P.L. 480 Title II Recipes
Links to a wonderful collection of recipes for food commodities distributed under Title II of Public Law 480 (P.L. 480). These recipes showcase the variation of preparation methods used by beneficiaries as well as every-day cooking techniques used to make attractive dishes. Recipes are arranged according to the type of commodity.
For additional information on each commodity, The Office of Food for Peace FFP published The Commodities Reference Guide (CRG) as an informational tool, providing relevant information about the food commodities used in P.L. 480 Title II. The CRG provides information on the food commodities that are in general use in the Title II program in Part One (Title II Food Aid Commodities and Fact Sheets) and information and examples on selecting rations for different scenarios in Part Two (Guidelines for Selecting Food Aid Commodities).
Beans
Northarvest Bean Growers Association
The Michigan Bean Commission
The term "dry beans" includes varieties of beans other than green beans, string beans and soybeans. Dry beans are available uncooked in sealed bags or pre-cooked in cans. This unprocessed commodity is used as a protein source in all categories of Title II programs. Local tastes and preferences differ. U.S. dry beans come in many varieties with different size, color and taste characteristics.
Breedlove Dehydrated Foods
Breedlove Recipe Book
In 2000, the U.S. Congress passed the International Food Relief Partnerships (IFRP) legislation in an effort to diversify P.L. 480 Title II sources of food aid commodities and expand USAID's current base of humanitarian food aid relief partners. In support of this new legislation, the Office of Food for Peace established a grant award to Breedlove Dehydrated Foods for the preparation and storage of their shelf-stable and prepackaged dried vegetable soup mix, and, has put into place over 40 individual grant agreements for non-profit organizations to distribute the Breedlove commodity worldwide.
The Breedlove Recipe Book is a collection of Breedlove cooking recipes developed by numerous project beneficiaries, which has been collected and documented by International Relief and Development's (IRD) local NGO Partner YAPARI and IRD staff. The Breedlove Recipe book provides many ways to produce Breedlove into locally accepted foods including utilization of other ingredients, seasoning and recommended cooking instructions. The recipes book is provided to beneficiaries to assist in using Breedlove food commodities in a creative manner to ensure all project recipients continue to use and enjoy Breedlove food assistance.
Bulgur
Recipes Used in India with Title II Commodities
Bulgur is cracked wheat, which has been partially cooked. It is most often combined with olive oil, garlic, mint, parsley, paprika, and lemon to make tabouli. This processed commodity is generally used as a staple food for all categories of Title II programs. Bulgur is cracked, debranned, and partially precooked to lower final cooking time, reduce toughness and some of the crude fiber.
Corn Soy Blend (CSB)
Recipes Used in India with Title II Commodities
Corn soy blend has a bland flavor and tan color and has been widely used in Title II programs, especially in India for MCH programs. CSB is a blend of partially cooked cornmeal, soy flour, salt, vegoil, plus vitamins and minerals. It is often used for weaning-age children in the form of a thin, drinkable gruel. The only preparation necessary is to mix CSB with water in the appropriate proportions and boil for 5 to 7 minutes. Many other preparations are possible. Vitamin A and C retention is improved if prepared into a thick paste, or ugali. Additional salt, sugar and other ingredients may be added for flavor.
Complementary Foods Currently Fed to Infants and Young Children in Haiti
World Vision
Recipes of Currently-Fed Complementary Foods in Haiti (French)
These recipes are part of a report that describes the formative research process undertaken in Haiti to assist World Vision in the development of a Behavior Change Communications (BCC) program. This program is aimed at the prevention of childhood malnutrition in the Central Plateau region. This formative research is part of a larger evaluation being conducted by the International Food Policy Research Institute (IFPRI) and Cornell University in collaboration with World Vision-Haiti, to compare two models for delivering an integrated food and nutrition program with a take-home food ration component.
Mothers surveyed in this report usually prepared three main types of complementary foods: 1) cereal gruels with some type of fat (salt cracker gruel and bread soup); 2) cereal gruels with sugar, but no fat (wheat flour gruel); and 3) mashed plantains with a fish sauce.
