U.S.

Department of Agriculture
Food and Nutrition Service
FNS-395 • April 2006

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is
prohibited from discrimination on the basis of race, color, national origin, sex, age, or disability.

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400
Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or
(202) 720-6382 (TTY). USDA is an equal opportunity provider and employer.
 Table of Contents

Introduction.................................................................................................................................................................................................. 1
Reimbursable Meal Requirements.................................................................................................................................................................. 2
What the Recipes Will Help You Do................................................................................................................................................................. 3
What Is Special About the Recipes?............................................................................................................................................................... 4
Quality - Quality – Quality .............................................................................................................................................................................. 5
Working With the Recipes ............................................................................................................................................................................. 6
Recipe Header........................................................................................................................................................................................... 6
Ingredients ............................................................................................................................................................................................... 7
On All of the Recipes.................................................................................................................................................................................. 8
Alternate Ingredients.................................................................................................................................................................................. 9
Optional Ingredients................................................................................................................................................................................... 9
Weights and Measures for 50 and 100 Servings........................................................................................................................................ 10
Directions ............................................................................................................................................................................................... 11
Serving.................................................................................................................................................................................................... 12
Yield....................................................................................................................................................................................................... 12
Variations ............................................................................................................................................................................................... 13
Marketing Guide for Selected Items........................................................................................................................................................... 14
Nutrients per Serving................................................................................................................................................................................ 15
Special Tips ............................................................................................................................................................................................ 16
Recipe Adjustment – Method 1 (Factor Method)............................................................................................................................................. 17
Nonstandardized Recipes......................................................................................................................................................................... 28
Recipe Adjustment – Method 2 (Conversion Charts)....................................................................................................................................... 29
Ounce Chart............................................................................................................................................................................................ 30
Pound and Ounce Chart............................................................................................................................................................................ 31
Volume Measures Chart........................................................................................................................................................................... 32
More Information on the Nutrient Analysis . .................................................................................................................................................. 33
Tips on Modifying and Standardizing Recipes ............................................................................................................................................... 34
Weights and Measures Equivalencies........................................................................................................................................................... 36

USDA Recipes for Schools


 Table of Contents
continued

Metric Tables.............................................................................................................................................................................................. 37
Metric Conversion Table............................................................................................................................................................................ 37
Metric Equivalents by Weight..................................................................................................................................................................... 37
Metric Equivalents by Volume.................................................................................................................................................................... 37
Basic Cuts and Shapes............................................................................................................................................................................... 38
Decimal Equivalents for Fractions (of 1 Pound, 1 Cup, or 1 Gallon).................................................................................................................. 39
Handle and Store Food Properly .................................................................................................................................................................. 40
Cooking Terms and Abbreviations ................................................................................................................................................................ 42
Glossary of Terms for Processes and Methods ............................................................................................................................................. 43
Weighing and Measuring Ingredients............................................................................................................................................................. 45
Substitutions of Ingredients in Recipes ........................................................................................................................................................ 46
Can Sizes (Common Weights and Measures)................................................................................................................................................. 47
Instant Nonfat Dry Milk ............................................................................................................................................................................... 48
To Prepare Sour Milk................................................................................................................................................................................ 48
Reconstituting Nonfat Dry Milk ................................................................................................................................................................. 48
Shell Eggs ................................................................................................................................................................................................. 49
Dried Eggs (Storing, Preparing, and Using).................................................................................................................................................... 50
Frozen Eggs (Storing, Thawing, and Using)..................................................................................................................................................... 51
Steamtable Pan Capacity ............................................................................................................................................................................ 52
Portioning Diagrams ................................................................................................................................................................................... 53
Portion Control ........................................................................................................................................................................................... 54
Garnishing Techniques................................................................................................................................................................................ 55
Recipe Index-Alphabetical Order................................................................................................................................................................... 58
Recipe Index-Numerical Order . .................................................................................................................................................................... 60

USDA Recipes for Schools

II
Introduction
Breakfast Burrito with Tomato Salsa.
Tabouleh. Chicken Stir-Fry. Baked Cajun Fish.
Vegetable Chili. Sound good?
These are just a few of the more than 150
standardized recipes developed by USDA.
The recipes are designed to help you serve
quality meals to your young customers.
Quality meals are meals that:
• have good taste,
• offer good nutrition, and
• are attractive
USDA School Recipes
This publication is made up of two
components: this printed booklet and a .
CD-ROM.
CD-ROM
The CD-ROM contains the recipe files. The
files are listed alphabetically by recipe name
as well as by recipe number. Also, recipes
can be printed from the disk individually, .
by recipe category (Grains/Breads, Desserts,
Main Dishes, etc.), or the whole recipe file.
System requirements are listed on the .
CD face.
The recipes from the 1988 Quantity Recipes
for School Food Service and the 1995 Tool Kit
for Healthy School Meals were revised using
updated yields from the Food Buying Guide
for Child Nutrition Programs and using the
2005 Food Code for the Hazard Analysis
Critical Control Points.
These updated recipes supersede all
previous recipe versions and provide updated
crediting, nutrient values, and critical control
points. Outdated recipes should not be used.
To avoid using the wrong recipe version,
schools and school food authorities should
discard obsolete recipes. Indices of the
recipes are located at the end of this printed
booklet.
Printed Booklet
The printed booklet discusses adjusting
recipes, nutrient information, safe food
handling, and contains many reference
charts helpful for foodservice operations.
Why are quality meals important?
Because children’s health is important!
Schools have a special role in enhancing and
maintaining children’s health since roughly
one-quarter of a young person’s time is
spent in this environment. School meal
programs can help foster healthful behaviors,
particularly in the areas of nutrition and
physical fitness.
By serving wholesome and attractive meals
at school, you can help children improve their
attitudes towards education and health. You
can also help them have healthier lives...now
and in years to come.
To help you use the recipes from USDA,
this guide:
• provides background on how the recipes
were selected, developed, and field-tested
• takes you through each section of the
recipe format, explaining how the
information is organized
• explains and demonstrates the uses .
of the nutrient analysis provided for .
each recipe
• includes instructions on substituting
ingredients and adjusting recipes, as .
well as tips for maximizing quality
USDA Recipes for Schools

Reimbursable Meal Requirements

Reimbursable meals for the National School Nutrient Standard Menu Planning The nutrient values per serving are provided
Lunch and School Breakfast Programs have for each recipe. For more information on any
Schools using Nutrient Standard Menu
specific requirements based on the type . of the menu planning approaches see A
Planning must conduct nutrient analyses to
of menu planning approach used. The three Menu Planner for Healthy School Meals at
plan school meals. Instead of working with
main menu planning approaches are teamnutrition.usda.gov/Resources/
specific food components in specific
Traditional Food-Based, Enhanced . menuplanner.html or Book 7 of the Code
amounts, the menu planner analyzes the
Food-Based, and Nutrient Standard Menu of Federal Regulations parts 210 and 220.
nutrient contributions from menu items
Planning. These regulations may be viewed online at
served over a one week period. This analysis
www.fns.usda.gov/cnd/Governance/
must meet the nutrition requirements for the
Food-Based Menu Planning regulations.htm.
age/grade group served.
The two food-based menu planning
approaches are made up of meal patterns.
Based on the type meal being served (lunch,
breakfast, or afterschool snack) a school
meal must contain a specified quantity by
age/grade group for each of the food
components:
• Meat or meat alternate
• Vegetable or fruit
• Grains/breads
• Milk
The crediting contribution toward the food
components is provided in each recipe.

USDA Recipes for Schools


What The Recipes Will Help You Do
The standardized quantity recipes provided
for you in this packet are designed to help
you serve healthy, attractive breakfasts and
lunches that will appeal to your student
customers. To meet the needs of today’s
school foodservice programs, recipes must:
• be acceptable to students
• be economical meet the expectations of your students.
• be lower in fat and moderate in the use .
of added salt
• use a minimum number of ingredients and
steps for preparation
• make maximum use of USDA-donated
commodities
• accommodate regional and local needs
and preferences
By using these recipes, you will be able to do
the following:
1) Ensure product quality.
The recipes developed for this project .
were designed to provide quality and .
yield consistency.
Taste panels of adults and students rated
products for texture, taste, aroma,
appearance, and overall quality.
2) Accurately predict the number
of portions.
This will allow you to simplify purchasing,
reduce the amount of unnecessary .
inventory, and eliminate excessive .
amounts of leftovers.
3) Adjust the flavoring of each recipe to
Many of the recipes provide information
concerning additional ingredients that can be
used to adjust the overall flavor of a recipe to
more closely meet regional preferences. You
will find these listed on individual recipe
cards under optional ingredients or in a
section called “Special Tips.”
4) Obtain maximum benefit from the use of
USDA-donated foods.
Because schools often use USDA-donated
foods in preparing meals, many of the
recipes were developed and tested using
available USDA commodities. This will help
ensure that the final product of any recipe
produced in the field will meet the same high
standards for quality and quantity intended
by the recipe developers.
5) Understand the nutritional value of
each recipe.
A nutritional analysis has been provided for
each of the recipes. Many of these new or
reformulated recipes have reduced added fat
and/or sodium and some have increased the
amount of dietary fiber.
6) Evaluate the specific contribution of
each recipe toward the reimbursable meal.
For your convenience, the food contribution
toward the reimbursable meal for each
portion of a recipe is specified on the .
recipe format.
7) Increase employee confidence.
The recipes provide clear, concise directions
that cover all aspects of production. This will
help improve employee morale by reducing
the confusion associated with non-
standardized recipes.
First-rate results will also boost morale. .
The recipes are reliable and will produce
consistent, high-quality meals. Employees
will be confident and proud that they are
serving the best quality products available.
USDA Recipes for Schools

What Is Special About the Recipes?
Plenty! For one thing, the recipes reflect
what is happening with nutrition today.
You will find many of them to be as low in fat
as possible, without losing flavor and appeal.
Many include lots of fruits, vegetables, and
grains, and they will help you add variety.
A menu of these recipes will be a healthy
experience for children. You will be giving
them needed nutrients and energy—.
without a lot of added fat. You will also be
helping them learn what it means to eat for
good health.
The recipes will help you “win kids over”
with some exciting new flavors...and help
you prepare some of their all-time favorites
in healthier ways.
USDA Recipes for Schools

A palette of diverse cultures is presented
here. You will find, for example, Chicken .
Stir Fry and Teriyaki Sauce from the Orient
and Tabouleh from the Middle East.
Adding a taste of Europe are such recipes .
as French Toast Sticks from France, Baked
Fish Scandia from the Netherlands, Herbed
Broccoli and Cauliflower Polonaise from
Poland, and Minestrone, Vegetable Lasagna,
and Chicken Tetrazzini from Italy.
The recipes also reflect the rich diversity of
the United States. Southwest flavor is
unmistakable in several. There are Chicken
Fajitas, Marinated Black Bean Salad, Taco
Pie, Vegetable Chili, and Arroz con Queso
(Rice with Cheese), to name a few. The
popular taste of New Orleans culture is found
in the Baked Cajun Fish.
The recipes have been carefully developed
with both kids’ TASTES and their good
HEALTH in mind.
To support the ideal of lowered fat, many of
the recipes call for reduced-fat mozzarella
and cheddar cheeses as well as reduced-fat
mayonnaise, lowfat milk, and lowfat yogurt.
Versions of lower-fat Brownies and Chocolate
Cake are included, using applesauce as a fat
substitute. The taste of the recipes is the
same familiar one; just the fat content has
been changed.
The use of low-sodium soup stocks, gravy
bases, and soy sauce help to reduce the
sodium level in the recipes.
AND, the recipes have been designed with
YOU—the food preparer—in mind.
We hope that as you read through, and use,
these recipes you will find that they meet
your needs. We have written the recipes with
a limited number of steps, bearing in mind
the equipment that you might have available.
Quality–Quality–Quality
The items you serve to each student are only
as good as the quality of ingredients and
handling put into each recipe!
To ensure first-rate results:
Purchase the finest quality possible.
If the brand of lemon gelatin you select is
weakly flavored because it is inexpensive,
you will not have a strong lemon flavor in the
end product.
If the brand of chicken base has “salt” listed
as the first ingredient, meaning it is the most
prevalent ingredient, your Cream of Chicken
Soup will not have a meaty chicken flavor.
Store and handle carefully.
If the broccoli you put into the Broccoli Salad
is old, dried, and wilted, the salad will not be
crisp. And, many nutrients will be lost by the
time you serve it.
If the frozen green beans in the Corn and
Green Bean Casserole have been improperly
handled by either the distributor or you — for
instance, thawed and refrozen — your end
product will not be the best possible.
Purchase from reliable sources and check
your storage and handling procedures to
assure topnotch quality - quality - quality.
Check your cooking techniques.
If your cakes and brownies are overbaked
because you are not using an oven
thermometer to maintain exact oven
temperatures, they will be dried out, tough,
and crumbly.
If the stir-fry is not cooked in batches, .
or if it is held for a long period of time, .
the vegetables will not be brightly colored
and crispy. They will be limp and uninviting.
Batch-cooking is cooking in small .
quantities to maintain high quality .
throughout the serving period. Each
preparation should not exceed what .
can be served on the line in 15 minutes. .
This means there will be continuous
cooking throughout the meal .
to guarantee quality.
USDA Recipes for Schools

Working With the Recipes

On the following pages, we will take a close

look at how each recipe is organized.

Recipe Header:
This area contains the recipe title, credited food components, and file location.

The recipe title Chicken Stir-Fry Main Dishes D-39

Recipe titles have .
Meat/Meat Alternate Vegetable
been kept as straight-
forward as possible. The recipe file location
Descriptive words The recipes are organized by food
related to regions,
texture, or flavor .
categories and recipe numbers.
have been avoided. The food categories are:
Phonetic pronun- B – Grains/Breads
ciations have . C – Desserts
been provided for . D – Main Dishes
the recipes when E – Salads and Salad Dressings
necessary.
F – Sandwiches
G – Sauces, Gravies, and Seasoning Mixes
H – Soups
I – Vegetables
The food components contributing credit J – Breakfast
toward the reimbursable meal.
This indicates the food components .
of a particular recipe which contribute credit .
to the reimbursable meal. Our sample .
recipe, Chicken Stir-Fry (D-39) contributes
credit to both the Meat and Vegetable .
food components.

USDA Recipes for Schools


Working With the Recipes
continued

Ingredients:
In this next example, the first column .
of the Chicken Stir-Fry (D-39) recipe .
is highlighted.

First, note the order in which ingredients

are listed:
Ingredients are listed in the same order as
they are required for production.

Second, note the form in which ingredients

are listed.
You will see that our sample recipe specifies:
Fresh carrots, peeled, 1/4” chopped.

This tells you the carrots are to be purchased

fresh, peeled, and then chopped into 1/4”-
thick pieces prior to being used in the recipe.

USDA Recipes for Schools


Working With the Recipes
continued
On All of the Recipes:
The purchase state of the ingredient (such
as fresh, frozen, canned) appears before the
ingredient name. And, the form of the
ingredient (such as peeled, sliced, etc.)
comes after the ingredient name.
In order to obtain the maximum possible
quality during production, it is very
important that you follow the recipe exactly.
The purchase state (fresh, canned, frozen,
etc.) of your ingredients and the form
(peeled, sliced, etc.) should always be the
same as listed in the recipe.
USDA Recipes for Schools

All of the recipes will be equally
successful whether USDA-donated
commodity foods or commercially
available ingredients are used.
However, where possible, the
recipes have been developed
and standardized using USDA
commodity products.
When you are purchasing ingredients,
remember to:
Select the best possible quality.
The quality of the final product will rely
heavily on the quality of ingredients used.
Purchase products that will produce the
“healthiest” overall product.
For example, our sample recipe for Chicken
Stir-Fry (D-39) calls for chicken stock, non-
MSG (without monosodium glutamate). When
purchasing bases, select brands that do not
contain MSG and have a moderate level of
sodium (salt).
Read food labels carefully. Food
manufacturers must list ingredients in
descending order of predominance by weight.
So, if salt is the first ingredient listed, you
know that the product contains more salt
than anything else.
Working With the Recipes
continued

Alternate Ingredients:
Alternate ingredients are listed in .
many of the recipes to give you flexibility .
when ordering. They may also help .
you accommodate limitations in labor .
or equipment.

This example shows how alternate

ingredients appear in the recipe format.
Several lines are highlighted.

As you can see, alternate ingredients are OR

listed on separate lines separated by the Frozen sliced carrots
word “OR.” It is important that you select OR
only one of the options provided. Do not add Frozen mixed Oriental
vegetables
both the primary and the alternate
ingredients to the recipe.

In the Chicken Stir-Fry (D-39) example:

You may choose to use the fresh carrots,
chopped, listed in the ingredients.
OR
You may choose to use the alternate, frozen
sliced carrots.
Also, you may choose to use the fresh
broccoli, chopped,
OR
You may choose to use the alternate, .
frozen mixed Oriental vegetables.
Optional Ingredients:
Some of the recipes include optional
ingredients. These are typically used for
seasoning and garnishing. If an ingredient
is optional, the word “(optional)” will
immediately follow it on the ingredient list.
Optional ingredients may be used to increase
a recipe’s appeal in a particular area or
region. While certain ingredients may be
preferred by students in some regions of the
country, they may not appeal to others.
Optional ingredients may also be used to
change the meal pattern contribution.
However, it is important to note that optional
ingredients are not included in the
contribution to the reimbursable meal or the
Nutritional Analysis.
The instructions under Directions will indicate
when to add the optional ingredients.

USDA Recipes for Schools


Working With the Recipes
continued

Weights and Measures for 50

and 100 servings:
In this example, the center of the recipe
format is highlighted. These columns show
the quantities you will need for producing 50
and 100 portions of the recipe.

Weight measurements are given for dry and

solid ingredients.
The weight measurements are written in
pounds (lb) and ounces (oz).

Because it is sometimes necessary to use

volume measure, the volume equivalents
have also been provided for the dry and solid
ingredients if the amount is 2 ounces or
more.

All recipes were tested using weight

measurements unless only a volume
measurement is provided.
Spices, flavorings, and other ingredients of Consider the following:
Volume measurements are given for liquid less than 2 ounces are given a volume
• One pound of unsifted all-purpose flour
ingredients. measurement since most scales are not able
can range from 2 1/2 cups to 4 cups.
The volume measurements include: to measure such a small quantity accurately.
• One pound of sifted all-purpose flour can .
• teaspoons (tsp) range from 3 cups to 4 1/2 cups.
A note about baking:
• tablespoons (Tbsp)
• cups(c) When measuring dry ingredients you will be These examples make it easy to see .
• quarts (qt) using in a baked product, it is very important why measuring the flour for a baked .
• gallons (gal). that you measure the ingredients by weight product only by volume can result in .
whenever possible. This is because even an inconsistent product.
slight variations in measurement can alter
the quality of the final product.
USDA Recipes for Schools
10
Working With the Recipes
continued

Directions:
In our next example, the far-right column is
highlighted. This section lists all the steps
needed to prepare the recipe.

Each step is numbered in sequence and is

directly across from the ingredients to which
it applies.

The directions include:

• mixing speeds and times
• cooking procedures
• panning procedures
• baking times and temperatures
• critical control points
• portioning directions
• garnishing and serving instructions

The directions do not account for any

preproduction work that must be done .
in order to prepare the ingredients for .
recipe production. However, it is important .
to account for any preproduction tasks in
scheduling, and a good idea to take .
care of these well in advance of the .
actual production.
For example, if you complete the preproduc-
tion work for the Baked French Toast Strips, .
(J-03) recipe the day before it is to be
served, you will get a better quality product
in less time. This is stated in Step 4 of the
directions.
We encourage you to read the directions .
for the recipe carefully before you begin
production. Use them as you would a road
map before starting out on a trip, and keep
in mind the following:
In order to obtain the maximum possible
quality from each recipe and ensure that the
reimbursable meal requirements are met, all
of the procedures outlined in this section of
the recipe must be followed precisely.
For example, when you read the recipe for
Chicken Stir Fry (D-39) you will see in Step 4:
“Prepare no more than 50 portions
per batch.”
This is important because if you prepare
more than 50 portions per batch, you will be
holding the product too long. It will lose its
crispness, color, and nutritional value.
USDA Recipes for Schools
11
Working With the Recipes
continued

The recipe format also includes a variety of

other useful information, such as:
• portion size
• the specific contribution of each serving
toward the reimbursable meal
• yield for 50 and 100 servings
• variations
• marketing guide for selected items
• nutrients per serving

You will find this information on the .

last page of each recipe. Most recipes .
are two pages long; however, some are .
three or four.
Again using the Chicken Stir-Fry (D-39).
example, let us first look at portion size,
contribution to reimbursable meal
requirements, and yield. These sections .
are highlighted.
Serving: In our sample recipe, a 7.44-ounce portion of
The portion size and the suggested . Chicken Stir-Fry (D-39) contributes 2 ounces
portioning tools are listed here. of equivalent meat/meat alternate and
1/2 cup of vegetable.
Contribution to the reimbursable meal
This section of the recipe format provides
Yield:
The total recipe yield for both 50 and 100
information on the specific contribution of
servings is stated by weight (pounds,
each serving toward the reimbursable meal.
ounces). For some recipes, the total yield is
also stated by volume (gallons, cups).
Reimbursable meals contain foods that
qualify to be in the categories of Meat/Meat
Alternate, Vegetable/Fruit, and Grains/
Breads.

USDA Recipes for Schools

12
Working With the Recipes
continued

Variations:
Some of the recipes in the collection include
instructions for a Variation (or Variations) of .
the basic recipe, and others do not. In our
Ground Beef with Macaroni (with Mexican
Seasoning) (D-22) example, one variation is
given and is highlighted.

If a recipe has a variation, follow all of

the standard directions in the basic
recipe, changing only those specified in
the variation instructions.
Variation:
A. Ground Beef and Macaroni (With Italian .
Seasoning)

50 servings: Follow steps 1-3. In step 4, omit

It is important to remember that the
reimbursable meal credit and the Nutrient
Analysis provided in the recipe apply to the
basic recipe only.
seasonings (chili powder, ground cumin, paprika,
and onion powder). Use ½ cup 2 Tbsp Italian
Seasoning Mix (see G-01, Sauces, Gravies, and
Seasoning Mixes) or 3 Tbsp 2 tsp dried basil,
3 Tbsp 2 tsp dried oregano, 2 Tbsp 2 tsp dried
marjoram, and 1 ½ tsp dried thyme. Continue
with steps 5-7.
100 servings: Follow steps 1-3 In step 4, omit
seasonings (chili powder, ground cumin, pa-
prika, and onion powder). Use 1 ¼ cups Italian
Seasoning Mix (see G-01, Sauces, Gravies, and
Seasoning Mixes) or ¼ cup 3 Tbsp dried basil,
¼ cup 3 Tbsp dried oregano, ¼ cup 1 Tbsp dried
marjoram, and 1 Tbsp dried thyme. Continue with
steps 5-7.

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13
Working With the Recipes
continued

Marketing Guide for Selected Items

Marketing Guide for Food as Purchased for 50 Servings 100 servings

Selected Items: Carrots 6 lb 13 oz 13 lb 10 oz

The Marketing Guide for Selected Items Mature onions 1 lb 9 oz 3lb 2 oz
provides special purchasing information . Broccoli 5 lb 1 oz 10 lb 2 oz
on foods that will sustain trimming loss .
during preproduction. These foods are .
marked with an asterisk (*) in the .
ingredients column of the recipe format.

In the Chicken Stir-Fry (D-39) example below, .

you will see information given for three
ingredients. Turning back to page 7,
you will see each of these has an
asterisk preceding it.
What you need to know:
For items marked with an asterisk, the
quantity listed under “Weight” and
“Measure” in the recipe is the EP (Edible
Portion). This is the quantity required for
production and therefore does not account
for trimming loss.
The Marketing Guide shows the AP (As
Purchased) quantity required when ordering.
In our example, 5 pounds 1 ounce of broccoli
must be purchased (AP) in order to yield 4
pounds 1 ounce (EP), the amount required in
the recipe to produce 50 portions of Chicken
Stir-Fry (D-39).

USDA Recipes for Schools

14
Working With the Recipes
continued

Nutrients Per Serving: All of the recipes in this collection were For information on the steps taken to reduce
As you can see in the Chicken Stir-Fry (D-39 ) analyzed for their nutritive value. For a more the amount of fat in some of these recipes,
example, this section of the recipe format detailed explanation of the nutrient analysis see page 34.
provides information on 12 nutrients. of these recipes, see page 33 of this
manual.
The nutrients shown on each recipe are:
Calories
Protein
Carbohydrate
Total fat
Saturated fat
Cholesterol
Vitamin A
Vitamin C
Iron
Calcium
Sodium
Dietary fiber

USDA Recipes for Schools

15
Working With the Recipes
continued
Special Tips:
Some of the recipes include Special Tips.
On the Chicken Stir-Fry (D-39) recipe, for
example, you will find the following:
Special Tips:
1) For an authentic Oriental flavor, substitute
1/4 cup of sesame oil for 1/4 cup of
vegetable oil to sauté chicken, for each .
50 servings.
2) Fresh vegetable mixes can be varied to
include combinations of broccoli, cabbage,
celery, Chinese pea pods, onions, peppers,
and water chestnuts.
3) Reduce salt if using regular soy sauce.
4) If using Oriental vegetables, add frozen
vegetables to sautéed chicken in step 7.
USDA Recipes for Schools
16
Here is another example of Special Tips, .
this one from the recipe for Chicken Fajitas
(D-40):
Special Tips:
1) If a grill is not available, a steam jacketed
kettle may be used to sauté the chicken.
2) Lowfat sour cream (1 Tbsp per serving)
and salsa (2 Tbsp per serving) make
excellent garnishes.
3) This makes an attractive lunch plate when
served with Refried Beans (I-15).
As you can see from these examples, the
Special Tips offer information that can help
you in a variety of ways. Some, like the first
Special Tip in the Chicken Stir-Fry (D-39),
offer advice on increasing the authenticity of
the recipe. Others may:
• offer ways to make production easier
• suggest optimal methods for storage
• provide alternative serving suggestions
• suggest appropriate garnishes
• offer ways to improve the nutrient profile
Recipe Adjustment – Method 1 (Factor Method)

Each recipe lists the quantities you will need

to produce 50 and 100 servings. However, to
meet your specific needs, you may need to
adjust the number of servings. To help you 50 Servings 100 Servings
Weight Measure Weight Measure
do this, formulated steps and a worksheet 6 lb 6oz 1 gal 1 qt 12 lb 12 oz 2 gal 2 qt
are provided on the following pages.

Let us convert an actual recipe from In one example, we will reduce the recipe
the collection. yield. In the other, we will increase it.
We will begin by describing the proper
method to use. Then we will go through each
step in two examples, using the recipe for
Chicken or Turkey Salad (E-05).

USDA Recipes for Schools

17
Recipe Adjustment – Method 1 (Factor Method)
continued

To adjust the yield of a USDA standardized recipe, use the following method:

Step 1: Determine the total yield of the original recipe. Multiply the original number of portions by the original portion size.

riginal number of portions

o X original portion size = original yield

Step 2: Determine the total new yield. Multiply the total number of portions you want by the desired portion size.
.

esired number of portions

d X desired portion size = total new yield

Step 3: Determine the “multiplying factor.” Divide the total new yield by the original yield.

total new yield ÷ original yield = multiplying factor

Step 4: Determine the new quantity of each ingredient. Multiply each ingredient by the multiplying factor.
.

multiplying factor X original quantity = new quantity

(of each ingredient)

On page 26 you will find a blank recipe conversion sheet to use in converting entire USDA recipes.

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18
Recipe Adjustment – Method 1 (Factor Method)
continued

Now let us convert a recipe from the collection in these two examples:
Example 1: Reducing a Standardized Recipe
Using the recipe for Chicken or Turkey Salad (E-05), we are going to reduce the yield from 100 to.
80 servings. The individual portion size will remain 3.49 ounces.

In the following calculation, we use fresh celery as a sample ingredient. The original recipe .
calls for a quantity of 42 ounces of fresh celery, chopped, for 100 servings.

1. What is the total yield of the original recipe?

100 X 3.49 oz = 349 oz

original number of portions original portion size original yield

2. What is the total new yield?

80 X 3.49 oz = 279.2 oz
desired number of portions desired portion size total new yield

3. What is the multiplying factor?

÷
279.2 oz 349 oz = 0.80
total new yield factor original yield multiplying factor

4. What is the quantity needed for 80 servings?

0.80 X 42 oz celery = 33.6 oz

multiplying factor original quantity new quantity

On page 22, you will find a completed conversion worksheet showing the conversion for the entire recipe.

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19
Recipe Adjustment – Method 1 (Factor Method)
continued

Example 2: Increasing a Standardized Recipe

Using the recipe for Chicken or Turkey Salad (E-05) we are going to increase the yield from 100 to 125 servings.
The individual portion size will remain 3.49 ounces.
In the following example, we use fresh celery, chopped, as a sample ingredient. .
The original recipe calls for 42 ounces of fresh celery, chopped, for 100 servings.

1. What is the total yield of the original recipe?

100 X 3.49 oz = 349 oz
original number portions original portion size original yield

2. What is the total new yield?

125 X 3.49 oz = 436.25 oz
desired number of portions desired portion size total new yield

3. What is the multiplying factor?

436.5 oz ÷ 349 oz = 1.25
total new yield original yield factor multiplying factor

4. What is the quantity needed for 125 servings?

1.25 X 42 oz celery = 52.5 oz
multiplying factor original quantity new quantity

On page 24, you will find a completed conversion worksheet showing the conversion for the entire recipe.

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20
Notes:

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21
Recipe Adjustment–Method 1 (Factor Method)
continued

This is the completed worksheet for the conversion shown in Example 1 (page 19).

Recipe Conversion Worksheet

Recipe Title: Chicken or Turkey Salad (E-05) Multiplying Factor 0.80

Number of Portions (Old Yield) 100 Number of Portions (New Yield) 80

Ounces/Portion (Old Yield) 3.49 Ounces/Portion (New Yield) 3.49

Total Recipe Yield (oz) 349 Total New Recipe Yield (oz) 279.2

Old Quantity Multiplying New Quantity

Ingredient Old Quantity Times Equals New Quantity
(from Recipe) Factor (to be on Recipe)

Cooked chicken or turkey, chopped 12 lb 12 oz 204 oz x 0.80 = 163.2 oz 10 lb 3 1/4 oz

Fresh celery, chopped 2 lb 10 oz 42 oz x 0.80 = 33.6 oz 2 lb 1 3/4 oz

Fresh onions, chopped 1 lb 8 oz 24 oz x 0.80 = 19.2 oz 1 lb 3 1/4 oz

Sweet pickel relish 1 lb 14 oz 30 oz x 0.80 = 24.0 oz 1 lb 8 oz

Ground pepper 1 Tbsp 1 tsp 4 tsp x 0.80 = 3.2 tsp 1 Tbsp 1/4 tsp

Dry mustard 3 Tbsp 9 tsp x 0.80 = 7.2 tsp 2 Tbsp 1 1/4 tsp

Reduced calorie salad dressing 1 qt 2 1/2 cups 6.5 cups x 0.80 = 5.2 cups 1 qt 1 1/4 cups

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22
Notes:

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23
Recipe Adjustment–Method 1 (Factor Method)
continued

This is the completed worksheet for the conversion shown in Example 2 (page 20).

Recipe Conversion Worksheet

Recipe Title: Chicken or Turkey Salad (E-05) Multiplying Factor 1.25

Number of Portions (Old Yield) 100 Number of Portions (New Yield) 125

Ounces/Portion (Old Yield) 3.49 Ounces/Portion (New Yield) 3.49

Total Recipe Yield (oz) 349 Total New Recipe Yield (oz) 436.25

Old Quantity Multiplying New Quantity

Ingredient Old Quantity Times Equals New Quantity
(from Recipe) Factor (to be on Recipe)

Cooked chicken or turkey, chopped 12 lb 12 oz 204 oz x 1.25 = 255 oz 15 lb 15 oz

Fresh celery, chopped 2 lb 10 oz 42 oz x 1.25 = 52.5 oz 3 lb 4 1/2 oz

Fresh onions, chopped 1 lb 8 oz 24 oz x 1.25 = 30.0 oz 1 lb 14 oz

Sweet pickel relish 1 lb 14 oz 30 oz x 1.25 = 37.5 oz 2 lb 5 1/2 oz

Ground pepper 1 Tbsp 1 tsp 4 tsp x 1.25 = 5 tsp 1 Tbsp 2 tsp

Dry mustard 3 Tbsp 9 tsp x 1.25 = 11.25 tsp 3 Tbsp 2 1/4 tsp

Reduced calorie salad dressing 1 qt 2 1/2 cups 6.5 cups x 1.25 = 8.125 cups 2 qt 1/8 cup

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Notes:

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25
Recipe Adjustment–Method 1 (Factor Method)
continued

Recipe Conversion Worksheet

Recipe Title: Multiplying Factor

Number of Portions (Old Yield) Number of Portions (New Yield)

Ounces/Portion (Old Yield) Ounces/Portion (New Yield)

Total Recipe Yield (oz) Total New Recipe Yield (oz)

Ingredient Old Quantity Old Quantity Times Multiplying Equals New Quantity New Quantity
(from Recipe) Factor (to be on Recipe)

x =

x =

x =

x =

x =

x =

x =

x =

x =

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Notes:

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27
Recipe Adjustment–Method 1 (Factor Method)
continued
Nonstandardized Recipes:
As we have already seen, the total yield of
each of the recipes has already been
calculated and is indicated on the recipe.
However, there may be times when you want
to use this same method to adjust the yield
of a nonstandardized recipe. In these
instances, you may need to do some extra
calculations.
USDA Recipes for Schools
28
For example, in working with nonstandardized
recipes, it is a good idea to confirm the total
yield of the recipe by adding together the
quantities of all ingredients used.
In addition, you may need to convert all of
the quantities to ounces before you can
calculate the total yield. For your
convenience, this manual includes a chart
with basic units of measure and their
equivalencies on page 36.
Recipe Adjustment – Method 2
(Conversion Charts)
Using the following conversion charts (Ounce
Chart, Pound and Ounce Chart, and Volume
Measures Chart), it is simple to adjust
ingredient weight and volume measures in
recipes for the number of servings needed.
To Use the Conversion Charts for Changing
the Numbers of Servings in a Quantity
Recipe by Weight or Volume:
1. Determine how many servings are needed.
Use the conversion charts only if the
number of servings needed is evenly
divisible by 25 (e.g., 50, 75, 100, etc.).
Otherwise, use Recipe Adjustment –
Method 1 (Factor Method) on page 26 to
determine amounts needed.
2. Find the column headed “Base 100
servings” and move down the column to
the weight or volume listed in the 100-
serving recipe.
3. On the same horizontal line, move to the
appropriate column for the new number .
of servings:
For new servings more than 100, such as
200, 300, 400, etc., move to the right.
Write this number down.
For new servings less than 100, such as .
75, 50, or 25, move to the left. Write this
number down.
For new servings greater than 100 that are
not divisible by 100, such as 125, 250,
375, etc., you will move to the left for the
portion less than 100 and then move to the
right for the hundreds portion and add both
figures together.
Conversion Chart for Changing the Number
of Servings in a Quantity Recipe by Weight
Example: A 100-serving recipe calls for 4
ounces of a particular ingredient. 325
servings are needed. On the Ounce Chart,
find the column headed “Base 100 servings”
and move down to the space marked “4 oz.”
Then, move horizontally to the right to the
column headed “300 servings,” which shows
that “12 oz” is the quantity needed for 300
servings. Next, move across to the left on
the same horizontal line to the column
headed “25 servings,” which shows that “1
oz” is the quantity needed for 25 servings.
The 1 oz plus the 12 oz = 13 oz, which is .
the amount of the ingredient needed for .
325 servings.
Conversion Chart for Changing the Size of a
Quantity Recipe by Volume (Measure)
Example: A 100-serving recipe calls for 1/3
cup of a particular ingredient. 325 servings
are needed. On the Volume Measure Chart,
find the column headed “Base 100 servings”
and move down to the space marked “1/3
cup.” Then, move horizontally to the right to
the column headed “300 servings,” which
shows that 1 cup is the quantity needed for
300 servings. Next, move to the left on the
same horizontal line to the column headed
“25 servings,” which shows that 1 1/3 Tbsp
is the quantity needed for 25 servings. The .
1 1/3 Tbsp plus the 1 cup = 1 cup 1 1/3
Tbsp, which is the amount of the ingredient
needed for 325 servings.
USDA Recipes for Schools
29
Recipe Adjustment – Method 2
(Conversion Charts) continued

Ounce Chart
25 50 75 Base 100 200 300 400 500 600 700 800
servings servings servings servings servings servings servings servings servings servings servings
- - 1/4 oz 1/4 oz 1/2 oz 3/4 oz 1 oz 1 1/4 oz 1 1/2 oz 1 3/4 oz 2 oz
- 1/4 oz 3/8 oz 1/2 oz 1 oz 1 1/2 oz 2 oz 2 1/2 oz 3 oz 3 1/2 oz 4 oz
- 3/8 oz 5/8 oz 3/4 oz 1 1/2 oz 2 1/4 oz 3 oz 3 3/4 oz 4 1/2 oz 5 1/4 oz 6 oz
1/4 oz 1/2 oz 3/4 oz 1 oz 2 oz 3 oz 4 oz 5 oz 6 oz 7 oz 8 oz
1/2 oz 1 oz 1 1/2 oz 2 oz 4 oz 6 oz 8 oz 10 oz 12 oz 14 oz 1 lb
3/4 oz 1 1/2 oz 2 1/4 oz 3 oz 6 oz 9 oz 12 oz 15 oz 1lb 2oz 1lb 5oz 1lb 8oz
1 oz 2 oz 3 oz 4 oz 8 oz 12 oz 1 lb 1lb 4oz 1lb 8oz 1lb 12oz 2 lb
1 1/4 oz 2 1/2 oz 3 3/4 oz 5 oz 10 oz 15 oz 1lb 4oz 1lb 9oz 1lb 14oz 2lb 3oz 2lb 8oz
1 1/2 oz 3 oz 4 1/2 oz 6 oz 12 oz 1lb 2 oz 1lb 8oz 1lb 14oz 2lb 4oz 2lb 10oz 3 lb
1 3/4 oz 3 1/2 oz 5 1/4 oz 7 oz 14 oz 1lb 5oz 1lb 12oz 2lb 3oz 2lb 10oz 3lb 1oz 3lb 8oz
2 oz 4 oz 6 oz 8 oz 1 lb 1lb 8oz 2 lb 2lb 8oz 3 lb 3lb 8oz 4 lb
2 1/4 oz 4 1/2 oz 6 3/4 oz 9 oz 1lb 2oz 1lb 11oz 2lb 4oz 2lb 13oz 3lb 6oz 3lb 15oz 4lb 8oz
2 1/2 oz 5 oz 7 1/2 oz 10 oz 1lb 4oz 1lb 14oz 2lb 8oz 3lb 2oz 3lb 12oz 4lb 6oz 5 lb
2 3/4 oz 5 1/2 oz 8 1/4 oz 11 oz 1lb 6oz 2lb 1oz 2lb 12oz 3lb 7oz 4lb 2oz 4lb 13oz 5lb 8oz
3 oz 6 oz 9 oz 12 oz 1lb 8oz 2lb 4oz 3 lb 3lb 12oz 4lb 8oz 5lb 4oz 6 lb
3 1/4 oz 6 1/2 oz 9 3/4 oz 13 oz 1lb 10oz 2lb 7oz 3lb 4oz 4lb 1oz 4lb 14oz 5lb 11oz 6lb 8oz
3 1/2 oz 7 oz 10 1/2 oz 14 oz 1lb 12oz 2lb 10oz 3lb 8oz 4lb 6oz 5lb 4oz 6lb 2oz 7 lb
3 3/4 oz 7 1/2 oz 11 1/4 oz 15 oz 1lb 14oz 2lb 13oz 3lb 12oz 4lb 11oz 5lb 10oz 6lb 9oz 7lb 8oz

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30
Recipe Adjustment – Method 2
(Conversion Charts) continued

Pound and Ounce Chart

25 50 75 Base 100 200 300 400 500 600 700 800
servings servings servings servings servings servings servings servings servings servings servings
4 oz 8 oz 12 oz 1 lb 2 lb 3 lb 4 lb 5 lb 6 lb 7 lb 8 lb
5 oz 10 oz 15 oz 1lb 4oz 2lb 8oz 3lb 12oz 5 lb 6lb 4oz 7lb 8oz 8lb 12oz 10 lb
6 oz 12 oz 1lb 2oz 1lb 8oz 3 lb 4lb 8oz 6 lb 7lb 8oz 9 lb 10lb 8oz 12 lb
7 oz 14 oz 1lb 5oz 1lb 12oz 3lb 8oz 5lb 4oz 7 lb 8lb 12oz 10lb 8oz 12lb 4oz 14 lb
8 oz 1 lb 1lb 8oz 2 lb 4 lb 6 lb 8 lb 10 lb 12 lb 14 lb 16 lb
9 oz 1lb 2oz 1lb 11oz 2lb 4oz 4lb 8oz 6lb 12oz 9 lb 11lb 4oz 13lb 8oz 15lb 12oz 18 lb
10 oz 1lb 4oz 1lb 14oz 2lb 8oz 5 lb 7lb 8oz 10 lb 12lb 8oz 15 lb 17lb 8oz 20 lb
11 oz 1lb 6oz 2lb 1oz 2lb 12oz 5lb 8oz 8lb 4oz 11 lb 13lb 12oz 16lb 8oz 19lb 4oz 22 lb
12 oz 1lb 8oz 2lb 4oz 3 lb 6 lb 9 lb 12 lb 15 lb 18 lb 21 lb 24 lb
13 oz 1lb 10oz 2lb 7oz 3lb 4oz 6lb 8oz 9lb 12oz 13 lb 16lb 4oz 19lb 8oz 22lb 12oz 26 lb
14 oz 1lb 12oz 2lb 10oz 3lb 8oz 7 lb 10lb 8oz 14 lb 17lb 8oz 21 lb 24lb 8oz 28 lb
15 oz 1lb 14oz 2lb 13oz 3lb 12oz 7lb 8oz 11lb 4oz 15 lb 18lb 12oz 22lb 8oz 26lb 4oz 30 lb
1 lb 2 lb 3 lb 4 lb 8 lb 12 lb 16 lb 20 lb 24 lb 28 lb 32 lb
1lb 1oz 2lb 2oz 3lb 3oz 4lb 4oz 8lb 8oz 12lb 12oz 17 lb 21lb 4oz 25lb 8oz 29lb 12oz 34 lb
1lb 2 oz 2lb 4oz 3lb 6oz 4lb 8oz 9 lb 13lb 8oz 18 lb 22lb 8oz 27 lb 31lb 8oz 36 lb
1lb 3oz 2lb 6oz 3lb 9oz 4lb 12oz 9lb 8oz 14lb 4oz 19 lb 23lb 12oz 28lb 8oz 33lb 4oz 38 lb
1lb 4oz 2lb 8oz 3lb 12oz 5 lb 10 lb 15 lb 20 lb 25 lb 30 lb 35 lb 40 lb
1lb 5oz 2lb 10oz 3lb 15oz 5lb 4oz 10lb 8oz 15lb 12oz 21 lb 26lb 4oz 31lb 8oz 36lb 12oz 42 lb
1lb 6oz 2lb 12oz 4lb 2oz 5lb 8oz 11 lb 16lb 8oz 22 lb 27lb 8oz 33 lb 38lb 8oz 44 lb
1lb 7oz 2lb 14oz 4lb 5oz 5lb 12oz 11lb 8oz 17lb 4oz 23 lb 28lb 12oz 34lb 8oz 40lb 4oz 46 lb
1lb 8oz 3 lb 4lb 8oz 6 lb 12 lb 18 lb 24 lb 30 lb 36 lb 42 lb 48 lb
1lb 12oz 3lb 8oz 5lb 4oz 7 lb 14 lb 21 lb 28 lb 35 lb 42 lb 49 lb 56 lb
2 lb 4 lb 6 lb 8 lb 16 lb 24 lb 32 lb 40 lb 48 lb 56 lb 64 lb
2lb 4oz 4lb 8oz 6lb 12oz 9 lb 18 lb 27 lb 36 lb 45 lb 54 lb 63 lb 72 lb
2lb 8oz 5 lb 7lb 8oz 10 lb 20 lb 30 lb 40 lb 50 lb 60 lb 70 lb 80 lb
3 lb 6 lb 9 lb 12 lb 24 lb 36 lb 48 lb 60 lb 72 lb 84 lb 96 lb
3lb 12oz 7lb 8oz 11lb 4oz 15 lb 30 lb 45 lb 60 lb 75 lb 90 lb 105 lb 120 lb
5 lb 10 lb 15 lb 20 lb 40 lb 60 lb 80 lb 100 lb 120 lb 140 lb 160 lb

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31
Recipe Adjustment – Method 2
(Conversion Charts) continued

Volume Measures Chart

25 servings 50 servings 75 servings Base 200 servings 300 servings 400 servings
100 servings

1/4 tsp 1/2 tsp 3/4 tsp 1 tsp 2 tsp 1 Tbsp 1 1/3 Tbsp
(1/4 tsp) 5/8 tsp (1 tsp) 1 1/4 tsp 2 1/2 tsp 1 Tbsp 3/4 tsp 1 2/3 Tbsp
3/8 tsp 3/4 tsp 1 1/8 tsp 1 1/2 tsp 1 Tbsp 1 1/2 Tbsp 2 Tbsp
(1/2 tsp) 7/8 tsp (1 1/4 tsp) 1 3/4 tsp 1 Tbsp 1/2 tsp 1 Tbsp 2 1/4 tsp 2 1/3 Tbsp

1/2 tsp 1 tsp 1 1/2 tsp 2 tsp 1 1/3 Tbsp 2 Tbsp 2 2/3 Tbsp
(1/2 tsp) 1 1/8 tsp (1 3/4 tsp) 2 1/4 tsp 1 1/2 Tbsp 2 1/3 Tbsp 3 Tbsp
5/8 tsp 1 1/4 tsp 1 7/8 tsp 2 1/2 tsp 1 2/3 Tbsp 2 1/2 Tbsp 3 1/3 Tbsp
(3/4 tsp) 1 3/8 tsp (2 tsp) 2 3/4 tsp 1 Tbsp 2 1/2 tsp 2 2/3 Tbsp 3 2/3 Tbsp

3/4 tsp 1 1/2 tsp 2 1/4 tsp 1 Tbsp 2 Tbsp 3 Tbsp 1/4 cup
1 1/2 tsp 1 Tbsp 1 1/2 Tbsp 2 Tbsp 1/4 cup 1/4 cup 2 Tbsp 1/2 cup
2 1/4 tsp 1 1/2 Tbsp 2 Tbsp 3/4 tsp 3 Tbsp 1/4 cup 2 Tbsp 1/2 cup 1 Tbsp 3/4 cup
1 Tbsp 2 Tbsp 3 Tbsp 1/4 cup 1/2 cup 3/4 cup 1 cup

1 1/3 Tbsp 2 2/3 Tbsp 1/4 cup 1/3 cup 2/3 cup 1 cup 1 1/3 cups
2 Tbsp 1/4 cup 1/4 cup 2 Tbsp 1/2 cup 1 cup 1 1/2 cups 2 cups
2 2/3 Tbsp 1/3 cup 1/2 cup 2/3 cup 1 1/3 cups 2 cups 2 2/3 cups
3 Tbsp 1/4 cup 2 Tbsp 1/2 cup 1 Tbsp 3/4 cup 1 1/2 cups 2 1/4 cups 3 cups

1/4 cup 1/2 cup 3/4 cup 1 cup 2 cups 3 cups 1 qt

1/2 cup 1 cup 1 1/2 cups 2 cups 1 qt 1 1/2 qt 2 qt
3/4 cup 1 1/2 cups 2 1/4 cups 3 cups 1 1/2 qt 2 1/4 qt 3 qt
1 cup 2 cups 3 cups 1 qt 2 qt 3 qt 1 gal

2 cups 1 qt 1 1/2 qt 2 qt 1 gal 1 1/2 gal 2 gal

3 cups 1 1/2 qt 2 1/4 qt 3 qt 1 1/2 gal 2 1/4 gal 3 gal
1 qt 2 qt 3 qt 1 gal 2 gal 3 gal 4 gal
2 qt 1 gal 1 1/2 gal 2 gal 4 gal 6 gal 8 gal

3 qt 1 1/2 gal 2 1/4 gal 3 gal 6 gal 9 gal 12 gal

1 gal 2 gal 3 gal 4 gal 8 gal 12 gal 16 gal
1 1/4 gal 2 1/2 gal 3 3/4 gal 5 gal 10 gal 15 gal 20 gal
1 1/2 gal 3 gal 4 1/2 gal 6 gal 12 gal 18 gal 24 gal

NOTE: Amounts in parentheses are approximate.

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32
More Information on the Nutrient Analysis

Using the nutrient analysis, you can see at The nutrient analysis was done by To illustrate this process, let us look at some
a glance what an individual serving of each computer, using: of the steps involved in doing the nutrient
recipe provides in terms of the following analysis using yield factor method for the
• a USDA approved nutrient analysis
12 nutrients: Chicken Stir-Fry (D-39) recipe, using carrots
software program
Calories • the National Nutrient Data Base for Child as an example. Yield factor method uses the
Protein Nutrition Programs, version 8 nutrient profile of food “as consumed” and
Carbohydrate • the Agricultural Research Service’s the yield from the Food Buying Guide.
Total fat Nutrient Standard Release Database,
Saturated fat release 16 The recipe calls for “fresh carrots” as a
Cholesterol primary ingredient but the carrots are
Vitamin A Here is some additional information on the consumed in the cooked form. The food code
Vitamin C nutrient analysis that may be helpful as you selected from the USDA approved nutrient
Iron work with the recipes: analysis software program — and entered
Calcium • Each recipe was analyzed for its nutritive into the computer — was “Carrots, cooked.”
Sodium value using primary ingredients only.
Dietary fiber Alternate and optional ingredients were The quantity of “cooked carrots” was entered
not included. . based on the yield of cooked carrots from
This information can help you plan the amount of “fresh carrots” based on the
balanced, nutritious meals. For example, Food Buying Guide.
• The type and quantity of each primary
if you decide to serve Chicken Stir-Fry
(D-39): ingredient was entered into the nutrient
analysis software program based on the Finally, for some recipes, any moisture and/
• You may wish to select an item higher in . market form or purchase state given in or fat loss (or gain) that would occur during
iron to serve as a second choice since . the recipe — for example, fresh, frozen, . cooking was entered to calculate the final
one serving of the Stir-Fry contains only . or canned. . recipe weight and nutrient analysis.
1.26 mg of iron..
• Adjustments for yield, nutrient retention,
• And, since the vitamin A content of the and moisture/fat changes were also
Chicken Stir-Fry (D-39) is high, you may calculated using the yield factor method.
decide to offer a fruit dish that is high in As a result, the final nutrient analysis of
vitamin C for dessert. the recipe reflects the final “cooked or
prepared” product.

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33
Tips on Modifying and Standardizing Recipes
Fat can be reduced in many recipes without
losing flavor..
As you work with these recipes, you will
find that many have reduced levels of fat
compared to the traditional version of the
recipe. This is one important way the
recipes are consistent with the Dietary
Guidelines. The recipes successfully
minimize fat without losing flavor because
of careful attention given to both:
• ingredients, and
• cooking techniques
In developing and testing the recipes,
USDA made sure that many ingredients
were purchased in a lowfat form, provided
the overall quality of the product was not
affected. For example:
• All raw meat ingredients were specified to
be lowfat. The ground beef, for instance,
had no more than 20 percent fat. Where
possible, it was cooked prior to adding it
to the product so the fat could be drained.
• Chicken was either purchased skinless or
the skin was removed prior to cooking.
• Mayonnaise and dairy products, such as
milk, yogurt, and cheese, were purchased
in the lowfat form provided this did not
lessen the final quality.
USDA Recipes for Schools
34
In addition, main entrees were prepared
with a minimal amount of fat. For example:
• No products were fried.
• All sautéed items were prepared with a
small amount of oil. .
Baked goods were also specially prepared.
For example:
• The amount of margarine or butter was
reduced by substituting lowfat yogurt and
applesauce for a percentage of the fat.
• Whole eggs were replaced with egg
whites.
• Baking pans were either ungreased or
lightly sprayed with pan release spray..
You can use these same techniques to
reduce fat without losing flavor in the recipes
you already have.
Some Tips on Modifying and Standardizing
Recipes:
Any recipe can be modified to reflect new
tastes or changing needs. The recipes in this
collection may give you ideas for modifying
the recipes you are already using — for
example, by adding or substituting new
ingredients or changing your cooking
techniques.
As you make changes, it is important to
modify first, then standardize.
Standardized recipes have many
advantages:
They have been tried, adapted, and retried
several times for use by a given foodservice
operation and have been found to produce
the same good results and yield every time
when the exact procedures are used with the
same type of equipment and the same
quantity and quality of ingredients.
Using a standardized recipe ensures that:
• The same amount of product is produced
each time.
• The same portion size is provided each
time.
Menu planning can be more consistent
because:
• There is a predictable yield.
• Costs are easier to control.
• Inventory is easier to control.
In addition, when the same good results
can be produced time after time:
• Foodservice workers have more
confidence in what they are doing and
need less supervision, and
• Managers can be sure the nutrient
analysis of a recipe will be accurate as
long as ingredients and preparation
methods remain the same.
Tips on Modifying and Standardizing Recipes
continued
When you decide to modify a recipe, start by
making 25 portions. In addition:
• Change only one ingredient at a time.
Keep other ingredients the same as in the
original recipe.
• Record clear descriptions of foods
substituted in exact amounts.
• If increasing or decreasing an ingredient,
do so in increments of 1/4 to 1/2 of the
amount called for in the original recipe.
• Follow preparation instructions closely and
record any changes you may make.
• Do not make further changes or a larger
size recipe until the first modification has
produced a high-quality product.
Once you have successfully prepared 25
portions of a recipe you are modifying:
• Set up taste panels to evaluate the
product for appearance, consistency,
texture, flavor, and overall acceptability.
• Reproduce at 50 and 100 servings before
increasing the recipe to the number
needed for your meal service.
• Instruct foodservice personnel about how
and why recipes have been modified.
It is important to also:
• Weigh the total volume of recipes at 50
and 100 servings and record the weight.
• Weigh each serving and record the weight.
The weight of the total recipe and the .
weight of each serving are important for
nutrient analysis.
USDA Recipes for Schools
35
Weights and Measures Equivalencies

Weights and Measures Equivalencies

3 teaspoons = 1 tablespoon = (1/2 fluid ounce)
2 tablespoons = 1/8 cup = (1 fluid ounce)
4 tablespoons = 1/4 cup = (2 fluid ounces)
5 1/3 tablespoons = 1/3 cup = (2 2/3 fluid ounces)
8 tablespoons = 1/2 cup = (4 fluid ounces)
10 2/3 tablespoons = 2/3 cup = (5 1/3 fluid ounces)
12 tablespoons = 3/4 cup = (6 fluid ounces)
14 tablespoons = 7/8 cup = (7 fluid ounces)
16 tablespoons = 1 cup = (8 fluid ounces)
2 cups = 1 pint = (16 fluid ounces)
2 pints = 1 quart = (32 fluid ounces)
4 quarts = 1 gallon = (128 fluid ounces)
1 gram = 0.035 ounces
1 ounce = 28.35 grams
16 ounces = 1 pound
1 pound = 454 grams
1 kilogram = 2.21 pounds

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36
Metric Tables

Metric Conversion Table

To change To Multiply by
ounces (oz) grams (g) 28.35
pounds (lb) kilograms (kg) 0.45
teaspoons (tsp) milliliters (ml) 4.93
tablespoons (Tbsp) milliliters (ml) 14.79
fluid ounces (fl oz) milliliters (ml) 29.58
cups (c) liters (l) 0.24
pints (pt) liters (l) 0.47
quarts (qt) liters (l) 0.946
gallons (gal) liters (l) 3.8

Metric Equivalents by Weight Metric Equivalents by Volume

Customary Unit Customary Unit
Metric Unit Metric Unit
(avoirdupois) (fluid ounces)
Ounces (oz) Grams (g) 1 cup (8 fl oz) 236.59 milliliters (mL)
1 oz 28.35 g 1 quart (32 fl oz) 946.36 milliliters (mL)
4 oz 113.4 g 1.5 quarts (48 fl oz) 1.42 liter (L)
8 oz 226.8 g 33.818 fl oz 1.0 liter (L)
16 oz 453.6 g
Pounds (lb) Grams (g)
1 lb 453.6 g
2 lb 907.2 g
Pounds (lb) Kilograms (kg)
2.2 lb 1 kg (1000 g)

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37
Basic Cuts and Shapes

Small Dice: 1/4-inch cube.

Medium dice: 1/2-inch cube.

Large dice: 3/4-inch cube.

Julienne: 1/4-inch square by 1 to 2 inches long

French Fry: 1/4-to 1/2-inch x 3 to 4 inches and longer.

Mince: To chop into very fine pieces.

Shred: To cut into thin strips by suing a grater or chef’s knife.

Chop: To cut pieces of roughly the same size.

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38
Decimal Equivalents for Fractions
(of 1 Pound, 1 Cup, or 1 Gallon)

To use the table, read whole units at the left
side and the fraction or part of the unit at the
top of the table. If the units are ounces, the
decimal equivalents in the table are parts of
1 pound. If the units are tablespoons, the
decimal equivalents are part of 1 cup. If the
units are cups, the decimal equivalents are
part of 1 gallon.
Examples:
Ounces to pounds: To convert 10 1/2
ounces to the corresponding decimal
equivalent of a pound, find 10 in the first
column on the left. Next, follow right on the
same horizontal line to the column headed
“+ 1/2 unit,” which shows that 10 1/2
ounces is equal to 0.66 pound.
Pounds to ounces: To convert 0.53 .
pound to ounces, find 0.53 in the body of .
the table. Follow left on the same horizontal .
line to the whole number, i.e., 8. Next, .
read the fraction of an ounce from the top
number of the column in which 0.53 was
found, i.e., 1/2. Thus, 0.53 pound equals .
8-1/2 ounces.

Whole units are on the left. The fraction or part of the unit is to the right.
If the whole units are: the decimal equivalents are part of:
ounces 1 pound
tablespoons 1 cup
cups 1 gallon
FRACTION OR PART OF THE UNIT
NUMBER OF UNITS Unit + 1/4 of unit + 1/3 of unit + 1/2 of unit + 2/3 of unit + 3/4 of unit

0 ------ 0.02 0.02 0.03 0.04 0.05

1 0.06 .08 .08 .09 .10 .11
2 .12 .14 .15 .16 .17 .17
3 .19 .20 .21 .22 .23 .23
4 .25 .27 .27 .28 .29 .30
5 .31 .33 .33 .34 .35 .36
6 .38 .39 .40 .41 .42 .42
7 .44 .45 .46 .47 .48 .48
8 .50 .52 .52 .53 .54 .55
9 .56 .58 .58 .59 .60 .61
10 .62 .64 .65 .66 .67 .67
11 .69 .70 .71 .72 .73 .73
12 .75 .77 .77 .78 .79 .80
13 .81 .83 .83 .84 .85 .86
14 .88 .89 .90 .91 .92 .92
15 .94 .95 .96 .97 .98 .98
16 1.00 1.02 1.02 1.03 1.04 1.05

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Handle and Store Food Properly
Food handling, sanitation, and safety in
school foodservice are regulated by State,
county, and city health department codes.
Become familiar with the regulations to
prevent foodborne illness.
Be aware of the condition in which perishable
foods are delivered. Be sure frozen foods are
frozen solid and refrigerated foods feel cold.
Certain factors can shorten a foods shelf life,
such as too much handling or improper
temperature control before delivery.
Date incoming food items to help rotate
stock properly. Placing oldest food out front
will encourage the use of foods on a “first-in,
first-out” basis.
Maintain Strict Cleanliness
Employee – Practice good personal hygiene.
Adequately restrain hair. Wash hands
frequently and properly with soap and water.
Use a separate sink for washing hands.
Cough or sneeze into disposable tissues .
only and wash hands afterwards. Do not
sneeze or cough on food or food production
surfaces. No one with an infected cut or .
skin infection should be permitted to work
with food.
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40
Equipment and Facility – Keep equipment
and facilities clean and sanitized. Use
utensils to pick up and handle food. If using
hands, wear disposable plastic gloves and
throw the gloves away after use. Keep cutting
boards, can openers, grinders, slicers, and
work surfaces very clean. Sanitize equipment
and work surfaces between use with raw and
cooked foods. Check with local health
department codes for a list of sanitizing
agents. Bacteria can “loiter” in towels and
cloths. Discard disposable towels after use.
Launder fabric towels frequently with
sanitizing agents.
Keep Hot Foods Above 135 °F
Bacteria grow rapidly between 41 °F and .
135 °F (including room temperature). Avoid
holding foods in this temperature zone. If the
serving of a hot food must be delayed, keep
it at a holding temperature of 135 °F or
above. Although steamtables are designed to
maintain holding temperatures, do not hold a
food on a steamtable for more than 2 hours.
Follow directions – Follow the directions .
on the food labels to ensure that proper
cooking methods, time, and temperature .
are used. Also, refer to recipes for specific
cooking instructions.
Cook thoroughly – Cook meat and poultry
to the doneness temperature and time
recommended by the label or recipe. .
To make sure that meat and poultry are
cooked all the way through, use a meat
thermometer.
Cook completely – Cook meat and poultry
completely at one time. Partial cooking may
encourage bacteria to grow before cooking .
is completed.
Keep Cold Foods Below 41 °F or Below
Check refrigerators and freezers frequently
with an appliance thermometer. The
refrigerator should register 41 °F or below.
The freezer should read 0 °F or lower. .
Keep a daily log of temperature readings.
Refrigerator – Since repeated handling .
can introduce bacteria into meat and .
poultry, prepackaged meat and poultry
should remain in the original wrapping. .
When not prepackaged, meat should be
loosely wrapped.
Handle and Store Food Properly
continued
Freezing – While “freezer burn” will not
cause illness, it does make certain food
tough and tasteless. To avoid “freezer burn”
wrap freezer items in heavy freezer paper.
Place new items to the rear of the freezer,
and older items to the front. Label and .
date freezer packages to keep stock .
properly rotated.
Thawing – Thaw frozen meat, poultry, .
and fish in the refrigerator until pliable .
(easy to separate). Do not thaw foods at
room temperature.
Wash Fresh Fruits and Vegetables
Thoroughly wash all fresh fruits and
vegetables with cold running water. Since
many fresh fruits and vegetables are served
without being cooked, thorough cleaning is
critical in preventing foodborne illness.
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41
Cooking Terms and Abbreviations

Terms Used to Describe Oven Temperatures Abbreviations

Between tsp teaspoon
Tbsp tablespoon
Very slow oven 250 °F and 275 °F oz ounce
fl oz fluid ounce
Slow oven 300 °F and 325 °F
lb or # pound
Moderate oven 350 °F and 375 °F c cup
Hot oven 400 °F and 425 °F pt pint
qt quart
Very hot oven 450 °F and 475 °F
gal gallon
Extremely hot oven 500 °F and 525 °F wt weight
No. number
pkg package
°F degree Fahrenheit
°C degree Celsius
x multiply
÷ divide

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Glossary of Terms for Processes and Methods
Bake – to cook by dry heat, usually in an
oven. A suitable cooking method for meat,
bread, and many other foods.
Barbecue – to roast or broil a food .
that is usually brushed with a highly .
seasoned sauce.
Baste – to spoon liquids, sauce, or meat
juice over a food to keep it moist during
cooking and to add flavor.
Beat – to vigorously mix by hand or with
mixing equipment to make the mixture light,
fluffy, or smooth.
Boil – to cook rapidly in water or liquid so
that bubbles rise and break on the surface.
Braise – to cook slowly in a covered
container with a small amount of liquid or
water. A suitable cooking method for less
tender meat cuts.
Bread – to coat food with bread crumbs,
cracker crumbs, or flour before cooking.
Broil – to cook by direct heat from a flame,
electric unit, or glowing coals; a suitable
cooking method for tender meat cuts.
Brown – to cook food, generally meat, until it
is uniformly brown on all sides.
Chill – to cool a food with ice water or
refrigeration.
Chop – to cut food into small equal pieces
with a knife or chopping equipment.
Combine – to mix two or more ingredients
together.
Cream – to work foods (such as shortening
and sugar) together with a spoon or mixer,
until soft and fluffy or until thoroughly
blended.
Cut in – to mix solid fat, such as butter or
margarine, into dry ingredients with a cutting
motion so that the fat remains in small
particles.
Dice – to cut into small cubes with a knife or
chopping equipment.
Dredge – to coat food by dipping in crumbs,
flour, cornmeal, sugar, or other coatings.
Fold – to combine several food ingredients
into a mixture by gently turning the mixture,
with a minimum of motions, until the
ingredients are blended.
Fry – to cook in fat over heat in a skillet,
pan, or griddle, or in a fryer.
Glaze – to coat with a mixture to produce a
glossy appearance on the food.
Grill – to cook uncovered over direct heat .
on a griddle or pan, removing fat as it
accumulates.
Grind – to chop or pulverize food, such as
meat, into small particles by using a food
chopping device or meat grinder.
Knead – to work dough, such as bread
dough, by pressing, folding, and stretching .
to develop the dough structure.
Leaven – to cause food such as bread, to
rise and increase volume by adding a
leavening agent such as yeast or baking
powder.
Marinate – to soak a food, such as meat or
vegetables, for a period of time in a sauce
with herbs, spices, and condiments to enrich
its flavor and/or to tenderize it.
Melt – to turn a solid food into a liquid .
by heating.
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43
Glossary of Terms for Processes and Methods
continued

Mince – to finely chop food, such as garlic, Rehydrate – to add fluids back into a dried Steam – to cook food in steam generated by
into very small pieces. food such as dehydrated onions. boiling water or in steam equipment.

Mix – to blend or combine two or more
ingredients.
Parboil – to boil in water briefly as a
preliminary cooking step. May be used with
vegetables and meat.
Pare – to thinly trim off the outer covering or
skin of a food, such as potatoes.
Peel – to strip off the outer covering of a
food, such as oranges.
Punch down – to remove air bubbles from
risen yeast dough by pushing the dough
down with the fist.
Reconstitute – to bring back a concentrated
food, such as a juice concentrate, to the
original strength – or a dry food, such as
nonfat dry milk, to the original state – by
adding liquid.
Roast – to cook by dry heat, uncovered, in Stir – to mix ingredients with a circular
an oven. A suitable cooking method for motion without beating.
tender meat roasts.
Whip – to rapidly beat a food, such as .
Scald – to heat a liquid, such as milk, to . eggs or cream, incorporating air to lighten
a temperature just below the boiling point. the mixture and to increase its volume.
Tiny bubbles will appear around the edge . Usually whipping is done with a whisk, fork,
of the pan. or mixing equipment.
Shred – to cut or grate foods into .
narrow strips.
Simmer – to cook in liquid that is kept just
below the boiling point.
Slice – to cut a food with a knife or .
slicing equipment.

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Weighing and Measuring Ingredients
Both weight and volume measures are listed
for most ingredients on each recipe. (For
ingredients in amounts less than 2 ounces,
and for liquids, only volume measures are
given.) Keep in mind that weighing is more
accurate than measuring. The recipes were
standardized using weight measurements
unless only a volume measurement is
provided. Whenever possible weigh the
ingredients. If scales are not available, be
sure to use the correct methods of
measuring as suggested below:
To Measure Liquid and Dry Ingredients
• Use standard measuring equipment and/
or utensils.
• Make measurements level.
• Use the largest appropriate measure to
save time and to reduce margin error.
(Example: use a 1-gallon measure once
rather than a 1-quart measure four times.)
Exception: To measure flour, use no larger
than a 1-quart measure. Otherwise, flour
will pack. Note, however, as mentioned
previously, that flour is best weighed
rather than measured by volume.
Measuring Procedures for Common Foods
Flour (white or whole-grain), or meals:
• Spoon flour lightly into measure and level
off with straight-edged knife or spatula.
• Do not shake or tap measure
• Be sure flour does not pack. (Flour should
be measured in nothing larger than a .
1-quart measure.).
Nonfat dry milk:
• Stir lightly. Spoon into measure and level
off with a spatula.
Dried whole eggs:
• Spoon lightly into measure and level off
with a spatula.
Sugar, granulated, white or brown:
• Spoon into measure and level off with a
spatula. If lumpy, sift before measuring.
Brown sugar, packed:
• If lumpy, roll out lumps with rolling pin.
Pack regular brown sugar firmly into
measure. The sugar should take the
shape of the container when turned out.
Baking powder, baking soda, and
dry spices:
• Stir lightly. Fill measuring spoons to
heaping. Level off with a spatula.
Butter, margarine, and shortening:
• Press solid fat firmly into measure and
level off with a spatula.
• When formed in measurable sticks or
pounds, simply slice off the amount
needed. For easy measuring:
n 1 stick (1/4 pound) measures about .
1/2 cup.
n 4 sticks (1 pound) or 1-pound block
measure about 2 cups.
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Substitutions of Ingredients in Recipes

Ingredients that may be used in place of ingredients listed in a recipe are given below:

In Place of Use
1/4 teaspoon baking soda plus
1 teaspoon baking powder
5/8 teaspoon cream of tartar

3/4 teaspoon baking soda plus 1 1/2 cups

1 tablespoon double
buttermilk or sour milk (to replace 1 1/2
acting baking powder
cups liquid)

1 package active dry

2 1/4 teaspoons active dry yeast
yeast (1/4 ounce)
3/4 ounce instant yeast (check
1 ounce active dry yeast manufacturer’s instructions) OR
2 ounces compressed yeas
1/2 cup cornstarch OR 2/3 cup
1 cup flour (for thickening)
granulated tapioca
1 cup all-purpose flour minus 2 tablespoons
1 cup cake flour

1 ounce or 1 square chocolate 3 tablespoons cocoa plus 1 tablespoon fat

1 cup margarine 1 cup butter

1 cup shortening 1 to 1 1/8 cups butter and subtract 1/2

teaspoon salt from the recipe
4 No. 10 cans tomato juice 1 No. 10 can tomato paste plus 3 No. 10
cans water
2 No. 10 cans tomato puree 1 No. 10 can tomato paste plus 1 No. 10
can water
1 quart lemon juice 1 cup lemon juice concentrate (3 to 1)
plus 3 cups water
Whole eggs See page 50, “Dried Eggs, or page 51,
“Frozen Eggs”

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Can Sizes (Common Weights and Measures)

Can Sizes (Common Weights and Measures)

Can Size1 Average Net Weight or Average Volume Per Cans Per Case Approximate No. of Common Products Found in
Fluid Measure Per Can2 Can in Cups Cans Equal to No. Can Size
10 Can3
Institutional Size:

No. 10 6 lb (96 oz) to 7 lb 5 oz 12 cups to 13 2/3 cups 6 1 Fruit and vegetables; some other foods
(117 oz)

No. 3 Cyl (51 oz (3lb 3oz) or 5 3/4 cups 12 2.1 Condensed soups, some vegetables, meat
46 fl oz (1qt 1 7/8 cups) and poultry products, fruit and vegetable
juices

Family Size:

No. 2 1/2 26 oz (1 lb 10 oz) to 30 oz 3 1/2 cups 24 3.7 Fruits, some vegetables

(1 lb 14 oz)

No. 2 Cyl 24 fl oz (3 cups) 3 cups 24 4 Juices, soups

No. 2 20 oz (1 lb 4 oz) or 18 fl oz 2 1/2 cups 24 5.3 Juices, ready-to-serve soups, some fruits
(1 pt 2 fl oz)
Small Cans:

No. 300 14 oz to 16 oz (1 lb) 1 3/4 cups 24 7.4 Some fruits and meat products

No. 2(Vacuum) 12 oz 1 1/2 cups 24 8 to 9 Vacuum pack corn

No. 1 (Picnic) 10 1/2 oz to 12 oz 1 1/4 cups 48 10 to 11 Condensed soups, some fruits, vegetables,
meats, and fish

Ready-to-serve soups, fruits, and

8 oz 8 oz 1 cup 48 or 72 12 vegetables

1
Can sizes are industry terms and do not necessarily appear on the label.
2
The net weight on can or jar labels differs according to the density of the contents. For example: A No. 10 can of
sauerkraut weighs 6 lb 3 oz; a No. 10 can of cranberry sauce weighs 7 lb 5 oz. Meats, fish, and shellfish are known
and sold by weight of contents.
3
Number of cans to equal a No. 10 can are approximate measures. More exact measures can be made by using exact
volume or weight of contents.
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Instant Nonfat Dry Milk

The weight and volume measures for instant
nonfat dry milk are given in the recipes. For
best results, dry milk should be weighed
rather than measured. All of the recipes are
standardized using instant nonfat dry milk.
Where possible, to save preparation steps,
dry milk is combined with other dry
ingredients in the recipes and the required
amount of water is added along with other
liquid ingredients. If a recipe indicates
“Instant nonfat dry milk, reconstituted,” use
the ratios of dry milk and water to prepare
the amount of reconstituted milk needed for
the recipe. If desired, fluid milk may be used
in place of reconstituted nonfat dry milk in
the recipes.
To Prepare Sour Milk
To prepare 1 gallon of sour milk, use 1 cup
vinegar in place of 1 cup of the water in fluid
skim milk recipe.

Reconstituting Nonfat Dry Milk (Fluid Skim Milk = Nonfat Dry Milk + Water)
Instant Nonfat Dry Milk
Fluid Skim Milk Measure Water
Weight

1 quart 3 1/2 oz 1 1/3 cups 3 3/4 cups

2 quarts 7 oz 2 2/3 cups 1 qt 3 1/2 cups
3 quarts 10 1/2 oz 1 qt 2 3/4 qt
1 gallon 14 oz 1 qt 1 1/3 cups 3 3/4 qt
2 gallons 1 lb 12 oz 2 qt 2 2/3 cups 1 gal 3 1/2 qt
3 gallons 2 lb 10 oz 1 gal 2 gal 3 1/4 qt
4 gallons 3 lb 8 oz 1 gal 1 1/4 qt 3 3/4 gal
5 gallons 4 lb 6 oz 1 gal 2 3/4 qt 4 3/4 gal
6 gallons 5 lb 4 oz 2 gal 5 gal 2 1/2 qt

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Shell Eggs

Using Fresh Shell Eggs
Purchase only refrigerated, fresh, clean,
unbroken, and odor-free eggs. While the size
and grade are marked on the carton or case,
the weight is not. The following table shows
the weight of different sizes of shell eggs and
the number to fill a 1-quart measure. The
table can be used to determine the correct
number of shell eggs to use in a recipe when
a weight or volume measure is specified.
Refrigerate promptly upon delivery to help
maintain quality. Store away from foods .
with a strong odor such as onions, cabbage,
and broccoli.
CAUTION
Eggs should be received cleaned and in
sound condition. Eggs that are not cleaned
or that have been damaged should be
discarded.
Do not use uncooked eggs in uncooked
foods; milk drinks (such as eggnog or
milkshakes); uncooked salad dressings; or
uncooked puddings.

Weight of Different Sizes of Shell Eggs and Number per Quart

Minimum Weight in Shell Approximate Number per Quart (2 lb 2 oz)
Size (see note)
1 Dozen (Carton) 30 Dozen (Case) Whole Eggs Egg Yolks Egg Whites
Extra large 27 oz (1 lb 11 oz) 50 lb 8 oz 17 49 26
*Large 24 oz (1 lb 8 oz) 45 lb 19 55 29
Medium 21 oz (1 lb 5 oz) 39 lb 8 oz 22 63 33
Small 18 oz (1 lb 2 oz) 34 lb 25 74 39

*All shell eggs used in the recipes are large size.

NOTE: Size and grade are marked on the carton or case, but weight is not.

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Dried Eggs (Storing, Preparing, and Using)

Store unopened packages of dried eggs .
in the refrigerator (35 °F to 40 °F) or in a .
cool dry place (32 °F to 50 °F). After opening,
tightly cover the containers and store in .
the refrigerator.
Preparing Dried Eggs
Reconstitute only the amount of eggs
needed. RECONSTITUTED DRIED EGGS
ARE HIGHLY PERISHABLE. Do not store
overnight. To reconstitute dried eggs for .
use in place of shell eggs, follow the
directions on the package or use the
directions given below.
Using Dried Eggs When using dried eggs follow the recipe
directions carefully. Use the guidelines below
Dried eggs may be used in place of shell
as safeguards against bacterial
eggs only in thoroughly cooked products or
contamination:
in cooked salad dressings. Thoroughly
• Bake foods in pans of the size, number,
cooked foods include: baked breads, cakes,
and depth specified in the recipe.
long-cooked casseroles, and baked custards.
• If other pan sizes are used, fill them to a
depth of not more than 2 1/2” – with the
Dried eggs may be added to the dry
exception of baked or steamed scrambled
ingredients in a recipe for some baked
eggs, which should be no more than 1” in
products. Weigh the dried eggs or measure
depth – to ensure adequate heat
as below. Blend thoroughly with the dry
penetration.
ingredients. Add the water needed to
• Deeper layers of food than specified .
reconstitute the dried eggs with the other
might not be thoroughly cooked during .
liquids in the recipe.
the recommended cooking time.

DRIED EGGS Water

Number of Eggs Weight Measure Directions

(Large Size)
WHOLE EGGS (see Note)
10 5 oz 1 2/3 cups 1 2/3 cups 1. Weigh the dried eggs or place lightly in measuring
12 6 oz 2 cups 2 cups spoon or cup and level top. Do not pack the eggs.
25 12 1/2 oz 1 qt 1/4 cup 1 qt 1/4 cups Use exact weights or level measures.
32 1 lb 1 qt 1 1/3 cups 1 qt 1 1/3 cups 2. Sprinkle dried eggs over the required amount of
water.
3. Blend by using a mixer, rotary beater, or wire whip.
YOLKS 4. Use reconstituted eggs immediately.
10 3 oz 1 1/4 cups 6 2/3 Tbsp
12 3 1/2 oz 1 1/2 cups 1/2 cup
54 1 lb 1 qt 2 1/3 cups 2 1/4 cups

WHITES
10 1 1/2 oz 6 2/3 Tbsp 1 1/4 cups
12 2 oz 1/2 cup 1 1/4 cups
100 1 lb 1 qt 1/4 cup 3 qt 1/2 cup

NOTE: Quantities are for dried whole eggs. For blends and specialty egg products (containing less than 100% whole egg), follow manufacturer’s directions.
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50
Frozen Eggs (Storing, Thawing, and Using)

Storing and Thawing Frozen Eggs
Store frozen eggs at 0 °F or below in the
freezer.
Thaw in the refrigerator (35 °F to 40 °F) in an
airtight container and thaw only the amount
needed. USE THAWED EGGS WITHIN 24
HOURS. Thawed frozen eggs are highly
perishable.
Using Frozen Eggs When using frozen eggs, follow the recipe
directions carefully. Use the guidelines below
Frozen eggs may be used in place of shell
as safeguards against bacterial
eggs only in thoroughly cooked products
contamination:
or in cooked salad dressings for which short
• Bake foods in pans of the size, number,
cooking is safe because of high acidity.
and depth specified in the recipe.
Thoroughly cooked foods include: baked
• If other pan sizes are used, fill them to a
breads, cakes, long-cooked casseroles, and
depth of not more than 2 1/2” – with the
baked custards. Weight and volume
exception of baked or steamed scrambled
measures are given below for using frozen
eggs, which should be no more than .
eggs in place of shell eggs in recipes.
1” in depth – to ensure adequate heat
CAUTION: Do not use frozen eggs in penetration.
uncooked or slightly heated foods such as • Deeper layers of food than specified might
milk drinks, ice cream, uncooked salad not be thoroughly cooked during the
dressings, cream puddings, soft custards, recommended cooking time.
omelets, or scrambled eggs cooked on top of
the range.

FROZEN EGGS*
Number of eggs WHOLE EGGS YOLKS WHITES
(Large Size)
Weight Measure Weight Measure Weight Measure
9 1 lb 2 cups less 2 Tbsp …. …. …. ….

10 1 lb 3/4 oz 2 cups 6 1/4oz 3/4 cups 11 1/2 oz 1 1/2 cups 2 Tbsp

12 1 lb 5 1/2 oz 2 1/2 cups 7 1/4 oz 3/4 cups 2 Tbsp 14 oz 1 1/2 cups 2 Tbsp

14 …. …. …. …. 1 lb 2 cups less 2 Tbsp

25 2 lb 13 oz 1 qt 1 1/4 cups …. …. …. ….

26 …. …. 1 lb 2 cups less 2 Tbsp …. ….

*
The same weight and volume measures may be used for shelled fresh eggs.

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Steamtable Pan Capacity

The steamtable pan capacity chart shows the
approximate capacity in volume measure of
common sizes of steamtable pans, and the
approximate number of servings that can be
obtained from various sizes of portioning
utensils. The information in the chart is
based on a full-size 12”x 20”, straight-sided
steamtable pan filled to the brim. Pan depths
are for 2 1/2”, 4”, and 6” steamtable pans.
Measures given in the chart are approximate Use the chart as a guide to help estimate the
and may vary according to manufacturer’s number of steamtable pans needed for the
specifications, pan fill, and type of food. serving period, and to approximate the yield
Pans made by different companies may have of a full steamtable pan.
slightly different total capacities. If used for
transporting foods, the steamtable pans will
have lids and might not be filled to the brim.
The number of servings may vary according
to the type of food being served. Some foods
cling to the bottom and sides of the pan,
reducing the number of servings.

Pan Size (Inches) Approximate Capacity Serving Size (Cups) Ladle (Fluid Ounces) Scoop No. Approximate Number
(Gallons) of Servings
12” x 20” x 2 1/2” 2 1/2 cup 4 oz 8 64
3/8 cup …. 10 85
1/3 cup 3 oz 12 96
1/4 cup 2 oz 16 128

12” x 20” x 4” 3 1/2 1/2 cup 4 oz 8 112

3/8 cup …. 10 149
1/3 cup 3 oz 12 168
1/4 cup 2 oz 16 224

12” x 20” x 6” 5 1/2 cup 4 oz 8 160

3/8 cup … 10 213
1/3 cup 3 oz 12 240
1/4 cup 2 oz 16 320

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Portioning Diagrams

Approximate Dimensions of Serving Sizes From Different Pan Sizes

Number and Approximate Size
of Servings Per Pan

Pan Approximate Pan Size 25 50 100

Baking or steamtable 12” x 20” x 2 1/2” 2” x 3 3/4” 2” x 2” ….

Sheet or bun 18” x 26” x 1” 3 1/4” x 5” 3 1/4” x 2 1/2” 1 3/4” x 2 1/2”

Cutting Diagrams for Portioning

For 25 Servings cut 5x5 For 50 servings cut 5x10 For 100 servings cut 10x10

5 5 10

5 10 10

For 48 servings cut 3x8 then diagonally

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Portion control
The recipes are standardized to yield a
certain number of servings specified in the
recipe. To obtain that number of servings,
follow the specified serving size as closely
as possible. Scoops, ladles, or spoons of
standard sizes help in serving equal-sized
portions.
Ladles
The following sizes of ladles will help in
obtaining equal-size servings of soups,
sauces, creamed foods, and similar foods.
Perforated ladles are available for accurate
portioning of foods that need draining.
Ladle Size Approximate 30 2 Tbsp
Measure
1 oz 1/8 cup
2 oz 1/4 cup
4 oz 1/2 cup
6 oz 3/4 cup
8 oz 1 cup
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54
Scoop (or Disher) Number Measuring-Serving Spoons
The number of the scoop or disher indicates Measuring-serving spoons are volume-
the number of level scoopfuls it takes to standardized serving spoons identified for a
make 1 quart. The following table gives an specific volume measure. They are similar to
approximate measure for each scoop: a ladle, scoop, disher, or dipper in that they
can be used to measure specific volumes of
food but they are shaped like a serving
Scoop or Approximate spoon (solid or perforated.) Measuring-
Disher Number Measure serving spoons are labeled in ounces (which
6 2/3 cup are understood to be fluid ounces, not
8 1/2 cup avoirdupois (weight) ounces).
10 3/8 cup
12 1/3 cup Size of Measuring– Approximate
16 1/4 cup Serving Spoon measure
20 3 1/3 Tbsp 2 oz 1/4 cup
24 2 3/4 Tbsp 3 oz 3/8 cup
4 oz 1/2 cup
40 1 2/3 Tbsp 6 oz 3/4 cup
50 3 3/4 tsp 8 oz 1 cup
60 3 1/4 tsp
70 2 3/4 tsp
100 2 tsp Serving Spoons
A serving spoon (solid or slotted) may be
used instead of a scoop. Since these spoons
are not identified by number, it is necessary
to measure or weigh the quantity of food
from the spoons used. This will help ensure
that the proper portion size is served.
Garnishing Techniques
A garnish is a food item or part of a food
item used to enhance the food being served;
for example, a dash of cinnamon over
applesauce, shredded cheese sprinkled over
Chili Con Carne, or celery tops placed around
a steamtable pan of Sloppy Joe filling.
Garnishes help to merchandise (sell) the
food items offered. Students often choose
food by how good it looks. Therefore, special
attention to eye-catching garnishes on the
serving line and student’s trays can
encourage menu selection.
Considerations in Garnishing
1. A garnish should generally be edible and
should be handled carefully to prevent
spoilage and food poisoning. (NOTE:
Always wash a vegetable or fruit before
preparing it as a garnish.)
2. Position the garnish closest to the
student (customer). The customer should
be able to see the entire garnish. Place
the garnish in the corner to serve most of
the food without moving or reaching over
the garnish.
3. Garnishes need not require a lot of time Choosing a garnish
or money to prepare. Attractive garnishes
A garnish should be appropriate for the food
can be made from foods on hand. The
being served. Use combinations of colors
following foods may be sliced, diced, or
that blend well. Be sure the flavor of the
used as is, as appropriate, for a quick
garnish accents or is compatible with the
garnish:
flavor of the menu item being served. In
addition, be sure the size of the garnish is
Apples, Bread crumbs, Celery, Cheese,
appropriate. For example, too heavy a
Coconut, Croutons, Cucumber, Grapes,
garnish for beef stew will sink to the bottom
Lettuce, Nuts, Onion, Paprika, Parsley,
of the pan and too small a garnish will fail to
Parsley flakes, Peaches, Raisins, Tomato.
stand out.
4. Garnishes need not require special
Some foods with their own vivid color and
equipment. Only simple tools are needed;
texture need no garnish, while other foods do
for example, a sharp pointed knife for
need garnishing. For example, pizza with its
paring, a serrated knife for bread and
bright variety of colors needs little or no extra
tomatoes, and a vegetable peeler for
garnish, whereas a steamtable pan of
paring fruits and vegetables. Special
hamburger patties lacks color and could
garnishing tools, such as a V-cutter for
benefit from a garnish for better appeal. .
zig-zag finish or a garnishing knife for
A creative arrangement of food in a
making “crinkle or waffle” cuts, may be
steamtable pan can also be appealing. .
purchased, if desired.
For example, sandwiches and proportioned
meals can be displayed in an overlapping or
shingled arrangement.
USDA Recipes for Schools
55
Garnishing Techniques
continued

Garnishes

Apple rings, *apple slices, *banana chunks,

carrot coins, green pepper strips, onion
rings, orange slices, lemon wedges, tomato
slices, and tomato wedges can be used
effectively as garnishes. The following .
are ideas and instructions for creating .
more unusual garnishes from fruits . *To delay the browning effect, place apples
and vegetables. and bananas in citrus or pineapple juice, or
in a lemon juice and water mixture. When
ready to use, remove the fruit from the
solution. Drain.

Carrot Ribbons or Curls Celery Fans Radish Rose

1. Slice carrot in half lengthwise.
2. With a peeler, peel a single strip from .
the cut surface.
3. Drop in ice water and the strip will curl .
by itself.
4. Remove from ice water. Drain.
1. Cut celery stalk into 2 or 3 equal lengths.
2. Make 1 1/4” slashes into one end or
both ends of stalk.
3. Fan one end or both ends of stalk.
4. Drop in ice water.
5. Remove from ice water. Drain.
1. Cut a thin slice off the bottom and top of
the radish.
2. Make 4 cuts across the radish horizontally
almost to the bottom and then make 4
cuts across the radish vertically.
3. Place in ice water until open (overnight if
possible). Remove from ice water. Drain.

