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Source: MRS 2015
MRS: 942 — Vegetarian Entrées (900s)

Vegetable Soup and Sandwich

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/8 cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 100  Size of Portion: 1 cup of soup and 1 sandwich
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Other) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)
INGREDIENT
MEASURE (FOR 100 SERVINGS)
Oil, Vegetable, #2507
1/2 cup(s)
Peppers, Green, Diced, Frozen, #1613
4  ounce(s)
Onions, Frozen, Diced, #1610
12  ounce(s)
Tomatoes, Diced, #10 Can, #2828
1  #10 can(s)
Beans, Pinto, Dry, Low Sodium, #10 Can, #2805
2  #10 can(s) + 9 3/4 cup(s)
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809
1  #10 can(s)
Vegetables, Mixed, Low Sodium, #10 Can, #2829
1  #10 can(s)
Salsa, Bulk, #2823
5  cup(s)
Sauce, Tomato, #10 Can, #2826
1  #10 can(s)
Salt, Table, #2219
1  tablespoon(s) + 1  teaspoon(s)
Pepper, Black, Ground, #2718
2  tablespoon(s)
Garlic Powder, #2709
1  tablespoon(s)
Water, Municipal, Mississippi
2  quart(s) + 1 1/2 cup(s)
Peanut Butter, Smooth Style, #2252
2  cup(s) + 1/4 cup(s)
Jelly, Apple,Bulk, #2246
2  cup(s) + 1/4 cup(s)
Cheese, American, Grated/Shredded, #1307
1  pound(s) + 10  ounce(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
1  cup(s)
Pimentos, Diced, Canned, #2817
1/3 cup(s) + 2  teaspoon(s)
Pan Release Spray, Butter Flavored #2516
2  gram(s)
Cheese, American Process, Sliced, #1308
50  slice(s)
Bread, WGR, #1225
150  slice(s)
Soy Butter and Jelly Sandwich, #1118
25  sandwich(s)
DIRECTIONS

1.

TO MAKE VEGETABLE SOUP:

  • Sauté peppers and onions in oil until tender, about 5 minutes.
  • Add tomatoes, beans, corn, mixed vegetables, salsa, and tomato sauce. Bring to a boil.
  • Add salt, black pepper, garlic powder and water to mixture.
  • Reduce temperature to a simmer. Cover and simmer for 30 minutes. Hold until ready for service.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

2.

TO ASSEMBLE PEANUT BUTTER AND JELLY SANDWICH:

  • Mix peanut butter and jelly with mixer.
  • Place 24 slices of whole wheat bread on each sheet pan, 4 down and 6 across.
  • Spread a #20 (3 1/3 tablespoon) scoop peanut butter/jelly mixture on each slice of bread. Top with a second slice of bread.
  • Cut each sandwich diagonally in half. Cover pan tightly with plastic wrap to maintain freshness.
  • Place under refrigeration until ready for service.

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:

  • Combine shredded cheese, mayonnaise, and pimento. Mix lightly until well blended.
  • Place 24 slices of whole wheat bread on each sheet pan, 4 down and 6 across.
  • Portion with #12 scoop (1/3 cup) of pimento cheese on each slice of bread. Top with second slice of bread.
  • Cut each sandwich diagonally in half. Cover pan tightly with plastic wrap to maintain freshness.
  • Place under refrigeration until ready for service.

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:

  • Spray sheet pans (18" x 26" x 1") with food release spray or line sheet pans with pan liners.
  • Place 24 slices of whole wheat bread on each sheet pan, 6 down and 4 across.
  • Lay 1 ounce (two 1/2-ounce slices) of cheese on each slice of bread. Top with second slice of bread.
  • Spray tops of sandwiches with butter flavored pan release spray.
  • Cover each sheet pan with a second sheet pan to increase browning.
  • Bake until lightly browned: Conventional oven: 400 degrees F for 15 - 20 minutes; Convection oven:   350 degrees F for 10 - 15 minutes.
  • Cut each sandwich diagonally in half. Cover with aluminum foil. Cut holes in foil and place in warmer until ready for service.

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.

TO ASSEMBLE SOY BUTTER AND JELLY SANDWICH:

  • Thaw sandwiches according to package directions.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

6.

 Portion 1 cup serving of soup with 8 ounce ladle and 1 sandwich for each serving. Each combo provides 2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/8 cup red/orange vegetable and 1/8 cup other vegetable.

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.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for soups and sandwiches.

Nutrients Per Serving
Calories
426
Carbohydrates
55.47 g
Dietary Fiber
9.05 g
Protein
18.48 g
Sodium
1005.17 mg
Total Fat
16.39 g
Sat. Fat
4.82 g
Trans Fat
0.00 g
Updated: 5/5/15
Developed by the Mississippi Department of Education, Office of Child Nutrition Programs
942

© Mississippi Recipes For Success developed by the Mississippi Department of Education, Office of Child Nutrition

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