ACR-B-01B

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ACR-B-01A

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1

SECTION C

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

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

menus providing a B ration entrée. The UGR-BTM 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-B-01B, UNITIZED GROUP RATION – BTM, ASSEMBLY REQUIREMENTS

C-2 ASSEMBLY REQUIREMENTS

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

TABLE I. Components

Component Reference NSN

Entrées

Bacon, Precooked, Sliced, in Flexible Pouches,

Institutional Size Pouch (ISP), 150 slices

A-A-20081F

Type II

Beef Chunks, No. 3 Cyl Can 48 oz 8905-01-568-6928

Beef Chunks, Canned or in Flexible Pouches,

No. 10 Can (108 oz), Cube Size 3⁄4 - 1 inch or 

Institutional Size Pouch (ISP) 104 oz or 

48 oz, Cube Size 3⁄4 - 1 inch 

A-A-20343A

Type I, Style A

Type II or Type V, 

Style A

Cheese, American, Process, Dehydrated MIL-C-35053D

Chicken, Boned, Canned, Pieces, Solid Pack, 29 oz 

or No. 3 Cyl Can 48 oz

8905-00-753-6106

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 fitment and cap

PCR-E-017A, Class 

2

Ham Chunks, with Juices, Packaged in a No. 10

Metal Can (603 x 700), 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
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TABLE I. Components - Continued

Component Reference NSN

Meatballs in Tomato Sauce, Canned or in 

Flexible Pouches, No. 10 Can (104 oz)

Institutional Size Pouch (ISP), 104 oz

A-A-20349A

Type I

Type II

Pork Chops, Dehydrated, Uncooked, Packaged in 

a No. 10 Metal Can, Shelf Stable

PCR-P-039

Pork Sausage in Cream Gravy, Packaged in a No. 

10 Metal Can, Shelf Stable

PCR-P-040

Pork Sausage in Cream Gravy, Packaged in an 

Institutional Size Pouch (ISP), Shelf Stable, 

104 oz

PCR-P-037, Type II

Pork Sausage Links in Brine, Packaged in a No. 

10 Metal Can (603 x 700), 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 

 Pancake and Waffle, Regular

 

 Biscuit

 Yellow Corn Bread 

 Chocolate Brownie 

A-A-20181B

Type I, Style B

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
ACR-B-01B

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TABLE I. Components - Continued

Component Reference NSN

Cereals, Rolled Oats, Quick cooking, Unflavored, 

42 oz. Box

A-A-20090E, Type II, 

Flavor A, Style 1

Cereals, Wheat, Quick-Cooking and Instant, 

Enriched farina, Instant, Unflavored

A-A-20108C, Type I,

Style B, Flavor 1

Hominy Grits, Enriched, White, Quick cooking, 

24 oz. container

A-A-20035D, Type I,

Style B

Pasta Products, Enriched and Whole Wheat

 Macaroni, Elbow Form, Regular, 1 lb. box

 Spaghetti, Long Form, Regular, 1 lb. box

A-A-20062E

Type I, Style A 

Type VI, Style A

Potatoes, White, Dehydrated

 Mashed, Agglomerates, Without lumps

 Shredded, Cooked (Hash Browns)

 Potato casserole, Au Gratin

A-A-20032F

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

Stuffing Mix, Chicken Flavored with Vegetable 

Seasoning Packet, in foil laminate pouch, 12 oz. 

Box

12 oz. box 8920-01-368-7386

Vegetables

Beans, Green, Canned

Whole, French or Cut, Round or Romano

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

US Grade Standard

Style b or c, Grade A

8915-00-634-2436

Corn, Whole Kernel, Canned

Conventional, Golden 

US Grade Standard

Varietal a, Color a, 

 Grade A

8915-00-257-3947

Onions, Dehydrated, Chopped 1.62 oz. container 8915-01-368-1613

Peas, Early or Sweet US Grade Standard

Grade A

8915-00-127-9282

Peppers, Green, Dehydrated, Diced, with Sulfite A-A-20070D, Type I,

Style A, Class 1

Tomatoes, Canned, Diced US Grade Standard

Grade A, Style e

8915-01-373-4978
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TABLE I. Components - Continued

Component Reference NSN

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

Desserts

Cookie Mix, Dry

 Chocolate

 Sugar

 Oatmeal

MIL-C-43205G

Type I 

Type II 

Type III

Puddings, Shelf Stable, Ready-to-Eat, Regular, 

Chocolate,

 No. 10 can

A-A-20051E, Type I,

Flavor C, Container 

size 3

Fruits

Applesauce, Natural Color, Natural Flavor, 

Sweetened, Regular

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

US Grade Standard

Grade A

8915-00-286-5482

Peaches, Clingstone, Canned

Quarters or Slices, Canned, Light Syrup or 

Natural Juices

US Grade Standard

Style b or c, Grade A 8915-00-577-4203

Pears, Bartlett, Canned

Halves, Light Syrup or Natural Juices

US Grade Standard

Style a, Grade A 8915-00-616-0223

Pie Fillings, Fruit, Prepared, Regular, Apple, No. 

10 can

A-A-20161C, Type I, 

Flavor A

Beverages

Beverage Bases (Powdered), Sweetened with 

nutritive sweetener, Not fortified or Fortified 

with not less than 20 mg ascorbic acid per 

serving, 34 g., Flat pouch, Package I

 Orange

 Grape

 Cherry

 Lemonade

A-A-20098E, Type II, 

Formulation a or b,

Design A

Flavor 1, 

Flavor 5, 

Flavor 6, 

Flavor 8, 
ACR-B-01B

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TABLE I. Components - Continued

Component Reference NSN

Cocoa Beverage Powder, Sugar sweetened,

 Without marshmallows, Milk chocolate

A-A-20189B, Type I,

Style B, Flavor A

Coffee, Roasted, Filter Pack, Ground, Arabica 

Blend, 

 Vacuum Sealed and Waterproof 8955-01-495-4127

Drink Mixes, Coffee (Flavored and Unflavored), 

Flavored, instant, Cappuccino, 

Regular,

 French vanilla

 Irish cream

A-A-20336A, 

Type V,

Style A,

 Flavor 1

 Flavor 4

Juice, Apple, Canned, Clear US Grade Standard

Grade A, Style I

8915-00-183-7135

Juice, Fruit, Instant

 Grape, Sweetened, Metal can

 Orange, Unsweetened, Metal can

PCR-J-002

Type I, Style A, 

 Design F

Type III, Style B, 

 Design F

Other Food Items

Barbecue Sauce, Plain/regular, Without fruit 

purees added

A-A-20335A, Flavor 

I, Type B

Broth, Chicken, Dehydrated 8935-01-503-6689

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

Grade A

8950-01-396-3998

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

Style I, Flavor A

Creole Sauce 8950-01-396-4011

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

bag (UGR)

8940-01-368-1614

Gravy Mix, Chicken, Instant, 16 oz foil laminate 

bag (UGR)

8940-01-368-1615

Gravy Mix, Pork, Instant, 13 oz. foil laminate bag 

(UGR)

8940-01-368-0321

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

Icing Mixes, Powder, Chocolate Flavored, Type I 8925-00-935-3260

Natural Butter Flavor Granules, Spray-Dried, 

Regular Granules/sprinkles, 57 g.

