ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

SECTION C

The Unitized Group Ration – M (UGR-M) provides a breakfast or a lunch/dinner meal to 50 

individuals. There are seven breakfast and fourteen lunch/dinner menus with each of the 

menus providing an M ration entrée. The UGR-M consists of three boxes. Within the boxes 

are cans, bottles, boxes and bags of food items, instruction sheet, disposable meal trays, 

dining packets, paper cups, and other components.

C-1 ITEM DESCRIPTION

ACR-MC-01, UNITIZED GROUP RATION – M, ASSEMBLY REQUIREMENTS

C-2 ASSEMBLY REQUIREMENTS 

 A. Components. The components shall be as specified in table I.

TABLE I. Components

Component Reference

Entrées

Bacon, Precooked, Sliced, in Flexible Pouch, Institutional Size 

Pouch (ISP), 150 slices

A-A-20081F, Type II

Beef Chunks, Cube Size 3⁄4 - 1 inch, Institutional Size Pouch

(ISP) 104 oz 

A-A-20343A, Type 

II, Style A

Cheese, American, Process, Dehydrated, 32 oz foil laminate bag 8910-01-625-4588

Cheese Shreds, Cheddar, Dehydrated, 24 oz foil laminate bag 8910-01-623-6213

Chicken, Boned, Canned, Pieces, Solid Pack, No. 3 Cyl Can 48 

oz

8905-01-560-8354

Chili con Carne with Beans, Cooked, Dehydrated, Packaged in a 

No. 10 Metal Can, Shelf Stable

PCR-C-059

Egg Mix, Pasteurized, Uncooked, Dehydrated, Packaged in a 

Boil-In-Bag (BIB) Pouch, Large Opening and Fitment Cap

PCR-E-017A, Class 2

Ham Chunks, with Juices, Packaged in a No. 10 Metal Can, Shelf 

Stable

PCR-H-011

Ham Chunks with Juices, Packaged in an Institutional Size 

Pouch (ISP), Shelf Stable, 106 oz

PCR-H-013, Type II

Meatballs in Tomato Sauce, Flexible Pouch, Institutional Size 

Pouch (ISP), 104 oz

A-A-20349A, Type II
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

2

TABLE I. Components - Continued

Component Reference

Pork Chops, Dehydrated, Uncooked, Packaged in a No. 10 Metal 

Can, Shelf Stable

PCR-P-039

Pork Sausage Links in Brine, Packaged in a No. 10 Metal Can, 

Shelf Stable

PCR-P-035

Pork Sausage Links in Brine, Packaged in an Institutional Size 

Pouch (ISP), Shelf Stable, 106 oz

PCR-P-038, Type II

Shrimp, Dehydrated, Cooked, Packaged in a No. 10 Metal Can, 

Shelf Stable

PCR-S-024

Turkey Sausage Links in Brine, Packaged in a No. 10 Can, Shelf 

Stable

PCR-T-012

Turkey Sausage Links in Brine, Packaged in an Institutional Size 

Pouch (ISP), Shelf Stable, 106 oz

PCR-T-011, Type II

Starches

Bakery Mixes, Prepared

 Yellow Cake 

 Spice Cake

 Pancake and Waffle, Regular

 

 Biscuit

 Yellow Corn Bread

 Chocolate Brownie

A-A-20181B

Type I, Style B

Type I, Style H

Type II, Class 1, 

Style C 

Type II, Class 2 

Type II, Class 3 

Type VI 

Beans, Dried; Pork and Beans; and Baked Beans; Canned

 Great Northern beans, in brine, meatless

 Black beans, in brine, meatless

A-A-20134C

Type I, Class C, 

Style 1

Type I, Class K, 

Style 1 

Grits, Individual Packets, 12/12 ct pkg, 144/1 oz box 8920-01-623-6441

Oatmeal, Variety Pack, Individual Packets, 12/1.37 oz box 8920-01-623-6286

Pasta, Whole Grain, Linguini, Dry

Pasta, Whole Grain, Macaroni, Dry, Elbow Form

Pasta, Whole Grain, Spaghetti, Dry, Thin, 10” Long Form

8920-01-623-6377

8920-01-627-2687

8920-01-623-6299
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

3

TABLE I. Components - Continued

Component Reference

Potatoes, White, Dehydrated

 Mashed, Agglomerates, Without lumps

 Shredded, Cooked (Hash Browns)

 Potato casserole, Au Gratin

A-A-20032G

Type II, Style D, 

Option a 

Type IV, Style B

Type V, Style B

Rice, Parboiled, Long Grain, Enriched, 5 lb bag US Grade Standard

8920-01-123-2298

Rice, Brown, 5 lb. bag US No. 2 Grade 

Standard

8920-01-322-6826

Stuffing Mix, Chicken Flavored with Vegetable Seasoning

Packet, in foil laminate pouch, 12 oz box

8920-01-368-7386

Tortillas, Packaged in a Flexible Pouch, Shelf Stable, Plain PCR-T-008A, Flavor 

1

Vegetables

Beans, Green, Canned, Whole, French or Cut, Round or Romano, 

Grade A,

Small - Large

US Grade Standard,

Style a, d, or e, Type 

a or b, Size 2 thru 5,

Grade A

8915-00-616-4820

Carrots, Canned, Slices or Quarters, Grade A, Style b or c US Grade Standard,

Style b or c, Grade A

8915-00-634-2436

Corn, Baby, No. 10 can 8915-01-623-6963

Corn, Whole Kernel, Canned, Conventional, Golden, Grade A US Grade Standard,

Varietal a, Color a, 

Grade A

8915-00-257-3947

Mushrooms, Canned, Sliced, Grade A US Grade Standard,

Grade A 

8915-01-623-6993

Onions, Dehydrated, Chopped, 1.62 oz bottle 8915-01-368-1613

Peas, Early or Sweet, No. 10 can, Grade A US Grade Standard,

Grade A

8915-00-127-9282
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

4

TABLE I. Components - Continued

Component Reference

Peas & Carrots, No. 10 can, Grade A US Grade Standard,

Grade A 

8915-01-487-7519

Peppers, Green and Red, Dehydrated, 4.25 oz package A-A-20070D, Type 

III, Style A, Class 1

Tomatoes, Canned, Diced, No. 10 can US Grade Standard,

Grade A, Style e

8915-01-373-4978

Vegetables, Mixed, Canned, 5-Way mix,

carrots, green beans, peas, corn, and lima beans,

With salt, No. 10 Can

A-A-20120E

Type II, Style A, 

Container size 4

Water Chestnuts, Canned, Sliced, No. 10 can 8915-01-411-6499

Desserts

Candy and Chocolate Confections, 

Pan Coated Candy

Disks, Milk Chocolate, Plain 

Disks, Peanut Butter, Plain

A-A-20177E

Type VI, 

Style A, Flavor 1

Style A, Flavor 4

Cookie Mix, Dry

 Sugar

 Oatmeal

MIL-C-43205G

Type II 

Type III

Puddings, Shelf Stable, Ready-to-Eat, Regular, No. 10 can

Chocolate,

Vanilla

 

A-A-20051E, Type I,

Flavor C, 

Flavor I,

Container size 3

Fruits

Applesauce, Natural Color, Natural Flavor, Sweetened, Regular,

Grade A

US Grade Standard,

Color a, Flavor a, 

Type b, Style a, 

Grade A 

8915-00-127-8272

Fruit Cocktail, Canned, Light Syrup or Natural Juices, Grade A US Grade Standard,

Grade A

8915-00-286-5482
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

5

TABLE I. Components - Continued

Component Reference

Peaches, Clingstone, Canned, Slices, Light Syrup or Natural 

Juices, Style c, Grade A

US Grade Standard,

Style c, Grade A 

8915-00-577-4203

Pears, Bartlett, Canned, Halves, Light Syrup or Natural Juices, 

Style a, Grade A

US Grade Standard,

Style a, Grade A 

8915-00-616-0223

Pie Fillings, Fruit, Prepared, Regular, No. 10 can

Apple, 

Blueberry, 

Cherry,

A-A-20161C, Type I, 

Flavor A,

Flavor C,

Flavor D

Beverages

Cocoa Beverage Powder, Sugar sweetened,

 Without marshmallows, Milk chocolate

A-A-20189C, Type I, 

Style B, Flavor A

Coffee, Roasted, Filter Pack, Ground, Arabica Blend, 

 Vacuum Sealed and Waterproof

8955-01-519-5603

Drink Mixes, Coffee (Unflavored and Flavored), Flavored 

Instant Cappuccino, Regular,

 French vanilla

 Irish cream

A-A-20336B, 

Type V, Style A,

 Flavor 1

 Flavor 4

Juice, Apple, Concentrate, Shelf Stable, 100% Juice, 11.5 oz can 8915-01-623-6133

Juice, Fruit, Instant

 Grape, Sweetened, Metal can

 Orange, Unsweetened, Metal can

PCR-J-002A,

Type I, Style A, 

 Design F 

Type II, Style B, 

 Design F 

Sports Drink Base, Fruit Punch, Powder, 21 oz pg 8960-01-623-6087

Sports Drink Base, Grape, Powder, 21 oz pg 8960-01-623-6088

Sports Drink Base, Mixed Berry, Powder, 21 oz pg 8960-01-623-6081

Sports Drink Base, Orange, Powder, 21 oz pg 8960-01-623-6085

Tea Bags, Black Pekoe, Individually Wrapped, 100 bgs/bx 8955-01-623-6277

Other Food Items

Barbecue Sauce, Plain/regular, Without fruit purees added A-A-20335B, Flavor I, 

Type B
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

6

TABLE I. Components - Continued

Component Reference

Catsup, Tomato, Grade A, 20 oz plastic bottle US Grade Standard,

Grade A

8950-01-396-3998 

Creamed Beef Gravy, Packaged in a No. 10 can, Freeze Dried 8940-01-627-2725

Creamed Turkey Sausage Gravy, Packaged in a No. 10 can, 

Freeze Dried

8940-01-627-2729

Creamer, Non-dairy, Dry, Regular, Original A-A-20043C

Style I, Flavor A

Creole Sauce, 1 lb. 5 oz bottle 8950-01-396-4011

Garlic Powder, 1.1 oz. bottle 8950-01-283-9975

Gravy Mix, Biscuit (Peppered), Instant, Trans fat-free, No MSG,

16 oz foil laminate bag

8940-01-623-6942

Gravy Mix, Brown, Instant, Trans fat-free, No MSG, 16 oz foil 

laminate bag

8940-01-623-6408

Gravy Mix, Chicken, Instant, Trans fat-free, No MSG, 16 oz foil 

laminate bag

8940-01-623-6448

Hot Sauce, Extra hot 4x, 3 fl oz A-A-20097F, Type II

Icing Mixes, Powdered

Chocolate Flavored

Vanilla Flavored

8925-00-935-3260

8925-01-627-2776

Jam, Strawberry, 22 oz plastic bottle US Grade Standard

8930-01-487-7485

Jelly, Grape, 22 oz plastic bottle US Grade Standard

8930-01-393-4270

Peppers, Jalapeño, Sliced, Packed in Brine, 4 oz can 8915-01-518-0230

Natural Butter Flavor Granules, Spray-Dried, 

Regular Granules/Sprinkles, 57 g

A-A-20351A, Type I, 

Style A, Package 4

Nut and Fruit Mix, Packaged in a Flexible Pouch, Shelf Stable PCR-N-003A, Type 

I, Package C

Peanut Butter and Grape Jelly, Twin Pack, US Grade Standard 8930-01-396-4009

Peanut Butter and Strawberry Jam, Twin Pack 8930-01-436-1912

Salsa, Tomato-based and Salsa Verde, Shelf Stable, Mild, 

Chunky, Regular, 64 oz plastic bottle

A-A-20210C, Type I, 

Pungency B, Style 2, 

Sodium level a
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

7

TABLE I. Components - Continued

Component Reference

Salt and Pepper, 4.0 oz. Salt and 1.5 oz Pepper Twin Pack 8950-01-369-3276

Sauce, BBQ, Bourbon, 64 fl oz plastic bottle 8950-01-623-6703

Sauce, Chili Garlic, Korean, 64 fl oz plastic bottles 8950-01-623-6671

Sauce Mix, Alfredo, Instant, 16 oz foil laminate bag 8950-01-623-6791

Seasoning, Fried Rice, 1.75 oz foil laminate package 8950-01-623-6708

Shortening Compounds, General purpose, 1 lb Composite Can 

with Resealable Plastic Lid (for UGR)

