CONSOLIDATED NUTRITIONAL SERVICES Powered by Food For Little Rascals, Inc.
CONSOLIDATED NUTRITIONAL SERVICESPowered byFood For Little Rascals, Inc.

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Our attention to service and quality has made us an industry leader. At our agency, the customer always comes first. We constantly strive to exceed expectations.

 

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*** CONGRATULATIONS ***

Consolidated Nutritional Services wins the covenated

"Best of 2015" AWARD for NUTRITION

2016 Camp Running Tree

 

Summer Day Camps

 

NOW ENROLLING

Ages 3 - 17

 

June 13th - August 12th

 

"Camp is for CHAMPS!"

 

Enroll your child Today.

 

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Join us for great food, family fun and entertainment ...

 

August 19th - 20th, 2016

Hi! I'm Happy Harold ...

We've got a good one for ya! Check out our scumptious apple pie recipe below ...

 

Homemade Apple Pie Recipe

Ingredients

Pastry

2 cups Gold Medal™ all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Filling

1/3 to 1/2 cup sugar

1/4 cup Gold Medal™ all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

8 cups thinly sliced peeled tart apples (8 medium)

2 tablespoons butter or margarine

Directions

  • 1 In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2 Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • 3 Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • 4 In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  • 5 Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

6 Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

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Our Board of Directors

M. Teresa Hall

Chairman

 

Vacant

Vice Chairman

 

Vacant

Secretary

 

JB Hickmon

Treasurer

 

Dr. W. Robinson

At-Large

 

 

Consolidated N. S.

Attn. FFLR, Inc.

 

PO Box 185

Jefferson, SC 29718

 

(843) 658-3600