Sodexo K-12 Nutrition Program - Saratoga Union School ......Sodexo K-12 Nutrition Program Page 2 Recipe Master List Aug 2, 2012 850155 - BAGEL WHITE WHOLE WHEAT IW Recipe HACCP Process:

Sodexo K-12 Nutrition ProgramPage 1 Recipe Master List Aug 2, 2012

REGIONAL

850076 - APPLE, WHOLE Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1.0000Size of Portion: EACH

Alternate Menu Name: Fresh Apple 198 COUNT

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:

0 oz.0 SRV.0.5 Cup0 Cup0 FLOZ

009003 APPLE FRESH WITH SKIN.... 1 extra small (2-1/2 dia)"

*Nutrients are based upon 1 Portion Size (EACH)Calories 53 kcal Cholesterol 0.00 mg Protein 0.26 g Calcium 6.06 mg 2.94% Calories from Total FatTotal Fat 0.17 g Sodium 1.01 mg Vitamin A 5.05 RE Iron 0.12 mg 0.52% Calories from Sat FatSaturated Fat 0.03 g Carbohydrate 13.95 g Vitamin A 54.54 IU Water¹ 86.42 g *N/A*% Calories from Trans FatTrans Fat¹ *N/A* g Dietary Fiber 2.42 g Vitamin C 4.65 mg Ash¹ 0.19 g 106.23% Calories from Carbohydrates

2.00% Calories from Protein

*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient* - denotes combined nutrient totals with either missing or incomplete nutrient data¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.


850155 - BAGEL WHITE WHOLE WHEAT IW Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:

0 oz.2.25 SRV.0 Cup0 Cup0 FLOZ

850073 BAGEL WHITE WHOLE WHEAT 2.3 OZ.... 1 EACH THAW & SERVE

SERVING SIZE: 1 BAGEL

*Nutrients are based upon 1 Portion Size (EACH)Calories 170 kcal Cholesterol 0.00 mg Protein 6.16 g Calcium 10.00 mg 3.39% Calories from Total FatTotal Fat 0.64 g Sodium 253.00 mg Vitamin A 0.00 RE Iron 2.10 mg 1.16% Calories from Sat FatSaturated Fat 0.22 g Carbohydrate 35.85 g Vitamin A 0.00 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 3.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 84.35% Calories from Carbohydrates





850067 - BEANS BLACK Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: 1/2 CUP

Alternate Menu Name: BLACK BEANS

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:

0 oz.0 SRV.0 Cup0 Cup0 FLOZ

850039 BEANS, BLACK CANNED.... 1 HALF CUP

*Nutrients are based upon 1 Portion Size (1/2 CUP)Calories 110 kcal Cholesterol 0.00 mg Protein 8.00 g Calcium 60.00 mg 0.00% Calories from Total FatTotal Fat 0.00 g Sodium 300.00 mg Vitamin A 20.00 RE Iron 6.30 mg 0.00% Calories from Sat FatSaturated Fat 0.00 g Carbohydrate 19.00 g Vitamin A 100.00 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 7.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 69.09% Calories from Carbohydrates





850068 - BEANS KIDNEY Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: 1/2 CUP

Alternate Menu Name: KIDNEY BEANS

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850040 BEANS, KIDNEY DARK RED CANNED... 1 HALF CUP






850066 - BEANS PINTO Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: 1/2 CUP

Alternate Menu Name: PINTO BEANS

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850038 BEANS, PINTO CANNED... 1 HALF CUP






850114 - BEANS REFRIED:veg Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 50Size of Portion: 1/2 CUP

Alternate Menu Name: Refried Beans

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:

0 oz.0 SRV.0 Cup0.5 Cup0 FLOZ

850057 BEAN REFRIED VEG 10621.... 2 #10 CAN






850059 - BEEF DIPPERS TERIYAKI Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 4 DIPPERS

Alternate Menu Name: TERIYAKI BEEF DIPPERS

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:

2 oz.0 SRV. Cup Cup0 FLOZ

850025 BEEF TERIYAKI DIPPER 3727... 1 SERVING 1. Prepare rice according to recipe.CCP--Hold hot at 140°F or above for service.2. CCP-Conventional oven- preheat to 350°. Bake beef dippers for 7-9 minutes. Convection Oven- preheat to 350°. Bake for 4-7 minutes to an internal temperature of 150°F for 15 seconds.

CCP--Hold hot at 140°F or above for service.

Portion: 1/2 cup rice and 4 dippers

SHELF LIFE: If left over, do not reuse.

*Nutrients are based upon 1 Portion Size (4 DIPPERS)Calories 160 kcal Cholesterol 40.00 mg Protein 14.00 g Calcium 20.00 mg 45.00% Calories from Total FatTotal Fat 8.00 g Sodium 440.00 mg Vitamin A 0.00 RE Iron 1.44 mg 19.69% Calories from Sat FatSaturated Fat 3.50 g Carbohydrate 6.00 g Vitamin A 0.00 IU Water¹ *N/A* g 2.81% Calories from Trans FatTrans Fat¹ 0.50 g Dietary Fiber 1.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 15.00% Calories from Carbohydrates





850143 - BENEFIT BAR APPLE CINNAMON Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850061 BENEFIT BAR APPLE CINNAMON.... 1 EACH KEEP FROZEN UNTIL READY TO USE PRODUCT.

THAW IN REFRIGERATOR.

WHEN THAWED AT AMBIENT TEMPERATURE, SHELF LIFE IS ONE WEEK.

SERVING SIZE IS 1 EACH






850144 - BENEFIT BAR BANANA CHOCOLOATE Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850062 BENEFIT BAR BANANA CHOCOLATE CHUNK.... 1 EACH KEEP FROZEN UNTIL READY TO USE PRODUCT.









850145 - BENEFIT BAR OATMEAL CHOC CHIP Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850063 BENEFIT BAR OATMEAL CHOCOLATE CHIP.... 1 EACH KEEP FROZEN UNTIL READY TO USE PRODUCT.









850146 - BENEFIT BAR OATMEAL RAISIN Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850064 BENEFIT BAR OATMEAL RAISIN.... 1 EACH KEEP FROZEN UNTIL READY TO USE PRODUCT.









850120 - BISCUIT 2 OZ Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 12Size of Portion: EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850059 BISCUIT THAW & SERVE 2 OZ.... 12 EACH 1.Thaw & serve or heat biscuits according to package directions until minimum internal temperature is 140° F. or above (for 15 seconds). CCP-- Hold hot at 140° F. or above for service.

2. Serve immediately.

Portion: 1 Biscuit.

Shelf Life: If left over, do not reuse.






850110 - BURRITO BEAN:scratch G 6-8 Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: BEAN & CHEESE BURRITO

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850057 BEAN REFRIED VEG 10621.................................. 1/3 CUP 1. CCP-- REHEAT REFRIED BEANS ACCORDING TO MANUFACTURER'S INSTRUCTIONS UNTIL MINIMUM INTERNAL TEMPERATURE IS 140° F. OR ABOVE ( FOR 15 SECONDS ).

850045 TORTILLA HEARTY GRAINS 8" FLOUR 28466...825144 CHEESE CHEDDAR SHREDDED.........................

1 EACH1/2 OZ 2. TO BUILD BURRITO :

- SPREAD TORTILLA WITH 1/3 CUP ( #12 SCOOP ) BEANS LEAVING A 1" BORDER AROUND EDGE. - TOP BEANS WITH 1/8 CUP ( 1/2 OZ ) SHREDDED CHEDDAR CHEESE. ROLL WRAP UP "BURRITO STYLE" ENDING WITH SEAM SIDE DOWN.

OFFER SALSA OR TACO SAUCE AS A CONDIMENT.

3. SERVE IMMEDIATELY.

4. PORTION : SERVE 1 BURRITO.

SHELF LIFE : IF LEFT OVER, DO NOT REUSE.






850116 - BURRITO BEEF:scratch G 6-8 Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: BEEF & CHEESE BURRITOBEEF & BEAN BURRITO

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:

2 oz.1.75 SRV.0 Cup0.5 Cup0 FLOZ

850057 BEAN REFRIED VEG 10621..................................850048 BEEF TACO FILLING 32412-328...........................850045 TORTILLA HEARTY GRAINS 8" FLOUR 28466...825144 CHEESE CHEDDAR SHREDDED.........................

1/2 CUP1 SERVING 1.5 MMA1 EACH1/2 OZ

1. CCP-- REHEAT REFRIED BEANS ACCORDING TO MANUFACTURER'S INSTRUCTIONS UNTIL MINIMUM INTERNAL TEMPERATURE IS 140° F. OR ABOVE ( FOR 15 SECONDS ).

2. HEAT TACO MEAT TO MINIMUM INTERNAL TEMPERATURE OF 165°F (FOR 15 SECONDS).

3. TO BUILD BURRITO :

- SPREAD TORTILLA WITH 1/2 CUP ( #8 SCOOP ) BEANS LEAVING A 1" BORDER AROUND EDGE. -TOP BEANS WITH #16 SCOOP (1.8 OZ BY WEIGHT) TACO MEAT. - TOP TACO MEAT WITH 1/8 CUP ( 1/2 OZ ) SHREDDED CHEDDAR CHEESE. ROLL WRAP UP "BURRITO STYLE" ENDING WITH SEAM SIDE DOWN.

OFFER SALSA OR TACO SAUCE AS A CONDIMENT.


4. PORTION : SERVE 1 BURRITO.







850152 - BURRITO BREAKFAST EGG&CHEESE Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850070 BURRITO BREAKFAST EGG & CHEESE... 1 EACH 1. PLACE BURRITOS ON LINED SHEET PAN & PLACE IN OVEN. HEAT UNTIL MINIMUM INTERNAL TEMPERATURE OF 165°F

2. CONVENTIONAL OVEN: BAKE AT 350°F FOR 20-22 MINUTES

CONVECTION OVEN: BAKE AT 350°F FOR 11-13 MINUTES

2. SERVE IMMEDIATELY OR HOLD AT 145°F OR ABOVE UNTIL SERVICE.

SERVING SIZE: 1 BURRITO






850112 - CAESAR SALAD BULK SIDE Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 52Size of Portion: CUP

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


011251 LETTUCE ROMAINE..................................825137 CROUTONS SEASONED HOMESTYLE....825157 CHEESE PARMESAN GRATED................825189 DRESSING CAESAR LITE.........................

3 1/4 GAL, shredded10 OZ2 CUP3 CUP

1. PLACE 3.25 GALLONS (8 POUNDS) OF SHREDDED ROMAINE LETTUCE IN 2 SEPARATE 4" FULL PANS

HOLD AT 40°f OR BELOW UNTIL READY FOR SERVICE.

JUST PRIOR TO SERVICE, ADD 10 OZ (6 CUPS) OF SEASONED CROUTONS, 2 CUPS GRATED PARMESAN AND 3 CUPS LITE CAESAR SALAD DRESSING. TOSS THOROUGHLY UNTIL THE DRESSING IS EVENLY BLENDED.

SERVING SIZE: 1 CUP

*Nutrients are based upon 1 Portion Size (CUP)Calories 85 kcal Cholesterol 4.36 mg Protein 3.68 g Calcium 76.54 mg 54.29% Calories from Total FatTotal Fat 5.11 g Sodium 391.54 mg Vitamin A 131.86 RE Iron 0.78 mg 14.86% Calories from Sat FatSaturated Fat 1.40 g Carbohydrate 7.02 g Vitamin A 4142.00 IU Water¹ *44.47* g *0.54%* Calories from Trans FatTrans Fat¹ *0.05* g Dietary Fiber 0.99 g Vitamin C 1.88 mg Ash¹ *0.27* g 33.16% Calories from Carbohydrates





850075 - CARROT STICKS Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 2Size of Portion: HALF CUP

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


011124 CARROTS,RAW... 1 CUP,strips/slices

*Nutrients are based upon 1 Portion Size (HALF CUP)Calories 25 kcal Cholesterol 0.00 mg Protein 0.57 g Calcium 20.13 mg 5.27% Calories from Total FatTotal Fat 0.15 g Sodium 42.09 mg Vitamin A 1715.93 RE Iron 0.18 mg 0.88% Calories from Sat FatSaturated Fat 0.02 g Carbohydrate 5.84 g Vitamin A 10254.71 IU Water¹ 53.86 g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 1.71 g Vitamin C 3.60 mg Ash¹ 0.59 g 93.46% Calories from Carbohydrates





850004 - CHEESE FILLED BREADSTICK WG Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: STICK

Alternate Menu Name: ITALIAN DUNKER

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:

1 oz.2.25 SRV. Cup Cup0 FLOZ

850006 CHEESE FILLED BREADSTICKS WHOLE GRAIN 73313... 1 (1 STICK)

KEEP FROZEN UNTIL READY TO USE.

CONVECTION OVEN: PREHEAT OVEN TO 375°F, HIGH FAN.PLACE FROZEN BREADSTICKS ON PAPER LINER ON SHEET PAN.BAKE AT 375° LOW FAN FOR 10-12 MINUTES UNTIL INTERNAL TEMPERATURE IS GREATER THAN 160°F. FOR EVEN COOKING ROTATE PANS PART WAY THROUGH BAKING TIME.

SERVE IMMEDIATELY OR HOLD AT 140°F OR HIGHER UNTIL SERVICE.

SERVE 1 BREADSTICK PER STUDENT

*Nutrients are based upon 1 Portion Size (STICK)Calories 180 kcal Cholesterol 10.00 mg Protein 11.00 g Calcium 3000.00 mg 12.50% Calories from Total FatTotal Fat 2.50 g Sodium 290.00 mg Vitamin A 60.00 RE Iron 0.72 mg 7.50% Calories from Sat FatSaturated Fat 1.50 g Carbohydrate 29.00 g Vitamin A 300.00 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 3.00 g Vitamin C 1.20 mg Ash¹ *N/A* g 64.45% Calories from Carbohydrates





850149 - CHEESE STRING IW Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: STRING CHEESECHEESE STICK

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825232 CHEESE MOZZARELL STRING (1 oz).... 1 STICK 1oz KEEP REFRIGERATED UNTIL SERVICE

SERVING SIZE IS 1 STICK






850094 - CHICKEN ALFREDO & PASTA Recipe HACCP Process: #3 Complex Food PreparationSource: REGIONALNumber of Portions: 1Size of Portion: SERVING

Alternate Menu Name: PASTA ALFREDOROTINI PASTA ALFREDO

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850093R PASTA ROTINI WW............................................825547R SAUCE ALFREDO MIX.......................................850046 CHICKEN FAJITA STRIPS COOKED 3522-328...

1 CUP2 FL OZ2 3/4 OZ

1. PREPARE PASTA ACCORDING TO RECIPE.

2. PREPARE ALFREDO SAUCE ACCORDING TO RECIPE.

3. HEAT CHICKEN ACCORDING TO MANUFACTURER'S INSTRUCTIONS.

4. AS NEEDED FOR SERVICE, REHEAT PASTA IN HOT WATER TO REHEAT. DRAIN WELL.

5. AT SERVICE, PLACE AN 8 OZ SPOODLE OF HOT PASTA, ON A SERVING PLATE. TOP WITH :

#6 SCOOP (2.73 OZ BY WEIGHT) CHICKEN. 2 OZ SPOODLE ALFREDO SAUCE.


PORTION : 1 SERVING.

SHELF LIFE : IF LEFT OVER, DO NOT REUSE .

*Nutrients are based upon 1 Portion Size (SERVING)Calories 385 kcal Cholesterol 76.40 mg Protein 22.24 g Calcium 74.72 mg 26.73% Calories from Total FatTotal Fat 11.42 g Sodium 751.65 mg Vitamin A 0.00 RE Iron 2.07 mg 8.47% Calories from Sat FatSaturated Fat 3.62 g Carbohydrate 47.82 g Vitamin A 0.00 IU Water¹ *644.52* g *0.00%* Calories from Trans FatTrans Fat¹ *0.00* g Dietary Fiber 4.84 g Vitamin C 0.00 mg Ash¹ *0.65* g 49.73% Calories from Carbohydrates





850028 - CHICKEN FAJITA BOWL Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: SERVING

Alternate Menu Name: FAJITA CHICKEN BOWL

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850007 RICE BROWN PARBOIL 25# DRY R2PX25570...825176 CHICKEN FAJITA THIGH......................................825240 BEAN PINTO CANNED..........................................825144 CHEESE CHEDDAR SHREDDED.........................825143 SALSA....................................................................

1 (1 CUP COOKED)2 1/8 OZ1/2 CUP1/2 OZ2 OZ

1. COOK RICE PER RICE RECIPE.

2. HEAT CHICKEN TO MINIMUM INTERNAL TEMPERATURE OF 165°F FOR 15 SECONDS.

3. HEAT BEANS TO MINIMUM INTERNAL TEMPERATURE OF 145°F FOR 15 SECONDS.

4. TO ASSEMBLE BOWL:-PLACE 2 #8 SCOOPS (1 CUP) OF RICE INTO BOAT. -PLACE 1 #8 SCOOP (1/2 CUP) OF PINTO BEANS ON TOP OF RICE. -PLACE 1 #12 SCOOP (2.05 OZ BY WEIGHT) OF CHICKEN ON TOP OF BEANS. -POUR 2 OZ LADEL OR #16 SCOOP OF SALSA OVER THE TOP OF BEANS. -SPRINKLE 1/8 CUP OR 2 TBSP (1/2 OZ BY WEIGHT) OF SHREDDED CHEESE ON TOP.

5. SERVE IMMEDIATELY

6. 1 BOAT/BOWL PER SERVING.

*Nutrients are based upon 1 Portion Size (SERVING)Calories 428 kcal Cholesterol 68.64 mg Protein 23.30 g Calcium *138.21* mg 22.50% Calories from Total FatTotal Fat 10.69 g Sodium 1174.34 mg Vitamin A *34.78* RE Iron 2.56 mg 8.95% Calories from Sat FatSaturated Fat 4.25 g Carbohydrate 60.77 g Vitamin A *173.92* IU Water¹ *N/A* g 0.03% Calories from Trans FatTrans Fat¹ 0.01 g Dietary Fiber 8.86 g Vitamin C *0.96* mg Ash¹ *N/A* g 56.81% Calories from Carbohydrates





850092 - CHICKEN FAJITA ON WW TORTILLA Recipe HACCP Process: #3 Complex Food PreparationSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: CHICKEN FAJITA

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850045 TORTILLA HEARTY GRAINS 8" FLOUR 28466...850046 CHICKEN FAJITA STRIPS COOKED 3522-328...825144 CHEESE CHEDDAR SHREDDED.........................