A-A-20100D, Type I

Sour Cream Mix, Instant, 17.6 oz foil laminate bag 8910-01-623-7014

Soy Sauce, Low Sodium A-A-20087D, Type 

III or IV

Spices and Spice Blends

 Cinnamon, Ground

 Italian Seasoning 

 Southwest Seasoning 

A-A-20001B

Type I, Class I, Form 

1, Fortification a

Type II, Class I

Type II, Class L

Sugar, Brown, 16 oz box A-A-20135D, Type 

II, Style A or B

Sugar, Confectionary, 10 X, 16 oz box A-A-20135D, Type 

I, Style C

Sugar, Granulated 20 oz box A-A-20135D, Type 

I, Style A or B

Syrup, table, Regular calorie, Imitation maple flavor A-A-20124D, Type 

IV, Style 1, Flavor A

Tomato Paste, 12 oz can US Grade Standard

8915-00-582-4058

Disposables

Bag, Plastic, Trash 8105-01-521-6616

Cup, Disposable: Lid, Disposable Cup, Hot Drink, Round, TwoPiece, Plastic lined, Green or Tan/Sand, 9 oz A-A-2577B, Type I,

Style A, Class 3

Dining Packet, Food Container, Modified, 

 with Biobased Fork, Knife and Spoon

A-A-3012A, Type IV

Gloves, Disposable, Foodservice, Multipurpose, Large, 

Ambidextrous, Latex Free, Polyethylene, 1.25 mil thick

8415-01-541-5392

Tray, Mess, Compartmented, 5 compartment tray,

Tan or Sand

A-A-52217C, Type I, 

Class 3
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

8

 B. Menu contents. The menu contents shall be as specified in table II.

TABLE II. Menu Contents

STANDARD BREAKFAST ITEMS

Component Unit of Issue, Servings Quantity – Menu

Coffee, Filter Pack

Tea Bags

5 – 1.25 oz bags 

100 ct box

1 – Menu 1 through 7

1 – Menu 1, 3, 5, 7

Cocoa Beverage Powder

Grits

Oatmeal, Variety Pack

16 packets per box

12 packets per box

12 packets per box

1 – Menu 1, 3, 5

2 – Menu 1, 3, 5

1 – Menu 2, 4, 6

Drink, Cappuccino, Flavored, 

Instant, Powdered

25 – 1 oz packets per box 1 – Fr. Vanilla, Menu 2, 6 

1 – Irish Cream, Menu 4, 

7

Egg Mix 3 pouches per box 1 - Menu 1 through 7

Potato, Hash Browns 40 oz box 2 - Menu 1, 2, 3, 6

Syrup, Imitation Maple Flavored 12 oz plastic bottle 5 - Menu 2, 7

Pancake Mix Can or box, 5 lb 1 - Menu 2, 7

Grape Jelly 22 oz plastic bottle 1 – Menu 1, 3, 5, 7

Strawberry Jam 22 oz plastic bottle 1 – Menu 2, 4, 6

Salt and Pepper, Twin Pack 4 oz salt, 1.5 oz pepper 1 – Menu 1 through 7

Shortening 1 lb. can 1 – Menu 1 through 7

Sugar, Confectioners 1 lb. box 1 – Menu 1, 2, 4, 5, 6, 7

Hot Sauce 3 fl oz bottle 1 – Menu 1 through 7

Catsup 20 oz. plastic bottle 1 – Menu 1, 2, 3, 4, 5, 6, 7

Creamer 3 gram packet, 25 per bag 1 – Menu 1, 3, 5, 7

Trays, Mess 25 per bag 2 - Menu 1 through 7

Dining Packets 25 per bag 2 - Menu 1 through 7

Paper Cups 25 per bag 3 - Menu 1 through 7

Trash Bags 4 per package 1- Menu 1 through 7
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

9

Gloves 10 per package 1- Menu 1 through 7

UGR– M BREAKFAST MENU 1

Component Unit of Issue Quantity

Cheddar Cheese Shreds, Dehydrated 24 oz foil laminate bag 1

Bacon 150 slices per pouch 1

Tortillas 50 count bag 1

Yellow Cake Mix Can or Box, 5 lb 1

Apple Pie Filling No. 10 can 1

Fruit Cocktail No. 10 can 1

Orange Juice No. 2-1/2 tall can, 15.5 oz 3

UGR– M BREAKFAST MENU 2

Component Unit of Issue Quantity

Turkey Sausage Links No. 10 can 2

Yellow Cake Mix Can or box, 5 lb 1

Blueberry Pie Filling No. 10 can 1

Pears No. 10 can 1

Apple Juice 11.5 oz can 7

UGR– M BREAKFAST MENU 3

Component Unit of Issue Quantity

Bacon 150 slices per pouch 1

Creamed Beef Gravy No. 10 can 1

Biscuit Mix Can or box, 5 lb 1

Peaches No. 10 can 2

Orange Juice No. 2.5 tall can, 19 oz 3
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

10

UGR– M BREAKFAST MENU 4

Component Unit of Issue Quantity

Creamed Turkey Sausage Gravy No. 10 can 1

Biscuit Mix Can or box, 5 lb 1

Yellow Cake Mix Can or box, 5 lb 1

Cherry Pie Filling No. 10 can 1

Fruit Cocktail No. 10 can 1

Grape Juice No. 2-1/2 tall can, 19 oz 3

UGR– M BREAKFAST MENU 5

Component Unit of Issue Quantity

Ham Chunks No. 10 can or 106 oz ISP 1

Onions, Dehydrated, Chopped 1.62 oz bottle 1

Green Peppers, Dehydrated 4.25 oz package 1

Bacon 150 slices per pouch 1

Biscuit Gravy Mix, Peppered 16 oz foil laminate bag 1

Biscuit Mix Can or box, 5 lb 1

Pears No. 10 can 2

Orange Juice No. 2-1/2 tall can, 15.5 oz 3
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

11

UGR– M BREAKFAST MENU 6

Component Unit of Issue Quantity

Ham Chunks No. 10 can or 106 oz ISP 1

Mixed Vegetables No. 10 can 1

Onions, Dehydrated, Chopped 1.62 oz bottle 1

Fried Rice Seasoning 1.75 oz. foil laminate package 5

Soy sauce 4 to 10 fl oz bottle 1

Creamed Turkey Sausage Gravy No. 10 can 1

Rice 5 lb bag 1

Yellow Cake Mix Can or box, 5 lb 1

Apple Pie Filling No. 10 can 1

Fruit Cocktail No. 10 can 1

Apple Juice 11.5 oz can 7

UGR– M BREAKFAST MENU 7

Component Unit of Issue Quantity

Tortillas 50 count bag 1

Turkey Sausage Links No. 10 can 2

Cheddar Cheese Shreds, Dehydrated 24 oz. foil laminate bag 1

Yellow Cake Mix Can or box, 5 lb 1

Blueberry Pie Filling No. 10 can 1

Pears No. 10 can 1

Orange Juice No. 2-1/2 tall can, 15.5 oz 3
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

12

STANDARD LUNCH/DINNER ITEMS

Component Unit of Issue, Servings Quantity – Menu

Peanut Butter & Grape Jelly 12 twin packs per bag 2 – Menu 3, 7, 11

Peanut Butter & Strawberry 

Jam

12 twin packs per bag 2 – Menu 1, 5, 9, 13

Salt and Pepper twin pack 4 oz. salt, 1.5 oz pepper 1 - Menu 1 through 14

Coffee, Filter Pack 5 – 1.25 oz. bags 1 - Menu 1 through 14

Creamer 3 g. packet, 25 per bag 1 – Menu 1, 3, 5, 7, 9, 11, 13

Sports Drink Base 21 oz bag 3 – Orange – M. 1, 5, 7, 10, 12 

3 – Grape – M. 2, 6, 13

3 – Fruit Punch – M. 3, 8, 14

3 – Mixed Berry – M. 4, 9, 11

Hot Sauce 3 fl oz bottle 1 - Menu 1 through 14

Trays, Mess 25 per bag 2 - Menu 1 through 14

Dining Packets 25 per bag 2 - Menu 1 through 14

Paper Cups 25 per bag 3 - Menu 1 through 14

Trash Bags 4 per package 1 - Menu 1 through 14

Gloves 10 per package 1 - Menu 1 through 14
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

13

UGR– M LUNCH/DINNER MENU 1

Component Unit of Issue Quantity

Beef Chunks 104 oz ISP 3

Brown Gravy Mix, Instant 16 oz. foil laminate bag 2

Biscuit Mix Can or box, 5 lb 1

Peas & Carrots No. 10 can 32

Butter Granules 57 g package 1

Mashed Potatoes 3.5 lb box 1

Sugar Cookie Mix Can or box, 5 lb 1

Granulated Sugar 20 oz box 1

Cinnamon 1 oz bottle 1

Fruit Cocktail No. 10 can 2

UGR– M LUNCH/DINNER MENU 2

Component Unit of Issue Quantity

Chicken No. 3 cyl can 48 oz 4

Creole Sauce 69 oz. plastic bottle 3

Corn No. 10 can 32

Rice 5 lb bag 1

Butter Granules 57 g package 1

Cornbread Mix Can or box, 5 lb 2

Oatmeal Cookie Mix Can or box, 5 lb 1

Fruit Cocktail No. 10 can 2
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

