GUEST SERVICES, INC

2010 Authored by: Fred Raynaud.

EDUCATION – FOOD FOR FIFETY

Supplement

DRAFT

Food for FiftyA CIC Resource

All Recipes from Food For Fifty, a classic book for quantityfood preparation. Written by Mary Molt. Published by

Prentice Hall.

AppetizerBasic Dip 2Cheese Balls 4Deviled Eggs 5Focaccia with Herb Cheese Spread 7Guacamole 8Hot Artichoke Dip 9Hot Barbecued Wings 10Layered Mexican Dip 11Nachos 12Party Cheese Ball 14Sausage Balls 15Shrimp Peel 16Tomato, Basil, and Cheese Pinwheels 17BeverageBanana Punch 19Basic Fruit Punch 20Blushing Pineapple Punch 21Cocoa 22Coffee 24Cranberry Punch 25French Chocolate 26Fresh Cranberry Warmer 27Hot Spiced Tomato Juice 28Hot Tea 29Ice Mold 30Iced Tea 31Lemonade 32Mock Piña Colada 33Pink Champagne-Style Punch 34Ruby Wine Punch 35Sangria Sipper 36Simple Syrup 37Sparkling Apricot-Pineapple Punch 38Spiced Cider 39Spiced Rosé Warmer 40Spiced Tea 41Tomato Juice Cocktail 42Wassail 43White Wine Sangria 44BreadBaking Powder Biscuits 46Banana Nut Bread 48Banana Whole Wheat Muffins 49Basic Muffins (Cake Method) 50

Contents

Basic Muffins (Muffin Method) 51Basic Roll Dough 53Basic Sweet Roll Dough 57Bishop's Bread 60Blueberry Coffee Cake 61Boston Brown Bread 63Butter Buns 64Cake Doughnuts 65Cheese Straws 66Cinnamon Rolls 67Coffee Cake 69Corn Bread 70Cranberry Nut Bread 71Crepes 72Date Nut Bread 73Dilly Bread 74Dumplings 75Dutch Apple Coffee Cake 76English Muffin Bread 77Focaccia 78French Bread 79French Breakfast Puffs 81French Toast 82Fritters 83Fruit Coffee Rings 84Nut Bread 85Oatmeal Bread 86Oatmeal Muffins 87Pancake Mix 88Pancakes 89Pancakes From Mix 91Poppy Seed-Yogurt Muffins 92Potato Bread 93Pumpkin Bread 94Raised Muffins 95Spoon Bread 96Swedish Rye Bread 97Waffles 98Walnut Coffee Cake 99White Bread 100Whole Wheat Bread 102Whole Wheat Pancakes 104BreakfastBaked Omelet 106Chinese Omelet 108

Contents

Cooked Breakfast Cereals 109Dried Fruit and Nut Granola 110Egg and Sausage Bake 111Leek and Roasted Pepper Quiche 112Potato Omelet 114Quiche 115Roasted Pepper and Basil Frittata 117Scrambled Eggs 119Welsh Rarebit 121CondimentBalsamic Vinegar Marinade for Vegetables 123Barbecue Sauce (cooked) 124Barbecue Sauce (uncooked) 125Béchamel Sauce 126Brown Sauce 127Buttered Apples 128Cajun Seasoning 129Cocktail Sauce 130Compound Butters 131Corn Relish 133Cranberry Relish (raw) 134Cranberry Sauce 135Cucumber Sauce 136Drawn Butter Sauce 137Dry Marinade for Meat or Poultry 138Fish Marinade 139Fresh Mushroom Sauce 140Fruit Salsa 141Herb and Garlic Marinade for Vegetables 142Herb Butter Seasoning 143Herb Marinade for Poultry or Fish 144Hollandaise Sauce 145Honey-Balsamic Marinade 146Horseradish Caper Sauce 147Horseradish Sauce 148Hot Bacon Sauce 149Italian Tomato Sauce 150Lemon Herb Seasoning 151Marinara Sauce 152Meat Marinade 154Meunière Sauce 155Minted Tabouli 156Mock Hollandaise Sauce 157Mustard Sauce (Cold) 158Mustard Sauce (Hot) 159

Contents

Pan Gravy 160Pickled Beets 162Raisin Sauce 163Salsa 164Sandwich Spread 165Sauerkraut Relish 166Savory Cream Gravy 167Seasoned Salt 168Spanish Sauce 169Summer Cucumber and Melon Salsa 170Sweet-Sour Sauce 171Tartar Sauce 172Toasted Spice Blend 173Vegetable Marinade 174Vinaigrette Marinade 175Whipped Margarine or Butter 176White Bean and Tomato Sauce 177White Sauce 178White Sauce Mix 181DessertAngel Food Cake 183Apple Crisp 185Apple Dumplings 186Applesauce 188Applesauce Cake 189Apricot Filling 190Baked Apples 191Baked Custard 192Baked Date Pudding 193Banana Cake 194Biscuit Topping for Fruit Cobbler 195Boiled Icing 196Brown Sugar Hard Sauce 197Brown Sugar Syrup 198Brownies 199Burnt Butter Icing 200Burnt Sugar Cake 201Butter Tea Cookies 203Butterscotch Cream Pie 204Butterscotch Drop Cookies 206Butterscotch Pecan Cookies 207Butterscotch Pudding 208Butterscotch Refrigerator Cookies 209Butterscotch Sauce 210Butterscotch Squares 211

Contents

Caramel Sauce 212Carrot Cake 213Cheesecake 214Chocolate Butter Cream Icing 215Chocolate Cake 216Chocolate Chiffon Pie 217Chocolate Chip Cookies 219Chocolate Cream Filling 220Chocolate Glaze 221Chocolate Pudding 222Chocolate Roll 223Chocolate Sauce 224Chocolate Tea Cookies 225Christmas Pudding 226Coconut Macaroons 227Coconut Pecan Bars 228Coconut Pecan Icing 229Cream Cheese Icing 230Cream Pie 231Cream Puffs 233Creamy Icing 235Crisp Ginger Cookies 236Custard Filling 237Custard Pie 238Custard Sauce 239Date Bars 240Date Filling 241Drop Molasses Cookies 242Drop Sugar Cookies 243Floating Island 244Fluffy Orange Sauce 245Fresh Apple Pie 246Frozen Mocha Almond Pie 247Fruit and Cheese Dessert 248Fruit Cobbler 249Fruitcake 251Fudge Brownies 252Fudge Cake 253German Sweet Chocolate Cake 255Gingerbread 256Gingersnaps 258Graham Cracker Crust 259Hard Sauce 260Hot Fudge Sauce 261Ice Cream Icing 262

Contents

Ice Cream Pie 263Jelly Roll 264Jumbo Chunk Chocolate Cookies 265Lemon Cake Pudding 266Lemon Chiffon Pie 267Lemon Filling 269Lemon Pie 270Lemon Sauce 271Marmalade Nut Filling 272Marshmallow Krispie Squares 273Meringue for Pies 274Meringue Shells 275Mocha Icing 276Oatmeal Cookies 277Oatmeal Crispies 278Oatmeal Date Bars 279Old-Fashioned Strawberry Shortcake 280Orange Chiffon Cake 281Orange Icing 282Pastry 283Pastry for One-Crust Pies 284Pastry for Two-Crust Pies 285Peanut Butter Cake 287Peanut Butter Chocolate Chip Cookies 288Peanut Butter Cookies 289Peanut Butter Glaze 290Peanut Butter Icing 291Peanut Butter Sauce 292Peanut Cookies 293Pecan Cream Cheese Pie 294Pecan Pie 295Pies Made with Canned Fruit 296Pies Made with Frozen Fruit 297Pineapple Bavarian Cream 298Pineapple Cashew Cake 299Pineapple Icing (for Pineapple Cashew Cake) 300Pound Cake 301Powdered Sugar Glaze 302Prune Filling 303Pumpkin Cake 304Pumpkin Cake Roll 305Pumpkin Pie 306Raisin Pie 308Raspberry Sauce 309Rhubarb Custard Pie 310

Contents

Rhubarb Pie 311Rolled Sugar Cookies 312Russian Cream 314Sandies 315Snickerdoodles 316Sour Cream Apple Nut Pie 317Strawberry Chiffon Pie 318Tapioca Cream Pudding 319Vanilla Cream Pudding 320White Cake (Dough-Batter Method) 321White Cake (Dry Blending Method) 323Whole Wheat Sugar Cookies 325Yellow Angel Food (Sponge Cake) 326Yellow Cake 327Main DishBaked Fish Fillets 330Baked Whole Salmon, Chilled 331Barbecued Spareribs 332Bean Ragout Over Grilled Parmesan Polenta 333Beef Liver with Spanish Sauce 334Beef on Noodles 335Beef Stroganoff 336Beef, Pork, and Noodle Casserole 338Black Bean and Tortilla Casserole 339Black Beans and Ham on Rice 340Breaded Fish Fillets 342Breaded Pork Chops 343Breaded Veal Cutlets 345Broiled Sea Scallop Gratin 347Broiled Tuna With White Beans and Tomato Sauce 348Caribbean Shrimp 349Cheese-Stuffed Chicken Breast 350Cheese-Stuffed Frankfurters 352Cheeseburger Pie 353Chicken À La King 355Chicken and Broccoli Stir-Fry 357Chicken and Noodles 359Chicken and Rice Casserole 361Chicken and Snow Peas Over Rice 363Chicken Crepes 364Chicken Pot Pie 366Chicken Tetrazzini 368Chop Suey 370Chuck Wagon Steak 372Creamed Ham 373

Contents

Creamed Sausage and Biscuits 374Creamed Tuna 375Creole Shrimp With Rice 377Creole Spaghetti 378Cuban Black Beans and Rice 380Deviled Crab 382Deviled Pork Chops 383Fillet of Sole Amandine 385Fricasse of Chicken 386Glazed Baked Ham 388Grilled Chicken Breast 390Ham Loaf 392Hot Chicken Salad 394Hungarian Goulash 396Jeweled Pork Loin 398Kabobs 399Lasagna 400Lasagna (with Frozen Lasagna Noodle Sheets) 401Lasagna Florentine (with Frozen Lasagna Noodle Sheets) 402Lemon Baked Fish 404Lemon Rice-Stuffed Cod 406Lime Tarragon Turkey Steak 408Meat Loaf 409Orange Glazed Cornish Game Hens 411Oriental Shrimp and Pasta 412Oven-Fried Bacon 413Oven-Fried Chicken 414Pan-Fried Chicken 416Pasta Primavera 418Pasta with Clam Sauce 420Pasta, Beef, and Tomato Casserole 422Pepper Steak 423Pizza 424Poached Salmon 427Pot Roast of Beef 428Red Beans and Rice 430Roasted Eggplant and Chickpea Ragout on Penne 431Salisbury Steak 433Salmon Loaf 434Sauerbraten 435Sausage Rolls 436Scalloped Chicken 438Scalloped Oysters 440Scrapple 441Singapore Curry 442

Contents

Spaghetti with Chicken Sauce 444Spaghetti with Meat Sauce 445Spaghetti with Meatballs 446Spanish Meatballs 447Spanish Rice 448Spinach Lasagna (Deep Dish) 450Stir-Fried Beef with Sugar Snap Peas 452Swedish Meatballs 453Sweet and Sour Tofu 454Sweet-Sour Pork 455Swiss Steak 457Szechwan Chicken With Cashews 459Taco Salad Casserole 461Tofu and Broccoli Szechwan 463Tuna and Noodles 464Turkey and Dumplings 466Veal Birds 468Vegetable and Tofu Jambalaya 470Vegetable Chow Mein 472Vegetarian Spaghetti 474SaladAcini De Pepe Fruit Salad 477Ambrosia Fruit Salad 478Apple Cider Dressing 479Apple Pear Salad 480Bacon Dressing 481Basic Mixed Green Salad 482Basic Pasta Salad 483Basil Vinaigrette Dressing 484Brown Bean Salad 485Carrifruit Salad 486Carrot Raisin Salad 487Celery Seed Fruit Dressing 488Chef's Salad Bowl 489Chicken and Pasta Salad Plate 491Chicken Salad 493Chilean Dressing 495Chilled Fettuccine Vinaigrette 496Coleslaw 497Cooked Salad Dressing 498Cottage Cheese Salad 499Crab Salad 500Creamy Coleslaw 501Creamy Vinaigrette 502Cucumber Yogurt Dressing 503

Contents

Deli Plate 504French Dressing 505French Dressing (Thick) 507Fresh Sliced Tomatoes and Cucumbers 508Frozen Fruit Salad 509Fruit Gelatin Salad 510Fruit Salad Dressing 514Fruit Salad Plate 515Garbanzo Bean Salad 517Garlic Herb Dressing 518Grapefruit Orange Salad 519Honey French Dressing 520Honey Lime Dressing 521Hot Potato Salad 522Hot Vinaigrette (for Salad Greens) 523Italian Pasta Salad 524Macaroni Salad 525Marinated Carrots 526Marinated Chicken and Fresh Fruit Salad 527Marinated Garden Salad 529Marinated Mushrooms 530Marinated Tomatoes 531Mayonnaise 532Pasta and Crab Salad 535Perfection Salad 536Poached Salmon on Field Greens 537Potato Salad 538Shrimp Rice Salad 539Shrimp Salad 540Shrimp Tortellini Salad Plate 541Sliced Cucumber and Onion in Sour Cream 542Sour Cream Dressing 543Spiced Apple Salad 544Spinach Cheese Salad 545Stuffed Tomato Salad 546Sweet Sesame Vinaigrette Dressing 547Tender Greens and Fruit Salad 548Tomato Aspic 549Tomato Basil Salad 550Tossed Vegetable Salad 551Triple Bean Salad 552Tuna Pasta Salad Plate 553Tuna Salad 554Turkey Croissant Salad Plate 555Vinaigrette Dressing 556

Contents

Waldorf Salad 557Yogurt Herb Dressing 558Yogurt Orange Dressing 559SandwichBacon, Lettuce, and Tomato Sandwich 561Beef Fajitas 562Bierocks 564Broccoli and Ricotta Calzone 566Cheese Salad Sandwich 568Chicken Fajitas 569Chicken Pocket Sandwich 570Chicken Salad Sandwich 571Chimichanga 572Croissant with Sautéed Garden Vegetables 574Deli Wrap 575Egg Salad Sandwich 577Grilled Corn and Roasted Pepper Quesadillas 578Grilled Sandwiches 580Ham Salad Sandwich 582Hot Meat and Cheese Sandwich 583Hot Roast Beef Sandwich 584Marinated Vegetable Pita 586Oven-Baked Hamburgers 587Pack-a-Pita Plate 589Reuben Sandwich 590Spicy Pork Loin Sandwich With Southwest Peach Salsa 591Submarine Sandwich 592Tacos 593Tuna Melt 595Tuna Salad Sandwich 596Western Sandwich 597Side DishAu Gratin Potatoes 600Baked Acorn Squash 601Baked Beans 602Baked Cheese Grits 603Baked Eggplant 604Baked Italian Tomatoes and Zucchini 605Baked Lima Beans 606Baked Onions 607Baked Potatoes 608Baked Tomatoes 610Baked Ziti With Four Cheeses 611Barley and Vegetable Medley 612Barley Casserole 613

