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smith-56 - Student Lab Reading Assignments Salad Basics,...

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Student Lab Reading Assignments ”Salad Basics,” BCC pg. 377 ”Soup, Stew and Chili Basics,” BCC pp. 429-430 Pictures of recipes in the Meal Planning Lag http://byufoods.blogspot.com/2009/02/meal-planning.html Student Recipes – MEAL PLANNING LAB The purpose of this lab is for students to make a complete, balanced meal. All labs will make the same recipes: Soup, Salad, and Muffins SHELLS AND VEGGIES SOUP 1/2 tsp. vegetable oil 1/4 cup chopped onion 1/2 clove garlic, chopped 1 can (14 oz.) chicken broth (1 ¾ cups water, 1 ¾ tsp. bouillon) 1 can (14 oz.) crushed or diced tomatoes 1/4 cup small shell pasta 2 Tbsp. dried parsley 1/4 cup chopped frozen spinach 1/4 cup cubed unpeeled zucchini 1/2 cup chopped peeled carrots 1/2 cup sliced celery 1/2 tsp. dried basil 1/2 tsp. dried oregano Salt and pepper to taste 3 Tbsp. fresh grated Parmesan cheese - This will be put on the serving table, by the teaching assistant, for all to use when the soup is served. 1.
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.

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smith-56 - Student Lab Reading Assignments Salad Basics,...

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