14

UGR– M LUNCH/DINNER MENU 3

Component Unit of Issue Quantity

Pork Chops, Dehydrated No. 10 can 5

BBQ Sauce, Bourbon Flavor 64 fl oz plastic bottle 2

Potatoes Au Gratin 36 – 38 oz box 2

Green Beans No. 10 can 32

Butter Granules 57 g package 1

Cornbread Mix Can or box, 5 lb 1

Granulated Sugar 20 oz box 1

Jalapeño Peppers 4 oz can 1

Brownie Mix Can or box, 5 lb 1

Candy Coated Chocolate Peanut Butter

Disks

15 oz bag 2

Applesauce No. 10 can 2

UGR– M LUNCH/DINNER MENU 4

Component Unit of Issue Quantity

Chicken No. 3 cyl can 48 oz 4

Mixed Vegetables No. 10 can 1

Chicken Gravy Mix, Instant 16 oz. foil laminate bag 1

Rice 5 lb bag 1

Carrots No. 10 can 2

Butter Granules 57 g package 1

Biscuit Mix Can or box, 5 lb 1
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

15

Yellow Cake Mix Can or box, 5 lb 1

Chocolate Icing Mix Can or box, 5 lb 1

Pears No. 10 can 2

UGR– M LUNCH/DINNER MENU 5

Component Unit of Issue Quantity

Chicken No. 3 cyl can 48 oz 4

Corn No. 10 can 2

Black Beans No. 10 can 1 

Salsa, Chunky 64 oz. plastic bottle 1

Cornbread Mix Can or box, 5 lb 1

Jalapeño Peppers 4 oz can 1

Southwest Seasoning 4.6 oz bag 1

Sauce Mix, Alfredo 16 oz foil laminate bag 2

Linguini 1 lb box 6

Yellow Cake Mix Can or box, 5 lb 1

Blueberry Pie Filling No. 10 can 1 

Peaches No. 10 can 1

Cinnamon 1 oz bottle 1

Brown Sugar 16 oz box 1

Butter Granules 57 g package 1

Chocolate Pudding No. 10 can 1
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

16

UGR– M LUNCH/DINNER MENU 6

Component Unit of Issue Quantity

Beef Chunks ISP 104 oz 3

Brown Gravy Mix, Instant 16 oz foil laminate bag 2

Onions, Dehydrated, Chopped 1.62 oz bottle 1

Mushrooms No. 10 can 2

Sour Cream Mix, Instant 17.6 oz foil laminate bag 1

Linguini 1 lb. box/bag 6

Green Beans No. 10 can 2

Butter Granules 57 g package 1

Biscuit Mix Can or box, 5 lb 1

Brownie Mix Can or box, 5 lb 1

Pears No. 10 can 2
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

17

UGR– M LUNCH/DINNER MENU 7

Component Unit of Issue Quantity

Chicken No. 3 cyl can 48 oz 4

Shrimp No. 10 can 2

Tomatoes, diced No. 10 can 2

Salsa, Chunky 64 oz plastic bottle 2

Rice 5 lb bag 1

Peas No. 10 can 32

Butter Granules 57 g package 2

Biscuit Mix Can or box, 5 lb 1

Apple Pie Filling No. 10 can 2

Yellow Cake Mix Can or box, 5 lb 1

Cinnamon 1 oz bottle 1

Brown Sugar 16 oz box 1

Vanilla Pudding No. 10 can 1
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

18

UGR– M LUNCH/DINNER MENU 8

Component Unit of Issue Quantity

Chicken No. 3 cyl can

48 oz

4

Cheese, American, Dehydrated 32 oz foil 

laminate bag

1

Black Beans No. 10 can 1

Corn No. 10 can 1

Macaroni, Elbow Form 1 lb box 3

Salsa, Chunky 64 oz plastic 

bottle

2

Southwest Seasoning 4.6 oz bag 1

Jalapeño Peppers 4 oz can 1

Carrots No. 10 can 2

Butter Granules 57 g package 1

Cornbread Mix Can or box, 5 

lb.

1

Oatmeal Cookie Mix Can or box, 5 

lb

1

Candy Coated Milk Chocolate Disks 12.6 oz bag 2

Pears No. 10 can 2
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

19

UGR– M LUNCH/DINNER MENU 9

Component Unit of Issue Quantity

Rice, Brown 5 lb bag 1

Chicken No. 3 cyl can 48 oz 4

Chicken Gravy Mix, Instant 16 oz foil bag 1

Onions, Dehydrated, Chopped 1.62 oz bottle 1

Mixed Vegetables No. 10 can 32

Butter Granules 57 g package 1

Biscuit Mix Can or box, 5 lb 1

Oatmeal Cookie Mix Can or box, 5 lb 1

Apple Pie Filling No. 10 can 2

Peaches No. 10 can 1

Vanilla Pudding No, 10 can 1
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

20

UGR– M LUNCH/DINNER MENU 10

Component Unit of Issue Quantity

Spaghetti, Thin 1 lb box 6

Meatballs in Sauce ISP 104 oz 4

Tomato Paste 12 oz can 2

Italian Seasoning 0.75 oz bottle 1

Cheddar Cheese Shreds, Dehydrated 24 oz foil laminate bag 2

Green Beans No. 10 can 32

Butter Granules 57 g package 2

Garlic Powder 1.1 oz bottle 1

Biscuit Mix Can or box, 5 lb 1

Spice Cake Mix Can or box, 5 lb 1

White Icing Mix Can or box, 5 lb 1

Chocolate Pudding No. 10 can 2

Fruit Cocktail No. 10 can 2

UGR– M LUNCH/DINNER MENU 11

Component Unit of Issue Quantity

Chicken No. 3 cyl can 48 oz 4

Chicken Gravy Mix, Instant 16 oz foil laminate bag 1

Stuffing Mix, Chicken Flavored 12 oz box 6
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

21

Mashed Potatoes 3.5 lb box 1

Carrots No. 10 can 32

Butter Granules 57 g package 1

Oatmeal Cookie Mix Can or box, 5 lb 1

Pears No. 10 can 2

Nut and Fruit Mix (MRE) 50 count box 1

UGR– M LUNCH/DINNER MENU 12

Component Unit of Issue Quantity

Chili, Dehydrated No. 10 can 4

Rice 5 lb bag 1

Corn No. 10 can 32

Butter Granules 57 g package 1

Cornbread Mix Can or box, 5 lb 1

Sugar Cookie Mix No. 10 can 1

Candy Coated Milk Chocolate Disks 12.6 oz bag 2

Chocolate Pudding No. 10 can 2

Fruit Cocktail No. 10 can 2

UGR– M LUNCH/DINNER MENU 13

Component Unit of Issue Quantity

Shrimp, Dehydrated No. 10 can 2

Chicken No. 3 cyl can 48 oz 4

Chili Garlic Sauce 64 oz plastic bottle 2

Baby Corn No. 10 can 1

Carrots No. 10 can 1

Water Chestnuts No. 10 can 1

Linguine 1 lb box 6
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

22

Biscuit Mix Can or box, 5 lb 1

Yellow Cake Mix Can or box, 5 lb 1

Chocolate Frosting Mix Can or box, 5 lb 1

Peaches No. 10 can 2

UGR– M LUNCH/DINNER MENU 14

Component Unit of Issue Quantity

Chicken No. 3 cyl can 48 oz 4

White Beans No. 10 can 4

Onions, Dehydrated, Chopped 1.62 oz bottle 2

Jalapeño Peppers 4 oz can 2

Salsa, Chunky 64 oz plastic bottle 3

Rice 5 lb bag 1

Southwest Seasoning 4.6 oz bag 2

Green Beans No. 10 can 2

Butter Granules 57 g package 1

Cornbread Mix Can or box, 5 lb 1

Brownie Mix Can or box, 5 lb 1

Pears No. 10 can 2

Vanilla Pudding No. 10 can 1

SECTION D

D-1 PACKAGING

 A. Menu assembly. Each components of each menu shall be packed as specified in D-3, A, 

and table III.

 B. Shipping container loading sequence. The components of each menu shall be loaded into 
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

23

a box in the order indicated in table III. The loading sequences are recommended, but 

variations are allowed. Abbreviations used are:

