afrs recipes

APPETIZERS No. B 001 00

CRANBERRY AND ORANGE JUICE COCKTAILYield 100 Calories Carbohydrates Protein Fat Portion

1/2 CupSodium Calcium

Cholesterol

45 cal

11 g

0g

0g

0 mg

2 mg

5 mg

IngredientJUICE,CRANBERRY COCKTAIL JUICE,ORANGE,FROZEN,CONCENTRATE,3/1 WATER,COLD

Weight14-7/8 lbs 4-1/4 lbs 9-7/8 lbs

Measure1 gal 2-2/3 qts 1 qts 3-3/4 cup 1 gal 3/4 qts

Issue

Method1 Combine thawed juices and water; stir until blended. Cover and refrigerate at 41 F. or lower.


CRANBERRY AND APPLE JUICE COCKTAILYield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

66 cal

16 g

0g

0g

0 mg

3 mg

6 mg

IngredientJUICE,APPLE,CANNED JUICE,CRANBERRY COCKTAIL

Weight14 lbs 14-7/8 lbs

Measure1 gal 2-3/8 qts 1 gal 2-2/3 qts

Issue

Method1 Combine juices; stir until blended. Cover and refrigerate at 41 F. or lower.


CHINESE EGG ROLLS (BAKED)Yield 100 Calories Carbohydrates Protein Fat Portion

1 Egg RollSodium Calcium

Cholesterol

180 cal

18 g

11 g

7g

30 mg

350 mg

40 mg

IngredientEGG ROLLS,CHINESE,BEEF,PORK,SHRIMP,FRZ

Weight18-3/4 lbs

Measure100 each

Issue

Method1 Place 50 egg rolls on each sheet pan. 2 Using a convection oven, bake at 350 F. for 20 to 25 minutes or until brown on high fan, closed vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.


CHINESE EGG ROLLS (FRIED)Yield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

180 cal

18 g

11 g

7g

30 mg

350 mg

40 mg

IngredientEGG ROLLS,CHINESE,BEEF,PORK,SHRIMP,FRZ

Weight18-3/4 lbs

Measure

Issue

Method1 Fry egg rolls in deep fat at 350 F. for 7 minutes or until golden brown and heated through. DO NOT OVERCOOK. Egg rolls will rise to the surface when cooked. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 2 Drain well in basket or on absorbent paper. CCP: Hold for service at 140 F. or higher.


PHILIPPINE STYLE EGG ROLLS (BAKED)Yield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

118 cal

12 g

5g

6g

9 mg

296 mg

18 mg

IngredientEGG ROLLS,PHILIPPINE STYLE,FROZEN

Weight12-1/2 lbs

Measure100 each

Issue

Method1 Place 50 egg rolls per sheet pan. 2 Using a convection oven, bake at 350 F. for 10 to 15 minutes or until heated through on high fan, closed vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.


PHILIPPINE STYLE EGG ROLLS (FRIED)Yield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

118 cal

12 g

5g

6g

9 mg

296 mg

18 mg

IngredientEGG ROLLS,PHILIPPINE STYLE,FROZEN

Weight12-1/2 lbs

Measure

Issue

Method1 Fry Philippine egg rolls in deep fat at 350 F. for 4 to 5 minutes, or until golden brown and heated through. DO NOT OVERCOOK. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 2 Drain well in basket or on absorbent paper. CCP: Hold for service at 140 F. or higher.


TOMATO JUICE COCKTAILYield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

22 cal

5g

1g

0g

0 mg

340 mg

13 mg

IngredientJUICE,TOMATO,CANNED JUICE,LEMON

Weight27-7/8 lbs 6-1/2 oz

Measure3 gal 1 qts 3/4 cup

Issue

Method1 Combine tomato juice and lemon juice; cover; refrigerate at 41 F. or lower for several hours or overnight. 2 Stir well before serving.


VEGETABLE JUICE COCKTAILYield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

24 cal

6g

1g

0g

0 mg

340 mg

14 mg

IngredientJUICE,VEGETABLE,CANNED JUICE,LEMON

Weight27-3/4 lbs 6-1/2 oz

Measure3 gal 1 qts 3/4 cup

Issue

Method1 Combine vegetable juice and lemon juice; cover; refrigerate at 41 F. or lower for several hours or overnight. 2 Stir well before serving.


SPICY TOMATO JUICE COCKTAILYield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

22 cal

6g

1g

0g

0 mg

385 mg

13 mg

IngredientJUICE,TOMATO,CANNED SAUCE,HOT JUICE,LEMON

Weight27-7/8 lbs 6 oz 6-1/2 oz

Measure3 gal 1 qts 3/4 cup 3/4 cup

Issue

Method1 Combine tomato juice, hot sauce and lemon juice; cover; refrigerate at 41 F. or lower for several hours or overnight. 2 Stir well before serving.


