Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 152 (USD 364 Marysville, modified) Ingredients 100 Servings ____Servings Directions Weight Measure Weight Measure Chicken, cooked, pulled, frozen Chicken Broth, low sodium Poultry Seasoning Sage, ground Pepper, white Dehydrated Onion Flakes Allspice, ground (optional) Food Coloring, yellow (optional) 12 lb 12 oz 4 gal 2 qt 1 tsp ¾ tsp ½ tsp ⅓ cup ¼ tsp ½ tsp Place chicken meat, chicken broth, poultry seasoning, sage, pepper, onions, food coloring (optional) and allspice (optional) into a stock pot, steam-jacketed kettle or tilting skillet. Bring to a simmer. Egg Noodles, dry, whole grain Chicken Broth, low sodium Flour, all-purpose, enriched 8 lb 8 oz 6 oz 1 qt 1½ cups Add noodles and cook until slightly tender. Noodles will continue cooking as they are held for service. Mix flour in small amount of reserved broth (or water) and add to noodles to thicken. Adjust amount of flour to make the desired consistency. Simmer until thickened. CCP: Heat to 165F or higher for at least 15 seconds. Add additional broth or cook down as needed to make 25 quarts for every 100 1-cup servings. Pour into steam table pans. CCP: Hold at 135F or above. Serving Size 1 Serving Provides Yield 8 oz spoodle or ladle (1 cup) 2.0 oz equivalent M/MA + 1.25 oz equivalent Grains Approximately 6 gallons 1 quart Chicken & Noodles, continued
Ingredients 100 Servings (K-8) 100 Servings (9-12) Directions Weight Measure Weight Measure Chicken Patty, unbreaded, CN labeled to provide 2.0 oz equivalent M/MA each patty Cheese, cheddar, shredded Tortilla, whole wheat, 8”, 1.5 oz equivalent Grains 1 lb 9 oz 75 patties 100 each 1 lb 9 oz 100 patties 100 each Purchase CN labeled precooked, unbreaded, chicken patties with 2 oz equivalent M/MA per serving. Heat chicken according to manufacturer’s directions and cut into strips. CCP: Hold at 135F or above until served. For each wrap serve: K-8: 1.5 oz of chicken strips 9-12: 2 oz of chicken strips Place chicken on top of tortilla. Sprinkle with approximately 1 Tbsp of cheese. Fold tortilla in half. Serving Size 1 Serving Provides Yield 1 each K-8: 1.75 oz equivalent M/MA + 1.5 oz equivalent Grains 9-12: 2.25 oz equivalent M/MA + 1.5 oz equivalent Grains 100 servings Nutrients Per Serving (for 1.75 oz equivalent M/MA) Calories 240 Vitamin A 0 IU Iron 2.16 mg Protein 14.5 gm Vitamin C 0 mg Calcium 100 mg Carbohydrate 23.5 gm Fiber 3 gm Cholesterol 26.25 mg Fat 11.25 gm % Fat 42.19 % Sodium 725 mg Saturated Fat 3.37 gm % Saturated Fat 12.66 % Chili Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 218 Ingredients 100 – 6 oz Servings Or (75 – 8 oz Servings) ____Servings Directions Weight Measure Weight Measure
Beef meatballs, frozen, CN labeled to provide 2 oz equivalent M/MA Tomatoes, spaghetti sauce, canned Cheese, Mozzarella, reduced-fat, shredded 3 lb 2 oz 300 each (or number needed to meet 1 oz M/MA per serving) 2 #10 cans + 1 cup 3 lb 2 oz 500 each (or number needed to meet 2 oz M/MA per serving) 2 #10 cans + 1 cup Preheat convection oven to 375°F. Place frozen meatballs and marinara sauce in two 20” x 12” x 4” steam table pans. Cover and heat in convection oven for 30 minutes. During the last 5 minutes of cooking, sprinkle each pan with 1 lb 9 oz cheese. CCP: Heat to 165°F or higher for 15 seconds. Sub Bun, whole wheat, purchased, 2 oz