BG = bag BT = bottle BX = box CN = can 

CO = container PG= package TY= tray SF = sugar free

TABLE III. Loading Sequence

UGR– M BREAKFAST MENU #1

1a 2a 3a

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

1 Salt/Pepper

1 BT Hot Sauce

1 BG Coffee

1 BG Creamer

1 BX Eggs

1 ISP Bacon

1 BG Cheese Shreds, Dehy

1 BT Grape Jelly

1 BT Catsup

1 BG Tortillas

Ingredients / Instructions

1b 2b 3b

3 CN Orange Juice

1 CN Shortening

2 BX Grits

2 BG Dinning Pkts

1 CN/BX Yellow Cake Mix

1 CN Apple Pie Filling

1 CN Fruit Cocktail

2 BX Hash Browns 

1 BX Confectionary Sugar

1 BX Cocoa

1 BX Tea Bags

UGR– M BREAKFAST MENU #2

1a 2a 3a

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags 

1 Salt/Pepper

1 BT Hot Sauce

1 BG Coffee

1 BX Eggs

5 BT Syrup

1 CN/BX Pancake Mix

1 CN Pears

1 CN Blueberry Pie Filling

1b 2b 3b
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

24

7 CN Apple Juice

1 CN Shortening

1 BX Oatmeal

1 BT Strawberry Jam

1 BT Catsup

2 BG Dinning Pkts

1 CN/BX Yellow Cake Mix

2 CN Turkey Sausage Links

Ingredients / Instructions

2 BX Hash Browns

1 BX Confectionary Sugar

1 BX Cappuccino, Fr 

Vanilla

UGR– M BREAKFAST MENU #3

1a 2a 3a

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

1 Salt/Pepper

1 BT Hot Sauce

1 BG Coffee

1 BG Creamer

1 BX Eggs

1 ISP Bacon

1 BG Dinning Pkts

2 CN Peaches

Ingredients / Instructions

1b 2b 3b

3 CN Orange Juice

1 CN Shortening

2 BX Grits

1 BT Grape Jelly

1 BT Catsup

1 CN/BX Biscuit Mix

1 CN Creamed Beef Gravy

1 BG Dinning Pkts

2 BX Hash Browns

1 BX Cocoa Bev Powder

1 BX Tea Bags

UGR– M BREAKFAST MENU #4

1a 2a 3a

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

1 Salt/Pepper

1 BT Hot Sauce

1 BG Coffee

1 BX Eggs

Ingredients / Instructions 

1 CN Cherry Pie Filling

1 CN Fruit Cocktail

1 BG Dinning Pkts

1b 2b 3b

3 CN Grape Juice 1 CN/BX Yellow Cake Mix 1 BX Confectionary Sugar
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

25

1 CN Shortening

1 BX Oatmeal

1 BT Strawberry Jam

1 BT Catsup

1 CN Creamed Turkey 

Sausage Gravy

1 CN/BX Biscuit Mix

1 BX Cappuccino, Irish Cr.

1 BG Dinning Pkts

UGR– M BREAKFAST MENU #5

1a 2a 3a

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

1 Salt/Pepper

1 BT Hot Sauce

1 BG Coffee

1 BG Creamer

1 BX Eggs

1 ISP Bacon

Ingredients / Instructions

1 BT Onions, Dehy, 

Chopped

1 PG Green Pepper, Dehy

1 BG Biscuit Gravy Mix, 

Peppered

1 BG Dinning Pkts

1b 2b 3b

3 CN Orange Juice

1 CN Shortening

2 BX Grits

1 BT Grape Jelly

1 BT Catsup

1 CN/ISP Ham Chunks

2 CN Pears

1 CN/BX Biscuit Mix

1 BX Confectionary Sugar

1 BX Cocoa 

1 BX Tea Bags

1 BG Dinning Pkts

UGR– M BREAKFAST MENU #6

1a 2a 3a

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

1 Salt/Pepper

1 BT Hot Sauce

1 BG Coffee

1 BT Soy Sauce

1 BT Onions, Dehy, 

1 BX Eggs

1 BG Rice 

Ingredients / Instructions 

1 CN/BX Yellow Cake Mix

1 CN Apple Pie Filling

1 CN Fruit Cocktail
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

26

Chopped

1b 2b 3b

7 CN Apple Juice

1 CN Shortening

1 BX Oatmeal

1 BT Strawberry Jam

1 BT Catsup

2 BG Dinning Pkts

1 CN/ISP Ham Chunks

1 CN Mixed Vegetables

1 CN Creamed Turkey 

Sausage Gravy

2 BX Hash Browns

1 BX Confectionary Sugar

1 BX Cappuccino, Fr 

Vanilla

5 PG Fried Rice Seasoning

UGR– M BREAKFAST MENU #7

1a 2a 3a

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

1 Salt/Pepper

1 BT Hot Sauce

1 BG Coffee

1 BG Creamer

1 BX Tea Bags

1 BX Eggs

2 BG Dinning Pkts

2 CN Turkey Sausage Links

1 CN/BX Pancake Mix

1b 2b 3b

3 CN Orange Juice

1 CN Shortening

1 BX Cappuccino, Irish Cr.

1 BT Grape Jelly

1 BT Catsup

5 BT Syrup

1 CN Yellow Cake Mix

1 CN Blueberry Pie Filling

1 CN Pears

1 BG Cheese Shreds, Dehy

1 BG Tortillas

Ingredients / Instructions

UGR– M LUNCH/DINNER MENU #1

1a 2a 3a

3 ISP Beef Chunks

Ingredients / Instructions

1 CN/BX Biscuit Mix

2 CN Fruit Cocktail

32 CN Peas & Carrots

2 BG PB/Strawberry Jam

1b 2b 3b

1 CN/BX Sugar Cookie Mix

1 PG Butter Granules

1 BX Mashed Potatoes

2 BG Brown Gravy Mix

2 BG Trays

2 BG Dinning Pkts
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

27

1 BX Granulated Sugar 

3 BG Cups

3 BG Orange Sports Drink 

1 BG Coffee

1 BG Creamer

1 Salt/Pepper

1 BT Cinnamon

1 PG Gloves

1 PG Trash Bags

1 BT Hot Sauce

UGR– M LUNCH/DINNER MENU #2

1a 2a 3a

32 CN Corn

3 BG Grape Sports Drink

Base

Ingredients / Instructions

2 CN/BX Cornbread Mix

1 CN/BX Oatmeal Cookie 

Mix

2 CN Fruit Cocktail

1b 2b 3b

4 CN Chicken

1 BG Rice

1 BG Coffee

3 BT Creole Sauce

3 BG Cups

1 PG Butter Granules

1 Salt/Pepper

2 BG Trays

2 BG Dining Pkts

1 PG Gloves

1 PG Trash Bags

1 BT Hot Sauce

UGR– M LUNCH/DINNER MENU #3

1a 2a 3a

3 CN Pork Chops

3 BG Fruit Punch Sports 

Drink Base

1 Salt/Pepper 

1 BG Dining Pkts

32 CN Green Beans

1 CN Jalapeño Peppers

2 BG Candy Coated 

Chocolate Covered Peanut 

Butter Disks

1 CN/BX Corn Bread

2 CN Applesauce

2 BG PB/Grape Jelly

Ingredients / Instructions

1b 2b 3b

2 CN Pork Chops

1 CN/BX Brownie Mix

1 BG Dining Pkts

2 BX Potatoes Au Gratin

2 BT BBQ Sauce, Bourbon

1 BG Coffee

1 BG Creamer

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

1 BT Hot Sauce
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

28

1 PG Butter Granules

1 BX Granulated Sugar

UGR– M LUNCH/DINNER MENU #4

1a 2a 3a

1 CN Mixed Vegetables

1 CN/BX Biscuit Mix

Ingredients / Instructions

2 CN Carrots

1 BG Chicken Gravy Mix

2 CN Pears

1 PG Butter Granules

1b 2b 3b

4 CN Chicken

1 BG Rice

3 BG Cups

1 CN/BX Yellow Cake Mix

1 CN/BX Choc. Icing Mix

1 BG Coffee

1 Salt/Pepper 

3 BG Mixed Berry Sports 

Drink Base

2 BG Trays

2 BG Dinning Pkts

1 PG Gloves

1 PG Trash Bags

1 BT Hot Sauce

UGR– M LUNCH/DINNER MENU #5

1a 2a 3a

4 CN Chicken

6 BX Linguini

1 CN Jalapeño Peppers

Ingredients / Instructions

1 CN Black Beans

1 CN/BX Cornbread Mix

1 BX Brown Sugar

3 BG Cups

1 PG Butter Granules

2 BG Trays

2 BG Dining Pkts

1 PG Gloves

1 PG Trash Bags

1 BT Hot Sauce

1b 2b 3b

2 CN Corn

3 BG Orange Sports Drink 

Base

1 BG Southwest Seasoning 

2 BG Sauce Mix, Alfredo

1 CN/BX Yellow Cake Mix

1 CN Blueberry Pie Filling

1 BT Salsa

1 BG Coffee

1 BG Creamer

1 CN Chocolate Pudding

1 CN Peaches

2 BG PB/Strawberry Jam

1 Salt/Pepper 

1 BT Cinnamon
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

29

UGR– M LUNCH/DINNER MENU #6

1a 2a 3a

3 ISP Beef Chunks

3 BG Grape Sports Drink 

Base

Ingredients / Instructions

2 CN Mushrooms

3 BG Cups 

1 BT Onions, Dehydrated

2 BG Trays

2 BG Dining Pkts

1 PG Gloves

1 PG Trash Bags

1 BT Hot Sauce

1b 2b 3b

2 CN Pears

6 BX Linguini

2 CN Green Beans

2 BG Brown Gravy Mix

1 BG Sour Cream Mix, 

Instant

1 CN/BX Biscuit Mix

1 CN/BX Brownie Mix

1 BG Coffee 

1 Salt/Pepper 

1 PG Butter Granules

UGR– M LUNCH/DINNER MENU #7

1a 2a 3a

3 CN Chicken

2 CN Shrimp

1 BG Dining Pkts

Ingredients / Instructions

2 CN Diced Tomatoes

1 BG Rice

3 BG Cups

2 BG Trays

2 BT Salsa

1 PG Gloves 

1 PG Trash Bags

1 BT Hot Sauce

1 BG Coffee

1 BG Creamer

1b 2b 3b

1 CN Chicken

1 CN Vanilla Pudding

32 CN Peas

3 BG Orange Sports Drink 

1 CN/BX Biscuit Mix

2 CN Apple Pie Filling
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

30

1 CN/BX Yellow Cake Mix

1 BG Dinning Pkts

1 BX Brown Sugar

Base

1 BT Cinnamon

2 BG PB/Grape Jelly

1 Salt/Pepper

2 PG Butter Granules

UGR– M LUNCH/DINNER MENU #8

1a 2a 3a

4 CN Chicken

2 BG Dinning Pkts

Ingredients / Instructions

2 CN Pears 

3 BG Cups

2 BG Trays

1 PG Gloves

1 PG Trash Bags

1 BT Hot Sauce

1 BG Coffee

1 PG Butter Granules

2 BG Pan Coated Chocolate 

Disks

1 Salt/Pepper

1b 2b 3b

3 BX Macaroni

2 CN Carrots

1 CN Corn

1 CN/BX Cornbread Mix

3 BG Fruit Punch Sports 

Drink Base

1 BG Southwest Seasoning

1 BG American Proc. 

Cheese

1 CN Jalapeño Peppers

1 CN/BX Oatmeal Cookie 

Mix

1 CN Black Beans

2 BT Salsa

UGR– M LUNCH/DINNER MENU #9

1a 2a 3a

4 CN Chicken

2 BG Dining Pkts

Ingredients / Instructions

2 CN Mixed Vegetables

1 BG Rice, Brown

3 BG Cups

2 BG Trays

1 PG Gloves

1 PG Trash Bags
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

31

1 BT Hot Sauce

1 BG Coffee

1 BG Creamer

1 PG Butter Granules

1b 2b 3b

2 CN Apple Pie Filling

2 BG PB/Strawberry Jam

1 BG Chicken Gravy Mix 

1 BT Onions, Dehy, 

Chopped

1 Salt/Pepper

1 CN Mixed Vegetables

1 CN/BX Oatmeal Cookie

Mix

1 CN Vanilla Pudding 

3 BG Mixed Berry Sports 

Drink Base 

1 CN/BX Biscuit Mix

1 CN Peaches

UGR– M LUNCH/DINNER MENU #10

1a 2a 3a

4 ISP Meatballs in Sauce

Ingredients / Instructions

2 CN Fruit Cocktail

3 BG Cups

3 BG Orange Sports Drink 

Base

1 BG Coffee

2 BG Trays

2 BG Dining Pkts

1 PG Gloves

1 PG Trash Bags

1 BT Hot Sauce

1b 2b 3b

6 BX Thin Spaghetti

1 CN/BX Spice Cake Mix

1 CN/BX White Icing Mix

2 PG Butter Granules

1 BT Garlic Powder

1 Salt/Pepper

2 CN Chocolate Pudding

1 CN/BX Biscuit Mix

2 CN Tomato Paste

1 BT Italian Seasoning

32 CN Green Beans 

2 BG Cheese Shreds, Dehy

UGR– M LUNCH/DINNER MENU #11

1a 2a 3a

4 CN Chicken

1 BX Mashed Potatoes

1 BG Chicken Gravy Mix

Ingredients / Instructions

32 CN Carrots

3 BG Mixed Berry Sports 

Drink Base

1 BG Dining Pkts

2 BG Trays

3 BG Cups 

1 PG Gloves

1 PG Trash Bags 

1 BT Hot Sauce

1 BG Coffee
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

32

1 BG Creamer

1 PG Butter Granules

1 Salt/Pepper

1b 2b 3b

2 CN Pears

1 CN/BX Oatmeal Cookie 

Mix

2 BG PB/Grape Jelly

1 BG Dining Pkts

1 BX Nut & Fruit Mix 6 BX Stuffing

UGR– M LUNCH/DINNER MENU #12

1a 2a 3a

3 CN Chili

Ingredients / Instructions 

32 CN Corn

2 BG Candy Coated Choc. 

Disks

1 PG Butter Granules

2 CN Chocolate Pudding

1 CN Sugar Cookie Mix

1 BG Coffee

1 Salt/Pepper

1b 2b 3b

1 CN Chili

1 CN/BX Cornbread Mix

1 BG Rice

2 CN Fruit Cocktail 

3 BG Orange Sports Drink 

Base

3 BG Cups

2 BG Trays

2 BG Dinning Pkts

1 PG Gloves

1 PG Trash Bags

1 BT Hot Sauce

UGR– M LUNCH/DINNER MENU #13

