Re Cette

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

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).

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)

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.
OR
hours.

½ cup (No. 8 scoop) provides 1 serving of 50 Servings: 2 steamtable pans 50 Servings: about 1 gallons 2 ¼ quarts
grains/breads.
Tested 2004
Cooking Rice (Oven or Steamer)
Special Tip:
Cooking Brown Rice, long grain, regular
For 50 Servings, use 5 lb 12 oz brown rice and 1 gal 1 ½ qt boiling water and
2 tsp salt. Place 2 lb 14 oz of rice and 2 qt 3 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 11 lb 8 oz brown rice and 2 gal 3 qt boiling water and 1
Tbsp 1 tsp salt. Place 2 lb 14 oz of rice and 2 qt 3 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

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

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
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.
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.
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.
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

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:
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:

Convection oven: 300 ° F 40-50 minutes
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

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

Text63:
Bread Stuffing

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:
CCP: Heat to 165° F or higher for at least 15
seconds.
Cut each pan 5 x 5 (25 pieces).

6. If desired, serve with Chicken or Turkey Gravy
(see G-03A).
Bread Stuffing
Comments:
†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

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

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

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
OR OR OR OR OR
Dehydrated onions 2 ¼ oz ⅓ cup 4 ½ oz ⅔ cup
Poultry seasoning 1 Tbsp 2 Tbsp
Margarine or butter, melted 10 ½ oz 1 ⅓ cups 1 lb 5 oz 2 ⅔ cups
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
which has been lightly coated with pan release
4. Bake:
seconds.

6. If desired, serve with Chicken or Turkey Gravy
(see G-03A).
Cornbread Stuffing
Grains/Breads Grains/Breads B-06A
Comments:
Celery 1 lb 4 oz 2 lb 8 oz

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

Text63:
Brown Bread

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
use 2 pans.
6. Bake or steam until a knife inserted near center
comes out clean:
Steamer: 5 lb pressure for 55-65 minutes
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
Bake or steam until knife inserted near center

comes out clean:
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:
2-5 minutes. DO NOT OVERSOAK. Drain well before using.

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

Text63:
Cinnamon Rolls

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
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
pans.
15. Place in a warm area (about 90° F) until
double in size, 30-50 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.

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

Text63:
Cornbread

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
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)
half-sheet pan (18" x 13" x 1") which has been
pans.
5. Cut each half-sheet pan 5 x 10 (50 pieces per pan).

Green chili peppers 5 oz 10 oz
Cornbread

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.

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

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
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:
seconds.
Portion with 6 oz portioning spoon (¾ cup).
Comments:
Food as Purchased for 50 servings 100 servings
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

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

Text63:
Italian Bread


Active dry yeast 2 Tbsp 2 tsp ⅓ cup 1. Dissolve dry yeast in warm water. Let stand
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
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.
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
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
11. Place sheet pans in a warm area
(about 90° F) until double in size, 30-50
minutes.
Italian Bread
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:
14. Cool. Cut each loaf into 25 slices, ⅞" thick.

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.
yeast. In step 3, add 2 qt water (110° F). Omit step 4. Continue with step 5.
Italian Bread

Text63:
Muffin Squares

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
†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.
use 2 pans.
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:

To cool, remove muffins from pans

immediately and place on cooling racks.
Muffin Squares
Comments:
†To plump raisins, cover the fruit with very hot tap water. Soak 2-
5 minutes. DO NOT OVERSOAK. Drain well before using.

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

For 50 servings, use 1 ½ oz (½ cup) dried whole eggs and ½ cup water in A. Muffin Squares (Using Master Mix)
place of eggs. 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.
of eggs. 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

Text63:
Pancakes

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.
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

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
Edited 2004
Special Tip: Variation

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

Text63:
Pizza Crust


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.
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

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.

Text63:
Pourable Pizza Crust


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
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:
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:
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

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:

Text63:
Rolls (Yeast)


Active dry yeast ⅓ cup 3 ¼ oz ½ cup 2 Tbsp 1. Dissolve dry yeast in warm water. Let stand
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
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
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.
low speed.
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
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
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)

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

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

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

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 165° F or higher for at least 15
seconds.
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
use 2 pans.
Canned tomato paste 7 oz ¾ cup 1 Tbsp 14 oz 1 ½ cups 2 Tbsp
Water 1 cup 2 cups
Portion with No. 12 scoop (⅓ cup).

Spanish Rice
Comments:
†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

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

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

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
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.
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.

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
Remove from pans. Cool completely. Cut each

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

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
100 servings: Use 5 oz (1 ¾ cups) dried whole eggs and 1 ¾ cups water in
place of eggs.

Text63:
White Bread


Active dry yeast 2 Tbsp 2 tsp 2 ½ oz ⅓ cup 1. Dissolve dry yeast in warm water. Let stand
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
Instant nonfat dry milk ½ cup 2 Tbsp 3 oz 1 ¼ cups
Salt 1 Tbsp 2 Tbsp
Water (70-75° F) 2 cups 1 qt 3. Add water and mix for 1 minute on low speed.
low speed.
Shortening 2 ¼ oz ⅓ cup 4 ½ oz ⅔ cup 5. Add shortening and mix for 2 minutes on
low speed.
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
pans.
9. Place pans in a warm area (about 90° F) until
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

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

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

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.

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.

Text63:
Oatmeal Muffin Squares

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
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
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
7. Bake until golden brown and muffin pulls away
from sides of pan:
8. Cut each pan 5 x 10 (50 pieces per pan).

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.

Text63:
Orange Rice Pilaf

*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
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
pans. Pour 3 qt ½ cup liquid from step 1 into
each pan.
3. Bake:
Steamer: 30 minutes

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

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
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.

Text63:
Brown Rice Pilaf

Brown rice, long grain, regular 2 lb 14 oz 1 qt 3 ¼ cups 5 lb 12 oz 3 qt 2 ½ 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 11 oz 1 qt 3 lb 6 oz 2 qt 2. Place 13 1/2 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 1/2 oz of parboiled rice into each
grain, parboiled steamtable pan (12" x 20" x 2 ½ ").
Chicken stock, non-MSG 1 gal 1 ½ cups 2 gal 3 cups 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 cup of hot chicken stock mixture to
each pan. Cover with foil or metal lid.
5. Bake:
Steamer: 40 minutes

seconds.
Comments:
Mature onions 5 oz 10 oz

grains/breads. 2 steamtable pans
Brown Rice Pilaf

4 steamtable pans
Tested 2004

Text63:
Rice-Vegetable Casserole

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.

seconds.
Portion with No. 6 scoop (⅔ cup).
Comments:
Carrots 1 lb 9 oz 3 lb 2 oz

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

2 steamtable pans
Tested 2004
Rice-Vegetable Casserole

Text63:
Apple Cobbler
Fruit Desserts C-01

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.
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
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
Apple Cobbler
Fruit Desserts C-01

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

Text63:
Apple Crisp
Fruit Desserts C-02

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
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
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:
Apple Crisp
Fruit Desserts C-02

1 piece provides ¼ cup of fruit. 50 Servings: about 10 lb 6 oz 50 Servings: 1 steamtable pan
provides ¾ serving grains/breads.
100 Servings: about 20 lb 12 oz 100 Servings: 2 steamtable pans
Tested 2004

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

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.
OR OR OR OR OR
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
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
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.
Frozen lemon juice ¼ cup ½ cup 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 pan.
Apple-Honey Crisp
Fruit Desserts C-02A

Edited 2004

Text63:
Applesauce Cake
Desserts C-03

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
Baking powder ¼ cup 3 oz ½ cup
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
lightly coated with pan release spray and
dusted with flour. For 50 servings, use 1 pan.
For 100 servings, use 2 pans.
6. Cool. If desired, dust lightly with powdered
sugar.
Applesauce Cake
Desserts C-03
Comments:
2- 5 minutes. DO NOT OVERSOAK. Drain well before using.

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.

Text63:
Brownies
Desserts C-04

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
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.
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
For 100 servings, spread 8 lb 10 oz (1 gal)
batter in 1 sheet pan (18" x 26" x 1") which
Chopped walnuts (optional) 4 ¼ oz 1 cup 8 ½ oz 2 cups 5. Sprinkle nuts (optional) over batter.
6. Bake:
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).

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
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.

Text63:
Carrot Cake
Vegetable/Fruit Desserts C-05

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
Ground cloves 1 tsp 2 tsp
Ground nutmeg (optional) 1 tsp 2 tsp
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.
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
pans.
6. Cool. If desired, frost or lightly dust with
powdered sugar.
Carrot Cake
Comments:
* See Marketing Guide.

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.

Text63:
Cherry Cobbler
Fruit Desserts C-06

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.
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.
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
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
pans.
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).
Cherry Cobbler
Fruit Desserts C-06

1 portion provides ½ cup of fruit. 50 Servings: 17 lb 3 oz (unbaked) 50 Servings: 2 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.

Text63:
Cherry Crisp
Fruit Desserts C-07

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.
OR OR OR OR OR
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
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
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.
Cherry Crisp
Fruit Desserts C-07

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.
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.

