year 9 design & technology: food...
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�
QUEEN ELIZABETH HIGH SCHOOL
YEAR 9 DESIGN & TECHNOLOGY: FOOD TECHNOLOGY
Name
Form Group
Teacher
Lessons
RECIPE BOOK
�
Dear Parent
At QEHS Year 9 students have one lesson of Food Technology a week.
As well as covering National Curriculum requirements, the depart-
ment is keen for students to become competent cooks and consider
food and diet related issues. Much of our work is carried out through practical activity. Where a
dish is suitable for home use students are asked to organise ingre-
dients letting us know as soon as possible if assistance is required.
In our experience students arriving unprepared for practical sessions
are less motivated and miss valuable experiences.
It is important that students measure ingredients and sometimes
carry out home preparation tasks as this forms homework for the
subject. We therefore ask for your help by supervising but not carry-
ing out the task. Refrigeration facilities are available in food rooms. Perishable and
high risk foods should be stored there before registration. Once made,
high risk foods will be cooled and then refrigerated until the end of
school. Passes to excuse students early from last lesson are issued
for those who use school transport and need to collect high risk prod-
ucts.
We also aim to be inclusive of dietary needs. We are happy to provide
alternative recipes and understand that parents may wish to make
minor amendments to existing recipes to suit individual tastes and
requirements. Should you have any problems or queries do not hesitate to contact
the Food Technology department on 610335.Miss Lambert, Ms Pringle.
Signed Parent:
�
Dear Student
Welcome to Food Technology. We hope that you will find your time
spent with us useful and enjoyable.
We expect you:
1 To be punctual for lessons.
2 To be prepared for theory lessons by bringing a pen, pencil
and ruler.
3 To organise ingredients for practical sessions (including
remembering something to carry your food home in).
4 Tell your teacher immediately if you have problems
concerning ingredients - so we can help.
Due to food hygiene regulations you will need to:
i. Store coats and bags in the correct place
ii. Remove chewing gum
iii. Wash your hands and put on an apron
iv. Remove jewellery and nail varnish.
v. Tie back long hair.
vi. Store food at safe temperatures.
If you have any problems or queries please ask. We are here to help.
Miss Lambert, Ms Pringle.
Signed Student:
A copy of this booklet is available on the school's website under Food
Technology.
�
CONTENTS
Costings ��FoodSafety 4FoodTemperatureControl 5Introduction �LettertoParents �OrganisationforPracticals 9OvenTemperatures&ShelfPositions 8PortionSizes �0Weights&Measures 7
RecipesAnzacBiscuits 45ApplePie �5Bread �4Buns �9ChickenCasserole 4�ChiliConCarne �0ChocolateChipCookies 44Lasagne ��MacaroniCheesewithbaconorbroccoli �4MaidsofHonour ��Muffins - Breakfast 50 - Chocolate 48 - Summerfruit 49MushroomRissotto ��Pasticcio �5Pasties �6PineappleUpsideDownPudding �0PipedBiscuits 4�Pizza(breadbase) �7QuicheLorraine �8QuickBread �4RockBuns 4�SalmonFishcakes 40SandwichCakes �8SausageRolls �7Scones ��Shepherd'sPie ��Shortbread 46ShortcrustPastry �4Soups - CreamofMushroomSoup 27 - CreamofVegetableSoup 25 - LentilSoup 28 - TomatoSoup 26SpaghettiBolognaise �9SpongeCake ��StrawberryShortcake 47SwissRoll ��VegetarianPizza 36WholemealFlan �9
4
FOOD SAFETY
FoodisasourceofBACTERIAwhichifgivenfood,moisture,warmth and time can reproduce rapidly and cause FOODPOISONING.
Bacteriareproducebetween50and6�0C.ThisiscalledtheDANGERZONE.
Below50Cbacteriareproducemoreslowlyandby-180Caredormant.
• Fridgesshouldoperatebelow50C• Domesticfreezersshouldoperateat-180C
Whenreheatingfooditshouldreachatemperatureofatleast7�0Cforatleast�mins.
HIGHRISKFOODSaremoreliabletocausefoodpoisoningandrequirespecialstorageandhandling.Highriskfoodsinclude:
• Rawandcookedmeat• Poultry• Dairyproduce• Productscontainingrawegg• Cookedrice• Stocks,soupsandsauces• Shellfishandseafood
Theseingredientsneedtobestoredbelow50C.Aftercookingifnoteatenimmediatelytheyneedtobecooledandrefrigeratedbelow50Cwithin�hour�0mins.
5
FOOD TEMPERATURE CONTROL
Bacteriacausemostcasesoffoodpoisoning.Foodpoisoningcanbepreventedby:
stoppingbacteriagettingontofoodstoppingbacteriainthefoodfrommultiplyingtoadangerousleveldestroyingthebacteria
Howdobacteriamultiply?TheymultiplybysplittingintotwoSomeonlytakebetween�0and�0minutestodivide!Youmaynotseethemas�00millionwouldonlybethesizeofapinhead!Givebacteriafood, warmth, moisture & timeandeachbecomesmillionsBytakingoneoftheconditionsaway-food,warmth,moisture,time-youcanslowdownorevenstopbacteriafromgrowing
WHAT HAPPENS AT DIFFERENT TEMPERATURES?
COPY AND COMPLETE
Most food poisoning is caused by.................... Bacteria multiply
very quickly by splitting into .......... The four things needed for
bacteria to grow are .............. .............. , ..................... and ...........
If you .............. bacteria down it makes them sleepy and slows down
multiplication. If you ............. to a high enough temperature for long
enough most bacteria are killed. The DANGER ZONE is between .........
and ..........0C.
•••
•••••
Tempera-ture
Conditions What bacteria are doing
Safe or not
-18OC Freezers Dormant [sleeping], not able to multiply
Safe
1-4OC Fridges and cold stores Bacteria multiply only slowly
Safe
5 - 630C Room temperature 10 - 360CBody temperatue 370CWarm food 38-630C
Bacteria able to multiply DANGER
64-720C Keeping food hot Most bacteria cannot multiply
Safe
73-1000C Cooking temperature Most bacteria die SafeAbove 1000C Boiling food,
pressure cookersMost bacteria killed Safe
6
Foods are in the danger zonewhenleftinthesunorleftoutinawarmroomwhencoolingdownaftercookingwhenbeingslowlyheatedupifhotsauceorgravyispouredontocoldfood
Microwave cooking
Microwavesdonotkillbacteriabutiffoodisheatedtoatemperatureof720C for 2 minutes, theheatwillkillmostof thebacteria. Ifcold spotsarepresent in foodcookedinthemicrowave,thedangerousbacteriacansurvive.Foodneedstobestirredtoavoidcoldspotsandrecommendedstandingtimesshouldbeused.
