Search the recipe database
Pimento Cheese
1 oz. eq. meat/meat alternate
Number of Portions: 50 Size of Portion: 1/3 cup
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Pimentos, Diced, Canned, #2817 | 3/4 cup |
Cheese, American, Grated/Shredded, #1306 | 3 pounds + 4 ounces |
Mayonnaise, Reduced Calorie, Bulk, #2249 | 2 cups |
DIRECTIONS
1. | Drain the liquid from the pimento peppers. |
2. | Combine the shredded cheese, mayonnaise, and drained pimentos. Mix the ingredients lightly until they are well blended. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
3. | Portion pimento cheese mixture with a #12 scoop (1/3 cup) in individual portion containers. Each portion provides 1 oz. eq. meat/meat alternate. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower. |
Production Notes
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.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.