A-A-20351, Type I, 

Style A, Package 4
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TABLE I. Components - Continued

Component Reference NSN

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

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

Peppers, Jalapeno, Sliced, Packed in Brine, 

Canned 8915-01-518-0230

Salsa, Tomato-based and Salsa Verde, Shelf 

Stable, Tomato-based, Mild, Chunky, Regular

A-A-20210C, Type I, 

Pungency B, Style 2, 

Sodium level a

Salt and Pepper, 4.0 oz. Salt and 1.5 oz. Pepper 

Twin Pack 8950-01-369-3276

Sauce Mix, Cheddar Cheese, Instant 8950-01-368-7389

Shortening Compounds, General purpose, 1 lb. 

Composite

 Can with Resealable Plastic Lid (for UGR)

A-A-20100C, Type I

Spices and Spice Blends

 Cajun Seasoning 

 Italian Seasoning 

 Creole Seasoning 

 Southwest Seasoning 

A-A-20001B

Type II, Class F

Type II, Class I

Type II, Class K

Type II, Class L

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

IV, Style 1, Flavor A

Tomato Paste 8915-00-582-4058

Worcestershire Sauce A-A-20099C 8950-01-059-5269

Disposables

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

Cup, Disposable: Lid, Disposable Cup, Hot 

Drink, Round, Two-piece, Plastic lined, Green or 

tan/sand, 9 oz. 

A-A-2577B, Type I,

Style A, Class 3

Dining Packets, 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 s\and

A-A-52217B, Type I,

Class 3
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(2) 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 5 – 1.25 oz. bags 1

Cocoa Beverage Powder 16 packets per box 1 – Menu 1, 3

Drink, Cappuccino, Flavored, 

Instant, Powdered

25 – 1 oz. packets per box 1 – Fr Van., Menu 2, 5 

1 – Irish Cr., Menu 4

Egg Mix 3 pouches per box 1 - Menu 1, 2, 3, 4, 5

Potato, Hash Browns 40 oz. box 2 - Menu 1, 2, 3, 4, 5

Maple Syrup 12 oz. plastic bottle 5 - Menu 1, 2, 3, 4, 5

Pancake Mix Can or box, 5 lb. 1 - Menu 1, 2, 3, 4, 5

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

Peanut Butter & Strawberry Jam 12 twin packs per bag 2 – Menu 1, 5

Salt and Pepper, Twin Pack 4 oz. salt, 1.5 oz. pepper 1

Shortening 1 lb. can 1

Hot Sauce 3 oz. bottle 1

Catsup 20 oz. plastic bottle 1

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

Trays, Mess 25 per bag 2

Dining Packets 25 per bag 2

Paper Cups 25 per bag 3

Trash Bags 4 per package 1

Gloves 10 per package 1
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UGR– BTM BREAKFAST MENU 1

Component Unit of Issue Quantity

Pork Sausage in Brine No. 10 can 2

Hominy Grits 24 oz. container 2

Biscuit Mix Can or box, 5 lb. 1

Fruit Cocktail No. 10 can 2

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

UGR– BTM BREAKFAST MENU 2

Component Unit of Issue Quantity

Turkey Sausage No. 10 can 2

Oatmeal 42 oz. box 1

Biscuit Mix Can or box, 5 lb. 1

Peaches No. 10 can 2

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

UGR– BTM BREAKFAST MENU 3

Component Unit of Issue Quantity

Bacon 150 slices per pouch 1

Hominy Grits 24 oz. container 2

Fruit Cocktail No. 10 can 2

Juice, Apple 6 oz. can 96
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UGR– BTM BREAKFAST MENU 4

Component Unit of Issue Quantity

Creamed Sausage No. 10 can 2

Farina 28 oz. box 2

Biscuit Mix Can or box, 5 lb. 1

Pears No. 10 can 2

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

Worcestershire Sauce 10 oz. bottle 1

UGR– BTM BREAKFAST MENU 5

Component Unit of Issue Quantity

Ham Chunks No. 10 can 1

Onion, Dehydrated, Chopped 1.62 oz. container 1

Peppers, Green, Dehydrated 4.25 oz. container 1

Hominy Grits 24 oz. container 2

Biscuit Mix Can or box, 5 lb. 1

Peaches No. 10 can 2

Juice, Grape No. 2-1/2 tall can, 19 oz. 3
ACR-B-01B

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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

Coffee, Filter Pack 5 – 1.25 oz. bags 1

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

Beverage Base 24 oz. bag 3 – Orange – M. 7, 8 

Grape – M. 2, 6, 11, 12, 14 

Cherry – M. 3, 9, 13 

Lemonade – M. 1, 4, 5, 10

Hot Sauce 3 oz. bottle 1

Trays, Mess 25 per bag 2

Dining Packets 25 per bag 2

Paper Cups 25 per bag 3

Trash Bags 4 per package 1

Gloves 10 per package 1

UGR– BTM LUNCH/DINNER MENU 1

Component Unit of Issue Quantity

Beef Chunks No. 10 can 108 oz. or ISP 104 oz.

No. 3 cyl can 48 oz. or ISP 48 oz.