Contents

Barley Tomato Risotto 614Basil and Parmesan Bows with Sugar Snap Peas 616Black Beans and Couscous 617Bread Dressing (or Stuffing) 618Broccoli and Cheese Casserole 620Broccoli Rice Au Gratin 621Celery and Carrots Amandine 623Cheese and Broccoli Strata 624Cheese Soufflé 625Cooking Pasta 626Cooking Rice 627Corn Bread Dressing 628Corn Pudding 629Cottage Fried Potatoes 630Creamed Eggs 631Creole Eggplant 632Curried Rice, Beans, and Vegetable Pilaf 633French Fried Onion Rings 635French Fried Potatoes 636Fried Rice 637Garlic and Red Pepper Penne 639Ginger Rice 640Ginger Rice Stir-Fry 641Glazed or Candied Sweet Potatoes 642Grains and Beans 643Green Bean Casserole 644Grilled or Roasted Marinated Vegetables 645Harvard Beets 648Herb Roasted Tomatoes 649Herbed Fettuccine 650Hopping John 651Hot Cabbage Slaw 652Lemon Orzo 653Macaroni and Cheese 654Mashed Potatoes 656Mashed Winter Squash 658Noodles Romanoff 659Orzo Pilaf 660Oven-Browned or Rissolé Potatoes 661Parmesan Polenta 662Parsley Buttered Carrots 663Parsley Buttered New Potatoes 665Pasta Wheels and Vegetables 666Pasta with Vegetable Sauce 668Peperonata 670

Contents

Potato Pancakes 671Potatoes Romanoff 672Quinoa Pilaf 673Ranch-Style Beans 674Ratatouille 675Red Pepper Couscous 676Refried Beans 677Rice and Lentils with Balsamic Glazed Carrots 678Rice Pilaf 680Rice Primavera 682Rigatoni and Spinach 683Risotto 684Roasted Bell Peppers 686Roasted Portabella Mushroom 687Roasted Red-Skinned Potatoes 688Scalloped Corn 689Scalloped Potatoes 690Seasoned Broccoli 691Seasoned Brussels Sprouts 692Seasoned Cabbage 693Seasoned Cauliflower 694Seasoned Fresh Asparagus 695Seasoned Fresh Beets 696Seasoned Fresh Green or Wax Beans 697Seasoned Fresh Spinach and Other Greens 699Seasoned Lima Beans 700Seasoned Peas 701Seasoned Whole Kernel Corn 702Seasoned Zucchini or Summer Squash 703Sicilian Rice and Vegetables 705Sour Cream Potatoes 707Spaghetti Squash 709Spanish Green Beans 710Spinach Soufflé 711Stir-Fried Vegetables 712Summer Ratatouille 713Sweet Potato Soufflé 714Swiss Broccoli Pasta 715Tomato Cilantro Rice 716Vegetable Couscous 717Vegetable Paella 718Vegetable Timbale 719SoupBasic Sauce for Cream Soup 721Beef Barley Soup 723

Contents

Beef Noodle Soup 724Beef Stew 725Beef Stock 727Bouillon 728Broccoli and Cheese Soup 729Brunswick Stew 731Cheese Soup 732Chicken Noodle Soup 733Chicken Stock 734Chili Con Carne 735Corn Chowder 737Cream of Chicken Soup 739French Onion Soup 740Garden Chili 741Gazpacho (Spanish Chilled Soup) 742Green Chili Stew and Corn Bread 743Hearty Beef Vegetable Soup 744Hearty Potato Ham Chowder 745Lentil and Black Bean Soup 746Manhattan Fish or Clam Chowder 747Minestrone Soup 748Navy Bean Soup 749New England Clam Chowder 750Oyster Stew 752Pepper Pot Soup 753Potato and Roasted Red Pepper Soup 754Split Pea Soup 755Tomato Rice Soup 757Turkey Vegetable Soup 758Vegetable Beef Soup 759Vegetable Stock 761Vichyssoise (Chilled Potato Soup) 763White Chili 764

Contents

Appetizer

1

Appetizer

Basic DipAppetizer Recipes

Servings: 50Dip may be thinned by adding a small quantity ofbuttermilk or milk.

VARIATIONS:

Avacado(guacamole) (see Notes)(Delete cream cheese; reduce sour cream to 8 oz)1 lb 8 oz avacado pulp1 Tbsp lemon juice3 oz onion, finely chopped2 Tbsp fresh cilantro, finely chopped1/4 tsp garlic powder8 oz fresh tomatoes, dicedServe with: tortilla chips, nacho chips

Chunky avacado dip may be made by deletingsour cream and using 2 lb cubed fresh avacados

Blue Cheese8 oz blue cheese, crumbled1 1/2 tsp lemon juice1 Tbsp onion, finely chopped1/2 cup buttermilk or milkServe with: crackers, fresh vegetables, chips

Creamy Herb1/4 cup fresh onion, finely chopped1/4 cup snipped fresh parsley1/4 cup chives, chopped1 Tbsp Worcestershire sauce1/4 tsp garlic powderServe with: fresh vegetables

Creamy Onion2 oz dry onion soup mix1/2 ox snipped fresh parsley or chivesServe with: chips

Dill1 1/2 Tbsp chopped onion1 Tbsp dill weed1 1/2 tsp Beau Monde seasoningServe with: fresh vegetables

Italian1 1/2 oz dry Italian salad dressing mix1/2 oz snipped fresh parsleyServe with: fresh vegetables

Picante(Delete sour cream, increase cream cheese to 2 lb)8 oz salsa (see Notes)1/4 cup fresh cilantro, chopped

2

1 oz stuffed olives, shoppedServe with: tortilla chips, nacho chips, freshvegetables, spread for canapés

More salsa may be added to Picante for a thinnerdip

Seafood8 oz cooked shrimp, clam, or crab, finely chopped1 oz dry onion soup mix2 oz chili sauce1 1/2 Tbsp horseradishServe with: crackers, toasted party bread

Summer Fruit(Delete cream cheese)8 oz brown sugar or honey1 1/2 tsp vanillaServe with: fresh fruit

Yogurt, Vegetablesee p. 529Serve with: fresh vegetables

Yogurt, Fruitsee p. 528Serve with: fresh fruit

8 ounces cream cheese24 ounces sour cream

Mix cream cheese until softened, using a flat beater.

Add sour cream. Mix until smooth. Add ingredients for variations from following chart. Mix until evenly distributed. Chill quickly(within 4 hours) to below 41°F.Yield: 50 eachPer Serving (excluding unknown items): 45 Calories; 4g Fat (87.1% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 11mgCholesterol; 21mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

3

Appetizer

Cheese BallsEgg and Cheese Recipes

Servings: 50Potentially hazardous food. Cool leftovers quickly(within 4 hours) to an internal temperature below41°F. See p. 44 for recommended coolingprocedures. Reheat leftover product quickly (within2 hours) to 165°F. Reheat product only once;discard if not used.

Serve cheese balls in center of hot butteredpineapple rings, three per serving.

For serving as first-course accompaniment, usehalf the recipe and shape into balls 1/2-3/4 inchin diameter. Yield: 150 balls.

For two cheese balls per portion, use No. 24dipper. Yield: 40 portions.

9 pounds cheddar cheese, shredded8 ounces all-purpose flour2 tablespoons saltfew grains cayenne pepper56 ounces egg whites (about 48 total)10 ounces eggs (about 6 total), beaten2 cups milk24 ounces bread crumbs

Mix cheese, flour, and seasonings.

Beat egg whites until stiff. Fold into cheese mixture. Shape into balls 1-1 1/4 inches in diameter or dip with No. 30 dipper ontotrays or baking sheets. Chill.

Combine eggs and milk. Dip cheese balls in egg mixture, then roll in crumbs. Chill for several hours. Fry in deep fat for 2-3minutes. Serve immediately.Yield: 150 ballsPer Serving (excluding unknown items): 430 Calories; 29g Fat (60.6% calories from fat); 27g Protein; 15g Carbohydrate; trace Dietary Fiber; 111mgCholesterol; 945mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

4

Appetizer

Deviled EggsEgg and Cheese Recipes

Servings: 50Potentially hazardous food. Store at an internaltemperature below 41°F. See p. 44 forrecommended cooling procedures.

Pastry bag may be used to fill egg whites. Yolkmixture should be smooth and creamy. Use plainor rose tip.

6 oz finely chopped pimientos may be added toyolk mixture.

VARIATIONS:

Dilled Eggs. Combine 1 3/4 qt vinegar, 1 1/4qt water, 1 Tbsp dill weed, 1 tsp white pepper, 1oz (1 1/2 Tbsp) salt, 1/4 tsp dry mustard, 1Tbsp onion juice, and 3 cloves garlic. Pour overpeeled, hard cooked eggs. Cover tightly andrefrigerate overnight.

Hot Stuffed Eggs. Proceed as for Deviled Eggs.To mash egg yolks, add 3 oz melted butter ormargarine, 2 tsp salt, 1/8 tsp cayenne pepper, 1Tbsp prepared mustard, 1 lb ham, minced.Arrange stuffed eggs in two 12x20x2-inchbaking pans. Cover with 1 gal white sauce (p.560), 2 qt per pan. Bake at 325°F for 30minutes. Sprinkle with chopped parsley. Hammay be added to the white sauce instead of to eggyolks.

Pickled Eggs. Combine 3 1/2 cups beet juice, 31/2 cups vinegar, 12 oz granulated sugar, and1/4 tsp salt. Stir until sugar is dissolved. Pourover peeled, hard-cooked eggs. Cover tightly andrefrigerate overnight.

Smoked Eggs. Combine 1/2 cup soy sauce, 1Tbsp salad oil, 1 tsp liquid smoke, 5 tspgranulated sugar, and 1 1/4 cups water. Pourover peeled hard cooked eggs. Marinate for 2-3hours. Stir eggs occasionally to keep themmoistened with marinade.

50 hard-cooked eggs (p. 271)1/2 cup milk1 1/2 cups mayonnaise or salad dressing1 tablespoon salt2 teaspoons dry mustard1 teaspoon granulated sugar1/2 cup cider vinegar

Peel eggs. Cut in half lengthwise. Remove yolks to mixer bowl. Arrange whites in rows on a tray.

5

Mash yolks, using flat beater. Add milk and mix until blended.

Add remaining ingredients to yolks and mix until smooth. Refill whites with mashed yolks, approximately 1 1/2 Tbsp for eachhalf egg white. Sprinkle with paprika (optional). Chill quickly (within 4 hours) to below 41°F.Yield: 100 halvesPer Serving (excluding unknown items): 127 Calories; 11g Fat (77.1% calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 215mgCholesterol; 229mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

6

Appetizer

Focaccia with Herb Cheese SpreadAppetizer Recipes

Potentially hazardous food. Serve with 2 hoursafter heating cheese topping. If not used within 2hours, refrigerate at below 41°F, or discard.

Serve as an appetizer or as an accompaniment tosoup or salad.

focaccia, p. 1422 cups nonfat cream cheese, softened1 1/2 cups low-fat sour cream1/4 cup low-fat mayonnaise3 ounces parmesan cheese, freshly grated1/3 cup chopped fresh basil1/3 cup fresh chives, minced1/2 cup minced garlic1/2 teaspoon black pepper

Prepare Focaccia.

Combine cream cheese, sour cream, and mayonnaise in a mixer bowl. Beat on low speed until smooth.

Add cheese, herbs, and pepper. Mix until just combined.

Spread 6-8 oz of spread on top of Focaccia rounds and broil 6 inches from heat until spread melts (1-2 minutes). Cut into narrowstrips or wedges. Serve warm.Yield: 4 Focaccia RoundsPer Serving (excluding unknown items): 1521 Calories; 65g Fat (39.5% calories from fat); 124g Protein; 100g Carbohydrate; 2g Dietary Fiber;195mg Cholesterol; 4730mg Sodium. Exchanges: 0 Grain(Starch); 14 Lean Meat; 4 1/2 Vegetable; 8 1/2 Fat; 5 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

7

Appetizer

GuacamoleAppetizer Recipes

Servings: 50Potentially hazardous food.

Food Safety Standards: Hold food for service atan internal temperature below 41°F. Do not mixold product with new.

12 avocado1/2 cup lime juice, freshly squeezed1 cup plain yogurt1 teaspoon ground cumin1 teaspoon hot pepper sauce1/2 teaspoon salt1/2 teaspoon ground black pepper2 pounds plum tomatoes, seeded and diced to 1/4 inch6 ounces red onion, diced1 ounce fresh cilantro, chopped

Peel, pit, and dice avocados.

Sprinkle lime juice on avocados. Stir lightly to mix.

Mix yogurt and spices into avocado until well mixed.

Stir tomatoes, onion, and cilantro into avocado mixture.

Serve with tortilla chips or as a condiment.Yield: 50 1/4 oz portionsPer Serving (excluding unknown items): 86 Calories; 8g Fat (72.6% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 1mgCholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

8

Appetizer

Hot Artichoke DipAppetizer Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce, discard if not used.

VARIATION:

Hot Crab and Artichoke Dip. Add 1 lb choppedcrabmeat before baking.

42 ounces canned artichoke hearts3 cloves garlic, mashed2 cups mayonnaise1 1/2 teaspoons worcestershire sauce3 cups parmesan cheese, grated1/4 teaspoon white pepper

Drain and chop artichoke hearts

Stir remaining ingredients into artichoke hearts

Pour into 2 one-quart ovenproof bowls or pans. Bake at 350°F until mixture reaches 165°F (20-25 minutes). Serve warm (above140°F) with chips or crackers.Yield: 50 1/8 oz portionsPer Serving (excluding unknown items): 94 Calories; 9g Fat (81.9% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 7mgCholesterol; 200mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

9

Appetizer

Hot Barbecued WingsAppetizer Recipes

Servings: 50Always wash hands and wash and sanitizecountertops, utensils, and containers betweenproduction steps when preparing raw poultry.

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Cajun Wings. Seasoned chicken wings withCajun Seasoning (p. 592). Serve with a BlueCheese or Barbecue Sauce (p. 567) or bottled hotpepper sauces.

Sweet and Sour Wings. Substitute Sweet andSour Sauce (p. 577) for Barbecue Sauce.

1 1/4 quarts Barbecue Sauce (cooked)1 teaspoon crushed red pepper20 pounds chicken wings, split, tip removed

Mix barbecue sauce and crushed red pepper.

Pour barbecue sauce over chicken wings and stir to coat evenly. Place chicken wings on a lightly greased rack that is set inside abaking pan. (Wings should not touch).

Bake at 400°F for 10 minutes. Remove from oven and brush with barbecue sauce.

Bake another 10-15 minutes until browned and internal temperature is 170°F.