equivalent Grains OR Prepare using HKM Recipe 877, Whole Wheat Rolls, Breadsticks, Buns 100 each 100 each At service, assemble subs: place 5 meatballs with sauce and cheese on bun. CCP: Hold for hot service at 135°F or higher. Serving Size 1 Serving Provides Yield 1 sandwich K-8: 1.5 oz equivalent M/MA + 2.0 oz equivalent Grains + 0.25 cups vegetables, RO 9-12: 2.5 oz equivalent M/MA + 2.0 oz equivalent Grains + 0.25 cups vegetables, RO 100 sandwiches Nutrients Per Serving (for 1.5 oz equivalent M/MA) Calories 333 Vitamin A 466.5 IU Iron 3.41 mg Protein 16.11 gm Vitamin C 11.38 mg Calcium 173.4 mg Carbohydrate 37.87 gm Fiber 4.01 gm Cholesterol 25.91 mg Fat 13.32 gm % Fat 36.01 % Sodium 714.7 mg Saturated Fat 3.96 gm % Saturated Fat 10.71 % This page intentionally left blank
Taco Meat Meat/Meat Alternate HACCP: #2 Same Day Service Healthier Kansas Recipe 76 (USDA D-13 modified) Ingredients 100 #16 Scoop Servings (or 75 #12 Scoop Servings) ____Servings Directions Weight Measure Weight Measure Beef, ground 80/20, raw Onion, Dehydrated Flakes Pepper Tomato Paste Mexican Seasoning Mix (see HKM Recipe 79)* OR Purchased Mexican Seasoning Mix Salt Sugar, brown, packed Water 13 lb 2 oz 1 Tbsp 1 tsp 3 cups ½ cup 1 Tbsp 1 Tbsp ¼ cup 2 qt Brown ground beef. Chop into 1/4 to 1/2-inch pieces as beef is browning. Drain. Rinse in hot water. Drain. Continue immediately. Add remaining ingredients and blend well. If preparing with purchased seasoning mix, use amount indicated on the package. CCP: Heat to 165°F for at least 15 seconds. Bring to a boil. Reduce heat and simmer for 25-30 minutes stirring as needed. CCP: Hold at 135°F or higher. Serving Size 1 Serving Provides Yield #16 scoop (¼ cup) 1.5 oz equivalent M/MA (per #16 scoop) 25 cups #12 scoop (⅓ cup) 2.0 oz equivalent M/MA + 0.125 cup vegetables, RO (per #12 scoop) Nutrients Per #16 Scoop Serving Calories 135 Vitamin A 317.7 IU Iron 1.45 mg
White Chicken Chili Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 128 Iowa Gold Star Recipe Ingredients 100 Servings _________Servings Directions Weight Measure Weight Measure Onions, yellow, AP Garlic, fresh, minced Chicken, cooked, diced Great Northern Beans, canned, low sodium, undrained Water Chicken Base, low sodium White Pepper Cumin, ground 3 lb 8 oz 5 oz 10 lb 17 oz 4 oz 2 oz 3 ¼ #10 cans 3 Tbsp In a steam jacketed kettle, combine chopped onions, garlic, chicken, beans with liquid, water, chicken base, white pepper, and ground cumin. Simmer for 10 minutes to blend flavors, stirring occasionally. Green Chili Peppers, canned, diced Chicken Stock, prepared from low-sodium base 15 oz 1 gal + 2 qt + 1 cup (as prepared) Add green chili peppers. Add prepared chicken stock and simmer for 10 minutes. Final product should be 4 gal + 2 ¾ qt. Adjust with extra chicken stock if needed. CCP: Heat to 165°F or higher for 15 seconds. Pour into serving pans. Portion with 6 oz ladle (K-8) or 8 oz ladle (9-12). CCP: Hold for hot service at 135°F or higher. Mozzarella Cheese, part skim, shredded 3 lb 2 oz Top chili with 0.5 oz mozzarella cheese at time of service. Serving Size 1 Serving Provides Yield 3/4 cup (6 oz spoodle) 2 oz equivalent M/MA + 0.25 cup vegetable, BP K-8: 100 servings Nutrients Per Serving Calories 240 Vitamin A 108.1 IU Iron 2.58 mg Protein 25.36 gm Vitamin C 4.43 mg Calcium 166.09 mg Carbohydrate 25.08 gm Fiber 5.48 gm Cholesterol 49.1 mg Fat 4.46 gm % Fat 16.7 % Sodium 238.25 mg