USDA Recipes for Schools

56
Garnishing Techniques
continued
Onion Mum
1. Select a medium-sized, well-rounded
white onion.
2. Peel the outer skin off the onion. Leave
the root end intact but cut off any roots.
3. Using a sharp knife, start at the top of the
onion and make a cut downward toward
the root end. Be careful not to go all the
way to the root end but stop about 1/2”
from it. Make this cut deep into the
center of the vegetable. Make additional
cuts until you have gone completely
around the onion.
4. When cutting is completed, place onion .
in a bowl of hot water. This will start .
the petals spreading and remove the
onion smell.
5. Let soak for 5 minutes, then replace the
hot water with ice water to allow the
flower to bloom further.
6. Color the onion mum by placing food
coloring in the ice water. Let soak until
the desired tint is obtained.
Tomato Rose
Radish Tulip
1. Use a sharp paring knife. With the stem
1. Cut a thin slice off the bottom and top of
and of the tomato down, begin peeling on
the radish.
the smooth end. Cut around the tomato in
2. Make 3 cuts from the top of the radish
a spiral, making a continuous strip about
almost to the base, making 6 equal
3/4” wide. Do not be concerned if the
segments.
peel breaks.
3. Place in ice water until open (overnight if
2. To form the rose, roll one end of the peel
possible). Remove from water. Drain.
tightly to make the center. Loosely roll the
remaining peel around the center.
3. Use a pick to secure the rose base. Cut
off excess pick. CAUTION: Be sure pick is
firmly secured in the rose, so pick will not
fall into the food during service.
NOTE: Storing tomato garnishes is .
not recommended.
Lemon or Orange Twists
1. Cut fruit into 1/4” horizontal slices.
2. Slit each slice and twist.
USDA Recipes for Schools
57
Recipe Index-Alphabetical Order

A Beef Shepherds Pie, D-43 Chicken or Turkey Pot Pie, Cream of Vegetable Soup, Honey-Lemon Chicken,
Beef Stew, D-14 D-19 H-03 D-44
Apple Cobbler, C-01 Beef Stir-Fry, D-39A Chicken or Turkey Rice Creamy Cole Slaw, E-06 Hummus, E-24
Apple Crisp, C-02 Beef Taco Pie, D-45 Soup, H-02A Creamy Dip for Fresh

I
Apple-Honey Crisp, C-02A Beef Tamale Pie, D-15 Chicken or Turkey Salad, Vegetables, E-13
Applesauce Cake, C-03 Beef Vegetable Soup, E-05 Cucumber Sauce, G-13
Arroz con Queso (Rice with H-04A Chicken or Turkey Taco, Italian Bread, B-11

E
Cheese), D-48 Bottom Pastry Crust (Sheet D-13C Italian Dressing, E-15
Pans), C-12 Chicken or Turkey Tamale Italian Seasoning Mix, G-01

B Bread Stuffing, B-06 Pie, D-15B Egg Salad Sandwich, F-03

L
Breakfast Burrito with Chicken or Turkey Vegetable

Baked Beans (Using Canned
Vegetarian Beans), I-06
Baked Cajun Fish, D-46
Baked Fish Scandia, D-47
Baked French Toast Strips,
F
Salsa, J-02 Soup, H-04B
Broccoli Salad, E-17 Chicken Stir-Fry, D-39 Lasagna with Ground Beef,
Broccoli, Cheese, and Rice Chicken Tetrazzini, D-42 French Dressing, E-14 D-25
Casserole, I-08 Chicken Tomato Bake, D-41 Fried Rice, B-10 Lasagna with Ground Pork
Brown Bread, B-07 Chili con Carne with Beans, and Ground Beef, D-25A

G
J-03 Brown Gravy, G-03 D-20

M
Baked Sweet Potatoes and Brown Rice Pilaf, B-22 Chinese Style Vegetables,
Apples, I-07 Brownie Icing, C-22 I-09 Gingerbread, C-23
Baking Powder Biscuits, Brownies, C-04 Chocolate Cake, C-08 Granola, J-01 Macaroni and Cheese, D-26
B-04 Chocolate Chip Cookies, Green Beans in Cheese Macaroni Salad, E-07

C
Banana Bread Squares, C-09 Sauce, I-11 Marinated Black Bean
B-05 Chocolate Glaze, C-32 Ground Beef and Macaroni Salad, E-21
Barbecued Beef or Pork on Carrot Cake, C-05 Chocoleana Cake, C-31 (With Mexican Seasoning), Master Mix, B-01
Roll (Using Canned Meats), Carrot-Raisin Salad, E-04 Cinnamon Rolls, B-08 D-22 Meat Loaf, D-27
F-02 Cheese Sauce, G-08A Clear Dressing, E-18 Ground Beef and Spanish Meat Balls, D-27A
Barbecued Chicken, D-11 Cherry Cobbler, C-06 Cooking Macaroni, Noodles, Rice, D-23 Mexicali Corn, I-12
Barbeque Sauce, G-02 Cherry Crisp, C-07 and Spaghetti, B-02 Ground Beef Stroganoff, Mexican Seasoning Mix,
Bean Burrito, D-12A Chicken Fajitas, D-40 Cooking Rice (Oven or D-24 G-01A
Bean Soup, H-01 Chicken or Turkey a la King, Steamer), B-03 Minestrone, H-07

H
Bean Taco, D-13A D-16 Corn and Green Bean Muffin Squares, B-12
Beef and Bean Tamale Pie, Chicken or Turkey and Casserole, I-19
D-15A Noodles, D-17 Corn Pudding, I-10 Herbed Broccoli and
Beef or Pork Burrito, D-12 Chicken or Turkey Chop Cornbread, B-09 Cauliflower Polonaise, I-18
Beef or Pork Burrito (Using Suey, D-18 Cornbread Stuffing, B-06A Honey Barbecue Sauce,
Canned Meats), D-12B Chicken or Turkey Gravy, Country Fried Steak, D-21 G-10
Beef or Pork Taco, D-13 G-03A Cream Gravy, G-03B Honey Dressing, E-20
Beef or Pork Taco (Using Chicken or Turkey Noodle Cream of Chicken Soup,
Canned Meats), D-13B Soup, H-02 H-06

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58
 Recipe Index-Alphabetical Order
continued

N P R T W
Nacho Cheese Sauce, G-04 Pancakes, B-13 Ranch Dressing, E-19 Tabouleh, E-23 Waldorf Fruit Salad, E-12
Nachos with Ground Beef, Pasta Salad, E-08 Refried Beans, I-15 Taco Pie with Beans, D-45B Whipped Topping, C-19
D-28 Peach Cobbler, C-13 Rice Pudding, C-15 Taco Pie with Salad Topping, White Bread, B-19
New Italian Dressing, E-22 Peanut Butter Bars, C-26 Rice-Vegetable Casserole, D-45A White Sauce, G-08
New Macaroni and Cheese, Peanut Butter Cookies, B-23 Taco Salad, E-10 Whole Wheat Sugar
D-51 C-14 Rolls (Yeast), B-16 Tartar Sauce, G-06 Cookies, C-30
New Oatmeal Raisin Peanut Butter Glaze, C-27 Royal Brownies, C-21 Teriyaki Sauce, G-12

Y
Cookies, C-25 Pizza Crust, B-14 Thick Vegetable Soup, H-05

S
New Spice Cake, C-28 Pizza with Cheese Topping, Thousand Island Dressing,
D-30 E-16 Yellow Cake, C-20

O
Pizza with Ground Beef Salisbury Steak, D-33 Three Bean Salad, E-11
Topping, D-31 Scalloped Potatoes (Using Toasted Cheese Sandwich,
Oatmeal Cookies, C-10 Pizza with Ground Pork Fresh Potatoes), I-16A F-07
Oatmeal Muffin Squares, Topping, D-31A Scalloped Potatoes (Using Toasted Turkey Ham and
B-20 Pizzaburger on Roll, F-04 Dehydrated Sliced Cheese Sandwich, F-07A
Orange Glaze, C-24 Pork Stir-Fry, D-39B Potatoes), I-16 Tomato Sauce (Meatless),
Orange Glazed Carrots, Potato Salad, E-09 Scrambled Eggs, D-34 G-07
I-13A Potatoes Au Gratin (Using Sloppy Joe on Roll, F-05 Top Pastry Crust
Orange Glazed Sweet Dehydrated Sliced Spaghetti and Meat Sauce, (Steamtable Pans), C-12A
Potatoes, Potatoes), I-14 D-35 Tuna and Noodles, D-37
I-13 Pourable Pizza Crust, B-15 Spaghetti and Meat Sauce Tuna Salad Sandwich, F-08
Orange Rice Pilaf, B-21 Preparing Instant Mashed (Ground Beef and Ground Turkey and Dressing
Orange Rice Pudding, C-33 Potatoes, I-05 Pork), D-35A Supreme, D-38

V
Orange-Pineapple Gelatin, Spanish Rice, B-17

Q
C-11 Spice Cake, C-16
Oven Fried Chicken, D-29 Spice Icing, C-29 Vanilla Cream Frosting,
Quiche with Self-Forming Spiced Apple Topping, G-09 C-18
Crust, D-32 Stir-Fry Sauce, G-11 Vegetable Chili, D-49
Quick Baked Potatoes, I-17 Stromboli, F-06 Vegetable Lasagna, D-50
Stromboli with Tomato Vegetable Pizza, D-30A
Sauce, F-07 Vegetable Quesadilla, D-52
Sweet and Sour Pork, D-36 Vegetable Soup, H-04
Sweet and Sour Sauce, Vegetable Stromboli, F-06A
G-05 Vegetable Wraps, F-09
Sweet Potato Pie, C-17
Sweet Potato-Plum Bread
Squares, B-18

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59
Recipe Index-Numerical Order

Grains/Breads Desserts C-25: New Oatmeal D-17: Chicken or Turkey D-31A: Pizza with Ground
B-01: Master Mix C-01: Apple Cobbler Raisin Cookies and Noodles Pork Topping
B-02: Cooking Macaroni, C-02: Apple Crisp C-26: Peanut Butter Bars D-18: Chicken or Turkey D-32: Quiche with Self-
Noodles, and Spaghetti C-02A: Apple-Honey Crisp C-27: Peanut Butter Glaze Chop Suey Forming Crust
B-03: Cooking Rice C-03: Applesauce Cake C-28: New Spice Cake D-19: Chicken or Turkey D-33: Salisbury Steak
(Oven or Steamer) C-04: Brownies C-29: Spice Icing Pot Pie D-34: Scrambled Eggs
B-04: Baking Powder C-05: Carrot Cake C-30: Whole Wheat D-20: Chili con Carne D-35: Spaghetti and
Biscuits C-06: Cherry Cobbler Sugar Cookies with Beans Meat Sauce
B-05: Banana Bread C-07: Cherry Crisp C-31: Chocoleana Cake D-21: Country Fried Steak D-35A: Spaghetti and
Squares C-08: Chocolate Cake C-32: Chocolate Glaze D-22: Ground Beef and Meat Sauce (Ground
B-06: Bread Stuffing C-09: Chocolate Chip C-33: Orange Rice Macaroni (With Mexican Beef and Ground Pork)
B-06A: Cornbread Stuffing Cookies Pudding Seasoning) D-36: Sweet and Sour
B-07: Brown Bread C-10: Oatmeal Cookies D-23: Ground Beef and Pork
B-08: Cinnamon Rolls C-11: Orange-Pineapple Main Dishes Spanish Rice D-37: Tuna and Noodles
B-09: Cornbread Gelatin D-11: Barbecued Chicken D-24: Ground Beef D-38: Turkey and
B-10: Fried Rice C-12: Bottom Pastry D-12: Beef or Pork Burrito Stroganoff Dressing Supreme
B-11: Italian Bread Crust (Sheet Pans) D-12A: Bean Burrito D-25: Lasagna with D-39: Chicken Stir-Fry
B-12: Muffin Squares C-12A: Top Pastry Crust D-12B: Beef or Pork Ground Beef D-39A: Beef Stir-Fry
B-13: Pancakes (Steamtable Pans) Burrito (Using Canned D-25A: Lasagna with D-39B: Pork Stir-Fry
B-14: Pizza Crust C-13: Peach Cobbler Meats) Ground Pork and D-40: Chicken Fajitas
B-15: Pourable Pizza C-14: Peanut Butter D-13: Beef or Pork Taco Ground Beef D-41: Chicken Tomato
Crust Cookies D-13A: Bean Taco D-26: Macaroni and Bake
B-16: Rolls (Yeast) C-15: Rice Pudding D-13B: Beef or Pork Taco Cheese D-42: Chicken Tetrazzini
B-17: Spanish Rice C-16: Spice Cake (Using Canned Meats) D-27: Meat Loaf D-43: Beef Shepherds Pie
B-18: Sweet Potato-Plum C-17: Sweet Potato Pie D-13C: Chicken or D-27A: Meat Balls D-44: Honey-Lemon
Bread Squares C-18: Vanilla Cream Turkey Taco D-28: Nachos with Chicken
B-19: White Bread Frosting D-14: Beef Stew Ground Beef D-45: Beef Taco Pie
B-20: Oatmeal Muffin C-19: Whipped Topping D-15: Beef Tamale Pie D-29: Oven Fried Chicken D-45A: Taco Pie with
Squares C-20: Yellow Cake D-15A: Beef and Bean D-30: Pizza with Cheese Salad Topping
B-21: Orange Rice Pilaf C:21: Royal Brownies Tamale Pie Topping D-45B: Taco Pie with
B-22: Brown Rice Pilaf C-22: Brownie Icing D-15B: Chicken or Turkey D-30A: Vegetable Pizza Beans
B-23: Rice-Vegetable C-23: Gingerbread Tamale Pie D-31: Pizza with Ground D-46: Baked Cajun Fish
Casserole C-24: Orange Glaze D-16: Chicken or Turkey Beef Topping D-47: Baked Fish Scandia
a la King
USDA Recipes for Schools
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 Recipe Index-Numerical Order
continued

D-48: Arroz con Queso E-22: New Italian G-03: Brown Gravy H-05: Thick Vegetable I-16A: Scalloped Potatoes
(Rice with Cheese) Dressing G-03A: Chicken or Soup (Using Fresh Potatoes)
D-49: Vegetable Chili E-23: Tabouleh Turkey Gravy H-06: Cream of Chicken I-17: Quick Baked
D-50: Vegetable Lasagna (tah-BUHL-lee) G-03B: Cream Gravy Soup Potatoes
D-51: New Macaroni and E-24: Hummus G-04: Nacho Cheese H-07: Minestrone I-18: Herbed Broccoli and
Cheese Sauce Cauliflower Polonaise
D-52: Vegetable Sandwiches G-05: Sweet and Sour Vegetables I-19: Corn and Green
Quesadilla F-02: Barbecued Beef Sauce I-05: Preparing Instant Bean Casserole
or Pork on Roll (Using G-06: Tartar Sauce Mashed Potatoes
Salads and Salad Canned Meats) G-07: Tomato Sauce I-06: Baked Beans Breakfast
Dressing F-03: Egg Salad Sandwich (Meatless) (Using Canned . J-01: Granola
E-04: Carrot-Raisin Salad F-04: Pizzaburger on Roll G-08: White Sauce Vegetarian Beans) J-02: Breakfast Burrito
E-05: Chicken or Turkey F-05: Sloppy Joe on Roll G-08A: Cheese Sauce I-07: Baked Sweet with Salsa
Salad F-06: Stromboli G-09: Spiced Apple Potatoes and Apples J-03: Baked French
E-06: Creamy Cole Slaw F-06A: Stromboli with Topping I-08: Broccoli, Cheese, Toast Strips
E-07: Macaroni Salad Tomato Sauce G-10: Honey Barbecue and Rice Casserole
E-08: Pasta Salad F-06B: Vegetable Sauce I-09: Chinese Style
E-09: Potato Salad Stromboli G-11: Stir-Fry Sauce Vegetables
E-10: Taco Salad F-07: Toasted Cheese G-12: Teriyaki Sauce I-10: Corn Pudding
E-11: Three Bean Salad Sandwich G-13: Cucumber Sauce I-11: Green Beans in
E-12: Waldorf Fruit Salad F-07A: Toasted Turkey Cheese Sauce
E-13: Creamy Dip for Ham and Cheese Soups I-12: Mexicali Corn
Fresh Vegetables Sandwich H-01: Bean Soup I-13: Orange Glazed
E-14: French Dressing F-08: Tuna Salad H-02: Chicken or Turkey Sweet Potatoes
E-15: Italian Dressing Sandwich Noodle Soup I-13A: Orange Glazed
E-16: Thousand Island F-09: Vegetable Wraps H-02A: Chicken or Turkey Carrots
Dressing Rice Soup I-14: Potatoes Au Gratin
E-17: Broccoli Salad Sauces, Gravies, and H-03: Cream of Vegetable (Using Dehydrated Sliced
E-18: Clear Dressing Seasoning Mixes Soup Potatoes)
E-19: Ranch Dressing G-01: Italian Seasoning H-04: Vegetable Soup I-15: Refried Beans
E-20: Honey Dressing Mix H-04A: Beef Vegetable I-16: Scalloped Potatoes
E-21: Marinated Black G-01A: Mexican Soup (Using Dehydrated Sliced
Bean Salad Seasoning Mix H-04B: Chicken or Turkey Potatoes)
G-02: Barbeque Sauce Vegetable Soup
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U.S. Department of Agriculture
Food and Nutrition Service
FNS-395 • April 2006
Master Mix
Grains/Breads Grains/Breads B-01

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 5 lb 4 oz 1 gal 3 ¼ cups 10 lb 8 oz 2 gal 1 ⅝ qt 1. Place flour, baking powder, salt, cream of
tartar, and dry milk in a mixing bowl. Mix with
paddle attacment for 3 minutes on low speed.
Baking powder 4 ¾ oz ⅔ cup 9 ½ oz 1 ⅓ cup
Salt 2 Tbsp 2 ⅝ oz ¼ cup
Cream of tartar 1 Tbsp 1 ½ tsp 3 Tbsp
Instant nonfat dry milk 6 oz 2 ½ cups 12 oz 1 qt 1 cup
Shortening 1 lb 5 oz 3 cups 2 Tbsp 2 lb 10 oz 1 qt 2 ¼ cups 2. Add shortening to dry ingredients and mix with
paddle attachment for 5 minutes on low speed,
or until evenly distributed. Mixture will be
crumbly.
3. Store in tightly covered container, in the
refrigerator.
4. Use Master Mix in recipes.

SERVING: YIELD: VOLUME:

1/2 cup 50 Servings: 7 lb 6 oz 50 Servings: 1 gallon 2 ¼ quarts
(See individual alternate recipes that use Master Mix)

100 Servings: 14 lb 12 oz 100 Servings: 3 gallons 2 cups

Edited 2004

Special Tip:
A 10-qt mixer may be used to produce 1 gal 2 ¼ qt of Master Mix. A 20-qt
mixer may be used to produce 3 gal of Master mix.
Cooking Macaroni, Noodles, and Spaghetti
Grains/Breads Grains/Breads B-02

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Water, boiling 5 gal 10 gal 1. Add salt to boiling water.

Salt 2 Tbsp 2 tsp 3 ½ oz ⅓ cup
Enriched elbow macaroni 2 lb 10 oz 2 qt 1 ¼ cups 5 lb 4 oz 1 gal 2 ½ cups 2. Slowly stir in macaroni, noodles, or spaghetti
OR OR OR OR OR until water boils again.
Enriched noodles, ¾ inch or 2 lb 8 oz 1 gal 3 ½ qt 5 lb 3 gal 3 qt
wider
OR OR OR OR OR
Enriched spaghetti 4 lb 12 oz 1 gal 9 lb 8 oz 2 gal
3. Cook uncovered until tender-firm, about 10
minutes for macaroni, 8 minutes for noodles,
and 12 minutes for spaghetti.
DO NOT OVERCOOK.
4. Drain well.
5. Pour into steamtable pans
(12" x 20" x 2 ½"). For 50 servings, use 2
pans. For 100 servings, use 4 pans.
6. CCP: Hold for hot service at 135° F or higher.
OR
CCP: Cool to 70° F within 2 hours and from
70° F to 41° F or lower within an additional 4
hours.

Portion with No. 8 scoop (½ cup).

SERVING: YIELD: VOLUME:

½ cup (No. 8 scoop) provides 1 serving of 50 Servings: 2 steamtable pans 50 Servings: about 1 gallon 2 ¼ quarts
grains/breads.

100 Servings: 4 steamtable pans 100 Servings: about 3 gallons 2 cups

Tested 2004

Special Tip:
To cook the day before: After draining, run under cold water 3 minutes. Let
stand in strainer for 5 minutes. Toss with 1 oz oil for each pound of dry pasta.
Cooking Rice (Oven or Steamer)
Grains/Breads Grains/Breads B-03

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

1. Do not rinse enriched rice.

Enriched white rice, medium 3 lb 12 oz 2 qt ½ cup 7 lb 8 oz 1 gal 1 cup 2. Place 1 lb 14 oz medium grain, or 1 lb 11 oz
grain, regular long grain, or 1 lb 13 oz par boiled rice in
OR OR OR OR OR each steamtable pan (12" x 20" x 2 ½"). For
Enriched white rice, long 3 lb 6 oz 2 qt 6 lb 12 oz 1 gal 50 servings, use 2 pans. For 100 servings, use
grain, regular 4 pans.
OR OR OR OR OR
Enriched white rice, long 3 lb 10 oz 2 qt 1 ¼ cups 7 lb 4 oz 1 gal 2 ½ cups
grain, parboiled
Water, boiling 3 qt 1 gal 2 qt 3. Add salt to boiling water. Pour water over rice.
(1 qt 2 cups per steamtable pan).
Salt 2 tsp 1 Tbsp 1 tsp
4. Cover pans tightly.
5. Bake:
Conventional oven: 350° F for 30 minutes
Convection oven: 325° F for 30 minutes
Steamer: 5 lb pressure for 25 minutes
6. Remove from oven or steamer.
7. CCP: Hold for hot service at 135° F or higher.
OR
CCP: Cool to 70° F within 2 hours and from
70° F to 41° F or lower within an additional 4
hours.

Portion with No. 8 scoop (½ cup).

SERVING: YIELD: VOLUME:

½ cup (No. 8 scoop) provides 1 serving of 50 Servings: 2 steamtable pans 50 Servings: about 1 gallons 2 ¼ quarts
grains/breads.

100 Servings: 4 steamtable pans 100 Servings: about 3 gallons 2 cups

Tested 2004, Tested 2007

Cooking Rice (Oven or Steamer)
Grains/Breads Grains/Breads B-03

Special Tip:
Cooking Brown Rice, long grain, regular

For 50 Servings, use 3 lb 2 oz brown rice and 1 gal 3 ½ cups boiling water
and 2 tsp salt. Place 1 lb 9 oz of rice and 2 qt 1 ¾ cups of water in each
steamtable pan (12" x 20" x 2 ½"). Use 2 pans. Cover and bake at 350° F or
steam at 5 lb pressure for 50 minutes.

For 100 servings, use 6 lb 4 oz brown rice and 2 gal 1 ¾ qt boiling water and
1 Tbsp 1 tsp salt. Place 1 lb 9 oz of rice and 2 qt 1 ¾ cups of water in each
steamtable pan (12" x 20" x 2 ½"). Use 4 pans. Cover and bake at 350° F or
steam at 5 lb pressure for 50 minutes.
Baking Powder Biscuits
Grains/Breads Grains/Breads B-04

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 3 lb 2 qt 3 cups 6 lb 1 gal 1 ½ qt 1. Blend flour, dry milk, baking powder, and salt in
mixer for 1 minute at low speed.
Instant nonfat dry milk 3 oz 1 ¼ cups 6 oz 2 ½ cups
Baking powder 2 ¾ oz ¼ cup 2 ½ Tbsp 5 ½ oz ¾ cup 1 Tbsp
Salt 1 Tbsp 2 Tbsp
Shortening 11 ½ oz 1 ¾ cups 1 lb 7 oz 3 ½ cups 2. Add shortening and blend into dry ingredients
for 2 minutes at low speed. Mixture will be
crumbly.
Water, cold 3 ¾ cups 1 qt 3 ½ cups 3. Add water and mix for approximately 1 minute
on low speed to form soft dough. Scrape bowl
as necessary during mixing.
4. Turn out onto lightly floured surface. For 50
servings, knead ball of dough lightly for 1
minute. For 100 servings, divide dough in half
and knead each half lightly for 1 minute.
5. Roll or pat out each ball of dough to ½"
thickness. Cut with floured 2 ½" biscuit
cutter and place on sheet pan (18" x 26" x 1")
in rows of 5 across and 10 down. For 50
servings, use 1 pan. For 100 servings, use 2
pans.
6. Bake until lightly browned:
Conventional oven: 450° F for 12-14 minutes
Convection oven: 400° F for 8-10 minutes

SERVING: YIELD: VOLUME:

1 biscuit provides 1 ½ servings of grains/breads. 50 Servings: 1 sheet pan 50 Servings: 50 2 ½ inch biscuits

100 Servings: 2 sheet pans 100 Servings: 100 2 ½ inch biscuits

Edited 2004
Baking Powder Biscuits
Grains/Breads Grains/Breads B-04

Variations:
A. Baking Powder Biscuits (Using Master Mix B-01)
For 50 servings, omit steps 1 and 2. Use 3 lb 12 oz (3 qt) Master Mix.
Continue with steps 3-6.

For 100 servings, omit steps 1 and 2. Use 7 lb 8 oz (6 qt) Master Mix.
Continue with steps 3-6.

B. Cheese Biscuits
For 50 servings, follow steps 1 and 2. In step 3, add 12 oz (3 ½ cups)
shredded reduced fat Cheddar cheese to soft dough. Mix lightly to
distribute cheese. Continue with steps 4-6.

For 100 servings, follow steps 1 and 2. In step 3, add 1 lb 8 oz

(1 qt 3 cups) shredded reduced fat Cheddar cheese to soft dough. Mix
lightly to distribute cheese. Continue with steps 4-6.

C. Drop Biscuits
For 50 servings, follow steps 1 and 2. In step 3, use 1 qt ¾ cup cold
water. Omit step 4. In step 5, portion with level No. 16 scoop (¼ cup)
onto 1 sheet pan (18" x 26" x 1") in rows of 10 down and 5 across.
Continue with step 6.

For 100 servings, follow steps 1 and 2. In step 3, use 2 qt 1 ½ cups cold
water. Omit step 4. In step 5, portion with level No. 16 scoop (¼ cup)
onto 2 sheet pans (18" x 26" x 1") in rows of 5 across and 10 down.
Continue with step 6.

D. Wheat Biscuits
For 50 servings, in step 1, use 2 lb 4 oz (2 qt) enriched all-purpose flour
and 12 oz (2 ¾ cups) whole wheat flour. Continue with steps 2-6.

For 100 servings, in step 1, use 4 lb 8 oz (4 qt) enriched all-purpose flour

and 1 lb 8 oz (1 qt 1 ½ cups) whole wheat flour. Continue with steps 2-6.
Baking Powder Biscuits
Grains/Breads Grains/Breads B-04

Nutrients Per Serving

Calories 164 Saturated Fat 1.68 g Iron 1.44 mg

Protein 3.41 g Cholesterol 0 mg Calcium 117 mg

Carbohydrate 22.09 g Vitamin A 40 IU Sodium 315 mg

Total Fat 6.80 g Vitamin C 0.1 mg Dietary Fiber 0.7 g

Text63:
Banana Bread Squares
Grains/Breads Grains/Breads B-05

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 1 lb 12 oz 1 qt 2 ½ cups 3 lb 8 oz 3 qt 1 cup 1. Blend flour, sugar, dry milk, baking powder,
baking soda, and salt in mixer for 1 minute at
low speed.
Sugar 1 lb 1 oz 2 ½ cups 2 lb 2 oz 1 qt 1 cup
Instant nonfat dry milk ¼ cup ½ cup
Baking powder 1 Tbsp 2 ¼ tsp 3 Tbsp 1 ½ tsp
Baking soda 1 tsp 2 tsp
Salt 1 tsp 2 tsp
Frozen whole eggs, thawed 7 oz ¾ cup 2 Tbsp 14 oz 1 ⅔ cups 2. Combine eggs and water. Add shortening and
OR liquid mixture to dry ingredients. Blend for 30
Fresh large eggs OR OR seconds on low speed. Beat for 1 minute on
(see Special Tip) 4 each 8 each medium speed.
Water 1 ¼ cups 2 ½ cups
Shortening 6 ½ oz 1 cup 13 oz 2 cups
*Fresh bananas, mashed 1 lb 10 oz 2 ¾ cups 3 lb 4 oz 1 qt 1 ½ cups 3. Add mashed bananas and nuts (optional).
Blend for 30 seconds on low speed. Beat for 1
minute on medium speed. DO NOT OVERMIX.
Batter will be lumpy.
Chopped walnuts (optional) 6 ½ oz 1 ½ cups 13 oz 3 cups
4. Pour 5 lb 10 oz (2 qt 2 cups) batter into each
steamtable pan (12" x 20" x 2 ½") which has
been lightly coated with pan release spray.
For 50 servings, use 1 pan. For 100 servings,
use 2 pans.
5. Bake until browned:
Conventional oven: 350° F for 35-45 minutes
Convection oven: 300° F for 25-35 minutes
6. Cool. Cut each pan 5 x 10 (50 pieces per pan).
7. For loaf pans: Pour 1 lb 14 oz (3 ⅓ cups)
batter into each loaf pan (4" x 10" x 4") which
has been lightly coated with pan release spray.
For 50 servings, use 3 loaf pans. For 100
servings, use 6 loaf pans.

Bake until browned:

Conventional oven: 350° F for 50-60 minutes
Convection oven: 300 ° F 40-50 minutes
Banana Bread Squares
Grains/Breads Grains/Breads B-05

Remove from pans. Cool completely.

Cut each loaf into 17 slices, about ½" thick.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Bananas 2 lb 9 oz 5 lb 2 oz

SERVING: YIELD: VOLUME:

1 piece provides 1 serving of grains/breads. 50 Servings: 1 steamtable pan 50 Servings: about 2 quarts 2 cups (batter)
OR 50 pieces
3 loaves

100 Servings: 2 steamtable pans 100 Servings: about 1 gallon 1 quart (batter)
OR 100 pieces
6 loaves
Edited 2004

Special Tip: Variations:

For 50 servings, use 2 oz (⅔ cup) dried whole eggs and ⅔ cup water in place
of eggs.
For 100 servings, use 4 oz (1 ⅓ cups) dried whole eggs and 1 ⅓ cups water in
place of eggs.
A. Banana Bread Squares (Using Master Mix B-01)
50 servings: Omit step 1. Blend 2 lb 7 ½ oz (2 qt) Master Mix with 1 lb 1 oz
(2 ½ cups) sugar. In step 2, omit shortening. Continue with steps 3-6.
100 servings: Omit steps 1. Blend 4 lb 15 oz (4 qt) Master Mix with 2 lb 2 oz
(1 qt 1 cup) sugar. In step 2, omit shortening. Continue with steps 3-6.
Banana Bread Squares
Grains/Breads Grains/Breads B-05

Nutrients Per Serving

Calories 149 Saturated Fat 1.10 g Iron 0.90 mg

Protein 2.41 g Cholesterol 17 mg Calcium 38 mg

Carbohydrate 25.56 g Vitamin A 45 IU Sodium 130 mg

Total Fat 4.31 g Vitamin C 1.4 mg Dietary Fiber 0.8 g

Text63:
Bread Stuffing
Grains/Breads Grains/Breads B-06

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched soft bread cubes 4 lb 11 oz 3 gal 1 ½ qt 9 lb 6 oz 6 gal 3 qt 1. Combine bread cubes, celery, onions, raisins
(optional), poultry seasoning, pepper,
granulated garlic, margarine or butter, and
thyme (optional). Mix lightly until well blended.
*Fresh celery, chopped 1 lb 3 ¾ cups 2 Tbsp 2 lb 1 qt 3 ¾ cups
*Fresh onions, chopped 12 oz 2 cups 1 lb 8 oz 1 qt
OR OR OR OR OR
Dehydrated onions 2 ¼ oz ⅓ cup 4 ½ oz ⅔ cup
†Raisins, plumped (optional) 6 ½ oz 2 ¼ cups 13 oz 1 qt ½ cup
Poultry seasoning 1 Tbsp 2 Tbsp
Ground black or white pepper 1 ½ tsp 1 Tbsp
Granulated garlic 1 Tbsp 2 Tbsp
Margarine or butter, melted 10 ½ oz 1 ⅓ cups 1 lb 5 oz 2 ¾ cups
Dried thyme (optional) 2 Tbsp ¼ cup
Chicken stock, non-MSG 3 qt 1 gal 2 qt 2. Add chicken stock to bread mixture. Mix
gently to moisten.
3. Spread 6 lb 7 oz (3 qt 3 cups) of stuffing evenly
into each steamtable pan (12" x 20" x 2 ½")
which has been lightly coated with pan release
spray. For 50 servings, use 2 pans. For 100
servings, use 4 pans.
4. Bake:
Conventional oven: 350° F for 30-40 minutes
Convection oven: 300° F for 20-30 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
5. CCP: Hold for hot service at 135° F or higher.

Cut each pan 5 x 5 (25 pieces).

6. If desired, serve with Chicken or Turkey Gravy
(see G-03A).
Bread Stuffing
Grains/Breads Grains/Breads B-06

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†To plump raisins, cover the fruit with very hot tap water. Soak
2-5 minutes. DO NOT OVERSOAK. Drain well before using. Celery 1 lb 4 oz 2 lb 8 oz

Mature onions 14 oz 1 lb 12 oz

SERVING: YIELD: VOLUME:

1 piece provides 1 ½ servings of grains/breads. 50 Servings: 2 steamtable pans 50 Servings: about 1 gallon ½ cup
50 pieces

100 Servings: 4 steamtable pans 100 Servings: about 2 gallons 1 cup

100 pieces

Tested 2004

Nutrients Per Serving

Calories 165 Saturated Fat 1.23 g Iron 1.40 mg

Protein 3.97 g Cholesterol 1 mg Calcium 56 mg

Carbohydrate 22.65 g Vitamin A 226 IU Sodium 327 mg

Total Fat 6.45 g Vitamin C 1.0 mg Dietary Fiber 1.2 g

Text63:
Cornbread Stuffing
Grains/Breads Grains/Breads B-06A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched soft bread cubes 2 lb 5 ½ oz 1 gal 1 ½ qt 4 lb 11 oz 2 gal 3 qt 1. Combine bread cubes, crumbled cornbread,
celery, onions, poultry seasoning, pepper,
granulated garlic, margarine or butter, and
thyme (optional). Mix lightly until well blended.
Cornbread (B-09), 2 lb 5 ½ oz 2 qt 2 ½ cups 4 lb 11 oz 1 gal 1 ¼ qt
crumbled
*Fresh celery, chopped 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups
*Fresh onions, chopped 12 oz 2 cups 1 lb 8 oz 1 qt
OR OR OR OR OR
Dehydrated onions 2 ¼ oz ⅓ cup 4 ½ oz ⅔ cup
Poultry seasoning 1 Tbsp 2 Tbsp
Ground black or white pepper 1 ½ tsp 1 Tbsp
Granulated garlic 1 Tbsp 2 Tbsp
Margarine or butter, melted 10 ½ oz 1 ⅓ cups 1 lb 5 oz 2 ⅔ cups
Dried thyme (optional) 2 Tbsp ¼ cup
Chicken stock, non-MSG 3 qt 1 gal 2 qt 2. Add chicken stock to bread mixture. Mix
gently to moisten.
3. Spread 6 lb 7 oz (3 qt 3 cups) of stuffing evenly
into each steamtable pan (12" x 20" x 2 ½")
which has been lightly coated with pan release
spray. For 50 servings, use 2 pans. For 100
servings, use 4 pans.
4. Bake:
Conventional oven: 350° F for 30-40 minutes
Convection oven: 300° F for 20-30 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
5. CCP: Hold for hot service at 135° F or higher.

Cut each pan 5 x 5 (25 pieces).

6. If desired, serve with Chicken or Turkey Gravy
(see G-03A).
Cornbread Stuffing
Grains/Breads Grains/Breads B-06A

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Celery 1 lb 4 oz 2 lb 8 oz

Mature onions 14 oz 1 lb 12 oz

SERVING: YIELD: VOLUME:

1 piece provides 1 ½ servings of grains/breads. 50 Servings: 2 steamtable pans 50 Servings: about 1 gallon ½ cup
50 pieces

100 Servings: 4 steamtable pans 100 Servings: about 2 gallons 1 cup

100 pieces

Edited 2004

Nutrients Per Serving

Calories 162 Saturated Fat 1.34 g Iron 1.20 mg

Protein 3.59 g Cholesterol 7 mg Calcium 68 mg

Carbohydrate 21.19 g Vitamin A 230 IU Sodium 289 mg

Total Fat 7.10 g Vitamin C 1.0 mg Dietary Fiber 1.2 g

Text63:
Brown Bread
Grains/Breads Grains/Breads B-07

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 8 oz 1 ¾ cups 2 Tbsp 1 lb 3 ¾ cups 1. Blend flour, whole wheat flour, cornmeal, baking
soda, and salt in mixer for 1 minute on low
speed.
Whole wheat flour 8 oz 2 cups 1 lb 1 qt
Cornmeal 12 oz 2 ¾ cups 2 Tbsp 1 lb 8 oz 1 qt 1 ¾ cups
Baking soda 1 Tbsp 2 Tbsp
Salt 1 tsp 2 tsp
Instant nonfat dry milk, 1 qt 2 qt 2. Combine milk and lemon juice or vinegar
reconstituted (to sour the milk). Let stand for 5 minutes.
Frozen lemon juice ¼ cup ½ cup
concentrate, reconstituted
OR OR OR
White vinegar ¼ cup ½ cup
Molasses 1 lb 1 ½ cups 2 lb 3 cups 3. Add molasses and vegetable oil to milk mixture.
Blend well.
Vegetable oil 2 Tbsp ¼ cup
†Raisins, plumped (optional) 8 oz 1 ¼ cups 1 lb 2 ½ cups 4. Add liquid mixture and raisins (optional) to dry
ingredients. Blend for 3 minutes on low speed.
DO NOT OVERMIX. Batter will be lumpy.
5. Pour 5 lb (2 qt ½ cup) batter into each
steamtable pan (12" x 20" x 2 ½") which has
been lightly coated with pan release spray.
For 50 servings, use 1 pan. For 100 servings,
use 2 pans.
6. Bake or steam until a knife inserted near center
comes out clean:
Conventional oven: 375° F for 40-50 minutes
Convection oven: 325° F for 25-35 minutes
Steamer: 5 lb pressure for 55-65 minutes
7. Cool. Cut each pan 5 x 10 (50 pieces per pan).
8. For loaf pans: Pour 2 lb 8 oz
(approximately 1 qt ¼ cup) batter into each
loaf pan (4" x 10" x 4") which has been lightly
coated with pan release spray. For 50
servings, use 2 pans. For 100 servings,
use 4 pans.
Brown Bread
Grains/Breads Grains/Breads B-07

Bake or steam until knife inserted near center

comes out clean:
Conventional oven: 375° F for 60 minutes
Convection oven: 325° F for 45 minutes
Steamer: 5 lb pressure for 1 hour 10
minutes
Remove from pans. Cool completely. Cut each
loaf into 25 slices, about ⅜"-½" thick.

Comments:
†To plump raisins, cover the fruit with very hot tap water. Soak
2-5 minutes. DO NOT OVERSOAK. Drain well before using.

SERVING: YIELD: VOLUME:

1 piece provides 1 serving of grains/breads. 50 Servings: 1 steamtable pan 50 Servings: about 2 quarts ½ cup (batter)
OR 50 pieces
2 loaves

100 Servings: 2 steamtable pans 100 Servings: about 1 gallon 1 cup (batter)
OR 100 pieces
4 loaves
Edited 2004

Nutrients Per Serving

Calories 92 Saturated Fat 0.13 g Iron 1.08 mg

Protein 2.29 g Cholesterol 0 mg Calcium 44 mg

Carbohydrate 19.27 g Vitamin A 28 IU Sodium 137 mg

Total Fat 0.88 g Vitamin C 0.5 mg Dietary Fiber 1.2 g

Text63:
Cinnamon Rolls
Grains/Breads Grains/Breads B-08

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

For best results, have all ingredients and

utensils at room temperature.
Active dry yeast ⅓ cup 3 ¼ oz ½ cup 2 Tbsp 1. Dissolve dry yeast in warm water. Let stand
(see Special Tip) for 4-5 minutes.
Water, warm (110° F) 1 ½ cups 3 cups
Enriched all-purpose flour 3 lb 10 oz 3 qt 1 ½ cups 7 lb 4 oz 1 gal 2 ¾ qt 2. Place flour, dry milk, sugar, and salt in mixer
bowl. Blend with dough hook for approximately
2 minutes on low speed.
Instant nonfat dry milk 3 ¼ oz 1 ⅓ cups 6 ½ oz 2 ¾ cups
Sugar 5 ¾ oz ¾ cup 2 Tbsp 11 ½ oz 1 ½ cups 2 Tbsp
Salt 2 Tbsp 2 ½ oz ¼ cup
Vegetable oil ¾ cup 2 Tbsp 1 ⅔ cups 3. Add oil and blend for approximately 2 minutes
on low speed.
Water (68° F) 2 ½ cups 1 qt 1 cup 4. Add water. Mix for 1 minute on low speed.
5. Add dissolved yeast and mix for 2 minutes on
low speed.
6. Knead dough on medium speed for 8 minutes,
or until dough is smooth and elastic.
7. Place in warm area (about 90° F) for 45-60
minutes.
8. Place dough on lightly floured surface. Divide
into balls, 3 lb 2 oz each. For 50 servings,
divide into 2 balls. For 100 servings, divide into
4 balls.
Ground cinnamon ¼ cup ½ cup 9. Combine cinnamon and sugar. Mix well. Set
aside for step 11.
Sugar 5 ¼ oz ¾ cup 10 ½ oz 1 ½ cups
10. Roll each ball of dough into a rectangle 25" x
10", ¼" thick.
Vegetable oil 1 Tbsp 2 Tbsp 11. Lightly brush each rectangle with oil. Sprinkle
approximately ½ cup cinnamon-sugar
mixture over each rectangle.
Raisins 10 oz 2 cups 1 lb 4 ½ oz 1 qt 12. Sprinkle 1 cup raisins over cinnamon-sugar
mixture on each rectangle.
Cinnamon Rolls
Grains/Breads Grains/Breads B-08

13. Roll each rectangle on the long side to form a

long slender roll. Cut each roll into 25 uniform
pieces 1" thick.
14. Place in rows of 5 across and 10 down on
sheet pan (18" x 26" x 1") which has been
lightly coated with pan release spray. For 50
servings, use 1 pan. For 100 servings, use 2
pans.
15. Place in a warm area (about 90° F) until
double in size, 30-50 minutes.
16. Bake until lightly browned:
Conventional oven: 400° F for 18-20 minutes
Convection oven: 350° F for 12-14 minutes
Margarine or butter, melted 1 Tbsp 2 Tbsp 17. Optional: Brush lightly with melted margarine or
(optional) butter (approximately 1 Tbsp per pan) while
warm.

SERVING: YIELD: VOLUME:

1 roll provides 2 servings of grains/breads. 50 Servings: 6 lb 4 oz (dough) 50 Servings: about 50 rolls
1 sheet pan

100 Servings: 12 lb 8 oz (dough) 100 Servings: about 100 rolls

2 sheet pans

Tested 2004

Special Tip:
To use high-activity (instant) yeast, follow directions below or manufacturer's
instructions.

For 50 servings, omit step 1. In step 2, add ¼ cup high-activity (instant)

yeast. Continue with step 3. In step 4, add 1 qt water (110° F). Omit step 5.
In step 6, knead for 10 minutes. Continue with steps 7-17.

For 100 servings, omit step 1. In step 2, add 2 ½ oz (¼ cup 3 ⅔ Tbsp) high-
activity (instant) yeast. Continue with step 3. In step 4, add 2 qt water (110°
F). Omit step 5. In step 6, knead for 10 minutes. Continue with steps 7-17.
Cinnamon Rolls
Grains/Breads Grains/Breads B-08

Nutrients Per Serving

Calories 209 Saturated Fat 0.65 g Iron 2.08 mg

Protein 4.73 g Cholesterol 0 mg Calcium 39 mg

Carbohydrate 37.70 g Vitamin A 46 IU Sodium 292 mg

Total Fat 4.53 g Vitamin C 0.5 mg Dietary Fiber 1.7 g

Text63:
Cornbread
Grains/Breads Grains/Breads B-09

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups 1. Blend flour, cornmeal or corn grits, sugar,
baking powder, and salt in mixer for 1 minute
on low speed.
Cornmeal 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups
OR OR OR OR OR
Enriched corn grits 1 lb 2 ¾ cups 2 lb 1 qt 1 ½ cups
Sugar 5 ¼ oz ¾ cup 10 ½ oz 1 ½ cups
Baking powder 2 Tbsp 2 tsp 2 oz ⅓ cup
Salt 1 ¼ tsp 2 ½ tsp
Frozen whole eggs, thawed 5 ¼ oz ⅔ cup 10 ½ oz 1 ¼ cups 2. Mix eggs, milk, oil, cheese (optional), and chili
OR peppers (optional). Add to dry ingredients and
Fresh large eggs OR OR blend for 30 seconds on low speed. Beat until
(see Special Tip) 3 each 6 each dry ingredients are moistened for 2-3 minutes
on medium speed. DO NOT OVERMIX. Batter
will be lumpy.
Instant nonfat dry milk, 3 ¾ cups 1 qt 3 ½ cups
reconstituted
Vegetable oil ½ cup 1 cup
Reduced fat Cheddar cheese, 12 oz 3 cups 1 lb 8 oz 1 qt 2 cups
shredded (optional)
*Fresh green chili peppers, 4 oz ¾ cup 3 Tbsp 8 oz 1 ¾ cups 2 Tbsp
chopped (optional)
3. Pour 4 lb 14 oz (2 qt 2 cups) batter into each
half-sheet pan (18" x 13" x 1") which has been
lightly coated with pan release spray. For 50
servings, use 1 pan. For 100 servings, use 2
pans.
4. Bake until lightly browned:
Conventional oven: 400° F for 30-35 minutes
Convection oven: 350° F for 20-25 minutes
5. Cut each half-sheet pan 5 x 10 (50 pieces per pan).

Marketing Guide for Selected Items

Food as Purchased for 50 Servings 100 Servings
Green chili peppers 5 oz 10 oz
Cornbread
Grains/Breads Grains/Breads B-09

SERVING: YIELD: VOLUME:

1 piece provides 1 serving of grains/breads. 50 Servings: 4 lb 14 oz (batter) 50 Servings: about 2 quarts 2 cups (batter)
1 half-sheet pan 50 pieces

100 Servings: 9 lb 12 oz (batter) 100 Servings: 1 gallon 1 quart (batter)

2 half-sheet pans 100 pieces

Edited 2004

Special Tip:
For 50 servings, use 1 ½ oz (½ cup) dried whole eggs and ½ cup water in
place of eggs.

For 100 servings, use 3 oz (1 cup) dried whole eggs and 1 cup water in place
of eggs.

Nutrients Per Serving

Calories 108 Saturated Fat 0.45 g Iron 0.90 mg

Protein 2.65 g Cholesterol 13 mg Calcium 68 mg

Carbohydrate 18.03 g Vitamin A 51 IU Sodium 151 mg

Total Fat 2.82 g Vitamin C 0.1 mg Dietary Fiber 1.0 g

Text63:
Fried Rice
Meat/Meat Alternate-Vegetable-Grains/Breads Grains/Breads B-10

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Vegetable oil ¼ cup ½ cup 1. Heat oil. Add onions. Cook for 3-5 minutes.
*Fresh onions, chopped 8 oz 1 ⅓ cups 1 lb 2 ⅔ cups
OR OR OR OR OR
Dehydrated onions 1 ½ oz ¾ cup 3 oz 1 ½ cups
Frozen whole eggs, thawed 2 lb 13 oz 1 qt 1 ⅓ cups 5 lb 10 oz 2 qt 2 ⅔ cups 2. Add eggs. Cook over medium heat, stirring
OR frequently, for 10-15 minutes or until set.
Fresh large eggs OR OR
(see Special Tip) 26 each 52 each
*Cooked enriched white rice 11 lb 13 oz 1 gal 3 ¼ qt 23 lb 10 oz 3 gal 2 ½ qt 3. For cooked rice, use Cooking Rice recipe
(see B-03). Combine rice, peas, soy sauce,
and carrots. Pour into medium steamtable
pans (12" x 20" x 4"). For 50 servings, use 2
pans. For 100 servings, use 4 pans.
Frozen peas 1 lb 2 oz 2 ¾ cups 2 lb 4 oz 1 qt 1 ½ cups
Low-sodium soy sauce 1 ⅓ cups 2 ⅔ cups
Frozen diced carrots 1 lb 2 oz 2 ¾ cups 2 Tbsp 2 lb 4 oz 1 qt 1 ¾ cups
4. Cover.
5. Bake:
Convection oven: 325° F for 25 minutes
Conventional oven: 350° F for 35 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
6. CCP: Hold for hot service at 135° F or higher.

Portion with 6 oz portioning spoon (¾ cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 servings 100 servings
Mature onions 10 oz 1 lb 4 oz

White rice, medium grain 4 lb 5 oz 8 lb 10 oz

White rice, long grain 3 lb 14 oz 7 lb 12 oz

White rice, long grain parboiled 4 lb 3 oz 8 lb 6 oz

Fried Rice
Meat/Meat Alternate-Vegetable-Grains/Breads Grains/Breads B-10

SERVING: YIELD: VOLUME:

¾ cup (6 oz portioning spoon) provides 1 oz 50 Servings: about 17 lb 50 Servings: about 2 gallons 1 ½ quarts
equivalent meat/meat alternate, ⅛ cup of vegetable, 2 steamtable pans
and 1 serving of grains/breads.

100 Servings: about 34 lb 100 Servings: about 4 gallons 3 quarts

4 steamtable pans

Tested 2004

Special Tip:
For 50 servings, use 13 oz (1 qt ⅓ cup) dried whole eggs and 1 qt ⅓ cup
water in place of eggs.

For 100 servings, use 1 lb 10 oz (2 qt ⅔ cup) dried whole eggs and 2 qt ⅔ cup
water in place of eggs.

Nutrients Per Serving

Calories 184 Saturated Fat 1.02 g Iron 1.83 mg

Protein 6.73 g Cholesterol 108 mg Calcium 29 mg

Carbohydrate 29.38 g Vitamin A 1873 IU Sodium 409 mg

Total Fat 3.95 g Vitamin C 1.5 mg Dietary Fiber 1.4 g

Text63:
Italian Bread
Grains/Breads Grains/Breads B-11

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

For best results, have all ingredients and

utensils at room temperature.
Active dry yeast 2 Tbsp 2 tsp ⅓ cup 1. Dissolve dry yeast in warm water. Let stand
(see Special Tip) for 4-5 minutes.
Water, warm (110° F) 1 cup 2 cups
Enriched all-purpose flour 3 lb 12 oz 3 qt 2 cups 7 lb 8 oz 1 gal 3 qt 2. Place flour, dry milk, sugar, and salt in mixer
bowl. Blend with dough hook for approximately
2 minutes on low speed.
Instant nonfat dry milk 3 oz 1 ¼ cups 6 oz 2 ½ cups
Sugar ¼ cup 3 ½ oz ½ cup
Salt 1 Tbsp 2 Tbsp
Water (70-75° F) 3 cups 1 qt 2 cups 3. Add water and mix for 1 minute on low speed.
4. Add dissolved yeast and mix for 2 minutes on
low speed.
Shortening ¼ cup 3 ¼ oz ½ cup 5. Add shortening and mix for 2 minutes on low
speed.
6. Knead dough for 8 minutes on medium speed
or until dough is smooth and elastic.
7. Place dough in warm area (about 90° F) for
45-60 minutes.
8. Punch down dough to remove air bubbles and
let rest 15 minutes.
9. Divide dough into pieces, 3 lb 6 oz each. For 50
servings, divide into 2 pieces. For 100
servings, divide into 4 pieces. Shape each
piece into a smooth roll 24" long.
Cornmeal 2 Tbsp ¼ cup 10. Place lengthwise on sheet pans
(18" x 26" x 1") which have been lightly coated
with pan release spray and sprinkled with
cornmeal, approximately 2 Tbsp per sheet
pan. For 50 servings, use 1 pan. For 100
servings, use 2 pans.
11. Place sheet pans in a warm area
(about 90° F) until double in size, 30-50
minutes.
Italian Bread
Grains/Breads Grains/Breads B-11

Water, as needed 12. Brush top of each loaf with water. Using
scissors or a very sharp knife, cut 5 or 6
diagonal slits ¼" deep on top of each loaf.
13. Bake until browned:
Conventional oven: 400° F for 25 minutes
Convection oven: 350° F for 20 minutes
14. Cool. Cut each loaf into 25 slices, ⅞" thick.

SERVING: YIELD: VOLUME:

1 slice provides 2 servings of grains/breads. 50 Servings: 6 lb 12 oz (dough) 50 Servings: 50 pieces
2 loaves

100 Servings: 13 lb 8 oz (dough) 100 Servings: 100 pieces

4 loaves

Tested 2004

Special Tip:
To use high-activity (instant) yeast, follow directions below or manufacturer's
instructions.

For 50 servings, omit step 1. In step 2, add 2 Tbsp high-activity (instant)

yeast. In step 3, add 1 qt water (110° F). Omit step 4. Continue with step 5.
In step 6, knead for 10 minutes. Continue with steps 7-14.

For 100 servings, omit step 1. In step 2, add ¼ cup high-activity (instant)
yeast. In step 3, add 2 qt water (110° F). Omit step 4. Continue with step 5.
In step 6, knead for 10 minutes. Continue with steps 7-14.
Italian Bread
Grains/Breads Grains/Breads B-11

Nutrients Per Serving

Calories 145 Saturated Fat 0.32 g Iron 1.70 mg

Protein 4.37 g Cholesterol 0 mg Calcium 27 mg

Carbohydrate 28.23 g Vitamin A 41 IU Sodium 150 mg

Total Fat 1.40 g Vitamin C 0.1 mg Dietary Fiber 1.1 g

Text63:
Muffin Squares
Grains/Breads Grains/Breads B-12

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 1 lb 12 oz 1 qt 2 ½ cups 3 lb 8 oz 3 qt 1 cup 1. Blend flour, dry milk, baking powder, sugar,
and salt in mixer for 5 minutes on low speed.
Add raisins (optional).
Instant nonfat dry milk ¾ cup 3 ½ oz 1 ½ cups
Baking powder 3 Tbsp 2 tsp 3 oz ¼ cup 3 ⅓ Tbsp
Sugar 7 oz 1 cup 14 oz 2 cups
Salt 2 tsp 1 Tbsp 1 tsp
†Raisins, plumped (optional) 8 oz 2 ⅔ cups 1 lb 1 qt 1 ⅓ cups
Frozen whole eggs, thawed 5 ¼ oz ⅔ cup 10 ½ oz 1 ¼ cups 2. Combine eggs and water. Add slowly to dry
OR ingredients while mixing on low speed. Mix only
Fresh large eggs OR OR until dry ingredients are moistened, 15-20
(see Special Tip) 3 each 6 each seconds.
Water 2 ¾ cups 1 qt 1 ½ cups
Vegetable oil ¾ cup 1 ½ cups 3. Add oil slowly while mixing approximately 40
seconds on low speed. DO NOT OVERMIX.
Batter will be lumpy.
4. Pour 4 lb 7 oz (2 qt 2 cups) batter into each
steamtable pan (12" x 20" x 2 ½") which has
been lightly coated with pan release spray.
For 50 servings, use 1 pan. For 100 servings,
use 2 pans.
5. Bake until lightly browned:
Conventional oven: 425° F for 25 minutes
Convection oven: 350° F for 15 minutes
6. Cut each pan 5 x 10 (50 portions per pan).
For muffin pans: Portion batter with No. 20
scoop (3 ⅓ Tbsp) into muffin pans lightly
coated with pan release spray. Fill no more
than ⅔ full.

Bake until lightly browned:

Conventional oven: 400° F for 18-20 minutes
Convection oven: 350° F for 12-15 minutes

To cool, remove muffins from pans

immediately and place on cooling racks.
Muffin Squares
Grains/Breads Grains/Breads B-12

Comments:
†To plump raisins, cover the fruit with very hot tap water. Soak 2-
5 minutes. DO NOT OVERSOAK. Drain well before using.

SERVING: YIELD: VOLUME:

1 piece provides 1 serving of grains/breads. 50 Servings: 4 lb 7 oz (batter) 50 Servings: about 2 quarts 2 cups (batter)
1 steamtable pan 50 pieces or 50 muffins

100 Servings: 8 lb 14 oz (batter) 100 Servings: about 1 gallon 1 quart (batter)

2 steamtable pans 100 pieces or 100 muffins

Edited 2004

Special Tip: Variations:

For 50 servings, use 1 ½ oz (½ cup) dried whole eggs and ½ cup water in
place of eggs.
For 100 servings, use 3 oz (1 cup) dried whole eggs and 1 cup water in place
of eggs.
A. Muffin Squares (Using Master Mix)
50 servings: Omit step 1. Blend 2 lb 7 ½ oz (2 qt) Master Mix with 7 oz (1
cup) sugar. Continue with step 2. Omit step 3. Continue with step 4-6.
100 servings: Omit step 1. Blend 4 lb 15 oz (4 qt) Master Mix with 14 oz (2
cups) sugar. Continue with step 2. Omit step 3. Continue with steps 4-6.

B. Wheat Muffin Squares

50 servings: In step 1, use 1 lb 5 oz (1 qt ¾ cup) enriched all-purpose flour
and 7 oz (1 ½ cups 2 Tbsp) whole wheat flour. Continue with steps 2-6.

100 servings: In step 1, use 2 lb 10 oz (2 qt 1 ½ cups) enriched all-purpose

flour and 14 oz (3 ¼ cups) whole wheat flour. Continue with steps 2-6.
Muffin Squares
Grains/Breads Grains/Breads B-12

Nutrients Per Serving

Calories 110 Saturated Fat 0.58 g Iron 0.88 mg

Protein 2.36 g Cholesterol 13 mg Calcium 66 mg

Carbohydrate 16.87 g Vitamin A 42 IU Sodium 193 mg

Total Fat 3.73 g Vitamin C 0.1 mg Dietary Fiber 0.4 g

Text63:
Pancakes
Grains/Breads Grains/Breads B-13

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 2 lb 1 qt 3 ½ cups 4 lb 3 qt 3 cups 1. Blend flour, baking powder, salt, dry milk, and
sugar in mixer for 3 minutes on low speed.
Baking powder ¼ cup 3 ¼ oz ½ cup
Salt 1 ½ tsp 1 Tbsp
Instant nonfat dry milk 2 ½ oz 1 cup 5 oz 2 cups
Sugar 2 ¼ oz ⅓ cup 4 ½ oz ⅔ cup
Frozen whole eggs, thawed 14 oz 1 ⅔ cups 1 lb 12 oz 3 ⅓ cups 2. Combine eggs, water, and oil. Add to dry
OR ingredients.
Fresh large eggs OR OR
(see Special Tip) 8 each 16 each
Water 1 qt 1 ¼ cups 2 qt 2 ½ cups
Vegetable oil 1 cup 2 cups
3. Blend for 2 minutes on low speed. Batter will
be lumpy. DO NOT OVERMIX.
4. If desired, lightly coat griddle surface with pan
release spray. Portion batter with level No. 20
scoop (3 Tbsp 1 tsp) onto griddle, which has
been heated to 375° F.
5. Cook until surface of pancakes is covered with
bubbles and bottom side is lightly browned,
approximately 2 minutes. Turn and cook until
lightly browned on other side, approximately 1
minute.
6. Serve immediately or reheat in covered
steamtable pans (12" x 20" x 2 ½"):
Conventional Oven: 350° F for 10-15 minutes
Convection Oven: 300° F for 8-10 minutes

SERVING: YIELD: VOLUME:

1 pancake provides 1 serving of grains/breads. 50 Servings: 50 (4 inch) pancakes 50 Servings: about 2 quarts 2 cups (batter)

100 Servings: 100 (4 inch) pancakes 100 Servings: about 1 gallon 1 quart (batter)
Pancakes
Grains/Breads Grains/Breads B-13

Edited 2004

Special Tip: Variation

For 50 servings, use 4 oz (1 ⅓ cups) dried whole eggs and 1 ⅓ cups water in
place of eggs.
For 100 servings, use 8 oz (2 ⅔ cups) dried whole eggs and 2 ⅔ cups water in
place of eggs.
A. Pancakes (Using Master Mix)
50 servings: Omit step 1. Use 2 lb 13 oz (2 qt 1 cup) Master Mix and 2 ¼ oz
(⅓ cup) sugar. In step 2, omit oil. In step 3, blend for 3 minutes on medium
speed. Continue with steps 4-6.

100 servings: Omit step 1. Use 5 lb 10 oz (4 qt 2 cups) Master Mix and 4 ½ oz

(⅔ cup) sugar. In step 2, omit oil. In step 3, blend for 3 minutes on medium
speed. Continue with steps 4-6.

Nutrients Per Serving

Calories 127 Saturated Fat 0.89 g Iron 1.09 mg

Protein 3.36 g Cholesterol 34 mg Calcium 89 mg

Carbohydrate 16.26 g Vitamin A 84 IU Sodium 205 mg

Total Fat 5.34 g Vitamin C 0.1 mg Dietary Fiber 0.5 g

Text63:
Pizza Crust
Grains/Breads Grains/Breads B-14

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

For best results, have all ingredients and

utensils at room temperature.
Enriched all-purpose flour 3 lb 8 oz 3 qt 1 cup 7 lb 1 gal 2 ½ qt 1. Place flour, salt, sugar, and dry yeast in large
mixer bowl. Mix with a dough hook for 30
seconds on low speed.
Salt 1 ½ tsp 1 Tbsp
Sugar 2 Tbsp 1 tsp 2 oz ¼ cup 2 tsp
Active dry yeast 2 Tbsp 1 ½ tsp 2 oz ¼ cup 1 Tbsp
(see Special Tip)
Water, warm (130° F) 1 qt ¼ cup 2 qt ½ cup 2. Combine warm water and oil. Add liquids to
the dry ingredients. Mix on low speed for 6
minutes.
Vegetable oil ⅓ cup ⅔ cup
3. Divide and shape dough. For 50 servings,
divide into 2 balls, 2 lb 6 oz each and
one ball, 1 lb 3 oz. For 100 servings, divide
into 5 balls, 2 lb 6 oz each. Let rest for 20
minutes.
Cornmeal 2 ½ oz ½ cup 2 Tbsp 5 oz 1 ¼ cups 4. Lightly coat sheet pans (18" x 26" x 1") and
half-sheet pan (13" x 18" x 1") with pan
release spray. For 50 servings, use 2 pans
and 1 half-pan. For 100 servings, use 5 pans.
Sprinkle each pan with 1 oz (3 Tbsp) cornmeal
and each half-pan with ½ oz (1 Tbsp 1 ½ tsp)
cornmeal.
5. Place 2 lb 6 oz dough ball in center of each
pan and 1 lb 3 oz dough ball in center of
half-pan. Flatten dough by rolling or spreading
dough ⅛" thick to rim of pans. Keep edges
thicker than center.
6. For topping, baking, and portioning directions,
see Pizza With Ground Beef Topping (D-31) or
Pizza With Cheese Topping (D-30).
Cut each sheet pan 4 x 5 (20 pieces).
Cut each half-sheet pan 2 x 5 (10 pieces).
Pizza Crust
Grains/Breads Grains/Breads B-14

SERVING: YIELD: VOLUME:

1 portion provides 2 servings of grains/breads. 50 Servings: about 5 lb 15 oz 50 Servings: 2 sheet pans and 1 half-sheet pan

100 Servings: about 11 lb 14 oz 100 Servings: 5 sheet pans

Tested 2004

Special Tip:
To use high-activity (instant) yeast, follow manufacturer's instructions.

Nutrients Per Serving

Calories 137 Saturated Fat 0.26 g Iron 1.62 mg

Protein 3.61 g Cholesterol 0 mg Calcium 6 mg

Carbohydrate 26.11 g Vitamin A 3 IU Sodium 71 mg

Total Fat 1.83 g Vitamin C 0.0 mg Dietary Fiber 1.1 g

Text63:
Pourable Pizza Crust
Grains/Breads Grains/Breads B-15

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

For best results, have all ingredients and

utensils at room temperature.
Active dry yeast 3 Tbsp 2 ½ oz ¼ cup 2 Tbsp 1. Mix dry yeast, flour, dry milk, sugar, and salt
(see Special Tip) together.
Enriched all-purpose flour 3 lb 8 oz 3 qt 1 cup 7 lb 1 gal 2 ½ qt
Instant nonfat dry milk 9 ¼ oz 3 ¾ cups 2 Tbsp 1 lb 2 ½ oz 1 qt 3 ¾ cups
Sugar 5 ¼ oz ¾ cup 10 ½ oz 1 ½ cups
Salt 1 ¼ tsp 2 ½ tsp
Vegetable oil 2 Tbsp ¼ cup 2. Add oil to dry mixture blend for 4 minutes on
low speed.
Water, warm (130° F) 2 qt 1 gal 3. Add water to dry ingredients. Blend for 10
minutes on medium speed. Batter will be
lumpy.
Cornmeal 2 ½ oz ½ cup 2 Tbsp 5 oz 1 ¼ cups 4. For 50 servings, lightly coat 2 sheet pans
(18" x 26" x 1") and 1 half-sheet pan
(13" x 18" x 1") with pan release spray. For
100 servings, lightly coat 5 sheet
pans (18" x 26" x 1") with pan release spray.
Sprinkle each full sheet pan with 1 oz
(approximately ¼ cup) cornmeal and sprinkle
each half-sheet pan with ½ oz
(approximately 2 Tbsp) cornmeal.
5. Pour or spread 3 lb 7 oz (2 qt 1 cup) batter into
each sheet pan and 1 lb 11 ½ oz
(1 qt ½ cup) into each half-sheet pan. Let
stand for 20 minutes.
6. Prebake until crust is set:
Conventional oven: 475° F for 10 minutes
Convection oven: 425° F for 7 minutes
7. Top each prebaked crust with desired topping
or use Pizza With Ground Beef Topping (D-31),
or Pizza With Cheese Topping (D-30).
8. Bake until heated through and cheese is
melted:
Conventional oven: 475° F for 10-15 minutes
Convection oven: 425° F for 5 minutes
9. Portion by cutting each sheet pan 4 x 5
(20 pieces per pan). Portion by cutting each
half-sheet pan 2 x 5 (10 pieces per pan).
Pourable Pizza Crust
Grains/Breads Grains/Breads B-15

SERVING: YIELD: VOLUME:

1 piece provides 2 servings of grains/breads. 50 Servings: about 8 lb 8 oz 50 Servings: 2 sheet pans and 1 half-sheet pan

100 Servings: about 17 lb 100 Servings: 5 sheet pans

Tested 2004

Special Tip:
To use high-activity (instant) yeast, follow manufacturer's instructions.

Nutrients Per Serving

Calories 158 Saturated Fat 0.16 g Iron 1.67 mg

Protein 5.51 g Cholesterol 1 mg Calcium 71 mg

Carbohydrate 31.31 g Vitamin A 127 IU Sodium 89 mg

Total Fat 0.96 g Vitamin C 0.3 mg Dietary Fiber 1.1 g

Text63:
Rolls (Yeast)
Grains/Breads Grains/Breads B-16

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

For best results, have all ingredients and

utensils at room temperature.
Active dry yeast ⅓ cup 3 ¼ oz ½ cup 2 Tbsp 1. Dissolve dry yeast in warm water. Let stand
(see Special Tip) for 4-5 minutes.
Water, warm (110° F) 1 ½ cups 3 cups
Enriched all-purpose flour 3 lb 10 oz 3 qt 1 ½ cups 7 lb 4 oz 1 gal 2 ¾ qt 2. Place flour, dry milk, sugar, and salt in mixer
bowl. Blend with dough hook for approximately
2 minutes on low speed.
Instant nonfat dry milk 3 ¼ oz 1 ⅓ cups 6 ½ oz 2 ⅔ cups
Sugar 5 ¾ oz ¾ cup 2 Tbsp 11 ½ oz 1 ¾ cups
Salt 2 Tbsp 2 ½ oz ¼ cup
Vegetable oil ¾ cup 2 Tbsp 1 ⅔ cups 3. Add oil and blend for approximately 2 minutes
on low speed.
Water (68° F) 2 ½ cups 1 qt 1 cup 4. Add water. Mix for 1 minute on low speed.
5. Add dissolved yeast and mix for 2 minutes on
low speed.
6. Knead dough on medium speed for 8 minutes,
or until dough is smooth and elastic.
7. Place dough in warm area (about 90° F) for
45-60 minutes.
8. Punch down dough to remove air bubbles.
9. Form rolls from dough by pinching off 2 oz
pieces and shaping. Place rolls in rows of 5
across and 10 down on sheet pans
(18" x 26" x 1") which have been lightly coated
with pan release spray. For 50 servings, use 1
pan. For 100 servings, use 2 pans.
10. Place in a warm area (about 90° F) until
double in size, 30-50 minutes.
11. Bake until lightly browned:
Conventional oven: 400° F for 18-20 minutes
Convection oven: 350° F for 12-14 minutes
Margarine or butter, melted 1 Tbsp 2 Tbsp 12. Optional: Brush lightly with melted margarine or
(optional) butter (approximately 1 Tbsp per pan) while
warm.
Rolls (Yeast)
Grains/Breads Grains/Breads B-16

SERVING: YIELD: VOLUME:

1 roll provides 2 servings of grains/breads. 50 Servings: about 6 lb 4 oz (dough) 50 Servings: about 50 rolls

100 Servings: about 12 lb 8 oz (dough) 100 Servings: about 100 rolls

Tested 2004

Special Tip: Variations:

To use high-activity (instant) yeast, follow directions below or manufacturer's
instructions.
For 50 servings, omit step 1. In step 2, add ¼ cup high-activity (instant)
yeast. Continue with step 3. In step 4, add 1 qt water (110° F). Omit step 5.
In step 6, knead for 10 minutes. Continue with steps 7-12.
A. Frankfurter Rolls
50 and 100 servings: Follow steps 1-8. In step 9, shape 2 oz pieces of dough
to approximately 2 ½" x 6 ½ ". Place rolls in rows of 8 down and 4 across on
sheet pans which have been lightly coated with pan release spray. Continue
with steps 10-12.

For 100 servings, omit step 1. In step 2, add 2 ½ oz (½ cup) high-activity
(instant) yeast. Continue with step 3. In step 4, add 2 qt water (110° F). Omit
step 5. In step 6, knead for 10 minutes. Continue with steps 7-12.
B. Hamburger Rolls
50 and 100 servings: Follow steps 1-8. In step 9, shape and flatten 2 oz
pieces of dough to approximately 4" in diameter. Place rolls in rows of 6 down
and 4 across on sheet pans which have been lightly coated with pan release
spray. Continue with steps 10-12.

C. Wheat Rolls

50 servings: Follow step 1. In step 2, use 1 lb 13 oz (1 qt 2 ½ cups) enriched

all-purpose or bread flour and 1 lb 13 oz (1 qt 2 ¾ cups) whole wheat flour.
Continue with steps 3-12.

100 servings: Follow step 1. In step 2, use 3 lb 10 oz (3 qt 1 cup) enriched all-

purpose or bread flour and 3 lb 10 oz (3 qt 1 ½ cups) whole wheat flour.
Continue with steps 3-12.
Rolls (Yeast)
Grains/Breads Grains/Breads B-16

Nutrients Per Serving

Calories 176 Saturated Fat 0.60 g Iron 1.75 mg

Protein 4.53 g Cholesterol 0 mg Calcium 29 mg

Carbohydrate 29.80 g Vitamin A 44 IU Sodium 291 mg

Total Fat 4.21 g Vitamin C 0.1 mg Dietary Fiber 1.2 g

Text63:
Spanish Rice
Vegetable-Grains/Breads Grains/Breads B-17

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Vegetable oil 2 Tbsp ¼ cup 1. Heat oil. Add onions, green peppers, and
celery. Cook for 5 minutes.
*Fresh onions, chopped 7 ½ oz 1 ¼ cups 15 oz 2 ½ cups
OR OR OR OR OR
Dehydrated onions 1 ½ oz ½ cup 3 oz 1 cup
*Fresh green pepper, chopped 6 oz 1 ¼ cups 12 oz 2 ½ cups
*Fresh celery, chopped 8 oz 2 cups 1 lb 1 qt
Beef stock, non-MSG or water 1 qt 2 cups 3 qt 2. Add beef stock or water and seasonings.
Bring to boil.
†Seasonings
Chili powder 1 Tbsp 2 Tbsp
Ground cumin 2 ¼ tsp 1 Tbsp 1 ½ tsp
Paprika ¾ tsp 1 ½ tsp
Onion powder ¾ tsp 1 ½ tsp
Enriched white rice, long 1 lb 11 oz 1 qt 3 lb 6 oz 2 qt 3. Stir in rice, salt, and pepper. Return to boil.
grain, regular Boil for 5 minutes. Reduce heat and cover
OR OR OR OR OR tightly. Cook over low heat for 10 minutes.
Enriched white rice, long 1 lb 13 oz 1 qt ¾ cup 3 lb 10 oz 2 qt 1 ½ cups
grain, parboiled CCP: Heat to 135° F or higher for at least 15
seconds.
Salt 2 tsp 1 Tbsp 1 tsp
Ground black or white pepper 1 tsp 2 tsp
Canned diced tomatoes, with 1 lb 3 ½ oz 1 ¾ cups 2 lb 7 oz 3 ½ cups 4. Stir in diced tomatoes, tomato paste, and
juice water. Cook over low heat for 10-15 minutes.
Pour 8 lb (about 1 gallon ¾ cup) into a
steamtable pan (12" x 20" x 2 ½") which has
been lightly coated with pan release spray.
For 50 servings, use 1 pan. For 100 servings,
use 2 pans.
Canned tomato paste 7 oz ¾ cup 1 Tbsp 14 oz 1 ½ cups 2 Tbsp
Water 1 cup 2 cups
5. CCP: Hold for hot service at 135° F or higher.

Portion with No. 12 scoop (⅓ cup).

Spanish Rice
Vegetable-Grains/Breads Grains/Breads B-17

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasonings Mixes) may be used to replace these ingredients. For Mature onions 9 oz 1 lb 2 oz
50 servings, use 2 Tbsp 1 tsp Mexican Seasoning Mix. For 100 Green peppers 8 oz 1 lb
servings, use ¼ cup 1 ½ tsp Mexican Seasoning Mix.
Celery 10 oz 1 lb 4 oz

SERVING: YIELD: VOLUME:

⅓ cup (No. 12 scoop) provides ⅛ cup of vegetable 50 Servings: about 8 lb 50 Servings: about 1 gallon ¾ cup
and ½ serving of grains/breads. 1 steamtable pan

100 Servings: about 16 lb 100 Servings: about 2 gallons 1 ½ cups

2 steamtable pans

Tested 2004, Edited 2007

Nutrients Per Serving

Calories 69 Saturated Fat 0.15 g Iron 0.78 mg

Protein 1.58 g Cholesterol 0 mg Calcium 14 mg

Carbohydrate 13.69 g Vitamin A 266 IU Sodium 134 mg

Total Fat 0.84 g Vitamin C 6.7 mg Dietary Fiber 0.7 g

Text63:
Sweet Potato-Plum Bread Squares
Vegetable/Fruit-Grains/Breads Grains/Breads B-18

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 2 lb 14 oz 2 qt 2 ½ cups 5 lb 12 oz 1 gal 1 ¼ qt 1. Blend flour, sugar, brown sugar, dry milk,
baking powder, baking soda, salt, allspice,
nutmeg (optional), cinnamon, and shortening
in a mixer for 3-5 minutes on low speed.
Sugar 14 ½ oz 2 cups 1 lb 13 oz 1 qt
Brown sugar, packed 15 oz 3 ½ cups 1 lb 14 oz 1 qt 3 cups
Instant nonfat dry milk ¼ cup 2 Tbsp 1 ¾ oz ¾ cup
Baking powder 2 Tbsp ½ tsp 2 oz ¼ cup 1 tsp
Baking soda 3 Tbsp 2 ¾ oz ¼ cup 2 Tbsp
Salt 1 ½ tsp 1 Tbsp
Ground allspice 1 ½ tsp 1 Tbsp
Ground nutmeg (optional) 1 ½ tsp 1 Tbsp
Ground cinnamon 2 tsp 1 Tbsp 1 tsp
Shortening 15 oz 2 ¼ cups 1 lb 14 oz 1 qt ½ cup
Canned mashed sweet 3 lb 4 oz 1 qt 2 ¼ cups 6 lb 8 oz 3 qt ½ cup 3. Add ½ of the sweet potatoes and mix for 2
potatoes (½ No. 10 can) (1 No. 10 can) minutes on low speed.
OR OR OR OR OR
Canned cut sweet potatoes, 3 lb 4 oz 1 qt 2 ¼ cups 5 lb 8 oz 3 qt ½ cup
drained, mashed
Frozen whole eggs, thawed 8 oz ¾ cup 3 Tbsp 1 lb 1 ¾ cups 2 Tbsp 4. Add eggs and water. Mix for 1 minute on low
OR speed.
Fresh large eggs OR OR
(see Special Tip) 5 each 9 each
Water 2 cups 1 qt
Dehydrated plums without 7 ½ oz 1 ¼ cups 15 oz 2 ½ cups 5. Add dehydrated plums, remaining sweet
pits (prunes), chopped potatoes, and nuts (optional). Mix for 3
OR OR OR OR OR minutes on low speed.
†Raisins, plumped 5 oz 1 ⅓ cups 10 oz 2 ⅔ cups
Chopped walnuts (optional) 6 ½ oz 1 ½ cups 2 Tbsp 13 oz 3 ¼ cups
6. Lightly coat steamtable pans with pan release
spray. Pour 10 lb 10 oz (3 qt 1 cup) batter into
each steamtable pan (12" x 20" x 2 ½"). For
50 servings, use 1 pan. For 100 servings, use 2
pans.
7. Bake:
Conventional oven: 350° F for 1 hour.
Convection oven: 300° F for 40 minutes
Sweet Potato-Plum Bread Squares
Vegetable/Fruit-Grains/Breads Grains/Breads B-18

8. Cool. Cut each pan 5 x 10 (50 pieces per pan).

9. For loaf pans: Lightly coat with pan release
spray. Pour 5 lb 5 oz (1 qt 2 ½ cups) batter
into each loaf pan (4" x 10" x 4"). For 50
servings, use 2 pans. For 100 servings, use 4
pans.

Bake:
Conventional oven: 350° F for 1 hour 20
minutes
Convection oven: 300° F for 45 minutes

Remove from pans. Cool completely. Cut each

loaf into 25 slices, about ⅜"-½" thick.

Comments:
†To plump raisins, cover the fruit with very hot tap water. Soak 2-
5 minutes. DO NOT OVERSOAK. Drain well before using.

SERVING: YIELD: VOLUME:

1 piece provides ⅛ cup of vegetable and fruit and 1 50 Servings: about 7 lb 6 oz 50 Servings: about 3 quarts 1 cup (batter)
¾ serving of grains/breads. 50 pieces 1 steamtable pan or 2 loaves

100 Servings: about 14 lb 12 oz 100 Servings: about 1 gallon 2 ½ quarts (batter)

100 pieces 2 steamtable pans or 4 loaves

Tested 2004

Special Tip:

50 servings: Use 2 ½ oz (¾ cup 2 Tbsp) dried whole eggs and ¾ cup 2 Tbsp
water in place of eggs.

100 servings: Use 5 oz (1 ¾ cups) dried whole eggs and 1 ¾ cups water in
place of eggs.
Sweet Potato-Plum Bread Squares
Vegetable/Fruit-Grains/Breads Grains/Breads B-18

Nutrients Per Serving

Calories 283 Saturated Fat 2.33 g Iron 2.05 mg

Protein 4.14 g Cholesterol 19 mg Calcium 66 mg

Carbohydrate 46.49 g Vitamin A 4586 IU Sodium 391 mg

Total Fat 9.31 g Vitamin C 1.8 mg Dietary Fiber 1.6 g

Text63:
White Bread
Grains/Breads Grains/Breads B-19

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

For best results, have all ingredients and

utensils at room temperature.
Active dry yeast 2 Tbsp 2 tsp 2 ½ oz ⅓ cup 1. Dissolve dry yeast in warm water. Let stand
(see Special Tip) for 4-5 minutes.
Water, warm (110° F) ½ cup 1 cup
Enriched all-purpose flour 2 lb 3 oz 2 qt 4 lb 6 oz 1 gal 2. Place flour, dry milk, sugar, and salt in mixer
bowl. Blend with dough hook for approximately
2 minutes on low speed.
Instant nonfat dry milk ½ cup 2 Tbsp 3 oz 1 ¼ cups
Sugar 2 ¼ oz ⅓ cup 4 ½ oz ⅔ cup
Salt 1 Tbsp 2 Tbsp
Water (70-75° F) 2 cups 1 qt 3. Add water and mix for 1 minute on low speed.
4. Add dissolved yeast and mix for 2 minutes on
low speed.
Shortening 2 ¼ oz ⅓ cup 4 ½ oz ⅔ cup 5. Add shortening and mix for 2 minutes on
low speed.
6. Knead dough on medium speed for 8 minutes,
or until dough is smooth and elastic.
7. Place dough in warm area (about 90° F) for
45-60 minutes.
8. Divide dough into pieces, 1 lb 15 oz each.
For 50 servings, divide into 2 pieces. For 100
servings, divide into 4 pieces. Shape each
piece into a loaf and place in loaf pan
(4 ½" x 16 ½" x 4") which has been lightly
coated with pan release spray. For 50
servings, use 2 pans. For 100 servings, use 4
pans.
9. Place pans in a warm area (about 90° F) until
double in size, 45-55 minutes.
10. Bake until lightly browned:
Conventional oven: 400° F for 20-25 minutes
Convection oven: 375° F for 18-22 minutes
11. Cool. Cut each loaf into 25 slices, ⅔" thick.
Margarine or butter, melted 1 Tbsp 2 Tbsp 12. Optional: Brush top of each loaf lightly with
(optional) melted margarine or butter
(approximately 1 ½ tsp per loaf) while warm.
White Bread
Grains/Breads Grains/Breads B-19

SERVING: YIELD: VOLUME:

1 piece provides 1 serving of grains/breads. 50 Servings: 3 lb 14 oz (dough) 50 Servings: 2 loaves
50 pieces

100 Servings: 7 lb 12 oz (dough) 100 Servings: 4 loaves

100 pieces

Tested 2004

Special Tip: Variations:

To use high-activity (instant) yeast, follow directions below or manufacturer's
instructions.
For 50 servings, omit step 1. In step 2, add 2 Tbsp high-activity (instant)
yeast. In step 3, add 2 ½ cups water (110° F). Omit step 4. Continue with
step 5. In step 6, knead for 10 minutes. Continue with steps 7-12.
For 100 servings, omit step 1. In step 2, add ¼ cup high-activity (instant)
yeast. In step 3, add 1 qt 1 cup water (110° F). Omit step 4. Continue with
step 5. In step 6, knead for 10 minutes. Continue with steps 7-12.
A. Oat Bread
50 servings: Follow step 1. In step 2, use 1 lb 13 oz (1 qt 2 ½ cups) enriched
all-purpose flour and 7 oz (2 ¾ cups) rolled oats. Continue with steps 3-12.
100 servings: Follow step 1. In step 2, use 3 lb 10 oz (3 qt 1 cup) enriched all-
purpose flour and 14 oz (1 qt 1 ½ cups) rolled oats. Continue with steps 3-12.
B. Oat Bread With Honey
50 servings: Follow step 1. In step 2, use 1 lb 13 oz (1 qt 2 ½ cups) enriched
all-purpose flour and 7 oz (2 ¾ cups) rolled oats. Omit sugar. In step 3,
combine 3 ¾ oz (⅓ cup) honey with water. Continue with steps 4-12.

100 servings: Follow step 1. In step 2, use 3 lb 10 oz (3 qt 1 cup) enriched all-

purpose flour and 14 oz (1 qt 1 ½ cups) rolled oats. Omit sugar. In step 3,
combine 7 ½ oz (⅔ cup) honey with water. Continue with steps 4-12.

C. Raisin Bread

50 servings: Follow step 1. In step 2, add 1 ½ tsp ground cinnamon. Continue

with steps 3-5. In step 6, add 13 oz (2 cups) †plumped raisins during last 2
minutes of mixing. Continue with steps 7-12.

100 servings: Follow step 1. In step 2, add 1 Tbsp ground cinnamon. Continue
with steps 3-5. In step 6, add 1 lb 10 oz (1 qt) †plumped raisins during last 2
minutes of mixing. Continue with steps 7-12.

†To plump raisins, cover the fruit with very hot tap water. Soak 2-5 minutes.
DO NOT OVERSOAK. Drain well before using.
White Bread
Grains/Breads Grains/Breads B-19

D. Wheat Bread

50 servings: Follow step 1. In step 2, use 1 lb 10 oz (1 qt 1 ¾ cups) enriched

all-purpose flour and 9 oz (2 ¼ cups) whole wheat flour. Continue with steps
3-12.

100 servings: Follow step 1. In step 2, use 3 lb 4 oz (2 qt 3 ½ cups) enriched

all-purpose flour and1 lb 2 oz (1 qt ¼ cups) whole wheat flour. Continue with
steps 3-12.

E. Wheat Bread With Honey

50 servings: Follow step 1. In step 2, use 1 lb 10 oz (1 qt 1 ¾ cups) enriched

all-purpose flour and 9 oz (2 ¼ cups) whole wheat flour. Omit sugar. In step
3, mix 3 ¾ oz (⅓ cup) honey with water. Continue with steps 4-12.

100 servings: Follow step 1. In step 2, use 3 lb 4 oz (2 qt 3 ½ cups) enriched

all-purpose flour and 1 lb 2 oz (1 qt ¼ cup) whole wheat flour. Omit sugar. In
step 3, mix 7 ½ oz (⅔ cup) honey with water. Continue with steps 4-12.

Nutrients Per Serving

Calories 93 Saturated Fat 0.36 g Iron 1.03 mg

Protein 2.59 g Cholesterol 0 mg Calcium 14 mg

Carbohydrate 17.11 g Vitamin A 20 IU Sodium 145 mg

Total Fat 1.51 g Vitamin C 0.1 mg Dietary Fiber 0.7 g

Text63:
Oatmeal Muffin Squares
Grains/Breads Grains/Breads B-20

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Rolled oats 8 oz 3 cups 1 lb 1 qt 2 cups 1. Place oats in a stainless steel bowl and pour
hot water over them. Let stand 20 minutes. Do
not drain.
Water, hot 3 ½ cups 1 qt 3 cups
Enriched all-purpose flour 1 lb 3 oz 1 qt ⅓ cup 2 lb 6 oz 2 qt ⅔ cup 2. Combine flour, baking soda, cinnamon,
nutmeg, and salt in a bowl.
Baking soda 1 ¼ tsp 2 ½ tsp
Ground cinnamon 1 ¼ tsp 2 ½ tsp
Ground nutmeg 1 ¼ tsp 2 ½ tsp
Salt 1 ¼ tsp 2 ½ tsp
Margarine or butter 6 oz ¾ cup 12 oz 1 ½ cups 3. In a separate mixing bowl, using a paddle
attachment, beat the margarine or butter and
sugars for 10 minutes. Scrape down the sides
of the bowl. Add the vanilla, egg whites,
yogurt, and applesauce. Beat for 3 minutes.
Brown sugar, packed 1 lb 2 oz 2 ¼ cups 2 lb 4 oz 1 qt ½ cup
Sugar 1 lb 2 oz 2 ¼ cups 2 lb 4 oz 1 qt ½ cup
Vanilla 2 ½ tsp 1 Tbsp 2 tsp
Frozen egg whites, thawed 9 oz 1 cup 2 Tbsp 1 lb 2 oz 2 ¼ cups
OR OR OR
Fresh large egg whites 7 each 14 each
Lowfat plain yogurt 2 oz ¼ cup 4 oz ½ cup
Canned applesauce 2 oz ¼ cup 4 oz ½ cup
4. Add the oat mixture and blend for 1 minute on
low speed. Add the flour mixture and blend for
1 minute. Scrape down the sides of the bowl.
Rolled oats 3 oz 1 cup 2 Tbsp 6 oz 2 ¼ cups 5. For topping: Combine rolled oats, flour, brown
sugar, and margarine or butter and mix until
crumbs are size of small peas.
Enriched all-purpose flour 1 oz ¼ cup 2 oz ½ cup
Brown sugar, packed 2 oz ¼ cup 4 oz ½ cup
Margarine or butter 2 oz ¼ cup 4 oz ½ cup
Oatmeal Muffin Squares
Grains/Breads Grains/Breads B-20

6. Lightly coat each steamtable pan

(12" x 20" x 2 ½") with pan release spray.
Pour 3 qt ½ cup (7 lb 7 oz) batter into each
pan and spread evenly. Sprinkle 1 ¾ cups of
topping over each pan. For 50 servings, use 1
pan. For 100 servings, use 2 pans.
7. Bake until golden brown and muffin pulls away
from sides of pan:
Conventional oven: 325° F for 45 minutes
Convection oven: 325° F for 35 minutes
8. Cut each pan 5 x 10 (50 pieces per pan).

SERVING: YIELD: VOLUME:

1 piece provides 1 serving of grains/breads. 50 Servings: about 7 lb 1 oz 50 Servings: about 3 quarts ½ cup (batter)
1 steamtable pan 50 pieces

100 Servings: about 14 lb 2 oz 100 Servings: about 1 gallon 2 ¼ quarts (batter)

2 steamtable pans 100 pieces

Edited 2004

Variation:
A. Peach Muffin Squares

In step 6, refrigerate batter (already in pans) for 1 hour prior to adding

topping. Spread 3 lb 2 oz of canned, sliced peaches (drained) over each pan.
(Fruit may be pureed.) Sprinkle 1 ¾ cups of topping over fruit. Bake as
directed.

