Tips from Robyn #1

STRATEGY FOR DROP IN GUESTS

 

Serve them a drink and a snack

- scones served with jam, cheese and cream take 10 minutes to cook

 

Scone /biscuit recipe

2 cups flour        4 level tsp baking powder

1/2 tsp salt          2/3 cup milk        

1/4 cup oil          1 egg

 

set oven at 450F

sift flour salt and BP

for sweet scones add 2 Tablespoons of sugar

add the milk and oil to a cup add water so that you have one cup of liquid

Add liquids and lightly beaten egg to the flour, mix well with a spoon

Drop spoonfuls of the mix onto a baking sheet lined with parchment paper

Bake for 10-12 mins in the middle rack of the oven

serve warm with butter, strawberry jam, and cream or cool whip

You can add 1 cup of grated cheddar cheese for a cheese muffin, then you leave out the sugar and add 1 teaspoon of paprika to the dry ingredients.

It can also be baked as a loaf in a greased loaf pan and cut into slices if you are baking it as a loaf, bake at 425 for 30-45 minutes

 

If the guests are still there 2 hours later

you need to find out if they are staying for a meal.

If yes:

 

-offer another snack and a drink so that you can see what is available to cook

cheese and crackers

or mini grilled cheese and tomato sandwiches

 

Your menu is built around what meat you have available. If your cupboard is bare at the end of the month it is often a good idea to serve smaller portions and more courses:

soup. salad, main with 2 sides, dessert

Courses mean you need less of everything and guests often thoroughly enjoy the experience. This is also fun to do at the end of the month when your supplies are low, your family will love being treated to a 3 course meal.