High-risk and low-risk
Somefoodsarehigh-riskfoodsbecausebacteriacaneasilygrowonthemandtheymaybeeatenwithoutfurthercooking.High-riskfoodsareusuallymoistandhigh in proteinandshouldalwaysbestoredinarefrigerator.
Place each of the following foods in the correct columns:
fish, salt, cheese, milk, flour, pickle, chocolate mousse, lentil soup, coffee, gravy, chicken casserole, honey, cooked gammon, yoghurt, dried rice, sugar, syrup, cooked rice, prawns, dried pasta
••••
High risk foods include: Low risk foods include:Cooked poultrycooked meatssoups and stocksmilk and creamraw eggs in foods such as mayonnaise or mousseshellfish and seafoodcooked rice
•••••
••
dried or pickled foodchemically preserved foodfoods with a very high sugar content [jam,syrup etc]food with a very high salt content
•••
•
HIGH RISK LOW RISK
7
WEIGHTS AND MEASURES
IN RECIPES : 1/2 means half 1/4 means quarter
DO NOT mixmetricand imperialquantities inthesamerecipe.
Imperial Metric
�oz �5g.
�oz 50g.
�oz 75g.
4oz �00g.
�/4pint ��5ml.
�/�pint �50ml.
�/4pint �75ml.
� pint 500ml.
�tsp. 5ml.
�dsp. �0ml.
�tbsp. �5ml.
8
OVEN TEMPERATURES
GasMark C Description
� �40
� �50 Cool
� �60
4 �80 Moderate
5 �90
6 �00 Hot
7 ��0
8 230 Veryhot
NB.Whenusingafanovenreducethetemperatureby�0OCandthecookingtimebyabout5mins.
SHELF POSITIONS
Atthebeginningofapracticallessonmakesuretheovenshelfisinthecorrectposition
Top GasMark8 ��0C Bread
MiddletoTop GasMark6 �00C Shortcrust pastry/sponge
Middle GasMark4 �80C CreamedMixtures
9
White Tray and Ingredients
Tea Towel
Mixing Bowl
Baking trayor tin
ORGANISATION FOR PRACTICALS
BEFORE THE LESSON
�. Organiseingredientsandcontainer�. Readthroughrecipe�. Onarrivalatschoolrefrigeratehighriskfoods
BEGINNING OF LESSON
�. Storecoatandbag-removevaluables�. Washhandsandputonapron�. Removejewelleryandnailvarnish.Tielonghairback4. Collectdishcloth,teatowelandwashingupbowl5. Setuptable6. Lightoven
Washingupbowlundertable Dampdishcloth
AT END OF LESSON
�. Wipetable.�. Washdishesinhot soapy waterusingawashingupbowl.�. Putdishesaway.Havepansandbakingtrayscheckedbyteacher4. Tidyandcheckunit.5. Wipedowncooker.6. Putdishclothandteatowelinlaundrybasket.7. Refrigeratehighriskfoods
�0
PORTION SIZES
Meat �00g ChocolateBiscuit 50gBurger 50g ChocolateBar(small)50gBacon(rasher) 50g Cake(slice) �00gSausage(thick) 50g Scone 50g Quiche �50g Pie �50gFish �00g
Egg 50g Soup �00ml
Preparedvegetables 50g Fruitjuice �00mlUnpreparedvegetables �00g Tea(cup) ��5ml Tea(mug) �50mlPotatoes �50g
Chips(smallportion) �50g Drinks(glass) �00ml Drinks(can) ��0mlApple �50g
Banana �50g Custard ��5ml
Rice(uncooked) 50g Yogurt �50ml
Pasta(uncooked) 50g
Bread(slice) 25-50g
Breadroll 50g
Butter/margarine �5g
Jam �0g
Breakfastcereal 25-50g
Biscuit(plain) �5g
��
COSTINGS Price per 100 g.
MEAT
Mince beeflean 50p lamb 65p turkey 50p
Chicken breast 80p portion 45p
Bacon middle �00p
FRUIT
Apple eating �5p cooking �7pBanana �0pLemon 50pOrange 50pTomato �5p
VEGETABLES
Broccoli �4pCarrots �0pCelery �5pCucumber �0pGarlic �00pLettuce 50pMushrooms ��pOnion �0pPeas-frozen 15pPepper �5pPotato �0pSweetcorn-tinned 20p
DAIRY PRODUCE
Milk 9pYogurt �0pCream �0pCheddar cooking 80pCottage �0pEdam 50pEgg 40p
FATS
Butter 50pLard ��pMargarine �5pOil sunflower 10pOlive �7pWhiteFlora �5p
SUGARS
Sugar granulated�0p caster ��p icing ��p syrup �6p
RICE/PASTA
Macaroni �0pPastashapes ��pSpaghetti �0pRice longgrain��p easywhite��p Basmati �5p Brown �6p
��
FLOUR
Plain/SR ownbrand 4p named 7pBrown 9pWholemeal �0pStrongplain �0p
BREAD
White ownbrand �6pWholemeal �0p
MISCELLANEOUS
Chocchips 6�pChocolate quality 77p cooking �0pCocoa 66pCurrypowder �40pDriedfruit �0pGlacecherries 7�pJam �6pKidneybeans �0pLentils �7pOats-rolled 15pPineapplescanned �5pTomatoes canned ��pTuna 55pSalt 6pStock �pTomatopuree �6pYeastdried 78p
��
SCONES
Scones are made by the rubbing-in method as the fat is rubbed into the flour.
Basic recipe
200gS.R.flour Container�levelteaspoonbakingpowderPinchsalt50gmargarineApprox.��5mlmilk.