Text63:
Chocolate Cake
Desserts C-08

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
Baking powder 2 Tbsp 1 tsp 2 oz ⅓ cup
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
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
with pan release spray and dusted with flour.
use 2 pans.
5. Bake:
6. Cool. Frost if desired.

1 piece. 50 Servings: 50 pieces 50 Servings: about 1 gallon (batter)
For Enhanced Meal Pattern only: 1 piece provides ¾ 1 sheet pan
Chocolate Cake
Desserts C-08
100 Servings: 100 pieces 100 Servings: about 2 gallons (batter)

2 sheet pans
Edited 2004
Special Tip:
For 100 servings, use 7 oz (2 ¼ cups 2 Tbsp) dried whole eggs and 2 ¼ cups

Text63:
Chocolate Chip Cookies
Desserts C-09

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
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
(Cookie machine may be used, but
adjustments may be necessary.)
DO NOT OVERBAKE.
6. Cool for 1 minute. Remove from sheet pans.

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:
place of eggs.
of eggs.

Text63:
Oatmeal Cookies
Desserts C-10

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
†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.
(Cookie machine may be used, but
adjustments may be necessary.)
DO NOT OVERBAKE.
6. Cool completely. Remove from sheet pans.
Oatmeal Cookies
Desserts C-10
Comments:

1 cookie. 50 Servings: about 3 lb 14 oz (dough) 50 Servings: about 1 quart 2 cups
¾ serving of grains/breads.
100 Servings: about 7 lb 12 oz (dough) 100 Servings: about 3 quarts

120 cookies
Tested 2004
Special Tip:
place of eggs.
of eggs.

Text63:
Orange-Pineapple Gelatin
Fruit Desserts C-11

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
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
6. Refrigerate overnight or until set.

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

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

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.
Water, cold 1 ¼ cups 2 ½ cups 3. Roll out pastry dough into rectangle
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).

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

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

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
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
Use about 2 lb 1 oz dough for each
steamtable pan (12" x 20 " x 2 ½"). For 50
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).

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

Text63:
Peach Cobbler
Fruit Desserts C-13

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.
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.
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
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.
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.
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).
Peach Cobbler
Fruit Desserts C-13

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
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.

Text63:
Peanut Butter Cookies
Desserts C-14

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
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.
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.
DO NOT OVERBAKE.
7. Cool for 1 minute. Remove from sheet pans.
Peanut Butter Cookies
Desserts C-14

1 cookie. 50 Servings: about 3 lb 8 ½ oz (dough) 50 Servings: about 1 quart 1 ¼ cups (dough)
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:
place of eggs.
of eggs.

Text63:
Rice Pudding
Desserts C-15

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
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
hours. Refrigerate until served.
5. Portion with No. 16 scoop (¼ cup). If desired,
sprinkle with ground cinnamon.
Comments:
White rice 1 lb 2 lb
Rice Pudding
Desserts C-15

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:
place of eggs.
place of eggs.

Text63:
Spice Cake
Desserts C-16

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
Baking powder 3 ½ Tbsp ¼ tsp 3 oz ¼ cup 3 ⅓ Tbsp
Cocoa 1 Tbsp 1 ½ tsp 3 Tbsp
Ground cloves ¾ tsp 1 ½ 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
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
6. Cool. If desired, frost or lightly dust with
powdered sugar.
Spice Cake
Desserts C-16
Comments:

1 piece. 50 Servings: 1 sheet pan 50 Servings: 50 pieces
For Enhanced Meal Pattern only: 1 piece provides 1
100 Servings: 2 sheet pans 100 Servings: 100 pieces
Edited 2004
Special Tip:
place of eggs.
place of eggs.

Text63:
Sweet Potato Pie

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
Water, cold 1 ¼ cups 2 ½ cups 2. Add water and mix just until dry ingredients are
moistened.
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
concentrate
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
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).

1 piece provides ¼ cup vegetable and fruit. 50 Servings: about 12 lb 1 ½ oz 50 Servings: 1 sheet pan
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

Text63:
Vanilla Cream Frosting
Desserts C-18
1 Quart 1/2 Gallon

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
Salt ¼ tsp ½ tsp
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.

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.
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.

Text63:
Whipped Topping
Desserts C-19

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.

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

Text63:
Yellow Cake
Desserts C-20

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
Baking powder ¼ cup 3 ½ oz ½ cup
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.
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
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
7. Cool. Frost if desired.

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

about 13 lb 100 pieces
2 sheet pans
Edited 2004

For 50 servings, use 4 ½ oz (1 ½ cups) dried whole eggs and 1 ½ cups water A. Peanut Butter Cake
in place of eggs. 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
For 100 servings, use 9 oz (3 cups) dried whole eggs and 3 cups water in butter. Continue with steps 3-8.
place of eggs.
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.
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

Text63:
Royal Brownies
Desserts C-21

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
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.
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
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
use 2 pans.
Chopped walnuts (optional) 4 oz 1 cup 8 oz 2 cups 6. Sprinkle nuts (optional) over batter.
7. Bake:
Bake until set, but still moist in the center.

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
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).

Text63:
Brownie Icing
Desserts C-22

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").

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

Text63:
Gingerbread
Desserts C-23

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
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
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")
release spray and floured. For 50 servings,
use 1 pan. For 100 servings, use 2 pans.
Bake:
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)

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

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.

Text63:
Orange Glaze
Desserts C-24

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.
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").

2 tsp. 50 Servings: about 1 lb 6 oz 50 Servings: about 3 cups
Edited 2006

Text63:
New Oatmeal Raisin Cookies
Desserts C-25

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.
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 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.

1 cookie. 50 Servings: about 6 lb 1 oz (dough) 50 Servings: about 2 quarts 1/2 cup (dough)
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.

Text63:
Peanut Butter Bars
Desserts C-26

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.
Canned applesauce 4 oz ½ cup 8 oz 1 cup
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.
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
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:
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

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

about 7 lb 10 oz 1 sheet pan
Edited 2004

Text63:
Peanut Butter Glaze
Desserts C-27

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").

1 Tbsp. 50 Servings: about 1 lb 7 oz 50 Servings: about 3 cups
Edited 2004
Peanut Butter Glaze
Desserts C-27

Text63:
New Spice Cake
Desserts C-28

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.
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 cloves 1 ½ tsp 1 Tbsp
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
release spray. For 50 servings, use 1 pan. For
100 servings, use 2 pans.
6. Bake:
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).

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
New Spice Cake
Desserts C-28

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.

Text63:
Spice Icing
Desserts C-29

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 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.
4. Use 1 lb 4 oz (2 cups) for each steamtable
pan (12" x 20" x 2 ½").

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

Text63:
Whole Wheat Sugar Cookies
Desserts C-30

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.
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 soda 1 ½ tsp 1 Tbsp
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.
Sugar 4 oz ½ cup 8 oz 1 cup 5. Combine sugar and cinnamon and sprinkle
over cookies.
6. Bake until light brown:
Whole Wheat Sugar Cookies
Desserts C-30

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

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

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
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
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
floured. For 50 servings, use 1 pan. For 100
6. Bake:
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

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.

Text63:
Chocolate Glaze
Desserts C-32

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
Salt ¼ tsp ½ tsp
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
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").

1 Tbsp. 50 Servings: about 1 lb 14 oz 50 Servings: about 3 cups
Edited 2004
Chocolate Glaze
Desserts C-32

Text63:
Orange Rice Pudding
Desserts C-33

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
2 pans. Cover with foil or a metal lid.
Bake:
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:
4. Refrigerate for 2-3 hours before serving.

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.

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.

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

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
seconds.
6. Transfer to steamtable pans for serving.
CCP: Hold for hot service at 135° F or higher.
Comments:

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
Tested 2004

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

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.
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.
7. Bake:
seconds.
Beef or Pork Burrito
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:
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.

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

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

*Fresh onions, chopped 5 oz ¾ cup 2 Tbsp 10 oz 1 ¾ cups 1. Mix onions, granulated garlic, pepper, tomato
Dehydrated onions 1 oz ½ cup 2 oz 1 cup Simmer for 15 minutes. Reserve for step 2.
(¼ No. 10 can) (½ No. 10 can)
Water 1 qt 2 qt
†Seasonings
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.
6. Bake:
seconds.
Bean Burrito
shredded (optional)
Comments:
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

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

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

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.
(¼ No. 10 can) (½ No. 10 can)
Water 1 qt 2 qt
†Seasonings
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
folding.
5. Portion meat mixture with No. 12 scoop
(⅓ cup) onto each tortilla. Fold around meat
envelope style.
7. Bake:
seconds.
Beef or Pork Burrito (Using Canned Meats)
shredded (optional)
Comments:
50 servings, use ¼ cup 3 Tbsp Mexican Seasoning Mix. For 100

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

Text63:
Beef or Pork Taco

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

OR
Raw ground pork
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.

Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp
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
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:
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

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

Text63:
Bean Taco

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

(⅛ No. 10 can) (¼ No. 10 can)
Water 1 qt 2 qt
†Seasonings
shredded Combine tomatoes and lettuce. Toss lightly.
*Fresh tomatoes, diced 1 lb 5 oz 2 ¾ cups 2 Tbsp 2 lb 10 oz 1 qt 1 ¾ cups
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
(2 Tbsp 1 tsp) shredded cheese into
Bean Taco
service.
B.2. Transfer bean mixture and taco shells to
scoop (⅜ cup) bean mixture, with
Comments:
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.
Dry pinto beans 3 lb 9 oz 7 lb 2 oz

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

COOKING BEANS
Bean Taco

OR
hours.