SHRIMP COCKTAILYield 100 Calories Carbohydrates Protein Fat Portion

4 ShrimpSodium Calcium

Cholesterol

84 cal

11 g

10 g

1g

65 mg

87 mg

42 mg

IngredientSHRIMP,FROZEN,RAW,PEELED,DEVEINED WATER,BOILING CATSUP,CANNED HORSERADISH,PREPARED SAUCE,HOT LETTUCE,ICEBERG,LEAF LEMONS,FRESH

Weight9-1/2 lbs 6-1/4 lbs 6-1/3 lbs 12-2/3 oz 1/2 oz 4 lbs 3-1/8 lbs

Measure3 qts 2 qts 4 cup 1-1/2 cup 1 tbsp

Issue

3-3/4 lbs

Method1 Place shrimp in boiling water; cover; return to a boil; uncover; reduce heat; simmer 2 to 3 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. DO NOT OVERCOOK. Drain immediately. 2 Place shrimp in single layer on 2 sheet pans (18 x 26 inches). CCP: Refrigerate at 41 F. or lower for use in Step 5. 3 Combine catsup, horseradish, and hot sauce; blend well. Cover and refrigerate. Set aside for use in Step 5. 4 Line individual serving dishes with lettuce. Arrange 4 shrimp on lettuce in each dish. 5 Cut 8 wedges per lemon. Place 2 tablespoons (1-No. 30 scoop) cocktail sauce in each souffle cup. Serve 1 lemon wedge and cocktail sauce with each serving. CCP: Hold for service at 41 F. or lower.


SPICED SHRIMP COCKTAILYield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

64 cal

4g

10 g

1g

65 mg

68 mg

53 mg

IngredientSHRIMP,FROZEN,RAW,PEELED,DEVEINED WATER,BOILING VINEGAR,DISTILLED OR CIDER PEPPER,CAYENNE (RED GROUND) MUSTARD,FLOUR,DRY CELERY SEED PAPRIKA,GROUND GINGER,GROUND NUTMEG,GROUND CINNAMON,GROUND CLOVES,GROUND BAY LEAF,WHOLE,DRIED LETTUCE,ICEBERG,LEAF LEMONS,FRESH

Weight12 lbs 2-1/8 lbs 4-1/4 lbs 1-1/8 oz 2-3/8 oz 7/8 oz 1/2 oz 1/4 oz 1/4 oz 1/4 oz 1/8 oz 3/8 oz 4 lbs 5-1/4 lbs

Measure1 qts 2 qts 1/4 cup 2-1/3 tbsp 1/4 cup 2-1/3 tbsp 1/4 cup 1/3 tbsp 2 tbsp 1 tbsp 1 tbsp 1 tbsp 1/3 tsp 12 each

Issue

6-1/4 lbs

Method1 Place shrimp in boiling water, add vinegar and spices, cover; return to a boil. Uncover; reduce heat; simmer 2 to 3 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. DO NOT OVERCOOK. Drain immediately. 2 Place shrimp in single layer on 2 sheet pans (18 x 26 inches). CCP: Refrigerate at 41 F. or lower for use in Step 5. 3 Line individual serving dishes with lettuce. 4 Arrange 4 shrimp on lettuce in each dish. CCP: Hold for service at 41 F. or lower. 5 Cut 8 wedges per lemon. Serve shrimp with 1 lemon wedge.

Notes1 In Step 3, prepared cocktail sauce may be used.


SHRIMP COCKTAIL (RTU SAUCE)Yield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

96 cal

12 g

12 g

1g

83 mg

346 mg

47 mg

IngredientSHRIMP,FROZEN,RAW,PEELED,DEVEINED WATER,BOILING LETTUCE,ICEBERG,LEAF LEMONS,FRESH SAUCE,SEAFOOD COCKTAIL

Weight12 lbs 6-1/4 lbs 4 lbs 5-1/4 lbs 8-1/4 lbs

Measure3 qts

Issue

6-1/4 lbs 3 qts 3-5/8 cup

Method1 Place shrimp in boiling water; cover; return to a boil; uncover; reduce heat; simmer 2 to 3 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. DO NOT OVERCOOK. Drain immediately. 2 Place shrimp in single layer on 2 sheet pans (18 x 26 inches). CCP: Refrigerate at 41 F. or lower for use in Step 5. 3 Line individual serving dishes with lettuce. Arrange 4 shrimp on lettuce in each dish. 4 Cut 8 wedges per lemon. Place 2 tablespoons (1-No. 30 scoop) cocktail sauce in each souffle cup. Serve 1 lemon wedge and cocktail sauce with each serving. CCP: Hold for service at 41 F. or lower.


PIZZA TREATSYield 100 Calories Carbohydrates Protein Fat Portion

1 SliceSodium Calcium

Cholesterol

146 cal

16 g

7g

6g

10 mg

316 mg

158 mg

IngredientCHEESE,PIZZA BLEND TOMATO PASTE,CANNED OIL,CANOLA OLIVES,RIPE,PITTED,SLICED,DRAINED ONIONS,GREEN,FRESH (SCALLION),CHOPPED PEPPERS,GREEN,FRESH,CHOPPED BREAD,FRENCH,UNSLICED,FRESH

Weight4 lbs 1 lbs 3-7/8 oz 7-1/8 oz 8 oz 12 oz 6 lbs

Measure1 gal 1-3/4 cup 1/2 cup 1-1/2 cup 2-1/4 cup 2-1/4 cup

Issue

14-5/8 oz

Method1 Combine cheese, tomato paste, canola oil, olives, onions and peppers. Blend well. 2 Slice bread in 1/2 inch slices. Spread 3 tablespoons of mixture (1-No. 30 scoop) on each slice of bread. 3 Place on ungreased pans. Using a convection oven, bake at 350 F. 5 minutes or until cheese is melted on low fan, open vent.