Alternatives:
Cheese Scones Add50ggratedcheddarcheesetobasicrecipe
Fruit SconesAdd50gdriedfruitand50gsugartobasicrecipe
Sweet Plain SconesAdd50gsugartobasicrecipe
Method:
1. LightovenNo.8-230C2. Putflour,bakingpowderandsaltintobowl.3. Cutmargarineintosmallpiecesandrubintoflour.4. Addremainingdryingredients.Mix.5. Makeawellinthemixture.Addsufficientmilktogivea
softbutnotstickydough(approx.�00ml).6. Mixintodoughusingaround-bladedknife.7. Turndoughontoalightlyflouredtable.Patoutusingyour
handuntilmixtureis�cminheight.8. Cutintoroundsusingaplaincutterforcheesesconesand
aflutedcutterforfruitorsweetscones9. Placesconesonflouredbakingtray.�0. Carefullyglazetopswithmilk.��. Cookapproximately�0minutesuntilwellrisenandgolden.��. Removefromoven.Cooloncoolingtray.
�4
SHORTCRUST PASTRY
This is made by the rubbing-in method. To make good shortcrust pastry it is important to:
1. Keep everything as cold as possible2. Handle as little and lightly as possible.
The proportion of fat to flour is half. e.g. 50g fat: 100g flour.
Traditionally two different types of fat are used - white fat and hard margarine. Margarine gives the pastry colour and flavour, whilst white fat makes the pastry short (i.e. crumbly - melts in the mouth). Salt can be added for flavour. Softer fats can be used to make pastry but they are harder to rub in and make a pastry that is less short.
Too much water makes the pastry tough. You should only use 11/2 to 2 tablespoons per 100g of flour.
Method:
1. Placeflourinabowl2. Cutfatintosmallpiecesusingaround-bladedknife3. Rubfatintoflourusingfingertips-asthesearethecoolest
partsofyourhands4. RubinuntilmixtureresemblesbreadcrumbsTAKINGGREAT
CARENOTTOOVERRUB5. Makeawellinthemixture6. Addonetablespooncoldwater.Cutinwitharoundbladed
knife7. Bringdoughtogetherusingfingertips9. Gentlyrolloutonalightlyflouredtable,takingcareto: • keeprollingpinscrapedclean • rollinonedirection • keeppastryonthemove • notturnpastryover
N.B. Whenrecipesaskfor�00gshortcrustpastry,itdoesnotmeanexactly100gpastrybut100gp.flourmadeintopastry,ie.100gp.flour,25gmargarineand25gwhitefat.
�5
APPLE PIE
Medium sized ovenproof plate
Pastry:
200gPlainflour50gwhitefateg.FloraorTrex]50gmargarine ]or�00gmargarine3-4tablespoonscoldwater
Filling:
450gcookingapples �0gsugar �tablespoonswater
Method:
�. LightovenGas6Electric�00C2. Makepastry-rubfatintoflouruntilitresembles
breadcrumbs,addwatergraduallyandmixtoafirmdoughwitharound-bladedknife.
�. Dividepastryintotwopieces.Rollonepieceonalightlyflouredtableuntilthesizeoftheplate.
4. Addstewedfruit-leaveaborder-dampenwithwater5. Coverwithasecondpieceofpastry,sealedges,trimand
decorate6. Bakeapprox.�0minutesuntilgoldenbrown.
N.B. Ifusingafoilplateplaceonabakingtray.
Applepreparedandstewedathome.
�6
PASTIES
Pastry Cheese&Onion
200gPlainflour 75gcheese[grated]50gmargarine ] or�00g halfoniondiced50gwhitefateg.FloraorTrex]margarine
Method:
�. Lightoven�00CGasno6�. Makepastry.Cutintoroundsusingamediumsizedpanlid3. Placefillingonpastryrounds5. Brushedgeofpastrywithwater6. Sealpastry7. Bakeforapproximately�0minutes.
Othervariations.
Cornedbeefandcookedpotato-prepared at home.
Cookedminceandcookedpotatowithorwithoutcarrot-prepared at home.
FOOD SAFETY
Keepfillingbelow50C
�7
SAUSAGE ROLLS
Pastry:
150gPlainflour�5gwhitefateg.FloraorTrex]40gmargarine]or75gmargarine2-3tablespoonscoldwater�00gsausagemeat.
Method:
1. Lightoven210C-GasNo7�. Makeshortcrustpastry3. Rolloutpastryintoanoblongonlightlyflouredtable Cutpastryinhalflengthways4. Cutsausagemeatinhalf-rolleachpieceintoalongsausage roll5. Placelengthofsausagemeatoneachpieceofpastry6. Rollpastryaroundsausagemeat-brushjoinwithmilkand presstogetherfirmly7. Cuteach"long"sausagerollinto4or6smallones.Cut�slits intopofeachone.Putonbakingtray8. Bake15minutes.Reduceoventemperatureto190C-Gas Mark5.Cookforfurther5-10minutes9. Putoncoolingtraytocool
FOOD SAFETY
Storesausagemeatandmilkandthefinishedproductbelow50C
�8
SANDWICH CAKES
Creamed mixtures are so called as the fat is creamed with the sugar using a wooden spoon to trap air.
�00gmargarine�00gcastersugar�00gS.R.Flour�eggs
JamIcingsugar
Method:
�. LightovenGasNo4,�80C�. Greaseandline�x�5cmcaketins�. CreammargarineandsugarusingaWOODENspoonuntil
themixtureislightandfluffyapproximately10mins.4. Beateggsinsmallbowl5. Graduallybeatintheegg,takingcarenottocurdlethe
mixture6. Sievetheflour7. Carefully FOLDin,usingaMETALspoon8. Checktheconsistencyofthemixture-softdropping9. Dividethemixtureequallybetweenthetins.Spreadout Cleansidesoftins�0. Cookapprox.�0minutesuntilgoldenbrownandmixture
springsbackwhentouched��. Coolthensandwichwithjamanddredgewithicingsugar
FOOD SAFETY
Storeeggsbelow50C
�9
BUNS
CreamingMethod
BasicMixture:
50gmargarine Buncases50gcastersugar�egg50gS.R.flour
Theflavour/typecanbealteredbytheadditionof:
i) cocoa (leveltablespoon)ii) coffee (�teaspoon)iii) driedfruit(�5g)iv) cherries (�5g)
Method:
�. Lightoven�80C,GasNo4�. Placemargarineandsugarinbowl.CreamwithWOODEN
spoonuntillightandfluffy5-10mins.�. Beategg.Addtomixturealittleatatimeusingawooden spoon4. Sieveflour.FOLD intomixtureusingaMETALspoon5. Addanyadditionalflavouring6. Checkforasoftdroppingconsistency7. Dividemixturebetween8buncases8. Cook15-20mins.untilmixturespringsbackwhen touched.9. Cool�0. Ifliked,decoratewithglaceicingorbuttercreamtomake intobutterflies.