1 EACH2 1/8 OZ1/2 OZ

1. CCP--Bake chicken according to package directions to minimum internal temperature of 140° F. (for 15 seconds). CCP--Hold hot (140° F. or above) for service.

1. PLACE #12 SCOOP (2.05 OZ BY WEIGHT) OF HOT CHICKEN IN CENTER OF TORTILLA. - SPRINKLE 1/8 CUP (1/2 OZ) SHREDDED CHEESE OVER CHICKEN

-FOLD TORTILLA IN HALF

2. SERVE IMMEDIATELY. CCP-- OR HOLD AT 140° F OR ABOVE UNTIL SERVICE

3. OFFER SALSA AS A CONDIMENT

PORTION SIZE: SERVE 1 FAJITA WRAP

SHELF LIFE: IF LEFT OVER, DO NOT REUSE.






850000 - CHICKEN HIP DIPPER Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 100Size of Portion: EACH

Alternate Menu Name: CHICKEN FLOWER

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850000 CHICKEN HIP DIPPER 5815-328 TYSON.... 100 EACH 3.32 OZ

PLACE FROZEN CHICKEN ON LINED SHEET PAN.

BAKE AT 350°F IN A CONVECTION OVEN FOR 8-10 MINUTES.

BAKE AT 350° IN A CONVENTIONAL OVEN FOR 10-12 MINUTES.






850077 - CHICKEN NUGGETS:koch Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 5 nuggets

Alternate Menu Name: Chicken Nuggets

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


Breaded chunks of chicken825149 CHICKEN NUGGET PREMIUM (0.67oz).... 5 EACH 0.67oz 1. CCP--Bake chicken according to package directions to minimum internal temperature of 140°F for 15 seconds.

CCP--Hold hot at 140°F or above for service.

2. Serve immediately.NOTE: Maximum Hot Holding Time - 10 minutes

Portion: 5 nuggets (3.35 oz)Food Based Contribution: 5 nuggets (3.35 oz) provides 2 oz M/MA + 1 serving of creditable grains


*Nutrients are based upon 1 Portion Size (5 nuggets)Calories 230 kcal Cholesterol 55.00 mg Protein 16.00 g Calcium 20.00 mg 43.04% Calories from Total FatTotal Fat 11.00 g Sodium 520.00 mg Vitamin A 20.00 RE Iron 1.08 mg 9.78% Calories from Sat FatSaturated Fat 2.50 g Carbohydrate 16.00 g Vitamin A 100.00 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 1.00 g Vitamin C 1.20 mg Ash¹ *N/A* g 27.83% Calories from Carbohydrates





850078 - CHICKEN NUGGETS:tyson Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 7 EACH


Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


Breaded chunks of chicken825006 CHICKEN NUGGET VALUE (0.48oz)... 7 EACH (.48oz) 1. CCP--Bake chicken according to package directions to minimum internal temperature of 140° F. (for 15 seconds).

CCP--Hold hot (140° F. or above) for service.

2. Serve immediately.NOTE: Maximum Hot Holding Time - 10 minutesFood Based Contribution: 7 nuggets (3.36 oz) provides 2 oz M/MA + 0.75 serving of creditable grains


*Nutrients are based upon 1 Portion Size (7 EACH)Calories 187 kcal Cholesterol 46.66 mg Protein 14.00 g Calcium 23.33 mg 50.63% Calories from Total FatTotal Fat 10.50 g Sodium 408.31 mg Vitamin A 0.00 RE Iron 1.26 mg 11.25% Calories from Sat FatSaturated Fat 2.33 g Carbohydrate 10.50 g Vitamin A 0.00 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 0.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 22.50% Calories from Carbohydrates





850087 - CHICKEN ORANGE TYSON Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 7 EACH


Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


Breaded chunks of chicken825006 CHICKEN NUGGET VALUE (0.48oz)...825332 SAUCE ZESTY ORANGE......................

7 EACH (.48oz)1 OZ

1. CCP--Bake chicken according to package directions to minimum internal temperature of 140° F. (for 15 seconds). CCP--Hold hot (140° F. or above) for service.

2.Place 7 chicken nuggets on top of 1/2 cup rice (#8 scoop) and pour 1 oz orange sauce on top of chicken. Serve immediately.NOTE: Maximum Hot Holding Time - 10 minutesFood Based Contribution: 7 nuggets (3.36 oz) provides 2 oz M/MA + 0.75 serving of creditable grains







850118 - CHICKEN TENDER:TYSON SECONDARY Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 3 tenders

Alternate Menu Name: CHICKEN TENDERS

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850055 CHICKEN TENDERS KRISP N KRUNCHY 3859... 3 EACH Krisp n' Krunchy breaded chicken tenders

1. CCP--Bake chicken according to manufacture's instructions to minimum internal temperature of 140°F for 15 seconds. CCP--Hold hot at 140°F or above for service.


Portion: Serve 3 (3.69 oz) tendersFood Based Contribution: 3.69 oz (3 tenders) provides 2 oz M/MA + 1.25 servings of creditable grain

Shelf life: If left over, do not reuse.

*Nutrients are based upon 1 Portion Size (3 tenders)Calories 202 kcal Cholesterol 55.64 mg Protein 14.16 g Calcium 20.23 mg 45.00% Calories from Total FatTotal Fat 10.12 g Sodium 687.91 mg Vitamin A 20.23 RE Iron 1.82 mg 9.00% Calories from Sat FatSaturated Fat 2.02 g Carbohydrate 12.14 g Vitamin A 101.16 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 0.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 24.00% Calories from Carbohydrates





850098 - CHILI RAINBOW VEG Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 70Size of Portion: CUP

Alternate Menu Name: Rainbow Chili

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850039 BEANS, BLACK CANNED....................................850037 BEANS, GARBANZO CANNED...........................850040 BEANS, KIDNEY DARK RED CANNED..............850038 BEANS, PINTO CANNED....................................850043 CORN, CANNED..................................................825201 TOMATO CANNED DICED NO ADDED SALT...

1 #10 CAN UNDRAINED1 # 10 CAN DRAINED1 #10 CAN1 #10 CAN UNDRAINED2 #10 CAN UNDRAINED1 #10 CAN

1. In a large stock pot, bring to boil beans, corn and diced tomatoes.

825002 ONION YELLOW..................................................011333 PEPPER GREEN BELL........................................109127 SEASONING CHILI..............................................

5 large5 medium (2-3/4" x 2-1/2")5 3/4 OZ

2. Reduce heat to a simmer and stir in seasonings.

3. Add chopped vegetables and cover pot until vegetables are tender (about 15 minutes). Stir every 5-7 minutes to prevent sticking and burning on the bottom.

CCP--Hold hot 140°F or above until service.

Portion: 8 oz ladle

Shelf life: Use within 3 daysCCP--If left over, cool quickly (per HACCP) to internal temperature of 40°F or below. CCP--Reheat quickly (per HACCP) to internal temperature of 165°F for 15 seconds. Keep hot at 140°F or above or serve immediately.






850073 - CORN, CANNED Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: 1/2 CUP

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850043 CORN, CANNED.... 1 HALF CUP






850156 - CREAM CHEESE LIGHT 1 OZ Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: OZ

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850074 CREAM CHEESE LIGHT 1 OZ #61095.... 1 PORTION CUP SERVE AS SPECIFIED BY RECIPE.

SERVING SIZE IS 1 PORTION CUP (1 OZ)

*Nutrients are based upon 1 Portion Size (OZ)Calories 45 kcal Cholesterol 14.92 mg Protein 1.49 g Calcium 29.84 mg 75.00% Calories from Total FatTotal Fat 3.73 g Sodium 96.99 mg Vitamin A 59.68 RE Iron 0.00 mg 45.00% Calories from Sat FatSaturated Fat 2.24 g Carbohydrate 1.49 g Vitamin A 298.42 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 0.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 13.33% Calories from Carbohydrates





850136 - ENCHILADA BEAN & CHEESE G9-12 Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 20Size of Portion: EACH

Alternate Menu Name: ENCHIRITO

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825177 BURRITO BEAN & CHEESE CONV....825179 SAUCE ENCHILADA...........................

20 EACH 6.2oz64 OZ 1. POUR 1/2 QUART (32 OZ) OF ENCHILADA SAUCE IN BOTTOM OF HOTEL PAN. PLACE 20 BURRITOS IN THE

PAN. POUR 1/2 QUART (32 OZ) OF ENCHILADA SAUCE ON TOP OF BURRITOS. CCP- COVER & BAKE AT 350°F FOR ABOUT 30 MINUTES OR UNTIL THE INTERNAL TEMPERATURE IS 145° FOR 15 SECONDS. CCP- SERVE IMMEDIATELY OR HOLD AT 140°F OR HIGHER UNTIL SERVICE

PORTION : SERVE 1 BURRITO.







850055 - FAJITA CHICKEN TYSON WW Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Chicken Fajita

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825176 CHICKEN FAJITA THIGH......................................825144 CHEESE CHEDDAR SHREDDED.........................850045 TORTILLA HEARTY GRAINS 8" FLOUR 28466...

2 1/8 OZ1/2 OZ1 EACH

1. Prepare vegetable fajita blend according to recipe. (Recommended holding time 20 minutes). CCP-- Hold hot at 140° F. or above for service.

2. CCP--Heat chicken according to manufacturer's instructions to 140° F. (for 15 seconds). CCP--Hold hot at 140° F. or above for service.

3. Warm tortilla in warmer.

4. As needed for service, place tortilla on plate. Top tortilla with 2 oz chicken. Top chicken with 1/4th cup fajita vegetables. Serve immediately.

Portion: Serve 1 fajita.







850029 - FIESTA BOWL Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: SERVING

Alternate Menu Name: VEGETARIAN FIESTA BOWL

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850007 RICE BROWN PARBOIL 25# DRY R2PX25570...825240 BEAN PINTO CANNED..........................................825143 SALSA....................................................................850043 CORN, CANNED....................................................

1 (1 CUP COOKED)1/2 CUP2 OZ1 HALF CUP

1. COOK RICE PER DIRECTIONS ON RICE RECIPE.2. HEAT BEANS & CORN TO MINIMUM 165°F. 3. TO ASSEMBLE BOWL:- PLACE 1 CUP (2 #8 SCOOPS) OF RICE INTO BOAT.- PLACE 1/2 CUP (#8 SCOOP) BEANS ONTO RICE- PLACE 1/2 CUP (#8 SCOOP) OF CORN ON TOP OF BEANS.- PLACE 2 OZ OF SALSA ON TOP OF CORN.






850030 - FIESTA CHICKEN BOWL Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: SERVING

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850007 RICE BROWN PARBOIL 25# DRY R2PX25570...825240 BEAN PINTO CANNED..........................................825143 SALSA....................................................................850043 CORN, CANNED....................................................825176 CHICKEN FAJITA THIGH......................................

1 (1 CUP COOKED)1/8 CUP2 OZ1 HALF CUP2 1/8 OZ

1. COOK RICE PER RICE RECIPE.2. HEAT BEANS & CORN TO MINIMUM 165° F.3. HEAT CHICKEN ON SHEET PAN TO MINIMUM INTERNAL TEMP OF 165° F FOR 15 SECONDS. 4. TO ASSEMBLE BOWL:- PLACE 1 CUP (2 #8 SCOOPS) OF RICE INTO BOAT-PLACE #12 SCOOP (2.05 OZ BY WEIGHT) OF CHICKEN ON TO RICE.- PLACE 1/8 CUP BEANS (1 OZ SPOODLE) ON TOP OF CHICKEN.- PLACE 1/2 CUP (#8 SCOOP) OF CORN ON TOP OF CHICKEN.- PLACE 2 OZ LADEL OF SALSA ON TOP OF CORN.

SERVE IMMEDIATELY.






850124 - FILLING EGG SALAD Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 12Size of Portion: 1/3 CUP

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


011143 CELERY RAW.................................................. 1 LB 1. IF SALAD IS TO BE HELD FOR MORE THAN 24 HOURS, BLANCH RAW CELERY FOR 20 SECONDS. ( WHEN RAW CELERY IS USED IN COLD SALADS, THE FINISHED PRODUCT CANNOT BE HELD FOR MORE THAN 24 HOURS ).

825031 EGGS WHOLE HARD COOKED.....................825035 MAYONNAISE LITE (Red Cal, No Chol)..........825001 SPICE SALT KOSHER.....................................002030 SPICE PEPPER BLACK..................................825075 MUSTARD CLASSIC YELLOW (Dispenser)....

12 EGG1 CUP1 TSP1 TBSP, ground1 TBSP

2. COMBINE EGG , CELERY, MAYONNAISE, SALT, PEPPER, AND MUSTARD. MIX WELL.

PORTION : SERVE #12 SCOOP.

SHELF LIFE : USE WITHIN 24 TO 48 HOURS IF BLANCHED CELERY WAS USED. SALADS MADE WITH RAW CELERY MUST BE DISCARDED AFTER THE MEAL PERIOD ( OR MAXIMUM OF 24 HOURS ).

*Nutrients are based upon 1 Portion Size (1/3 CUP)Calories 141 kcal Cholesterol 185.00 mg Protein 6.32 g Calcium 37.70 mg 66.57% Calories from Total FatTotal Fat 10.42 g Sodium 249.64 mg Vitamin A 65.02 RE Iron 0.85 mg 14.00% Calories from Sat FatSaturated Fat 2.19 g Carbohydrate 2.49 g Vitamin A 472.86 IU Water¹ *36.14* g *0.00%* Calories from Trans FatTrans Fat¹ *0.00* g Dietary Fiber 0.75 g Vitamin C 1.17 mg Ash¹ *0.31* g 7.07% Calories from Carbohydrates





850123 - FILLING EGG SALAD Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 11.5Size of Portion: 4 OZ

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


011143 CELERY RAW............................................ 1 LB 1. IF SALAD IS TO BE HELD FOR MORE THAN 24 HOURS, BLANCH RAW CELERY FOR 20 SECONDS. ( WHEN RAW CELERY IS USED IN COLD SALADS, THE FINISHED PRODUCT CANNOT BE HELD FOR MORE THAN 24 HOURS ).

825031 EGGS WHOLE HARD COOKED...............825035 MAYONNAISE LITE (Red Cal, No Chol)...825001 SPICE SALT KOSHER..............................115855 SPICE PEPPER WHITE GROUND...........110499 SPICE MUSTARD GROUND.....................

12 EGG1 CUP2 TSP1 TSP1 TSP

2. COMBINE EGG , CELERY, MAYONNAISE, SALT, PEPPER, AND DRY MUSTARD. MIX WELL.

PORTION : SERVE #16 SCOOP.

SHELF LIFE : USE WITHIN 24 TO 48 HOURS IF BLANCHED CELERY WAS USED. SALADS MADE WITH RAW CELERY MUST BE DISCARDED AFTER THE MEAL PERIOD ( OR MAXIMUM OF 24 HOURS ).

*Nutrients are based upon 1 Portion Size (4 OZ)Calories 147 kcal Cholesterol 193.04 mg Protein 6.53 g Calcium 36.71 mg 66.34% Calories from Total FatTotal Fat 10.85 g Sodium 292.66 mg Vitamin A 67.74 RE Iron 0.83 mg 13.93% Calories from Sat FatSaturated Fat 2.28 g Carbohydrate 2.21 g Vitamin A 490.14 IU Water¹ *37.64* g *0.00%* Calories from Trans FatTrans Fat¹ *0.00* g Dietary Fiber 0.63 g Vitamin C 1.22 mg Ash¹ *0.30* g 6.02% Calories from Carbohydrates





850151 - FRENCH TOAST MINI TRPL BERRY Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: PACKAGE

Alternate Menu Name: IW FOR BIC

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850069 FRENCH TOAST MINI TRIPLE BERRY BLAST IW.... 1 PACKAGE 1. PAN AND HEAT OVENABLE POUCH.--PLACE POUCHES FLAT ON A BAKING SHEET--CONVECTION OVEN: 350°F FOR 8-10 MINUTES--CONVENTIONAL OVEN: 350°F FOR 13-15 MINUTES

2. SERVE IMMEDIATELY OR FRENCH TOAST MAY BE HELD IN A WARMING CABINET FOR UP TO 3 HOURS AT 150°F.

SERVING SIZE: 1 POUCH

*Nutrients are based upon 1 Portion Size (PACKAGE)Calories 190 kcal Cholesterol 4.99 mg Protein 2.99 g Calcium 39.92 mg 23.69% Calories from Total FatTotal Fat 4.99 g Sodium 359.24 mg Vitamin A 0.00 RE Iron 0.72 mg 4.74% Calories from Sat FatSaturated Fat 1.00 g Carbohydrate 31.93 g Vitamin A 0.00 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 2.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 67.37% Calories from Carbohydrates





850027 - FRENCH TOAST STICKS Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850023 FRENCH TOAST STICKS 43585... 1 EACH 1. CONVENTIONAL OVEN: PRE-HEAT OVEN TO 425°F. --PLACE FRENCH TOAST STICKS IN A SINGLE LAYER ON LINED SHEET PAN.--BAKE FOR 10 MINUTES OR UNTIL HOT. --FOR BEST RESULTS, TURN FRENCH TOAST STICKS OVER HALFWAY THROUGH BAKING

CONVENTIONAL OVEN: PRE-HEAT OVEN TO 375°F. --PLACE FRENCH TOAST STICKS IN A SINGLE LAYER ON SHEET PAN. --BAKE FOR 6 MINUTES OR UNTIL HOT.--FOR BEST RESULTS, TURN FRENCH TOAST STICKS OVER HALFWAY THROUGH BAKING.

2. SERVE IMMEDIATELY OR HOLD FOR NO MORE THAN 15 MINUTES AT 175°F (CONVECTION) OR 225°F CONVENTIONAL OVEN.

FRENCH TOAST STICKS BECOME MUSHY IN THE CENTER & THE EDGES WILL DRY AFTER 1 HOUR.