1a 2a 3a

4 CN Chicken

6 BX Linguini

Ingredients / Instructions

2 CN Shrimp

1 CN Baby Corn

3 BG Grape Sports Drink

Base

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

1 BT Hot Sauce 

1 BG Coffee

1 BG Creamer

1 Salt/Pepper

1b 2b 3b
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

33

1 CN Carrots

1 CN Water Chestnuts

1 CN/BX Biscuit Mix

2 BG PB/Strawberry Jam 

2 CN Peaches

2 BG Dining Pkts

2 BT Chili Garlic Sauce

1 CN/BX Yellow Cake Mix 

1 CN Choc. Frosting Mix

UGR– M LUNCH/DINNER MENU #14

1a 2a 3a

4 CN Chicken

1 CN/BX Cornbread Mix

1 BG Rice

Ingredients / Instructions

3 CN White Beans

3 BG Fruit Punch Sports 

Drink Base

2 BT Onions, Dehy, 

Chopped

2 BG Trays

1 PG Gloves

1 BT Hot Sauce

1 Salt/Pepper 

3 BG Cups

1 BT Salsa

1b 2b 3b

2 CN Green Beans

1 CN Vanilla Pudding 

2 CN Jalapeño Peppers

2 BG Southwest Seasoning

1 CN White Beans

1 CN/BX Brownie Mix

2 BG Dinning Pkts

2 CN Pears

2 BT Salsa

1 PG Butter Granules

1 BG Coffee

1 PG Trash Bags

 C. Unit packaging. Components shall be packaged in accordance with documents 

referenced in table I.

 D. Intermediate packaging. Components may be intermediate packaged.

 E. Packaging of Preparation Instructions. A copy of the appropriate Preparation 

Instructions, cited in Appendix A, shall be placed in every Box 1 of the corresponding meal.

D-2 LABELING
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

34

 A. Components. Components shall be labeled in accordance with documents referenced in 

table I.

D-3 PACKING

 A. Packing.

(1) UGR. Each complete menu shall be assembled into three boxes using the 

suggested loading sequence specified in table III. Because of the number of nondevelopmental components and the variety of packaging available, it may be necessary to 

move a product from one compartment to another where space is more available. Each box 

shall be constructed in accordance with style RSC of ASTM D5118/D5118M, Standard 

Practice for Fabrication of Fiberboard Shipping Boxes and figure 1, 2 and 3. The fiberboard 

shall conform to type CF, class D, variety SW, grade V3c of ASTM D4727/D4727M, 

Standard Specification for Corrugated and Solid Fiberboard Sheet Stock (Container Grade) 

and Cut Shapes. The inside dimensions of the box shall be 23-3/4 inches in length, 13-3/16 

inches in width and 8-3/4 inches in depth. Each box shall be fitted with two V3c partitions in 

accordance with figures 1 and 3. Kraft paper as specified in A-A-203, Paper, Kraft, 

Untreated, shall be used to fill voids and immobilize menu components. Boxes shall be free 

from evidence of rodent or insect infestation. Boxes may be assembled by gluing or taping. 

Each container shall be sealed in accordance with methods B or C of ASTM 

D1974/D1974M, Standard Practice for Methods of Closing, Sealing, and Reinforcing 

Fiberboard Boxes.

(2) Partitions. The center panel of each partition shall meet at the center of the box to 

divide the box into two equal compartments (cell "A" and "B"). The end panels of the 

partitions shall butt together at each end of the box (see figure 1). The partitions shall be full 

depth partitions and fabricated according to figure 3.

D-4 UNITIZATION

 A. Unit loads. Boxes shall be arranged in unit loads in accordance with Type I, Class A of 

DLA Troop Support Form 3507, Loads, Unit: Preparation of Semiperishable Subsistence 

Items.

D-5 MARKING

 A. Menu marking. The three boxes comprising one menu shall be positioned on the pallet 
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

35

side by side and marked in sequence so that the menu can be identified as one unit (two, 

three box menu units to a tier). Using either labels or stencils on the top panel, with 

characters at least 2 inches high, the boxes shall be identified as "BOX 1", "BOX 2", and 

"BOX 3". The characters shall be oriented so as to be readable when facing the marked end 

panel.

 B. Shipping boxes and unit loads. Marking of shipping boxes and unit loads shall be as 

specified in DLA Troop Support Form 3556, Marking Instructions for Boxes, Sacks, and 

Unit Loads of Perishable and Semiperishable Subsistence. In addition, all unit loads 

containing the same menu will be identified in letters not less than 1 inch and in a permanent 

contrasting color. Marking shall be as follows:

UGR - M L/D (Lunch/Dinner) MENU NUMBER ___

or

UGR - M B (Breakfast) MENU NUMBER ___
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

36

 
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

37

SECTION E INSPECTION AND ACCEPTANCE

The following quality assurance criteria, utilizing ANSI/ASQ Z1.4, Sampling Procedures and 

Tables for Inspection by Attributes, are required. Unless otherwise specified, single sampling 

plans indicated in ANSI/ASQ Z1.4 will be utilized. When required, the manufacturer shall 

provide the Certificate(s) of Conformance to the appropriate inspection activity. 

Certificate(s) of Conformance not provided shall be cause for rejection of the lot.

 A. Definitions.

(1) Critical defect. A critical defect is a defect that judgment and experience indicate 

would result in hazardous or unsafe conditions for individuals using, maintaining, or 

depending on the item; or a defect that judgment and experience indicate is likely to prevent 

the performance of the major end item, i.e., the consumption of the ration.

(2) Major defect. A major defect is a defect, other than critical, that is likely to result 

in failure, or to reduce materially the usability of the unit of product for its intended purpose.

(3) Minor defect. A minor defect is a defect that is not likely to reduce materially the 

usability of the unit of product for its intended purpose, or is a departure from established 

standards having little bearing on the effective use or operation of the unit.

 B. Conformance inspection. Conformance inspection shall include the examinations/tests 
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

38

and the methods of inspection cited in this section.

 C. Packaging examination.

(1) Assembled menus examination. The assembled UGR menus shall be examined for 

the defects specified in table IV. The lot size shall be expressed in assembled menus (3 boxes 

per menu). The sample unit shall be one fully assembled menu. The inspection level shall be 

S-2 and the acceptable quality level (AQL), expressed in terms of defects per hundred units 

shall be 2.5 for major defects and 4.0 for minor defects. Five assembled menus shall be 

randomly selected from the lot and examined for critical defects. The finding of a critical 

defect shall be cause for rejection of the lot.

TABLE IV. UGR– M assembled menus defects 1/

Category Defect

Critical Major Minor

1 Any food product leaking or damaged so as to expose 

contents.

101 Component not clean. 2/

102 Box not as specified.

103 Markings missing or incorrect or illegible.

104 Box not closed as specified.

105 Item missing.

201 More than 5 percent of the quantity of any disposable is 

crushed or damaged so as to be unusable.

202 Dunnage or box partitions not as specified.

203 Intermediate bag has tear or open seam.

1/ Any evidence of rodent or insect infestation shall be cause for rejection of the lot.
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

39

2/ Outer packaging shall be free from foreign matter which is unwholesome, has the potential 

to cause package damage (i.e. glass, metal filings, etc.), or generally detracts for the clean 

appearance of the components package. The following examples shall not be scored as 

defects for unclean:

a. Foreign matter which presents no health hazard or potential package damage and 

which can be readily removed by gently shaking the package or by gently brushing the 

package with a clean cloth.

b. Water spots.

c. Very thin grease, oil, or product residue that is discernible by touch, but is not readily 

discernible by visual examination.

(2) Unit load examination. The unit load shall be examined in accordance with the 

requirements of DLA Troop Support Form 3507. Any nonconformance shall be classified as 

a major defect.
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

40

SECTION J REFERENCE DOCUMENTS

Unless otherwise specified, the applicable version of these documents is that which is active 

on the date of the solicitation or contract.

DLA Troop Support Forms

Form 3507 Loads, Unit: Preparation of Semiperishable Subsistence 

Items

Form 3556 Marking Instructions for Boxes, Sacks, and Unit Loads of 

Perishable and Semiperishable Subsistence

FEDERAL SPECIFICATIONS

A-A-203 Paper, Kraft, Untreated

NON-GOVERNMENTAL STANDARDS

AMERICAN SOCIETY FOR QUALITY (ASQ) www.asq.org

ANSI/ASQ Z1.4 Sampling Procedures and Tables for Inspection by Attributes

ASTM INTERNATIONAL www.astm.org

D1974/D1974M Standard Practice for Methods of Closing, Sealing, and 

Reinforcing Fiberboard Boxes

D4727/D4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes

D5118/D5118M Standard Practice for Fabrication of Fiberboard Shipping 

Boxes
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

For DLA Troop Support Website Posting

RDNS-SEC-EM 19 June 2017

TO: Defense Logistics Agency (DLA) - Troop Support – Subsistence DSCP-FTRE

SUBJECT: ES17-043 (DSCP-SS-17-01001); Document change; reduce from 3 No. 10 cans 

vegetables per module to 2; for use in Lunch/Dinner Menus 1-3, 7, and 9-12, ACR-MC-01, 

Unitized Group Ration - Marines (UGR-M), Assembly Requirements.

1. Based on a decision from the 2017 Joint Services Operational Rations Forum, Natick is 

initiating a change to reduce from 3 No. 10 cans of vegetables per module to 2; for use in 

Lunch/Dinner Menus 1-3, 7, and 9-12, ACR-MC-01, UGR-M, Assembly Requirements. The 

reduction in cans will reduce the serving size from 3/4 to 1/2 of a cup of vegetables per 

serving. This change from 3 cans to 2 cans will significantly reduce the amount of residual 

field waste.

