Atch_B1.__21_DAY_RECIPES_(2_MAY_2014)_cgi.pdf

MINOT (Dakota Inn) Minot, MINOT, ND 05/02/2014 10:33:34

LR121005-16 OZ BOTTLED JUICE

Portion Size: 1 SERVING Create Date: 12/10/2013 Yield Per Recipe: 1 SERVING Last Edit Date: 01/06/2014

03:01:53 Min. Batch: Effective Date:

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BEV JUICE 16 OZ SBESSY KIWI 1.00 EA

LR56897-ADD CHILI

Portion Size: 1 SERVING Create Date: 11/01/2013 Yield Per Recipe: 1 SERVING Last Edit Date: 11/01/2013

06:33:26 Min. Batch: Effective Date:

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CHILI CON CARNE CANNED 2.00 OZ

LR46898-ADD NACHO CHEESE

Portion Size: 1 SERVING Create Date: 11/01/2013 Yield Per Recipe: 1 SERVING Last Edit Date: 11/01/2013

06:37:39 Min. Batch: Effective Date:

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CHEESE (NACHO) 2.00 OZ

LN9453-ALFREDO SAUCE MIX

Portion Size: 1 CUP Create Date: 10/08/2013 Yield Per Recipe: 16 CUP Last Edit Date: 10/08/2013

12:26:37 Min. Batch: Effective Date:

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Name Quantity/Unit(s) Comments Preparation Notes BUTTER SALTED 6.00 OZW In a heavy saucepan, heat whole milk until hot MILK WHOLE BULK 1.00 GAL (160 degrees Fahrenheit).

ALFREDO SAUCE DRY MIX 16.00 OZ Add mix and stir briskly with wire whip. Add butter.

Bring to a boil, stirring constantly for 2 minutes with wire whip.

Remove from heat and stir occasionally for 1 minute then serve.

LW24678-ANGELFOOD CAKE (MIX)

Portion Size: 1 SERVING Create Date: 07/10/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 01/09/2014

05:23:16 Min. Batch: Effective Date:

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Name Quantity/Unit(s) Comments Preparation Notes ANGEL FOOD CAKE MIX 8.30 LB Follow Manufacturers Instructions

Serving Size= 1 Slice

!2 Servings per Bunt pan

AOR1328-AOR APPLE JUICE IND

Portion Size: 1 EA Create Date: 03/12/2014 Yield Per Recipe: 1 EA Last Edit Date: 03/18/2014

01:58:48 Min. Batch: Effective Date:

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BEV 10 OZ JUICE APPLE 1.00 BT

AOR1301-AOR CLASSIC COCA COLA IND

Portion Size: 1 EA Create Date: 03/12/2014 Yield Per Recipe: 1 EA Last Edit Date: 03/18/2014

01:58:56 Min. Batch: Effective Date:

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BEV 12 OZ CLASSIC COKE 1.00 EA

AOR1319-AOR CRANBERRY JUICE IND

Portion Size: 1 EA Create Date: 03/12/2014 Yield Per Recipe: 1 EA Last Edit Date: 03/18/2014

01:59:06 Min. Batch: Effective Date:

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OS CRANBERRY 1.00 BT

AOR0200-AOR DAQURI STRAWBERRY

Portion Size: 1 SERVING Create Date: 03/12/2014 Yield Per Recipe: 1 SERVING Last Edit Date: 03/18/2014

01:59:13 Min. Batch: Effective Date:

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Name Quantity/Unit(s) Comments Preparation Notes

BEV BULK JUICE STRAWBERRY 1.75 L 10.08 OZ

LIQUOR BACARDI CARTA BLANCA

RUM 100 CL

1.00 SERVING

AOR1304-AOR DIET COKE IND

Portion Size: 1 EA Create Date: 03/12/2014 Yield Per Recipe: 1 EA Last Edit Date: 03/18/2014

01:59:22 Min. Batch: Effective Date:

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BEV 12 OZ DIET COKE 1.00 EA

AOR0100-AOR MARGARITA REGULAR

Portion Size: 1 SERVING Create Date: 03/12/2014 Yield Per Recipe: 1 SERVING Last Edit Date: 03/18/2014

01:59:30 Min. Batch: Effective Date:

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LIQUOR JOSE CUERVO GOLD 75 CL 1.00 SERVING

MISC JOSE CUERVO MARGARITA MIX

100 CL

6.40 OZ

AOR1325-AOR ORANGE JUICE IND

Portion Size: 1 EA Create Date: 03/12/2014 Yield Per Recipe: 1 EA Last Edit Date: 03/18/2014

01:59:38 Min. Batch: Effective Date:

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BEV 10 OZ JUICE ORANGE 1.00 BT

AOR0150-AOR PINA COLADA

Portion Size: 1 SERVING Create Date: 03/12/2014 Yield Per Recipe: 1 SERVING Last Edit Date: 03/18/2014

01:59:46 Min. Batch: Effective Date:

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BEV IND JUICE PINEAPPLE COCONUT

330 ML

1.00 EA

LIQUOR MALIBU RUM 75 CL 1.00 SERVING

AOR1322-AOR PINEAPPLE JUICE IND

Portion Size: 1 EA Create Date: 03/12/2014 Yield Per Recipe: 1 EA Last Edit Date: 03/18/2014

01:59:56 Min. Batch: Effective Date:

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BEV IND PINEAPPLE JUICE 1.00 EA

AOR1313-AOR RED BULL IND

Portion Size: 1 EA Create Date: 03/12/2014 Yield Per Recipe: 1 EA Last Edit Date: 03/18/2014

02:00:05 Min. Batch: Effective Date:

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BEV IND RED BULL 1.00 EA

AOR1314-AOR SF RED BULL IND

Portion Size: 1 EA Create Date: 03/14/2014 Yield Per Recipe: 1 EA Last Edit Date: 03/18/2014

02:00:14 Min. Batch: Effective Date:

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BEV IND SF RED BULL 1.00 EA

AOR1307-AOR SPRITE IND

Portion Size: 1 EA Create Date: 03/12/2014 Yield Per Recipe: 1 EA Last Edit Date: 03/18/2014

02:00:22 Min. Batch: Effective Date:

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BEV 12 OZ SPRITE 1.00 EA

AOR0050-AOR STRAWBERRY MARGARITTA

Portion Size: 1 SERVING Create Date: 03/12/2014 Yield Per Recipe: 1 SERVING Last Edit Date: 03/18/2014

02:00:30 Min. Batch: Effective Date:

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Name Quantity/Unit(s) Comments Preparation Notes

BEV BULK JUICE STRAWBERRY 1.75 L 2.55 OZ

LIQUOR JOSE CUERVO GOLD 75 CL 1.00 SERVING

MISC JOSE CUERVO MARGARITA MIX

100 CL

4.36 OZ

AOR1310-AOR TONIC WATER IND

Portion Size: 1 EA Create Date: 03/12/2014 Yield Per Recipe: 1 EA Last Edit Date: 03/18/2014

