Monday, March 29, 2010
Friday, March 26, 2010
Eating our winter cress!
Today we are making and eating the results of yesterday's harvest of cress and spring onions, which grew through and under the snow! In the fall students found a recipe for broccoli corn bread, and today's experiment was to see how it would taste with cress. Here it is with our adaptations:
Garden Corn Bread
Ingredients:
• 1 1/2 cup cress, chopped fine
• 6 spring onions, chopped with some of green top.
• 4 eggs, beaten
• 1 stick margarine, (4oz), melted
• 3/4 cup cottage cheese
• 1/2 teaspoon salt
• 1 box Jiffy corn muffin mix
Preparation:
Combine all ingredients in the order listed. Mix well. Pour batter into a 9x13-inch baking dish. Bake at 400 degrees for 15 to 20 minutes.
The verdict?? DELICIOUS!
Garden Corn Bread
Ingredients:
• 1 1/2 cup cress, chopped fine
• 6 spring onions, chopped with some of green top.
• 4 eggs, beaten
• 1 stick margarine, (4oz), melted
• 3/4 cup cottage cheese
• 1/2 teaspoon salt
• 1 box Jiffy corn muffin mix
Preparation:
Combine all ingredients in the order listed. Mix well. Pour batter into a 9x13-inch baking dish. Bake at 400 degrees for 15 to 20 minutes.
The verdict?? DELICIOUS!
Monday, March 8, 2010
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