INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Oil, Vegetable, #2507 | 1/2 cup |
Peppers, Green, Diced, Frozen, #1613 | 2 cups |
Onions, Frozen, Diced, #1610 | 2 cups |
Tomatoes, Diced, #10 Can, #2828 | 1 #10 can |
Beans, Pinto, Dry, Low Sodium, #10 Can, #2805 | 2 #10 cans + 9 cups |
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809 | 1 #10 can + 1 quart |
Vegetables, Mixed, Low Sodium, #10 Can, #2829 | 1 #10 can |
Salsa, Bulk, #2823 | 1 quart + 1 cup |
Sauce, Tomato, #10 Can, #2826 | 1 #10 can |
Salt, Table, #2219 | 1 tablespoon + 1 teaspoon |
Pepper, Black, Ground, #2718 | 2 tablespoons |
Garlic Powder, #2709 | 1 tablespoon |
Spice Blend MS, Italian, No Salt, #2734 | 1 tablespoon |
Water, Municipal, Mississippi | 2 quarts + 1 1/2 cups |
Peanut Butter, Smooth Style, #2252 | 1 quart + 3 tablespoons |
Jelly, Apple,Bulk, #2246 | 2 3/4 cups |
Cheese, American, Grated/Shredded, #1306 | 2 pounds + 2 1/3 ounces |
Mayonnaise, Reduced Calorie, Bulk, #2249 | 1 1/4 cups + 1 tablespoon |
Pimentos, Diced, Canned, #2817 | 1/2 cups |
Pan Release Spray, Butter Flavored #2516 | 20 second spray |
Cheese, American Process, Sliced, #1308 | 34 slices |
Bread, Pullman, Enriched, #1225 | 200 slices |
1. | TO MAKE VEGETABLE SOUP:
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | TO ASSEMBLE PEANUT BUTTER AND JELLY SANDWICH:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
3. | TO ASSEMBLE PIMENTO CHEESE SANDWICH:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
4. | TO ASSEMBLE GRILLED CHEESE:
Prepare in batches to maintain quality. DO NOT OVERBAKE. CCP: Hold and maintain product at a minimum temperature of 135 degrees F until ready for service. Discard any leftovers. |
5. | Portion 1 cup serving of soup with 8 ounce ladle and 1 sandwich for each serving. Each combo provides 1 oz. eq. meat/meat alternate, 2 oz. eq. enriched grains, ¼ cup red/orange vegetable, ¼ 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. |
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.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for soups and sandwiches.