3 or

7

Brown Gravy Mix 16 oz. bag 2

Vegetables, Mixed No. 10 can 3

Potatoes, Mashed 3.5 lb. box 1

Catsup 20 oz. plastic bottle 2

Butter Granules 57 g. pouch 1

Biscuit Mix Can or box, 5 lb. 1

Cookie Mix, Sugar Can or box, 5 lb. 1

Pears No. 10 can 2
ACR-B-01B

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UGR– BTM LUNCH/DINNER MENU 2

Component Unit of Issue Quantity

Chicken 29 oz. can or No. 3 cyl can 48 oz. 5 or 3

Creole Sauce 4 lb., 5 oz. plastic bottle 3

Corn No. 10 can 3

Rice 5 lb. bag 1

Cajun Seasoning 2.3 oz. container 1

Cornbread Mix Can or box, 5 lb. 2

Oatmeal Cookie Mix Can or box, 5 lb. 1

Fruit Cocktail No. 10 can 2

UGR– BTM LUNCH/DINNER MENU 3

Component Unit of Issue Quantity

Pork Chops, Dehydrated No. 10 can 5

Pork Gravy Mix 13 oz. foil bag 1

Potatoes Au Gratin 36 – 38 oz. box 2

Green Beans No. 10 can 3

Catsup 20 oz. plastic bottle 2

Onion, Dehydrated, Chopped 1.62 oz. container 1

Biscuit Mix Can or box, 5 lb. 1

Brownie Mix Can or box, 5 lb. 1

Applesauce No. 10 can 2
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UGR– BTM LUNCH/DINNER MENU 4

Component Unit of Issue Quantity

Chicken 29 oz. can or No. 3 cyl can 48 oz. 5 or 3

Mixed Vegetables No. 10 can 1

Chicken Gravy Mix 16 oz. foil bag 1

Rice 5 lb. bag 1

Peas No. 10 can 3

Catsup 20 oz. plastic bottle 2

Butter Granules 57 g. pouch 1

Biscuit Mix Can or box, 5 lb. 1

Yellow Cake Can or box, 5 lb. 1

Chocolate Icing Can or box, 5 lb. 1

Fruit Cocktail No. 10 can 2

UGR– BTM LUNCH/DINNER MENU 5

Component Unit of Issue Quantity

Shrimp, Cooked, Dehydrated No. 10 can 1

Ham Chunks No. 10 can 2

Creole Sauce 4 lb., 5 oz. plastic bottle 3

Tomatoes, Diced No. 300 can 3

Rice 5 lb. bag 1

Corn No. 10 can 3

Creole Seasoning 3.45 oz. container 1

Cornbread Mix Can or box, 5 lb. 1

Brownie Mix Can or box, 5 lb. 1

Peaches No. 10 can 2
ACR-B-01B

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UGR– BTM LUNCH/DINNER MENU 6

Component Unit of Issue Quantity

Beef Chunks No. 10 can 108 oz. or ISP 104 oz.

No. 3 cyl can 48 oz. or ISP 48 oz.

3 or

7

Corn No. 10 can 1

Brown Gravy Mix 16 oz. foil bag 1

Onion, Dehydrated, Chopped 1.62 oz. container 1

Potatoes, Mashed 3.5 lb. box 1

Carrots No. 10 can 3

Butter Granules 57 g. pouch 1

Biscuit Mix Can or box, 5 lb. 1

Cookie Mix, Sugar Can or box, 5 lb. 1

Pears No. 10 can 2

UGR– BTM LUNCH/DINNER MENU 7

Component Unit of Issue Quantity

Chicken 29 oz. can or No. 3 cyl can 48 oz. 4 or 2

Cheese, American, Dehydrated No. 10 can 1

Black Beans No. 10 can 1

Corn No. 10 can 1

Macaroni 1 lb. box 3

Salsa 2 qt. plastic bottle 5

Southwest Seasoning 3.15 oz. container 1

Jalapeno Peppers 4 oz. can 1

Green Beans No. 10 can 3

Cornbread Mix Can or box, 5 lb. 1

Oatmeal Cookie Mix Can or box, 5 lb. 1

Peaches No. 10 can 2
ACR-B-01B

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UGR– BTM LUNCH/DINNER MENU 8

Component Unit of Issue Quantity

Chicken 29 oz. can or No. 3 cyl can 48 oz. 5 or 3

Chicken Gravy Mix 16 oz. foil bag 1

Onion, Dehydrated, Chopped 1.62 oz. container 1

Rice 5 lb. bag 1

Mixed Vegetables No. 10 can 3

Catsup 20 oz. plastic bottle 2

Biscuit Mix Can or box, 5 lb. 1

Brownie Mix Can or box, 5 lb. 1

Chocolate Icing Mix Can or box, 5 lb. 1

Peaches No. 10 can 2

UGR– BTM LUNCH/DINNER MENU 9

Component Unit of Issue Quantity

Spaghetti 1 lb. box 6

Meatballs in Sauce No. 10 can 104 oz. or ISP 104 oz. 4

Tomato Paste 12 oz. can 2

Italian Seasoning 0.75 oz. container 1

Corn No. 10 can 3

Biscuit Mix Can or box, 5 lb. 1

Cake Mix, Yellow Can or box, 5 lb. 1

Chocolate Icing Mix Can or box, 5 lb. 1

Applesauce No. 10 can 2
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UGR– BTM LUNCH/DINNER MENU 10

Component Unit of Issue Quantity

Pork Chops, Dehydrated No. 10 can 5

Barbecue Sauce 0.5 gallon plastic bottle 2

Sauce Mix, Instant, Cheese 32 oz. foil bag 2

Macaroni, Elbow 1 lb. box 4

Green Beans No. 10 can 2

Biscuit Mix Can or box, 5 lb. 1

Chocolate Cookie Mix Can or box, 5 lb. 1

Pears No. 10 can 2

UGR– BTM LUNCH/DINNER MENU 11

Component Unit of Issue Quantity

Chicken 29 oz. can or No. 3 cyl can 48 oz. 5 or 3

Chicken Gravy Mix 16 oz. foil bag 1

Potatoes, Mashed 3.5 lb. box 1

Carrots No. 10 can 3

Butter Granules 57 g. pouch 1

Catsup 20 oz. plastic bottle 2

Stuffing Mix, Chicken Flavored 12 oz. box 6

Oatmeal Cookie Mix Can or box, 5 lb. 1

Peaches No. 10 can 2
ACR-B-01B

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ACR-B-01A

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UGR– BTM LUNCH/DINNER MENU 12

Component Unit of Issue Quantity

Chili, Dehydrated No. 10 can 4

Rice 5 lb. bag 1

Corn No. 10 can 3

Cornbread Mix Can or box, 5 lb. 1

Chocolate Pudding No. 10 can 2

Fruit Cocktail No. 10 can 2

UGR– BTM LUNCH/DINNER MENU 13

Component Unit of Issue Quantity

Shrimp, Dehydrated No. 10 can 2

Creole Sauce 4 lb., 5 oz. plastic bottles 3

Peas No. 10 can 3

Rice 5 lb. bag 1

Cornbread Mix Can or box, 5 lb. 1

Oatmeal Cookie Mix Can or box, 5 lb. 1

Apple Pie Filling No. 10 can 2

Pears No. 10 can 2
ACR-B-01B

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ACR-B-01A

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UGR– BTM LUNCH/DINNER MENU 14