Healthier Kansas Recipe 81 (USDA E-21 modified) Ingredients 100 2 oz Servings OR 50 4 oz Servings ____Servings Directions Weight Measure Weight Measure Black Beans, canned, drained Corn, frozen, whole kernel Green Pepper, fresh, AP Red Pepper, fresh, AP Red Onions, fresh, AP 3 lb 12 oz 1 lb 1 lb 5 oz 1⅓ #10 cans Thaw corn. Chill canned beans prior to preparation. Dice pepper and onion. Combine drained beans, corn, diced peppers and diced onions. Lemon Juice Parsley, dried Cumin, ground Garlic Powder Salsa, canned, low sodium Salad Oil ½ cup 2 Tbsp 1 Tbsp 2 tsp 3¼ cups ¼ cup Mix remaining ingredients to make the dressing. Pour dressing over the salad and toss lightly to combine. Chill 2 hours before serving. CCP: Hold for cold service at 41°F or lower. Serving Size 1 Serving Provides Yield 2 oz spoodle (¼ cup) 0.25 cup vegetable, additional Approximately 6 quarts + 1 cup Nutrients Per Serving Calories 82 Vitamin A 240.1 IU Iron 0.86 mg Protein 2.66 gm Vitamin C 11.89 mg Calcium 15.1 mg Carbohydrate 8.81 gm Fiber 1.81 gm Cholesterol 0 mg Fat 0.84 gm % Fat 9.25 % Sodium 101.3 mg Saturated Fat 0.14 gm % Saturated Fat 1.49 % Creamy Cole Slaw
Serving Size 1 Serving Provides Yield ½ cup 0.5 cup vegetable, starchy 100 servings Nutrients Per Serving Calories 142 Vitamin A 9.42 IU Iron 1.75 mg Protein 4.04 gm Vitamin C 19.18 mg Calcium 19.73 mg Carbohydrate 29.93 gm Fiber 2.15 gm Cholesterol 0 mg Fat 1.38 gm % Fat 8.7 % Sodium 148.74 mg Saturated Fat 0.24 gm % Saturated Fat 1.49 % Strawberries & Bananas Fruit HACCP: Non-Hazardous/Other Healthier Kansas Recipe 124 Ingredients 100 –Servings ____Servings Directions Weight Measure Weight Measure Strawberries, frozen, unsweetened, sliced Applesauce, canned, unsweetened Bananas, AP 11 lb 14 lb ½ #10 can Thaw strawberries in refrigerator. Chill cans of applesauce. Wipe tops of cans clean before opening. Mix applesauce into thawed strawberries. Handle bananas with gloved hands. Peel and slice bananas. Add to strawberries. Combine gently. CCP: Hold for cold service at 41°F or lower. Serving Size 1 Serving Provides Yield ½ cup (4 oz) 0.5 cup fruit 100 servings Nutrients per Serving Calories 60 Vitamin A 52.66 IU Iron 0.5 mg
* Convection oven: 325°F for 6-10 minutes Do not overbake. Cool about 5 minutes before removing from the baking sheet. Cookies will flatten as they cool. Note: If 100% whole grain white wheat flour is not available, replacing half the whole wheat flour with enriched white flour will provide a smoother texture. Serving Size 1 Serving Provides Yield 1 cookie 0.5 oz equivalent Grains (Grain Based Dessert) 100 cookies Chocolate Chip Cookies, Whole Wheat, continued Nutrients Per Serving Calories 130 Vitamin A 206.1 IU Iron 0.68 mg Protein 1.73 gm Vitamin C 0.0 mg Calcium 21.19 mg Carbohydrate 19.2 gm Fiber 1.25 gm Cholesterol 9.3 mg Fat 5.51 gm % Fat 38.51 % Sodium 94.55 mg Saturated Fat 1.34 gm % Saturated Fat 9.28 % Cornbread Muffins Grains HACCP: Non-Hazardous/Other Healthier Kansas Recipe 127 USDA B-09, Modified Ingredients 100 Servings ____Servings Directions Weight Measure Weight Measure Flour, whole wheat Cornmeal, whole grain Sugar Baking Powder Salt 2 lb 6 oz 2 lb 6 oz 12 oz 2¼ oz 3 tsp Blend flour, cornmeal, sugar, baking powder, and salt in mixer for 1 minute on low speed.
