Menu and Recipe Manu.. - The Early Childhood Commission

Ingredient Metric Standard Measure Method
Carrot 448 g 8 oz 3 small 15. Wash and peel carrots.
16. Cut into circles about ¼ cm thick.
17. Add carrots to pot with peas.
18. Stir and cover.
226
Vegetarian Menus and Recipes
Onion 60 g 2 oz 1 small 19. Wash and clean onion, pepper, escallion and thyme.
20. Chop onion, pepper and escallion.
Scotch bonnet pepper 2 g 1/3 pepper
21. Remove leaves from thyme and discard stem.
Thyme 10 g 1/3 oz 2 sprig 22. Add escallion, thyme onion and pepper to pot.
Escallion 60 g 2 oz 4 stalks
23. Reduce heat to medium low.
24. Cover and continue cooking for10 minutes.
Corn starch 10 g 1/3 oz 2 tsp 25. Mix cornstarch in water.
26. Pour over ingredients in pot and stir.
water 45 ml ¾ oz 3 Tbsp
Black pepper 1 g 1/2 tsp 27. Sprinkle black pepper over items in the pot.
28. Add margarine to pot.
Margarine 10 g 1/3 oz 2 tsp
29. Stir.
30. Cover and continue cooking for 5 minutes.
31. Remove from heat.
32. Hold and serve hot.
Preparation Note: Beans may be covered with cold water and soaked overnight.
Meal Standard
No. of servings 16
Serving size
3 oz
Menu and Recipe Manual for Early Childhood Institutions