GlaceIcing:4to6tbs.icingsugar,littlewater,flavouringorcolouringifdesired.
ButterIcing:50gmargarine.�00gicingsugarcolour/flavouringifdesired.
�0
PINEAPPLE UPSIDE DOWN PUDDING
All In One Cake MixThe mixture is similar to a creamed mixture but much quicker. It is important to use a soft (tub) margarine. Baking powder provides carbon dioxide to raise the cake rather than air as in a creamed mixture. This is a good recipe to use in a food processor.
�tablespoonsyrup�cherriessmallcanpineapplerings-driedonkitchenpaper.
Allinonemix:
50gsoftmargarine50gcastersugar�egg50gSelfRaisingFlourHalflevelteaspoonbakingpowder
Method:
�. Greaseandlinetin.LightovenNo.4,�80C�. Coverbaseoftinwithsyrup�. Placepineappleringsinposition.Putpieceofcherryin
centreofeachring4. Makeallinonecakemix:putingredientsinabowland
mixfor�minutesusingawoodenspoon5. Placemixtureontopofpineapples.Smoothout6. Cookapproximately�5min.untilmixturespringsback
whentouched
N.B. Thismixturetakesslightlylongertocookthanasandwichcakeduetothesyrup.
Themoresyrupyouusethelongerthecookingtimesobewarnedaslessonsareshort!
FOOD SAFETY
Storeeggsbelow50C
��
MAIDS OF HONOUR
Shortcrustpastry Allinonemixture
150gplainflour 50gmargarine40gmargarine] 50gcastersugar35gwhitefat]or75gmargarine 50gS.R.flour Halfaleveltsp.bakingpowder �egg alittlejam.
Method:
1. LightovenNo5-190C.�. Makeshortcrustpastrybytherubbingmethod3. Rolloutandcutinto12roundsusingafluttedcutterslightly
largerthanbuntin4. Lineatrayofbuntinswithpastryrounds5. Placealittlejamineachpastryround6. Makeuptheallinonemixture7. Placeateaspoonofthemixtureoverthejamineachtart8. Cookapprox.�0minsuntilthemixturespringsbackwhen
touched
FOOD SAFETY
Storeeggsbelow50C
��
SWISS ROLL
Whisked mixtures generally have no fat added. THeY CAn eASIlY gO wrOng And CAnnOT Be puT rIgHT. pAY ATTenTIOn TO InSTruCTIOnS.
�eggs 75gcastersugar75gplainflour JamCastersugarfordredging.
Method:
�. LightovenGasNo7,��0C�. GreaseandlineSwissrolltin�. Usinganelectricmixerwhiskeggsandsugaruntilmixtureleaves
atrail,approximately�0mins.4. Sieveflour.CarefullyFOLD inusingametalspoon5. Pourintotin6. Cook7-9minutes7. Softenjam.Preparesugaredpaper8. Removespongefromoven.Turnrightsideoverontosugaredpaper9. Trimedges.Makeacut�.5cmfrombottomandhalfway
throughsponge�0. Spreadwithjam��. Rollup��. Leavetocool
FOOD SAFETY
Storeeggsbelow50C
��
SPONGE CAKE
Whisked mixtures generally have no fat added. THeY CAn eASIlY gO wrOng And CAnnOT Be puT rIgHT. pAY ATTenTIOn TO InSTruCTIOnS.
�eggs 75gcastersugar75gplainflour jamIcingsugar.
Method:
�. Greaseandline�x�5cm.tins�. LightovenGasNo6,�00C�. Useanelectricmixertowhiskeggsandsugaruntilstiffand
mixtureleavestrailapproximately�0mins.4. Sieveflour.CarefullyFOLD flourintomixtureusinga
metalspoon5. Divideinto�tins.Cookapprox.�5mins.untilmixture
springsbackwhentouched6. Cool.Sandwichwithjam.Dustwithicingsugar
FOOD SAFETY
Storeeggsbelow50C
�4
QUICK BREAD
The best bread is made from strong plain flour which is high in gluten. wholemeal, brown or plain flour can be used though the texture will not be quite so good.
250gflour 1teaspoonsaltHalfteaspoonsugar �tbs.oilLevelteaspoonFastActiondriedyeast approx.��5mls.
lukewarmwater
Method:
1 Placeflour,saltandsugarinlargemixingbowl2. Addyeasttoflour�. Makeawell.Addoil4. Addwatergraduallyusingaroundbladedknifetogiveasoft
elasticdough5. Flourhandsandtableandkneaddoughtodevelopthegluten.
Kneaduntilsmooth(5-10minutes)6. Shape,riseandcookasrequired
BREAD ROLLS
�. Rolldoughintosausage�. Cutintoeight�. Shape4. Placeonflouredbakingtray.Coverwithgreasedpolythene
oradampclothandleavetoriseinawarmplacefor15-20minutes
5. Glaze.CookNo.8.��0Capprox.�5minutesuntilrollssoundhollowwhentappedonbase
6. Coolontray
CORONET
�. Rolldoughintosausage.Cutintosix.Shapeintorolls�. Greasesandwichcaketinandplacebreadrollsinposition3. Coverandleavetoriseinwarmplace15-20mins4. Glaze5. Sprinklewithpoppyseeds6. Cook220C,No8.20-25minutesuntilbreadsoundshollow
whentappedonbase
�5
FOOD SAFETY
• Liquidstockisahighriskfoodandmustbestoredbelow50C.• Thesoupneedstobecooledandrefrigeratedtobelow50C
within�hour�0mins.ofbeingmade.• Toserve,heatto7�0Cforatleast�mins.
CREAM OF VEGETABLE SOUP
�00g.vegetablese.g.carrot,onion,leek,celery,turnip,potato.500mlchickenstockor�stockcubemadeupwith500mlboilingwater(notOXO)1-2tspoil.��5mlmilk.
Method:
�. Preparevegetablesandcutintodice.2. Puttheoilinpanandsautevegetables- ie.frygentlywithlidonuntilsoft.(approx.�0mins)�. Makeupstockandaddtovegetables.Simmer�5mins.4. Liquidisesoup.5. Addmilktosoup.Bringtotheboilstirringallthetime.6. Season.7. Checktheconsistency.8. Servegarnishedwithchoppedparsley,croutonsormelbatoast.
N.B.Oxocubesarenotusedinsoupsastheyhavetoostrongacolour.
Prepareanddicevegetablesathome
�6
TOMATO SOUP
50gonion 50gcarrot 50gcelery(ifliked)1-2tsp.oil�tintomatoes500mlchickenstockor�stockcubemadeupwith500mlboilingwater(notOXO)�bayleaforbouquetgarni(optional)Seasoning�tsp.sugar
Method:
�. Peelandchoponion,carrotandcelery2. Putoilinpanaddonion,carrotandcelerysautefor5-
�0minutes�. Addtomatoes,stock,sugar,salt,pepperandbayleafor
bouquetgarni.4. Simmer�5minutes5. Removebayleaforbouquetgarniandliquidisesoup6. Bringtoboilstirringallthetime7. Checkconsistencyandseasoning.Serve
N.B.Oxocubesarenotusedinsoupsastheyhavetoostrongacolour.
FOOD SAFETY
• Liquidstockisahighriskfoodandmustbestoredbelow50C.• Thesoupneedstobecooledandrefrigeratedtobelow50C
within�hour�0mins.ofbeingmade.• Toserve,heatto7�0Cforatleast�mins.
Prepareanddicevegetablesathome
�7
FOOD SAFETY
• Liquidstockisahighriskfoodandmustbestoredbelow50C.• Thesoupneedstobecooledandrefrigeratedtobelow50C
within�hour�0minsofbeingmade.• Toserve,heatto7�0Cforatleast�mins.
CREAM OF MUSHROOM SOUP
�00g.mushrooms�5gmargarine25gflour�00mlmilk�50mlstockor�stockcubeand�50mlboilingwater(notOXO)Seasoning
Method.
1. Washmushrooms-slicethinly.2. Meltmargarineinsaucepan-addmushrooms.Cook
gentlyfor2-3minutesuntilsoftbutNOTbrown. Reduceheatandputlidonpan-sweatmushrooms. Removepanfromheat.3. Stirinflour.Graduallyaddmilkandstock.4. Bringtotheboilstirringallthetimeuntilsoupthickens.5. Checkseasoningandconsistency.
N.B.Oxocubesarenotusedinsoupsastheyhavetoostrongacolour.
�8
LENTIL SOUP
(Usingpressurecooker)
�00glentils �or�sticksofcelerysliced(optional)�00g.carrots(peeledandsliced) �onions(peeledandchopped)800mlstockor�stockcubesmadewith800mlboilingwater(NOTOxo)�50mlmilkSeasoning
Method:
�. PutalltheingredientsEXCEPTthemilkintothepressurecooker.2. Bringsteadilytopressure-Add15lb.weight�. Lowerheatandcookfor�5minutes.4. Allowpressuretoreduceatroomtemperature.5. Liquidise6. Returntopressurecooker.Addmilk-re-heat,adjust
seasoning. (Addextramilkorwaterifthesoupistoothick.)
N.B.Oxocubesarenotusedinsoupsastheyhavetoostrongacolour.
FOOD SAFETY
• Liquidstockisahighriskfoodandmustbestoredbelow50C.• Thesoupneedstobecooledandrefrigeratedtobelow50C
within�hour�0mins.ofbeingmade.• Toserve,heatto7�0Cforatleast�mins.
Preparevegetablesathome
�9
SPAGHETTI BOLOGNAISE
250gminceorQuornorTVP�onion�carrot�tintomatoes�tablespoontomatopureeHalfateaspoonherbs(optional)cloveofgarlic(optional)Pepper
50gspaghettiperperson.
Method:
�. Peelanddiceonionandcarrot�. Dryfrymeatuntilbrown�. Addonionandcarrotandcookuntilsoft4. Addtomatoes,tomatopureeandseasonings.5. Coverandsimmer�5mins.
Spaghetti(Youmayprefertocookthisathome.)
�. Boilhalfapansaltedwater�. Addspaghettiandcook�0mins.�. Placeinsieveandpouroverhotwatertoprevent
sticking.4. Serve.
FOOD SAFETY
• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow50C
within�hour�0mins.ofbeingmade• Toserve,heatto7�0Cforatleast�mins.
�0
CHILI CON CARNE
250gminceorQuornorTVP 1tsp.chilipowder�onion Halfatsp.sugar�greenpepper(optional) �tbs.tomatopuree�smalltinkidneybeans �tintomatoes
50glonggrainriceperperson.
Method:
�. Skinanddiceonion�. Seedandchoppepper�. Dryfrymeatuntilbrown4. Addonionsandcook5. Addpeppers,tomatoes,chilipowder,sugarandtomatopuree6. Cover,simmerfor�0minutes7. Addkidneybeansandsimmerforanother5minutes
Rice(Youmayprefertocookthisathome)�. Putriceinpanwithwaterandtsp.salt(�00gricewith�50ml
water)�. Bringtoboil.Stirandpartiallycover3. Reduceheat,simmer14-15minutes
FOOD SAFETY
• KidneyBeanscontaina toxin (poison)andmustbeboiledtodestroyit.Thishappensduringthecanningprocesssocannedkidneybeansneednoextratreatment.
• Cookedriceisahighriskfood.• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow50Cwithin�hour�0mins.ofbeingmade• Toserve,heatto7�0Cforatleast�mins.
��
SHEPHERD’S PIE
250gminceorQuornorTVP 500gpotatoes�onionDICED AT HOME �5gmargarine�stockcube+�50mlboilingwater alittlemilkPepper �5gCheddarcheesegrated (ifliked)
Ovenproofdish
Method:
�. Putwatertoboilforpotatoes�. Wash,peelandcutpotatoesintoevensizedpieces�. Putpotatoesintoboilingwater.Simmergentlywithlidonpan
for�0minutes4. Dryfryminceuntilbrown5. Addoniontomince6. Addstock.Bringtotheboil.Simmerfor�0minswithlidon
pan7. Whenpotatoesarecooked-drainwell8. Mashpotatoeswithmargarineandmilk9. Reducethemincemixtureifneeded�0. Pourintoanovenproofdish��. Carefullyspreadpotatoesoverthemeatstartingaroundthe
edge-makepatternontop��. Sprinklecheeseontop
FOOD SAFETY
• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow50Cwithin
�hour�0mins.ofbeingmade• Toserve,heatto7�0Cforatleast�mins.
��
LASAGNE
Topping�50gminceorQuorn �50mlcremefraiche,reducedfat�oniondiced OR�50mlnaturalyogurt 400gcannedtomatoes �5gparmesan �to�tbs.tomatopuree OR50gcheddargrated 1garlicclove 50mlsemi-skimmedmilk �carrotdiced Blackpepper(availablefromschool)�teaspoonoregano
Lasagne6lasagnesheets
Mediumsizeovenproofdishorfoiltray
Method:
Dryfrymince.Addtheonion,garlic,carrot,tomatoes,herbs andtomatopuree.(IfusingQuornfryvegetablesin�tbsoil thenaddQuornasitisverylowfat)
Simmerfor�5minuteswiththelidonMaketoppingbyblendingcremefraiche,halfthegrated
cheese,milkandpeppertogether.Layerragu,cremefraicheandlasagneinanovenproofdishor
foiltrayfinishingcremefraiche.Sprinkletheremaininggratetcheeseontop.
Athomecooklasagneat190˚Cgasmark5forabout30minuntilpipinghot.
�.
�.�.
4.
5.
FOOD SAFETY
• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow50Cwithin
�hour�0mins.ofbeingmade• Toserve,heatto7�0Cforatleast�mins.
Preparethevegetablesathome•peel&dicetheonion•peel&crushgarlic•peel&dicecarrot
��
MUSHROOM RISSOTTO
�50gmushroomssliced(youcanchoosewhichtypetouse)�50grisottorice(aborioorcarnarolirice),longgrainricecanbe
usedbutdoesn'tgivethecorrecttexture�clovesgarliccrushed�tbsfreshthymeor�tbspdriedthyme(optional)�to�tbsoil�onion�vegetablestockcubes(notoxo)750mlwater,boiling�5gparmesan,grated
Method:
FrytheonionandthegarlicintheoiluntilsoftenedAddthemushrooms,andfryforanother�minutesStirinthericeMakethestockAddalittleofthestocktotherice.Waitforthestocktobe
absorbed,stirringconstantly.Continueaddingthestockalittleatatimeuntilthericecooks
-thiswilltake20-25minutes.Thericeshouldbesoft,but stillretainanuttybite.
Stirintheparmesanandthymeintotherice.
�.�.�.4.5.
6.
7.
Preparethevegetablesathome•peel&dicetheonion•peel&crushgarlic•slicethemushrooms
FOOD SAFETY
• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow50Cwithin
�hour�0mins.ofbeingmade• Toserve,heatto7�0Cforatleast�mins.
�4
FOOD SAFETY
• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow50Cwithin
�hour�0mins.ofbeingmade• Toserve,heatto7�0Cforatleast�mins.
MACARONI CHEESE with bacon or broccoli
All in one sauceA roux sauce is made from flour, fat and milk. An all in one sauce is made from the same ingredients but uses a quicker simpler method to give the same result.
�00gmacaroni Ovenproofdish50gmargarine lidortinfoiltocover50gflour500mlmilk��5ggratedcheese�tbs.freshbreadcrumbs(optional)Pepper&�/�tspdrymustard100g.baconor225g.broccoliflorets.
Method:
1. Boilkettle.Halffillpanwithboilingwater.Addmacaroniandcookfor7-10mins.Drain.Placeinalargemixingbowl
�. Chopbaconanddryfryorcookbroccoliinboilingwateruntiljusttender(�mins.)Addtomixngbowl
3. Makesauce-putmilk,flour,andmargarineinapan.Whiskcontinuouslyoveramediumheatandbringtotheboil.Simmer
4. Addseasoning,�00g.cheese,addtobowlandmix5. Pourintoanovenproofdish.Sprinklewiththeremaining
cheeseandbreadcrumbs
AT HOME Bakeat�00CGasNo6forabout�0minutesuntilgolden
brownorbrownunderahotgrill.
�5
FOOD SAFETY
• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow50C
within�hour�0mins.ofbeingmade• Toserve,heatto7�0Cforatleast�mins.
PASTICCIO
��5gpasta(small)eg.macaroni,twists,bows.250gleanmincedbeeforQuornorTVP.50gbacondiced(optional)�onion�carrot �celerystick�garlicclove�tablespoonstomatopuree�stockcube(beef)madeupwith�50mlboilingwater�00gfrozenpeas
50gflour 50gmargarine500mlmilk 50gcheese-grated.
Ovenproofdish(Lidortinfoiltocover)
Method:
1. BoilKettle.Halffillpanwithboilingwater.Addpastaandcook
2. Chopbacon,onion,carrot,celery-crushgarlic�. Dryfrymincedbeefinasaucepanuntilbrown4. Addbacon,onion,carrot,celery,garlic,tomatopureeand
stock5. Bringtotheboil.Coverandsimmer�0mins.6. Makesauce.Placemilk,flour,margarineinasaucepan.Heat.
Whiskcontinuouslyuntilsaucethickens,boilsandissmooth7. Removefromheat.Addhalfthecheeseandstiruntilmelted.
Seasontotaste8. Mixmeat,drainedmacaroniandpeas.Placeinanovenproof
dish9. Poursauceoverbeef.Sprinklewithremainingcheese10. ATHOME;Preheatoven-180CGasNo4.Cook30mins.
Prepareanddicevegetablesathome
�6
FOOD SAFETY
Toserve,heatto7�0Cforatleast�mins.
VEGETARIAN PIZZA
SconeBase:
100gS.R.flour�5gmargarineMilktomix(approx.�00ml)
Topping:�00gcheddarcheese(grated)TomatopureeSmalltintomatoestsp.herbseg.oreganoormixedherbs�onionslicedordicedMushrooms,peppersetc.(Optional)
Method:
�. Lightoven��0C,Gas72. Placeflourinabowlandrubinfat�. Mixtodoughwithmilk4. Pressdoughinto18cm.flanringonbakingsheet.5. Draintomatoes6. Spreadtomatopureeoverdough7. Sprinklewithmixedherbs.8. Coverpizzawithonions,thentomatoes,toppingsand
cheese9. Cookapproximately20-25minutes.
Prepareonionandgratecheeseathome
�7
FOOD SAFETY
Toserve,heatto7�0Cforatleast�mins.
PIZZA (Bread base)
Dough Topping
250gPlainorWholemealflour 100gcheddarcheese(grated)�tsp.salt tomatopureeHalfatsp.sugar smalltintomatoes�tablespoonoil �tsp.mixedherbs1tspfastactiondriedyeast 1onion-diced at homelukewarmwater. �rasherbacon mushrooms]ifliked peppers]
Method:
�. Lightoven��0C.GasNo8.2. Placeflour,&sugarinbowl.Stirinyeast3. Makeawellintheflourandaddoil.4. Graduallyaddwarmwaterusingaroundbladedknifetoforma
softdough5. Knead5-10mins.6. Placeonflouredtray.Pressintoaround2cmthick7. Spreadtomatopureeoverdoughwithin�cmofedge.8. Sprinklewithmixedherbs9. Coverpizzawithonions,thentomatoes,baconandcheese10. Cookapprox.20-25mins.
�8
QUICHE LORRAINE
18cmflanringordish
Pastry:
100gPlainflourPinchsalt�5gwhitefateg.FloraorTrex�5gmargarine11/2-2tablespoonswater
Filling:
�rasherbacondiced�smalloniondiced�tspoil�eggs��5mlmilk50gcheese-gratedseasoning
Method:
�. Lightoven�90C,GasNo5.2. Makepastry,rolloutandlineflanring3. Sauteonions.Placeinflan4. Dryfrybaconandplaceinflan5. Mixegg,milkandhalfofcheeseandseasoning Pourintoflan6. Coverwithremaininggratedcheese7. Cook25-30minutesuntilset
FOOD SAFETY
Storehighriskingredientsusedinthisdishandthefinishedproductbelow50C
Prepareanddicebaconandonionathome
�9
WHOLEMEAL FLAN
18cmflandishorring
Pastry:
100gS.R.wholewheatflour�5gmargarine�5gwhitefateg.FloraorTrexApprox.�tablespoonsofcoldwater�tablespoonofoil.
Fillings:
Tuna & Sweetcorn OR Tomato & Mushroom
�sml.tintuna(inbrineorwater) �tomatoessliced�sml.tinsweetcorn 50gmushroomssliced�eggs 50gcheddarcheesegrated125ml-milk 2eggsseasoning 125ml-milk
seasoning
Method:
�. LightovenGas6,Electric�00C2. Makepastry-rubfatintoflourtoformbreadcrumbs.Makea
well�. Addoilandwaterandchopinwitharoundbladedknifeto
makeafirmdough4. Onalightlyflouredtablerollpastryoutandlinetheflandish5. Bakeblindfor10mins.whilepreparingthefilling6. Assembleflan-draintuna&sweetcornandputthisor
tomatoes,mushrooms&gratedcheeseonbasefollowedbybeatenegg,milkandseasoningmix.
7. ReduceoventemperaturetoGas5,Electric�90C.8. Cookforafurther25-30minsoruntilset.
FOOD SAFETY
Storehighriskingredientsusedinthisdishandthefinishedproductbelow50C
40
SALMON FISHCAKES
�mediumcan(��9gapprox)Salmon450gpotatoes(formashing)�5gmargarine/spread1tbsflour�5gchoppedparsleyGratedrindofhalfalemon3-4springonionsfinelysliced(optional)�egg
Method:
Boil�/�panwaterPeelpotatoesusingapeeler.Cutpotatoesintoevenpiecesandboil15-18minsuntiljust
soft(testwithafork).Drainsalmon.Putintomixingbowl.Season.Addmargarinetopotatoesandmash.Addpotatoestosalmon.Addparsley,lemonrind,flourandspringonions.Lightlybeateggwithfork.Addhalftheeggtothemixture,onlyaddmoreifneeded.Flourtableandhands.Formmixtureintosausageshape.Cutinto8pieces.Shapeintofishcakes2cmthick.Leaveinfridge1hourtofirm.COOKATHOME.Shallowfry3-4minsoneachsideuntil
golden.Servewithlemonjuice,agreenvegetable,saladoratomato
sauce.
�.�.�.
4.5.6.7.8.9.�0.��.��.��.�4.
�5.
FOOD SAFETY
• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow50Cwithin
�hour�0mins.ofbeingmade• Toserve,heatto7�0Cforatleast�mins.
4�
CHICKEN CASSEROLE
2-4Chickenjoints 50gmushrooms-slicedOil(forfrying) 2sticksofcelery(optional)-sliced2largecarrots-sliced Pepper1largeonion-diced
Casseroledishwithlidorfoil.
Sauce
50g.Plainflour 250mlwater50g.margarine �50mlmilk1Chickenstockcube 2tsp.parsleychopped[optional]
Method:
�. LightovenGas4,Electric�80C�. Skinchicken,fryuntilslightlybrowned.Drainonkitchenpaper.
Placeincasserole�. Addvegetablestocasserole4. Makeupstock5. Tomakesauceplacemilk,stock,flourandmargarineina
saucepan6. Bringtotheboilwhiskingallthetime7. Addparsleyandpourintocasserole8. Coverandcookfor�hour�0minutes
FOOD SAFETY
• Chickenisaveryhighriskfood.Careisneededtoavoidcrosscontamination.
• Storehighriskingredientsbelow50C..• Thisdishmustbecooledandrefrigeratedtobelow50Cwithin
�hour�0mins.ofbeingmade• Toserve,heatto7�0Cfor�mins.
Prepareanddicebaconandonionathome
4�
ROCK BUNS
Makes8-10 225gselfraisingflour�00gmargarine75gcastersugar50gmixeddriedfruitor50gcoconut�eggbeaten10-20ml(2-4tbs)freshmilk.
Method:
�. Lightoven�00CorGasno.62. Rubmargarineintoflouruntilmixtureresemblesfinebread-
crumbs.�. Addsugarandfruit.4. Mixtoaverystiffdoughwithbeateneggandmilk.5. Placeapproximately8spoonfulsofmixture,inrocky
mounds,onabakingtray(allowroombetweeneachoneastheyspreadslightly)
6. Bakefor15-20mins.7. Coolonacoolingtray.
FOOD SAFETY
Storehighriskingredientsbelow50CHeatto7�0Cfor�minutes
4�
PIPED BISCUITS
�50g margarine50g castersugar150g plainflour2-3 glacecherries
Method:
�. Lightoven�80CGasNo.42. Creammargarineandsugaruntilsoft5-10minsusinga
WOODENspoon�. UsingaTABLESPOONaddflour.Mixwelltoformasoft
dough4. Pipeintowhirlsonabakingtray5. Decoratewithalittlepieceofcherry6. Cook�0mins.Donotoverbrown7. Coolonrack
44
CHOCOLATE CHIP COOKIES
��0gmargarine70gcastersugar�eggyolk110gplainflour�00gchocolatechips�0gcocoa
Method:
�.Heatoven�90°C,GasNo.5.2.Creammargarineandsugaruntillightandfluffy.Beatineggyolk.Stirinflour,cocoaandchocolatechips.�.Divideinto��.Rollintoballs.Flatten.4.Bakeforabout��minsuntilset.5.Leaveontraysfor5minsbeforeliftingontocoolingtrays
45
ANZAC BISCUITS
85gporridgeoats85gdesiccatedcoconut100gplainflour�00gcastersugar�00gmargarine�tbspgoldensyrup�tspbicarbonateofsoda
Method:
�. Lightoven�800CNo4.2. Putcoconut,flour,sugarandoatsinabowl�. Halfmeltmargarineinapan.Allowtomeltofftheheat.4. Addsyruptopan5. Measure�tbspboilingwaterintoajug.Addbicarb. Pourintopan.6. Mixthemeltedmixturewiththedryingredients.7. Placeinspoonfuls(approx.20)onatray.Cook15-20mins.8. Cool
46
SHORTBREAD
Butter is more expensive than margarine but if the biscuits are not to be eaten immediately it gives a better flavour
150gplainflour�00gmargarineorbutter50gcastersugar+alittleextrasugarfordredging
Method:
�. LightovenNo4.,�800C.2. Placeflourandsugarinbowl3. Cutfatintosmallpiecesandrubintoflour.Continuerubbing
inuntilmixturecomestogethertogiveadough N.B.NOLIQUIDISADDEDTOSHORTBREAD4. Rolloutonflouredtable5. Cutintoroundsusingaflutedcutter.Placeonabakingtray.
Prickwithfork6. Cookapprox.�5minutes.Takegreatcarenottoovercook.
Shortbreadshouldbepaleincolour N.B.biscuitsonlycrispenwhentheycomeoutoftheoven7. Sprinklewithsugar8. Transfertoacoolingtrayusingapaletteknife
47
FOOD SAFETY
Storehighriskingredientsusedinthisdishandthefinishedproductbelow50C
STRAWBERRY SHORTCAKE
200gselfraisingflour 75gmargarine75gsugar�egg1-2tbsmilk.
Smallpunnetofstrawberries-cleanedCartonofwhippingcream1-2tbsicingsugar
Method:
�. Lightoven�90CorGasNo5.�. Grease�x�5cmcaketins3. Rubfatintoflour4. Addsugar5. Graduallyaddeggandmilk(ifneeded)tomakeafairlyfirm
dough6. Cutinto2androllout-pressintotins.7. Bakeapprox20mins-cool8. Whipcream9. Reservestrawberriesfordecoration-sliceremainder.�0.Decoratetopwithcreamandstrawberries.Dustwithicingsugar��. Fillwithslicedstrawberriesandremainingcream��. Storeinacoolplace
48
MUFFINS
Irresistible!Andwithlesssugarandfatthanstandardchocolatecake.
250gselfraisingflourHalfateaspoonbicarbonateofsoda4leveltablespoonscocoapowder[notdrinkingchocolate]�40ggranulatedsugar�egg�40mlmilk90mloil12Muffincases
Method:
1. Preparemuffintins.Preheatovento1900CGasMark5.2. In a large bowl,mix flour, bicarbonate of soda and cocoa
powder.Stirinsugar�. Inameasuringjugaddmilk,oil theneggandbeatwitha
fork4. Pourallofwetingredientsintodryingredientsandstiruntil
justcombined. [Batter will be lumpy but no dry flour should be visible. DO NOT OVERMIX]
5. Fillmuffin cases 3/4 full. Bake for20-25minutes,untilset.
Variations:
Double Chocolate Muffins: Add50gplainchocolatechipstodryingredients.
FOOD SAFETY
Storehighriskingredientsbelow50CHeatto7�0Cfor�minutes
49
SUMMER FRUIT MUFFINS
280gselfraisingflour�teaspoonbakingpowder��0ggranulatedsugar�egg�60mlmilk90mloil140gsummerfruit-(any'berries',eitheraloneorincombination:blueberries,raspberries,blackberries,strawberries,redcurrants,blackcurrants,cherriesetc.),freshorfrozen-donotthawfrozenberries;larger-sizedberriesshouldbecutup.12Muffincases
Method:
1. Preparemuffintins.Preheatovento1900CGasMark5.2. Inalargebowl,mixtogetherflourandbakingpowder.Stir
insugar.Makeawellincentreandsetaside.�. Inameasuringjugaddmilk,oil theneggandbeatwitha
fork.4. Pourallofwetingredientsintodry,andstir just until combined.
Gentlyfoldinberriesattheend,usingonly2-3strokes.5. Spoonimmediatelyintomuffincases.Bakefor20-25minutes.
Frozenfruitwillrequireanextra4-5minutes.6. Muffinsaredonewhentopsarelightlybrownedandthemixture
isset.
FOOD SAFETY
Storehighriskingredientsbelow50CHeatto7�0Cfor�minutes
50
BREAKFAST MUFFINS
250gSRflour�tspbakingpowder �00mlmilk85mloil(notolive)�eggs
�rashersbacon50gcheddarcheese(grated)12muffin(notbun)cases
Method:
�. Preheatovento�000CGasMark6.�. Mixdryingredientsinbowl.�. Addbaconandcheese.4. Putwetingredientsinjugandmixwithfork.5. Mixwetingredientswithdryingredients. DONOTOVERMIX!6. Putintomuffincases.7. Cook18-20mins.
}Drymix
}Wetmix
FOOD SAFETY
Storehighriskingredientsbelow50CHeatto7�0Cfor�minutes
AtHome.GrillBacon.Chopintosmallpieces.GrateCheddarCheese
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