Source: MRS 2023
MRS: 5130 — Vegetarian Entrées (5000s)

Pimento Cheese with Crackers

Meal Component Contribution:
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)
  •  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.
Cover and refrigerate until ready for sandwich assembly.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for assembly.

3.

Rinse the tomatoes under cold, running water. Drain them thoroughly.
Core the tomatoes and then slice each tomato into 8 wedges.

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

Nutrients Per Serving
Calories
402
Carbohydrates
23.44 g
Dietary Fiber
0.71 g
Protein
14.99 g
Sodium
1254.00 mg
Total Fat
27.23 g
Sat. Fat
13.13 g
Trans Fat
0.00 g