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Cheesy Bites w/Vegetable Beef Soup (B/C)Brigg
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 3/8 cup of red/orange vegetable, 3/8 cup starchy vegetable, 1/8 cup other vegetable
Number of Portions: 100 Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
- Vegetables (Other)
- Vegetables (Starchy)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef Crumbles, #100134 | 7 pounds + 4 ounces |
Onions, Frozen, Diced, #1610 | 1 1/2 cups |
Peppers, Green, Diced, Frozen, #1613 | 1 cup |
Bread Mozzarella Cheese Stick, WGR, #1101 | 100 breadsticks |
Pepper, Black, Ground, #2718 | 2 tablespoons |
Tomatoes, Crushed, #10 Can, #2827 | 1 quart + 2 1/2 cups |
Tomatoes, Diced, #10 Can, #2828 | 1 quart + 2 1/2 cups |
Salsa, Bulk, #2823 | 1 quart + 2 1/2 cups |
Vegetables, Mixed, Low Sodium, #10 Can, #2829 | 1 #10 can |
Potatoes, Diced, White, #10 Can, #2818 | 1 #10 can |
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809 | 1 #10 can |
Water, Municipal, Mississippi | 2 quarts + 1 1/2 cups |
Salt, Table, #2723 | 2 tablespoons |
DIRECTIONS
1. | Defrost the beef crumbles, onions and peppers in the refrigerator overnight. Thoroughly drain onions and peppers on day of assembly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
2. | Heat the breadsticks according to the package and/or case directions. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
3. | Cover thebreadsticks and hold them in the warmer for service. CCP: Cover and hold for service at 135 degrees F or higher. |
4. | Sauté onions and green peppers in food release spray until soft. |
5. | Add the beef crumbles to onions and peppers mixture and cook for 5 minutes. Do not use frozen beef crumbles in recipe. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
6. | Combine the beef mixture, tomatoes, salsa, canned vegetables, corn, potatoes, water, salt and pepper. Cover the soup and simmer it for 30 minutes. CCP: Heat to 155 degrees F or higher for 17 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
7. | Transfer the soup to steamtable pans. For 50 servings, use 4 steamtable pans; for 100 servings, use 8 steamtable pans. Serve the Vegetable Beef Soup and Cheesy Breadsticks immediately, or cover them and place in the warmer until ready for service CCP: Cover and hold for service at 135 degrees F or higher. |
8. | Portion 1 cup with 8-ounce spoodle or 8-ounce ladle in soup bowls and 1 cheese breadstick per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 3/8 cup red/orange vegetable, 3/8 cup starchy vegetable, and 1/8 cup other vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check the temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
Production Notes
Defrost the beef crumbles, onions and peppers in the refrigerator overnight. Thoroughly drain onions and peppers on day of assembly.
Purchasing Guide
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.