Text63:
Beef or Pork Taco (Using Canned Meats)

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

(⅛ No. 10 can) (¼ No. 10 can)
Water 2 cups 1 qt
†Seasonings
*Fresh tomatoes, chopped 1 lb 5 oz 2 ¾ cups 2 lb 10 oz 1 qt 1 ½ cups
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
service.
scoops (⅔ cup) meat mixture, with
Comments:
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

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

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

*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.
CCP: Heat to 165° F for 15 seconds.

(⅛ No. 10 can) (¼ No. 10 can)
Water 1 ½ qt 3 qt
†Seasonings
*Fresh tomatoes, chopped 1 lb 5 oz 2 ¾ cups 2 lb 10 oz 1 qt 1 ½ cups
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
service.

scoops (¼ cup ½ tsp) meat mixture, with
Comments:
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

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

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

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.
*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
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.
Portion with 8 oz ladle (1 cup).
Comments:
Mature onions 1 lb 3 oz 2 lb 6 oz
Beef Stew

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

Total Fat 7.80g Vitamin C 5.9 mg Dietary Fiber 2.9 g
Text63:
Beef Tamale Pie

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

*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.
Ground beef mixture may be prepared ahead

and refrigerated overnight.

70° F to 41° F or lower within an additional
4 hours.
Granulated garlic 2 Tbsp ¼ cup
(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
3. Pour 5 lb 8 oz (2 qt 2 cups) mixture into each
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
Baking powder 1 oz 2 Tbsp 1 tsp 2 oz ⅓ cup
Beef Tamale Pie
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.
reconstituted
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:
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.
Cut each pan 5 x 5 (25 portions per pan).

10. If desired, serve with taco sauce.
Comments:
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.

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.
Tested 2004
Beef Tamale Pie
Special Tip:
of eggs.
For 100 servings, use 3 ½ oz (1 ¼ cups) dried whole eggs and 1 ¼ cups

Text63:
Beef and Bean Tamale Pie


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.

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
(¼ No. 10 can) (½ No. 10 can)
†Seasonings
sugar, baking powder, and salt in mixer for
1 minute on low speed.
Baking powder 2 Tbsp 2 oz ¼ cup

reconstituted
of pan.
7. Bake:
seconds.

Comments:
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

1 portion provides 2 oz equivalent meat/meat 50 Servings: about 17 lb 15 ½ oz 50 Servings: 2 steamtable pans
grains/breads.
Tested 2004
Special Tips:
1) For 50 servings, use 2 oz (⅔ cup) dried whole eggs and ⅔ cup water in
place of eggs.
2) SOAKING BEANS


COOKING BEANS

OR
hours.

Text63:
Chicken or Turkey Tamale Pie

*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.
Poultry mixture may be prepared ahead

and refrigerated overnight.

4 hours.
(¼ No. 10 can) (½ No. 10 can)
†Seasonings
sugar, baking powder, and salt in mixer for 1
Baking powder 1 oz 2 Tbsp 1 tsp 2 oz ⅓ cup
reconstituted
of pan.
7. Bake:
seconds.

Comments:
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
Mature onions 1 lb 2 lb

1 portion provides 2 oz equivalent meat/meat 50 Servings: about 18 lb 50 Servings: 2 steamtable pans
grains/breads.
100 Servings: about 36 lb 100 Servings: 4 steamtable pans
Tested 2004
Special Tip:
of eggs.

Text63:
Chicken or Turkey a la King

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
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.

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
Portion with 6 oz ladle (¾ cup).

7. Serve over cooked rice, noodles, or a biscuit.
Chicken or Turkey a la King
Comments:
Chicken, whole, without neck and giblets 17 lb 12 oz 35 lb 8 oz
OR OR OR

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

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

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
OR OR OR OR OR
*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.
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.
seconds.
Comments:
Carrots 10 oz 1 lb 4 oz
Chicken or Turkey and Noodles

OR OR OR

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

Text63:
Chicken or Turkey Chop Suey

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
*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.

seconds.
Serve with 6 oz ladle (¾ cup).

7. Serve over cooked rice.
Comments:

OR OR OR
Chicken or Turkey Chop Suey

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.

Text63:
Chicken or Turkey Pot Pie

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.
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
*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
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.
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.
Use 1 lb 13 oz of dough for each pan.
10. Cover chicken or turkey mixture with pastry.

Brush with pastry brush dipped in water. Cut
slits in pastry.
11. Bake:
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.
Comments:
OR OR OR

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

Text63:
Chili con Carne with Beans

Raw ground beef 7 lb 14 lb 1. Brown ground beef. Drain. Continue

*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.
*Fresh green pepper, 8 oz 1 ½ cups 2 Tbsp 1 lb 3 ¼ cups
chopped (optional)
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
(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:
seconds.
5. Pour into serving pans.
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)
Comments:
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

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.
Tested 2004
Special Tip: Variation:

SOAKING BEANS A. Chili con Carne without Beans
and refrigerate overnight. Discard the water. Proceed with recipe. 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.
beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. 100 servings: In step 1, use 17 lb 4 oz raw ground beef. Continue with steps 2
Discard the water. Proceed with recipe. and 3. In step 4, omit pinto or kidney beans. Continue with steps 5 -7.
COOKING BEANS

OR
Or, chill for later use.
hours.
1 lb dry pinto beans = about 2 ⅜ cups dry or 5 ¼ cups cooked beans.

1 lb dry kidney beans = about 2 ½ cups dry or 6 ¼ cups cooked beans.

Text63:
Country Fried Steak

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
Raw ground beef 9 lb 18 lb
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.
4. Sprinkle remaining seasoned flour evenly over
meat, about ½ cup per pan. Pat into meat.
6. Bake:
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
Onion powder 2 tsp 1 Tbsp 1 tsp 10. Pour gravy over steaks, approximately 2 qt
per pan. Cover pans.
Country Fried Steak
Ground black or white pepper ¼ tsp ½ tsp 11. Bake:

seconds.
12. Serve 1 steak with gravy or on a roll.

1 portion provides 2 oz equivalent meat/meat 50 Servings: about 11 lb 1 oz 50 Servings: 1 steamtable pan
alternate.
Edited 2004

Text63:
Ground Beef and Macaroni (with Mexican Seasoning)

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.
OR OR OR OR OR
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.

seconds.
Beef stock, non-MSG or water 1 qt 2 cups 3 qt
†Seasonings
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.
Portion with two No. 10 scoops (¾ cup)

per serving.
Comments:
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

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
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.

Text63:
Ground Beef and Spanish Rice


*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)
(⅛ No. 10 can) (¼ No. 10 can)
†Seasonings
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
servings, use 2 pans. For 100 servings,
use 4 pans.

Ground Beef and Spanish Rice
Comments:
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

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
Tested 2004

Text63:
Ground Beef Stroganoff


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
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.

seconds.
Canned condensed cream of 7 lb 13 oz 2 ¾ cups 2 Tbsp 15 lb 10 oz 1 qt 1 ¾ cups
mushroom soup (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").
use 4 pans.
Portion with a 6 oz ladle (¾ cup).

7. Serve over cooked rice or noodles.
Comments:
Ground Beef Stroganoff

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

Text63:
Lasagna with Ground Beef


(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
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)
(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
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 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
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
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.
Comments:
†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.

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.
Tested 2004

Text63:
Lasagna with Ground Pork and Ground Beef

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
*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
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.
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)
(¼ No. 10 can) (½ No. 10 can)
Water 3 qt 1 gal 2 qt
†Seasonings
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 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
5th layer-14 uncooked noodles crosswise
6th layer-1 qt ¾ cup sauce
7th layer-6 ¼ oz ( 1 ½ cups 1 Tbsp) process

Cheese blend of American 1 lb 9 oz 1 qt 2 ¼ cups 3 lb 2 oz 3 qt ½ cup
shredded
Lite mozzarella cheese, 2 lb 6 oz 2 qt 1 ½ cups 4 lb 12 oz 1 gal 3 cups
shredded
5. Bake:
Conventional oven: 350° F for 1 ¼ -1 ½ hours

15 seconds.
6. Remove pans from oven. Uncover. Let stand
for 15 minutes before serving.
Comments:
†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.

alternate, ⅜ cup of vegetable, and ¾ serving of
grains/breads.
Tested 2004

Text63:
Macaroni and Cheese

Water 3 gal 6 gal 1. Heat water to rolling boil.

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
servings, use 4 pans. Hold for 30 minutes on a
180-190° F steamtable to allow sufficient time
for mixture to set up properly.

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
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.

Text63:
Meat Loaf

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
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 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
2 pans.
4. Press mixture into steamtable pans. Smooth
top. Separate mixture down the middle
lengthwise into 2 equal loaves.
Meat Loaf
5. Bake:
Conventional oven: 350° F for 1 ½ hours
Convection oven: 275° F for 1 ¼ hours
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.