Component Unit of Issue Quantity

Chicken 29 oz. can or No. 3 cyl can 48 oz. 6 or 4

Beans, White No. 10 can 4

Salsa 2 qt. bottle 3

Rice 5 lb. bag 1

Chicken Broth, Dehydrated 8 servings per box 2

Southwest Seasoning 4.6 oz. container 1

Green Beans No. 10 can 2

Cornbread Mix Can or box, 5 lb. 1

Brownie Mix Can or box, 5 lb. 1

Peaches No. 10 can 2

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 

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
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TABLE III. Loading Sequence

UGR– BTM BREAKFAST MENU #1

1a 2a 3a

2 CN Sausage

2 CO Grits

1 BG Coffee

1 BG Creamer

Ingredients / Instructions

2 CN Fruit Cocktail

3 CN Grape Juice

1 Salt/Pepper

1 CN/BX Pancake Mix

1 CN/BX Biscuit Mix

1 CN Shortening

2 BG PB/Jam

1 BT Catsup

1b 2b 3b

5 BT Syrup

1 BX Cocoa

3 BG Cups

1 BX Eggs

2 BX Hash Browns

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

1 PG Trash Bags

UGR– BTM BREAKFAST MENU #2

1a 2a 3a

2 CN Turkey Sausage

1 CN/BX Biscuit Mix

1 BG Coffee

1 Salt/Pepper

2 CN Peaches

1 BX Oatmeal

1 BX Eggs

3 CN Orange Juice

5 BT Syrup

1b 2b 3b

1 CN/BX Pancake Mix

1 BT Catsup

3 BG Cups

Ingredients / Instructions

2 BX Hash Browns

1 CN Shortening

1 BX Cappuccino

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

1 PG Trash Bags
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UGR– BTM BREAKFAST MENU #3

1a 2a 3a

1 PG Bacon

1 CN/BX Pancake Mix

2 BG PB/Jelly

Ingredients / Instructions

2 CO Grits

2 BX Hash Browns

2 CN Fruit Cocktail

1 BX (48 cn) Apple Juice

3 BT Syrup

1b 2b 3b

1 BX Eggs

1 CN Shortening

1 BX Cocoa

1 BG Coffee

1 BG Creamer

3 BG Cups

1 BX (48 cn) Apple Juice

2 BT Syrup

1 BT Catsup

1 Salt/Pepper

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

1 PG Trash Bags

UGR– BTM BREAKFAST MENU #4

1a 2a 3a

2 CN Creamed Sausage

1 CN/BX Biscuit Mix

2 BX Farina

Ingredients / Instructions

2 BX Hash Browns

3 CN Orange Juice

2 BT Syrup

1 CN/BX Pancake Mix

1 BG Coffee

1 BX Cappuccino

1b 2b 3b

1 BX Eggs

1 CN Shortening

1 BT Catsup

1 Salt/Pepper

3 BG Cups

2 CN Pears

3 BT Syrup

1 BT Worcestershire Sauce

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

1 PG Trash Bags

UGR– BTM BREAKFAST MENU #5

1a 2a 3a

1 CN Ham Chunks

1 CO Onion, Dehydrated

1 CN/BX Pancake Mix

1 BG Coffee

1 BG Creamer

1 CN/BX Biscuit Mix

2 CN Peaches

1 BX Cappuccino

1 BT Catsup

1 Salt/Pepper

3 CN Grape Juice

5 BT Syrup

2 BG PB/Jam

1b 2b 3b

1 BX Eggs

1 CN Green Pepper, Dehyd.

3 BG Cups

Ingredients / Instructions

2 BX Hash Browns

2 CO Grits

1 CN Shortening

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

1 PG Trash Bags
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UGR– BTM LUNCH/DINNER MENU #1

1a 2a 3a

3 or 7 CN Beef Chunks

Ingredients / Instructions

1 CN/BX Biscuit Mix

2 CN Pears

2 BT Catsup

3 CN Mixed Vegetables

2 BG PB/Jam

1b 2b 3b

1 CN/BX Sugar Cookie Mix

1 PG Butter

3 BG Cups

1 BX Potatoes

2 BG Brown Gravy Mix

3 BG Lemonade Beverage

1 BG Coffee

1 BG Creamer

1 Salt/Pepper

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

1 PG Trash Bags

UGR– BTM LUNCH/DINNER MENU #2

1a 2a 3a

3 CN Corn

3 BG Grape Beverage

Ingredients / Instructions

2 CN/BX Cornbread Mix

1 CN Fruit Cocktail

1 CO Cajun Seasoning

1 CN/BX Oatmeal Cookie 

Mix

1 CN Fruit Cocktail

1b 2b 3b

5 or 3 CN Chicken

1 BG Rice

1 BG Coffee

3 BT Creole Sauce

1 Salt/Pepper

3 BG Cups

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

1 PG Trash Bags

UGR– BTM LUNCH/DINNER MENU #3

1a 2a 3a

3 CN Pork

1 BG Pork Gravy Mix

1 BG Coffee

1 BG Creamer

3 CN Green Beans

1 CO Onion

1 BG Cherry Beverage

2 BT Catsup

1 Salt/Pepper

1 CN/BX Biscuit Mix

2 CN Applesauce

2 BG PB/Jelly

1b 2b 3b

2 CN Pork

2 BG Cherry Beverage

Ingredients / Instructions

1 CN/BX Brownie Mix

2 BX Potatoes au Gratin

2 BG Dining Pkts

2 BG Trays

3 BG Cups

1 BT Hot Sauce

1 PG Trash Bags
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UGR– BTM LUNCH/DINNER MENU #4

1a 2a 3a

1 CN Mixed Vegetables

1 CN/BX Biscuit Mix

Ingredients / Instructions

3 CN Peas

1 BG Chicken Gravy Mix

2 BT Catsup

2 CN Fruit Cocktail

1 PG Butter

1b 2b 3b

5 or 3 CN Chicken

1 BG Rice

3 BG Cups

1 CN/BX Yellow Cake Mix

1 CN/BX Choc. Icing Mix

1 BG Coffee

3 BG Lemonade Beverage

1 Salt/Pepper

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

1 PG Trash Bags

UGR– BTM LUNCH/DINNER MENU #5

1a 2a 3a

1 CN Shrimp

2 CN Ham

3 CN Tomatoes

3 BG Lemonade Beverage

Ingredients / Instructions

1 CN/BX Cornbread Mix

2 CN Peaches

1 CO Creole Seasoning

3 CN Corn

2 BG PB/Jam

1b 2b 3b

1 BG Rice

1 CN/BX Brownie Mix

1 BG Coffee

1 BG Creamer

1 Salt/Pepper

3 BT Creole Sauce

3 BG Cups

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

1 PG Trash Bags

UGR– BTM LUNCH/DINNER MENU #6

1a 2a 3a

3 or 7 CN Beef Chunks

3 BG Grape Beverage

Ingredients / Instructions

3 CN Carrots 1 CN Corn

2 CN Pears

1b 2b 3b

1 BX Potatoes

1 PG Brown Gravy Mix

1 CO Onion

