Posted in /Cooking/Breads on Saturday, July 15, 2017
This recipe works for both muffins and loaves. I try to always have a few ripe bananas on hand in the freezer. A little tip for for freezer bananas is to peel them before you freeze them.
Posted in /Cooking/Side_Dishes on Saturday, July 15, 2017
My students made this on a weekly basis, the recipe has been perfected by students so you know it will work well. The picture below is how it was sold to teachers, staff and students for $2.75. There are also a few variations below that we tried and loved but did not get pictures of.
Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
This is a lovely warm quinoa salad.
Posted in /Cooking/Entrees/Vegetarian on Saturday, July 15, 2017
These homemade curry wraps are outstanding. And this recipe makes enough for a small army...or 10-15 servings!
Posted in /Cooking/Soups on Saturday, July 15, 2017
6 cups of finely shredded cabbage
2 cups shredded carrots
1 cup shredded onion
2 cups shredded potatoes
1/2 cup margarine
1/4 cup canola oil
6 Tbsp flour 1 tsp parsley flakes
Pinch of salt
1/2 tsp pepper
10 cups chicken stock (if you're using powdered stock use 1/4 cup powder and 10 cups water)
4 cups cream
1. Saute together cabbage, carrots, onions, potatoes with oil & margarine.
2. Make a roux with flour, parsley, salt & pepper
3. Add stock slowly to keep a thick texture
4. Add cream one cup at a time
5. Season to taste