7. Serve with Brown Gravy (see G-03) or Meatless
Tomato Sauce (see G-07).
Comments:

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
For 100 servings, use 4 ½ oz (1 ½ cups) dried whole eggs and 1 ½ cups
Meat Loaf

Text63:
Meat Balls
Meat/Meat Alternate-Grains/Breads Main Dishes D-27A

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
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 basil ¾ tsp 1 ½ tsp
Dried oregano ¾ tsp 1 ½ 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
use 8 pans.
Meat Balls
4. Bake:
seconds.
OR
If using homemade stock, CCP: Heat to 165° F
or higher for at least 15 seconds.
5. Drain fat from pans.
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:

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
For 100 servings, use 4 ½ oz (1 ½ cups) dried whole eggs and 1 ½ cups
Meat Balls

Text63:
Nachos with Ground Beef


†Seasonings 2. Add seasonings and mix.
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.

15 seconds.
Cheese blend of American 3 lb 2 oz 3 qt ½ cup 6 lb 4 oz 1 gal 2 ¼ qt
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.
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.

†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and Food as Purchased for 50 Servings 100 Servings
50 servings, use ¼ cup 1 ½ tsp Mexican Seasoning Mix. For 100 Green chili peppers 3 oz 6 oz
Nachos with Ground Beef

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

Text63:
Oven Fried Chicken

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
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:
seconds.
5. Transfer to steamtable pans

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.

Oven Fried Chicken
Tested 2004

Text63:
Pizza with Cheese Topping

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
(¼ No. 10 can) (½ No. 10 can)
Water 1 qt 3 cups 3 qt 2 cups
Dried basil 2 tsp 1 Tbsp 1 tsp
Dried oregano 2 tsp 1 Tbsp 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:
7. CCP: Hold at 135° F or higher.
Cut each sheet pan 4 x 5

Cut each half-sheet pan 2 x 5
Pizza with Cheese Topping
Comments:

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.
Tested 2004

Text63:
Vegetable Pizza
Main Dishes D-30A

Pizza dough in pans 2 ½ sheet pans 5 sheet pans 1. For pizza dough, use 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 marjoram 2 Tbsp 1 ½ tsp ¼ cup 1 Tbsp
Dried thyme 1 ½ tsp 1 Tbsp
(¼ No. 10 can) (½ No. 10 can)
* 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:
6. Remove from oven. Let stand for 10 minutes
before cutting.
7. CCP: Hold at 135° F or higher.

Comments:
†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

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

Text63:
Pizza with Ground Beef Topping

Pizza dough in pans 2 ½ sheet pans 5 sheet pans 1. For pizza crust: Use 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.
*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
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.
Water 2 qt 1 gal
Dried parsley 3 Tbsp ¼ cup 2 Tbsp
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.

CCP: Heat to 155° F or higher for 15 seconds.


Comments:

1 piece provides 2 oz equivalent meat/meat 50 Servings: about 15 lb 50 Servings: 2 ½ sheet pans
grains/breads.
Tested 2004

Text63:
Pizza with Ground Pork Topping

Pizza dough in pans 2 ½ sheet pans 5 sheet pans 1. For pizza crust: Use 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.
*Fresh onions, chopped 5 oz ¾ cup 2 Tbsp 10 oz 1 ¾ cups
OR OR OR OR OR
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.
(¼ No. 10 can) (½ No. 10 can)
Salt 1 tsp 2 tsp
Dried parsley 1 ½ tsp 1 Tbsp
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.
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.

Comments:

1 piece provides 2 oz equivalent meat/meat 50 Servings: about 13 lb 5 ½ oz 50 Servings: 2 ½ sheet pans
grains/breads.
Tested 2004

Text63:
Quiche with Self-Forming Crust

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.
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.
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
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
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:
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.

Quiche with Self-Forming Crust
Comments:

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.

Text63:
Salisbury Steak

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
Beef stock, non-MSG 1 cup 2 cups
Instant nonfat dry milk 2 ¼ oz 1 cup 4 ½ oz 2 cups
OR OR OR OR OR
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
3. Bake:
seconds.
4. Transfer steaks to steamtable pans
Portion 1 pattie (2 ¾ oz).

6. Serve with Brown Gravy (see G-03) or Meatless
Tomato Sauce (see G-07).
Salisbury Steak
Comments:

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:
of eggs.
For 100 servings, use 3 ½ oz (1 cups 3 Tbsp) dried whole eggs and 1 ⅓ cups

Text63:
Scrambled Eggs

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
Instant nonfat dry milk, 1 qt 2 qt 2. Add milk and salt. Mix until well blended.
reconstituted
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
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.

5. Remove from oven or steamer. Stir well. Eggs
should have a slightly moist appearance.
Margarine or butter (optional) 2 ½ oz ⅓ cup 5 oz ⅔ cup 6. Add 1 ¼ oz (2 Tbsp 1 ½ tsp) margarine or
butter (optional) to each pan. Stir.
Reduced fat Cheddar cheese, 14 oz 3 ½ cups 1 lb 12 oz 1 qt 3 cups 7. CCP: Hold for hot service 135° F or higher.
shredded (optional)
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.

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
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
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.

Text63:
Spaghetti and Meat Sauce


(no more than 20% fat) immediately. Add onions. Cook for 5 minutes.
OR OR OR OR OR
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.

seconds.
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 basil 2 Tbsp ¼ cup
Dried oregano 2 Tbsp ¼ cup
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
Portion with 8 oz ladle (1 cup) per serving.

Spaghetti and Meat Sauce
Comments:

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
100 Servings: about 6 medium half- 100 Servings: about 6 gallons 1 quart
steamtable pans
Edited 2006

Text63:
Spaghetti and Meat Sauce (Ground Beef and Ground Pork)

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
OR OR OR OR OR
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.

seconds.
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 basil 2 Tbsp ¼ cup
Dried oregano 2 Tbsp ¼ cup
Salt 1 Tbsp 2 Tbsp
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
Spaghetti and Meat Sauce (Ground Beef and Ground Pork)
Portion with 8 oz ladle (1 cup) per serving.
Comments:

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
100 Servings: about 6 medium half- 100 Servings: about 6 gallons 1 quart
steamtable pans
Edited 2006

Text63:
Sweet and Sour Pork
Meat/Meat Alternate-Vegetable/Fruit Main Dishes D-36

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
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

seconds.
Serve with 6 oz ladle (¾ cup) over cooked rice.

Sweet and Sour Pork
Meat/Meat Alternate-Vegetable/Fruit Main Dishes D-36
Comments:

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

Text63:
Tuna and Noodles

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.
OR OR OR OR OR
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
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.

seconds.
Frozen lemon juice ⅔ cup 1 ⅓ cups
(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.

Tuna and Noodles
Comments:

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

Text63:
Turkey and Dressing Supreme

1. Lightly coat steamtable pans

(12" x 20" x 2 ½") with pan release spray. For
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
OR OR OR OR OR
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
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:
seconds.
Turkey and Dressing Supreme
Cut each pan 5 x 5 (25 portions per pan). If

desired, serve with extra gravy.
Comments:

Edited 2004

Text63:
Chicken Stir-Fry

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
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
*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.
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.

seconds.
Portion with 2 rounded No. 10 scoops

(¾ cup 1 Tbsp).
Chicken Stir-Fry
Comments:
Broccoli 5 lb 1 oz 10 lb 2 oz

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

Text63:
Beef Stir-Fry
Meat/Meat Alternate-Vegetable Main Dishes D-39A


Beef stock, non-MSG 2 qt 1 gal 2. Heat beef stock to a boil and slowly stir in
from heat.
chopped
*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
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.
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

seconds.

(3/4 cup 1 Tbsp).
Beef Stir-Fry
Comments:

vegetable.
Tested 2004
Special Tips:
of vegetable oil to sauté beef, for each 50 servings.

4) If using Oriental vegetables, add frozen vegetables to sautéed beef in step

7.
Beef Stir-Fry

Text63:
Pork Stir-Fry
Meat/Meat Alternate-Vegetable Main Dishes D-39B


Chicken stock, non-MSG 2 qt 1 gal 2. Heat chicken stock to a boil and slowly stir in
from heat.
chopped
*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.
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.
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.

seconds.

(3/4 cup 1 Tbsp).
Pork Stir-Fry
Comments:
*See Marketing Guide

vegetable.
Edited 2006
Special Tips:
of vegetable oil to sauté pork, for each 50 servings.

4) If using Oriental vegetables, add frozen vegetables to sautéed pork in step

7.
Pork Stir-Fry

Text63:
Chicken Fajitas

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
Ground cumin 1 ¼ tsp 2 ½ 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.
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
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
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:

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

Text63:
Chicken Tomato Bake

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
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:
seconds.
Score each pan 5 x 5 (25 portions per pan)

with a spatula.

OR OR OR
Chicken Tomato Bake

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.
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).

Text63:
Chicken Tetrazzini

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.
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
Onion salt 2 tsp 1 Tbsp 1 tsp
Granulated garlic 2 tsp 1 Tbsp 1 tsp
Chicken Tetrazzini
*Cooked chicken, diced (see 6 lb 4 oz 12 lb 8 oz 5. In each steamtable pan (12" x 20" x 2 ½"),
Special Tip) 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.
use 4 pans.
Grated Parmesan cheese 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:
seconds.
Comments:
Green peppers 5 oz 10 oz
Mushrooms 1 lb 5 oz 2 lb 10 oz

OR OR OR

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.
Tested 2004
Chicken Tetrazzini
Special Tip:
*Cooked turkey can be substituted for chicken.

Text63:
Beef Shepherds Pie


*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.
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.
6. Add gravy to ground beef mixture.
7. Pour 3 qt 3 cups (8 lb) of ground beef
mixture into each steamtable pan
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
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:
seconds.
Comments:

1 piece provides 2 oz equivalent meat/meat alternate 50 Servings: about 25 lb 50 Servings: 2 steamtable pans
and ¾ cup of vegetable.
Edited 2004
Beef Shepherds Pie

Text63:
Honey-Lemon Chicken

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
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
3. Bake:
4. Drain fat and discard.
5. Pour 3 ½ cups of honey-lemon mixture over
each pan of chicken thighs.

seconds.
7. For glazed appearance, baste after 10 minutes.

1 piece provides 2 oz equivalent meat/meat alternate. 50 Servings: about 9 lb 3 oz 50 Servings: 2 steamtable pans
Edited 2004
Honey-Lemon Chicken
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.

Text63:
Beef Taco Pie


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
Reduced fat Cheddar cheese, 2 lb 2 qt 4 lb 1 gal
shredded
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
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

9. Bake:
seconds.
higher.
Let pie rest for 5 minutes before portioning. Cut

each pan 5 x 5 (25 pieces per pan).

alternate, ¼ cup of vegetable, and 1 ¼ servings of
grains/breads.
Tested 2004

Text63:
Taco Pie with Salad Topping


Taco seasoning mix 6 oz 1 cup 12 oz 2 cups 2. Sprinkle the taco seasoning mix over beef.
Water 1 qt 2 qt
Enriched flour tortillas, 40 each 80 each 5. Cut tortillas into halves.
8-inch
shredded
use 4 pans.
7. Assembly
(3 ½ cups) of the meat mixture on top of
sauce over the meat mixture. Sprinkle
taco sauce.

(3 ½ cups) of meat mixture on top of the
sauce over the meat mixture. Sprinkle 6 oz
sauce.

meat mixture on top of the tortillas. Divide
the remaining taco sauce over the meat

9. Bake:
seconds.
higher.

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


alternate, ½ cup of vegetable, and 1 ¼ servings of
grains/breads.
Tested 2004
Special Tip:
A dollop (1 Tbsp) of lowfat sour cream or lowfat yogurt may be used to
garnish each serving.

Text63:
Taco Pie with Beans

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 1 qt 2 qt
Enriched flour tortillas, 40 each 80 each 5. Cut tortillas in halves.
8-inch
shredded
use 4 pans.
7. Assembly
(3 ⅓ cups) of the bean mixture on top of
sauce over the bean mixture. Sprinkle
taco sauce.

(3 ⅓ cups) of bean mixture on top of the
sauce over the bean mixture. Sprinkle 6 oz
sauce.

bean mixture on top of the tortillas. Divide
the remaining taco sauce over the bean
Taco Pie with Beans

9. Bake:
seconds.
higher.



alternate, ¼ cup of vegetable, and 1 ¼ serving of
grains/breads.
Tested 2004
Special Tip:
SOAKING BEANS


COOKING BEANS
Taco Pie with Beans

OR
hours.

Text63:
Baked Cajun Fish

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.
Red pepper ¾ tsp 1 ½ tsp
Ground black or white pepper ¾ tsp 1 ½ tsp
Dried oregano 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
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:
Fish should flake easily with a fork.
seconds.

alternate.
Edited 2004
Baked Cajun Fish
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.

Text63:
Baked Fish Scandia

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
Hot pepper sauce ½ tsp 1 tsp
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.
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:
Fish should flake easily with a fork.
seconds.

alternate.

Baked Fish Scandia
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.

Text63:
Arroz con Queso (Rice with Cheese)

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
*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
use 4 pans.
Bake:
Conventional Oven: 350° F for 35 minutes
Convection Oven: 325° F for 30 minutes
Canned jalapeno peppers, 4 oz ½ cup 8 oz 1 cup
drained, chopped
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
Reduced fat Monterey Jack 1 lb 1 qt 2 lb 2 qt
cheese, shredded
Reduced fat Cheddar cheese, 1 lb 1 qt 2 lb 2 qt
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
*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 cheese, 1 lb 3 oz 1 qt ¾ cup 2 lb 6 oz 2 qt 1 ½ cups
shredded
Comments:

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
Tested 2004
Special Tip:
SOAKING BEANS


COOKING BEANS

OR
Chill for later use. If chilling:
hours.

Text63:
Vegetable Chili

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
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
pans.

seconds.
Portion with 6 oz ladle (¾ cup).

Vegetable Chili
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:

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
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).

Text63:
Vegetable Lasagna

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.
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.
Enriched dry bread crumbs 8 oz 2 cups 2 Tbsp 1 lb 1 qt ¼ cup
Vegetable Lasagna
Grated Parmesan cheese 2 oz ¾ cup 4 oz 1 ½ cups 8. Combine Parmesan cheese and mozzarella
cheese.
Lite mozzarella cheese, 1 lb 14 oz 1 qt 3 ½ cups 3 lb 12 oz 3 qt 3 cups
shredded
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
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
Grated Parmesan cheese 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:

11. Remove from oven and allow to set for 15
minutes before serving.
Comments:
Zucchini 1 lb 1 oz 2 lb 2 oz
Mushrooms 13 oz 1 lb 10 oz
Vegetable Lasagna

alternate, ¾ cup of vegetable, and 1 serving of
grains/breads.
Tested 2004

Text63:
New Macaroni and Cheese

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

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
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
use 4 pans. Cover with a lid or foil.
Bake:

New Macaroni and Cheese
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.

1 portion provides 1 oz equivalent meat/meat 50 Servings: about 21 lb 12 oz 50 Servings: about 3 gallons 2 cups
Edited 2004

Text63:
Vegetable Quesadilla
Main Dishes D-52

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.
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:
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:

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

Text63:
Carrot-Raisin Salad
Vegetable/Fruit Salads and Salad Dressings E-04

*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
Frozen lemon juice 2 Tbsp ¼ cup
(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
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:
Carrots 4 lb 8 lb

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
100 Servings: 12 lb 100 Servings: about 1 gallon 2 ½ quarts

2 pans
Edited 2006

Text63:
Chicken or Turkey Salad
Meat/Meat Alternate Salads and Salad Dressings E-05

*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
*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
Sweet pickle relish, chilled, 15 oz 1 ¾ cups 1 lb 14 oz 3 ½ cups
undrained
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

3. Portion with No. 8 scoop (½ cup).
Comments:
Serve on Salad greens or in sandwiches. Food as Purchased for 50 Servings 100 Servings
OR OR OR
Chicken or Turkey Salad

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

4 pans
Edited 2004

Text63:
Creamy Cole Slaw
Vegetable Salads and Salad Dressings E-06

*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).
use 2 pans.
Cover. Refrigerate until ready to serve.

scoop (¼ cup).
Comments:
Cabbage 4 lb 4 oz 8 lb 8 oz
Carrots 8 oz 1 lb
Green peppers 4 oz 8 oz
Creamy Cole Slaw

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.

Text63:
Macaroni Salad
Grains/Breads Salads and Salad Dressings E-07


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
*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
Salt 1 tsp 2 tsp
Paprika 1 ½ tsp 1 Tbsp 5. Garnish with paprika.

Macaroni Salad
Comments:

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.
Serving: ⅔ cup (No. 6 scoop) provides ¾ oz equivalent meat/meat alternate

Macaroni Salad

Text63:
Pasta Salad
Vegetable-Grains/Breads Salads and Salad Dressings E-08

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
Italian Dressing (see E-15) 2 cups 1 qt
Cover. Refrigerate until ready to serve.

5. Mix lightly before serving.
6. Portion with No. 10 scoop (⅜ cup).

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

Text63:
Potato Salad

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
*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

4. Portion with No. 6 scoop (⅔ cup).
Comments:
Potato Salad

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

4 pans
Edited 2004

Text63:
Taco Salad
Meat/Meat Alternate-Vegetable-Grains/Breads Salads and Salad Dressings E-10


*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.

Salt 1 Tbsp 2 Tbsp
(⅛ No. 10 can) (¼ No. 10 can)
*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
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
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:

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
Special Tip:
If desired, serve with taco sauce.

Text63:
Three Bean Salad

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
Dried basil 1 Tbsp 2 Tbsp
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

scoop (¼ cup).
Comments:
Three Bean Salad

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

Text63:
Waldorf Fruit Salad
Fruit Salads and Salad Dressings E-12

*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.
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
*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

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:
Apples 2 lb 6 oz 4 lb 12 oz
Waldorf Fruit Salad
Fruit Salads and Salad Dressings E-12

⅓ cup (No. 12 scoop) provides ¼ cup of fruit. 50 Servings: about 6 lb 14 oz 50 Servings: about 1 gallon
1 pan

2 pans
Edited 2004

Text63:
Creamy Dip for Fresh Vegetables
Salads and Salad Dressings E-13
1 Quart 1 Gallon
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
2. Cover. Refrigerate until service. For best results,
refrigerate overnight to develop flavor.
3. Portion with 1 oz ladle (2 Tbsp).

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

Text63:
French Dressing
1 Quart 1 Gallon
Sugar 2 Tbsp 4 oz ½ cup 1. Combine sugar, salt, dry mustard, and paprika
in a mixer.
Dry mustard 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
White vinegar ½ cup 2 Tbsp 2 ½ cups
Catsup 5 oz ½ cup 1 lb 4 oz 2 cups
5. Stir or shake well before serving.
6. Portion with 1 oz ladle (2 Tbsp.)

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

Text63:
Italian Dressing
1 Quart 1 Gallon
Vegetable oil 3 cups 3 qt 1. Combine all ingredients in mixer bowl.

Frozen lemon juice ½ cup 2 cups
White vinegar ½ cup 2 cups
Sugar 1 Tbsp ¼ cup
Granulated garlic ¾ tsp 1 Tbsp
Dehydrated onions ¼ cup 1 cup
†Seasonings
Dried marjoram ¾ tsp 1 Tbsp
Dried thyme ¼ tsp 1 tsp
2. Blend for 3 minutes at medium speed.
4. Stir or shake well before serving.

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.

Tested 2004
Italian Dressing

Text63:
Thousand Island Dressing
1 Quart 1 Gallon
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
4. Stir or shake well before using.

Tested 2004
Thousand Island Dressing

Text63:
Broccoli Salad

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
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)


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

4 pans
Broccoli Salad
Tested 2004

Text63:
Clear Dressing

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
6. Chill. Refrigerate until service. Stir or shake
well before serving.

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

Text63:
Ranch Dressing

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
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

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

Text63:
Honey Dressing

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
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.

Tested 2004
Special Tip:
This makes a tasty dipping sauce for chicken or fish nuggets.
Honey Dressing

Text63:
Marinated Black Bean Salad
Vegetable or Meat/Meat Alternate-Vegetable Salads and Salad Dressings E-21

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
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
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:
Red peppers 15 oz 1 lb 14 oz
Marinated Black Bean Salad
Vegetable or Meat/Meat Alternate-Vegetable Salads and Salad Dressings E-21

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.

Text63:
New Italian Dressing

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.
Dried oregano ½ tsp 1 tsp
Dried basil 1 ½ tsp 1 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:
Carrots 2 oz 4 oz

2 Tbsp (1 oz ladle). 50 Servings: about 1 lb 15 oz 50 Servings: about 3 ¾ cups
New Italian Dressing
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.

Text63:
Tabouleh (tah-BUHL-lee)

Water 2 qt 2 ½ cups 1 gal 1 ¼ qt 1. Add salt to water and bring to a boil.

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)
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.

6. Portion with 6 oz ladle (¾ cup).
Comments:
Cucumbers 3 lb 2 oz 6 lb 4 oz
Parsley 4 oz 8 oz
Tabouleh (tah-BUHL-lee)

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.

Text63:
Hummus

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
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
2. Spread 5 lb ½ oz (approximately 3 qt 1 cup)
3. CCP: Chill to 41° F or lower within 4 hours.

Comments:
Garlic 17 cloves 34 cloves

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

4 pans
Tested 2006
Hummus
Special Tip:
Serve with pita bread; warning for service - contains peanut butter.

Text63:
Barbecued Beef or Pork on Roll (Using Canned Meats)
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-02

*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
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
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.

3. Pour meat mixture
(approximately 1 gal 2 ½ qt) into
pans.
Enriched hamburger rolls 50 each 100 each 4. CCP: Hold for hot service at 135° F or higher.
Portion with level No. 8 scoop (½ cup) onto
bottom half of each roll. Top with other half of
roll.
Comments:
Mature onions 8 oz 1 lb
Celery 6 oz 12 oz

OR OR OR

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


Text63:
Egg Salad Sandwich
Meat/Meat Alternate-Grains/Breads Sandwiches F-03

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
*Fresh celery, chilled, 14 ½ oz 3 ½ cups 1 lb 13 oz 1 qt 3 cups
chopped
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
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:
Bread, sliced 3 ¼ sandwich loaves 6 ½ sandwich loaves

(2 lb each) (2 lb each)
Egg Salad Sandwich

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

Text63:
Pizzaburger on Roll


*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.
seconds.
Granulated garlic 2 ¼ tsp 1 Tbsp 1 ½ tsp
Salt 1 Tbsp 2 Tbsp
(¼ No. 10 can) (½ No. 10 can)
Water 1 qt 3 ½ cups 3 qt 3 cups
†Seasonings
Dried marjoram 2 Tbsp 1 ½ tsp ¼ cup 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.
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:
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
Comment:
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.

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.

Text63:
Sloppy Joe on Roll


*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.

seconds.
(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
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.
Enriched hamburger rolls 50 each 100 each 4. CCP: Hold for hot service at 135° F or higher.
Portion with No. 12 scoop (⅓ cup) onto
bottom half of each roll. Cover with top half of
roll.
Comments:
Sloppy Joe on Roll

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

Text63:
Stromboli


Active dry yeast 2 Tbsp 1 ½ tsp 2 oz ¼ cup 1 Tbsp 1. Dissolve dry yeast in warm water. Let stand
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
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 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

2nd layer-approximately ¼ tsp seasonings
Stromboli
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:

2nd layer-approximately ½ tsp seasonings
3rd layer-17 oz turkey ham slices

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.
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)
Portion 1 piece.
Stromboli

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:

Text63:
Stromboli with Tomato Sauce
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-06A


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
speed.
Salt 1 tsp 2 tsp
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 marjoram ¼ tsp ½ tsp
Dried thyme ⅛ tsp ¼ tsp
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.

2nd layer-½ cup tomato mixture
3rd layer-approximately ½ tsp seasonings
4th layer-14 oz turkey ham slices

2nd layer-¼ cup tomato mixture
3rd layer-approximately ¼ tsp seasonings
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:

2nd layer-½ cup tomato mixture
3rd layer-approximately ½ tsp seasonings

2nd layer-¼ cup tomato mixture
3rd layer-approximately ¼ tsp seasonings
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
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).

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.

about 22 lb 3 pans
Tested 2004
Special Tip:

Text63:
Vegetable Stromboli
Meat/Meat Alternate-Vegetable-Grains/Breads Sandwiches F-06B


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
speed.
minutes.
Salt 1 tsp 2 tsp
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

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.

2nd layer-1 Tbsp ½ tsp seasonings
3rd layer-1 lb 2 oz vegetable mixture

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:

2nd layer-1 Tbsp ½ tsp seasonings
3rd layer-1 lb 2 oz vegetable mixture

1st layer-2 ½ oz cheese
2nd layer-1 ¾ tsp seasoning
3rd layer-9 oz vegetable mixture
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
servings, use 2 pans. For 100 servings, use
3 pans.
before cutting.
Vegetable Stromboli
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).
Comments:
Bell peppers 1 lb 9 oz 3 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

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.

about 20 lb 8 oz 3 pans
Tested 2004
Special Tip:
Vegetable Stromboli

Text63:
Toasted Cheese Sandwich

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").
use 5 pans. Reserve the remaining margarine
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 6 lb 4 oz 100 slices 12 lb 8 oz 200 slices 3. Top each slice of bread with 2 slices (2 oz) of
and skim milk cheeses, sliced (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.
DO NOT OVERBAKE
If desired, cut each sandwich diagonally in half.
Comments:

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 2007
Toasted Cheese Sandwich

Text63:
Toasted Turkey Ham and Cheese Sandwich
Meat/Meat Alternate-Grains/Breads Sandwiches F-07A

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").
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.

DO NOT OVERBAKE.
If desired, cut each sandwich diagonally in half.
Comments:
Toasted Turkey Ham and Cheese Sandwich
Meat/Meat Alternate-Grains/Breads Sandwiches F-07A

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 2007

Text63:
Tuna Salad Sandwich

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
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
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:

Tuna Salad Sandwich

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

Text63:
Vegetable Wraps

Enriched flour tortilla, 12" soft 50 each 100 each 1. Steam tortillas for 3 minutes until warm.
(at least 1.8 oz) OR
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:
Food as Purchased for 50 servings 100 servings
Leaf lettuce 1 lb 4 oz 2 lb 8 oz
Vegetable Wraps

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

Text63:
Italian Seasoning Mix
Sauces, Gravies, and Seasoning Mixes G-01
1 Quart 1 Gallon
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 *

* Nutrients are based upon 2 Tbsp of mix.

Text63:
Mexican Seasoning Mix
Sauces, Gravies, and Seasoning Mixes G-01A
1 Quart 1 Gallon
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 *

* Nutrients are based upon 2 Tbsp of mix.

Text63:
Barbecue Sauce
1 Quart 1 Gallon
Chicken stock, non-MSG ½ cup 2 Tbsp 2 ½ cups 1. Simmer chicken stock and onions over
medium heat for 5 minutes.

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:
Food as Purchased for 1 Quart 1 Gallon

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

Text63:
Brown Gravy
1 Quart 1 Gallon
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.

seconds.
Ground black or white pepper ⅛ tsp ½ tsp 3. CCP: Hold for hot service at 135° F or higher.

Edited 2004
Special Tip:
Serve over mashed potatoes, noodles, rice, meat, or poultry.

Brown Gravy

Text63:
Chicken or Turkey Gravy
1 Quart 1 Gallon
Margarine or butter 2 oz ¼ cup 8 oz 1 cup 1. Melt margarine or butter in stock pot. Blend in
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

seconds.
Poultry seasoning ½ tsp 2 tsp

Edited 2004
Special Tip:

Chicken or Turkey Gravy

Text63:
Cream Gravy
Sauces, Gravies, and Seasoning Mixes G-03B
1 Quart 1 Gallon
Margarine or butter 2 ½ Tbsp 5 oz ½ cup 2 Tbsp 1. Melt margarine or butter in stock pot. Blend in
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.

seconds.

Edited 2004
Special Tip:

Cream Gravy
Sauces, Gravies, and Seasoning Mixes G-03B

Text63:
Nacho Cheese Sauce
Meat/Meat Alternate Sauces, Gravies, and Seasoning Mixes G-04

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,
Cheese blend of American 3 lb 6 oz 3 qt 1 ½ cups 6 lb 12 oz 1 gal 2 ¾ qt
shredded
Margarine or butter 4 oz ½ cup 8 oz 1 cup
†Seasonings (optional)
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).
Comments:

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
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.

Text63:
Sweet and Sour Sauce
1 Quart 1 Gallon
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.

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.

Edited 2004
Sweet and Sour Sauce

Text63:
Tartar Sauce
1 Quart 1 Gallon
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.

Edited 2004
Tartar Sauce

Text63:
Tomato Sauce (Meatless)
1 Quart 1 Gallon
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.

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
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
Serve over Meat Loaf (see D-27), Meat Balls

(see D- 27A), or Salisbury Steak (see D-33).
Comments:
†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)

Tested 2004

Text63:
White Sauce
1 Quart 1 Gallon
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.
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

Tested 2004
Nutrients are based on MEDIUM WHITE SAUCE.

Text63:
Cheese Sauce
Meat/Meat Alternate Sauces, Gravies, and Seasoning Mixes G-08A
1 Quart 1 Gallon
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.

2 Tbsp (1 oz ladle) provides ¼ oz equivalent 1 Quart: 32 2 Tbsp servings 1 Quart: about 1 quart
Tested 2004
Cheese Sauce
Meat/Meat Alternate Sauces, Gravies, and Seasoning Mixes G-08A

Text63:
Spiced Apple Topping
Fruit Sauces, Gravies, and Seasoning Mixes G-09
1 Gallon 2 Gallon
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)

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

Text63:
Honey Barbecue Sauce

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
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)
White vinegar ½ cup 1 cup
Canned tomato paste 8 oz ¾ cup 2 Tbsp 1 lb 1 ¾ cups

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

Text63:
Stir-Fry Sauce

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
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.

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.

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

Text63:
Teriyaki Sauce

Brown sugar, packed 4 oz ½ cup 8 oz 1 cup 1. Mix all dry ingredients in a bowl.
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

Edited 2004
Special Tip:
Use to baste chicken or meat during cooking, or as a dipping sauce for
chicken and fish nuggets.
Teriyaki Sauce

Text63:
Cucumber Sauce

*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
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:

Tested 2004
Cucumber Sauce
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.

Text63:
Bean Soup
Meat/Meat Alternate-Vegetable Soups H-01

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
OR OR OR OR OR
*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
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.

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
pans.

6. Portion with 8 oz ladle (1 cup).
Comments:
Dry Navy beans 4 lb 4 oz 8 lb 8 oz
Bean Soup
Celery 8 oz 1 lb
Carrots 8 oz 1 lb

meat/meat alternate and ⅛ cup of vegetable.
Edited 2004
Special Tip:
SOAKING BEANS


COOKING BEANS

OR
hours.
1 lb dry Navy beans = about 2 ¼ cups dry or 5 ⅞ cups cooked beans.

Bean Soup

Text63:
Chicken or Turkey Noodle Soup
Meat/Meat Alternate-Grains/Breads Soups H-02

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)
OR OR OR OR OR
Dried parsley (optional) ¼ cup ½ cup
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.

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
pans.

5. Portion with 8 oz ladle (1 cup).
Comments:
Chicken or Turkey Noodle Soup
Meat/Meat Alternate-Grains/Breads Soups H-02

OR OR OR

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

Text63:
Chicken or Turkey Rice Soup
Meat/Meat Alternate-Grains/Breads Soups H-02A

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)
OR OR OR OR OR
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.

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
pans.
Comments:
Chicken or Turkey Rice Soup
Meat/Meat Alternate-Grains/Breads Soups H-02A

OR OR OR

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.
Edited 2004

Text63:
Cream of Vegetable Soup
Vegetable Soups H-03

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
*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
Dried basil (optional) 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.

seconds.
5. Pour 9 lb 2 oz (1 gal ⅔ cup) into a medium
pans.

Cream of Vegetable Soup
Comments:

1 cup (8 oz ladle) provides ¼ cup of vegetable. 50 Servings: about 27 lb 6 oz 50 Servings: about 3 gallons 2 cups
Edited 2004

Text63:
Vegetable Soup

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
OR OR OR OR OR
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
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)
1 lb 4 oz 1 qt 2 lb 8 oz 2 qt
4. Cover and simmer for 15 minutes, or until
vegetables are tender.

seconds.
5. Pour 9 lb 1 ¼ oz (1 gal ⅔ cup) into medium
pans.
Vegetable Soup
Comments:

1 cup (8 oz ladle) provides ½ cup of vegetable. 50 Servings: about 27 lb 4 oz 50 Servings: about 3 gallons 2 cups
Tested 2004

Text63:
Beef Vegetable Soup
Meat/Meat Alternate-Vegetable Soups H-04A

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.
OR OR OR OR OR
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
OR (¼ No. 10 can) (½ No. 10 can)
1 lb 6 oz 1 qt 1 cup 2 lb 12 oz 2 qt 2 cups
OR OR OR OR OR
OR (¼ No. 10 can) (½ No. 10 can)
Beef Vegetable Soup


seconds.
pans.
Comments:

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.
Tested 2004
Beef Vegetable Soup

Text63:
Chicken or Turkey Vegetable Soup
Meat/Meat Alternate-Vegetable Soups H-04B

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
OR OR OR OR OR
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
OR (¼ No. 10 can) (½ No. 10 can)
1 lb 6 oz 1 qt 1 cup 2 lb 12 oz 2 qt 2 cups
OR OR OR OR OR
OR (¼ No. 10 can) (½ No. 10 can)

seconds.

pans.
Comments:
OR OR OR

1 cup (8 oz ladle) provides ½ oz equivalent 50 Servings: about 27 lb 4 oz 50 Servings: about 3 gallons 2 cups
Tested 2004

Text63:
Thick Vegetable Soup
Meat/Meat Alternate-Vegetable-Grains/Breads Soups H-05

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 4 oz 2 ¾ cups 2 lb 8 oz 1 qt 1 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)
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
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 9 lb 9 ½ oz (1 gal ⅔ cup) into medium
pans.

Comments:
Potatoes 10 oz 1 lb 4 oz
Cabbage 1 lb 3 oz 2 lb 6 oz

meat/meat alternate, ½ cup of vegetable, and ½
Tested 2004
Special Tips:
1) Garnish with Parmesan cheese.
2) SOAKING BEANS


COOKING BEANS


OR
hours.

Text63:
Cream of Chicken Soup
Meat/Meat Alternate Soups H-06

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.
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.

seconds.
Salt (optional) 1 tsp 2 tsp
5. Pour 8 lb 10 ½ oz (1 gal ⅔ cup) into medium
pans.

OR OR OR
Cream of Chicken Soup
Meat/Meat Alternate Soups H-06

1 cup (8 oz ladle) provides 1 oz equivalent 50 Servings: about 26 lb 50 Servings: about 3 gallons 2 cups
Edited 2004
Special Tip:
*Cooked turkey can be substituted for chicken.

Text63:
Minestrone

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
*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
Dried oregano ¼ tsp ½ tsp
Dried parsley ½ tsp 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
pans.

Minestrone
Comments:
Cabbage 7 oz 14 oz
Zucchini 9 oz 1 lb 2 oz
Dry navy or pea beans 1 lb 6 oz 2 lb 12 oz

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
Tested 2004
Special Tips:
1) Garnish with Parmesan cheese
2) SOAKING BEANS


COOKING BEANS

Minestrone

OR
hours.
1 lb dry Navy or pea beans = about 2 ¼ cups dry or 5 ⅞ cups cooked Navy
or pea beans.

Text63:
Preparing Instant Mashed Potatoes
Vegetable Vegetables I-05

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.
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
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.
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
Preparing Instant Mashed Potatoes

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.

Text63:
Baked Beans (Using Canned Vegetarian Beans)
Meat/Meat Alternate or Vegetable Vegetables I-06

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
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
Remove cover during last ½ hour of baking to
brown the beans.
Comments:

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)
100 Servings: 33 lb 8 oz 100 Servings: 4 gallons 2 cups

2 medium steamtable pans
Tested 2004

Text63:
Baked Sweet Potatoes and Apples
Vegetable/Fruit Vegetables I-07

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
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 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:
Portion with No. 16 scoop (¼ cup).

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

2 steamtable pans
Tested 2004
Baked Sweet Potatoes and Apples
Vegetable/Fruit Vegetables I-07

Text63:
Broccoli, Cheese, and Rice Casserole
Meat/Meat Alternate-Vegetable-Grains/Breads Vegetables I-08

*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
shredded
OR OR OR OR OR
Dried oregano (optional) 1 ½ tsp 1 Tbsp
been lightly coated with pan release spray. For
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
DO NOT OVERBAKE.

OR
If using previously cooked and chilled rice:
seconds.
Broccoli, Cheese, and Rice Casserole
Meat/Meat Alternate-Vegetable-Grains/Breads Vegetables I-08

Comments:
Enriched white rice long grain, regular 15 oz 1 lb 14 oz

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
100 Servings: about 24 lb 10 oz 100 Servings: about 2 gallons 1 cup

4 steamtable pans
Tested 2004

Text63:
Chinese Style Vegetables

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
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.
7. Cover, lower heat, and steam for 2-3 minutes.

VEGETABLES SHOULD NOT BE
OVERCOOKED as they will continue to cook
on the steamtable.

8. Pour approximately 3 qt 3 cups into each
steamtable table pan (12" x 20" x 2 ½"). For
2 pans.
Comments:
Equal amount of fresh broccoli, carrots, cabbage, green pepper,
celery, and onion are used in the nutrient calculation.

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

Text63:
Corn Pudding
Meat/Meat Alternate-Vegetable Vegetables I-10

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.
Frozen whole eggs, thawed 1 lb 8 oz 3 cups 3 lb 1 qt 1 ⅔ cups
OR
Fresh large eggs, beaten OR OR
Margarine or butter, melted 4 oz ½ cup 8 oz 1 cup
Sugar 2 Tbsp ¼ cup
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.
CCP: Heat to 145° F or higher for 3 minutes.

Corn Pudding

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.
Tested 2004
Special Tip:
For 50 servings, use 7 oz (2 ¼ cups 2 Tbsp) dried whole eggs and 2 ¼ cups 2
For 100 servings, use 13 ½ oz (1 qt ½ cup) dried whole eggs and 1 qt ½ cup

Text63:
Green Beans in Cheese Sauce

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,
Cheese blend of American 1 lb 9 ½ oz 1 qt 2 ½ cups 3 lb 3 oz 3 qt 1 cup
shredded
Onion powder 1 tsp 2 tsp
Dry mustard 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.

3. Pour approximately 6 lb 8 oz (3 qt 2 cups) into
has been lightly coated with pan release
spray. For 50 servings, use 1 pan. For 100

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
Edited 2004

Text63:
Mexicali Corn

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
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
pans.

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.
†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

Mexicali Corn
Comments:
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.

1 steamtable pan

2 steamtable pans
Tested 2004

Text63:
Orange Glazed Sweet Potatoes

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").
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
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:


1 steamtable pan
Orange Glazed Sweet Potatoes
100 Servings: about 28 lb 12 oz 100 Servings: about 1 gallons 2 ¼ quarts

2 steamtable pans
Tested 2004

Text63:
Orange Glazed Carrots
Vegetable Vegetables I-13A

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)
4 lb 8 oz 1 gal 9 lb 2 gal
2. Place 5 lb 2 oz (3 qt) carrots into each
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
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:


Orange Glazed Carrots

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

Text63:
Potatoes Au Gratin (Using Dehydrated Sliced Potatoes)

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

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
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:


Potatoes Au Gratin (Using Dehydrated Sliced Potatoes)
Comments:

½ cup (No. 8 scoop) provides ½ oz equivalent 50 Servings: 2 steamtable pans 50 Servings: about 1 gallon 2 ¼ quarts
Edited 2004

Text63:
Refried Beans

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.
†Seasonings (optional)
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
servings, use 1 pan. For 100 servings,
use 2 pans.
4. Bake:
OR
If using previously cooked and chilled beans or
stock:

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.

Refried Beans
Comments:
Seasoning Mixes) may be used to replace these ingredients. For Dry pinto beans 5 lb 1 oz 10 lb 2 oz

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


COOKING BEANS

OR
hours.
Refried Beans

Text63:
Scalloped Potatoes (Using Dehydrated Sliced Potatoes)

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
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.
OR OR OR OR OR
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
Salt 2 Tbsp ¼ 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:

Scalloped Potatoes (Using Dehydrated Sliced Potatoes)
9. Continue to bake at 190° F for 30 minutes.
Comments:

½ cup (No. 8 scoop) provides ½ cup of vegetable. 50 Servings: 2 steamtable pans 50 Servings: about 1 gallon 2 ¼ quarts
Edited 2004

Text63:
Scalloped Potatoes (Using Fresh Potatoes)

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
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.
OR OR OR OR OR
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
Salt 2 Tbsp ¼ 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:

9. Continue to bake at 190° F for 30 minutes.

Scalloped Potatoes (Using Fresh Potatoes)
Comments:

½ cup (No. 8 scoop) provides ½ cup of vegetable. 50 Servings: 2 steamtable pans 50 Servings: about 1 gallon 2 ¼ quarts
Edited 2004

Text63:
Quick Baked Potatoes

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
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
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:
Bake until the surface is golden-brown.
Portion ½ potato.

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

Text63:
Herbed Broccoli and Cauliflower Polonaise

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
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.
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
use 4 pans.
6. Sprinkle 2 cups of bread crumb mixture over
each pan of vegetables before serving.
Comments:
Herbed Broccoli and Cauliflower Polonaise

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
Edited 2004
Special Tip:
For best results, use perforated pans to steam vegetables.

Text63:
Corn and Green Bean Casserole

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
(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
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
Comments:
Corn and Green Bean Casserole

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
Edited 2004
Special Tip:
For best results, thaw vegetables overnight in a refrigerator.

Text63:
Granola
Grains/Breads Breakfast J-01

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
pans.
Honey 1 cup 2 cups Bake:
Conventional oven: 250° F for 1 ¼ hours
Stir granola every 15 minutes.
Salt 1 tsp 2 tsp
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).

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.
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.

Text63:
Breakfast Burrito with Salsa
Meat/Meat Alternate-Vegetable-Grains/Breads Breakfast J-02

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
*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
Hot pepper sauce 1 Tbsp 2 Tbsp
2. Pour 1 gal 2 cups of the above egg mixture
release spray. For 50 servings, use 2 pans.
For 100 servings, use 4 pans. Cover with foil
or metal lid.
Bake:
Steamer: 30 minutes
CCP: Heat to 145° F or higher for 3 minutes.

Reduced fat Cheddar cheese, 10 oz 2 ½ cups 1 lb 4 oz 1 qt 1 cup 3. Sprinkle 5 oz (1 ¼ cups) cheese on top of
shredded each pan. Cut each pan 5 x 5 (25 portions
per pan).
Enriched flour tortillas, 50 each 100 each 4. Place one portion in center of each tortilla.
8-inch Fold from bottom first, sides second, and top
(at least 1.5 oz each) 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
Heat:
Compartment steamer: for 2-3 minutes.
covered with a clean damp cloth.
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:
Tomatoes 3 oz 6 oz

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.

Text63:
Baked French Toast Strips
Meat/Meat Alternate-Grains/Breads Breakfast J-03

"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
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:
CCP: Heat to 145° F for 3 minutes.
Portion 2 strips.

2 strips provide 1 oz equivalent meat/meat alternate 50 Servings: about 9 lb 50 Servings: 3 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
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.

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Master Mix

Grains/Breads Grains/Breads B-01

50 Servings 100 Servings

SERVING: YIELD: VOLUME:

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

50 Servings 100 Servings

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

Portion with No. 8 scoop (½ cup).

SERVING: YIELD: VOLUME:

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

50 Servings 100 Servings

1. Do not rinse enriched rice.

Portion with No. 8 scoop (½ cup).

SERVING: YIELD: VOLUME:

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

50 Servings 100 Servings

SERVING: YIELD: VOLUME:

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

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

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

Nutrients Per Serving

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

50 Servings 100 Servings

Bake until browned:

Remove from pans. Cool completely.

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

SERVING: YIELD: VOLUME:

Special Tip: Variations:

Nutrients Per Serving

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

50 Servings 100 Servings

Cut each pan 5 x 5 (25 pieces).

SERVING: YIELD: VOLUME:

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

Nutrients Per Serving

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

50 Servings 100 Servings

Cut each pan 5 x 5 (25 pieces).

SERVING: YIELD: VOLUME:

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

Nutrients Per Serving

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

50 Servings 100 Servings

Bake or steam until knife inserted near center

SERVING: YIELD: VOLUME:

Nutrients Per Serving

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