BAKED LUMPIAYield 100 Calories Carbohydrates Protein Fat Portion

1 EachSodium Calcium

Cholesterol

182 cal

18 g

7g

10 g

13 mg

444 mg

27 mg

IngredientCOOKING SPRAY,NONSTICK LUMPIA,BAKED

Weight2 oz 18-3/4 lbs

Measure

Issue

Method1 Lightly spray full size sheet tray with non-stick cooking spray. Place the frozen lumpia on the tray in a single layer. Do not overpack the product onto the tray, as they will not cook evenly and could become soggy. 2 Bake until brown and crispy in a 350 F. convection oven. CCP: Internal temperature should be 155 F. 3 Remove from oven, and place into a 2"" hotel serving or storage pan. Do not cover with plastic or foil, or they will become soggy. CCP: Hold for service at 140 F. or higher.


CHICKEN KABOBSYield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

300 cal

14 g

34 g

12 g

101 mg

252 mg

42 mg

IngredientCHICKEN,BREAST,FILLET,PRECOOKED,5 OZ SALAD DRESSING,ITALIAN ONIONS,FRESH,RED,SLICED PEPPERS,GREEN,FRESH PEPPERS,RED,FRESH,SLICED COOKING SPRAY,NONSTICK

Weight25 lbs 2 lbs 15-3/4 lbs 15-3/4 lbs 15-3/4 lbs 2 oz

Measure3-7/8 cup 3 gal 3-1/2 qts 4 gal 3-3/8 qts

Issue

Method1 Wash chicken thoroughly under cold running water. Drain Well. Remove excess fat. Cut into 1 oz pieces. Total yield should equal 400 pieces. 2 Pour Italian dressing over chicken: cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes. 3 Wash, trim and cut vegetables into 1"" pieces. 4 Alternately thread chicken, peppers, and onion onto skewers. Repeat until all kabobs have been prepared. 5 Lightly spray each pan with non stick cooking spray. Place prepared kabobs onto lightly sprayed sheet pans. 6 In a convection oven, bake at 375 F for 12-15 minutes or until temperture reaches 165 F or higher for 15 seconds. 7 Remove from oven, place into service pan. CCP: Hold for service at 140 F or higher.

Notes1 Cooking times will vary according to equipment used. In Step 2, other types of salad dressing or marinade may be used.


CHICKEN KABOBS, MINI (PREPARED)Yield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

159 cal

0g

18 g

9g

0 mg

55 mg

10 mg

IngredientAPPETIZER,CHICKEN KABOB, 1 OZ COOKING SPRAY,NONSTICK

Weight18-3/4 lbs 2 oz

Measure

Issue

Method1 Place chicken kabobs on lightly sprayed sheet pans. 2 Follow manufacturer's direction for heating and serving. CCP: Internal temperature must reach 165 F or higher for 15 seconds. CCP: Hold for service at 140 F or higher for service.

Notes1 Cooking times will vary according to equipment used.


BEEF KABOBSYield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

270 cal

14 g

26 g

12 g

57 mg

187 mg

31 mg

IngredientBEEF,ROUND,KNUCKLE OR TOP INSIDE,LEAN,RAW SALAD DRESSING,ITALIAN ONIONS,FRESH,RED,SLICED PEPPERS,GREEN,FRESH PEPPERS,RED,FRESH,SLICED COOKING SPRAY,NONSTICK

Weight25 lbs 2 lbs 15-3/4 lbs 15-3/4 lbs 15-3/4 lbs 2 oz

Measure3-7/8 cup 3 gal 3-1/2 qts 4 gal 3-3/8 qts

Issue

Method1 2 3 4 5 6 7 Cut beef into 1 oz pieces. Total yield should be 400 pieces. Pour Italian dressing over beef: cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes. Wash, trim, and cut vegetables into 1"" pieces. Alternately thread beef, peppers and onion onto skewers. Repeat until all kabobs have been prepared. Lightly spray each pan with non stick cooking spray. Place prepared kabobs onto lightly sprayed sheet pans. In a convection oven, bake at 375 F for 12-15 minutes or until internal temperature reaches 165 F. Remove from oven, place into service pan. CCP: Hold for service at 140 F or higher.

Notes1 Cooking times will vary according to equipment used. In Step 2, other types of salad dressing or marinade may be used.


BEEF KABOBS, MINI (PREPARED)Yield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

159 cal

0g

18 g

9g

0 mg

55 mg

10 mg

IngredientAPPETIZER,BEEF KABOB 1OZ COOKING SPRAY,NONSTICK


Measure

Issue

Method1 Place frozen chicken cordon bleu on lightly sprayed sheet pans. 2 Follow manufacturer's direction for heating and serving. CCP: Internal temperature must reach 165 F or higher for 15 seconds. CCP: Hold for service at 140 F or higher for service.



