Guest:      Cankton Elementary School - Cankton, LA
Parent       Francine Gardner
Student     Lucius Gardner 3rd Grade
Chef:         Mandy G. Armentor, MS, LDN, RD
                   Asst. Extension Agent-FCS-Nutrition
                   Vermilion Parish Extension Service
                               

     RECIPE #1-ANTS ON A LOG
    Celery Stalks, cleaned and cut into 2 inch pieces
    1 cup of raisins
    1 ½ cups of peanut butter



Take celery and break it off the stem.
Wash the celery on both sides under running water well to make sure all the dirt is off it.
Having an adult supervise or let an adult cut the stalks of celery into 2 inch pieces.

Place cut pieces in a bowl. After all pieces of celery are chopped, measure out 1 ½ cups of peanut butter using the measuring cups and place the peanut butter in a bowl.
Measure out 1 cup of raisins and place in a bowl. Line up the celery, peanut butter and raisins in an assembly line fashion.
Take a piece of celery and spread peanut butter into the celery stalks until full.

Next, take 5 raisins and place on top of the peanut butter.
Place completed ants on a log on a serving place and enjoy.

These can be made a head of time and placed in a resalable container in the refrigerator for an easy snack.

     Recipe # 2- Rainbow Fruit Kabobs
    1 pint of strawberries
    1 (20 oz) can of pineapple chunks in juice
    1 pound purple/red grapes
    1 (20 oz) can mandarin oranges in juice
    2 large bananas
                                     12 oz pre-cut honey dew melon
                                      Large pack of skewers

Place strawberries in a colander and wash them.

Remove the stems from the strawberries and set aside in a bowl.

Wash colander with soapy water as you will need it again if two are not available.

Open can and drain juice from the pineapple in a large liquid measuring cup.

Put drained pineapple in a bowl and set aside.

Place grapes in the colander and rinse them under running water and set aside in a bowl.
Take the bananas and remove the peeling and cut them into six or more chunks.
Dip banana chunks in reserved pineapple juice and set aside in a bowl.

Now, take a skewer and thread a strawberry, honey dew melon chunk, a grape, pineapple chunk, mandarin orange, banana chunk and end with a grape.
Add more fruit if needed on the skewer until full.

Set on a plate and start threading the next skewer using the same process.
Repeat until all the skewers are full and all fruit is used.

Lay the completed skewers on a platter and pour reserved pineapple juice over the top to keep fruit from browning.

Chill them until ready to serve

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