Fortified Blended Foods (FBFs)
World Food Program (WFP)
Fortified Blended Foods Recipes - Facts and Practical Uses (PDF - 2.8mb)
Over the years, various countries have gained a wide experience with Fortified Blended Foods (FBFs) and have developed various preparation methods. Given the benefits of FBFs and the expected increase in their distribution, it was thought useful if these experiences were shared with WFP staff, counterparts and beneficiaries. It is hoped that this booklet will contribute to improving the utilization and acceptability of and appreciation for FBFs, will facilitate the introduction of fortified blended foods among new beneficiaries, and provide beneficiaries with possibilities for increasing variation in their diets.
The recipes are simple and require little preparation time and the addition of only a limited number of other foods. For each, the nutritional value of the FBF used is maintained. Some of the recipes indicate how they can be adapted to the requirements of different regions, cultural habits and the foods available.
Peas and Lentils
North Dakota Dry Pea and Lentil Industry
Saskatchewan Pulse Growers
Pea is among the world's oldest crops as it was first cultivated as early as 9,000 years ago. It is native to Syria, Iraq, Iran, Turkey, Israel, Jordan and Lebanon, and has been cultivated in Europe for several thousand years. It is now grown in all climatic zones, including the tropics where it is grown at high elevations. Unprocessed peas are used as protein sources in all categories of Title II programs. Local tastes and preferences differ. Peas are available as whole or split, green or yellow varieties.
Archeological investigation has shown that lentils have been grown since the early Stone Age. India leads the world in lentil production, and India and its neighbors consume most of the lentils. The Palouse area of Washington and Idaho was the main area of lentil production in North America, but since Canada began production in 1969, Canada and Turkey are the largest lentil exporters in the world. Dry whole lentils with seedcoat are used in all Title II program categories.
Rice
U.S. Rice Federation
Rice is included in world feeding programs for many reasons. It is highly acceptable, included in all religions and cultures and therefore likely to be eaten. It is consumed and liked around the world, is easy to prepare and can be incorporated into familiar meals. It is composed of mostly complex carbohydrate and has the highest quality protein of all the grains. It is versatile and can be used to manufacture a variety of foods such as noodles, soups, crackers, cookies, and beverages or it can be cooked as a grain for about 15-20 minutes. It is easy to store, handle, and distribute.
Sorghum
Nebraska Grain Sorghum Producer's Association
Kansas Grain Sorghum Producer's Association
It is likely that some ancestors of today's cereal grains grew among the wild plants of Africa, including the African native, grain sorghum. Known as one of the oldest crops, the first seeds may have been brought into the United States during the late 1700's on slave ships. It is believed that Benjamin Franklin introduced the first grain sorghum crop to the United States. Sorghum is a major feed grain crop in the US, Mexico, Argentina, Australia, and South Africa and remains the staple food of many places in Africa and Asia.
Sorghum is a member of the grass family. There are many varieties. They are classified into four groups:
- grain sorghums;
- grass sorghums;
- sweet sorghums;
- and broomcorn.
The most commonly used sorghum in the Title II program is yellow sorghum; however, white sorghum is available in small quantities. Sorghum offers versatility for processing into a variety of food products and is intended primarily for distribution in emergency situations and in Food for Work programs in those areas where sorghum is consumed.
Wheat
The Kansas Wheat Commission
Wheat is a member of the grass family that produces a dry one-seeded fruit commonly called a kernel. More than 17,000 years ago, humans gathered the seeds of plants and ate them. After rubbing off the husks, early people simply chewed the kernels raw, parched or simmered.
Wheat is the primary grain used in U.S. grain products - approximately three-quarters of all U.S. grain products are made from wheat flour. Six classes bring order to the thousands of varieties of wheat. They are: Hard Red Winter, Hard Red Spring, Soft Red Winter, Durum, Hard White and Soft White.
This unprocessed whole grain is used primarily for distribution in emergency situations and in Food for Work programs, and to a lesser extent in other feeding programs. It is widely used as a commodity for monetization programs.
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