yielding problem
oneida
morgana32609@yahoo.com
01/10/04 		Hello, my situation is pretty serious. You see I work in a cafeteria in a hospital and I got hold to some recipes that are pretty good; well the thing is that they are yielded for a hole hospital and my family is small. I've been trying for find some website that can help in my problem, but with no luck. I would really hate myself if I have to trow them away.

:( if you can or can't help me let me know, please. Thanks in advance,

Oneida

oneida
morgana32609@yahoo.com
01/10/04 		Hello, my situation is pretty serious. You see I work in a cafeteria in a hospital and I got hold to some recipes that are pretty good; well the thing is that they are yielded for a hole hospital and my family is small. I've been trying for find some website that can help in my problem, but with no luck. I would really hate myself if I have to trow them away.
:( if you can or can't help me let me know, please. Thanks in advance,

Oneida

ellen

01/22/04 		Hi, Oneida,

You can't just cut down by dividing- you usually have to restructure the recipes. For example, relatively more liquid compared to the meat in a stew or soup when you shrink the recipe. Also, you can figure out how much to divide by the amaount of the main ingredient- your original recipe has 28 pounds of meat- will serve 75-100- you want 6 servings, you will be using 2-3 pounds of meat.

Also, you remember you can make larger amounts and freeze some.

Hope this gets you started- Ellen