1 CN/BX Sugar Cookie Mix

1 BG Coffee

1 CN/BX Biscuit Mix

1 PG Butter

1 Salt/Pepper 

3 BG Cups

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

1 PG Trash Bags
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UGR– BTM LUNCH/DINNER MENU #7

1a 2a 3a

1 CN Cheese

1 CN Black Beans

1 CN Corn

1 BX Macaroni

3 BG Orange Beverage

2 or 1 CN Chicken

3 CN Green Beans

1 CO Southwest Seasoning

2 or 1 CN Chicken

1 CN/BX Oatmeal Cookie 

Mix

2 CN Peaches

2 BG PB/Jelly

1b 2b 3b

2 BX Macaroni

5 BT Salsa

1 CN Jalapeno Peppers

Ingredients / Instructions

1 CN/BX Cornbread Mix

1 BG Coffee

1 BG Creamer

1 Salt/Pepper

3 BG Cups

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

1 PG Trash Bags

UGR– BTM LUNCH/DINNER MENU #8

1a 2a 3a

1 CN/BX Biscuit Mix

1 CN/BX Brownie Mix

Ingredients / Instructions

3 CN Mixed Vegetables

1 BG Chicken Gravy Mix

1 BG Rice

2 CN Peaches

1b 2b 3b

5 or 3 CN Chicken

1 CO Onion

3 BG Orange Beverage

1 CN/BX Choc. Icing Mix

1 BG Coffee

2 BT Catsup

1 Salt/Pepper

3 BG Cups

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

1 PG Trash Bags

UGR– BTM LUNCH/DINNER MENU #9

1a 2a 3a

3 CN Meatballs in Sauce

Ingredients / Instructions

3 CN Corn

2 CN Tomato Paste

1 Salt/Pepper

2 CN Applesauce

1 CN/BX Biscuit Mix

1b 2b 3b

1 CN Meatballs in Sauce

1 CN/BX Yellow Cake Mix

2 BG PB/Jam

1 CO Italian Seasoning

1 CN/BX Choc. Icing Mix

6 BX Spaghetti

1 BG Coffee

1 BG Creamer

3 BG Cherry Beverage

3 BG Cups

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

1 PG Trash Bags
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UGR– BTM LUNCH/DINNER MENU #10

1a 2a 3a

3 CN Pork

3 BG Lemonade Beverage

Ingredients / Instructions

2 CN Pork

1 CN/BX Biscuit Mix

2 BX Macaroni

1 BG Coffee

1 Salt/Pepper

2 CN Green Beans

2 BX Macaroni

1 CN/BX Chocolate Cookie 

Mix

1b 2b 3b

1 CN Pears

2 BT BBQ Sauce

3 BG Cups

2 BG Cheese Sauce

1 CN Pears

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

1 PG Trash Bags

UGR– BTM LUNCH/DINNER MENU #11

1a 2a 3a

1 CN Chicken

3 CN Carrots

3 BG Grape Beverage

Ingredients / Instructions

1 CN Chicken

1 BG Chicken Gravy Mix

2 CN Peaches

2 BT Catsup

3 or 1 CN Chicken

1 BX Potatoes

1 PG Butter

2 BG PB/Jelly

1b 2b 3b

1 CN/BX Oatmeal Cookie 

Mix

3 BG Cups

6 BX Stuffing

1 BG Coffee

1 BG Creamer

1 Salt/Pepper

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

1 PG Trash Bags

UGR– BTM LUNCH/DINNER MENU #12

1a 2a 3a

3 CN Chili

1 BG Coffee

1 CN Chili

2 CN Fruit Cocktail

3 CN Corn

1b 2b 3b

1 BG Rice

3 BG Grape Beverage

3 BG Cups

Ingredients / Instructions

1 CN/BX Cornbread Mix

2 CN Chocolate Pudding

1 Salt/Pepper

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

1 PG Trash Bags
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UGR– BTM LUNCH/DINNER MENU #13

1a 2a 3a

2 CN Shrimp

1 CN/BX Oatmeal Cookie 

Mix

3 BG Cherry Beverage

Ingredients / Instructions

3 CN Peas 2 CN Apple Pie Filling

1 CN/BX Cornbread Mix

2 BG PB/Jam

1b 2b 3b

1 BG Coffee

1 BG Creamer

3 BT Creole Sauce

1 Salt/Pepper

1 BG Rice

2 CN Pears

3 BG Cups

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

1 PG Trash Bags

UGR– BTM LUNCH/DINNER MENU #14

1a 2a 3a

1 CN Chicken

3 CN White Beans

3 BG Grape Beverage

Ingredients / Instructions

1 BG Rice

1 CN White Beans

2 CN Green Beans

1 CN Chicken

1 CN/BX Cornbread Mix

2 CN Peaches

1 BG Coffee

1 Salt/Pepper

1b 2b 3b

2 BX Chicken Broth

3 BT Salsa

3 BG Cups

4 or 2 CN Chicken

1 CN/BX Brownie Mix

1 CO Southwest Seasoning

2 BG Trays

2 BG Dining Pkts

1 BT Hot Sauce

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

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

table I.
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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 D 5118/5118M, 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 D 4727/D 4727M, 

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 D 1974, 

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 Items.

D-5 MARKING

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

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 
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containing the same menu will be identified with large characters in a permanent contrasting 

color. Marking shall be as follows:

UGR– BTM “L/D” (LUNCH/DINNER) MEAL

or and NUMBER

 “B” (BREAKFAST) “No. ___
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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 (CoC) 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 

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.
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TABLE IV. UGR– BTM 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.

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.
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SECTION J REFERENCE DOCUMENTS

Unless otherwise specified, the issues of these documents are those active on the date of the 

solicitation or contract.

