Menu and Recipe Manu.. - The Early Childhood Commission

Ingredient Metric Standard Measure Method
108
Recipes for General Menus
Pimento 2 g 10 seeds 20. Add salt and fresh beef, pimento, garlic and ginger to beans.
21. Cook over medium heat slowly.
22. Cook for approximately 1½ hour until beans and meat are
tender.
Flour 240 g 8 oz 1 cup 23. Add water to flour and combine with a fork.
Water 90 ml 3 oz 1/3 cup 24. Knead into stiff dough.
25. Portion into 60 small pieces.
26. Shape each piece into strips (spinners).
27. Add to pot.
28. Cook for an additional 15 minutes.
Onion 60 g 2 oz 1 small 29. Clean and wash onion, escallion and thyme.
Escallion 45 g 1½ oz 3 stalks 30. Slice onion and add to pot with escalion, thyme, salt, black
pepper and pepper.
Thyme 5 g - 1 sprig
31. Reduce heat to medium low and allow to simmer until
Salt 5 g - 1 tsp
thickened.
Black pepper 2 g - ½ tsp 32. Remove from heat.
Scotch bonnet pepper 1 g - 1 sliver 33. Hold and serve hot.
Preparation Note: Beans may be covered with cold water, soaked overnight, drained then prepared from method step #8.
Meal Standard
No. of servings 20
Serving size
¼ cup (2 oz)
Menu and Recipe Manual for Early Childhood Institutions