BEEF WELLINGTON, MINI (PREPARED)Yield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

101 cal

0g

13 g

5g

39 mg

49 mg

3 mg

IngredientAPPETIZER,BEEF WELLINGTON,MINI COOKING SPRAY,NONSTICK


Measure

Issue

Method1 Place frozen Beef Wellington on lightly sprayed sheet pans. 2 Follow manufacturer's direction for heating and serving. CCP: Internal temperature must reach 165 F or higher for 15 seconds. CCP: Hold for service at 140 F or higher for service.


CHICKEN CORDON BLEU, MINI (PREPARED)Yield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

106 cal

2g

10 g

6g

36 mg

813 mg

15 mg

IngredientAPPETIZER,CHICKEN CORDON BLEU COOKING SPRAY,NONSTICK


Measure

Issue

Method1 Place frozen chicken cordon bleu on lightly sprayed sheet pans. 2 Follow manufacturer's direction for heating and serving. CCP: Internal temperature must reach 165 F or higher for 15 seconds. CCP: Hold for service at 140 F or higher.



QUICHE ASSORTMENT, MINI (PREPARED)Yield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

125 cal

10 g

4g

8g

42 mg

180 mg

78 mg

IngredientAPPETIZER,QUICHE,ASSTD MINI COOKING SPRAY,NONSTICK


Measure

Issue

Method1 Place Quiche on lightly sprayed sheet pans. 2 Follow manufacturer's direction for heating and serving. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.



SCALLOPS WRAPPED IN BACON (PREPARED)Yield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

65 cal

8g

6g

1g

9 mg

278 mg

0 mg

IngredientAPPETIZER,SCALLOPS WRAPPED IN BACON COOKING SPRAY,NONSTICK


Measure

Issue

Method1 Place frozen scallops on lightly sprayed sheet pans. 2 Follow manufacturer's direction for heating and serving. CCP: Internal temperature must reach 165 F or higher for 15 seconds. CCP: Hold for service at 140 F or higher.



SCALLOPS WRAPPED IN BACONYield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

135 cal

8g

11 g

6g

24 mg

405 mg

25 mg

IngredientSCALLOPS,SEA,RAW BREADCRUMBS,DRY BACON,PRECOOKED COOKING SPRAY,NONSTICK

Weight11-1/2 lbs 2 lbs 2-3/4 lbs 2 oz

Measure1 gal 1-3/4 qts 2 qts 3/8 cup

Issue

Method1 2 3 4 5 Place frozen scallops on sheet pan and temper under refrigeration at 41 F or lower until partially thawed. Roll scallops in breadcrumbs until lightly coated. Wrap each scallop with a slice of bacon and secure with toothpick. Place scallops in single layer on a lightly sprayed sheet pan. Using a convection oven, bake at 325 F for 12-15 minutes or until scallops are cooked. CCP: Internal temperature must reach 165 F or higher for 15 seconds. CCP: Hold for service at 140 F or higher.



VEGETABLE TRAY WITH DIPYield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

92 cal

20 g

3g

0g

0 mg

420 mg

33 mg

IngredientGREENS,KALE,FRESH BROCCOLI,FRESH,FLORETS CAULIFLOWER,FLORETS,FRESH CARROTS,BABY,RTU TOMATOES,FRESH,CHERRY PEPPERS,RED,FRESH,SLICED PEPPERS,FRESH,YELLOW MUSHROOMS,FRESH,SLICED CUCUMBER,FRESH ASPARAGUS,FRESH SALAD DRESSING,RANCH,FAT FREE

Weight2 lbs 3 lbs 3 lbs 3 lbs 2 lbs 2 lbs 2 lbs 2 lbs 2 lbs 2 lbs 8-1/2 lbs

Measure3 qts 1-1/2 cup 1 gal 7/8 qts 3 qts 1-5/8 cup 3-1/3 tbsp 1 qts 2-1/8 cup 2 qts 1-7/8 cup 3 qts 1 cup 1 qts 2-3/4 cup 1 gal

Issue3-1/4 lbs 4-7/8 lbs

2-1/2 lbs

Method1 2 3 4 Use any combination of ingredients in the list. Wash, trim and cut vegetables. CCP: Refrigerate at 41 F or lower for use in step 3. Line serving trays with kale or lettuce. Arrange equal amounts of vegetables on each tray. CCP: Hold for service at 41 F or lower. Place dressing in small serving dish. Serve with vegetable tray.


