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Julie Roehrig

By Julie Roehrig

Fighting Hunger, One Recipe at a Time!

Mon, May 15, 2017

U2F Volunteers

A pantry or cupboard stocked with food is so much more than storage. It’s a sense of security for kids during the summer months that they won’t go hungry without their school lunch. It’s a source of energy to help fuel working adults for the day. And while a pantry filled with varieties of nutritious, satisfying options may be something many of us take for granted, more than 750,000 families in our region struggle with food insecurity and aren’t sure where their next meal will come from.

That’s why we Live United each year to fight hunger and support self-sufficiency and stability for more individuals in our communities. At United2Feed, hundreds of corporate volunteers will pack 120,000 meals that will be distributed across more than 1,300 food pantries in our region. And this year, Chef Christine Hazel from Hell’s Kitchen is partnering with us to raise awareness and support to fight food insecurity in our communities.

“When you’re hungry it’s hard to thrive – in the classroom or in the workplace,” said Chef Christine. “That’s why I’m proud to team up with United Way of Greater Philadelphia and Southern New Jersey for United2Feed to help tackle our region’s hunger crisis and support stronger, healthier communities for this generation and the next. Together, we are United2Feed!”

Using the ingredients and items in our United2Feed food boxes, Chef Christine developed a special recipe that will go inside each food box to help families get creative in the kitchen and prepare hearty, family-friendly meals.

Check out Chef Christine’s recipe below:

Chicken and Rice Fritter over Creamed Corn

  • 4 cups cooked brown rice
  • 5 oz can of chicken
  • 2 tbsps of flour
  • ½ cup of Broth from chicken noodle soup
  • 3 tablespoons cheese powder from box macaroni and cheese
  • 1 tsp of salt
  • ½ tsp of black pepper
  • 1 tsp of garlic powder (optional)
  • 2 cups corn fakes (crushed)
  • 2 cups vegetable oil
  1. Open can of chicken. Drain juices.
  2. Combine cooked rice with chicken,1/4 cup broth, cheese powder, flour, garlic powder, pepper, and salt in a mixing bowl.
  3. Place in freezer for 20 minutes.
  4. Using a scooper or your hands form rice mixture into 1” balls.
  5. Place back in freezer for 10 minutes until firm. Coat with remaining cheese powder mixture.
  6. Dip rice balls into reserved soup broth and then coat with corn flakes.
  7. Heat Oil in a saucepan over medium heat.
  8. Fry rice fritter until golden brown approximately 2-3 minutes.
  9. Remove from oil and place on a towel to absorb excess oil.
  10. Serve over creamed corn.

Creamed Corn

  • 1 can of corn (14.5 oz)
  • ½ tbsp of sugar
  • ¼ tsp salt
  • 2 tbsp flour
  • ¾ Cup Shelf Stable Milk
  1. Open corn and drain juices reserving the liquid.
  2. Add flour to 2 tbsp of corn liquid and whisk.
  3. Place corn in saucepot. Add salt, sugar, and milk.
  4. Bring to a simmer.
  5. Add flour mixture. Bring to a boil.
  6. Reduce heat and simmer for approximately 5 minutes.
  7. Corn should become creamy and thick.
  8. Remove from heat and serve.