DLA Troop Support Forms

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

Perishable and Semiperishable Subsistence

Form 3507 Loads, Unit: Preparation of Semiperishable Items

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

D 1974 Standard Practice for Methods of Closing, Sealing, and 

Reinforcing Fiberboard Boxes

D 4726/D 4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and Cut Shapes

D 5118/D 5118M Standard Practice for Fabrication of Fiberboard Shipping 

Boxes
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Appendix A

Preparation Instructions for UGR – BTM Menus
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Preparation Instructions for UGR-BTM Breakfast 1

Follow directions on packaging:

Grape Juice

Pancake Mix

Egg Mix

Hash Browns

Pork Sausage Links

Biscuit Mix

Hominy Grits

Bring to serving temperature:

Pork Sausage Links

Fruit Cocktail - Chill if possible 

Requires hot water for meal:

Coffee

Cocoa
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Preparation Instructions for UGR-BTM Breakfast 2

Follow directions on packaging:

Orange Juice

Hash Browns

Egg Mix

Turkey Sausage Links

Biscuit Mix

Oatmeal

Pancake Mix

Bring to serving temperature:

Turkey Sausage

Peaches - Chill if possible 

Requires hot water for meal:

Coffee

Cappuccino
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Preparation Instructions for UGR-BTM Breakfast 3

Follow directions on packaging:

Pancake Mix

Egg Mix

Hominy Grits

Hash Browns

Bring to serving temperature:

Bacon

Fruit Cocktail - Chill if possible

Apple Juice – Chill if possible

Requires hot water for meal:

Coffee

Cocoa
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Preparation Instructions for UGR-BTM Breakfast 4

Follow directions on packaging:

Orange Juice

Egg Mix

Biscuit Mix

Farina

Hash Browns

Pancake Mix

Bring to serving temperature:

Creamed Sausage

Pears - Chill if possible 

Requires hot water for meal:

Coffee

Cappuccino
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Preparation Instructions for UGR-BTM Breakfast 5

Follow directions on packaging:

Grape Juice

Pancake Mix

Grits

Hash Browns

Biscuit Mix

Bring to serving temperature:

Peaches - Chill if possible

Requires hot water for meal:

Coffee

Cappuccino

To prepare Western Style Scrambled Eggs:

1. Prepare eggs according to package instructions.

2. Drain ham chunks.

3. Re-hydrate onions and peppers.

4. Combine ingredients and grill.
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Preparation Instructions for UGR-BTM Dinner 1

BEEF AND GRAVY WITH BISCUIT TOPPING

Yield 50 servings

Each Serving 1 cup beef and gravy + biscuit

Ingredients:

Beef chunks, in broth, canned 3 No. 10-cans or 7 48-ounce cans

Brown gravy mix, instant 2 bags (1 gallon yield each)

Biscuit mix 1 Can or box

Methods:

1. Place cans of beef chunks in hot water for 30 minutes. Open and drain well. Place beef 

chunks in pan.

2. Prepare gravy mix according to package directions.

3. Add gravy to beef chunks 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 until heated thoroughly, about 45 minutes. Ensure 

internal temperature of 145o F or higher. Hold for service at 140o F or higher.

Follow directions on packaging:

Sugar Cookie Mix

Mashed Potatoes

Lemonade

Butter

Bring to serving temperature:

Mixed Vegetables

Pears - Chill if possible

Requires hot water for meal:

Coffee
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Preparation Instructions for UGR-BTM Dinner 2

CHICKEN CREOLE

Yield 50 servings

Each Serving 2/3 cup

Ingredients:

Chicken, canned, boned 5 29-ounce cans (9 pounds) or 3 48-ounce cans

Cajun seasoning 4 tablespoons

Hot sauce 4 tablespoons

Creole sauce 3 4-pound, 5-ounce bottles (1 gallon, 2.5 quarts)

Methods:

1. Rinse and drain chicken.

2. Combine all ingredients in pan. Bake in moderate oven for 45 minutes. Ensure internal 

temperature of 165° F or higher. Hold for service at 140°F or higher. 

3. Serve over rice.

Follow directions on packaging:

Cornbread Mix

Rice

Oatmeal Cookie Mix

Grape Beverage

Bring to serving temperature:

Corn

Fruit Cocktail - Chill if possible

Requires hot water for meal:

Coffee
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Preparation Instructions for UGR-BTM Dinner 3

PORK CHOPS WITH GRAVY

Yield 50 servings

Each Serving 3 pork chops

Ingredients:

Pork chops, dehydrated 5 # 10-cans 

Gravy mix, pork, instant 1 package (1 gallon yield)

Water, lukewarm 15 quarts

Onion, dehydrated, chopped 0.7 ounces (4-1/4 teaspoons)

Methods:

1. Dissolve salt in lukewarm water (approximately 1 tsp per quart). Add pork to re-hydrate. 

Stir. Soak 20 to 30 minutes. Drain.

2. Prepare gravy according to package directions. Add onions to gravy.

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

4. Pour gravy over pork chops.

5. Cover and bake in moderate oven for 30 minutes. Ensure internal temperature of 145° F 

or higher. Hold for service at 140°F or higher.

Follow directions on packaging:

Potatoes

Biscuit Mix

Brownie Mix

Cherry Beverage

Bring to serving temperature:

Green Beans

Applesauce - Chill if possible

Requires hot water for meal:

Coffee
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Preparation Instructions for UGR-BTM Dinner 4

CHICKEN A LA KING

Yield 50 servings

Each Serving 1-1/4 cup + biscuit

Ingredients:

Chicken, canned, boned 5 29-ounce cans (9 pounds) or 3 48-ounce cans

Instant gravy mix, chicken flavor 1 package (1 gallon yield)

Mixed vegetables, canned, drained 1 # 10-can

Biscuit mix 1 Can or box

Methods:

1. Rinse and drain chicken.

2. Prepare gravy according to package directions. Combine gravy with chicken and 

vegetables.

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

chicken mixture. 

4. Bake in moderate oven for 45 minutes. Ensure internal temperature of 165° F or higher. 

Hold for service at 140°F or higher. 