CHEESE & FRUIT TRAYYield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

390 cal

26 g

23 g

21 g

60 mg

899 mg

613 mg

IngredientGRAPES,FRESH,WHITE,SEEDLESS STRAWBERRIES,FRESH KIWIFRUIT LETTUCE,ROMAINE,FRESH GREENS,KALE,FRESH CHEESE,CHEDDAR,CUBED CHEESE,SWISS,CUBED CHEESE,PROVOLONE CHEESE,MONTEREY JACK CHEESE,BLUE-VEINED CRACKERS,ASSORTED,2 PER PKG MUSTARD,DIJON

Weight8 lbs 2 lbs 2 lbs 2 lbs 2 lbs 3-3/4 lbs 3-3/4 lbs 3-3/4 lbs 3-3/4 lbs 2 lbs 4 lbs 2 lbs

Measure1 gal 1-2/3 qts 1 qts 2-1/4 cup

Issue

3 qts 1-1/2 cup 3 qts 7/8 cup

2-1/8 lbs 3-1/4 lbs

1 qts 2-3/4 cup 3-3/4 cup

Method1 2 3 4 5 6 Use any combination of ingredients in the list. Wash, trim and cut fruit. CCP: Refrigerate at 41 F or lower for use in step 4. Line serving trays with lettuce or kale. Cube provolone and monterey jack cheese. Arrange equal amounts of individual fruits and cheeses on each tray. CCP: Hold for service at 41 F or lower. Arrange crackers in basket or serving dish. Place mustard in small serving dish. Service with cheese and fruit tray.


SAUSAGE STUFFED MUSHROOMSYield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

235 cal

19 g

13 g

13 g

29 mg

767 mg

113 mg

IngredientMUSHROOMS SAUSAGE,POLISH,PORK,RAW ONIONS,FRESH,CHOPPED CHEESE,CREAM,FAT FREE STUFFING MIX SAUCE,WORCESTERSHIRE CHEESE,PARMESAN,GRATED COOKING SPRAY,NONSTICK

Weight15 lbs 7 lbs 4 lbs 2 lbs 4 lbs 4 oz 1-1/2 lbs 2 oz

Measure4 gal 1-3/4 qts 2 qts 3-3/8 cup 3-7/8 cup

Issue

4-1/2 lbs

1 qts 2-3/4 cup

Method1 2 3 4 5 6 7 8 9 10 11 Wash mushrooms and remove stems. Hold caps for use in step 8. Chop stems until finely diced. Stir-cook sausage in a steam jacketed kettle or stockpot until it loses its pink color. Add onions to sausage and continue to cook 4-5 minutes or until transparent; stirring constantly. Drain excess fat from sausage. Add diced mushrooms stems to the sausage mixture and cook until tender. Add cream cheese, stuffing mix and Worcestershire sauce. Mix well. Remove mixture from kettle and place in a thin layer on sheet pan. CCP: Cool stuffing under refrigeration at 41 F or lower. Stir grated parmesan cheese into sausage mixture. Fill each mushroom cap with 1 to 1 1/2 Tbsp of stuffing. Place mushrooms in single layer on a lightly sprayed sheet pan. Using a convection oven, bake at 300 F for 18-20 minutes or until internal temperature reaches 165 F or higher for 15 seconds. CCP: Hold for service at 140 F or higher.



SAUSAGE STUFFED MUSHROOMS (PREPARED)Yield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

177 cal

2g

8g

15 g

37 mg

539 mg

15 mg

IngredientAPPETIZER,MUSHROOMS STUFFED,ITALIAN COOKING SPRAY,NONSTICK


Measure

Issue

Method1 Place frozen stuffed mushrooms on lightly sprayed sheet pans. 2 Follow manufacturer's direction for heating and serving. CCP: Internal temperature must reach 165 F or higher for 15 seconds. CCP: Hold for service at 140 F or higher for service.



LEMON BARS (MIX)Yield 100 Calories Carbohydrates Protein Fat Portion

1 BarSodium Calcium

Cholesterol

215 cal

38 g

2g

6g

40 mg

119 mg

8 mg

IngredientDESSERT BAR MIX,LEMON SUGAR,POWDERED

Weight10 lbs 8-1/2 oz

Measure2 cup

Issue

Method1 Prepare mix according to instructions on container. 2 Cool; dust with powdered sugar. 3 Cut 6 by 9 per tray.

Notes1 In step 3, bars may be cut 8 by 12 per tray for reception menus.


BLONDIES, APPETIZERYield 100 Calories Carbohydrates Protein Fat Portion

1 BarSodium Calcium

Cholesterol

418 cal

55 g

4g

21 g

69 mg

205 mg

90 mg

IngredientFLOUR,GENERAL PURPOSE BAKING POWDER SALT BUTTER (PRINTS) SUGAR,BROWN,LIGHT,PACKED FLAVORING,VANILLA,IMITATION EGGS,WHOLE,FROZEN COCONUT,PREPARED,SWEETENED,FLAKES NUTS,PECANS,SHELLED COOKING SPRAY,NONSTICK

Weight5 lbs 2 oz 3/8 oz 3 lbs 7-3/4 lbs 2-1/2 oz 2 lbs 13 oz 2-1/8 lbs 2 oz

Measure1 gal 1/2 qts 1/4 cup 1/3 tbsp 1/3 tsp 1 qts 2 cup 1 gal 1/4 cup 1-2/3 tbsp 3-3/4 cup 1 qts 1 cup 2 qts 1 cup

Issue

Method1 2 3 4 5 6 7 8 Sift together flour, baking powder and salt. Set aside for use in Step 4. Place butter and brown sugar in mixer bowl. Beat on medium to high speed for 5-7 minutes. Add eggs and vanilla. Beat at low speed for 1 minute; then at medium speed for 1 to 2 minutes until smooth. Add dry ingredients to mixture in mixer bowl. Mix for 1 minute at medium speed. Add pecans and coconut. Mix for 1 minute at low speed. Lightly spray each pan with non stick cooking spray. Divide batter equally and spread evenly into sprayed sheet pans. Using a convection oven, bake at 300 F for 30 minutes or until done. Cool: cut 6 by 9 per tray.