02:00:38 Min. Batch: Effective Date:

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BEV IND TONIC WATER 1.00 EA

LR1255-APPETIZER POTSTICKERS

Portion Size: 1 SERVING Create Date: 11/04/2013 Yield Per Recipe: 1 SERVING Last Edit Date: 11/22/2013

02:55:21 Min. Batch: Effective Date:

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POTSTICKER 6.00 EA PREPARE ACCORDING MANUFACTURER'S

INSTRUCTIONS

LI01000-APPLE COBBLER

Portion Size: 1 SERVING Create Date: 06/17/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 01/29/2014

05:42:50 Min. Batch: Effective Date:

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Name Quantity/Unit(s) Comments Preparation Notes PIE CRUST 32.00 EACH 1. Prepare Pie Crust (Recipe No. LI 001 00) to PIE FILLING APPLE 24.00 LB yield enough dough to prepare cobbler the number of portions required.

2. Divide dough into 3/4 lb pieces; use 2 pieces for each sheet pan.

3. Place dough on lightly floured board; sprinkle lightly with flour; flatten gently.

4. Roll 2 pieces dough into rectangular sheets about 1/8-inch thick and large enough to fit each pan. Press dough into bottom and sides of each pan. Reserve remaining pieces for use in Step 6.

5. Pour 1-1/2 gallons filling into each pan.

6. Roll remaining pieces dough for top crusts.

7. Place top crusts carefully over filling in each pan.

8. Crimp to seal edges.

9. Cut 6 to 8 small slits, about 1/2-inch each in tops of each cobbler.

10. Using a convection oven, bake at 375 F. for 35 to 40 minutes or until lightly browned on high fan, open vent.

11. Cool; cut 6 by 9.

LD02400-APPLE FRITTERS

Portion Size: 1 SERVING Create Date: 06/17/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 01/29/2014

05:43:21 Min. Batch: Effective Date:

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Name Quantity/Unit(s) Comments Preparation Notes FLOUR ALL PURPOSE 4.00 LB Method BAKING POWDER 3.25 TBSP 1. Sift together flour, baking powder, milk, MILK SKIM BULK 0.50 CUP salt, sugar, nutmeg, and cinnamon into mixer SEASONING SALT KOSHER 1.50 OZW bowl.

SUGAR GRANULATED 1.25 OZW

SPICE NUTMEG GROUND 0.25 OZW 2.Combine eggs, water, shortening or salad oil, SPICE CINNAMON GROUND 0.25 OZW and add to dry ingredients. Mix at low speed EGG LIQUID WHOLE FRESH 1.00 LB until well blended.

OIL VEGETABLE 5.80 CUP

FRUIT CANNED APPLE SLICED 6.00 LB 3.Drain apples and chop apples coarsely; add to SUGAR CONFECTIONER 2.10 LB batter; mix lightly.

4. Using a well rounded tablespoon, drop batter into deep fat. Fry 4 to 6 minutes. Drain on absorbent paper. Sprinkle with sifted powdered sugar.

LR0154-APPLE MUFFIN

Portion Size: 1 SERVING Create Date: 12/04/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 03/05/2014

03:16:39 Min. Batch: Effective Date:

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Name Quantity/Unit(s) Comments Preparation Notes

FLOUR ALL PURPOSE 9.00 LB NOTE:

SUGAR GRANULATED 4.62 CUP In Step 3, 2 lb 4 oz A.P. (1 qt-1/3 No. 10 cn) MILK 1% BULK 0.50 GAL drained, chopped apple slices may be BAKING POWDER 0.50 CUP substituted.

SEASONING SALT KOSHER 1.00 TBSP

EGG LIQUID WHOLE FRESH 3.25 CUP METHOD:

FRUIT CANNED APPLESAUCE 3.00 CUP

OIL CANOLA 1.50 CUP 1. In mixer bowl sift together flour, sugar, FRUIT FRESH APPLE DELICIOUS RED 3.50 LB milk, baking powder and salt.

SPICE CINNAMON GROUND 0.33 TEASPOON

COOKING SPRAY 1.00 CO 2. Add warm water, eggs, applesauce and salad oil; mix at low speed until dry ingredients are moistened about 15 seconds; scrape down sides and bottom of mixer bowl; continue to mix at low speed another 15 seconds. DO NOT OVER MIX.

Batter will be lumpy.

3. Fold apples into batter (Chopped)

4. Lightly spray each muffin cup with non-stick cooking spray. Fill each muffin cup 2/3 full.

5. Using a convection oven, bake at 350 F. 23 to 26 minutes with open vent, fan turned off the first 10 minutes, and then low fan. Remove muffins from oven and let cool.

Serving Size: 1 Muffin

LR24123-APPLESAUCE IND

Portion Size: 1 EA Create Date: 10/10/2013 Yield Per Recipe: 1 EA Last Edit Date: 10/10/2013

02:49:43 Min. Batch: Effective Date:

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APPLESAUCE IND 1.00 EA

LR00987-ASIAN PEAR

Portion Size: 1 EA Create Date: 04/04/2014 Yield Per Recipe: 1 EA Last Edit Date: 04/08/2014

10:36:43 Min. Batch: Effective Date:

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FRUIT FRESH APPLE FUJI 1.00 LB

LQ10000-ASPARAGUS (FROZEN)

Portion Size: 1 SERVING Create Date: 06/17/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 06/25/2013

12:08:15 Min. Batch: Effective Date:

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Name Quantity/Unit(s) Comments Preparation Notes VEGETABLE FROZEN ASPARAGUS 18.00 LB Method WATER 1.00 GA 1. Cook asparagus for 5 to 8 minutes. Bring water SEASONING SALT KOSHER 1.00 TBSP to a boil in a steam-jacketed kettle or stock pot.

2. Add salt. Return to a boil. Cover.

3. Place asparagus in serving pan. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F.

or higher for service.