Remove from oven and serve.

Additional heated barbecue sauce may be poured on wings before service. (Do not use the barbecue sauce that was used to saucethe raw wings.)Per Serving (excluding unknown items): 233 Calories; 16g Fat (61.5% calories from fat); 18g Protein; 4g Carbohydrate; trace Dietary Fiber; 76mgCholesterol; 272mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

10

Appetizer

Layered Mexican DipAppetizer Recipes

Servings: 50Potentially hazardous food. Hold for service below41°F. Discard partially used platters. Dip maybe made a day ahead and kept below 41°F.

Refried beans (1/2 recipe) may be substituted forpurchased bean dip.

Salsa may be substituted for diced tomatoes, tacoseasoning, and mayonnaise. Use 7 1/2 cups salsa(2 1/2 cups on each tray).

4 pounds bean dip3 pounds avocado pulp6 tablespoons lemon juice1 teaspoon salt1 1/2 teaspoons black pepper24 ounces sour cream1 1/2 cups mayonnaise3 3/4 ounces taco seasoning3 pounds fresh tomatoes, diced9 ounces green onions, sliced20 ounces ripe olives, sliced12 ounces cheddar cheese, shredded

Blend together the avocado pulp, lemon juice, salt, and black pepper. Save for later step.

Blend together the sour cream, mayonnaise, and taco seasoning. Save for later step.

Spread 1 lb 5 oz bean dip on each of 3 14-inch round platters.

Spread 1 lb avocado mixture over bean dip layer.

Spread 12 oz sour cream mixture over avocado layer.

Sprinkle remaining ingredients over each platter in the following order: tomatoes, green onions, olives, and cheese. Chill quickly(within 4 hours) to below 41°F.

Serve with tortilla or nacho chips.Yield: 3 1/8 inch plattersPer Serving (excluding unknown items): 216 Calories; 17g Fat (69.7% calories from fat); 5g Protein; 11g Carbohydrate; 3g Dietary Fiber; 15mgCholesterol; 551mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

11

Appetizer

NachosAppetizer Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

The sauce may be thinned with chicken broth.

Canned cheese sauce may be substituted for scratchprepared cheese sauce. Add green chili peppers anddiced tomatoes if desired.

VARIATION:

Quick Nacho Sauce. In a steam-jacketed kettlecombine 2 oz chopped onion, 4 oz canned greenchilies (diced), 1 1/2 cups diced tomatoes, 1 qtwater, 2 tsp ground cumin, 2 tsp garlic powder,1/2 tsp dried cilantro. Bring to boil, reduce heatand simmer 15-20 min. Stir in 3 lb 12 ozshredded processed cheese. Stir until melted.Return temperature to 150°F.

1 ounce shortening3 ounces chopped onions6 ounces green chili peppers, chopped24 ounces canned tomatoes, diced2 quarts chicken stock1 tablespoon ground cumin2 teaspoons garlic powder106 ounces processed cheese, shredded3 ounces cornstarch1/2 cup water4 pounds nacho chips8 ounces jalapeño peppers, sliced

Saute onions in shortening until tender.

Add chilies and tomatoes to onions. Simmer for 15 minutes.

Add stock and seasonings. Bring to a boil. Reduce heat to medium.

Add cheese to hot mixture. Stir until melted.

Combine cornstarch and water to make a smooth paste. Add slowly to cheese mixture, stirring constantly. Cook and stir untilmixture thickens. Turn heat to low.

12

Place 12 nacho chips on dinner plate.

Using a 4-oz ladle, pour 3 1/2 oz of sauce over chips.

Garnish with sliced jalapeno peppers.Per Serving (excluding unknown items): 429 Calories; 29g Fat (60.2% calories from fat); 16g Protein; 27g Carbohydrate; 3g Dietary Fiber; 57mgCholesterol; 1416mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 4 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

13

Appetizer

Party Cheese BallAppetizer Recipes

Servings: 50Potentially hazardous food. Hold for service below41°F. Discard partially used cheese balls.

Ball may be rolled in chopped pecans, snippedfresh parsley, or paprika.

Cheese mixture may be shaped into a long roll.After chilling, slice and serve on crackers or othercanapé base.

1 pound cream cheese, softened24 ounces blue cheese, crumbled2 pounds sharp cheddar cheese, shredded3 ounces onion, finely minced1 teaspoon worcestershire sauce

Mix all ingredients until smooth, using flat beater. Shape into two balls, 2 lb 4 oz each. Chill quickly (within 4 hours) to below41°F.Per Serving (excluding unknown items): 154 Calories; 13g Fat (76.4% calories from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 39mgCholesterol; 330mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

14

Appetizer

Sausage BallsAppetizer Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Cool leftover productquickly (within 4 hours) to below 41°F. See p.44 for cooling procedures. Reheat leftover productquickly (within 2 hours) to 165°F. Reheatproduct only once; discard if not used.

Balls may be frozen after wrapping with dough.Bake while still frozen at 400°F for 12-15minutes.

VARIATION:

Cheese Olive Puffs. Wrap dough around largestuffed green olives. Bake same as for SausageBalls.

2 pounds bulk pork sausage1 pound cheddar cheese, grated8 ounces margarine, softened12 ounces all-purpose flour1/2 teaspoon salt2 teaspoons paprika

Form sausage into 100 1-inch balls, using a No. 7 dipper. Place on baking sheet. Bake at 350°F for 15 minutes. Drain on papertowels.

Combine cheese, margarine, flour, and seasonings in mixer bowl, using flat beater.

Wrap 2 Tbsp (No. 70 dipper) of dough around each sausage ball. Place on ungreased baking sheet. Bake at 350°F for 8-10minutes. Serve hot, above 140°F.Per Serving (excluding unknown items): 170 Calories; 14g Fat (74.7% calories from fat); 5g Protein; 6g Carbohydrate; trace Dietary Fiber; 22mgCholesterol; 242mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

15

Appetizer

Shrimp PeelAppetizer Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature below 41°F.

Frozen unthawed shrimp may be used. Stir afteradding to boiling water.

Shrimp may be served hot.

A commercial shrimp boil may be substituted forspace.

3 3/4 quarts water1/2 cup lemon juice2 lemons, quartered1 tablespoon whole allspice8 bay leaves2 teaspoons cayenne pepper1 tablespoon whole cloves1 teaspoon ground coriander2 teaspoons dill weed2 teaspoons mustard seed3 tablespoons parsley, diced1 tablespoon salt7 pounds shrimp (medium to medium large), thawed

Bring water, lemon juice, lemons, and seasonings to a rolling boil in a steam-jacketed or large kettle.

Add shrimp and bring to a full rolling boil. Cook only until shrimp turn pink, approximately 3 minutes.

Remove from heat and drain immediately.

Chill quickly (4 hours or less) to below 41°F. (See p. 44 for cooling procedures.)

To serve, arrange shrimp on top of shaved ice. Serve with Cocktail Sauce on p. 575. Garnish with lemon wedges and fresh herbs.Per Serving (excluding unknown items): 70 Calories; 1g Fat (15.6% calories from fat); 13g Protein; 1g Carbohydrate; trace Dietary Fiber; 97mgCholesterol; 225mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

16

Appetizer

Tomato, Basil, and Cheese PinwheelsAppetizer Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature below 41°F.

3 pounds cream cheese4 ounces parsley, minced2 ounces basil, minced1/2 ounce thyme, minced1/2 ounce rosemary, finely minced1 tablespoon minced garlic6 ounces rehydrated dried tomatoes, minced4 ounces pimiento, diced (well drained)4 ounces black olives, coarsely chopped or thinly sliced (well drained)10 12-inch flour tortillas

Soften cream cheese to room temperature. Place in mixer bowl.

Add fresh herbs, garlic, tomatoes, pimento, and black olives to softened cream cheese. Mix until well blended.

Place tortillas on work surface. Smooth 6 oz cream cheese mixture over tortillas. Roll very tightly (as for a jelly roll) to create apinwheel effect. Cover and refrigerate until well chilled, 4-6 hours.

Cut off ends of tortilla roll and discard. Portion remaining roll into 10 slices per roll.Yield: 100 pinwheelsPer Serving (excluding unknown items): 159 Calories; 11g Fat (60.4% calories from fat); 4g Protein; 12g Carbohydrate; 2g Dietary Fiber; 30mgCholesterol; 243mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

17

Beverage

18

Beverage

Banana PunchBeverage Recipes

Servings: 64Mixture may be frozen before ginger ale is addedand held for use later.

Two 46-oz cans of unsweetened pineapple juiceand one 12-oz can lemonade may be substitutedfor the crushed pineapple and lemon juice.

VARIATION:

Banana Slush Punch. Mix and freeze juices,syrup, and mashed bananas. To serve, fill glassabout half full of partially frozen slush and addchilled ginger ale.

2 pounds granulated sugar1 1/2 quarts hot water12 ounces frozen orange juice concentrate (1 1/2 cups)6 ounces lemon juice (3/4 cup), frozen, undiluted1 quart cold water3 quarts crushed pineapple (one no. 10 can)6 medium bananas, ripe, mashed1 quart ginger ale, chilled

Mix sugar and water. Boil for 3 minutes. Cool

Combine juices, fruits, and water.

Add cooled sugar syrup. Chill.

Add ginger ale just before serving.Yield: 2 gallonsPer Serving (excluding unknown items): 112 Calories; trace Fat (0.8% calories from fat); trace Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 3mg Sodium. Exchanges: 1 Fruit; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

19

Beverage

Basic Fruit PunchBeverage Recipes

Servings: 80If time does not allow making and cooling syrup,the sugar may be added to the cold punch andstirred until dissolved. Increase cold water to 13/4 gal.

Ginger ale may be substituted for part or all of thewater. Chill and add just before serving.

VARIATIONS:

Golden Punch: Reduce orange and lemon juice toone 12-oz can. Add two 46-oz cans pineapplejuice.

Ginger Ale Fruit Punch. Use 1 1/2 qt lemonjuice, 1 1/2 qt orange juice, 1 qt pineapple juice,and 1 gal water. Increase sugar to 3 lb. Add 2 qtginger ale just before serving. Lime, orange, lemonor raspberry sherbet may be added to punch justbefore serving.

Sparkling Grape Punch. Reduce orange andlemon juice to one 12-oz can each. Add two12-oz cans frozen grape juice. Just before serving,add two 20-oz bottles of ginger ale.

40 ounces granulated sugar1 quart water24 ounces frozen orange juice concentrate (3 cups)24 ounces lemon juice (3 cups), frozen, undiluted1 1/2 gallons cold water

Mix sugar and water. Bring to boil. Cool.

Combine juices and water.

Add sugar syrup and stir until mixed. Chill.Yield: 2 1/2 gallonsPer Serving (excluding unknown items): 84 Calories; trace Fat (0.4% calories from fat); trace Protein; 21g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 3mg Sodium. Exchanges: 0 Fruit; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

20

Beverage

Blushing Pineapple PunchBeverage Recipes

Servings: 50VARIATION:

Red-Hot Tea. Use following ingredients in placeof those in recipe: 12 oz cinnamon candiesdissolved in 5 1.2 qt hot water. Add 16 ozconcentrated orange juice and lemon juice to taste.Serve hot.

6 ounces granulated sugar1 1/2 cups water6 ounces cinnamon candies (red-hots)1 gallon pineapple juice2 quarts ginger ale8 ounces ice

Cook sugar, water, and cinnamon candies over low heat, stirring until candies are dissolved.

Combine pineapple juice and cinnamon candy syrup.

Add ginger ale and ice just before serving.Yield: 1 3/4 gallonsPer Serving (excluding unknown items): 85 Calories; trace Fat (0.7% calories from fat); trace Protein; 21g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 4mg Sodium. Exchanges: 1/2 Fruit; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

21

Beverage

CocoaBeverage Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold for service at 185°F. Coolleftover product quickly (within 4 hours) to below41°F. See p. 44 for cooling procedures. Reheatleftover product quickly (within 2 hours) to185°F. Reheat product only once; discard if notused.

A marshmallow or 1 tsp whipped cream may beadded to each cup if desired.

Cocoa syrup may be made in amounts larger thanthis recipe and stored in the refrigerator for 3 or 4days. To serve, add 1 qt cocoa syrup to each 2 galhot milk.

VARIATIONS:

Hot Chocolate. Substitute 10 oz unsweetenedbaking chocolate for cocoa. Add to water and stiruntil melted.

Instant Hot Cocoa. Dissolve 2 1/2 lb instantcocoa powder in 2 gal boiling water.

Mexican Chocolate. Follow hot chocolate recipe.Substitute 1 gal of hot coffee for 1 gal of milk.Add 1 oz (1/4 cup) ground cinnamon.

Amaretto Cocoa. Add 3/4 cup amaretto alongwith the milk. Delete vanilla. For a nonalcoholicversion, substitute 1 1/2 Tbsp of almond extractfor the amaretto.

24 ounces granulated sugar8 ounces cocoa1/2 teaspoon salt1 quart water2 1/2 gallons milk1 teaspoon vanilla

Mix sugar, cocoa, and salt.

Add water and mix until smooth. Boil approximately 3 minutes or to form a thin syrup.

Heat milk to scalding. Stir in syrup.

Just before serving, add vanilla and stir until well mixed.Yield: 2 1/2 gallonsPer Serving (excluding unknown items): 183 Calories; 7g Fat (33.1% calories from fat); 7g Protein; 25g Carbohydrate; 2g Dietary Fiber; 27mgCholesterol; 119mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

22

Copyright: © 2004 by Prentice-Hall, Inc.

23

Beverage

CoffeeBeverage Recipes

Servings: 5The amount of water will vary with the brand ofcoffee and the strength preferred.

VARIATIONS:

Iced Coffee. Increase coffee to 2 lb. Pour over ice inglasses. Coffee may be cooled to room temperaturebut should not be refrigerated. Flavorings (e.g.,vanilla or almond) may be added for variety.

Instant Coffee. Use 3 oz instant coffee or 2 ozfreeze-dried to 2 1/2 gal boiling water. Dissolvethe coffee in a small amount of boiling water andadd to the remaining hot water. Keep hot justbelow the boiling point, 185°-190°F.

Steeped Coffee. Tie regular grind coffee loosely in acloth bag. Immerse bag in cold water, which hasbeen measured into a stainless steel kettle or stockpot. Heat to boiling point. Boil 3 minutes or untilof desired strength. Remove coffee bag. Covercontainer and hold over low heat to keep atserving temperature.

1 pound coffee2 1/2 gallons cold water

Use proper blend and grind for the coffee maker used.

Use method recommended by the manufacturer of the coffee maker.Yield: 2 1/2 gallonsPer Serving (excluding unknown items): 2 Calories; 0g Fat (0.0% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 0mgCholesterol; 59mg Sodium. Exchanges: .Copyright: © 2004 by Prentice-Hall, Inc.

