Menu and Recipe Manu.. - The Early Childhood Commission

Ingredient Metric Standard Measure Method
Water 90 ml 3oz 1/3 cup
208
Vegetarian Menus and Recipes
11. Knead flour into a stiff dough.
12. Portion into 40 pieces.
13. Shape each piece into long strips (spinners).
14. Add to pot.
15. Stir and cover.
16. Reduce flame to medium heat and allow to continue
boiling.
Escallion 45 g 1 ½ oz 3 stalks 17. Wash and clean escallion and thyme.
18. Add to stock pot.
Thyme 15 g ½ oz 3 sprigs
19. Stir, cover and continue cooking.
Margarine 45 g 1 ½ oz 3 Tbsp 20. Add margarine and black pepper.
21. Cover, reduce flame to medium and allow to simmer
Black Pepper 15 g ½ oz 1 Tbsp for 15 minutes.
22. Remove from heat.
23. Remove escallion and thyme stem and discard.
24. Hold and serve hot.
Purchasing note: 1 whole medium yam weighs approximately 3 lbs.
Meal Standard
No. of servings 20
Serving size
7oz
Menu and Recipe Manual for Early Childhood Institutions