SERVING SIZE:--LUNCH = 4 STICKS = 2 GRAINS--BREAKFAST = 2 STICKS = 1 GRAIN IF SERVED WITH 1 M/MA--BREAKAST = 4 STICKS = 2 GRAINS IF NOT SERVED WITH 1 M/MA






850065 - GARBANZO BEANS Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: 1/2 CUP

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850037 BEANS, GARBANZO CANNED.... 1 HALF CUP






850154 - GRAHAM CRACKERS 3 PACK Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: PACKAGE

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850072 GRAHAM CRACKER HONEY 3 PACK... 1 PACKAGE






850061 - GRAHAMS GIANT CINN GOLDFISH Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: PKG

Alternate Menu Name: CINNAMON GOLDFISH GRAHAM

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850036 GRAHAMS GIANT CINN GOLDFISH 15094.... 1 PKG

*Nutrients are based upon 1 Portion Size (PKG)Calories 120 kcal Cholesterol 0.00 mg Protein 1.00 g Calcium 100.00 mg 30.00% Calories from Total FatTotal Fat 4.00 g Sodium 110.00 mg Vitamin A 0.00 RE Iron 0.72 mg 7.50% Calories from Sat FatSaturated Fat 1.00 g Carbohydrate 19.00 g Vitamin A 0.00 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 1.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 63.33% Calories from Carbohydrates





850003 - HOT DOG TURKEY WHITE Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Hot Dog

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825208 TURKEY FRANK 8/1........850003 BUN HOT DOG WHITE....

1 EACH1 BUN

1. CCP--Heat frankfurters to minimum internal temperature of 140° F. using one of the following methods:

Kettle Method: Place frankfurters in water. Bring to a boil. Remove from water.

Steamer Method: Place frankfurters in perforated pan. Steam for 8 to 10 minutes.

Oven Method: Place frankfurters on sheet pans. CCP--Hold refrigerated at internal temperature of 40° F. or below for 1 hour to temper. Make 3 diagonal cuts in each frankfurter. Bake in a 500° F. oven for 12 to 15 minutes or until browned.

Grill Method: Arrange frankfurters on sheet pans. CCP--Hold refrigerated at internal temperature of 40° F. or below for 1 hour to temper. Make 3 diagonal cuts in each frankfurter. Grill at 325° F. for 5 minutes, turning to evenly brown.

2. CCP--Hold hot (140° F. or above) for service. As needed for service, place 1 frankfurter in each bun. Serve immediately.

Portion: Serve 1 hot dog.


*Nutrients are based upon 1 Portion Size (EACH)Calories 260 kcal Cholesterol 45.00 mg Protein *7.00* g Calcium 100.00 mg 43.27% Calories from Total FatTotal Fat 12.50 g Sodium 950.00 mg Vitamin A 0.00 RE Iron 2.52 mg 10.38% Calories from Sat FatSaturated Fat 3.00 g Carbohydrate 24.00 g Vitamin A 0.00 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 1.00 g Vitamin C 1.20 mg Ash¹ *N/A* g 36.92% Calories from Carbohydrates

*10.77%* Calories from Protein




850002 - HOT DOG TURKEY WHOLE WHEAT Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Hot Dog

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825208 TURKEY FRANK 8/1...............................................850002 BUN HOT DOG WHOLE WHEAT OROWHEAT....

1 EACH1 BUN

1. CCP--Heat frankfurters to minimum internal temperature of 140° F. using one of the following methods:

Kettle Method: Place frankfurters in water. Bring to a boil. Remove from water.

Steamer Method: Place frankfurters in perforated pan. Steam for 8 to 10 minutes.

Oven Method: Place frankfurters on sheet pans. CCP--Hold refrigerated at internal temperature of 40° F. or below for 1 hour to temper. Make 3 diagonal cuts in each frankfurter. Bake in a 500° F. oven for 12 to 15 minutes or until browned.

Grill Method: Arrange frankfurters on sheet pans. CCP--Hold refrigerated at internal temperature of 40° F. or below for 1 hour to temper. Make 3 diagonal cuts in each frankfurter. Grill at 325° F. for 5 minutes, turning to evenly brown.

2. CCP--Hold hot (140° F. or above) for service. As needed for service, place 1 frankfurter in each bun. Serve immediately.

Portion: Serve 1 hot dog.







850095 - ITALIAN DUNKERS Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 2 breadsticks

Alternate Menu Name: Cheese Breadsticks

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


Mozzarella cheese stuffed between two layers of flaky dough825148 BREADSTICK MOZZARELLA STUFFED WG (2.1 oz)... 2 EACH 2.1oz 1. CCP--Bake cheese sticks according to manufacturer's instructions to minimum internal temperature of

140°F for 15 seconds.CCP--Hold hot 140°F or above for service.

Portion: 2 cheese breadsticks (4.2 oz)Food Based Contribution: Two 2.1 oz stuffed breadsticks provides 2 oz M/MA + 2 servings of creditable grains


*Nutrients are based upon 1 Portion Size (2 breadsticks)Calories 260 kcal Cholesterol 15.00 mg Protein 18.00 g Calcium 300.00 mg 20.77% Calories from Total FatTotal Fat 6.00 g Sodium 370.00 mg Vitamin A 40.00 RE Iron 1.80 mg 10.39% Calories from Sat FatSaturated Fat 3.00 g Carbohydrate 32.00 g Vitamin A 200.00 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 2.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 49.23% Calories from Carbohydrates





850071 - JICAMA STICKS Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 33Size of Portion: HALF CUP

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825069 JICAMA... 5 LB

*Nutrients are based upon 1 Portion Size (HALF CUP)Calories 25 kcal Cholesterol 0.00 mg Protein 0.82 g Calcium 8.18 mg 0.00% Calories from Total FatTotal Fat 0.00 g Sodium 0.00 mg Vitamin A 8.18 RE Iron 0.29 mg 0.00% Calories from Sat FatSaturated Fat 0.00 g Carbohydrate 5.73 g Vitamin A 40.91 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 0.00 g Vitamin C 12.27 mg Ash¹ *N/A* g 93.33% Calories from Carbohydrates





850062 - MILK CHOCOLATE NONFAT Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: HALF PINT

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850034 MILK, CHOCOLATE NON FAT BERKELEY.... 1 HALF PINT

*Nutrients are based upon 1 Portion Size (HALF PINT)Calories 150 kcal Cholesterol 5.00 mg Protein 9.00 g Calcium 350.00 mg 0.00% Calories from Total FatTotal Fat 0.00 g Sodium 210.00 mg Vitamin A 100.00 RE Iron 0.36 mg 0.00% Calories from Sat FatSaturated Fat 0.00 g Carbohydrate 26.00 g Vitamin A 500.00 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 0.00 g Vitamin C 1.20 mg Ash¹ *N/A* g 69.33% Calories from Carbohydrates





850063 - MILK WHITE 1% Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: HALF PINT

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850033 MILK, WHITE LOW FAT 1% BERKELEY... 1 HALF PINT

*Nutrients are based upon 1 Portion Size (HALF PINT)Calories 130 kcal Cholesterol 15.00 mg Protein 10.00 g Calcium 400.00 mg 17.30% Calories from Total FatTotal Fat 2.50 g Sodium 160.00 mg Vitamin A 100.00 RE Iron 0.00 mg 10.38% Calories from Sat FatSaturated Fat 1.50 g Carbohydrate 16.00 g Vitamin A 500.00 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 0.00 g Vitamin C 2.40 mg Ash¹ *N/A* g 49.23% Calories from Carbohydrates





850015 - MUFFIN, APPLE CIN WG, RF, IW Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850018 MUFFIN APPLE CIN WG, RF, IW 03745.... 1 EACH

THAW IN ORIGINAL PACKAGING.

SERVE IN PACKAGING.






850016 - MUFFIN, BANANA WG, RF, IW Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850017 MUFFIN BANANA WG, RF, IW 03705... 1 EACH

THAW IN ORIGINAL PACKAGING.

SERVE IN PACKAGING.






850017 - MUFFIN, BLUEBERRY WG, RF, IW Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850016 MUFFIN BLUEBERRY WG, RF, IW 03700.... 1 EACH

THAW IN ORIGINAL PACKAGING.SERVE IN PACKAGING.






850111 - NACHOS SUPREME:w/beans Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Cheesy Beans over StoneGround Tortilla Chips

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850057 BEAN REFRIED VEG 10621......................850058 SAUCE CHEESE LITE CHEDDAR 3214...850050 CHIPS TORTILLA IW 31146.......................

1/2 CUP3 OZ1 1/2 OZ

1. CCP-- HEAT REFRIED BEANS AND CHEESE SAUCE ACCORDING TO MANUFACTURER'S INSTRUCTIONS TO A MINIMUM INTERNAL TEMPERATURE OF 140 DEGREES F. CCP-- HOLD ABOVE 140 DEGREES F. FOR NO LONGER THAN 2 HOURS.

2. TO ASSEMBLE NACHOS :

- PLACE 1.5 OZ CHIPS IN A BOAT. - TOP CHIPS WITH 1/2 CUP ( #8 SCOOP ) HOT REFRIED BEANS. - TOP BEANS WITH 3 OZ LADEL OF HOT CHEESE SAUCE.


PORTION : 1 EACH.







850139 - NACHOS SUPREME:W/BEEF Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: BEEF NACHOS

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850048 BEEF TACO FILLING 32412-328...............850058 SAUCE CHEESE LITE CHEDDAR 3214...850050 CHIPS TORTILLA IW 31146.......................

2 3/8 OZ3 OZ1 1/2 OZ

1. CCP-- HEAT CHEESE SAUCE ACCORDING TO MANUFACTURER'S INSTRUCTIONS TO A MINIMUM INTERNAL TEMPERATURE OF 140 DEGREES F. CCP-- HOLD ABOVE 140 DEGREES F. FOR NO LONGER THAN 2 HOURS.

2. CCP-- HEAT TACO CRUMBLE TO A MINIMUM INTERNAL TEMPERATURE OF 165° F FOR 15 SECONDS. CCP--HOLD ABOVE 140° F FOR NO LONGER THAN 2 HOURS.


- PLACE 1.5 OZ CHIPS IN A BOAT. - TOP CHIPS WITH 1/3 CUP ( #12 SCOOP/2.4 OZ BY WEIGHT ) HOT TACO MEAT. - TOP MEAT WITH 3 OZ LADEL OF HOT CHEESE SAUCE.


PORTION : 1 EACH.







850140 - NACHOS SUPREME:W/CHICKEN Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: CHICKEN NACHOS

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850046 CHICKEN FAJITA STRIPS COOKED 3522-328...850058 SAUCE CHEESE LITE CHEDDAR 3214...............850050 CHIPS TORTILLA IW 31146..................................

2 3/4 OZ3 OZ1 1/2 OZ

1. CCP-- HEAT CHEESE SAUCE ACCORDING TO MANUFACTURER'S INSTRUCTIONS TO A MINIMUM INTERNAL TEMPERATURE OF 140 DEGREES F. CCP-- HOLD ABOVE 140 DEGREES F. FOR NO LONGER THAN 2 HOURS.

2. CCP-- HEAT FAJITA CHICKEN TO A MINIMUM INTERNAL TEMPERATURE OF 165° F FOR 15 SECONDS. CCP--HOLD ABOVE 140° F FOR NO LONGER THAN 2 HOURS.


- PLACE 1.5 OZ CHIPS IN A BOAT. - TOP CHIPS WITH 2/3 CUP ( #6 SCOOP/2.73 OZ BY WEIGHT ) HOT CHICKEN MEAT. - TOP MEAT WITH 3 OZ LADEL OF HOT CHEESE SAUCE.


PORTION : 1 EACH.







850150 - PANCAKE BUTTERMILK 4.25" Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 2 PANCAKES

Alternate Menu Name: PANCAKES

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850068 PANCAKE BUTTERMILK 4.25"... 2 EACH FOR BEST RESULTS, THAW PANCAKES OVERNIGHT UNDER REFRIGERATION.

1. TO THAW, PLACE PANCAKES ON A SHEET PAN IN A SINGLE LAYER AND TIGHTLY SEAL THE PAN. PLACE SEALED PAN IN REFRIGERATOR FOR 6-8 HOURS UNTIL READY TO HEAT

2. TO HEAT THAWED PANCAKES, PREHEAT OVEN TO 400°F FOR CONVENTIONAL OVEN- BAKE PANCAKES FOR 7 MINUTES.- TO HEAT FROZEN PANCAKES, PLACE FROZEN PANCAKES ON A SHEET PAN IN A SINGLE LAYER AND BAKE AT 400°F IN CONVENTIONAL OVEN FOR 10 MINUTES

CONVECTION OVEN: -350°F ON LOW FAN SPEED FOR 3 MINUTES FOR THAWED PANCAKES.-350°F FOR 6 MINUTES FOR FROZEN PANCAKES

3. SERVE IMMEDIATELY

SERVING SIZE IS 2 PANCAKE = 2 BREADS

*Nutrients are based upon 1 Portion Size (2 PANCAKES)Calories 160 kcal Cholesterol 6.67 mg Protein 3.33 g Calcium 26.67 mg 18.75% Calories from Total FatTotal Fat 3.33 g Sodium 353.33 mg Vitamin A 13.33 RE Iron 1.80 mg 0.00% Calories from Sat FatSaturated Fat 0.00 g Carbohydrate 31.33 g Vitamin A 66.67 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 0.67 g Vitamin C 0.00 mg Ash¹ *N/A* g 78.33% Calories from Carbohydrates





850147 - PANCAKES EGGO MINI BLUEBERY IW Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: PKG

Alternate Menu Name: BREAKFAST IN CLASSROOM

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850066 PANCAKES EGGO MINI BLUEBERRY... 1 POUCH 1. HEAT IN OVENABLE POUCH ACCORDING TO MANUFACTURER DIRECTIONS ON PACKAGE.

SERVING SIZE IS 1 POUCH






850148 - PANCAKES EGGO MINI MAPLE IW Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: PKG

Alternate Menu Name: BREAKFAST IN CLASSROOM

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850067 PANCAKES EGGO MINI MAPLE.... 1 POUCH 1. HEAT IN OVENABLE POUCH ACCORDING TO MANUFACTURER DIRECTIONS ON PACKAGE.

SERVING SIZE IS 1 POUCH






850093 - PASTA ROTINI WW Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 8Size of Portion: CUP

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


014429 WATER MUNICIPAL...825277 PASTA ROTINI WW....

1 1/4 GAL1 (1#, dry to ckd)

1. BRING WATER TO A BOIL.

2. STIR WATER VIGOROUSLY. WHILE WATER IS STILL MOVING, ADD PASTA. STIR PASTA SEVERAL TIMES TO SEPARATE WHILE WATER RETURNS TO FULL BOIL.

3. WHILE PASTA IS COOKING, GET THE ICE YOU WILL NEED TO CHILL THE PASTA OR SERVE IMMEDIATELY.

4. TASTE PASTA TO TEST FOR DONENESS.

5. WHEN COOKED, DRAIN WATER IMMEDIATELY. COVER WITH COLD WATER BY SEVERAL INCHES.

CCP: ADD ICE AND STIR GENTLY TO THOROUGHLY CHILL PASTA TO 40 DEGREES F. OR BELOW.

6. SKIM OFF ANY UNMELTED ICE WITH A SKIMMER OR STRAINER.

CCP: STORE PASTA IN COVERED CONTAINERS, REFRIGERATED, AT 40 DEGREES F. OR BELOW.

7. TO REHEAT PASTA, PLACE INTO A BASKET AND PLUNGE IN RAPIDLY BOILING WATER. USE 1 GALLON OF WATER PER 1/2 LB OF COOKED PASTA.

8. DRAIN AND TRANSFER TO 2" HOTEL PAN OR DESIRED SERVICE VEHICLE.

PASTA MUST ONLY BE REHEATED ONCE, SO LEFTOVERS MUST BE DISCARDED.

PORTION: USE AS DIRECTED IN RECIPE.

SHELF LIFE: 24 HOURS.






850070 - PEACHES, CANNED DICED IN JUICE Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: 1/2 CUP

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850042 PEACHES, DICED, CANNED IN JUICE... 1 HALF CUP






850069 - PEARS, CANNED IN JUICE Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: 1/2 CUP

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850041 PEARS, CANNED IN JUICE.... 1 HALF CUP






850109 - PIZZA BIG DADDY'S HT CHEESE Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 8Size of Portion: SLICE

Alternate Menu Name: HAND TOSSED BIG DADDY'S

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850056 PIZZA BIG DADDY HAND TOSSED CHEESE 78398.... 1 PIZZA 1. Cook from frozen state. Pre heat oven:Impingement oven: 420°F for 7-9 minutes. Bake directly on belt.

Convection oven: 350°F Low Fan for 13-17 minutes. Bake on perforated screen for best results.

Deck Oven: 450°F for 10-13 minutes.

Pizza is done when cheese begins to brown and is completely melted in the middle. Cook to internal temperature of 185°F.

2. Cut pizza into 8 equal slices and serve 1 slice per meal.

Discard any unused portions.

*Nutrients are based upon 1 Portion Size (SLICE)Calories 340 kcal Cholesterol 35.04 mg Protein 18.02 g Calcium 350.35 mg 39.71% Calories from Total FatTotal Fat 15.01 g Sodium 670.67 mg Vitamin A 80.08 RE Iron 1.80 mg 18.53% Calories from Sat FatSaturated Fat 7.01 g Carbohydrate 36.04 g Vitamin A 400.40 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 4.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 42.35% Calories from Carbohydrates





850138 - PIZZA BIG DADDY'S HT HAWAIIAN Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 8Size of Portion: SLICE

Alternate Menu Name: HANDTOSSED HAWAIIANPIZZA

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850056 PIZZA BIG DADDY HAND TOSSED CHEESE 78398....825008 PINEAPPLE TIDBITS IN JUICE......................................850052 TURKEY HAM SLICED 2565..........................................