B. Blueberry Muffin Squares

In step 6, refrigerate batter (already in pans) for 1 hour prior to adding

topping. Spread 3 lb 2 oz of frozen blueberries (thawed and drained) over
each pan. (Fruit may be pureed.) Sprinkle 1 ¾ cups of topping over fruit.
Bake as directed.
Oatmeal Muffin Squares
Grains/Breads Grains/Breads B-20

Nutrients Per Serving

Calories 185 Saturated Fat 0.86 g Iron 1.08 mg

Protein 2.87 g Cholesterol 0 mg Calcium 20 mg

Carbohydrate 34.51 g Vitamin A 163 IU Sodium 146 mg

Total Fat 4.23 g Vitamin C 0.1 mg Dietary Fiber 1.0 g

Text63:
Orange Rice Pilaf
Grains/Breads Grains/Breads B-21

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

*Fresh onions, chopped 8 oz 1 ⅓ cups 1 lb 2 ⅔ cups 1. Place onions, water, orange juice,
OR OR OR OR OR seasonings, and bay leaves in a stock pot.
Dehydrated onions 1 ½ oz ¾ cup 3 oz 1 ½ cups Boil for 5 minutes or until onions are tender.
Remove bay leaves.
Water 3 ½ cups 1 qt 3 cups
Orange juice 2 qt 1 cup 1 gal 2 cups
Salt 2 tsp 1 Tbsp 1 tsp
Ground black or white pepper 1 tsp 2 tsp
Dried bay leaves 4 each 8 each
Enriched white rice, long 3 lb 6 oz 2 qt 6 lb 12 oz 1 gal 2. Weigh out 3 lb 6 oz of regular rice
grain, regular
OR OR OR OR OR OR
Enriched white rice, long 3 lb 10 oz 2 qt 1 ¼ cups 7 lb 4 oz 1 gal 2 ½ cups 3 lb 10 oz of parboiled rice into each
grain, parboiled steamtable pan (12" x 20" x 2 ½"). For 50
servings, use 1 pan. For 100 servings, use 2
pans. Pour 3 qt ½ cup liquid from step 1 into
each pan.
3. Bake:
Conventional oven: 350° F for 45 minutes
Convection oven: 350° F for 30 minutes
Steamer: 30 minutes
4. CCP: Hold for hot service at 135° F or higher.

Portion with No. 8 scoop (½ cup).

Sliced almonds, toasted 2 oz ½ cup 4 oz 1 cup
(optional, see Special Tip)

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 10 oz 1 lb 4 oz

SERVING: YIELD: VOLUME:

½ cup (No. 8 scoop) provides 1 serving of 50 Servings: about 9 lb 12 oz 50 Servings: about 1 gallon 2 ¼ quarts
grains/breads. 1 steamtable pan
Orange Rice Pilaf
Grains/Breads Grains/Breads B-21

100 Servings: about 19 lb 8 oz 100 Servings: about 3 gallons 2 cups

2 steamtable pans

Tested 2004

Special Tip:
One-half cup (2 oz) of toasted almonds may be added to each pan of pilaf
after cooking, for color and taste. To toast, spread almonds on a half-sheet
pan (18" x 13" x 1"). Bake in a conventional oven at 350° F for 15 minutes,
until lightly browned.

Nutrients Per Serving

Calories 126 Saturated Fat 0.07 g Iron 1.06 mg

Protein 2.52 g Cholesterol 0 mg Calcium 14 mg

Carbohydrate 27.85 g Vitamin A 40 IU Sodium 94 mg

Total Fat 0.27 g Vitamin C 17.7 mg Dietary Fiber 0.5 g

Text63:
Brown Rice Pilaf
Grains/Breads Grains/Breads B-22

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Brown rice, long grain, regular 2 lb 1 qt 1 cup 4 lb 2 qt 2 cups 1. Place 1 lb 7 oz of brown rice in each
steamtable pan (12" x 20" x 2 ½"). For 50
servings use 2 pans. For 100 servings, use 4
pans.
Enriched white rice, long 1 lb 4 oz 3 cups 2 lb 8 oz 1 qt 2 cups 2. Place 13 ½ oz regular rice
grain, regular
OR OR OR OR OR OR
Enriched white rice, long 1 lb 13 oz 1 qt ¾ cup 3 lb 10 oz 2 qt 1 ½ cups 14 ½ oz of parboiled rice into each
grain, parboiled steamtable pan (12" x 20" x 2 ½ ").
Chicken stock, non-MSG 1 gal 2 ½ cups 2 gal 1 ¼ qt 3. Heat the chicken stock, pepper, and onions in
a pot. Bring to a boil.
Ground black or white pepper ½ tsp 1 tsp
*Fresh onions, diced 1/4 " 4 oz ¾ cup 8 oz 1 ½ cups
OR OR OR OR OR
Dehydrated onions 1 oz 2 Tbsp 2 oz ¼ cup
4. Add 2 qt 1 ¼ cup of hot chicken stock
mixture to each pan. Cover with foil or metal lid.
5. Bake:
Conventional oven: 350° F for 50 minutes
Convection oven: 350° F for 40 minutes
Steamer: 40 minutes

CCP: Heat to 135° F or higher for at least 15

seconds.
6. CCP: Hold for hot service at 135° F or higher.

Portion with No. 8 scoop (½ cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 5 oz 10 oz

SERVING: YIELD: VOLUME:

½ cup (No. 8 scoop) provides 1 serving of 50 Servings: about 9 lb 50 Servings: about 1 gallon 2 ¼ quarts
grains/breads. 2 steamtable pans
Brown Rice Pilaf
Grains/Breads Grains/Breads B-22

100 Servings: about 24 lb 14 oz 100 Servings: about 3 gallons 2 cups

4 steamtable pans

Tested 2004, Tested 2007

Nutrients Per Serving

Calories 112 Saturated Fat 0.17 g Iron 0.61 mg

Protein 2.76 g Cholesterol 0 mg Calcium 11 mg

Carbohydrate 23.15 g Vitamin A 1 IU Sodium 54 mg

Total Fat 0.79 g Vitamin C 0.1 mg Dietary Fiber 1.3 g

Text63:
Rice-Vegetable Casserole
Vegetable-Grains/Breads Grains/Breads B-23

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched white rice, long 2 lb 8 oz 1 qt 2 cups 5 lb 3 qt 1. Put 2 lb 8 oz regular rice or 2 lb 11 oz

grain, regular parboiled rice into steamtable pan
OR OR OR OR OR (12" x 20 " x 2 ½ "). For 50 servings, use 1
Enriched white rice, long 2 lb 11 oz 1 qt 2 ¾ cups 5 lb 6 oz 3 qt 1 ½ cups pan. For 100 servings, use 2 pans. Cover with
grain, parboiled foil or a metal lid. Steam for 20 minutes.
Chicken stock, non-MSG 2 qt 1 cup 1 gal 2 cups 2. Add 2 qt 1 cup chicken stock per pan.
Vegetable oil ¼ cup ½ cup 3. In a sauce pan, sauté carrots and peas in oil
over low heat, about 5 minutes.
*Fresh carrots, diced 1 lb 4 oz 1 qt ¾ cup 2 lb 8 oz 2 qt 1 ½ cups
Frozen peas 1 lb 4 oz 3 ¼ cups 2 lb 8 oz 1 qt 2 ½ cups
Ground black or white pepper ½ tsp 1 tsp 4. Add ½ tsp pepper and 1 qt 3 cups (2 lb 8 oz)
of cooked vegetables to each pan of hot rice.
Stir to combine thoroughly.

CCP: Heat to 165° F or higher for at least 15

seconds.
5. CCP: Hold for hot service at 135° F or higher.

Portion with No. 6 scoop (⅔ cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Carrots 1 lb 9 oz 3 lb 2 oz

SERVING: YIELD: VOLUME:

⅔ cup (No. 6 scoop) provides ⅛ cup of vegetable 50 Servings: about 13 lb 14 oz 50 Servings: about 2 gallons 1 cup
and ¾ serving of grains/breads. 1 steamtable pan

100 Servings: about 27 lb 12 oz 100 Servings: about 4 gallons 2 cups

2 steamtable pans

Tested 2004
Rice-Vegetable Casserole
Vegetable-Grains/Breads Grains/Breads B-23

Nutrients Per Serving

Calories 102 Saturated Fat 0.22 g Iron 0.96 mg

Protein 2.44 g Cholesterol 0 mg Calcium 13 mg

Carbohydrate 19.63 g Vitamin A 2608 IU Sodium 40 mg

Total Fat 1.37 g Vitamin C 1.4 mg Dietary Fiber 1.2 g

Text63:
Apple Cobbler
Fruit Desserts C-01

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 2 lb 4 oz 2 qt ½ cup 4 lb 8 oz 1 gal 1 cup 1. For pastry topping: Combine flour and salt.
Mix in shortening until size of small peas.
Salt 2 tsp 1 Tbsp 1 tsp
Shortening 1 lb 4 oz 3 cups 2 lb 8 oz 1 qt 2 cups
Water, cold 1 ⅓ cups 2 ⅔ cups 2. Add water and mix just until dry ingredients are
moistened. Cover and set aside for step 10.
All of reserved apple juice 2 qt 1 gal 3. For filling: Drain apples, reserving juice. Set
(from draining apples) plus apples aside for step 8.
water, cold, as needed
4. Add water to apple juice.
Cornstarch 4 oz 1 cup 8 oz 2 cups 5. Mix cornstarch with about ¼ of the liquid
mixture.
Sugar 1 lb 8 oz 3 ½ cups 3 lb 1 qt 3 cups 6. Bring remaining liquid mixture to boil. Add
about ½ of the sugar. Gradually add
cornstarch mixture to boiling liquid. Cook,
stirring constantly, until thickened. Mixture will
be very thick, but will thin after steps 7 and 8.
Ground cinnamon 1 Tbsp 1 tsp 2 Tbsp 2 tsp 7. Remove from heat. Blend remaining sugar,
cinnamon, and nutmeg thoroughly into mixture.
Ground nutmeg 2 tsp 1 Tbsp 1 tsp
Canned unsweetened sliced 9 lb 12 oz 1 gal 1 ½ qt 19 lb 8 oz 2 gal 3 qt 8. Add apples to thickened mixture. Stir lightly.
apples, solid pack, drained (2 No. 10 cans) (4 No. 10 cans) Do not break up fruit.
9. Pour 3 qt 1 cup thickened apple mixture into
each steamtable pan (12" x 20" x 2 ½"). For
50 servings, use 2 pans. For 100 servings,
use 4 pans.
10. Roll out pastry dough into rectangles
(about 12" x 20") on lightly floured surface.
Use about 2 lb 1 oz of dough for each
steamtable pan.
11. Cover apples with pastry. Brush with pastry
brush dipped in water. Cut dough 5 x 5 (25 pieces).
12. Bake until pastry is brown and filling is bubbly:
Conventional oven: 425° F for 1 hour
Convection Oven: 375° F for 40 minutes
13. Cut each pan 5 x 5 (25 portions per pan).
Apple Cobbler
Fruit Desserts C-01

SERVING: YIELD: VOLUME:

1 portion provides ½ cup of fruit. 50 Servings: 15 lb 9 oz (unbaked) 50 Servings: 2 steamtable pans
For Enhanced Meal Pattern only: 1 piece also
provides 1 serving grains/breads.

100 Servings: 31 lb 2 oz (unbaked) 100 Servings: 4 steamtable pans

Tested 2006

Variations:
A. Apple-Honey Cobbler

50 servings: Follow steps 1-3. In step 4, add enough water to apple juice to
make 1 qt 3 ⅔ cups. Continue with step 5. In step 6, omit sugar. Add 14 ½ oz
(1 ¼ cups) honey. In step 7, add 12 oz (1 ¾ cups) sugar. Continue with steps
8-13.

100 servings: Follow steps 1-3. In step 4, add enough water to apple juice to
make 3 qt 3 ⅓ cups. Continue with step 5. In step 6, omit sugar. Add 1 lb 13
oz (2 ½ cups) honey. In step 7, add 1 lb 8 oz (3 ½ cups) sugar. Continue
with steps 8-13.

B. Apple-Raisin Cobbler

50 and 100 servings: Follow steps 1-8. In step 9 sprinkle 4 oz (¾ cup 1 Tbsp)
raisins over each pan. Continue with steps 10-13.
Apple Cobbler
Fruit Desserts C-01

Nutrients Per Serving

Calories 299 Saturated Fat 2.96 g Iron 1.27 mg

Protein 2.48 g Cholesterol 0 mg Calcium 12 mg

Carbohydrate 47.47 g Vitamin A 52 IU Sodium 96 mg

Total Fat 12.05 g Vitamin C 0.3 mg Dietary Fiber 3.5 g

Text63:
Apple Crisp
Fruit Desserts C-02

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 14 oz 3 ¼ cups 1 lb 12 oz 1 qt 2 ½ cups 1. For topping: Combine flour, rolled oats or rolled
wheat, brown sugar, cinnamon, nutmeg
(optional), salt, and margarine or butter. Mix
until crumbly. Set aside for step 6.
Rolled oats 9 oz 3 cups 2 Tbsp 1 lb 2 oz 1 qt 2 ¼ cups
OR OR OR OR OR
Rolled wheat 9 oz 3 cups 1 lb 2 oz 1 qt 2 cups
Brown sugar, packed 15 oz 2 cups 1 lb 14 oz 1 qt
Ground cinnamon 1 Tbsp 1 ½ tsp 3 Tbsp
Ground nutmeg (optional) 1 Tbsp 1 ½ tsp 3 Tbsp
Salt ½ tsp 1 tsp
Margarine or butter 1 lb 2 cups 2 lb 1 qt
Canned unsweetened sliced 6 lb 4 oz 3 qt ⅔ cup 11 lb 2 oz 1 gal 2 ½ qt 2. For filling: Drain apples, reserving juice. For 50
apples, solid packed, with (1 No. 10 can) (2 No. 10 cans) servings, add enough water to juice to make
juice 1 ½ cups liquid. For 100 servings, add enough
water to juice to make 3 cups liquid. Set liquid
aside for step 5.
Water, as needed
3. Place 5 lb 9 oz (2 qt 3 ¾ cups) apples into
each steamtable pan (12" x 20" x 2 ½"). For
50 servings, use 1 pan. For 100 servings, use
2 pans.
Sugar 10 ½ oz 1 ½ cups 1 lb 5 oz 3 cups 4. Sprinkle 10 ½ oz (1 ½ cups) sugar, 1 ½ tsp
cinnamon, and ¼ cup lemon juice over
apples in each pan. Stir to combine.
Ground cinnamon 1 ½ tsp 1 Tbsp
Frozen lemon juice ¼ cup ½ cup
concentrate, reconstituted
5. Pour 1 ½ cups liquid over apples in each pan.
6. Sprinkle 3 lb 6 oz (approximately 2 qt 1 cup)
topping evenly over apples in each steamtable
pan.
7. Bake until topping is browned and crisp:
Conventional oven: 425° F for 35-45 minutes
Convection oven: 350° F for 25-35 minutes
8. Cool. Cut each pan 5 x 10 (50 pieces per pan).
Apple Crisp
Fruit Desserts C-02

SERVING: YIELD: VOLUME:

1 piece provides ¼ cup of fruit. 50 Servings: about 10 lb 6 oz 50 Servings: 1 steamtable pan
For Enhanced Meal Pattern only: 1 piece also
provides ¾ serving grains/breads.

100 Servings: about 20 lb 12 oz 100 Servings: 2 steamtable pans

Tested 2004

Nutrients Per Serving

Calories 200 Saturated Fat 1.59 g Iron 0.99 mg

Protein 1.95 g Cholesterol 0 mg Calcium 20 mg

Carbohydrate 31.75 g Vitamin A 350 IU Sodium 113 mg

Total Fat 7.97 g Vitamin C 0.5 mg Dietary Fiber 2.3 g

Text63:
Apple-Honey Crisp
Fruit Desserts C-02A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 14 oz 3 ¼ cups 1 lb 12 oz 1 qt 2 ½ cups 1. For topping: Combine flour, rolled oats or rolled
wheat, brown sugar, cinnamon, nutmeg
(optional), salt, and margarine or butter. Mix
until crumbly. Set aside for step 6.
Rolled oats 9 oz 3 cups 2 Tbsp 1 lb 2 oz 1 qt 2 ¼ cups
OR OR OR OR OR
Rolled wheat 9 oz 3 cups 1 lb 2 oz 1 qt 2 cups
Brown sugar, packed 15 oz 2 cups 1 lb 14 oz 1 qt
Ground cinnamon 1 Tbsp 1 ½ tsp 3 Tbsp
Ground nutmeg (optional) 1 Tbsp 1 ½ tsp 3 Tbsp
Salt ½ tsp 1 tsp
Margarine or butter 1 lb 2 cups 2 lb 1 qt
Canned unsweetened sliced 6 lb 4 oz 3 qt ⅔ cup 11 lb 2 oz 1 gal 2 ½ qt 2. For filling: Drain apples, reserving juice. For 50
apples, solid packed, with (1 No. 10 can) (2 No. 10 cans) servings, add enough water to juice to make
juice 1 ½ cups liquid. For 100 servings, add enough
water to juice to make 3 cups liquid. Set liquid
aside for step 5.
Water, as needed
3. Place 5 lb 9 oz (2 qt 3 ¾ cups) apples into
each steamtable pan (12" x 20" x 2 ½"). For
50 servings, use 1 pan. For 100 servings, use
2 pans.
Honey 10 oz ¾ cup 2 Tbsp 1 lb 4 oz 1 ¾ cups 4. Spread 10 oz (¾ cup 2 Tbsp) honey, 1 ½ tsp
cinnamon, and ¼ cup lemon juice over apples
in each pan. Stir to combine.
Ground cinnamon 1 ½ tsp 1 Tbsp
Frozen lemon juice ¼ cup ½ cup 5. Pour 1 ½ cups liquid over apples in each pan.
concentrate, reconstituted
6. Sprinkle 3 lb 6 oz (approximately 2 qt 1 cup)
topping evenly over apples in each pan.
7. Bake until topping is browned and crisp:
Conventional oven: 425° F for 35-45 minutes
Convection oven: 350° F for 25-35 minutes
8. Cool. Cut each pan 5 x 10 (50 pieces per pan).
Apple-Honey Crisp
Fruit Desserts C-02A

SERVING: YIELD: VOLUME:

1 piece provides ¼ cup of fruit. 50 Servings: about 10 lb 6 oz 50 Servings: 1 steamtable pan
For Enhanced Meal Pattern only: 1 piece also
provides ¾ serving grains/breads.

100 Servings: about 20 lb 12 oz 100 Servings: 2 steamtable pans

Edited 2004

Nutrients Per Serving

Calories 194 Saturated Fat 1.59 g Iron 1.01 mg

Protein 1.97 g Cholesterol 0 mg Calcium 21 mg

Carbohydrate 30.48 g Vitamin A 350 IU Sodium 113 mg

Total Fat 7.97 g Vitamin C 0.6 mg Dietary Fiber 2.3 g

Text63:
Applesauce Cake
Desserts C-03

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 1 lb 14 oz 1 qt 3 cups 3 lb 12 oz 3 qt 2 cups 1. Blend flour, sugar, dry milk, baking powder,
salt, cloves, and cinnamon in mixer for 1
minute on low speed.
Sugar 1 lb 12 oz 1 qt 3 lb 8 oz 2 qt
Instant nonfat dry milk 2 ½ oz 1 cup 5 oz 2 cups
Baking powder ¼ cup 3 oz ½ cup
Salt 1 ½ tsp 1 Tbsp
Ground cloves 1 ½ tsp 1 Tbsp
Ground cinnamon 1 Tbsp 2 Tbsp
Frozen whole eggs, thawed 14 oz 1 ⅔ cups 1 lb 12 oz 3 ⅓ cups 2. Combine eggs, vanilla, and water. Add
OR shortening and liquid mixture to dry
Fresh large eggs OR OR ingredients. Blend for 30 seconds on low
(see Special Tip) 8 each 16 each speed. Beat for 6 minutes on medium speed.
Vanilla 1 Tbsp 2 Tbsp
Water ¼ cup ½ cup
Shortening 13 oz 2 cups 1 lb 10 oz 1 qt
Canned applesauce 1 lb 11 oz 3 cups 3 lb 6 oz 1 qt 2 cups 3. Add applesauce. Blend for 30 seconds on low
(¼ No. 10 can) (½ No. 10 can) speed. Beat for 3 minutes on medium speed.
Add raisins (optional) and nuts (optional).
Blend for 1 minute on low speed.
†Raisins, plumped (optional) 1 lb 2 ½ cups 2 lb 1 qt 1 cup
Chopped walnuts (optional) 8 oz 1 ¾ cups 2 Tbsp 1 lb 3 ¾ cups
4. Pour 7 lb 3 oz (3 qt 3 cups) batter into each
sheet pan (18" x 26" x 1") which has been
lightly coated with pan release spray and
dusted with flour. For 50 servings, use 1 pan.
For 100 servings, use 2 pans.
5. Bake until lightly browned:
Conventional oven: 375° F for 35 minutes
Convection oven: 325° F for 25 minutes
6. Cool. If desired, dust lightly with powdered
sugar.
7. Cut each pan 5 x 10 (50 pieces per pan).
Applesauce Cake
Desserts C-03

Comments:
†To plump raisins, cover the fruit with very hot tap water. Soak
2- 5 minutes. DO NOT OVERSOAK. Drain well before using.

SERVING: YIELD: VOLUME:

1 piece. 50 Servings: 50 pieces 50 Servings: about 3 quarts 3 cups (batter)
For Enhanced Meal Pattern only: 1 piece provides 1 1 sheet pan
serving of grains/breads.

100 Servings: 100 pieces 100 Servings: about 1 gallon 3 ½ quarts

(batter)
2 sheet pans
Edited 2004

Special Tip:
For 50 servings, use 4 oz (1 ⅓ cups) dried whole eggs and 1 ⅓ cups water in
place of eggs.

For 100 servings, use 8 oz (2 ⅔ cups) dried whole eggs and 2 ⅔ cups water in
place of eggs.

Nutrients Per Serving

Calories 218 Saturated Fat 2.13 g Iron 1.15 mg

Protein 3.28 g Cholesterol 34 mg Calcium 92 mg

Carbohydrate 33.18 g Vitamin A 86 IU Sodium 205 mg

Total Fat 8.39 g Vitamin C 0.4 mg Dietary Fiber 0.7 g

Text63:
Brownies
Desserts C-04

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Shortening 9 oz 1 cup 2 Tbsp 1 lb 2 oz 2 ¼ cups 1. Cream shortening, sugar, salt, and vanilla in
mixer for 2 minutes on medium speed.
Sugar 1 lb 10 oz 3 ¾ cups 3 lb 4 oz 1 qt 3 ½ cups
Salt 1 ½ tsp 1 Tbsp
Vanilla 1 ½ tsp 1 Tbsp
Frozen whole eggs, thawed 12 oz 1 ½ cups 1 lb 8 oz 3 cups 2. Add eggs and beat for 3 minutes on medium
OR speed.
Fresh large eggs OR OR
(see Special Tip) 7 each 14 each
Enriched all-purpose flour 15 oz 3 ½ cups 1 lb 14 oz 1 qt 3 cups 3. Add flour, cocoa, and baking powder. Mix for 30
seconds on low speed, then mix for 1 minute
on medium speed. Batter will be very thick.
Cocoa 6 oz 2 cups 12 oz 1 qt
Baking powder 1 Tbsp 2 Tbsp
4. For 50 servings, spread 4 lb 5 oz (2 qt) batter
in 1 half-sheet pan (13" x 18" x 1") which has
been lightly coated with pan release spray.
For 100 servings, spread 8 lb 10 oz (1 gal)
batter in 1 sheet pan (18" x 26" x 1") which
has been lightly coated with pan release spray.
Chopped walnuts (optional) 4 ¼ oz 1 cup 8 ½ oz 2 cups 5. Sprinkle nuts (optional) over batter.
6. Bake:
Conventional oven: 350° F for 20-30 minutes
Convection oven: 300° F for 18-25 minutes
DO NOT OVERBAKE.
7. Cool. If desired, lightly dust with powdered
sugar.
8. For 50 servings, cut half-sheet pan 5 x 10
(50 pieces per pan). For 100 servings, cut
sheet pan 10 x 10 (100 pieces per pan).

SERVING: YIELD: VOLUME:

1 piece. 50 Servings: about 4 lb 5 oz (batter) 50 Servings: about 2 quarts (batter)
For Enhanced Meal Pattern only: 1 piece provides ½ 1 half-sheet pan
serving of grains/breads.
Brownies
Desserts C-04

100 Servings: about 8 lb 10 oz (batter) 100 Servings: about 1 gallon (batter)

1 sheet pan

Edited 2004

Special Tip:
For 50 servings, use 3 ½ oz (1 cup 3 Tbsp) dried whole eggs and 1 cup 3
Tbsp water in place of eggs.

For 100 servings, use 7 oz (2 ¼ cups 2 Tbsp) dried whole eggs and 2 ¼ cups
2 Tbsp water in place of eggs.

Nutrients Per Serving

Calories 151 Saturated Fat 1.77 g Iron 1.00 mg

Protein 2.40 g Cholesterol 29 mg Calcium 25 mg

Carbohydrate 23.22 g Vitamin A 44 IU Sodium 108 mg

Total Fat 6.33 g Vitamin C 0.0 mg Dietary Fiber 1.4 g

Text63:
Carrot Cake
Vegetable/Fruit Desserts C-05

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 1 lb 14 oz 1 qt 3 cups 3 lb 12 oz 3 qt 2 cups 1. Blend flour, sugar, baking powder, salt,
cinnamon, cloves, nutmeg (optional), and dry
milk in mixer for 1 minute on low speed.
Sugar 1 lb 11 ½ oz 1 qt 3 lb 7 oz 2 qt
Baking powder 3 Tbsp 2 tsp 3 oz ¼ cup 3 ⅓ Tbsp
Salt 1 ½ tsp 1 Tbsp
Ground cinnamon 1 ½ tsp 1 Tbsp
Ground cloves 1 tsp 2 tsp
Ground nutmeg (optional) 1 tsp 2 tsp
Instant nonfat dry milk 2 ½ oz 1 cup 5 oz 2 cups
Frozen whole eggs, thawed 1 lb 1 ¾ cups 2 Tbsp 2 lb 3 ¾ cups 2. Add eggs and oil to dry ingredients. Blend for
OR 30 seconds on low speed. Beat for 6 minutes
Fresh large eggs OR OR on medium speed.
(see Special Tip) 9 each 18 each
Vegetable oil 2 cups 1 qt
*Fresh carrots, shredded 1 lb 14 oz 2 qt ¾ cup 3 lb 12 oz 1 gal 1 ½ cups 3. Add carrots, pineapple, and nuts (optional).
Blend for 30 seconds on low speed. Beat for 2
minutes on medium speed.
Canned, crushed pineapple, 1 lb 3 oz 2 ½ cups 2 lb 6 oz 1 qt 1 cup
drained (¼ No. 10 can) (½ No. 10 can)
Chopped walnuts (optional) 6 ½ oz 1 ½ cups 13 oz 3 cups
4. Pour 8 lb 12 oz (approximately 1 gal)
batter into each sheet pan (18" x 26" x 1")
which has been lightly coated with pan
release spray and dusted with flour. For 50
servings, use 1 pan. For 100 servings, use 2
pans.
5. Bake until lightly browned:
Conventional oven: 350° F for 35-45 minutes
Convection oven: 300° F for 30-40 minutes
6. Cool. If desired, frost or lightly dust with
powdered sugar.
7. Cut each pan 5 x 10 (50 pieces per pan).
Carrot Cake
Vegetable/Fruit Desserts C-05

Comments:
* See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Carrots 2 lb 5 oz 4 lb 10 oz

SERVING: YIELD: VOLUME:

1 piece provides ⅛ cup of vegetable and fruit. 50 Servings: about 8 lb 12 oz (batter) 50 Servings: about 1 gallon (batter)
For Enhanced Meal Pattern only: 1 piece also about 7 lb 14 oz 1 sheet pan
provides 1 serving of grains/breads.

100 Servings: about 17 lb 8 oz (batter) 100 Servings: about 2 gallons (batter)

about 15 lb 12 oz 2 sheet pans

Tested 2004

Special Tip:
For 50 servings, use 4 ½ oz (1 ½ cup) dried whole eggs and 1 ½ cup water
in place of eggs.

For 100 servings, use 9 oz (3 cups) dried whole eggs and 3 cups water in
place of eggs.

Nutrients Per Serving

Calories 232 Saturated Fat 1.54 g Iron 1.18 mg

Protein 3.62 g Cholesterol 39 mg Calcium 82 mg

Carbohydrate 33.02 g Vitamin A 3898 IU Sodium 190 mg

Total Fat 9.86 g Vitamin C 1.5 mg Dietary Fiber 1.2 g

Text63:
Cherry Cobbler
Fruit Desserts C-06

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 2 lb 4 oz 2 qt ½ cup 4 lb 8 oz 1 gal 1 cup 1. For pastry topping: Combine flour and salt.
Mix in shortening until size of small peas.
Salt 2 tsp 1 Tbsp 1 tsp
Shortening 1 lb 4 oz 3 cups 2 lb 8 oz 1 qt 2 cups
Water, cold 1 ⅓ cups 2 ⅔ cups 2. Add water and mix just until dry ingredients are
moistened. Cover and set aside for step 10.
All of reserved cherry juice 1 qt 3 cups 3 qt 2 cups 3. For filling: Drain cherries, reserving juice. Set
(from draining cherries) plus cherries aside for step 8.
water, cold, as needed
4. Add water to cherry juice.
Cornstarch 10 oz 2 ½ cups 1 lb 4 oz 1 qt 1 cup 5. Mix cornstarch with about ¼ of the liquid
mixture.
Sugar 2 lb 4 oz 1 qt 1 ⅓ cup 4 lb 8 oz 2 qt 2 ⅔ cups 6. Bring remaining liquid mixture to boil. Add
about ½ of the sugar. Gradually add
cornstarch mixture to boiling liquid. Cook,
stirring constantly, until thickened. Mixture will
be very thick, but will thin after steps 7 and 8.
7. Remove from heat. Blend remaining sugar
thoroughly into mixture.
Canned red tart cherries, 8 lb 12 oz 1 gal 2 cups 17 lb 8 oz 2 gal 1 qt 8. Add cherries to thickened mixture. Stir lightly.
pitted, drained (2 No. 10 cans) (4 No. 10 cans) Do not break up fruit.
9. Pour 3 ¼ qt thickened cherry mixture into each
steamtable pan (12" x 20" x 2 ½"). For 50
servings, use 2 pans. For 100 servings, use 4
pans.
10. Roll out pastry dough into rectangles
(about 12" x 20") on lightly floured surface.
Use about 2 lb 1 oz of dough for each pan.
11. Cover cherries with pastry. Brush with pastry
brush dipped in water. Cut dough 5 x 5
(25 pieces).
12. Bake until pastry is brown and filling is bubbly:
Conventional oven: 425° F for 1 hour
Convection oven: 375° F for 40 minutes
13. Cut each pan 5 x 5 (25 portions per pan).
Cherry Cobbler
Fruit Desserts C-06

SERVING: YIELD: VOLUME:

1 portion provides ½ cup of fruit. 50 Servings: 17 lb 3 oz (unbaked) 50 Servings: 2 steamtable pans
For Enhanced Meal Pattern only: 1 piece also
provides 1 serving grains/breads.

100 Servings: 34 lb 6 oz (unbaked) 100 Servings: 4 steamtable pans

Tested 2006

Variation:
A. Cherry Cobbler (Using Frozen Red Tart Pitted Cherries, Thawed)
50 servings: Follow steps 1 and 2. In step 3, use 17 lb (2 gal 1 qt) thawed
cherries. Continue with steps 4 and 5. In steps 6 and 7, omit sugar. Continue
with steps 8-13.
100 servings: Follow steps 1 and 2. In step 3, use 34 lb (4 gal 2 qt) thawed
cherries. Continue with steps 4 and 5. In steps 6 and 7, omit sugar. Continue
with steps 8-13.

Nutrients Per Serving

Calories 316 Saturated Fat 2.89 g Iron 2.54 mg

Protein 3.00 g Cholesterol 0 mg Calcium 17 mg

Carbohydrate 51.28 g Vitamin A 855 IU Sodium 103 mg

Total Fat 11.66 g Vitamin C 2.4 mg Dietary Fiber 1.8 g

Text63:
Cherry Crisp
Fruit Desserts C-07

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 13 ½ oz 3 cups 2 Tbsp 1 lb 11 oz 1 qt 2 ¼ cups 1. For topping: Combine flour, rolled oats or rolled
wheat, brown sugar, cloves, salt, and
margarine or butter. Mix until crumbly. Set
aside for step 8.
Rolled oats 9 oz 3 cups 2 Tbsp 1 lb 2 oz 1 qt 2 ¼ cups
OR OR OR OR OR
Rolled wheat 9 oz 3 cups 1 lb 2 oz 1 qt 2 cups
Brown sugar, packed 15 oz 3 ½ cups 1 lb 14 oz 1 qt 3 cups
Ground cloves ½ tsp 1 tsp
Salt ½ tsp 1 tsp
Margarine or butter 1 lb 2 cups 2 lb 1 qt
Canned red tart pitted 8 lb 8 oz 1 gal 17 lb 2 gal 2. For filling: Drain cherries, reserving juice. For 50
cherries, with juice (1 ⅓ No. 10 cans) (2 ⅔ No. 10 cans) servings, reserve 1 cup juice. For 100 servings,
reserve 2 cups juice. Set juice aside for step 4.
3. Place 5 lb 14 oz (3 qt) cherries into each
steamtable pan (12" x 20" x 2 ½"). For 50
servings, use 1 pan. For 100 servings, use 2
pans.
Sugar 10 oz 1 ½ cups 1 lb 4 oz 3 cups 4. Combine cherry juice with sugar and
orange juice concentrate. Cook juice mixture
over medium heat for 2 minutes.
Frozen orange juice ¼ cup ½ cup
concentrate
Cornstarch ¼ cup 2 Tbsp 3 ¼ oz ¾ cup 5. Combine cornstarch and water. Stir until
smooth.
Water, cold ¼ cup ½ cup
6. Add cornstarch to juice mixture. Cook over
medium heat, stirring constantly until
thickened, 3-4 minutes. Remove from heat
and stir well.
7. Pour 2 cups liquid mixture over cherries in
each pan.
8. Sprinkle 3 lb 5 oz (approximately 2 qt 2 cups)
topping evenly over cherries in each pan.
9. Bake until topping is browned and crisp:
Conventional oven: 425° F for 35-45 minutes
Convection oven: 350° F for 25-35 minutes
Cherry Crisp
Fruit Desserts C-07

10. Cool. Cut each pan 5 x 10 (50 pieces per pan).

SERVING: YIELD: VOLUME:

1 piece provides ¼ cup of fruit. 50 Servings: about 10 lb 2 oz 50 Servings: 1 steamtable pan
For Enhanced Meal Pattern only: 1 piece also
provides ¾ serving grains/breads.

100 Servings: about 20 lb 4 oz 100 Servings: 2 steamtable pans

Edited 2004

Variation:
A. Cherry Crisp (Using Frozen Red Tart Pitted Cherries, Thawed)

50 servings: Follow step 1. In step 2, use 8 lb 8 oz (3 qt 3 cups) thawed

frozen red tart pitted cherries. Drain and reserve 1 cup juice for step 4. In
step 3, place 6 lb (2 qt 1 cup) drained cherries into 1 steamtable pan.
Continue with steps 4-10.

100 servings: Follow step 1. In step 2, use 17 lb (1 gal 3 ½ qt) thawed frozen
red tart pitted cherries. Drain and reserve 2 cups juice for step 4. In step 3,
place 6 lb (2 qt 1 cup) drained cherries into each of 2 steamtable pans.
Continue with steps 4-10.

Nutrients Per Serving

Calories 196 Saturated Fat 1.57 g Iron 1.67 mg

Protein 2.28 g Cholesterol 0 mg Calcium 22 mg

Carbohydrate 30.53 g Vitamin A 822 IU Sodium 117 mg

Total Fat 7.80 g Vitamin C 3.4 mg Dietary Fiber 1.5 g

Text63:
Chocolate Cake
Desserts C-08

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 1 lb 6 oz 1 qt 1 cup 2 lb 12 oz 2 qt 2 cups 1. Blend flour, sugar, cocoa, dry milk, baking
powder, baking soda, and salt in mixer for 4
minutes on low speed.
Sugar 2 lb 1 qt ¾ cup 4 lb 2 qt 1 ½ cups
Cocoa 5 ½ oz 1 ¾ cups 11 oz 3 ¾ cups
Instant nonfat dry milk 3 oz 1 ¼ cups 6 oz 2 ½ cups
Baking powder 2 Tbsp 1 tsp 2 oz ⅓ cup
Baking soda 1 Tbsp 2 Tbsp
Salt 1 ½ tsp 1 Tbsp
Frozen whole eggs, thawed 12 oz 1 ½ cups 1 lb 8 oz 3 cups 2. Combine eggs, vanilla, and water. Add
OR shortening and about half the liquid mixture to
Fresh large eggs OR OR dry ingredients. Blend for 30 seconds on low
(see Special Tip) 7 each 14 each speed. Beat for 3 minutes on medium speed.
Vanilla 1 ½ tsp 1 Tbsp
Water 3 ½ cups 1 qt 3 cups
Shortening 12 oz 1 ¾ cups 2 Tbsp 1 lb 8 oz 3 ¾ cups
3. Slowly add remaining liquid mixture. Blend for
30 seconds on low speed. Beat for 3 minutes
on medium speed.
4. Pour 7 lb 3 oz (1 gal) batter into sheet pans
(18" x 26" x 1") which have been lightly coated
with pan release spray and dusted with flour.
For 50 servings, use 1 pan. For 100 servings,
use 2 pans.
5. Bake:
Conventional oven: 375° F for 30 minutes
Convection oven: 325° F for 18-20 minutes
6. Cool. Frost if desired.
7. Cut each pan 5 x 10 (50 pieces per pan).

SERVING: YIELD: VOLUME:

1 piece. 50 Servings: 50 pieces 50 Servings: about 1 gallon (batter)
For Enhanced Meal Pattern only: 1 piece provides ¾ 1 sheet pan
serving of grains/breads.
Chocolate Cake
Desserts C-08

100 Servings: 100 pieces 100 Servings: about 2 gallons (batter)

2 sheet pans

Edited 2004

Special Tip:
For 50 servings, use 3 ½ oz (1 cup 3 Tbsp) dried whole eggs and 1 cup 3
Tbsp water in place of eggs.

For 100 servings, use 7 oz (2 ¼ cups 2 Tbsp) dried whole eggs and 2 ¼ cups
2 Tbsp water in place of eggs.

Nutrients Per Serving

Calories 200 Saturated Fat 2.19 g Iron 1.19 mg

Protein 3.35 g Cholesterol 29 mg Calcium 64 mg

Carbohydrate 30.47 g Vitamin A 84 IU Sodium 224 mg

Total Fat 8.05 g Vitamin C 0.1 mg Dietary Fiber 1.4 g

Text63:
Chocolate Chip Cookies
Desserts C-09

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 14 ½ oz 3 ½ cups 1 lb 13 oz 1 qt 3 cups 1. Blend flour, baking soda, salt, sugar, and
brown sugar in mixer for 2 minutes on low
speed.
Baking soda ¾ tsp 1 ½ tsp
Salt ¾ tsp 1 ½ tsp
Sugar 3 ½ oz ½ cup 7 oz 1 cup
Brown sugar, packed 9 ¼ oz 1 ¼ cups 1 lb 2 ½ oz 2 ½ cups
Shortening 5 oz ¾ cup 10 oz 1 ½ cups 2. Add shortening, margarine or butter, eggs, and
vanilla. Mix for 1 minute on medium speed.
Margarine or butter 5 oz ½ cup 2 Tbsp 10 oz 1 ¼ cups
Frozen whole eggs, thawed 5 ¼ oz ⅔ cup 10 ½ oz 1 ¼ cups
OR
Fresh large eggs OR OR
(see Special Tip) 3 each 6 each
Vanilla 1 ½ tsp 1 Tbsp
Chocolate chips 7 ½ oz 1 ¼ cup 14 oz 2 ½ cups 3. Add chocolate chips and peanut granules
(optional). Blend for 30 seconds on medium
speed.
Peanut granules (optional) 4 ¾ oz 1 cup 9 ½ oz 2 cups
4. Portion with level No. 40 scoop (1 ⅔ Tbsp) in
rows of 5 across and 5 down onto each sheet
pan (18" x 26" x 1"). For 50 servings, use 2
pans. For 100 servings, use 4 pans.
(Cookie machine may be used, but
adjustments may be necessary.)
5. Bake until lightly browned:
Conventional oven: 375° F for 10-12 minutes
Convection oven: 325° F for 6-8 minutes
DO NOT OVERBAKE.
6. Cool for 1 minute. Remove from sheet pans.

SERVING: YIELD: VOLUME:

1 cookie. 50 Servings: about 3 lb 2 oz (dough) 50 Servings: about 1 quart 1 cup (dough)
For Enhanced Meal Pattern only: 1 cookie provides 50 cookies
¼ serving of grains/breads.
Chocolate Chip Cookies
Desserts C-09

100 Servings: about 6 lb 4 oz (dough) 100 Servings: about 2 quarts 2 cups (dough)
100 cookies

Tested 2004

Special Tip:
For 50 servings, use 1 ½ oz (½ cup) dried whole eggs and ½ cup water in
place of eggs.

For 100 servings, use 3 oz (1 cup) dried whole eggs and 1 cup water in place
of eggs.

Nutrients Per Serving

Calories 128 Saturated Fat 2.03 g Iron 0.66 mg

Protein 1.43 g Cholesterol 13 mg Calcium 9 mg

Carbohydrate 16.10 g Vitamin A 121 IU Sodium 86 mg

Total Fat 6.77 g Vitamin C 0.0 mg Dietary Fiber 0.5 g

Text63:
Oatmeal Cookies
Desserts C-10

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 14 ½ oz 3 ½ cups 1 lb 13 oz 1 qt 3 cups 1. Blend flour, baking soda, salt, rolled oats,
sugar, brown sugar, cinnamon, cloves, and
nutmeg (optional) in mixer for 2 minutes on
low speed.
Baking soda 2 tsp 1 Tbsp 1 tsp
Salt 1 tsp 2 tsp
Rolled oats 10 oz 3 ½ cups 1 lb 4 oz 1 qt 3 cups
Sugar 7 oz 1 cup 14 oz 2 cups
Brown sugar, packed 9 ½ oz 1 ¼ cups 1 lb 3 oz 2 ½ cups
Ground cinnamon 1 tsp 2 tsp
Ground cloves ¼ tsp ½ tsp
Ground nutmeg (optional) ½ tsp 1 tsp
Shortening 8 oz 1 ¼ cups 1 lb 2 ½ cups 2. Add shortening, margarine or butter, eggs, and
vanilla. Mix for 1 minute on medium speed.
Margarine or butter 7 oz ¾ cup 2 Tbsp 14 oz 1 ¾ cups
Frozen whole eggs, thawed 5 ¼ oz ⅔ cup 10 ½ oz 1 ¼ cups
OR
Fresh large eggs OR OR
(see Special Tip) 3 each 6 each
Vanilla 1 Tbsp 2 Tbsp
†Raisins, plumped (optional) 9 ½ oz 1 ½ cups 1 lb 3 oz 3 cups 3. Add raisins (optional) and blend for 30
seconds on low speed.
4. Portion with level No. 40 scoop (1 ⅔ Tbsp) in
rows of 5 across and 5 down onto each sheet
pan (18" x 26" x 1"). For 50 servings, use 2
pans. For 100 servings, use 4 pans.
(Cookie machine may be used, but
adjustments may be necessary.)
5. Bake until lightly browned:
Conventional oven: 350° F for 12-14 minutes
Convection oven: 300° F for 6-8 minutes
DO NOT OVERBAKE.
6. Cool completely. Remove from sheet pans.
Oatmeal Cookies
Desserts C-10

Comments:
†To plump raisins, cover the fruit with very hot tap water. Soak 2-
5 minutes. DO NOT OVERSOAK. Drain well before using.

SERVING: YIELD: VOLUME:

1 cookie. 50 Servings: about 3 lb 14 oz (dough) 50 Servings: about 1 quart 2 cups
For Enhanced Meal Pattern only: 1 cookie provides 60 cookies
¾ serving of grains/breads.

100 Servings: about 7 lb 12 oz (dough) 100 Servings: about 3 quarts

120 cookies

Tested 2004

Special Tip:
For 50 servings, use 1 ½ oz (½ cup) dried whole eggs and ½ cup water in
place of eggs.

For 100 servings, use 3 oz (1 cup) dried whole eggs and 1 cup water in place
of eggs.

Nutrients Per Serving

Calories 161 Saturated Fat 1.96 g Iron 0.82 mg

Protein 2.22 g Cholesterol 13 mg Calcium 12 mg

Carbohydrate 19.35 g Vitamin A 161 IU Sodium 140 mg

Total Fat 8.50 g Vitamin C 0.0 mg Dietary Fiber 0.9 g

Text63:
Orange-Pineapple Gelatin
Fruit Desserts C-11

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Water 2 cups 1 qt 1. Combine water, gelatin, and sugar. Cook over

medium heat, stirring frequently until sugar and
gelatin dissolve, 2-3 minutes. Remove from
heat.
Unflavored gelatin 3 oz ¾ cup 6 oz 1 ½ cups
Sugar 5 ¼ oz ¾ cup 10 ½ oz 1 ½ cups
Canned crushed pineapple, in 3 lb 5 oz 1 qt 2 ⅓ cups 6 lb 10 oz 3 qt ⅔ cup 2. Drain pineapple, reserving juice. For 50
juice (½ No. 10 can) (1 No. 10 can) servings, reserve 2 cups juice. For 100
servings, reserve 1 qt juice.
Frozen orange juice 3 qt 2 cups 1 gal 3 qt 3. Stir orange juice and pineapple liquid into
concentrate, reconstituted gelatin mixture. Chill until mixture begins to
thicken, approximately 30 minutes.
Canned applesauce 3 lb 6 oz 1 qt 2 cups 6 lb 12 oz 3 qt 4. Fold in pineapple, applesauce, and nuts
(½ No. 10 can) (1 No. 10 can) (optional).
Chopped nuts (optional) 5 ¼ oz 1 ¼ cups 10 ½ oz 2 ½ cups
5. Pour 7 lb 12 oz (3 qt 1 ½ cups) of fruited
gelatin into each steamtable pan
(12" x 20" x 2 ½"). For 50 servings, use 2
pans. For 100 servings, use 4 pans.
6. Refrigerate overnight or until set.
7. Cut each pan 5 x 5 (25 portions per pan).

SERVING: YIELD: VOLUME:

1 portion provides ½ cup of fruit. 50 Servings: 15 lb 8 oz 50 Servings: 2 steamtable pans

100 Servings: 31 lb 100 Servings: 4 steamtable pans.

Edited 2006
Orange-Pineapple Gelatin
Fruit Desserts C-11

Nutrients Per Serving

Calories 91 Saturated Fat 0.02 g Iron 0.27 mg

Protein 0.79 g Cholesterol 0 mg Calcium 12 mg

Carbohydrate 22.84 g Vitamin A 69 IU Sodium 6 mg

Total Fat 0.12 g Vitamin C 30.5 mg Dietary Fiber 0.8 g

Text63:
Bottom Pastry Crust (Sheet Pans)
Desserts C-12

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 1 lb 12 oz 1 qt 2 ½ cups 3 lb 8 oz 3 qt 1 cup 1. For bottom crust: Combine flour and salt. Mix in
shortening until size of small peas.
Salt 1 ½ tsp 1 Tbsp 2. Add water and mix just until dry ingredients are
moistened.
Shortening 15 oz 2 ¼ cups 1 lb 14 oz 1 qt ½ cup
Water, cold 1 ¼ cups 2 ½ cups 3. Roll out pastry dough into rectangle
(about 18" x 26") on lightly floured surface.
Use about 3 lb 5 oz dough for each sheet pan
(18" x 26" x 1"). For 50 servings, use 1 pan.
For 100 servings, use 2 pans. Line bottom and
sides of pans with dough.
4. Add desired filling, such as fruit or custard.
Bake as directed in filling recipe.
For Prebaked Crust:
Prick crust well. Bake for 15 minutes at
400° F or until light brown. Cool. Add desired
filling, such as chiffon or cooked filling.
5. Cut each sheet pan 5 x 10 (50 pieces per pan).

SERVING: YIELD: VOLUME:

1 piece. 50 Servings: about 3 lb 5 oz (dough) 50 Servings: 1 sheet pan
For Enhanced Meal Pattern only: Sheet pan piece
provides ¾ serving of grains/breads.

100 Servings: about 6 lb 10 oz (dough) 100 Servings: 2 sheet pans

Tested 2004

Special Tip:
1 sheet pan will yield 4, 9" single bottom pie crusts.
Bottom Pastry Crust (Sheet Pans)
Desserts C-12

Nutrients Per Serving

Calories 133 Saturated Fat 2.15 g Iron 0.74 mg

Protein 1.64 g Cholesterol 0 mg Calcium 3 mg

Carbohydrate 12.11 g Vitamin A 0 IU Sodium 70 mg

Total Fat 8.66 g Vitamin C 0.0 mg Dietary Fiber 0.4 g

Text63:
Top Pastry Crust (Steamtable Pans)
Desserts C-12A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 1 lb 2 oz 1 qt ¼ cup 2 lb 4 oz 2 qt ½ cup 1. For top crust: Combine flour and salt. Mix in
shortening until size of small peas.
Salt 1 tsp 2 tsp
Shortening 10 oz 1 ½ cups 1 lb 4 oz 3 cups
Water, cold ⅔ cup 1 ⅓ cups 2. Add water and mix just until dry ingredients are
moistened.
3. Roll out pastry dough into rectangle
(about 12" x 20") on lightly floured surface.
Use about 2 lb 1 oz dough for each
steamtable pan (12" x 20 " x 2 ½"). For 50
servings, use 1 pan. For 100 servings, use 2
pans.
4. Place pastry crust over desired filling, such as
fruit pie and cobbler filling. Bake as directed in
filling recipe.
5. Cut each steamtable pan 5 x 10
(50 pieces per pan).

SERVING: YIELD: VOLUME:

1 piece. 50 Servings: about 2 lb 1 oz (dough) 50 Servings: 1 steamtable pan
For Enhanced Meal Pattern only: Steamtable pan
piece provides ½ serving of grains/breads.

100 Servings: about 4 lb 2 oz (dough) 100 Servings: 2 steamtable pans

Tested 2004

Special Tip:
1 steamtable pan will yield 3, 9" single top pie crusts.
Top Pastry Crust (Steamtable Pans)
Desserts C-12A

Nutrients Per Serving

Calories 87 Saturated Fat 1.43 g Iron 0.47 mg

Protein 1.05 g Cholesterol 0 mg Calcium 2 mg

Carbohydrate 7.79 g Vitamin A 0 IU Sodium 46 mg

Total Fat 5.77 g Vitamin C 0.0 mg Dietary Fiber 0.3 g

Text63:
Peach Cobbler
Fruit Desserts C-13

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 2 lb 4 oz 2 qt ½ cup 4 lb 8 oz 1 gal 1 cup 1. For pastry topping: Combine flour and salt. Mix
in shortening until size of small peas.
Salt 2 tsp 1 Tbsp 1 tsp
Shortening 1 lb 4 oz 3 cups 2 lb 8 oz 1 qt 2 cups
Water, cold 1 ⅓ cups 2 ⅔ cups 2. Add water and mix just until dry ingredients are
moistened. Cover and set aside for step 10.
All of reserved peach liquid 1 qt 3 cups 3 qt 2 cups 3. For filling: Drain peaches, reserving syrup. Set
(from draining peaches) plus aside for step 8.
water, cold, as needed
4. Add water to peach syrup.
Cornstarch 8 oz 2 cups 1 lb 1 qt 5. Mix cornstarch with about ¼ of the liquid
mixture.
Sugar 14 oz 2 cups 1 lb 12 oz 1 qt 6. Bring remaining liquid mixture to boil. Add
about ½ of the sugar. Gradually add
cornstarch mixture to boiling liquid. Cook,
stirring constantly, until thickened. Mixture will
be very thick, but will thin after steps 7 and 8.
Orange juice concentrate ¼ cup ½ cup 7. Remove from heat. Blend remaining sugar and
orange juice concentrate, cinnamon, and
nutmeg (optional) thoroughly into mixture.
Ground cinnamon 2 tsp 1 Tbsp 1 tsp
Ground nutmeg (optional) 1 tsp 2 tsp
Canned diced cling peaches, 9 lb 12 oz 1 gal 1 ½ cups 19 lb 8 oz 2 gal 3 cups 8. Add peaches to thickened mixture. Stir lightly.
drained (2 No. 10 cans) (4 No. 10 cans) Do not break up fruit.
9. Pour thickened peach mixture
(3 qt) into each steamtable pan
(12" x 20" x 2 ½"). For 50 servings,
use 2 pans. For 100 servings, use 4
pans.
10. Roll out pastry dough into rectangles
(about 12" x 20") on lightly floured surface.
Use about 2 lb 1 oz of dough for each pan.
11. Cover peaches with pastry. Brush with pastry
brush dipped in water. Cut dough 5 x 5
(25 pieces).
12. Bake until pastry is brown and filling is bubbly:
Conventional oven: 425° F for 1 hour
Convection oven: 375° F for 40 minutes
Peach Cobbler
Fruit Desserts C-13

13. Cut each pan 5 x 5 (25 portions per pan).

SERVING: YIELD: VOLUME:

1 piece provides ½ cup of fruit. 50 Servings: 16 lb 15 oz (unbaked) 50 Servings: 1 steamtable pan
For Enhanced Meal Pattern only: 1 portion also
provides 1 serving grains/breads.

100 Servings: 33 lb 14 oz (unbaked) 100 Servings: 2 steamtable pans

Tested 2006

Variation:
A. Peach-Honey Cobbler
For 50 servings, follow steps 1-3. In step 4, add enough water to peach syrup
to make 1 qt 2 ⅓ cups. Continue with step 5. In step 6, omit sugar. Add 9 ¾
oz (¾ cup 2 Tbsp) honey. In step 7, add 8 oz (1 cup 2 Tbsp) sugar. Continue
with steps 8-13.

For 100 servings, follow steps 1-3. In step 4, add enough water to peach
syrup to make 3 qt ⅔ cup. Continue with step 5. In step 6, omit sugar. Add 1
lb 3 ½ oz (1 ¾ cups) honey. In step 7, add 1 lb (2 ¼ cups) sugar. Continue
with steps 8-13.

Nutrients Per Serving

Calories 292 Saturated Fat 2.87 g Iron 1.47 mg

Protein 2.72 g Cholesterol 0 mg Calcium 9 mg

Carbohydrate 46.41 g Vitamin A 446 IU Sodium 101 mg

Total Fat 11.59 g Vitamin C 5.0 mg Dietary Fiber 2.3 g

Text63:
Peanut Butter Cookies
Desserts C-14

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 14 oz 3 ¼ cups 1 lb 12 oz 1 qt 2 ½ cups 1. Combine flour, baking soda, dry milk, and salt.
Reserve for step 3.
Baking soda ¾ tsp 1 ½ tsp
Instant nonfat dry milk 2 ¼ oz 1 cup 4 ¾ oz 2 cups
Salt ½ tsp 1 tsp
Margarine or butter 8 oz 1 cup 1 lb 2 cups 2. Blend margarine or butter, peanut butter, sugar,
brown sugar, eggs, and vanilla in mixer for 3
minutes on medium speed.
Peanut butter 13 ¼ oz 1 ½ cups 1 lb 10 ½ oz 3 cups
Sugar 10 ½ oz 1 ½ cups 1 lb 5 oz 3 cups
Brown sugar, packed 3 ¾ oz ½ cup 7 ½ oz 1 cup
Frozen whole eggs, thawed 5 ½ oz ⅔ cup 11 oz 1 ¼ cups
OR
Fresh large eggs OR OR
(see Special Tip) 3 each 6 each
Vanilla 1 Tbsp 2 Tbsp
Peanut granules (optional) 4 ¾ oz 1 cup 9 ½ oz 2 cups 3. Add dry ingredients and peanut granules
(optional). Blend for 30 seconds on low speed.
Blend for 30 seconds on medium speed.
4. Portion with level No. 40 scoop (1 ⅔ Tbsp) in
rows of 5 across and 5 down onto each sheet
pan (18" x 26" x 1"). For 50 servings, use 2
pans. For 100 servings, use 4 pans. (Cookie
machine may be used, but adjustments may
be necessary.)
5. Flatten cookies to approximately 2 ½ inches in
diameter.
6. Bake until lightly browned:
Conventional oven: 350° F for 10-12 minutes
Convection oven: 300° F for 6-8 minutes
DO NOT OVERBAKE.
7. Cool for 1 minute. Remove from sheet pans.
Peanut Butter Cookies
Desserts C-14

SERVING: YIELD: VOLUME:

1 cookie. 50 Servings: about 3 lb 8 ½ oz (dough) 50 Servings: about 1 quart 1 ¼ cups (dough)
For Enhanced Meal Pattern only: 1 cookie provides 50 cookies
½ serving of grains/breads.

100 Servings: about 7 lb 1 oz (dough) 100 Servings: about 2 quarts 2 ½ cups (dough)
100 cookies

Tested 2004

Special Tip:
For 50 servings, use 1 ½ oz (½ cup) dried whole eggs and ½ cup water in
place of eggs.

For 100 servings, use 3 oz (1 cup) dried whole eggs and 1 cup water in place
of eggs.

Nutrients Per Serving

Calories 146 Saturated Fat 1.63 g Iron 0.60 mg

Protein 3.59 g Cholesterol 13 mg Calcium 25 mg

Carbohydrate 16.27 g Vitamin A 212 IU Sodium 132 mg

Total Fat 7.88 g Vitamin C 0.1 mg Dietary Fiber 0.7 g

Text63:
Rice Pudding
Desserts C-15

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Instant nonfat dry milk, 3 qt 1 gal 2 qt 1. Combine milk, cornstarch, sugar, salt, eggs,
reconstituted nutmeg (optional), and cinnamon. Stir until
smooth.
Cornstarch 4 ½ oz 1 cup 9 oz 2 cups
Sugar 10 ½ oz 1 ½ cups 1 lb 5 oz 3 cups
Salt 1 tsp 2 tsp
Frozen whole eggs, thawed 14 oz 1 ⅔ cups 1 lb 12 oz 3 ⅓ cups
OR
Fresh large eggs OR OR
(see Special Tip) 8 each 16 each
Ground nutmeg (optional) ½ tsp 1 tsp
Ground cinnamon ½ tsp 1 tsp
2. Cook over medium heat, stirring frequently, for
20-30 minutes until mixture begins to thicken
and just boils.
Vanilla 2 Tbsp ¼ cup 3. Immediately turn off heat. Stir in vanilla. For
cooked rice, use Cooking Rice recipe
(see B-03). Add rice and raisins (optional).
*Cooked enriched white rice 2 lb 11 oz 1 qt 2 ¾ cups 5 lb 6 oz 3 qt 1 ½ cup
Raisins (optional) 10 oz 2 cups 1 lb 4 oz 1 qt
4. Pour rice mixture into serving pans. Cover with
plastic wrap to prevent the formation of surface
film. Serve HOT.
OR
CCP: Cool to 70° F within 2 hours and from
70° F to 41° F or lower within an additional 4
hours. Refrigerate until served.
5. Portion with No. 16 scoop (¼ cup). If desired,
sprinkle with ground cinnamon.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
White rice 1 lb 2 lb
Rice Pudding
Desserts C-15

SERVING: YIELD: VOLUME:

¼ cup (No. 16 scoop). 50 Servings: 9 lb 4 oz 50 Servings: about 3 quarts ½ cup
For Enhanced Meal Pattern only: 1 portion provides
¼ serving of grains/breads.

100 Servings: 18 lb 8 oz 100 Servings: about 1 gallon 2 ¼ quarts

Tested 2004

Special Tip:
For 50 servings, use 4 oz (1 ⅓ cups) dried whole eggs and 1 ⅓ cups water in
place of eggs.

For 100 servings, use 8 oz (2 ⅔ cups) dried whole eggs and 2 ⅔ cups water in
place of eggs.

Nutrients Per Serving

Calories 94 Saturated Fat 0.29 g Iron 0.42 mg

Protein 3.73 g Cholesterol 35 mg Calcium 82 mg

Carbohydrate 17.49 g Vitamin A 53 IU Sodium 115 mg

Total Fat 0.90 g Vitamin C 0.4 mg Dietary Fiber 0.1 g

Text63:
Spice Cake
Desserts C-16

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 1 lb 14 oz 1 qt 3 cups 3 lb 12 oz 3 qt 2 cups 1. Blend flour, sugar, dry milk, baking powder,
salt, cocoa, cloves, and cinnamon in mixer for
1 minute on low speed.
Sugar 1 lb 14 oz 1 qt ¼ cup 3 lb 12 oz 2 qt ½ cup
Instant nonfat dry milk 2 ½ oz 1 cup 5 oz 2 cups
Baking powder 3 ½ Tbsp ¼ tsp 3 oz ¼ cup 3 ⅓ Tbsp
Salt 1 ½ tsp 1 Tbsp
Cocoa 1 Tbsp 1 ½ tsp 3 Tbsp
Ground cloves ¾ tsp 1 ½ tsp
Ground cinnamon 2 tsp 1 Tbsp 1 tsp
Frozen whole eggs, thawed 14 oz 1 ⅔ cups 1 lb 12 oz 3 ⅓ cups 2. Combine eggs, vanilla, and water. Add
OR shortening and about half the liquid mixture to
Fresh large eggs OR OR dry ingredients. Blend for 30 seconds on low
(see Special Tip) 8 each 16 each speed. Beat for 6 minutes on medium speed.
Vanilla 1 Tbsp 2 Tbsp
Water 3 cups 1 qt 2 cups
Shortening 13 oz 2 cups 1 lb 10 oz 1 qt
Uncooked dehydrated plums 1 lb 3 cups 2 lb 1 qt 2 cups 3. Add remaining liquid mixture. Blend for 30
(prunes), finely chopped seconds on low speed. Beat for 2 minutes on
OR medium speed. Add dehydrated plums or
†Raisins, plumped OR OR OR OR raisins and nuts (optional). Blend for 1 minute
1 lb 2 ½ cups 2 lb 1 qt 1 cup on low speed.
Chopped nuts (optional) 8 oz 1 ¾ cups 2 Tbsp 1 lb 3 ¾ cups
4. Pour 8 lb 1 oz (1 gal 3 cups) batter into each
sheet pan (18" x 26" x 1") which has been
lightly coated with pan release spray and
dusted with flour. For 50 servings, use 1 pan.
For 100 servings, use 2 pans.
5. Bake until lightly browned:
Conventional oven: 375° F for 35 minutes
Convection oven: 325° F for 25 minutes
6. Cool. If desired, frost or lightly dust with
powdered sugar.
7. Cut each pan 5 x 10 (50 pieces per pan).
Spice Cake
Desserts C-16

Comments:
†To plump raisins, cover the fruit with very hot tap water. Soak 2-
5 minutes. DO NOT OVERSOAK. Drain well before using.

SERVING: YIELD: VOLUME:

1 piece. 50 Servings: 1 sheet pan 50 Servings: 50 pieces
For Enhanced Meal Pattern only: 1 piece provides 1
serving of grains/breads.

100 Servings: 2 sheet pans 100 Servings: 100 pieces

Edited 2004

Special Tip:
For 50 servings, use 4 oz (1 ⅓ cups) dried whole eggs and 1 ⅓ cups water in
place of eggs.

For 100 servings, use 8 oz (2 ⅔ cups) dried whole eggs and 2 ⅔ cups water in
place of eggs.

Nutrients Per Serving

Calories 233 Saturated Fat 2.14 g Iron 1.30 mg

Protein 3.54 g Cholesterol 34 mg Calcium 81 mg

Carbohydrate 36.91 g Vitamin A 262 IU Sodium 178 mg

Total Fat 8.42 g Vitamin C 0.5 mg Dietary Fiber 1.2 g

Text63:
Sweet Potato Pie
Vegetable/Fruit Desserts C-17

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 1 lb 12 oz 1 qt 2 ½ cups 3 lb 8 oz 3 qt 1 cup 1. For bottom crust: Combine flour and salt. Mix in
shortening until size of small peas.
Salt 1 ½ tsp 1 Tbsp
Shortening 15 oz 2 ¼ cups 1 lb 14 oz 1 qt ½ cup
Water, cold 1 ¼ cups 2 ½ cups 2. Add water and mix just until dry ingredients are
moistened.
3. Roll out pastry dough into rectangles
(about 20" x 28") on lightly floured surface.
Use 3 lb 7 oz of dough for each crust. Line
bottom and sides of sheet pans
(18" x 26" x 1") with dough. For 50 servings,
use 1 pan. For 100 servings, use 2 pans.
Canned mashed sweet 6 lb 13 oz 3 qt ½ cup 13 lb 10 oz 1 gal 2 ¼ qt 4. For pie filling: Place mashed sweet potatoes
potatoes (1 No. 10 can) (2 No. 10 cans) in a mixer. If using canned cut sweet
OR OR OR OR OR potatoes, puree or mash in mixer with paddle
Canned cut sweet potatoes, 6 lb 13 oz 3 qt 3 ¾ cups 13 lb 10 oz 1 gal 3 ¾ qt attachment for 4-5 minutes on medium speed
in light syrup, drained (1 ⅞ No. 10 cans) (3 ⅔ No. 10 cans) until very smooth and free from lumps.
(Discard coarse fibers that stick to mixer
paddle.)
Frozen whole eggs, thawed 1 lb 1 ¾ cups 2 Tbsp 2 lb 3 ¾ cups 5. Add beaten eggs, milk, margarine or butter,
OR brown sugar, salt, flour, orange juice
Fresh large eggs, very well OR OR concentrate, cinnamon, ginger, and cloves.
beaten 9 each 18 each Mix with paddle attachment for 4-5 minutes on
(see Special Tip) medium speed until smooth and well blended.
Instant nonfat dry milk, 1 qt 2 qt
reconstituted
Margarine or butter, melted 3 oz ¼ cup 2 Tbsp 6 oz ¾ cup
Salt ¼ tsp ½ tsp
Brown sugar, packed 14 oz 1 ¾ cups 1 lb 12 oz 3 ½ cups
Enriched all-purpose flour 2 ½ oz ½ cup 2 Tbsp 5 oz 1 ¼ cups
Frozen orange juice ¼ cup ½ cup
concentrate
Ground cinnamon 1 Tbsp 2 Tbsp
Ground ginger 1 ½ tsp 1 Tbsp
Ground cloves 1 tsp 2 tsp 6. Pour 13 lb 15 oz (1 gal 1 qt) pie filling into
each crust.
Sweet Potato Pie
Vegetable/Fruit Desserts C-17

7. Bake until a knife inserted near center comes

out clean:
Conventional Oven: 425° F for 15 minutes.
Reduce oven temperature and bake at
375° F for 45-55 minutes.
Convection oven: 375° F for 10 minutes.
Reduce oven temperature and bake at
325° F for 30-45 minutes.
8. CCP: Cool to 70° F within 2 hours and from
70° F to 41° F within an additional 4 hours.
Refrigerate until ready to serve.

Cut each pan 5 x 10 (50 pieces per pan).

SERVING: YIELD: VOLUME:

1 piece provides ¼ cup vegetable and fruit. 50 Servings: about 12 lb 1 ½ oz 50 Servings: 1 sheet pan
For Enhanced Meal Pattern only: 1 piece also
provides ¾ serving grains/breads.

100 Servings: about 24 lb 3 oz 100 Servings: 2 sheet pans

Tested 2004

Special Tip:
For 50 servings, use 4 ½ oz (1 ½ cups) dried whole eggs and 1 ½ cups water
in place of eggs.

For 100 servings, use 9 oz (3 cups) dried whole eggs and 3 cups water in
place of eggs.
Sweet Potato Pie
Vegetable/Fruit Desserts C-17

Nutrients Per Serving

Calories 266 Saturated Fat 2.75 g Iron 1.98 mg

Protein 4.92 g Cholesterol 39 mg Calcium 61 mg

Carbohydrate 37.13 g Vitamin A 9471 IU Sodium 170 mg

Total Fat 11.11 g Vitamin C 5.4 mg Dietary Fiber 1.6 g

Text63:
Vanilla Cream Frosting
Desserts C-18

1 Quart 1/2 Gallon

Ingredients Directions
Weight Measure Weight Measure

Margarine or butter 2 ½ oz ¼ cup 1 Tbsp 4 ¾ oz ½ cup 2 Tbsp 1. Cream margarine or butter and shortening in
mixer for 2 minutes on medium speed until
light and fluffy.
Shortening 2 ½ oz ¼ cup 2 Tbsp 4 ¾ oz ¾ cup
Powdered sugar 1 lb 14 oz 1 qt 3 ½ cups 3 lb 12 oz 3 qt 3 cups 2. Combine powdered sugar, salt, and dry milk.
Add to creamed margarine or butter. Mix for 1
minute on low speed.
Salt ¼ tsp ½ tsp
Instant nonfat dry milk ¼ cup ½ cup
Vanilla 1 Tbsp 2 Tbsp 3. Add vanilla while mixing at low speed. Slowly
add water to obtain a spreading consistency.
Scrape down bowl. Beat for 5 minutes at
medium speed or until mixture is creamy and
well blended. (For a thinner frosting, add
additional water, 1 tsp at a time, mixing after
each addition.)
Water, room temperature ¼ cup 3 Tbsp ¾ cup 2 Tbsp
4. Spread on cooled cakes.

SERVING: YIELD: VOLUME:

1 ¼ Tbsp. 1 Quart: will cover 1 sheet pan 1 Quart: about 1 quart

1/2 Gallon: will cover 2 sheet pans 1/2 Gallon: about 2 quarts

Edited 2004

Variations:
A. Chocolate Cream Frosting

1 quart: Follow step 1. In step 2, add 4 oz (1 ⅓ cups) cocoa to dry

ingredients. In step 3, add ½ cup 1 Tbsp water. Continue with step 4.

½ gallon: Follow step 1. In step 2, add 8 oz (2 ¾ cups) cocoa to dry

Vanilla Cream Frosting
Desserts C-18

ingredients. In step 3, add 1 cup 2 Tbsp water. Continue with step 4.

B. Peanut Butter Cream Frosting

1 quart: In step 1, omit margarine or butter. Use 9 1/2 oz (1 cup 2 Tbsp)

peanut butter. Continue with step 2. In step 3, add ½ cup 1 Tbsp water.
Continue with step 4.

½ gallon: In step 1, omit margarine or butter. Use 1 lb 3 oz (2 ¼ cups)

peanut butter. Continue with step 2. In step 3, add 1 cup 2 Tbsp water.
Continue with step 4.

Nutrients Per Serving

Calories 90 Saturated Fat 0.59 g Iron 0.01 mg

Protein 0.13 g Cholesterol 0 mg Calcium 5 mg

Carbohydrate 17.11 g Vitamin A 59 IU Sodium 27 mg

Total Fat 2.58 g Vitamin C 0.0 mg Dietary Fiber 0.0 g

Text63:
Whipped Topping
Desserts C-19

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Gelatin 2 tsp 1 Tbsp 1 tsp 1. Soften gelatin in cold water. Set aside for
step 3.
Water, cold ¼ cup ½ cup
Instant nonfat dry milk 4 oz 1 ⅔ cups 8 oz 3 ¼ cups 2. Combine dry milk and water. Whip until free of
lumps. Heat to scalding. Remove from heat.
Water 1 ¼ cups 2 ½ cups
3. Add softened gelatin and stir until dissolved.
Cover. Refrigerate overnight.
(Chilling overnight produces a thicker mixture.)
Sugar 4 ½ oz ½ cup 2 Tbsp 9 oz 1 ¼ cups 4. Whip chilled mixture in mixer for 10 minutes at
high speed. Add sugar, salt, and
vanilla. Mix for 5 minutes on high speed until
very stiff. Use immediately or refrigerate until
served.
Salt ½ tsp 1 tsp
Vanilla 2 tsp 1 Tbsp 1 tsp
5. Use as topping for pies, cakes, puddings,
custards, fruit cups, or gelatin desserts.

SERVING: YIELD: VOLUME:

2 Tbsp. 50 Servings: about 1 lb 4 ½ oz 50 Servings: about 1 quart 2 cups

100 Servings: about 2 lb 9 oz 100 Servings: about 3 quarts

Tested 2004
Whipped Topping
Desserts C-19

Nutrients Per Serving

Calories 19 Saturated Fat 0.01 g Iron 0.01 mg

Protein 0.81 g Cholesterol 0 mg Calcium 28 mg

Carbohydrate 3.90 g Vitamin A 54 IU Sodium 36 mg

Total Fat 0.02 g Vitamin C 0.1 mg Dietary Fiber 0.0 g

Text63:
Yellow Cake
Desserts C-20

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 1 lb 14 oz 1 qt 3 cups 3 lb 12 oz 3 qt 2 cups 1. Blend flour, sugar, dry milk, baking powder,
and salt in mixer for 1 minute on low speed.
Sugar 1 lb 15 oz 1 qt ⅓ cup 3 lb 14 oz 2 qt ⅔ cup
Instant nonfat dry milk 2 ½ oz 1 cup 5 oz 2 cups
Baking powder ¼ cup 3 ½ oz ½ cup
Salt 1 ½ tsp 1 Tbsp
Frozen whole eggs, thawed 1 lb 1 ¾ cups 2 Tbsp 2 lb 3 ¾ cups 2. In a separate container, combine eggs, vanilla,
OR and water.
Fresh large eggs OR OR
(see Special Tip) 9 each 18 each
Vanilla 1 Tbsp 2 Tbsp
Water 3 cups 1 qt 2 cups
Shortening 13 oz 2 cups 1 lb 10 oz 1 qt 3. Add shortening to dry mixture. Blend for 1
minute on low speed.
4. Add about ½ the liquid mixture to dry
ingredients. Mix for 30 seconds on low speed.
Mix for 6 minutes on medium speed. Add
remaining liquid mixture. Mix for 30 seconds
on low speed. Mix for 2 minutes on medium
speed.
5. Pour 7 lb 6 oz (approximately 1 gallon) batter
into each sheet pan (18" x 26" x 1") which has
been lightly coated with pan release spray and
dusted with flour. For 50 servings, use 1 pan.
For 100 servings, use 2 pans.
6. Bake until lightly browned:
Conventional oven: 375° F for 30 minutes
Convection oven: 325° F for 18-20 minutes
7. Cool. Frost if desired.
8. Cut each pan 5 x 10 (50 pieces per pan).

SERVING: YIELD: VOLUME:

1 piece. 50 Servings: about 7 lb 6 oz (batter) 50 Servings: about 1 gallon (batter)
For Enhanced Meal Pattern only: 1 piece provides 1 about 6 lb 8 oz 50 pieces
serving grains/breads. 1 sheet pan
Yellow Cake
Desserts C-20

100 Servings: about 14 lb 12 oz (batter) 100 Servings: about 2 gallons (batter)

about 13 lb 100 pieces
2 sheet pans
Edited 2004

Special Tip: Variations:

For 50 servings, use 4 ½ oz (1 ½ cups) dried whole eggs and 1 ½ cups water
in place of eggs.
For 100 servings, use 9 oz (3 cups) dried whole eggs and 3 cups water in
place of eggs.
A. Peanut Butter Cake
50 servings: In step 1, omit sugar. Use 1 lb 14 oz (1 qt) packed brown sugar.
In step 2, use 4 oz (½ cup 2 Tbsp) shortening and 1 lb 2 oz (2 cups) peanut
butter. Continue with steps 3-8.
100 servings: In step 1, omit sugar. Use 3 lb 12 oz (2 qt) packed brown sugar.
In step 2, use 8 oz (1 ¼ cups) shortening and 2 lb 4 oz (1 qt) peanut butter.
Continue with steps 3-8.

B. Pineapple Upside Down Cake

50 servings: Follow steps 1-4. In step 5, pour 6 oz (¾ cup) melted margarine
or butter into 1 sheet pan (18" x 26" x 1"). Sprinkle evenly with 1 lb (2 ¼
cups) packed brown sugar. Spread 2 lb 10 oz (1 qt ¾ cup) drained crushed
pineapple over brown sugar in each pan. Pour 7 lb 2 oz (1 gal) cake batter
into pan. In step 6, bake until lightly browned: Conventional oven: 375° F for
40-45 minutes; Convection oven: 325° F for 25-30 minutes. In step 7, do not
frost. Cool, cut each pan 5 x 10, and serve inverted on individual dishes. Or,
let sit approximately 10 minutes and invert while still warm onto another sheet
pan (18" x 26" x 1"), and continue with step 8.

100 servings: Follow steps 1-4. In step 5, pour 6 oz (¾ cup) melted

margarine or butter into each of 2 sheet pans (18" x 26" x 1"). Sprinkle each
pan evenly with 1 lb (2 ¼ cups) packed brown sugar. Spread 2 lb 10 oz (1 qt
¾ cup) drained crushed pineapple over brown sugar in each pan. Pour 7 lb 2
oz (1 gal) cake batter into each pan. In step 6, bake until lightly browned:
Conventional oven: 375° F for 40-45 minutes; Convection oven: 325° F for 25-
30 minutes. In step 7, do not frost. Cool, cut each pan 5 x 10, and serve
inverted on individual dishes. Or, let sit approximately 10 minutes and invert
while still warm onto another sheet pan (18" x 26" x 1"), and continue with
step 8.
Yellow Cake
Desserts C-20

Nutrients Per Serving

Calories 214 Saturated Fat 2.16 g Iron 1.05 mg

Protein 3.39 g Cholesterol 39 mg Calcium 83 mg

Carbohydrate 31.66 g Vitamin A 91 IU Sodium 195 mg

Total Fat 8.46 g Vitamin C 0.1 mg Dietary Fiber 0.5 g

Text63:
Royal Brownies
Desserts C-21

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Vegetable oil ¾ cup 1 ½ cups 1. Cream oil, sugar, salt, vanilla, and applesauce
in mixer with paddle attachment for 5 minutes
on medium speed. Scrape down sides of bowl.
Sugar 1 lb 10 oz 3 ¾ cups 3 lb 4 oz 1 qt 3 ½ cups
Salt 1 ½ tsp 1 Tbsp
Vanilla 1 ½ tsp 1 Tbsp
Canned applesauce 1 lb 4 oz 2 ½ cups 2 lb 8 oz 1 qt 1 cup
Frozen egg whites, thawed 12 oz 1 ½ cups 1 lb 8 oz 3 cups 2. Add egg whites and mix for 1 minute on
OR OR OR medium speed. Scrape down sides of bowl.
Fresh large egg whites 10 each 20 each
Enriched all-purpose flour 15 oz 3 ½ cups 1 lb 14 oz 1 qt 3 cups 3. In a separate bowl combine, flour, cocoa, and
baking powder. Mix for 1 minute on medium
speed.
Cocoa 6 oz 1 ½ cups 2 Tbsp 12 oz 3 ¼ cups
Baking powder 1 Tbsp 2 Tbsp
4. Add dry mixture to creamed ingredients and
mix for 30 seconds on low speed, then for 1
minute on medium speed. Batter will be very
thick.
5. Spread 5 lb 3 oz (2 qt 1 ½ cups) of batter in
each half-sheet pan (13" x 18" x 1") which has
been lightly coated with pan release spray.
For 50 servings, use 1 pan. For 100 servings,
use 2 pans.
Chopped walnuts (optional) 4 oz 1 cup 8 oz 2 cups 6. Sprinkle nuts (optional) over batter.
7. Bake:
Conventional oven: 350° F for 20-30 minutes
Convection oven: 300° F for 18-25 minutes
Bake until set, but still moist in the center.
8. Cut each pan 5 x 10 (50 pieces per pan).

SERVING: YIELD: VOLUME:

1 piece. 50 Servings: about 5 lb 5 oz (batter) 50 Servings: about 2 quarts ½ cup (batter)
For Enhanced Meal Pattern only: 1 piece provides ½ 1 half-sheet pan 50 pieces
serving of grains/breads.
Royal Brownies
Desserts C-21

100 Servings: about 10 lb 10 oz (batter) 100 Servings: about 1 gallon 1 cup (batter)
2 half-sheet pans 100 pieces

Edited 2006

Special Tip: Variation:

Brownies may be iced with Brownie Icing (C-22) or lightly dusted with A. Swiss Brownies: Swiss Brownies are lighter in color than Royal Brownies.
powdered sugar. For 50 servings, decrease cocoa to 4 oz (1 ⅓ cups). For 100 servings,
decrease cocoa to 8 oz (2 ⅔ cups).

Nutrients Per Serving

Calories 137 Saturated Fat 0.75 g Iron 0.95 mg

Protein 2.28 g Cholesterol 0 mg Calcium 23 mg

Carbohydrate 25.48 g Vitamin A 2 IU Sodium 111 mg

Total Fat 3.84 g Vitamin C 0.2 mg Dietary Fiber 1.5 g

Text63:
Brownie Icing
Desserts C-22

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Powdered sugar 1 lb 3 ½ cups 2 lb 1 qt 3 cups 1. Combine powdered sugar, cocoa, margarine or

butter, milk and vanilla in mixer for 5 minutes
on low speed until smooth.
Cocoa 3 oz ¾ cup 6 oz 1 ½ cups
Margarine or butter 3 oz 6 oz
Lowfat 1% milk ½ cup 1 cup
Vanilla 2 Tbsp ¼ cup
2. Recipe for 50 servings ices one half-sheet pan
(13" x 18" x 1").

SERVING: YIELD: VOLUME:

1 Tbsp. 50 Servings: about 1 lb 11½ oz 50 Servings: about 3 cups

100 Servings: about 3 lb 7 oz 100 Servings: about 1 quart 2 cups

Edited 2004

Nutrients Per Serving

Calories 54 Saturated Fat 0.43 g Iron 0.24 mg

Protein 0.43 g Cholesterol 0 mg Calcium 6 mg

Carbohydrate 10.15 g Vitamin A 66 IU Sodium 17 mg

Total Fat 1.64 g Vitamin C 0.0 mg Dietary Fiber 0.6 g

Text63:
Gingerbread
Desserts C-23

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Sugar 14 oz 1 ¾ cups 1 lb 12 oz 3 ½ cups 1. Combine sugar, flour, baking soda, salt,

cinnamon, cloves, and ginger in mixer bowl.
Mix with paddle attachment for 1 minute on
low speed.
Enriched all-purpose flour 2 lb 4 oz 2 qt ¼ cup 4 lb 8 oz 1 gal ½ cup
Baking soda 2 Tbsp ¼ cup
Salt 1 ½ tsp 1 Tbsp
Ground cinnamon 1 Tbsp 2 Tbsp
Ground cloves 1 tsp 2 tsp
Ground ginger 1 tsp 2 tsp
Vegetable oil 1 ¾ cups 3 ½ cups 2. In a separate bowl, mix vegetable oil, egg
whites, hot water, and molasses with a wire
whip until blended. Slowly add oil mixture to
dry ingredients. Mix for 1 minute on low speed
until blended.
Frozen egg whites, thawed 12 oz 1 ½ cups 1 lb 8 oz 3 cups
OR OR OR
Fresh large egg whites 10 each 20 each
Water, hot 3 ¾ cups 1 qt 3 ½ cups 3. Pour 8 lb 12 oz (approximately 1 gallon) of
batter into each sheet pan (18" x 26" x 1")
which has been lightly coated with pan
release spray and floured. For 50 servings,
use 1 pan. For 100 servings, use 2 pans.

Bake:
Conventional oven: 350° F for 35 minutes
Convection oven 325° F for 25 minutes
Molasses 3 ½ cups 1 qt 3 cups 4. Cut each pan 5 x 10 (50 pieces per pan).
(see Special Tip)

SERVING: YIELD: VOLUME:

1 piece or 1 cupcake. 50 Servings: about 8 lb 12 oz (batter) 50 Servings: about 1 gallon (batter)
For Enhanced Meal Pattern only: 1 piece or 1 about 8 lb 2 oz 1 sheet pan
cupcake provides 1 serving of grains/breads.
Gingerbread
Desserts C-23

100 Servings: about 17 lb 8 oz (batter) 100 Servings: about 2 gallons (batter)

about 16 lb 4 oz 2 sheet pans

Edited 2004

Special Tips:
1) To make pouring easy, place bottles of molasses in hot water for 5 minutes
before using.

2) Serve with Whipped Topping (C-19), powdered sugar or Orange Glaze (C-
24).

3) Cupcakes can be made for a special occasion. Using a No. 12 scoop (⅓

cup), portion into muffins tins which have been paper lined or lightly coated
with pan release spray. Bake in a 375° F conventional oven for 15-20 minutes.
One gallon of batter makes approximately 50 cupcakes.

Nutrients Per Serving

Calories 236 Saturated Fat 1.10 g Iron 2.07 mg

Protein 2.84 g Cholesterol 0 mg Calcium 52 mg

Carbohydrate 39.15 g Vitamin A 0 IU Sodium 241 mg

Total Fat 7.87 g Vitamin C 0.1 mg Dietary Fiber 0.6 g

Text63:
Orange Glaze
Desserts C-24

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Powdered sugar 14 oz 3 cups 1 lb 12 oz 1 qt 2 cups 1. Combine powdered sugar, orange juice, water,
and orange rind in mixer for 5 minutes on low
speed until smooth.
Frozen orange juice ¼ cup ½ cup
concentrate, thawed
Water ¼ cup ½ cup
Orange rind, grated 1 Tbsp 2 Tbsp
2. Recipe for 50 servings glazes one half-sheet
pan (13" x 18" x 1").

SERVING: YIELD: VOLUME:

2 tsp. 50 Servings: about 1 lb 6 oz 50 Servings: about 3 cups

100 Servings: about 2 lb 12 oz 100 Servings: about 1 quart 2 cups

Edited 2006

Nutrients Per Serving

Calories 33 Saturated Fat 0.00 g Iron 0.01 mg

Protein 0.04 g Cholesterol 0 mg Calcium 1 mg

Carbohydrate 8.47 g Vitamin A 4 IU Sodium 0 mg

Total Fat 0.01 g Vitamin C 2.1 mg Dietary Fiber 0.0 g

Text63:
New Oatmeal Raisin Cookies
Desserts C-25

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Sugar 1 lb 8 oz 3 cups 3 lb 1 qt 2 cups 1. Combine sugar and margarine or butter in

mixer with a paddle attachment for 5 minutes
on medium speed until smooth and creamy.
Margarine or butter 8 oz 1 cup 1 lb 2 cups
Frozen whole eggs, thawed 8 oz ¾ cup 3 Tbsp 1 lb 1 ¾ cups 2 Tbsp 2. Add eggs slowly. Mix on medium speed for 1
OR minute.
Fresh large eggs OR OR
(see Special Tip) 5 each 9 each
Lowfat 1% milk ½ cup 1 cup 3. Add milk and applesauce. Mix for 1 minute on
medium speed. Scrape down sides of bowl.
Canned applesauce 8 oz 1 cup 1 lb 2 cups
Enriched all-purpose flour 12 oz 2 ¾ cups 1 lb 8 oz 1 qt 1 ½ cups 4. Add the flour, baking soda, salt, cinnamon,
and nutmeg. Mix for 2 minutes on low speed
until blended.
Baking soda 1 tsp 2 tsp
Salt 1 tsp 2 tsp
Ground cinnamon 2 tsp 1 Tbsp 1 tsp
Ground nutmeg 1 tsp 2 tsp
Rolled oats 1 lb 4 oz 1 qt 3 cups 2 lb 8 oz 3 qt 2 cups 5. Add oats and raisins. Mix on low speed for
30 seconds.
Raisins 13 oz 2 ¾ cups 1 lb 10 oz 1 qt 1 ½ cups 6. Lightly coat each sheet pan (18" x 26" x 1")
with pan release spray or line with parchment
paper. For 50 servings, use 3 pans, one pan
will have only 10 cookies. For 100
servings, use 5 pans. Portion with level No. 24
scoop (2 ⅔ Tbsp) in rows of 4 across and 5
down.
7. Bake until lightly browned:
Conventional oven: 350° F for 18-20 minutes
Convection oven: 325° F for 10-12 minutes

SERVING: YIELD: VOLUME:

1 cookie. 50 Servings: about 6 lb 1 oz (dough) 50 Servings: about 2 quarts 1/2 cup (dough)
For Enhanced Meal Pattern only: 1 cookie provides 50 cookies
1 serving of grains/breads.
New Oatmeal Raisin Cookies
Desserts C-25

100 Servings: about 12 lb 2 oz (dough) 100 Servings: about 1 gallon 1 cup (dough)
100 cookies

Edited 2006

Special Tips:
For 50 servings, use 2 ¼ oz (¾ cup) dried whole eggs and ¾ cup water in
place of eggs.

For 100 servings, use 4 ½ oz (1 ½ cup) dried whole eggs and 1 cup water in
place of eggs.

For bar cookies, spread 6 lb 5 oz (2 qt ½ cup) of dough in a half-sheet pan

(18" x 13" x 1") which has been lightly coated with pan release spray. Bake
for 20-25 minutes in a 325° F convection oven. Cut 5 x 10 for 50 servings.