APPETIZER MENUYield 100 Calories Carbohydrates Protein Fat Portion

1 PieceSodium Calcium

Cholesterol

182 cal

14 g

12 g

9g

37 mg

419 mg

27 mg

IngredientAPPETIZER,CHICKEN KABOB, 1 OZ APPETIZER,BEEF KABOB 1OZ APPETIZER,BEEF WELLINGTON,MINI APPETIZER,CHICKEN CORDON BLEU APPETIZER,QUICHE,ASSTD MINI APPETIZER,SCALLOPS WRAPPED IN BACON SHRIMP,STUFFED W/CRABMEAT,BAKEABLE,FRZ STUFFING MIX APPETIZER,MUSHROOMS STUFFED,ITALIAN DESSERT BAR MIX,LEMON BEEF,PRIME RIB,PRECOOKED CAKE,CHEESE,VARIETY PACK,FZN APPETIZER,LUMPIA,CHICKEN,MINI,FZN APPETIZER,LUMPIA,PORK APPETIZER,LUMPIA,VEGETABLE TURKEY,WHOLE,READY-TO-COOK,RAW FISH,CRAB MEAT,IMITATION,SURIMI LOBSTER,FROZEN,SPINY,TAIL (CRAWFISH)

Weight1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs

Measure

Issue

Method


ENDURANCE MENUYield 100 Calories Carbohydrates Protein Fat Portion

1 CupSodium Calcium

Cholesterol

518 cal

72 g

12 g

22 g

11 mg

762 mg

135 mg

IngredientCHEESE,COTTAGE,DEHY EGG,MIX,BUTTER,FLA,FRZ DRIED MEATBALLS W/TOMATO SAUCE RAVIOLI,BEEF,W/MEAT SAUCE,CANNED CHICKEN,BONED,CANNED,PIECES FRUIT,CRANBERRY SAUCE SNACK,POPCORN UNPOPPED 1 # SNACK,POPCORN,UNPOPPED,MICROWAVE BEEF STEW W/ VEGETABLE GRAVY SPICE,MONTREAL STYLE SEASONING,TACO ROLLS,FRANKFURTER,FZN VEGETARIAN PATTIES,PRECOOKED,FRZ CHEESE,CHEDDAR,CUBED AVOCADO,FRESH CABBAGE,CHINESE (NAPA) ROLLS,BREAD SANDWICH (HAMB),FRZN SAUCE,TARTAR,RTU DOUGH,BREAD,FROZEN,WHITE SHORTENING,SMI-SOLID,GP FLOUR,WHEAT,BREAD FLOUR RICE,JASMINE PIE,APPLE,FROZEN 10"" PIE,BLUEBERRY,FROZEN 10"" PIE,CHERRY,FROZEN 10"" CEREAL,HOMINY GRITS,INSTANT

Weight1 oz 1 oz 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 5 lbs 5 lbs 5 lbs 5 lbs

Measure

Issue

1 qts 3-5/8 cup 3 cup 1 qts 1/8 cup

1 qts 2-1/2 cup 2 cup 2-1/8 cup 2-7/8 cup

3 qts 1-3/8 cup

Method


MSC MENUYield 100 Calories Carbohydrates Protein Fat Portion

1 CupSodium Calcium

Cholesterol

184 cal

7g

13 g

11 g

50 mg

424 mg

28 mg

IngredientJUICE,APPLE,EZ OPEN JUICE,GRAPE,UNSWTND,EZ OPEN JUICE,ORANGE IND,UNSWEETENED JUICE,PINEAPPLE 6 OZ TAMALES,CHICKEN,FZN VEAL STEAK,PRECKD,BRD,FRN BEEF,CORNED,RAW BEEF,CUBED,STEAK,FZN BEEF,SHORT RIBS,FZN CRAB LEGS,KING CRAB LEGS SAUSAGE,TOCINO,CHICKEN,FZN SAUSAGE,TOCINO,PORK,FZN,LINKS,RAW FISH,COD FILLETS,FROZEN,SKINLESS CORNISH HEN,ROCK,WHOLE,RTC SCALLOPS,BRD,FZN FISH,RAINBOW TROUT,FILLETS BEEF,LOIN,TBONE STEAK 12 OZ MSC LUNCHEON MEAT,SPAN,MSC SAUSAGE,LONGANISIA,CHICKEN,MSC SAUSAGE,LONGANISIA,PORK,MSC CHIMACHANGA,BEEF,MSC CHIMACHANGAS,CHICKEN,MSC CHICKEN KIEV MSC SAUCE,CHILI,HOT,MSC

Weight1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs 1 lbs

Measure

Issue

3-1/4 cup

1-7/8 cup

Method

BEVERAGES No. C 001 00

HOT COCOAYield 100 Calories Carbohydrates Protein Fat Portion

1 CupSodium Calcium

Cholesterol

120 cal

25 g

4g

0g

2 mg

92 mg

129 mg

IngredientCOCOA,NATURAL SALT SUGAR,GRANULATED WATER,COLD MILK,NONFAT,DRY WATER,WARM FLAVORING,VANILLA,IMITATION MARSHMALLOWS,MINI

Weight12-1/8 oz 1/3 oz 3-1/2 lbs 3-1/8 lbs 2-1/4 lbs 3-1/8 lbs 7/8 oz 8 oz

Measure1 qts 1/4 tsp 1 qts 3-7/8 cup 1 qts 2 cup 2 qts 1/2 cup 1 qts 2 cup 2 tbsp 1 qts 1/2 cup

Issue

Method1 2 3 4 5 Combine cocoa, salt, and sugar. Add water; mix. Heat to boiling point; reduce heat and simmer 5 minutes. Reconstitute milk; add to cocoa syrup, stirring constantly. Add vanilla (optional); mix until well blended. Heat to just below boiling. DO NOT BOIL. Serve hot.

Notes1 Cocoa may be served with miniature marshmallows. 4-1/2 cups marshmallows will yield 4 to 5 marshmallows per serving of cocoa.


HOT WHIPPED COCOAYield 100 Calories Carbohydrates Protein Fat Portion


Cholesterol

116 cal

25 g

1g

1g

2 mg

95 mg

40 mg

IngredientCOCOA,BEVERAGE POWDER MIX MARSHMALLOWS,MINI

Weight6 lbs 8 oz

Measure1 qts 1/2 cup

Issue

Method1 Place Cocoa Beverage Powder in dispenser container. Follow manufacturer's directions for preparation and dispensing of cocoa. 2 Serve hot.

Notes1 Cocoa may be served with miniature marshmallows. 8 ounces marshmallows will yield 4 to 5 marshmallows per serving of cocoa.


COFFEE (INSTANT FREEZE-DRIED)Yield 100 Calories Carbohydrates Protein Fat Portion

1 CupSodium Calcium

Cholesterol

5 cal

1g

0g

0g

0 mg

6 mg

8 mg

IngredientCOFFEE,INSTANT,FREEZE DRIED,REGULAR,INDIV WATER,BOILING

Weight8 oz 52-1/4 lbs

Measure2-5/8 cup 6 gal 1 qts

Issue

Method1 Add coffee to water. Stir until dissolved. 2 Keep hot. DO NOT BOIL.

Notes1 Omit Steps 1 and 2 if using an instant coffee dispenser. Place 8 ounces of freeze-dried instant coffee in dispenser jar. Follow dispenser manufacturer's directions for preparation and dispensing of coffee.


COFFEE (INSTANT FREEZE-DRIED) USING DISPENSERYield 100 Calories Carbohydrates Protein Fat Portion

1 CupSodium Calcium

Cholesterol

5 cal

1g

0g

0g

0 mg

1 mg

3 mg

IngredientCOFFEE,INSTANT,FREEZE DRIED,REGULAR,INDIV

Weight8 oz

Measure2-5/8 cup

Issue

Method1 Place 8 ounces of freeze-dried instant coffee in dispenser jar. Follow dispenser manufacturer's directions for preparation and dispensing of coffee.


COFFEE (AUTOMATIC COFFEE MAKER)Yield 100 Calories Carbohydrates Protein Fat Portion

8 OuncesSodium Calcium

Cholesterol

11 cal

2g

1g

0g

0 mg

2 mg

6 mg

IngredientCOFFEE,ROASTED,GROUND

Weight1 lbs

Measure2 qts 2-1/2 cup

Issue

Method1 2 3 4 5 Place filter paper in brewing funnel. Spread coffee evenly in filter. Slide funnel into brewer; place empty pot on heating element. Press switch to start automatic brewing cycle. Let water drip through completely; discard grounds.

Notes1 Serve coffee within 30 minutes. 2 Check water temperature. The water filtered through the grounds must be 200 F. to ensure that the coffee from the brewing chamber will be at least 190 F. 3 For 5-ounce portions: In Step 1, use 1-1/2 pound or 1-7/8 quarts roasted, ground coffee to make 10 pots. 4 For 1 pot: Use 2-1/2 ounces or 3/4 cup roasted, ground coffee. One pot makes eleven 5 ounce portions or seven 8 ounce portions. 5 For stronger brew, use 2-13/16 pounds or 3-1/2 quarts roasted, ground coffee for 8-ounce portion; for 5-ounce portion, use 2 pounds or 2-1/2 quarts roasted, ground coffee. 6 Pots should be cleaned after each use. Follow manufacturer's directions for cleaning. 7 Coffee Maker Production Rates: 2 to 3 minutes to reach water temperature; 4 minutes average brewing time; 1 pot in average of 7 minutes; 8 pots per hour.