1 PIZZA1/2 CUP4 SLICE .51 OZ

1. Cut 4 slices of ham in half. Place 8 pieces of ham (1/2 slice ham per each slice of pizza) on top of pizza.

2. Spread #8 scoop (1/2 cup) of pineapple evenly over entire pizza.

3. Cook from frozen state. Pre heat oven:Impingement oven: 420°F for 7-9 minutes. Bake directly on belt.











850115 - PIZZA BIG DADDY'S HT PEPPERONI Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 8Size of Portion: SLICE


Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850056 PIZZA BIG DADDY HAND TOSSED CHEESE 78398....825185 PORK PEPPERONI SLICED .06oz.................................

1 PIZZA32 EACH .06oz

1. Place 32 slices of pepperoni on pizza so that each slice has 4 pieces of pepperoni.












850137 - PIZZA BIG DADDY'S HT SAUSAGE Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 8Size of Portion: SLICE

Alternate Menu Name: HANDTOSSED SAUSAGE PIZZA

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850056 PIZZA BIG DADDY HAND TOSSED CHEESE 78398....825344 PORK SAUSAGE CRUMBLE.........................................

1 PIZZA32 PIECE .035oz

1. Place 32 pieces of sausage crumble (4 per slice) on top of pizza.












850141 - PIZZA BIG DADDY'S HT VEGGIE Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 8Size of Portion: SLICE


Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850056 PIZZA BIG DADDY HAND TOSSED CHEESE 78398....011333 PEPPER GREEN BELL..................................................825002 ONION YELLOW.............................................................825140 OLIVES BLACK SLICED.................................................011260 MUSHROOMS RAW.......................................................011529 TOMATO FRESH YEAR ROUND...................................

1 PIZZA1/2 CUP, chopped1/2 CUP, chopped1/2 CUP,drnd1/2 CUP, pieces1/2 CUP, chopped or sliced

1. Pre heat oven:Impingement oven: 420°F for 7-9 minutes. Bake directly on belt.



2. Cook from frozen state. Top pizza with:-1/2 cup (#8 scoop) sliced mushrooms-1/2 cup (#8 scoop) diced green bell peppers-1/2 cup (#8 scoop) diced onions-1/2 cup (#8 scoop) diced tomatoes1/2 cup (#8 scoop) sliced olives




*Nutrients are based upon 1 Portion Size (SLICE)Calories 362 kcal Cholesterol 35.04 mg Protein 18.45 g Calcium 354.54 mg 40.74% Calories from Total FatTotal Fat 16.39 g Sodium 737.10 mg Vitamin A 92.92 RE Iron 1.91 mg 17.45% Calories from Sat FatSaturated Fat 7.02 g Carbohydrate 38.43 g Vitamin A 528.57 IU Water¹ *32.39* g *0.00%* Calories from Trans FatTrans Fat¹ *0.00* g Dietary Fiber 4.52 g Vitamin C 9.76 mg Ash¹ *0.17* g 42.47% Calories from Carbohydrates





850007 - PIZZA GALAXY CHEESE 100% IW Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Personal Cheese Pizza

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850009 PIZZA GALAXY CHEESE 100% IW 78475... 1 PIECE 1. CCP--Cook pizza according to package directions to minimum internal temperature of 140° F. (for 15 seconds). CCP--Hold hot (140° F. or above) for service.

Portion: Serve 1 pizza.

Shelf Life: 10 minutes. If left over, do not reuse.






850006 - PIZZA SMART CHEESE 100%, WG Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: PIECE

Alternate Menu Name: Cheese Pizza Square

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850008 PIZZA SMART CHEESE 100% MOZZ 78697.... 1 PIECE 1. CCP--Cook pizza according to package directions to minimum internal temperature of 140° F. (for 15 seconds). CCP--Hold hot (140° F. or above) for service.

Portion: Serve 1 slice.


*Nutrients are based upon 1 Portion Size (PIECE)Calories 300 kcal Cholesterol 25.00 mg Protein 18.00 g Calcium 300.00 mg 33.00% Calories from Total FatTotal Fat 11.00 g Sodium 560.00 mg Vitamin A 80.00 RE Iron 1.80 mg 15.00% Calories from Sat FatSaturated Fat 5.00 g Carbohydrate 34.00 g Vitamin A 400.00 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 4.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 45.33% Calories from Carbohydrates





850081 - PIZZA SMART CHEESE WG 50/50 Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Cheese Pizza Square

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850028 PIZZA, SMART WG 4X6 CHEESE 50/50 78673... 1 PIECE 1. CCP--Cook pizza according to package directions to minimum internal temperature of 140° F. (for 15 seconds). CCP--Hold hot (140° F. or above) for service.








850080 - PIZZA SMART W/PEP 100%, WG Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: PIECE

Alternate Menu Name: PEPPERONI PIZZA SQUARE

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850008 PIZZA SMART CHEESE 100% MOZZ 78697....825185 PORK PEPPERONI SLICED .06oz....................

1 PIECE3 EACH .06oz

1. Add 3 slices pepperoni to pizza slice.

2. CCP--Cook pizza according to package directions to minimum internal temperature of 140° F. (for 15 seconds). CCP--Hold hot (140° F. or above) for service.



*Nutrients are based upon 1 Portion Size (PIECE)Calories 325 kcal Cholesterol 30.01 mg Protein 19.00 g Calcium 300.00 mg 36.56% Calories from Total FatTotal Fat 13.19 g Sodium 642.92 mg Vitamin A 80.00 RE Iron 1.83 mg 16.14% Calories from Sat FatSaturated Fat 5.82 g Carbohydrate 34.09 g Vitamin A 400.00 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 4.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 42.01% Calories from Carbohydrates





850082 - PIZZA SMART W/PEP WG 50/50 Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Pepperoni Pizza Square

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850028 PIZZA, SMART WG 4X6 CHEESE 50/50 78673...825185 PORK PEPPERONI SLICED .06oz........................

1 PIECE3 EACH .06oz

1. Place 3 slices pepperoni onto pizza slice.

2. CCP--Cook pizza according to package directions to minimum internal temperature of 140° F. (for 15 seconds). CCP--Hold hot (140° F. or above) for service.








850079 - POTATO MASHED:instant 10326 Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 40Size of Portion: #8 scoop

Alternate Menu Name: Mashed Potatoes

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


Premium instant mashed potatoes825160 POTATO MASHED INSTANT....014429 WATER MUNICIPAL..................

1 POUCH 31oz1 GAL

1. CCP--Prepare potatoes according to manufacture's instruction to a minimum internal temperature of 140°F or above for 15 seconds.CCP--Hot hot at 140°F for service or use in recipe.

Portion: Serve #8 scoop (1/2 cup)Food Based Contribution: 1/2 cup (#8 scoop) provides 0.5 cup vegetable serving


*Nutrients are based upon 1 Portion Size (#8 scoop)Calories 85 kcal Cholesterol 0.11 mg Protein 1.57 g Calcium 11.45 mg 13.66% Calories from Total FatTotal Fat 1.29 g Sodium 91.76 mg Vitamin A 0.75 RE Iron 0.22 mg 6.46% Calories from Sat FatSaturated Fat 0.61 g Carbohydrate 16.74 g Vitamin A 3.74 IU Water¹ *94.71* g *0.51%* Calories from Trans FatTrans Fat¹ *0.05* g Dietary Fiber 1.32 g Vitamin C 6.86 mg Ash¹ *0.09* g 78.92% Calories from Carbohydrates





850132 - QUESADILLA CHEESE G 9-12 Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Quesadilla

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825024 TORTILLA WHEAT 10"..................... 1 EACH 10"1. SPRAY SHEET PANS WITH PAN SPRAY (NOT LISTED). LINE SHEET PAN WITH WHOLE WHEAT TORTILLAS. TOP EACH TORTILLA WITH:

1/2 CUP (2 OZ) CHEESE FOLD TORTILLA IN HALF. SPRAY TOPS OF FOLDED TORTILLAS WITH PAN SPRAY (NOT LISTED).

NOTE: FOR BEST QUALITY, COOK QUESADILLAS AS CLOSE TO SERVICE AS POSSBILE.

825144 CHEESE CHEDDAR SHREDDED... 2 OZ 2. PREHEAT OVEN TO 350 DEGREES. PLACE SHEET PANS IN OVEN. COOK UNTIL CHEESE IS MELTED, ABOUT 5-6 MINUTES. CCP-- HOLD HOT AT 140 DEGREES F. OR ABOVE FOR SERVICE.

ALTERNATE METHOD:

PREHEAT FLAT TOP GRILL TO 350 DEGREES F. PLACE QUESADILLA ON GRILL. CCP-- GRILL UNTIL GOLDEN BROWN ON BOTH SIDES, CHEESE IS MELTED AND MINIMUM INTERNAL TEMPERATURE IS 140 DEGREES F. OR ABOVE. CCP--HOLD HOT AT 140 DEGREES F OR ABOVE FOR SERVICE.

3. CUT QUESADILLAS IN HALF TO SERVE.

PORTION SIZE: SERVE 1 QUESADILLA.OFFER TACO SAUCE OR SALSA AS A CONDIMENT.







850085 - QUESADILLA CHEESE K-8 Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Quesadilla

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850045 TORTILLA HEARTY GRAINS 8" FLOUR 28466... 1 EACH1. SPRAY SHEET PANS WITH PAN SPRAY (NOT LISTED). LINE SHEET PAN WITH WHOLE WHEAT TORTILLAS. TOP EACH TORTILLA WITH:

1/2 CUP (2 OZ) CHEESE FOLD TORTILLA IN HALF. SPRAY TOPS OF FOLDED TORTILLAS WITH PAN SPRAY (NOT LISTED).


825144 CHEESE CHEDDAR SHREDDED......................... 2 OZ 2. PREHEAT OVEN TO 350 DEGREES. PLACE SHEET PANS IN OVEN. COOK UNTIL CHEESE IS MELTED, ABOUT 5-6 MINUTES. CCP-- HOLD HOT AT 140 DEGREES F. OR ABOVE FOR SERVICE.

ALTERNATE METHOD:



PORTION SIZE: SERVE 1 QUESADILLA.







850133 - QUESADILLA CHICKEN G 9-12 Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Chicken Quesadilla

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850046 CHICKEN FAJITA STRIPS COOKED 3522-328...825024 TORTILLA WHEAT 10"..........................................825144 CHEESE CHEDDAR SHREDDED.........................

1 3/8 OZ1 EACH 10"1 OZ

1. SPRAY SHEET PANS WITH PAN SPRAY (NOT LISTED). LINE SHEET PAN WITH WHOLE WHEAT TORTILLAS. TOP EACH TORTILLA WITH:

1/4 CUP (1 OZ) CHEESE #16 SCOOP (1.37 OZ BY WEIGHT) CHICKEN Offer salsa or taco sauce as a condiment

FOLD TORTILLA IN HALF. SPRAY TOPS OF FOLDED TORTILLAS WITH PAN SPRAY (NOT LISTED).


2. PREHEAT OVEN TO 350 DEGREES. PLACE SHEET PANS IN OVEN. COOK UNTIL CHEESE IS MELTED, ABOUT 5-6 MINUTES. CCP--HOLD HOT AT 140 DEGREES F. OR ABOVE FOR SERVICE.

ALTERNATE METHOD:










850099 - QUESADILLA CHICKEN K-8 Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Chicken Quesadilla

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850046 CHICKEN FAJITA STRIPS COOKED 3522-328...850045 TORTILLA HEARTY GRAINS 8" FLOUR 28466...825144 CHEESE CHEDDAR SHREDDED.........................

1 3/8 OZ1 EACH1 OZ

1. SPRAY SHEET PANS WITH PAN SPRAY (NOT LISTED). LINE SHEET PAN WITH WHOLE WHEAT TORTILLAS. TOP EACH TORTILLA WITH:

1/4 CUP (1 OZ) CHEESE #16 SCOOP (1.37 OZ BY WEIGHT) CHICKEN Offer salsa or taco sauce as a condiment

FOLD TORTILLA IN HALF. SPRAY TOPS OF FOLDED TORTILLAS WITH PAN SPRAY (NOT LISTED).


2. PREHEAT OVEN TO 350 DEGREES. PLACE SHEET PANS IN OVEN. COOK UNTIL CHEESE IS MELTED, ABOUT 5-6 MINUTES. CCP--HOLD HOT AT 140 DEGREES F. OR ABOVE FOR SERVICE.

ALTERNATE METHOD:










850129 - RAISINS BOX Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: BOX

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:

0 oz.0 SRV.0.5 Cup0 Cup0 FLOZ

009298 RAISINS SEEDLESS.... 1 small box (1.5 oz)

*Nutrients are based upon 1 Portion Size (BOX)Calories 129 kcal Cholesterol 0.00 mg Protein 1.32 g Calcium 21.50 mg 1.38% Calories from Total FatTotal Fat 0.20 g Sodium 4.73 mg Vitamin A 0.43 RE Iron 0.81 mg 0.18% Calories from Sat FatSaturated Fat 0.03 g Carbohydrate 34.05 g Vitamin A 0.00 IU Water¹ 6.63 g *N/A*% Calories from Trans FatTrans Fat¹ *N/A* g Dietary Fiber 1.59 g Vitamin C 0.99 mg Ash¹ 0.80 g 105.93% Calories from Carbohydrates





850001 - RIB, PORK HONEY BBQ Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 20Size of Portion: EACH

Alternate Menu Name: HONEY PORK RIB B Q

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850001 RIB PORK PATTIE W/HONEY BBQ SAUCE 3717.... 20 EACH

PLACE PATTIES ON A LINED SHEET PAN.

COOK FOR 13 MINUTES IN PREHEATED 350° CONVENTIONAL OVEN.

COOK FOR 11 MINUTES IN PREHEATED 350° CONVECTION OVEN.






850048 - RIB, PORK HONEY BBQ ON BUN Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 20Size of Portion: EACH

Alternate Menu Name: HONEY PORK RIB B Q

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850001 RIB PORK PATTIE W/HONEY BBQ SAUCE 3717....850003 BUN HOT DOG WHITE..............................................

20 EACH20 BUN









850049 - RIB, PORK HONEY BBQ ON BUN WW Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 20Size of Portion: EACH

Alternate Menu Name: HONEY PORK RIBBBQ ON BUN

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850001 RIB PORK PATTIE W/HONEY BBQ SAUCE 3717....850002 BUN HOT DOG WHOLE WHEAT OROWHEAT.......

20 EACH20 BUN









850005 - RICE BROWN WG COOKED Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 20Size of Portion: 1/2 CUP

Alternate Menu Name: Steamed Brown Rice

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850007 RICE BROWN PARBOIL 25# DRY R2PX25570... 1 QT, YFM Steamed Long Grain Brown Rice

014429 WATER MUNICIPAL.............................................. 2 QT 1. Do not wash rice. Pour rice into 2" deep steamtable pan. Half Pan - 20 servings Full Size Pan - 40 servings1 qt rice or 2 qt rice or1 lbs rice 2 lbs rice

2. Pour boiling water over each pan of rice.Half Pan - 20 servings Full Size Pan - 40 servings2 qt water 1 gal water

3. Cover pans tightly with foil. Place rice in 350°F standard (conventional) oven for 35-45 minutes or until water is absorbed.CCP -- Hold hot at 140°F or above for service.

Portion: Serve #8 scoop (1/2 cup) or as directed in recipe.Serve #8 scoop(1/2 cup) K-8 Menu.Serve 1 cup 6-8 menu and 9-12 menu.Food Based Contribution: 1/2 cup (#8 scoop) provides 1 serving of creditable grain

Shelf Life: If left over, do not reuse.Tested 2012

*Nutrients are based upon 1 Portion Size (1/2 CUP)Calories 143 kcal Cholesterol 0.00 mg Protein 3.14 g Calcium *2.84* mg 4.95% Calories from Total FatTotal Fat 0.78 g Sodium 6.76 mg Vitamin A *0.00* RE Iron 0.56 mg 0.00% Calories from Sat FatSaturated Fat 0.00 g Carbohydrate 30.58 g Vitamin A *0.00* IU Water¹ *94.71* g *0.00%* Calories from Trans FatTrans Fat¹ *0.00* g Dietary Fiber 1.18 g Vitamin C *0.00* mg Ash¹ *0.09* g 85.71% Calories from Carbohydrates





850012 - ROLL DINNER WHOLE WHEAT 1 OZ Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850011 ROLL DINNER WHOLE WHEAT 2399... 1 (1 ROLL)






850107 - ROLL, WHOLE WHEAT 4" HOAGIE Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: HOAGIE ROLLSUB ROLL

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850024 ROLL, WHEAT FRENCH 4" 51% 4216.... 1 EACH 1. THAW AT ROOM TEMPERATURE.

2. SERVE AS STATED IN RECIPE SUCH AS A SANDWICH ROLL OR AS A ROLL WITH SECONDARY SALADS.






850117 - SALAD ENT ASIAN CHICKEN:sec Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: PORTION

Alternate Menu Name: Asian Chicken Salad

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:

2 oz.0 SRV.0.5 Cup1.25 Cup0 FLOZ

850046 CHICKEN FAJITA STRIPS COOKED 3522-328...825375 DRESSING,SALAD,SESAME ORIENTAL #619....

2 3/4 OZ1 TBSP + 2 OZ 1. Mix chicken with 1 Tbsp dressing.

825138 LETTUCE SALAD MIX........................................... 2 CUP 2. Place 2 cups of greens in plastic container. Top lettuce with #6 scoop (2/3 cup or 2.73 oz by weight) chicken.

011206 CUCUMBER PEELED RAW..................................011333 PEPPER GREEN BELL..........................................825139 CARROTS MATCHSTICKS...................................

4 slice4 strips1/8 CUP

3. Top chicken with 4 slices of cucumber, 4 strips julienne green pepper and 1/8 cup (1 oz) matchstick carrots.

825205 MANDARIN ORANGES IN LIGHT SYRUP............ 1/2 CUP 4. Place #8 scoop (1/2 cup) mandarin oranges in center of container.

5. Place 2 oz of dressing into container and close container. Place label on container.6. Hold in self-service refrigerated case at 40° F. or below for same day service.

Portion: Serve 1 salad.

Shelf Life: If leftover, do not reuse.