2. The reduction from 3 cans of vegetables to 2 cans will not have a significant impact on 

nutrition. The overall nutritional content of Menus 1-3, 7, and 9-12 were reviewed by a 

registered dietitian at Natick and were found to meet the minimum nutritional requirements 

set forth in the Nutritional Standards for Operational Rations.

3. Natick submits the following changes to the subject document for all current, pending, 

and future procurements until the document is formally amended or revised:

a. Pages 13-21, C-2, B, UGR-M LUNCH/DINNER MENUS 1-3, 7, and 9-12, Under 

the “Quantity” column for each corresponding vegetable component delete 3” and insert “2”.

b. Pages 26-32, D-1, TABLE III. Loading Sequence, LUNCH/DINNER MENUS 1-

3, 7, and 9-12, Under the column for each corresponding vegetable component delete 3” and 

insert “2”.

c. Page 30, D-1, TABLE III. Loading Sequence, LUNCH/DINNER MENU 9, Under 

column 2b delete “1 CN Mixed Vegetables”.
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Appendix A

Preparation Instructions for UGR – M Menus

“This Page Intentionally Left Blank”
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Breakfast 1

Follow directions on packaging:

Orange Juice

Hash Browns

Scrambled Egg Mix – NOTE THAT GRILLING IS THE PREFERRED METHOD

Cheddar Cheese Shreds, Dehydrated

Bring to serving temperature:

Bacon

Tortillas – Warm

Orange Juice – Chill if possible

Fruit Cocktail – Chill if possible 

Requires hot water for meal:

Coffee

Tea

Cocoa

Grits

APPLE COFFEE CAKE

Ingredients:

Yellow Cake Mix 1 – No. 10 can

Pie filling, apple 1 – No. 10 can

Confectionary Sugar 2 cups

Milk (if available, or use water) 3-4 Tbs. milk

 

Method:

1. Prepare yellow cake mix according to package directions.

2. Pour approximately 2/3rd of the prepared mix into a sheet pan. 

3. Spoon pie filling evenly over cake mix.

4. Spoon remaining cake mix over top.

5. Drag a spatula through the cake mix and pie filling to distribute pie filling. DO NOT 

completely stir all together.

6. Bake in moderate oven (350°F) for 45-50 minutes until lightly browned.

7. While cake is baking, prepare the icing by mixing the confectionary sugar and milk until 

smooth consistency.

8. Drizzle icing over cooled cake.
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Breakfast 2

Follow directions on packaging:

Apple Juice

Hash Browns

Scrambled Egg Mix – NOTE THAT GRILLING IS THE PREFERRED METHOD

Pancake Mix

Bring to serving temperature:

Turkey Sausage Links

Apple Juice – Chill if possible

Pears - Chill if possible 

Requires hot water for meal:

Coffee

Cappuccino, French Vanilla

Oatmeal

BLUEBERRY COFFEE CAKE

Ingredients:

Yellow Cake Mix 1 – No. 10 can

Pie filling, blueberry 1 – No. 10 can

Confectionary Sugar 2 cups

Milk (if available, or use water) 3-4 Tbs. milk

Method:

1. Prepare yellow cake mix according to package directions.

2. Pour approximately 2/3rd of the prepared mix into a sheet pan. 

3. Spoon pie filling evenly over cake mix.

4. Spoon remaining cake mix over top.

5. Drag a spatula through the cake mix and pie filling to distribute pie filling. DO NOT 

completely stir all together.

6. Bake in moderate oven (350°F) for 45-50 minutes until lightly browned.

7. While cake is baking, prepare the icing by mixing the confectionary sugar and milk until 

smooth consistency.

8. Drizzle icing over cooled cake.
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Breakfast 3

Follow directions on packaging:

Orange Juice

Biscuit Mix

Scrambled Egg Mix – NOTE THAT GRILLING IS THE PREFERRED METHOD

Hash Browns

Creamed Beef Gravy

Bring to serving temperature:

Bacon

Orange Juice – Chill if possible

Peaches – Chill if possible

Requires hot water for meal:

Coffee

Tea 

Cocoa

Grits
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Breakfast 4

Follow directions on packaging:

Grape Juice

Scrambled Egg Mix – NOTE THAT GRILLING IS THE PREFERRED METHOD

Biscuit Mix

Turkey Sausage Gravy

Bring to serving temperature:

Grape Juice – Chill if possible

Fruit Cocktail – Chill if possible 

Requires hot water for meal:

Coffee

Cappuccino, Irish Cream

Oatmeal

CHERRY COFFE CAKE

Ingredients:

Yellow Cake Mix 1 – No. 10 can

Pie filling, cherry 1 – No. 10 can

Confectionary Sugar 2 cups

Milk (if available, or use water) 3-4 Tbs. milk

Method:

1. Prepare yellow cake mix according to package directions.

2. Pour approximately 2/3rds of the prepared mix into a sheet pan. 

3. Spoon pie filling evenly over cake mix.

4. Spoon remaining cake mix over top.

5. Drag a spatula through the cake mix and pie filling to distribute pie filling. DO NOT 

completely stir all together.

6. Bake in moderate oven (350°F) for 45-50 minutes until lightly browned.

7. While cake is baking, prepare the icing by mixing the confectionary sugar and milk until 

smooth consistency.

8. Drizzle icing over cooled cake.
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Breakfast 5

Follow directions on packaging:

Orange Juice

Scrambled Egg Mix – NOTE THAT GRILLING IS THE PREFERRED METHOD

Biscuit Mix

Biscuit Gravy Mix, Peppered

Bring to serving temperature:

Orange Juice - Chill if possible

Pears - Chill if possible

Bacon

Requires hot water for meal:

Coffee

Tea

Cocoa

Grits

WESTERN STYLE SCRAMBLED EGGS

Yield: 50 – 3⁄4 cup servings

Method:

1. Rehydrate scrambled egg mix according to package instructions.

2. Drain ham chunks and dice.

3. Re-hydrate onions and peppers.

4. Combine ingredients and grill.

5. Ensure internal temperature of 145oF or higher. Hold for service at 135oF or higher.
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Breakfast 6

Follow directions on packaging:

Apple Juice

Scrambled Egg Mix – NOTE THAT GRILLING IS THE PREFERRED METHOD

Hash Browns

Creamed Turkey Sausage Gravy

Bring to serving temperature:

Apple Juice- Chill if possible

Fruit Cocktail - Chill if possible

Requires hot water for meal:

Coffee

Cappuccino, French Vanilla

Oatmeal

HAM & EGG BREAKFAST FRIED RICE

Yield: 50 – 1-1/4 cup servings

Ingredients:

Rice 1 – 5 lb. bag

Ham Chunks 1 – No. 10 can

Egg Mix, rehydrated 3 pouches

Mixed Vegetables 1 - No. 10 can

Onions, dehydrated, chopped 1 - 1.62 oz. bottle

Fried Rice Seasoning 5 - 1.75 oz. foil laminate packages

Soy sauce, to taste 1 - 4 to10 oz. bottle

Method:

1. Cook rice according to package instructions (6 quarts water).

2. Rehydrate eggs as instructed on package

3. Rehydrate onions.

4. Drain ham and dice

5. Melt 1⁄2 cup shortening on grill. 

6. Cook eggs and push to back of grill.

7. Melt an additional 1⁄2 cup shortening. Add rice and onions. Cook until sizzling hot.

8. Add seasoning packets, ham and vegetables; stir to combine. Mix in cooked eggs, 

chopping eggs as you mix.

9. Season with soy sauce and pepper to taste.

10. Heat fried rice to 145°F or higher. Hold for serving at 135°F or higher.
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Breakfast 6 - Continued

APPLE COFFEE CAKE:

Ingredients:

Yellow Cake Mix 1 – No. 10 can

Pie filling, apple 1 – No. 10 can

Confectionary Sugar 2 cups

Milk (if available, or use water) 3-4 Tbs. milk

Method:

1. Prepare yellow cake mix according to package directions.

2. Pour approximately 2/3rd of the prepared mix into a sheet pan. 

3. Spoon pie filling evenly over cake mix.

4. Spoon remaining cake mix over top.

5. Drag a spatula through the cake mix and pie filling to distribute pie filling. DO NOT 

completely stir all together.

6. Bake in moderate oven (350°F) for 45-50 minutes until lightly browned.

7. While cake is baking, prepare the icing by mixing the confectionary sugar and milk until 

smooth consistency.

8. Drizzle icing over cooled cake.
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Breakfast 7

Follow directions on packaging:

Orange Juice

Scrambled Egg Mix – NOTE THAT GRILLING IS THE PREFERRED METHOD

Cheddar Cheese Shreds, Dehydrated

Pancake Mix

Bring to serving temperature:

Orange Juice - Chill if possible

Pears - Chill if possible

Tortillas - Warm

Turkey Sausage Links

Requires hot water for meal:

Coffee

Tea

Cappuccino, Irish Cream

BLUEBERRY COFFEE CAKE

Ingredients:

Yellow Cake Mix 1 – No. 10 can

Pie filling, blueberry 1 – No. 10 can

Confectionary Sugar 2 cups

Milk (if available, or use water) 3-4 Tbs. milk

Method:

1. Prepare yellow cake mix according to package directions.

2. Pour approximately 2/3rd of the prepared mix into a sheet pan. 

3. Spoon pie filling evenly over cake mix.

4. Spoon remaining cake mix over top.

5. Drag a spatula through the cake mix and pie filling to distribute pie filling. DO NOT 

completely stir all together.

6. Bake in moderate oven (350°F) for 45-50 minutes until lightly browned.

7. While cake is baking, prepare the icing by mixing the confectionary sugar and milk until 

smooth consistency.

8. Drizzle icing over cooled cake.
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 1

BEEF AND GRAVY WITH BISCUIT TOPPING

Yield: 50 servings Each Serving: 1 cup beef chunks + gravy + biscuit

Ingredients:

Beef chunks, in broth 3 - ISP 104 oz. 

Brown gravy mix, instant 2 - 16 oz. foil laminate bags (makes 1 gallon each)

Biscuit mix 1 – No. 10 can or 5 lb. box

Method:

1. Open pouches of beef chunks and drain beef well. 

2. In pan, prepare gravy mix according to package directions.

3. Add beef chunks to gravy in pan.

4. Prepare biscuit mix according to package directions.

5. Drop biscuit dough by heaping tablespoons evenly over beef and gravy mixture.

6. Cover and bake in moderate oven (350°F) until heated thoroughly, about 45 minutes. 

Ensure internal temperature of 145oF or higher. Hold for service at 135oF or higher.

Follow directions on packaging:

Mashed Potatoes

Orange Sports Drink Base

Bring to serving temperature:

Fruit Cocktail - Chill if possible

Orange Sports Drink Base - Chill if possible

Peas & Carrots - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter 

Granules to prepared peas & carrots.