HOT TEA (TEA BAGS)Yield 100 Calories Carbohydrates Protein Fat Portion

1 CupSodium Calcium

Cholesterol

1 cal

0g

0g

0g

0 mg

1 mg

13 mg

IngredientTEA,BLACK,100 BAGS

Weight3-1/2 oz

Measure100 each

Issue

Method1 Place individual tea bags on serving line for self service. Pour water over tea bag. Cover. Steep 3 to 5 minutes.

Notes1 Use 8 oz (100) individual tea bags per 100 servings.


COFFEE (AUTOMATIC URN)Yield 100 Calories Carbohydrates Protein Fat Portion

1 CupSodium Calcium

Cholesterol

9 cal

2g

0g

0g

0 mg

1 mg

5 mg


Weight13-3/4 oz

Measure2 qts 1 cup

Issue

Method1 2 3 4 5 6 7 8 Make sure water level in urn liner does not exceed 2 inches from top or is lower than the center of glass water gauge. Push HEAT SELECTOR switch to BREW position. Rinse urn liner by placing spray arm over top of urn. Push START button. Push STOP button after 30 seconds and drain liner. Set timer for desired amount of water, 3 quarts of water for every minute; weigh coffee and spread evenly in filter paper. See Guidelines for Coffee Urn Capacities below. Place wire basket containing filter paper and coffee in top of urn; cover; position spray arm through hole in cover. When BREW TEMPERATURE light is on, press START button. Five minutes after brewing is completed, turn heat selector to HOLD position. Discard grounds and filter paper; rinse wire basket. When empty, rinse out urn.

Notes1 2 3 4 5 Always thoroughly drain leftover coffee from urn; DO NOT make fresh coffee on top of old. DO NOT operate urn without water. Damage to the heating elements and/or the thermostat control may result. For a 5-ounce portion, use 1-1/8 lbs (5-1/2 cups) roasted, ground coffee per 100 portions in Step 4. For a stronger brewed cup of coffee, in Step 4 use 1-1/2 lb coffee for 5 oz portion; 2-1/2 lbs coffee for 8 oz portion. Cleaning after each batch of coffee should be a regular routine. Coffee urns should have a special cleaning twice a week. See the operating manual for cleaning instructions. GUIDELINES FOR COFFEE URN CAPACITIES: Urn Capacity (in gallons) Coffee, roasted, ground # 5 oz cups #8 oz cups 1 4-3/4 oz 1-3/8 cups 25 16 1-1/2 7-1/4 oz 2-1/4 cups 38 24 2 9-3/4 oz 3 cups 51 32 3 13-1/2 oz 4-1/8 cups 76 48 4 1 lb 2 oz 5-1/2 cups 102 64 6 1 lb 11 oz 8-1/3 cups 153 96 8 2-1/4 lb 2-3/4 qt 204 128


COFFEE (MANUAL URN)Yield 100 Calories Carbohydrates Protein Fat Portion

1 CupSodium Calcium

Cholesterol

9 cal

2g

0g

0g

0 mg

1 mg

5 mg


Weight13-3/4 oz

Measure2 qts 1 cup

Issue

Method1 Fill boiler with water to desired level. See Guidelines for Coffee Urn Capacities below. Turn on heat. 2 Spread ground coffee evenly in urn bag or filter paper in wire basket; set in top of urn. Close urn cover. 3 When boiler water reaches a vigorous boil, open blow-over valve and spray water over coffee for 3 to 4 minutes. Close blow-over valve. Remove and discard grounds. 4 If urn has no agitation system, re-pour about 1/3 of the coffee directly back into boiler. Rinse urn bag and store in cold water. 5 Gradually replenish water no more than 1 gallon at a time whenever gauge shows less than half full. GUIDELINES FOR COFFEE URN CAPACITIES: Urn Capacity (in gallons) Coffee, roasted, ground # 5 oz cups #8 oz cups 1 4-3/4 oz 1-3/8 cups 25 16 1-1/2 7-1/4 oz 2-1/4 cups 38 24 2 9-3/4 oz 3 cups 51 32 3 13-1/2 oz 4-1/8 cups 76 48 4 1 lb 2 oz 5-1/2 cups 102 64 6 1 lb 11 oz 8-1/3 cups 153 96 8 2-1/4 lb 2-3/4 qt 204 128


FRUIT PUNCHYield 100 Calories Carbohydrates Protein Fat Portion

1-1/4 CupsSodium Calcium

Cholesterol

119 cal

30 g

0g

0g

0 mg

8 mg

14 mg

IngredientSUGAR,GRANULATED WATER,HOT JUICE,GRAPEFRUIT,CANNED JUICE,LEMON JUICE,PINEAPPLE,CANNED WATER,COLD ICE CUBES

Weight4-1/4 lbs 12-1/2 lbs 13-1/4 lbs 1-1/8 lbs 6-5/8 lbs 33-1/2 lbs 9-5/8 lbs

Measure2 qts 1-5/8 cup 1 gal 2 qts 1 gal 2 qts 2 cup 3 qts 4 gal

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