LJ00702-ASSORTED FRUIT FLAVORED GELATIN

Portion Size: 1 SERVING Create Date: 06/20/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 01/06/2014

03:36:21 Min. Batch: Effective Date:

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Name Quantity/Unit(s) Comments Preparation Notes GELATIN ORANGE MIX 5.10 LB Follow manufacturers instructions

-Any flavored of gelatin can be used

SERVING SIZE=1/2 CUP

LG123093-ASST CAKE (PREMADE)

Portion Size: 1 SERVING Create Date: 10/04/2013 Yield Per Recipe: 1 SERVING Last Edit Date: 10/24/2013

12:28:51 Min. Batch: Effective Date:

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CAKE GERMAN CHOC 1.00 SLICE

LQ04501-ASST FRENCH FRIES

Portion Size: 1 SERVING Create Date: 06/20/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 10/16/2013

02:21:16 Min. Batch: Effective Date:

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Name Quantity/Unit(s) Comments Preparation Notes

VEGETABLE FROZEN POTATO FRY

STEAK

35.00 LB Follow manufacturers instructions

LI123092-ASST PIE (PREMADE)

Portion Size: 1 SERVING Create Date: 10/04/2013 Yield Per Recipe: 1 SERVING Last Edit Date: 10/10/2013

10:17:44 Min. Batch: Effective Date:

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PIE PECAN 1.00 SERVING

LS0013-ASST SOUP

Portion Size: 1 SERVING Create Date: 09/12/2013 Yield Per Recipe: 1 SERVING Last Edit Date: 03/21/2014

03:42:25 Min. Batch: Effective Date:

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Name Quantity/Unit(s) Comments Preparation Notes SOUP FZ POTATO 4.00 OZ Follow manufacturers instructions

WATER 6.00 OZF

Dry or frozen soup can be used

SERVING SIZE: 8 oz

LN01202-BACON CHEESEBURGER (BEEF PATTIES)

Portion Size: 1 SERVING Create Date: 07/19/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 04/21/2014

04:25:27 Min. Batch: Effective Date:

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Name Quantity/Unit(s) Comments Preparation Notes

BEEF GRND PATTY 85/15 100.00 EA METHOD

CHEESE AMERICAN YELLOW SLICED 100.00 SLICE

BREAD HAMBURGER WHITE 100.00 EACH 1. Grill patties 4 minutes on each side or until BACON, OVEN FRIED 100.00 SLICE browned on 350 F. griddle. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Place 1 slice cheese on each patty.

Continue to grill until cheese melts.

2. Place 1 tablespoon shredded lettuce and 2 slices of tomato on top of cheese.

3. Serve hot on buns. CCP: Hold for service at 140 F. or higher.

SERV SIZE 1 Burger

LL00200-BACON, OVEN FRIED

Portion Size: 1 SERVING Create Date: 06/18/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 04/22/2014

10:27:52 Min. Batch: Effective Date:

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Name Quantity/Unit(s) Comments Preparation Notes BACON 12.00 LB Method

1. Arrange slices in rows, 2-1/2 pounds per pan, down the length of 18x26 sheet pan, with fat edges slightly overlapping lean edges.

2. Using a convection oven, bake 25 minutes at 325 F. on high fan, open vent. Drain excess fat.

Bake an additional 5 to 10 minutes or until bacon is slightly crisp. DO NOT OVERCOOK.

3. Drain thoroughly. Place on absorbent paper or in perforated steam table pan. CCP: Hold for service at 140 F. or higher.

1 SERVING=2 SLICES

LN00101-BACON, LETTUCE, AND TOMATO SANDWICH

Portion Size: 1 SERVING Create Date: 07/17/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 07/26/2013

12:46:50 Min. Batch: Effective Date:

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Name Quantity/Unit(s) Comments Preparation Notes BACON 12.00 LB Method BREAD, WHITE 100.00 SERVING 1. Prepare bacon according to package directions.

VEGETABLE FRESH TOMATO 11.00 LB

VEGETABLE FRESH LETTUCE

ICEBERG

5.00 LB 2. Place 2 slices bacon, 2 slices tomato, and

lettuce leaf on 1 slice of bread; spread second slice of bread with about 2 teaspoons Salad Dressing. Top with second slice of bread.

3. Cut each sandwich in half. Prepare in 25 portion batches. Notes: Toast bread slices if desired.

LL51500-BACON, TURKEY, OVEN FRIED

Portion Size: 1 SERVING Create Date: 06/24/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 04/21/2014

04:36:33 Min. Batch: Effective Date:

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Name Quantity/Unit(s) Comments Preparation Notes

TURKEY BACON 12.50 LB DIRECTIONS:

1. Arrange slices in rows down the length of each sheet pan, with fat edges slightly overlapping lean edges.

2. Bake 25 minutes at 375 F. Drain excess fat.

Bake additional 5 to 10 minutes or until bacon is slightly crisp. Do not overcook.

3. Drain thoroughly. Place on absorbent paper or in perforated steam table pan. CCP: Hold for service at 140 F. or higher.

NOTES:

1. In Step 2, if convection oven is used, bake at 325 F. for 25 minutes on high fan, open vent.

Drain fat. Bake additional 5 to 10 minutes.

Serving Size: 2 Slices

LL11900-BAKED FISH

Portion Size: 1 SERVING Create Date: 11/08/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 01/06/2014

04:24:06 Min. Batch: Effective Date:

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Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes FISH POLLOCK RAW FILLET 100.00 EACH 1. Separate fillets; cut into 4 1/2 oz portions, FRUIT FRESH LEMON 2.40 LB if necessary MARGARINE 1.00 LB 2. Arrange single layers of fish on lightly SALT TABLE 2.00 OZW greased pans SPICE PAPRIKA 0.50 OZW 3. Cut lemons in 1/2; squeeze to remove juice;

remove seeds

4. Combine lemon juice, butter or margarine, salt and paprika. Mix well. Drizzle 3/4 cup mixture over fish in each pan.

5. Bake 25 minutes or until lightly browned

LQ04400-BAKED POTATOES

Portion Size: 1 SERVING Create Date: 06/17/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 06/25/2013

12:06:58 Min. Batch: Effective Date:

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Name Quantity/Unit(s) Comments Preparation Notes

VEGETABLE FRESH POTATO 70

COUNT

37.50 LB Method

PC BUTTER 100.00 EA 1. Scrub potatoes well; remove any blemishes.

PC SOUR CREAM 100.00 EA Place on sheet pans. Prick skin with fork to allow steam to escape.

2. Using a convection oven, bake at 400 F. for 35 minutes on high fan, closed vent or until done.

Potatoes are done when 208 F. to 211 F. internal temperature is reached. When done, a fork will easily pierce a potato. CCP: Hold at 140 F. or higher for service.

SERVING SIZE= 1 EA

LL14400-BAKED TURKEY AND NOODLES

Portion Size: 1 SERVING Create Date: 06/17/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 04/21/2014

05:57:02 Min. Batch: Effective Date:

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Name Quantity/Unit(s) Comments Preparation Notes TURKEY ROLL BONELESS 23.00 LB Method WATER 3.75 GA 1. Cut turkey into 3/4 to 1-inch cubes.

VEGETABLE FRESH ONION YELLOW 4.50 LB 2. Place turkey in stock pot or steam-jacketed HERB DRIED BAY LEAVES 9.00 EA kettle; add water, onion, and bay leaves. Bring PASTA DRY NOODLE EGG MEDIUM 2.25 LB to a boil. Cover; reduce heat; simmer 35 to 40 SEASONING SALT KOSHER 0.90 OZW minutes.

FLOUR ALL PURPOSE 2.25 LB 3. Remove bay leaves and discard. Drain turkey MILK SKIM BULK 2.00 QT and onions. Reserve 2-1/2 gal stock for use in SEASONING SALT KOSHER 3.00 TBSP Step 7. CCP: Hold reserved stock at 140 F. or SPICE PEPPER BLACK GROUND 0.25 OZW higher for use in Step 5. Hold turkey at 140 F.

SPICE GARLIC GRANULATED 0.25 OZW or higher for use in Step 7.

HERB FRESH BASIL 0.30 OZW 4. Cook noodles in boiling salted water 8 to 10 BREAD CRUMB DRY 1.00 LB minutes or until tender. Drain. Use immediately BUTTER UNSALTED 6.00 OZW in recipe preparation or rinse with cold water, CHEESE CHEDDAR YELLOW MILD

SHREDDED

8.00 OZW drain thoroughly; place in shallow containers, cover and refrigerate.

5. Blend flour and cold water together to make a smooth slurry. Add slurry to stock stirring constantly. Bring to a boil. Cover; reduce heat;

simmer 10 minutes or until thickened, stirring frequently to prevent sticking.

6. Add Milk, salt, pepper, garlic powder and basil; stir milk mixture into thickened stock.

Bring to a boil. Cover; reduce heat; simmer 2 minutes.

7. Stir turkey, onions, and noodles gently into thickened sauce. Heat to a simmer.

8. Pour turkey and noodle mixture into ungreased steam table pans.

9. Combine crumbs, margarine (or butter) and cheese. Sprinkle 2 cups crumb mixture evenly over turkey and noodles in each pan.

10. Using a convection oven, bake 25 minutes at 325 F. on high fan, closed vent or until lightly browned and thoroughly heated. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

SERVING SIZE: 1 CUP

LQ00200-BAKED BEANS (CANNED)

Portion Size: 1 SERVING Create Date: 06/17/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 07/15/2013

05:49:43 Min. Batch: Effective Date:

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Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes BACON, OVEN FRIED 16.00 SLICE Method VEGETABLE FRESH ONION YELLOW 2.00 LB 1. Cook bacon according to Recipe Nos.QL 002 02

VEGETABLE CANNED BEAN WITH

PORK

4.00 CAN #10 Drain. Finely chop.

KETCHUP #10 CAN 2.25 CUP 2. Combine onions, beans, catsup, sugar, mustard SUGAR BROWN 9.00 OZW and bacon. Mix well.

MUSTARD YELLOW BULK 0.75 CUP 3. Pour 7-3/4 quarts bean mixture into each steam table pan.

4. Using a convection oven, bake at 325 F. for 1-1/2 hours on high fan, open vent. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F.

or higher for service.

1 SERVING= 1/2 CUP

LL11901-BAKED FISH W/ LEMON GARLIC BUTTER

Portion Size: 1 SERVING Create Date: 06/17/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 12/18/2013

03:07:39 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes FISH POLLOCK RAW FILLET 30.00 LB Method

JUICE LEMON PASTEURIZED 0.50 CUP

MARGARINE 3.00 CUP 1. Separate fillets or steaks; cut into 4-1/2 SEASONING SALT KOSHER 1.00 TBSP ounce portions, if necessary. Lightly spray pans SPICE GARLIC GRANULATED 3.00 TBSP with non-stick cooking spray. Arrange single HERB FRESH PARSLEY 1.00 OZW layers of fish on sheet pans.

2. Combine lemon juice, butter or margarine, salt and garlic powder. Mix well. Drizzle 3/4 cup mixture over fish in each pan.

3. Using a convection oven, bake at 325 F. for 7 minutes or until lightly browned 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. Garnish with parsley before serving

SERVING SIZE= 4 OZ

LW035-BAKED FLORENTINE TURKEY ROULADE

Portion Size: 1 SERVING Create Date: 08/27/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 04/21/2014

06:25:51 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes

TURKEY GROUND 16.00 LB PREP

VEGETABLE CANNED TOMATO

SAUCE

12.00 CUP

BREAD CRUMB DRY 8.00 QT Chop all dried herbs.

VEGETABLE FROZEN SPINACH

CHOPPED

12.00 LB

VEGETABLE FRESH ONION YELLOW 6.00 CUP METHOD

EGG LIQUID WHOLE FRESH 6.00 CUP

SPICE GARLIC POWDER 4.00 TBSP 1. Combine tomato sauce, all of the basil, HERB DRIED BASIL LEAF 5.33 TBSP oregano, rosemary, and parsley to 1 ½ teaspoon of HERB DRIED OREGANO 2.66 TBSP garlic powder.

HERB DRIED ROSEMARY 3.33 TBSP 2. Mix lightly the ground turkey, tomato SPICE PEPPER BLACK GROUND 2.00 TEASPOON mixture, bread crumbs, remaining garlic powder, HERB DRIED PARSLEY FLAKES 5.33 TBSP onions, egg, and black pepper. Avoid over CHEESE PARMESAN GRATED 2.00 CUP mixing.

3. Divide turkey mixture into 3 equal parts.

4. Shape turkey mixture into a 12 x 5 inch platform to make the bottom for the loaf on a greased sheet pan. Make a 1-inch indentation down the center of the mixture, leaving 1-inch border on all sides.

5. Toss together spinach and parmesan cheese.

Spoon into indentation mounding in the center.

Press another 2-inch of turkey mixture over the top, sealing edges.

6. Bake 1 ½ hour in a preheated 375° oven. Spoon remaining tomato mixture over meat loaf and bake 15 minutes longer or until an internal temperature of 165°F for 15 seconds has been reached.

7. Let stand 10 minutes before slicing.

SERV SIZE 6 oz

LF00100-BAKED MACARONI AND CHEESE

Portion Size: 1 SERVING Create Date: 06/17/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 07/26/2013

12:31:51 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes PASTA DRY ELBOW MACARONI 3.37 LB Method

WATER 1.00 QT

SEASONING SALT KOSHER 2.66 TBSP 1. Add macaroni slowly to boiling salted water;

MILK SKIM BULK 2.50 GAL cook 8 to 10 minutes or until tender; stir FLOUR ALL PURPOSE 1.66 LB occasionally to prevent sticking.

SALT TABLE 1.80 OZW 2. Drain. Set aside for use in Step 7.

SPICE PEPPER BLACK GROUND 0.25 OZW 3. Combine flour and water to make a smooth

CHEESE CHEDDAR YELLOW MILD

SHREDDED

8.00 LB mixture. Add mixture to hot milk, stirring

BREAD CRUMB DRY 1.25 LB constantly.

MARGARINE 10.00 OZW 4. Add salt and pepper. Bring mixture to a boil;

reduce heat; simmer 5 minutes or until thickened.

Stir frequently to prevent scorching.

5. Add cheese to sauce; stir only until smooth;

remove from heat.

6. Combine sauce and macaroni; mix well.

7. Lightly spray steam table pans with non-stick cooking spray. Place about 6-1/3 quart mixture in each sprayed pan.

8. Combine bread crumbs and melted butter or margarine; sprinkle 1-3/4 cup over mixture in each pan.

9. Using a convection oven, bake at 325 F. 15-20 minutes on high fan, open vent or until browned.

CCP: Hold for service at 140 F. or higher.

SERVING SIZE= 1 CUP

LQ04401-BAKED POTATO HALVES

Portion Size: 1 SERVING Create Date: 12/17/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 01/02/2014

09:41:32 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes

VEGETABLE FRESH POTATO 70

COUNT

37.50 LB Preparation Method

1. Scrub potatoes well; remove any blemishes.

2. Cut potatoes in half lengthwise. Dry cut sides on paper towels.

3. Place cut sides down, in rows 5 by 6, on well-greased sheet pans (6 pans).

4. Bake 30 minutes or in 400 degrees convection oven 20 minutes or until done and cut sides are evenly browned on high fan, closed vent.

Portion: 2 Potato Halves (7 Ounces)

LQ06600-BAKED SWEET POTATOES

Portion Size: 1 SERVING Create Date: 06/17/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 06/25/2013

11:56:53 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes VEGETABLE FRESH POTATO SWEET 40.00 LB Method PC BUTTER 200.00 EA 1. Scrub potatoes well; dry; remove any blemishes; place on sheet pans.

2. Prick skin with fork to allow steam to escape.

3. Using a convection oven, bake at 400 F. for 40 to 45 minutes on high fan, closed vent or until done. CCP: Hold at 140 F. or higher for service.

SERVING SIZE=1 EACH

LD00100-BAKING POWDER BISCUITS

Portion Size: 1 SERVING Create Date: 07/16/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 07/16/2013

10:13:15 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes

FLOUR ALL PURPOSE 6.62 LB

MILK 2% BULK 1.50 QT

BAKING POWDER 5.87 OZW

SEASONING SALT KOSHER 1.50 OZW

SHORTENING VEGETABLE 12.00 OZW

LG00600-BANANA CAKE (CAKE MIX)

Portion Size: 1 SERVING Create Date: 06/17/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 07/26/2013

11:52:07 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes FRUIT FRESH BANANA 3.75 LB Method CAKE MIX YELLOW 10.00 LB 1. Beat bananas in mixer bowl at high speed about OIL VEGETABLE 1.00 CUP 1 minute until smooth.

WATER 2.00 CUP 2. Add mix, contents of both soda pouches, salad WATER 2.00 CUP oil and water to bananas. Beat at low speed 3 minutes. Scrape down bowl.

3. Add water gradually while mixing at low speed about 2 minute. Scrape down bowl. Beat at medium speed 3 minutes.

4. Lightly spray each pan with non-stick cooking spray. Pour 4-1/4 quarts of batter into each sprayed and floured pan.

5. Using a convection oven, bake at 300 F. 30 to 35 minutes or until done on low fan, open vent.

Cool; frost if desired.

1 SERVING-1 SLICE OF CAKE

LI00601-BANANA CREAM PIE

Portion Size: 1 SERVING Create Date: 12/02/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 03/05/2014

03:19:43 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Plating Instructions Prep: PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust.

Divide dough into 13-7-1/2 oz pieces for bottom crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions.

Form a circle 1 inch larger than pie pan and about 1/8 inch thick.

Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together. BOTTOM CRUST: Fold rolled dough in half;

carefully place into ungreased pie pan with fold at center. Unfold and fit carefully into pie pan, being careful not to leave any air spaces between pan and dough. REMOVE EXCESS DOUGH: Trim overhanging edges of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if skill is used in weighing and rolling dough. BAKING INSTRUCTIONS FOR UNCOOKED PIES: Bake crusts at 425 F. for about 15-18 minutes, or until light golden brown. Cool before filling. Proceed with the recipe directions.

Name Quantity/Unit(s) Comments Preparation Notes SHELL PIE PASTRY 10" 13.00 EACH Method:

MILK 1% BULK 2.00 GAL

SUGAR GRANULATED 2.62 LB Prep: PREPARE AND DIVIDE DOUGH:

Prepare 1/2 SEASONING SALT KOSHER 1.00 TBSP recipe Pie Crust. Divide dough into 13-7-1/2 oz CORNSTARCH 3.00 CUP pieces for bottom crust; place on lightly floured EGG, WHOLE LIQ FROZEN 4.37 CUP board. ROLL DOUGH: Sprinkle each piece of dough FRUIT FRESH BANANA 8.66 LB lightly with flour; flatten gently. Using a MARGARINE 7.00 OZW floured rolling pin, roll lightly with quick EXTRACT VANILLA PURE 5.00 TBSP strokes from center out to edge in all directions. Form a circle 1 inch larger than pie pan and about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together. BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully into pie pan, being careful not to leave any air spaces between pan and dough. REMOVE

EXCESS

DOUGH: Trim overhanging edges of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if skill is used in weighing and rolling dough. BAKING INSTRUCTIONS FOR

UNCOOKED PIES:

Bake crusts at 425 F. for about 15-18 minutes, or until light golden brown. Cool before filling.

Proceed with the recipe directions.

1. Reconstitute milk. Add sugar and salt; heat to just below boiling. DO NOT BOIL.

2. Combine cornstarch, sugar and water; stir until smooth. Add gradually to hot mixture. Cook at medium heat, stirring constantly, about 10 minutes until thickened.

3. Stir about 1 quart of hot mixture into eggs.

Slowly pour egg mixture into remaining hot mixture; heat to boiling, stirring constantly.

Cook 2 minutes longer. Remove from heat.

4. Add margarine and vanilla; stir until well blended. Cool slightly. Slice bananas. Add to cooled filling. To prevent discoloration, slice bananas just before adding to filling.

5. Pour about 3-1/2 cups filling into each baked pie shell. Meringue may be spread over warm filling. Ensure cream pie filling preparation time does not exceed 4 hours total in temperatures between 40 F. to 140 F.

CCP: Hold for service at 41 F. or lower.

Cut 8 wedges per pie. Chilled pies may be topped with 1 recipe Whipped Topping

Serving Size: 1 Slice

LJ01401-BANANA CREAM PUDDING (INSTANT)

Portion Size: 1 SERVING Create Date: 06/18/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 11/15/2013

03:08:16 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes MILK SKIM BULK 3.00 GAL Method

PUDDING VAN DRY MIX 5.50 LB

FRUIT FRESH BANANA 6.00 LB 1 Add dessert powder to the milk. Using whip, blend at low speed 15 seconds or until well blended. Scrape sides and bottom of bowl; whip at medium speed 2 minutes or until smooth.

2. Peel and slice bananas into 1/4" slices

2. Pour 3-2/3 quarts pudding into each pan. Fold 1-1/2 quarts of banana into each pan. Cover surface of pudding with waxed paper.

3. Refrigerate at least 1 hour or until ready to serve. Pudding may be garnished with well-drained fruit or whipped topping. CCP: Hold for service at 41 F. or lower.

1 SERVING=1/2 CUP

LR0153-BANANA MUFFIN

Portion Size: 1 SERVING Create Date: 12/04/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 03/05/2014

03:21:38 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes

FLOUR ALL PURPOSE 9.00 LB METHOD:

SUGAR GRANULATED 4.62 CUP

BAKING POWDER 0.50 CUP 1. In mixer bowl sift together flour, sugar, SEASONING SALT KOSHER 1.00 TBSP milk, baking powder and salt.

MILK 1% BULK 0.50 GAL

EGG LIQUID WHOLE FRESH 3.25 CUP 2. Add warm water, eggs, applesauce and salad FRUIT CANNED APPLESAUCE 3.00 CUP oil; mix at low speed until dry ingredients are OIL CANOLA 1.50 CUP moistened about 15 seconds; scrape down sides and FRUIT FRESH BANANA 2.00 LB bottom of mixer bowl; continue to mix at low COOKING SPRAY 1.00 CO speed another 15 seconds. DO NOT OVER MIX.

Batter will be lumpy.

3. Add mashed bananas to batter; mix at low speed another 15 seconds until blended.

4. Lightly spray each muffin cup with non-stick cooking spray. Fill each muffin cup 2/3 full.

5. Using a convection oven, bake at 350 F. 23 to 26 minutes with open vent, fan turned off the first 10 minutes, and then low fan. Remove muffins from oven and let cool.

Serving Size: 1 Muffin

LJ01100-BANANA SPLIT

Portion Size: 1 SERVING Create Date: 12/12/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 01/02/2014

09:47:47 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes FRUIT FRESH BANANA 13.00 LB Method BEV BULK JUICE ORANGE 2.50 OZF 1 Peel and slice bananas lengthwise into ICE CREAM HARD VANILLA 3.25 GAL quarters; place on pan.

HOT FUDGE SAUCE 13.00 CUP 2 Pour juice over bananas; cover with waxed TOPPING WHIPPED 8.00 CUP paper; refrigerate until ready to serve.

NUTS PECAN 8.00 OZ 3 Make banana splits to order. Place 1/2 cup ice CHERRY MARASHCINO 2.00 CUP cream in soup bowl. Drain 2 banana quarters;

place 1 on each side of ice cream. Ladle 2 tablespoons of topping over ice cream. Top with 1 tablespoon whipped topping, 1 teaspoon chopped pecans and 1/2 maraschino cherry.

Portion 1 Each

LN02700-BARBECUED BEEF SANDWICH (SLOPPY JOE)

Portion Size: 1 SERVING Create Date: 11/15/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 04/21/2014

04:11:12 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes BEEF GROUND 90/10 18.75 LB Method VEGETABLE FRESH ONION YELLOW 5.25 LB Clean peel and chop onions.

KETCHUP #10 CAN 4.50 QT

SPICE DRY MUSTARD 6.00 TBSP 1. Cook beef until beef loses its pink color, SEASONING SALT KOSHER 1.00 TBSP stirring to break apart. Drain or skim off excess SUGAR BROWN 4.30 TBSP fat.

VINEGAR WHITE 2.00 CUP 2. Combine onions, catsup, mustard, salt, brown WATER 3.80 CUP sugar, vinegar, and water. Add to beef.

BREAD HAMBURGER WHITE 100.00 EACH 3. Cover; simmer 35 minutes. Stir occasionally to prevent scorching. CCP: Internal temperature must reach 155 F. or higher for 15 seconds.

4. Place 1/2 cup, or a No. 8 scoop of hot mixture on bottom half of bun. Top with second half.

CCP: Hold for service at 140 F. or higher.

SERVING SIZE: 1 SANDWICH

LL01800-BBQ BEEF CUBES

Portion Size: 1 SERVING Create Date: 10/28/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 04/21/2014

11:41:30 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes

SAUCE BBQ 3.25 GAL METHOD

BEEF STEWING DICED 30.00 LB

1. Utilize prepared BBQ Sauce.

2. Cook beef in steam-jacketed kettle or stock pot 15 minutes, uncovered, stirring constantly.

3. Cover; cook 15 minutes.

4. Add barbecue sauce mixture; cover; simmer 1 hour or until tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. CCP:

Hold for service at 140 F. or higher.

SERV SIZE 6-1/2 Ounces

LL14600-BBQ CHICKEN

Portion Size: 1 SERVING Create Date: 06/18/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 04/21/2014

05:08:59 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes CHICKEN FRYER 1/4 CUT 82.00 LB Method KETCHUP #10 CAN 1.25 QT 1. Wash chicken thoroughly under cold running SAUCE CHILI 3.80 CUP water. Drain well. Remove skin and excess fat.

VINEGAR WHITE 2.50 CUP

SAUCE WORCESTERSHIRE 1.80 CUP 2. Combine catsup, chili sauce, vinegar, MUSTARD YELLOW BULK 0.80 CUP Worcestershire sauce, mustard, salt, black SEASONING SALT KOSHER 3.00 TBSP pepper, and red pepper in a steam-jacketed kettle SPICE PEPPER BLACK GROUND 3.00 TBSP or stockpot. Bring to a boil. Cover, reduce heat;

SPICE PEPPER BLACK GROUND 1.00 TBSP simmer 5 minutes.

3. Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray. Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent.

4. Dip chicken in barbecue sauce to coat well;

place chicken, meat side up, on sheet pans. Bake an additional 20 minutes, for a total of 40 minutes. CCP: Internal temperature must reach F. or higher for 15 seconds. Transfer chicken to steam table pans.

5. Bring remaining barbecue sauce to a boil.

6. Pour barbecue sauce evenly over chicken in each pan. CCP: Hold for service at 140 F. or higher.

SEVERING SIZE: 1 QUARTER CHICKEN

LL09200-BBQ SPARERIBS

Portion Size: 1 SERVING Create Date: 06/18/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 04/22/2014

11:12:00 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes PORK RIB 75.00 LB Method KETCHUP #10 CAN 1.25 QT 1. Cut ribs into serving size portions 10 to 12 SAUCE CHILI 3.80 CUP ounces raw weight total or 2 to 4 ribs. Place VINEGAR WHITE 2.50 CUP ribs in steam-jacketed kettle or stock pot.

SAUCE WORCESTERSHIRE 1.80 CUP 2. Cover with water; bring to a boil; reduce MUSTARD YELLOW BULK 0.80 CUP heat; simmer 45 minutes or until tender. Drain SEASONING SALT KOSHER 3.00 TBSP ribs.

SPICE PEPPER BLACK GROUND 1.00 TBSP 3. Combine chili sauce, catsup, Worcestershire WATER 4.00 GA sauce, mustard, vinegar, salt, black and red pepper; bring to a boil. Reduce heat; simmer 5 minutes.

4. Dip ribs in sauce to coat well. Overlap ribs in rows fat side up, in pans.

5. Pour remaining sauce evenly over ribs in each steam table pan; cover pans.

6. Bake 1 hour in 325 F. oven, uncover pans; bake 30 minutes longer. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.

7. Skim off excess fat before serving. CCP: Hold for service at 140 F. or higher.

SERVING SIZE= 7 OZ

LQ03802-BEAN, CHEESE, REFRIED (CANNED BEANS)

Portion Size: 1 SERVING Create Date: 06/21/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 09/25/2013

05:13:24 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes

VEGETABLE CANNED BEANS REFRIED 24.00 LB PREP:

SPICE CHILI POWDER 12.00 TBSP Cheese, Chedder: Divided ( 1 lb, 2 lbs)

SAUCE HOT PEPPER 2.00 TBSP

SPICE GARLIC GRANULATED 1.00 TBSP DIRECTIONS:

CHEESE CHEDDAR LF SHREDDED 3.00 LB 1. Add chili powder, garlic, cheese and hot sauce to canned beans. Mix well.

2. Lightly spray each steam table pan with non-stick cooking spray. Spread an equal quantity of bean mixture in each sprayed pan. Bake in 350 F. oven for 30 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.

3. Sprinkle an equal quantity of cheese over bean mixture in each pan. CCP: Hold at 140 F. or higher for service.

Serving Size: 1/2 cup

LQ07200-BEAN, GREEN, SESAME GLAZED

Portion Size: 1 SERVING Create Date: 06/20/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 06/25/2013

12:00:15 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes

SPICE SESAME SEED WHOLE 3.50 CUP DIRECTIONS:

BEV BULK JUICE APPLE 0.22 GAL 1. Place sesame seeds on sheet pan in single SOY SAUCE BT 2.50 CUP layer. Using a convection oven, bake in 350 F.

SUGAR BROWN 1.00 CUP for 10 minutes on low fan, open vent. Transfer SPICE GARLIC GRANULATED 1.50 CUP immediately to another sheet pan to cool.

CORNSTARCH 4.33 TBSP

SPICE PEPPER BLACK GROUND 2.00 TBSP 2. Combine apple juice, soy sauce, brown sugar, SPICE GINGER GROUND 2.33 TBSP garlic powder, cornstarch, ginger and pepper in WATER 2.25 GA steam-jacketed kettle or stock pot. Stir well to

VEGETABLE FROZEN BEANS GREEN

CUT

25.13 LB dissolve cornstarch. Bring to a boil; reduce

heat; simmer 5 minutes or until thick and clear.

3. Bring water to a boil in steam-jacketed kettle or stock pot. Add beans. Stir well. Return to a boil. Cook 3 to 4 minutes or until almost tender, stirring occasionally. Drain well.

4. Add sauce to beans; stir-cook 2 to 3 minutes to evenly coat and thoroughly heat the beans. Do not over cook.

5. Remove to serving pans. Sprinkle 3-1/2 ounces or 3/4 cup sesame seeds over each 25 portions of beans. Toss to distribute sesame seeds. CCP:

Hold at 140 F. or higher for service.

Serving Size: 3/4 cup

LW215-BEAN, LIMA, MEDITERRANEAN

Portion Size: 1 SERVING Create Date: 06/14/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 06/25/2013

11:53:06 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes OIL OLIVE PURE 2.09 CUP 1. Heat oil in steam kettle at medium-high heat.

VEGETABLE FRESH ONION YELLOW 16.66 LB Add onions and cook, stirring occasionally, until

VEGETABLE FRESH GARLIC WHOLE

CLOVES AP

1.91 LB soft, 3 to 5 minutes.

HERB DRIED OREGANO 5.57 TBSP

SPICE CINNAMON GROUND 5.57 TBSP 2. Add garlic and cook 1 minute more. Stir in SPICE PEPPER RED CRUSHED 2.78 TBSP oregano, cinnamon, crushed red pepper, tomatoes VEGETABLE CANNED TOMATO DICED 29.16 LB and lima beans.

VEGETABLE FROZEN BEANS LIMA 20.83 LB

3. Cook, stirring occasionally, until the beans are fully cooked and the mixture is heated through, 10 to 15 minutes.

Serve Hot.

LQ10103-BEANS, FRENCH STYLE CUT (FROZEN)

Portion Size: 1 SERVING Create Date: 06/20/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 07/26/2013

11:44:05 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes WATER 2.00 GA Method SEASONING SALT KOSHER 1.00 TBSP 1. Bring water to a boil in a steam-jacketed

VEGETABLE FROZEN GREEN BEAN

FRENCH CUT

24.00 LB kettle or stock pot.

2.Add salt.

3. Add beans; stir well.

4. Return to a boil; cover. Cook beans 5 to 8 minutes.

5. Place beans in serving pan. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

SERVING SIZE= 3/4 CUP

LQ10100-BEANS, GREEN (FROZEN)

Portion Size: 1 SERVING Create Date: 06/21/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 06/25/2013

12:13:59 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes WATER 2.25 GA 1 Bring water to a boil in a steam-jacketed SEASONING SALT KOSHER 1.00 TBSP kettle or stock pot.

VEGETABLE FROZEN BEANS GREEN

CUT

24.00 LB

2. Add salt.

3. Add beans; stir well.

4. Return to a boil; cover. Cook beans 5 to 8 minutes.

5. Place beans in serving pan. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

SRVING SIZE=3/4 CUP

LQ03801-BEANS, REFRIED (Canned Beans)

Portion Size: 1 SERVING Create Date: 06/21/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 07/12/2013

10:20:32 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes

VEGETABLE CANNED BEANS REFRIED 24.00 LB DIRECTIONS:

1. Use canned refried beans.

2. Lightly spray each steam table pan with non-stick cooking spray. Spread an equal quantity of bean mixture in each sprayed pan. Bake in 350 F. oven for 30 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

3. If desired, mashed bean mixture may be fried on greased 350 F. griddle.

LQ00301-BEANS, SAVORY BAKED (LEGACY)

Portion Size: 1 SERVING Create Date: 06/20/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 07/12/2013

10:20:59 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes

VEGETABLE DRY BEAN KIDNEY 8.88 LB PREP:

WATER 5.50 GA Onions: Chopped small

BACON 1.00 OZW

SEASONING SALT KOSHER 2.33 TBSP DIRECTIONS:

SPICE DRY MUSTARD 6.66 TBSP 1. Pick over beans, removing discolored beans KETCHUP #10 CAN 1.50 QT and foreign matter. Wash beans thoroughly. Cover;

VEGETABLE FRESH ONION YELLOW 11.25 OZW let soak 1 hour.

SUGAR BROWN 2.13 CUP

VINEGAR WHITE 4.33 TBSP 2. Cover with water. Bring beans to a boil; add MOLASSES BULK 2.00 CUP more water if necessary to keep beans covered.

Turn down heat, simmer 1-1/2 hours or until tender, but not mushy. Drain beans. Reserve liquid and beans for use in Step 4.

3. Cook bacon by arranging slices in rows down the length of 18x26 sheet pan, with fat edges slightly overlapping lean edges. Using a convection oven, bake 25 minutes at 325 F. on high fan, open vent. Drain excess fat. Bake an additional 5 to 10 minutes or until bacon is slightly crisp. DO NOT OVERCOOK. Drain thoroughly. Finely chop.

4. Take reserved bean liquid and add water to equal 2-1/2 quarts per 100 portions and combine with salt, mustard, catsup, onions, brown sugar, vinegar, molasses, and chopped bacon. Add to beans; mix well.

5. Lightly spray each steam table pan with non-stick cooking spray. Pour 20-1/8 pounds or 7-1/2 quarts bean mixture into each lightly sprayed steam table pan; cover. Using a convection oven, bake at 325 F., 1 hour to 1 hour 15 minutes stir; bake additional 15 minutes or until set on low fan. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

LQ00501-BEANS, SAVORY STYLE

Portion Size: 1 SERVING Create Date: 06/20/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 01/06/2014

03:37:49 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes

VEGETABLE DRY BEAN KIDNEY 8.13 LB PREP:

WATER 5.00 GA Onions: Diced VEGETABLE FRESH ONION YELLOW 1.33 LB Celery: Diced

VEGETABLE FRESH CELERY 1.50 LB

SPICE GARLIC GRANULATED 0.33 TEASPOON DIRECTIONS:

SPICE CUMIN GROUND 0.33 TEASPOON 1. Pick over beans, removing discolored beans SPICE PEPPER BLACK GROUND 0.33 TEASPOON and foreign matter. Wash beans thoroughly. Cover;

let soak 1 hour.

2. Cover with water; bring to a boil in steam-jacketed kettle; boil 2 minutes.

3. Add onions, celery, garlic powder, cumin, and black pepper.

4. Reduce heat; add more water if necessary to cover beans; cover. Simmer 2 hours or until beans are just tender. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

Serving Size: 2/3 cup

LQ00600-BEANS, SPANISH STYLE

Portion Size: 1 SERVING Create Date: 06/19/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 06/19/2013

04:55:45 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes

PINTO BEAN DRY 8.50 LB DIRECTIONS:

WATER 5.00 GA 1. Pick over beans, removing discolored beans SEASONING SALT KOSHER 6.33 TBSP and foreign matter. Wash beans thoroughly. Cover;

VEGETABLE FRESH ONION YELLOW 1.00 LB let soak 1 hour.

VEGETABLE CANNED TOMATO

CRUSHED

6.63 LB

SUGAR GRANULATED 2.25 CUP 2. Cover with water; add salt. Bring to a boil SPICE CLOVES GROUND 0.13 TEASPOON in steam-jacketed kettle; boil 2 minutes.

SPICE PEPPER BLACK GROUND 0.13 TEASPOON

SPICE DRY MUSTARD 2.00 TBSP 3. Add onions, tomatoes, sugar, mustard, cloves, and pepper. Reduce heat, add more water to cover beans. Simmer 1 hour or until beans are just tender. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

LQ10102-BEANS, WAX

Portion Size: 1 SERVING Create Date: 06/17/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 06/25/2013

11:54:35 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes

VEGETABLE CANNED BEANS WAX 37.75 LB METHOD

1. Pour off half the liquid.

2. Place green beans in steam-jacketed kettle or stock pot.

3. Heat to a simmer. Simmer about 10 minutes, stirring gently. DO NOT BOIL. CCP: Heat to 145 F. or higher for 15 seconds.

4. Place in serving pans. Garnish if desired.

CCP: Hold at 140 F. or higher for service.

SERV SIZE 3/4 cup

LD03901-BEAR CLAWS

Portion Size: 1 SERVING Create Date: 07/03/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 01/13/2014

10:34:33 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes MIX, SWEET DOUGH 11.00 LB Prep Notes:

EGG WASH (LEGACY) 1.50 CUP

PIE FILLING APPLE 3.01 LB Prepare in batches as dough becomes difficult to work with in 15 minutes

METHOD:

1. Follow maunfacturers direction for sweet dough mix. Cut into squares

2. Prepare 3/4 Recipe Egg Wash, Recipe No. D

00. Use 3/4 cup of egg wash. Lightly brush entire surface of each square. Set aside remaining 3/4 cup egg wash for use in Step 6.

3. Place about 1 tablespoon of filling over half of each square. Fold in half; seal edge by pressing firmly.

4. Make 3 cuts, 3/4-inch in depth, on 4-inch sealed side of each piece to form a claw.

5. Lightly spray pans with non-stick cooking spray. Place dough on pans. Bend into slight horseshoe shape and spread claws slightly.

6. Brush lightly with remaining egg wash 3/4 cup.

7. Proof at 90 F. to 100 F. for 30 to 45 minutes or until double in size.

8. Using a convection oven, bake at 325 F. for 10 minutes or until golden brown on low fan, open vent and cool

Serving Size - 1 Danish

LL02000-BEEF AND CORN PIE

Portion Size: 1 SERVING Create Date: 11/26/2013 Yield Per Recipe: 100

SERVING

Last Edit Date: 04/21/2014

11:46:55 Min. Batch: Effective Date:

Max. Batch: Expiration Date:

Shelf Life: Attribute: None

Name Quantity/Unit(s) Comments Preparation Notes BEEF GROUND 90/10 30.00 LB Method

VEGETABLE FRESH ONION YELLOW 3.00 LB

VEGETABLE FRESH PEPPER GREEN 2.00 LB Clean and chop onions and green peppers

SALT TABLE 2.50 OZW

SPICE PEPPER BLACK GROUND 0.50 OZW 1. Cook beef with chopped onions and chopped SPICE GARLIC POWDER 0.75 OZW peppers until beef loses its pink color, stirring VEGETABLE FROZEN CORN CUT 13.50 LB to break apart. Drain or skim off excess fat.

POTATO INSTANT 4.00 LB 2.