Nutrients Per Serving

Calories 188 Saturated Fat 1.07 g Iron 1.13 mg

Protein 3.56 g Cholesterol 19 mg Calcium 19 mg

Carbohydrate 33.34 g Vitamin A 197 IU Sodium 122 mg

Total Fat 5.04 g Vitamin C 0.4 mg Dietary Fiber 1.8 g

Text63:
Peanut Butter Bars
Desserts C-26

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Margarine or butter 4 oz ½ cup 8 oz 1 cup 1. Cream margarine or butter, brown sugar, peanut
butter, and salt in mixer with a paddle
attachment for 10 minutes on medium speed.
Brown sugar, packed 1 lb 2 oz 3 cups 2 lb 4 oz 1 qt 2 cups
Peanut butter 13 oz 1 ⅓ cups 1 lb 10 oz 2 ⅔ cups
Salt 1 tsp 2 tsp
Frozen egg whites, thawed 9 oz 1 cup 1 lb 2 oz 2 cups 2. Add egg whites, applesauce, and vanilla. Mix
OR OR OR on low speed for 1 minute or until smooth.
Fresh large egg whites 5 each 10 each
Canned applesauce 4 oz ½ cup 8 oz 1 cup
Vanilla 1 Tbsp 2 Tbsp
Enriched all-purpose flour 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups 3. In a separate bowl, combine flour and baking
powder.
Baking powder 1 Tbsp 2 Tbsp
4. Add half of the dry mixture to batter and mix
for 1 minute on low speed. Scrape down the
sides of bowl. Add the other half of the dry
mixture and mix for 1 minute on low speed, or
until smooth.
5. For 50 servings, spread 4 lb 2 oz
(approximately 1 qt 2 cups) of batter into each
half-sheet pan (13" x 18" x 1") which has been
lightly coated with pan release spray. For 100
servings, spread 8 lbs 4 oz (3 qt) into a sheet
pan (18" x 26" x 1") which has been lightly
coated with pan release spray.
6. Bake until set and light brown:
Conventional oven: 350° F for 25 minutes
Convection oven: 325° F for 20 minutes
7. For 50 servings, cut half-sheet pan 5 x 10
(50 pieces per pan). For 100 servings, cut
sheet pan 10 x 10 (100 pieces per pan).
8. Frost with Peanut Butter Glaze (C-27).
Peanut Butter Bars
Desserts C-26

SERVING: YIELD: VOLUME:

1 bar. 50 Servings: about 4 lb 2 oz (dough) 50 Servings: about 1 quart 2 cups (dough)
For Enhanced Meal Pattern only: 1 piece provides ½ about 3 lb 13 oz 1 half-sheet pan
serving of grains/breads.

100 Servings: about 8 lb 4 oz (dough) 100 Servings: about 3 quarts (dough)

about 7 lb 10 oz 1 sheet pan

Edited 2004

Nutrients Per Serving

Calories 137 Saturated Fat 1.15 g Iron 0.79 mg

Protein 3.36 g Cholesterol 0 mg Calcium 30 mg

Carbohydrate 18.91 g Vitamin A 81 IU Sodium 144 mg

Total Fat 5.68 g Vitamin C 0.0 mg Dietary Fiber 0.7 g

Text63:
Peanut Butter Glaze
Desserts C-27

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Powdered sugar 13 oz 3 ¾ cups 1 lb 10 oz 1 qt 3 ½ cups 1. Cream powdered sugar and peanut butter in a
mixer with a paddle attachment for 5 minutes
on medium speed.
Peanut butter 4 oz ½ cup 8 oz 1 cup
Corn syrup 3 Tbsp 3 oz ¼ cup 2 Tbsp 2. Add corn syrup and lowfat milk and mix for 5
minutes on low speed until smooth.
Lowfat 1% milk ½ cup 1 cup
3. Spread over slightly cooled peanut butter bars.
4. Use 1 lb 7 oz (3 cups) for each half-sheet pan
(13" x 18" x 1").

SERVING: YIELD: VOLUME:

1 Tbsp. 50 Servings: about 1 lb 7 oz 50 Servings: about 3 cups

100 Servings: about 2 lb 14 oz 100 Servings: about 1 quart 2 cups

Edited 2004
Peanut Butter Glaze
Desserts C-27

Nutrients Per Serving

Calories 46 Saturated Fat 0.25 g Iron 0.05 mg

Protein 0.65 g Cholesterol 0 mg Calcium 4 mg

Carbohydrate 8.54 g Vitamin A 5 IU Sodium 12 mg

Total Fat 1.19 g Vitamin C 0.0 mg Dietary Fiber 0.1 g

Text63:
New Spice Cake
Desserts C-28

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Sugar 1 lb 12 oz 3 ½ cups 3 lb 8 oz 1 qt 3 cups 1. Combine sugar, margarine or butter, and

vanilla in mixer with paddle attachment for
5 minutes on low speed until smooth and
creamy.
Margarine or butter 1 lb 2 cups 2 lb 1 qt
Vanilla 1 Tbsp 2 Tbsp
Frozen egg whites, thawed 8 oz 1 cup 1 lb 2 cups 2. Slowly add egg whites and mix for 1 minute on
OR OR OR low speed until blended. Scrape down the
Fresh large egg whites 8 each 16 each sides of bowl.
Enriched all-purpose flour 1 lb 12 oz 1 qt 2 ½ cups 3 lb 8 oz 3 qt 1 cup 3. In a separate bowl, combine flour, baking soda,
cinnamon, cloves and nutmeg.
Baking soda 1 Tbsp 1 tsp 2 Tbsp 2 tsp
Ground cinnamon 1 Tbsp 2 Tbsp
Ground cloves 1 ½ tsp 1 Tbsp
Ground nutmeg 1 tsp 2 tsp
Lowfat 1% milk 1 qt 2 qt 4. Add dry ingredients to the creamed mixture,
alternating with the lowfat milk. DO NOT
OVERMIX.
5. Pour 7 lb 4 oz (approximately 1 gal) of batter
into each steamtable pan (12" x 20" x 2 ½")
which has been lightly coated with pan
release spray. For 50 servings, use 1 pan. For
100 servings, use 2 pans.
6. Bake:
Conventional oven: 350° F for 25-30 minutes
Convection oven: 325° F for 20 minutes
When done, cake will spring back when lightly
touched.
7. Cut 5 x 10 (50 pieces per pan).
8. Frost with Spice Icing (C-29).

SERVING: YIELD: VOLUME:

1 piece. 50 Servings: about 7 lb 4 oz (batter) 50 Servings: about 1 gallon (batter)
For Enhanced Meal Pattern only: 1 piece provides 1 about 7 lb 1 steamtable pan
serving of grains/breads.
New Spice Cake
Desserts C-28

100 Servings: about 14 lb 8 oz (batter) 100 Servings: about 2 gallons (batter)

about 14 lb 2 steamtable pans

Edited 2004

Special Tip:
This can also be baked in a sheet pan (18" x 26" x 1") for 1 gallon of batter.
Bake in a conventional oven at 350° for 15-20 minutes. Cut 5 x 10 for 50
servings.

Nutrients Per Serving

Calories 196 Saturated Fat 1.65 g Iron 0.82 mg

Protein 2.85 g Cholesterol 1 mg Calcium 32 mg

Carbohydrate 29.24 g Vitamin A 365 IU Sodium 204 mg

Total Fat 7.70 g Vitamin C 0.3 mg Dietary Fiber 0.5 g

Text63:
Spice Icing
Desserts C-29

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Powdered sugar 1 lb 1 qt 2 lb 2 qt 1. Combine powdered sugar, salt, dry milk,

cinnamon, nutmeg, and ginger in mixer with
paddle attachment for 1 minute on low speed.
Salt ½ tsp 1 tsp
Instant nonfat dry milk 1 oz 2 Tbsp 2 oz ¼ cup
Ground cinnamon 1 tsp 2 tsp
Ground nutmeg ⅛ tsp ¼ tsp
Ground ginger ⅛ tsp ¼ tsp
Margarine or butter 3 oz ¼ cup 2 Tbsp 6 oz ¾ cup 2. Add margarine or butter and mix for 5 minutes
on low speed. Scrape down sides of bowl.
Water ¼ cup ½ cup 3. Slowly add water and vanilla. Mix for 5 minutes
on medium speed, until light and fluffy.
Vanilla 1 ½ tsp 1 Tbsp
4. Use 1 lb 4 oz (2 cups) for each steamtable
pan (12" x 20" x 2 ½").

SERVING: YIELD: VOLUME:

2 tsp. 50 Servings: about 1 lb 4 oz 50 Servings: about 2 cups

100 Servings: about 2 lb 8 oz 100 Servings: about 1 quart

Edited 204
Spice Icing
Desserts C-29

Nutrients Per Serving

Calories 50 Saturated Fat 0.28 g Iron 0.03 mg

Protein 0.22 g Cholesterol 0 mg Calcium 8 mg

Carbohydrate 9.40 g Vitamin A 74 IU Sodium 42 mg

Total Fat 1.39 g Vitamin C 0.1 mg Dietary Fiber 0.0 g

Text63:
Whole Wheat Sugar Cookies
Desserts C-30

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Margarine or butter 12 oz 1 ½ cups 1 lb 8 oz 3 cups 1. Cream margarine or butter and sugar in mixer
with paddle attachment on medium speed for
10 minutes.
Sugar 1 lb 8 oz 3 cups 3 lb 1 qt 2 cups
Frozen whole eggs, thawed 6 oz ¾ cup 12 oz 1 ½ cups 2. Add eggs, vanilla, and milk. Mix for 1 minute
OR on low speed or until smooth. Scrape down
Fresh large eggs OR OR sides of bowl.
(see Special Tip) 4 each 7 each
Vanilla 1 Tbsp 2 Tbsp
Lowfat 1% milk ⅜ cup ¾ cup
Whole wheat flour 1 lb 13 oz 1 qt 2 cups 3 lb 10 oz 3 qt 3. In a separate bowl, combine flour, baking
powder, baking soda, salt, nutmeg, and
cinnamon. Gradually add to the creamed
mixture and mix for 1 minute on low speed
until blended.
Baking powder 1 Tbsp 2 Tbsp
Baking soda 1 ½ tsp 1 Tbsp
Salt 1 ½ tsp 1 Tbsp
Ground nutmeg 1 tsp 2 tsp
Ground cinnamon 1 tsp 2 tsp
4. Lightly coat each sheet pan (18" x 26" x 1")
with pan release spray or line with parchment
paper. Portion with a No. 30 scoop (2 Tbsp) in
rows of 4 across and 5 down. For 50 servings,
use 3 pans, 1 pan will only have 10 cookies.
For 100 servings, use 4 pans.
Sugar 4 oz ½ cup 8 oz 1 cup 5. Combine sugar and cinnamon and sprinkle
over cookies.
Ground cinnamon 2 tsp 1 Tbsp 1 tsp
6. Bake until light brown:
Conventional oven: 375° F for 12 minutes
Convection oven: 350° F for 6 minutes
Whole Wheat Sugar Cookies
Desserts C-30

SERVING: YIELD: VOLUME:

1 cookie. 50 Servings: about 4 lb 11 oz 50 Servings: about 1 quart 2 ⅔ cups (dough)
For Enhanced Meal Pattern only: 1 cookie provides (dough) 50 cookies
1 serving of grains/breads.

100 Servings: about 9 lb 6 oz 100 Servings: about 3 quarts 1 ⅓ cup (dough)

(dough) 100 cookies

Edited 2006

Special Tip:
For 50 servings, use 2 oz (⅔ cup) dried whole eggs and ⅔ cup water in place
of eggs.

For 100 servings, use 3 ½ oz (1 cup 3 Tbsp) dried whole eggs and 1 cup 3
Tbsp water in place of eggs.

For a lighter texture, substitute enriched all-purpose flour for half of the whole
wheat flour.

Nutrients Per Serving

Calories 173 Saturated Fat 1.29 g Iron 0.78 mg

Protein 2.81 g Cholesterol 15 mg Calcium 30 mg

Carbohydrate 28.22 g Vitamin A 269 IU Sodium 207 mg

Total Fat 6.17 g Vitamin C 0.1 mg Dietary Fiber 2.1 g

Text63:
Chocoleana Cake (Choc-o-LEAN-a)
Desserts C-31

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Sugar 2 lb 1 qt 4 lb 2 qt 1. Dry ingredients: Blend sugar, flour, cocoa, dry

milk, baking powder, baking soda, and salt in
mixer with paddle attachment for 2 minutes on
low speed.
Enriched all-purpose flour 1 lb 10 oz 1 qt 2 cups 3 lb 4 oz 3 qt
Cocoa 5 oz 1 ⅓ cups 10 oz 2 ⅔ cups
Instant nonfat dry milk 3 oz 1 cup 6 oz 2 cups
Baking powder 2 Tbsp 1 ½ tsp ¼ cup 1 Tbsp
Baking soda 1 Tbsp 2 Tbsp
Salt 1 ½ tsp 1 Tbsp
Lowfat plain yogurt 4 oz ½ cup 8 oz 1 cup 2. In a separate large bowl using a wire whip, mix
yogurt, applesauce, egg whites, vanilla,
vegetable oil, and water until blended.
Canned unsweetened 1 lb 2 cups 2 lb 1 qt
applesauce
Frozen egg whites, thawed 1 lb 2 cups 2 lb 1 qt
OR OR OR
Fresh large egg whites 13 each 26 each
Vanilla 1 ½ tsp 1 Tbsp
Vegetable oil 1 cup 2 cups
Water 1 cup 2 cups
3. Slowly add liquid mixture to the dry
ingredients. Mix for 1 minute on low speed.
Scrape down sides of bowl.
4. Mix for 1 minute on medium speed until
smooth.
5. Pour 7 lb 2 oz (about 3 qt 1 cup) batter into
a sheet pan (18" x 26" x 1") which has been
lightly coated with pan release spray and
floured. For 50 servings, use 1 pan. For 100
servings, use 2 pans.
6. Bake:
Conventional oven: 350° F for 30 minutes
Convection oven: 325° F for 20 minutes
When done, cake will spring back when lightly
touched.
7. Cut each cake 5 x 10 (50 pieces per pan).
Chocoleana Cake (Choc-o-LEAN-a)
Desserts C-31

SERVING: YIELD: VOLUME:

1 piece or 1 cupcake. 50 Servings: about 7 lb 6 oz (batter) 50 Servings: 3 quarts 1 cup (batter)
For Enhanced Meal Pattern only: 1 piece or 1 about 6 lb 12 oz 50 pieces
cupcake provides ¾ serving of grains/breads. 1 sheet pan

100 Servings: about 14 lb 12 oz (batter) 100 Servings: 1 gallon 2 ½ quarts (batter)

about 13 lb 8 oz 100 pieces
2 sheet pans
Edited 2006

Special Tips:
1) Cake may be lightly dusted with powdered sugar.
2) Cupcakes can be made for a special occasion. Using a No. 16 scoop
(¼ cup), portion into muffin tins which have been paper lined or lightly coated
with pan release spray. Bake in a 375° F conventional oven for 10-15 minutes.
Three quarts 1 cup of batter makes approximately 50 cupcakes.

Nutrients Per Serving

Calories 189 Saturated Fat 0.89 g Iron 1.21 mg

Protein 3.77 g Cholesterol 0 mg Calcium 73 mg

Carbohydrate 34.07 g Vitamin A 43 IU Sodium 245 mg

Total Fat 4.96 g Vitamin C 0.3 mg Dietary Fiber 1.5 g

Text63:
Chocolate Glaze
Desserts C-32

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Powdered sugar 1 lb 3 oz 1 ½ cups 2 lb 6 oz 3 cups 1. Combine sugar, salt, nonfat dry milk, and
cocoa in mixer with paddle attachment for 1
minute on low speed.
Salt ¼ tsp ½ tsp
Instant nonfat dry milk ¼ cup ½ cup
Cocoa ¼ cup 2 Tbsp 3 oz ¾ cup
Corn syrup 3 oz ¼ cup 6 oz ½ cup 2. Add corn syrup and blend on low speed for 2
minutes.
Water, hot 160° F ½ cup 1 cup 3. Add hot water. Mix for 3 minutes
on medium speed.
Margarine or butter, melted 2 ½ oz 5 oz 4. Add melted margarine or butter. Mix for 3
minutes on low speed.
Vanilla 2 tsp 1 Tbsp 1 tsp 5. Add vanilla. Mix for 30 seconds on low
speed or until well blended.
6. Spread 3 cups over each sheet pan
(18" x 26" x 1").

SERVING: YIELD: VOLUME:

1 Tbsp. 50 Servings: about 1 lb 14 oz 50 Servings: about 3 cups

100 Servings: about 3 lb 12 oz 100 Servings: about 1 quart 2 cups

Edited 2004
Chocolate Glaze
Desserts C-32

Nutrients Per Serving

Calories 61 Saturated Fat 0.30 g Iron 0.13 mg

Protein 0.30 g Cholesterol 0 mg Calcium 6 mg

Carbohydrate 12.70 g Vitamin A 59 IU Sodium 29 mg

Total Fat 1.27 g Vitamin C 0.0 mg Dietary Fiber 0.3 g

Text63:
Orange Rice Pudding
Desserts C-33

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched white rice, long 2 lb 1 qt ⅔ cup 4 lb 2 qt 1 ⅓ cups 1. Place 2 lb of rice and 2 qt 1 cup of water in
grain, regular each steamtable pan (12" x 20" x 2 ½"). For
50 servings, use 1 pan. For 100 servings, use
2 pans. Cover with foil or a metal lid.

Bake:
Conventional oven: 350° F for 35 minutes
Convection oven: 325° F for 25 minutes
Water 2 qt 1 cup 1 gal 2 cups
Sugar 1 lb 2 cups 2 lb 1 qt 2. In a large bowl, combine sugar, milk, orange
rind, cinnamon (optional), vanilla, and raisins
(optional). Pour 5 lb of this mixture over each
pan of rice. Cover each pan with foil or metal
lid.
Lowfat 1% milk 2 qt 1 gal
Orange rind, grated ¼ cup 2 Tbsp ¾ cup
Ground cinnamon (optional) ½ tsp 1 tsp
Vanilla 2 Tbsp ¼ cup
Raisins (optional) 6 oz 1 ¼ cups 12 oz 2 ½ cups
3. Bake until set:
Conventional oven: 375° F for 55 minutes
Convection oven: 350° F for 45 minutes
4. Refrigerate for 2-3 hours before serving.

CCP: Cool to 70° F within 2 hours and from

70° F to 41° F within an additional 4 hours.
5. Each pan serves 50.
6. CCP: Hold for cold service at 41° F or lower.

Portion with No. 12 scoop (⅓ cup).

SERVING: YIELD: VOLUME:

⅓ cup (No. 12 scoop). 50 Servings: about 10 lb 4 oz 50 Servings: 1 gallon ½ cup
For Enhanced Meal Pattern only: 1 portion provides 1 steamtable pan
½ serving of grains/breads.
Orange Rice Pudding
Desserts C-33

100 Servings: about 20 lb 8 oz 100 Servings: 2 gallons 1 cup

2 steamtable pans

Tested 2004

Special Tip:
Rice may be cooked a day ahead.

Nutrients Per Serving

Calories 115 Saturated Fat 0.29 g Iron 0.60 mg

Protein 2.57 g Cholesterol 2 mg Calcium 54 mg

Carbohydrate 24.53 g Vitamin A 83 IU Sodium 20 mg

Total Fat 0.55 g Vitamin C 1.4 mg Dietary Fiber 0.3 g

Text63:
Barbecued Chicken
Meat/Meat Alternate Main Dishes D-11

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Chicken stock, non-MSG 1 ¼ cups 2 ½ cups 1. For barbecue sauce: Simmer chicken stock
and onions over medium heat for 5 minutes.
*Fresh onions, chopped 3 oz ½ cup 6 oz 1 cup
OR OR OR OR OR
Dehydrated onions ½ oz ¼ cup 1 oz ½ cup 1 Tbsp
Catsup 3 lb 10 oz 1 qt 2 cups 7 lb 4 oz 3 qt 2. Add catsup, granulated garlic, and brown sugar.
(½ No. 10 can) (1 No. 10 can) Simmer 15-20 minutes, stirring frequently. Set
aside for use in step 4.
Granulated garlic 1 tsp 2 tsp
Brown sugar, packed 12 oz 1 ½ cups 1 lb 8 oz 3 cups
Raw chicken, cut up, thawed 24 lb 8 oz 49 lb 3. Arrange approximately 25 pieces of chicken
(USDA-donated, whole, cut on each sheet pan (18" x 26" x 1"). For 50
up 8 pieces) servings, use 3 pans. For 100 servings, use 6
pans.
4. Brush approximately 1 qt of barbecue sauce
over chicken in each pan.
5. Bake uncovered, checking frequently:
Conventional oven: 425° F for 45
minutes
Convection oven: 375° F for 30
minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
6. Transfer to steamtable pans for serving.

CCP: Hold for hot service at 135° F or higher.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 4 oz 8 oz

SERVING: YIELD: VOLUME:

1 portion (1 breast, or 1 drumstick and 1 wing, or 1 50 Servings: about 22 lb 8 oz 50 Servings: 3 sheet pans
thigh with back) provides 2 oz equivalent meat/meat
alternate.
Barbecued Chicken
Meat/Meat Alternate Main Dishes D-11

100 Servings: about 45 lb 100 Servings: 6 sheet pans

Tested 2004

Nutrients Per Serving

Calories 295 Saturated Fat 3.73 g Iron 1.60 mg

Protein 27.25 g Cholesterol 86 mg Calcium 27 mg

Carbohydrate 15.83 g Vitamin A 492 IU Sodium 476 mg

Total Fat 13.43 g Vitamin C 5.1 mg Dietary Fiber 0.5 g

Text63:
Beef or Pork Burrito
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-12

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 5 lb 2 oz 10 lb 4 oz 1. Brown ground beef or pork. Drain. Continue

(no more than 20% fat) immediately.
OR OR OR
Raw ground pork 5 lb 2 oz 10 lb 4 oz
(no more than 20% fat)
*Fresh onions, chopped 5 oz ¾ cup 2 Tbsp 10 oz 1 ¾ cups 2. Add onions, granulated garlic, pepper, tomato
OR OR OR OR OR paste, water, and seasonings. Blend well.
Dehydrated onions 1 oz ½ cup 2 oz 1 cup Simmer for 30 minutes.
Granulated garlic 1 Tbsp 2 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Canned tomato paste 1 lb 12 oz 3 cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¼ cups
(¼ No. 10 can) (½ No. 10 can)
Water 1 qt 2 cups 3 qt
†Seasonings
Chili powder 3 Tbsp ¼ cup 2 Tbsp
Ground cumin 2 Tbsp ¼ cup
Paprika 1 Tbsp 2 Tbsp
Onion powder 1 Tbsp 2 Tbsp
Reduced fat Cheddar cheese, 2 lb 8 oz 2 qt 2 cups 5 lb 1 gal 1 qt 3. Combine shredded cheese with meat mixture.
shredded
Enriched flour tortillas 50 each 100 each 4. Steam tortillas for 3 minutes until warm.
(at least 0.9 oz each) OR
Place in warmer to prevent torn tortillas when
folding.
5. Portion meat mixture with heaping No. 12
scoop (⅓ cup plus 1 Tbsp) onto each tortilla.
Fold around meat envelope style.
6. Place folded burritos seam side down on
sheet pans (18" x 26" x 1") which have been
lightly coated with pan release spray, 33-35
burritos per pan. For 50 servings, use 2 pans.
For 100 servings, use 3 pans.
7. Bake:
Conventional oven: 375° F for 15 minutes
Convection oven: 325° F for 15 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
Beef or Pork Burrito
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-12

Reduced fat Cheddar cheese, 13 oz 3 ¼ cups 1 lb 10 oz 1 qt 2 ½ cups 8. CCP: Hold for hot service at 135° F or higher.
shredded (optional)
Sprinkle shredded cheese (optional) evenly over
burritos before serving.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For Mature onions 6 oz 12 oz
50 servings, use ¼ cup 3 Tbsp Mexican Seasoning Mix. For 100
servings, use ¾ cup 2 Tbsp Mexican seasoning Mix.

SERVING: YIELD: VOLUME:

1 burrito provides 2 oz equivalent meat/meat 50 Servings: about 10 lb 5 oz (filling) 50 Servings: about 1 gallon 1 quart (filling)
alternate, ¼ cup of vegetable, and 1 serving of 50 burritos 2 sheet pans
grains/breads.

100 Servings: about 20 lb 10 oz (filling) 100 Servings: about 2 gallons 2 quarts (filling)
100 burritos 3 sheet pans

Edited 2006

Nutrients Per Serving

Calories 273 Saturated Fat 5.76 g Iron 2.62 mg

Protein 18.82 g Cholesterol 43 mg Calcium 264 mg

Carbohydrate 21.34 g Vitamin A 800 IU Sodium 351 mg

Total Fat 12.46 g Vitamin C 9.7 mg Dietary Fiber 2.0 g

Text63:
Bean Burrito
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-12A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

*Fresh onions, chopped 5 oz ¾ cup 2 Tbsp 10 oz 1 ¾ cups 1. Mix onions, granulated garlic, pepper, tomato
OR OR OR OR OR paste, water, and seasonings. Blend well.
Dehydrated onions 1 oz ½ cup 2 oz 1 cup Simmer for 15 minutes. Reserve for step 2.
Granulated garlic 1 Tbsp 2 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Canned tomato paste 1 lb 12 oz 3 cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¼ cups
(¼ No. 10 can) (½ No. 10 can)
Water 1 qt 2 qt
†Seasonings
Chili powder 3 Tbsp ¼ cup 2 Tbsp
Ground cumin 2 Tbsp ¼ cup
Paprika 1 Tbsp 2 Tbsp
Onion powder 1 Tbsp 2 Tbsp
Canned pinto beans, drained 7 lbs 1 gal 14 lbs 2 gal 2. Using mixer with paddle attachment, puree
(1 ⅔ No. 10 cans) (3 ⅓ No. 10 cans) beans for 4-5 minutes on medium speed until
OR beans are a smooth consistency. Combine
*Dry pinto beans, cooked OR OR OR OR ingredients from step 1, and shredded
(see Special Tips) 7 lbs 3 qt 3 ½ cups 14 lbs 1 gal 3 ¾ qt cheese with the pureed beans.
Reduced fat Cheddar cheese, 2 lb 8 oz 2 qt 2 cups 5 lb 1 gal 1 qt
shredded
Enriched flour tortillas, 50 each 100 each 3. Steam tortillas for 3 minutes until warm.
8-inch OR
(at least 1.5 oz each) Place in warmer to prevent torn tortillas when
folding.
4. Portion bean mixture with No. 8 scoop
(1/2 cup) onto each tortilla. Fold around beans
envelope style.
5. Place folded burritos seam side down on
sheet pans (18" x 26" x 1") which have been
lightly coated with pan release spray, 33-35
burritos per pan. For 50 servings, use 2 pans.
For 100 servings, use 3 pans.
6. Bake:
Conventional oven: 375° F for 15 minutes
Convection oven: 325° F for 15 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
Bean Burrito
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-12A

Reduced fat Cheddar cheese, 13 oz 3 ¼ cups 1 lb 10 oz 1 qt 2 ½ cups 7. CCP: Hold for hot service at 135° F or higher.
shredded (optional)
Sprinkle shredded cheese (optional) evenly over
burritos before serving.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For Pinto beans, dry 3 lb 6 lb
50 servings, use ¼ cup 3 Tbsp Mexican Seasoning Mix. For 100 Mature onions 6 oz 12 oz
servings, use ¾ cup 2 Tbsp Mexican seasoning Mix.

SERVING: YIELD: VOLUME:

1 burrito provides 2 oz equivalent meat/meat 50 Servings: about 13 lb 4 oz (filling) 50 Servings: 1 gallon 2 ¼ quarts (filling)
alternate, ¼ cup of vegetable, and 1 ½ servings of 50 burritos 2 sheet pans
grains/breads.

100 Servings: about 26 lb 8 oz (filling) 100 Servings: 3 gallons ½ quart (filling)

100 burritos 3 sheet pans

Edited 2006

Special Tip:
SOAKING BEANS
OVERNIGHT METHOD: Add 1 ¾ qt cold water to every 1 lb of dry beans.
Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add
beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour.
Discard the water. Proceed with recipe.
COOKING BEANS
Once the beans have been soaked, add ½ tsp salt for every lb of dry beans.
Boil gently with lid tilted until tender, about 2 hours.

Use hot beans immediately.

CCP: Hold for hot service at 135° F.
OR
Chill for later use.
CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4
hours.

1 lb dry pinto beans = about 2 ⅜ cups dry or 5 ¼ cups cooked pinto beans.
Bean Burrito
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-12A

Nutrients Per Serving

Calories 288 Saturated Fat 3.53 g Iron 3.37 mg

Protein 14.81 g Cholesterol 13 mg Calcium 306 mg

Carbohydrate 40.02 g Vitamin A 801 IU Sodium 662 mg

Total Fat 7.94g Vitamin C 10.1 mg Dietary Fiber 4.7 g

Text63:
Beef or Pork Burrito (Using Canned Meats)
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-12B

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Canned beef with natural 6 lb 6 oz 3 ½ No. 2 ½ cans 12 lb 12 oz 7 No. 2 ½ cans 1. Remove fat from undrained canned beef or
juices, undrained undrained canned pork.
OR OR OR OR OR
Canned pork with natural 6 lb 6 oz 3 ½ No. 2 ½ cans 12 lb 12 oz 7 No. 2 ½ cans
juices, undrained
*Fresh onions, chopped 5 oz ¾ cup 2 Tbsp 10 oz 1 ¾ cups 2. Add onions, garlic, pepper, tomato paste,
OR OR OR OR OR water, and seasonings. Blend well. Simmer for
Dehydrated onions 1 oz ½ cup 2 oz 1 cup 30 minutes.
Granulated garlic 1 Tbsp 2 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Canned tomato paste 1 lb 12 oz 3 cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¼ cups
(¼ No. 10 can) (½ No. 10 can)
Water 1 qt 2 qt
†Seasonings
Chili powder 3 Tbsp ¼ cup 2 Tbsp
Ground cumin 2 Tbsp ¼ cup
Paprika 1 Tbsp 2 Tbsp
Onion powder 1 Tbsp 2 Tbsp
Reduced fat Cheddar cheese, 3 lb 3 oz 3 qt ¾ cup 6 lb 6 oz 1 gal 2 ⅜ qt 3. Combine shredded cheese with meat mixture.
shredded
Enriched flour tortillas 50 each 100 each 4. Steam tortillas for 3 minutes until warm.
(at least 0.9 oz each) OR
Place in warmer to prevent torn tortillas when
folding.
5. Portion meat mixture with No. 12 scoop
(⅓ cup) onto each tortilla. Fold around meat
envelope style.
6. Place folded burritos seam side down on
sheet pans (18" x 26" x 1") which have been
lightly coated with pan release spray, 33-35
burritos per pan. For 50 servings, use 2 pans.
For 100 servings, use 3 pans.
7. Bake:
Conventional oven: 375° F for 15 minutes
Convection oven: 325° F for 15 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
Beef or Pork Burrito (Using Canned Meats)
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-12B

Reduced fat Cheddar cheese, 13 oz 3 ¼ cups 1 lb 10 oz 1 qt 2 ½ cups 8. CCP: Hold for hot service at 135° F or higher.
shredded (optional)
Sprinkle shredded cheese (optional) evenly over
burritos before serving.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For Mature onions 6 oz 12 oz
50 servings, use ¼ cup 3 Tbsp Mexican Seasoning Mix. For 100
servings, use ¾ cup 2 Tbsp Mexican seasoning Mix.

SERVING: YIELD: VOLUME:

1 burrito provides 2 oz equivalent meat/meat 50 Servings: 50 burritos 50 Servings: 2 sheet pans
alternate, ¼ cup of vegetable, and 1 serving of
grains/breads.

100 Servings: 100 burritos 100 Servings: 3 sheet pans

Edited 2004

Nutrients Per Serving

Calories 241 Saturated Fat 4.73 g Iron 2.35 mg

Protein 16.87 g Cholesterol 35 mg Calcium 313 mg

Carbohydrate 21.46 g Vitamin A 845 IU Sodium 466 mg

Total Fat 9.78 g Vitamin C 9.7 mg Dietary Fiber 2.0 g

Text63:
Beef or Pork Taco
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-13

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 6 lb 6 oz 12 lb 12 oz 1. Brown ground beef or pork. Drain. Continue

(no more than 20% fat) immediately.
OR
Raw ground pork
(no more than 20% fat)
*Fresh onions, chopped 5 oz ¾ cup 2 Tbsp 10 oz 1 ¾ cups 2. Add onions, granulated garlic, pepper, tomato
OR OR OR OR OR paste, water, and seasonings. Blend well.
Dehydrated onions 1 oz ½ cup 2 oz 1 cup Bring to boil. Reduce heat and simmer for
25-30 minutes. Stir periodically.

CCP: Heat to 155 ° F for at least 15 seconds.

3. CCP: Hold for hot service at 135° F or higher.
Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Canned tomato paste 14 oz 1 ½ cups 1 Tbsp 1 lb 12 oz 3 cups 2 Tbsp
(⅛ No. 10 can) (¼ No. 10 can)
Water 1 qt 2 qt
†Seasonings
Chili powder 2 Tbsp ¼ cup
Ground cumin 1 Tbsp 1 ½ tsp 3 Tbsp
Paprika 1 ½ tsp 1 Tbsp
Onion powder 1 ½ tsp 1 Tbsp
Reduced fat Cheddar cheese, 1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup 4. For topping: Set cheese aside for step 5.
shredded Combine lettuce and tomatoes. Toss lightly.
Set mixture aside for step 5.
*Fresh lettuce, shredded 2 lb 7 oz 1 gal 2 cups 4 lb 14 oz 2 gal 1 qt
*Fresh tomatoes, chopped 1 lb 5 oz 2 ¾ cups 2 Tbsp 2 lb 10 oz 1 qt 1 ¾ cups
Enriched taco shells 100 each 200 each 5. Serving suggestions (2 tacos per serving)
(at least 0.45 oz each)
A. Before serving or on serving line, fill each
taco shell with a No. 30 scoop (2 Tbsp)
meat mixture. On each student tray, serve
2 tacos, No. 10 scoop (⅜ cup) lettuce and
tomato mixture, and ½ oz (2 Tbsp)
shredded cheese.
OR
B.1. Preportion No. 10 scoop (⅜ cup) lettuce
and tomato mixture and ½ oz
(2 Tbsp) shredded cheese into
individual soufflé cups. Refrigerate until
Beef or Pork Taco
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-13

service.
B.2. Transfer meat mixture and taco shells to
steamtable pans. On each student tray,
serve 2 unfilled taco shells, 2 No. 30
scoops (¼ cup ½ tsp) meat mixture, with
preportioned lettuce and tomato mixture and
preportioned cheese. Instruct students to
"build" their own tacos.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For Mature onions 6 oz 12 oz
50 servings, use ¼ cup 1 ½ tsp Mexican Seasoning Mix. For 100 Head lettuce 3 lb 4 oz 6 lb 8 oz
servings, use ½ cup 1 Tbsp Mexican seasoning Mix.
Tomatoes 1 lb 9 oz 3 lb 2 oz

SERVING: YIELD: VOLUME:

2 tacos provide 2 oz equivalent meat/meat alternate, 50 Servings: about 7 lb 4 oz (filling) 50 Servings: 3 quarts 1 ⅓ cups (filling)
½ cup of vegetable, and 1 serving of grains/breads. about 15 lb 10 oz 100 tacos

100 Servings: about 14 lb 8 oz (filing) 100 Servings: 1 ½ gallons 2 ⅔ cups (filling)

about 31 lb 4 oz 200 tacos

Tested 2004
Beef or Pork Taco
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-13

Nutrients Per Serving

Calories 299 Saturated Fat 5.80 g Iron 2.43 mg

Protein 18.26 g Cholesterol 46 mg Calcium 200 mg

Carbohydrate 20.36 g Vitamin A 600 IU Sodium 253 mg

Total Fat 16.36 g Vitamin C 8.2 mg Dietary Fiber 3.0 g

Text63:
Bean Taco
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-13A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Canned pinto beans, drained 8 lb 7 oz 1 gal 3 cups 16 lb 14 oz 2 gal 1 ½ qt 1. Heat canned pinto beans before draining. Puree
OR (2 No. 10 cans) (4 No. 10 cans) beans to a smooth consistency.
*Dry pinto beans, cooked OR OR OR OR
(see Special Tip) 8 lb 7 oz 1 gal 2 ½ cups 16 lb 14 oz 2 gal 1 ¼ qt
*Fresh onions, chopped 5 oz ¾ cup 2 Tbsp 10 oz 1 ¾ cups 2. Add onions, granulated garlic, pepper, tomato
OR OR OR OR OR paste, water, and seasonings. Blend well.
Dehydrated onions 1 oz ½ cup 2 oz 1 cup Bring to boil. Reduce heat and simmer for
25-30 minutes. Stir periodically.

CCP: Heat to 155 ° F for at least 15 seconds.

3. CCP: Hold for hot service at 135° F or higher.
Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Canned tomato paste 14 oz 1 ½ cups 1 Tbsp 1 lb 12 oz 3 cups 2 Tbsp
(⅛ No. 10 can) (¼ No. 10 can)
Water 1 qt 2 qt
†Seasonings
Chili powder 2 Tbsp ¼ cup
Ground cumin 1 Tbsp 1 ½ tsp 3 Tbsp
Paprika 1 ½ tsp 1 Tbsp
Onion powder 1 ½ tsp 1 Tbsp
Reduced fat Cheddar cheese, 1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup 4. For topping: Set cheese aside for step 5.
shredded Combine tomatoes and lettuce. Toss lightly.
Set mixture aside for step 5.
*Fresh tomatoes, diced 1 lb 5 oz 2 ¾ cups 2 Tbsp 2 lb 10 oz 1 qt 1 ¾ cups
*Fresh lettuce, shredded 2 lb 7 oz 1 gal 2 cups 4 lb 14 oz 2 gal 1 qt
Enriched taco shells 100 each 200 each 5. Serving suggestions (2 tacos per serving)
(at least 0.45 oz each)
A. Before serving or on serving line, fill each
taco shell with a No. 20 scoop
(about 3 Tbsp) bean mixture. On each
student tray, serve 2 tacos, No. 10 scoop
(⅜ cup) lettuce and tomato mixture, and
½ oz (2 Tbsp 1 tsp) shredded cheese.
OR
B.1. Preportion No. 10 scoop (⅜ cup) lettuce
and tomato mixture and ½ oz
(2 Tbsp 1 tsp) shredded cheese into
individual soufflé cups. Refrigerate until
Bean Taco
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-13A

service.
B.2. Transfer bean mixture and taco shells to
steamtable pans. On each student tray,
serve 2 unfilled taco shells, 1 No. 10
scoop (⅜ cup) bean mixture, with
preportioned lettuce and tomato mixture and
preportioned cheese. Instruct students to
"build" their own tacos.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For Mature onions 6 oz 12 oz
50 servings, use ¼ cup 1 ½ tsp Mexican Seasoning Mix. For 100 Head lettuce 3 lb 4 oz 6 lb 8 oz
servings, use ½ cup 1 Tbsp Mexican seasoning Mix.
Tomatoes 1 lb 9 oz 3 lb 2 oz

Dry pinto beans 3 lb 9 oz 7 lb 2 oz

SERVING: YIELD: VOLUME:

2 tacos provide 1 ¾ oz equivalent meat/meat 50 Servings: about 11 lb 3 oz (filling) 50 Servings: 1 gallon 1 quart (filling)
alternate, ½ cup of vegetable, and 1 serving of about 19 lb 9 oz 100 tacos
grains/breads.

100 Servings: about 22 lb 6 oz (filling) 100 Servings: 2 gallons 2 quarts (filling)

about 39 lb 2 oz 200 tacos

Tested 2004

Special Tip:
SOAKING BEANS

Overnight method: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover

and refrigerate overnight. Discard the water. Proceed with recipe.

Quick-soak method: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add

beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour.
Discard the water. Proceed with recipe.

COOKING BEANS

Once the beans have been soaked, add ½ tsp salt for every lb of dry beans.
Bean Taco
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-13A

Boil gently with lid tilted until tender, about 2 hours.

Use hot beans immediately.

CCP: Hold for hot service at 135° F.
OR
Chill for later use.
CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4
hours.

1 lb dry pinto beans = about 2 ⅜ cups dry or 5 ¼ cups cooked pinto beans.

Nutrients Per Serving

Calories 249 Saturated Fat 2.69 g Iron 2.67 mg

Protein 11.37 g Cholesterol 8 mg Calcium 226 mg

Carbohydrate 32.14 g Vitamin A 601 IU Sodium 536 mg

Total Fat 9.31 g Vitamin C 8.6 mg Dietary Fiber 5.7 g

Text63:
Beef or Pork Taco (Using Canned Meats)
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-13B

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Canned beef with natural 9 lb 4 oz 5 ⅛ No. 2 ½ cans 18 lb 8 oz 10 ¼ No. 22 cans 1. Remove fat from undrained canned beef or
juices, undrained undrained canned pork.
OR OR OR OR OR
Canned pork with natural 9 lb 4 oz 5 ⅛ No. 2 ½ cans 18 lb 8 oz 10 ¼ No. 22 cans
juices, undrained
*Fresh onions, chopped 5 oz ¾ cup 2 Tbsp 10 oz 1 ¾ cups 2. Add onions, granulated garlic, pepper, tomato
OR OR OR OR OR paste, water, and seasonings. Blend well.
Dehydrated onions 1 oz ½ cup 2 oz 1 cup Bring to boil. Reduce heat and simmer for
25-30 minutes. Stir periodically.

CCP: Heat to 140° F for at least 15 seconds.

3. CCP: Hold for hot service at 135° F or higher.
Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Canned tomato paste 14 oz 1 ½ cups 1 Tbsp 1 lb 12 oz 3 cups 2 Tbsp
(⅛ No. 10 can) (¼ No. 10 can)
Water 2 cups 1 qt
†Seasonings
Chili powder 2 Tbsp ¼ cup
Ground cumin 1 Tbsp 1 ½ tsp 3 Tbsp
Paprika 1 ½ tsp 1 Tbsp
Onion powder 1 ½ tsp 1 Tbsp
Reduced fat Cheddar cheese, 1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup 4. For topping: Set cheese aside for step 5.
shredded Combine tomatoes and lettuce. Toss lightly.
Set mixture aside for step 5.
*Fresh tomatoes, chopped 1 lb 5 oz 2 ¾ cups 2 lb 10 oz 1 qt 1 ½ cups
*Fresh lettuce, shredded 2 lb 7 oz 1 gal 2 cups 4 lb 14 oz 2 gal 1 qt
Enriched taco shells 100 each 200 each 5. Serving suggestions (2 tacos per serving)
(at least 0.45 oz each)
A. Before serving or on serving line, fill each
taco shell with a No. 12 scoop (⅓ cup)
meat mixture per two shells. On each
student tray, serve 2 tacos, No. 10 scoop
(⅜ cup) lettuce and tomato mixture, and
½ oz (2 Tbsp 1 tsp) shredded cheese.
OR
B.1. Preportion No. 10 scoop (⅜ cup) lettuce
and tomato mixture and ½ oz
(2 Tbsp 1 tsp) shredded cheese into
individual soufflé cups. Refrigerate until
Beef or Pork Taco (Using Canned Meats)
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-13B

service.
B.2. Transfer meat mixture and taco shells to
steamtable pans. On each student tray,
serve 2 unfilled taco shells, 2 No. 12
scoops (⅔ cup) meat mixture, with
preportioned lettuce and tomato mixture and
preportioned cheese. Instruct students to
"build" their own tacos.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For Mature onions 6 oz 12 oz
50 servings, use ¼ cup 1 ½ tsp Mexican Seasoning Mix. For 100 Tomatoes 1 lb 9 oz 3 lb 2 oz
servings, use ½ cup 1 Tbsp Mexican Seasoning Mix.
Head lettuce 3 lb 4 oz 6 lb 8 oz

SERVING: YIELD: VOLUME:

2 tacos provide 2 oz equivalent meat/meat alternate, 50 Servings: about 15 lb 10 oz 50 Servings: 100 tacos
½ cup of vegetable, and 1 serving of grains/breads.

100 Servings: about 31 lb 4 oz 100 Servings: 200 tacos

Edited 2004
Beef or Pork Taco (Using Canned Meats)
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-13B

Nutrients Per Serving

Calories 246 Saturated Fat 3.80 g Iron 2.23 mg

Protein 14.88 g Cholesterol 36 mg Calcium 192 mg

Carbohydrate 20.36 g Vitamin A 600 IU Sodium 362 mg

Total Fat 12.05 g Vitamin C 8.2 mg Dietary Fiber 3.0 g

Text63:
Chicken or Turkey Taco
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-13C

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

*Cooked chicken or turkey, 4 lb 12 oz 3 qt 3 cups 9 lb 8 oz 1 gal 3 ½ qt 1. Use either cooked chopped chicken or cooked
chopped chopped turkey.
*Fresh onions, chopped 5 oz ¾ cup 2 Tbsp 10 oz 1 ¾ cups 2. Add onions, granulated garlic, pepper, tomato
OR OR OR OR OR paste, water, and seasonings. Blend well.
Dehydrated onions 1 oz ½ cup 2 oz 1 cup Bring to boil. Reduce heat and simmer for
25-30 minutes. Stir periodically.

CCP: Heat to 165° F for 15 seconds.

3. CCP: Hold for hot service at 135° F or higher.
Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Canned tomato paste 14 oz 1 ½ cups 1 Tbsp 1 lb 12 oz 3 cups 2 Tbsp
(⅛ No. 10 can) (¼ No. 10 can)
Water 1 ½ qt 3 qt
†Seasonings
Chili powder 2 Tbsp ¼ cup
Ground cumin 1 Tbsp 1 ½ tsp 3 Tbsp
Paprika 1 ½ tsp 1 Tbsp
Onion powder 1 ½ tsp 1 Tbsp
Reduced fat Cheddar cheese, 1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup 4. For topping: Set cheese aside for step 5.
shredded Combine tomatoes and lettuce. Toss lightly.
Set mixture aside for step 5.
*Fresh tomatoes, chopped 1 lb 5 oz 2 ¾ cups 2 lb 10 oz 1 qt 1 ½ cups
*Fresh lettuce, shredded 2 lb 7 oz 1 gal 2 cups 4 lb 14 oz 2 gal 1 qt
Enriched taco shells 100 each 200 each 5. Serving suggestions (2 tacos per serving)
(at least 0.45 oz each)
A. Before serving or on serving line, fill each
taco shell with a No. 30 scoop (2 Tbsp)
meat mixture. On each student tray, serve
2 tacos, No. 10 scoop (⅜ cup) lettuce and
tomato mixture, and ½ oz (2 Tbsp 1 tsp)
shredded cheese.
OR
B.1. Preportion No. 10 scoop (⅜ cup) lettuce
and tomato mixture and ½ oz
(2 Tbsp 1 tsp) shredded cheese into
individual soufflé cups. Refrigerate until
service.
B.2. Transfer meat mixture and taco shells to
steamtable pans. On each student tray,
Chicken or Turkey Taco
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-13C

serve 2 unfilled taco shells, 2 No. 30

scoops (¼ cup ½ tsp) meat mixture, with
preportioned lettuce and tomato mixture and
preportioned cheese. Instruct students to
"build" their own tacos.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For Chicken, whole, without neck and giblets 13 lb 4 oz 26 lb 8 oz
50 servings, use ¼ cup 1 ½ tsp Mexican Seasoning Mix. For 100 OR OR OR
Turkey, whole, without neck and giblets 10 lb 2 oz 20 lb 4 oz
servings, use ½ cup 1 Tbsp Mexican Seasoning Mix.
Mature onions 6 oz 12 oz

Tomatoes 1 lb 9 oz 3 lb 2 oz

Head lettuce 3 lb 4 oz 6 lb 8 oz

SERVING: YIELD: VOLUME:

2 tacos provide 1 ¾ oz equivalent meat/meat 50 Servings: about 15 lb 10 oz 50 Servings: 3 quarts 1 cup (filling)
alternate, ½ cup of vegetable, and 1 serving of 100 tacos
grains/breads.

100 Servings: about 31 lb 4 oz 100 Servings: 1 gallon 2 ½ quarts (filling)

200 tacos

Tested 2004
Chicken or Turkey Taco
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-13C

Nutrients Per Serving

Calories 264 Saturated Fat 3.51 g Iron 1.77 mg

Protein 19.10 g Cholesterol 47 mg Calcium 195 mg

Carbohydrate 20.36 g Vitamin A 623 IU Sodium 252 mg

Total Fat 12.22 g Vitamin C 8.2 mg Dietary Fiber 3.0 g

Text63:
Beef Stew
Meat/Meat Alternate-Vegetable Main Dishes D-14

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw beef stew meat, 10 lb 4 oz 20 lb 8 oz 1. Brown beef cubes in oil. Drain. Continue
practically free of fat immediately.
Vegetable oil ½ cup 1 cup
*Fresh onions, quartered 1 lb 2 lb 2. Add onions, flour, granulated garlic, paprika,
OR OR OR pepper, salt, and thyme. Cook 5 minutes.
Dehydrated onions 1 ¼ oz ⅔ cup 2 ½ oz 1 ¼ cups
Enriched all-purpose flour 12 oz 2 ¾ cups 1 lb 8 oz 1 qt 1 ½ cups
Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp
Paprika 1 Tbsp 2 Tbsp
Ground black or white pepper 1 ½ tsp 1 Tbsp
Salt 1 Tbsp 2 Tbsp
Dried thyme 1 tsp 2 tsp
Water or beef stock, non-MSG 1 gal 2 qt 3 gal 3. Add water or stock. Bring to boil. Reduce heat
and cover. Simmer for approximately 1 ½
hours, or until meat is tender.
Canned sliced carrots, drained 4 lb 6 oz 2 qt 2 cups 8 lb 12 oz 1 gal 1 qt 4. Add carrots, potatoes, and peas. Cook until
(1 No. 10 can) (2 No. 10 cans) vegetables are heated through, approximately
15 minutes.

CCP: Heat to 165° F or higher at least 15

seconds.
Canned small whole 3 lb 8 oz 1 qt 2 cups 7 lb 3 qt
potatoes, drained (¾ No. 10 can) (1 ½ No. 10 cans)
Canned green peas, drained 3 lb 3 oz 1 qt 3 cups 6 lb 6 oz 3 qt 2 cups
(¾ No. 10 can) (1 ½ No. 10 cans)
5. Pour into medium half-steamtable pans
(10" x 12" x 4"). For 50 servings, use 3 pans.
For 100 servings, use 6 pans.
6. CCP: Hold for hot service at 135° F or higher.

Portion with 8 oz ladle (1 cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 1 lb 3 oz 2 lb 6 oz
Beef Stew
Meat/Meat Alternate-Vegetable Main Dishes D-14

SERVING: YIELD: VOLUME:

1 cup (8 oz ladle) provides 2 oz equivalent 50 Servings: about 24 lb 12 oz 50 Servings: about 3 gallons 2 cups
meat/meat alternate and ½ cup of vegetable. 3 medium half-steamtable pans

100 Servings: about 49 lb 8 oz 100 Servings: about 6 gallons 1 quart

6 medium half-steamtable pans

Tested 2004

Nutrients Per Serving

Calories 218 Saturated Fat 2.38 g Iron 3.06 mg

Protein 19.80 g Cholesterol 49 mg Calcium 28 mg

Carbohydrate 16.48 g Vitamin A 5766 IU Sodium 409 mg

Total Fat 7.80g Vitamin C 5.9 mg Dietary Fiber 2.9 g

Text63:
Beef Tamale Pie
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-15

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 5 lb 14 oz 11 lb 12 oz 1. Brown ground beef. Drain. Continue

(no more than 20% fat) immediately.
*Fresh onions, chopped 14 oz 2 ⅓ cups 1 lb 12 oz 1 qt ⅔ cup 2. Add onions, granulated garlic, pepper, tomato
OR OR OR OR OR paste, tomatoes, water, and seasonings.
Dehydrated onions 2 ½ oz 1 ¼ cups 5 oz 2 ½ cups Blend well. Bring to boil. Reduce heat and
simmer for 20-25 minutes.

CCP: Heat to 155° F for at least 15 seconds.

Ground beef mixture may be prepared ahead

and refrigerated overnight.

CCP: Cool to 70° F within 2 hours and from

70° F to 41° F or lower within an additional
4 hours.
Granulated garlic 2 Tbsp ¼ cup
Ground black or white pepper 1 ½ tsp 1 Tbsp
Canned tomato paste 1 lb 12 oz 3 cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¼ cups
(¼ No. 10 can) (½ No. 10 can)
Canned diced tomatoes, with 3 lb 3 oz 1 qt 2 ¼ cups 6 lb 6 oz 3 qt ½ cup
juice (½ No. 10 can) (1 No. 10 can)
Water 1 qt 1 cup 2 qt 2 cups
†Seasonings
Chili powder ¼ cup ½ cup
Ground cumin 3 Tbsp ¼ cup 2 Tbsp
Paprika 1 Tbsp 2 Tbsp
Onion powder 1 Tbsp 2 Tbsp
3. Pour 5 lb 8 oz (2 qt 2 cups) mixture into each
steamtable pan (12" x 20" x 2 ½"). For 50
servings, use 2 pans. For 100 servings, use 4
pans. Set aside for step 6.
Enriched all-purpose flour 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups 4. For cornbread topping: Blend flour, cornmeal,
sugar, baking powder, and salt in mixer for 1
minute on low speed.
Cornmeal 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups
Sugar 3 ½ oz ½ cup 7 oz 1 cup
Baking powder 1 oz 2 Tbsp 1 tsp 2 oz ⅓ cup
Salt ¾ tsp 1 ½ tsp
Beef Tamale Pie
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-15

Frozen whole eggs, thawed 6 oz ¾ cup 12 oz 1 ½ cups 5. In a separate bowl, mix eggs, milk, and oil.
OR Add to dry ingredients. Blend 2-3 minutes on
Fresh large eggs OR OR medium speed until dry ingredients are
(see Special Tip) 4 each 7 each moistened. Batter will be lumpy.
Instant nonfat dry milk, 3 ¾ cups 1 qt 3 ½ cups
reconstituted
Vegetable oil ½ cup 1 cup
6. Pour 2 lb 5 oz (1 qt ½ cup) batter over meat
mixture in each pan and spread into corners
of pan.
7. Bake:
Conventional oven: 400° F for 30-35 minutes
Convection oven: 350° F for 25-30 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
Reduced fat Cheddar cheese, 1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup 8. Sprinkle 13 oz (3 ¼ cups) cheese over
shredded cornbread in each pan.
9. CCP: Hold for hot service at 135° F or higher.

Cut each pan 5 x 5 (25 portions per pan).

10. If desired, serve with taco sauce.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For Mature onions 1 lb 2 lb
50 servings, use ½ cup 1 Tbsp Mexican Seasoning Mix. For 100
servings, use 1 cup 2 Tbsp Mexican Seasoning Mix.

SERVING: YIELD: VOLUME:

1 portion provides 2 oz equivalent meat/meat 50 Servings: about 18 lb 2 oz 50 Servings: 2 steamtable pans
alternate, ⅜ cup of vegetable, and 1 serving of
grains/breads.

100 Servings: about 36 lb 4 oz 100 Servings: 4 steamtable pans

Tested 2004
Beef Tamale Pie
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-15

Special Tip:
For 50 servings, use 2 oz (⅔ cup) dried whole eggs and ⅔ cup water in place
of eggs.
For 100 servings, use 3 ½ oz (1 ¼ cups) dried whole eggs and 1 ¼ cups
water in place of eggs.

Nutrients Per Serving

Calories 281 Saturated Fat 5.17 g Iron 2.89 mg

Protein 18.64 g Cholesterol 58 mg Calcium 228 mg

Carbohydrate 23.39 g Vitamin A 1008 IU Sodium 430 mg

Total Fat 12.76 g Vitamin C 11.9 mg Dietary Fiber 2.4 g

Text63:
Beef and Bean Tamale Pie
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-15A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 2 lb 10 oz 5 lb 4 oz 1. Brown ground beef. Drain. Continue

(no more than 20% fat) immediately.
Canned pinto beans, drained, 5 lb 13 oz 3 qt 1 cup 11 lb 10 oz 1 gal 2 ½ qt 2. Add pinto beans, onions, granulated garlic,
coarsely chopped (1 ⅓ No. 10 cans and (2 ⅔ No. 10 cans and pepper, tomato paste, tomatoes, water, and
½ cup) 1 cup) seasonings. Blend well. Bring to boil. Reduce
OR OR OR OR OR heat and simmer for 20-25 minutes.
*Dry pinto beans, cooked, 5 lb 13 oz 3 qt 11 lb 10 oz 1 gal 2 qt
coarsely chopped CCP: Heat to 155° F for at least 15 seconds.
(see Special Tips)
Ground beef/bean mixture may be prepared
ahead and refrigerated overnight.

CCP: Cool to 70° F within 2 hours and from

70° F to 41° F or lower within an additional
4 hours.
*Fresh onions, chopped 14 oz 2 ⅓ cups 1 lb 12 oz 1 qt ⅔ cup
OR OR OR OR OR
Dehydrated onions 2 ½ oz 1 ¼ cups 5 oz 2 ½ cups
Granulated garlic 2 Tbsp ¼ cup
Ground black or white pepper 1 ½ tsp 1 Tbsp
Canned tomato paste 1 lb 12 oz 3 cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¼ cups
(¼ No. 10 can) (½ No. 10 can)
Canned diced tomatoes, with 3 lb 3 oz 1 qt 2 ¼ cups 6 lb 6 oz 3 qt ½ cup
juice (½ No. 10 can) (1 No. 10 can)
Water 1 qt 1 cup 2 qt 2 cups
†Seasonings
Chili powder ¼ cup ½ cup
Ground cumin 3 Tbsp ¼ cup 2 Tbsp
Paprika 1 Tbsp 2 Tbsp
Onion powder 1 Tbsp 2 Tbsp
3. Pour 7 lb 13 oz (3 qt 2 cups) mixture into each
steamtable pan (12" x 20" x 2 ½"). For 50
servings, use 2 pans. For 100 servings, use 4
pans. Set aside for step 6.
Enriched all-purpose flour 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups 4. For cornbread topping: Blend flour, cornmeal,
sugar, baking powder, and salt in mixer for
1 minute on low speed.
Cornmeal 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups
Sugar 3 ½ oz ½ cup 7 oz 1 cup
Beef and Bean Tamale Pie
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-15A

Baking powder 2 Tbsp 2 oz ¼ cup

Salt ¾ tsp 1 ½ tsp
Frozen whole eggs, thawed 6 oz ¾ cup 12 oz 1 ½ cups 5. In a separate bowl, mix eggs, milk, and oil.
OR Add to dry ingredients. Blend 2-3 minutes on
Fresh large eggs OR OR medium speed until dry ingredients are
(see Special Tip) 4 each 7 each moistened. Batter will be lumpy.
Instant nonfat dry milk, 3 ¾ cups 1 qt 3 ½ cups
reconstituted
Vegetable oil ½ cup 1 cup
6. Pour 2 lb 5 oz (1 qt ½ cup) batter over meat
mixture in each pan and spread into corners
of pan.
7. Bake:
Conventional oven: 400° F for 30-35 minutes
Convection oven: 350° F for 25-30 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
Reduced fat Cheddar cheese, 1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup 8. Sprinkle 13 oz (3 ¼ cups) cheese over
shredded cornbread in each pan.
9. CCP: Hold for hot service at 135° F or higher.

Cut each pan 5 x 5 (25 portions per pan).

10. If desired, serve with taco sauce.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For Mature onions 1 lb 3 lb 10 oz
50 servings, use ½ cup 1 Tbsp Mexican Seasoning Mix. For 100 Dry pinto beans 2 lb 5 oz 4 lb 10 oz
servings, use 1 cup 2 Tbsp Mexican Seasoning Mix.

SERVING: YIELD: VOLUME:

1 portion provides 2 oz equivalent meat/meat 50 Servings: about 17 lb 15 ½ oz 50 Servings: 2 steamtable pans
alternate, ⅜ cup of vegetable, and 1 serving of
grains/breads.

100 Servings: about 35 lb 15 oz 100 Servings: 4 steamtable pans

Tested 2004
Beef and Bean Tamale Pie
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-15A

Special Tips:

1) For 50 servings, use 2 oz (⅔ cup) dried whole eggs and ⅔ cup water in
place of eggs.
For 100 servings, use 3 ½ oz (1 ¼ cups) dried whole eggs and 1 ¼ cups
water in place of eggs.
2) SOAKING BEANS

Overnight method: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover

and refrigerate overnight. Discard the water. Proceed with recipe.

Quick-soak method: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add

beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour.
Discard the water. Proceed with recipe.

COOKING BEANS

Once the beans have been soaked, add ½ tsp salt for every lb of dry beans.
Boil gently with lid tilted until tender, about 2 hours.

Use hot beans immediately.

CCP: Hold for hot service at 135° F.
OR
Chill for later use.
CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4
hours.

1 lb dry pinto beans = about 2 ⅜ cups dry or 5 ¼ cups cooked pinto beans.
Beef and Bean Tamale Pie
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-15A

Nutrients Per Serving

Calories 268 Saturated Fat 3.60 g Iron 3.26 mg

Protein 15.95 g Cholesterol 39 mg Calcium 247 mg

Carbohydrate 31.51 g Vitamin A 1009 IU Sodium 630 mg

Total Fat 9.23 g Vitamin C 12.3 mg Dietary Fiber 4.2 g

Text63:
Chicken or Turkey Tamale Pie
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-15B

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

*Cooked chicken or turkey, 4 lb 12 oz 3 qt 3 cups 9 lb 8 oz 1 gal 3 ½ qt 1. Use either cooked chopped chicken or cooked
chopped chopped turkey.
*Fresh onions, chopped 14 oz 2 ⅓ cups 1 lb 12 oz 1 qt ⅔ cup 2. Add onions, granulated garlic, pepper, tomato
OR OR OR OR OR paste, tomatoes, water, and seasonings.
Dehydrated onions 2 ½ oz 1 ¼ cups 5 oz 2 ½ cups Blend well. Bring to boil. Reduce heat and
simmer for 20-25 minutes.

CCP: Heat to 165° F for at least 15 seconds.

Poultry mixture may be prepared ahead

and refrigerated overnight.

CCP: Cool to 70° F within 2 hours and from

70° F to 41° F or lower within an additional
4 hours.
Granulated garlic 2 Tbsp ¼ cup
Ground black or white pepper 1 ½ tsp 1 Tbsp
Canned tomato paste 1 lb 12 oz 3 cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¼ cups
(¼ No. 10 can) (½ No. 10 can)
Canned diced tomatoes, with 3 lb 3 oz 1 qt 2 ¼ cups 6 lb 6 oz 3 qt ½ cup
juice (½ No. 10 can) (1 No. 10 can)
Water 1 qt 1 cup 2 qt 2 cups
†Seasonings
Chili powder ¼ cup ½ cup
Ground cumin 3 Tbsp ¼ cup 2 Tbsp
Paprika 1 Tbsp 2 Tbsp
Onion powder 1 Tbsp 2 Tbsp
3. Pour 5 lb 8 oz (2 qt 2 cups) mixture into each
steamtable pan (12" x 20" x 2 ½"). For 50
servings, use 2 pans. For 100 servings, use 4
pans. Set aside for step 6.
Enriched all-purpose flour 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups 4. For cornbread topping: Blend flour, cornmeal,
sugar, baking powder, and salt in mixer for 1
minute on low speed.
Cornmeal 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups
Sugar 3 ½ oz ½ cup 7 oz 1 cup
Baking powder 1 oz 2 Tbsp 1 tsp 2 oz ⅓ cup
Salt ¾ tsp 1 ½ tsp
Chicken or Turkey Tamale Pie
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-15B

Frozen whole eggs, thawed 6 oz ¾ cup 12 oz 1 ½ cups 5. In a separate bowl, mix eggs, milk, and oil.
OR Add to dry ingredients. Blend 2-3 minutes on
Fresh large eggs OR OR medium speed until dry ingredients are
(see Special Tip) 4 each 7 each moistened. Batter will be lumpy.
Instant nonfat dry milk, 3 ¾ cups 1 qt 3 ½ cups
reconstituted
Vegetable oil ½ cup 1 cup
6. Pour 2 lb 5 oz (1 qt ½ cup) batter over meat
mixture in each pan and spread into corners
of pan.
7. Bake:
Conventional oven: 400° F for 30-35 minutes
Convection oven: 350° F for 25-30 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
Reduced fat Cheddar cheese, 1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup 8. Sprinkle 13 oz (3 ¼ cups) cheese over
shredded cornbread in each pan.
9. CCP: Hold for hot service at 135° F or higher.

Cut each pan 5 x 5 (25 portions per pan).

10. If desired, serve with taco sauce.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For Chicken, whole, without neck and giblets 13 lb 4 oz 26 lb 8 oz
50 servings, use ½ cup 1 Tbsp Mexican Seasoning Mix. For 100 OR OR OR
Turkey, whole, without neck and giblets 10 lb 2 oz 20 lb 4 oz
servings, use 1 cup 2 Tbsp Mexican Seasoning Mix.
Mature onions 1 lb 2 lb

SERVING: YIELD: VOLUME:

1 portion provides 2 oz equivalent meat/meat 50 Servings: about 18 lb 50 Servings: 2 steamtable pans
alternate, ⅜ cup of vegetable, and 1 serving of
grains/breads.

100 Servings: about 36 lb 100 Servings: 4 steamtable pans

Tested 2004
Chicken or Turkey Tamale Pie
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-15B

Special Tip:
For 50 servings, use 2 oz (⅔ cup) dried whole eggs and ⅔ cup water in place
of eggs.
For 100 servings, use 3 ½ oz (1 ¼ cups) dried whole eggs and 1 ¼ cups
water in place of eggs.

Nutrients Per Serving

Calories 273 Saturated Fat 4.53 g Iron 2.40 mg

Protein 20.05 g Cholesterol 69 mg Calcium 196 mg

Carbohydrate 23.29 g Vitamin A 1081 IU Sodium 416 mg

Total Fat 11.39 g Vitamin C 11.9 mg Dietary Fiber 2.4 g

Text63:
Chicken or Turkey a la King
Meat/Meat Alternate-Vegetable Main Dishes D-16

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Margarine or butter 7 oz ¾ cup 1 Tbsp 14 oz 1 ½ cups 2 Tbsp 1. Melt margarine or butter. Add flour and stir until
smooth.
Enriched all-purpose flour 10 oz 2 ½ cups 1 lb 4 oz 1 qt 1 cup
Chicken or turkey stock, non- 1 gal 2 gal 2. Add stock, milk, poultry seasoning, pepper, and
MSG onion powder. Stir until well blended.
Instant nonfat dry milk, 1 qt 2 ¾ cups 3 qt 1 ½ cups
reconstituted
Poultry seasoning 1 ½ tsp 1 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Onion powder ¼ cup ½ cup
3. Bring to boil. Reduce heat to medium. Cook
uncovered, stirring frequently until thickened,
12-15 minutes.
*Cooked chicken or turkey, 6 lb 6 oz 1 gal 1 qt 12 lb 12 oz 2 gal 2 qt 4. Add chicken or turkey, peas, and pimientos.
chopped Cook over medium heat for 3-5 minutes or
until heated through.

CCP: Heat to 165° F or higher for at least 15

seconds.
Canned green peas, drained 6 lb 6 oz 3 qt 1 ¾ cups 12 lb 12 oz 1 ½ gal 3 ½ cups
(1 ½ No. 10 cans) (3 No. 10 cans)
OR
Frozen green peas OR OR OR OR
5 lb 12 oz 3 qt 2 cups 11 lb 8 oz 1 gal 3 qt
Pimientos, chopped, drained 4 oz ¼ cup 2 Tbsp 8 oz ¾ cup
5. Pour into medium half-steamtable pans
(10" x 12" x 4"). For 50 servings, use 2 pans.
For 100 servings, use 4 pans.
6. CCP: Hold for hot service at 135° F or higher.

Portion with 6 oz ladle (¾ cup).

7. Serve over cooked rice, noodles, or a biscuit.
Chicken or Turkey a la King
Meat/Meat Alternate-Vegetable Main Dishes D-16

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Chicken, whole, without neck and giblets 17 lb 12 oz 35 lb 8 oz
OR OR OR
Turkey, whole, without neck and giblets 13 lb 9 oz 27 lb 2 oz

SERVING: YIELD: VOLUME:

¾ cup (6 oz ladle) provides 2 oz equivalent 50 Servings: about 21 lb 5 oz 50 Servings: about 2 gallons 1 ½ quarts
meat/meat alternate and ¼ cup of vegetable.

100 Servings: about 42 lb 10 oz 100 Servings: about 4 gallons 2 ¾ quarts

Tested 2004

Nutrients Per Serving

Calories 218 Saturated Fat 1.96 g Iron 1.63 mg

Protein 22.43 g Cholesterol 53 mg Calcium 71 mg

Carbohydrate 14.58 g Vitamin A 680 IU Sodium 280 mg

Total Fat 8.07 g Vitamin C 7.7 mg Dietary Fiber 2.6 g

Text63:
Chicken or Turkey and Noodles
Meat/Meat Alternate-Grains/Breads Main Dishes D-17

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Chicken stock, non-MSG 2 gal 4 gal 1. Heat chicken stock to boiling. Slowly stir in
noodles, onions, and carrots (optional). Boil,
uncovered, for 6 minutes. DO NOT DRAIN.
Enriched noodles 2 lb 8 oz 1 gal 3 ½ qt 5 lb 3 gal 3 qt
*Fresh onions, chopped 14 oz 2 ⅓ cups 1 lb 12 oz 1 qt ⅔ cup
OR OR OR OR OR
Dehydrated onions 2 ½ oz 1 ¼ cups 5 oz 2 ½ cups
*Fresh carrots, shredded 8 oz 2 ⅓ cups 1 lb 1 qt ⅔ cup
(optional)
Margarine or butter 4 oz ½ cup 8 oz 1 cup 2. Melt margarine or butter. Add flour and stir until
smooth.
Enriched all-purpose flour 4 oz ¾ cup 3 Tbsp 8 oz 1 ¾ cups 2 Tbsp
Instant nonfat dry milk, 1 qt 2 cups 3 qt 3. Add flour mixture, milk, pepper, marjoram
reconstituted (optional), parsley (optional), and chicken or
turkey to noodles. Stir gently to combine.
Ground black or white pepper 1 ½ tsp 1 Tbsp
Dried marjoram (optional) 1 ½ tsp 1 Tbsp
Dried parsley (optional) ½ cup 1 cup
*Cooked chicken or turkey 6 lb 6 oz 1 gal 1 qt 12 lb 12 oz 2 gal 2 qt
chopped
4. Stir occasionally until thickened.
CCP: Heat to 165° F or higher for at least 15
seconds.
5. Pour into medium half-steamtable pans
(10" x 12" x 4"). For 50 servings, use 3 pans.
For 100 servings, use 6 pans.
6. CCP: Hold for hot service at 135° F or higher.

Portion with 8 oz ladle (1 cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 1 lb 2 lb

Carrots 10 oz 1 lb 4 oz
Chicken or Turkey and Noodles
Meat/Meat Alternate-Grains/Breads Main Dishes D-17

Chicken, whole, without neck and giblets 17 lb 12 oz 35 lb 8 oz

OR OR OR
Turkey, whole, without neck and giblets 13 lb 9 oz 27 lb 2 oz

SERVING: YIELD: VOLUME:

1 cup (8 oz ladle) provides 2 oz equivalent 50 Servings: 3 medium half-steamtable 50 Servings: about 3 gallons 2 cups
meat/meat alternate and 1 serving of grains/breads. pans

100 Servings: 6 medium half-steamtable 100 Servings: about 6 gallons 1 quart

pans

Edited 2004

Nutrients Per Serving

Calories 244 Saturated Fat 1.88 g Iron 1.91 mg

Protein 21.90 g Cholesterol 75 mg Calcium 63 mg

Carbohydrate 21.32 g Vitamin A 128 IU Sodium 186 mg

Total Fat 7.52 g Vitamin C 0.9 mg Dietary Fiber 0.8 g

Text63:
Chicken or Turkey Chop Suey
Meat/Meat Alternate-Vegetable Main Dishes D-18

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Chicken or turkey stock, non- 1 gal 1 qt 2 gal 2 qt 1. Combine stock, soy sauce, pepper, and
MSG granulated garlic. Bring to boil. Add celery and
onions. Reduce heat and simmer for
10-12 minutes.
Low-sodium soy sauce 1 cup 2 cups
Ground black or white pepper 1 tsp 2 tsp
Granulated garlic 1 tsp 2 tsp
*Fresh celery, cut into strips 4 lb 4 oz 3 qt 1 cup 8 lb 8 oz 1 gal 2 ½ qt
*Fresh onions, chopped 1 lb 2 ⅔ cups 2 lb 1 qt 1 ⅓ cups
OR OR OR OR OR
Dehydrated onions 3 oz 1 ½ cups 6 oz 3 cups
Cornstarch 8 ¾ oz 2 cups 1 lb 1 ½ oz 1 qt 2. Combine cornstarch and water. Mix until
smooth.
Water, cold 1 ½ cups 3 cups
3. Add to stock mixture. Stir well and cook over
medium heat until thickened, 6-8 minutes.
*Cooked chicken or turkey, 6 lb 6 oz 1 gal 1 qt 12 lb 12 oz 2 gal 2 qt 4. Add chicken or turkey. Cook over medium heat
diced for 3-5 minutes or until heated through.

CCP: Heat to 165° F or higher for at least 15

seconds.
5. Pour into medium half-steamtable pans
(10" x 12" x 4"). For 50 servings, use 2 pans.
For 100 servings, use 4 pans.
6. CCP: Hold for hot service at 135° F or higher.

Serve with 6 oz ladle (¾ cup).

7. Serve over cooked rice.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Celery 5 lb 2 oz 10 lb 4 oz

Mature onions 1 lb 3 oz 2 lb 6 oz

Chicken, whole, without neck and giblets 17 lb 12 oz 35 lb 8 oz

OR OR OR
Chicken or Turkey Chop Suey
Meat/Meat Alternate-Vegetable Main Dishes D-18

Turkey, whole, without neck and giblets 13 lb 9 oz 27 lb 2 oz

SERVING: YIELD: VOLUME:

¾ cup (6 oz ladle) provides 2 oz meat/meat alternate 50 Servings: about 23 lb 3 oz 50 Servings: about 2 gallons 1 ½ quarts
and ¼ cup vegetable.

100 Servings: about 46 lb 6 oz 100 Servings: 4 gallons 2 ¾ quarts

Tested 2004

Variation:
A) Chicken or Turkey Chow Mein
Follow steps 1-5. In step 7, serve over chow mein noodles.

Nutrients Per Serving

Calories 147 Saturated Fat 1.28 g Iron 1.03 mg

Protein 17.75 g Cholesterol 52 mg Calcium 30 mg

Carbohydrate 7.93 g Vitamin A 77 IU Sodium 332 mg

Total Fat 4.66 g Vitamin C 2.7 mg Dietary Fiber 0.8 g

Text63:
Chicken or Turkey Pot Pie
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-19

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 2 lb 1 qt 3 ½ cups 4 lb 3 qt 3 cups 1. For pastry topping: Combine flour and salt.
Mix in shortening until size of small peas.
Salt 1 ½ tsp 1 Tbsp
Shortening 1 lb 2 oz 2 ¾ cups 2 lb 4 oz 1 qt 1 ½ cups
Water, cold 1 cup 2 cups 2. Add water and mix just until dry ingredients are
moistened. Cover and set aside for step 9.
*Cooked chicken or turkey, 6 lb 6 oz 1 gal 1 ½ qt 12 lb 12 oz 2 gal 3 qt 3. For filling: Place 3 lb 3 oz (2 qt 3 cups)
diced chicken or turkey into each steamtable pan
(12" x 20" x 2 ½"). For 50 servings, use 2
pans. For 100 servings, use 4 pans.
Canned mixed vegetables, 3 lb 5 oz 1 qt 3 cups 6 lb 10 oz 3 qt 3 cups 4. Add mixed vegetables to each pan. For canned
drained (¾ No. 10 can) (1 ½ No. 10 cans) mixed vegetables, add 1 lb 10 ½ oz
OR OR OR OR OR (3 ½ cups) per pan. For frozen mixed
Frozen mixed vegetables 3 lb 7 oz 1 qt 3 cups 6 lb 14 oz 13 qt 3 cups vegetables, add 1 lb 11 ½ oz (3 ½ cups)
per pan.
Margarine or butter 8 oz 1 cup 1 lb 2 cups 5. Melt margarine or butter. Add celery and onion.
Cook over medium heat for 5-10 minutes.
*Fresh celery, chopped 1 lb 4 oz 1 qt ¾ cup 2 lb 8 oz 2 qt 1 ½ cups
*Fresh onions, chopped 1 lb 4 oz 3 ⅓ cups 2 lb 8 oz 1 qt 2 ⅔ cups
OR OR OR OR OR
Dehydrated onions 3 ¾ oz 1 ½ cups 2 Tbsp 7 ½ oz 3 ¾ cups
Enriched all-purpose flour 10 oz 2 ½ cups 1 lb 4 oz 1 qt 1 cup 6. Blend in flour. Cook over medium heat, stirring
constantly until light brown, 5 minutes.
Chicken or turkey stock, non- 3 qt 3 cups 1 gal 3 ½ qt 7. Slowly stir in stock, pepper, and poultry
MSG, hot seasoning. Blend well and cook over medium
heat, stirring frequently until slightly
thickened, 10-15 minutes.
Ground black or white pepper 1 ½ tsp 1 Tbsp
Poultry seasoning 1 ½ tsp 1 Tbsp
8. Pour approximately 2 qt 1 cup gravy mixture
over chicken or turkey and vegetables in each
pan. Gravy mixture will thicken in step 12. Stir
carefully to combine.
9. Roll out pastry dough into rectangles
(about 12" x 20") on lightly floured surface.
Use 1 lb 13 oz of dough for each pan.
Chicken or Turkey Pot Pie
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-19

10. Cover chicken or turkey mixture with pastry.

Brush with pastry brush dipped in water. Cut
slits in pastry.
11. Bake:
Conventional oven: 450° F for 30-35 minutes
Convection oven: 400° F for 20-25 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
12. Continue to bake until mixture has
thickened:
Conventional oven: 210° for 30 minutes.
Convection oven: 210° for 30 minutes.
13. CCP: Hold for hot service at 135° F or
higher.

Cut each pan 5 x 5 (25 portions per pan).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Chicken, whole, without neck and giblets 17 lb 12 oz 35 lb 8 oz
OR OR OR
Turkey, whole, without neck and giblets 13 lb 9 oz 27 lb 2 oz

Celery 1 lb 9 oz 3 lb 2 oz

Mature onions 1 lb 7 oz 2 lb 14 oz

SERVING: YIELD: VOLUME:

1 portion (1 cup) provides 2 oz meat/meat alternate, 50 Servings: 2 steamtable pans 50 Servings: about 3 gallons 2 cups
¼ cup of vegetable, and 1 serving of grains/breads.

100 Servings: 4 steamtable pans 100 Servings: about 6 gallons 1 quart

Edited 2004
Chicken or Turkey Pot Pie
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-19

Nutrients Per Serving

Calories 344 Saturated Fat 4.60 g Iron 2.23 mg

Protein 20.45 g Cholesterol 52 mg Calcium 32 mg

Carbohydrate 22.98 g Vitamin A 3708 IU Sodium 261 mg

Total Fat 18.74 g Vitamin C 2.81 mg Dietary Fiber 1.9 g

Text63:
Chili con Carne with Beans
Meat/Meat Alternate-Vegetable Main Dishes D-20

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 7 lb 14 lb 1. Brown ground beef. Drain. Continue

(no more than 20% fat) immediately.
*Fresh onions, chopped 14 oz 2 ⅓ cups 1 lb 12 oz 1 qt ⅔ cup 2. Add onions, granulated garlic, green pepper
OR OR OR OR OR (optional), pepper, chili powder, paprika, onion
Dehydrated onions 2 ½ oz 1 ¼ cups 5 oz 2 ½ cups powder, and ground cumin. Cook for 5 minutes.
Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp
*Fresh green pepper, 8 oz 1 ½ cups 2 Tbsp 1 lb 3 ¼ cups
chopped (optional)
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Chili powder 3 Tbsp ¼ cup 2 Tbsp
Paprika 1 Tbsp 2 Tbsp
Onion powder 1 Tbsp 2 Tbsp
Ground cumin 1 oz ¼ cup 2 oz ½ cup
Canned diced tomatoes, with 3 lb 3 oz 1 qt 2 ¼ cups 6 lb 6 oz 3 qt ½ cup 3. Stir in tomatoes, water, and tomato paste; mix
juice (½ No. 10 can) (1 No. 10 can) well. Bring to boil. Reduce heat. Cover.
Simmer slowly, stirring occasionally until
thickened, about 40 minutes.
Water 2 qt 1 cup 1 gal 2 cups
Canned tomato paste 1 lb 12 oz 3 cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¼ cups
(¼ No. 10 can) (½ No. 10 can)
Canned pinto or kidney 3 lb 6 oz 1 qt 3 ½ cups 6 lb 12 oz 3 qt 3 cups 4. Stir in beans. Cover and simmer. Stir
beans, drained (½ No. 10 can) (1 No. 10 can) occasionally.
OR OR OR OR OR
*Dry pinto or kidney beans, 2 lb 4 oz 1 qt 2 cups 4 lb 8 oz 3 qt CCP: Heat to 155° F or higher for 15 seconds.
cooked OR
(see Special Tip) If using previously cooked and chilled beans:
CCP: Heat to 165° F or higher for at least 15
seconds.
5. Pour into serving pans.
6. CCP: Hold for hot service at 135° F or higher.

Portion with 4 oz ladle (½ cup).

Reduced fat Cheddar cheese, 1 lb 8 oz 1 qt 2 cups 3 lb 3 qt 7. Garnish with cheese (optional).
shredded (optional)
Chili con Carne with Beans
Meat/Meat Alternate-Vegetable Main Dishes D-20

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 1 lb 2 lb

Green peppers 11 oz 1 lb 6 oz

Dry pinto beans, dry 1 lb 2 lb

OR OR OR
Dry kidney beans 1 lb 2 lb

SERVING: YIELD: VOLUME:

½ cup (4 oz ladle) provides 2 oz equivalent 50 Servings: about 16 lb 4 oz 50 Servings: about 1 gallons 2 ¼ quarts
meat/meat alternate and ⅜ cup of vegetable.

100 Servings: about 32 lb 8 oz 100 Servings: about 3 gallons 2 cups

Tested 2004

Special Tip: Variation:

SOAKING BEANS
Overnight method: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover
and refrigerate overnight. Discard the water. Proceed with recipe.
Quick-soak method: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add
beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour.
Discard the water. Proceed with recipe.
A. Chili con Carne without Beans
50 servings: In step 1, use 8 lb 10 oz raw ground beef. Continue with steps 2
and 3. In step 4, omit pinto or kidney beans. Continue with steps 5 - 7.
100 servings: In step 1, use 17 lb 4 oz raw ground beef. Continue with steps 2
and 3. In step 4, omit pinto or kidney beans. Continue with steps 5 -7.

COOKING BEANS
Once the beans have been soaked, add ½ tsp salt for every lb of dry beans.
Boil gently with lid tilted until tender, about 2 hours.

Use hot beans immediately.

CCP: Hold for hot service at 135° F.
OR
Or, chill for later use.
CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4
hours.

1 lb dry pinto beans = about 2 ⅜ cups dry or 5 ¼ cups cooked beans.

Chili con Carne with Beans
Meat/Meat Alternate-Vegetable Main Dishes D-20

1 lb dry kidney beans = about 2 ½ cups dry or 6 ¼ cups cooked beans.

Nutrients Per Serving

Calories 180 Saturated Fat 3.57 g Iron 2.71 mg

Protein 15.44 g Cholesterol 42 mg Calcium 46 mg

Carbohydrate 10.68 g Vitamin A 813 IU Sodium 204 mg

Total Fat 8.58 g Vitamin C 14.5 mg Dietary Fiber 2.5 g

Text63:
Country Fried Steak
Meat/Meat Alternate Main Dishes D-21

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched all-purpose flour 8 oz 1 ¾ cups 2 Tbsp 1 lb 3 ¾ cups 1. Combine flour, salt, and pepper.
Salt 1 Tbsp 2 Tbsp
Ground black or white pepper 1 Tbsp 2 Tbsp
Dehydrated onions 2 ¾ oz 1 ⅓ cups 5 ¼ oz 2 ⅔ cups 2. Combine about ½ of the seasoned flour with
onions and ground beef in mixer bowl. Mix for
2 minutes on low speed.
Raw ground beef 9 lb 18 lb
(no more than 20% fat)
3. Place 4 lb 13 oz (2 qt 1 cup) ground beef
mixture into each sheet pan (18" x 26" x 1").
Pat or flatten meat with rolling pin to cover
pan evenly. For 50 servings, use 2 pans.
For 100 servings, use 4 pans.
4. Sprinkle remaining seasoned flour evenly over
meat, about ½ cup per pan. Pat into meat.
5. Cut each pan 5 x 5 (25 portions per pan).
6. Bake:
Conventional oven: 375° F for 15 minutes
Convection oven: 300° F for 10 minutes
7. Transfer steaks, browned side up, into
steamtable pans (12" x 20" x 2 ½"). For 50
servings, use 1 pan. For 100 servings, use
2 pans.
Margarine or butter 4 oz ½ cup 8 oz 1 cup 8. For brown gravy: Melt margarine or butter in
stock pot. Blend in flour and cook on medium
heat, stirring frequently until golden brown,
8-10 minutes.
Enriched all-purpose flour 5 oz 1 cup 3 Tbsp 10 oz 1 ¾ cups 2 Tbsp
Beef stock, non-MSG, hot 2 qt ½ cup 1 gal 1 cup 9. Slowly stir in beef stock, onion powder, and
pepper. Blend well and bring to boil. Reduce
heat. Simmer, stirring constantly until
thickened, 6-8 minutes.
Onion powder 2 tsp 1 Tbsp 1 tsp 10. Pour gravy over steaks, approximately 2 qt
per pan. Cover pans.
Country Fried Steak
Meat/Meat Alternate Main Dishes D-21

Ground black or white pepper ¼ tsp ½ tsp 11. Bake:

Conventional oven: 375° F for 15 minutes
Convection oven: 300° F for 10 minutes
CCP: Heat to 155° F or higher for at least 15
seconds.
12. Serve 1 steak with gravy or on a roll.

CCP: Hold for hot service at 135° F or higher.

SERVING: YIELD: VOLUME:

1 portion provides 2 oz equivalent meat/meat 50 Servings: about 11 lb 1 oz 50 Servings: 1 steamtable pan
alternate.

100 Servings: about 22 lb 2 oz 100 Servings: 2 steamtable pans

Edited 2004

Nutrients Per Serving

Calories 216 Saturated Fat 4.94 g Iron 2.11 mg

Protein 17.40 g Cholesterol 54 mg Calcium 25 mg

Carbohydrate 7.36 g Vitamin A 85 IU Sodium 239 mg

Total Fat 12.51 g Vitamin C 1.2 mg Dietary Fiber 0.4 g

Text63:
Ground Beef and Macaroni (with Mexican Seasoning)
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-22

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Water 3 gal 6 gal 1. Heat water to rolling boil. Add salt.

Salt 2 oz 3 Tbsp 4 oz ¼ cup 2 Tbsp
Enriched elbow macaroni 2 lb 10 oz 2 qt 1 ¼ cups 5 lb 4 oz 1 gal 2 ½ cups 2. Slowly add macaroni. Stir constantly, until
water boils again. Cook for approximately
8 minutes or until tender; stir occasionally.
DO NOT OVERCOOK. Drain well. Set aside
for step 4.
Raw ground beef 8 lb 8 oz 17 lb 3. Brown ground beef. Drain. Continue
(no more than 20% fat) immediately. Add onions and cook
for 5 minutes.
*Fresh onions, chopped 14 oz 2 ⅓ cups 1 lb 12 oz 1 qt ⅔ cup
OR OR OR OR OR
Dehydrated onions 2 ½ oz 1 ¼ cups 5 oz 2 ½ cups
Canned tomato paste 1 lb 12 oz 3 cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¼ cups 4. Add tomato paste, tomatoes, stock or water,
(¼ No. 10 can) (½ No. 10 can) pepper, granulated garlic, seasonings, and
macaroni. Cook over medium heat, uncovered,
until heated through, 5-10 minutes.

CCP: Heat to 155° F or higher for at least 15

seconds.
Canned diced tomatoes, with 3 lb 3 oz 1 qt 2 ¼ cups 6 lb 6 oz 3 qt ½ cup
juice (½ No. 10 can) (1 No. 10 can)
Beef stock, non-MSG or water 1 qt 2 cups 3 qt
Ground black or white pepper 1 ½ tsp 1 Tbsp
Granulated garlic 1 Tbsp 2 Tbsp
†Seasonings
Chili powder 2 Tbsp ¼ cup
Ground cumin 1 Tbsp 1 ½ tsp 3 Tbsp
Paprika 1 ½ tsp 1 Tbsp
Onion powder 1 ½ tsp 1 Tbsp
5. Pour into steamtable pans (12" x 20 " x 2 ½").
For 50 servings, use 2 pans. For 100 servings,
use 4 pans.
Reduced fat Cheddar cheese, 14 oz 3 ½ cups 1 lb 12 oz 1 qt 3 cups 6. Sprinkle 7 oz (1 ¾ cups) of shredded cheese
shredded (optional) (optional) evenly over each pan.
7. CCP: Hold for hot service at 135° F or higher.