Oatmeal Cookies, Whole Wheat Grain Based Dessert HACCP: Non-Hazardous/Other Healthier Kansas Recipe 37 USDA C-10, modified Ingredients 110 Servings ___ Servings Directions Weight Measure Weight Measure Flour, white whole wheat Baking Soda Oats, rolled or quick Sugar, granulated Sugar, brown Cinnamon, ground Cloves, ground 1 lb 13 oz 1 lb 4 oz 14 oz 1 lb 3 oz 1 Tbsp 1 tsp 2 tsp ½ tsp Blend flour, baking soda, oats, sugar, brown sugar, cinnamon, and cloves in mixer for 2 minutes on low speed. Shortening, vegetable, trans fat free Margarine, liquid 1 lb 14 oz Add shortening, margarine, eggs and vanilla. Mix for 1 minute on medium speed.
Oats, quick-cooking Flour, white whole wheat Flour, all-purpose, enriched Sugar, granulated Sugar, brown Yeast, instant, dry Salt 8 oz 1 lb 11 oz 1 lb 8 oz 1 oz 5 oz 2 oz ¼ cup 1 Tbsp ¾ tsp Place oats, flours, sugars, yeast and salt in mixer bowl. Blend with dough hook for approximately 2 minutes on low speed. Vegetable Oil 4 oz ½ cup Add oil and blend for approximately 2 minutes on low speed. Water 2 lb 14 oz 5¾ cups (+ up to ½ cup if dough is too stiff) Add first amount of water to the dry ingredients. If dough appears too stiff, add up to 1 cup extra water per 100 servings. More or less water can be added as needed. Mix for 1 minute on low speed or until all water is mixed with the dry ingredients. Knead dough on medium speed for 8-10 minutes until dough is properly developed. Use the gluten stretch test. (At 8 minutes, stretch the dough like a rope. If it breaks, continue to mix 2 additional minutes). Pan Release Spray As needed Divide dough into four balls (approximately 2 lb + 6 oz each) per recipe for every 100 rolls. Spray with pan release spray or cover with plastic wrap until ready to shape. Shape each ball into 100 1 oz rolls. Place 5 x 10 on sheet pans (18” x 26” x 1”) lined with pan liners. Oatmeal Rolls, Whole Grain, continued Ingredients 100 Rolls ___ Servings Directions Weight Measure Weight Measure
Protein 2.66 gm Vitamin C 1.18 mg Calcium 8.0 mg Carbohydrate 17.47 gm Fiber 1.66 gm Cholesterol 0 mg Fat 1.02 gm % Fat 10.58 % Sodium 184.2 mg Saturated Fat 0.16 gm % Saturated Fat 1.63 % Whole Wheat Rolls, Breadsticks and Buns, 51% Grains HACCP: Non-Hazardous/Other Healthier Kansas Recipe 877 USDA B-16, modified Ingredients 100 – 1 oz Servings (50 – 2 oz servings) ____Servings Directions Weight Measure Weight Measure Flour, white whole wheat Flour, all-purpose, enriched Dry Milk, instant, nonfat Sugar, granulated Yeast, instant, dry Salt 1 lb 14 oz 1 lb 12 oz 4 oz 6 oz 2 oz 1 oz ¾ cup ¼ cup 1 Tbsp 1 tsp Place flour, dry milk, sugar, yeast and salt in mixer bowl. Blend with dough hook for approximately 2 minutes on low speed. Vegetable Oil 7 oz Add oil and blend for approximately 2 minutes on low speed. Water (Calculate water temperature by subtracting the temperature of the dry ingredients from 145°) 1 qt 2 Tbsp (+ up to ½ cup if dough is stiff) Add first amount of water to the dry ingredients. If dough appears too stiff, add up to ½ cup extra water per 100 servings. More or less water can be added as needed. Mix for 1 minute on low speed or until all water is mixed with the dry ingredients. Knead dough on medium speed for 8-10 minutes until dough is properly developed. Use the gluten stretch test: At 8 minutes, stretch the dough like a rope. If it breaks, continue to mix 2 additional minutes.