August 2000

National Water Quality Month

It is essential to drink plenty of water during the hot summer days. It is recommended to drink at least 8 to 12 8-ounce cups of water/day. If you are physically active, add 1-3 cups for each hour of activity. Be aware of signals of dehydration and decrease the risk by drinking plenty of fluids before you get thirsty. The first stage of dehydration is thirst, then fatigue, next weakness, followed by delirium and, finally, death.

---

Recipe of the Month:

Chicken Salad Roll Ups

This roll up sandwhich might be the perfect answer to the leftover chicken dilemma. You can use any leftover poultry, such as turkey.

Prep Time: About 20 minutes
Serves: 6

6 flour tortillas, 7" in diameter

Vinaigrette
1 1/2 Tbsp olive oil
1 1/2 Tbsp vinegar
1 Tbsp grainy mustard
1/2 Tbsp coarsely ground black pepper

Chicken Salad Filling
3 1/2 cups cooked, shredded chicken
12 large Chinese cabbage leaves, shredded
1 medium sweet red pepper cut into thin strips
8 green onions
4 celery stalks, sliced
1 package (6 oz) alfalfa sprouts

1. In a large bowl, combine all the ingredients for the filling except for the sprouts. Pour the vinaigrette over, toss until blended. Set aside.
2. Place 1/6 of the chicken salad filling in a line along one side of each tortilla. Add sprouts as desired and roll up like an enchilada.
3. Serve immediately. Or, finished sandwhiches can be wrapped individually in plastic and stored up to 24 hours. Cut each roll in half diagonally, and place on the serving plate in a "V" shape with the cut ends facing up.

---

Nutrients per serving (1 roll up)

Calories 330	Saturated Fat 2.6g	Iron 3.3 mg	Protein 29 g
Cholesterol 72 mg	Calcium 126 mg	Carbohydrate 26 g	Vitamin A 226 RE
Sodium 317 mg	Total Fat 12.4 g	Vitamin C 58 mg	Dietary Fiber 4 g

*For a meal, 1 roll up will satisfy the meat/meat alternate and grain/bread requirement for all ages.

---

Source of Recipe: Food, Family & Fun. U.S. Department of Agriculture
For sale by the Superintendent of Documents, Government Printing Office. Phone: 202-512-1800

For questions about this information, contact Amy J. Kolano (608) 266-7124

Last updated on 2/25/2008 11:52:30 AM