*Nutrients are based upon 1 Portion Size (PORTION)Calories 430 kcal Cholesterol 72.80 mg Protein 15.24 g Calcium 15.95 mg 36.12% Calories from Total FatTotal Fat 17.25 g Sodium 1090.16 mg Vitamin A 594.58 RE Iron 0.97 mg 6.35% Calories from Sat FatSaturated Fat 3.03 g Carbohydrate 52.87 g Vitamin A 2989.18 IU Water¹ *37.22* g *0.00%* Calories from Trans FatTrans Fat¹ *0.00* g Dietary Fiber 1.31 g Vitamin C 33.64 mg Ash¹ *0.15* g 49.22% Calories from Carbohydrates





850128 - SALAD ENT BUFFALO CHIX NUG Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: PORTION

Alternate Menu Name: Buffalo Chicken Salad

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825006 CHICKEN NUGGET VALUE (0.48oz)...825193 SAUCE HOT CAYENNE PEPPER........825138 LETTUCE SALAD MIX...........................011206 CUCUMBER PEELED RAW..................

7 EACH (.48oz)2 TSP2 CUP1 OZ

1. Reheat chicken according to manufacturer's instructions. Toss with hot sauce.

2. Place 2 cups of greens in plastic container. Top lettuce with 7 each buffalo chicken nuggets.

3. Fan 4 each cucumber slices in upper right corner of container.

011143 CELERY RAW.......................................825139 CARROTS MATCHSTICKS...................

1 OZ1 OZ

4. Place 1 oz diced celery on left side of chicken.

5. Place 1 oz diced carrot on right side of nuggets. Close container with lid. Place label on container.6. Hold in self-service refrigerated case at 40° F. or below for same day service.

Portion: Serve 1 salad bowl.







850011 - SALAD ENT CHEF VEGETARIAN:esCA Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: PORTION

Alternate Menu Name: SALAD VEGETARIAN

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825138 LETTUCE SALAD MIX...........................................825154 CHEESE AMERICAN YELLOW SLICE (160 ct)...825031 EGGS WHOLE HARD COOKED..........................

1 CUP2 SLICE .5oz1/2 EGG

1. Place 1 cup of mixed greens in plastic container. Top lettuce from left to right with 2 slices of cheese strips.

2. Place 2 egg quarters on top edge of container. Close container with lid. Place label on container.3. Hold in self-service refrigerated case at 40° F. or below for same day service.



*Nutrients are based upon 1 Portion Size (PORTION)Calories 143 kcal Cholesterol 117.81 mg Protein 8.21 g Calcium 164.85 mg 73.07% Calories from Total FatTotal Fat 11.64 g Sodium 547.83 mg Vitamin A 114.90 RE Iron 0.43 mg 36.51% Calories from Sat FatSaturated Fat 5.82 g Carbohydrate 0.88 g Vitamin A 574.52 IU Water¹ *N/A* g *0.00%* Calories from Trans FatTrans Fat¹ *0.00* g Dietary Fiber 0.21 g Vitamin C 0.97 mg Ash¹ *N/A* g 2.46% Calories from Carbohydrates





850106 - SALAD ENT CHEF VEGETARIAN:sec Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: PORTION

Alternate Menu Name: SALAD VEGETARIAN

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825138 LETTUCE SALAD MIX...........................................825154 CHEESE AMERICAN YELLOW SLICE (160 ct)...825031 EGGS WHOLE HARD COOKED..........................

2 CUP2 SLICE .5oz1/2 EGG

1. Place 2 cups of mixed greens in plastic container. Top lettuce from left to right with 2 slices of cheese strips.

2. Place 2 egg quarters on top edge of container. Close container with lid. Place label on container.3. Hold in self-service refrigerated case at 40° F. or below for same day service.

Portion: Serve 1 salad. Offer 4" whole wheat hoagie as grain item.







850010 - SALAD ENT CHEF:es CA Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: PORTION

Alternate Menu Name: Classic Chef Salad

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825138 LETTUCE SALAD MIX...........................................850051 TURKEY OVEN ROASTED SLICES 2099............825154 CHEESE AMERICAN YELLOW SLICE (160 ct)...850052 TURKEY HAM SLICED 2565.................................

1 CUP2 SLICE .5 OZ2 SLICE .5oz1 SLICE .51 OZ

1. Place 1 cup of mixed greens in plastic container. Top lettuce from left to right with 2 slices turkey strips, 2 slices cheese strips and 1 slice ham strips.

2. Close container with lid. Place label on container.3. Hold in self-service refrigerated case at 40° F. or below for same day service.








850105 - SALAD ENT CHEF:secondary Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: PORTION

Alternate Menu Name: Classic Chef Salad

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825138 LETTUCE SALAD MIX...........................................850051 TURKEY OVEN ROASTED SLICES 2099............825154 CHEESE AMERICAN YELLOW SLICE (160 ct)...850052 TURKEY HAM SLICED 2565.................................

2 CUP2 SLICE .5 OZ2 SLICE .5oz1 SLICE .51 OZ

1. Place 2 cups of mixed greens in plastic container. Top lettuce from left to right with 2 slices turkey strips, 2 slices cheese strips and 1 slice ham strips.

2. Close container with lid. Place label on container.3. Hold in self-service refrigerated case at 40° F. or below for same day service.

Portion: Serve 1 salad. Offer 4" Hoagie as 2 grain item with salad.







850108 - SALAD ENT CHICKEN CAESAR:sec Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: PORTION

Alternate Menu Name: Chicken Caesar Salad

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


011251 LETTUCE ROMAINE..............................................850046 CHICKEN FAJITA STRIPS COOKED 3522-328...

2 CUP,chopped2 3/4 OZ 1. Place 2 cups of chopped romaine in plastic container. Top lettuce with 2.73 oz (#6 Scoop) fajita chicken.

825137 CROUTONS SEASONED HOMESTYLE...............825157 CHEESE PARMESAN GRATED............................825189 DRESSING CAESAR LITE.....................................

1/4 OZ1 TBSP2 OZ

2. Top chicken with 1/8 cup (.24oz) croutons and 1 tbsp shredded parmesan cheese. Place 2 oz. container of dressing into container. Close container with lid. Place label on container.3. Hold in self-service refrigerated case at 40° F. or below for same day service.

Portion: Serve 1 salad. Offer whole wheat 4" Hoagie with salad.







850086 - SALAD ENT TACO BEEF Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 1 SALAD

Alternate Menu Name: TACO SALAD

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850048 BEEF TACO FILLING 32412-328.....825025 LETTUCE ICEBERG SHREDDED...850050 CHIPS TORTILLA IW 31146.............825144 CHEESE CHEDDAR SHREDDED....

1 SERVING 1.5 MMA1 CUP,shredded1 BAG1/2 OZ

1. PREPARE TACO FILLING ACCORDING TO RECIPE.

2. TO ASSEMBLE SALAD :

- PLACE 1 CUP LETTUCE MIX ON PLATE - TOP LETTUCE WITH#16 SCOOP (1.8 OZ BY WEIGHT) HOT TACO FILLING. - TOP BEEF WITH 1/8 CUP (1/2 OZ) SHREDDED CHEDDAR. - SERVE WITH 1.5 OZ TORTILLA CHIPS - OFFER SALSA AS A CONDIMENT


PORTION : 1 EACH.


*Nutrients are based upon 1 Portion Size (1 SALAD)Calories 370 kcal Cholesterol 32.73 mg Protein 16.76 g Calcium 155.05 mg 49.80% Calories from Total FatTotal Fat 20.50 g Sodium 627.38 mg Vitamin A 111.35 RE Iron 2.18 mg 11.45% Calories from Sat FatSaturated Fat 4.71 g Carbohydrate 30.56 g Vitamin A 556.75 IU Water¹ *46.21* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 0.69 g Vitamin C 1.88 mg Ash¹ *0.23* g 32.99% Calories from Carbohydrates





850097 - SALAD ENT TACO CHICKEN Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 1 SALAD

Alternate Menu Name: TACO SALAD

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850046 CHICKEN FAJITA STRIPS COOKED 3522-328...825025 LETTUCE ICEBERG SHREDDED.........................850050 CHIPS TORTILLA IW 31146..................................825144 CHEESE CHEDDAR SHREDDED.........................

2 1/8 OZ1 CUP,shredded1 BAG1/2 OZ

1. TO ASSEMBLE SALAD :

- PLACE 1 CUP LETTUCE MIX ON PLATE - TOP LETTUCE WITH #12 SCOOP (2.05 OZ BY WEIGHT) COLD CHICKEN FAJITA MEAT. - TOP CHICKEN WITH 1/8 CUP (.5 OZ) SHREDDED CHEDDAR. -SERVE WITH ONE BAG (1.5 OZ) TORTILLA CHIPS - OFFER SALSA AS A CONDIMENT


PORTION : 1 EACH.


*Nutrients are based upon 1 Portion Size (1 SALAD)Calories 362 kcal Cholesterol 68.64 mg Protein 17.94 g Calcium 140.05 mg 49.83% Calories from Total FatTotal Fat 20.03 g Sodium 500.38 mg Vitamin A 66.35 RE Iron 1.07 mg 10.46% Calories from Sat FatSaturated Fat 4.21 g Carbohydrate 29.67 g Vitamin A 331.75 IU Water¹ *46.21* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 0.69 g Vitamin C 1.88 mg Ash¹ *0.23* g 32.80% Calories from Carbohydrates





850072 - SALAD MIX Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 36Size of Portion: 1 CUP

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825138 LETTUCE SALAD MIX.... 1 BAG 5 LBS

*Nutrients are based upon 1 Portion Size (1 CUP)Calories 2 kcal Cholesterol 0.00 mg Protein 0.13 g Calcium 2.65 mg 12.00% Calories from Total FatTotal Fat 0.03 g Sodium 1.30 mg Vitamin A 21.47 RE Iron 0.06 mg 1.50% Calories from Sat FatSaturated Fat 0.00 g Carbohydrate 0.34 g Vitamin A 107.36 IU Water¹ *N/A* g *N/A*% Calories from Trans FatTrans Fat¹ *N/A* g Dietary Fiber 0.19 g Vitamin C 0.86 mg Ash¹ *N/A* g 72.00% Calories from Carbohydrates





850113 - SALAD TOSSED GREEN BULK SIDE Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 52Size of Portion: CUP

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825138 LETTUCE SALAD MIX................................011529 TOMATO FRESH YEAR ROUND...............011206 CUCUMBER PEELED RAW.......................825206 DRESSING RANCH FAT FREE.................825137 CROUTONS SEASONED HOMESTYLE....

3 1/4 GAL1/2 GAL, chopped or sliced1/2 GAL, sliced3 CUP3 OZ

1. PLACE 3.25 GALLONS (8 POUNDS) OF SALAD MIX IN 2 SEPARATE 4" FULL PANS.

HOLD AT 40°F OR BELOW UNTIL READY FOR SERVICE.

JUST PRIOR TO SERVICE ADD 2 CUPS (3 OZ.) CROUTONS, 1/2 GALLON (4 POUNDS) OF TOMATO WEDGES, DICED OR CHERRY TOMATOES, 1/2 GALLON (4 POUNDS) CUCUMBER SLICES, AND 3 CUPS OF RANCH DRESSING. TOSS THOROUGHLY UNTIL THE DRESSING IS EVENLY BLENDED.

SERVING SIZE: 1 CUP






850031 - SAND COLD AMERICAN COMBO Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: HAM TURKEY CHEESE SAND

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850004 BREAD WHOLE WHEAT 100% OROWEAT........850051 TURKEY OVEN ROASTED SLICES 2099............825154 CHEESE AMERICAN YELLOW SLICE (160 ct)...850052 TURKEY HAM SLICED 2565.................................

2 SLICE2 SLICE .5 OZ2 SLICE .5oz1 SLICE .51 OZ

1. To build sandwich:

- Place 2 slices ham on one slice of bread.

-Place 2 slices turkey on top of ham.

- Top meat with 2 slices of cheese.

- Top cheese with 2nd slice of bread.

2. Cut sandwich in half on diagonal. Serve immediately. CCP-- Or, wrap and hold in self-service refrigerated case at 40° F. or below for same day service.

Portion: Serve 1 sandwich.







850042 - SAND COLD AMERICAN COMBO SUB Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: HAM TURKEY CHEESE SUB WW4" ROLL

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850024 ROLL, WHEAT FRENCH 4" 51% 4216.................850052 TURKEY HAM SLICED 2565.................................825154 CHEESE AMERICAN YELLOW SLICE (160 ct)...850051 TURKEY OVEN ROASTED SLICES 2099............

1 (4" ROLL)1 SLICE .51 OZ2 SLICE .5oz2 SLICE .5 OZ


-Place 2 slices turkey onto open french roll.

-Place 2 slices of ham onto turkey.


- Close french roll.









850125 - SAND COLD EGG SALAD Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Egg Salad Sandwich

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850124R FILLING EGG SALAD.....................................850004 BREAD WHOLE WHEAT 100% OROWEAT....

1/3 CUP2 SLICE 1. Prepare egg salad according to recipe. CCP-- Hold refrigerated at 40° F. or below for use.


- Place #12 scoop (1/3 CUP) egg salad on one slice of bread.

- Top egg salad with 2nd slice of bread.




*Nutrients are based upon 1 Portion Size (EACH)Calories 247 kcal Cholesterol 154.01 mg Protein 11.26 g Calcium 131.38 mg 37.03% Calories from Total FatTotal Fat 10.17 g Sodium 447.82 mg Vitamin A 154.13 RE Iron 1.79 mg 6.64% Calories from Sat FatSaturated Fat 1.82 g Carbohydrate 26.07 g Vitamin A 893.66 IU Water¹ *30.09* g *0.00%* Calories from Trans FatTrans Fat¹ *0.00* g Dietary Fiber 8.62 g Vitamin C 0.98 mg Ash¹ *0.26* g 42.18% Calories from Carbohydrates





850041 - SAND COLD HAM & CHEESE SUB WW Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: TURKEY HAM &CHEESE SUBHAM & CHEESE 4"

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850024 ROLL, WHEAT FRENCH 4" 51% 4216.................850052 TURKEY HAM SLICED 2565.................................825154 CHEESE AMERICAN YELLOW SLICE (160 ct)...

1 (4" ROLL)3 SLICE .51 OZ2 SLICE .5oz


- Place 3 slices ham onto open french roll.

- Top ham with 2 slices of cheese.


2. Cut sandwich in half on diagonal. Serve sub immediately. CCP-- Or, wrap and hold in self-service refrigerated case at 40° F. or below for same day service.

Portion: Serve full sub.







850037 - SAND COLD HAM & CHEESE WW Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: TURKEY HAM &CHEESE SANDHAM & CHEESE SAND

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850004 BREAD WHOLE WHEAT 100% OROWEAT........850052 TURKEY HAM SLICED 2565.................................825154 CHEESE AMERICAN YELLOW SLICE (160 ct)...

2 SLICE3 SLICE .51 OZ2 SLICE .5oz




- Top ham with 2nd slice of bread.

2. Cut sandwich in half on diagonal. Serve sandwich immediately. CCP-- Or, wrap and hold in self-service refrigerated case at 40° F. or below for same day service.








850021 - SAND COLD HAM & CHZ 1/2& SEEDS Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 2Size of Portion: HALF + SEEDS

Alternate Menu Name: TURKEY HAM &CHEESE SANDWITH SUNFLOWER SEEDS

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850004 BREAD WHOLE WHEAT 100% OROWEAT........850052 TURKEY HAM SLICED 2565.................................825154 CHEESE AMERICAN YELLOW SLICE (160 ct)...850057R SUNFLOWER SEEDS HONEY ROASTED........

2 SLICE6 SLICE .51 OZ2 SLICE .5oz2 PKG




- Top ham with 2nd slice of bread.

- Serve 1 pkg sunflower seeds with half sandwich.

2. Cut sandwich in half on diagonal. Serve half sandwich immediately. CCP-- Or, wrap and hold in self-service refrigerated case at 40° F. or below for same day service.

Portion: Serve 1/2 sandwich.


*Nutrients are based upon 1 Portion Size (HALF + SEEDS)Calories 336 kcal Cholesterol 42.66 mg Protein 18.03 g Calcium 145.94 mg 57.80% Calories from Total FatTotal Fat 21.56 g Sodium 753.18 mg Vitamin A 80.37 RE Iron 2.70 mg 12.82% Calories from Sat FatSaturated Fat 4.78 g Carbohydrate 16.50 g Vitamin A 401.87 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 6.00 g Vitamin C 1.20 mg Ash¹ *N/A* g 19.67% Calories from Carbohydrates





850043 - SAND COLD HAM SUB WW 4" Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: TURKEY HAM SUBHAM SUB

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850024 ROLL, WHEAT FRENCH 4" 51% 4216....850052 TURKEY HAM SLICED 2565...................

1 (4" ROLL)6 SLICE .51 OZ 1. To build sandwich:

- Place 6 slices ham onto open french roll.


2. Cut sandwich in half on diagonal. Serve sub immediately. CCP-- Or, wrap and hold in self-service refrigerated case at 40° F. or below for same day service.

Portion: Serve full sub.







850008 - SAND COLD ITALIAN Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: HAM PASTRAMI CHEESE SAND

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850004 BREAD WHOLE WHEAT 100% OROWEAT........850052 TURKEY HAM SLICED 2565.................................825154 CHEESE AMERICAN YELLOW SLICE (160 ct)...850010 TURKEY PASTRAMI SLICED 2655-08.................

2 SLICE1 SLICE .51 OZ2 SLICE .5oz2 SLICE .5 OZ



-Place 2 slices pastrami on top of ham.

- Top meat with 2 slicse of cheese.










850045 - SAND COLD ITALIAN SUB NO CHEES Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: HAM PASTRAMI SUB

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850024 ROLL, WHEAT FRENCH 4" 51% 4216....850052 TURKEY HAM SLICED 2565...................850010 TURKEY PASTRAMI SLICED 2655-08...

1 (4" ROLL)3 SLICE .51 OZ3 SLICE .5 OZ


- Place 2 slices ham onto french roll.


- Close roll.

2. Serve immediately. CCP-- Or, wrap and hold in self-service refrigerated case at 40° F. or below for same day service.








850009 - SAND COLD ITALIAN SUB WW 4" Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: HAM PASTRAMI CHEESE SUB

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850024 ROLL, WHEAT FRENCH 4" 51% 4216.................850052 TURKEY HAM SLICED 2565.................................825154 CHEESE AMERICAN YELLOW SLICE (160 ct)...850010 TURKEY PASTRAMI SLICED 2655-08.................