Follow directions on packaging:

Rice

Biscuit Mix

Yellow Cake Mix

Chocolate Icing

Lemonade

Butter

Bring to serving temperature:

Peas

Fruit Cocktail - Chill if possible

Requires hot water for meal:

Coffee
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Preparation Instructions for UGR-BTM Dinner 5

SHRIMP JAMBALAYA

Yield 50 servings

Each Serving 1-2/3 cups

Ingredients:

Shrimp, dehydrated 3-3/8 quarts (1 #10 can)

Water, warm to re-hydrate shrimp 3 quarts

Ham dices in brine, drained 3-1/2 quarts (2 #10 cans)

Creole sauce 3 4-pound, 5-ounce bottles (1 gallon, 2.5 quarts)

Water 2 gallons

Rice, long grain, parboiled 3 quarts (1 5-pound bag)

Tomatoes, diced 5-1/4 cups (3 #300 cans)

Creole seasoning 1/3 cup

Methods:

1. Cover shrimp with warm water (90°F-100°F) and stir. Re-hydrate shrimp for 20 minutes. 

Drain, set aside for use in Step 4.

2. Chop ham into 1-inch chunks. Set aside for use in Step 3.

3. Combine Creole sauce, water, ham, rice, diced tomatoes and Creole seasoning in pot; 

bring to a boil. Cover tightly and simmer 20 minutes, stirring occasionally.

4. Add shrimp to sauce, ham, and rice mixture. Stir to blend well. Cook 5 minutes. DO 

NOT OVERCOOK SHRIMP. Ensure internal temperature of the shrimp and ham of

145°F or higher for 15 seconds. Hold for service at 140°F or higher.

Follow directions on packaging:

Cornbread Mix

Brownie Mix

Lemonade

Bring to serving temperature:

Corn

Peaches - Chill if possible

Requires hot water for meal:

Coffee
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Preparation Instructions for UGR-BTM Dinner 6

SHEPARDS PIE

Yield 50 servings

Each Serving 1-1/5 cups (9.7 ounces)

Ingredients:

Beef chunks in broth, canned 3 No. 10-cans or 7 48-ounce cans

Brown gravy mix 1 package (1 gallon yield)

Onion, dehydrated, chopped 0.7 ounces (41⁄4 teaspoons) 

Corn, whole kernel, canned, un-drained 1 # 10-can

Potatoes, mashed, dehydrated 1 3.5-pound box

Hot water to re-hydrate mashed potatoes 2 gallons

Methods:

1. Place cans of beef chunks in hot water for 30 minutes. Open and drain well. Place beef 

chunks in pan.

2. Prepare gravy mix according to package directions. Add minced onions to gravy mix. 

Stir.

3. Add gravy mixture to beef chunks in pan.

4. Open and drain corn. Pour over beef and gravy mixture in pan.

5. Prepare mashed potatoes according to package directions.

6. Spread mashed potatoes over layer of corn in pan.

7. Bake in moderate oven until heated thoroughly, about 30 minutes. Ensure internal 

temperature of 145o F or higher. Hold for service at 140°F or higher.

Follow directions on packaging:

Biscuit Mix

Sugar Cookie Mix

Grape Beverage

Butter

Bring to serving temperature:

Carrots

Pears - Chill if possible

Requires hot water for meal:

Coffee
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27 February 2012

SUPERSEDING

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Preparation Instructions for UGR-BTM Dinner 7

MEXICAN CHICKEN MACARONI

Yield 50 servings

Each Serving 1-1/2 cups (12-1/2 oz.)

Ingredients:

Water 2 gallons

Macaroni, elbow 2-3/4 quarts

Salt 2 teaspoons

Salsa, chunky 2-1/2 gallons

Chicken, boned, canned, un-drained 4-7/8 quarts

Corn, whole kernel, canned, un-drained 3 quarts

Black beans, canned, drained 2-1/2 quarts

Southwest seasoning 2/3 cup

Peppers, jalapeno, diced, drained 1/4 cup

Cheese, American, processed, dehydrated 2 quarts

Water to re-hydrate cheese 1 quart

Methods:

1. Add macaroni slowly to boiling, salted water; cook 10-12 minutes, until al dente; stir 

occasionally to prevent sticking. Drain well. Set aside for use in Step 3.

2. Heat salsa, chicken, corn, black beans, Southwest seasoning and jalapeno peppers in a 

pan. Stir to blend well. Bring to a boil; reduce heat; simmer, covered, 10 minutes, 

stirring occasionally.

3. Add cooked macaroni to chicken and tomato/vegetable sauce. Bring mixture to a boil; 

reduce heat and simmer for 10 to15 minutes. Stir frequently to prevent sticking.

4. Re-hydrate cheese and drop by heaping tablespoons evenly over chicken / vegetable / 

macaroni mixture.

5. Bake, uncovered, 10 to 15 minutes or until lightly browned and bubbly. Ensure internal 

temperature of 165°F or higher for 15 seconds. Hold for service at 140°F or higher.

Follow directions on packaging:

Cornbread Mix

Oatmeal Cookie Mix

Orange Beverage

Bring to serving temperature:

Green Beans

Peaches - Chill if possible

Requires hot water for meal:

Coffee
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27 February 2012

SUPERSEDING

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21 May 2009

1

Preparation Instructions for UGR-BTM Dinner 8

BAKED CHICKEN AND RICE

Yield 50 servings

Each Serving 3/4 cup chicken and rice + 1/4 cup of gravy

Ingredients:

Rice 5 pounds

Water 1-1/2 gallon

Chicken, canned, boned 5 29-ounce cans (9 pounds) or 3 48-ounce cans

Gravy mix, chicken, instant 1 package (1 gallon yield)

Onion, dehydrated, chopped 0.7 ounces (4-1/4 teaspoons)

Methods:

1. Combine rice and water in pot; bring to a boil. Stir occasionally. Cover tightly and 

simmer 20 to 25 minutes. DO NOT STIR. Set aside.

2. Prepare gravy according to package directions.

3. Drain chicken. Combine with rice and gravy. Add dehydrated onions.

4. Bake in moderate oven for 45 minutes or until brown. Ensure internal temperature of 

165° F. Hold for service at 140°F or higher.

5. Add salt and pepper to taste.

Follow directions on packaging:

Biscuit Mix

Brownie Mix

Chocolate Icing

Orange Beverage

Bring to serving temperature:

Mixed Vegetables

Peaches - Chill if possible

Requires hot water for meal:

Coffee
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27 February 2012

SUPERSEDING

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21 May 2009

1

Preparation Instructions for UGR-BTM Dinner 9

SPAGHETTI WITH MEATBALLS

Yield 50 servings

Each Serving 1 cup pasta + 5 meatballs + 1 cup sauce

Ingredients:

Meatballs in sauce 4 # 10-cans

Spaghetti 6 1-pound boxes

Tomato paste 2 12-ounce cans

Italian seasoning 0.75-ounce bottle

Water, boiling 6 gallons

Salt 2 tablespoons

Methods:

1. In a square head pan or stockpot, 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. Internal temperature must register 155o

F or higher for 15 seconds.

