MEASURE (FOR 100 SERVINGS)
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809
5 #10 cans + 3 1/4 cups
Peppers, Green, Diced, Frozen, #1613
1 quart + 5 ounces
Onions, Frozen, Diced, #1610
Pimentos, Diced, Canned, #2817
1 1/3 cups
Margarine, Bulk, #1319
Chili Powder, #2703
1 tablespoon + 1 teaspoon
Cumin Seed, Ground, #2706
Paprika, Ground, Domestic, #2716
Onion Powder, #2714
Cooking methods for canned corn:
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Melt the margarine. Add the melted margarine, pimentos and seasonings to the corn. Stir the ingredients lightly to combine.
Serve it immediately, or cover it and place in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil.
Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup of starchy vegetables.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check 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 within an additional 2 hours.
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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