MEASURE (FOR 100 SERVINGS)
Potato, Whole, White, #10 Can, #2822
4 #10 cans + 2 quarts
Margarine, Bulk, #1319
Salt, Table, #2219
Parsley, Dried, Chopped, #2717
To steam potatoes:
To boil potatoes:
Melt margarine in a small saucepan.
Add salt and dried parsley to margarine. Simmer gently, uncovered, for 1 minute.
Pour mixture evenly over cooked potatoes and stir gently.
Cover pans with plastic wrap and store 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.
Other seasoning ideas: For 50 servings, add ¼ cup lemon juice; for 100 servings, add ½ cup lemon juice.
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