Foods and Nutrition 10, Block B, Grade 9, unit 5.
Group members: Odett Maris, Michela.C
- potatoes $5.00
- a dozen eggs $4.09
- Salad mix $1.49
- bacon $4.99
- Green pepper $0.20
- cheese $2.97
- sour cream $1.00
Total: $19.74 Extra: $0.26
Breakfast: Hash brown quiche
- 3 cups hash browns, made from our potatoes.
- 1/3 cup butter, melted
- 1 cup diced fully cooked bacon
- 1 cup (4 ounces) shredded cheddar cheese
- 1/4 cup diced green pepper
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Press hash browns between paper towels to remove excess moisture. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Drizzle with butter. Bake at 425° for 25 minutes.
- Combine the bacon, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°; bake for 25-30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
Description: A large breakfast that includes vegetables and meats and dairy, you get a nice mix of everything and feeds 6 people which is a decent size for such a cheap breakfast. The directions are relatively easy and simple, there aren’t many ingredients and work involved. It does take quite a while to make though.
- 1 tablespoon grated green pepper
- 2 tablespoons butter
- 2 cups cold mashed potatoes
- 1 cup cheese (or more)
- salt and pepper
- 2 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1 egg
- 2 teaspoons oil
- 3⁄4 cup warm water
- Potato and Cheese Filling: Cook the pepper in butter until tender.
- Combine it with potatoes and cheese.
- Season to taste with salt and pepper.
- Vary the proportions and ingredients in this recipe to suit your taste.
- Mix the flour with the salt in a deep bowl.
- Add the egg, oil and water to make a medium soft dough.
- Knead on a floured board until the dough is smooth.
- Caution: Too much kneading will toughen the dough.
- Divide the dough into 2 parts.
- Cover and let stand for at least 10 minutes.
- Prepare the filling.
- The filling should be thick enough to hold its shape.
- Roll the dough quite thin on a floured board.
- Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
- Put the round in the palm of your hand.
- Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
- The edges should be free of filling.
- Be sure the edges are sealed well to prevent the filling from running out.
- Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
- COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
- Do not attempt to cook too many at a time.
- Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
- Continue boiling for 3-4 minutes.
- The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
- Pierogies will be ready when they are puffed.
- Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
- Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
- Cover and keep them hot until all are cooked.
- Serve in a large dish without piling or crowding them.
A warm and cheesy meal, you can add bacon bits for more flavor and variety also you can eat it with sour cream. This is a little bit harder to make and more time consuming than what is ideal because everything has to be made from scratch.
Dinner: Baked potato wrapped with bacon
- 4 Baked potatoes
- sour cream
- green pepper (substitute for chives)
- After your potatos have baked, wait until they have cooled and then cut a cylinder shape inside of the potato.
- Fill the potato with shredded cheese and green pepper.
- Wrap the potato in raw bacon, use toothpicks to hold the bacon in place if needed.
- Bake at 350 until the bacon looks crispy and done and the cheese is melted. Let cool.
- serve with sour cream on top and bacon bits.
- Serve a salad mix on the side.
Description: Warm and filling, the melted cheese inside of the potato ensures a bit of cheese every bite, the green pepper induces flavor and the bacon adds meat to the meal, the sour cream contributes dairy and the salad provides variety.