An example of a digital recipe/recipe card that I developed using Pages Software for the Town of Newmarket Recreation Youth Centre and Sk8 Park's Cooking Club that I instructed from September 22nd to November 16th of 2015 for youth ages 10-14.

1. Ingredients:
1 tbsp tablespoon of vegetable
oil
1 lb pound of ground beef
1 small sized onion (diced)
1-2 cups frozen vegetables
(your choice)
1/3 cup of beef broth
1/2 tsp teaspoon of salt
1/4 tsp teaspoon of pepper
1/4 tsp teaspoon of thyme
1 tsp of garlic powder
1 can of Pillsbury homestyle biscuit
dough
Directions:
1. Heat oven to 400 degrees, spray
10 miniature pie tins with cooking spray.
2. Open biscuit dough and press into the bottom of the tin covering the sides and
bottom evenly. Bake at 400 degrees for 7-10 minutes. Cool and reduce oven heat
to 350 degrees.
3. In a nonstick skillet, heat oil over medium-high heat. Cook onions until translucent.
Add ground beef and cook for 5 to 7 minutes until the beef is no longer pink. Add
in salt, pepper, thyme and garlic powder and add beef broth; heat to simmering.
Add frozen vegetables and continue to cook until browned. Cool.
4. Boil potatoes until tender on inside (test with butter knife), mash and add salt,
pepper, sour cream, garlic powder, butter and parmesan cheese. Mix well.
5. Add beef mixture into the cooked biscuit tin and top with mashed potatoes.
6. Bake for 25 to 30 minutes at 350 degrees. Cool for 5 to 10 minutes and serve!
Preparation: 45 minutes
Yield: 10 individual servings
Mashed Potatoes:
5 potatoes (small to medium sized)
1 1/2 tsp teaspoons of salt
1/2 tsp teaspoon of pepper
1/2 cup of sour cream
1 tsp teaspoon of garlic
powder
1/2 cup of grated parmesan
cheese
1/4 cup of butter
NOTE:
You can roast cloves of garlic in a tinfoil
packet with olive oil, salt and pepper at 350
degrees for 20 minutes and combine this
with mashed potatoes for extra garlic
flavour!
MINIATURE
SHEPHERD’S PIES03
NOV