Requires hot water for meal:

Coffee

SNICKERDOODLES

Ingredients:

Sugar Cookie Mix 1 – No. 10 can

Sugar, Granulated 1 cup

Cinnamon 2 teaspoons

Method:

1. Prepare sugar cookie mix as directed on can.

2. Mix sugar and cinnamon together in bowl.

3. Roll balls of sugar cookie dough (approx. 1 oz. or #30 cookie scoop) in cinnamon sugar 

mixture.

4. Bake in moderate oven (350°F) for 9-11 minutes.
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 2

CHICKEN CREOLE

Yield: 50 servings Each Serving: 2/3 cup

Ingredients:

Chicken, canned, drained, diced 4 - No. 3 cyl. cans 48 oz. 

Creole sauce 3 - 69 oz. bottles (1 gallon, 2.5 quarts)

Hot sauce 2/3 - 3 fl. oz. bottle

Method:

1. Open cans and drain chicken well. Dice chicken.

2. In pan, combine Creole sauce, 4 Tbsp. hot sauce and diced chicken. 

3. Cover and bake in moderate oven (350°F) for 45 minutes. Ensure an internal temperature 

of 165°F or higher for 15 seconds. Hold for service at 135°F or higher. 

4. Cook rice according to package instructions. Hold for service at 135°F or higher.

Follow directions on packaging:

Rice 

Cornbread Mix

Oatmeal Cookie Mix

Grape Sports Drink Base

Bring to serving temperature:

Fruit Cocktail – Chill if possible

Grape Sports Drink Base – Chill if possible

Corn - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter Granules to 

prepared corn.

Requires hot water for meal:

Coffee
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 3

PORK CHOPS WITH BOURBON BBQ SAUCE

Yield: 50 servings Each Serving: 3 pork chops + 3⁄4 cup sauce

Ingredients:

Salt 5 Tbsp.

Water, lukewarm 15 quarts

Pork chops, dehydrated 5 – No. 10 cans 

BBQ Sauce, Bourbon Flavored 2 – 64 oz. plastic bottles

Method:

1. Dissolve salt in lukewarm (90°-100°F) water (approximately 1 tsp per quart). Stir. Add 

pork chops to re-hydrate. Soak 20 to 30 minutes. Drain.

2. Grill pork chops 1 to 2 minutes on each side. Transfer pork chops to pan for baking.

3. Pour BBQ sauce over pork chops.

4. Cover and bake in moderate oven (350°F) for 30 minutes. Ensure an internal temperature 

of 145°F or higher. Hold for service at 135°F or higher.

Follow directions on packaging:

Potatoes Au Gratin

Jalapeño Cornbread (add 1 - 4 oz. can, drained and diced Jalapeño peppers)

Brownie Mix (after mixing, fold in 2 bags Candy Coated Peanut Butter Disks)

Fruit Punch Sports Drink Base

Bring to serving temperature:

Applesauce - Chill if possible

Fruit Punch Sports Drink Base - Chill if possible

Green Beans - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter 

Granules to prepared green beans.

Requires hot water for meal:

Coffee
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 4

CHICKEN A LA KING

Yield: 50 servings Each Serving: 1-1/4 cups chicken with gravy

 + biscuit

Ingredients:

Chicken, canned, drained, diced 4 - No. 3 cyl. can 48 oz.

Gravy mix, chicken, instant 1 - 16 oz. foil laminate bag (1 gallon yield)

Mixed vegetables, canned, drained 1 - No. 10 can

Biscuit mix 1 - No. 10 can or 5 lb. box

Method:

1. Open cans and drain chicken and mixed vegetables well. Dice chicken.

2. In pan, prepare gravy according to package directions. Add diced chicken and mixed 

vegetables to gravy, stir to combine.

3. Add water to biscuit mix according to package directions. Pour biscuit batter evenly over 

chicken/vegetable mixture. 

4. Cover and bake in moderate oven (350°F) for 45 minutes. Ensure an internal temperature 

of 165°F or higher for 15 seconds. Hold for service at 135°F or higher. 

5. Cook rice according to package instructions. Hold for service at 135°F or higher. 

Follow directions on packaging:

Rice

Biscuit Mix

Yellow Cake Mix

Chocolate Icing

Mixed Berry Sports Drink Base

Bring to serving temperature:

Pears - Chill if possible

Mixed Berry Sports Drink Base - Chill if possible

Carrots - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter Granules 

to prepared carrots.

Requires hot water for meal:

Coffee
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 5

SOUTHWEST CHICKEN ALFREDO

Yield: 50 servings Each Serving: 1-1/2 cups

Ingredients:

Alfredo Sauce Mix, Instant 2 - 16 oz. foil laminate bags

Black Beans, drained 1 - No. 10 can

Corn 2 - No. 10 can

Peppers, Jalapeño, drained 1 - 4 oz. can

Chicken, canned, drained, diced 4 - No. 3 cyl. can 48 oz. 

Southwest seasoning 1 - 4.6 oz. bag

Salsa, chunky 1 - 64 oz. plastic bottle

Pasta, Linguini 6 - 1 lb. box/bag

Method:

1. Open cans and drain black beans, corn, and Jalapeño peppers well.

2. In a colander, rinse black beans in cool water and drain well again.

3. Open cans and drain chicken well. Dice chicken.

4. In pan, prepare Alfredo sauce according to package instructions.

5. Add black beans, corn, Jalapeño peppers, chicken, salsa, and Southwest seasoning to pan, 

stir to combine. 

6. Heat Southwestern Chicken Alfredo to ensure an internal temperature of 165°F or higher

for 15 seconds. Hold for service at 135°F or higher.

7. Cook linguini according to package instructions. Hold for service at 135° F or higher.

Follow directions on packaging:

Cornbread Mix

Orange Sports Drink Base

Bring to serving temperature:

Pudding, Chocolate – Chill if possible

Orange Sports Drink Base – Chill if possible

Requires hot water for meal:

Coffee
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 5 - Continued

BLUEBERRY PEACH COBBLER

Ingredients:

Pie filling, blueberry 1 – No. 10 can

Peaches, sliced 1 – No. 10 can

Yellow Cake Mix 1 – No. 10 can

Cinnamon, ground 4 Tbsp.

Brown Sugar 2 cups

Butter Granules 1 - 57 g. pkg.

Method:

1. Pour one half of the blueberry pie filling evenly into each of (2) full steam table pans 

(12x20x2-1/2 inches).

2. Spoon one half can of the sliced peaches with juices evenly over the blueberry pie filling 

in each steam table pan.

3. Sprinkle cake mix and cinnamon evenly over each steam table pan of blueberry pie filling

and peaches mixture.

4. Drag spatula through mixture across each pan to lightly combine. DO NOT completely stir 

all together. 

5. Sprinkle 1 cup brown sugar evenly over top of each pan.

6. Rehydrate dried butter granules with 2 cups warm water. Drizzle 1 cup rehydrated butter 

granules evenly over top of mixture in each pan.

7. Bake in moderate oven (325°F) for 50-55 minutes.
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 6

BEEF STROGANOFF

Yield: 50 servings Each Serving: 1 cup beef stroganoff + 1 biscuit

Ingredients:

Brown gravy mix, instant 2 - 16 oz. foil laminate bags (makes 1 gallon each)

Beef chunks, in broth, pouched 3 - ISP 104 oz.

Onions, dehydrated, chopped 1 - 1.62 oz. bottle

Mushrooms, canned, sliced 2 - No. 10 cans

Sour cream mix, instant 1 - 17.6 oz. foil laminate bag

Pasta, linguini 6 - 1 lb. box/bag

Method:

1. In pan, prepare gravy mix according to instructions.

2. Add beef chunks with broth and dehydrated onions to prepared gravy in pan.

3. Open can and drain mushrooms. Add mushrooms to beef and gravy mixture. Simmer, 

covered, 15 minutes stirring occasionally.

4. Prepare sour cream according to instructions on package. Add to beef and mushroom

mixture.

5. Heat Beef Stroganoff to an internal temperature of 145°F or higher for 15 seconds. Hold 

for service at 135°F or higher.

6. Cook linguini according to package instructions. Hold for service at 135° F or higher.

Follow directions on packaging:

Biscuit Mix

Brownie Mix

Grape Sports Drink Base

Bring to serving temperature:

Pears - Chill if possible

Grape Sports Drink Base- Chill if possible

Green Beans - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter 

Granules to prepared green beans.

Requires hot water for meal:

Coffee
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 7

SALSA CHICKEN AND SHRIMP

Yield: 50 servings Each serving: 1 cup Salsa Chicken & Shrimp + 

 1 cup rice + 1 biscuit

Ingredients:

Shrimp, dehydrated 2 - No. 10 cans

Chicken, canned, drained, diced 4 - No. 3 cyl. can 48 oz. 

Salsa, chunky 2 - 64 oz. plastic bottles

Tomatoes, diced, canned 2 - No. 10 cans

Rice 1 - 5 lb. bag

Method:

1. Rehydrate shrimp according to package instructions. Drain and set aside.

2. Open cans and drain chicken well. Dice chicken.

3. In pan, heat salsa and tomatoes. Add diced chicken and shrimp to heated salsa/tomato

mixture. Heat Salsa Chicken and Shrimp to an internal temperature of 165°F or higher for 

15 seconds. Hold for service at 135°F or higher.

4. Cook rice according to package instructions. Hold for service at 135°F or higher.

Follow directions on packaging:

Biscuit Mix

Orange Beverage

Bring to serving temperature:

Vanilla Pudding - Chill if possible

Orange Sports Drink Base - Chill if possible

Peas - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter Granules to 

prepared peas.

Requires hot water for meal:

Coffee

APPLE COBBLER

Ingredients:

Pie filling, apple 2 – No. 10 cans

Yellow Cake Mix 1 – No. 10 can

Cinnamon, ground 4 Tbsp.

Brown Sugar 2 cups

Butter Granules 1 - 57 g. pkg.
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 7 - Continued

Method:

1. Pour total contents of No. can apple pie filling evenly into each (2) full steam table pans 

(12x20x2-1/2 inches).

2. Sprinkle cake mix and cinnamon evenly over each steam table pan of apple pie filling.

3. Drag spatula through mixture across each pan to lightly combine. DO NOT completely stir 

all together. 

4. Sprinkle 1 cup brown sugar evenly over top of each pan.

5. Rehydrate dried butter granules with 2 cups warm water. Drizzle 1 cup rehydrated butter 

granules evenly over top of mixture in each pan.

6. Bake in moderate oven (325°F) for 50-55 minutes.
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 8

MEXICAN CHICKEN MACARONI

Yield: 50 servings Each Serving: 1-1/2 cups (12-1/2 oz.)

Ingredients:

Macaroni, elbow 3 - 1 lb. boxes

Salsa, chunky 2 - 64 oz. plastic bottles

Chicken, canned, drained, diced 4 - No. 3 cyl. can 48 oz.