1 (4" ROLL)1 SLICE .51 OZ2 SLICE .5oz2 SLICE .5 OZ


- Place 2 slices ham onto french roll.



- Close roll.









850035 - SAND COLD PB & J & STRING CHZ Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: PB & J Sandwich

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850004 BREAD WHOLE WHEAT 100% OROWEAT....825190 PEANUT BUTTER CREAMY............................825191 JELLY GRAPE...................................................825232 CHEESE MOZZARELL STRING (1 oz)............

2 SLICE2 TBSP1 TBSP1 STICK 1oz


- Place 2 Tbsp peanut butter on one slice of bread.

- Spread 1 tbsp (1/2 oz) jelly on top of peanut butter.

- Top jelly with 2nd slice of bread.









850088 - SAND COLD SB & J & STRING CHZ Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: SUNBUTTER & JELLY SAND

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850004 BREAD WHOLE WHEAT 100% OROWEAT....850049 SUN BUTTER 19212.........................................825191 JELLY GRAPE...................................................825232 CHEESE MOZZARELL STRING (1 oz)............

2 SLICE2 TBSP1 TBSP1 STICK 1oz


- Place 2 Tbsp sun butter on one slice of bread.

- Spread 1 tbsp (1/2 oz) jelly on top of sun butter.

- Top jelly with 2nd slice of bread.









850040 - SAND COLD TUNA WW Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 50Size of Portion: 1 sandwich

Alternate Menu Name: Tuna Salad Sandwich

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850096R TUNA SALAD FILLING................................... 50 #8 SCOOP

850004 BREAD WHOLE WHEAT 100% OROWEAT.... 100 SLICE 1. Prepare tuna salad according to recipe. CCP-- Hold refrigerated at 40° F. or below for use.

2. To build sandwich:· Place #16 scoop (2 oz) egg salad on one slice of bread.· Top tuna salad with 2nd slice of bread.



Shelf life: If leftover, do not reuse.

*Nutrients are based upon 1 Portion Size (1 sandwich)Calories 259 kcal Cholesterol 26.13 mg Protein 19.35 g Calcium 100.00 mg 29.62% Calories from Total FatTotal Fat 8.54 g Sodium 575.75 mg Vitamin A 100.00 RE Iron 1.50 mg 3.05% Calories from Sat FatSaturated Fat 0.88 g Carbohydrate 25.60 g Vitamin A 500.00 IU Water¹ *N/A* g *0.00%* Calories from Trans FatTrans Fat¹ *0.00* g Dietary Fiber 8.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 39.47% Calories from Carbohydrates





850100 - SAND COLD TURKEY & CHEESE SUB Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Roasted Turkey Sandwich4" SUB

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850024 ROLL, WHEAT FRENCH 4" 51% 4216.................850051 TURKEY OVEN ROASTED SLICES 2099............825154 CHEESE AMERICAN YELLOW SLICE (160 ct)...

1 (4" ROLL)3 SLICE .5 OZ2 SLICE .5oz


- Place 3 slices turkey into open sandwich roll.

- Top turkey with 2 slices of cheese.

- Close sandwich roll.


Portion: Serve 1 sandwich. Each sandwich provides 2 meat/meat alternate and 2 grains (whole grain).







850026 - SAND COLD TURKEY & CHEESE WW Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Roasted Turkey Sandwich

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850004 BREAD WHOLE WHEAT 100% OROWEAT........850051 TURKEY OVEN ROASTED SLICES 2099............825154 CHEESE AMERICAN YELLOW SLICE (160 ct)...

2 SLICE3 SLICE .5 OZ2 SLICE .5oz


- Place 3 slices turkey on one slice of bread.

- Top turkey with 2 slices of cheese.










850101 - SAND COLD TURKEY SUB WW Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Roasted Turkey Sub

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850024 ROLL, WHEAT FRENCH 4" 51% 4216.........850051 TURKEY OVEN ROASTED SLICES 2099....

1 (4" ROLL)6 SLICE .5 OZ 1. To build sandwich:

- Place 6 slices turkey into open sandwich roll.

- Close sandwich roll.









850044 - SAND COLD TURKEY WW Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Roasted Turkey Sandwich

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850004 BREAD WHOLE WHEAT 100% OROWEAT....850051 TURKEY OVEN ROASTED SLICES 2099.......

2 SLICE6 SLICE .5 OZ 1. To build sandwich:

- Place 6 slices turkey on one slice of bread.










850131 - SAND COLD VEGGIE WW SUB Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Veggie Sub

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850024 ROLL, WHEAT FRENCH 4" 51% 4216.................825206 DRESSING RANCH FAT FREE............................825154 CHEESE AMERICAN YELLOW SLICE (160 ct)...825025 LETTUCE ICEBERG SHREDDED........................011529 TOMATO FRESH YEAR ROUND.........................011206 CUCUMBER PEELED RAW..................................011333 PEPPER GREEN BELL.........................................825139 CARROTS MATCHSTICKS...................................

1 EACH1 TBSP4 SLICE .5oz1/2 CUP,shredded2 slice, med (1/4" thick)1/4 CUP, sliced1/4 CUP, sliced1/4 CUP

NOTE: Each 6x6 tomato should yield 6 each 1/4" slices.

1. Split rolls in half lengthwise, leaving one side hinged.

2. To build sub:

-Spread 1 Tbsp ranch dressing down center of roll.

-Top ranch dressing with 4 slices american cheese.

-Top cheese with 1/2 cup shredded lettuce.

-Top lettuce with 2 slices of tomato.

-Top tomato with 1/4 cup cucumber, sliced thin.

-Top cucumber with 1/4 cup green peppers, julienne.

-Top green peppers with 1/4 cup shredded carrots.

3. Serve immediately. CCP--Or, wrap and hold in self-service refrigerated case at 40° F. or below for same day service.



*Nutrients are based upon 1 Portion Size (EACH)Calories 389 kcal Cholesterol 50.62 mg Protein 16.34 g Calcium 418.79 mg 46.16% Calories from Total FatTotal Fat 19.94 g Sodium 1465.69 mg Vitamin A 1253.78 RE Iron 1.90 mg 23.52% Calories from Sat FatSaturated Fat 10.16 g Carbohydrate 37.77 g Vitamin A 6501.73 IU Water¹ *111.29* g *0.00%* Calories from Trans FatTrans Fat¹ *0.00* g Dietary Fiber 6.42 g Vitamin C 34.11 mg Ash¹ *0.52* g 38.86% Calories from Carbohydrates





850056 - SAND HOT CHEESEBURGER WW Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Cheeseburger

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:

2.5 oz.2 SRV. Cup Cup0 FLOZ

825018 BEEF PATTY FLAME BROILED (High Volume)...............................850021 BUN HAMBURGER 100% WHOLE WHEAT OROWEAT BIMBO....825154 CHEESE AMERICAN YELLOW SLICE (160 ct)...............................

1 EACH 2oz1 BUN1 SLICE .5oz

1. CCP--Bake hamburger patties according to manufacturer's instructions on lined sheet pan until minimum internal temperature is 140° F. or above (for 15 seconds).

2. Place 1 hamburger patty on heel of each bun. Top with 1 slice of cheese. Close sandwich with crown of bun. CCP--Hold hot at 140° F. or above for service.

NOTE: If preparing off site- send items separately, in bulk, burgers may be heated, but highlyrecommended that the burgers get cooked, and assemble at site. CCP--Hold hot at 140° F. or above for service. Wrap in 5 x 1 foil wrap if item is to be satelited or placed in a sandwich slide for service.








850024 - SAND HOT CHICKEN PAT:KRISP Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 1 sandwich

Alternate Menu Name: Chicken Patty SandwichON WHITE BUN

2nd Alternate Menu Name: GRADES 6-8 & 9-12

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850054 CHICKEN PATTY KRISP N KRUNCHY 3857................ 1 EACH Breaded chicken patty on a whole wheat bun

850020 BUN HAMBURGER WHITE OLD COUNTRY BIMBO... 1 BUN 1. CCP--Bake chicken according to manufacturer's instructions until golden brown and minimum internal temperature is 140°F or above for 15 seconds.

2. Place 1 chicken patty on heel of each bun.

3. Close sandwich with crown of bun. CCP--Hold hot at 140° F. or above for service.

NOTE: If preparing off site - send items separately, in bulk, and highly recommended that chicken patties get cooked, and assemble at site. CCP--Hold hot at 140° F. or above for service. Wrap in 5 x 1 foil wrap if item is to be satelited or placed in a sandwich slide for service.

Portion: Serve 1 sandwichFood Based Contribution: 1 chicken patty and 1 bun provides 1.25 oz M/MA + 2.25 servings of creditable grains


*Nutrients are based upon 1 Portion Size (1 sandwich)Calories 350 kcal Cholesterol 55.00 mg Protein 19.00 g Calcium 80.00 mg 30.86% Calories from Total FatTotal Fat 12.00 g Sodium 990.00 mg Vitamin A 20.00 RE Iron 3.24 mg 5.14% Calories from Sat FatSaturated Fat 2.00 g Carbohydrate 40.00 g Vitamin A 100.00 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 1.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 45.71% Calories from Carbohydrates





850102 - SAND HOT CHICKEN PAT:KRISP WW Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 1 sandwich

Alternate Menu Name: Chicken Patty SandwichWHOLE WHEAT


Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850054 CHICKEN PATTY KRISP N KRUNCHY 3857...................................850021 BUN HAMBURGER 100% WHOLE WHEAT OROWEAT BIMBO....

1 EACH1 BUN

Breaded chicken patty on a whole wheat bun

1. CCP--Bake chicken according to manufacturer's instructions until golden brown and minimum internal temperature is 140°F or above for 15 seconds.




Portion: Serve 1 sandwichFood Based Contribution: 1 chicken patty and 1 bun provides 1.25 oz M/MA + 2 servings of creditable grains







850103 - SAND HOT CHICKEN PAT:SPICY Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 1 sandwich

Alternate Menu Name: SPICY CHICKEN SANDWICHON WHITE BUN


Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850053 CHICKEN PATTY HOT & SPICY 5567........................... 1 EACH Breaded chicken patty on a whole wheat bun

850020 BUN HAMBURGER WHITE OLD COUNTRY BIMBO... 1 BUN 1. CCP--Bake chicken according to manufacturer's instructions until golden brown and minimum internal temperature is 140°F or above for 15 seconds.




Portion: Serve 1 sandwichFood Based Contribution: 1 chicken patty and 1 bun provides 1.25 oz M/MA + 2.25 servings of creditable grains







850104 - SAND HOT CHICKEN PAT:SPICY WW Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 1 sandwich

Alternate Menu Name: SPICY CHICKEN PATTY WWWHOLE WHEAT


Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850053 CHICKEN PATTY HOT & SPICY 5567.............................................850021 BUN HAMBURGER 100% WHOLE WHEAT OROWEAT BIMBO....

1 EACH1 BUN













850022 - SAND HOT CHICKEN PATTY:koch Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 1 sandwich

Alternate Menu Name: Chicken Patty Sandwich

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


Breaded chicken patty on a whole wheat bun825168 CHICKEN PATTY BREADED (3.5 oz)............................850020 BUN HAMBURGER WHITE OLD COUNTRY BIMBO...

1 EACH1 BUN





Portion: Serve 1 sandwichFood Based Contribution: 1 chicken patty and 1 bun provides 2 oz M/MA + 2.25 servings of creditable grains







850023 - SAND HOT CHICKEN PATTY:koch ww Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 1 sandwich

Alternate Menu Name: Chicken Patty Sandwich

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


Breaded chicken patty on a whole wheat bun825168 CHICKEN PATTY BREADED (3.5 oz)...............................................850021 BUN HAMBURGER 100% WHOLE WHEAT OROWEAT BIMBO....

1 EACH1 BUN





Portion: Serve 1 sandwichFood Based Contribution: 1 chicken patty and 1 bun provides 2 oz M/MA + 2 servings of creditable grains







850025 - SAND HOT CHICKEN PATTY:TYSON Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 1 sandwich

Alternate Menu Name: Chicken Patty SandwichWHOLE WHEAT

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:

1.25 oz.2 SRV.0 Cup0 Cup0 FLOZ

850022 CHICKEN PATTY BRD COOKED TYSON #4173............................850021 BUN HAMBURGER 100% WHOLE WHEAT OROWEAT BIMBO....

1 PATTY1 BUN













850039 - SAND HOT FISH PATTY Recipe HACCP Process: #3 Complex Food PreparationSource: REGIONALNumber of Portions: 1Size of Portion: SANDWICH

Alternate Menu Name: Fishwich

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


1. PREPARE TARTAR SAUCE ACCORDING TO RECIPE. PLACE TARTAR SAUCE IN SQUEEZE BOTTLE.

825256 FISH POLLOCK PORTION RF/LS (3.6 oz)....................850020 BUN HAMBURGER WHITE OLD COUNTRY BIMBO...

1 EACH1 BUN 2. CCP- BAKE FISH FILLETS ACCORDING TO MANUFACTURER's INSTRUCTIONS UNTIL GOLDEN

BROWN AND MINIMUM INTERNAL TEMPERATURE IS 140 DEGREES F. OR ABOVE ( FOR 15 SECONDS).

3. SQUEEZE 1 TBSP TARTAR SAUCE ON HEEL OF BUN . TOP HEEL OF BUN WITH :

1. FISH FILLET

CLOSE SANDWICH WITH CROWN OF BUN.

NOTE : ASSEMBLE IN BULK IF POSSIBLE . WRAP IN 5X1 FOIL WRAP IF ITEM IS TO BE SATELLITED OR PLACED IN A SANDWICH SLIDE FOR SERVICE.

PORTION : SERVE 1 SANDWICH .

SHELF LIFE : IF LEFT OVER , DO NOT REUSE.

*Nutrients are based upon 1 Portion Size (SANDWICH)Calories 320 kcal Cholesterol 55.00 mg Protein 19.00 g Calcium 100.00 mg 19.69% Calories from Total FatTotal Fat 7.00 g Sodium 500.00 mg Vitamin A 0.00 RE Iron 2.52 mg 2.81% Calories from Sat FatSaturated Fat 1.00 g Carbohydrate 43.00 g Vitamin A 0.00 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 1.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 53.75% Calories from Carbohydrates





850038 - SAND HOT FISH PATTY WW Recipe HACCP Process: #3 Complex Food PreparationSource: REGIONALNumber of Portions: 1Size of Portion: SANDWICH

Alternate Menu Name: Fishwich

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


1. PREPARE TARTAR SAUCE ACCORDING TO RECIPE. PLACE TARTAR SAUCE IN SQUEEZE BOTTLE.

825256 FISH POLLOCK PORTION RF/LS (3.6 oz).......................................850021 BUN HAMBURGER 100% WHOLE WHEAT OROWEAT BIMBO....

1 EACH1 EACH 2. CCP- BAKE FISH FILLETS ACCORDING TO MANUFACTURER's INSTRUCTIONS

UNTIL GOLDEN BROWN AND MINIMUM INTERNAL TEMPERATURE IS 140 DEGREES F. OR ABOVE ( FOR 15 SECONDS).

3. SQUEEZE 1 TBSP TARTAR SAUCE ON HEEL OF BUN . TOP HEEL OF BUN WITH :

1. FISH FILLET

CLOSE SANDWICH WITH CROWN OF BUN.

NOTE : ASSEMBLE IN BULK IF POSSIBLE . WRAP IN 5X1 FOIL WRAP IF ITEM IS TO BE SATELLITED OR PLACED IN A SANDWICH SLIDE FOR SERVICE.

PORTION : SERVE 1 SANDWICH .

SHELF LIFE : IF LEFT OVER , DO NOT REUSE.

*Nutrients are based upon 1 Portion Size (SANDWICH)Calories 310 kcal Cholesterol 55.00 mg Protein 20.00 g Calcium 100.00 mg 18.87% Calories from Total FatTotal Fat 6.50 g Sodium 450.00 mg Vitamin A 0.00 RE Iron 2.52 mg 2.90% Calories from Sat FatSaturated Fat 1.00 g Carbohydrate 42.00 g Vitamin A 0.00 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 4.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 54.19% Calories from Carbohydrates





850130 - SAND HOT GARDENBURGER Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Classic Garden Burger

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825453 VEGGIE PATTY CLASSIC................................................................850021 BUN HAMBURGER 100% WHOLE WHEAT OROWEAT BIMBO....

1 EACH1 EACH

1. CCP--Bake gardenburger patties according to manufacturer's instructions on lined sheet pan until minimum internal temperature is 140° F. or above (for 15 seconds).

2. Place 1 gardenburger patty on heel of each bun. Close sandwich with crown of bun. CCP--Hold hot at 140° F. or above for service.

NOTE: If preparing off site - send items separately, in bulk, gardenburgers may be sent heated, but highly recommended that the gardenburgers get cooked, and assemble at site. CCP--Hold hot at 140° F. or above for service. Wrap in 5 x 1 foil wrap if item is to be satelited or placed in a sandwich slide for service.








850052 - SAND HOT GRILLED CHEESE & TOM Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 1 sandwich

Alternate Menu Name: Grilled Cheese & TomatoSandwich

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850004 BREAD WHOLE WHEAT 100% OROWEAT........ 2 SLICE Melted cheese and tomato on toasted whole wheat bread

825154 CHEESE AMERICAN YELLOW SLICE (160 ct)...011529 TOMATO FRESH YEAR ROUND.........................

4 SLICE .5oz2 slice, med (1/4" thick)

1. Slice each 6X6 tomato to yield 6 each 1/4" slices.

2. Spray sheet pans with pan spray (not listed).· Line sheet pan with bread.· Top bread with 4 slices (2 oz) cheeseNOTE: Be sure to stagger slices of cheese on bread or the cheese will not melt.· Top cheese with 2 slices tomato.· Close sandwich with second slice of bread.· Spray tops of sandwiches with pan spray (not listed).NOTE: For best quality, batch cook sandwiches within 15 minutes of service.