Portion with two No. 10 scoops (¾ cup)

per serving.
Ground Beef and Macaroni (with Mexican Seasoning)
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-22

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For Mature onions 1 lb 2 lb
50 servings, use ¼ cup 1 ½ tsp Mexican Seasoning Mix. For 100
servings, use ½ cup 1 Tbsp Mexican Seasoning Mix.

SERVING: YIELD: VOLUME:

¾ cup (2 No. 10 scoops) provides 2 oz equivalent 50 Servings: about 21 lb 8 oz 50 Servings: about 2 gallons 2 quarts
meat/meat alternate, ⅜ cup of vegetable, and 1
serving of grains/breads.

100 Servings: about 43 lb 100 Servings: about 5 gallons

Tested 2004

Variation:
A. Ground Beef and Macaroni (With Italian Seasoning)

50 servings: Follow steps 1-3. In step 4, omit seasonings (chili powder,

ground cumin, paprika, and onion powder). Use ½ cup 2 Tbsp Italian
Seasoning Mix (see G-01, Sauces, Gravies, and Seasoning Mixes) or 3 Tbsp 2
tsp dried basil, 3 Tbsp 2 tsp dried oregano, 2 Tbsp 2 tsp dried marjoram, and
1 ½ tsp dried thyme. Continue with steps 5-7.

100 servings: Follow steps 1-3. In step 4, omit seasonings (chili powder,
ground cumin, paprika, and onion powder). Use 1 ¼ cups Italian Seasoning
Mix (see G-01, Sauces, Gravies, and Seasoning Mixes) or ¼ cup 3 Tbsp dried
basil, ¼ cup 3 Tbsp dried oregano, ¼ cup 1 Tbsp dried marjoram, and 1 Tbsp
dried thyme. Continue with steps 5-7.
Ground Beef and Macaroni (with Mexican Seasoning)
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-22

Nutrients Per Serving

Calories 283 Saturated Fat 4.40 g Iron 3.32 mg

Protein 19.96 g Cholesterol 51 mg Calcium 40 mg

Carbohydrate 26.14 g Vitamin A 718 IU Sodium 193 mg

Total Fat 10.67 g Vitamin C 13.9 mg Dietary Fiber 2.5 g

Text63:
Ground Beef and Spanish Rice
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-23

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 8 lb 8 oz 17 lb 1. Brown ground beef. Drain. Continue

(no more than 20% fat) immediately.
*Fresh onions, chopped 15 oz 2 ½ cups 1 lb 14 oz 1 qt 1 cup 2. Add onions and green peppers. Cook
OR OR OR OR OR approximately 5 minutes on medium heat.
Dehydrated onions 2 ¾ oz 1 ¼ cups 2 Tbsp 5 ½ oz 2 ¾ cups
*Fresh green pepper, chopped 12 oz 2 ¼ cups 2 Tbsp 1 lb 8 oz 1 qt 3/4 cup
Beef stock, non-MSG or water 3 qt 3 cups 1 gal 3 ½ qt 3. Add beef stock or water, tomatoes, tomato
paste, seasonings, salt, and pepper. Bring to
boil.
Canned diced tomatoes, with 2 lb 7 oz 1 qt ⅔ cup 4 lb 13 oz 2 qt 1 ⅓ cups
juice (⅓ No. 10 can plus 1 (¾ No. 10 can)
cup)
Canned tomato paste 14 oz 1 ½ cups 1 Tbsp 1 lb 12 oz 3 cups 2 Tbsp
(⅛ No. 10 can) (¼ No. 10 can)
†Seasonings
Chili powder 2 Tbsp ¼ cup
Ground cumin 1 Tbsp 1 ½ tsp 3 Tbsp
Paprika 1 ½ tsp 1 Tbsp
Onion powder 1 ½ tsp 1 Tbsp
Salt 2 tsp 1 Tbsp 1 tsp
Ground black or white pepper 1 tsp 2 tsp
Enriched white rice, long 3 lb 6 oz 2 qt 6 lb 12 oz 1 gal 4. Stir in rice. Return to boil. Reduce heat and
grain, regular cover tightly. Cook over low heat for 20-30
OR OR OR OR OR minutes or until rice is tender.
Enriched white rice, long 3 lb 10 oz 2 qt 1 cup 7 lb 4 oz 1 gal 2 cups
grain, parboiled CCP: Heat to 155° F or higher for at least 15
seconds.
5. Pour 10 lb 9 oz (1 gallon ½ cup) into each
steamtable pan (12" x 20" x 2 ½"). For 50
servings, use 2 pans. For 100 servings,
use 4 pans.
6. CCP: Hold for hot service at 135° F or higher.

Portion with No. 6 scoop (⅔ cup).

Ground Beef and Spanish Rice
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-23

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For Mature onions 1 lb 2 oz 2 lb 4 oz
50 servings, use ¼ cup 1 ½ tsp Mexican Seasoning Mix. For 100 Green peppers 15 oz 1 lb 14 oz
servings, use ½ cup 1 Tbsp Mexican Seasoning Mix.

SERVING: YIELD: VOLUME:

⅔ cup (No. 6 scoop) provides 2 oz equivalent 50 Servings: about 21 lb 2 oz 50 Servings: about 2 gallons 1 cup
meat/meat alternate, ¼ cup of vegetable, and 1
serving of grains/breads.

100 Servings: about 42 lb 4 oz 100 Servings: about 4 gallons 2 cups

Tested 2004

Nutrients Per Serving

Calories 282 Saturated Fat 4.44 g Iron 3.10 mg

Protein 18.57 g Cholesterol 51 mg Calcium 41 mg

Carbohydrate 27.05 g Vitamin A 519 IU Sodium 288 mg

Total Fat 10.54 g Vitamin C 11.8 mg Dietary Fiber 1.2 g

Text63:
Ground Beef Stroganoff
Meat/Meat Alternate Main Dishes D-24

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 8 lb 8 oz 17 lb 1. Brown ground beef. Drain. Continue

(no more than 20% fat) immediately.
Enriched all-purpose flour 4 ½ oz 1 cup 1 Tbsp 9 oz 2 cups 2 Tbsp 2. Sprinkle flour over beef and stir.
*Fresh onions, chopped 1 lb 12 oz 1 qt ¾ cup 3 lb 8 oz 2 qt 1 ½ cups 3. Add onions, granulated garlic, parsley, pepper,
OR OR OR OR OR and salt. Stir to combine. Cook over low heat
Dehydrated onions 5 ¼ oz 2 ¾ cups 10 ½ oz 1 qt 1 ½ cups for approximately 5 minutes.
Granulated garlic 1 ½ tsp 1 Tbsp
Dried parsley ⅓ cup ⅔ cup
Ground black or white pepper 1 tsp 2 tsp
Salt 2 tsp 1 Tbsp 1 tsp
Instant nonfat dry milk, 3 ⅓ cups 1 qt 2 ⅔ cups 4. Add milk and undiluted soup to beef mixture.
reconstituted Stir until well blended. Bring to boil. Reduce
heat and cover. Simmer for 40-45 minutes.

CCP: Heat to 155° F or higher for at least 15

Canned condensed cream of
mushroom soup
seconds.
7 lb 13 oz 2 ¾ cups 2 Tbsp 15 lb 10 oz 1 qt 1 ¾ cups
(2 ½ No. 3 cyl cans) (5 No. 3 cyl cans)
5. Pour 7 lb 7 oz (about 1 gal 3 cups) into each
medium half-steamtable pan (10" x 12" x 4").
For 50 servings, use 2 pans. For 100 servings,
use 4 pans.
6. CCP: Hold for hot service at 135° F or higher.

Portion with a 6 oz ladle (¾ cup).

7. Serve over cooked rice or noodles.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 2 lb 4 lb
Ground Beef Stroganoff
Meat/Meat Alternate Main Dishes D-24

SERVING: YIELD: VOLUME:

¾ cup (6 oz ladle) provides 2 oz equivalent 50 Servings: about 14 lb 14 oz 50 Servings: about 2 gallons 1 ½ quarts
meat/meat alternate. 2 medium half-steamtable
pans

100 Servings: about 29 lb 12 oz 100 Servings: about 4 gallons 2 ¾ quarts

4 medium half-steamtable
pans
Tested 2004

Nutrients Per Serving

Calories 250 Saturated Fat 5.74 g Iron 2.19 mg

Protein 17.65 g Cholesterol 52 mg Calcium 61 mg

Carbohydrate 9.63 g Vitamin A 33 IU Sodium 645 mg

Total Fat 15.34 g Vitamin C 1.6 mg Dietary Fiber 0.5 g

Text63:
Lasagna with Ground Beef
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-25

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 3 lb 4 oz 6 lb 8 oz 1. Brown ground beef. Drain. Continue

(no more than 20% fat) immediately. Add onions and granulated
garlic. Cook for 5 minutes.
*Fresh onions, chopped 3 lb 2 qt 6 lb 1 gal
OR OR OR OR OR
Dehydrated onions 9 oz 1 qt ½ cup 1 lb 2 oz 2 qt 1 cup
Granulated garlic 2 Tbsp ¼ cup
Ground black or white pepper 1 tsp 2 tsp 2. Add pepper, parsley, canned tomatoes, tomato
paste, water, and seasonings. Heat to boiling,
uncovered. Remove from heat.
Dried parsley ¼ cup ½ cup
Canned diced tomatoes, with 4 lb 4 oz 2 qt ¼ cup 8 lb 8 oz 1 gal ½ cup
juice (⅔ No. 10 can) (1 ⅓ No. 10 cans)
Canned tomato paste 1 lb 12 oz 3 cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¼ cups
(¼ No. 10 can) (½ No. 10 can)
Water 3 qt 1 gal 2 qt
†Seasonings
Dried basil 3 Tbsp ¼ cup 2 Tbsp
Dried oregano 3 Tbsp ¼ cup 2 Tbsp
Dried marjoram 1 Tbsp 2 Tbsp
Dried thyme 1 tsp 2 tsp
Enriched lasagna noodles, 2 lb 12 oz 56 each 5 lb 8 oz 112 each 3. Assemble ingredients as follows: In
uncooked steamtable pans (12" x 20" x 2 ½") which
(at least 0.78 oz each) have been lightly coated with pan release
spray. For 50 servings, use 2 pans.
For 100 servings, use 4 pans.

For each pan

1st layer-1 qt ½ cup sauce
2nd layer-14 uncooked noodles lengthwise
3rd layer-1 qt ½ cup sauce
4th layer-6 ¼ oz (1 ½ cups 1 Tbsp) cheese
blend and 9 ½ oz (2 ¼ cups 2 Tbsp)
mozzarella cheese
5th layer-14 uncooked noodles crosswise
6th layer-1 qt ¾ cup sauce
7th layer-6 ¼ oz (1 ½ cups 1 Tbsp) process
American cheese and 9 ½ oz
(2 ¼ cups 2 Tbsp) mozzarella cheese
Lasagna with Ground Beef
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-25

Cheese blend of American 1 lb 9 oz 1 qt 2 ¼ cups 3 lb 2 oz 3 qt ½ cup

and skim milk cheeses,
shredded
Lite mozzarella cheese, 2 lb 6 oz 2 qt 1 ½ cups 4 lb 12 oz 1 gal 3 cups
shredded
4. Tightly cover pans.
5. Bake:
Conventional oven: 350° F for 1 ¼ -1 ½ hours
Convection oven: 325° F for 45 minutes

CCP: Heat to 165° F or higher for at least

15 seconds.
6. Remove pans from oven. Uncover. Let stand
for 15 minutes before serving.
7. CCP: Hold for hot service at 135° F or higher.

Cut each pan 5 x 5 (25 pieces per pan).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings

†Italian Seasoning Mix (see G-01, Sauces, Gravies, and Seasoning Mature onions 3 lb 7 oz 6 lb 14 oz
Mixes) may be used to replace these ingredients. For 50 servings,
use ¼ cup 3 Tbsp 1 tsp Italian Seasoning Mix. For 100 servings,
use ¾ cup 2 Tbsp 2 tsp Italian Seasoning Mix.

SERVING: YIELD: VOLUME:

1 piece provides 2 oz equivalent meat/meat 50 Servings: about 22 lb 12 oz 50 Servings: 2 steamtable pans
alternate, ⅜ cup of vegetable, and ¾ serving of
grains/breads.

100 Servings: about 45 lb 8 oz 100 Servings: 4 steamtable pans

Tested 2004
Lasagna with Ground Beef
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-25

Nutrients Per Serving

Calories 269 Saturated Fat 4.69 g Iron 2.65 mg

Protein 19.88 g Cholesterol 34 mg Calcium 304 mg

Carbohydrate 28.35 g Vitamin A 910 IU Sodium 406 mg

Total Fat 8.70 g Vitamin C 16.3 mg Dietary Fiber 2.3 g

Text63:
Lasagna with Ground Pork and Ground Beef
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-25A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 2 lb 2 oz 4 lb 4 oz 1. Brown ground beef and ground pork. Drain.
(no more than 20% fat) Continue immediately. Add onions and
granulated garlic. Cook for 5 minutes.
Raw ground pork 1 lb 2 oz 2 lb 4 oz
(no more than 20% fat)
*Fresh onions, chopped 3 lb 2 qt 6 lb 1 gal
OR OR OR OR OR
Dehydrated onions 9 oz 1 qt ⅔ cup 1 lb 2 oz 2 qt 1 ¼ cups
Granulated garlic 2 Tbsp ¼ cup
Ground black or white pepper 1 tsp 2 tsp 2. Add pepper, parsley, canned tomatoes, tomato
paste, water, and seasonings. Heat to boiling,
uncovered. Remove from heat.
Dried parsley ¼ cup ½ cup
Canned diced tomatoes, with 4 lb 4 oz 2 qt 1/4 cup 8 lb 8 oz 1 gal ½ cup
juice (⅔ No. 10 can) (1 ⅓ No. 10 cans)
Canned tomato paste 1 lb 12 oz 3 cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¼ cups
(¼ No. 10 can) (½ No. 10 can)
Water 3 qt 1 gal 2 qt
†Seasonings
Dried basil 3 Tbsp ¼ cup 2 Tbsp
Dried oregano 3 Tbsp ¼ cup 2 Tbsp
Dried marjoram 1 Tbsp 2 Tbsp
Dried thyme 1 tsp 2 tsp
Enriched lasagna noodles, 2 lb 12 oz 56 each 5 lb 8 oz 112 each 3. Assemble ingredients as follows: In
uncooked steamtable pans (12" x 20" x 2 ½") which
(at least 0.78 oz each) have been lightly coated with pan release
spray. For 50 servings, use 2 pans.
For 100 servings, use 4 pans.

For each pan

1st layer-1 qt ½ cup sauce
2nd layer-14 uncooked noodles lengthwise
3rd layer-1 qt ½ cup sauce
4th layer-6 ¼ oz ( 1 ½ cups 1 Tbsp) process
American cheese and 9 ½ oz
(2 ¼ cups 2 Tbsp) mozzarella cheese
5th layer-14 uncooked noodles crosswise
6th layer-1 qt ¾ cup sauce
7th layer-6 ¼ oz ( 1 ½ cups 1 Tbsp) process
American cheese and 9 ½ oz
Lasagna with Ground Pork and Ground Beef
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-25A

(2 ¼ cups 2 Tbsp) mozzarella cheese

Cheese blend of American 1 lb 9 oz 1 qt 2 ¼ cups 3 lb 2 oz 3 qt ½ cup
and skim milk cheeses,
shredded
Lite mozzarella cheese, 2 lb 6 oz 2 qt 1 ½ cups 4 lb 12 oz 1 gal 3 cups
shredded
4. Tightly cover pans.
5. Bake:
Conventional oven: 350° F for 1 ¼ -1 ½ hours
Convection oven: 325° F for 45 minutes

CCP: Heat to 165° F or higher for at least

15 seconds.
6. Remove pans from oven. Uncover. Let stand
for 15 minutes before serving.
7. CCP: Hold for hot service at 135° F or higher.

Cut each pan 5 x 5 (25 pieces per pan).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings

†Italian Seasoning Mix (see G-01, Sauces, Gravies, and Mature onions 3 lb 7 oz 6 lb 14 oz
Seasoning Mixes) may be used to replace these ingredients. For
50 servings, use ¼ cup 3 Tbsp 1 tsp Italian Seasoning Mix. For
100 servings, use ¾ cup 2 Tbsp 2 tsp Italian Seasoning Mix.

SERVING: YIELD: VOLUME:

1 piece provides 2 oz equivalent meat/meat 50 Servings: about 22 lb 12 oz 50 Servings: 2 steamtable pans
alternate, ⅜ cup of vegetable, and ¾ serving of
grains/breads.

100 Servings: about 45 lb 8 oz 100 Servings: 4 steamtable pans

Tested 2004
Lasagna with Ground Pork and Ground Beef
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-25A

Nutrients Per Serving

Calories 269 Saturated Fat 4.55 g Iron 2.56 mg

Protein 19.63 g Cholesterol 35 mg Calcium 303 mg

Carbohydrate 28.35 g Vitamin A 911 IU Sodium 405 mg

Total Fat 8.76 g Vitamin C 16.5 mg Dietary Fiber 2.3 g

Text63:
Macaroni and Cheese
Meat/Meat Alternate-Grains/Breads Main Dishes D-26

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Water 3 gal 6 gal 1. Heat water to rolling boil.

Enriched elbow macaroni 2 lb 10 oz 2 qt 1 ¼ cups 5 lb 4 oz 1 gal 2 ½ cups 2. Slowly add macaroni. Stir constantly, until
water boils again. Cook about 8 minutes or
until tender; stir occasionally.
DO NOT OVERCOOK. Drain well.
Instant nonfat dry milk, 3 qt 1 gal 2 qt 3. Quickly stir milk into macaroni. Add margarine
reconstituted or butter and seasonings.
Margarine or butter 8 oz 1 cup 1 lb 2 cups
(cut into small cubes)
Dry mustard 1 Tbsp 2 Tbsp
Ground black or white pepper ¼ tsp ½ tsp
Cheese blend of American 6 lb 4 oz 1 gal 2 ¼ qt 12 lb 8 oz 3 gal 2 cups 4. Add the cheese and stir until the cheese is
and skim milk cheeses, melted and the mixture is smooth. The
shredded mixture is quite liquid at this stage.

CCP: Heat to 140° F or higher.

5. Pour macaroni and cheese mixture into
steamtable pans (12" x 20" x 2 ½") which
have been lightly coated with pan release
spray. For 50 servings, use 2 pans. For 100
servings, use 4 pans. Hold for 30 minutes on a
180-190° F steamtable to allow sufficient time
for mixture to set up properly.
6. CCP: Hold for hot service at 135° F or higher.

Portion with No. 6 scoop (⅔ cup).

SERVING: YIELD: VOLUME:

⅔ cup (No. 6 scoop) provides 2 oz equivalent 50 Servings: 2 steamtable pans 50 Servings: about 2 gallons
meat/meat alternate and 1 serving of grains/breads.

100 Servings: 4 steamtable pans 100 Servings: about 4 gallons

Edited 2004
Macaroni and Cheese
Meat/Meat Alternate-Grains/Breads Main Dishes D-26

Variation:
A. Macaroni, Cheese, and Ham

50 servings: Follow steps 1-3. In step 4, use 5 lb 12 oz (1 gal 1 ¾ qt)

shredded cheese and 1 lb (3 cups) diced cooked ham water added. Continue
with steps 5 and 6.

100 servings: Follow steps 1-3. In step 4, use 11 lb 8 oz (2 gal 3 ½ qt)

shredded cheese and 2 lb (1 qt 2 ¼ cups) diced cooked ham water added.
Continue with steps 5 and 6.

CCP heat to 165° F or higher for at least 15 seconds.

Serving: ⅔ cup (No. 6 scoop) provides 2 oz equivalent meat/meat alternate

and ¾ serving of grains/breads.

Nutrients Per Serving

Calories 296 Saturated Fat 6.84 g Iron 1.03 mg

Protein 19.64 g Cholesterol 31 mg Calcium 482 mg

Carbohydrate 27.44 g Vitamin A 684 IU Sodium 896 mg

Total Fat 12.18 g Vitamin C 0.4 mg Dietary Fiber 0.9 g

Text63:
Meat Loaf
Meat/Meat Alternate-Grains/Breads Main Dishes D-27

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Canned tomato paste 6 oz ⅔ cup 12 oz 1 ⅓ cups 1. In mixer with the paddle attachment, combine
tomato paste, water, stock, eggs, oats, and
dry milk for 2 minutes on medium speed.
Water 1 cup 2 cups
Beef stock, non-MSG 2 cups 1 qt
Frozen whole eggs, thawed 8 oz ¾ cup 3 Tbsp 1 lb 1 ¾ cups 2 Tbsp
OR
Fresh large eggs OR OR
(see Special Tip) 5 each 9 each
Rolled oats 14 ½ oz 1 qt 1 cup 1 lb 13 oz 2 qt 2 cups
Instant nonfat dry milk 2 ¼ oz ¾ cup 2 Tbsp 4 ½ oz 1 ¾ cups
Raw ground beef 7 lb 14 oz 15 lb 12 oz 2. Add ground beef, onions, celery, parsley,
(no more than 20% fat) pepper, granulated garlic, basil, oregano,
marjoram, thyme, and salt. Mix on low speed
for 2-3 minutes or until blended.
DO NOT OVERMIX.
*Fresh onions, finely chopped 9 oz 1 ½ cups 1 lb 2 oz 3 cups
OR
Dehydrated onions OR OR OR OR
¾ oz ¼ cup 2 Tbsp 1 ½ oz ¾ cup
*Fresh celery, finely chopped 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups
Dried parsley ¼ cup ½ cup
Ground black or white pepper 1 Tbsp 2 Tbsp
Granulated garlic 1 Tbsp 2 Tbsp
Dried basil ¾ tsp 1 ½ tsp
Dried oregano ¾ tsp 1 ½ tsp
Dried marjoram ½ tsp 1 tsp
Dried thyme ½ tsp 1 tsp
Salt 1 tsp 2 tsp
3. Place 12 lb 14 oz (1 gal 2 ¾ qt) mixture into
each steamtable pan (12" x 20" x 2 ½"). For
50 servings, use 1 pan. For 100 servings, use
2 pans.
4. Press mixture into steamtable pans. Smooth
top. Separate mixture down the middle
lengthwise into 2 equal loaves.
Meat Loaf
Meat/Meat Alternate-Grains/Breads Main Dishes D-27

5. Bake:
Conventional oven: 350° F for 1 ½ hours
Convection oven: 275° F for 1 ¼ hours
CCP: Heat to 155° F or higher for at least 15
seconds.
OR
If using homemade stock, CCP: Heat to 165° F
or higher for at least 15 seconds.
6. Drain fat from pans. Let meat loaf stand 20
minutes. Slice each loaf into 25 slices,
approximately ¾" thick.

CCP: Hold for hot service at 135° F or higher.

7. Serve with Brown Gravy (see G-03) or Meatless
Tomato Sauce (see G-07).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 11 oz 1 lb 6 oz

Celery 1 lb 4 oz 2 lb 8 oz

SERVING: YIELD: VOLUME:

1 slice (¾" thick) provides 2 oz equivalent meat/meat 50 Servings: about 11 lb 4 oz 50 Servings: 1 gallon 2 ¾ quarts (raw)
alternate and ½ serving grains/breads. 2 loaves, 25 slices each

100 Servings: about 22 lb 8 oz 100 Servings: 3 gallons 1 ½ quarts (raw)

4 loaves, 25 slices each

Tested 2004

Special Tips:

1) Before baking, spread one cup of tomato sauce over the top of each loaf to
retain moisture.

2) For 50 servings, use 2 ½ oz (¾ cup 2 Tbsp) dried whole eggs and ¾ cup
2 Tbsp water in place of eggs.

For 100 servings, use 4 ½ oz (1 ½ cups) dried whole eggs and 1 ½ cups
Meat Loaf
Meat/Meat Alternate-Grains/Breads Main Dishes D-27

water in place of eggs.

Nutrients Per Serving

Calories 195 Saturated Fat 4.22 g Iron 2.23 mg

Protein 17.05 g Cholesterol 67 mg Calcium 47 mg

Carbohydrate 8.00 g Vitamin A 154 IU Sodium 122 mg

Total Fat 10.29 g Vitamin C 2.9 mg Dietary Fiber 1.3 g

Text63:
Meat Balls
Meat/Meat Alternate-Grains/Breads Main Dishes D-27A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Canned tomato paste 6 oz ⅔ cup 12 oz 1 ⅓ cups 1. In mixer with the paddle attachment, combine
tomato paste, water, stock, eggs, oats, and
dry milk for 2 minutes on medium speed.
Water 1 cup 2 cups
Beef stock, non-MSG 2 cups 1 qt
Frozen whole eggs, thawed 8 oz ¾ cup 3 Tbsp 1 lb 1 ¾ cups 2 Tbsp
OR
Fresh large eggs OR OR
(see Special Tip) 5 each 9 each
Rolled oats 14 ½ oz 1 qt 1 cup 1 lb 13 oz 2 qt 2 cups
Instant nonfat dry milk 2 ¼ oz ¾ cups 2 Tbsp 4 ½ oz 1 ¾ cups
Raw ground beef 7 lb 14 oz 15 lb 12 oz 2. Add ground beef, onions, celery, parsley,
(no more than 20% fat) pepper, granulated garlic, basil, oregano,
marjoram, thyme, and salt. Mix on low speed
for 3 minutes or until blended.
DO NOT OVERMIX.
*Fresh onions, finely chopped 9 oz 1 ½ cups 1 lb 2 oz 3 cups
OR
Dehydrated onions OR OR OR OR
¾ oz ¼ cup 2 Tbsp 1 ½ oz ¾ cup
*Fresh celery, diced finely 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups
Dried parsley ¼ cup ½ cup
Ground black or white pepper 1 Tbsp 2 Tbsp
Granulated garlic 1 Tbsp 2 Tbsp
Dried basil ¾ tsp 1 ½ tsp
Dried oregano ¾ tsp 1 ½ tsp
Dried marjoram ½ tsp 1 tsp
Dried thyme ½ tsp 1 tsp
Salt 1 tsp 2 tsp
3. Portion with level firmly packed No. 16 scoop
(¼ cup) into steamtable pans
(12" x 20" x 2 ½"), 25 meat balls per pan. For
50 servings, use 4 pans. For 100 servings,
use 8 pans.
Meat Balls
Meat/Meat Alternate-Grains/Breads Main Dishes D-27A

4. Bake:
Conventional oven: 350° F for 40 minutes
Convection oven: 275° F for 40 minutes
CCP: Heat to 155° F or higher for at least 15
seconds.
OR
If using homemade stock, CCP: Heat to 165° F
or higher for at least 15 seconds.
5. Drain fat from pans.
6. CCP: Hold for hot service at 135° F or higher.

Portion 2 meat balls per serving.

7. Serve with Brown Gravy (see G-03), Meatless
Tomato Sauce (see G-07), or in a meat ball
submarine sandwich.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 11 oz 1 lb 6 oz

Celery 1 lb 4 oz 2 lb 8 oz

SERVING: YIELD: VOLUME:

2 meat balls provide 2 oz equivalent meat/meat 50 Servings: about 11 lb 2 ½ oz 50 Servings: 1 gallon 2 ¾ quarts (raw)
alternate and ½ serving grains breads. 100 meat balls

100 Servings: about 22 lb 5 oz 100 Servings: 3 gallons 1 ½ quarts (raw)

200 meat balls

Tested 2004

Special Tips:

1) Before baking, spread one cup of tomato sauce over the top of each loaf to
retain moisture.

2) For 50 servings, use 2 ½ oz (¾ cup 2 Tbsp) dried whole eggs and ¾ cup 2
Tbsp water in place of eggs.

For 100 servings, use 4 ½ oz (1 ½ cups) dried whole eggs and 1 ½ cups
Meat Balls
Meat/Meat Alternate-Grains/Breads Main Dishes D-27A

water in place of eggs.

Nutrients Per Serving

Calories 195 Saturated Fat 4.22 g Iron 2.23 mg

Protein 17.04 g Cholesterol 67 mg Calcium 47 mg

Carbohydrate 7.90 g Vitamin A 155 IU Sodium 122 mg

Total Fat 10.26 g Vitamin C 3.1 mg Dietary Fiber 1.3 g

Text63:
Nachos with Ground Beef
Meat/Meat Alternate-Grains/Breads Main Dishes D-28

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 4 lb 8 oz 9 lb 1. Brown ground beef. Drain. Continue

(no more than 20% fat) immediately.
†Seasonings 2. Add seasonings and mix.
Chili powder 2 Tbsp ¼ cup
Ground cumin 1 Tbsp 1 ½ tsp 3 Tbsp
Paprika 1 ½ tsp 1 Tbsp
Onion powder 1 ½ tsp 1 Tbsp
Instant nonfat dry milk, 1 qt 2 qt 3. Add milk to ground beef mixture. Stir
reconstituted frequently over medium heat. When simmering
add cheese. Stir frequently over medium heat,
approximately 15 minutes.

CCP: Heat to 155° F or higher for at least

15 seconds.
Cheese blend of American 3 lb 2 oz 3 qt ½ cup 6 lb 4 oz 1 gal 2 ¼ qt
and skim milk cheeses,
shredded
*Fresh green chili peppers, 2 oz ¼ cup 2 Tbsp 4 oz ¾ cup 4. Add green chili peppers (optional) and stir to
chopped (optional) combine.
Enriched taco shell pieces 2 lb 13 oz 1 gal 2 ½ qt 5 lb 10 oz 3 gal 1 qt 5. To maintain best consistency, serve
immediately or hold hot.

CCP: Hold for hot service at 135° F or higher.

Portion with No. 16 scoop (¼ cup) over

0.9 oz (approximately ⅔ cup) taco shell
pieces.
6. If desired, garnish with chopped green peppers,
chopped tomatoes, and chopped green chili
peppers.

Comments: *See Marketing Guide.

Marketing Guide for Selected Items
†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and Food as Purchased for 50 Servings 100 Servings
Seasoning Mixes) may be used to replace these ingredients. For
50 servings, use ¼ cup 1 ½ tsp Mexican Seasoning Mix. For 100 Green chili peppers 3 oz 6 oz
servings, use ½ cup 1 Tbsp Mexican Seasoning Mix.
Nachos with Ground Beef
Meat/Meat Alternate-Grains/Breads Main Dishes D-28

SERVING: YIELD: VOLUME:

1 portion provides 2 oz equivalent meat/meat 50 Servings: about 10 lb 10 oz 50 Servings: 3 quarts ½ cup (topping)
alternate and 1 serving of grains/breads.

100 Servings: about 21 lb 4 oz 100 Servings: 6 quarts 1 cup (topping)

Tested 2004

Nutrients Per Serving

Calories 281 Saturated Fat 6.11 g Iron 1.67 mg

Protein 17.80 g Cholesterol 42 mg Calcium 277 mg

Carbohydrate 19.28 g Vitamin A 410 IU Sodium 590 mg

Total Fat 15.13 g Vitamin C 0.4 mg Dietary Fiber 2.1 g

Text63:
Oven Fried Chicken
Meat/Meat Alternate Main Dishes D-29

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw chicken, cut up, thawed 24 lb 8 oz 49 lb 1. Place chicken pieces in large bowl. Drizzle oil
(USDA-donated, whole, cut over chicken. Toss to coat thoroughly.
up 8 pieces)
Vegetable oil 1 ½ cups 3 cups
Enriched all-purpose flour 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups 2. In a separate bowl, combine flour, dry milk,
poultry seasoning, pepper, paprika, and
granulated garlic. Mix well.
Instant nonfat dry milk 8 oz 3 ¼ cups 2 Tbsp 1 lb 1 qt 2 ¾ cups
Poultry seasoning 1 Tbsp 1 ½ tsp 3 Tbsp
Ground black or white pepper 1 Tbsp 2 Tbsp
Paprika 1 ½ tsp 1 Tbsp
Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp
3. Coat oiled chicken with seasoned flour. Arrange
approximately 25 pieces of chicken on each
ungreased sheet pan (18" x 26" x 1"). For 50
servings, use 3 pans. For 100 servings, use
6 pans.
4. Bake:
Conventional oven: 400° F for 45-55 minutes
Convection oven: 350° F for 30-35 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
5. Transfer to steamtable pans
(12" x 20" x 2 ½"). For 50 servings, use 2
pans. For 100 servings, use 4 pans.
6. CCP: Hold for hot service at 135° F or higher.

SERVING: YIELD: VOLUME:

1 portion (1 breast, or 1 drumstick and 1 wing, or 1 50 Servings: about 21 lb 5 oz 50 Servings: 2 steamtable pans
thigh with back) provides 2 oz equivalent meat/meat
alternate.

100 Servings: about 42 lb 10 oz 100 Servings: 4 steamtable pans

Oven Fried Chicken
Meat/Meat Alternate Main Dishes D-29

Tested 2004

Nutrients Per Serving

Calories 343 Saturated Fat 4.66 g Iron 1.77 mg

Protein 29.35 g Cholesterol 87 mg Calcium 75 mg

Carbohydrate 9.67 g Vitamin A 201 IU Sodium 104 mg

Total Fat 19.99 g Vitamin C 0.4 mg Dietary Fiber 0.3 g

Text63:
Pizza with Cheese Topping
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-30

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Pizza dough in pans 2 ½ sheet pans 5 sheet pans 1. For pizza dough, use Pizza Crust recipe
(18" x 26" x 1") (see B-14) or Pourable Pizza Crust recipe
OR (see B-15).
(18" x 13" x 1")
*Fresh onions, chopped 5 oz ¾ cup 2 Tbsp 10 oz 1 ¾ cups 2. Combine onions, granulated garlic, pepper,
OR OR OR OR OR tomato paste, water, salt, basil, oregano,
Dehydrated onions 1 oz ½ cup 2 oz 1 cup marjoram, and thyme. Simmer for 15 minutes.
Granulated garlic 2 ½ tsp 1 Tbsp 2 tsp
Ground black or white pepper 1 tsp 2 tsp
Canned tomato paste 1 lb 12 oz 3 cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¼ cups
(¼ No. 10 can) (½ No. 10 can)
Water 1 qt 3 cups 3 qt 2 cups
Salt 2 tsp 1 Tbsp 1 tsp
Dried basil 2 tsp 1 Tbsp 1 tsp
Dried oregano 2 tsp 1 Tbsp 1 tsp
Dried marjoram ½ tsp 1 tsp
Dried thyme ½ tsp 1 tsp
Lite mozzarella cheese, 6 lb 4 oz 1 gal 2 ¼ qt 12 lb 8 oz 3 gal 2 cups 3. Sprinkle 12 oz (3 cups) shredded cheese
shredded evenly over each sheet pan. Sprinkle 6 oz
(1 ½ cups) shredded cheese evenly over each
half-sheet pan.
4. Spread 1 qt ¼ cup tomato mixture over
cheese in each sheet pan. Spread 2 cups
2 Tbsp tomato mixture over cheese in each
half-sheet pan.
5. Sprinkle 1 lb 12 oz (1 qt 3 cups) remaining
shredded cheese evenly over tomato mixture in
each sheet pan. Sprinkle 14 oz (3 ½ cups)
shredded cheese evenly over tomato mixture
in each half-sheet pan.
6. Bake until crust is lightly browned:
Conventional oven: 475° F for 15-18 minutes
Convection oven: 450° F for 15 minutes
7. CCP: Hold at 135° F or higher.

Cut each sheet pan 4 x 5

(20 pieces per pan).
Cut each half-sheet pan 2 x 5
Pizza with Cheese Topping
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-30

(10 pieces per pan).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 6 oz 12 oz

SERVING: YIELD: VOLUME:

1 piece provides 2 oz equivalent meat/meat 50 Servings: about 16 lb 4 oz 50 Servings: 2 ½ sheet pans
alternate, ¼ cup of vegetable, and 2 servings of
grains/breads.

100 Servings: about 32 lb 8 oz 100 Servings: 5 sheet pans

Tested 2004

Nutrients Per Serving

Calories 280 Saturated Fat 4.17 g Iron 2.17 mg

Protein 19.85 g Cholesterol 19 mg Calcium 430 mg

Carbohydrate 31.42 g Vitamin A 624 IU Sodium 497 mg

Total Fat 8.06 g Vitamin C 7.0 mg Dietary Fiber 1.9 g

Text63:
Vegetable Pizza
Main Dishes D-30A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Pizza dough in pans 2 ½ sheet pans 5 sheet pans 1. For pizza dough, use Pizza Crust recipe
(18" x 26" x 1") (see B-14) or Pourable Pizza Crust recipe
OR (see B-15).
(18" x 13" x 1")
*Fresh onions, chopped 12 oz 2 cups 2 Tbsp 1 lb 8 oz 1 qt ¼ cup 2. Combine onions, seasonings, granulated garlic,
OR OR OR OR OR pepper, tomato paste, water, and tomatoes.
Dehydrated onions 2 ¼ oz 1 cup 2 Tbsp 4 ½ oz 2 ¼ cups Simmer for 15 minutes. Reserve for step 4.
†Seasonings
Dried basil 3 Tbsp ¼ cup 2 Tbsp
Dried oregano 3 Tbsp ¼ cup 2 Tbsp
Dried marjoram 2 Tbsp 1 ½ tsp ¼ cup 1 Tbsp
Dried thyme 1 ½ tsp 1 Tbsp
Granulated garlic 2 ½ tsp 1 Tbsp 2 tsp
Ground black or white pepper 1 tsp 2 tsp
Canned tomato paste 1 lb 12 oz 3 cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¼ cups
(¼ No. 10 can) (½ No. 10 can)
Water 1 qt 3 cups 3 qt 2 cups
* Fresh tomatoes, diced 1 lb 8 oz 3 ¼ cups 2 Tbsp 3 lb 1 qt 2 ¾ cups
*Fresh mixed vegetable 3. Combine raw mixed vegetables and reserve
* Fresh green 1 lb 3 cups 2 Tbsp 2 lb 1 qt 2 ¼ cups for step 4.
peppers, chopped
* Fresh broccoli, 8 oz 2 ½ cups 2 Tbsp 1 lb 1 qt 1 ¼ cups
chopped
* Fresh mushrooms, 9 ½ oz 1 ¼ cups 1 lb 3 oz 2 1/2 cups
sliced
* Fresh onions, 12 oz 2 cups 1 lb 8 oz 1 qt
chopped
* Fresh yellow 1 lb 4 oz 1 qt 1 cup 2 lb 8 oz 2 qt 2 cups
squash, sliced
* Fresh zucchini, 14 oz 3 cups 1 lb 12 oz 1 qt 2 cups
sliced
Lite mozzarella cheese, 4 lb 3 ½ oz 1 gal ⅞ cup 8 lb 7 oz 2 gal 1¾ cups 4. Layer each pizza as follows:
shredded Sheet pan
1st layer-9 oz (2 ¼ cups) shredded cheese
2nd layer-2 lb 12 oz (1 qt 1 ½) cups tomato
mixture
3rd layer-9 oz (2 ¼ cups) shredded cheese
4th layer-1 lb 15 ¾ oz(3 ½ cups) vegetables
5th layer-9 oz (2 ¼ cups) shredded cheese
Half-sheet pan
1st layer-4 ½ oz (1 cup 2 Tbsp) shredded
Vegetable Pizza
Main Dishes D-30A

cheese
2nd layer-1 lb 6 oz (2 ¾ cup) tomato mixture
3rd layer-4 ½ oz (1 cup 2 Tbsp) shredded
cheese
4th layer-15 ¾ oz (1 ¾ cups) vegetables
5th layer-4 ½ oz (1 cup 2 Tbsp) shredded
cheese
5. Bake:
Conventional oven: 450° F for 20-25 minutes
Convection oven: 350° F for 25 minutes
6. Remove from oven. Let stand for 10 minutes
before cutting.
7. CCP: Hold at 135° F or higher.

Cut each sheet pan 4 x 5

(20 pieces per pan).
Cut each half-sheet pan 2 x 5
(10 pieces per pan).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†Italian Seasoning Mix (see G-01, Sauces, Gravies, and
Seasonings Mixes) may be used to replace these ingredients. For Mature onions 1 lb 12 oz 3 lb 8 oz
50 servings, use ½ cup 1 Tbsp Italian Seasoning Mix. For 100 Tomatoes 1 lb 12 oz 3 lb 8 oz
servings, use 1 cup 2 Tbsp Italian Seasoning Mix.
Green peppers 1 lb 4 oz 2 lb 8 oz

Broccoli 10 oz 1 lb 4 oz

Mushrooms 10 oz 1 lb 4 oz

Yellow squash 1 lb 5 oz 1 lb 10 oz

Zucchini 1 lb 2 lb

SERVING: YIELD: VOLUME:

1 piece provides 1 ¼ oz equivalent meat/meat 50 Servings: 50 pieces 50 Servings: 2 ½ sheet pans
alternate, ½ cup of vegetable, and 2 servings of
grains/breads.

100 Servings: 100 pieces 100 Servings: 5 sheet pans

Tested 2004
Vegetable Pizza
Main Dishes D-30A

Nutrients Per Serving

Calories 265 Saturated Fat 4.17 g Iron 2.68 mg

Protein 14.26 g Cholesterol 22 mg Calcium 282 mg

Carbohydrate 34.07 g Vitamin A 879 IU Sodium 403 mg

Total Fat 8.17 g Vitamin C 20.9 mg Dietary Fiber 2.8 g

Text63:
Pizza with Ground Beef Topping
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-31

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Pizza dough in pans 2 ½ sheet pans 5 sheet pans 1. For pizza crust: Use Pizza Crust recipe
(18" x 26" x 1") (see B-14) or Pourable Pizza Crust recipe
OR (see B-15).
(18" x 13" x 1")
Raw ground beef 3 lb 4 oz 6 lb 8 oz 2. For pizza topping: Brown ground beef. Drain.
(no more than 20% fat) Continue immediately. Add onions and
granulated garlic. Cook for 5 minutes.
*Fresh onions, chopped 5 oz ¾ cup 2 Tbsp 10 oz 1 ¾ cups
OR OR OR OR OR
Dehydrated onions 1 oz ½ cup 2 oz 1 cup
Granulated garlic 2 ½ tsp 1 Tbsp 2 tsp
Canned tomato paste 1 lb 12 oz 3 cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¼ cups 3. Add tomato paste, pepper, water, salt, parsley,
(¼ No. 10 can) (½ No. 10 can) basil, oregano, marjoram, and thyme. Simmer
for 15 minutes.
Ground black or white pepper 1 ½ tsp 1 Tbsp
Water 2 qt 1 gal
Salt 2 tsp 1 Tbsp 1 tsp
Dried parsley 3 Tbsp ¼ cup 2 Tbsp
Dried basil 2 tsp 1 Tbsp 1 tsp
Dried oregano 2 tsp 1 Tbsp 1 tsp
Dried marjoram ½ tsp 1 tsp
Dried thyme ½ tsp 1 tsp
Lite mozzarella cheese, 4 lb 1 gal 8 lb 2 gal 4. Sprinkle 8 ½ oz (2 cups 2 Tbsp) shredded
shredded cheese evenly over each sheet pan. Sprinkle
4 ¼ oz (1 cup 1 Tbsp) shredded cheese
evenly over each half-sheet pan.
5. Spread 3 lb 5 oz (1 qt 1 cup) beef mixture over
cheese in each sheet pan. Spread
1 lb 10 ½ oz (2 cups 2 Tbsp) beef mixture over
cheese in each half-sheet pan.
6. Sprinkle 1 lb 1 oz (4 ¼ cups) shredded cheese
evenly over topping in each sheet pan.
Sprinkle 8 ½ oz (2 cups 2 Tbsp) shredded
cheese evenly over topping in each half-sheet
pan.
Pizza with Ground Beef Topping
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-31

7. Bake until crust is lightly browned:

Conventional oven: 475° F for 15-18 minutes
Convection oven: 450° F for 15 minutes

CCP: Heat to 155° F or higher for 15 seconds.

8. CCP: Hold for hot service at 135° F or higher.

Cut each sheet pan 4 x 5

(20 pieces per pan).
Cut each half-sheet pan 2 x 5
(10 pieces per pan).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 6 oz 12 oz

SERVING: YIELD: VOLUME:

1 piece provides 2 oz equivalent meat/meat 50 Servings: about 15 lb 50 Servings: 2 ½ sheet pans
alternate, ¼ cup of vegetable, and 2 servings of
grains/breads.

100 Servings: about 30 lb 100 Servings: 5 sheet pans

Tested 2004
Pizza with Ground Beef Topping
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-31

Nutrients Per Serving

Calories 294 Saturated Fat 4.39 g Iron 2.82 mg

Protein 20.12 g Cholesterol 32 mg Calcium 287 mg

Carbohydrate 30.98 g Vitamin A 561 IU Sodium 383 mg

Total Fat 9.60 g Vitamin C 9.4 mg Dietary Fiber 1.9 g

Text63:
Pizza with Ground Pork Topping
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-31A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Pizza dough in pans 2 ½ sheet pans 5 sheet pans 1. For pizza crust: Use Pizza Crust recipe
(18" x 26" x 1") (see B-14) or Pourable Pizza Crust recipe
OR (see B-15).
(18" x 13" x 1")
Raw ground pork 4 lb 4 oz 8 lb 8 oz 2. For pizza topping: Brown ground pork. Drain.
(no more than 20% fat) Continue immediately. Add onions and
granulated garlic. Cook for 5 minutes.
*Fresh onions, chopped 5 oz ¾ cup 2 Tbsp 10 oz 1 ¾ cups
OR OR OR OR OR
Dehydrated onions 1 oz ½ cup 2 oz 1 cup
Granulated garlic 2 ½ tsp 1 Tbsp 2 tsp
Ground black or white pepper 1 ½ tsp 1 Tbsp 3. Add pepper, tomato paste, water, salt, parsley,
basil, oregano, marjoram, thyme, fennel seed,
sage, and red pepper (optional). Simmer for 15
minutes.
Canned tomato paste 1 lb 12 oz 3 cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¼ cups
(¼ No. 10 can) (½ No. 10 can)
Water 1 qt 3 cups 3 qt 2 cups
Salt 1 tsp 2 tsp
Dried parsley 1 ½ tsp 1 Tbsp
Dried basil 2 tsp 1 Tbsp 1 tsp
Dried oregano 2 tsp 1 Tbsp 1 tsp
Dried marjoram ½ tsp 1 tsp
Dried thyme ½ tsp 1 tsp
Fennel seed 1 Tbsp 2 Tbsp
Ground sage 1 tsp 2 tsp
Red pepper, crushed ¼ tsp ½ tsp
(optional)
Lite mozzarella cheese, 3 lb 2 oz 3 qt ½ cup 6 lb 4 oz 1 gal 2 ¼ qt 4. Sprinkle 8 oz (2 cups) shredded cheese
shredded evenly over each sheet pan. Sprinkle
4 oz (1 cup) shredded cheese evenly
over each half-sheet pan.
5. Spread 3 lb 8 oz (1 qt 1 ¼ cups) of pork
mixture over cheese on each sheet pan.
Spread 1 lb 12 oz (2 ½ cups 2 Tbsp) of pork
mixture over cheese on each half-sheet pan.
Pizza with Ground Pork Topping
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-31A

6. Sprinkle 12 oz (3 cups) shredded cheese

evenly over the top of each sheet pan, and
6 oz (1 ½ cups) over the top of each
half-sheet pan.
7. Bake until crust is lightly browned:
Conventional oven: 475° F for 15-18 minutes
Convection oven: 450° F for 15 minutes
CCP: Heat to 155° F or higher for 15 seconds.
8. CCP: Hold for hot service at 135° F or higher.

Cut each sheet pan 4 x 5

(20 pieces per pan).
Cut each half-sheet pan 2 x 5
(10 pieces per pan).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 6 oz 12 oz

SERVING: YIELD: VOLUME:

1 piece provides 2 oz equivalent meat/meat 50 Servings: about 13 lb 5 ½ oz 50 Servings: 2 ½ sheet pans
alternate, ¼ cup of vegetable, and 2 servings of
grains/breads.

100 Servings: about 26 lb 10 oz 100 Servings: 5 sheet pans

Tested 2004
Pizza with Ground Pork Topping
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-31A

Nutrients Per Serving

Calories 292 Saturated Fat 3.79 g Iron 2.60 mg

Protein 18.78 g Cholesterol 40 mg Calcium 226 mg

Carbohydrate 30.78 g Vitamin A 524 IU Sodium 296 mg

Total Fat 10.17 g Vitamin C 10.0 mg Dietary Fiber 2.0 g

Text63:
Quiche with Self-Forming Crust
Meat/Meat Alternate-Grains/Breads Main Dishes D-32

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Cheese blend of American 1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup 1. Sprinkle 13 oz (3 ¼ cups) cheese into each
and skim milk cheeses, steamtable pan (12" x 20" x 2 ½") which has
shredded been lightly coated with pan release spray.
For 50 servings, use 2 pans. For 100 servings,
use 4 pans.
Frozen whole eggs, thawed 4 lb 11 oz 2 qt 1 cup 9 lb 6 oz 1 gal 1 ⅔ cup 2. Beat eggs in mixer for 2 minutes on medium
OR speed.
Fresh large eggs OR OR
(see Special Tip) 43 each 85 each
Instant nonfat dry milk, 3 qt 1 gal 2 qt 3. Add milk, flour, baking powder, salt, pepper,
reconstituted nutmeg (optional), and onions. Mix for 4
minutes on low speed.
Enriched all-purpose flour 14 oz 3 ¼ cups 1 lb 12 oz 1 qt 2 ½ cups
Baking powder ½ tsp 1 tsp
Salt 1 Tbsp 2 Tbsp
Ground black or white pepper 1 tsp 2 tsp
Ground nutmeg (optional) ½ tsp 1 tsp
*Fresh onions, chopped 12 oz 2 cups 1 lb 8 oz 1 qt
OR OR OR OR OR
Dehydrated onions 2 ¼ oz 1 cup 2 Tbsp 4 ½ oz 2 ¼ cups
Cheese blend of American 11 oz 2 ¾ cups 1 lb 6 oz 1 qt 1 ½ cups 4. Slowly pour 3 lb 14 oz (2 qt 3 cups) mixture
and skim milk cheeses, evenly over cheese in each pan. Sprinkle
shredded (optional) 5 ½ oz (1 ¼ cups 2 Tbsp) cheese (optional)
over liquid mixture in each pan.
5. Bake:
Conventional oven: 400° F for 50-60 minutes
Convection oven: 350° F for 25-35 minutes

Stir lightly twice during first half of baking time.

CCP: Heat to at least 145° F for 3 minutes.

A knife inserted near center should come out

clean. Surface will be lightly browned and puffy.
6. CCP: Hold for hot service at 135° F or higher.

Cut each pan 5 x 5 (25 portions per pan).

Quiche with Self-Forming Crust
Meat/Meat Alternate-Grains/Breads Main Dishes D-32

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 14 oz 1 lb 12 oz

SERVING: YIELD: VOLUME:

1 portion provides 2 oz equivalent meat/meat 50 Servings: 2 steamtable pans 50 Servings: 50 pieces
alternate, and ½ serving of grains/breads.

100 Servings: 4 steamtable pans 100 Servings: 100 pieces

Edited 2004

Special Tip:
50 servings: Use 1 lb 5 ½ oz (1 qt 3 ¼ cups) dried whole eggs and 1 qt 3 ¼
cups water in place of eggs.

100 servings: Use 2 lb 10 oz (3 qt 2 ¼ cups) dried whole eggs and 3 qt 2 ¼

cups water in place of eggs.

Nutrients Per Serving

Calories 153 Saturated Fat 2.92 g Iron 1.04 mg

Protein 12.01 g Cholesterol 190 mg Calcium 206 mg

Carbohydrate 11.36 g Vitamin A 407 IU Sodium 445 mg

Total Fat 6.48 g Vitamin C 0.7 mg Dietary Fiber 0.3 g

Text63:
Salisbury Steak
Meat/Meat Alternate Main Dishes D-33

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 8 lb 16 lb 1. Blend all ingredients in mixer for 4 minutes on

(no more than 20% fat) low speed. DO NOT OVERMIX.
Rolled oats 12 oz 1 qt ¼ cup 1 lb 8 oz 2 qt ½ cup
Frozen whole eggs, thawed 6 oz ¾ cup 12 oz 1 ½ cups
OR
Fresh large eggs OR OR
(see Special Tip) 4 each 7 each
Beef stock, non-MSG 1 cup 2 cups
Instant nonfat dry milk 2 ¼ oz 1 cup 4 ½ oz 2 cups
*Fresh onions, chopped 12 oz 2 cups 1 lb 8 oz 1 qt
OR OR OR OR OR
Dehydrated onions 2 ¼ oz 1 cup 2 Tbsp 4 ½ oz 2 ¼ cups
Dried parsley ¼ cup ½ cup
Ground black or white pepper 1 ½ tsp 1 Tbsp
Salt 2 tsp 1 Tbsp 1 tsp
2. Portion 25 steaks onto each ungreased sheet
pan (18" x 26" x 1") with a firmly packed level
No. 10 scoop (⅜ cup). Flatten into an oval
pattie. For 50 servings, use 2 pans. For 100
servings, use 4 pans.
3. Bake:
Conventional oven: 350° F for 25-30 minutes
Convection oven: 300° F for 15-20 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
4. Transfer steaks to steamtable pans
(12" x 20" x 2 ½"). For 50 servings, use 2
pans. For 100 servings, use 4 pans.
5. CCP: Hold for hot service at 135° F or higher.

Portion 1 pattie (2 ¾ oz).

6. Serve with Brown Gravy (see G-03) or Meatless
Tomato Sauce (see G-07).
Salisbury Steak
Meat/Meat Alternate Main Dishes D-33

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 14 oz 1 lb 12 oz

SERVING: YIELD: VOLUME:

1 portion provides 2 oz equivalent meat/meat 50 Servings: about 8 lb 9 ½ oz 50 Servings: 1 gallon 1 quart (meat mix)
alternate. 2 steamtable pans

100 Servings: about 17 lb 3 oz 100 Servings: 2 gallons 1 quarts (meat mix)

4 steamtable pans

Tested 2004

Special Tip:
For 50 servings, use 2 oz (⅔ cup) dried whole eggs and ⅔ cup water in place
of eggs.

For 100 servings, use 3 ½ oz (1 cups 3 Tbsp) dried whole eggs and 1 ⅓ cups
water in place of eggs.

Nutrients Per Serving

Calories 186 Saturated Fat 4.22 g Iron 2.00 mg

Protein 16.67 g Cholesterol 63 mg Calcium 40 mg

Carbohydrate 5.95 g Vitamin A 47 IU Sodium 156 mg

Total Fat 10.18 g Vitamin C 0.5 mg Dietary Fiber 0.8 g

Text63:
Scrambled Eggs
Meat/Meat Alternate Main Dishes D-34

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Frozen whole eggs, thawed 5 lb 9 oz 2 qt 2 ½ cups 11 lb 2 oz 1 gal 1 ¼ qt 1. Beat eggs thoroughly.

OR
Fresh large eggs OR OR
(see Special Tip) 50 each 100 each
Instant nonfat dry milk, 1 qt 2 qt 2. Add milk and salt. Mix until well blended.
reconstituted
Salt 1 ½ tsp 1 Tbsp
3. Pour 3 lb 12 oz (1 qt 3 ¼ cups) egg mixture into
each steamtable pan (12" x 20" x 2 ½") which
has been lightly coated with pan release
spray. For 50 servings, use 2 pans. For 100
servings, use 4 pans.
4. Bake:
Conventional oven: 350° F for 20 minutes. Stir
once after 15 minutes.
Convection oven: 300° F for 15 minutes. Stir
once after 10 minutes.
Steamer: 5 lb pressure for 3-5 minutes
DO NOT OVERCOOK

CCP: Heat to 145° F for 3 minutes.

Margarine or butter (optional) 2 ½ oz
Reduced fat Cheddar cheese,
shredded (optional)
5. Remove from oven or steamer. Stir well. Eggs
should have a slightly moist appearance.
⅓ cup 5 oz ⅔ cup 6. Add 1 ¼ oz (2 Tbsp 1 ½ tsp) margarine or
butter (optional) to each pan. Stir.
14 oz 3 ½ cups 1 lb 12 oz 1 qt 3 cups 7. CCP: Hold for hot service 135° F or higher.
Sprinkle 7 oz (1 ¾ cups) cheese (optional)
over each pan.
8. Portion with No. 16 scoop (¼ cup). For best
results, serve within 15 minutes.

SERVING: YIELD: VOLUME:

¼ cup (No. 16 scoop) provides 2 oz equivalent 50 Servings: 2 steamtable pans 50 Servings: about 3 quarts ½ cup
meat/meat alternate.
Scrambled Eggs
Meat/Meat Alternate Main Dishes D-34

100 Servings: 4 steamtable pans 100 Servings: about 1 gallon 2 ¼ quarts

Edited 2004

Special Tip:
For 50 servings, use 1 lb 9 oz (2 qt ⅓ cup) dried whole eggs and 2 qt ⅓ cup
water in place of eggs.

For 100 servings, use 3 lb 2 oz (1 gal ⅔ cup) dried whole eggs and 1 gal ⅔
cup water in place of eggs.

Nutrients Per Serving

Calories 82 Saturated Fat 1.57 g Iron 0.74 mg

Protein 7.02 g Cholesterol 215 mg Calcium 50 mg

Carbohydrate 1.65 g Vitamin A 321 IU Sodium 144 mg

Total Fat 5.07 g Vitamin C 0.1 mg Dietary Fiber 0.0 g

Text63:
Spaghetti and Meat Sauce
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-35

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 8 lb 8 oz 17 lb 1. Brown ground beef. Drain. Continue

(no more than 20% fat) immediately. Add onions. Cook for 5 minutes.
*Fresh onions, chopped 8 oz 1 ⅓ cups 1 lb 2 ⅔ cups
OR OR OR OR OR
Dehydrated onions 1 ½ oz ¾ cup 3 oz 1 ½ cups
Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp 2. Add granulated garlic, pepper, tomato puree,
water, salt, parsley, basil, oregano, marjoram,
and thyme. Simmer about 1 hour.

CCP: Heat to 155° F or higher for at least 15

seconds.
Ground black or white pepper 1 ½ tsp 1 Tbsp
Canned tomato puree 5 lb 2 qt 1 cup 10 lb 1 gal 2 cups
(¾ No. 10 can) (1 ½ No. 10 cans)
Water 2 qt 1 gal
Salt 1 Tbsp 2 Tbsp
Dried parsley ¼ cup ½ cup
Dried basil 2 Tbsp ¼ cup
Dried oregano 2 Tbsp ¼ cup
Dried marjoram 1 Tbsp 2 Tbsp
Dried thyme 1 ½ tsp 1 Tbsp
Water 6 gal 12 gal 3. Heat water to rolling boil. Add salt.
Salt 2 Tbsp ¼ cup
Enriched spaghetti, broken 4 lb 12 oz 3 qt 3 ½ cups 9 lb 8 oz 1 gal 3 ¾ qt 4. Slowly add spaghetti. Stir constantly, until
into thirds water boils again. Cook 10-12 minutes or until
tender; stir occasionally. DO NOT
OVERCOOK. Drain well. Run cold water over
spaghetti to cool slightly.
5. Stir into meat sauce.
6. Divide mixture equally into medium
half-steamtable pans (10" x 12" x 4") which
have been lightly coated with pan release
spray. For 50 servings, use 3 pans. For 100
servings, use 6 pans.
7. CCP: Hold for hot service at 135° F or higher.

Portion with 8 oz ladle (1 cup) per serving.

Spaghetti and Meat Sauce
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-35

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 10 oz 1 lb 4 oz

SERVING: YIELD: VOLUME:

1 cup (8 oz ladle) provides 2 oz equivalent 50 Servings: about 3 medium half- 50 Servings: about 3 gallons 2 cups
meat/meat alternate, ⅜ cup of vegetable, and 1 steamtable pans
serving of grains/breads.

100 Servings: about 6 medium half- 100 Servings: about 6 gallons 1 quart
steamtable pans

Edited 2006

Nutrients Per Serving

Calories 322 Saturated Fat 4.38 g Iron 3.96 mg

Protein 21.23 g Cholesterol 51 mg Calcium 43 mg

Carbohydrate 34.24 g Vitamin A 636 IU Sodium 310 mg

Total Fat 10.71 g Vitamin C 5.3 mg Dietary Fiber 2.9 g

Text63:
Spaghetti and Meat Sauce (Ground Beef and Ground Pork)
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-35A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 5 lb 8 oz 11 lb 1. Brown ground beef and ground pork. Drain.
(no more than 20% fat) Continue immediately. Add onions. Cook for
5 minutes.
Raw ground pork 3 lb 6 lb
(no more than 20% fat)
*Fresh onions, chopped 8 oz 1 ⅓ cups 1 lb 2 ⅔ cups
OR OR OR OR OR
Dehydrated onions 1 ½ oz ¾ cup 3 oz 1 ½ cups
Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp 2. Add granulated garlic, pepper, tomato puree,
water, parsley, basil, oregano, marjoram,
thyme, and salt. Simmer about 1 hour.

CCP: Heat to 155° F or higher for at least 15

seconds.
Ground black or white pepper 1 ½ tsp 1 Tbsp
Canned tomato puree 5 lb 2 qt ½ cup 10 lb 1 gal 1 cup
(¾ No. 10 can) (1 ½ No. 10 cans)
Water 2 cups 1 qt
Dried parsley ¼ cup ½ cup
Dried basil 2 Tbsp ¼ cup
Dried oregano 2 Tbsp ¼ cup
Dried marjoram 1 Tbsp 2 Tbsp
Dried thyme 1 ½ tsp 1 Tbsp
Salt 1 Tbsp 2 Tbsp
Water 6 gal 12 gal 3. Heat water to rolling boil. Add salt.
Salt 2 Tbsp ¼ cup
Enriched spaghetti, broken 4 lb 12 oz 3 qt 3 ½ cups 9 lb 8 oz 1 gal 3 ¾ qt 4. Slowly add spaghetti. Stir constantly, until
into thirds water boils again. Cook 10-12 minutes or until
tender; stir occasionally. DO NOT
OVERCOOK. Drain well. Run cold water over
spaghetti to cool slightly.
5. Stir into meat sauce.
6. Divide equally into medium
half-steamtable pans (10" x 12" x 4") which
have been lightly coated with pan release
spray. For 50 servings, use 3 pans. For 100
servings, use 6 pans.
Spaghetti and Meat Sauce (Ground Beef and Ground Pork)
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-35A

7. CCP: Hold for hot service at 135° F or higher.

Portion with 8 oz ladle (1 cup) per serving.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 10 oz 1 lb 4 oz

SERVING: YIELD: VOLUME:

1 cup (8 oz ladle) provides 2 oz equivalent 50 Servings: about 3 medium half- 50 Servings: about 3 gallons 2 cups
meat/meat alternate, ⅜ cup of vegetable, and 1 steamtable pans
serving of grains/breads.

100 Servings: about 6 medium half- 100 Servings: about 6 gallons 1 quart
steamtable pans

Edited 2006

Nutrients Per Serving

Calories 320 Saturated Fat 3.99 g Iron 3.70 mg

Protein 20.53 g Cholesterol 54 mg Calcium 38 mg

Carbohydrate 34.24 g Vitamin A 640 IU Sodium 307 mg

Total Fat 10.88 g Vitamin C 5.8 mg Dietary Fiber 2.9 g

Text63:
Sweet and Sour Pork
Meat/Meat Alternate-Vegetable/Fruit Main Dishes D-36

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw boneless pork, 1-inch 10 lb 14 oz 21 lb 12 oz 1. Brown pork cubes in oil. Drain.

cubes
Vegetable oil ¼ cup ½ cup
Canned pineapple chunks, in 3 lb 5 oz 1 qt 2 ¼ cups 6 lb 10 oz 3 qt ½ cup 2. Drain pineapple, reserving juice. For 50
juice (½ No. 10 can) (1 No. 10 can) servings, reserve 1 qt 1 cup juice. For 100
servings, reserve 2 qt 2 cups juice.
(If necessary, add water to juice to
make the specified measure.) Set pineapple
aside for step 7.
Chicken stock, non-MSG 3 qt 1 gal 2 qt 3. Add stock, vinegar, brown sugar, soy sauce,
sweet and sour sauce, and pineapple juice to
pork. Bring to boil. Reduce heat. Cover.
Simmer over medium heat for 30 minutes.
White vinegar 2 cups 1 qt
Brown sugar, packed 8 oz 1 ¾ cups 2 Tbsp 1 lb 3 ¾ cups
Low-sodium soy sauce 1 cup 2 cups
Sweet and sour sauce 1 lb 4 oz 2 cups 2 lb 8 oz 1 qt
*Fresh carrots, peeled and 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups 4. Add carrots. Cover. Simmer over medium heat
sliced for 15 minutes.
*Fresh green pepper, strips 12 oz 2 ½ cups 1 lb 8 oz 1 qt 1 cup 5. Add green pepper and celery. Cover. Simmer
over medium heat for 5 minutes.
*Fresh celery, sliced 12 oz 3 cups 1 lb 8 oz 1 qt 2 cups
Cornstarch 9 oz 2 cups 1 lb 2 oz 1 qt 6. Combine cornstarch and water. Mix until
smooth.
Water, cold 3 cups 1 qt 2 cups
7. Add cornstarch mixture and pineapple. Stir
well and cook over medium heat until
thickened, 6-8 minutes.

CCP: Heat to 165° F or higher for at least 15

seconds.
8. Pour into medium half-steamtable pans
(10" x 12" x 4"). For 50 servings, use 2 pans.
For 100 servings, use 4 pans.
9. CCP: Hold for hot service at 135° F or higher.

Serve with 6 oz ladle (¾ cup) over cooked rice.

Sweet and Sour Pork
Meat/Meat Alternate-Vegetable/Fruit Main Dishes D-36

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Carrots 1 lb 4 oz 2 lb 8 oz

Green peppers 15 oz 1 lb 14 oz

Celery 15 oz 1 lb 14 oz

SERVING: YIELD: VOLUME:

¾ cup (6 oz ladle) provides 2 oz equivalent 50 Servings: about 21 lb 8 oz 50 Servings: about 2 gallons 1 ½ quarts
meat/meat alternate and ¼ cup of vegetable and fruit. 2 medium half-steamtable
pans

100 Servings: about 43 lb 100 Servings: about 4 gallons 2 ¾ quarts

4 medium half-steamtable
pans
Tested 2004

Nutrients Per Serving

Calories 210 Saturated Fat 2.14 g Iron 1.11 mg

Protein 17.62 g Cholesterol 49 mg Calcium 31 mg

Carbohydrate 19.31 g Vitamin A 2087 IU Sodium 303 mg

Total Fat 6.78 g Vitamin C 8.3 mg Dietary Fiber 0.8 g

Text63:
Tuna and Noodles
Meat/Meat Alternate-Grains/Breads Main Dishes D-37

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Water 2 gal 4 gal 1. Heat water to rolling boil.

Enriched noodles 2 lb 8 oz 1 gal 3 ½ qt 5 lb 3 gal 3 qt 2. Slowly add noodles. Stir constantly, until
water boils again. Cook for 6 minutes. Drain
well. DO NOT OVERCOOK. Reserve for
step 6.
Margarine or butter 8 oz 1 cup 1 lb 2 cups 3. Melt margarine or butter. Add celery and
onions. Cook over medium heat for
5-6 minutes.
*Fresh celery, chopped 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups
*Fresh onions, chopped 14 oz 2 ⅓ cups 1 lb 12 oz 1 qt ⅔ cup
OR OR OR OR OR
Dehydrated onions 2 ½ oz 1 ¼ cups 5 oz 2 ½ cups
Enriched all-purpose flour 8 oz 1 ¾ cups 2 Tbsp 1 lb 3 ¾ cups 4. Add flour and stir until smooth.
Instant nonfat dry milk, 1 gal 2 gal 5. Add milk, chicken stock, pepper, parsley, and
reconstituted, hot salt. Cook over medium heat, stirring
occasionally until thickened, 8-10 minutes.
Chicken stock, non-MSG, hot 1 gal 2 gal
Ground black or white pepper 1 ½ tsp 1 Tbsp
Dried parsley ½ cup 1 cup
Salt 1 tsp 2 tsp
Canned chunk style, water 6 lb 6 oz 1 gal 3 cups 12 lb 12 oz 2 gal 1 ½ qt 6. Add cooked noodles, tuna, and lemon juice,
packed tuna, drained and (2 66½-oz cans) (4 66½-oz cans) Stir gently to combine. Cook over medium
flaked heat for 6-8 minutes.

CCP: Heat to 165° F or higher for at least 15

seconds.
Frozen lemon juice ⅔ cup 1 ⅓ cups
concentrate, reconstituted
7. Pour into medium half-steamtable pans
(10" x 12" x 4 "). For 50 servings, use 3
pans. For 100 servings, use 6 pans. Hold for
30 minutes on a 180-190° F to allow sufficient
time for mixture to set up properly.
8. CCP: Hold for hot service at 135° F or higher.

Portion with 8 oz ladle (1 cup).

Tuna and Noodles
Meat/Meat Alternate-Grains/Breads Main Dishes D-37

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Celery 1 lb 4 oz 2 lb 8 oz

Mature onions 1 lb 2 lb

SERVING: YIELD: VOLUME:

1 cup (8 oz ladle) provides 2 oz equivalent 50 Servings: 3 medium half-steamtable 50 Servings: about 3 gallons 1 quart
meat/meat alternate and 1 ¼ serving of pans
grains/breads.

100 Servings: 6 medium half-steamtable 100 Servings: about 6 gallons 2 quarts

pans

Edited 2004

Nutrients Per Serving

Calories 282 Saturated Fat 1.26 g Iron 3.92 mg

Protein 23.18 g Cholesterol 51 mg Calcium 133 mg

Carbohydrate 33.15 g Vitamin A 276 IU Sodium 391 mg

Total Fat 5.80 g Vitamin C 2.8 mg Dietary Fiber 1.5 g

Text63:
Turkey and Dressing Supreme
Meat/Meat Alternate-Grains/Breads Main Dishes D-38

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

1. Lightly coat steamtable pans

(12" x 20" x 2 ½") with pan release spray. For
50 servings, use 2 pans. For 100 servings,
use 4 pans.
Enriched soft bread cubes 3 lb 2 oz 2 gal 1 qt 6 lb 4 oz 4 gal 2 qt 2. For dressing: Combine bread cubes, poultry
seasoning, pepper, thyme, onions, and
margarine or butter in a bowl. Mix lightly until
well blended.
Poultry seasoning 2 tsp 1 Tbsp 1 tsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Dried thyme (optional) 2 Tbsp ¼ cup
*Fresh onions, chopped 8 oz 1 ⅓ cups 1 lb 2 ⅔ cups
OR OR OR OR OR
Dehydrated onions 1 ½ oz ¾ cup 3 oz 1 ½ cups
Margarine or butter, melted 12 oz 1 ½ cups 1 lb 8 oz 3 cups
Chicken stock, non-MSG 2 qt 1 gal 3. Add stock to bread mixture. Mix gently until
dressing is moist.
4. Spread 4 lb (1 gal 1 ¾ qt) of dressing evenly
into each steamtable pan.
*Cooked turkey, chopped 6 lb 4 oz 1 gal 1 qt 12 lb 8 oz 2 gal 2 qt 5. Cover each pan of dressing with 3 lb 2 oz
(2 ½ qt) cooked, chopped turkey.
Margarine or butter 6 oz ¾ cup 12 oz 1 ½ cups 6. For gravy: Melt margarine or butter. Blend in
flour and salt. Stir frequently until mixture is
light brown, 5 minutes.
Enriched all-purpose flour 7 oz 1 ½ cups 2 Tbsp 14 oz 3 ¼ cups
Salt 2 tsp 1 Tbsp 1 tsp
Chicken stock, non-MSG, hot 3 qt 1 gal 2 qt 7. Gradually add stock to flour mixture. Stir to
blend well. Cook until thickened, 8-10 minutes.
8. Pour 1 qt 1¾ cups gravy over each pan of
turkey and dressing.
9. Bake:
Conventional oven: 350° F for 30 minutes
Convection oven: 325° F for 30 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
Turkey and Dressing Supreme
Meat/Meat Alternate-Grains/Breads Main Dishes D-38

10. CCP: Hold for hot service at 135° F or higher.

Cut each pan 5 x 5 (25 portions per pan). If

desired, serve with extra gravy.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 10 oz 1 lb 4 oz

Turkey, whole, without neck and giblets 13 lb 5 oz 26 lb 10 oz

SERVING: YIELD: VOLUME:

1 portion provides 2 oz equivalent meat/meat 50 Servings: about 19 lb 4 oz 50 Servings: 2 steamtable pans
alternate and 1 serving of grains/breads.

100 Servings: about 38 lb 8 oz 100 Servings: 4 steamtable pans

Edited 2004

Nutrients Per Serving

Calories 271 Saturated Fat 2.92 g Iron 2.21 mg

Protein 19.79 g Cholesterol 45 mg Calcium 55 mg

Carbohydrate 18.31 g Vitamin A 366 IU Sodium 441 mg

Total Fat 12.63 g Vitamin C 0.4 mg Dietary Fiber 0.8 g

Text63:
Chicken Stir-Fry
Meat/Meat Alternate-Vegetable Main Dishes D-39

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Cornstarch 4 ½ oz 1 cup 9 oz 2 cups 1. Dissolve cornstarch in water and soy sauce.

Add ginger, granulated garlic, and pepper.
Water, cold ½ cup 1 cup
Low-sodium soy sauce ½ cup 1 cup
Ground ginger ½ tsp 1 tsp
Granulated garlic 3 Tbsp ¼ cup 2 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Chicken stock, non-MSG 2 qt 1 gal 2. Heat chicken stock to a boil and slowly stir in
cornstarch mixture. Return to a simmer.
3. Cook for 3-5 minutes, until thickened. Remove
from heat.
*Fresh carrots, peeled, 1/4" 5 lb 10 oz 1 gal 1 ½ qt 11 lb 4 oz 2 gal 3 qt 4. Prepare no more than 50 portions per batch.
chopped
OR OR OR OR OR Sauté carrots in oil for 4 minutes.
Frozen sliced carrots 6 lb 12 oz 1 gal 2 qt 13 lb 8 oz 3 gal
Vegetable oil ½ cup 1 cup
*Fresh onions, diced 1 lb 6 oz 3 ⅔ cups 2 lb 12 oz 1 qt 3 ⅓ cups 5. Add onions and cook for 1 minute.
*Fresh broccoli, chopped 4 lb 1 oz 1 gal 3 ¼ qt 8 lb 2 oz 3 gal 2 ½ qt 6. Add broccoli and cook for 2 more minutes.
OR OR OR OR OR Remove to steamtable pan (12" x 20" x 2 ½").
Frozen mixed Oriental 4 lb 15 oz 2 qt 9 lb 14 oz 1 gal For 50 servings, use 2 pans. Add salt. Keep
vegetables warm.
Salt 2 tsp 1 Tbsp 1 tsp
Raw skinless, boneless 8 lb 15 oz 17 lb 14 oz 7. Sauté chicken in oil for 3-5 minutes. Add
chicken breasts, cut in ½" chicken to vegetables in steamtable pan.
cubes Add sauce and mix to coat chicken and
vegetables.

CCP: Heat to 165° F or higher for at least 15

seconds.
Vegetable oil 1 cup 2 cups
8. CCP: Hold for hot service at 135° F or higher.

Portion with 2 rounded No. 10 scoops

(¾ cup 1 Tbsp).
Chicken Stir-Fry
Meat/Meat Alternate-Vegetable Main Dishes D-39

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Carrots 6 lb 13 oz 13 lb 10 oz

Mature onions 1 lb 9 oz 3 lb 2 oz

Broccoli 5 lb 1 oz 10 lb 2 oz

SERVING: YIELD: VOLUME:

¾ cup 1 Tbsp (2 rounded No. 10 scoops) provides 2 50 Servings: about 23 lb 4 oz 50 Servings: about 2 gallons 2 quarts
oz equivalent meat/meat alternate and ½ cup of
vegetable.

100 Servings: about 46 lb 8 oz 100 Servings: about 5 gallons

Tested 2004

Special Tips:
1) For an authentic Oriental flavor, substitute ¼ cup of sesame oil for ¼ cup
of vegetable oil to sauté chicken, for each 50 servings.

2) Fresh vegetable mixes can be varied to include combinations of broccoli,

cabbage, celery, Chinese pea pods, onions, peppers, and water chestnuts.

3) Reduce salt if using regular soy sauce.

4) If using Oriental vegetables, add frozen vegetables to sautéed chicken in

step 7.
Chicken Stir-Fry
Meat/Meat Alternate-Vegetable Main Dishes D-39

Nutrients Per Serving

Calories 199 Saturated Fat 1.47 g Iron 1.26 mg

Protein 19.31 g Cholesterol 46 mg Calcium 44 mg

Carbohydrate 11.12 g Vitamin A 11928 IU Sodium 197 mg

Total Fat 8.64 g Vitamin C 29.3 mg Dietary Fiber 2.9 g

Text63:
Beef Stir-Fry
Meat/Meat Alternate-Vegetable Main Dishes D-39A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Cornstarch 4 ½ oz 1 cup 9 oz 2 cups 1. Dissolve cornstarch in water and soy sauce.

Add ginger, granulated garlic, and pepper.
Water, cold ½ cup 1 cup
Low-sodium soy sauce ½ cup 1 cup
Ground ginger ½ tsp 1 tsp
Granulated garlic 3 Tbsp ¼ cup 2 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Beef stock, non-MSG 2 qt 1 gal 2. Heat beef stock to a boil and slowly stir in
cornstarch mixture. Return to a simmer.
3. Cook for 3-5 minutes, until thickened. Remove
from heat.
*Fresh carrots, peeled, 1/4" 5 lb 10 oz 1 gal 1 ½ qt 11 lb 4 oz 2 gal 3 qt 4. Prepare no more than 50 portions per batch.
chopped
OR OR OR OR OR Sauté carrots in oil for 4 minutes.
Frozen sliced carrots 6 lb 12 oz 1 gal 2 qt 13 lb 8 oz 3 gal
Vegetable oil ½ cup 1 cup
*Fresh onions, diced 1 lb 6 oz 3 ⅔ cups 2 lb 12 oz 1 qt 3 ⅓ cups 5. Add onions and cook for 1 minute
*Fresh broccoli, chopped 4 lb 1 oz 1 gal 3 ¼ qt 8 lb 2 oz 3 gal 2 ½ qt 6. Add broccoli and cook for 2 more minutes.
OR OR OR OR OR Remove to steamtable pan (12" x 20" x 2 ½").
Frozen mixed Oriental 4 lb 15 oz 2 qt 9 lb 14 oz 1 gal For 50 servings, use 2 pans. Add salt. Keep
vegetables warm.
Salt 2 tsp 1 Tbsp 1 tsp
Raw boneless beef top round 10 lb 20 lb 7. Sauté beef cubes in oil for 2-3 minutes. Add
(inside, cap off), cut in ½" beef to vegetables in steamtable pan. Add
cubes sauce and mix to coat beef and vegetables

CCP: Heat to 165° F or higher for at least 15

seconds.
Vegetable oil 1 cup 2 cups
8. CCP: Hold for hot service at 135° F or higher.

Portion with 2 rounded No. 10 scoops

(3/4 cup 1 Tbsp).
Beef Stir-Fry
Meat/Meat Alternate-Vegetable Main Dishes D-39A

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Carrots 6 lb 13 oz 13 lb 10 oz

Mature onions 1 lb 9 oz 3 lb 2 oz

Broccoli 5 lb 1 oz 10 lb 2 oz

SERVING: YIELD: VOLUME:

¾ cup 1 Tbsp (2 rounded No. 10 scoops) provides 2 50 Servings: about 23 lb 4 oz 50 Servings: about 2 gallons 2 quarts
oz equivalent meat/meat alternate and ½ cup of
vegetable.

100 Servings: about 46 lb 8 oz 100 Servings: about 5 gallons

Tested 2004

Special Tips:
1) For an authentic Oriental flavor, substitute ¼ cup of sesame oil for ¼ cup
of vegetable oil to sauté beef, for each 50 servings.

2) Fresh vegetable mixes can be varied to include combinations of broccoli,

cabbage, celery, Chinese pea pods, onions, peppers, and water chestnuts.

3) Reduce salt if using regular soy sauce.

4) If using Oriental vegetables, add frozen vegetables to sautéed beef in step

7.
Beef Stir-Fry
Meat/Meat Alternate-Vegetable Main Dishes D-39A

Nutrients Per Serving

Calories 236 Saturated Fat 2.34 g Iron 2.73 mg

Protein 23.80 g Cholesterol 55 mg Calcium 39 mg

Carbohydrate 11.12 g Vitamin A 11916 IU Sodium 280 mg

Total Fat 10.68 g Vitamin C 29.2 mg Dietary Fiber 2.9 g

Text63:
Pork Stir-Fry
Meat/Meat Alternate-Vegetable Main Dishes D-39B

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Cornstarch 4 ½ oz 1 cup 9 oz 2 cups 1. Dissolve cornstarch in water and soy sauce.

Add ginger, granulated garlic, and pepper.
Water, cold ½ cup 1 cup
Low-sodium soy sauce ½ cup 1 cup
Ground ginger ½ tsp 1 tsp
Granulated garlic 3 Tbsp ¼ cup 2 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Chicken stock, non-MSG 2 qt 1 gal 2. Heat chicken stock to a boil and slowly stir in
cornstarch mixture. Return to a simmer.
3. Cook for 3-5 minutes, until thickened. Remove
from heat.
*Fresh carrots, peeled, 1/4" 5 lb 10 oz 1 gal 1 ½ qt 11 lb 4 oz 2 gal 3 qt 4. Prepare no more than 50 portions per batch.
chopped
OR OR OR OR OR Sauté carrots in oil for 4 minutes.
Frozen sliced carrots 6 lb 12 oz 1 gal 2 qt 13 lb 8 oz 3 gal
Vegetable oil ½ cup 1 cup
*Fresh onions, diced 1 lb 6 oz 3 ⅔ cups 2 lb 12 oz 1 qt 3 ⅓ cups 5. Add onions and cook for 1 minute.
*Fresh broccoli, chopped 4 lb 1 oz 1 gal 3 ¼ qt 8 lb 2 oz 3 gal 2 ½ qt 6. Add broccoli and cook for 2 more minutes.
OR OR OR OR OR Remove to steamtable pans
Frozen mixed Oriental 4 lb 15 oz 2 qt 9 lb 14 oz 1 gal (12" x 20" x 2 ½"). For 50 servings,
vegetables use 2 pans. Add salt. Keep warm.
Salt 2 tsp 1 Tbsp 1 tsp
Raw boneless pork shoulder 11 lb 22 lb 7. Sauté pork cubes in oil for 3-5 minutes, until no
or loin, cut ½" cubes, signs of pink remain. Add pork to vegetables
practically free of fat in steamtable pan. Add sauce and mix to
coat pork and vegetables.

CCP: Heat to 165° F or higher for at least 15

seconds.
Vegetable oil 1 cup 2 cups
8. CCP: Hold for hot service at 135° F or higher.

Portion with 2 rounded No. 10 scoops

(3/4 cup 1 Tbsp).
Pork Stir-Fry
Meat/Meat Alternate-Vegetable Main Dishes D-39B

Comments:
*See Marketing Guide
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Carrots 6 lb 13 oz 13 lb 10 oz

Mature onions 1 lb 9 oz 3 lb 2 oz

Broccoli 5 lb 1 oz 10 lb 2 oz

SERVING: YIELD: VOLUME:

¾ cup 1 Tbsp (2 rounded No. 10 scoops) provides 2 50 Servings: about 23 lb 4 oz 50 Servings: about 2 gallons 2 quarts
oz equivalent meat/meat alternate and ½ cup of
vegetable.

100 Servings: about 46 lb 8 oz 100 Servings: about 5 gallons

Edited 2006

Special Tips:
1) For an authentic Oriental flavor, substitute ¼ cup of sesame oil for ¼ cup
of vegetable oil to sauté pork, for each 50 servings.

2) Fresh vegetable mixes can be varied to include combinations of broccoli,

cabbage, celery, Chinese pea pods, onions, peppers, and water chestnuts.

3) Reduce salt if using regular soy sauce.

4) If using Oriental vegetables, add frozen vegetables to sautéed pork in step

7.
Pork Stir-Fry
Meat/Meat Alternate-Vegetable Main Dishes D-39B

Nutrients Per Serving

Calories 242 Saturated Fat 3.16 g Iron 1.47 mg

Protein 20.69 g Cholesterol 51 mg Calcium 48 mg

Carbohydrate 11.12 g Vitamin A 11921 IU Sodium 286 mg

Total Fat 12.76 g Vitamin C 29.6 mg Dietary Fiber 2.9 g

Text63:
Chicken Fajitas
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-40

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Vegetable stock, non-MSG 2 cups 1 qt 1. Dissolve the cornstarch in the vegetable stock.
Cornstarch ¼ cup 2 ¼ oz ½ cup 2. Heat over medium heat until thickened. Cool.
Vegetable oil 2 cups 1 qt 3. Add the oil to the cooled, thickened stock
mixture.
White vinegar 2 cups 1 qt 4. Combine the vinegar, sugar, pepper,
granulated garlic, chili powder, cumin, and
oregano in a bowl. Whisk into the stock
mixture.
Sugar 12 oz 1 ½ cups 1 lb 8 oz 3 cups
Ground black or white pepper 1 Tbsp 1 tsp 2 Tbsp 2 tsp
Granulated garlic 1 Tbsp 1 tsp 2 Tbsp 2 tsp
Chili powder 2 Tbsp ¼ cup
Ground cumin 1 ¼ tsp 2 ½ tsp
Dried oregano 2 tsp 1 Tbsp 1 tsp
Raw, boned, skinless chicken 9 lb 18 lb 5. Pour marinade over the sliced chicken.
breast, ½" slices Marinate overnight in the refrigerator.
6. Drain the chicken. Discard any leftover
marinade.
7. Prepare no more than 50 portions per batch.

Preheat grill to 350° F. Add 9 lb of the sliced

chicken and sauté about 10 minutes. Sauté
remaining chicken. Remove to steamtable pan
(12" x 20" x 2 ½). For 50 servings, use 1 pan.
For 100 servings, use 2 pans.
Canned liquid pack whole- 2 lb 2 oz 1 qt 1 cup 4 lb 4 oz 2 qt 2 cups 8. Combine corn, onions, green peppers, canned
kernel corn, drained (½ No. 10 can) (1 No. 10 can) tomatoes, and salsa in pot. Cook 5 lb 8 oz
OR OR OR OR OR (3 qt) of this mixture over low heat until
Frozen whole-kernel corn 2 lb 4 oz 1 qt 2 ¼ cups 4 lb 4 oz 3 qt ½ cup vegetables are heated thoroughly, about 5
minutes. Add to cooked chicken.
*Fresh onions, diced 12 oz 2 cups 1 lb 8 oz 1 qt
*Fresh green peppers, diced 8 oz 1 ½ cups 2 Tbsp 1 lb 3 ¼ cups
Canned diced tomatoes, 1 lb 1 ¾ cups 2 Tbsp 2 lb 3 ¾ cups
drained (¼ No. 10 can) (½ No. 10 can)
Canned salsa 1 lb 1 ¾ cups 2 Tbsp 2 lb 3 ¾ cups CCP: Heat to 165° F or higher for at least 15
seconds.
Chicken Fajitas
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-40

Enriched flour tortillas, 50 each 100 each 9. CCP: Hold for hot service at 135° F or higher.
8-inch
(at least 0.9 oz each) For each serving, place No. 8 scoop (½ cup) of
filling on each tortilla. If desired, fold or roll
tortilla over filling.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 14 oz 1 lb 12 oz

Green peppers 11 oz 1 lb 6 oz

SERVING: YIELD: VOLUME:

1 fajita provides 2 oz equivalent meat/meat alternate, 50 Servings: about 12 lb 4 oz (filling) 50 Servings: about 1 gallon 2 ¼ quarts (filling)
⅛ cup of vegetable, and 1 serving of grains/breads.

100 Servings: about 24 lb 8 oz (filling) 100 Servings: about 3 gallons 2 cups (filling)

Edited 2004

Special Tips:
1) If a grill is not available, a steam-jacketed kettle may be used to sauté the
chicken.

2) Lowfat sour cream (1 Tbsp per serving) and salsa (2 Tbsp per serving)
make excellent garnishes.

3) This makes an attractive lunch plate when served with Refried Beans (I-
15).
Chicken Fajitas
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-40

Nutrients Per Serving

Calories 241 Saturated Fat 1.41 g Iron 2.11 mg

Protein 22.00 g Cholesterol 51 mg Calcium 54 mg

Carbohydrate 23.38 g Vitamin A 240 IU Sodium 284 mg

Total Fat 6.28 g Vitamin C 6.7 mg Dietary Fiber 1.8 g

Text63:
Chicken Tomato Bake
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-41

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Water 4 gal 8 gal 1. Heat water to a rolling boil. Add salt.