Corn, whole kernel, canned, drained 1 - No. 10 can

Black beans, canned, rinsed, drained 1 - No. 10 can

Southwest seasoning 1 - 4.6 oz. bag

Cheese, American, processed, dehydrated 1 - 32 oz. foil laminate bags

Water to re-hydrate cheese 1 quart

Method:

1. Cook macaroni according to package instructions. Hold at 135° F or higher for use in 

Step 4.

2. Open cans and drain corn, black beans, and chicken well. Dice chicken.

3. In pan, heat salsa, macaroni, corn, black beans, chicken, and 2/3 cup Southwest

seasoning. Stir to blend well. Simmer, covered, for 10 to 15 minutes, stirring 

occasionally.

4. Re-hydrate cheese and drop by heaping tablespoons evenly over Mexican Chicken 

Macaroni.

5. Bake, uncovered, in a moderate oven (350°F) 10 to 15 minutes or until lightly browned 

and bubbly. Ensure an internal temperature of 165°F or higher for 15 seconds. Hold for 

service at 135°F or higher.

Follow directions on packaging:

Cornbread Mix (add 1 - 4 oz. can, drained and diced Jalapeño peppers)

Oatmeal Cookie Mix (after mixing, fold in 2 bags Candy Coated Milk Chocolate Disks) 

Fruit Punch Sports Drink Base

Bring to serving temperature:

Pears - Chill if possible

Fruit Punch Sports Drink Base - Chill if possible

Carrots - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter Granules 

to prepared carrots.

Requires hot water for meal:

Coffee
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 9

BAKED CHICKEN AND RICE

Yield: 50 servings Each Serving: 3/4 cup chicken and rice 

+ 1/4 cup of gravy

Ingredients:

Rice, Brown 1- 5 lb. bag

Chicken, canned, drained, diced 4 - No. 3 cyl. can 48 oz.

Gravy mix, chicken, instant 1 - 16 oz. foil laminate bag (1 gallon yield)

Onions, dehydrated, chopped 1⁄2 - 1.62 oz. bottle (4-1/4 teaspoons)

Method:

1. Cook rice according to package instructions. Hold at 135°F or higher.

2. Prepare gravy according to package directions. Add 4-1/4 tsp. dehydrated onions.

3. Open cans and drain chicken well. Dice chicken.

4. Add chicken and cooked rice to onions and gravy, stir to combine. Bake in moderate 

oven (350°F) for 45 minutes or until brown. Ensure an internal temperature of 165°F for 

15 seconds. Hold for service at 135°F or higher.

5. Add salt and pepper to taste.

APPLE CRISP

Ingredients:

Pie filling, apple 2 – No. 10 cans

Oatmeal cookie mix 1 – No. 10 can or box, 5 lb.

Method:

1. Pour contents of one can of apple pie filling into each of (2) full steam table pans 

(12x20x2-1/2 inches).

2. Prepare oatmeal cookie mix according to package directions.

3. Crumble 1/2 oatmeal cookie mix over apple pie filling in each pan. 

4. Bake in moderate oven (350°F) for 40 minutes until bubbling and lightly browned.

Follow directions on packaging:

Biscuit Mix

Mixed Berry Sports Drink Base

Bring to serving temperature:

Vanilla Pudding - Chill if possible

Peaches - Chill if possible

Mixed Berry Sports Drink Base – Chill if possible

Mixed Vegetables - Open cans and pour off half the liquid. Add 1 - 57 g. package dried

Butter Granules to prepared mixed vegetables.
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 9 - Continued

Requires hot water for meal:

Coffee
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 10

SPAGHETTI WITH MEATBALLS

Yield: 50 servings Each Serving: 1 cup pasta + 5 meatballs + 1 cup sauce

Ingredients:

Meatballs in sauce 4 - ISP 104 oz.

Tomato paste 2 - 12 oz. cans

Italian seasoning 1 - 0.75 oz. bottle

Pasta, Spaghetti 6 - 1 lb. boxes

Method:

1. In pan, combine meatballs in sauce, tomato paste and Italian seasoning; stir to blend.

2. Bring mixture to boil; reduce heat, simmer, covered for 15 to 20 minutes. Stir frequently 

to prevent sticking. Ensure an internal temperature 155oF or higher for 15 seconds. Hold 

for service at 135° F or higher.

3. Cook spaghetti according to package instructions. Hold for service at 135° F or higher.

GARLIC CHEESE BISCUITS

Ingredients:

Biscuit Mix 1 – No. 10 can or box, 5 lb.

Cheddar Cheese Shreds, Dehydrated 2 - 24 oz. foil laminate bags

Garlic Powder 1 - 1.1 oz. bottle

Method:

1. Combine biscuit mix, cheese shreds and 4 Tbsp. garlic powder.

2. Prepare biscuits as instructed on package. 

GARLIC BUTTER

Method:

1. Add 1 - 57 g. package dried Butter Granules to 2 cups warm water. Add 1 tsp. of garlic 

powder and mix well. Brush over warm biscuits. Note: If butter is available, melt 1 cup 

butter with 1 tsp garlic powder. Brush over warm biscuits.

Follow directions on packaging:

Orange Sports Drink Base

Spice Cake Mix

White Icing

Bring to serving temperature:

Fruit Cocktail - Chill if possible

Chocolate Pudding – Chill if possible

Orange Sports Drink Base – Chill if possible
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 10 - Continued

Green Beans - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter 

Granules to prepared green beans.

Requires hot water for meal:

Coffee
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 11

CHICKEN WITH STUFFING AND GRAVY

Yield: 50 servings Each Serving: 1 cup

Ingredients:

Gravy mix, chicken, instant 1 - 16 oz. foil laminate bag (1 gallon yield)

Black pepper 4 Tbsp.

Chicken, canned, drained, diced 4 - No. 3 cyl can 48 oz.

Stuffing mix for chicken 6 - 12 oz. boxes

Method:

1. Prepare gravy according to package directions. Stir 4 Tbsp. black pepper into gravy. 

2. Open cans and drain chicken well. Dice chicken and add to seasoned gravy in pan.

3. Prepare stuffing according to package directions. Spread prepared stuffing over chicken 

and seasoned gravy mixture.

4. Cover and bake in moderate oven (350°F) about 20 minutes. Continue to bake uncovered 

for an additional ten minutes or until heated thoroughly. Ensure an internal temperature 

of 165°F. Hold for service at 135oF or higher.

Follow directions on packaging:

Mashed Potatoes

Oatmeal Cookie Mix

Mixed Berry Sports Drink Base

Bring to serving temperature:

Pears - Chill if possible

Mixed Berry Sports Drink Base - Chill if possible

Carrots - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter Granules 

to prepared carrots.

Requires hot water for meal:

Coffee
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 12

CHILI CON CARNE

Yield: 50 servings Each Serving: 1 cup

Ingredients: 

Chili con carne, dehydrated 4 - No. 10 cans

Water, boiling 10 quarts

Rice 1 - 5 lb. bag

Method:

1. Pour boiling water evenly over chili con carne.

2. Let stand 10 minutes or until thoroughly re-hydrated, stirring occasionally.

3. Ensure an internal temperature of 165°F or higher for 15 seconds. Hold for service at 

135oF or higher.

4. Cook rice according to package instructions. Hold for service at 135°F or higher.

Follow directions on packaging:

Rice

Cornbread Mix

Sugar Cookie Mix (after mixing, fold in 2 bags Candy Coated Milk Chocolate Disks)

Orange Sports Drink Base

Bring to serving temperature:

Fruit Cocktail - Chill if possible

Chocolate Pudding - Chill if possible

Orange Sports Drink Base - Chill if possible

Corn - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter Granules to 

prepared corn.

Requires hot water for meal:

Coffee
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 13

SHRIMP AND CHICKEN LO MEIN

Yield: 50 Servings Each Serving: 1-1/2 cups

Ingredients:

Shrimp, dehydrated 2 - No. 10 cans

Chicken, drained and diced 4- No. 3 cans

Chili Garlic Sauce 2 - 64 oz. plastic bottles

Carrots 1 - No. 10 can

Baby Corn 1 - No. 10 can

Water Chestnuts 1 - No. 10 can

Pasta, linguini 6 - 1 lb. box/bag

Method:

1. Rehydrate shrimp according to package instructions. Drain and set aside.

2. Open cans and drain chicken well. Dice chicken.

3. Open cans and drain carrots, baby corn and water chestnuts well. 

4. In pan, add carrots, baby corn and water chestnuts, and Chili Garlic Sauce. Stir to blend. 

5. Simmer, covered, 15 minutes, stirring occasionally.

6. Add diced chicken and shrimp to chili garlic sauce and vegetable mixture.

7. Cook linguini according to package instructions. Drain well. 

8. Add linguini to shrimp, chicken and vegetables in pan. Stir to blend.

9. Simmer, covered, 5 minutes stirring occasionally. Ensure an internal temperature of 

165°F or higher for 15 seconds. Hold for service at 135°F or higher.

Follow directions on packaging:

Biscuit Mix

Yellow Cake Mix

Chocolate Frosting Mix

Grape Sports Drink Base

Bring to serving temperature:

Peaches - Chill if possible

Grape Sports Drink Base - Chill if possible

Requires hot water for meal:

Coffee
ACR-MC-01

16 September 2014

W/Change 01 19 Jun 17 ES17-043 (DSCP-SS-17-01001)

SUPERSEDING

ACR-B-01B

27 February 2012

1

Preparation Instructions for UGR-M Dinner 14

WHITE BEAN CHICKEN CHILI

Yield: 50 servings Each Serving: 1-1/2 cup (13 ounces)

Ingredients:

Chicken, canned, drained, diced 4 - No. 3 cyl can 48 oz.

White beans, Great northern, canned, drained 4 - No. 10 cans (yield 2-1/2 gallons)

Jalapeño peppers, canned, sliced 2 - 4 oz. cans

Salsa, chunky 3 - 64 oz. plastic bottles (1-1/2 gallons)

Onions, dehydrated, chopped 2 - 1.62 oz. bottles

Southwest seasoning 2 - 4.6 oz. bags

Method:

1. Open cans and drain chicken, white beans, and Jalapeño peppers well. Dice chicken and 

Jalapeño peppers.

2. In pan, heat salsa, dehydrated onions, Jalapeño peppers and Southwest seasoning. Stir to 

blend. Simmer, covered, 5 minutes, stirring occasionally.

3. Add chicken and white beans to the seasoned tomato sauce. Simmer, covered, 15 minutes 

stirring occasionally. Ensure an internal temperature of 165°F or higher for 15 seconds. 

Hold for service at 135°F or higher.

4. Cook rice according to package instructions. Hold for service at 135° F or higher.

Follow directions on packaging:

Rice

Cornbread Mix

Brownie Mix

Fruit Punch Sports Drink Base

Bring to serving temperature:

Vanilla Pudding - Chill if possible

Pears - Chill if possible

Fruit Punch Sports Drink Base - Chill if possible

Green Beans - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter 

Granules to prepared green beans.

Requires hot water for meal:

Coffee