OVEN METHOD: CCP--Bake in 350°F standard (conventional) oven for 5 minutes or until cheese is melted and bread is golden brown with internal temperature of 140°F or above.

FLAT TOP METHOD: CCP--Grill on 350°F flat top on each side until golden brown and cheese is melted with minimum internal temperature of 140°F or above.CCP--Hold hot at 140°F or above for service.


Portion: Serve 1 sandwichFood Based Contribution: 1 sandwich provides 2 oz M/MA + 2 servings of creditable grain + 0.125 cup vegetable serving Shelf life: If left over, do not reuse.

*Nutrients are based upon 1 Portion Size (1 sandwich)Calories 340 kcal Cholesterol 50.62 mg Protein 16.48 g Calcium 407.74 mg 52.47% Calories from Total FatTotal Fat 19.80 g Sodium 1274.73 mg Vitamin A 246.30 RE Iron 1.19 mg 26.86% Calories from Sat FatSaturated Fat 10.14 g Carbohydrate 25.56 g Vitamin A 1440.69 IU Water¹ *37.81* g *0.00%* Calories from Trans FatTrans Fat¹ *0.00* g Dietary Fiber 8.48 g Vitamin C 5.48 mg Ash¹ *0.20* g 30.09% Calories from Carbohydrates





850051 - SAND HOT GRILLED CHEESE WW Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 1 sandwich

Alternate Menu Name: Grilled Cheese

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850004 BREAD WHOLE WHEAT 100% OROWEAT........ 2 SLICE Toasted cheese sandwich

825154 CHEESE AMERICAN YELLOW SLICE (160 ct)... 4 SLICE .5oz 1. Spray sheet pans with pan spray (not listed). · Line sheet pan with bread. · Top bread with 4 slices (2 oz) cheese. NOTE: Be sure to stagger slices of cheese on bread or the cheese will not melt. · Close sandwich with second slice of bread. · Spray tops of sandwiches with pan spray (not listed).NOTE: For best quality, batch cook sandwiches within 15 minutes of service.

OVEN METHOD: CCP-- Bake in 350°F standard (conventional) oven for 5 minutes or until cheese is melted and bread is golden brown with internal temperature of 140°F or above.CCP--Hold hot at 140°F or above for service.

FLAT TOP METHOD: Grill on 350°F flat top on each side until until golden brown and cheese is melted with minimum internal temperature is 140°F or above. CCP--Hold hot at 140° F. or above for service.


Portion: Serve 1 sandwich.Food Based Contribution: 1 sandwich provides 2 oz M/MA + 2 servings of creditable grain







850033 - SAND HOT HAM & CHEESE Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 1 sandwich

Alternate Menu Name: Hot Ham & CheeseSandwich

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850020 BUN HAMBURGER WHITE OLD COUNTRY BIMBO...850052 TURKEY HAM SLICED 2565..........................................

1 EACH3 SLICE .51 OZ

Warm turkey ham and American cheese on white bun

825154 CHEESE AMERICAN YELLOW SLICE (160 ct)............. 2 SLICE .5oz NOTE: CCP--Keep ingredients refrigerated at internal temperature of 40°F or below for use.

1. To build sandwich:· Place 3 slices (1 oz) ham on heel of bread· Top ham with 2 slices (1 oz) cheese· Top cheese with crown of bun· Wrap sandwich in 5x1 foil wrap and place on sheet pans.

2. CCP--Heat sandwich in 350°F standard (conventional) oven for 6-8 minutes or until sandwich reaches a minimum internal temperature of 140°F for 15 seconds. CCP--Hold hot at 140°F or above for service.

Portion: Serve 1 sandwich.Food Based Contribution: 1 sandwich provides 1.75 oz M/MA + 2.25 servings of creditable grain







850034 - SAND HOT HAM & CHEESE WW Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 1 sandwich

Alternate Menu Name: Hot Ham & Cheese WWSandwich

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850021 BUN HAMBURGER 100% WHOLE WHEAT OROWEAT BIMBO....850052 TURKEY HAM SLICED 2565.............................................................

1 EACH3 SLICE .51 OZ

Warm turkey ham and American cheese on white bun

825154 CHEESE AMERICAN YELLOW SLICE (160 ct)............................... 2 SLICE .5oz NOTE: CCP--Keep ingredients refrigerated at internal temperature of 40°F or below for use.

1. To build sandwich:· Place 3 slices (1 oz) ham on heel of bread· Top ham with 2 slices (1 oz) cheese· Top cheese with crown of bun· Wrap sandwich in 5x1 foil wrap and place on sheet pans.

2. CCP--Heat sandwich in 350°F standard (conventional) oven for 6-8 minutes or until sandwich reaches a minimum internal temperature of 140°F for 15 seconds. CCP--Hold hot at 140°F or above for service.

Portion: Serve 1 sandwich.Food Based Contribution: 1 sandwich provides 1.75 oz M/MA + 2.25 servings of creditable grain







850090 - SAND HOT HAMBURGER WW 3771 Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Hamburger

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850030 BEEF PATTY 2.45 oz #3771..............................................................850021 BUN HAMBURGER 100% WHOLE WHEAT OROWEAT BIMBO....

1 EA1 BUN


2. Place 1 hamburger patty on heel of each bun. Close sandwich with crown of bun. CCP--Hold hot at 140° F. or above for service.

NOTE: If preparing off site - send items separately, in bulk, burgers may be sent heated, but highly recommended that the burgers get cooked, and assemble at site. CCP--Hold hot at 140° F. or above for service. Wrap in 5 x 1 foil wrap if item is to be satelited or placed in a sandwich slide for service.








850036 - SAND HOT HAMBURGER WW 3870 Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Hamburger

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850031 BEEF PATTY CHARBROIL DELUXE #3870.....................................850021 BUN HAMBURGER 100% WHOLE WHEAT OROWEAT BIMBO....

1 EACH1 BUN


2. Place 1 hamburger patty on heel of each bun. Close sandwich with crown of bun. CCP--Hold hot at 140° F. or above for service.

NOTE: If preparing off site - send items separately, in bulk, burgers may be sent heated, but highly recommended that the burgers get cooked, and assemble at site. CCP--Hold hot at 140° F. or above for service. Wrap in 5 x 1 foil wrap if item is to be satelited or placed in a sandwich slide for service.








850050 - SAND HOT MEATBALL SUB (BUN) WW Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Italian Meatball Sub

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850026 BEEF MEATBALL 1-17-305-0................................850002 BUN HOT DOG WHOLE WHEAT OROWHEAT....825010 SAUCE SPAGHETTI..............................................825157 CHEESE PARMESAN GRATED............................

5 EACH1 BUN1/4 CUP1 TBSP

1. Combine meatballs and sauce in 4" hotel pans. CCP--Heat in a 350° F. oven until minimum internal temperature is 140° F. or above (for 15 seconds). CCP--Hold meatballs hot at 140° F. or above for service.


3. To build sub:

- Arrange 5 hot meatballs down center of roll.

- Top meatballs with a 2 oz ladle of hot spaghetti sauce.

- Top sauce with 1 Tbsp shredded parmesan.

NOTE: Assemble in bulk if possible. CCP--Hold hot at 140° F. or above for service. Wrap in 5 X 1 foil wrap if item is to be satelited or placed in a sandwich slide for service.








850064 - SAND HOT MEATBALL SUB (white) Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Italian Meatball Sub

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850026 BEEF MEATBALL 1-17-305-0.......850003 BUN HOT DOG WHITE.................825010 SAUCE SPAGHETTI......................825157 CHEESE PARMESAN GRATED...

5 EACH1 BUN1/4 CUP1 TBSP

1. Combine meatballs and sauce in 4" hotel pans. CCP--Heat in a 350° F. oven until minimum internal temperature is 140° F. or above (for 15 seconds). CCP--Hold meatballs hot at 140° F. or above for service.


3. To build sub:

- Arrange 5 hot meatballs down center of roll.

- Top meatballs with a 2 oz ladle of hot spaghetti sauce.

- Top sauce with 1 Tbsp shredded parmesan.

NOTE: Assemble in bulk if possible. CCP--Hold hot at 140° F. or above for service. Wrap in 5 X 1 foil wrap if item is to be satelited or placed in a sandwich slide for service.








850127 - SAND HOT SLOPPY JOE:turkey Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Sloppy Joe

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850021 BUN HAMBURGER 100% WHOLE WHEAT OROWEAT BIMBO....850060 TURKEY SLOPPY JOE MEAT 2858-28............................................

1 EACH1 (2 MMA SERVING)

1. Heat sloppy joe mix according to instructions. CCP--Heat to a minimum of 140°F for 15 seconds.CCP--Hold hot at 140° F. or above for service.

2. Place #6 scoop (4.94 oz by weight) of sloppy joe mix on heel of each bun. Close sandwich with crown of bun. CCP--Hold hot at 140° F. or above service.

NOTE: If preparing off site: send items separately, in bulk. Sloppy joe mixture may be sent heated, but must be assembled at site. CCP--Hold hot at 140° F. or above for service. Wrap in 5 x 1 foil wrap if item is to be satelited or placed in a sandwich slide for service.








850083 - SAUSAGE PORK LINK Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 3 EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850047 SAUSAGE, PORK LINK 70247-138177... 3 EACH 1. Prepare according to manufacturer instructions.

2. Serve immediately or hold at 140° or higher until service.

3. Discard left overs.

*Nutrients are based upon 1 Portion Size (3 EACH)Calories 318 kcal Cholesterol 45.36 mg Protein 7.56 g Calcium 0.00 mg 85.71% Calories from Total FatTotal Fat 30.24 g Sodium 514.07 mg Vitamin A 0.00 RE Iron 0.54 mg 34.29% Calories from Sat FatSaturated Fat 12.10 g Carbohydrate 1.51 g Vitamin A 0.00 IU Water¹ *N/A* g *N/A*% Calories from Trans FatTrans Fat¹ *N/A* g Dietary Fiber 0.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 1.90% Calories from Carbohydrates





850058 - SPAGHETTI & MEATBALLS Recipe HACCP Process: #3 Complex Food PreparationSource: REGIONALNumber of Portions: 1Size of Portion: pasta+meatballs

Alternate Menu Name: Spaghetti & Meatballs

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


Whole wheat spaghetti noodles topped with mildly seasoned, low sodium beef meatballs, tomato sauce with small tomato pieces, bits of peel and spices, and grated parmesan cheese

825018R PASTA SPAGHETTI.................... 1 CUP 1. Prepare spaghetti noodles according to recipe. CCP--Hold refrigerated at 40°F or below until use in recipe or serve immediately.

825010 SAUCE SPAGHETTI......................850026 BEEF MEATBALL 1-17-305-0.......

2 FL OZ5 EACH

2. CCP--Heat sauce and meatballs according to manufacture's instructions to a minimum of 140°F or above for 15 seconds.CCP--Hold hot at 140°F for service or use in recipe.

NOTE: Use 1 gallon of water per 1/2# cooked pasta.3. As needed for service, reheat spaghetti by placing into basket and plunge in rapidly boiling water for about 15 seconds. CCP--Reheat to minimum internal temperature of 165°F for 15 seconds.

4. Drain and transfer to 2" full size steamtable pan. Pasta must only be reheated once.CCP--Hold hot at 140°F or above for service or use in recipe.

825157 CHEESE PARMESAN GRATED... 1 TSP NOTE: if preparing off site: send all ingredients in separate containers, heat and serve. (May transport spaghetti sauce hot. CCP--hold hot at 140°F or above.)

5. Portion on serving plate: · 8 oz spoodle (1 cup) hot pasta· 5 each meatballs· 2 oz ladle sauce· 1 tsp parmesan


Portion: 8 oz spoodle (1 cup) hot pasta topped with 5 each meatballs, 2 oz ladle sauce and 1 tsp parmesan cheeseFood Based Contribution: 1 cup (8 oz spoodle) spaghetti noodles + (5 each) meatballs + 2 oz ladle sauce and 1 tsp parmesan cheese provides 2 serving creditable grain + 2MMA


*Nutrients are based upon 1 Portion Size (pasta+meatballs)Calories 434 kcal Cholesterol 47.92 mg Protein 22.18 g Calcium 110.40 mg 29.92% Calories from Total FatTotal Fat 14.42 g Sodium 595.03 mg Vitamin A 35.23 RE Iron 3.46 mg 11.54% Calories from Sat FatSaturated Fat 5.56 g Carbohydrate 50.16 g Vitamin A 176.16 IU Water¹ *901.95* g *0.06%* Calories from Trans FatTrans Fat¹ *0.03* g Dietary Fiber 6.50 g Vitamin C 4.21 mg Ash¹ *0.90* g 46.26% Calories from Carbohydrates





850057 - SUNFLOWER SEEDS HONEY ROASTED Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: PKG

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850029 SUNFLOWER SEEDS HNY RST #1017310... 1 PKG 1 OZ






850032 - SUNFLOWER SEEDS HONEY ROASTED Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


600477 Honey Roasted Sunflower Kernels... 1 Each

*Nutrients are based upon 1 Portion Size (EACH)Calories 160 kcal Cholesterol 0.00 mg Protein 6.00 g Calcium 0.00 mg 67.50% Calories from Total FatTotal Fat 12.00 g Sodium 85.00 mg Vitamin A 0.00 RE Iron 1.80 mg 8.44% Calories from Sat FatSaturated Fat 1.50 g Carbohydrate 8.00 g Vitamin A 0.00 IU Water¹ 0.25 g *N/A*% Calories from Trans FatTrans Fat¹ *N/A* g Dietary Fiber 1.50 g Vitamin C 0.00 mg Ash¹ 0.84 g 20.00% Calories from Carbohydrates





850084 - TACO BEEF SOFT (2) WG Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: 2 EACH

Alternate Menu Name: SOFT TACOS

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850048 BEEF TACO FILLING 32412-328...........................850035 TORTILLA HEARTY GRAINS 6" FLOUR 28465...

1 SERVING 1.5 MMA2 EACH 1. PREPARE TACO FILLING ACCORDING TO MANUFACTURER.

825144 CHEESE CHEDDAR SHREDDED......................... 1/2 OZ 2. AT SERVICE, TOP EACH TACO SHELL WITH :

#16 SCOOP (1.8 OZ BY WEIGHT) TACO FILLING. 1/8 CUP (1/2 OZ) SHREDDED CHEDDAR.

NOTE: create local recipe to include 2 TBSP shredded lettuce and 1-1/2 tsp diced tomatoes, or provide shredded lettuce and tomatoes on condiment bar.


PORTION : SERVE 2 TACOS.







850074 - TOMATOES, CHERRY Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 2Size of Portion: HALF CUP

Alternate Menu Name: 6 CHERRY TOMATOES 1/2CUP

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


011529 TOMATO FRESH YEAR ROUND.... 1 CUP, cherry toms

*Nutrients are based upon 1 Portion Size (HALF CUP)Calories 13 kcal Cholesterol 0.00 mg Protein 0.66 g Calcium 7.45 mg 10.00% Calories from Total FatTotal Fat 0.15 g Sodium 3.73 mg Vitamin A 46.19 RE Iron 0.20 mg 1.50% Calories from Sat FatSaturated Fat 0.02 g Carbohydrate 2.90 g Vitamin A 620.59 IU Water¹ 70.42 g *N/A*% Calories from Trans FatTrans Fat¹ *N/A* g Dietary Fiber 0.89 g Vitamin C 10.21 mg Ash¹ 0.37 g 86.44% Calories from Carbohydrates





850096 - TUNA SALAD FILLING Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 50Size of Portion: #8 SCOOP

Alternate Menu Name: FILLING TUNA SALAD

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825035 MAYONNAISE LITE (Red Cal, No Chol)...115855 SPICE PEPPER WHITE GROUND...........825038 FISH TUNA CHUNK IN WATER................825257 PICKLE RELISH (Dispenser).....................

5 1/2 CUP1 TSP2 CAN 66.5oz,drnd1 CUP

1. COMBINE PICKLE RELISH , MAYONNAISE , PEPPER AND TUNA. MIX WELL.

PORTION : SERVE #8 SCOOP

SHELF LIFE : USE WITHIN 24 TO 48 HOURS.

*Nutrients are based upon 1 Portion Size (#8 SCOOP)Calories 129 kcal Cholesterol 26.13 mg Protein 13.35 g Calcium 0.00 mg 48.94% Calories from Total FatTotal Fat 7.04 g Sodium 335.75 mg Vitamin A 0.00 RE Iron 0.42 mg 6.12% Calories from Sat FatSaturated Fat 0.88 g Carbohydrate 1.60 g Vitamin A 0.00 IU Water¹ *N/A* g *0.00%* Calories from Trans FatTrans Fat¹ *0.00* g Dietary Fiber 0.00 g Vitamin C 0.00 mg Ash¹ *N/A* g 4.94% Calories from Carbohydrates





850014 - TURKEY GRAVY w/MASHED POTATOES Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: gravy+potato

Alternate Menu Name: Roasted Turkey Gravywith Mashed Potatoes

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850079R POTATO MASHED:instant 10326............850044 TURKEY & GRAVY PRE COOKED W/D....

1 #8 scoop1 SERVING

Shredded roasted turkey in gravy over premium instant mashed potatoes

1. Prepare potatoes according to recipe.CCP--Hold hot of 140°F or above for service or use in recipe.

2. CCP--Prepare turkey gravy according to manufacture's instructions to minimum internal temperature of 140°F for 15 seconds. CCP--Hold hot (140° F. or above) for service.

4. As needed for service, top #8 scoop (1/2 cup) mashed potatoes with a #6 scoop (4 oz by weight) turkey gravy.


Portion: Serve #8 scoop (1/2 cup) mashed potatoes with #6 scoop (4 oz)turkey gravy.Food Based Contribution: 4 oz (#6 scoop) turkey + 1/2 cup (#8 scoop) mashed potatoes provides 2 oz M/MA + 0.5 cup vegetable serving


*Nutrients are based upon 1 Portion Size (gravy+potato)Calories 205 kcal Cholesterol 55.11 mg Protein 16.57 g Calcium 31.45 mg 32.02% Calories from Total FatTotal Fat 7.29 g Sodium 551.76 mg Vitamin A 0.75 RE Iron 0.94 mg 11.46% Calories from Sat FatSaturated Fat 2.61 g Carbohydrate 18.74 g Vitamin A 3.74 IU Water¹ *94.71* g *0.21%* Calories from Trans FatTrans Fat¹ *0.05* g Dietary Fiber 1.32 g Vitamin C 6.86 mg Ash¹ *0.09* g 36.59% Calories from Carbohydrates





850142 - ULTIMATE BREAKFAST ROUND UBR Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850065 ULTIMATE BREAKFAST ROUND (UBR).... 1 EACH 2.5 OZ 1. FOR BULK UBR'S:--KEEP FROZEN UNTIL READY TO USE--PAN FROZEN DOUGH 3X4 ON LINED SHEET PAN--BAKE FROEZEN DOUGH UNTIL EDGES ARE GOLDEN BROWN: CONVECTION OVEN AT 350°F FOR APPROXIMATELY 10-12 MINUTES CONVENTIONAL OVEN AT 350°F 14-16 MINUTES ON MIDDLE RACK

OPTIONAL: FOR SQUARE SHAPED PRODUCT:--PAN FROZEN DOUGH 6X8 ON LINED SHEET PAN.--CONVECTION OR CONVENTIONAL OVEN 300°F 20-22 MINUTES

2. REMOVE FROM OVEN AND COOL ON SHEET PAN.

3. FOR INDIVIDUALLY WRAPPED (IW) PRODUCT THAW IN REFRIGERATOR. SERVE AS IS OR PLACE IN WARMER TO WARM.

4. SERVING SIZE IS 1 UBR.

*Nutrients are based upon 1 Portion Size (EACH)Calories 254 kcal Cholesterol 6.38 mg Protein 4.25 g Calcium 30.48 mg 22.56% Calories from Total FatTotal Fat 6.38 g Sodium 219.00 mg Vitamin A 2.39 RE Iron 1.35 mg 6.27% Calories from Sat FatSaturated Fat 1.77 g Carbohydrate 43.94 g Vitamin A 0.00 IU Water¹ *N/A* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 6.02 g Vitamin C 0.00 mg Ash¹ 1.31 g 69.08% Calories from Carbohydrates





850153 - WAFFLE STICKS WG MAPLE IW Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: PACKAGE

Alternate Menu Name: FOR BIC

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850071 WAFFLE STICKS WG MAPLE IW... 1 PACKAGE 1. ARRANGE FROZEN MAPLE WAFFLE STICKS IN A SINGLE LAYER ON A SHEET PAN. SEAL TIGHTLY WITH FOIL.

2. BAKE IN A PREHEATED CONVENTIONAL OVEN AT 400°F FOR 8-12 MINUTES.

BAKE IN A PREHEATED CONVECTION OVEN AT 350°F FOR 6-8 MINUTES.

MUST REACH INTERNAL TEMPERATURE OF 150°-160°F

3. SERVE IMMEDIATELY OR STICKS MAY BE HELD FOR UP TO 30 MINUTES AT 145°F.

SERVING SIZE: ONE PACKAGE






850089 - WRAP BAJA FISH WW K-8 Recipe HACCP Process: #3 Complex Food PreparationSource: REGIONALNumber of Portions: 1Size of Portion: 1 wrap

Alternate Menu Name: Baja Fish Wrap

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825293 FISH STICKS RF LOW SODIUM (1 oz)................. 3 EACH 1. CCP--Bake fish according to manufacturer's instructions on lined sheet pan until minimum internal temperature is 140° F or above (for 15 seconds).

825025 LETTUCE ICEBERG SHREDDED.........................850045 TORTILLA HEARTY GRAINS 8" FLOUR 28466...

1/4 CUP,shredded1 EACH

2. To build wrap:

· Top each tortilla with 1/4 cup lettuce mixture leaving 1" border around edge.

· Top lettuce mixture with 3 (1 oz) fish sticks.

Roll wrap up "burrito style" ending with seam side down. Cut wrap in half on bias.

3. Offer salsa and or taco sauce as a condiment.

4. Serve immediately.CCP-- or wrap and hold in self-service refrigerated case at 40°F or below for same day service.

Portion: Serve 1 wrapFood Based Contribution: 1 wrap provides 2 oz M/MA + 1.75 servings of creditable grains.


*Nutrients are based upon 1 Portion Size (1 wrap)Calories 291 kcal Cholesterol 40.00 mg Protein 15.12 g Calcium 142.29 mg 24.77% Calories from Total FatTotal Fat 8.02 g Sodium 411.08 mg Vitamin A 7.95 RE Iron 2.58 mg 3.10% Calories from Sat FatSaturated Fat 1.00 g Carbohydrate 39.25 g Vitamin A 39.76 IU Water¹ *11.55* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 2.17 g Vitamin C 0.47 mg Ash¹ *0.06* g 53.87% Calories from Carbohydrates





850135 - WRAP BUFFALO CHICKEN:tysonG912 Recipe HACCP Process: #3 Complex Food PreparationSource: REGIONALNumber of Portions: 1Size of Portion: WRAP

Alternate Menu Name: Buffalo Chicken Wrap

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825006 CHICKEN NUGGET VALUE (0.48oz)...825193 SAUCE HOT CAYENNE PEPPER........825024 TORTILLA WHEAT 10"..........................

6 EACH (.48oz)1 TBSP1 EACH 10"

NOTE: CCP-- KEEP ALL INGREDIENTS REFRIGERATED AT INTERNAL TEMPERATURE OF 40 DEGREES F. OR BELOW FOR USE.

1. REHEAT CHICKEN ACCORDING TO MANUFACTURER'S INSTRUCTIONS TO A MINIMUM INTENAL TEMPERATURE OF 140 DEGREES F. (FOR 15 SECONDS). TOSS WITH HOT SAUCE.

825025 LETTUCE ICEBERG SHREDDED........825144 CHEESE CHEDDAR SHREDDED........

1 CUP, chopped1/2 OZ

2. TO BUILD WRAP:

- TOP TORTILLA WITH 1 CUP SHREDDED LETTUCE, LEAVING 1" BORDER AROUND EDGE. - TOP LETTUCE WITH 6 BUFFALO CHICKEN NUGGETS. - TOP NUGGETS WITH 2 TBSP (1/2 OZ) SHREDDED CHEDDAR CHEESE. ROLL WRAP UP "BURRITO STYLE" ENDING WITH SEAM SIDE DOWN. CUT WRAP IN HALF ON BIAS.

3. SERVE IMMEDIATELY. CCP-- OR, WRAP AND HOLD IN SELF-SERVICE REFRIGERATED CASE AT 40 DEGREES F. OR BELOW FOR SAME DAY SERVICE.

PORTION SIZE: SERVE 1 WRAP.


*Nutrients are based upon 1 Portion Size (WRAP)Calories 427 kcal Cholesterol 53.97 mg Protein 22.18 g Calcium 313.17 mg 39.68% Calories from Total FatTotal Fat 18.83 g Sodium 1429.23 mg Vitamin A 132.74 RE Iron 3.26 mg 14.42% Calories from Sat FatSaturated Fat 6.84 g Carbohydrate 45.01 g Vitamin A 663.70 IU Water¹ *52.74* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 5.00 g Vitamin C 2.57 mg Ash¹ *0.26* g 42.16% Calories from Carbohydrates





850053 - WRAP CHICKEN CAESAR K-8 Recipe HACCP Process: #3 Complex Food PreparationSource: REGIONALNumber of Portions: 1Size of Portion: WRAP

Alternate Menu Name: Chicken Caesar Wrap

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850045 TORTILLA HEARTY GRAINS 8" FLOUR 28466...011251 LETTUCE ROMAINE..............................................850046 CHICKEN FAJITA STRIPS COOKED 3522-328...825157 CHEESE PARMESAN GRATED............................825189 DRESSING CAESAR LITE.....................................

1 EACH1 CUP, shredded2 3/4 OZ2 TSP1 TBSP

NOTE: CCP-- KEEP INGREDIENTS REFRIGERATED AT INTERNAL TEMPERATURE OF 40 DEGREES F. OR BELOW FOR USE.

1. TO BUILD WRAP:

- ARRANGE 1 CUP OF CHOPPED ROMAINE DOWN CENTER OF WRAP, LEAVING A 1" BORDER AROUND EDGE. - TOP LETTUCE WITH #6 SCOOP (2.73 0Z BY WEIGHT) SLICED CHICKEN - DRIZZLE 1 TBSP DRESSING OVER CHICKEN - SPRINKLE 2 Tsp PARMESAN CHEESE OVER DRESSING

ROLL WRAP UP "BURRITO STYLE" ENDING WITH SEAM SIDE DOWN. CUT WRAP IN HALF ON BIAS.


PORTION SIZE: SERVE 1 WRAP


*Nutrients are based upon 1 Portion Size (WRAP)Calories 324 kcal Cholesterol 77.52 mg Protein 21.66 g Calcium 181.62 mg 39.02% Calories from Total FatTotal Fat 14.05 g Sodium 898.22 mg Vitamin A 132.67 RE Iron 2.27 mg 12.04% Calories from Sat FatSaturated Fat 4.33 g Carbohydrate 29.08 g Vitamin A 4146.03 IU Water¹ *44.47* g *0.15%* Calories from Trans FatTrans Fat¹ *0.06* g Dietary Fiber 2.99 g Vitamin C 1.88 mg Ash¹ *0.27* g 35.89% Calories from Carbohydrates





850091 - WRAP CHICKEN K-8 Recipe HACCP Process: #3 Complex Food PreparationSource: REGIONALNumber of Portions: 1Size of Portion: WRAP

Alternate Menu Name: CHICKEN FAJITA WRAP

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850045 TORTILLA HEARTY GRAINS 8" FLOUR 28466...825025 LETTUCE ICEBERG SHREDDED.........................850046 CHICKEN FAJITA STRIPS COOKED 3522-328...825144 CHEESE CHEDDAR SHREDDED.........................825206 DRESSING RANCH FAT FREE.............................

1 EACH1 CUP, chopped2 1/8 OZ1/2 OZ1 OZ

NOTE: CCP-- KEEP INGREDIENTS REFRIGERATED AT INTERNAL TEMPERATURE OF 40 DEGREES F. OR BELOW FOR USE.

1. TO BUILD WRAP:

- ARRANGE 1 CUP OF SHREDDED LETTUCE DOWN CENTER OF WRAP, LEAVING A 1" BORDER AROUND EDGE. - TOP LETTUCE WITH #12 SCOOP (2.05 0Z BY WEIGHT) SLICED CHICKEN - DRIZZLE 1 OZ DRESSING OVER CHICKEN - SPRINKLE 1/8 CUP (1/2 OZ) SHREDDED CHEESE OVER CHICKEN

ROLL WRAP UP "BURRITO STYLE" ENDING WITH SEAM SIDE DOWN. CUT WRAP IN HALF ON BIAS.


PORTION SIZE: SERVE 1 WRAP







850119 - WRAP CRISPY CHICKEN:tyson Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Crispy Chicken Wrap

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:

1.75 oz.1.75 SRV.0 Cup0.5 Cup0 FLOZ

825006 CHICKEN NUGGET VALUE (0.48oz)....................850045 TORTILLA HEARTY GRAINS 8" FLOUR 28466...825025 LETTUCE ICEBERG SHREDDED.........................825144 CHEESE CHEDDAR SHREDDED.........................

4 EACH (.48oz)1 EACH1 CUP,shredded1/2 OZ

1. Reheat chicken according to manufacturer's instructions. CCP--Cool to 40° F. or below by approved HACCP method.

1. To build wrap:

- Top tortilla with 1 cup shredded lettuce, leaving a 1" border around edge.

- Top lettuce with 4 chicken nuggets.

- Top chicken nuggets with 1/8 cup (1/2 oz by weight) shredded cheddar cheese.



Portion: Serve 1 wrap.


*Nutrients are based upon 1 Portion Size (EACH)Calories 310 kcal Cholesterol 40.64 mg Protein 16.01 g Calcium 223.38 mg 39.97% Calories from Total FatTotal Fat 13.75 g Sodium 578.20 mg Vitamin A 66.35 RE Iron 2.45 mg 15.04% Calories from Sat FatSaturated Fat 5.17 g Carbohydrate 31.31 g Vitamin A 331.75 IU Water¹ *46.21* g 0.00% Calories from Trans FatTrans Fat¹ 0.00 g Dietary Fiber 2.69 g Vitamin C 1.88 mg Ash¹ *0.23* g 40.44% Calories from Carbohydrates





850121 - WRAP HAM & CHEESE G6-8 Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Ham Wrap

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850045 TORTILLA HEARTY GRAINS 8" FLOUR 28466...825025 LETTUCE ICEBERG SHREDDED.........................825144 CHEESE CHEDDAR SHREDDED.........................850052 TURKEY HAM SLICED 2565.................................

1 EACH1 CUP,shredded1/2 OZ4 SLICE .51 OZ

1. To build wrap:


- Top lettuce with 4 slices turkey ham.

- Top turkey ham with 1/8 cup (1/2 oz) shredded cheddar cheese.










850046 - WRAP HAM & CHEESE HIGH SCHOOL Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: Ham Wrap

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825024 TORTILLA WHEAT 10".....................825025 LETTUCE ICEBERG SHREDDED...825144 CHEESE CHEDDAR SHREDDED....850052 TURKEY HAM SLICED 2565............

1 EACH 10"1 CUP,shredded1/2 OZ5 SLICE .51 OZ

1. To build wrap:



- Top turkey ham with 2 tbsp (1/2 oz) shredded cheddar cheese.










850122 - WRAP ITALIAN G6-8 Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: ITALIAN WRAP

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850045 TORTILLA HEARTY GRAINS 8" FLOUR 28466...825025 LETTUCE ICEBERG SHREDDED.........................825144 CHEESE CHEDDAR SHREDDED.........................850052 TURKEY HAM SLICED 2565.................................850010 TURKEY PASTRAMI SLICED 2655-08..................

1 EACH1 CUP,shredded1/2 OZ2 SLICE .51 OZ2 SLICE .5 OZ

1. To build wrap:


- Top lettuce with 2 slices turkey ham & 2 slices pastrami.











850134 - WRAP ITALIAN G9-12 Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: ITALIAN WRAP

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825024 TORTILLA WHEAT 10"............................825025 LETTUCE ICEBERG SHREDDED...........825144 CHEESE CHEDDAR SHREDDED...........850052 TURKEY HAM SLICED 2565...................850010 TURKEY PASTRAMI SLICED 2655-08...

1 EACH 10"1 CUP,shredded1/2 OZ2 SLICE .51 OZ3 SLICE .5 OZ

1. To build wrap:


- Top lettuce with 2 slices turkey ham & 3 slices pastrami.











850126 - WRAP TURKEY & CHEESE G6-8 Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Alternate Menu Name: TURKEY WRAP

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850045 TORTILLA HEARTY GRAINS 8" FLOUR 28466...825025 LETTUCE ICEBERG SHREDDED.........................825144 CHEESE CHEDDAR SHREDDED.........................850051 TURKEY OVEN ROASTED SLICES 2099.............

1 EACH1 CUP,shredded1/2 OZ4 SLICE .5 OZ

1. To build wrap:


- Top lettuce with 4 slices turkey.

- Top turkey with 1/8 cup (1/2 oz) shredded cheddar cheese.










850047 - WRAP TURKEY & CHEESE HS Recipe HACCP Process: #2 Same Day ServiceSource: REGIONALNumber of Portions: 1Size of Portion: WRAP

Alternate Menu Name: Turkey Wrap

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


825024 TORTILLA WHEAT 10"..........................825144 CHEESE CHEDDAR SHREDDED.........825013 TURKEY ROASTED SLICED (0.5 oz)...825025 LETTUCE ICEBERG SHREDDED.........

1 EACH 10"1/2 OZ5 EACH (1/2oz)1 CUP,shredded

1. To build wrap:



- Top turkey ham with 2 tbsp (1/2 oz) shredded cheddar cheese.










850060 - YOGURT, CRUSH CUP & STRING CHZ Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 3Size of Portion: 1 yogurt+1Chz

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850014 YOGURT, DANNON CRUSH CUP CHERRY 2733......................850015 YOGURT, DANNON CRUSH CUP STRAWBERRY 2731............850013 YOGURT, DANNON CRUSH CUP STRWBRY BANANA 2732...825232 CHEESE MOZZARELL STRING (1 oz).........................................

1 CRUSH CUP1 CRUSH CUP1 CRUSH CUP3 STICK 1oz

Serve 1 yogurt crush cup and 1 string cheese.

Hold at 40° or lower until service.

*Nutrients are based upon 1 Portion Size (1 yogurt+1Chz)Calories 188 kcal Cholesterol 20.86 mg Protein 12.65 g Calcium 356.07 mg 30.97% Calories from Total FatTotal Fat 6.47 g Sodium 248.18 mg Vitamin A 36.04 RE Iron 0.07 mg 19.45% Calories from Sat FatSaturated Fat 4.06 g Carbohydrate 19.67 g Vitamin A 180.19 IU Water¹ *N/A* g 0.25% Calories from Trans FatTrans Fat¹ 0.05 g Dietary Fiber 0.00 g Vitamin C 0.01 mg Ash¹ *N/A* g 41.85% Calories from Carbohydrates





850018 - YOGURT, CRUSH CUP CHERRY Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850014 YOGURT, DANNON CRUSH CUP CHERRY 2733... 1 CRUSH CUP






850020 - YOGURT, CRUSH CUP STRAWBERRY Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850015 YOGURT, DANNON CRUSH CUP STRAWBERRY 2731.... 1 CRUSH CUP






850019 - YOGURT, CRUSH CUP STRWBRY BAN Recipe HACCP Process: #1 No CookSource: REGIONALNumber of Portions: 1Size of Portion: EACH

Meat/Alt:Grains:

Fruit:Vegetable:

Milk:


850013 YOGURT, DANNON CRUSH CUP STRWBRY BANANA 2732... 1 CRUSH CUP





Documents

Sodexo K-12 Nutrition Program - Saratoga Union School ......Sodexo K-12 Nutrition Program Page 2 Recipe Master List Aug 2, 2012 850155 - BAGEL WHITE WHOLE WHEAT IW Recipe HACCP Process: