MEASURE (FOR 100 SERVINGS)
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809
5 #10 can(s) + 3 1/4 cup(s)
Peppers, Green, Diced, Frozen, #1613
1 pound(s) + 5 ounce(s)
Onions, Frozen, Diced, #1610
Pimentos, Diced, Canned, #2817
1 1/3 cup(s)
Margarine, Bulk, #1319
Chili Powder, #2703
1 tablespoon(s) + 1 teaspoon(s)
Cumin Seed, Ground, #2706
Paprika, Ground, Domestic, #2716
Onion Powder, #2714
Cooking methods for canned corn:
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
Add pimentos, margarine, and seasonings. Stir lightly to combine.
Serve immediately or cover with plastic wrap and place in warmer until ready for service.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.
Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.
1 cup of dehyrated onions may be substituted for 3 cups of fresh, chopped onions.
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