Menu and Recipe Manu.. - The Early Childhood Commission

Ingredient Metric Standard Measure Method
218
Vegetarian Menus and Recipes
Oil 30 ml 1 oz 2 Tbsp 19. Grease deep baking pan with oil.
20. Place drained beans in greased baking pan and set aside.
21. Preheat at 300 F for 10 minutes.
Onion 120 g 4 oz 2 small 22. Wash and clean onion, tomato and peppers.
Tomatoes 240 g 8 oz 2 medium
23. Finely chop onion, tomato and peppers.
Sweet pepper 90 g 3 oz 1 medium
Scotch bonnet 2 g - 1/3 small pepper
Margarine 60 g 2oz 4 Tbsp 24. In a skillet, melt margarine over medium heat.
25. Sauté onion, tomato and peppers in margarine (2 minute).
26. Stirring constantly.
27. Remove from heat.
28. Spread sautéed seasoning over beans in baking tray.
Molasses 120 ml 4 oz ½ cup 29. In stock pot, add to the liquid from cooked beans, molasses,
brown sugar, ketchup and mustard.
Brown sugar 90 g 3 oz 1/3 cup
30. Pour mixture over beans in baking pan.
Vinegar 15 g ½ oz 1 Tbsp 31. Cover baking pan with silver foil.
Dry mustard powder 15 g ½ oz 1 Tbsp 32. Put bean mixture to bake covered at 300 F (150 C) for 1½ hours.
Ketchup 300 ml 10 oz 1 ¼ cup
33. Open and stir.
34. Bake open for 15 minutes more.
35. Remove from heat.
36. Hold and serve hot.
Meal Standard
No. of servings 20
Serving size
4 oz ( ½ cup)
Menu and Recipe Manual for Early Childhood Institutions