Salt 1 Tbsp 2 ½ tsp 3 Tbsp 2 tsp
Enriched elbow macaroni, 3 lb 2 qt 2 ½ cups 6 lb 1 gal 1 ¼ qt 2. slowly add elbow macaroni. Stir constantly,
uncooked until water boils again. Cook, about 8 minutes
or until tender; stir occasionally. DO NOT
OVERCOOK. Drain well.
*Cooked chicken, diced 3 lb 2 oz 3 qt 6 lb 4 oz 1 gal 2 qt 3. Combine the elbow macaroni, chicken, tomato
(see Special Tips) paste, tomato sauce, water, Cheddar cheese,
marjoram, and salt in a large bowl. Mix well.
Canned tomato paste 12 oz 1 ¼ cups 1 Tbsp 1 lb 8 oz 2 ½ cups 2 Tbsp
Canned tomato sauce 4 lb 1 qt 3 ¾ cups 8 lb 3 qt 3 ½ cups
(⅔ No. 10 can) (1 ¼ No. 10 can)
Water 2 cups 1 qt
Reduced fat Cheddar cheese, 6 oz 1 ½ cups 12 oz 3 cups 4. Place 8 lb 6 oz of this mixture into each
shredded steamtable pan (12" x 20" x 2 ½") which has
been lightly coated with pan release spray. For
50 servings, use 2 pans. For 100 servings, use
4 pans.
Dried marjoram 2 tsp 1 Tbsp 1 tsp
Salt 2 tsp 1 Tbsp 1 tsp
Enriched dry bread crumbs 2 oz ½ cup 4 oz 1 cup 5. Top each pan with ½ cup of breadcrumbs.
Cover with foil or lid.
6. Bake:
Conventional oven: 350° F for 30 minutes
Convection oven: 325° F for 30 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
7. CCP: Hold for hot service at 135° F or higher.

Score each pan 5 x 5 (25 portions per pan)

with a spatula.

Marketing Guide for Selected Items

Food as Purchased for 50 Servings 100 Servings
Chicken, whole, without neck and giblets 8 lb 11 oz 17 lb 6 oz
OR OR OR
Chicken Tomato Bake
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-41

Turkey, whole, without neck and giblets 6 lb 11 oz 13 lb 5 oz

SERVING: YIELD: VOLUME:

1 portion provides 1 oz equivalent of meat/meat 50 Servings: about 13 lb 3 oz 50 Servings: 2 steamtable pans
alternate, ¼ cup of vegetable, and 1 serving of
grains/breads.

100 Servings: about 26 lb 6 oz 100 Servings: 4 steamtable pans

Edited 2004

Special Tips:
1. *Cooked turkey can be substituted for chicken.
2. For a zestier flavor, substitute spaghetti sauce for the tomato sauce. For 50
servings, use 4 lb 1 oz (⅔ No. 10 can). For 100 servings, use 8 lb 2 oz
(1 ¼ No. 10 cans).

Nutrients Per Serving

Calories 200 Saturated Fat 1.09 g Iron 2.01 mg

Protein 13.84 g Cholesterol 27 mg Calcium 51 mg

Carbohydrate 28.03 g Vitamin A 566 IU Sodium 455 mg

Total Fat 3.48 g Vitamin C 8.7 mg Dietary Fiber 2.2 g

Text63:
Chicken Tetrazzini
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-42

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Water 3 gal 6 gal 1. Boil water and salt in a steam-jacketed kettle or

stock pot. Add spaghetti. Cook until
firm-tender, 8 minutes. Drain and hold in cold
water. Set aside.
Salt 2 tsp 1 Tbsp 1 tsp
Enriched spaghetti, broken 2 lb 6 oz 1 qt 3 ¾ cups 4 lb 12 oz 3 qt 3 ½ cups
into thirds
Vegetable oil ¼ cup ½ cup 2. In a steam-jacketed kettle or large sauce pan,
heat the vegetable oil. Add the vegetable mix
or frozen vegetables, mushrooms, and
pimientos (optional). Sauté vegetables 5
minutes or until tender. Set aside.
Vegetable mix:
*Fresh onions, diced 1 lb 2 ⅔ cups 2 lb 1 qt 1 ⅓ cups
*Fresh carrots, diced 1 lb 1 qt 2 lb 2 qt
*Fresh celery, diced 8 oz 2 cups 1 lb 1 qt
*Fresh green peppers, 4 oz ¾ cup 2 Tbsp 8 oz 1 ¾ cups
diced
OR OR OR OR OR
Frozen mixed 2 lb 8 oz 1 qt 3 ½ cups 5 lb 3 qt 3 cups
vegetables
*Fresh mushrooms, sliced 1 lb 4 oz 2 qt 2 lb 8 oz 1 gal
OR OR OR OR OR
Canned sliced mushrooms, 10 oz 1 ¾ cups 2 Tbsp 1 lb 4 oz 3 ¾ cups
drained
Canned pimientos, diced, 8 oz 1 cup 1 lb 2 cups
drained (optional)
Margarine or butter 12 oz 1 ½ cups 1 lb 8 oz 3 cups 3. Melt the margarine or butter in a
steam-jacketed kettle or stock pot. Add flour
and cook for 5 minutes.
Enriched all-purpose flour 8 oz 1 ¾ cups 2 Tbsp 1 lb 3 ¾ cups
Lowfat 1% milk, hot 3 qt 3 cups 1 gal 3 ½ qt 4. Slowly add the milk to the flour mixture.
Simmer, stirring frequently, until the mixture
is thickened. Add chicken stock, pepper,
onion salt, and garlic. Simmer for 5 minutes.
Chicken stock, non-MSG, hot 2 qt 1 cup 1 gal 2 cups
Ground black or white pepper 1 tsp 2 tsp
Onion salt 2 tsp 1 Tbsp 1 tsp
Granulated garlic 2 tsp 1 Tbsp 1 tsp
Chicken Tetrazzini
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-42

*Cooked chicken, diced (see
Special Tip)
Grated Parmesan cheese
6 lb 4 oz 12 lb 8 oz 5. In each steamtable pan (12" x 20" x 2 ½"),
combine 3 lb 12 oz (3 qt) of cooked spaghetti,
3 lb 2 oz of cooked diced chicken, 1 qt
of cooked vegetables, and 2 qt 1 cup of sauce.
For 50 servings, use 2 pans. For 100 servings,
use 4 pans.
6 oz 2 cups 2 Tbsp 12 oz 1 qt ¼ cup 6. Sprinkle 3 oz (¾ cup 2 Tbsp) of Parmesan
cheese on top of each pan.
7. Bake until golden brown:
Conventional oven: 350° F for 30 minutes
Convection oven: 325° F for 35 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
8. CCP: Hold for hot service at 135° F or higher.

Cut each pan 5 x 5 (25 pieces per pan).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 1 lb 3 oz 2 lb 6 oz

Carrots 1 lb 4 oz 2 lb 8 oz

Celery 10 oz 1 lb 4 oz

Green peppers 5 oz 10 oz

Mushrooms 1 lb 5 oz 2 lb 10 oz

Chicken, whole, without neck and giblets 17 lb 6 oz 34 lb 12 oz

OR OR OR
Turkey, whole, without neck and giblets 13 lb 5 oz 26 lb 10 oz

SERVING: YIELD: VOLUME:

1 piece provides 2 oz equivalent meat/meat 50 Servings: about 30 lb 50 Servings: 2 steamtable pans
alternate, ⅛ cup of vegetable, and ½ serving of
grains/breads.

100 Servings: about 60 lb 100 Servings: 4 steamtable pans

Tested 2004
Chicken Tetrazzini
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-42

Special Tip:
*Cooked turkey can be substituted for chicken.

Nutrients Per Serving

Calories 313 Saturated Fat 3.61 g Iron 1.88 mg

Protein 23.54 g Cholesterol 56 mg Calcium 156 mg

Carbohydrate 24.27 g Vitamin A 2490 IU Sodium 355 mg

Total Fat 13.13 g Vitamin C 3.4 mg Dietary Fiber 1.6 g

Text63:
Beef Shepherds Pie
Meat/Meat Alternate-Vegetable Main Dishes D-43

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 8 lb 8 oz 17 lb 1. Brown ground beef. Drain. Continue

(no more than 20% fat) immediately.
*Fresh onions, diced 8 oz 1 ⅓ cups 1 lb 2 ⅔ cups 2. Add onions to ground beef and sauté for
OR OR OR OR OR 5 minutes or until translucent.
Dehydrated onions 1 ½ oz ¾ cup 3 oz 1 ½ cups
Frozen sliced carrots 2 lb 6 oz 2 qt ½ cup 4 lb 12 oz 1 gal 1 cup 3. Mix frozen carrots and frozen peas into ground
AND AND AND AND AND beef mixture. Set aside.
Frozen peas 2 lb 6 oz 1 qt 3 ½ cups 4 lb 12 oz 3 qt 3 cups

OR OR OR OR OR
Frozen mixed vegetables 6 lb 1 oz 3 qt 2 ¾ cups 12 lb 2 oz 1 gal 3 ⅜ qt
Beef stock, non-MSG 2 qt 1 gal 4. Gravy: Heat beef stock in steam-jacketed
kettle to a boil. Combine cornstarch and cold
water in a bowl. Slowly add cornstarch
mixture to beef stock, stirring constantly.
Reheat to a boil. Remove from heat and
reserve for step 5.
Cornstarch 4 oz ¾ cup 2 Tbsp 8 oz 1 ¾ cups
Water, cold 1 cup 2 cups
Dried thyme 1 Tbsp 2 Tbsp 5. Add thyme, pepper, onion salt, and salt to
cornstarch gravy.
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Onion salt 2 tsp 1 Tbsp 1 tsp
Salt 2 tsp 1 Tbsp 1 tsp
6. Add gravy to ground beef mixture.
7. Pour 3 qt 3 cups (8 lb) of ground beef
mixture into each steamtable pan
(12" x 20" x 2 ½"). For 50 servings, use 2
pans. For 100 servings, use 4 pans.
Water, boiling 1 qt 2 cups 3 qt 8. Place boiling water and milk in a large mixer
bowl. Add margarine, potato flakes, and salt.
Mix with a paddle attachment for 1 minute,
until well blended.
Lowfat 1% milk, hot 1 qt 2 cups 3 qt
Margarine or butter 6 oz ¾ cup 12 oz 1 ½ cups
Potato flakes 2 lb 1 gal 2 cups 4 lb 2 gal 1 qt
Salt 2 ½ tsp 1 Tbsp 2 tsp
Beef Shepherds Pie
Meat/Meat Alternate-Vegetable Main Dishes D-43

Paprika 1 tsp 2 tsp 9. Spread 4 lb 2 oz (2 qt ¾ cup) of mashed

potatoes over the ground beef mixture in each
steamtable pan. Sprinkle with paprika.
10. Bake:
Conventional oven: 375° F for 45 minutes
Convection oven: 350° F for 30 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
11. CCP: Hold for hot service at 135° F or higher.

Cut each pan 5 x 5 (25 portions per pan).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 10 oz 1 lb 4 oz

SERVING: YIELD: VOLUME:

1 piece provides 2 oz equivalent meat/meat alternate 50 Servings: about 25 lb 50 Servings: 2 steamtable pans
and ¾ cup of vegetable.

100 Servings: about 50 lb 100 Servings: 4 steamtable pans

Edited 2004
Beef Shepherds Pie
Meat/Meat Alternate-Vegetable Main Dishes D-43

Nutrients Per Serving

Calories 294 Saturated Fat 5.09 g Iron 2.43 mg

Protein 19.48 g Cholesterol 52 mg Calcium 73 mg

Carbohydrate 23.77 g Vitamin A 3969 IU Sodium 442 mg

Total Fat 13.24 g Vitamin C 18.4 mg Dietary Fiber 3.3 g

Text63:
Honey-Lemon Chicken
Meat/Meat Alternate Main Dishes D-44

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Water 1 qt 2 qt 1. Combine water, honey, lemon juice, salt, and

pepper in a bowl. Set aside for step 5.
Honey 1 lb 7 oz 2 cups 2 lb 14 oz 1 qt
Lemon juice 1 cup 2 cups
Salt 1 Tbsp 1 tsp 2 Tbsp 2 tsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Raw chicken thighs, with 14 lb 12 oz 50 each 29 lb 8 oz 100 each 2. Remove skin from thighs. Discard. Place 25
bone with skin chicken thighs in each steamtable pan
(approximately 4 oz each) (12" x 20" x 2 ½"). For 50 servings, use 2
pans. For 100 servings, use 4 pans.
3. Bake:
Conventional oven: 400° F for 20 minutes
Convection oven: 375° F for 20 minutes
4. Drain fat and discard.
5. Pour 3 ½ cups of honey-lemon mixture over
each pan of chicken thighs.
6. Bake until golden brown:
Conventional oven: 350° F for 15 minutes
Convection oven: 325° F for 15 minutes

CCP: Heat to 165° F or higher for at least 15

seconds.
7. For glazed appearance, baste after 10 minutes.

CCP: Hold for hot service at 135° F or higher.

SERVING: YIELD: VOLUME:

1 piece provides 2 oz equivalent meat/meat alternate. 50 Servings: about 9 lb 3 oz 50 Servings: 2 steamtable pans

100 Servings: about 18 lb 6 oz 100 Servings: 4 steamtable pans

Edited 2004
Honey-Lemon Chicken
Meat/Meat Alternate Main Dishes D-44

Special Tips:
1) To remove skins easily, use a paper towel to grasp skin.

2) A honey-lemon sauce can be made from the baked pan liquids. For each 50
servings, dissolve 1 cup cornstarch in ½ cup cold water. Drain liquid from
cooked chicken, remove fat, and strain. Heat 1 qt of honey-lemon sauce until
it simmers, 180° F. Add cornstarch-water mixture and simmer until thickened.
Pour over chicken before serving. This can be used as a sauce for vegetables
or rice.

3) The unbaked honey-lemon sauce may also be used as a marinade. Pour the
sauce over the chicken thighs and refrigerate overnight before baking.

Nutrients Per Serving

Calories 124 Saturated Fat 1.74 g Iron 0.78 mg

Protein 14.93 g Cholesterol 55 mg Calcium 8 mg

Carbohydrate 1.05 g Vitamin A 38 IU Sodium 236 mg

Total Fat 6.26 g Vitamin C 0.2 mg Dietary Fiber 0.0 g

Text63:
Beef Taco Pie
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-45

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 5 lb 14 oz 11 lb 12 oz 1. Brown ground beef. Drain. Continue

(no more than 20% fat) immediately.
Taco seasoning mix 6 oz 1 cup 12 oz 2 cups 2. Sprinkle the taco seasoning mix over beef.
Water 2 ½ cups 1 qt 1 cup 3. Add water and allow to simmer for 15 minutes.
Canned salsa 2 lb 3 oz 1 qt ¼ cup 4 lb 6 oz 2 qt ½ cup 4. In a bowl, combine salsa, tomato puree, and
(⅓ No. 10 can) (⅔ No. 10 can) water.
Canned tomato puree 2 lb 6 oz 1 qt ¼ cup 4 lb 12 oz 2 qt ½ cup
(⅓ No. 10 can ¾ cup) (¾ No. 10 can ½ cup)
Water 1 qt 2 qt
Enriched flour tortillas, 40 each 80 each 5. Cut tortillas into halves.
8-inch
(at least 1.5 oz each)
Reduced fat Cheddar cheese, 2 lb 2 qt 4 lb 1 gal
shredded
6. Lightly coat steamtable pans
(12" x 20" x 2 ½") with pan release spray. For
50 servings, use 2 pans. For 100 servings,
use 4 pans.
7. Assembly
Bottom layer: Place 16 half-tortillas in
bottom of pan. Distribute 1 lb 3 oz
(3 ½ cups) of the meat mixture on top of
tortillas. Spread 1 lb 3 oz (2 cups) taco
sauce over the meat mixture. Sprinkle
6 oz (1 ½ cups) shredded cheese over
taco sauce.

Middle layer: Place 12 half-tortillas on top

of the taco sauce. Distribute 1 lb 3 oz
(3 ½ cups) of meat mixture on top of the
tortillas. Spread 1 lb 3 oz (2 cups) taco
sauce over the meat mixture. Sprinkle 6 oz
(1 ½ cups) shredded cheese over taco
sauce.

Top layer: Place 12 half-tortillas on top of

the taco sauce. Divide the remaining
meat mixture on top of the tortillas. Divide
the remaining taco sauce over the meat
mixture. Sprinkle 4 oz (1 cup) of shredded
cheese evenly over the taco sauce.
Beef Taco Pie
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-45

8. Tightly cover pans.

9. Bake:
Conventional oven: 350° F for 30 minutes
Convection oven: 325° F for 20 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
10. CCP: Hold for hot service at 135° F or
higher.

Let pie rest for 5 minutes before portioning. Cut

each pan 5 x 5 (25 pieces per pan).

SERVING: YIELD: VOLUME:

1 piece provides 2 oz equivalent meat/meat 50 Servings: about 17 lb 1 oz 50 Servings: 2 steamtable pans
alternate, ¼ cup of vegetable, and 1 ¼ servings of
grains/breads.

100 Servings: about 34 lb 2 oz 100 Servings: 4 steamtable pans

Tested 2004

Nutrients Per Serving

Calories 304 Saturated Fat 5.72 g Iron 3.28 mg

Protein 19.65 g Cholesterol 45 mg Calcium 231 mg

Carbohydrate 26.43 g Vitamin A 725 IU Sodium 753 mg

Total Fat 12.95 g Vitamin C 5.0 mg Dietary Fiber 2.1 g

Text63:
Taco Pie with Salad Topping
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-45A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 5 lb 14 oz 11 lb 12 oz 1. Brown ground beef. Drain. Continue

(no more than 20% fat) immediately.
Taco seasoning mix 6 oz 1 cup 12 oz 2 cups 2. Sprinkle the taco seasoning mix over beef.
Water 2 ½ cups 1 qt 1 cup 3. Add water and allow to simmer for 15 minutes.
Canned salsa 2 lb 3 oz 1 qt ¼ cup 4 lb 6 oz 2 qt ½ cup 4. In a bowl, combine salsa, tomato puree, and
(⅓ No. 10 can) (⅔ No. 10 can) water.
Canned tomato puree 2 lb 6 oz 1 qt ¼ cup 4 lb 12 oz 2 qt ½ cup
(⅓ No. 10 can ¾ cup) (¾ No. 10 can ½ cup)
Water 1 qt 2 qt
Enriched flour tortillas, 40 each 80 each 5. Cut tortillas into halves.
8-inch
(at least 1.5 oz each)
Reduced fat Cheddar cheese, 2 lb 2 qt 4 lb 1 gal
shredded
6. Lightly coat steamtable pans
(12" x 20" x 2 ½") with pan release spray. For
50 servings, use 2 pans. For 100 servings,
use 4 pans.
7. Assembly
Bottom layer: Place 16 half-tortillas in
bottom of pan. Distribute 1 lb 3 oz
(3 ½ cups) of the meat mixture on top of
tortillas. Spread 1 lb 3 oz (2 cups) taco
sauce over the meat mixture. Sprinkle
6 oz (1 ½ cups) shredded cheese over
taco sauce.

Middle layer: Place 12 half-tortillas on top

of the taco sauce. Distribute 1 lb 3 oz
(3 ½ cups) of meat mixture on top of the
tortillas. Spread 1 lb 3 oz (2 cups) taco
sauce over the meat mixture. Sprinkle 6 oz
(1 ½ cups) shredded cheese over taco
sauce.

Top layer: Place 12 half-tortillas on top of

the taco sauce. Divide the remaining
meat mixture on top of the tortillas. Divide
the remaining taco sauce over the meat
mixture. Sprinkle 4 oz (1 cup) of shredded
cheese evenly over the taco sauce.
Taco Pie with Salad Topping
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-45A

8. Tightly cover pans.

9. Bake:
Conventional oven: 350° F for 30 minutes
Convection oven: 325° F for 20 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
10. CCP: Hold for hot service at 135° F or
higher.

Let pie rest for 5 minutes before portioning. Cut

each pan 5 x 5 (25 pieces per pan).
Salad Topping: 1 lb 2 lb 11. Combine tomatoes and lettuce. Serve 1 oz
*Tomatoes, diced (¼ cup) on top of each piece of taco pie.
*Fresh lettuce, shredded 2 lb 3 qt 3 cups 4 lb 1 gal 3 ½ qt

Marketing Guide for Selected Items

Food as Purchased for 50 Servings 100 Servings
Tomatoes 1 lb 3 oz 2 lb 6 oz

Head lettuce 2 lb 11 oz 5 lb 6 oz

SERVING: YIELD: VOLUME:

1 piece provides 2 oz equivalent meat/meat 50 Servings: about 16 lb 3 oz 50 Servings: 2 steamtable pans
alternate, ½ cup of vegetable, and 1 ¼ servings of
grains/breads.

100 Servings: about 32 lb 6 oz 100 Servings: 4 steamtable pans

Tested 2004

Special Tip:
A dollop (1 Tbsp) of lowfat sour cream or lowfat yogurt may be used to
garnish each serving.
Taco Pie with Salad Topping
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-45A

Nutrients Per Serving

Calories 308 Saturated Fat 5.72 g Iron 3.41 mg

Protein 19.91 g Cholesterol 45 mg Calcium 235 mg

Carbohydrate 27.23 g Vitamin A 841 IU Sodium 677 mg

Total Fat 13.01 g Vitamin C 7.4 mg Dietary Fiber 2.5 g

Text63:
Taco Pie with Beans
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-45B

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Canned pinto beans, drained 8 lb 7 oz 1 gal 3 cups 16 lb 14 oz 2 gal 1 ½ qt 1. Drain beans, and mash.
OR OR (2 No. 10 cans) OR (4 No. 10 cans)
Dry pinto beans, cooked 8 lb 7 oz OR 16 lb 14 oz OR
(see Special Tip) 1 gal 1 ¾ qt 2 gal 3 ½ qt
Taco seasoning mix 6 oz 1 cup 12 oz 2 cups 2. Sprinkle the taco seasoning mix over beans.
Water 2 ½ cups 1 qt 1 cup 3. Add water and allow to simmer for 15 minutes.
Canned salsa 2 lb 3 oz 1 qt ¼ cup 4 lb 6 oz 2 qt ½ cup 4. In a bowl, combine salsa, tomato puree, and
(⅓ No. 10 can) (⅔ No. 10 can) water.
Canned tomato puree 2 lb 6 oz 1 qt ¼ cup 4 lb 12 oz 2 qt ½ cup
(⅓ No. 10 can ¾ cup) (¾ No. 10 can ½ cup)
Water 1 qt 2 qt
Enriched flour tortillas, 40 each 80 each 5. Cut tortillas in halves.
8-inch
(at least 1.5 oz each)
Reduced fat Cheddar cheese, 2 lb 2 qt 4 lb 1 gal
shredded
6. Lightly coat steamtable pans
(12" x 20" x 2 ½") with pan release spray. For
50 servings, use 2 pans. For 100 servings,
use 4 pans.
7. Assembly
Bottom layer: Place 16 half-tortillas in
bottom of pan. Distribute 1 lb 8 oz
(3 ⅓ cups) of the bean mixture on top of
tortillas. Spread 1 lb 3 oz (2 cups) taco
sauce over the bean mixture. Sprinkle
6 oz (1 ½ cups) shredded cheese over
taco sauce.

Middle layer: Place 12 half-tortillas on top

of the taco sauce. Distribute 1 lb 8 oz
(3 ⅓ cups) of bean mixture on top of the
tortillas. Spread 1 lb 3 oz (2 cups) taco
sauce over the bean mixture. Sprinkle 6 oz
(1 ½ cups) shredded cheese over taco
sauce.

Top layer: Place 12 half-tortillas on top of

the taco sauce. Divide the remaining
bean mixture on top of the tortillas. Divide
the remaining taco sauce over the bean
Taco Pie with Beans
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-45B

mixture. Sprinkle 4 oz (1 cup) of shredded

cheese evenly over the taco sauce.
8. Tightly cover pans.
9. Bake:
Conventional oven: 350° F for 30 minutes
Convection oven: 325° F for 20 minutes
CCP: Heat to 165° F or higher for at least 15
seconds.
10. CCP: Hold for hot service at 135° F or
higher.

Let pie rest for 5 minutes before portioning. Cut

each pan 5 x 5 (25 pieces per pan).

Marketing Guide for Selected Items

Food as Purchased for 50 Servings 100 Servings
Dry pinto beans 4 lb 5 oz 8 lb 10 oz

SERVING: YIELD: VOLUME:

1 piece provides 2 oz equivalent meat/meat 50 Servings: about 16 lb 13 oz 50 Servings: 2 steamtable pans
alternate, ¼ cup of vegetable, and 1 ¼ serving of
grains/breads.

100 Servings: about 33 lb 10 oz 100 Servings: 4 steamtable pans

Tested 2004

Special Tip:
SOAKING BEANS

Overnight method: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover

and refrigerate overnight. Discard the water. Proceed with recipe.

Quick-soak method: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add

beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour.
Discard the water. Proceed with recipe.

COOKING BEANS
Taco Pie with Beans
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-45B

Once the beans have been soaked, add ½ tsp salt for every lb of dry beans.
Boil gently with lid tilted until tender, about 2 hours.

Use hot beans immediately.

CCP: Hold for hot service at 135° F.
OR
Chill for later use.
CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4
hours.

1 lb dry pinto beans = about 2 ⅜ cups dry or 5 ¼ cups cooked beans.

Nutrients Per Serving

Calories 264 Saturated Fat 2.86 g Iron 3.62 mg

Protein 13.69 g Cholesterol 10 mg Calcium 258 mg

Carbohydrate 38.22 g Vitamin A 726 IU Sodium 960 mg

Total Fat 6.49 g Vitamin C 5.4 mg Dietary Fiber 4.8 g

Text63:
Baked Cajun Fish
Meat/Meat Alternate Main Dishes D-46

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Paprika 2 tsp 1 tbsp 1 tsp 1. Mix paprika, granulated garlic, onion salt, red
pepper, black or white pepper, oregano, and
thyme in a small bowl. Reserve for step 3.
Granulated garlic 2 tsp 1 Tbsp 1 tsp
Onion salt 2 tsp 1 Tbsp 1 tsp
Red pepper ¾ tsp 1 ½ tsp
Ground black or white pepper ¾ tsp 1 ½ tsp
Dried oregano 1 tsp 2 tsp
Dried thyme 1 tsp 2 tsp
Frozen fish portions 9 lb 7 oz 50 each 18 lb 14 oz 100 each 2. Place 25 fish portions into each ungreased
(3 oz each) steamtable pan (12" x 20" x 2 ½"). For 50
servings, use 2 pans. For 100 servings, use 4
pans.
Lemon juice ½ cup 1 cup 3. Sprinkle ¼ cup of lemon juice and
1 Tbsp 2 tsp of seasoning mix over the top of
each pan.
Margarine or butter, melted 6 oz ¾ cup 12 oz 1 ½ cups 4. Drizzle ⅜ cup of melted margarine over the
seasonings.
5. Bake:
Conventional oven: 350° F for 20 minutes
Convection oven: 350° F for 15 minutes
Fish should flake easily with a fork.
CCP: Heat to 145° F or higher for at least 15
seconds.
6. CCP: Hold for hot service at 135° F or higher.

SERVING: YIELD: VOLUME:

1 portion provides 2 oz equivalent meat/meat 50 Servings: about 7 lb 14 oz 50 Servings: 2 steamtable pans
alternate.

100 Servings: about 15 lb 12 oz 100 Servings: 4 steamtable pans

Edited 2004
Baked Cajun Fish
Meat/Meat Alternate Main Dishes D-46

Special Tips:
1) For best results, batch-cook fish throughout the meal.
2) 3 oz boneless, skinless chicken breasts or thighs may be substituted for fish.
CCP: Bake chicken to 165° F or higher for at least 15 seconds.

Nutrients Per Serving

Calories 128 Saturated Fat 1.75 g Iron 0.63 mg

Protein 12.58 g Cholesterol 43 mg Calcium 9 mg

Carbohydrate 0.43 g Vitamin A 220 IU Sodium 145 mg

Total Fat 8.12 g Vitamin C 1.3 mg Dietary Fiber 0.1 g

Text63:
Baked Fish Scandia
Meat/Meat Alternate Main Dishes D-47

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched dry bread crumbs 8 oz 2 cups 1 lb 1 qt 1. In a bowl, mix bread crumbs, lemon juice,
onion salt, pepper, hot pepper sauce, and
parsley. Reserve for step 6.
Lemon juice ½ cup 1 cup
Onion salt 2 tsp 1 Tbsp 1 tsp
Ground black or white pepper ½ tsp 1 tsp
Hot pepper sauce ½ tsp 1 tsp
Dried parsley ¼ cup ½ cup
Vegetable oil ¼ cup ½ cup 2. Oil each steamtable pan (12" x 20" x 2 ½")
with 2 Tbsp oil. For 50 servings, use 2 pans.
For 100 servings, use 4 pans.
Frozen fish portions 9 lb 7 oz 50 each 18 lb 14 oz 100 each 3. Place 25 fish portions into each steamtable
(3 oz each) pan.
Lowfat plain yogurt 1 lb 10 oz 3 ¼ cups 3 lb 4 oz 1 qt 2 ½ cups 4. Cover each portion with a No. 60 scoop
(1 Tbsp) of lowfat yogurt.
Reduced fat Cheddar cheese, 6 oz 1 ½ cups 12 oz 3 cups 5. Sprinkle 3 oz (¾ cup) of cheese, per pan, on
shredded top of lowfat yogurt.
6. Sprinkle 1 Tbsp of crumb mixture on top of each
portion.
7. Bake:
Conventional oven: 400° F for 25 minutes
Convection oven: 350° F for 25 minutes
Fish should flake easily with a fork.
CCP: Heat to 145° F or higher for at least 15
seconds.
8. CCP: Hold for hot service at 135° F or higher.

SERVING: YIELD: VOLUME:

1 portion provides 2 oz equivalent meat/meat 50 Servings: about 9 lb 6 oz 50 Servings: 2 steamtable pans
alternate.

100 Servings: about 18 lb 12 oz 100 Servings: 4 steamtable pans

Baked Fish Scandia
Meat/Meat Alternate Main Dishes D-47

Edited 2004

Special Tips:
1) For best results, batch-cook fish throughout the meal.
2) 3 oz boneless, skinless chicken breasts or thighs may be substituted for fish.
CCP: Bake chicken to 165° F or higher for at least 15 seconds.

Nutrients Per Serving

Calories 162 Saturated Fat 1.53 g Iron 0.72 mg

Protein 18.64 g Cholesterol 54 mg Calcium 92 mg

Carbohydrate 4.67 g Vitamin A 146 IU Sodium 179 mg

Total Fat 7.21 g Vitamin C 1.0 mg Dietary Fiber 0.2 g

Text63:
Arroz con Queso (Rice with Cheese)
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-48

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched white rice, medium 2 lb 13 oz 1 qt 2 ½ cups 5 lb 10 oz 3 qt 1 cup 1. Place rice and water in a stock pot or
grain, regular steam-jacketed kettle. Bring to a boil. Cover
OR OR OR OR OR and reduce heat to medium. Simmer for 12
Enriched white rice, long 2 lb 11 oz 1 qt 2 ¾ cups 5 lb 6 oz 3 qt 1 ½ cups minutes or until tender.
grain, parboiled
Water 3 ½ cups 1 qt 3 cups
*Fresh onions, chopped 1 lb 8 oz 1 qt 3 lb 2 qt
OR OR OR OR OR
Dehydrated onions 4 ½ oz 2 ¼ cups 9 oz 1 qt ½ cup
Canned, chopped mild green 12 oz 1 ¼ cups 2 Tbsp 1 lb 8 oz 2 ¾ cups 2. Combine onion, chilies, jalapenos, granulated
chilies garlic, yogurt, milk, salt, Monterey Jack
cheese, Cheddar cheese, and pinto beans.
Add to rice. Spread 5 lb 8 oz (2 qt 2 cups) in
each steamtable pan (12" x 20" x 2 ½"). For
50 servings, use 2 pans. For 100 servings,
use 4 pans.

Bake:
Conventional Oven: 350° F for 35 minutes
Convection Oven: 325° F for 30 minutes
CCP: Heat to 135° F or higher.
Canned jalapeno peppers, 4 oz ½ cup 8 oz 1 cup
drained, chopped
Granulated garlic 1 Tbsp 1 tsp 2 Tbsp 2 tsp
Lowfat plain yogurt 3 lb 1 qt 1 ½ cups 6 lb 2 qt 3 cups
Lowfat 1% milk 1 qt 1 cup 2 qt 2 cups
Salt 2 tsp 1 Tbsp 1 tsp
Reduced fat Monterey Jack 1 lb 1 qt 2 lb 2 qt
cheese, shredded
Reduced fat Cheddar 1 lb 1 qt 2 lb 2 qt
cheese, shredded
Canned pinto beans, drained 4 lb 4 oz 2 qt 1 ¼ cups 8 lb 8 oz 1 gal 2 ½ cups
(1 No. 10 can) (2 No. 10 cans)
OR
*Dry pinto beans, cooked OR OR OR OR
(see Special Tip) 4 lb 4 oz 2 qt 1 ¼ cups 3 lb 10 oz 1 gal 2 ½ cups
Arroz con Queso (Rice with Cheese)
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-48

*Fresh tomatoes, diced 1 lb 8 oz 3 ⅔ cups 3 lb 1 qt 3 ⅓ cups 3. Sprinkle 12 oz (1 ¾ cups 2 Tbsp) of diced

OR OR OR OR OR tomatoes and 9 ½ oz (2 ⅓ cups) of Cheddar
Canned diced tomatoes 1 lb 14 oz 3 ⅜ cups 3 lb 12 oz 1 qt 2 ¾ cups cheese over top of each steamtable pan and
(1 No. 2 ½ can) (2 No. 2 ½ cans) bake for 5 minutes, until cheese is melted.
Reduced fat Cheddar 1 lb 3 oz 1 qt ¾ cup 2 lb 6 oz 2 qt 1 ½ cups
cheese, shredded
4. CCP: Hold for hot service at 135° F or higher.

Portion with No. 8 scoop (½ cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 1 lb 12 oz 3 lb 8 oz

Tomatoes 1 lb 12 oz 3 lb 8 oz

Dry pinto beans 1 lb 13 oz 3 lb 10 oz

SERVING: YIELD: VOLUME:

½ cup (No. 8 scoop) provides 2 oz equivalent 50 Servings: about 19 lb 8 oz 50 Servings: about 1 gallon 2 ¼ quarts
meat/meat alternate, ⅛ cup of vegetable, and ¾
serving of grains/breads
OR
½ cup (No. 8 scoop) provides 1 oz equivalent 100 Servings: about 39 lb 100 Servings: about 3 gallons 2 cups
meat/meat alternate, ¼ cup of vegetable, and ¾
serving of grains/breads.

Tested 2004, Edited 2007

Special Tip:
SOAKING BEANS

Overnight method: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover

and refrigerate overnight. Discard the water. Proceed with recipe.

Quick-soak method: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add

beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour.
Discard the water. Proceed with recipe.

COOKING BEANS
Arroz con Queso (Rice with Cheese)
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-48

Once the beans have been soaked, add ½ tsp salt for every lb of dry beans.
Boil gently with lid tilted until tender, about 2 hours.

Use hot beans immediately.

CCP: Hold for hot service at 135° F.
OR
Chill for later use. If chilling:
CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4
hours.

1 lb dry pinto beans = about 2 ⅜ cups dry or 5 ¼ cups cooked beans.

Nutrients Per Serving

Calories 248 Saturated Fat 4.11 g Iron 2.16 mg

Protein 14.61 g Cholesterol 20 mg Calcium 352 mg

Carbohydrate 32.13 g Vitamin A 415 IU Sodium 543 mg

Total Fat 6.72 g Vitamin C 6.5 mg Dietary Fiber 2.1 g

Text63:
Vegetable Chili
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-49

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Vegetable oil ¼ cup ½ cup 1. Heat the oil in a steam-jacketed kettle.

*Fresh onions, chopped 1 lb 4 oz 3 ⅓ cups 2 lb 8 oz 1 qt 2 ⅔ cups 2. Add the onions and sauté 3 minutes, until
OR OR OR OR OR translucent.
Dehydrated onions 3 ¾ oz 1 ½ cups 2 Tbsp 7 ½ oz 3 ¾ cups
*Fresh green peppers, 10 oz 1 ¾ cups 2 Tbsp 1 lb 4 oz 3 ¾ cups 3. Add the green peppers and sauté 2 minutes,
chopped OR OR OR OR until tender.
OR 1 lb 1 oz 3 cups 2 lb 2 oz 1 qt 2 cups
Frozen green peppers,
chopped
Chili powder 3 oz ¾ cup 6 oz 1 ½ cups 4. Add the chili powder, cumin, granulated garlic,
onion powder, hot sauce (optional), brown
sugar, and tomatoes. Simmer 15 minutes,
uncovered.
Ground cumin 1 oz ¼ cup 2 oz ½ cup
Granulated garlic 1 Tbsp 1 tsp 2 Tbsp 2 tsp
Onion powder 2 tsp 1 Tbsp 1 tsp
Red hot sauce (optional) ¼ cup ½ cup
Brown sugar, packed 4 oz ½ cup 8 oz 1 cup
Canned crushed tomatoes, 6 lb 6 oz 3 qt 12 lb 12 oz 1 gal 2 qt
with juice (1 No. 10 can) (2 No. 10 cans)
Canned diced tomatoes, with 1 lb 2 ½ oz 2 cups 2 Tbsp 2 lb 5 oz 1 qt ¼ cup
juice (1 No. 2 ½ can) (2 No. 2 ½ cans)
Canned kidney beans, drained 5 lb 9 oz 3 qt 1 ½ cups 11 lb 2 oz 1 gal 2 ¾ qt 5. Add the kidney beans, bulgur, and water.
(1 ¼ No. 10 cans) (2 ½ No. 10 cans) Simmer 15 minutes, uncovered.
No. 3 bulgur 1 lb 3 cups 2 lb 1 qt 2 cups
Water ½ cup 1 cup
Lowfat plain yogurt 2 lb 1 qt 4 lb 2 qt 6. Add yogurt and stir to blend. Pour into medium
half-steamtable pans (10" x 12" x 4"). For 50
servings, use 2 pans. For 100 servings, use 4
pans.

CCP: Heat to 140° F or higher for at least 15

seconds.
7. CCP: Hold for hot service at 135° F or higher.

Portion with 6 oz ladle (¾ cup).

Vegetable Chili
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-49

Reduced fat Cheddar cheese, 3 lb 2 oz 3 qt ½ cup 6 lb 1 gal 2 ¼ qt 8. Sprinkle ¼ cup of Cheddar cheese on top of
shredded each portion when served.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 1 lb 7 oz 2 lb 14 oz

Green peppers 13 oz 1 lb 10 oz

SERVING: YIELD: VOLUME:

¾ cup (6 oz ladle) provides 2 oz equivalent 50 Servings: about 20 lb 50 Servings: about 2 gallons 1 ½ quarts
meat/meat alternate, ⅜ cup of vegetable, and ¼
serving of grains/breads.

100 Servings: about 40 lb 100 Servings: about 4 gallons 2 ¾ quarts

Tested 2004

Special Tip:
This dish can be used as a filling in Tacos (D-13), Taco Salad (E-10), or
Burritos (D-12).

Nutrients Per Serving

Calories 223 Saturated Fat 3.76 g Iron 2.26 mg

Protein 14.57 g Cholesterol 17 mg Calcium 333 mg

Carbohydrate 27.02 g Vitamin A 1257 IU Sodium 606 mg

Total Fat 7.48 g Vitamin C 17.5 mg Dietary Fiber 6.4 g

Text63:
Vegetable Lasagna
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-50

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Water, boiling 4 gal 2 qt 9 gal 1. Add salt to boiling water.

Salt 3 Tbsp ¼ cup 2 Tbsp
Enriched lasagna noodles, 2 lb 12 oz 56 each 5 lb 8 oz 112 each 2. Slowly add lasagna noodles and return to boil.
uncooked Cook for 10-12 minutes, until tender. Drain.
(at least 0.78 oz each)
Vegetable oil ¼ cup ½ cup 3. In a pan, heat vegetable oil. Add zucchini,
mushrooms, and onions. Sauté for 3 minutes,
until tender. Stir in flour and cook for 3
minutes. Remove from heat and set aside.
*Fresh zucchini, sliced 1 lb 1 qt 2 lb 2 qt
*Fresh mushrooms, sliced 12 oz 1 qt 1 cup 1 lb 8 oz 2 qt 1 ¾ cups
OR OR OR OR OR
Canned sliced mushrooms, 15 oz 3 8-oz cans 1 lb 14 oz 6 8-oz cans
drained
*Fresh onions, chopped 9 oz 1 ½ cups 1 lb 2 oz 3 cups
OR OR OR OR OR
Dehydrated onions 1 ¾ oz ½ cup 3 oz 1 cup
Enriched all-purpose flour 2 oz ½ cup 4 oz 1 cup
Frozen chopped broccoli 2 lb 8 oz 1 qt 2 cups 5 lb 3 qt 4. Place broccoli in steamtable pan
(12" x 20" x 2 ½"). Steam for 6 minutes, or
until tender. Drain well and set aside.
Canned tomato sauce 8 lb 4 oz 1 gal 16 lb 8 oz 2 gal 5. In a steam-jacketed kettle, heat the tomato
(1 ¼ No. 10 cans) (2 ½ No. 10 cans) sauce and tomato paste. Add the oregano and
granulated garlic. Simmer, uncovered, for 30
minutes.
Canned tomato paste 1 lb 9 oz 2 ¾ cups 3 lb 2 oz 1 qt 1 ½ cups
Dried oregano ¼ cup 2 Tbsp ¾ cup
Granulated garlic 1 ¾ tsp 1 Tbsp ½ tsp
6. Add sautéed vegetables and steamed broccoli
to tomato sauce. Stir to combine. Simmer for
10 minutes.
Reduced fat cottage cheese, 8 lb 1 gal 16 lb 2 gal 7. In a large bowl, combine cottage cheese,
drained parsley, granulated garlic, and bread crumbs.
Mix well.
Dried parsley ¼ cup ½ cup
Granulated garlic 2 tsp 1 Tbsp 1 tsp
Enriched dry bread crumbs 8 oz 2 cups 2 Tbsp 1 lb 1 qt ¼ cup
Vegetable Lasagna
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-50

Grated Parmesan cheese
Lite mozzarella cheese, 1 lb 14 oz
shredded
Grated Parmesan cheese
2 oz ¾ cup 4 oz 1 ½ cups 8. Combine Parmesan cheese and mozzarella
cheese.
1 qt 3 ½ cups 3 lb 12 oz 3 qt 3 cups
9. Spread 1 cup of vegetable sauce on the
bottom of each steamtable pan
(12" x 20" x 2 ½") to prevent sticking. For 50
servings, use 2 pans. For 100 servings, use 4
pans.
Assembly:
First layer:
a. 9 ⅓ lasagna noodles
b. 1 qt ½ cup cottage cheese mixture
c. 1 qt vegetable sauce
d. 2 cups 1 Tbsp Parmesan-
mozzarella cheese mixture
Second layer: Repeat first layer
Third layer:
e. 9 ⅓ lasagna noodles
f. 2 ½ cups vegetable sauce
4 oz 1 ½ cups 8 oz 3 cups 10. Sprinkle 2 oz of Parmesan cheese over each
pan of lasagna. Cover with foil.
Bake:
Conventional oven: 375° F for 50 minutes
Convection oven: 350° F for 40 minutes

CCP: Heat to 165° F or higher for 15 seconds.

11. Remove from oven and allow to set for 15
minutes before serving.
12. CCP: Hold for hot service at 135° F or higher.

Cut each pan 5 x 5 (25 portions per pan).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Zucchini 1 lb 1 oz 2 lb 2 oz

Mushrooms 13 oz 1 lb 10 oz

Mature onions 11 oz 1 lb 6 oz
Vegetable Lasagna
Meat/Meat Alternate-Vegetable-Grains/Breads Main Dishes D-50

SERVING: YIELD: VOLUME:

1 piece provides 2 oz equivalent meat/meat 50 Servings: about 25 lb 12 oz 50 Servings: 2 steamtable pans
alternate, ¾ cup of vegetable, and 1 serving of
grains/breads.

100 Servings: about 51 lb 8 oz 100 Servings: 4 steamtable pans

Tested 2004

Nutrients Per Serving

Calories 278 Saturated Fat 2.60 g Iron 2.86 mg

Protein 21.30 g Cholesterol 11 mg Calcium 268 mg

Carbohydrate 36.39 g Vitamin A 1669 IU Sodium 1016 mg

Total Fat 5.67 g Vitamin C 27.2 mg Dietary Fiber 4.1 g

Text63:
New Macaroni and Cheese
Meat/Meat Alternate-Grains/Breads Main Dishes D-51

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Water, boiling 5 gal 10 gal 1. Add salt to boiling water.

Salt 2 Tbsp 2 tsp 3 ½ oz ⅓ cup
Enriched elbow macaroni 2 lb 10 oz 2 qt 1 ¼ cups 5 lb 4 oz 1 gal 2 ½ cups 2. Slowly add macaroni until water boils again.
Cook uncovered until tender-firm, about 10
minutes. DO NOT OVERCOOK. Drain and
rinse in cold water.
Margarine or butter 12 oz 1 ½ cups 1 lb 8 oz 3 cups 3. Melt margarine or butter in a stock pot or
steam-jacketed kettle.
Enriched all-purpose flour 12 oz 2 ¾ cups 1 lb 8 oz 1 qt 1 ½ cups 4. Combine flour, salt, dry mustard, pepper, and
paprika in a bowl. Add to the melted margarine.
Cook for 2 minutes over medium heat, stirring
continuously. Do not brown.
Salt 1 Tbsp 2 tsp 3 Tbsp 1 tsp
Dry mustard 1 Tbsp 2 Tbsp
Ground black or white pepper 1 tsp 2 tsp
Paprika 1 Tbsp 2 Tbsp
Lowfat 1% milk or instant 1 gal 1 qt 2 gal 2 qt 5. Heat milk in a stock pot to a simmer. Slowly
nonfat dry milk, reconstituted add milk to the flour mixture, stirring
continuously. Cook until smooth and
thickened.
Worcestershire sauce 2 tsp 1 Tbsp 1 tsp 6. Add Worcestershire sauce, Parmesan
cheese, and Cheddar cheese, to the white
sauce. Stir over low heat until cheese melts.
Grated Parmesan cheese 4 oz 1 ½ cups 8 oz 3 cups
Reduced fat Cheddar cheese, 2 lb 8 oz 2 qt 2 cups 5 lb 1 gal 1 qt
shredded
7. Combine well-drained macaroni and sauce.
Mix well. Place 10 lb 14 oz (1 gal 2 ¼ qt) into
each steamtable pan (12" x 20" x 2 ½"). For
50 servings, use 2 pans. For 100 servings,
use 4 pans. Cover with a lid or foil.
Bake:
Conventional oven: 350° F for 30 minutes
Convection oven: 325° F for 25 minutes

CCP: Heat to 140° F or higher.

New Macaroni and Cheese
Meat/Meat Alternate-Grains/Breads Main Dishes D-51

Enriched soft bread crumbs 6 oz 2 cups 12 oz 1 qt 8. Combine the bread crumbs and Cheddar
cheese in a bowl. Sprinkle 11 oz (3 cups)
over each pan.
Reduced fat Cheddar cheese, 1 lb 1 qt 2 lb 2 qt
shredded
9. Bake an additional 5 minutes, uncovered,
until lightly browned.
10. CCP: Hold for hot service at 135° F or higher.

Cut each pan 5 x 5 (25 pieces).

SERVING: YIELD: VOLUME:

1 portion provides 1 oz equivalent meat/meat 50 Servings: about 21 lb 12 oz 50 Servings: about 3 gallons 2 cups
alternate and 1 serving of grains/breads.

100 Servings: about 43 lb 8 oz 100 Servings: about 6 gallons 1 quart

Edited 2004

Nutrients Per Serving

Calories 325 Saturated Fat 5.93 g Iron 1.57 mg

Protein 17.22 g Cholesterol 23 mg Calcium 448 mg

Carbohydrate 32.71 g Vitamin A 763 IU Sodium 475 mg

Total Fat 13.63 g Vitamin C 1.1 mg Dietary Fiber 1.5 g

Text63:
Vegetable Quesadilla
Main Dishes D-52

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched flour tortilla, 6" soft 50 each 100 each 1. For 50 servings, line 3 sheet pans
(at least 0.9 oz) (18" x 26" x 1") with parchment paper. Place
8-9 tortillas side by side on each pan (use a
total of 25 tortillas). For 100 servings, line 5
sheet pans (18" x 26" x 1") with parchment
paper. Place 10 tortillas side by side on each
pan (use a total of 50 tortillas). Reserve for
step 5.
* Fresh green peppers, 1 lb 4 oz 3 ¾ cups 2 Tbsp 2 lb 8 oz 1 qt 3 ¾ cups 2. Combine peppers, onions, black beans, and
chopped corn. Heat on medium heat for 5 minutes.
*Fresh onions, chopped 15 oz 2 ½ cups 1 lb 14 oz 1 qt 1 cup
Canned black beans, drained 1 lb 15 oz 1 qt 3 cups 3 lb 14 oz 3 qt 2 cups
(½ No. 10 can) (1 No. 10 can)
Canned corn, liquid packed 2 lb 1 oz 2 qt 3 cups 4 lb 2 oz 1 gal 1 ½ qt
whole kernel, drained (½ No. 10 can) (1 No. 10 can)
*Fresh tomatoes, diced 15 oz 2 ¾ cups 1 lb 14 oz 1 qt 1 ½ cups 3. Add tomatoes to vegetable mixture and drain
excess liquid.
Chili powder 2 Tbsp ¼ cup 4. Add chili powder, cumin, onion powder, and
paprika to vegetable mixture.
Ground cumin 2 Tbsp ¼ cup
Onion powder 1 Tbsp 1 tsp 2 Tbsp 2 tsp
Paprika 1 Tbsp 1 tsp 2 Tbsp 2 tsp
Reduced fat Monterey Jack, 1 lb 9 oz 1 qt 2 ¼ cups 3 lb 2 oz 3 qt ½ cup 5. Sprinkle each tortilla with ¼ cup of Monterey
shredded Jack cheese.
6. Spoon 1 cup 1 Tbsp vegetable mixture on to
each tortilla.
Reduced fat Cheddar cheese, 1 lb 9 oz 1 qt 2 ¼ cups 3 lb 2 oz 3 qt ½ cup 7. Sprinkle each tortilla with ¼ cup Cheddar
shredded cheese.
8. Place remaining tortillas on top, pressing down
gently. Spray tortillas with pan release spray
to aid browning.
9. Bake until tops are golden brown:
Conventional oven: 400° F for 10 minutes
Convection oven: 375° F for 7 minutes
10. Allow quesadilla to stand for 5 minutes.
Vegetable Quesadilla
Main Dishes D-52

11. Cut each quesadilla in half and serve.

One portion is ½ quesadilla.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Green peppers 1 lb 9 oz 3 lb 2 oz

Mature onions 1 lb 1 oz 2 lb 2 oz

Tomatoes 1 lb 2 oz 2 lb 4 oz

SERVING: YIELD: VOLUME:

1 serving provides 1 ¼ oz equivalent meat/meat 50 Servings: 50 quesadilla halves 50 Servings: 2 gallons 1 ⅓ quarts (filling)
alternate, ⅛ cup vegetable, and 1 serving of 3 sheet pans
grains/breads.

100 Servings: 100 quesadilla halves 100 Servings: 4 gallons 2 ⅔ quarts

(filling)
5 sheet pans
Tested 2004

Nutrients Per Serving

Calories 249 Saturated Fat 4.23 g Iron 1.98 mg

Protein 12.74 g Cholesterol 17 mg Calcium 282 mg

Carbohydrate 25.77 g Vitamin A 435 IU Sodium 459 mg

Total Fat 8.22 g Vitamin C 11.9 mg Dietary Fiber 2.7 g

Text63:
Carrot-Raisin Salad
Vegetable/Fruit Salads and Salad Dressings E-04

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

*Fresh carrots, shredded 3 lb 4 oz 3 qt 3 ⅓ cups 6 lb 8 oz 1 gal 3 ⅔ qt 1. Place carrots and raisins in large bowl.
coarsely
Raisins 1 lb 8 oz 1 qt ½ cup 3 lb 2 qt 1 cup
Instant nonfat dry milk, ½ cup 1 cup 2. In a separate bowl, combine milk, salad
reconstituted dressing or mayonnaise, salt, nutmeg
(optional), and lemon juice (optional).
Reduced calorie salad 1 lb 2 cups 2 lb 1 qt
dressing
OR OR OR OR OR
Lowfat mayonnaise 1 lb 2 cups 2 lb 1 qt
Salt ½ tsp 1 tsp
Ground nutmeg (optional) ½ tsp 1 tsp
Frozen lemon juice 2 Tbsp ¼ cup
concentrate, reconstituted
(optional)
3. Pour dressing over carrots and raisins. Mix
lightly. Spread 6 lb (approximately
3 qt 1 cup) into each shallow pan
(12" x 20" x 2 ½) to a product depth of 2" or
less. For 50 servings, use 1 pan. For 100
servings, use 2 pans.
4. CCP: Cool to 41° F or lower within 4 hours.

Cover. Refrigerate until service.

5. Mix lightly before serving. Portion with No. 16
scoop (¼ cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Carrots 4 lb 8 lb

SERVING: YIELD: VOLUME:

¼ cup (No. 16 scoop) provides ¼ cup of vegetable 50 Servings: 6 lb 50 Servings: about 3 quarts 1 cup
and fruit. 1 pan
Carrot-Raisin Salad
Vegetable/Fruit Salads and Salad Dressings E-04

100 Servings: 12 lb 100 Servings: about 1 gallon 2 ½ quarts

2 pans

Edited 2006

Nutrients Per Serving

Calories 78 Saturated Fat 0.31 g Iron 0.49 mg

Protein 0.90 g Cholesterol 4 mg Calcium 18 mg

Carbohydrate 15.92 g Vitamin A 8299 IU Sodium 117 mg

Total Fat 1.84 g Vitamin C 3.2 mg Dietary Fiber 1.5 g

Text63:
Chicken or Turkey Salad
Meat/Meat Alternate Salads and Salad Dressings E-05

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

*Cooked, chicken or turkey, 6 lb 6 oz 1 gal 1 qt 12 lb 12 oz 2 gal 2 qt 1. Combine chicken or turkey, celery, onions,
chilled, chopped pickle relish, pepper, and dry mustard. Add
salad dressing or mayonnaise. Mix lightly until
well blended. Spread 5 lb 7 oz (approximately
3 qt ½ cup) into each shallow pan
(12" x 20" x 2 ½") to a product depth of 2" or
less. For 50 servings, use 2 pans. For 100
servings, use 4 pans.
*Fresh celery, chilled, 1 lb 5 oz 1 qt 1 cup 2 lb 10 oz 2 qt 2 cups
chopped
*Fresh onions, chopped 12 oz 2 cups 2 Tbsp 1 lb 8 oz 1 qt ¼ cup
OR OR OR OR OR
Dehydrated onions 2 ¼ oz 1 cup 2 Tbsp 4 ½ oz 2 ¼ cups
Sweet pickle relish, chilled, 15 oz 1 ¾ cups 1 lb 14 oz 3 ½ cups
undrained
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Dry mustard 1 Tbsp 1 ½ tsp 3 Tbsp
Reduced calorie salad 1 lb 9 ½ oz 3 ¼ cups 3 lb 3 oz 1 qt 2 ½ cups
dressing
OR OR OR OR OR
Lowfat mayonnaise 1 lb 9 ½ oz 3 ¼ cups 3 lb 3 oz 1 qt 2 ½ cups
2. CCP: Cool to 41° F or lower within 4 hours.

Cover. Refrigerate until service.

3. Portion with No. 8 scoop (½ cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Serve on Salad greens or in sandwiches. Food as Purchased for 50 Servings 100 Servings
Chicken, whole, without neck and giblets 17 lb 12 oz 35 lb 8 oz
OR OR OR
Turkey, whole, without neck and giblets 13 lb 9 oz 27 lb 2 oz

Celery 1 lb 10 oz 3 lb 4 oz

Mature onions 14 oz 1 lb 12 oz
Chicken or Turkey Salad
Meat/Meat Alternate Salads and Salad Dressings E-05

SERVING: YIELD: VOLUME:

½ cup (No. 8 scoop) provides 2 oz equivalent 50 Servings: about 10 lb 14 ½ oz 50 Servings: about 1 gallon 2 ¼ quarts
meat/meat alternate. 2 pans

100 Servings: about 21 lb 13 oz 100 Servings: about 3 gallons 2 cups

4 pans

Edited 2004

Nutrients Per Serving

Calories 165 Saturated Fat 1.67 g Iron 0.95 mg

Protein 17.01 g Cholesterol 58 mg Calcium 17 mg

Carbohydrate 7.38 g Vitamin A 68 IU Sodium 257 mg

Total Fat 7.24 g Vitamin C 1.4 mg Dietary Fiber 0.6 g

Text63:
Creamy Cole Slaw
Vegetable Salads and Salad Dressings E-06

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

*Fresh green cabbage, 3 lb 11 oz 1 gal 2 qt 7 lb 6 oz 3 gal 1. Place cabbage, carrots, and peppers
chilled, shredded (optional) in large bowl and toss lightly to mix.
*Fresh carrots, shredded 6 oz 1 ¾ cups 12 oz 3 ½ cups
*Fresh green peppers, 2 ½ oz ½ cup 5 oz 1 cup
chopped or diced (optional)
Reduced calorie salad 14 oz 1 ¾ cups 1 lb 12 oz 3 ½ cups 2. Combine salad dressing or mayonnaise, sugar,
dressing celery seed, dry mustard, and vinegar.
OR OR OR OR OR
Lowfat mayonnaise 14 oz 1 ¾ cups 1 lb 12 oz 3 ½ cups
Sugar 2 Tbsp ¼ cup
Celery seed 2 tsp 1 Tbsp 1 tsp
Dry mustard 1 tsp 2 tsp
White vinegar 2 Tbsp ¼ cup
3. Pour dressing over vegetables. Mix thoroughly.
Spread 5 lb 3 oz (approximately 3 qt ½ cup)
into each shallow pan (12" x 20" x 2 ½") to a
product depth of 2" or less (see Special Tips).
For 50 servings, use 1 pan. For 100 servings,
use 2 pans.
4. CCP: Cool to 41° F or lower within 4 hours.

Cover. Refrigerate until ready to serve.

5. Mix lightly before serving. Portion with No. 16
scoop (¼ cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Cabbage 4 lb 4 oz 8 lb 8 oz

Carrots 8 oz 1 lb

Green peppers 4 oz 8 oz
Creamy Cole Slaw
Vegetable Salads and Salad Dressings E-06

SERVING: YIELD: VOLUME:

¼ cup (No. 16 scoop) provides ¼ cup of vegetable. 50 Servings: about 5 lb 3 oz 50 Servings: about 3 quarts ½ cup
1 pan

100 Servings: about 10 lb 6 oz 100 Servings: about 1 gallon 2 ¼ quarts

2 pans

Tested 2004

Special Tips:
1) For best results, shred cabbage and store overnight; add dressing just
before serving.

2) If recipe is prepared in advance, the yield will be reduced.

Nutrients Per Serving

Calories 33 Saturated Fat 0.26 g Iron 0.30 mg

Protein 0.60 g Cholesterol 3 mg Calcium 19 mg

Carbohydrate 4.52 g Vitamin A 1005 IU Sodium 77 mg

Total Fat 1.63 g Vitamin C 11.1 mg Dietary Fiber 1.0 g

Text63:
Macaroni Salad
Grains/Breads Salads and Salad Dressings E-07

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Water 3 gal 6 gal 1. Heat water to rolling boil. Add salt.

Salt 2 Tbsp 2 tsp 3 ½ oz ⅓ cup
Enriched elbow macaroni 2 lb 10 oz 2 qt 1 ¼ cups 5 lb 4 oz 1 gal 2 ½ cups 2. Slowly add macaroni. Stir constantly, until
water boils again. Cook for 10-12 minutes or
until tender; stir occasionally. DO NOT
OVERCOOK. Drain well. Rinse under cold
water.
Reduced calorie salad 1 lb 8 oz 3 cups 3 lb 1 qt 2 cups 3. Add salad dressing or mayonnaise. Mix.
dressing
OR OR OR OR OR
Lowfat mayonnaise 1 lb 8 oz 3 cups 3 lb 1 qt 2 cups
*Fresh carrots, chilled, 8 oz ¾ cup 2 Tbsp 1 lb 1 ¾ cups 4. Add carrots, celery, onions, pickle relish,
shredded pepper, dry mustard, and salt. Toss
lightly. Spread 3 lb 13 ½ oz (approximately
3 qt ½ cup) into each shallow pan
(12" x 20" x 2 ½") to a product depth of 2" or
less. For 50 servings, use 2 pans. For 100
servings, use 4 pans.
*Fresh celery, chilled, 8 oz 2 cups 1 lb 1 qt
chopped
*Fresh onions, chopped 4 oz ⅔ cup 8 oz 1 ⅓ cups
Sweet pickle relish, chilled, 4 oz ½ cup 8 oz 1 cup
undrained
Ground black or white pepper 1 tsp 2 tsp
Dry mustard 1 Tbsp 2 Tbsp
Salt 1 tsp 2 tsp
Paprika 1 ½ tsp 1 Tbsp 5. Garnish with paprika.
6. CCP: Cool to 41° F or lower within 4 hours.

Cover. Refrigerate until service.

7. Portion with No. 8 scoop (½ cup).
Macaroni Salad
Grains/Breads Salads and Salad Dressings E-07

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Carrots 10 oz 1 lb 4 oz

Celery 10 oz 1 lb 4 oz

Mature onions 5 oz 10 oz

SERVING: YIELD: VOLUME:

½ cup (No. 8 scoop) provides 1 serving of 50 Servings: about 7 lb 11 oz 50 Servings: about 1 gallon 2 ¼ quarts
grains/breads. 2 pans

100 Servings: about 15 lb 6 oz 100 Servings: about 3 gallons ½ cup

4 pans

Edited 2004

Variation:
A. Macaroni and Ham Salad

50 servings: Follow steps 1-3. In step 4, use 3 lb 14 oz diced cooked ham

(water added). Continue with steps 5-7.

100 servings: Follow steps 1-3. In step 4, use 7 lb 12 oz diced cooked ham.
Continue with steps 5-7.

Serving: ⅔ cup (No. 6 scoop) provides ¾ oz equivalent meat/meat alternate

and 1 serving of grains/breads.
Macaroni Salad
Grains/Breads Salads and Salad Dressings E-07

Nutrients Per Serving

Calories 144 Saturated Fat 0.49 g Iron 1.18 mg

Protein 3.67 g Cholesterol 6 mg Calcium 10 mg

Carbohydrate 25.03 g Vitamin A 1330 IU Sodium 262 mg

Total Fat 3.10 g Vitamin C 1.0 mg Dietary Fiber 1.7 g

Text63:
Pasta Salad
Vegetable-Grains/Breads Salads and Salad Dressings E-08

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Water 1 gal 1 ½ qt 2 gal 3 qt 1. Heat water to rolling boil. Add salt.

Salt 2 Tbsp ¼ cup
Enriched pasta spirals 1 lb 11 oz 2 qt 1 ¼ cups 3 lb 6 oz 1 gal 2 ½ cups 2. Slowly add pasta spirals or shells while stirring
OR OR OR OR OR constantly until water boils again. Cook for 8-10
Enriched pasta shells, medium 1 lb 15 oz 2 qt 3 ¾ cups 3 lb 14 oz 1 gal 1 ⅞ qt minutes. DO NOT OVERCOOK. Drain well.
Rinse under cold water.
Frozen mixed vegetables, 2 lb 4 oz 1 qt 1 ½ cups 4 lb 8 oz 2 qt 3 cups 3. Add mixed vegetables, broccoli, and pepper.
thawed and drained Shake dressing. Pour over pasta and
OR OR OR OR OR vegetables. Toss lightly to combine and coat
Canned mixed vegetables, 2 lb 9 oz 1 qt 1 ¾ cups 5 lb 2 oz 2 qt 3 ½ cups evenly. Spread 5 lb 1 oz (approximately
chilled, drained (⅔ No. 10 can) (1 ⅓ No. 10 cans) 2 qt 1 ⅓ cups) into each shallow pan
(12" x 20" x 2 ½") to a product depth of
2" or less. For 50 servings, use 2 pans. For
100 servings, use 4 pans.
Frozen chopped broccoli, 1 lb 7 oz 3 ½ cups 2 lb 14 oz 1 qt 3 cups
thawed and drained
Ground black or white pepper 1 tsp 2 tsp
Italian Dressing (see E-15) 2 cups 1 qt
4. CCP: Cool to 41° F or lower within 4 hours.

Cover. Refrigerate until ready to serve.

5. Mix lightly before serving.
6. Portion with No. 10 scoop (⅜ cup).

SERVING: YIELD: VOLUME:

⅜ cup (No. 10 scoop) provides ⅛ cup of vegetable 50 Servings: about 10 lb 2 oz 50 Servings: about 1 gallon 2 ¾ cups
and ½ serving of grains/breads. 2 pans

100 Servings: about 20 lb 4 oz 100 Servings: about 2 gallons 1 ½ quarts

4 pans

Edited 2006
Pasta Salad
Vegetable-Grains/Breads Salads and Salad Dressings E-08

Nutrients Per Serving

Calories 141 Saturated Fat 0.98 g Iron 0.98 mg

Protein 3.27 g Cholesterol 0 mg Calcium 17 mg

Carbohydrate 16.83 g Vitamin A 1309 IU Sodium 165 mg

Total Fat 7.00 g Vitamin C 10.0 mg Dietary Fiber 2.03 g

Text63:
Potato Salad
Vegetable Salads and Salad Dressings E-09

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Potatoes, as purchased 9 lb 5 oz 18 lb 10 oz 1. Steam potatoes at 5-6 pounds of pressure for

30-45 minutes, or boil for 30-40 minutes. Cool,
peel, and dice into ½" cubes.
*Fresh celery, chopped 1 lb 2 oz 1 qt ¼ cup 2 lb 4 oz 2 qt ½ cup 2. Add all other ingredients. Mix lightly until well
blended. Spread 5 lb 9 oz (approximately
1 gal ½ cup) into each shallow pan
(12" x 20" x 2 ½") to a product depth of 2" or
less. For 50 servings, use 2 pans. For 100
servings, use 4 pans.
*Fresh onions, finely chopped 7 ½ oz 1 ¼ cups 15 oz 2 ½ cups
Sweet pickle relish, undrained 6 oz ⅔ cup 12 oz 1 ⅓ cups
Fresh large eggs, hard- 12 each 24 each
cooked, chopped (optional)
Reduced calorie salad 1 lb 10 oz 3 cups 3 lb 4 oz 1 qt 2 cups
dressing
OR OR OR OR OR
Lowfat mayonnaise 1 lb 10 oz 3 cups 3 lb 4 oz 1 qt 2 cups
Salt 1 Tbsp 2 Tbsp
Ground black or white pepper 1 tsp 2 tsp
Dry mustard 1 Tbsp 2 Tbsp
3. CCP: Cool to 41° F or lower within 4 hours.

Refrigerate until ready to serve.

4. Portion with No. 6 scoop (⅔ cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Celery 1 lb 6 oz 2 lb 12 oz

Mature onions 9 oz 1 lb 2 oz
Potato Salad
Vegetable Salads and Salad Dressings E-09

SERVING: YIELD: VOLUME:

⅔ cup (No. 6 scoop) provides ½ cup of vegetable. 50 Servings: about 11 lb 1 ½ oz 50 Servings: about 2 gallons 1 cup
2 pans

100 Servings: about 22 lb 3 oz 100 Servings: about 4 gallons 2 cups

4 pans

Edited 2004

Nutrients Per Serving

Calories 102 Saturated Fat 0.48 g Iron 0.38 mg

Protein 1.45 g Cholesterol 6 mg Calcium 10 mg

Carbohydrate 17.90 g Vitamin A 26 IU Sodium 309 mg

Total Fat 2.90 g Vitamin C 9.2 mg Dietary Fiber 1.6 g

Text63:
Taco Salad
Meat/Meat Alternate-Vegetable-Grains/Breads Salads and Salad Dressings E-10

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 6 lb 6 oz 12 lb 12 oz 1. Brown ground beef. Drain. Continue

(no more than 20% fat) immediately.
*Fresh onions, chopped 5 oz ¾ cup 2 Tbsp 10 oz 1 ¾ cups 2. Add onions, salt, granulated garlic, pepper,
OR OR OR OR OR tomato paste, water, chili powder, cumin,
Dehydrated onions 1 oz ½ cup 2 oz 1 cup paprika, and onion powder. Blend well. Bring
to boil. Reduce heat. Simmer for 25-30
minutes.

CCP: Heat to 155° F for 15 seconds.

CCP: Hold for hot service at 135° F or higher.
Salt 1 Tbsp 2 Tbsp
Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Canned tomato paste 14 oz 1 ½ cups 1 Tbsp 1 lb 12 oz 3 cups 2 Tbsp
(⅛ No. 10 can) (¼ No. 10 can)
Water 1 qt 1 cup 2 qt 2 cups
Chili powder 2 Tbsp ¼ cup
Ground cumin 1 Tbsp 1 ½ tsp 3 Tbsp
Paprika 1 ½ tsp 1 Tbsp
Onion powder 1 ½ tsp 1 Tbsp
*Fresh lettuce, shredded, 4 lb 2 gal 8 lb 4 gal 3. Combine lettuce and tomatoes. Toss lightly.
chilled Refrigerate until ready to serve.
*Fresh tomatoes, diced, 1 lb 13 oz 1 qt 3 lb 10 oz 2 qt
chilled
Enriched taco shell pieces 2 lb 13 oz 1 gal 2 ½ qt 5 lb 10 oz 3 gal 1 qt
OR OR OR OR OR
Enriched tostada shells 2 lb 13 oz 50 5 lb 10 oz 100
(at least 0.9 oz each)
Reduced fat Cheddar cheese, 1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup
shredded
4. Serving suggestions:
A. Assemble each salad as follows, or in
preferred order:
1st layer: about 0.9 oz
(approximately ½ cup) taco shell
pieces or 1 tostada shell
2nd layer: 1 ¾ oz
(approximately ¾ cup) lettuce and
Taco Salad
Meat/Meat Alternate-Vegetable-Grains/Breads Salads and Salad Dressings E-10

tomato mixture
3rd layer: No. 12 scoop (⅓ cup)
meat mixture
4th layer: ½ oz
(approximately 2 Tbsp 1 tsp) shredded
cheese
OR
B.
(1) Preportion 1 ¾ oz
(approximately ¾ cup) lettuce and tomato
mixture and ½ oz
(approximately 2 Tbsp 1 tsp) shredded
cheese into individual soufflé cups.
Refrigerate until service.
(2) Transfer meat mixture and taco shell
pieces or tostada shells into steamtable
pans. On each student tray, serve 0.9 oz
(approximately ½ cup) taco shell pieces or
1 tostada shell. Top with No. 12 scoop
(⅓ cup) meat mixture. Add 1 preportioned
soufflé cup of lettuce and tomato mixture
and 1 preportioned soufflé cup of shredded
cheese. Instruct students to "build" their
own taco salad.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 6 oz 12 oz

Head lettuce 5 lb 5 oz 10 lb 10 oz

Tomatoes 2 lb 2 oz 4 lb 4 oz

SERVING: YIELD: VOLUME:

1 salad provides 2 oz equivalent meat/meat 50 Servings: about 17 lb 13 oz 50 Servings: 1 gallon ½ cup (meat filling)
alternate, ¾ cup of vegetable, and 1 serving of 50 salads
grains/breads.

100 Servings: about 35 lb 10 oz 100 Servings: 2 gallons 1 cup (meat filling)

100 salads

Tested 2004
Taco Salad
Meat/Meat Alternate-Vegetable-Grains/Breads Salads and Salad Dressings E-10

Special Tip:
If desired, serve with taco sauce.

Nutrients Per Serving

Calories 296 Saturated Fat 5.78 g Iron 2.49 mg

Protein 18.38 g Cholesterol 46 mg Calcium 201 mg

Carbohydrate 20.11 g Vitamin A 672 IU Sodium 590 mg

Total Fat 16.18 g Vitamin C 8.4 mg Dietary Fiber 3.2 g

Text63:
Three Bean Salad
Vegetable Salads and Salad Dressings E-11

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Canned kidney beans, 1 lb 2 oz 1 ½ cups 1 Tbsp 2 lb 4 oz 3 cups 2 Tbsp 1. Rinse kidney beans in cold water and drain
chilled, drained (¼ No. 10 can) (½ No. 10 can) well.
Canned wax beans, chilled, 15 oz 2 ¾ cups 1 lb 14 oz 1 qt 1 ½ cups 2. Combine kidney beans, wax beans, green
drained (¼ No. 10 can) (½ No. 10 can) beans, onions, and green peppers (optional).
Canned cut green beans, 2 lb 5 ½ oz 1 qt 3 ½ cups 4 lb 11 oz 1 gal
chilled, drained (⅔ No. 10 can) (1 ¼ No. 10 cans)
*Fresh white or red onions, 3 oz ½ cup 6 oz 1 cup
chopped
*Fresh green peppers, 6 ½ oz 1 ¼ cups 13 oz 2 ½ cups
chilled, chopped (optional)
Vegetable oil ⅔ cup 1 ⅓ cups 3. Combine vegetable oil, vinegar, sugar, basil,
pepper, and granulated garlic. Mix until well
blended.
White vinegar ⅔ cup 1 ⅓ cups
Sugar 2 ¼ oz ⅓ cup 4 ½ oz ⅔ cup
Dried basil 1 Tbsp 2 Tbsp
Ground black or white pepper 1 tsp 2 tsp
Granulated garlic 1 tsp 2 tsp
4. Pour dressing over beans. Toss lightly to
combine and coat evenly. Spread 5 lb 12 ½ oz
(approximately 3 qt 1 cup) into each shallow
pan (12" x 20" x 2 ½") to a product depth of 2"
or less. For 50 servings, use 1 pan. For 100
servings, use 2 pans.
5. CCP: Cool to 41° F or lower within 4 hours.

Refrigerate until ready to serve.

6. Mix lightly before serving. Portion with No. 16
scoop (¼ cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 4 oz 8 oz

Green peppers 9 oz 1 lb 2 oz
Three Bean Salad
Vegetable Salads and Salad Dressings E-11

SERVING: YIELD: VOLUME:

¼ cup (No. 16 scoop) provides ¼ cup of vegetable. 50 Servings: about 5 lb 12 ½ oz 50 Servings: about 3 quarts 1 cup
1 pan

100 Servings: about 11 lb 9 oz 100 Servings: about 1 gallon 2 ½ quarts

2 pans

Edited 2004

Nutrients Per Serving

Calories 47 Saturated Fat 0.42 g Iron 0.45 mg

Protein 0.93 g Cholesterol 0 mg Calcium 13 mg

Carbohydrate 4.56 g Vitamin A 92 IU Sodium 110 mg

Total Fat 2.99 g Vitamin C 1.6 mg Dietary Fiber 1.0 g

Text63:
Waldorf Fruit Salad
Fruit Salads and Salad Dressings E-12

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

*Fresh apples, cored, 2 lb 2 oz 2 qt 1 cup 4 lb 4 oz 1 gal 2 cups 1. Sprinkle apples with lemon juice to prevent
unpeeled, chilled, diced discoloration.
Frozen lemon juice ¼ cup ½ cup
concentrate, reconstituted
Canned mixed fruit, chilled, 3 lb 4 oz 1 qt 3 cups 6 lb 8 oz 3 qt 2 cups 2. Combine apples, mixed fruit, celery (optional),
drained (¾ No. 10 can) (1 ½ No. 10 cans) raisins (optional), salad dressing or
mayonnaise, and nutmeg (optional). Mix
lightly to combine. Spread 6 lb 14 oz
(approximately 1 gal) into each
shallow pan (12" x 20" x 2 ½") to a product
depth of 2" or less. For 50 servings, use 1
pan. For 100 servings, use 2 pans.
*Fresh celery, chilled, 7 ½ oz 1 ¾ cups 2 Tbsp 15 oz 3 ¾ cups
chopped (optional)
Raisins (optional) 10 oz 2 cups 1 lb 4 oz 1 qt
Reduced calorie salad 6 oz ¾ cup 12 oz 1 ½ cups
dressing
OR OR OR OR OR
Lowfat mayonnaise 6 oz ¾ cup 12 oz 1 ½ cups
Ground nutmeg (optional) ½ tsp 1 tsp
3. CCP: Cool to 41° F or lower within 4 hours.

Cover. Refrigerate until service.

Chopped walnuts 8 ½ oz 2 cups 1 lb 1 oz 1 qt 4. Add nuts before service. Toss lightly. For best
results, use same day.
5. Portion with No. 12 scoop (⅓ cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Apples 2 lb 6 oz 4 lb 12 oz

Celery 9 oz 1 lb 2 oz
Waldorf Fruit Salad
Fruit Salads and Salad Dressings E-12

SERVING: YIELD: VOLUME:

⅓ cup (No. 12 scoop) provides ¼ cup of fruit. 50 Servings: about 6 lb 14 oz 50 Servings: about 1 gallon
1 pan

100 Servings: about 13 lb 12 oz 100 Servings: about 2 gallons

2 pans

Edited 2004

Nutrients Per Serving

Calories 70 Saturated Fat 0.42 g Iron 0.29 mg

Protein 0.94 g Cholesterol 1 mg Calcium 9 mg

Carbohydrate 9.08 g Vitamin A 109 IU Sodium 32 mg

Total Fat 3.9 g Vitamin C 2.1 mg Dietary Fiber 1.3 g

Text63:
Creamy Dip for Fresh Vegetables
Salads and Salad Dressings E-13

1 Quart 1 Gallon
Ingredients Directions
Weight Measure Weight Measure

Lowfat plain yogurt 8 ¾ oz 1 cup 2 lb 3 oz 1 qt 1. Combine all ingredients. Blend well.

Reduced calorie salad 1 lb 3 ½ oz 2 ½ cups 4 lb 14 oz 2 qt 2 cups
dressing
OR OR OR OR OR
Lowfat mayonnaise 1 lb 3 ½ oz 2 ½ cups 4 lb 14 oz 2 qt 2 cups
Instant nonfat dry milk, ½ cup 2 cups
reconstituted
Dried parsley 2 Tbsp ½ cup
Granulated garlic ¾ tsp 1 Tbsp
Onion powder ¾ tsp 1 Tbsp
Salt 1 ½ tsp 2 Tbsp
Ground black or white pepper ½ tsp 2 tsp
2. Cover. Refrigerate until service. For best results,
refrigerate overnight to develop flavor.
3. Portion with 1 oz ladle (2 Tbsp).

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 1 Quart: about 32 1 oz servings 1 Quart: about 1 quart

1 Gallon: about 128 1 oz servings 1 Gallon: about 1 gallon

Edited 2004

Special Tip:
Serve with raw vegetables or tossed green salads.
Creamy Dip for Fresh Vegetables
Salads and Salad Dressings E-13

Nutrients Per Serving

Calories 52 Saturated Fat 0.61 g Iron 0.18 mg

Protein 0.70 g Cholesterol 8 mg Calcium 22 mg

Carbohydrate 4.76 g Vitamin A 27 IU Sodium 269 mg

Total Fat 3.41 g Vitamin C 0.2 mg Dietary Fiber 0.2 g

Text63:
French Dressing
Salads and Salad Dressings E-14

1 Quart 1 Gallon
Ingredients Directions
Weight Measure Weight Measure

Sugar 2 Tbsp 4 oz ½ cup 1. Combine sugar, salt, dry mustard, and paprika
in a mixer.
Salt 1 tsp 1 Tbsp 1 tsp
Dry mustard 1 ½ tsp 2 Tbsp
Paprika 1 ½ tsp 2 Tbsp
Dehydrated onions 2 Tbsp ½ cup 2. Add onions.
Vegetable oil 2 ¼ cups 2 qt 1 cup 3. Add oil, lemon juice, vinegar, and catsup.
Blend in mixer for 3 minutes at medium speed.
Frozen lemon juice ½ cup 2 cups
concentrate, reconstituted
White vinegar ½ cup 2 Tbsp 2 ½ cups
Catsup 5 oz ½ cup 1 lb 4 oz 2 cups
4. Cover. Refrigerate until service. For best results,
refrigerate overnight to develop flavor.
5. Stir or shake well before serving.
6. Portion with 1 oz ladle (2 Tbsp.)

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 1 Quart: about 32 1 oz servings 1 Quart: about 1 quart

1 Gallon: about 128 1 oz servings 1 Gallon: about 1 gallon

Tested 2004

Variation:
A. Honey French Dressing

Quart: In step 1, omit sugar. Use 2 Tbsp honey. Continue with steps 2-5.

Gallon: In step 1, omit sugar. Use ½ cup 1 Tbsp honey. Continue with steps
2-5.
French Dressing
Salads and Salad Dressings E-14

Nutrients Per Serving

Calories 146 Saturated Fat 2.14 g Iron 0.06 mg

Protein 0.16 g Cholesterol 0 mg Calcium 2 mg

Carbohydrate 2.84 g Vitamin A 105 IU Sodium 125 mg

Total Fat 15.37 g Vitamin C 2.2 mg Dietary Fiber 0.1 g

Text63:
Italian Dressing
Salads and Salad Dressings E-15

1 Quart 1 Gallon
Ingredients Directions
Weight Measure Weight Measure

Vegetable oil 3 cups 3 qt 1. Combine all ingredients in mixer bowl.

Frozen lemon juice ½ cup 2 cups
concentrate, reconstituted
White vinegar ½ cup 2 cups
Sugar 1 Tbsp ¼ cup
Salt 1 ½ tsp 2 Tbsp
Granulated garlic ¾ tsp 1 Tbsp
Dehydrated onions ¼ cup 1 cup
†Seasonings
Dried basil 1 tsp 1 Tbsp 1 tsp
Dried oregano 1 tsp 1 Tbsp 1 tsp
Dried marjoram ¾ tsp 1 Tbsp
Dried thyme ¼ tsp 1 tsp
2. Blend for 3 minutes at medium speed.
3. Cover. Refrigerate until service. For best results,
refrigerate overnight to develop flavor.
4. Stir or shake well before serving.

†Italian Seasoning Mix (see G-01, Sauces, Gravies, and

Seasoning Mixes) may be used to replace these ingredients. For 1
qt, use 1 Tbsp Italian Seasoning Mix. For 1 gal, use ¼ cup Italian
Seasoning Mix.

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 1 Quart: about 32 1 oz servings 1 Quart: about 1 quart

1 Gallon: about 128 1 oz servings 1 Gallon: about 1 gallon

Tested 2004
Italian Dressing
Salads and Salad Dressings E-15

Nutrients Per Serving

Calories 186 Saturated Fat 2.85 g Iron 0.08 mg

Protein 0.10 g Cholesterol 0 mg Calcium 4 mg

Carbohydrate 1.47 g Vitamin A 10 IU Sodium 327 mg

Total Fat 20.46 g Vitamin C 1.8 mg Dietary Fiber 0.1 g

Text63:
Thousand Island Dressing
Salads and Salad Dressings E-16

1 Quart 1 Gallon
Ingredients Directions
Weight Measure Weight Measure

Reduced calorie salad 1 lb 5 ½ oz 2 ¾ cups 5 lb 6 oz 2 qt 3 cups 1. Combine salad dressing or mayonnaise and
dressing catsup. Blend well.
OR OR OR OR OR
Lowfat mayonnaise 1 lb 5 ½ oz 2 ¾ cups 5 lb 6 oz 2 qt 3 cups
Catsup 8 ¼ oz ¾ cup 1 Tbsp 2 lb 1 oz 3 ¼ cups
Sweet pickle relish, undrained 2 ¼ oz ¼ cup 9 oz 1 cup 2. Add pickle relish, onions, chopped eggs
(optional), and pimientos (optional). Mix well.
Dehydrated onions 1 ½ tsp ¼ oz 2 Tbsp
Fresh large eggs, hard- 2 each 8 each
cooked, finely chopped
(optional)
Pimientos, chopped (optional) 2 Tbsp 4 oz ½ cup
3. Cover. Refrigerate until service. For best results,
refrigerate overnight to develop flavor.
4. Stir or shake well before using.

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 1 Quart: about 32 1 oz servings 1 Quart: about 1 quart

1 Gallon: about 128 1 oz servings 1 Gallon: about 1 gallon

Tested 2004
Thousand Island Dressing
Salads and Salad Dressings E-16

Nutrients Per Serving

Calories 61 Saturated Fat 0.59 g Iron 0.19 mg

Protein 0.26 g Cholesterol 8 mg Calcium 4 mg

Carbohydrate 7.02 g Vitamin A 87 IU Sodium 271 mg

Total Fat 3.66 g Vitamin C 1.2 mg Dietary Fiber 0.3 g

Text63:
Broccoli Salad
Vegetable/Fruit Salads and Salad Dressings E-17

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Reduced calorie salad 2 lb 1 qt 4 lb 2 qt 1. For dressing: Combine salad dressing or

dressing mayonnaise, sugar, vinegar, and milk. Mix well.
OR OR OR OR OR
Lowfat mayonnaise 2 lb 1 qt 4 lb 2 qt
Sugar 1 lb 2 cups 2 lb 1 qt
White vinegar ¼ cup ½ cup
Lowfat 1% milk ¼ cup ½ cup
*Fresh broccoli, florets 3 lb 8 oz 1 gal 2 ¼ qt 7 lb 3 gal 2 cups 2. Cut broccoli into bite-size pieces. Add dressing.
Raisins 2 lb 4 oz 1 qt 3 ¼ cups 4 lb 8 oz 3 qt 2 ½ cups 3. Add raisins, walnuts (optional), and onions
(optional) to broccoli mixture. Stir to coat all
pieces with dressing. Spread 4 lb 9 oz
(approximately 3 qt ½ cup) into each shallow
pan (12" x 20" x 2 ½") to a product depth of 2"
or less. For 50 servings, use 2 pans. For 100
servings, use 4 pans.
Walnuts, chopped (optional) 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups
*Fresh red onions, sliced 6 oz 1 cup 12 oz 2 cups 4. CCP: Cool to 41° F or lower within 4 hours.
(optional)
Cover. Refrigerate until service.
5. Portion with No. 8 scoop (½ cup).

Marketing Guide for Selected Items

Food as Purchased for 50 Servings 100 Servings
Broccoli 4 lb 6 oz 8 lb 12 oz

Mature onions 7 oz 14 oz

SERVING: YIELD: VOLUME:

½ cup (No. 8 scoop) provides ½ cup of vegetable 50 Servings: about 9 lb 2 oz 50 Servings: about 1 gallon 2 ¼ quarts
and fruit. 2 pans

100 Servings: about 18 lb 4 oz 100 Servings: about 3 gallons 2 cups

4 pans
Broccoli Salad
Vegetable/Fruit Salads and Salad Dressings E-17

Tested 2004

Nutrients Per Serving

Calories 154 Saturated Fat 0.61 g Iron 0.82 mg

Protein 1.77 g Cholesterol 7 mg Calcium 29 mg

Carbohydrate 31.06 g Vitamin A 503 IU Sodium 172 mg

Total Fat 3.67 g Vitamin C 30.3 mg Dietary Fiber 2.0 g

Text63:
Clear Dressing
Salads and Salad Dressings E-18

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Vegetable stock, non-MSG 1 ⅔ cups 3 ⅓ cups 1. Dissolve cornstarch in vegetable stock in pot.
Cornstarch 3 Tbsp 1 tsp ¼ cup 2 ⅔ Tbsp 2. Bring to boil.
3. Remove from heat and allow to cool.
Vegetable oil 1 ⅔ cups 3 ⅓ cups 4. Use a wire whip to stir mixture, while adding oil
slowly.
White vinegar 1 ⅔ cups 3 ⅓ cups 5. Add white vinegar, sugar, pepper, and
granulated garlic and stir to blend.
Sugar 10 oz 1 ¼ cups 1 lb 4 oz 2 ½ cups
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Granulated garlic 2 tsp 1 Tbsp 1 tsp
6. Chill. Refrigerate until service. Stir or shake
well before serving.

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 50 Servings: about 3 lb 3 oz 50 Servings: about 1 quart 2 ½ cups

100 Servings: about 6 lb 6 oz 100 Servings: about 3 quarts 1 cup

Tested 2004

Special Tips:
1) Add imitation bacon bits and serve dressing hot over spinach or lettuce.

2) This works well as a marinade for steamed or canned vegetables.

3) This dressing may be used as a substitute for cole slaw dressing.

Clear Dressing
Salads and Salad Dressings E-18

Nutrients Per Serving

Calories 91 Saturated Fat 1.02 g Iron 0.05 mg

Protein 0.06 g Cholesterol 0 mg Calcium 2 mg

Carbohydrate 6.98 g Vitamin A 49 IU Sodium 3 mg

Total Fat 7.29 g Vitamin C 0.4 mg Dietary Fiber 0.0 g

Text63:
Ranch Dressing
Salads and Salad Dressings E-19

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Buttermilk 3 ¼ cups 1 qt 2 ½ cups 1. Combine buttermilk and lemon juice in a mixing

bowl. Allow mixture to rest for 10 minutes.
Lemon juice 1 Tbsp 1 tsp 2 Tbsp 2 tsp
Lowfat plain yogurt 10 oz 1 ¼ cups 1 lb 4 oz 2 ½ cups 2. Using a paddle attachment, blend in the
yogurt and sour cream. Let mixture rest for 5
more minutes.
Light sour cream 4 oz ½ cup 8 oz 1 cup
Reduced calorie salad 13 oz 1 ⅔ cups 1 lb 10 oz 3 ⅓ cups 3. Add rest of ingredients to mixture in mixing
dressing bowl. Mix for 2-3 minutes on low speed until
OR OR OR OR OR blended.
Lowfat mayonnaise 13 oz 1 ⅔ cups 1 lb 10 oz 3 ⅓ cups
Onion powder 2 Tbsp ¼ cup
Granulated garlic 2 Tbsp ¼ cup
Ground black or white pepper ½ tsp 1 tsp
Dried chives 1 tsp 2 tsp 4. Chill at least 12 hours before serving to allow to
thicken. Refrigerate until service.
Dried parsley 1 Tbsp 2 Tbsp
Salt 2 tsp 1 Tbsp 1 tsp

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 50 Servings: about 3 lb 5 oz 50 Servings: about 1 quart 2 ¼ cups

100 Servings: about 6 lb 10 oz 100 Servings: about 3 quarts ½ cup

Tested 2004

Special Tip:
Add an additional 8 oz of reduced calorie salad dressing or lowfat mayonnaise
per 50 servings for an excellent vegetable dip.
Ranch Dressing
Salads and Salad Dressings E-19

Nutrients Per Serving

Calories 35 Saturated Fat 0.52 g Iron 0.10 mg

Protein 1.05 g Cholesterol 5 mg Calcium 35 mg

Carbohydrate 3.50 g Vitamin A 26 IU Sodium 181 mg

Total Fat 1.88 g Vitamin C 0.5 mg Dietary Fiber 0.1 g

Text63:
Honey Dressing
Salads and Salad Dressings E-20

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Lowfat plain yogurt 1 lb 12 oz 3 ½ cups 3 lb 8 oz 1 qt 3 cups 1. Combine all ingredients in a mixing bowl.
Using a paddle attachment, mix for 3-5
minutes on low speed.
Honey 1 lb 1 ⅓ cups 2 lb 2 ⅔ cups
Paprika 1 tsp 2 tsp
Orange juice ½ cup 1 cup
Prepared yellow mustard 2 oz ¼ cup 4 oz ½ cup 2. For best results, chill at least 12 hours prior to
serving. Refrigerate until service.

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 50 Servings: about 3 lb 2 oz 50 Servings: about 1 quart 2 ¼ cups

100 Servings: about 6 lb 4 oz 100 Servings: about 3 quarts ½ cup

Tested 2004

Special Tip:
This makes a tasty dipping sauce for chicken or fish nuggets.
Honey Dressing
Salads and Salad Dressings E-20

Nutrients Per Serving

Calories 40 Saturated Fat 0.16 g Iron 0.09 mg

Protein 0.93 g Cholesterol 1 mg Calcium 31 mg

Carbohydrate 8.93 g Vitamin A 40 IU Sodium 25 mg

Total Fat 0.30 g Vitamin C 1.1 mg Dietary Fiber 0.0 g

Text63:
Marinated Black Bean Salad
Vegetable or Meat/Meat Alternate-Vegetable Salads and Salad Dressings E-21

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Canned black beans, drained 5 lb 2 qt 1 cup 10 lb 1 gal 2 cups 1. Combine black beans, corn, green peppers,
(1 ⅓ No. 10 cans) (2 ⅔ No. 10 cans) red peppers, and onions in a large bowl.
Frozen whole-kernel corn, 3 lb 8 oz 1 qt 1 ⅔ cups 7 lb 2 qt 3 ⅓ cups
thawed
OR OR OR OR OR
Canned corn, whole kernel 4 lb 2 oz 1 qt 1 ⅞ cups 8 lb 4 oz 2 qt 3 ¾ cups
liquid packed, drained (1 No. 10 can) (2 No. 10 cans)
*Fresh green peppers, minced 12 oz 2 ¼ cups 2 Tbsp 1 lb 8 oz 1 qt ¾ cup
*Fresh red peppers, minced 12 oz 3 cups 1 lb 8 oz 1 qt 2 cups
*Fresh onions, minced 4 oz ⅔ cup 8 oz 1 ⅓ cups
Lemon juice ½ cup 1 cup 2. For dressing, combine the lemon juice, parsley,
cumin, granulated garlic, salsa, and oil.
Dried parsley 2 Tbsp ¼ cup
Ground cumin 1 Tbsp 2 Tbsp 3. Pour dressing over salad and toss lightly to
combine. Spread 5 lb 15 oz (approximately
3 qt ½ cup) into each shallow pan
(12" x 20" x 2 ½") to a product depth of 2" or
less. For 50 servings, use 2 pans. For 100
servings, use 4 pans.
Granulated garlic 2 tsp 1 Tbsp 1 tsp
Canned salsa 1 lb 12 oz 3 ¼ cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¾ cups 4. Refrigerate until service.
Vegetable oil ¼ cup ½ cup
5. Portion with No. 8 scoop (½ cup).
Reduced fat Monterey Jack 1 lb 2 cups 2 lb 1 qt 6. Sprinkle Monterey Jack cheese (optional) on
cheese, shredded (optional) top before serving.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Green peppers 15 oz 1 lb 14 oz

Red peppers 15 oz 1 lb 14 oz

Mature onions 5 oz 10 oz
Marinated Black Bean Salad
Vegetable or Meat/Meat Alternate-Vegetable Salads and Salad Dressings E-21

SERVING: YIELD: VOLUME:

½ cup (No. 8 scoop) provides ½ cup of vegetable 50 Servings: about 11 lb 14 oz 50 Servings: about 1 gallon 2 ¼ quarts
OR 2 pans
½ cup (No. 8 scoop) provides ½ oz equivalent
meat/meat alternate and ⅜ cup vegetable.
100 Servings: about 23 lb 12oz 100 Servings: about 3 gallons 2 cups
4 pans

Edited 2004

Special Tips:
1) This salad is a colorful accompaniment for Tacos (D-13).

2) Black beans can be rinsed to brighten their color.

Nutrients Per Serving

Calories 157 Saturated Fat 0.26 g Iron 1.70 mg

Protein 5.07 g Cholesterol 0 mg Calcium 29 mg

Carbohydrate 16.73 g Vitamin A 577 IU Sodium 246 mg

Total Fat 1.64 g Vitamin C 23.7 mg Dietary Fiber 3.5 g

Text63:
New Italian Dressing
Salads and Salad Dressings E-22

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Chicken or vegetable stock, 1 ½ cups 3 cups 1. Measure chicken or vegetable stock into pot.
non-MSG Add carrots, onions, celery leaves (optional),
and cornstarch.
*Fresh carrots, minced 1 oz ¼ cup 2 oz ½ cup
*Fresh onions, minced 1 oz 3 Tbsp 2 oz ¼ cup 2 Tbsp 2. Heat to a boil, stirring constantly. Boil for 3
minutes or until thickened.
Fresh celery leaves, minced ¼ cup ½ cup
(optional)
Cornstarch 1 Tbsp 2 Tbsp 3. Turn off heat and let stand for 5 minutes.
Sugar 1 Tbsp 2 Tbsp 4. Add sugar, pepper, parsley, oregano, basil,
granulated garlic, and vinegar to the thickened
stock mixture using a wire whip.
Ground black or white pepper ½ tsp 1 tsp
Dried parsley 1 Tbsp 2 Tbsp
Dried oregano ½ tsp 1 tsp
Dried basil 1 ½ tsp 1 Tbsp
Granulated garlic 1 Tbsp 2 Tbsp
Cider vinegar ¾ cup 1 ½ cups
Vegetable oil 1 ½ cups 3 cups 5. Slowly add oil to dressing mixture using wire
whip.
6. For best results, refrigerate overnight to thicken
and develop flavors. Refrigerate until service.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Carrots 2 oz 4 oz

Mature onions 2 oz 4 oz

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 50 Servings: about 1 lb 15 oz 50 Servings: about 3 ¾ cups
New Italian Dressing
Salads and Salad Dressings E-22

100 Servings: about 3 lb 14 oz 100 Servings: about 1 quart 3 ½ cups

Tested 2004

Special Tip:
Add imitation bacon bits and serve dressing hot over spinach or lettuce.

Nutrients Per Serving

Calories 62 Saturated Fat 0.92 g Iron 0.08 mg

Protein 0.08 g Cholesterol 0 mg Calcium 2 mg

Carbohydrate 0.95 g Vitamin A 169 IU Sodium 4 mg

Total Fat 6.56 g Vitamin C 0.2 mg Dietary Fiber 0.1 g

Text63:
Tabouleh (tah-BUHL-lee)
Vegetable-Grains/Breads Salads and Salad Dressings E-23

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Water 2 qt 2 ½ cups 1 gal 1 ¼ qt 1. Add salt to water and bring to a boil.

Salt 2 Tbsp 2 ½ oz ¼ cup
No. 3 bulgur 3 lb 6 oz 2 qt 2 ½ cups 6 lb 12 oz 1 gal 1 ¼ qt 2. In a large bowl combine bulgur and boiling
water. Let stand for 30 minutes or until water
is absorbed. Do not drain.
*Fresh tomatoes, unpeeled, 4 lb 14 oz 2 qt 2 ½ cups 9 lb 12 oz 1 gal 1 ¼ qt 3. Add tomatoes, cucumbers, parsley, onions,
diced mint, and cumin (optional) to the bulgur.
*Fresh cucumbers, peeled, 2 lb 8 oz 1 qt 2 ¾ cups 5 lb 3 qt 1 ½ cups
seeded, diced
*Fresh parsley, chopped 3 oz 1 ½ cups 6 oz 3 cups
*Fresh onions, diced 12 oz 2 cups 1 lb 8 oz 1 qt
Fresh mint, chopped ¼ cup ½ cup
OR OR OR
Dried mint 1 tsp 2 tsp
Ground cumin (optional) ½ tsp 1 tsp
Lemon juice 1 ⅓ cups 2 ⅔ cups 4. Add lemon juice and vegetable oil to salad
mixture and toss to combine all ingredients.
Spread 5 lb13 oz (approximately 3 qt ⅔ cup)
into each shallow pan (12" x 20" x 2 ½") to a
product depth of 2" or less. For 50 servings,
use 3 pans. For 100 servings, use 6 pans.
Vegetable oil ½ cup 1 cup 5. CCP: Cool to 41° F or lower within 4 hours.

Refrigerate until ready to serve.

6. Portion with 6 oz ladle (¾ cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Tomatoes 5 lb 10 oz 11 lb 4 oz

Cucumbers 3 lb 2 oz 6 lb 4 oz

Parsley 4 oz 8 oz

Mature onions 14 oz 1 lb 12 oz
Tabouleh (tah-BUHL-lee)
Vegetable-Grains/Breads Salads and Salad Dressings E-23

SERVING: YIELD: VOLUME:

¾ cup (6 oz ladle) provides ⅜ cup of vegetable and 50 Servings: about 17 lb 8 oz 50 Servings: about 2 gallons 1 ½ quarts
¾ serving of grains/breads. 3 pans

100 Servings: about 35 lb 100 Servings: about 4 gallons 3 quarts

6 pans

Tested 2004

Special Tip:
For a tasty variation, add 2 cups of chopped black olives per 50 servings.

Nutrients Per Serving

Calories 141 Saturated Fat 0.41 g Iron 1.13 mg

Protein 4.43 g Cholesterol 0 mg Calcium 22 mg

Carbohydrate 26.96 g Vitamin A 391 IU Sodium 292 mg

Total Fat 2.81 g Vitamin C 13.4 mg Dietary Fiber 6.5 g

Text63:
Hummus
Meat/Meat Alternate Salads and Salad Dressings E-24

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Canned garbanzo beans or 8 lb 8 oz 5 qt 1 cup 17 lb 2 gal 2 ½ qt 1. Combine all ingredients in a food processor
chickpeas, drained (2 No. 10 cans) (4 No. 10 cans) and puree to a smooth consistency.
Frozen lemon juice 3 ¼ cups 1 qt 2 ½ cups
concentrate, reconstituted
Peanut butter 1 ½ lb 2 ½ cups 3 lb 1 qt 1 cup
OR OR OR OR OR
Tahini 1 ½ lb 2 ½ cups 3 lb 1 qt 1 cup
OR OR OR OR OR
Sunflower seed butter 1 ½ lb 2 ½ cups 3 lb 1 qt 1 cup
*Garlic cloves, peeled 5 oz 1 cup 1 Tbsp 10 oz 2 cups 2 Tbsp
Water 3 ¼ cup 1 qt 2 ½ cups
Ground black or white pepper 1 Tbsp 2 Tbsp
2. Spread 5 lb ½ oz (approximately 3 qt 1 cup)
into each shallow pan (12" x 20" x 2 ½") to a
product depth of 2" or less. For 50 servings,
use 2 pans. For 100 servings, use 4 pans.
3. CCP: Chill to 41° F or lower within 4 hours.

Cover. Refrigerate until service.

4. Portion with No. 8 scoop (½ cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Garlic 17 cloves 34 cloves

SERVING: YIELD: VOLUME:

½ cup (No. 8 scoop) provides 2 oz equivalent 50 Servings: about 13 lb 9 oz 50 Servings: about 1 gallon 2 ¼ quarts
meat/meat alternate. 2 pans

100 Servings: about 27 lb 2 oz 100 Servings: about 3 gallons 2 cups

4 pans

Tested 2006
Hummus
Meat/Meat Alternate Salads and Salad Dressings E-24

Special Tip:
Serve with pita bread; warning for service - contains peanut butter.

Nutrients Per Serving

Calories 182 Saturated Fat 1.44 g Iron 1.38 mg

Protein 7.49 g Cholesterol 0 mg Calcium 37 mg

Carbohydrate 22.37 g Vitamin A 21 IU Sodium 301 mg

Total Fat 7.90 g Vitamin C 7.7 mg Dietary Fiber 4.4 g

Text63:
Barbecued Beef or Pork on Roll (Using Canned Meats)
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-02

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

*Fresh onions, chopped 7 oz 1 ¼ cups 14 oz 2 ½ cups 1. Combine onions, celery, granulated garlic,
OR OR OR OR OR catsup, tomato paste, vinegar, brown sugar,
Dehydrated onions 1 ¼ oz ½ cup 2 Tbsp 2 ½ oz 1 ¼ cups dry mustard, pepper, and cayenne. Bring to
boil. Reduce heat and simmer, uncovered, for
10-15 minutes, stirring frequently.
*Fresh celery, chopped 4 ¼ oz 1 cup 2 Tbsp 8 ½ oz 2 ¼ cups
Granulated garlic 1 ½ tsp 1 Tbsp
Catsup 2 lb 11 oz 1 qt ¼ cup 5 lb 6 oz 2 qt ½ cup
(¾ No. 10 can)
Canned tomato paste 12 oz 1 ⅓ cups 1 lb 8 oz 2 ⅔ cups
White vinegar 1 cup 2 cups
Brown sugar, packed ¼ cup ½ cup
Dry mustard 3 Tbsp ¼ cup 2 Tbsp
Ground black or white pepper 1 ½ tsp 1 Tbsp
Cayenne ½ tsp 1 tsp
Beef, canned with natural 13 lb 2 oz 7 ¼ No. 2 ½ cans 26 lb 4 oz 14 ½ No. 2 ½ cans 2. Remove fat from canned beef or pork, reserving
juices juices. Add beef or pork, with juices, to sauce
OR OR OR OR OR and stir. Bring to boil. Reduce heat. Simmer,
Pork, canned with natural 13 lb 2 oz 7 ¼ No. 2 ½ cans 26 lb 4 oz 14 ½ N0. 2 ½ cans uncovered, approximately 20-30 minutes. Stir
juices occasionally.

CCP: Heat to 140° F or higher.

3. Pour meat mixture
(approximately 1 gal 2 ½ qt) into
steamtable pan (12" x 20" x 2 ½"). For 50
servings, use 1 pan. For 100 servings, use 2
pans.
Enriched hamburger rolls 50 each 100 each 4. CCP: Hold for hot service at 135° F or higher.
(at least 1.8 oz each)
Portion with level No. 8 scoop (½ cup) onto
bottom half of each roll. Top with other half of
roll.
Barbecued Beef or Pork on Roll (Using Canned Meats)
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-02

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 8 oz 1 lb

Celery 6 oz 12 oz

Chicken, whole, without neck and giblets 18 lb 1 oz 36 lb 2 oz

OR OR OR
Turkey, whole, without neck and giblets 13 lb 14 oz 27 lb 12 oz

SERVING: YIELD: VOLUME:

1 sandwich provides 2 oz equivalent meat/meat 50 Servings: 50 sandwiches 50 Servings: about 1 gallon 2 ½ quarts (filling)
alternate, ⅛ cup of vegetable, and 2 servings of
grains/breads.

100 Servings: 100 sandwiches 100 Servings: about 3 gallons 1 quart (filling)

Edited 2004

Variation
A. Barbecued Chicken or Turkey on Roll

50 servings: In step 1, add 1 qt chicken or turkey stock. In step 2, omit beef

or pork. Use 6 lb 8 oz (1 gal 1 qt) *cooked chopped chicken or *cooked
chopped turkey. Cover mixture while simmering. Continue with steps 3 and 4.

100 servings: In step 1, add 2 qt chicken or turkey stock. In step 2, omit beef
or pork. Use 13 lb (2 gal 2 qt) *cooked chopped chicken or *cooked chopped
turkey. Cover mixture while simmering. Continue with steps 3 and 4.

*See Marketing Guide

Barbecued Beef or Pork on Roll (Using Canned Meats)
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-02

Nutrients Per Serving

Calories 276 Saturated Fat 2.33 g Iron 3.40 mg

Protein 16.74 g Cholesterol 39 mg Calcium 87 mg

Carbohydrate 35.73 g Vitamin A 427 IU Sodium 789 mg

Total Fat 7.16 g Vitamin C 8.0 mg Dietary Fiber 2.1 g

Text63:
Egg Salad Sandwich
Meat/Meat Alternate-Grains/Breads Sandwiches F-03

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Fresh large eggs, hard- 50 each 100 each 1. Finely chop eggs.
cooked, peeled, chilled
*Fresh onions, chopped 8 oz 1 ⅓ cups 1 lb 2 ⅔ cups 2. Combine eggs, onions, celery, pepper, dry
mustard, salad dressing or mayonnaise, and
pickle relish. Mix lightly until well blended.
Spread 4 lb (approximately 2 qt ¼ cup) into
each shallow pan (12" x 20" x 2 ½") to a
product depth of 2" or less. For 50 servings,
use 2 pans. For 100 servings, use 4 pans.
*Fresh celery, chilled, 14 ½ oz 3 ½ cups 1 lb 13 oz 1 qt 3 cups
chopped
Ground black or white pepper 1 ½ tsp 1 Tbsp
Dry mustard 1 ½ tsp 1 Tbsp
Reduced calorie salad 14 oz 1 ¾ cups 1 lb 12 oz 3 ½ cups
dressing
OR OR OR OR OR
Lowfat mayonnaise 14 oz 1 ¾ cups 1 lb 12 oz 3 ½ cups
Sweet pickle relish, 8 ½ oz 1 cup 1 lb 1 oz 2 cups
undrained, chilled
3. CCP: Cool to 41° F or lower within 4 hours.

Cover. Refrigerate until ready to use.

*Enriched bread 5 lb 10 oz 100 slices 11 lb 4 oz 200 slices 4. Portion with No. 12 scoop (⅓ cup) on 1 slice
(0.9 oz per slice) of bread. Top with second slice of bread. Cut
each sandwich diagonally in half. Cover.
Refrigerate until service.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 10 oz 1 lb 4 oz

Celery 1 lb 2 oz 2 lb 4 oz

Bread, sliced 3 ¼ sandwich loaves 6 ½ sandwich loaves

(2 lb each) (2 lb each)
Egg Salad Sandwich
Meat/Meat Alternate-Grains/Breads Sandwiches F-03

SERVING: YIELD: VOLUME:

1 sandwich provides 2 oz equivalent meat/meat 50 Servings: about 8 lb (filling) 50 Servings: about 1 gallon ½ cup (filling)
alternate and 2 servings of grains/breads. 13 lb 10 oz 50 sandwiches

100 Servings: about 16 lb (filling) 100 Servings: about 2 gallons 1 cups (filling)
27 lb 4 oz 100 sandwiches

Tested 2004

Nutrients Per Serving

Calories 244 Saturated Fat 2.15 g Iron 2.29 mg

Protein 10.69 g Cholesterol 216 mg Calcium 86 mg

Carbohydrate 30.05 g Vitamin A 302 IU Sodium 453 mg

Total Fat 8.69 g Vitamin C 0.9 mg Dietary Fiber 1.5 g

Text63:
Pizzaburger on Roll
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-04

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 6 lb 6 oz 12 lb 12 oz 1. Brown ground beef. Drain. Continue

(no more than 20% fat) immediately.
*Fresh onions, chopped 1 lb 2 ⅔ cups 2 lb 1 qt 1 ⅓ cups 2. Add onions, granulated garlic, salt, pepper,
OR OR OR OR OR tomato paste, water, and seasonings. Mix.
Dehydrated onions 3 oz 1 ½ cups 6 oz 3 cups
CCP: Heat to 155° F or higher for at least 15
seconds.
Granulated garlic 2 ¼ tsp 1 Tbsp 1 ½ tsp
Salt 1 Tbsp 2 Tbsp
Ground black or white pepper 1 tsp 2 tsp
Canned tomato paste 1 lb 12 oz 3 cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¼ cups
(¼ No. 10 can) (½ No. 10 can)
Water 1 qt 3 ½ cups 3 qt 3 cups
†Seasonings
Dried basil 3 Tbsp ¼ cup 2 Tbsp
Dried oregano 3 Tbsp ¼ cup 2 Tbsp
Dried marjoram 2 Tbsp 1 ½ tsp ¼ cup 1 Tbsp
Dried thyme 1 ½ tsp 1 Tbsp
Enriched hamburger rolls 50 each 100 each 3. Place split rolls on sheet pan (18" x 26" x 1"),
(at least 1.8 oz each) 25 halves per pan. For 50 servings, use 4 pans.
For 100 servings, use 8 pans.
4. Portion meat mixture with No. 24 scoop
(2 ⅔ Tbsp) onto 50 half rolls.
Lite mozzarella cheese, 1 lb 9 oz 1 qt 2 ¼ cups 3 lb 2 oz 3 qt ½ cup 5. Top all half rolls with ¼ oz (1 Tbsp) shredded
shredded cheese.
6. Bake until heated through and cheese is
melted:
Conventional oven: 400° F for 8 minutes
Convection oven: 350° F for 6 minutes
7. CCP: Hold for hot service at 135° F or higher.

Serve 2 open-faced halves (1 with meat and

1 with cheese) per serving or, if preferred serve
as a closed face sandwich.
Pizzaburger on Roll
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-04

Comment:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†Italian Seasoning Mix (see G-01, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For Mature onions 1 lb 3 oz 2 lb 6 oz
50 servings, use ½ cup 1 Tbsp Italian Seasoning Mix. For 100
servings, use 1 cup 2 Tbsp Italian Seasoning Mix.

SERVING: YIELD: VOLUME:

1 sandwich (2 halves) provides 2 oz meat/meat 50 Servings: about 11 lb (filling) 50 Servings: about 2 quarts ⅓ cup (filling)
alternate, ¼ cup of vegetable, and 2 servings of 18 lb 3 oz 100 halves
grains/breads.

100 Servings: about 22 lb (filling) 100 Servings: about 1 gallon ⅔ cup (filling)
36 lb 6 oz 200 halves

Tested 2004

Special Tip:
Can be served as 2 open faced half sandwiches.

Nutrients Per Serving

Calories 313 Saturated Fat 4.80 g Iron 3.58 mg

Protein 20.54 g Cholesterol 43 mg Calcium 207 mg

Carbohydrate 30.69 g Vitamin A 502 IU Sodium 546 mg

Total Fat 11.66 g Vitamin C 10.0 mg Dietary Fiber 2.5 g

Text63:
Sloppy Joe on Roll
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-05

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef 8 lb 10 oz 17 lb 4 oz 1. Brown ground beef. Drain. Continue

(no more than 20% fat) immediately.
*Fresh onions, chopped 10 oz 1 ⅔ cups 1 lb 4 oz 3 ⅓ cups 2. Add onions and granulated garlic. Cook for 5
OR OR OR OR OR minutes. Add tomato paste, catsup, water,
Dehydrated onions 1 ¼ oz ¾ cup 2 Tbsp 2 ½ oz 1 ¾ cups vinegar, dry mustard, pepper, and brown
sugar. Mix well and simmer for 25-30 minutes.

CCP: Heat to 155° F or higher for at least 15

seconds.
Granulated garlic 1 Tbsp 2 Tbsp
Canned tomato paste 1 lb 12 oz 3 cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¼ cups
(¼ No. 10 can) (½ No. 10 can)
Catsup 1 lb 13 oz 3 cups 3 lb 10 oz 1 qt 2 cups
(¼ No. 10 can) (½ No. 10 can)
Water 2 cups 1 qt
White vinegar 1 cup 2 Tbsp 2 ¼ cups
Dry mustard 2 Tbsp ¼ cup
Ground black or white pepper 1 tsp 2 tsp
Brown sugar, packed 2 ¾ oz ¼ cup 2 Tbsp 5 ½ oz ¾ cup
3. Pour 10 lb 12 oz (1 gallon ¼ cup) ground beef
mixture into steamtable pan
(12" x 20" x 2 ½"). For 50 servings, use 1 pan.
For 100 servings, use 2 pans.
Enriched hamburger rolls 50 each 100 each 4. CCP: Hold for hot service at 135° F or higher.
(at least 1.8 oz each)
Portion with No. 12 scoop (⅓ cup) onto
bottom half of each roll. Cover with top half of
roll.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 12 oz 1 lb 8 oz
Sloppy Joe on Roll
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-05

SERVING: YIELD: VOLUME:

1 sandwich provides 2 oz equivalent meat/meat 50 Servings: 10 lb 12 oz (filling) 50 Servings: about 1 gallon ¼ cup (filling)
alternate, ¼ cup of vegetable, and 2 servings of about 15 lb 10 oz 50 sandwiches
grains/breads.

100 Servings: 21 lb 8 oz (filling) 100 Servings: about 2 gallons ½ cup (filling)

about 31 lb 4 oz 100 sandwiches

Tested 2004

Nutrients Per Serving

Calories 345 Saturated Fat 4.96 g Iron 3.74 mg

Protein 20.95 g Cholesterol 52 mg Calcium 98 mg

Carbohydrate 35.93 g Vitamin A 560 IU Sodium 540 mg

Total Fat 12.77 g Vitamin C 11.9 mg Dietary Fiber 2.4 g

Text63:
Stromboli
Meat/Meat Alternate-Grains/Breads Sandwiches F-06

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

For best results, have all ingredients and

utensils at room temperature.
Active dry yeast 2 Tbsp 1 ½ tsp 2 oz ¼ cup 1 Tbsp 1. Dissolve dry yeast in warm water. Let stand
(see Special Tip) for 4-5 minutes.
Water, warm (110° F) 3 cups 1 qt 2 cups
Enriched all-purpose flour 2 lb 10 oz 2 qt 2 cups 5 lb 4 oz 1 gal 1 qt 2. Place flour in mixer bowl. Make well in the
center.
Vegetable oil ¼ cup ½ cup 3. Pour dissolved yeast, oil, salt, and sugar
into well in flour. Gradually work into the flour
using dough hook on low speed. Continue with
dough hook. Knead for 15 minutes on medium
speed.
Salt 1 tsp 2 tsp
Sugar 2 Tbsp 2 oz ¼ cup
4. Divide and shape dough. For 50 servings,
shape into 1 ball (14 oz) and 2 balls
(1 lb 12 oz each). For 100 servings, shape into
5 balls (1 lb 12 oz each). Let rest for 20
minutes.
Dried basil 1 ¼ tsp 2 ½ tsp 5. Combine basil, oregano, marjoram, and thyme
in small bowl. Reserve for steps 7 and 8.
Dried oregano 1 tsp 2 tsp
Dried marjoram ¼ tsp ½ tsp
Dried thyme ⅛ tsp ¼ tsp
6. On lightly floured surface, roll out dough. Roll
each 1 lb 12 oz ball into a rectangle 24" x 16".
Roll each 14 oz ball into a rectangle 24" x 8".
Lite mozzarella cheese, sliced 3 lb 2 oz 3 qt ½ cup 6 lb 4 oz 1 gal 2 ¼ qt 7. Layer ingredients lengthwise along the center,
leaving 6" across the top and bottom for
folding.

For 24" x 16" rectangle use:

1st layer-10 oz cheese
2nd layer-approximately ½ tsp seasonings
3rd layer-17 oz turkey ham slices

For 24" x 8" rectangle use:

1st layer-5 oz cheese
2nd layer-approximately ¼ tsp seasonings
Stromboli
Meat/Meat Alternate-Grains/Breads Sandwiches F-06

3rd layer-8 ½ oz turkey ham slices

Cooked turkey ham, sliced 5 lb 5 oz 10 lb 10 oz 8. Fold top third of dough over cheese and turkey
(15% water added) ham. Place another layer of cheese,
seasonings, and turkey ham on top of folded
dough as follows:

For 24" x 16" rectangle use:

1st layer-10 oz cheese
2nd layer-approximately ½ tsp seasonings
3rd layer-17 oz turkey ham slices

For 24" x 8" rectangle use:

1st layer-5 oz cheese
2nd layer approximately ¼ tsp seasonings
3rd layer-8 ½ oz turkey ham slices
9. Fold bottom third of dough over the second
layer of cheese and turkey ham. Pinch to seal
end and top seams.
(If desired, brush seams with egg wash.)
10. Using a fork, pierce top of dough lengthwise
from end to end, repeating 4 rows across.
11. Place rolled dough on sheet pan
(18" x 26" x 1") which has been lightly coated
with pan release spray. For 50 servings, use
2 pans. For 100 servings, use 3 pans.
12. Allow rolled stromboli to rise for 30 minutes.
13. Bake until crust is lightly browned:
Conventional oven: 400° F for 30-35 minutes
Convection oven: 350° F for 25-30 minutes
CCP: Heat to 135° F or higher.
14. Remove from oven. Let stand for 15 minutes
before cutting, to prevent cheese from
running. Cut each full stromboli lengthwise
down the middle and crosswise 10 times
(20 pieces). Cut each half stromboli
lengthwise down the middle and crosswise 5
times (10 pieces)
15. CCP: Hold for hot service at 135° F or higher.

Portion 1 piece.
Stromboli
Meat/Meat Alternate-Grains/Breads Sandwiches F-06

SERVING: YIELD: VOLUME:

1 piece provides 2 oz equivalent meat/meat alternate 50 Servings: 2 ½ stromboli rolls 50 Servings: 50 pieces
and 1 ½ servings of grains/breads. about 10 lb 2 oz 2 pans

100 Servings: 5 stromboli rolls 100 Servings: 100 pieces

about 20 lb 4 oz 3 pans

Tested 2004

Special Tip:
To use high-activity (instant) yeast, follow manufacturer's instructions.

Nutrients Per Serving

Calories 221 Saturated Fat 2.72 g Iron 1.79 mg

Protein 18.33 g Cholesterol 40 mg Calcium 216 mg

Carbohydrate 21.32 g Vitamin A 43 IU Sodium 636 mg

Total Fat 6.34 g Vitamin C 0.0 mg Dietary Fiber 0.8 g

Text63:
Stromboli with Tomato Sauce
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-06A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

For best results, have all ingredients and

utensils at room temperature.
Active dry yeast 2 Tbsp 1 ½ tsp 2 oz ¼ cup 1 Tbsp 1. Dissolve dry yeast in warm water. Let stand
(see Special Tip) for 4-5 minutes.
Water, warm (110° F) 3 cups 1 qt 2 cups
Enriched all-purpose flour 2 lb 10 oz 2 qt 2 cups 5 lb 4 oz 1 gal 1 qt 2. Place flour in mixer bowl. Make well in the
center.
Vegetable oil ¼ cup ½ cup 3. Pour dissolved yeast, oil, salt, and sugar into
well in flour. Gradually work into the flour using
dough hook on low speed. Continue with
dough hook. Knead for 15 minutes on medium
speed.
Salt 1 tsp 2 tsp
Sugar 2 Tbsp 2 oz ¼ cup
4. Divide and shape dough. For 50 servings,
shape into 1 ball (14 oz) and 2 balls
(1 lb 12 oz each). For 100 servings, shape into
5 balls (1 lb 12 oz each). Let rest for 20
minutes.
Dried basil 1 ¼ tsp 2 ½ tsp 5. Combine basil, oregano, marjoram, and thyme
in small bowl. Reserve for steps 8 and 9.
Dried oregano 1 tsp 2 tsp
Dried marjoram ¼ tsp ½ tsp
Dried thyme ⅛ tsp ¼ tsp
6. On lightly floured surface, roll out dough. Roll
each 1 lb 12 oz ball into a rectangle 24" x 16".
Roll each 14 oz ball into a rectangle 24" x 8".
Canned tomato paste 14 ¾ oz 1 ½ cups 2 Tbsp 1 lb 13 ½ oz 3 ¼ cups 7. Combine tomato paste and water.
(⅛ No. 10 can and 1 (¼ No. 10 can and 2
Tbsp) Tbsp)
Water 1 cup 2 cups
Lite mozzarella cheese, sliced 3 lb 2 oz 3 qt ½ cup 6 lb 4 oz 1 gal 2 ¼ qt 8. Layer ingredients lengthwise along the center,
leaving 6" across the top and bottom for folding.

For 24" x 16" rectangle use:

1st layer-10 oz cheese
2nd layer-½ cup tomato mixture
3rd layer-approximately ½ tsp seasonings
Stromboli with Tomato Sauce
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-06A

4th layer-14 oz turkey ham slices

For 24" x 8" rectangle use:

1st layer-5 oz cheese
2nd layer-¼ cup tomato mixture
3rd layer-approximately ¼ tsp seasonings
4th layer-7 oz turkey ham slices
Cooked turkey ham, sliced 5 lb 5 oz 10 lb 10 oz 9. Fold top third of dough over cheese, tomato
(15% water added) mixture, and turkey ham. Place another layer
of ingredients on top of folded dough as follows:

For 24" x 16" rectangle use:

1st layer-10 oz cheese
2nd layer-½ cup tomato mixture
3rd layer-approximately ½ tsp seasonings
4th layer-14 oz turkey ham slices

For 24" x 8" rectangle use:

1st layer-5 oz cheese
2nd layer-¼ cup tomato mixture
3rd layer-approximately ¼ tsp seasonings
4th layer-7 oz turkey ham slices
10. Fold bottom third of dough over the second
layer of cheese and turkey ham. Pinch to
seal end and top seams.
(If desired, brush seams with egg wash.)
11. Using a fork, pierce top of dough lengthwise
from end to end, repeating 4 rows across.
12. Place rolled dough on sheet pan
(18" x 26" x 1") which has been lightly coated
with pan release spray. For 50 servings, use 2
pans. For 100 servings, use 3 pans.
13. Allow rolled stromboli to rise for 30 minutes.
14. Bake until crust is lightly browned:
Conventional oven: 400° F for 30-35 minutes
Convection oven: 350° F for 25-30 minutes
CCP: Heat to 135° F or higher.
15. Remove from oven. Let stand for 15 minutes
before cutting, to prevent cheese from
running. Cut each full stromboli lengthwise
down the middle and crosswise 10 times
(20 pieces). Cut each half stromboli
lengthwise down the middle and crosswise 5
times (10 pieces).
16. CCP: Hold for hot service at 135° F or higher.
Stromboli with Tomato Sauce
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-06A

SERVING: YIELD: VOLUME:

1 piece provides 2 oz equivalent meat/meat 50 Servings: 2 ½ stromboli rolls 50 Servings: 50 pieces
alternate, ⅛ cup of vegetable, and 1 ½ servings of about 11 lb 2 pans
grains/breads.

100 Servings: 5 stromboli rolls 100 Servings: 100 pieces

about 22 lb 3 pans

Tested 2004

Special Tip:
To use high-activity (instant) yeast, follow manufacturer's instructions.

Nutrients Per Serving

Calories 228 Saturated Fat 2.72 g Iron 1.97 mg

Protein 18.62 g Cholesterol 40 mg Calcium 219 mg

Carbohydrate 23.02 g Vitamin A 351 IU Sodium 638 mg

Total Fat 6.37 g Vitamin C 4.8 mg Dietary Fiber 1.2 g

Text63:
Vegetable Stromboli
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-06B

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

For best results, have all ingredients and

utensils at room temperature.
Active dry yeast 2 Tbsp 1 ½ tsp 2 oz ¼ cup 1 Tbsp 1. Dissolve dry yeast in warm water. Let stand
(see Special Tip) for 4-5 minutes.
Water, warm (110° F) 3 cups 1 qt 2 cups
Enriched all-purpose flour 2 lb 10 oz 2 qt 2 cups 5 lb 4 oz 1 gal 1 qt 2. Place flour in mixer bowl. Make well in the
center.
Vegetable oil ¼ cup ½ cup 3. Pour dissolved yeast, oil, salt, and sugar into
well in flour. Gradually work into the flour using
dough hook on low speed. Continue with
dough hook. Knead for 15 minutes on medium
speed.
4. Divide and shape dough. For 50 servings,
shape into 1 ball (14 oz) and 2 balls
(1 lb 12 oz each). For 100 servings, shape into
5 balls (1 lb 12 oz each). Let rest for 20
minutes.
Salt 1 tsp 2 tsp
Sugar 2 Tbsp 2 oz ¼ cup
Dried basil 2 Tbsp ¼ tsp ¼ cup ½ tsp 5. Combine basil, oregano, marjoram, and thyme
in small bowl. Reserve for step 9.
Dried oregano 1 Tbsp 2 tsp 3 Tbsp 1 tsp
Dried marjoram 1 ½ tsp 1 Tbsp
Dried thyme ¼ tsp ½ tsp
*Fresh green or red bell 1 lb 4 oz 3 ¾ cups 2 Tbsp 2 lb 8 oz 1 qt 3 ¾ cups 6. Mix peppers, carrots, mushrooms, onions,
peppers, chopped yellow squash, and zucchini into steamtable
pan (12" x 20" x 2 ½"). For 50 servings, use
1 pan. For 100 servings, use 2 pans. Steam
vegetable mixture for 3 minutes.
*Fresh carrots, shredded 7 ½ oz 1 ½ cups 15 oz 3 cups
*Fresh mushrooms, sliced 7 ½ oz ¾ cup 3 Tbsp 15 oz 1 ¾ cups 2 Tbsp
*Fresh red onions, chopped 6 ¼ oz 1 cup 1 Tbsp 12 ½ oz 2 cups 2 Tbsp
*Fresh yellow squash, sliced 12 ½ oz 3 cups 2 Tbsp 1 lb 9 oz 1 qt 2 ¼ cups
*Fresh zucchini, sliced 1 lb ¼ oz 3 ½ cups 2 lb ½ oz 1 qt 3 cups
*Fresh tomatoes, chopped 1 lb 5 ¼ oz ¾ cup 3 Tbsp 2 lb 10 ½ oz 1 ¾ cups 2 Tbsp 7. Add tomatoes to vegetables and mix. Reserve
for step 9.
Vegetable Stromboli
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-06B

8. On lightly floured surface, roll out dough. Roll

each 1 lb 12 oz ball into a rectangle 24" x 16".
Roll each 14 oz ball into a rectangle 24" x 8 ".
Lite mozzarella cheese, 1 lb 9 oz 1 qt 2 ¼ cups 3 lb 2 oz 3 qt ½ cup 9. Layer ingredients lengthwise along the center,
shredded leaving 6" across the top and bottom for
folding.

For 24" x 16" rectangle use:

1st layer-5 oz cheese
2nd layer-1 Tbsp ½ tsp seasonings
3rd layer-1 lb 2 oz vegetable mixture

For 24" x 8" rectangle use:

1st layer-2 ½ oz cheese
2nd layer-1 ¾ tsp seasonings
3rd layer-9 oz vegetable mixture
10. Fold top third of dough over chesse and
vegetable mixture. Place another layer of
cheese, seasoning, and vegetable on top of
folded dough as follows:

For 24" x 16" rectangle use:

1st layer-5 oz cheese
2nd layer-1 Tbsp ½ tsp seasonings
3rd layer-1 lb 2 oz vegetable mixture

For 24" x 8" rectangle use:

1st layer-2 ½ oz cheese
2nd layer-1 ¾ tsp seasoning
3rd layer-9 oz vegetable mixture
11. Fold bottom third of dough over the second
layer of cheese and vegetable. Pinch to seal
end and top seams.
(If desired, brush seams with egg wash)
12. Place rolled dough on sheet pans
(18" x 26" x 1") which have been lightly
coated with pan release spray. For 50
servings, use 2 pans. For 100 servings, use
3 pans.
13. Allow rolled stromboli to rise for 30 minutes.
14. Bake until crust is lightly browned:
Conventional oven: 400° F for 30-35 minutes
Convection oven: 350° F for 25-30 minutes
15. Remove from oven. Let stand for 15 minutes
before cutting.
Vegetable Stromboli
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-06B

16. Cut each full stromboli lengthwise down the

middle and crosswise 10 times (20 pieces).
Cut each half stromboli lengthwise down the
middle and crosswise 5 times (10 pieces).
17. CCP: Hold for hot service at 135° F or higher.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Bell peppers 1 lb 9 oz 3 lb 2 oz

Carrots 9 oz 1 lb 2 oz

Mushrooms 8 oz 1 lb

Red onions 8 oz 1 lb

Yellow squash 14 oz 1 lb 12 oz

Zucchini 1 lb 2 oz 2 lb 4 oz

Tomatoes 1 lb 9 oz 3 lb 2 oz

SERVING: YIELD: VOLUME:

1 piece provides ½ oz equivalent meat/meat 50 Servings: 2 ½ stromboli rolls 50 Servings: 50 pieces
alternate, ¼ cup of vegetable, and 1 ½ servings of about 10 lb 4 oz 2 pans
grains/breads.

100 Servings: 5 stromboli rolls 100 Servings: 100 pieces

about 20 lb 8 oz 3 pans

Tested 2004

Special Tip:
To use high-activity (instant) yeast, follow manufacturer's instructions.
Vegetable Stromboli
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-06B

Nutrients Per Serving

Calories 145 Saturated Fat 1.19 g Iron 1.65 mg

Protein 7.09 g Cholesterol 5 mg Calcium 123 mg

Carbohydrate 22.28 g Vitamin A 1205 IU Sodium 126 mg

Total Fat 3.01 g Vitamin C 13.1 mg Dietary Fiber 1.6 g

Text63:
Toasted Cheese Sandwich
Meat/Meat Alternate-Grains/Breads Sandwiches F-07

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Margarine or butter, melted 6 oz ¾ cup 12 oz 1 ½ cups 1. Brush approximately ½ oz (1 Tbsp) margarine

*Enriched bread
(0.9 oz per slice)
Cheese blend of American
and skim milk cheeses, sliced
or butter on each sheet pan (18" x 26" x 1").
For 50 servings, use 3 pans. For 100 servings,
use 5 pans. Reserve the remaining margarine
or butter for step 5.
5 lb 10 oz 100 slices 11 lb 4 oz 200 slices 2. Place 20 slices of bread on each sheet pan, 4
across and 5 down. For 50 servings, one pan
will have only 10 slices.
6 lb 4 oz 100 slices 12 lb 8 oz 200 slices 3. Top each slice of bread with 2 slices (2 oz) of
(1 oz each) (1 oz each) cheese.
4. Cover with remaining bread slices.
5. Brush tops of sandwiches with remaining
margarine or butter, approximately 1 ½ oz
(3 Tbsp) per pan.
6. Bake until lightly browned:
Conventional oven: 400° F for 15-20 minutes
Convection oven: 350° F for 10-15 minutes
DO NOT OVERBAKE
7. CCP: Hold for hot service at 135° F or higher.

If desired, cut each sandwich diagonally in half.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Bread, sliced 3 ¼ sandwich loaves 6 ½ sandwich loaves
(2 lb each) (2 lb each)

SERVING: YIELD: VOLUME:

1 sandwich provides 2 oz equivalent meat/meat 50 Servings: about 11 lb 14 oz 50 Servings: 50 sandwiches
alternate and 2 servings of grains/breads.

100 Servings: about 23 lb 12 oz 100 Servings: 100 sandwiches

Edited 2004
Toasted Cheese Sandwich
Meat/Meat Alternate-Grains/Breads Sandwiches F-07

Nutrients Per Serving

Calories 229 Saturated Fat 6.68 g Iron 0.73 mg

Protein 16.01 g Cholesterol 30 mg Calcium 427 mg

Carbohydrate 16.00 g Vitamin A 641 IU Sodium 982 mg

Total Fat 11.62 g Vitamin C 0.0 mg Dietary Fiber 0.6 g

Text63:
Toasted Turkey Ham and Cheese Sandwich
Meat/Meat Alternate-Grains/Breads Sandwiches F-07A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Margarine or butter, melted 6 oz ¾ cup 12 oz 1 ½ cups 1. Brush approximately ½ oz (1 Tbsp) margarine

or butter on each sheet pan (18" x 26" x 1").
For 50 servings, use 3 pans. For 100 servings,
use 5 pans. Reserve the remaining maragrine
or butter for step 5.
*Enriched bread 5 lb 10 oz 100 slices 11 lb 4 oz 200 slices 2. Place 20 slices of bread on each sheet pan, 4
(0.9 oz per slice) across and 5 down. For 50 servings, one pan
will have only 10 slices.
Cheese blend of American 3 lb 2 oz 50 slices 6 lb 4 oz 100 slices 3. Top each slice of bread with 1 slice (1 oz) of
and skim milk cheeses, sliced (1 oz each) (1 oz each) cheese and 1 slice (1 ¾ oz) of turkey ham.
Cooked turkey ham, sliced 5 lb 8 oz 50 slices 11 lb 100 slices
(15% water added) (1 ¾ oz each) (1 ¾ oz each)

4. Cover with remaining bread slices.

5. Brush tops of sandwiches with remaining

margarine or butter, approximately 1 ½ oz
(3 Tbsp) per pan.

6. Bake until lightly browned:

Conventional oven: 400° F for 15-20 minutes
Convection oven: 350° F for 10-15 minutes
DO NOT OVERBAKE.

CCP: Heat to 135° F or higher.

7. CCP: Hold for hot service at 135° F or higher.

If desired, cut each sandwich diagonally in half.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Bread, sliced 3 ¼ sandwich loaves 6 ½ sandwich loaves
(2 lb each) (2 lb each)
Toasted Turkey Ham and Cheese Sandwich
Meat/Meat Alternate-Grains/Breads Sandwiches F-07A

SERVING: YIELD: VOLUME:

1 sandwich provides 2 oz equivalent meat/meat 50 Servings: about 13 lb 7 oz 50 Servings: 50 sandwiches
alternate and 2 servings of grains/breads.

100 Servings: about 26 lb 14 oz 100 Servings: 100 sandwiches

Edited 2004

Nutrients Per Serving

Calories 319 Saturated Fat 4.48 g Iron 2.39 mg

Protein 20.27 g Cholesterol 48 mg Calcium 272 mg

Carbohydrate 34.42 g Vitamin A 408 IU Sodium 1231 mg

Total Fat 11.00 g Vitamin C 0.0 mg Dietary Fiber 1.4 g

Text63:
Tuna Salad Sandwich
Meat/Meat Alternate-Grains/Breads Sandwiches F-08

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Canned chunk style, water 8 lb 5 oz 1 gal 2 qt 16 lb 10 oz 3 gal 1. Drain and flake tuna.
packed tuna, chilled (2 66 ½ oz cans) (4 66 ½ oz cans)
*Fresh onions, chopped 1 lb 2 ⅔ cups 2 lb 1 qt 1 ⅓ cups 2. Combine tuna, onions, celery, pickle relish, dry
mustard, eggs (optional), and salad dressing or
mayonnaise. Mix lightly until well blended.
*Fresh celery, chilled, 2 lb 1 qt 3 ½ cups 4 lb 3 qt 3 cups
chopped
Sweet pickle relish, undrained 8 ¾ oz 1 cup 1 lb 1 ½ oz 2 cups
Dry mustard 1 ½ tsp 1 Tbsp
Fresh large eggs, hard 8 each 16 each
cooked, peeled, chilled,
chopped (optional)
Reduced calorie salad 2 lb 11 oz 1 qt 1 ½ cups 5 lb 6 oz 2 qt 3 cups
dressing
OR OR OR OR OR
Lowfat mayonnaise 2 lb 11 oz 1 qt 1 1/2 cups 5 lb 6 oz 2 qt 3 cups
3. CCP: Cool to 41° F or lower within 4 hours.

Cover and refrigerate until ready to use.

*Enriched bread 5 lb 10 oz 100 slices 11 lb 4 oz 200 slices 4. Portion with No. 8 scoop (½ cup) on 1 slice of
(0.9 oz per slice) bread. Top with second slice of bread. Cut each
sandwich diagonally in half. Cover. Refrigerate
until service.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 1 lb 3 oz 2 lb 6 oz

Celery 2 lb 7 oz 4 lb 14 oz

Bread, sliced 3 ¼ sandwich loaves 6 ½ sandwich loaves

(2 lb each) (2 lb each)
Tuna Salad Sandwich
Meat/Meat Alternate-Grains/Breads Sandwiches F-08

SERVING: YIELD: VOLUME:

1 sandwich provides 2 oz equivalent meat/meat 50 Servings: about 12 lb 6 oz (filling) 50 Servings: about 1 gallon 2 quarts (filling)
alternate, ⅛ cup of vegetable, and 2 servings of 18 lb 50 sandwiches
grains/breads.

100 Servings: about 24 lb 12 oz (filling) 100 Servings: about 3 gallons (filling)

36 lb 100 sandwiches

Edited 2004

Nutrients Per Serving

Calories 304 Saturated Fat 1.21 g Iron 3.02 mg

Protein 23.94 g Cholesterol 33 mg Calcium 76 mg

Carbohydrate 34.41 g Vitamin A 86 IU Sodium 806 mg

Total Fat 7.19 g Vitamin C 1.9 mg Dietary Fiber 2.0 g

Text63:
Vegetable Wraps
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-09

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Enriched flour tortilla, 12" soft 50 each 100 each 1. Steam tortillas for 3 minutes until warm.
(at least 1.8 oz) OR
Place in warmer to prevent torn tortillas when
folding.
Ranch dressing (E-19) 50 oz 1 qt 2 ¼ cups 100 oz 3 qt ½ cup 2. For ranch dressing use Ranch Dressing recipe
(see E-19) Spread 2 Tbsp ranch dressing down
the center of each tortilla.
*Leaf lettuce 13 oz 1 qt 2 ¾ cups 1 lb 10 oz 3 qt 1 ½ cups 3. Place about ¼ oz lettuce on top of ranch
dressing.
†Raw mixed vegetables 4. Combine raw vegetables: green peppers,
* Raw green peppers, 1 lb 10 oz 1 qt ¾ cup 3 lb 4 oz 2 qt 1 ½ cups onions, carrots, and cucumbers. Portion
chopped 2 oz vegetable mix with a No. 10 scoop
* Raw onions, chopped 1 lb 13 oz 1 qt 1 cup 3 lb 10 oz 2 qt 2 cups (⅜ cup) on top of lettuce leaf and dressing.
* Raw carrots, peeled 1 lb 5 oz 1 qt 1 cup 2 lb 10 oz 2 qt 2 cups
and sliced
* Raw cucumbers, 1 lb 9 oz 1 qt 1 cup 3 lb 2 oz 2 qt 2 cups
peeled and diced
Reduced fat Cheddar cheese, 3 lb 2 oz 3 qt ½ cup 6 lb 4 oz 1 gal 2 ¼ qt 5. Sprinkle 1 oz (¼ cup) cheese on top of
shredded vegetables.
6. Fold the top and bottom of the tortilla into the
center. Beginning at either side, roll the tortilla
until all the contents cannot be seen.
7. Cut diagonally in half.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 servings 100 servings
Leaf lettuce 1 lb 4 oz 2 lb 8 oz

Green peppers 2 lb 1 oz 4 lb 2 oz

Mature onions 2 lb 1 oz 4 lb 2 oz

Carrots 1 lb 10 oz 3 lb 4 oz

Cucumbers 1 lb 14 oz 3 lb 12 oz
Vegetable Wraps
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-09

SERVING: YIELD: VOLUME:

2 pieces provide 1 oz equivalent meat/meat 50 Servings: about 19 lb 50 Servings: 1 gallon ⅞ quarts (vegetable filling)
alternate, ⅜ cup of vegetable, and 2 servings of 100 halves
grains/breads.

100 Servings: about 38 lb 100 Servings: 2 gallons 1 ¾ quarts (vegetable

filling)
200 halves
Tested 2004

Nutrients Per Serving

Calories 299 Saturated Fat 4.72 g Iron 2.04 mg

Protein 13.80 g Cholesterol 21 mg Calcium 336 mg

Carbohydrate 36.52 g Vitamin A 3707 IU Sodium 636 mg

Total Fat 10.80 g Vitamin C 16.5 mg Dietary Fiber 2.9 g

Text63:
Italian Seasoning Mix
Sauces, Gravies, and Seasoning Mixes G-01

1 Quart 1 Gallon
Ingredients Directions
Weight Measure Weight Measure

Dried basil 1 ¼ cups 2 Tbsp 8 ½ oz 1 qt 1 ½ cups 1. Combine all ingredients.

Dried oregano 1 ¼ cups 2 Tbsp 8 oz 1 qt 1 ½ cups
Dried marjoram 1 cup 4 oz 1 qt
Dried thyme ¼ cup 1 cup 2. Store in airtight container. Before using, stir or
shake all ingredients well.
(Ingredients may settle during storage.)

Nutrients Per Serving *

Calories 14 Saturated Fat 0.07 g Iron 3.00 mg

Protein 0.63 g Cholesterol 0 mg Calcium 97 mg

Carbohydrate 3.21 g Vitamin A 395 IU Sodium 1 mg

Total Fat 0.37 g Vitamin C 2.8 mg Dietary Fiber 2.1 g

* Nutrients are based upon 2 Tbsp of mix.

Text63:
Mexican Seasoning Mix
Sauces, Gravies, and Seasoning Mixes G-01A

1 Quart 1 Gallon
Ingredients Directions
Weight Measure Weight Measure

Chili powder 8 ¼ oz 1 ¾ cups 2 lb 5 ½ oz 1 qt 3 cups 1. Combine all ingredients.

Ground cumin 5 oz 1 ⅓ cups 1 lb 6 oz 1 qt 1 ⅓ cups
Paprika ¼ cup 3 Tbsp 7 oz 1 ¾ cups
Onion powder ¼ cup 3 Tbsp 7 ½ oz 1 ¾ cups 2. Store in airtight container. Before using, stir or
shake all ingredients well.
(Ingredients may settle during storage.)

Nutrients Per Serving *

Calories 49 Saturated Fat 0.32 g Iron 4.35 mg

Protein 2.05 g Cholesterol 0 mg Calcium 70 mg

Carbohydrate 7.99 g Vitamin A 3444 IU Sodium 82 mg

Total Fat 2.41 g Vitamin C 6.2 mg Dietary Fiber 3.3 g

* Nutrients are based upon 2 Tbsp of mix.

Text63:
Barbecue Sauce
Sauces, Gravies, and Seasoning Mixes G-02

1 Quart 1 Gallon
Ingredients Directions
Weight Measure Weight Measure

Chicken stock, non-MSG ½ cup 2 Tbsp 2 ½ cups 1. Simmer chicken stock and onions over
medium heat for 5 minutes.

CCP: Heat to 165° F or higher for at least 15

seconds.
*Fresh onions, chopped ¼ cup 6 oz 1 cup
OR OR OR OR
Dehydrated onions 2 Tbsp 1 tsp 1 oz ½ cup 1 Tbsp
Catsup 1 lb 13 oz 2 ¾ cups 2 Tbsp 7 lb 3 oz 2 qt 3 ½ cups 2. Add all other ingredients. Simmer for 15-20
(¼ No. 10 can) (1 No. 10 can) minutes, stirring frequently. Use immediately.
Granulated garlic ½ tsp 2 tsp
Brown sugar, packed 6 oz ¾ cup 1 lb 8 oz 3 ¼ cups

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 1 Quart 1 Gallon
Mature onions 2 oz 8 oz

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 1 Quart: 32 2 Tbsp servings 1 Quart: about 1 quart

1 Gallon: 128 2 Tbsp servings 1 Gallon: about 1 gallon

Edited 2004
Barbecue Sauce
Sauces, Gravies, and Seasoning Mixes G-02

Nutrients Per Serving

Calories 48 Saturated Fat 0.02 g Iron 0.30 mg

Protein 0.45 g Cholesterol 0 mg Calcium 10 mg

Carbohydrate 12.48 g Vitamin A 261 IU Sodium 309 mg

Total Fat 0.10 g Vitamin C 4.0 mg Dietary Fiber 0.4 g

Text63:
Brown Gravy
Sauces, Gravies, and Seasoning Mixes G-03

1 Quart 1 Gallon
Ingredients Directions
Weight Measure Weight Measure

Margarine or butter 2 oz ¼ cup 8 oz 1 cup 1. Melt margarine or butter in stock pot. Blend in
flour and cook on medium heat, stirring
frequently until golden brown, 8-10 minutes.
Enriched all-purpose flour 2 ½ oz ¼ cup 3 ½ Tbsp 10 oz 1 ¾ cups 2 Tbsp
Beef stock, non-MSG, hot 1 qt ¼ cup 1 gal 1 cup 2. Slowly stir in beef stock, onion powder, and
pepper. Blend well and bring to boil. Reduce
heat. Simmer on medium heat, stirring
constantly until thickened, 6-8 minutes.

CCP: Heat to 165° F or higher for at least 15

seconds.
Onion powder 1 tsp 1 Tbsp 1 tsp
Ground black or white pepper ⅛ tsp ½ tsp 3. CCP: Hold for hot service at 135° F or higher.

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 1 Quart: 32 2 Tbsp servings 1 Quart: about 1 quart

1 Gallon: 128 2 Tbsp servings 1 Gallon: about 1 gallon

Edited 2004

Special Tip:

Serve over mashed potatoes, noodles, rice, meat, or poultry.

Brown Gravy
Sauces, Gravies, and Seasoning Mixes G-03

Nutrients Per Serving

Calories 23 Saturated Fat 0.33 g Iron 0.12 mg

Protein 0.36 g Cholesterol 0 mg Calcium 2 mg

Carbohydrate 1.97 g Vitamin A 66 IU Sodium 35 mg

Total Fat 1.54 g Vitamin C 0.0 mg Dietary Fiber 0.1 g

Text63:
Chicken or Turkey Gravy
Sauces, Gravies, and Seasoning Mixes G-03A

1 Quart 1 Gallon
Ingredients Directions
Weight Measure Weight Measure

Margarine or butter 2 oz ¼ cup 8 oz 1 cup 1. Melt margarine or butter in stock pot. Blend in
flour and cook on medium heat, stirring
frequently until light brown, 5 minutes.
Enriched all-purpose flour 2 ½ oz ¼ cup 3 ½ Tbsp 10 oz 1 ¾ cups 2 Tbsp
Chicken or turkey stock, non- 1 qt ¼ cup 1 gal 1 cup 2. Slowly stir in chicken or turkey stock, poultry
MSG, hot seasoning, onion powder, and pepper. Blend
well and bring to boil. Reduce heat. Simmer on
medium heat, stirring constantly until
thickened, 6-8 minutes.

CCP: Heat to 165° F or higher for at least 15

seconds.
Poultry seasoning ½ tsp 2 tsp
Onion powder 1 tsp 1 Tbsp 1 tsp
Ground black or white pepper ⅛ tsp ½ tsp 3. CCP: Hold for hot service at 135° F or higher.

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 1 Quart: 32 2 Tbsp servings 1 Quart: about 1 quart

1 Gallon: 128 2 Tbsp servings 1 Gallon: about 1 gallon

Edited 2004

Special Tip:

Serve over mashed potatoes, noodles, rice, meat, or poultry.

Chicken or Turkey Gravy
Sauces, Gravies, and Seasoning Mixes G-03A

Nutrients Per Serving

Calories 23 Saturated Fat 0.31 g Iron 0.12 mg

Protein 0.38 g Cholesterol 0 mg Calcium 3 mg

Carbohydrate 1.99 g Vitamin A 64 IU Sodium 35 mg

Total Fat 1.50 g Vitamin C 0.1 mg Dietary Fiber 0.1 g

Text63:
Cream Gravy
Sauces, Gravies, and Seasoning Mixes G-03B

1 Quart 1 Gallon
Ingredients Directions
Weight Measure Weight Measure

Margarine or butter 2 ½ Tbsp 5 oz ½ cup 2 Tbsp 1. Melt margarine or butter in stock pot. Blend in
flour and cook on medium heat, stirring
frequently until light brown, 5 minutes.
Enriched all-purpose flour ¼ cup 2 Tbsp 6 oz 1 ½ cups
Instant nonfat dry milk, 1 qt ¼ cup 1 gal 1 cup 2. Slowly stir in reconstituted dry milk, onion
reconstituted, hot powder, and pepper. Blend well and bring to
boil. Reduce heat. Simmer on medium heat,
stirring constantly until thickened, 6-8 minutes.

CCP: Heat to 165° F or higher for at least 15

seconds.
Onion powder 1 tsp 1 Tbsp 1 tsp
Ground black or white pepper ⅛ tsp ½ tsp 3. CCP: Hold for hot service at 135° F or higher.

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 1 Quart: 32 2 Tbsp servings 1 Quart: about 1 quart

1 Gallon: 128 2 Tbsp servings 1 Gallon: about 1 gallon

Edited 2004

Special Tip:

Serve over mashed potatoes, noodles, rice, meat, or poultry.

Cream Gravy
Sauces, Gravies, and Seasoning Mixes G-03B

Nutrients Per Serving

Calories 25 Saturated Fat 0.20 g Iron 0.08 mg

Protein 1.35 g Cholesterol 1 mg Calcium 43 mg

Carbohydrate 2.80 g Vitamin A 41 IU Sodium 29 mg

Total Fat 0.93 g Vitamin C 0.2 mg Dietary Fiber 0.0 g

Text63:
Nacho Cheese Sauce
Meat/Meat Alternate Sauces, Gravies, and Seasoning Mixes G-04

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Instant nonfat dry milk, 3 cups 1 qt 2 cups 1. Combine milk, cheese, margarine or butter, and
reconstituted seasonings (optional). Stir over medium heat
until cheese is melted and mixture is smooth,
approximately 15 minutes.
Cheese blend of American 3 lb 6 oz 3 qt 1 ½ cups 6 lb 12 oz 1 gal 2 ¾ qt
and skim milk cheeses,
shredded
Margarine or butter 4 oz ½ cup 8 oz 1 cup
†Seasonings (optional)
Chili powder 2 Tbsp ¼ cup
Ground cumin 1 Tbsp 1 ½ tsp 3 Tbsp
Paprika 1 ½ tsp 1 Tbsp
Onion powder 1 ½ tsp 1 Tbsp
Canned green chili peppers, 2 oz ¼ cup 4 oz ½ cup 2. Add green chili peppers (optional). Stir to
chopped (optional) combine.
3. To maintain smooth consistency, serve
immediately or keep warm.

(If sauce becomes too thick, add a small

amount of milk, as needed, stirring well after
each addition.)
4. Portion 1 ½ oz ladle (3 Tbsp).

CCP: Hold for hot service at 135° F or higher.

Comments:
†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For
50 servings, use ¼ cup 1 ½ tsp Mexican Seasoning Mix. For 100
servings, use ½ cup 1 Tbsp Mexican Seasoning Mix.

SERVING: YIELD: VOLUME:

3 Tbsp (1 ½ oz ladle) provides 1 oz equivalent 50 Servings: about 4 lb 8 oz 50 Servings: about 2 quarts 1 ½ cups
meat/meat alternate.

100 Servings: about 9 lb 100 Servings: about 1 gallon 3 cups

Nacho Cheese Sauce
Meat/Meat Alternate Sauces, Gravies, and Seasoning Mixes G-04

Tested 2004

Special Tip:

Serve over taco shell pieces, baked potato, broccoli, cauliflower, or other
vegetables.

Nutrients Per Serving

Calories 99 Saturated Fat 3.63 g Iron 0.19 mg

Protein 8.21 g Cholesterol 16 mg Calcium 239 mg

Carbohydrate 3.30 g Vitamin A 512 IU Sodium 476 mg

Total Fat 6.26 g Vitamin C 0.4 mg Dietary Fiber 0.1 g

Text63:
Sweet and Sour Sauce
Sauces, Gravies, and Seasoning Mixes G-05

1 Quart 1 Gallon
Ingredients Directions
Weight Measure Weight Measure

Chicken stock, non-MSG 1 ½ cups 2 Tbsp 1 qt 2 ½ cups 1. Combine stock, vinegar, brown sugar, soy
sauce, tomato paste, and pineapple juice.
Bring to boil. Reduce heat to simmer.

CCP: Heat to 165° F or higher for at least 15

seconds.
White vinegar ½ cup 2 cups
Brown sugar, packed 2 oz ¼ cup 1 ½ Tbsp 8 oz 1 cup 2 Tbsp
Low-sodium soy sauce ¼ cup 1 cup
Canned tomato paste 2 ⅓ oz ¼ cup 9 ¼ oz 1 cup
Pineapple juice 1 ¼ cups 1 qt 1 cup
Cornstarch ¼ cup 1 ½ Tbsp 6 oz 1 ¼ cups 2 Tbsp 2. Combine cornstarch and water. Mix until
smooth.
Water, cold ¼ cup 1 cup 3. Add to simmering mixture. Stir occasionally
and cook over medium heat until thickened,
6-8 minutes. Use immediately.

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 1 Quart: 32 2 Tbsp servings 1 Quart: about 1 quart

1 Gallon: 128 2 Tbsp servings 1 Gallon: about 1 gallon

Edited 2004
Sweet and Sour Sauce
Sauces, Gravies, and Seasoning Mixes G-05

Nutrients Per Serving

Calories 21 Saturated Fat 0.01 g Iron 0.16 mg

Protein 0.27 g Cholesterol 0 mg Calcium 5 mg

Carbohydrate 5.18 g Vitamin A 52 IU Sodium 83 mg

Total Fat 0.03 g Vitamin C 2.3 mg Dietary Fiber 0.1 g

Text63:
Tartar Sauce
Sauces, Gravies, and Seasoning Mixes G-06

1 Quart 1 Gallon
Ingredients Directions
Weight Measure Weight Measure

Reduced calorie salad 1 lb 5 oz 2 ½ cups 2 Tbsp 5 lb 4 oz 2 qt 2 ½ cups 1. Combine all ingredients. Blend well.
dressing
OR OR OR OR OR
Lowfat mayonnaise 1 lb 5 oz 2 ½ cups 2 Tbsp 5 lb 4 oz 2 qt 2 ½ cups
Sweet pickle relish, 11 ¼ oz 1 ¼ cups 1 Tbsp 2 lb 13 oz 1 qt 1 ¼ cups
undrained, chilled
Dehydrated onions ¼ oz 2 Tbsp 1 oz ½ cup
Dried parsley ¼ cup 1 cup
Dry mustard ½ tsp 2 tsp
2. Cover. Refrigerate until ready to use.
3. Serve with fish sandwiches, fish portions, or fish
sticks.

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 1 Quart: 32 2 Tbsp servings 1 Quart: about 1 quart

1 Gallon: 128 2 Tbsp servings 1 Gallon: about 1 gallon

Edited 2004
Tartar Sauce
Sauces, Gravies, and Seasoning Mixes G-06

Nutrients Per Serving

Calories 63 Saturated Fat 0.58 g Iron 0.36 mg

Protein 0.23 g Cholesterol 8 mg Calcium 5 mg

Carbohydrate 7.94 g Vitamin A 63 IU Sodium 246 mg

Total Fat 3.59 g Vitamin C 0.4 mg Dietary Fiber 0.4 g

Text63:
Tomato Sauce (Meatless)
Sauces, Gravies, and Seasoning Mixes G-07

1 Quart 1 Gallon
Ingredients Directions
Weight Measure Weight Measure

Vegetable oil 2 ¼ tsp 3 Tbsp 1. Heat oil. Add onions and cook approximately 5
minutes.
*Fresh onions, chopped 3 ½ oz ½ cup 1 Tbsp 13 ½ oz 2 ¼ cups
OR OR OR OR
Dehydrated onions ¼ cup 1 Tbsp 2 ½ oz 1 ¼ cups
Canned tomato paste 9 ¼ oz 1 cup 2 lb 5 oz 1qt 2. Add tomato paste, canned tomatoes, water,
(⅓ No. 10 can) pepper, parsley, granulated garlic, and
seasonings. Mix well and bring to boil.
Reduce heat and simmer, uncovered, 25-30
minutes.

CCP: Heat to 140° F or higher.

Canned diced tomatoes, with 1 lb 9 ½ oz 3 cups 1 Tbsp 6 lb 6 oz 3 qt ¼ cup
juice (¼ No. 10 can) (1 No. 10 can)
Water ½ cup 2 cups
Ground black or white pepper ⅛ tsp ½ tsp
Dried parsley 1 Tbsp ¼ cup
Granulated garlic 2 ¼ tsp 1 Tbsp
†Seasonings
Dried basil ¼ tsp 1 tsp
Dried oregano ¼ tsp 1 tsp
Dried marjoram ⅛ tsp ¾ tsp
Dried thyme pinch ¼ tsp
3. CCP: Hold for hot service at 135° F or higher.

Serve over Meat Loaf (see D-27), Meat Balls

(see D- 27A), or Salisbury Steak (see D-33).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
†Italian Seasoning Mix (see G-01, Sauces, Gravies, and Food as Purchased for 1 Quart 1 Gallon
Seasoning Mixes) may be used to replace these ingredients. For 1
quart, use ¾ tsp Italian Seasoning Mix. For 1 gallon, use 1 Tbsp Mature onions 4 oz 1 lb
Italian Seasoning Mix.
Tomato Sauce (Meatless)
Sauces, Gravies, and Seasoning Mixes G-07

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 1 Quart: 32 2 Tbsp servings 1 Quart: about 1 quart

1 Gallon: 128 2 Tbsp servings 1 Gallon: about 1 gallon

Tested 2004

Nutrients Per Serving

Calories 16 Saturated Fat 0.05 g Iron 0.36 mg

Protein 0.56 g Cholesterol 0 mg Calcium 11 mg

Carbohydrate 3.01 g Vitamin A 347 IU Sodium 37 mg

Total Fat 0.38 g Vitamin C 8.1 mg Dietary Fiber 0.7 g

Text63:
White Sauce
Sauces, Gravies, and Seasoning Mixes G-08

1 Quart 1 Gallon
Ingredients Directions
Weight Measure Weight Measure

THIN WHITE SAUCE:

Margarine or butter 1 oz 2 Tbsp 4 oz ½ cup 1. Melt margarine or butter. Add flour and salt.
Stir until smooth. Cook 5 minutes.
Enriched all-purpose flour ¼ cup 1 Tbsp 4 ½ oz 1 cup 2 Tbsp
Salt ½ tsp 2 tsp
Instant nonfat dry milk, 1 qt 1 gal 2. Add milk gradually, stirring constantly.
reconstituted, hot
3. Cook, stirring frequently, until smooth and thick,
12-15 minutes. Use immediately.

CCP: Hold for hot service at 135° F or higher.

MEDIUM WHITE SAUCE:

Margarine or butter 2 oz ¼ cup 8 oz 1 cup
Enriched all-purpose flour 2 ¼ oz ½ cup 1 ½ tsp 9 oz 2 cups 2 Tbsp
Salt ½ tsp 2 tsp
Instant nonfat dry milk, 1 qt 1 gal
reconstituted, hot

THICK WHITE SAUCE:

Margarine or butter 3 oz ¼ cup 2 Tbsp 12 oz 1 ½ cups
Enriched all-purpose flour 3 ⅓ oz ¾ cup 1 ½ tsp 13 ½ oz 3 cups 2 Tbsp
Salt ½ tsp 2 tsp
Instant nonfat dry milk, 1 qt 1 gal
reconstituted, hot

SUGGESTED USES
THIN WHITE SAUCE: Cream soup; gravy; creamed and scalloped
vegetables, eggs, fish, meat.
MEDIUM WHITE SAUCE: Gravy; creamed and scalloped
vegetables, eggs, fish, meat.
THICK WHITE SAUCE: Binder for soufflés, croquettes.
White Sauce
Sauces, Gravies, and Seasoning Mixes G-08

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 1 Quart: 32 2 Tbsp servings 1 Quart: about 1 quart

1 Gallon: 128 2 Tbsp servings 1 Gallon: about 1 gallon

Tested 2004

Nutrients are based on MEDIUM WHITE SAUCE.

Nutrients Per Serving

Calories 31 Saturated Fat 0.31 g Iron 0.11 mg

Protein 1.34 g Cholesterol 1 mg Calcium 40 mg

Carbohydrate 3.15 g Vitamin A 64 IU Sodium 70 mg

Total Fat 1.47 g Vitamin C 0.2 mg Dietary Fiber 0.1 g

Text63:
Cheese Sauce
Meat/Meat Alternate Sauces, Gravies, and Seasoning Mixes G-08A

1 Quart 1 Gallon
Ingredients Directions
Weight Measure Weight Measure

Margarine or butter 3 Tbsp 1 ½ tsp 7 oz ¾ cup 2 Tbsp 1. Melt margarine or butter. Add flour and salt.
Stir until smooth.
Enriched all-purpose flour 2 oz ½ cup 8 oz 1 ¾ cups
Salt ¼ tsp 1 tsp
Instant nonfat dry milk, 3 ¼ cups 3 qt 1 cup 2. Add milk gradually, stirring constantly.
reconstituted, hot
Cheese blend of American 10 oz 2 ½ cups 2 ½ lb 2 qt 2 cups 3. Add shredded American cheese. Cook for
and skim milk cheeses, 12-15 minutes, stirring frequently, until smooth
shredded and thick.

CCP: Hold for hot service at 135° F or higher.

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle) provides ¼ oz equivalent 1 Quart: 32 2 Tbsp servings 1 Quart: about 1 quart
meat/meat alternate.

1 Gallon: 128 2 Tbsp servings 1 Gallon: about 1 gallon

Tested 2004
Cheese Sauce
Meat/Meat Alternate Sauces, Gravies, and Seasoning Mixes G-08A

Nutrients Per Serving

Calories 49 Saturated Fat 1.21 g Iron 0.09 mg

Protein 3.30 g Cholesterol 5 mg Calcium 95 mg

Carbohydrate 3.30 g Vitamin A 138 IU Sodium 175 mg

Total Fat 2.53 g Vitamin C 0.2 mg Dietary Fiber 0.1 g

Text63:
Spiced Apple Topping
Fruit Sauces, Gravies, and Seasoning Mixes G-09

1 Gallon 2 Gallon
Ingredients Directions
Weight Measure Weight Measure

Margarine or butter 2 oz ¼ cup 4 oz ½ cup 1. Melt margarine or butter and honey in stock
pot or steam-jacketed kettle.
Honey 1 lb 8 oz 3 cups 3 lb 1 qt 2 cups
Apple juice 1 qt 1 ½ cups 2 qt 3 cups 2. Dissolve cornstarch in apple juice. Add
cinnamon and nutmeg.
Cornstarch 2 ¼ oz ½ cup 4 ½ oz 1 cup
Ground cinnamon 1 Tbsp 2 Tbsp 3. Add apple juice mixture to honey and
margarine. Stir constantly until it comes to a
boil and the mixture is thickened and smooth.
Ground nutmeg 1 ½ tsp 1 Tbsp
Vanilla 2 tsp 1 Tbsp 1 tsp 4. Add drained apples and vanilla to mixture and
simmer for 10 minutes to develop flavor.
Canned, unsweetened, sliced 4 lb 2 oz 2 qt 8 lb 4 oz 1 gal
apples, drained (⅔ No. 10 can) (1 ⅓ No. 10 cans)

SERVING: YIELD: VOLUME:

⅓ cup (No. 12 scoop) provides ¼ cup of fruit. 1 Gallon: about 8 lb 6 oz 1 Gallon: about 1 gallon

2 Gallons: about 16 lb 12 oz 2 Gallons: about 2 gallons

Edited 2004

Special Tips:
1.) For each 1 gallon, add 1 cup of raisins to the apples for a more flavorful
topping.

2.) Serve over waffles, pancakes, or ice cream.

Spiced Apple Topping
Fruit Sauces, Gravies, and Seasoning Mixes G-09

Nutrients Per Serving

Calories 92 Saturated Fat 0.24 g Iron 0.30 mg

Protein 0.20 g Cholesterol 0 mg Calcium 7 mg

Carbohydrate 21.70 g Vitamin A 60 IU Sodium 13 mg

Total Fat 1.17 g Vitamin C 0.5 mg Dietary Fiber 1.1 g

Text63:
Honey Barbecue Sauce
Sauces, Gravies, and Seasoning Mixes G-10

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Dehydrated onions ¼ oz 2 Tbsp ½ oz ¼ cup 1. Reconstitute onions in an equal amount of hot

water. Do not drain.
Water, hot 2 Tbsp ¼ cup
Margarine or butter 6 oz ¾ cup 12 oz 1 ½ cups 2. Add remaining ingredients and allow to simmer,
uncovered, for 20-30 minutes.
Honey 2 lb 1 qt 4 lb 2 qt
Ground black or white pepper 1 Tbsp 2 Tbsp
Paprika 2 Tbsp ¼ cup
Prepared yellow mustard 1 Tbsp 2 Tbsp 3. CCP: Hold for hot service at 135° F or higher.
Worcestershire sauce 2 Tbsp ¼ cup
Catsup 1 lb 13 oz 2 ¾ cups 3 lb 10 oz 1 qt 1 ¼ cups
(¼ No. 10 can) (½ No. 10 can)
Granulated garlic 1 tsp 2 tsp
White vinegar ½ cup 1 cup
Canned tomato paste 8 oz ¾ cup 2 Tbsp 1 lb 1 ¾ cups

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 50 Servings: about 4 lb 6 oz 50 Servings: about 1 quart 2 ¼ cups

100 Servings: about 8 lb 12 oz 100 Servings: about 3 quarts ½ cup

Edited 2004

Special Tip:
Use to baste chicken or meat during cooking, or use as a dipping sauce for
chicken and fish nuggets.
Honey Barbecue Sauce
Sauces, Gravies, and Seasoning Mixes G-10

Nutrients Per Serving

Calories 103 Saturated Fat 0.57 g Iron 0.39 mg

Protein 0.58 g Cholesterol 0 mg Calcium 8 mg

Carbohydrate 20.91 g Vitamin A 554 IU Sodium 242 mg

Total Fat 2.86 g Vitamin C 5.5 mg Dietary Fiber 0.6 g

Text63:
Stir-Fry Sauce
Sauces, Gravies, and Seasoning Mixes G-11

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Low-sodium soy sauce 1 cup 2 cups 1. Dissolve cornstarch in soy sauce. Add
ginger, granulated garlic, pepper, and sesame
oil (optional) to this mixture.
Cornstarch 4 oz ¾ cup 2 Tbsp 8 oz 1 ¾ cups
Ground ginger ½ tsp 1 tsp
Granulated garlic 3 Tbsp ¼ cup 2 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Sesame oil (optional) ¼ cup ½ cup
Beef, chicken, or vegetable 2 qt 1 gal 2. Heat beef, chicken, or vegetable stock in pot to
stock, non-MSG the boiling point.

CCP: Heat to 165° F or higher for at least 15

seconds.
3. Slowly stir in cornstarch-soy sauce mixture and
return to boil. Continue cooking until sauce is
smooth and thickened. Remove from heat. Use
immediately.

CCP: Hold for hot service at 135° F or higher.

SERVING: YIELD: VOLUME:

3 Tbsp (1 ½ oz ladle). 50 Servings: about 4 lb 14 oz 50 Servings: about 2 quarts 1 ½ cups

100 Servings: about 9 lb 12 oz 100 Servings: about 1 gallon 3 cups

Edited 2004

Special Tip:
Makes an excellent dressing for a vegetable stir-fry. Use 1 qt of sauce for each
12 lb of vegetables.
Stir-Fry Sauce
Sauces, Gravies, and Seasoning Mixes G-11

Nutrients Per Serving

Calories 15 Saturated Fat 0.02 g Iron 0.18 mg

Protein 0.47 g Cholesterol 0 mg Calcium 2 mg

Carbohydrate 3.12 g Vitamin A 2 IU Sodium 204 mg

Total Fat 0.07 g Vitamin C 0.1 mg Dietary Fiber 0.1 g

Text63:
Teriyaki Sauce
Sauces, Gravies, and Seasoning Mixes G-12

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Brown sugar, packed 4 oz ½ cup 8 oz 1 cup 1. Mix all dry ingredients in a bowl.
Granulated garlic 2 ½ tsp 1 Tbsp 2 tsp
Onion salt 2 tsp 1 Tbsp 1 tsp
Ground ginger 1 oz 1 ½ tsp 2 oz 1 Tbsp
Worcestershire sauce 2 Tbsp ¼ cup 2. Add Worcestershire sauce, catsup, cider
vinegar, and soy sauce to the dry ingredients.
Mix with wire whip until well mixed.
Catsup 2 lb 8 oz 1 qt 5 lb 2 qt 3. Cover and place in refrigerator overnight to
develop flavors.
Cider vinegar ½ cup 1 cup
Low-sodium soy sauce 1 cup 2 cups

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 50 Servings: about 3 lb 12 oz 50 Servings: about 1 quart 2 ½ cups

100 Servings: about 7 lb 8 oz 100 Servings: about 3 quarts 1 cup

Edited 2004

Special Tip:
Use to baste chicken or meat during cooking, or as a dipping sauce for
chicken and fish nuggets.
Teriyaki Sauce
Sauces, Gravies, and Seasoning Mixes G-12

Nutrients Per Serving

Calories 39 Saturated Fat 0.02 g Iron 0.40 mg

Protein 0.73 g Cholesterol 0 mg Calcium 8 mg

Carbohydrate 9.58 g Vitamin A 231 IU Sodium 531 mg

Total Fat 0.12 g Vitamin C 3.5 mg Dietary Fiber 0.4 g

Text63:
Cucumber Sauce
Sauces, Gravies, and Seasoning Mixes G-13

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

*Fresh cucumbers, peeled, 1 lb 10 oz 3 lb 4 oz 1. Grate cucumbers using a food processor or a

seeded grater. Place grated cucumbers in colander,
and press to remove juice.
*Fresh onions, minced 2 oz ⅓ cup 4 oz ⅔ cup 2. In a separate bowl, mix together the rest of the
ingredients.
Reduced calorie salad 8 oz 1 cup 1 lb 2 cups
dressing
OR OR OR OR OR
Lowfat mayonnaise 8 oz 1 cup 1 lb 2 cups
White vinegar 2 Tbsp 1 tsp ¼ cup 2 tsp
Lowfat plain yogurt 1 lb 2 cups 2 lb 1 qt
Dried parsley 2 Tbsp ¼ cup
Salt ¼ tsp ½ tsp
Ground black or white pepper ¼ tsp ½ tsp
3. Fold cucumbers into mixture.
4. Chill at least 2 hours before serving.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Cucumbers 2 lb 1 oz 4 lb 2 oz

Mature onions 3 oz 6 oz

SERVING: YIELD: VOLUME:

2 Tbsp (1 oz ladle). 50 Servings: about 3 lb 2 oz 50 Servings: about 1 quart 2 ½ cups

100 Servings: about 6 lb 4 oz 100 Servings: about 3 quarts 1 cup

Tested 2004
Cucumber Sauce
Sauces, Gravies, and Seasoning Mixes G-13

Special Tips:
1) For a quick Cucumber Sauce, add 1 lb 10 oz grated cucumbers to 3 cups of
Ranch Dressing (E-19) for 50 servings. For 100 servings, add 3 lb 4 oz grated
cucumbers to 1 qt 2 cups of Ranch Dressing.

2) For best results, to develop flavor, prepare the night before.

Nutrients Per Serving

Calories 20 Saturated Fat 0.24 g Iron 0.12 mg

Protein 0.62 g Cholesterol 2 mg Calcium 20 mg

Carbohydrate 2.19 g Vitamin A 31 IU Sodium 58 mg

Total Fat 1.03 g Vitamin C 0.6 mg Dietary Fiber 0.2 g

Text63:
Bean Soup
Meat/Meat Alternate-Vegetable Soups H-01

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Chicken or ham stock, non- 2 gal 1 qt 4 gal 2 qt 1. Combine stock, beans, tomato paste, onions,
MSG celery, carrots, pepper, parsley, and ham
(optional). Bring to boil. (If desired, liquid from
cooked beans may be used as part of the
stock.)
*Cooked dry Navy beans (see 10 lb 2 oz 1 gal 2 ½ qt 20 lb 4 oz 3 gal 1 qt
Special Tip)
Canned tomato paste 7 oz ¾ cup 1 Tbsp 14 oz 1 ½ cups 2 Tbsp
*Fresh onions, chopped 14 oz 2 ⅓ cups 1 lb 12 oz 1 qt ⅔ cup
OR OR OR OR OR
Dehydrated onions 2 ½ oz 1 ¼ cups 5 oz 2 ½ cups
*Fresh celery, chopped 6 ½ oz 1 ½ cups 2 Tbsp 13 oz 3 ¼ cups
*Fresh carrots, chopped 6 ½ oz 1 ¾ cups 13 oz 3 ½ cups
Ground black or white pepper 1 tsp 2 tsp
Dried parsley ¼ cup ½ cup
Cooked ham, diced (optional) 1 lb 3 cups 2 lb 1 qt 2 cups 2. Reduce heat. Cover. Simmer for 20 minutes or
until vegetables are tender.

CCP: Heat to 165° F or higher for at least 15

seconds.
Enriched all-purpose flour 4 ½ oz 1 cup 1 Tbsp 9 oz 2 cups 2 Tbsp 3. Combine flour and water. Mix until smooth.
Water 1 cup 2 cups 4. Add to stock mixture. Stir well and cook over
medium heat until thickened, 10-12 minutes.
5. Pour 8 lb 7 ¼ oz (1 gal ⅔ cup) into a medium
steamtable pan (12" x 20" x 4"). For 50
servings, use 3 pans. For 100 servings, use 6
pans.

CCP: Hold for hot service at 135° F or higher.

6. Portion with 8 oz ladle (1 cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Dry Navy beans 4 lb 4 oz 8 lb 8 oz

Mature onions 1 lb 2 lb
Bean Soup
Meat/Meat Alternate-Vegetable Soups H-01

Celery 8 oz 1 lb

Carrots 8 oz 1 lb

SERVING: YIELD: VOLUME:

1 cup (8 oz ladle) provides 2 oz equivalent 50 Servings: about 25 lb 6 oz 50 Servings: about 3 gallons 2 cups
meat/meat alternate and ⅛ cup of vegetable.

100 Servings: about 50 lb 12 oz 100 Servings: about 6 gallons 1 quart

Edited 2004

Special Tip:
SOAKING BEANS

Overnight method: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover

and refrigerate overnight. Discard the water. Proceed with recipe.

Quick-soak method: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add

beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour.
Discard the water. Proceed with recipe.

COOKING BEANS

Once the beans have been soaked, add ½ tsp salt for every lb of dry beans.
Boil gently with lid tilted until tender, about 2 hours.

Use hot beans immediately.

CCP: Hold for hot service at 135° F.
OR
Chill for later use. If chilling:
CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4
hours.

1 lb dry Navy beans = about 2 ¼ cups dry or 5 ⅞ cups cooked beans.

Bean Soup
Meat/Meat Alternate-Vegetable Soups H-01

Nutrients Per Serving

Calories 159 Saturated Fat 0.22 g Iron 2.66 mg

Protein 9.28 g Cholesterol 1 mg Calcium 79 mg

Carbohydrate 29.37 g Vitamin A 1073 IU Sodium 329 mg

Total Fat 0.88 g Vitamin C 4.4 mg Dietary Fiber 6.4 g

Text63:
Chicken or Turkey Noodle Soup
Meat/Meat Alternate-Grains/Breads Soups H-02

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Chicken or turkey stock, non- 3 gal 3 ½ qt 7 gal 3 qt 1. Combine stock, celery, carrots (optional),
MSG onions, parsley (optional), pepper, and poultry
seasoning.
*Fresh celery, chopped 1 lb 8 oz 1 qt 1 ¾ cups 3 lb 2 qt 3 ½ cups
*Fresh carrots, chopped 12 oz 3 cups 1 lb 8 oz 1 qt 2 cups
(optional)
*Fresh onions, chopped 14 oz 2 ⅓ cups 1 lb 12 oz 1 qt ⅔ cup
OR OR OR OR OR
Dehydrated onions 2 ½ oz 1 ¼ cups 5 oz 2 ½ cups
Dried parsley (optional) ¼ cup ½ cup
Ground black or white pepper 1 tsp 2 tsp
Poultry seasoning 1 tsp 2 tsp
2. Bring to boil. Reduce heat and cover. Simmer
for 20 minutes.
Enriched medium noodles 1 lb 6 oz 1 gal 2 lb 12 oz 2 gal 3. Add noodles and chicken or turkey. Return to
simmer. Cover. Simmer for 10 minutes or until
noodles are tender.

CCP: Heat to 165° F or higher for at least 15

seconds.
*Cooked chicken or turkey, 1 lb 9 ½ oz 1 qt 1 cup 3 lb 3 oz 2 qt 2 cups 4. Pour 9 lb (1 gal ⅔ cup) into medium
chopped steamtable pan (12" x 20" x 4"). For 50
servings, use 3 pans. For 100 servings, use 6
pans.

CCP: Hold for hot service at 135° F or higher.

5. Portion with 8 oz ladle (1 cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Celery 1 lb 13 oz 3 lb 10 oz

Carrots 15 oz 1 lb 14 oz

Mature onions 1 lb 2 lb
Chicken or Turkey Noodle Soup
Meat/Meat Alternate-Grains/Breads Soups H-02

Chicken, whole, without neck and giblets 4 lb 7 oz 8 lb 14 oz

OR OR OR
Turkey, whole, without neck and giblets 3 lb 7 oz 6 lb 14 oz

SERVING: YIELD: VOLUME:

1 cup (8 oz ladle) provides ½ oz equivalent 50 Servings: about 27 lb 50 Servings: about 3 gallons 2 cups
meat/meat alternate and ½ serving of grains/breads.

100 Servings: about 54 lb 100 Servings: about 6 gallons 1 quart

Edited 2004

Nutrients Per Serving

Calories 98 Saturated Fat 0.55 g Iron 0.87 mg

Protein 7.33 g Cholesterol 26 mg Calcium 26 mg

Carbohydrate 12.21 g Vitamin A 33 IU Sodium 207 mg

Total Fat 2.16 g Vitamin C 1.7 mg Dietary Fiber 0.7 g

Text63:
Chicken or Turkey Rice Soup
Meat/Meat Alternate-Grains/Breads Soups H-02A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Chicken or turkey stock, non- 3 gal 3 ½ qt 7 gal 3 qt 1. Combine stock, celery, carrots (optional),
MSG onions, parsley (optional), pepper, and poultry
seasoning.
*Fresh celery, chopped 1 lb 8 oz 1 qt 1 ¾ cups 3 lb 2 qt 3 ½ cups
*Fresh carrots, chopped 12 oz 3 cups 1 lb 8 oz 1 qt 2 cups
(optional)
*Fresh onions, chopped 14 oz 2 ⅓ cups 1 lb 12 oz 1 qt ⅔ cup
OR OR OR OR OR
Dehydrated onions 2 ½ oz 1 ¼ cups 5 oz 2 ½ cups
Dried parsley (optional) ¼ cup ½ cup
Ground black or white pepper 1 tsp 2 tsp
Poultry seasoning 1 tsp 2 tsp
2. Bring to boil. Reduce heat and cover. Simmer
for 10 minutes.
Enriched white rice, medium 1 lb 14 oz 1 qt ¼ cup 3 lb 12 oz 2 qt ½ cup 3. Add rice and chicken or turkey. Return to
grain simmer. Cover. Simmer for 20 minutes or until
rice is tender.

CCP: Heat to 165° F or higher for at least 15

seconds.
*Cooked chicken or turkey, 1 lb 9 ½ oz 1 qt 1 cup 3 lb 3 oz 2 qt 2 cups 4. Pour 9 lb (1 gal ⅔ cup) into a medium
chopped steamtable pan (12" x 20" x 4"). For 50
servings, use 3 pans. For 100 servings, use 6
pans.
5. CCP: Hold for hot service at 135° F or higher.

Portion with 8 oz ladle (1 cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Celery 1 lb 13 oz 3 lb 10 oz

Carrots 15 oz 1 lb 14 oz

Mature onions 1 lb 2 lb
Chicken or Turkey Rice Soup
Meat/Meat Alternate-Grains/Breads Soups H-02A

Chicken, whole, without neck and giblets 4 lb 7 oz 8 lb 14 oz

OR OR OR
Turkey, whole, without neck and giblets 3 lb 7 oz 6 lb 14 oz

SERVING: YIELD: VOLUME:

1 cup (8 oz ladle) provides ½ oz equivalent meat 50 Servings: about 27 lb 50 Servings: about 3 gallons 2 cups
/meat alternate and ½ serving of grains/breads.

100 Servings: about 54 lb 100 Servings: about 6 gallons 1 quart

Edited 2004

Nutrients Per Serving

Calories 112 Saturated Fat 0.47 g Iron 1.04 mg

Protein 6.70 g Cholesterol 14 mg Calcium 23 mg

Carbohydrate 16.79 g Vitamin A 25 IU Sodium 205 mg

Total Fat 1.73 g Vitamin C 1.7 mg Dietary Fiber 0.5 g

Text63:
Cream of Vegetable Soup
Vegetable Soups H-03

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Margarine or butter 1 lb 2 cups 2 lb 1 qt 1. Melt margarine or butter. Add onions and celery
(optional). Cook over medium heat for 5-10
minutes.
*Fresh onions, chopped 14 oz 2 ½ cups 1 lb 12 oz 1 qt 1 cup
OR OR OR OR OR
Dehydrated onions 2 ½ oz 1 ¼ cups 5 oz 2 ½ cups
*Fresh celery, chopped 8 ½ oz 2 cups 1 lb 1 oz 1 qt
(optional)
Enriched all-purpose flour 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups 2. Blend in flour and cook over medium heat,
stirring constantly until light brown, 5
minutes.
Instant nonfat dry milk, 2 qt 1 gal 3. Slowly stir in milk, stock, pepper, basil
reconstituted, hot (optional), parsley (optional), and granulated
garlic. Blend well and bring to boil. Reduce
heat. Simmer, uncovered, stirring frequently
until slightly thickened, 10-15 minutes.
Chicken stock, non-MSG 2 gal 1 qt 4 gal 2 qt
Ground black or white pepper 1 tsp 2 tsp
Dried basil (optional) 1 Tbsp 2 Tbsp
Dried parsley (optional) ¼ cup ½ cup
Granulated garlic 1 Tbsp 2 Tbsp
Canned mixed vegetables, 5 lb 2 qt 3 ¼ cups 10 lb 1 gal 2 ⅓ qt 4. Add vegetables. Cook over medium heat until
drained (1 ¼ No. 10 cans) (2 ½ No. 10 cans) heated through, 5-10 minutes.

CCP: Heat to 165° F or higher for at least 15

seconds.
5. Pour 9 lb 2 oz (1 gal ⅔ cup) into a medium
steamtable pan (12" x 20" x 4"). For 50
servings, use 3 pans. For 100 servings, use 6
pans.
6. CCP: Hold for hot service at 135° F or higher.

Portion with 8 oz ladle (1 cup).

Cream of Vegetable Soup
Vegetable Soups H-03

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 1 lb 2 lb

Celery 11 oz 1 lb 6 oz

SERVING: YIELD: VOLUME:

1 cup (8 oz ladle) provides ¼ cup of vegetable. 50 Servings: about 27 lb 6 oz 50 Servings: about 3 gallons 2 cups

100 Servings: about 54 lb 12 oz 100 Servings: about 6 gallons 1 quart

Edited 2004

Nutrients Per Serving

Calories 148 Saturated Fat 1.61 g Iron 0.96 mg

Protein 4.45 g Cholesterol 1 mg Calcium 77 mg

Carbohydrate 15.43 g Vitamin A 5608 IU Sodium 281 mg

Total Fat 7.83 g Vitamin C 3.7 mg Dietary Fiber 1.7 g

Text63:
Vegetable Soup
Vegetable Soups H-04

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Chicken or beef stock, non- 2 gal 4 gal 1. Combine stock, tomatoes, celery, onions,
MSG pepper, parsley, and granulated garlic. Bring
to boil.
Canned diced tomatoes, with 6 lb 6 oz 3 qt ½ cup 12 lb 12 oz 1 gal 2 ¼ qt
juice (1 No. 10 can) (2 No. 10 cans)
*Fresh celery, chopped 10 oz 2 ½ cups 1 lb 4 oz 1 qt 1 cup
*Fresh onions, chopped 1 lb 2 ⅔ cups 2 lb 1 qt 1 ⅓ cups
OR OR OR OR OR
Dehydrated onions 3 oz 1 ½ cups 6 oz 3 cups
Ground black or white pepper 1 tsp 2 tsp
Dried parsley ¼ cup ½ cup
Granulated garlic 2 Tbsp ¼ cup
2. Reduce heat and cover. Simmer for 20 minutes.
Canned liquid pack whole- 1 lb 2 ½ oz 2 ¾ cups 2 lb 5 oz 1 qt 1 ½ cups 3. Add corn, carrots, green beans, and green
kernel corn, drained (¼ No. 10 can) (½ No. 10 can) peas. (Frozen vegetables may be combined
OR OR OR OR OR with canned vegetables.)
Frozen whole-kernel corn 1 lb 2 oz 3 cups 2 Tbsp 2 lb 4 oz 1 qt 2 ¼ cups
Canned diced carrots, drained 1 lb 2 oz 2 ½ cups 2 lb 4 oz 1 qt 1 cup
OR (¼ No. 10 can) (½ No. 10 can)
Frozen sliced carrots OR OR OR OR
1 lb 6 oz 1 qt ¾ cup 2 lb 12 oz 2 qt 1 ½ cups
Canned cut green beans, 15 oz 3 ½ cups 1 lb 14 oz 1 qt 3 cups
drained (¼ No. 10 can) (½ No. 10 can)
OR OR OR OR OR
Frozen cut green beans 15 oz 3 ½ cups 1 lb 14 oz 1 qt 3 cups
Canned green peas, drained 1 lb 1 ½ oz 2 ½ cups 2 lb 3 oz 1 qt 1 cup
OR (¼ No. 10 can) (½ No. 10 can)
Frozen green peas OR OR OR OR
1 lb 4 oz 1 qt 2 lb 8 oz 2 qt
4. Cover and simmer for 15 minutes, or until
vegetables are tender.

CCP: Heat to 165° F or higher for at least 15

seconds.
5. Pour 9 lb 1 ¼ oz (1 gal ⅔ cup) into medium
steamtable pan (12" x 20" x 4"). For 50
servings, use 3 pans. For 100 servings, use 6
pans.
Vegetable Soup
Vegetable Soups H-04

6. CCP: Hold for hot service at 135° F or higher.

Portion with 8 oz ladle (1 cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Celery 12 oz 1 lb 8 oz

Mature onions 1 lb 3 oz 2 lb 6 oz

SERVING: YIELD: VOLUME:

1 cup (8 oz ladle) provides ½ cup of vegetable. 50 Servings: about 27 lb 4 oz 50 Servings: about 3 gallons 2 cups

100 Servings: about 54 lb 8 oz 100 Servings: about 6 gallons 1 quart

Tested 2004

Nutrients Per Serving

Calories 58 Saturated Fat 0.12 g Iron 1.08 mg

Protein 3.24 g Cholesterol 1 mg Calcium 29 mg

Carbohydrate 11.52 g Vitamin A 1906 IU Sodium 369 mg

Total Fat 0.63 g Vitamin C 13.3 mg Dietary Fiber 1.8 g

Text63:
Beef Vegetable Soup
Meat/Meat Alternate-Vegetable Soups H-04A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Raw ground beef (no more 2 lb 2 ½ oz 4 lb 5 oz 1. Brown ground beef. Drain. Continue
than 20% fat) immediately.
OR OR OR
Canned beef with natural 3 lb 3 oz 1 ¾ No. 2 1/2 cans 6 lb 6 oz 3 ½ No. 2 ½ cans
juices, undrained
Beef stock, non-MSG 1 gal 3 ½ qt 3 gal 3 qt 2. Combine stock, cooked ground beef or
canned beef, tomatoes, celery, onions,
pepper, parsley, and granulated garlic. Bring
to boil.
Canned diced tomatoes, with 6 lb 6 oz 3 qt ½ cup 12 lb 12 oz 1 gal 2 ¼ qt
juice (1 No. 10 can) (2 No. 10 cans)
*Fresh celery, chopped 10 oz 2 ½ cups 1 lb 4 oz 1 qt 1 cup
*Fresh onions, chopped 1 lb 2 ⅔ cups 2 lb 1 qt 1 ⅓ cups
OR OR OR OR OR
Dehydrated onions 3 oz 1 ½ cups 6 oz 3 cups
Ground black or white pepper 1 tsp 2 tsp
Dried parsley ¼ cup ½ cup
Granulated garlic 2 Tbsp ¼ cup
3. Reduce heat and cover. Simmer for 20 minutes.
Canned liquid pack whole- 1 lb 2 ½ oz 2 ¾ cups 2 lb 5 oz 1 qt 1 ½ cups 4. Add corn, carrots, green beans, and green
kernel corn, drained (¼ No. 10 can) (½ No. 10 can) peas. (Frozen vegetables may be combined
OR OR OR OR OR with canned vegetables.)
Frozen whole-kernel corn 1 lb 1 ½ oz 3 ¼ cups 2 lb 3 oz 1 qt 2 ½ cups
Canned diced carrots, drained 1 lb 2 oz 2 ½ cups 2 lb 4 oz 1 qt 1 cup
OR (¼ No. 10 can) (½ No. 10 can)
Frozen sliced carrots OR OR OR OR
1 lb 6 oz 1 qt 1 cup 2 lb 12 oz 2 qt 2 cups
Canned cut green beans, 15 oz 3 ½ cups 1 lb 14 oz 1 qt 3 cups
drained (¼ No. 10 can) (½ No. 10 can)
OR OR OR OR OR
Frozen cut green beans 15 oz 3 ½ cups 1 lb 14 oz 1 qt 3 cups
Canned green peas, drained 1 lb 1 ½ oz 2 ½ cups 2 lb 3 oz 1 qt 1 cup
OR (¼ No. 10 can) (½ No. 10 can)
Frozen green peas OR OR OR OR
1 lb 4 oz 1 qt 2 lb 8 oz 2 qt
Beef Vegetable Soup
Meat/Meat Alternate-Vegetable Soups H-04A

5. Cover and simmer for 15 minutes, or until

vegetables are tender.

CCP: Heat to 165° F or higher for at least 15

seconds.
6. Pour 9 lb 1 ¼ oz (1 gal ⅔ cup) into medium
steamtable pan (12" x 20" x 4"). For 50
servings, use 3 pans. For 100 servings, use 6
pans.
7. CCP: Hold for hot service at 135° F or higher.

Portion with 8 oz ladle (1 cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Celery 12 oz 1 lb 8 oz

Mature onions 1 lb 3 oz 2 lb 6 oz

SERVING: YIELD: VOLUME:

1 cup (8 oz ladle) provides ½ oz equivalent 50 Servings: about 27 lb 4 oz 50 Servings: about 3 gallons 2 cups
meat/meat alternate and ½ cup of vegetable.

100 Servings: about 54 lb 8 oz 100 Servings: about 6 gallons 1 quart

Tested 2004
Beef Vegetable Soup
Meat/Meat Alternate-Vegetable Soups H-04A

Nutrients Per Serving

Calories 86 Saturated Fat 1.29 g Iron 1.28 mg

Protein 6.09 g Cholesterol 14 mg Calcium 39 mg

Carbohydrate 8.97 g Vitamin A 1918 IU Sodium 282 mg

Total Fat 3.21 g Vitamin C 11.5 mg Dietary Fiber 1.8 g

Text63:
Chicken or Turkey Vegetable Soup
Meat/Meat Alternate-Vegetable Soups H-04B

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Chicken stock, non-MSG 1 gal 3 ½ qt 3 gal 3 qt 1. Combine stock, chicken or turkey, tomatoes,
celery, onions, pepper, parsley, and
granulated garlic. Bring to boil.
*Cooked chicken or turkey, 1 lb 9 ½ oz 1 qt 1 cup 3 lb 3 oz 2 qt 2 cups
chopped
Canned diced tomatoes, with 6 lb 6 oz 3 qt ½ cup 12 lb 12 oz 1 gal 2 ¼ qt
juice (1 No. 10 can) (2 No. 10 cans)
*Fresh celery, chopped 10 oz 2 ½ cups 1 lb 4 oz 1 qt 1 cup
*Fresh onions, chopped 1 lb 2 ⅔ cups 2 lb 1 qt 1 ⅓ cups
OR OR OR OR OR
Dehydrated onions 3 oz 1 ½ cups 6 oz 3 cups
Ground black or white pepper 1 tsp 2 tsp
Dried parsley ¼ cup ½ cup
Granulated garlic 2 Tbsp ¼ cup
2. Reduce heat and cover. Simmer for 20 minutes.
Canned liquid pack whole- 1 lb 2 ½ oz 2 ¾ cups 2 lb 5 oz 1 qt 1 ½ cups 3. Add corn, carrots, green beans, and green
kernel corn, drained (¼ No. 10 can) (½ No. 10 can) peas. (Frozen vegetables may be combined
OR OR OR OR OR with canned vegetables).
Frozen whole-kernel corn 1 lb 1 ½ oz 3 ¼ cups 2 lb 3 oz 1 qt 2 ½ cups
Canned diced carrots, drained 1 lb 2 oz 2 ½ cups 2 lb 4 oz 1 qt 1 cup
OR (¼ No. 10 can) (½ No. 10 can)
Frozen sliced carrots OR OR OR OR
1 lb 6 oz 1 qt 1 cup 2 lb 12 oz 2 qt 2 cups
Canned cut green beans, 15 oz 3 ½ cups 1 lb 14 oz 1 qt 3 cups
drained (¼ No. 10 can) (½ No. 10 can)
OR OR OR OR OR
Frozen cut green beans 15 oz 3 ½ cups 1 lb 14 oz 1 qt 3 cups
Canned green peas, drained 1 lb 1 ½ oz 2 ½ cups 2 lb 3 oz 1 qt 1 cup
OR (¼ No. 10 can) (½ No. 10 can)
Frozen green peas OR OR OR OR
1 lb 4 oz 1 qt 2 lb 8 oz 2 qt
4. Cover and simmer for 15 minutes, or until
vegetables are tender.

CCP: Heat to 165° F or higher for at least 15

seconds.
Chicken or Turkey Vegetable Soup
Meat/Meat Alternate-Vegetable Soups H-04B

5. Pour 9 lb 1 ¼ oz (1 gal ⅔ cup) into medium

steamtable pan (12" x 20" x 4"). For 50
servings, use 3 pans. For 100 servings, use 6
pans.
6. CCP: Hold for hot service at 135° F or higher.

Portion with 8 oz ladle (1 cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Chicken, whole, without neck and giblets 4 lb 7 oz 8 lb 14 oz
OR OR OR
Turkey, whole, without neck and giblets 3 lb 7 oz 6 lb 14 oz

Celery 12 oz 1 lb 8 oz

Mature onions 1 lb 3 oz 2 lb 6 oz

SERVING: YIELD: VOLUME:

1 cup (8 oz ladle) provides ½ oz equivalent 50 Servings: about 27 lb 4 oz 50 Servings: about 3 gallons 2 cups
meat/meat alternate and ½ cup of vegetable.

100 Servings: about 54 lb 8 oz 100 Servings: about 6 gallons 1 quart

Tested 2004
Chicken or Turkey Vegetable Soup
Meat/Meat Alternate-Vegetable Soups H-04B

Nutrients Per Serving

Calories 72 Saturated Fat 0.41 g Iron 1.00 mg

Protein 6.39 g Cholesterol 13 mg Calcium 39 mg

Carbohydrate 9.01 g Vitamin A 1911 IU Sodium 281 mg

Total Fat 1.62 g Vitamin C 11.8 mg Dietary Fiber 1.8 g

Text63:
Thick Vegetable Soup
Meat/Meat Alternate-Vegetable-Grains/Breads Soups H-05

60 Servings 120 Servings

Ingredients Directions
Weight Measure Weight Measure

Vegetable stock, non-MSG 2 gal 4 gal 1. Heat vegetable stock to a boil.

Dry lentils 14 oz 2 cups 2 Tbsp 1 lb 12 oz 1 qt ¼ cup 2. Add lentils and barley. Reduce heat and
simmer for 20 minutes.
Dry barley 1 lb 7 oz 3 1/4 cups 2 lb 14 oz 1 qt 2 ½ cups
*Fresh onions, diced finely 1 lb 2 ⅔ cups 2 lb 1 qt 1 ⅓ cups 3. Add onions, carrots, celery, potatoes, tomato
OR OR OR OR OR paste, pepper, and water. Simmer covered, for
Dehydrated onions 3 oz 1 ½ cups 6 oz 3 cups 25 minutes over low heat.
*Fresh carrots, diced 1/2" 2 lb 1 qt 3 ¾ cups 4 lb 3 qt 3 ½ cups
*Fresh celery, diced 1/2" 8 oz 2 cups 1 lb 1 qt
*Fresh white potatoes, 8 oz 1 ½ cups 1 lb 3 cups
peeled, cubed
Canned tomato paste 1 lb 2 ½ oz 2 cups 2 lb 5 oz 1 qt
(⅓ No. 10 can)
Ground black or white pepper 1 tsp 2 tsp
Water 1 qt 2 qt
Canned pinto beans, drained 5 lb 9 ½ oz 3 qt ½ cup 11 lb 3 oz 1 gal 2 ¼ qt 4. Add pinto beans, corn, green beans, cabbage
OR (1 ⅓ No. 10 cans) (2 ⅔ No. 10 cans) (optional). Simmer covered, for 15 minutes over
*Dry pinto beans, cooked OR OR OR OR medium heat.
(see Special Tips) 5 lb 9 ½ oz 2 qt 2 ½ cups 11 lb 3 oz 1 gal 1 ¼ qt
CCP: Heat to 165° F or higher for at least 15
seconds.
Frozen whole-kernel corn 1 lb 2 ¾ cups 2 lb 1 qt 1 ½ cups
Frozen cut green beans 1 lb 1 ¾ cups 2 Tbsp 2 lb 3 ¾ cups
*Fresh cabbage, shredded 1 lb 1 qt ¾ cup 2 lb 2 qt 1 ½ cups
(optional)
Water 1 qt 2 qt
5. Pour 10 lb (1 gal 1 qt) into medium
steamtable pan (12" x 20" x 4"). For 50
servings, use 3 pans. For 100 servings, use 6
pans.
6. CCP: Hold for hot service at 135° F or higher.

Portion with 8 oz ladle (1 cup).

Thick Vegetable Soup
Meat/Meat Alternate-Vegetable-Grains/Breads Soups H-05

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 60 Servings 120 Servings
Mature onions 1 lb 3 oz 2 lb 6 oz

Carrots 2 lb 7 oz 4 lb 14 oz

Celery 10 oz 1 lb 4 oz

Potatoes 10 oz 1 lb 4 oz

Dry pinto beans 2 lb 7 oz 4 lb 14 oz

Cabbage 1 lb 3 oz 2 lb 6 oz

SERVING: YIELD: VOLUME:

1 cup (8 oz ladle) provides 1 oz equivalent 60 Servings: about 30 lb 60 Servings: about 3 gallons 3 quarts
meat/meat alternate, 3/8 cup of vegetable, and ½
serving of grains/breads.

120 Servings: about 60 lb 120 Servings: about 7 gallons 2 quarts

Tested 2004, Tested 2007

Special Tips:
1) Garnish with Parmesan cheese.

2) SOAKING BEANS

Overnight method: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover

and refrigerate overnight. Discard the water. Proceed with recipe.

Quick-soak method: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add

beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour.
Discard the water. Proceed with recipe.

COOKING BEANS

Once the beans have been soaked, add ½ tsp salt for every lb of dry beans.
Boil gently with lid tilted until tender, about 2 hours.

Use hot beans immediately.

Thick Vegetable Soup
Meat/Meat Alternate-Vegetable-Grains/Breads Soups H-05

CCP: Hold for hot service at 135° F.

OR
Chill for later use.
CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4
hours.

1 lb dry pinto beans = about 2 ⅜ cups dry or 5 ¼ cups cooked pinto beans.

Nutrients Per Serving

Calories 146 Saturated Fat 0.12 g Iron 2.23 mg

Protein 6.72 g Cholesterol 0 mg Calcium 58 mg

Carbohydrate 29.96 g Vitamin A 3396 IU Sodium 283 mg

Total Fat 0.62 g Vitamin C 12.6 mg Dietary Fiber 6.6 g

Text63:
Cream of Chicken Soup
Meat/Meat Alternate Soups H-06

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Margarine or butter 12 oz 1 ½ cups 1 lb 8 oz 3 cups 1. Melt margarine or butter in steam-jacketed

kettle. Whisk in flour and cook mixture for 5
minutes. Do not brown.
Enriched all-purpose flour 12 oz 2 ¾ cups 1 lb 8 oz 1 qt 1 ½ cups
Chicken stock, non-MSG, hot 2 qt 2 cups 1 gal 1 qt 2. Slowly add chicken stock while continuously
whisking. Simmer until smooth and thickened,
not above 180° F.
Lowfat 1% milk 2 gal 1 qt 4 gal 2 qt 3. While soup is cooking, heat the milk.
OR
Instant nonfat dry milk,
reconstituted
*Cooked chicken, diced (see 3 lb 2 oz 2 qt 2 cups 6 lb 4 oz 1 gal 1 qt 4. Slowly add hot milk, chicken, pepper and salt
Special Tip) (optional). Simmer for 15-20 minutes, not
above 180° F, to prevent curdling.

CCP: Heat to 165° F or higher for at least 15

seconds.
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Salt (optional) 1 tsp 2 tsp
5. Pour 8 lb 10 ½ oz (1 gal ⅔ cup) into medium
steamtable pan (12" x 20" x 4"). For 50
servings, use 3 pans. For 100 servings, use 6
pans.
6. CCP: Hold for hot service at 135° F or higher.

Portion with 8 oz ladle (1 cup).

Marketing Guide for Selected Items

Food as Purchased for 50 Servings 100 Servings
Chicken, whole, without neck and giblets 8 lb 11 oz 17 lb 6 oz
OR OR OR
Turkey, whole, without neck and giblets 6 lb 11 oz 13 lb 6 oz
Cream of Chicken Soup
Meat/Meat Alternate Soups H-06

SERVING: YIELD: VOLUME:

1 cup (8 oz ladle) provides 1 oz equivalent 50 Servings: about 26 lb 50 Servings: about 3 gallons 2 cups
meat/meat alternate.

100 Servings: about 52 lb 100 Servings: about 6 gallons 1 quart

Edited 2004

Special Tip:
*Cooked turkey can be substituted for chicken.

Nutrients Per Serving

Calories 204 Saturated Fat 2.89 g Iron 0.78 mg

Protein 14.87 g Cholesterol 33 mg Calcium 225 mg

Carbohydrate 13.97 g Vitamin A 619 IU Sodium 201 mg

Total Fat 9.64 g Vitamin C 1.9 mg Dietary Fiber 0.2 g

Text63:
Minestrone
Meat/Meat Alternate-Vegetable-Grains/Breads Soups H-07

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Water 1 cup 2 cups 1. Pour water into steam-jacketed kettle. Add

onions, carrots, cabbage, celery, and zucchini
(optional). Simmer for 15 minutes until tender.
*Fresh onions, diced 9 oz 1 ½ cups 1 lb 2 oz 3 cups
OR OR OR OR OR
Dehydrated onions 1 oz ½ cup 2 oz 1 cup
*Fresh carrots, diced 1 lb 6 oz 1 qt 1 ¼ cups 2 lb 12 oz 2 qt 2 ½ cups
*Fresh cabbage, minced 6 oz 2 cups 2 Tbsp 12 oz 1 qt ¼ cup
*Fresh celery, chopped 8 oz 2 cups 1 lb 1 qt
*Fresh zucchini, chopped 8 oz 1 ¾ cups 2 Tbsp 1 lb 3 ¾ cups
(optional)
Beef stock, non-MSG 2 gal 1 ½ qt 4 gal 3 qt 2. Add beef stock, tomato paste, pepper, oregano,
parsley, garlic, salt, and marjoram (optional).
Simmer, uncovered, for 30 minutes.
Canned tomato paste 1 lb 1 ¾ cups 2 lb 3 ½ cups
Ground black or white pepper 1 tsp 2 tsp
Dried oregano ¼ tsp ½ tsp
Dried parsley ½ tsp 1 tsp
Granulated garlic 2 tsp 1 Tbsp 1 tsp
Salt 1 tsp 2 tsp
Dried marjoram (optional) ⅛ tsp ¼ tsp
Canned Great Northern 4 lb 4 ½ oz 2 qt ¼ cup 8 lb 9 oz 1 gal ½ cup 3. Add beans and macaroni. Continue simmering
beans, drained (1 No. 10 can) (2 No. 10 cans) for 20 minutes.
OR OR OR OR OR
*Cooked dry Navy or pea 4 lb 4 ½ oz 2 qt 2 Tbsp 8 lb 9 oz 1 gal ¼ cup CCP: Heat to 165° F or higher for at least 15
beans (see Special Tips) seconds.
Enriched elbow macaroni 11 oz 2 ½ cups 1 lb 6 oz 1 qt 1 cup
4. Pour 10 lb 5 ¼ oz (1 gal ⅔ cup) into medium
steamtable pan (12" x 20" x 4"). For 50
servings, use 3 pans. For 100 servings, use 6
pans.
5. CCP: Hold for hot service at 135° F or higher.

Portion with 8 oz ladle (1 cup).

Minestrone
Meat/Meat Alternate-Vegetable-Grains/Breads Soups H-07

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 11 oz 1 lb 6 oz

Carrots 1 lb 11 oz 3 lb 6 oz

Cabbage 7 oz 14 oz

Celery 10 oz 1 lb 4 oz

Zucchini 9 oz 1 lb 2 oz

Dry navy or pea beans 1 lb 6 oz 2 lb 12 oz

SERVING: YIELD: VOLUME:

1 cup (8 oz ladle) provides ½ oz equivalent 50 Servings: about 31 lb 50 Servings: about 3 gallons 2 cups
meat/meat alternate, ¼ cup of vegetable, and ¼
serving of grains/breads.

100 Servings: about 62 lb 100 Servings: about 6 gallons 1 quart

Tested 2004

Special Tips:
1) Garnish with Parmesan cheese

2) SOAKING BEANS

Overnight method: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover

and refrigerate overnight. Discard the water. Proceed with recipe.

Quick-soak method: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add

beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour.
Discard the water. Proceed with recipe.

COOKING BEANS

Once the beans have been soaked, add ½ tsp salt for every lb of dry beans.
Boil gently with lid tilted until tender, about 2 hours.

Use hot beans immediately.

Minestrone
Meat/Meat Alternate-Vegetable-Grains/Breads Soups H-07

CCP: Hold for hot service at 135° F.

OR
Chill for later use. If chilling:
CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4
hours.

1 lb dry Navy or pea beans = about 2 ¼ cups dry or 5 ⅞ cups cooked Navy
or pea beans.

Nutrients Per Serving

Calories 96 Saturated Fat 0.28 g Iron 2.00 mg

Protein 5.84 g Cholesterol 1 mg Calcium 55 mg

Carbohydrate 18.13 g Vitamin A 3042 IU Sodium 201 mg

Total Fat 0.89 g Vitamin C 6.6 mg Dietary Fiber 3.0 g

Text63:
Preparing Instant Mashed Potatoes
Vegetable Vegetables I-05

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

POTATO FLAKES: 1. Pour water and milk into large bowl.

Water, boiling 1 gal 2 cups 2 gal 1 qt
Instant nonfat dry milk, 1 qt 2 cups 3 qt
reconstituted, warm
Potato flakes 2 lb 1 oz 4 lb 2 oz 2. Add instant potato flakes, margarine or butter,
and salt.
Margarine or butter 6 oz ¾ cup 12 oz 1 ½ cups
Salt 1 Tbsp 2 Tbsp 3. Stir ½ minute to moisten potatoes. Stir an
additional ½ minute to fluff. Avoid over
mixing. (Use of mixer is not recommended.)
4. Pour approximately 1 gal 2 qt into steamtable
pan (12" x 20" x 2 ½"). For 50 servings, use 1
pan. For 100 servings, use 2 pans.
5. CCP: Hold for hot service at 135° F or higher.
Portion with No. 8 scoop (½ cup).

POTATO GRANULES: 1. Pour water and milk into mixer bowl.

Water, boiling 3 qt 2 cups 1 gal 3 qt
Instant nonfat dry milk, 1 qt ¾ cup 2 qt 1 ½ cups
reconstituted, warm
Potato granules 2 lb 1 oz 4 lb 2 oz 2. Add instant potato granules, margarine or
butter, and salt.
Margarine or butter 6 oz ¾ cup 12 oz 1 ½ cups
Salt 1 Tbsp 2 Tbsp 3. Mix ½ minute to moisten potatoes. Beat an
additional 1 minute until fluffy.
(Use of mixer is recommended.)
4. Pour approximately 1 gal 2 qt into steamtable
pan (12" x 20" x 2 ½"). For 50 servings, use 1
pan. For 100 servings, use 2 pans.
5. CCP: Hold for hot service at 135° F or higher.
Portion with No. 8 scoop (½ cup).
Preparing Instant Mashed Potatoes
Vegetable Vegetables I-05

SERVING: YIELD: VOLUME:

½ cup (No. 8 scoop) provides ½ cup of vegetable. 50 Servings: 1 steamtable pan 50 Servings: about 1 gallon 2 quarts

100 Servings: 2 steamtable pans 100 Servings: about 3 gallons

Edited 2004

Special Tip:
Since the starch content of potatoes can differ, adjustment of the liquid my be
necessary. Increase or decrease the quantity of liquid as needed for a fluffy
product.

Nutrients Per Serving

Calories 101 Saturated Fat 0.59 g Iron 0.25 mg

Protein 2.67 g Cholesterol 1 mg Calcium 45 mg

Carbohydrate 16.77 g Vitamin A 123 IU Sodium 210 mg

Total Fat 2.83 g Vitamin C 15.9 mg Dietary Fiber 1.3 g

Text63:
Baked Beans (Using Canned Vegetarian Beans)
Meat/Meat Alternate or Vegetable Vegetables I-06

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Canned vegetarian beans 14 lb 10 oz 1 gal 2 ½ qt 29 lb 4 oz 3 gal 1 qt 1. Pour 14 lb 10 oz (1 gal 2 ½ qt) canned

(2 ⅛ No. 10 cans) (4 ¼ No. 10 cans) vegetarian beans into each medium
steamtable pan (12" x 20" x 4"). For 50
servings, use 1 pan. For 100 servings, use 2
pans.
*Fresh onions, chopped 1 lb 8 oz 1 qt 3 lb 2 qt 2. Combine onions, molasses, dry mustard,
OR OR OR OR OR brown sugar, water, tomato paste, and ham
Dehydrated onions 4 ½ oz 2 ¼ cups 9 oz 4 ½ cups (optional). Blend.
Molasses 11 oz 1 cup 1 lb 6 oz 2 cups
Dry mustard 2 Tbsp ¼ cup
Brown sugar, packed 3 ¾ oz ¾ cup 1 ⅓ Tbsp 7 ½ oz 1 ⅔ cups
Water 2 cups 1 qt
Canned tomato paste 9 ½ oz 1 cup 1 Tbsp 1 lb 3 oz 2 cups 2 Tbsp
*Cooked ham, diced (optional) 1 lb 3 cups 2 lb 1 qt 2 cups 3. Pour 4 lb 1 oz (1 qt 3 cups) mixture over
beans in each steamtable pan. Stir to
combine. Cover pans.
4. Bake:
Conventional oven: 350° F for 2 ¼ hours
Convection oven: 325° F for 1 ¼ hours
Remove cover during last ½ hour of baking to
brown the beans.
CCP: Heat to 165° F or higher for 15 seconds.
5. CCP: Hold for hot service at 135° F or higher.

Portion with No. 6 scoop (⅔ cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 1 lb 12 oz 3 lb 8 oz

SERVING: YIELD: VOLUME:

⅔ cup (No. 6 scoop) provides 2 oz equivalent 50 Servings: 16 lb 12 oz 50 Servings: 2 gallons 1 cup
meat/meat alternate 1 medium steamtable pan
OR
⅔ cup (No. 6 Scoop) provides ½ cup of vegetable.
Baked Beans (Using Canned Vegetarian Beans)
Meat/Meat Alternate or Vegetable Vegetables I-06

100 Servings: 33 lb 8 oz 100 Servings: 4 gallons 2 cups

2 medium steamtable pans

Tested 2004

Nutrients Per Serving

Calories 159 Saturated Fat 0.16 g Iron 0.86 mg

Protein 6.78 g Cholesterol 0 mg Calcium 86 mg

Carbohydrate 35.99 g Vitamin A 360 IU Sodium 532 mg

Total Fat 0.64 g Vitamin C 7.8 mg Dietary Fiber 7.0 g

Text63:
Baked Sweet Potatoes and Apples
Vegetable/Fruit Vegetables I-07

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Canned cut sweet potatoes, 3 lb 13 oz 2 qt ½ cup 7 lb 10 oz 1 gal 1 cup 1. Place 3 lb 13 oz (2 qt ¾ cup) sweet
drained (1 No. 10 can) (2 No. 10 cans) potatoes into each steamtable pan
(12" x 20" x 2 ½") which has been lightly
coated with pan release spray. For 50
servings, use 1 pan. For 100 servings, use 2
pans.
Canned unsweetened sliced 3 lb 11 oz 2 qt 7 lb 6 oz 1 gal 2. Place 3 lb 11 oz (2 qt ½ cup) apples over sweet
apples solid packed, drained (⅔ No. 10 can) (1 ⅓ No. 10 cans) potatoes in each pan.
Brown sugar, packed 5 ¾ oz ¾ cup 11 ½ oz 1 ½ cups 3. Combine brown sugar, cinnamon, and nutmeg
(optional).
Ground cinnamon 1 tsp 2 tsp
Ground nutmeg (optional) 1 tsp 2 tsp 4. Sprinkle ¾ cup sugar mixture over apples in
each pan.
Margarine or butter 2 ½ oz ⅓ cup 5 oz ⅔ cup 5. Dot each pan with ⅓ cup margarine or butter,
and sprinkle remaining sugar.
Water ¾ cup 1 ½ cups 6. Add ¾ cup water to each pan.
7. Bake:
Conventional oven: 350° F for 25-30 minutes
Convection oven: 300° F for 15-20 minutes
CCP: Heat to 140° F or higher.
8. CCP: Hold for hot service at 135° F or higher.

Portion with No. 16 scoop (¼ cup).

SERVING: YIELD: VOLUME:

¼ cup (No. 16 scoop) provides ¼ cup of vegetable 50 Servings: about 7 lb 15 oz 50 Servings: about 3 quarts ½ cup
and fruit. 1 steamtable pan

100 Servings: about 15 lb 14 oz 100 Servings: about 1 gallon 2 ¼ quarts

2 steamtable pans

Tested 2004
Baked Sweet Potatoes and Apples
Vegetable/Fruit Vegetables I-07

Nutrients Per Serving

Calories 78 Saturated Fat 0.28 g Iron 0.39 mg

Protein 0.56 g Cholesterol 0 mg Calcium 11 mg

Carbohydrate 16.56 g Vitamin A 2637 IU Sodium 29 mg

Total Fat 1.38 g Vitamin C 3.5 mg Dietary Fiber 1.9 g

Text63:
Broccoli, Cheese, and Rice Casserole
Meat/Meat Alternate-Vegetable-Grains/Breads Vegetables I-08

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

*Cooked enriched white rice 2 lb 3 oz 1 qt 2 ¼ cups 4 lb 6 oz 3 qt ½ cup 1. For cooked rice, use Cooking Rice recipe
(see-B-03). Combine rice, broccoli, undiluted
soup, milk, cheese, onions, granulated garlic,
pepper, and oregano (optional).
Frozen chopped broccoli, 5 lb 3 qt 2 ½ cups 10 lb 1 gal 3 ¼ qt
thawed, drained
Canned condensed cream of 1 lb 9 oz 3 ¼ cups 3 lb 2 oz 1 qt 2 ½ cups
mushroom soup (½ No. 3 cyl can) (1 No. 3 cyl can)
Instant nonfat dry milk, 3 cups 1 qt 2 cups
reconstituted
Cheese blend of American 1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup
and skim milk cheeses,
shredded
*Fresh onions, chopped 8 oz 1 ⅓ cups 1 lb 2 ⅔ cups
OR OR OR OR OR
Dehydrated onions 1 ½ oz ¾ cup 3 oz 1 ½ cups
Granulated garlic 1 ½ tsp 1 Tbsp
Ground black or white pepper 1 tsp 2 tsp
Dried oregano (optional) 1 ½ tsp 1 Tbsp
2. Pour 6 lb 3 oz (3 qt 2 cups) mixture into each
steamtable pan (12" x 20" x 2 ½") which has
been lightly coated with pan release spray. For
50 servings, use 2 pans. For 100 servings,
use 4 pans.
Margarine or butter, melted 2 oz ¼ cup 4 oz ½ cup 3. Optional topping: Combine margarine or butter
(optional) and bread crumbs. Mix to coat crumbs well.
Sprinkle 8 oz (approximately 1 ⅔ cups)
crumbs evenly over each pan.
Enriched dry bread crumbs 6 oz 1 ½ cups 2 Tbsp 12 oz 3 ¼ cups 4. Bake:
(optional) Conventional oven: 350° F for 30 minutes
Convection oven: 300° F for 20 minutes

DO NOT OVERBAKE.

CCP: Heat to 140° F or higher.

OR
If using previously cooked and chilled rice:
CCP: Heat to 165° F or higher for at least 15
seconds.
Broccoli, Cheese, and Rice Casserole
Meat/Meat Alternate-Vegetable-Grains/Breads Vegetables I-08

5. CCP: Hold for hot service at 135° F or higher.

Portion with No. 12 scoop (⅓ cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Enriched white rice long grain, regular 15 oz 1 lb 14 oz

Mature onions 10 oz 1 lb 4 oz

SERVING: YIELD: VOLUME:

⅓ cup (No. 12 scoop) provides ½ oz equivalent 50 Servings: about 12 lb 5 oz 50 Servings: about 1 gallon ½ cup
meat/meat alternate, ¼ cup of vegetable, and ¼ 2 steamtable pans
serving of grains/breads.

100 Servings: about 24 lb 10 oz 100 Servings: about 2 gallons 1 cup

4 steamtable pans

Tested 2004

Nutrients Per Serving

Calories 137 Saturated Fat 1.92 g Iron 1.04 mg

Protein 7.02 g Cholesterol 8 mg Calcium 156 mg

Carbohydrate 19.91 g Vitamin A 979 IU Sodium 390 mg

Total Fat 3.44 g Vitamin C 23.5 mg Dietary Fiber 1.6 g

Text63:
Chinese Style Vegetables
Vegetable Vegetables I-09

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Assorted frozen and/or fresh 6 lb 4 oz 12 lb 8 oz 1. Select a colorful assortment of 4 or more

vegetables vegetables from vegetable list.
(Frozen vegetables may be mixed with fresh.)
Keep Group A vegetables separate from
Group B vegetables, as they require different
cooking times in step 5.
GROUP A
Broccoli
Carrots
Cauliflower
Celery
Onions
GROUP B
Cabbage
Green beans
Green peas
Yellow summer squash
Zucchini
Optional vegetables
Snow peas
Red or green peppers
Pimientos
Water chestnuts
Water ½ cup 1 cup 2. Combine water, soy sauce, and granulated
garlic. Set aside for step 6.
Low-sodium soy sauce ¼ cup ½ cup
Granulated garlic 2 tsp 1 Tbsp 1 tsp
Vegetable oil ½ cup 1 cup 3. Heat oil in steam-jacketed kettle.
Ground black or white pepper ½ tsp 1 tsp 4. Add pepper to oil and stir.
5. Add vegetables in order of cooking time, as
follows: Add Group A vegetables. Cook for 4
minutes. Add Group B vegetables and any
optional vegetables. Stir mixture constantly
over high heat for 1 minute.
6. Add soy sauce mixture to vegetables. Stir
quickly for a few seconds.
Chinese Style Vegetables
Vegetable Vegetables I-09

7. Cover, lower heat, and steam for 2-3 minutes.

VEGETABLES SHOULD NOT BE
OVERCOOKED as they will continue to cook
on the steamtable.

CCP: Heat to 140° F or higher.

8. Pour approximately 3 qt 3 cups into each
steamtable table pan (12" x 20" x 2 ½"). For
50 servings, use 1 pan. For 100 servings, use
2 pans.
9. CCP: Hold for hot service at 135° F or higher.

Portion with No. 16 scoop (¼ cup).

Comments:
Equal amount of fresh broccoli, carrots, cabbage, green pepper,
celery, and onion are used in the nutrient calculation.

SERVING: YIELD: VOLUME:

¼ cup (No. 16 scoop) provides ¼ cup of vegetable. 50 Servings: 1 steamtable pan 50 Servings: about 3 quarts 3 cups

100 Servings: 2 steamtable pans 100 Servings: about 1 gallon 3 ½ quarts

Edited 2004
Chinese Style Vegetables
Vegetable Vegetables I-09

Nutrients Per Serving

Calories 37 Saturated Fat 0.33 g Iron 0.32 mg

Protein 0.82 g Cholesterol 0 mg Calcium 19 mg

Carbohydrate 3.76 g Vitamin A 2440 IU Sodium 66 mg

Total Fat 2.34 g Vitamin C 10.1 mg Dietary Fiber 1.3 g

Text63:
Corn Pudding
Meat/Meat Alternate-Vegetable Vegetables I-10

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Instant nonfat dry milk, 2 cups 1 qt 1. Combine milk, flour, eggs, margarine or butter,
reconstituted sugar, pepper, and nutmeg (optional) in mixer
bowl. Mix with whip for 2 minutes on low
speed, 1 minute on medium speed, and 1
minute on high speed.
Enriched all-purpose flour 12 oz 2 ¾ cups 1 lb 8 oz 1 qt 1 ½ cups
Frozen whole eggs, thawed 1 lb 8 oz 3 cups 3 lb 1 qt 1 ⅔ cups
OR
Fresh large eggs, beaten OR OR
(see Special Tip) 14 each 27 each
Margarine or butter, melted 4 oz ½ cup 8 oz 1 cup
Sugar 2 Tbsp ¼ cup
Ground black or white pepper 1 tsp 2 tsp
Ground nutmeg (optional) 1 tsp 2 tsp
Canned liquid pack whole- 2 lb 12 oz 1 qt 2 ½ cups 5 lb 8 oz 3 qt 1 cup 2. Change to paddle. Add whole-kernel corn,
kernel corn, drained (⅔ No. 10 can) (1 ⅓ No. 10 cans) cream style corn, and onions (optional). Mix
for 2 minutes on low speed.
Canned cream style corn 4 lb 8 oz 2 qt 9 lb 1 gal
(⅔ No.10 can) (1 ⅓ No. 10 cans)
*Fresh onions, chopped 4 oz ⅔ cup 8 oz 1 ⅓ cups 3. Pour 10 lb 12 oz (1 gal 1 ⅔ qt) into each
(optional) steamtable pan (12" x 20" x 2 ½") which has
OR OR OR OR OR been lightly coated with pan release spray.
Dehydrated onions (optional) 1 ⅓ oz ¼ cup 2 Tbsp 2 ⅔ oz ¾ cup For 50 servings, use 1 pan. For 100 servings,
use 2 pans.
4. Bake until golden brown:
Conventional oven: 375° F for 50-60 minutes
Convection oven: 325° F for 30-40 minutes
CCP: Heat to 145° F or higher for 3 minutes.
5. CCP: Hold for hot service at 135° F or higher.

Cut each pan 5 x 10 (50 pieces per pan).

Marketing Guide for Selected Items

Food as Purchased for 50 Servings 100 Servings
Mature onions 5 oz 10 oz
Corn Pudding
Meat/Meat Alternate-Vegetable Vegetables I-10

SERVING: YIELD: VOLUME:

1 piece provides ½ oz equivalent meat/meat 50 Servings: about 10 lb 4 oz 50 Servings: 1 steamtable pan
alternate and ¼ cup of vegetable.

100 Servings: about 20 lb 8 oz 100 Servings: 2 steamtable pans

Tested 2004

Special Tip:
For 50 servings, use 7 oz (2 ¼ cups 2 Tbsp) dried whole eggs and 2 ¼ cups 2
Tbsp water in place of eggs.

For 100 servings, use 13 ½ oz (1 qt ½ cup) dried whole eggs and 1 qt ½ cup
water in place of eggs.

Nutrients Per Serving

Calories 117 Saturated Fat 0.87 g Iron 0.90 mg

Protein 4.15 g Cholesterol 58 mg Calcium 24 mg

Carbohydrate 18.46 g Vitamin A 246 IU Sodium 214 mg

Total Fat 3.69 g Vitamin C 4.1 mg Dietary Fiber 1.2 g

Text63:
Green Beans in Cheese Sauce
Meat/Meat Alternate-Vegetable Vegetables I-11

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Instant nonfat dry milk, 1 ½ cups 3 cups 1. Combine milk, cheese, margarine or butter,
reconstituted onion powder, granulated garlic, dry mustard,
thyme, and pepper. Stir over medium heat until
cheese is melted and mixture is smooth,
approximately 15 minutes.
Cheese blend of American 1 lb 9 ½ oz 1 qt 2 ½ cups 3 lb 3 oz 3 qt 1 cup
and skim milk cheeses,
shredded
Margarine or butter 2 oz ¼ cup 4 oz ½ cup
Onion powder 1 tsp 2 tsp
Granulated garlic 1 tsp 2 tsp
Dry mustard 1 tsp 2 tsp
Dried thyme ½ tsp 1 tsp
Ground black or white pepper 1 tsp 2 tsp
Canned cut green beans, 4 lb 9 oz 1 gal ¼ cup 9 lb 2 oz 2 gal ½ cups 2. Add green beans and stir gently. Cook over
drained (1 ¼ No. 10 cans) (2 ½ No. 10 cans) low heat.

CCP: Heat to 135° F or higher.

3. Pour approximately 6 lb 8 oz (3 qt 2 cups) into
each steamtable pan (12" x 20" x 2 ½") which
has been lightly coated with pan release
spray. For 50 servings, use 1 pan. For 100
servings, use 2 pans.
4. CCP: Hold for hot service at 135° F or higher.

Portion with No. 16 scoop (¼ cup).

SERVING: YIELD: VOLUME:

¼ cup (No. 16 scoop) provides ½ oz equivalent 50 Servings: 1 steamtable pan 50 Servings: about 3 quarts 2 cups
meat/meat alternate and ¼ cup of vegetable.

100 Servings: 2 steamtable pans 100 Servings: about 1 gallon 3 quarts

Green Beans in Cheese Sauce
Meat/Meat Alternate-Vegetable Vegetables I-11

Edited 2004

Nutrients Per Serving

Calories 56 Saturated Fat 1.73 g Iron 0.41 mg

Protein 4.38 g Cholesterol 8 mg Calcium 123 mg

Carbohydrate 3.41 g Vitamin A 318 IU Sodium 327 mg

Total Fat 3.00 g Vitamin C 1.9 mg Dietary Fiber 0.8 g

Text63:
Mexicali Corn
Vegetable Vegetables I-12

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Canned liquid pack whole- 4 lb 2 oz 2 qt 2 ⅔ cups 8 lb 4 oz 1 gal 1 ⅜ qt 1. Combine corn, green peppers, and
kernel corn, drained (1 No. 10 can) (2 No. 10 cans) onions.
OR OR OR OR OR
Frozen whole-kernel corn, 3 lb 12 oz 2 qt 2 ½ cups 7 lb 8 oz 1 gal 1 ¼ qt
*Fresh green pepper, finely 8 oz 1 ½ cups 2 Tbsp 1 lb 3 ¼ cups
chopped
*Fresh onions, chopped 6 oz 1 cup 12 oz 2 cups
OR OR OR OR OR
Dehydrated onions 1 oz ½ cup 2 oz 1 cup
2. To steam: Place corn mixture in steamtable
pans (12" x 20" x 2 ½"). For 50 servings, use
1 pan. For 100 servings, use 2 pans. Heat
uncovered, in steamer at 5 lb pressure. For
canned corn, heat 4-8 minutes. For frozen
corn, heat 9-13 minutes.

To heat: Place corn mixture in stock pot

or steam-jacketed kettle. For 50 servings,
add 2 cups water. For 100 servings, add
1 qt water. Heat, uncovered. Drain. Pour into
steamtable pans (12" x 20" x 2 ½"). For 50
servings, use 1 pan. For 100 servings, use 2
pans.

CCP: Heat to 140° F or higher.

Canned chopped pimientos, 3 oz ¼ cup 1 Tbsp 6 oz ½ cup 2 Tbsp 3. Add pimientos, margarine or butter, and
drained seasonings. Stir lightly.
Margarine or butter 2 oz ¼ cup 4 oz ½ cup
†Seasonings
Chili powder 1 ¼ tsp 2 ½ tsp
Ground cumin ¾ tsp 1 ½ tsp
Paprika ½ tsp 1 tsp
Onion powder ½ tsp 1 tsp
4. CCP: Hold for hot service at 135° F or higher.

Portion with No. 16 scoop (¼ cup).

Mexicali Corn
Vegetable Vegetables I-12

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For Green peppers 10 oz 1 lb 4 oz
50 servings, use 1 Tbsp Mexican Seasoning Mix. For 100 Mature onions 7 oz 14 oz
servings, use 2 Tbsp Mexican Seasoning Mix.

SERVING: YIELD: VOLUME:

¼ cup (No. 16 scoop) provides ¼ cup of vegetable. 50 Servings: about 5 lb 3 oz 50 Servings: about 3 quarts ½ cup
1 steamtable pan

100 Servings: about 10 lb 6 oz 100 Servings: about 1 gallon 2 ¼ quarts

2 steamtable pans

Tested 2004

Nutrients Per Serving

Calories 42 Saturated Fat 0.25 g Iron 0.41 mg

Protein 1.10 g Cholesterol 0 mg Calcium 4 mg

Carbohydrate 7.72 g Vitamin A 204 IU Sodium 132 mg

Total Fat 1.33 g Vitamin C 7.8 mg Dietary Fiber 0.9 g

Text63:
Orange Glazed Sweet Potatoes
Vegetable Vegetables I-13

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Canned cut sweet potatoes, 10 lb 2 oz 1 gal 1 ¾ qt 20 lb 4 oz 2 gal 3 ½ qt 1. Drain sweet potatoes, reserving liquid. For 50
with light syrup (1 ½ No. 10 cans) (3 No. 10 cans) servings, reserve 1 cup liquid. For 100 servings,
reserve 2 cups liquid. Set liquid aside for
step 3.
2. Place 5 lb 12 oz (3 qt ½ cup) sweet potatoes
into each steamtable pan (12" x 20" x 2 ½").
For 50 servings, use 1 pan. For 100 servings,
use 2 pans.
Margarine or butter 4 oz ½ cup 8 oz 1 cup 3. For glaze: Combine margarine or butter, brown
sugar, orange juice concentrate, sweet potato
liquid, nutmeg (optional), and cinnamon. Stir
to blend.
Brown sugar, packed 5 ¾ oz ¾ cup 11 ½ oz 1 ½ cups
Frozen orange juice 7 oz ¾ cup 14 oz 1 ½ cups
concentrate
Ground nutmeg (optional) 1 tsp 2 tsp
Ground cinnamon 1 tsp 2 tsp
Raisins (optional) 5 oz 1 cup 10 oz 2 cups 4. Bring to boil. Remove from heat. Add raisins
(optional).
5. Pour 2 ¾ cups glaze over each pan of sweet
potatoes.

Bake:
Conventional oven: 375° F for 20-30 minutes
Convection oven: 325° F for 15-20 minutes

CCP: Heat to 140° F or higher.

6. CCP: Hold for hot service at 135° F or higher.

Portion with No. 16 scoop (¼ cup).

SERVING: YIELD: VOLUME:

¼ cup (No. 16 scoop) provides ¼ cup of vegetable. 50 Servings: about 14 lb 6 oz 50 Servings: about 3 quarts ½ cup
1 steamtable pan
Orange Glazed Sweet Potatoes
Vegetable Vegetables I-13

100 Servings: about 28 lb 12 oz 100 Servings: about 1 gallons 2 ¼ quarts

2 steamtable pans

Tested 2004

Nutrients Per Serving

Calories 96 Saturated Fat 0.41 g Iron 0.49 mg

Protein 0.85 g Cholesterol 0 mg Calcium 15 mg

Carbohydrate 19.05 g Vitamin A 4280 IU Sodium 46 mg

Total Fat 2.00 g Vitamin C 11.1 mg Dietary Fiber 1.7 g

Text63:
Orange Glazed Carrots
Vegetable Vegetables I-13A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Canned sliced carrots, drained 5 lb 2 oz 3 qt 10 lb 4 oz 1 gal 2 qt 1. If using frozen carrots, steam for 4 minutes.
OR (1 ¼ No. 10 cans) (2 ½ No. 10 cans)
Frozen sliced carrots OR OR OR OR
4 lb 8 oz 1 gal 9 lb 2 gal
2. Place 5 lb 2 oz (3 qt) carrots into each
steamtable pan (12" x 20" x 2 ½"). For 50
servings, use 1 pan. For 100 servings,
use 2 pans.
Margarine or butter 4 oz ½ cup 8 oz 1 cup 3. For glaze: Combine margarine or butter, sugar,
orange juice concentrate, nutmeg (optional),
and cinnamon. Mix cold water and cornstarch
until dissolved. Add to glaze. Stir to blend.
Sugar 5 ½ oz ¾ cup 1 Tbsp 11 oz 1 ½ cups 2 Tbsp
Frozen orange juice 7 oz ¾ cup 14 oz 1 ½ cups
concentrate
Ground nutmeg (optional) 1 tsp 2 tsp
Ground cinnamon 1 tsp 2 tsp
Water, cold 1 cup 2 cups
Cornstarch 2 Tbsp 2 tsp ⅓ cup
Dehydrated plums (prunes), 5 oz ¾ cup 2 Tbsp 10 oz 1 ¾ cups
chopped (optional)
OR
Raisins (optional) OR OR OR OR
5 oz 1 cup 10 oz 1 cup
4. Bring to a boil. Remove from heat. Add
dehydrated plums or raisins (optional).
5. Pour 2 ¾ cups glaze over each pan of carrots.
Bake:
Conventional oven: 375° F for 20-30 minutes
Convection oven: 325° F for 15-20 minutes

CCP: Heat to 140° F or higher.

6. CCP: Hold for hot service at 135° F or higher.

Portion with No. 12 scoop (⅓ cup).

Orange Glazed Carrots
Vegetable Vegetables I-13A

SERVING: YIELD: VOLUME:

⅓ cup (No. 12 scoop) provides ¼ cup of vegetable. 50 Servings: about 5 lb 13 oz 50 Servings: 1 gallon ¾ cup
1 steamtable pan

100 Servings: about 11 lb 10 oz 100 Servings: 2 gallons 1 ½ cup

2 steamtable pans

Tested 2004

Nutrients Per Serving

Calories 48 Saturated Fat 0.39 g Iron 0.33 mg

Protein 0.42 g Cholesterol 0 mg Calcium 14 mg

Carbohydrate 7.65 g Vitamin A 6496 IU Sodium 134 mg

Total Fat 1.92 g Vitamin C 6.8 mg Dietary Fiber 0.8 g

Text63:
Potatoes Au Gratin (Using Dehydrated Sliced Potatoes)
Meat/Meat Alternate-Vegetable Vegetables I-14

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Dehydrated sliced potatoes 2 lb 1 oz 1 gal 1 qt 4 lb 2 oz 2 gal 2 qt 1. Place 1 lb ½ oz (2 qt 2 cups) potatoes into

each steamtable pan (12" x 20" x 2 ½") which
has been lightly coated with pan release spray.
For 50 servings, use 2 pans. For 100 servings,
use 4 pans.
*Fresh onions, chopped 1 lb 3 oz 2 ¾ cups 1Tbsp 2 lb 6 oz 1 qt 1 ⅝ cups 2. Sprinkle onions evenly over potatoes. For
OR OR OR OR OR fresh onions, use 8 oz (1 ⅓ cups) per
Dehydrated onions 3 ¾ oz 1 ½ cups 2 Tbsp 7 ½ oz 3 ¼ cups pan. For dehydrated onions, use 1 ½ oz
(¾ cup) per pan.
Water 1 gal 2 ½ qt 3 gal 1 qt 3. Heat water to rolling boil. Remove from heat.
Enriched all-purpose flour 5 oz 1 cup 3 Tbsp 10 oz 2 ¼ cups 2 Tbsp 4. Combine flour, dry milk, salt, and pepper. Add
slowly to boiling water while whipping until
smooth.
Instant nonfat dry milk 1 lb 1 qt 2 ¾ cups 2 lb 3 qt 1 ½ cups
Salt 1 ½ tsp 1 Tbsp
Ground black or white pepper 1 tsp 2 tsp
Cheese blend of American 1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup 5. Add cheese to sauce and whip until well
and skim milk cheeses, blended.
shredded
6. Pour 1 gal cheese sauce over each pan. Stir to
combine.
Margarine or butter, melted 4 oz ½ cup 8 oz 1 cup 7. Optional topping: Combine margarine or butter
(optional) (optional) and bread crumbs (optional). Mix to
coat crumbs well. Sprinkle 8 oz
(approximately 1 ⅔ cups) bread crumbs evenly
over each pan.
Enriched dry bread 12 oz 3 ¼ cups 1 lb 8 oz 1 qt 2 ½ cups
crumbs (optional)
8. Bake until product is evenly golden brown on
top:
Conventional oven: 350° F for 45-60 minutes
Convection oven: 300° F for 35-45 minutes

CCP: Heat to 140° F or higher.

9. CCP: Hold for hot service at 135° F or higher.

Portion with No. 8 scoop (½ cup).

Potatoes Au Gratin (Using Dehydrated Sliced Potatoes)
Meat/Meat Alternate-Vegetable Vegetables I-14

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 1 lb 6 oz 2 lb 12 oz

SERVING: YIELD: VOLUME:

½ cup (No. 8 scoop) provides ½ oz equivalent 50 Servings: 2 steamtable pans 50 Servings: about 1 gallon 2 ¼ quarts
meat/meat alternate and ½ cup of vegetable.

100 Servings: 4 steamtable pans 100 Servings: about 3 gallons 2 cups

Edited 2004

Nutrients Per Serving

Calories 144 Saturated Fat 1.66 g Iron 1.51 mg

Protein 8.74 g Cholesterol 10 mg Calcium 228 mg

Carbohydrate 22.48 g Vitamin A 138 IU Sodium 595 mg

Total Fat 2.40 g Vitamin C 6.2 mg Dietary Fiber 0.5 g

Text63:
Refried Beans
Meat/Meat Alternate or Vegetable Vegetables I-15

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Canned pinto beans 13 lb 6 oz 2 gal 26 lb 12 oz 4 gal 1. Heat canned pinto beans. Drain.
(Undrained) (2 ⅓ No. 10 cans) (4 ⅔ No. 10 cans)
OR OR OR OR
OR 10 lb 1 gal 2 qt 20 lb 3 gal
*Cooked dry pinto beans,
drained (see Special Tip)
Chicken or bean stock, non- 1 cup 2 cups 2. Place beans, stock, oil, and seasonings
MSG (optional) in mixer. Blend for 3-5 minutes on
medium speed until smooth or to desired
consistency.
Vegetable oil ½ cup 1 cup
†Seasonings (optional)
Chili powder 2 Tbsp ¼ cup
Ground cumin 1 Tbsp 1 ½ tsp 3 Tbsp
Paprika 1 ½ tsp 1 Tbsp
Onion powder 1 ½ tsp 1 Tbsp
3. Pour 10 lb 8 oz (approximately 3 qt 2 cups)
mixture into each steamtable pan
(12" x 20" x 2 ½") which has been lightly
coated with pan release spray. For 50
servings, use 1 pan. For 100 servings,
use 2 pans.
4. Bake:
Conventional oven: 350° F for 30 minutes
Convection oven: 300° F for 20 minutes
CCP: Heat to 140° F or higher.
OR
If using previously cooked and chilled beans or
stock:

CCP: Heat to 165° F or higher for at least 15

seconds.
Reduced fat Cheddar cheese, 14 oz 3 ½ cups 1 lb 12 oz 1 qt 3 cups 5. Sprinkle 14 oz (3 ½ cups) cheese over each
shredded pan.
6. CCP: Hold for hot service at 135° F or higher.

Portion with No. 12 scoop (⅓ cup).

Refried Beans
Meat/Meat Alternate or Vegetable Vegetables I-15

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and
Seasoning Mixes) may be used to replace these ingredients. For Dry pinto beans 5 lb 1 oz 10 lb 2 oz
50 servings, use ¼ cup 1 ½ tsp Mexican Seasoning Mix. For 100
servings, use ½ cup 1 Tbsp Mexican Seasoning Mix.

SERVING: YIELD: VOLUME:

⅓ cup (No. 12 scoop) provides 1 oz equivalent 50 Servings: about 12 lb 50 Servings: about 1 gallon ½ cup
meat/meat alternate
OR
⅓ cup (No. 12 scoop) provides ¼ cup vegetable.
100 Servings: about 24 lb 100 Servings: about 2 gallons 1 cup

Edited 2004

Special Tip:
SOAKING BEANS

Overnight method: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover

and refrigerate overnight. Discard the water. Proceed with recipe.

Quick-soak method: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add

beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour.
Discard the water. Proceed with recipe.

COOKING BEANS

Once the beans have been soaked, add ½ tsp salt for every lb of dry beans.
Boil gently with lid tilted until tender, about 2 hours.

Use hot beans immediately.

CCP: Hold for hot service at 135° F.
OR
Chill for later use. If chilling:
CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4
hours.

1 lb dry pinto beans = about 2 ⅜ cups dry or 5 ¼ cups cooked pinto beans.
Refried Beans
Meat/Meat Alternate or Vegetable Vegetables I-15

Nutrients Per Serving

Calories 111 Saturated Fat 1.32 g Iron 1.61 mg

Protein 6.88 g Cholesterol 4 mg Calcium 113 mg

Carbohydrate 12.19 g Vitamin A 208 IU Sodium 381 mg

Total Fat 4.12 g Vitamin C 0.7 mg Dietary Fiber 2.8 g

Text63:
Scalloped Potatoes (Using Dehydrated Sliced Potatoes)
Vegetable Vegetables I-16

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Dehydrated sliced potatoes 2 lb 4 oz 1 gal 1 ½ qt 4 lb 8 oz 2 gal 3 qt 1. Rehydrate potatoes according to package

instructions or cover potatoes with boiling
water. Let stand for 5 minutes. Drain well.
2. Place 2 lb 10 oz (3 qt) potatoes into each
steamtable pan (12" x 20" x 2 ½") which has
been lightly coated with pan release spray.
For 50 servings, use 2 pans. For 100 servings,
use 4 pans. Set aside for step 6.
Margarine or butter 6 oz ¾ cup 12 oz 1 ½ cups 3. Melt margarine or butter. Add onions and cook
over medium heat for 5-10 minutes.
*Fresh onions, chopped 14 oz 2 ⅓ cups 1 lb 12 oz 1 qt ⅔ cup
OR OR OR OR OR
Dehydrated onions 2 ½ oz 1 ¼ cups 5 oz 2 ½ cups
Enriched all-purpose flour 6 ¾ oz 1 ½ cups 1 Tbsp 13 ½ oz 3 cups 2 Tbsp 4. Blend in flour and cook over medium heat,
stirring constantly until golden brown, 6-8
minutes.
Instant nonfat dry milk, 1 gal 2 qt 3 gal 5. Slowly stir in milk, salt, pepper, and parsley
reconstituted (optional). Blend well and cook over medium
heat. Stirring frequently, until slightly
thickened, 10-15 minutes.
Salt 2 Tbsp ¼ cup
Ground black or white pepper 1 ½ tsp 1 Tbsp
Dried parsley (optional) ½ cup 1 cup
6. Pour 3 qt liquid mixture over potatoes in each
pan. Stir to combine.
Margarine or butter, 4 oz ½ cup 8 oz 1 cup 7. Optional topping: Combine margarine or butter
melted (optional) (optional) and bread crumbs (optional). Mix to
coat crumbs well. Sprinkle 8 oz
(approximately 1 ⅔ cups) crumbs evenly over
each pan.
Enriched dry bread 12 oz 3 ¼ cups 1 lb 8 oz 1 qt 2 ½ cups
crumbs (optional)
8. Product should be evenly golden brown on top:
Bake:
Conventional oven: 350° F for 45-60 minutes
Convection oven: 300° F for 35-45 minutes

CCP: Heat to 140° F or higher.

Scalloped Potatoes (Using Dehydrated Sliced Potatoes)
Vegetable Vegetables I-16

9. Continue to bake at 190° F for 30 minutes.

CCP: Hold for hot service at 135° F or higher.

Portion with No. 8 scoop (½ cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 1 lb 2 lb

SERVING: YIELD: VOLUME:

½ cup (No. 8 scoop) provides ½ cup of vegetable. 50 Servings: 2 steamtable pans 50 Servings: about 1 gallon 2 ¼ quarts

100 Servings: 4 steamtable pans 100 Servings: about 3 gallons 2 cups

Edited 2004

Nutrients Per Serving

Calories 150 Saturated Fat 0.68 g Iron 1.68 mg

Protein 6.36 g Cholesterol 2 mg Calcium 161 mg

Carbohydrate 24.69 g Vitamin A 126 IU Sodium 661 mg

Total Fat 3.10 g Vitamin C 6.7 mg Dietary Fiber 0.5 g

Text63:
Scalloped Potatoes (Using Fresh Potatoes)
Vegetable Vegetables I-16A

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Fresh potatoes, as purchased 8 lb 2 oz 1 gal 2 qt 16 lb 4 oz 3 gal 1. Peel and thinly slice fresh potatoes.
2. Place 2 lb 10 oz (3 qt) potatoes into each
steamtable pan (12" x 20" x 2 ½") which has
been lightly coated with pan release spray.
For 50 servings, use 2 pans. For 100 servings,
use 4 pans. Set aside for step 6.
Margarine or butter 6 oz ¾ cup 12 oz 1 ½ cups 3. Melt margarine or butter. Add onions and cook
over medium heat for 5-10 minutes.
*Fresh onions, chopped 14 oz 2 ⅓ cups 1 lb 12 oz 1 qt ⅔ cup
OR OR OR OR OR
Dehydrated onions 2 ½ oz 1 ¼ cups 5 oz 2 ½ cups
Enriched all-purpose flour 6 ¾ oz 1 ½ cups 1 Tbsp 13 ½ oz 3 cups 2 Tbsp 4. Blend in flour and cook over medium heat,
stirring constantly until golden brown, 6-8
minutes.
Instant nonfat dry milk, 1 gal 2 gal 5. Slowly stir in milk, salt, pepper, and parsley
reconstituted flakes (optional). Blend well and cook over
medium heat, stirring frequently, until slightly
thickened, 10-15 minutes.
Salt 2 Tbsp ¼ cup
Ground black or white pepper 1 ½ tsp 1 Tbsp
Dried parsley (optional) ½ cup 1 cup
6. Pour 2 ¼ qt liquid mixture over potatoes in each
pan. Stir to combine.
Optional topping 7. Optional topping: Combine margarine or butter
Margarine or butter, 4 oz ½ cup 8 oz 1 cup and bread crumbs. Mix to coat crumbs well.
melted Sprinkle 8 oz (approximately 1 ⅔ cups)
Enriched dry bread 12 oz 3 ¼ cups 1 lb 8 oz 1 qt 2 ½ cups crumbs evenly over each pan.
crumbs
8. Product should be evenly golden brown on top:
Bake:
Conventional oven: 350° F for 45-60 minutes
Convection oven: 300° F for 35-45 minutes

CCP: Heat to 140° F or higher.

9. Continue to bake at 190° F for 30 minutes.

CCP: Hold for hot service at 135° F or higher.

Portion with No. 8 scoop (½ cup).
Scalloped Potatoes (Using Fresh Potatoes)
Vegetable Vegetables I-16A

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 1 lb 2 lb

SERVING: YIELD: VOLUME:

½ cup (No. 8 scoop) provides ½ cup of vegetable. 50 Servings: 2 steamtable pans 50 Servings: about 1 gallon 2 ¼ quarts

100 Servings: 4 steamtable pans 100 Servings: about 3 gallons 2 cups

Edited 2004

Nutrients Per Serving

Calories 117 Saturated Fat 0.62 g Iron 0.42 mg

Protein 4.33 g Cholesterol 2 mg Calcium 109 mg

Carbohydrate 18.74 g Vitamin A 124 IU Sodium 358 mg

Total Fat 2.91 g Vitamin C 5.0 mg Dietary Fiber 1.2 g

Text63:
Quick Baked Potatoes
Vegetable Vegetables I-17

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Fresh white or russet 15 lb 10 oz 25 each 31 lb 4 oz 50 each 1. Wash potatoes and cut in half lengthwise, skin
potatoes, 80 count on.
Granulated garlic ½ tsp 1 tsp 2. Mix granulated garlic, celery salt, pepper,
paprika, and salt. Place in spice shaker.
Celery salt ½ tsp 1 tsp
Ground black or white pepper 1 tsp 2 tsp
Paprika 1 Tbsp 1 tsp 2 Tbsp 2 tsp
Salt 1 tsp 2 tsp
Vegetable oil ½ cup 1 cup 3. Spread 2 Tbsp (1 oz) of oil in each steamtable
pan (12" x 20" x 2 ½"). For 50 servings, use 4
pans. For 100 servings, use 8 pans.
4. Place 13 potato halves in each pan, cut-side
down, to lightly coat potato surface with oil.
Turn cut-side up.
5. Sprinkle spice mixture over potatoes.
6. Turn potatoes cut-side down for browning.
7. Bake:
Conventional oven: 450° F for 25-30 minutes
Convection oven: 425° F for 20-25 minutes
Bake until the surface is golden-brown.
CCP: Heat to 140° F or higher.
8. CCP: Hold for hot service at 135° F or higher.

Portion ½ potato.

SERVING: YIELD: VOLUME:

½ potato, with skin provides ½ cup of vegetable. 50 Servings: 50 half-potatoes 50 Servings: 4 steamtable pans

100 Servings: 100 half-potatoes 100 Servings: 8 steamtable pans

Edited 2004
Quick Baked Potatoes
Vegetable Vegetables I-17

Nutrients Per Serving

Calories 128 Saturated Fat 0.35 g Iron 1.31 mg

Protein 2.94 g Cholesterol 0 mg Calcium 18 mg

Carbohydrate 24.72 g Vitamin A 113 IU Sodium 58 mg

Total Fat 2.35 g Vitamin C 11.3 mg Dietary Fiber 2.6 g

Text63:
Herbed Broccoli and Cauliflower Polonaise
Vegetable Vegetables I-18

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Margarine or butter, melted 8 oz 1 cup 1 lb 2 cups 1. Heat margarine or butter in a stock pot until
browned.
Lemon juice ¼ cup ½ cup 2. Turn off heat and add lemon juice.
*Fresh onions, diced 1/4 " 5 oz ¾ cup 2 Tbsp 10 oz 1 ¾ cups 3. Add onions, basil, parsley, pepper, onion salt,
OR OR OR OR OR Parmesan cheese, and bread crumbs to the
Dehydrated onions 1 oz ½ cup 2 oz 1 cup margarine or butter. Mix, then set aside.
Dried basil 1 Tbsp 2 Tbsp
Dried parsley 2 Tbsp 4 Tbsp
Ground black or white pepper ½ tsp 1 tsp
Onion salt 2 tsp 1 Tbsp 1 tsp
Grated Parmesan cheese 4 oz 1 ½ cups 8 oz 3 cups
Enriched dry bread crumbs 10 oz 2 cups 1 lb 4 oz 1 qt
Frozen broccoli spears 6 lb 4 oz 12 lb 8 oz 4. Place broccoli and cauliflower in separate
steamtable pans (12" x 20" x 2 ½"). Steam
each pan in low-pressure steamer for 6
minutes or until vegetables are tender.

CCP: Heat to 140° F or higher.

Drain water from pans.

Frozen cauliflower
6 lb 4 oz 12 lb 8 oz 5. Combine 2 lb 13 oz of cooked broccoli and
2 lb 13 oz of cooked cauliflower in each
steamtable pan (12" x 20" x 2 ½") which has
been lightly coated with pan release spray.
For 50 servings, use 2 pans. For 100 servings,
use 4 pans.
6. Sprinkle 2 cups of bread crumb mixture over
each pan of vegetables before serving.
7. CCP: Hold for hot service at 135° F or higher.

Portion with No. 8 scoop (½ cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Mature onions 6 oz 12 oz
Herbed Broccoli and Cauliflower Polonaise
Vegetable Vegetables I-18

SERVING: YIELD: VOLUME:

½ cup (No. 8 scoop) provides ½ cup of vegetable. 50 Servings: about 12 lb 11 oz 50 Servings: about 1 gallon 2 ¼ quarts

100 Servings: about 25 lb 6 oz 100 Servings: about 3 gallons 2 cups

Edited 2004

Special Tip:
For best results, use perforated pans to steam vegetables.

Nutrients Per Serving

Calories 92 Saturated Fat 1.27 g Iron 1.00 mg

Protein 4.26 g Cholesterol 2 mg Calcium 84 mg

Carbohydrate 9.56 g Vitamin A 1176 IU Sodium 216 mg

Total Fat 4.83 g Vitamin C 38.8 mg Dietary Fiber 3.3 g

Text63:
Corn and Green Bean Casserole
Vegetable Vegetables I-19

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Reduced calorie salad 1 lb 4 oz 2 ½ cups 2 lb 8 oz 1 qt 1 cup 1. In a large bowl, mix salad dressing or
dressing mayonnaise, reduced fat Cheddar cheese,
OR OR OR OR OR celery, and onions (optional).
Lowfat mayonnaise 1 lb 4 oz 2 ½ cups 2 lb 8 oz 1 qt 1 cup
Reduced fat Cheddar cheese, 6 oz 1 ½ cups 12 oz 3 cups
shredded
*Fresh celery, chopped 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups
*Fresh onions, chopped 8 oz 1 ⅓ cups 1 lb 2 ⅔ cups
(optional)
Frozen whole-kernel corn, 5 lb 3 qt 2 cups 10 lb 1 gal 3 qt 2. In a steamtable pan (12" x 20" x 2 ½") which
thawed has been lightly coated with pan release spray
place 5 lb of corn and 5 lb of green beans.
Add 2 qt of salad dressing mixture to
vegetables and mix thoroughly. For 50
servings, use 1 pan. For 100 servings, use 2
pans.
Frozen French-cut green 5 lb 1 gal 1 ½ cups 10 lb 2 gal 3 cups
beans, thawed
Enriched soft bread crumbs 1 lb 2 qt 2 cups 2 lb 1 gal 1 qt 3. Mix bread crumbs with melted margarine.
Sprinkle 1 qt 1 cup of the bread crumb mixture
on top of each steamtable pan.
Margarine or butter, melted 4 oz ½ cup 8 oz 1 cup 4. Bake until golden-brown:
Convectional oven: 350° F for 40 minutes
Convection oven: 350° F for 30 minutes
CCP: Heat to 140° F or higher.
5. CCP: Hold for hot service at 135° F or higher.

Portion with No. 8 scoop (½ cup).

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Celery 1 lb 4 oz 2 lb 8 oz

Mature onions 10 oz 1 lb 4 oz
Corn and Green Bean Casserole
Vegetable Vegetables I-19

SERVING: YIELD: VOLUME:

½ cup (No. 8 scoop) provides ½ cup of vegetable. 50 Servings: about 15 lb 3 oz 50 Servings: about 1 gallon 2 ¼ quarts

100 Servings: about 30 lb 6 oz 100 Servings: about 3 gallons 2 cups

Edited 2004

Special Tip:
For best results, thaw vegetables overnight in a refrigerator.

Nutrients Per Serving

Calories 129 Saturated Fat 1.21 g Iron 0.89 mg

Protein 3.67 g Cholesterol 7 mg Calcium 67 mg

Carbohydrate 18.80 g Vitamin A 381 IU Sodium 208 mg

Total Fat 5.20 g Vitamin C 3.5 mg Dietary Fiber 2.7 g

Text63:
Granola
Grains/Breads Breakfast J-01

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Rolled oats 1 lb 12 oz 2 qt 2 cups 3 lb 8 oz 1 gal 1 qt 1. Combine the rolled oats and peanut granules
(optional) in a large bowl.
Peanut granules (optional) 8 oz 1 ½ cups 1 lb 3 cups
Brown sugar, packed 6 ½ oz ¾ cup 2 Tbsp 13 oz 1 ¾ cups 2. Mix the brown sugar, apple juice, vegetable oil,
honey, salt, cinnamon, and vanilla in a stock
pot. Stir well. Heat on medium for 4 minutes.
Do not boil.
Apple juice 1 cup 2 cups 3. Add the brown sugar mixture to the oats and
peanuts. Toss to evenly coat.
Vegetable oil ¼ cup 1 Tbsp ½ cup 2 Tbsp 4. Spread 3 lb 12 oz (3 qt 1 cup) of this mixture on
each sheet pan (18" x 26" x 1"). For 50
servings, use 1 pan. For 100 servings, use 2
pans.
Honey 1 cup 2 cups Bake:
Conventional oven: 250° F for 1 ¼ hours
Convection oven: 200° F for 1 ¼ hours
Stir granola every 15 minutes.
Salt 1 tsp 2 tsp
Ground cinnamon 1 Tbsp 2 Tbsp
Vanilla 1 Tbsp 2 Tbsp 5. Remove from oven. Cool.
Raisins 10 oz 2 cups 1 lb 4 oz 1 qt 6. Mix in raisins.
7. Portion with No. 16 scoop (¼ cup).

SERVING: YIELD: VOLUME:

¼ cup (No. 16 scoop) provides 1 serving of 50 Servings: about 5 lb 2 oz 50 Servings: about 3 quarts ½ cup
grains/breads.

100 Servings: about 10 lb 4 oz 100 Servings: about 1 gallon 2 ¼ quarts

Tested 2004
Granola
Grains/Breads Breakfast J-01

Special Tips:
1) Store in a tightly covered container in a cool place.

2) Serve over puddings, yogurt, or ice cream.

Nutrients Per Serving

Calories 129 Saturated Fat 0.39 g Iron 1.04 mg

Protein 2.89 g Cholesterol 0 mg Calcium 17 mg

Carbohydrate 24.85 g Vitamin A 1 IU Sodium 49 mg

Total Fat 2.49 g Vitamin C 0.3 mg Dietary Fiber 2.0 g

Text63:
Breakfast Burrito with Salsa
Meat/Meat Alternate-Vegetable-Grains/Breads Breakfast J-02

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

Frozen whole eggs, thawed 5 lb 2 qt 1 ½ cups 10 lb 1 gal 2 ¾ cups 1. In a mixer, using the paddle attachment, blend
OR eggs, corn, milk, green peppers, onions,
Fresh large eggs OR OR tomatoes, prepared mustard, granulated
(see Special Tip) 45 each 90 each garlic, hot pepper sauce, and salt.
Frozen whole-kernel corn 1 lb 2 ¾ cups 2 lb 1 qt 1 ½ cups
Lowfat 1% milk ¾ cup 1 ½ cups
*Fresh green peppers, diced 8 oz 1 ½ cups 2 Tbsp 1 lb 3 ¼ cups
OR
Frozen green peppers OR OR OR OR
14 oz 2 ½ cups 1 lb 12 oz 1 qt 1 cup
*Fresh onions, diced 14 oz 2 ⅓ cups 1 lb 12 oz 1 qt ⅔ cup
OR OR OR OR OR
Dehydrated onions 2 ½ oz 1 ¼ cups 5 oz 2 ½ cups
*Fresh tomatoes, diced 2 oz ¼ cup 1 Tbsp 4 oz ½ cup 2 Tbsp
Prepared yellow mustard 2 oz ¼ cup 4 oz ½ cup
Granulated garlic 2 tsp 1 Tbsp 1 tsp
Hot pepper sauce 1 Tbsp 2 Tbsp
Salt 2 tsp 1 Tbsp 1 tsp
2. Pour 1 gal 2 cups of the above egg mixture
into each steamtable pan (12" x 20" x 2 ½")
which has been lightly coated with pan
release spray. For 50 servings, use 2 pans.
For 100 servings, use 4 pans. Cover with foil
or metal lid.
Bake:
Conventional oven: 350° F for 60 minutes
Convection oven: 325° F for 50 minutes
Steamer: 30 minutes

CCP: Heat to 145° F or higher for 3 minutes.

Reduced fat Cheddar cheese,
shredded
Enriched flour tortillas,
8-inch
(at least 1.5 oz each)
10 oz 2 ½ cups 1 lb 4 oz 1 qt 1 cup 3. Sprinkle 5 oz (1 ¼ cups) cheese on top of
each pan. Cut each pan 5 x 5 (25 portions
per pan).
50 each 100 each 4. Place one portion in center of each tortilla.
Fold from bottom first, sides second, and top
third, like an envelope. Place 25 tortillas flap
side down into each steamtable pan (12" x
20" x 2 ½"). For 50 servings, use 2
pans. For 100 servings, use 4 pans.
Breakfast Burrito with Salsa
Meat/Meat Alternate-Vegetable-Grains/Breads Breakfast J-02

Heat:
Compartment steamer: for 2-3 minutes.
Conventional oven: 300° F for 3 minutes
covered with a clean damp cloth.
Convection oven: 300° F for 3 minutes
covered with a clean damp cloth.
Canned salsa 3 lb 5 oz 1 qt 2 ¼ cups 6 lb 10 oz 3 qt ½ cup 5. CCP: Hold for hot service at 135° F or higher.
(½ No. 10 can) (1 No. 10 can) Serve each burrito with 2 Tbsp (1 oz) of salsa.

Comments:
*See Marketing Guide.
Marketing Guide for Selected Items
Food as Purchased for 50 Servings 100 Servings
Green peppers 10 oz 1 lb 4 oz

Mature onions 1 lb 2 lb

Tomatoes 3 oz 6 oz

SERVING: YIELD: VOLUME:

1 burrito provides 2 oz equivalent meat/meat 50 Servings: about 9 lb (filling) 50 Servings: 2 steamtable pans
alternate, ¼ cup of vegetable, and 1 ½ servings of
grains/breads.

100 Servings: about 18 lb (filling) 100 Servings: 4 steamtable pans

Tested 2004

Special Tip:
1) For best results, cook egg filling in a steamer.
2) For 50 servings, use 1 lb 6 ½ oz (1 qt 3 ½ cups) dried whole eggs and
1 qt 3 ½ cups water in place of eggs. For 100 servings, use 2 lb 12 oz
(3 qt 3 cups) dried whole eggs and 3 qt 3 cups water in place of eggs.
Breakfast Burrito with Salsa
Meat/Meat Alternate-Vegetable-Grains/Breads Breakfast J-02

Nutrients Per Serving

Calories 258 Saturated Fat 2.91 g Iron 2.95 mg

Protein 12.22 g Cholesterol 196 mg Calcium 143 mg

Carbohydrate 31.32 g Vitamin A 552 IU Sodium 564 mg

Total Fat 9.06 g Vitamin C 5.4 mg Dietary Fiber 2.3 g

Text63:
Baked French Toast Strips
Meat/Meat Alternate-Grains/Breads Breakfast J-03

50 Servings 100 Servings

Ingredients Directions
Weight Measure Weight Measure

"Texas Toast" enriched white 3 lb 5 oz 35 slices 6 lb 10 oz 70 slices 1. Cut each slice of bread into 3 even strips.
bread, 1/2" thick Arrange 35 of these strips of bread in each
(1 1/2 oz slices) steamtable pan (12" x 20" x 2 ½") which has
been lightly coated with pan release spray.
For 50 servings, use 3 pans. For 100 servings,
use 6 pans.
Frozen whole eggs, thawed 2 lb 15 oz 1 qt 1 ½ cups 5 lb 14 oz 2 qt 3 ⅛ cups 2. Combine the eggs, milk, sugar, salt, and
OR vanilla in a mixing bowl. Mix with paddle
Fresh large eggs OR OR attachment for 5 minutes on medium speed,
(see Special Tip) 27 each 53 each until ingredients are well blended.
Lowfat 1% milk 1 qt 2 cups 3 qt 3. Pour 1 qt 1 cup of egg mixture over each pan of
bread strips.
Sugar 10 oz 1 ¼ cups 1 lb 4 oz 2 ½ cups
Salt 1 ½ tsp 1 Tbsp 4. Cover pans with plastic wrap and chill for 4-24
hours.
Vanilla 1 Tbsp 1 tsp 2 Tbsp 2 tsp
Ground cinnamon 2 tsp 1 Tbsp 1 tsp 5. Sprinkle cinnamon on top.
6. Bake:
Conventional oven: 425° F for 35 minutes
Convection oven: 375° F for 20 minutes
CCP: Heat to 145° F for 3 minutes.
7. CCP: Hold for hot service at 135° F or higher.

Portion 2 strips.

SERVING: YIELD: VOLUME:

2 strips provide 1 oz equivalent meat/meat alternate 50 Servings: about 9 lb 50 Servings: 3 steamtable pans
and 1 serving of grains/breads.

100 Servings: about 18 lb 100 Servings: 6 steamtable pans

Edited 2004
Baked French Toast Strips
Meat/Meat Alternate-Grains/Breads Breakfast J-03

Special Tips:
For 50 servings, use 13 ½ oz (1 qt ¼ cup) dried whole eggs and 1 qt ¼ cup
water in place of eggs.

For 100 servings, use 1 lb 10 ½ oz (2 qt ⅞ cup) dried whole eggs and 2 qt ⅞

cup water in place of eggs.

Serve with Spiced Apple Topping (G-09), lowfat yogurt, fresh fruit, or maple
syrup.

Nutrients Per Serving

Calories 155 Saturated Fat 1.18 g Iron 1.35 mg

Protein 6.76 g Cholesterol 115 mg Calcium 83 mg

Carbohydrate 22.38 g Vitamin A 229 IU Sodium 280 mg

Total Fat 4.07 g Vitamin C 0.3 mg Dietary Fiber 0.7 g

Text63: