie lling evenly over the top.8. Cut into squares. Makes 24 small servings.

Nutrition Inormation per Serving:* 193 calories, calories rom at 23.36%, caloriesrom saturated at 8%, trans at *I*, calories rom sugar* 35%, sodium 157 mg, ber 0.6g, calcium 68.8 mg, vitamin A 57.6 RE, vitamin C 1.4 mg, protein 2.9 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; *I* incomplete data; excludes sugar in ruit

Packaged Foods

Blue corn chipsSalsa (low sodium variety)Sponge cake Most meet standards, but check labels to be sure.Frozen yogurt sundaes made with resh strawberries and blueberries Watermelon

Cafeteria Recipes

Old Glory Cake Prepare Yellow Cake USDA C-20. op with 2 cups whipped topping. Arrange resh strawberry halves and blueberries inan American ag design.

Cherry Cobbler USDA C-06



77

Country Hoedown

Country Hoedown

Whether it’s a arm, a ranch or the wide open spaces o the prairie,there’s just something special about good ol’ country un. A country theme usually conjures up thoughts o cowboys and cowgirls, armers,horses, arm animals, hay bales and barn dances. o create your owncountry themed party, choose a ew o the ollowing ideas or changethem to suit your needs. We recommend setting the stage withdecorations, costumes and music. Play some physically challenging activities, and then treat your cowpokes to some healthy country stylerecipes.

Y’all ready? Ten put on your best “bib and tucker” and let yourimagination take you down country roads to a party…country style!

PARTY IDEAS

• Decorations – Build a make-shi campre (use logs and paperames), hitch up a wagon, and set out checkered table cloths,cactus cut-outs, straw and hay bales. I it’s autumn, arrange

pumpkins, gourds and Indian corn beside corn shocks.

• Costumes – Wear jeans or denim skirts, plaid or Westernshirts, bandannas, belts with large buckles, cowboy hats, boots,and sheri ’s badges. Make vests rom brown paper grocery bags by cutting rom the top o the bag to the bottom. Cutout a neckline and arm holes, and then cut ringe along thebottom.

• Music – Play current country songs as well as old avorites,like “Country Roads.”

• Dance – Have a Hoedown. ry doing a line dance, squaredance, or the Chicken Dance. I you don’t know how to dothese dances, check with the physical education teacher, acolleague or nd instructions and videos on the Internet.

• Quiet Game – Hat rick – Place a cowboy or straw hat on theoor in the middle o a small group o students seated about1-2 eet rom the hat. Using playing cards or index cards,throw each card with a sidearm ip o the wrist. Set a timelimit; each card which lands in the hat scores a point.

Calories in = calories out. It’simportant to maintain an energy balance - the number o caloriestaken in should equal the numbero calories expended.



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Let’s Party

• Art project – Make a Western-style necklace or bracelet.

Choose various sizes and shapes o pasta (or beads), being sureholes are large enough to thread onto string or elastic thread.o color pasta, place it with ood coloring in plastic bags andtoss to coat. Spread coated pasta on newsprint to dry. Whenthreading pasta, tie the middle o a straw around one end o the string. Tis prevents the pasta rom sliding o.

ACTIVE PLAY IDEAS

• Bust the Bronco – Have students tie one end o a string or

ribbon to a balloon and the other end to one ankle. (Check or any students with latex allergies beore using balloons).Ten, using their ree oot, players try to saely burst others’balloons. Te last player with a balloon is the winner.

• Milk Pail Relay Race – For 25 students, you will need10 buckets, 5 sand shovels or large spoons, water or oamshipping “peanuts” and spot markers or tape to mark a starting

point. For each group, place a pail lled with “milk” (wateror “peanuts”) behind one o the spot markers and an empty

pail about 15 to 20 eet rom another spot marker. Divide

the students into ve groups and have them line up behindthe starting point. On a signal rom the leader, the rst playerin each group lls the sand shovel or large spoon with “milk,”

walks to the opposite mark, and pours it in the empty pail.Te player returns and hands the shovel/spoon to the next

player in line. Set a time limit; play continues until the leadersignals stop. Measure the amount o “milk” transerred. Teobject is to have the most “milk” in the pail.

• Round-Up – Use a large tub or mark o a space within the

play area to serve as the “corral.” oss balloons out into the play area and have students “round them up” into the corral without using their hands. Te object is to get as many balloons as possible into the corral beore time has expired.

• Rope Run Challeng e – Find a long jump rope (48 inchesor longer). Play a country song with a strong beat as twostudents turn the jump rope and the others try to run throughthe turning rope without getting caught. Remind players thattiming is important to avoid being caught by the rope. Leave

plenty o space between runners. Continue until all students

have successully run the rope challenge.

When playing relay games,it is important that every

student has a turn. As playersnish the relay, have them sit

in a designated area until allnish. Having un and being

active is the main goal.

o ensure this activity issuccessul, particularly with

younger students, have atleast one adult help turn the

rope to control the speed.



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Country Hoedown

• Listen! It’s a Rattlesnake! – Fill 5-6 chip cans or empty paper

towel tubes with several tablespoons o rice or dried beansand secure with tape. Designate a sae area or students tomove around in by setting boundaries. Divide students into 3groups. Choose 5-6 students to be “rattlesnakes,” and positionthem inside the play area. Teir job is to move about insidethe boundary and rattle the cans. Choose 4-5 saety keepers.Teir job is to give directions to keep blindolded players andrattlers saely within the boundaries; however, they do nottell where the snakes are located. Blindold all other students.(Wide headbands or bandannas work well or use masks cut

out o construction paper with elastic strings.) Place theblindolded students inside the play area. When the leadersignals “rattle”, the snakes move about shaking their rattlesconstantly. Blindolded players listen to nd a rattlesnake.No running is allowed. o control running, have rattlers stay in place rather than move as they rattle. I a rattler is caught,he must leave the play area. When all are caught, choose new “rattlesnakes” and saety keepers, and start the activity again.

• Cactus oss – Use large cardboard, oam board, or woodencactus cutouts and beanbags. Cut out several circles in each

cactus or targets. Students stand behind a oul line and tossthe beanbag through the holes. Or practice cowhand skills;use a rope to lasso the cactus.Bean bags can be made out o snack size sandwich bags(reezer bags are thicker) or small abric squares, and lled

with dried beans or rice. ie abric squares with rubber bandsi sewing isn’t an option!

• Dead Eye – Cowboys would practice their sharp shooting skills by aiming at cans set on ence posts or large rocks. Let

your students test their marksmanship skills using oam ballsor bean bags. Arrange cans along a bench and have studentstake turns trying to knock the can o the bench. Challengethem to be the rst to knock all o the cans o in the ewestnumber o tries.

o protect against thespread o disease or othercontagions, provide each

player with a blindold. Washany abric blindolds beorere-using.



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Let’s Party

MENU IDEAS


Happy rails Mix Nuts may pose a choking hazard or ery young students. You may omit them in this recipe or substitute sliced almonds or whole ones. We tested this recipe using Honey Nut Cheerios.

8 cups honey nut o-shaped cereal

1 cup almonds, whole or sliced

1 cup sunflower kernels, dry roasted2 cups raisins

1 (6 ounce) package dried fruit, choppedgallon-size plastic food storage bag

1. Combine all ingredients in a plastic ood storage bag. Seal andshake gently to mix.

2. Portion into small paper or plastic snack-size bags. Makes 24hal- cup servings.

Nutrition Inormation per Serving:* calories 173, calories rom at* <1%, calories rom

saturated at* <1%, trans at 0 g , calories rom sugar* 9%, sodium 87 mg, ber 3.3 g ,calcium 73.5 mg, vitamin A 62.0 RE, vitamin C 3.3 mg, protein 4.2 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes at in seeds and nuts; excludes sugar in ruit.

Wagon Wheel WrapsYou can’t carry these in your saddlebag, but they are tasty. ortillas and

processed meats can be quite high in sodium, so shop careully. o makethe cream cheese easily “spreadable,” add a ew drops o milk.

1 (8 ounce) package low-fat cream cheese, softened6 ounces smoked turkey breast, thinly sliced

6 (10 inch) flour tortillas2 cups spinach leaves

plastic wrap

1. Spread about 2 tablespoons o soened cream cheese onto eachtortilla.

2. op with a layer o turkey and a layer o spinach leaves.

Real chuck wagons arehard to nd, so serve your

hoedown party oods roma child’s wagon. Just add a

“chuck wagon” sign. Use wooden bowls, baskets

lined with bandanas,iron skillets and woodenspoons as serving pieces.

Make a centerpiece out o wildowers in a Mason jar.



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Country Hoedown

3. Roll tightly and seal edges with a little cream cheese. Wrap in

plastic wrap and rerigerate two hours or overnight.4. Cut each roll into 1-inch slices. Makes 30 two-slice portions.

Nutrition Inormation per Serving:* calories 67, calories rom at* 28%, calories romsaturated at* 3%, trans at *I*, calories rom sugar <1%, sodium 164 mg, ber 0.5g,calcium 28.0 mg, vitamin A 24.1 RE, vitamin C 0.6 mg, protein 3.0 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes at in cheese; *I* incomplete data.

JohnnycakesUnlike the rst Johnnycakes that were cooked on a stone around a campre,ours can be cooked on an electric skillet in a classroom. When cooking with

young children, hae an adult stationed at each skillet to closely superise. As you cook these cakes, it may be necessary to add a little more milk tomaintain pouring consistency.

1 cup cornmeal, yellow or white

1/2 teaspoon salt1 tablespoon sugar

1 cup water, boiling1 large egg

1/2 cup skim milk2 tablespoon oil

1/2 cup all-purpose flour1 teaspoon baking powder

2 tablespoons oil3/4 cup maple syrup

1. Combine cornmeal, salt and sugar in a medium bowl. Care- ully stir in boiling water. Cover and let stand or 10 minutes.

2. Beat together egg, milk and 2 tablespoons o oil. Add to corn

meal mixture.3. Stir together our and baking powder. Add to cornmealmixture.

4. Preheat a non-stick griddle or electric skillet on medium. Add ateaspoon o oil and pour ¼ cup o batter onto the griddle.Cook until golden brown, about 2-3 minutes on each side.Serve with maple syrup. Makes 12 cakes.

Nutrition Inormation per Serving:* calories 174, calories rom at 27%, calories romsaturated at 4%, trans at <0.1 g, calories rom sugar 31%, sodium 142 mg, ber 0.7 g ,calcium 58.5 mg, vitamin A 19.6 RE, vitamin C 0 mg, protein 2.4 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs.

Johnnycakes were rstinvented in New England where American Indiansshowed Pilgrims how to grindand use corn. Tese cakes were carried in saddlebags onlong journeys. Teir namemay have been derived whenNew Englanders pronounced“journey cakes,” or come romthe Indian word, janiken meaning corn cake. oday weeat Johnnycakes plain, withbutter or applesauce, or with maple syrup, as thisrecipe suggests.





83

Pirate Adventure

Pirate Adventure

Ahoy there, Matey! I it’s a pirate adventure yer lookin’ to nd, youcome to the right place. “X” marks the spot o this themed party!Begin by setting the stage with the Party Ideas listed below, and thentreat your swashbucklers to a treasure chest ull o games, activities, andhealthy pirate are.

PARTY IDEAS

• Decorations – Cast a net on the wall, over a bookshel or on a

table; drop an anchor and scatter some seashells. Fly the Jolly Roger ag; add some palm trees, a treasure chest and oars, oreven part o an old rowboat. Plastic sea creatures, skeletonsand a crocodile oat or yard ornament will also add to theatmosphere. And don’t orget the parrot!

• Costumes – Party-goers should dress like pirates. -shirts,capris, shorts or pants can be transormed into pirate attire by adding a sash or large belt, vest, bandana cap, hoop earring,eye patch, and ace-painted whiskers or beard.

• Music – Play some age-appropriate pirate show tunes rom“Pirates o the Caribbean,” “Te Pirates o Penzance,” or“Muppet reasure Island”; or try an Internet search or piratesongs or sea shanties.

• Art Activity – Make a pirate hook using a large paper/plasticcup and an aluminum oil covered cardboard hook insertedthrough the bottom. Or let your buccaneers design and createtheir own “treasure island” complete with buried treasure anda map to nd it.

• Quiet Game – Doubloon, Doubloon, Who Has theDoubloon? – Have players stand in a circle with arms bentat the waist, and hands together - palms touching - in ronto them. Te object o this game is or the designated piratecaptain to pass a gold coin hidden in his palms while moving around the circle leaving the coin in the hands o another

player. Aer going to all children, three guesses are madeto discover where the coin is hidden. Te player with thecoin becomes the new captain and starts the game again.(Several smaller circles increase the speed o the game and give

everyone an opportunity to be the pirate captain.)

Water, water everywhere . . .and plenty enough to drink! Water is essential and thebest way to hydrate during physical activity. So drinksand sport drinks are nothealthy alternatives.



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• Quiet Game – Matey Memory – Prepare a matching game

by making ashcards using pirate terms. (Instead o ashcards, a computer version might be prepared.) Depending on students’ ages, select 6 or more terms to match to theirdenition or synonym. Sample words might include pirate,buccaneer, treasure, matey, swashbuckler and plunder. Doan online search or more words. (Check out the website,talklikeapirate.com.)

ACTIVE PLAY IDEAS

• Buried reasure! – Aye, bet you can guess the object o thiscooperative game - nd the buried treasure! Make or purchase8 coins in 6 dierent colors. You will also need 48 cups anda “treasure chest” (box) or each group o students. Havestudents place a coin under each cup positioned throughoutthe playing area. Tis is the “buried treasure.” Divide thestudents into groups o 4 or 5. Assign each group a dierentcolor o treasure. o keep students within their groups, giveeach group a jump rope. Instruct group members to hold therope with one hand as they search or their treasure. In orderto retrieve their treasure, students will look under the cup and

remove only their color coin. I not their color, they replacethe cup and continue searching. Students should depositeach coin into their treasure chest as it is ound. Te gameconcludes when all groups have ound a designated number o coins in their color.

• Arrr! Walk the Plank – Set up several long 2 x 4-inch pieceso wood on a level play area. Tis becomes the plank orthe pirates’ captives to walk. Players attempt to walk acrossthe plank by rst walking straight orward, then walking

backward or sideways. Players who all “overboard” must goto the end o the line and start again. o make the task evenmore challenging, give players beanbags to balance in eachhand, on their shoulders, or even on their elbows.

• Man-o-War – Tis was a ship designed and outtted orbattle; here it’s the amiliar game o tug-o-war. ie a ag to hang in the center o a long rope. Place a hula hoop onthe ground directly under the ag to measure its movement.Divide players into two groups, and recruit an adult to anchoreach side. Give players a pair o work gloves to protect their

hands. On a signal rom the leader, players try to pull the

Memory games train thebrain. In order to stay t,

this part o the body needsexercise, too.

Painter’s tape may be usedinstead o a plank or very

young children or those with physical limitations.



85

Pirate Adventure

other team toward their side. When the ag passes beyond

the hula hoop, the team on that side wins.

• Man Overboard – Find a recording o the song, “Wipe-out”.Tis song has a distinct drumming section signaling a changein activity. During each music section, the leader calls outswimming moves such as the crawl, backstroke, sidestroke ortreading water while players imitate them and move aroundan area. (Be sure to teach all moves beore putting them tomusic.) During the drumming section, the leader calls out“Overboard!” alerting players to stop and perorm some orm

o exercise in a stationary position (run in place, squat thrusts,or jumping jacks, etc.). When the music resumes, call out anew swimming move and repeat the sequence our times.Finish with treading water and holding your nose!

• Aye, Eye, Captain – Tis game requires good eye-handcoordination, concentration and practice. Te challenge isto thread pieces o uncooked spaghetti through each end o a straw. Begin by designating partners and giving each pair alarge straw and two pieces o spaghetti. One partner holdsthe straw horizontally at eye level in her ngertips between

hersel and her partner. Te other partner holds a piece o spaghetti in each hand trying to place each in a dierent straw at the same time. Like threading a needle, only more un!

• Cannonball Bowling – As in regular bowling, the objecto this activity is to knock down the most pins, only in this

version using a “cannonball.” For each group, mark a oul line with gym tape. (I using masking tape or chalk, rememberto remove it immediately ollowing the activity). Place 10bowling pins (empty plastic milk bottles, water bottles, or

chip cans) at one end o the bowling lane, and a cannonballat the other end. Divide players into groups, and assign eachgroup a bowling lane. Identiy one player as a pinsetter. Using the cannonball, players take turns trying to knock down the

pins. Each player gets two opportunities to knock downall the pins. Te pinsetter replaces the pins, and the bowlerbecomes the next pinsetter.

Physically active students aremore likely to be academically motivated and have a bettersel-image than inactive ones.Tey also have more energy,are alert, and have shorterbouts with illnesses



86

Let’s Party

MENU IDEAS


Overboard BarsTese bar cookies are oerboard on good taste and nutrition.

Filling:8 ounces chopped dates8 ounces dried apricots

1/3 cup frozen orange juice concentrate

2 cups water1 teaspoon almond extract

Crust:

2 cups whole-wheat flour2 cups regular rolled oats

1/2 cup white sugar

1/2 cup brown sugar 1/2 teaspoon baking soda

1/2 cup butter, softened 1/2 cup shortening

cooking spray

1. o prepare lling, place dates, apricots, orange juice and water in asaucepan. Cover and simmer or 20 minutes, stirring occasionally.Remove rom heat. Stir in almond extract and set aside.

2. In a large bowl, mix together our, oats, sugars and baking soda.Cut in shortening and butter until well blended. Mixture will becrumbly.

3. Preheat oven to 350 ºF. Spray 13 x 9-inch baking pan withcooking spray.

4. Press hal o the our mixture in the bottom o the pan. Spreadruit lling over the mixture. op with remaining mixture and press lightly.

5. Bake or 20 minutes or until lightly browned. While warm, cutinto squares.

6. Makes 30 servings.

Nutrition Inormation per Serving:* 183 calories, calories rom at 31%, calories romsaturated at 10%, trans at 0 g, calories rom sugar* 15%, sodium 39 mg, ber 3.1 g ,calcium 19.9 g, vitamin A 75.0 RE, vitamin C 4.5 mg, protein 3.2 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes sugar in ruit.

Decorate tables with black tablecloths. On the serving table, place a treasure chest(a toy chest or chest made

rom a box) overowing with plastic “jewels” and “pieces

o eight.” Perch a stued parrot on the chest. Make and

attach pirate ags to woodenskewers or nger oods.



87

Pirate Adventure

Jolly Roger’s Watermelon Boat Tis simple recipe o mixed uit is made special by the way it’s sered –in the watermelon. Some paper “sails” and Jolly Roger ag on wooden

skewers will make this “boat” seaworthy. Te uit arieties listed are only suggestions. Many kinds o esh uit may be used.

1/2 watermelon 1/2 cantaloupe 1/2 honeydew

1 cup seedless grapes1 cup strawberries, cleaned and halved

1 cup blueberries

1. Have an adult wash and cut watermelon in hal lengthwise.Remove melon rom rind in chunks or balls, leaving rindintact.

2. Clean ruits, remove any large seeds and cut into bite-size pieces.

3. Place ruit in prepared watermelon. Decorate with a ag andsails.

4. Makes 18 one-third cup servings.

Nutrition Inormation per Serving :* 66 calories, calories rom at 5%, calories romsaturated at <1%, trans at 0 g , calories rom sugar* 0%, sodium 10 mg, ber 1.2 g ,calcium 14.9 g, vitamin A 98.8 RE, vitamin C 28.2 mg, protein 1.2 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes sugar in ruit.

Cross BonesTese whole-wheat pretzels will be a hit with the mates. Each child can shape his own pretzel. Tis is a good opportunity to emphasizehandwashing or cooks.

1 tablespoon active dry yeast

11/2 cups warm water1 teaspoon sugar

1/2 teaspoon salt2 cups whole-wheat flour2 cups all-purpose flour

1 egg, beaten1 tablespoon coarse salt or poppy seeds, optional

cooking spray

1. In a small bowl, dissolve yeast in warm water. Let stand 10minutes.

Fruits are nature’s treats.Students need 1 ½ to 2 cupsdaily depending on their age.But go easy on the juice, andalways make sure it is 100%real ruit juce.



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Let’s Party

2. In a large bowl, combine yeast mixture, sugar, salt and 2 cups

our; beat well. Stir in the remaining our, 1 cup at a time,until sti dough is ormed. Place dough in a lightly sprayed bowl,cover and let rise in a warm place until doubled in size.

3. Preheat oven to 450 ºF. Spray several baking sheets with cooking spray.

4. urn dough onto a lightly oured surace. Knead 3 minutes.Divide in 24 pieces.

5. Roll pieces out into a long “rope,” cut in hal and orm into crossbones or other shapes.

6. Place on baking sheet. Brush tops with beaten egg; sprinkle with

a little salt or seeds, i desired.7. Bake or 12 to 15 minutes, until golden brown. Makes 24 pretzels.

Note: I preerred, these pretzels can be made rom rozen dough.

Nutrition Inormation per Serving:* 74 calories, calories rom at 4%, calories romsaturated at <1%, trans at *I*, calories rom sugar <1%, sodium 149 mg, ber 1.6 g ,calcium 5.8 g, vitamin A 0 RE, vitamin C 0 mg, protein 2.6 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; *I* incomplete data.

Sea urtles Kids will love making these creatures.

2 (3 ounce) packages low-fat cream cheese, slightly

softened 1/8 teaspoon ground cinnamon

2 tablespoons honey

4 small whole-wheat crackers1 cup red seedless grapes

1/2 cup raisins

1. Wash and cut grapes in hal. Let dry on paper towels.2. In a small bowl, combine cream cheese, cinnamon and honey.

Mix until well blended.3. Shape into 24 balls.4. Place a cheese ball on each cracker. Press a grape hal onto the

cheese.5. Position raisins or “head” and “eet.”6. Makes 24 servings.

Nutrition Inormation per Serving:* 34 calories, calories rom at* <1%, calories romsaturated at* <1%, trans at 0 g, calories rom sugar* 13%, sodium 37 mg, ber 0.3 g,

calcium 10.9 g, vitamin A 10.4 RE, vitamin C 0.2 mg, protein 1.1 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes at in cheese; *I* incomplete data; excludes sugar in ruit.





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Let’s Party

Black Beard’s Brew None o Black Beard’s crew would all ictim to scury i they drank thishigh Vitamin C “brew.”

1 (12 ounce) can frozen lemonade1 (64 ounce) bottle orange juice

1 (48 ounce) can pineapple juice3 (12 ounce) cans club soda2 oranges, sliced

1 lemon, sliced

1. In a large bowl, mix together lemonade and juices.2. Just beore serving, add soda, orange and lemon slices.3. Makes 26 six-ounce servings.

Nutrition Inormation per Serving:* 91 calories, calories rom at 2%, calories romsaturated at <1%, trans at 0 g , calories rom sugar* 33%, sodium 5 mg, ber 0.9 g ,calcium 25.8 g, vitamin A 9.1 RE, vitamin C 42.7 mg, protein 1.0 g *Analysis relative only to WV School Nutrition Standards; data not or use inaddressing special dietary needs; excludes sugar in ruit.

Packaged Foods

Carrot slices (“Pieces o Eight”) Caution: Tese may pose achoking hazard or young children.

WatermelonFish crackers or pretzelsShipwreck sandwiches Use low sodium turkey on pita bread with

at-ree spreads and trimmings.

Cafeteria Recipes

Party Peg Legs Bake chicken drumsticks with Barbecue Sauce(USDA G-02).

Fruit Platter Arrange a variety o resh ruits on a tray.

A 12-ounce can o colacontains 10 teaspoons o

sugar. Tese liquid caloriesdon’t ll you up. It isn’t

surprizing that children whodrink so drinks are at much

greater risk o being obesethan children who do not

drink sodas.





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Let’s Party

consists o 4 dierent-colored cards or, or a garden air use

4 dierent seed packets instead. Each player is given his ownset o cards. Students sit back to back in pairs. One studentis designated the “mind,” and the other is the “reader.” Te“mind” places her cards in ront o her in a sequence o herchoice. Te “reader” then places his cards in the sequence hethinks matches the “mind’s” sequence. He then calls out hissequence, and the “mind” responds by telling the “reader”

which, i any, cards are in the correct sequence. Te “reader”continues to adjust his sequence based upon the “mind’s”response until both players’ sequences match. Ten players

exchange roles.ACTIVE PLAY IDEAS

• Cotton Pickin’ Fun – Read or tell a story about picking cotton in a eld. Ten scatter cotton balls around an open

play area. Designate an area on the perimeter where gatheredcotton will be placed in boxes. Te object o this game is orchildren to gather the cotton balls, one at a time, with a spring clothespin, and then put them in a collection box. Aer eachsuccessul collection, send the gardeners back out or more.

Set a time limit.

• Wheel Barrow Races – Conduct a wheel barrow race or ashort distance. Divide students into groups o two or three.One player gets down on his hands and knees and thenextends his legs. One or two children hold his extended legs atapproximately waist (or thigh) height. Tese players supportthe weight while the other player uses his hands to cover ashort distance. Students can compete to see who can nishrst, or everyone can take turns to see i they can complete the

task successully. (Crab walking could be substituted since itdoesn’t require as much arm strength).

• Paint the Garden Fence – Use water and large paint brushesto paint a piece o cardboard. Divide into several groups,and set a timer to see how ast the job can be nished. I thegroup goes too slowly, the “paint” will dry and they will needto start over. I they go too ast, the paint job may not passinspection!

• Pin the ail on the Rabbit – An adaptation o another

amiliar party game, the object here is to pin the rabbit’s tailcloset to where it belongs on the picture. Place a large picture

Being active is the goal. Winning and losing are

not important; it’s allabout playing!



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Garden Party

or cut-out o a “tail-less” rabbit on a wall. Blindold one

student at a time and give him a paper tail with tape or sticky tack on the back o it. Ten turn the student around anddirect her to pin the tail on the rabbit.

• Hot Snakes! – Put students in a circle. Instruct them togently toss or pass rubber snakes around the circle whilemusic is playing. When the music stops, everyone yells,“Hot snake!” Instead o eliminating the student who wasle holding the snake, start a new game. A potato or other

vegetable can be substituted or the snake.

• Creepy Crawly Creature Find – Fill one or more small wading pools with sand or potting soil, and hide plasticshing worms and bugs in the makeshi gardens. Ten, havestudents put on garden or plastic gloves, dig or the hiddencreatures, and collect them in a small pail. Te object o thisgame is to nd the most creatures.

• Peanut Harvest – No need to worry about allergies or thisgame. Scatter oam packing “peanuts” around the play area.Using their hands, players “harvest” the oam peanuts and

place them in a small bucket or box. Te “peanuts” are thentranserred rom the bucket or box to a trash bag placed 15or more eet apart.

MENU IDEAS


Party Peach Soup

In-season, sweet esh peaches are best, but don’t let that stop you omtrying this reeshing cold soup. Frozen peaches work well, too.

4 cups fresh peach slices or 2 (1 pound) packagesfrozen peaches

1/2 cup low-fat vanilla yogurt 1/2 cup low-fat sour cream

3/4 cup orange juice 3/4 cup pineapple juice

2 tablespoons lemon juice

1. Clean and slice peaches, or thaw rozen ones.2. Process peaches in a blender or ood processor until smooth.

Avoid elimination games. Teun is in the playing, not the watching.

Decorate tables with basketso vegetables, ower pots andseed packets. Baskets, gardencontainers and tools alsomake great serving pieces. Just be sure to purchase new inexpensive ones. It would

be impossible to sanitize onesthat have been used inthe garden.



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3. Combine processed peaches and remaining ingredients.

4. Chill several hours. Makes 12 hal-cup servings.

Nutrition Inormation per Serving:* calories 71, calories rom at 18%, calories romsaturated at 10%, trans at 0 g, calories rom sugar* 19%, sodium 15 mg, ber 0.9 g ,calcium 38.9 mg, vitamin A 37.0 RE, vitamin C 11.5 mg, protein 1.5 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes sugar in ruits.

Sweet and Savory Caterpillars What garden party would be complete without a ew caterpillars? Choose

your aorite ariety –“caterpillars” with cinnamon sugar or with saory garlic cheese, or better still, choose both.

1 (2 pound) package frozen whole-wheat roll dough 1/2 cup grated parmesan cheese

1/2 teaspoon garlic powder 1/2 cup sugar

1/2 teaspoon cinnamon1 cup low-fat milkcooking spray

1. Place rozen rolls on a greased baking sheet. Spray lightly with

cooking spray. Let rest about 1 hour. Dough should be thawed,but still cold.2. In a small bowl, mix together Parmesan cheese and garlic

powder.3. In another bowl, mix together cinnamon and sugar.4. Prepare 4 baking sheets with cooking spray.5. While dough is cold, divide each roll into 7 equal pieces; shape

each piece into a ball.6. Pour milk into a third bowl.7. For savory “caterpillars,” dip each ball in milk then into cheese

mixture; or sweet ones, roll in sugar mixture.

8. Form a caterpillar shape by placing 7 balls with sides touching on a prepared baking sheet. Leave at least 2 inches between “caterpillars.”

9. Let rest or 30 minutes.10. Preheat oven to 350 ºF.11. Bake or 15-18 minutes until golden brown. Makes 20

“caterpillars”–10 sweet and 10 savory.

Nutrition Inormation per Serving:* calories 128, calories rom at 10%, calories romsaturated at 4%, trans at 0 g , calories rom sugar 21%, sodium 186 mg, ber 0.9 g ,calcium 45.7 mg, vitamin A 9.6 RE, vitamin C <0.1 mg, protein 5.4 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs.





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2. Add dry milk and cracker crumbs; blend thoroughly until

mixture orms a ball.3. Divide the mixture in hal. Shape one hal into 24 teaspoon-sized

ovals.4. Dip toothpick in cocoa, and press across “bees” to orm stripes.

Insert sliced almonds to orm wings on each side o the “bee.”5. With the remaining hal, make “butteries.” Shape mixture into

24 teaspoon-size ovals, slightly longer than the “bees’” bodies.6. Break pretzel twists in hal. Insert pretzel pieces on each o side o

the “buttery” to orm wings.7. Keep rerigerated until serving. Makes 24 two-piece servings.

Nutrition Inormation per Serving:* calories 128, calories rom at* 3%, calories romsaturated at* <1%, trans at 0 g , calories rom sugar 10%, sodium 199 mg, ber 1.2 g ,calcium 36.4 mg, vitamin A 13.4 RE, vitamin C 0.1 mg, protein 4.6 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes at in nuts.

Flower Pot Bread What un seeing bread “growing” om ower pots! We used ozen rolls,but any bread dough will work. Just ll each pot about hal ull o dough.Te rst time you use ower pots they must be tempered. It takes some time,

so plan to prepare them a ew days beore making the recipe.

1 (2 pound) package frozen whole wheat dinner rolls (orbread dough)

vegetable oilcooking spray

4 (4-inch) NEW flower pots, tempered

empering pots:1. Purchase our 4-inch unpainted, unglazed clay ower pots. Use

only NEW pots.2. Clean pots thoroughly with hot soapy water; rinse well. Let dry overnight.

3. Rub the inside and lip o each pot with vegetable oil, until nomore oil is absorbed. (It will take several coats.)

4. Cover a baking sheet with aluminum oil. Place pots on thebaking sheet.

5. Put the pots in a COLD oven. Heat oven to 400 ºF, then turn o and leave pots to cool in the oven.

6. Again rub the pots with oil and bake as beore.7. Your pots are now tempered and ready to use. Tey will only

need to be oiled or sprayed once each time bread is baked.





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1. Place soened cream cheese in a medium mixing bowl. Mix in

hal the yogurt until well blended.2. Add the remaining yogurt, stirring well.3. Add nely chopped green onion and seasonings. Mix well.

Rerigerate several hours.4. Clean vegetables and cut into bite-size pieces. Insert toothpicks

and arrange on a serving platter around the bowl o dip. Makes 16 two-tablespoon servings dip.

Nutrition Inormation per Serving:* calories 64, calories rom at* 6%, calories romsaturated at* 3 %, trans at *I*, calories rom sugar 0%, sodium 81 mg, ber 1.58 g ,calcium 71.4 mg, vitamin A 96.5 RE, vitamin C 49.6 mg, protein 3.8 g *Analysis relative only to WV School Nutrition Standards; data not or use inaddressing special dietary needs; excludes at in cheese; *I* incomplete data.

Shake-it-up Ice CreamTis recipe is a crowd-pleaser. You’ll want eeryone to join in the uno shaking up their own ice cream. We recommend eezer-type storagebags or extra strength. Want a ariety o aors? ry peach, banana,mango and others.

2 (3.4 ounce) packages vanilla instant pudding mix

1/2 gallon whole milk2 (12 ounce) cans nonfat evaporated milk

11/2 cups sugar2 tablespoons vanilla extract3 cups frozen strawberries, partially thawed

28 gallon-size plastic food storage bags

28 pint-size plastic food storage bags10 pounds rock (ice cream) salt20 pounds crushed ice

1. Mash strawberries or blend slightly in a blender.2. In a large (1½ gallon) pitcher, combine all ingredients. Stir

until sugar dissolves.3. For each serving, pour one-hal cup mixture into a pint-size

bag. (Tis takes our hands – two to hold the bag and twoto pour and seal!) Make sure the bag is completely sealed.

4. Fill larger bag hal ull with crushed ice; then add 1/3 cup rock salt. Place the smaller bag in the ice-lled larger bag and seal.

Milk is perhaps the bestsource o calcium. While

other dairy oods may contain signicant amounts

o this bone-building mineral,low-at and skim milks

provide more calcium withewer calories and less at.

It’s nutrient dense.









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• Quiet Game – Sands o ime – Use an hourglass (2-3

minute) sand timer to time students as they brainstorm a listo items ound at the beach. Or try Beach Blanket Bingo –students bring their own towel to sit on and play a traditionalbingo game. You might design special bingo cards using abeach theme.

ACTIVE PLAY IDEAS

• Blow, Blow, Blow Your Sail Boat – Te object o this activ-ity is to move your boat rom one end o the trough to theother by blowing on the sail. Use wallpaper troughs, bars o soap that will oat (seal in small plastic bags to prevent melt-ing), water, and sails made o toothpicks and paper. Chooseteams and put an equal number o students on each side o atrough. o move the boat rom one end o trough to a teammate at the opposite end, players blow on the sail. Continue

playing until all members o one team have successully blown their boat. Variations: Use a wading pool or watersource, blow through a straw or tubing o choice, or use a

paper an to create an alternative air source. Students could

also play with a partner. Each would take a turn, allowing orthe other to have a breather in between. Tis will help those

who have breathing problems and prevent hyperventilation.

• Phalanges (oe) Fishing is challenging, but un or all. Teobject o this game is to only use toes to collect the mostmarbles in a bucket. First make sure children’s eet are clean.Fill a wading pool or roasting pans with water and drop inmarbles, then number or label sand buckets or each team.Divide children into teams. Using bare eet, have one player

at a time rom each team try to sh out one o the marblesand place it in the team’s sand bucket beside the pool. I amarble is dropped beore being placed in the bucket, it mustbe retrieved using only the player’s toes. Variation: ry plac-ing ice cubes in the water to practice “ice shing.”

• owel Volleyball brings the beach indoors or out. Teobject o this activity is to toss a ball in the air and catch it inthe towel. Divide players into pairs who hold two cornerso the towel, one in each hand. Place a tennis ball, yarnball or sock ball in the center o the towel, and challenge

students to toss and catch the ball. Add dif culty by having

o make activities un, chooseones kids like. Be active

outdoors and indoors.

While it’s a good idea to have protection rom the harmul

eects o too much sun, thesun is one o the best ways

to meet vitamin D needs.Playing outdoors provides theopportunity to get

vitamin D naturally.



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students toss the ball higher or rom one group to another.

Finally, have all players orm their towels into a U-shape by bringing the corners together to orm a “track.” Working as a cooperative group, players pass the ball through the“track,” rom one towel to another. (Hint: Players willneed to determine that one group must be higher than theother in order to move the ball through the “track”). Tis

problem-solving activity becomes even more challenging i students must also determine how to get the ball romone point to another when there are not enough towels tomake a complete track. Aer some “think time,” point outthat the rst towel the ball moved through is now open togo to the end o the track.

• Beach Umbrella oss – Te object o this game is to getthe most balls into the umbrella. Divide players intogroups and give each group a bucket o sock balls or bean-bags. (Plan to have 3 or more balls per player.) Playersstand behind a mark and take turns trying to toss the ballsinto open beach umbrellas. I playing on a hard surace,tennis balls can be used to add a bounce or two beorelanding in umbrella. Te group with the most balls in the

umbrella is the winner. (Note: Beore play begins cautionchildren to use open umbrellas saely.)

• Sand Shovel Race will leave everyone wet and laughing.Te object o this activity is to ll a sand bucket with

water using only a small shovel. Fill a wading pool hal ull with water and place it in the center o an open area.Divide children into small groups and give them a starting

point marked with a sand bucket at least ten eet romthe pool. On a cue rom the leader, students take turns

retrieving a shovel ull o water rom the wading pool, and putting it in their team’s bucket. Play continues until allhave had several turns, and the buckets begin to ll.

• Flip-Flop Keep It Up! Tis activity requires players to place ip ops on their hands and then use them to keepa balloon in the air. Te object is to either get the mosthits beore the balloon touches the oor, or to keep theballoon alo until a specied time period ends. It can be

played individually or with a partner.

• Beach Volleyball – As in traditional volleyball, the objecto this game is to keep the ball in the air while it is on

Beach Bash

Roll a pair o socks into a ball.Tis is a quick and easy way to make a ball that doesn’tbounce. When throwing balls, aim at the target. Butremember, children shouldnever be “the” target.

Everyone should aim or60 minutes o activity daily.However, all physical activity doesn’t have to be done at onetime; it can be accumulatedthoughout the day.





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Beach Bash

Sunny Rice CakesWith a little creatiity, these healthy snacks will shine.

24 rice cakes

2 (8 ounce) packages reduced fat cream cheese,softened

food coloringassorted fresh fruits and vegetables

1. Soen cream cheese and tint with yellow or orange ood coloring.2. Spread about 1 tablespoon o cream cheese on each rice cake.

3. Clean, cut and drain an assortment o ruits and vegetables.4. Decorate each cake using vegetables and ruits. Makes 24servings.

Nutrient Inormation per Serving: Recipe meets standards; however, nutrients will vary depending on the ruits and vegetables used.

Aloha AmbrosiaCoconut, the traditional ambrosia ingredient, is high in saturated at. Tis

adaptation uses marshmallows instead. You might also substitute other

tropical uits or the ones listed.

6 oranges, peeled and cut into bite-size pieces(or canned mandarin oranges)

1 (20 ounce) can pineapple chunks in juice1 pound seedless grapes (about 2 1/2 cups)2 cups miniature marshmallows

1. Combine all ingredients. Makes 24 3/8-cup servings.

Nutrition Inormation per Serving:* calories 40, calories rom at 2%, calories rom

saturated at 0.4%, trans at < 0.01 g, calories rom sugar* 24%, sodium 2 mg, ber 0.9 g ,calcium 13.3 mg, vitamin A 7.5 RE, vitamin C 14.6 mg, protein 0.4 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes sugar in ruits.





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Topping:

1 1/2 cups frozen whipped topping, thawed

1. Combine cracker crumbs, melted butter and oil. Lightly coatmini-muf n cups with cooking spray. Press 1 tablespoon o mixture in each cup.

2. Bake in preheated 350º oven or 5 minutes. Cool.3. In a mixing bowl, whip together milk, yogurt, juice, and grated

lemon. Set aside.4. In a microwave cup or bowl, stir together gelatin and water.

Microwave or 20-30 seconds until very hot, but not boiling.

5. Stir gelatin into milk and juice mixture. Rerigerate until itbegins to set. Pour about 2 tablespoons into each preparedmuf n cup and rerigerate tarts or 4 to 24 hours.

6. o serve, remove rom pan and garnish with a dollop o whippedtopping. Makes 24 tarts.

Nutrition Inormation per Serving:* calories 129, calories rom at 28%, calories romsaturated at 1%, trans at < 0.01 g , calories rom sugar* 34%, sodium 92 mg, ber 0.2 g ,calcium 97.3 mg, vitamin A 27.1 RE, vitamin C 1.87 mg, protein 3.5 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes sugar in ruits.

Beachcombers’ GrapesTis cool treat couldn’t be easier! o avoid choking hazard, cut grapes inhal or young children.

2 pounds seedless grapes (about 5 1/2 cups)

1. Rinse grapes and drain well. Remove rom stems.2. Arrange grapes in a single layer on baking sheets (with sides),

making sure they aren’t “crowded.”

3. Freeze until hard, about 1 hour. Makes 22 one-ourth cupservings.

Nutrition Inormation per Serving:* calories 28, calories rom at 5%, calories rom satu-rated at 2%, trans at 0 g, calories rom sugar* 0%, sodium 1 mg, ber 0.4 g, calcium 5.77mg, vitamin A 4.1 RE, vitamin C 1.7 mg, protein 0.3 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes sugar in ruits.

Sport drinks containsignicant amounts o sugaror other sweeteners andelectrolytes. While they may

be useul or athletes involvedin vigorous activity or anhour or more, they are notrecommended or children.



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Fruit Smoothies Don’t orget the paper umbrella and esh uit garnish when sering this sun-lovers’ aorite.

1 cup orange juice, chilled1 cup low-fat vanilla yogurt

1 cup fresh peaches, sliced1 banana

1. Place juice, yogurt and ruits in a blender. Blend about 30seconds until smooth consistency.

2. Serve in 6-ounce cups. Makes 6 hal-cup servings.Nutrition Inormation per Serving:* calories 80, calories rom at 8%, calories romsaturated at 4%, trans at 0 g , calories rom sugar* 28%, sodium 28 mg, ber 1 g , calcium76.5 mg, vitamin A 24.1 RE, vitamin C 17.4 mg, protein 3 g *Analysis relative only to WV School Nutrition Standards; data not or use in addressing special dietary needs; excludes sugar in ruits.

Packaged Foods

Fresh ruit salad

Ice bars made rom 100% ruit juiceCanned mandarin oranges and bananasFish crackersRerigerated sugar cookie rollMacadamia nuts Insert a macadamia nut in each sugar cookie beore

baking.

Cafeteria Recipes

Banana Bread Squares (USDA B-05)Orange Pineapple Gelatin (USDA C-11)

Set up a “Smoothie Bar” andlet groups o students invent

their own smoothies. Provide varieties o ruit juices,

ruits and ruit-avored

yogurts, ice cream or rozen yogurt. Include toppings

like granola, crushed cereal,and toasted wheat germ to

add some crunch. Adultsshould be stationed at the

bar to supervise choices andmeasuring, and to

operate the blender.







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Recipe Index

Recipe Page

Arican Peanut Soup ................. .................. .................. .................. .................. ............... 62

Aloha Ambrosia..............................................................................................................105

Apple Smiles ................. .................. ................. .................. ................. .................. ............. 33

Autumn Leaves ................ ................. .................. ................. .................. ................. .......... 30

Baked Bananas ............... .................. ................. .................. ................. .................. .......... .66

Barley and Bean Soup .................. .................. .................. .................. .................. ............ 40

Beachcombers’ Grapes ..................................................................................................107

Black Beard’s Brew ................ .................. ................. .................. .................. .................. .. 90

Bread in a Bag ................. .................. ................. .................. .................. .................. .......... 41

Bread on a Stick ............... .................. ................. .................. ................. ................. ......... .44

Butteries and Bumble Bees ............... ................. ................. ................. ................. ....... 95

Chapatis .................. ................. ................. .................. ................. .................. .................. .. 64

Cherry Delight ................. .................. ................. .................. ................. ................. ......... 75

Cherry ree ................. .................. ................. .................. ................. .................. .............. 74

Chicken Quesadilla ............... .................. ................. ................. .................. ................. ... 63

Cowhand Hash ............... .................. .................. .................. .................. .................. ........ 82

Cranberry ea .................. .................. .................. ................. .................. .................. ........ 35

Crepes ................ ................. .................. ................. .................. ................. .................. ....... .67

Cross Bones ................. .................. ................. .................. ................. .................. .............. 87

Easy as Apple Pie ............... .................. ................. .................. ................. ................. ........ 74

Farmer Green’s Veggies and Dip .................. .................. .................. .................. ........... 97

Flower Pot Bread ................. .................. ................. ................. .................. ................. ...... 96

Fruays ................. ................. .................. ................. .................. ................. .................. ........ 42

Fruit Smoothie ................................................................................................................108

Frullato di Frutta ................. .................. ................. ................. .................. ................. ...... 66

Funny Bunnies ............... .................. ................. .................. ................. .................. ........... 95

Goal Line Chicken Chili .................. ................. .................. ................. ................. ......... 23

Happy rails Mix ................ .................. ................. .................. .................. .................. .... 80

Harvest Popcorn ................. .................. ................. .................. .................. .................. .... 34

Jack-O-Lanterns ................. .................. .................. .................. .................. .................. .... 30

Johnnycakes ................. .................. ................. .................. ................. .................. .............. 81

Jolly Roger’s Watermelon Boat ................ .................. ................. .................. ................. 87

Key Lime arts ...............................................................................................................106

Lincoln Logs ................. ................. ................. ................. ................. ................. ............... 73

Monkey Mix ................ .................. ................. .................. ................. .................. .............. 89

Nutty Footballs ................. ................. .................. ................. .................. ................. ......... 24

Overboard Bars ................. .................. .................. .................. .................. .................. ...... 86



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Party Peach Soup ............... .................. ................. ................. .................. ................. ........ 93

Pasties................................ .................. ................. ................. .................. ................. ........... 61Patriotic Pizza ................. .................. ................. ................. .................. ................. ........... 72

Pinecone Cheese Ball .................. .................. .................. .................. .................. ............ 49

Pirates’ Pops ................ .................. .................. .................. .................. .................. ............. 89

Pokerounce (oast with honey) .................. ................. .................. ................. ............. .42

Polynesian Pops ..............................................................................................................106

Pumpkin Eater’s Mini Muf ns ................. .................. ................. .................. ................ 32

Raita ................. ................. .................. ................. ................. .................. .................. .......... 65

Reindeer Delights ................ ................. .................. ................. .................. ................. ..... 51

Roasted Apples .................. ................. .................. ................. .................. ................. ........ 43Savory Pumpkin Seeds ................ .................. .................. .................. .................. ............ 32

School Letters Bread Sticks ................. .................. ................. .................. .................. .... 22

Sea urtles ............... .................. ................. .................. ................. .................. ................. .. 88

Shake-it-up Ice Cream .................. ................. .................. ................. ................. .............. 98

Snow Capped Strawberries ................. .................. .................. ................... .................. .. 53

Snow Cones ................. .................. ................. ................. .................. ................. ............... 54

Snowballs ................. ................. ................. ................. ................. ................. ................... .. 51

Stir-ry Vegetables ................. ................. .................. ................. .................. ................. .... 63

Sunny Rice Cakes ...........................................................................................................105Sur ’s Up Chicken Sticks ................ ................. ................. .................. ................. ......... 104

Sweet and Savory Caterpillars .................. ................... .................. ................... ............ .94

Sweet Pumpkin Seeds ................ ................. .................. ................. .................. ................ 31

aco Layer Dip ............... .................. ................. ................. .................. ................. ........... 23

Tree Cheers Veggie Pizza ................. ................. ................. .................. ................. ........ 21

Uncle Sam’s Salad .................. .................. .................. .................. .................. .................. . 72

Very Berry Pancake opping ................. .................. ................. .................. ................. ... 53

Wagon Wheel Wraps .............................. .................. ................. .................. ................. .. 80

Wassail ................ ................. ................. .................. ................. .................. .................. ....... 54 Whole Wheat Pancakes .................. ................. .................. ................. ................. ........... 52

Winter Soup ................. .................. ................. .................. ................. ................. ............. .50





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Health and Physical Activity (continued)

President’s Council on Physical Fitness and Sports

U.S. Centers or Disease Control, Healthy Youth

We Can

West Virginia Association or Health, Physical Education, Recreation and Dance

West Virginia Department o Education, Of ce o Healthy Schools

West Virginia on the Move

Parents and Family

National Parent eacher AssociationDisney Family Fun



Resources



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117

Resources





119

Resources

EXERCISE





Publication o Materials Produced Under the Grant“Tis project has been unded at least in part with Federal unds rom theU.S. Department o Agriculture. Te contents o this publication do notnecessarily reect the view or policies o the U.S. Department o Agriculture,nor does mention o trade names, commercial products, or organizationsimply endorsement by the U.S. Government.”

Non-Discrimination Statement

“In accordance with Federal law and U.S. Department o Agriculture policy,this institution is prohibited rom discriminating on the basis o sex, age, ordisability.

o le a complaint o Discrimination, write USDA, Director, Of ce o CivilRights, 1400 Independence Avenue, SW, Washington, DC, 20250-9410, orcall toll ree (866) 632-9992 (Voice). DD users can contact the USDAthrough local relay or the Federal Relay at (800) 877-8339 (DD) or (866)377-8642 (relay voice users). USDA is an equal opportunity provider and

employer.



Documents

Let's Party: School Party Ideas- Office of Child Nutrition