1. Katy Martin’s
Period 5

2.  Appetizer- Stuffed Mushrooms~mushroom caps
filled with melted cheese and bacon bits.
 Salad- Caesar Salad~romaine lettuce with lemon
juice, croutons and parmesan cheese.
 Main dish- Roast~beef roast cooked in the oven
with a main seasoning of thyme.
 Side dish- Potatoes, Carrots and Onions~roasted
with the meat to a tender soft texture.
 Dessert- No Bake Cookies~chocolate oatmeal
and peanut butter blend together to create a
crumbly cookie.

3.  11:00 am Shop for dinner items.
 2:00-2:15 Begin to prepare vegetables for roast.
 2:15-2:30 Prepare vegetables for roast.
 2:30-2:45 Put vegetables in bag and follow recipe directions for coating vegetables.
 2:45- 3:00 Season meat and place in bag to seal and put in oven.
 3:00-3:15 Wash romaine lettuce and dry thoroughly.
 3:15-3:30 Cut lettuce into bite size pieces.
 3:45-4:00 Cut lemons for salad and clean mushrooms.
 4:00-4:15 Make stuffed mushroom mix.
 4:15-4:30 Fill mushroom caps with mix and set aside.
 4:30-4:45 Check roast, clean any dirty dishes.
 4:45-5:00 Set table and create centerpiece.
 5:00-5:15 Check roast, begin making no bake cookies.
 5:14-5:30 Finish making no bake cookies and drop onto aluminum foil.
 5:30-5:45 Clean up any dirty dishes.
 5:45-6:00 Gather any garnishing ingredients.
 6:00-6:15 Put mushrooms in small oven.
 6:15-6:30 Take mushrooms out of oven and place on serving platter. Garnish.
 6:30-6:45 Finishing touches on appetizers and salad.
 6:45 Serve appetizers and salad.
 7:00 Serve roast and vegetables.
 7:30 Clean up and place dessert out.
 8:15 Clean up finished.

4. 1 Package Fresh Whole Mushrooms •½ tsp Pepper
• ½ C Bacon Bits •1 -12oz Jar Beef Gravy
•¾ C Shredded Cheddar Cheese 3 Large Peeled Carrots, cut in 1 in
 3 Romaine Lettuce Heads pieces
I bag Fresh Gourmet, Classic Caesar 3 Medium potatoes, quartered
Premium Croutons 1 Medium onion, cut in 8 wedges
•½ bottle Cardini’s Original Caesar •¼ lb Margarine
Dressing 2 C Sugar
3 Fresh Lemons •4 Tbsp Cocoa
•¼ C Flour •½ C Milk
•3-4 lb beef roast •½ C Peanut butter
•1 Tbsp Dried Thyme •1tsp Vanilla
•½ tsp Seasoned Salt •3 C Uncooked Oatmeal
Item was purchased.
•Item was at my house.

5. Ingredients:
•1 Package Fresh Whole Mushrooms
• ½ C Bacon Bits
•¾ C Shredded Cheddar Cheese
Procedure:
1. Preheat oven to 350 degrees.
2. Clean mushrooms.
3. Pop stem out of cap of mushroom and
place into food processor.
4. Mix stems, cheese and bacon bits.
5. Place a spoonful of the mixture into
each mushroom cap that has been
places on a greased baking sheet.
6. Bake for 10-15 minutes or until cheese
is fully melted.
Source: Mom

6. Ingredients:
• 3 Romaine Lettuce Heads
•I bag Fresh Gourmet, Classic Caesar
Premium Croutons
•½ bottle Cardini’s Original Caesar
Dressing
•3 Fresh Lemons
Procedure:
1. Clean lettuce heads and cut lettuce
into bite size pieces and towel dry.
2. Place cut lettuce in large bowl, add
croutons.
3. Cut lemons into ¼ ’s to squeeze onto
salad
4. Add dressing to salad.
5. Serve.
Source: Mom

7. Ingredients:
•¼ C Flour
•3-4 lb beef roast
•1 Tbsp Dried Thyme
•½ tsp Seasoned Salt
•½ tsp Pepper
•1 -12oz Jar Beef Gravy
•3 Large Peeled Carrots, cut in 1 in pieces
•3 Medium potatoes, quartered
•1 Medium onion, cut in 8 wedges
Procedure:
1. Preheat oven to 325 degrees.
2. Shake flour in Reynolds Oven Bag and place in 12x9x2 in baking pan.
3. Combine thyme, seasoned salt and pepper in small bowl.
4. Trim fat from roast, sprinkle and rub seasonings on roast and set aside.
5. Add gravy to bag and blend with flour by squeezing the bag, add vegetables to bag and turn
bag to coat vegetables with gravy. Arrange vegetables evenly around outter edges.
6. Place roast in center of vegetables. Close bag with nylon tie. Cut six ½ in slits in top of bag.
7. Bake for 1 ½ to 2 hours or until meat thermometer reads 160 degrees.
Source: Reynolds oven bag box

8. Ingredients:
•¼ lb Margarine
•2 C Sugar
•4 Tbsp Cocoa
•½ C Milk
•½ C Peanut butter
•1tsp Vanilla
•3 C Uncooked Oatmeal
Procedure:
1. Bring margarine, sugar ,cocoa, and milk to a
boil for ½ minutes.
2. Add peanut butter, vanilla, and oatmeal.
3. Stir well and drop by spoonfuls.
4. Let stand to set.
Source: Great Grandma Bea

10. Milk

Croutons
Potatoes,
carrots, Roast
onions,
romaine
lettuce and
mushrooms.

11.  This meal seemed appealing to me because
roast is not something my family eats very
often and I believed it would be a challenge to
have all of these components ready to eat at
one time. I also chose this side dish because
my family really enjoys roasted vegetables
for dinner and this menu was full of items I
knew everyone would love

12.  My meal definitely had it’s complications but
in the end, unraveled beautifully. This meal
turned out in pieces which worked out great.
First to be served was the appetizers and
salad, then once the dirty dishes were
removed, the main and side dishes were
served. Once finished, everyone excused
themselves from the table and a plate of
cookies was set out to munch on.

13.  Overall, my meal went smoothly but if I were
to do this again, I would have paid more
attention to garnishes and details like the
centerpiece. This would have contributed to
the “wow” factor of the meal and I feel it
would have helped my guests feel as if they
were dining in a nice restaurant setting.

14.  The meal went over very smoothly with all 9
members of my family that came to my
house! Every course was devoured and left-
overs were hard to come by. My family also
appreciated getting a full meal cooked
without everyone pitching in since that is how
my family usually cooks.

15.  Creative cooking was helpful to me during
this meal because I used the skills I have
learned in class, such as managing time and
juggling more than one task to reach a goal.
My goal was to have my meal on the table at
approximately 6:30 and by preparing more
than one food at a time, I was nearly able to
accomplish this.

16.  This project was very helpful to me because it
helped me work on my time management.
Because I will be going off to college next
year, cooking could become something I do
daily.
 Thank you to my mom for supporting me and
helping me through this cooking process
without actually helping me prepare the
food.