3. Add spaghetti to salted boiling water; return to the boil, stirring occasionally. Cook 8-10 

minutes or until tender. Do not over cook. Drain thoroughly. Hold for service at 140o

F 

or higher.

Follow directions on packaging:

Yellow Cake Mix

Chocolate Icing

Biscuit Mix

Cherry Beverage

Bring to serving temperature:

Corn

Applesauce - Chill if possible

Requires hot water for meal:

Coffee
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27 February 2012

SUPERSEDING

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1

Preparation Instructions for UGR-BTM Dinner 10

BARBECUE PORK CHOPS

Yield 50 servings

Each Serving 3 Pork Chops + 3/4 cup Sauce

Ingredients:

Water, lukewarm 3 gallons

Salt 1/4 cup

Pork chops, dehydrated, uncooked 5 # 10-cans

Barbecue sauce 2 2-quart containers

Methods:

1. Re-hydrate pork chops by soaking in lukewarm, salted water (approximately 1 tsp per 

quart) for 20 minutes, or until all portions are soft. Drain well.

2. Brown pork chops 1 minute on each side on lightly greased griddle.

3. In a pot, combine barbecue sauce; bring to a boil.

4. Pour 2 quarts of barbecue sauce mixture into pan. Layer pork chops on top; continue 

alternating layers of barbecue sauce and pork chops.

5. Cover and bake in a moderate oven until tender: about 30 minutes. Ensure internal 

temperature of 145oF or higher for 15 seconds. Hold for service at 140oF or higher.

Follow directions on packaging:

Macaroni and Cheese

Biscuit Mix

Chocolate Cookie Mix

Lemonade

Bring to serving temperature:

Green Beans

Pears - Chill if possible

Requires hot water for meal:

Coffee
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27 February 2012

SUPERSEDING

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21 May 2009

1

Preparation Instructions for UGR-BTM Dinner 11

CHICKEN WITH STUFFING AND GRAVY

Yield 50 servings

Each Serving 1 cup

Ingredients:

Chicken, boned, canned 5 29-ounce cans or 3 48-ounce cans

Stuffing mix for chicken 6 12-ounce boxes

Gravy mix, chicken, instant 1 16-ounce bag (1 gallon yield)

Black pepper 4 tablespoons

Method

1. Prepare gravy according to package directions. Stir pepper in with gravy. Mix gravy 

with chicken in pan.

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

and gravy mixture.

3. Cover and bake in moderate oven about 20 minutes. Continue to bake uncovered for an 

additional ten minutes or until heated thoroughly. Ensure internal temperature of 165° F. 

Hold for service at 140o F or higher.

Follow directions on packaging:

Mashed Potatoes

Oatmeal Cookie Mix

Grape Beverage

Butter

Bring to serving temperature:

Carrots

Peaches - Chill if possible

Requires hot water for meal:

Coffee
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27 February 2012

SUPERSEDING

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21 May 2009

1

Preparation Instructions for UGR-BTM Dinner 12

CHILI CON CARNE

Yield 50 servings

Each Serving 1 cup

Ingredients: 

Chili con carne, dehydrated 4 # 10-cans

Water, boiling 10 quarts

Method:

1. Pour boiling water evenly over chili con carne.

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

3. Ensure internal temperature of 155° F, stir, and serve. Hold for service at 140o F or 

higher.

Follow directions on packaging:

Rice

Cornbread Mix

Grape Beverage

Bring to serving temperature:

Corn

Fruit Cocktail - Chill if possible

Chocolate Pudding - Chill if possible

Requires hot water for meal:

Coffee
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27 February 2012

SUPERSEDING

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21 May 2009

1

Preparation Instructions for UGR-BTM Dinner 13

SHRIMP CREOLE

Yield 50 servings

Each Serving 8 to 10 shrimp + 1/2 cup sauce

Ingredients:

Salt 4 tablespoons

Water, lukewarm 6 quarts

Shrimp, dehydrated 2 # 10-cans

Creole sauce 3 4-pound, 5-ounce bottles (1 gallon, 2.5 quarts)

Methods:

1. Cover shrimp with warm water (90°F-100°F) and stir. Re-hydrate shrimp for 20 minutes. 

Drain.

2. Heat Creole sauce. Add shrimp to sauce. Stir to blend. Bring to a simmer; simmer 2 

minutes, stirring occasionally. DO NOT OVERCOOK SHRIMP. Ensure internal 

temperature of the shrimp of 145°F or higher for 15 seconds. Hold for service at 140°F 

or higher. 

3. Serve over rice.

APPLE CRISP

Ingredients:

Oatmeal cookie mix 1 PG

Pie filling, apple 2 # 10-cans

Methods:

1. Prepare oatmeal cookie mix according to package directions.

2. Pour over apple pie filling. Bake in moderate oven for 40 minutes until bubbling and 

lightly browned.

Follow directions on packaging:

Rice

Cornbread Mix

Cherry Beverage

Bring to serving temperature:

Peas

Pears - Chill if possible

Requires hot water for meal:

Coffee
ACR-B-01B

27 February 2012

SUPERSEDING

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21 May 2009

1

Preparation Instructions for UGR-BTM Dinner 14

WHITE BEAN CHICKEN CHILI

Yield 50 servings

Each Serving 1-1/2 cup (13 ounces)

Ingredients:

Broth, chicken, dehydrated 12 packets (yield 3 quarts)

Hot water to re-hydrate broth 3 quarts

Salsa, chunky 1-1/2 gallons

Southwest seasoning 2/3 cup

Chicken, boned, canned 6 29-ounce cans or 4 48-ounce cans

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

Methods:

1. Reconstitute dehydrated chicken broth with hot water. Place chicken broth, salsa, and 

Southwest seasoning in a pot. Stir to blend. Bring to a boil; reduce heat; simmer, 

covered, 5 minutes, stirring occasionally.

2. Add chicken to the seasoned tomato sauce. Break up chicken with cooking utensil, if 

necessary.

3. Add beans to the chicken and tomato sauce. Bring to a boil; reduce heat; simmer, 

covered, 15 minutes stirring occasionally. Ensure internal temperature of 165°F or 

higher for 15 seconds. Hold for service at 140°F or higher.

Follow directions on packaging:

Rice

Cornbread Mix

Brownie Mix

Grape Beverage

Bring to serving temperature:

Green Beans

Peaches - Chill if possible

Requires hot water for meal:

Coffee