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Pimento Cheese with Crackers
2 oz. eq. meat/meat alternate, 1 oz. eq. enriched grains, 1/8 cup other vegetable
Number of Portions: 50 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Enriched Grain
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Pimentos, Diced, Canned, #2817 | 1 1/2 cups |
Cheese, American, Grated/Shredded, #1306 | 6 pounds + 8 ounces |
Mayonnaise, Reduced Calorie, Bulk, #2249 | 1 quart |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 13 medium |
Lettuce, Shredded, #4008 | 2 pounds |
Crackers, Saltines, Enriched Grain, 4 count package, #2130 | 100 packages |
DIRECTIONS
1. | Drain the liquid from the pimento peppers. |
2. | Combine the shredded cheese, mayonnaise, and pimentos. Mix the ingredients lightly until they are well blended. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly. |
3. | Rinse the tomatoes under cold, running water. Drain them thoroughly. |
4. | Portion 1/8 cup shredded lettuce in the bottom of individual portion containers. |
5. | Portion the pimento cheese with a #12 scoop onto the lettuce and place two tomato wedges on one side. Serve with two 4-count packs of crackers. |
6. | Each portion provides 2 oz. eq. of meat/meat alternate, 1 oz. eq. enriched grain, and 1/8 cup other vegetable. 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