24

Beverage

Cranberry PunchBeverage Recipes

Servings: 803 quarts cranberry juice3 quarts pineapple juice (2 46-oz cans)32 ounces frozen undiluted lemonade1 quart cold water84 ounces ginger ale (three 28-oz bottles), chilled

Mix juices and water. Chill.

Add ginger ale just before serving.Yield: 2 1/2 gallonsPer Serving (excluding unknown items): 73 Calories; trace Fat (1.1% calories from fat); trace Protein; 19g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 4mg Sodium. Exchanges: 1/2 Fruit; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

25

Beverage

French ChocolateBeverage Recipes

Servings: 64Potentially hazardous food. Food SafetyStandards: Hold for service at 185°F. Coolleftover product quickly (within 4 hours) to below41°F. See p. 44 for cooling procedures. Reheatleftover product quickly (within 2 hours) to185°F. Reheat product only once; discard if notused.

The milk must be kept at 185°F during theserving period.

The chocolate mixture may be stored for 24 hoursin the refrigerator.

To make in quantity, prepare chocolate syrup andadd hot milk. Whip cream to soft peaks and foldinto hot chocolate. Keep hot.

18 ounces unsweetened chocolate3 cups cold water40 ounces granulated sugar1/2 teaspoon salt3 1/2 cups whipping cream2 1/2 gallons milk

Combine chocolate and water. Cook over direct heat, stirring constantly, for 5 minutes or until chocolate is melted. Remove fromheat. Beat with a wire whip until smooth.

Add sugar and salt to chocolate mixture. Return to heat. Cook over hot water 20-30 minutes or until thick. Chill.

Whip cream. Fold into cold chocolate mixture.

Heat milk to scalding. To serve, place 1 Tbsp (rounded) chocolate mixture in each serving cup. Add hot milk to fill cup. Stir untilwell blended. Serve immediately.Yield: 3 gallonsPer Serving (excluding unknown items): 249 Calories; 14g Fat (49.0% calories from fat); 6g Protein; 27g Carbohydrate; 1g Dietary Fiber; 39mgCholesterol; 98mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

26

Beverage

Fresh Cranberry WarmerBeverage Recipes

Servings: 5036 ounces fresh cranberries (3 12-oz pkgs)2 quarts water2 quarts water1 pound granulated sugar1 pound red hots (cinnamon candies)24 whole cloves12 ounces frozen undiluted orange juice12 ounces frozen undiluted lemonade1 1/2 gallons waterfew drops red food coloring

Cook cranberries until soft. Strain, forcing pulp through sieve. Reserve strained liquid for next step.

Combine. Cook until red-hots dissolve. Remove cloves and add liquid strained from cooked cranberries.

Add undiluted concentrate and water. Strain and heat before serving.Yield: 3 gallonsPer Serving (excluding unknown items): 115 Calories; 1g Fat (5.2% calories from fat); trace Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

27

Beverage

Hot Spiced Tomato JuiceBeverage Recipes

Servings: 64Two 50-oz cans condensed beef or chickenconsomme, diluted with 2 qt water, may be used.

4 1/4 quarts tomato juice (3 46-oz cans)8 ounces chopped onions6 celery stalks, cut in 1-inch pieces3 bay leaves12 whole cloves1 teaspoon salt1 tablespoon dry mustard1 gallon consomme

Add onions, celery, and seasonings to tomato juice. Simmer for about 15 minutes. Strain.

Add consomme to tomato mixture and reheat. Serve hot.Yield: 2 gallonsPer Serving (excluding unknown items): 24 Calories; trace Fat (10.0% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 433mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

28

Beverage

Hot TeaBeverage Recipes

Servings: 50If bulk tea is used, tie loosely in a bag.

The amount of tea to be used will vary with thequality.

Instant tea (3/4-1 oz) may be used in place ofthe tea bags. The exact amount will varyaccording to the strength desired.

2 (1-ounce) each tea bags2 1/2 gallons cold water

Place tea bags in a stainless steel, enamel, or earthenware container.

Bring water to a boil, pour over tea. Steep for 3 minutes. Remove bags.Yield: 2 1/2 gallonsPer Serving (excluding unknown items): 3 Calories; 0g Fat (0.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 7mg Sodium. Exchanges: 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

29

Beverage

Ice MoldBeverage Recipes

Some attractive garnishes include strawberries,cherries, pineapple, grapes, orange or lemon orlime slices, mint, ivy, and fresh flowers. (SeeAppendix B for flower garnishes.)

If water is the liquid, use distilled or boiled tapwater. Allow boiled water to sit and de-aerateabout 15 minutes.

For a decorative ice mold, use two or three layersof garnish between layers of ice. Freeze the garnishin place before adding the layers of liquid.

ice moldpunch, juice, lemonade

Select mold that will fit in punch bowl. Fill mold with liquid, half to two-thirds full. Freeze.

Add garnishes and enough liquid to partially cover garnishes. Freeze.

After thin layer of liquid and fruit are frozen, fill mold with liquid and freeze until firm.

To unmold ice ring, dip the mold in warm water until the ice slips out easily. Place the ring in very cold punch, garnished side up.Replace mold as necessary.Yield: 1 moldPer Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;0mg Sodium. Exchanges: .Copyright: © 2004 by Prentice-Hall, Inc.

30

Beverage

Iced TeaBeverage Recipes

Servings: 48Always pour the hot tea concentrate into the coldwater. Do not refrigerate or ice the tea prior toservice. Cloudiness develops in tea that has beenrefrigerated.

Instant tea (1-1 1/2 oz) may be used in place ofthe tea bags.

Six to seven lemons, cut in eighths, may be servedwith the tea.

Iced tea may be garnished with lemon or orangeslices or mint leaves.

6 (1-ounce) each tea bags1 gallon boiling water2 gallons cold water10 pounds ice (10 to 15) chipped or cubed

Place tea bags in enamel, stainless steel, or earthenware container.

Pour boiling water over tea bags. Steep 4-6 minutes. Remove bags.

Pour hot tea into cold water.

Fill 12 oz glasses with ice. Pour tea over ice just before serving.Yield: 3 gallonsPer Serving (excluding unknown items): 9 Calories; 0g Fat (0.0% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 15mg Sodium. Exchanges: 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

31

Beverage

LemonadeBeverage Recipes

Servings: 48Three 6-oz cans undiluted frozen lemon juice maybe substituted for fresh lemon juice. Increase waterto 2 1/2 gal.

Three 32-oz cans frozen lemonade concentrate,diluted 1:4 parts water, will yield 60 1-cupportions.

Lemonade makes a good base for fruit punch.1 1/4 quarts lemon juice (approximately 30 lemons)40 ounces granulated sugar2 1/4 gallons cold water

Mix lemon juice and sugar.

Add water, Stir until sugar is dissolved. Chill.Yield: 3 gallonsPer Serving (excluding unknown items): 98 Calories; 0g Fat (0.0% calories from fat); trace Protein; 26g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 6mg Sodium. Exchanges: 0 Fruit; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

32

Beverage

Mock Piña ColadaBeverage Recipes

Servings: 96Softened vanilla ice cream may be substituted forice cream mix.

2 gallons liquid vanilla ice cream mix, unfrozen3 quarts milk1/2 cup coconut extract5 tablespoons rum extract1 quart pineapple juice50 maraschino cherries with stems

Combine, using wire ship. Place in punch bowl.

Serve in punch cup or stemmed glass. Garnish with maraschino cherry.Yield: 3 gallonsPer Serving (excluding unknown items): 91 Calories; 3g Fat (28.1% calories from fat); 3g Protein; 14g Carbohydrate; trace Dietary Fiber; 10mgCholesterol; 54mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

33

Beverage

Pink Champagne-Style PunchBeverage Recipes

Servings: 962 quarts water20 ounces sugar2 quarts unsweetened red grapefruit juice1/2 cup fresh lemon juice1 1/4 cups grenadine syrup7 quarts ginger ale

Heat water and sugar until sugar dissolves. Remove from heat and cool.

Mix juices and grenadine syrup with water-sugar mixture. Refrigerate until ready to serve.

Just before service combine chilled juice mixture with chilled ginger ale. Ladle the punch into champagne glasses. Garnish with astir of lemon peel.Yield: 3 gallonsPer Serving (excluding unknown items): 64 Calories; trace Fat (0.3% calories from fat); trace Protein; 16g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 8mg Sodium. Exchanges: 0 Fruit; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

34

Beverage

Ruby Wine PunchBeverage Recipes

Servings: 80For cold wine punch, heat water, sugar, andspices. Chill. Combine with cold juice and wine.

Care should be taken when pouring hot liquidinto a glass punch bowl. Heat punch bowl firstwith warm water, then pour hot beverage slowlyinto warm bowl.

1 quart water28 ounces sugar15 inches cinnamon sticks1 tablespoon whole cloves1 1/2 gallons cran-raspberry juice3 quarts burgundy wine

Combine water, sugar, and spices in a steam-jacketed or other kettle. Bring to a boil. Reduce heat and simmer for 10 minutes.Discard spices. (Chill water-sugar mixture if using for cold punch.)

Combine water-sugar mixture with juice and wine. Heat to 180°F.Yield: 2 1/2 gallonsPer Serving (excluding unknown items): 107 Calories; trace Fat (0.9% calories from fat); trace Protein; 21g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 25mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

35

Beverage

Sangria SipperBeverage Recipes

Servings: 80May be garnished with skewered fruit.

36 ounces frozen undiluted grape juice36 ounces frozen undiluted orange juice36 ounces frozen undiluted lemonade5 quarts water, at room temperature7 quarts club soda10 oranges, thinly sliced9 lemons, thinly sliced6 limes, thinly sliced

Combine juices and water. Stir well. Refrigerate until time of service.

Just before service, combine juice mixture, club soda, and sliced fruit.

Serve punch and sliced fruit in a stemmed goblet.Yield: 3 3/4 gallonsPer Serving (excluding unknown items): 74 Calories; trace Fat (1.4% calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 21mg Sodium. Exchanges: 1 Fruit; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

36

Beverage

Simple SyrupBeverage Recipes

For a thicker syrup, increase sugar to 2 lb 8 ozand add 1 Tbsp corn syrup.

May be stored in the refrigerator for use inbeverages or where recipe specifies Simple Syrup.

2 pounds granulated sugar1 quart water

Mix sugar and water. Boil for 3 minutes. Chill before using in punch.Yield: 2 quartsPer Serving (excluding unknown items): 3514 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 907g Carbohydrate; 0g Dietary Fiber; 0mgCholesterol; 38mg Sodium. Exchanges: 61 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

37

Beverage

Sparkling Apricot-Pineapple PunchBeverage Recipes

Servings: 803 quarts apricot nectar (2 46-oz cans)3 quarts unsweetened pineapple juice (2 46-oz cans)1 1/2 cups frozen undiluted lemon or lime juice2 quarts cold water2 quarts ginger ale, chilled

Combine juices and water. Chill.

Add ginger ale just before serving.Yield: 2 1/2 gallonsPer Serving (excluding unknown items): 51 Calories; trace Fat (1.3% calories from fat); trace Protein; 13g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 4mg Sodium. Exchanges: 1/2 Fruit; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

38

Beverage

Spiced CiderBeverage Recipes

Servings: 80If a very sweet cider is used, omit or reduce brownsugar.

VARIATIONS:

Cider Punch. Omit spices. Substitute 1 qtreconstituted frozen orange juice and 1 qtpineapple juice for an equal amount of cider.Garnish with thin slices of orange.

Hot Mulled Orange Cider. Combine 2 gal applecider, 1 1/2 qt reconstituted frozen orange juice,and 1 cup reconstituted frozen lemon juice. Add 2sticks cinnamon, 1 1/2 tsp ground cinnamon, 11/2 tsp whole cloves, and 10 oz sliced freshorange peels, which have been tied in a clean whitecloth. Bring to a boil. Reduce heat and simmer for15 minutes. Remove spice bag.

Spiced Cranberry Juice. Substitute cranberry juicefor apple cider. Reduce brown sugar to 4 oz.

10 cinnamon sticks2 1/2 tablespoons whole cloves2 1/2 tablespoons allspice berries2 1/2 gallons apple cider12 ounces brown sugar (see note)1/2 teaspoon mace

Tie cinnamon, cloves, and allspice loosely in a clean white cloth to make a spice bag.

Add spice bag, sugar, and mace to cider. Bring slowly to the boiling point. Simmer for about 15 minutes. Remove spices. Servehot or chilled.Yield: 2 1/2 gallonsPer Serving (excluding unknown items): 80 Calories; trace Fat (2.7% calories from fat); trace Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 0 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

39

Beverage

Spiced Rosé WarmerBeverage Recipes

Servings: 80Care should be taken when pouring hot liquidinto a glass punch bowl. Heat punch bowl firstwith warm water, then pour hot beverage slowlyinto warm bowl.

2 quarts apple juice2 quarts cranberry juice2 lemons, lemon peel strips (fresh)2 quarts water28 ounces sugar12 inches cinnamon sticks1/2 teaspoon whole cloves1 gallon rosé wine1 cup lemon juice (fresh)

Combine apple and cranberry juices, lemon peel, water, sugar and spices in a steam-jacketed or other kettle. Stir to dissolve sugar.

Bring to a boil. Reduce heat and simmer for 10 minutes. Remove and discard lemon peel.

Add wine and lemon juice to juice mixture. Heat to 180°F. Garnish with lemon slices.Yield: 2 1/2 gallonsPer Serving (excluding unknown items): 99 Calories; trace Fat (0.7% calories from fat); trace Protein; 18g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

40

Beverage

Spiced TeaBeverage Recipes

Servings: 48VARIATION:

Russian Tea. Use only 1 1/4 gal water. Add 1qt grape juice when adding other juice.

1 1/2 gallons boiling water24 ounces granulated sugar1/4 cup lemon juice1 lemon peel, grated1 cup orange juice1 grated orange peel4 teaspoons whole cloves8 cinnamon sticks1 (1-ounce) tea bag

Mix all ingredients except tea. Simmer 20 minutes. Strain.

Add tea bag to hot liquid. Steep for 5 minutes. Remove tea bags. Serve hot.Yield: 1 1/2 gallonsPer Serving (excluding unknown items): 66 Calories; trace Fat (1.5% calories from fat); trace Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

41

Beverage

Tomato Juice CocktailBeverage Recipes

Servings: 728 1/2 quarts tomato juice (6 46-oz cans)3/4 cup lemon juice3 tablespoons worcestershire sauce1/2 teaspoon hot pepper sauce3 tablespoons celery salt

Mix all ingredients. ChillYield: 2 1/4 gallonsPer Serving (excluding unknown items): 21 Calories; trace Fat (4.0% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 621mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

42

Beverage

WassailBeverage Recipes

Servings: 8040 ounces granulated sugar2 1/2 quarts water1 1/2 teaspoons whole cloves10 cinnamon sticks10 allspice berries2 ounces crystallized ginger, chopped2 quarts orange juice, strained1 1/4 quarts lemon juice, strained5 quarts apple cider6 crabapples or small oranges (6 to 10)whole cloves

Mix sugar, water, and spices. Boil 10 minutes. Cover and let stand 1 hour in a warm place. Strain.

When ready to serve, add juices and cider. Heat quickly to boiling point.

To serve, pour hot mixture over fruit, studded with cloves, in a punch bowl. If using a glass bowl, temper by filling with warmwater to prevent cracking when hot punch is poured in.Yield: 2 1/2 gallonsPer Serving (excluding unknown items): 113 Calories; trace Fat (1.9% calories from fat); trace Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 0 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Beverage

White Wine SangriaBeverage Recipes

Servings: 80Mango and kiwi can be substituted for some orall of the peaches.

2 gallons white wine1 1/2 quarts orange juice1 pound sugar3 pounds oranges, thinly sliced4 pounds peaches (see note) peeled, thinly sliced3 pounds apples, thinly sliced1 pound limes, thinly sliced

Mix until sugar dissolves.

Mix fruit with wine-juice mixture. Let stand at room temperature for 3 hours, then refrigerate until cold.

Pour 6 oz of sangria (liquid and fruit) over ice in a stemmed goblet.Yield: 3 3/4 gallonsPer Serving (excluding unknown items): 118 Calories; trace Fat (1.9% calories from fat); trace Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 5mg Sodium. Exchanges: 1/2 Fruit; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

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Bread

Baking Powder BiscuitsQuick Bread Recipes

7 oz nonfat dry milk and 1 3/4 qt water may besubstituted for fluid milk. Combine dry milk withother dry ingredients. Increase shortening to 1 lb 6oz.

VARIATIONS:

Buttermilk Biscuits. Substitute culturedbuttermilk (or 7 oz dry buttermilk and 1 3/4 qtwater) for milk. Add 1 Tbsp baking soda to dryingredients.

Butterscotch Biscuits. Divide dough into eightparts. Roll each part into a rectangle 1/4 inchthick. Spread with melted margarine or butterand brown sugar. Roll the dough as for jelly roll.Cut off slices 3/4 inch thick. Bake at 375°F for15 minutes.

Cheese Biscuits. Reduce shortening to 1 lb andadd 1 lb grated cheddar cheese.

Cinnamon Raisin Biscuits. Substitute 2 lb 8 ozmargarine for shortening. Combine 8 oz sugarand 2 1/2 Tbsp cinnamon with dry ingredients.Add 1 lb 12 oz raisins to mixture aftermargarine has been mixed in. When baked, icewith Powdered Sugar Glaze (p. 196).

Drop Biscuits. Increase milk to 2 qt. Drop byspoon or No. 30 dipper onto greased bakingsheets.

Orange Biscuits. Proceed as for ButterscotchBiscuits. Spread with orange marmalade.

Raisin Biscuits. Reduce shortening to 14 oz anduse 1/2 cup less milk; add 4 whole eggs, beaten,3 Tbsp grated orange rind, 8 oz sugar, and 8 ozchopped raisins.

Scotch Scones. Add 10 oz sugar and 7 ozcurrants to dry ingredients. Add 5 eggs, beaten,mixed with the milk. Cut dough into squares andthen cut diagonally to form triangles. Brush lightlywith milk before baking. (See Exhibit V in thecolor insert.)

Shortcake. Increase shortening to 1 lb 12 oz.Add 8 oz sugar.

Whole Wheat Biscuits. Substitute 2 lb wholewheat flour for 2 lb all-purpose flour.

5 pounds all-purpose flour5 ounces baking powder

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2 tablespoons salt1 1/4 pounds shortening, hydrogenated1 3/4 quarts milk

Combine flour, baking powder, and salt in mixer bowl. Mix on low speed until blended, approximately 10 seconds, using flatbeater.

Add shortening to flour mixture. Mix on low speed for 1 minute. Stop and scrape sides and bottom of bowl. Mix 1 minute longer.The mixture will be crumbly.

Add milk. Mix on low speed to form a soft dough, about 30 seconds. Do not overmix. Dough should be as soft as can behandled.

Place one-half of dough on lightly floured board or table. Knead lightly 15-20 times.

Roll to 3/4-inch thickness. Biscuits will approximately double in height during baking. Cut with a 2 1/2-inch (or 2-inch) cutter; orcut into 2- inch squares with a knife. When using round hand cutters, cut straight down and do not twist to produce the bestshape. Space the cuts close together to minimize scraps. Use of a roller cutter or cutting the dough into squares eliminates orreduces scraps. The scraps can be rerolled, but the biscuits may not be as tender.

Place on ungreased baking sheets 1/2 inch apart for crusty biscuits, just touching for softer biscuits. Repeat, using remainingdough.

Bake at 425°F for 15 minutes, or until golden brown. (See Exhibit V in the color insert.)

Biscuits may be held 2-3 hours in the refrigerator until time to bake.Yield: 100 (2 1/2-inch) biscuitsPer Serving (excluding unknown items): 14404 Calories; 647g Fat (40.5% calories from fat); 291g Protein; 1846g Carbohydrate; 61g Dietary Fiber;232mg Cholesterol; 28698mg Sodium. Exchanges: 113 1/2 Grain(Starch); 7 Non-Fat Milk; 123 1/2 Fat; 2 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Banana Nut BreadQuick Bread Recipes

Servings: 6410 ounces margarine26 ounces granulated sugar9 ounces eggs (about 5 total)26 ounces bananas, mashed2 pounds all-purpose flour4 tablespoons baking powder2 teaspoons salt1/2 teaspoon baking soda8 ounces pecans or walnuts, chopped3/4 cup milk

Cream margarine and sugar on medium speed for 5 minutes, using flat beater.

Add eggs to creamed mixture. Beat 2 minutes.

Add bananas. Beat 1 minute.

Combine dry ingredients and nuts.

Add dry ingredients and milk to creamed mixture. Mix on low speed for 1 minute.

Scale batter into four greased loaf pans (5x9x2 3/4 inches), approximately 2 lb per pan.

Bake at 350°F for 50 minutes. Cut 16 slices per loaf.Yield: 4 loaves 5x9 inchesPer Serving (excluding unknown items): 167 Calories; 7g Fat (35.1% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 17mgCholesterol; 217mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Banana Whole Wheat MuffinsQuick Bread Recipes

Servings: 50VARIATION:

Banana Muffins. Delete whole wheat flour.Increase all-purpose flour to 2 lb 2 oz.

25 ounces granulated sugar13 ounces shortening127 ounces eggs (about 7 total)1 tablespoon vanilla10 ounces whole wheat flour24 ounces all-purpose flour3 1/2 teaspoons baking soda1 1/2 teaspoons salt

Cream sugar and shortening on medium speed until fluffy, using flat beater.

Add eggs and vanilla to creamed mixture and mix thoroughly. Scrape sides of bowl.

Add bananas. Mix on medium speed for 10 minutes.

Combine dry ingredients. Add to banana mixture. Mix on low speed only until blended. Scrape sides of bowl as needed. Portionbatter into greased muffin pans with No. 16 dipper. Bake at 350°F for 35-40 minutes.Yield: 50 muffinsPer Serving (excluding unknown items): 296 Calories; 15g Fat (45.0% calories from fat); 11g Protein; 29g Carbohydrate; 1g Dietary Fiber; 305mgCholesterol; 254mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Basic Muffins (Cake Method)Quick Bread Recipes

6 oz nonfat dry milk and 1 1/2 qt water may besubstituted for fluid milk. Combine dry milk withflour.

VARIATIONS:

Chocolate Chip Muffins. Add 1 lb chocolatechips to batter.

Coconut Muffins. Add 1 lb flaked coconut tobatter.

Honey Streusel Topping for Muffins. Combine 8oz brown sugar, 8 oz margarine or butter, 2 Tbsphoney, and 1/4 tsp salt. Stir in 1 lb all-purposeflour. Sprinkle on top of muffins before baking.

For other variations, see Basic Muffins (Muffinmethod), p. 112.

19 ounces granulated sugar14 ounces shortening9 ounces eggs (about 5 total)51 ounces all-purpose flour3 ounces baking powder1 tablespoon salt1 1/2 quarts milk1 tablespoon vanilla

Cream sugar and shortening until fluffy, about 10 minutes, using flat beater.

Add eggs slowly to creamed mixture. Mix until blended. Scrape sides of bowl.

Combine dry ingredients.

Add milk and vanilla alternately with dry ingredients to creamed mixture. Do not overmix.

Grease bottoms of muffin pans or line with paper baking cups. Portion batter into pans with No. 12 dipper for 3-oz muffins orNo. 16 dipper for 2 1/4-oz muffins.

Bake at 350°F for 18-20 minutes.Yield: 70 1/4 oz muffinsPer Serving (excluding unknown items): 12216 Calories; 485g Fat (35.7% calories from fat); 230g Protein; 1736g Carbohydrate; 39g Dietary Fiber;1281mg Cholesterol; 16519mg Sodium. Exchanges: 72 1/2 Grain(Starch); 4 Lean Meat; 6 Non-Fat Milk; 90 Fat; 37 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Basic Muffins (Muffin Method)Quick Bread Recipes

6 oz. nonfat dry milk and 1 1/2 qt water maybe substituted for fluid milk. Combine dry milkwith other dry ingredients. Increase fat to 9 oz.

No. 24 dipper yields 6 1/2 dozen muffins.

For best results, bake muffins immediately. Ifrefrigerated, let come to room temperature beforebaking or they will have peaks formed orexploding tops.

If adding acidic fruits, bake immediately. Acidicfruits will affect the leavening action.

VARIATIONS:

Apple Muffins. Add 1 lb chopped, peeled apple.Fold into batter.

Apricot Muffins. Add 1 lb cooked apricots,drained and chopped. Fold into batter.

Blueberry Muffins. Carefully fold 1 lb well-drained blueberries into the batter. Increase sugarto 10 oz. Bake immediately.

Cherry Muffins. Add 1 lb well-drained, cookedcherries. Fold into batter.

Cornmeal Muffins. Substitute 1 lb whitecornmeal for 1 lb flour.

Cranberry Muffins. Sprinkle 4 oz granulatedsugar over 1 lb chopped raw cranberries. Fold intobatter. Bake immediately.

Currant Muffins. Add 8 oz chopped currants.Fold into batter.

Date Muffins. Add 1 lb chopped dates. Fold intobatter.

Jelly Muffins. Drop 1/4-1/2 tsp jelly on top ofeach muffin just before placing in the oven.

Nut Muffins. Add 10 oz chopped nuts. Foldinto batter.

Raisin Nut Muffins. Add 6 oz chopped nuts and6 oz chopped raisins. Fold into batter.

Spiced Muffins. Add 1 1/2 tsp cinnamon, 1 tspginger, and 1/2 tsp allspice to dry ingredients.

Whole Wheat Muffins. Substitute 12 oz whole

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wheat flour for 12 oz white flour. Add 1/4 cupmolasses with liquid ingredients.

40 ounces all-purpose flour2 ounces baking powder1 tablespoon salt6 ounces granulated sugar7 ounces eggs (about 4 total), beaten1 1/2 quarts milk8 ounces oil or melted shortening (1 cup)

Combine dry ingredients in mixer bowl. Blend on low speed for 10 seconds, using flat beater.

Combine eggs, milk, and melted shortening. Add to dry ingredients. Mix on low speed only long enough to blend, about 15seconds. Batter will still be lumpy.

Portion batter with No. 16 dipper into greased muffin pans, about 2/3 full. Batter should be dipped all at once with as littlehandling as possible. The dipped muffin batter may be refrigerated for up to 24 hours and baked as needed. See Notes. Bake at400°F for 20-25 minutes, or until golden brown. Remove muffins from pans as soon as baked.Yield: 50 1/4 oz. muffinsPer Serving (excluding unknown items): 8014 Calories; 306g Fat (34.5% calories from fat); 190g Protein; 1119g Carbohydrate; 31g Dietary Fiber;1041mg Cholesterol; 13425mg Sodium. Exchanges: 56 1/2 Grain(Starch); 3 Lean Meat; 6 Non-Fat Milk; 55 1/2 Fat; 12 1/2 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Basic Roll DoughYeast Bread Recipes

1 1/4 qt fluid milk may be used in place ofnonfat dry milk and hot water. Scald milk, thenadd sugar, salt, and shortening, and cool tolukewarm.

Mixing may be simplified by combining dry yeastwith sugar, salt, dry milk, and 2 lb of the flour.Mix thoroughly. In mixer bowl combine 1 1/4qt very warm water (120°F), shortening, andbeaten eggs. Blend on low speed. Add remainingflour gradually, mixing until a smooth, elasticdough is formed.

Allow 3-4 hours for mixing and rising. For aquicker rising dough, increase yeast to 2 oz.

VARIATIONS:

Bowknots. Roll 1 1/2-oz portions of dough intostrips 9 inches long. Tie loosely into a single knot.

Braids. Roll dough 1/4 inch thick and cut instrips 6 inches long and 1/2 inch wide. Braidthree strips, fold under, and pinch to seal.

Butterhorns. Proceed as for Crescents, but do notform crescent shape.

Caramel Crowns. Increase sugar in dough to 9oz. Scale dough into balls 1 1/2 oz each. Dropinto mixture of 1 lb 4 oz sugar and 3 Tbspcinnamon to coat balls. Arrange 18 balls in eachof five greased tube pans, into which 2 oz pecans,halves or coarsely chopped, have been placed. Thepan should be about 1/3 full. Let rise untildouble in bulk. Bake at 350°F for 30 minutes.Immediately loosen from pan with a spatula.Invert pans to remove. Cool. Serve irregular sideup to resemble a crown. Garnish with maraschinocherries.

Cloverleaf Rolls. Pinch off 1-oz pieces of doughand roll into smooth balls. Fit into greased muffinpans, three balls per cut.

Crescents. Weigh dough into 12-oz portions. Rolleach into a circle 1/8 inch thick and 8 inches indiameter. Cut into 12 triangles and brush topwith melted margarine or butter. Beginning atbase, roll each triangle, keeping point in middle ofroll and bringing ends toward each other to form acrescent shape. Place on greased baking sheets 11/2 inches apart.

Dinner or Pan Rolls. Shape dough into 1 1/2-oz

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balls and place on well-greased baking sheets.Cover. Let rise until light. Brush with mixturemade of egg yolk and milk—1 egg yolk to 1Tbsp milk.

Fan Tan or Butterflake Rolls. Weigh dough into12-oz pieces. Roll out into very thin rectangularsheet. brush with melted margarine or butter. Cutin strips about 1 inch wide. Pile 6-7 stripstogether. Cut 1 1/2-inch pieces and place on endin greased muffin pans.

Gooey Buns. Grease sides of one 18 X 26 X2-inch baking sheet. Combine in kettle orsaucepan 8 oz margarine, 1 lb 8 oz brown sugar,and 3/4 cup corn syrup. Cook until sugar isdissolved. Pour into prepared pan. Cool. Ifdesired, sprinkle 1 lb pecans over mixture. Place1 1/2-oz portions of dough 8 X 12 on sugarmixture. Let rise. Bake at 375°F for 20-25minutes. Remove from oven and turn upside downonto 18 X 26 X 1-inch baking sheet.

Half-and-Half Rolls. Proceed as for Twin Rolls.Use one round plain dough and one round wholewheat dough for each roll.

Hamburger Buns. Divide dough into twoportions. Roll each piece of dough into a strip 11/2 inches in diameter. Cut strips into piecesapproximately 2 1/2 oz each. Round the piecesinto balls. Place balls in rows on greased bakingsheets 1 1/2-2 inches apart. Let stand 10-15minutes, then flatten to desired thickness withfinger, rolling pin, or another baking sheet.

Hot Cross Buns. Divide dough into thirds. Roll1/2 inch thick. Cut rounds 3 inches in diameter.Brush tops with beaten egg. Score top of bun tomake a cross before baking, or make a cross ontop with frosting after baking.

Hot Dog Buns. Divide dough into two portions.Roll each piece of dough into a strip 1 1/2 inchesin diameter. Cut strips of dough into piecesapproximately 2 1/2 oz each. Round pieces ofdough; roll into pieces approximately 4 1/2inches long. Place in rows on greased baking sheets1/2 inch apart.

Parker House Rolls. Divide dough into thirds.Roll dough to 1/3 inch thickness. Cut rounds2-2 1/2 inches in diameter with a biscuit cutter.Let dough rest a few minutes after cutting. Brushwith melted butter or margarine. Crease the rollsacross the center with the dull edge of a tableknife. Fold over and press down on the foldededge.

Popcorn Rolls. Shape dough into 1 1/2-oz balls.

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Place on greased baking sheets. Snip top of eachball twice with scissors.

Poppy Seed Rolls. (a) Proceed as for Twists.Substitute poppy seed for sugar and cinnamon. (b)Proceed as for Cinnamon Rolls. Substitute poppyseed for sugar, cinnamon, and raisins.

Ribbon Rolls. Weigh dough into 12-oz pieces.Roll 1/4 inch thick. Spread with meltedmargarine. Place on top of this a layer of wholewheat dough rolled to the same thickness. Repeat,using the contrasting dough until five layers thick.Cut with a 1 1/2-inch cutter. Place in creasedmuffin pans with cut surface down.

Rosettes. Follow directions for Bowknots. Aftertying, bring one end through center and the otherover the side.

Sesame Rolls. Proceed as for Twin Rolls. Brushtops with melted margarine and sprinkle withsesame seeds.

Twin Rolls. Weigh dough into 12-oz pieces. Roll5/8 inch thick. Cut rounds 1 inch in diameter.Brush with melted margarine. Place on end inwell-greased muffin pans, allowing two rounds foreach roll.

Twists. Weigh dough into 12-oz pieces. Roll 1/3inch thick, spread with melted margarine, sugarand cinnamon. Cut into strips 1/3 X 8 inches,bring both ends together, and twist dough.

Whole Wheat Rolls. Substitute 2 lb 6 oz wholewheat flour for 2 lb 6 oz of the all-purpose flour.Proceed as for Basic Roll Dough.

1 cup warm water (110°F)1 teaspoon granulated sugar1 1/2 ounces active dry yeast1 1/4 quarts hot water5 ounces nonfat dry milk4 ounces granulated sugar2 ounces salt8 ounces shortening76 ounces all-purpose flour (variable)

Combine sugar and water. Add yeast. Let stand 10 minutes.

Place hot water, dry mil, sugar, salt, and shortening in mixer bowl. Mix thoroughly; using dough arm, until shortening is softened.

Add eggs and softened yeast.

Add flour to make a moderately soft dough. Mix on low speed for about 10 minutes until smooth and satiny or until a small pieceof dough can be stretched to resemble a thin membrane.

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Turn into lightly greased bowl, then turn over to grease top. Cover. Let rise in warm place (80°F) until double in bulk.

Punch down. Divide into thirds for easy in handling. Shape into 1 1/2-oz rolls or into desired shapes. (See Variations)

Let rise until double in bulk.

Bake at 400°F for 15-25 minutes or until golden brown.Yield: 8 dozenPer Serving (excluding unknown items): 10942 Calories; 251g Fat (20.9% calories from fat); 290g Protein; 1851g Carbohydrate; 70g Dietary Fiber;28mg Cholesterol; 22843mg Sodium. Exchanges: 109 Grain(Starch); 2 Lean Meat; 6 Non-Fat Milk; 45 1/2 Fat; 8 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Basic Sweet Roll DoughYeast Bread Recipes

Mixing may be simplified by combining dry yeastwith sugar, salt, dry milk, and 2 lb of the flour.Mix thoroughly. Combine eggs, very warm water(120°F), and melted shortening. Add yeast-flourmixture on low speed. Add remaining flourgradually, mixing until a smooth, elastic dough isformed.

3 cups fluid milk may be used in place of nonfatdry milk and hot water. Scald milk, then addsugar, salt, and shortening, and cool to lukewarm.

For a quicker rising dough, increase yeast to 3 oz.

VARIATIONS:

Cherry Nut Rolls. Add 1 tsp nutmeg, 1/2 tspalmond or lemon extract, 1 lb chopped glacécherries, and 1 lb chopped pecans to dough. Shapeinto 1-oz balls. When baked, cover with glazemade of orange juice and powdered sugar.

Cinnamon Twists. Combine 1 lb granulatedsugar and 1 Tbsp cinnamon. Melt 4 ozmargarine. Dip 2-oz portions of dough intomelted margarine, then roll in sugar-cinnamonmixture. Elongate and twist dough portions into3-inch-long rolls. Place side by side in two13x18-inch baking pans. Bake at 375°F for20-25 minutes.

Coffee Cake. Scale 4 lb dough and roll out to sizeof 18x25x1-inch baking sheet. Cover top ofdough with melted margarine or butter andtopping (see p. 154). Fruit fillings may be usedalso.

Crullers. Roll dough 1/3 inch thick. Cut intostrips 1/2x8 inches. Bring two ends together andtwist dough. Let rise, then fry in deep fat. Ice withPowdered Sugar Glaze (p. 196) or dip in finegranulated sugar.

Danish Pastry. Roll a 5-lb piece of dough into arectangular shape about 1/4 inch thick. Start atone edge and cover completely 2/3 of the doughwith small pieces of hard butter, margarine, orspecial Danish pastry shortening. The latter isstable at bakeshop temperature and is easier touse than butter or margarine. Use 2-5 oz per lbof dough.Fold the unbuttered 1/3 portion of dough over anequal portion of buttered dough. Fold theremaining 1/3 buttered dough over the top tomake three layers of dough separated by a layer of

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fat. Roll out dough 1/4 inch thick. Thiscompletes the first roll. Repeat folding and rollingtwo or more times. Do not allow fat to become softwhile working with the dough. Let dough rest 45minutes. Make into desired shapes.

Hot Cross Buns. Add to dough 8 oz choppedglacé cherries, 8 oz raisins, 2 Tbsp cinnamon,1/4 tsp cloves, and 1/4 tsp nutmeg. Shape intoround buns, 1 oz per bun. When baked, make across on top with Powdered Sugar Glaze (p.196).

Kolaches. Add 2 Tbsp freshly grated lemon peel todough. Shape dough into 1-oz balls. Place onlightly greased baking sheet. Let rise until light.Press down center to make cavity and fill with 1tsp filling. Brush with melted margarine or butterand sprinkle with chopped nuts. Suggested fillings:chopped cooked prunes and dried apricots cookedwith sugar and cinnamon; poppy seed mixed withsugar and milk; apricot or peach marmalade.

Long Johns. Roll out dough to a thickness of 1/2inch. Cut dough into rectangular pieces 1/2x4inches. Let rise until double in bulk. Fry in deepfat.

Swedish Braids. Add to dough 1 lb choppedcandied fruit, 8 oz pecans, and 1/2 tspcardamom seed. Weigh dough into 1 3/4-lbportions and braid. Place on greased18x26x1-inch baking sheets, four per pan.When baked, brush with Powdered Sugar Glaze(p. 196) made with milk in place of water.

2 ounces active dry yeast1 1/2 cups warm water (110°F)3 cups hot water3 ounces nonfat dry milk1 pound granulated sugar1 pound shortening1 3/4 ounces salt1 pound eggs (about 9 total), beaten5 pounds all-purpose flour (variable) (5 to 6)

Soften yeast in 110°F water.

Combine 3 cups hot water, dry milk, sugar, shortening, and salt in mixer bowl. Mix until shortening is softened, using dough arm.Cool to lukewarm.

Add eggs and yeast to mixture in bowl. Blend.

Add flour gradually on low speed. Mix on medium speed to a smooth dough, 5-6 minutes. Do not overmix. Dough should bemoderately soft.

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The dough temperature just after mixing should be 78°-82°F.

Place dough in lightly greased bowl. Grease top of dough, cover, and let rise in warm place until double in bulk, about 2 hours.

Punch down and let rise again, about 1 hour.

Punch down and divide into portions for rolls. Let rest for 10 minutes.

Scale 2 oz per roll. Shape (see Variations) and let rise until rolls are almost double in bulk, about 45 minutes.

Bake at 375°F for 20-25 minutes.Yield: 8 dozenPer Serving (excluding unknown items): 15180 Calories; 525g Fat (31.2% calories from fat); 344g Protein; 2255g Carbohydrate; 77g Dietary Fiber;1942mg Cholesterol; 20430mg Sodium. Exchanges: 115 Grain(Starch); 9 1/2 Lean Meat; 3 1/2 Non-Fat Milk; 94 1/2 Fat; 30 1/2 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Bishop's BreadQuick Bread Recipes

Servings: 64May be baked in one 18x26x2-inch pan. Cut6x10 for 50 portions 3x2-1/2 inches.

4 oz dry buttermilk and 1 qt water may besubstituted for fluid buttermilk.

1 pound shortening50 ounces brown sugar46 ounces all-purpose flour2 teaspoons salt1 tablespoon ground cinnamon18 ounces all-purpose flour5 teaspoons baking powder1 1/2 teaspoons baking soda9 ounces eggs (about 5 total), beaten1 1/2 quarts buttermilk

Cream shortening and sugar on medium speed for 5 minutes, using flat beater.

Combine 2 lb 14 oz flour, salt, and cinnamon. Add to creamed mixture and mix until well blended. Remove 1 lb 12 oz of themixture to sprinkle on top later.

Combine 1 lb 2 oz flour, baking powder, and soda.

Combine eggs and buttermilk. Add alternately with dry ingredients to creamed mixture. Scrape sides of bowl. Mix on low speedabout 30 seconds. (Batter will not be smooth.)

Scale batter into two greased 12x18x2-inch baking pans, 5 lb per pan. Sprinkle 14 oz of the reserved topping over batter in eachpan. Bake at 325°F for 35-45 minutes. Cut 4x8.Yield: 2 pans 12x18x2 inchesPer Serving (excluding unknown items): 265 Calories; 8g Fat (26.9% calories from fat); 4g Protein; 44g Carbohydrate; 1g Dietary Fiber; 18mgCholesterol; 173mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Blueberry Coffee CakeQuick Bread Recipes

Servings: 64May be baked in one 18x26x2-inch pan. Cut6x10 for 60 portions 3x2-1/2 inches.

3 oz nonfat dry milk and 3 1/2 cups water maybe substituted for fluid milk. Add dry milk toother dry ingredients. Increase shortening to 15 oz.

After cake is baked, thin Powdered Sugar Glaze(p. 196) may be drizzled in a fine stream over thetop to form an irregular design.

Recipe can be used for blueberry muffins. Sprinkleblueberries on top.

12 ounces brown sugar4 ounces granulated sugar4 ounces all-purpose flour2 teaspoons ground cinnamon4 ounces margarine, softened14 ounces shortening42 ounces granulated sugar12 ounces eggs (about 7 eggs)54 ounces all-purpose flour2 ounces baking powder1 tablespoon salt3 1/2 cups milk2 pounds frozen or canned blueberries, well-drained and rinsed

Combine brown sugar, 4 oz granulated sugar, flour, cinnamon, and margarine. Mix on low speed to a coarse crumb consistency,about 5 minutes, using flat beater. Set aside for final step.

Cream shortening and 2 lb 10 oz granulated sugar on medium speed for about 10 minutes.

Add eggs to creamed mixture and continue mixing, 3-5 minutes.

Combine flour, baking powder, and salt.

Add dry ingredients and milk alternately to creamed mixture. Mix on low speed for 3 minutes. Scrape sides of bowl. Mix onmedium speed 10 seconds.

Carefully fold blueberries into batter. (Berries may be sprinkled on top of batter.)

Scale into two greased 12x18x2-inch baking pans, 4 lb 12 oz per pan. Crumble topping mixture evenly over top of batter, 10 ozper pan. Bake at 350°F for 45 minutes. Cut 4x8.Yield: 2 pans 12x18x2 inchesPer Serving (excluding unknown items): 284 Calories; 9g Fat (28.0% calories from fat); 4g Protein; 48g Carbohydrate; 1g Dietary Fiber; 24mgCholesterol; 227mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Boston Brown BreadQuick Bread Recipes

Servings: 6412 oz raisins may be added.

May be baked as loaves. Add 3 Tbsp melted fat.Scale into three 5x9-inch loaf pans, 2 lb 8 oz perpan. Bake at 375°F for 1 hour.

1 pound yellow cornmeal12 ounces whole wheat flour12 ounces all-purpose flour1 ounce salt (1 1/2 tbsp)1 1/2 tablespoons baking soda1 1/2 quarts buttermilk2 1/4 cups molasses

Combine dry ingredients in mixer bowl. Blend on low speed for 10 seconds, using flat beater.

Blend buttermilk and molasses. Add all at once to dry ingredients. Mix on low speed only until ingredients are blended.

Fill eight greased 3 1/2 x 4 1/2-inch cans 3/4 full. Cover tightly with aluminum foil. Steam for 1 1/4-1 1/2 hours. Cut eight slicesper loaf.Yield: 8 loaves-3 1/4 x 4 1/2 inchPer Serving (excluding unknown items): 103 Calories; trace Fat (4.1% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 1mgCholesterol; 289mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Butter BunsYeast Bread Recipes

3 oz nonfat dry milk and 3 cups water may besubstituted for the fluid milk. Combine dry milkwith flour. Increase margarine to 1 lb 9 oz.

1 pound granulated sugar1 ounce salt24 ounces butter or margarine3 cups milk2 ounces active dry yeast1 cup warm water (110°F)21 ounces eggs (about 12 total)10 ounces egg yolks (about 15 total)4 teaspoons lemon extract (optional)72 ounces all-purpose flour

Place sugar, salt, and margarine in mixer bowl.

Scald milk by heating to a point just below boiling. Add to ingredients in mixer bowl and mix. Cool to lukewarm.

Soften yeast in warm water.

Beat eggs and yolks.

Add eggs, lemon extract, and yeast to milk mixture. Mix until blended.

Add flour and mix thoroughly, using dough arm. Let dough rise until double in bulk. Portion with No. 30 dipper into greasedmuffin pans. Let rise 1 hour. Bake at 400°F for 15-20 minutesYield: 9 dozen bunsPer Serving (excluding unknown items): 16600 Calories; 745g Fat (40.5% calories from fat); 385g Protein; 2077g Carbohydrate; 71g Dietary Fiber;7745mg Cholesterol; 18003mg Sodium. Exchanges: 103 1/2 Grain(Starch); 16 1/2 Lean Meat; 3 Non-Fat Milk; 132 Fat; 30 1/2 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Cake DoughnutsQuick Bread Recipes

Servings: 964 oz nonfat dry milk and 1 qt water may besubstituted for fluid milk. Mix dry milk with thedry ingredients. Increase shortening to 4 oz.

VARIATION:

Chocolate doughnuts. Substitute 2 oz cocoa for 2oz flour.

10 ounces eggs (about 6 total)20 ounces granulated sugar3 ounces oil or melted shortening52 ounces all-purpose flour3 ounces baking powder2 1/2 teaspoons salt2 teaspoons ground nutmeg1/4 teaspoon ground ginger1 tablespoon grated orange peel1 quart milk8 ounces granulated sugar

Beat eggs until light.

Add 1 lb 4 oz sugar and melted shortening to eggs. Mix on medium speed about 10 minutes.

Combine dry ingredients.

Add dry ingredients and milk alternately to egg mixture. Mix to form a soft dough. Add more flour if dough is too soft to handle.chill.

Roll dough to 3/8-inch thickness on floured board or table. Cut with floured 2 1/2-inch doughnut cutter. Fry in deep fat for 3-4minutes.

Sprinkle with 8 oz sugar when partially cool.Yield: 8 dozenPer Serving (excluding unknown items): 107 Calories; 2g Fat (14.1% calories from fat); 2g Protein; 21g Carbohydrate; trace Dietary Fiber; 14mgCholesterol; 159mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Cheese StrawsQuick Bread Recipes

VARIATIONS:

Caraway Cheese Straws. Add 2 tsp carawayseeds to flour before mixing.

6 ounces butter or margarine8 ounces sharp cheddar cheese, shredded8 ounces all-purpose flour2 teaspoons baking powder1 teaspoon salt1/4 teaspoon cayenne pepper3 eggs, beaten2 tablespoons water

Cream butter on medium speed until soft. Blend in cheese.

Combine dry ingredients and add to cheese mixture on low speed.

Add eggs and water, combined. Mix on low speed to form a stiff dough. Chill

Roll 1/4 inch thick and cut into strips 4 inches long and 1 inch wide. Place on ungreased baking sheet.

Bake at 350°F for 10-15 minutes.Yield: 6 dozen 4x1-inch strawsPer Serving (excluding unknown items): 3186 Calories; 230g Fat (64.9% calories from fat); 100g Protein; 180g Carbohydrate; 6g Dietary Fiber;1246mg Cholesterol; 6135mg Sodium. Exchanges: 11 1/2 Grain(Starch); 10 1/2 Lean Meat; 38 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Cinnamon RollsYeast Bread Recipes

8 oz brown sugar may be substituted for partgranulated sugar.

VARIATIONS:

Butterfly Rolls. Cut rolled dough into 2-inchslices. Press each roll across center parallel to thecut side, with the back of a large knife handle.Press or flatten out the folds of each end. Place ongreased baking sheets 1 1/2 inches apart.

Butterscotch Rolls. Use brown sugar and omitcinnamon, if desired. Cream 8 oz butter ormargarine, 1 lb 8 oz brown sugar, and 1 tsp salt.Gradually add 1 cup water, blending thoroughly.Spread 10 oz mixture over each of four greased18 X 26 X 1-inch baking sheets or place 1 Tbspmixture into each greased muffin pan cup. Placerolls cut side down in pans.

Caramel Pecan Rolls. Melt 12 oz margarine.Add 1 lb chopped pecans, 2 lb 6 oz brown sugar,and 12 oz light corn syrup. Stir to mix. Scale 1lb 10 oz into each 12 X 18 X 2-inch pan. Placerolls cut side down onto caramel mixture.

Double Cinnamon Buns. Proceed as for ButterflyRolls. Roll sheet of dough from both sides to forma double roll.

Glazed Marmalade Rolls. Omit cinnamon. Dipcut slices in additional melted butter or margarineand granulated sugar. When baked, glaze withorange marmalade mixed with powdered sugaruntil of a consistency to spread. Apricotmarmalade, strawberry jam, or other preservesmay be used for the glaze.

Honey Rolls. Substitute honey filling for sugarand cinnamon. Whip 1 lb butter or margarineand 1 lb honey until light and fluffy.

Jumbo Cinnamon Rolls. Use 24 lb dough, 3 lbgranulated sugar mixed with 5 Tbsp cinnamon,and 1 lb butter or margarine. Divide dough intofour 6-lb portions. Roll each portion intoapproximately a 26 X 26-inch square. Spreadwith 4 oz softened margarine and sprinkle with 11/2 cups sugar-cinnamon mixture. Roll into a26-inch-long roll. Cut into 12 slices 2 inchesthick. Pan 2 X 4 in 12 X 18-inch baking pans.Proof until double in bulk. Bake at 350°F for25 minutes or until done. Ice with PowderedSugar Glaze.

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Orange Rolls. Omit cinnamon. Spread withmixture of 1 lb 8 oz granulated sugar and 1 cupfresh grated orange peel. When baked, brush witha glaze made of powdered sugar and orange juice.If desired, use a filling made by creaming 1 lbbutter or margarine, 2 Tbsp fresh grated orangepeel, 2 lb granulated sugar, and 3/4 cupundiluted frozen orange juice concentrate. Spreadon dough.

Pecan Rolls. Coarsely chop 1 lb 8 oz pecans.Sprinkle 8 oz over bottom of each of three 12 X18 X 2-inch baking pans. Combine 2 lb butteror margarine, 2 Tbsp cinnamon, 1/3 cup cornsyrup, 1/3 cup water, and 2 lb 8 oz brownsugar. Cook over medium heat until margarinemelts. Pour over chopped nuts, 1 lb 12 oz perpan. Place rolls cut side down on mixture.

Sugared Snails. Proceed as for Butterfly Rolls,rolling dough thinner before adding sugar filling.Cut rolled dough into slices 3/4 inch thick. Dipcut surface of each roll in granulated sugar. Placeon greased baking sheets 1/2 inch apart, withsugared side up. Allow to stand 10-15 minutes,then flatten before baking.

Basic Roll Dough (10 lb)orBasic Sweet Roll Dough (10 lb)12 ounces butter or margarine, melted2 pounds granulated sugar1 ounce ground cinnamon (4 tbsp)

Let dough rise until double in bulk. Divide dough into eight portions, 1 lb 4 oz each. Roll each portion into rectangular sheet 9 X14 X 1/3 inches.

Spread each sheet with melted margarine.

Combine sugar and cinnamon. Sprinkle 6 oz over each sheet. Roll as for Cinnamon Roll. Cut into 1-inch slices. Place cut sidedown on greased baking sheets, in muffin pans, or round pans. Let rise until double in bulk, about 45 minutes. Bake at 375°F for20-25 minutes. After removing from oven, spread tops with Powdered Sugar Glaze made with milk in place of water. PeanutButter Glaze, or Chocolate Glaze.Yield: 5 dozenPer Serving (excluding unknown items): 7925 Calories; 342g Fat (38.0% calories from fat); 47g Protein; 1212g Carbohydrate; 25g Dietary Fiber;988mg Cholesterol; 5380mg Sodium. Exchanges: 16 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 67 Fat; 64 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Coffee CakeQuick Bread Recipes

Servings: 645 oz nonfat dry milk and 1 1/4 qt water may besubstituted for the fluid milk. Combine dry milkwith other dry ingredients. Increase shortening to 1lb 12 oz.

May be baked in one 18x26x2-inch pan. Cut6x10 for 60 portions 3x2-1/2 inches.

If used for breakfast, may be mixed and pannedthe day before. Refrigerate until morning, thenbake. Allow 5-10 minutes extra time becausebatter will be cold.

10 ounces margarine20 ounces granulated sugar3 ounces all-purpose flour1 ounce ground cinnamon1 1/2 teaspoons salt54 ounces all-purpose flour2 ounces baking powder2 pounds granulated sugar1 2/3 tablespoons salt10 ounces eggs (about 6 total), beaten1 1/4 quarts milk26 ounces shortening, melted and cooled

Place margarine, 1 lb 4 oz granulated sugar, 3 oz flour, cinnamon, and salt in mixer bowl. Mix on low speed until crumbly, usingflat beater. Set aside, to be used later as topping.

Combine 3 lb 6 oz flour, baking powder, 2 lb granulated sugar, and salt in mixer bowl.

Combine eggs and milk. Add to dry ingredients. Mix on low speed until dry ingredients are just moistened.

Add shortening and mix on low speed for 1 minute.

Scale dough into two greased 12x18x2-inch baking pans, 4 lb 2 oz per pan. Sprinkle with reserved topping mixture, 1 lb per pan.Bake at 350°F for 25 minutes or until done. Cut 4x8.Yield: 2 pans 12x18x2 inchesPer Serving (excluding unknown items): 335 Calories; 16g Fat (43.7% calories from fat); 4g Protein; 44g Carbohydrate; 1g Dietary Fiber; 21mgCholesterol; 369mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Corn BreadQuick Bread Recipes

Servings: 647 oz nonfat dry milk and 1 3/4 qt water may besubstituted for fluid milk. Mix dry milk withother dry ingredients. Increase shortening to 11 oz.

May be baked in one 18x26x2-inch pan. Cut6x10 for 60 portions 3x3-1/2 inches.

May be baked in corn stick or muffin pans.Reduce baking time to 15-20 minutes.

White cornmeal may be used.35 ounces yellow cornmeal37 ounces all-purpose flour3 1/2 ounces baking powder2 1/2 tablespoons salt10 ounces granulated sugar16 ounces eggs (about 9 total), beaten1 3/4 quarts milk10 ounces shortening, melted and cooled

Combine dry ingredients in mixer bowl. Blend on low speed, using flat beater.

Combine eggs, milk, and shortening. Add to dry ingredients. Mix on low speed only until dry ingredients are moistened.

Scale batter into two greased 12x18x2-inch baking pans, 5 lb per pan. Bake at 350°F for 35 minutes. Cut 4x8.Yield: 2 pans 12x18x2 inchesPer Serving (excluding unknown items): 200 Calories; 6g Fat (29.0% calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 34mgCholesterol; 438mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Cranberry Nut BreadQuick Bread Recipes

Servings: 8020 ounces raw cranberries7 ounces orange peel40 ounces all-purpose flour36 ounces granulated sugar1 ounce baking powder2 teaspoons salt2 teaspoons baking soda9 ounces eggs (about 5 total), beaten1 1/2 cups orange juice3 3/4 cups water1/2 cup vegetable oil1 pound pecans or walnuts, chopped

Wash and sort cranberries. Coarsely grind cranberries and orange peel.

Combine dry ingredients in mixer bowl. Blend on low speed for 10 seconds or until mixed, using flat beater.

Combine and add to dry ingredients. Mix on low speed only until dry ingredients are moistened.

Add nuts and cranberry mixture to batter. Mix on low speed until blended. Batter may be lumpy.

Scale batter into five greased loaf pans (5x9x2 3/4 inches), approximately 2 lb per pan. Bake at 350°F for about 50 minutes.

Cut 16 slices per loaf.Yield: 5 loaves 5x9 inchesPer Serving (excluding unknown items): 164 Calories; 6g Fat (30.5% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 14mgCholesterol; 128mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

CrepesQuick Bread Recipes

Servings: 50Potentially hazardous food. Keep batter at aninternal temperature below 41°F.

Crepes may be folded or rolled around desiredfilling. (see recipe for Chicken Crepes, p. 449).

If used for dessert crepes, add 3 Tbsp sugar to dryingredients. Fill with fruit filling.

40 ounces all-purpose flour1 ounce salt (1 1/2 tbsp)24 ounces eggs (about 24 total)2 3/4 quarts milk6 ounces margarine, melted

Combine flour and salt in mixer bowl.

Beat eggs until fluffy.

Add milk and margarine to eggs. Add to flour and mix until smooth. Batter will be thinner than pancake batter.

Refrigerate batter, removing from refrigerator small amounts as needed, Portion batter with No. 20 (1 3/4 oz) dipper onto lightlygreased hot griddle. Brown lightly on both sides. Crepes will roll best if they are not overbrowned. Stack, layered with waxedpaper, until ready to use.Yield: 100 crepesPer Serving (excluding unknown items): 160 Calories; 6g Fat (34.7% calories from fat); 6g Protein; 20g Carbohydrate; 1g Dietary Fiber; 65mgCholesterol; 298mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Date Nut BreadQuick Bread Recipes

Servings: 6424 ounces dates, chopped1 1/2 tablespoons baking soda3 1/4 cups boiling water3 ounces shortening28 ounces granulated sugar7 ounces eggs (about 4 total)1 1/2 tablespoons vanilla2 pounds all-purpose flour1 1/2 teaspoons salt8 ounces pecans or walnuts, chopped

Add water and soda to dates. Let stand 20 minutes.

Cream shortening and sugar on medium speed for 5 minutes, using flat beater.

Add eggs and vanilla to creamed mixture. Mix on medium speed for 2 minutes.

Combine flour, salt, and nuts. Add alternately with dates to creamed mixture. Scale batter into four greased loaf pans (5x9x2 3/4inches), approximately 2 lb per pan.

Bake at 350°F for about 50 minutes. Cut 16 slices per loaf.Yield: 4 loaves 5x9 inchesPer Serving (excluding unknown items): 167 Calories; 4g Fat (22.1% calories from fat); 2g Protein; 31g Carbohydrate; 1g Dietary Fiber; 13mgCholesterol; 144mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Dilly BreadYeast Bread Recipes1 1/4 ounces active dry yeast1/2 cup warm water (110°F)3 ounces granulated sugar28 ounces cottage cheese, cream style1 1/4 cups warm water1/4 cup vegetable oil1/2 ounce dehydrated chopped onion1 tablespoon dill weed6 ounces eggs (about 3 total)66 ounces all-purpose flour1 tablespoon salt1/2 teaspoon baking soda

Combine yeast, 110° water, and sugar. Stir to dissolve yeast. Let stand for later step.

Combine cottage cheese and remaining water in mixer bowl.

Add oil, onion, dill weed, and eggs to cottage cheese mixture. Mix to blend, using dough arm. Add yeast mixture.

Combine dry ingredients. Add enough to cottage cheese mixture to make a smooth batter. Scrape sides of bowl occasionally. Addremaining flour gradually until dough pulls itself from sides of bowl. Dough will be sticky. Proof until double in bulk.

Scale dough into five portions, 1 lb 8 oz each. Shape into loaves.

Place in greased 5x9x2-3/4-inch loaf pans. Proof until double in size.

Bake at 375°F for 30-35 minutes.

Brush with melted margarine.Yield: 5 1/8 lb loavesPer Serving (excluding unknown items): 8811 Calories; 127g Fat (13.2% calories from fat); 328g Protein; 1552g Carbohydrate; 61g Dietary Fiber;840mg Cholesterol; 10551mg Sodium. Exchanges: 94 1/2 Grain(Starch); 17 1/2 Lean Meat; 1/2 Vegetable; 12 1/2 Fat; 5 1/2 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

DumplingsQuick Bread Recipes

Servings: 505 oz nonfat dry milk and 5 1/2 cups water maybe substituted for the fluid milk. Add dry milk toother dry ingredients.

Serve with meat stew or stewed chicken. Mixturemay be dropped onto hot meat mixture in counterpans and steamed.

VARIATION:

Spaetzles (Egg Dumplings). Use 1 lb 4 oz flour,1 tsp baking powder, 1 1/2 tsp salt, 6 eggs, and3 cups milk. Mix as above. Drop small bits ofdough or press through a colander into 3 galsimmering soup. Cook approximately 5 minutes.Soup must be very hot to cook dumplings.

40 ounces all-purpose flour3 ounces baking powder (6 tbsp)2 tablespoons salt10 ounces eggs (about 6 total), beaten5 1/2 cups milk

Combine dry ingredients in mixer bowl. Mix on low speed until blended, using flat beater.

Combine eggs and milk. Add to dry ingredients. Mix on low speed only until blended.

Portion batter with No. 24 dipper, onto trays. Do not cover trays. Steam for 12-15 minutes.Yield: 100 dumplingsPer Serving (excluding unknown items): 108 Calories; 2g Fat (14.1% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 28mgCholesterol; 458mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Dutch Apple Coffee CakeQuick Bread Recipes

Servings: 64Cake batter may be mixed and panned the daybefore using. Refrigerate overnight, then addtopping and bake.

4 oz nonfat dry milk and 1 qt water may besubstituted for fluid milk.

40 ounces granulated sugar12 ounces shortening14 ounces eggs (about 8 total)40 ounces all-purpose flour2 ounces baking powder2 teaspoons salt1 quart milk40 ounces frozen or canned apples2 ounces margarine, melted18 ounces granulated sugar2 tablespoons ground cinnamon

Cream 2 lb 8 oz granulated sugar, shortening, and eggs on medium speed for 10 minutes, using flat beater.

Combine dry ingredients and mix until well blended.

Add milk and dry ingredients alternately to creamed mixture. Mix on low speed for 3 minutes. Scrape sides of bowl. Mix onmedium speed for 10 seconds.

Drain apples and chop. Combine with margarine, 1 lb 2 oz granulated sugar, and cinnamon.

Scale batter into two greased 12x20x2-inch baking pans, 4 lb 6 oz per pan. Spread 1 lb 14 oz apple mixture over batter in eachpan. Bake at 365°F for 50-60 minutes. Cut 4x8Yield: 2 pans 12x20x2-inchPer Serving (excluding unknown items): 249 Calories; 7g Fat (26.4% calories from fat); 3g Protein; 43g Carbohydrate; 1g Dietary Fiber; 28mgCholesterol; 186mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

English Muffin BreadYeast Bread Recipes2 cups hot water1 1/2 cups vegetable oil2 pounds all-purpose flour6 ounces granulated sugar2 ounces salt10 ounces eggs (about 6 total), beaten1 1/4 ounces active dry yeast1 1/2 cups warm water (110°F)2 pounds all-purpose flour2 ounces cornmeal

Combine 2 cups warm water and oil in mixer bowl.

Add 2 lb flour, sugar, salt, and eggs to water-oil mixture.

Dissolve yeast in 1 1/2 cups warm (110°F) water. Add to flour mixture. Mix on medium speed for 2 minutes, using dough arm.

Add enough remaining flour (2 lb) to make a stiff batter. Cover and let rise until light and double in bulk. Punch down dough.

Grease five loaf pans (5x9x2-3/4 inches). Sprinkle with cornmeal. Scale 1 lb 8 oz dough per pan. Shape and place in pans. Sprinklewith cornmeal. Cover. Let rise until double in bulk.

Bake at 375° for 40-50 minutes or until loaf sounds hollow when tapped lightly.Yield: 5 1/8 lb loavesPer Serving (excluding unknown items): 10891 Calories; 375g Fat (31.3% calories from fat); 242g Protein; 1615g Carbohydrate; 63g Dietary Fiber;1202mg Cholesterol; 22455mg Sodium. Exchanges: 94 1/2 Grain(Starch); 6 Lean Meat; 67 1/2 Fat; 11 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

FocacciaYeast Bread Recipes

Focaccia may be split and filled with a sandwichfilling or served unsplit as an accompaniment tosoup or salad.

VARIATION:

Focaccia with Onions. Toss 1 lb of thinly slicedonions with 1/4 cup olive oil, 1/2 tsp salt, and1/2 tsp pepper. Distribute approximately 4 oz ofonion mixture on Focaccia after shaping. Let rise20-30 minutes and bake as directed.

1 ounce active dry yeast2 cups warm water (110°F)1/4 teaspoon granulated sugar1 1/2 cups olive oil2 cups warm water1 tablespoon salt42 ounces all-purpose flour

Combine yeast, 2 cups water, and sugar. Stir to dissolve yeast. Let stand for later step.

Add to yeast mixture. Mix until blended using dough arm.

Add flour. Mix on low speed for about 10 minutes until dough is smooth and satiny.

Tun into lightly greased bowl, then turn over to grease top. Cover. Let rise in warm place (80°F) until double in bulk (30-40minutes).

Shape with a rolling pin into four 1 lb 5 oz ovals, circles, or rectangles about 1/2-2/3 inch thick.

Make several very shallow parallel or fan-shaped cuts in center of bread, then gently pull the edges of the dough to slightly open thshallow cuts.

Put rounds on lightly greased pans.

Brush rounds with olive oil and sprinkle lightly with coarse sea salt and coarse ground pepper. Let rise 20 minutes.

Bake at 450°F for approximately 15 minutes, until golden brown. Serve warm.Yield: 4 loavesPer Serving (excluding unknown items): 7286 Calories; 337g Fat (41.8% calories from fat); 134g Protein; 920g Carbohydrate; 40g Dietary Fiber;0mg Cholesterol; 6462mg Sodium. Exchanges: 60 Grain(Starch); 1 Lean Meat; 65 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

French BreadYeast Bread Recipes

For a shiny, golden crust, brush loaves beforebaking with an egg glaze made from one slightlybeaten egg and 1 Tbsp of water or milk.

After baking, leave uncovered at roomtemperature to keep the crust crisp.

1 1/2 ounces active dry yeast2 cups warm water (110°F)2 ounces granulated sugar3 cups warm water3 ounces shortening1 3/4 ounces salt5 pounds all-purpose flour

Combine yeast, 2 cups 110°F water, and sugar. Stir to dissolve yeast. Let stand 10 minutes.

Add 3 cups warm water, shortening, and salt to yeast mixture. Mix until blended, using dough arm.

Add flour all at once. Mix on low speed to blend. Mix on medium speed for 7-10 minutes, or until sides of bowl are clean anddough makes a rhythmic slapping sound against side of bowl.

Let dough rise (proof) in warm place for about 2 hours, or until double in bulk.

Punch down dough by pulling the dough up on all sides, folding over the center and pressing down, then turning over in thebowl.

Divide into five portions, 1 lb 12 oz each. On lightly floured surface, roll or pat dough to a 12x6-inch rectangle.

Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal.

Place on greased baking sheet sprinkled with cornmeal.

Proof until double in bulk.

With sharp knife, make two or three diagonal slashes across top of loaf.

Spray or brush with cold water.

Bake at 425°F for 25-30 minutes until golden brown. Spray or brush loaf with cold water several times during baking for a crispcrust.Yield: 5 loaves 1 lb 12 ozPer Serving (excluding unknown items): 9360 Calories; 109g Fat (10.7% calories from fat); 251g Protein; 1805g Carbohydrate; 73g Dietary Fiber;0mg Cholesterol; 19332mg Sodium. Exchanges: 114 1/2 Grain(Starch); 2 Lean Meat; 17 Fat; 4 Other Carbohydrates.

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Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

French Breakfast PuffsQuick Bread Recipes

Servings: 503 1/2 cups fluid milk may be used in place of thenonfat dry milk and water.

For small, tea-sized muffins, dip batter with No.40 dipper into small (1 1/2-inch) muffin pans.

VARIATIONS:

Apple Nut Muffins. Add 1 lb chopped applesand 8 oz chopped nuts.

Plain Cake Muffins. Delete nutmeg. Do not rollin sugar and cinnamon.

18 ounces margarine26 ounces granulated sugar10 ounces eggs (about 6 total)40 ounces all-purpose flour2 1/2 tablespoons baking powder1 tablespoon salt1 1/2 teaspoons ground nutmeg3 ounces nonfat dry milk3 1/2 cups water26 ounces granulated sugar2 tablespoons ground cinnamon20 ounces margarine, melted

Cream margarine and 1 lb 10 oz sugar on medium speed until light and fluffy, using flat beater.

Add eggs to creamed mixture. Blend on low speed, then beat on medium speed for 3-5 minutes.

Combine dry ingredients.

Add dry ingredients and water alternately on low speed, to creamed mixture.

Portion batter into greased muffin pans with No. 16 dipper. Bake at 350°F for 20-25 minutes.

Mix sugar and cinnamon.

When muffins are baked, remove from pans. Roll in melted margarine, then in sugar-cinnamon mixture.Yield: 50 PuffsPer Serving (excluding unknown items): 368 Calories; 18g Fat (43.9% calories from fat); 4g Protein; 48g Carbohydrate; 1g Dietary Fiber; 24mgCholesterol; 423mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

French ToastQuick Bread Recipes

Servings: 50Potentially hazardous food. Keep batter at aninternal temperature below 41°F.

VARIATIONS:

Batter-Fried French Toast. Use 1-inch-thickbread slices. Cut into triangles or leave whole. Dipin mixture made from 18 eggs (2 lb), 1 1/4 qtmilk, 1/3 cup vegetable oil, 2 lb 8 oz all-purposeflour, 1 oz (1 1/2 Tbsp) salt, and 1 oz ( 2 1/3Tbsp) baking powder. Fry in deep fat at350°-375°F until golden brown. Dredge inpowdered sugar. Serve with warm maple syrup.

Cinnamon French Toast. Add 1 tsp cinnamon toegg mixture.

24 ounces eggs (about 24 total)1 1/2 quarts milk1 tablespoon salt4 ounces granulated sugar50 bread slices, day old

Beat eggs.

Add milk, salt, and sugar to eggs. Mix well. Refrigerate batter, removing from refrigerator small amounts as needed.

Dip bread into egg mixture. Do not let bread soak. (Care should be taken to avoid getting raw eggs on the cooked food.)

Fry on a well-greased griddle or in deep fat at 360°F until golden brown.

Serve sprinkled with powdered sugar.Yield: 50 slicesPer Serving (excluding unknown items): 114 Calories; 3g Fat (25.9% calories from fat); 5g Protein; 16g Carbohydrate; 1g Dietary Fiber; 62mgCholesterol; 296mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

FrittersQuick Bread Recipes

Servings: 50Potentially hazardous food. Keep batter at aninternal temperature below 41°F.

8 oz nonfat dry milk and 2 qt water may besubstituted for fluid milk. Add dry milk to otheringredients.

VARIATIONS:

Apple Fritters. Add 3 lb tart raw apple, peeledand finely chopped, and 1 tsp cinnamon(optional).

Banana Fritters. Add 3 lb bananas, mashed.

Corn Fritters. Add 2 qt whole kernel corn,drained.

Fruit Fritters. Add 1 qt drained fruit: peach,pineapple, or other fruit.

4 pounds all-purpose flour4 ounces baking powder1 tablespoon salt2 ounces granulated sugar21 ounces eggs (about 12 total), beaten2 quarts milk6 ounces oil or melted shortening (3/4 cup)

Combine dry ingredients in mixer bowl. Mix on low speed for 10 seconds or until mixed, using flat beater.

Combine eggs, milk, and melted shortening. Add to dry ingredients. Mix only enough to moisten dry ingredients.

Portion batter with No. 30 dipper into hot deep fat. Fry at 375°F for 4-6 minutes.

Serve with syrup.Yield: 100 frittersPer Serving (excluding unknown items): 209 Calories; 6g Fat (27.1% calories from fat); 7g Protein; 31g Carbohydrate; 1g Dietary Fiber; 56mgCholesterol; 405mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Fruit Coffee RingsYeast Bread Recipes

SUGGESTED FILLINGS:

Use 2 qt Apricot Filling (p. 197) or apricotpreserves, Fig Filling (p. 197), Prune-DateFilling (p. 197), orange marmalade, or a mixtureof 1 lb butter or margarine and 1 lb honeywhipped together until light and fluffy. Doughmay be shaped in a twist.

Basic Roll DoughorBasic Sweet Roll Dough2 quarts Apricot Filling (see notes)

Let dough rise until double in bulk. Divide dough into 1 1/2-lb portions. Roll out each portion into a rectangular strip 9x14x1/3inches.

Spread each strip with 1 cup filling. Roll as for Cinnamon Rolls. Arrange in ring mold or 10-inch tube pan. Cut slashes in doughwith scissors about 1 inch apart.

Let rise until double in bulk. Bake at 350°F for 25-30 minutes.

Brush with Powdered Sugar Glaze (p. 196).Yield: 8 ringsPer Serving (excluding unknown items): 8992 Calories; 402g Fat (38.7% calories from fat); 86g Protein; 1347g Carbohydrate; 94g Dietary Fiber;3mg Cholesterol; 8317mg Sodium. Exchanges: 19 1/2 Grain(Starch); 0 Lean Meat; 38 Fruit; 1 Non-Fat Milk; 78 1/2 Fat; 31 1/2 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Bread

Nut BreadQuick Bread Recipes

Servings: 805 oz nonfat dry milk and 1 1/2 qt water may besubstituted for fluid milk. Combine dry milk withother dry ingredients. Increase shortening to 6 oz.

3 pounds all-purpose flour1 ounce baking powder1 tablespoon salt24 ounces granulated sugar1 pound pecans or walnuts, chopped10 ounces eggs (about 6 total), beaten1 1/2 quarts milk4 ounces oil or melted shortening

Combine dry ingredients and nuts in mixer bowl. Mix on low speed until blended, using flat beater.

Combine eggs, milk, and shortening. Add to dry ingredients. Mix on low speed only until blended.

Scale batter into five greased loaf pans (5x9x2 3/4 inches), approximately 1 lb 14 oz per pan.

Bake at 350°F for about 50 minutes. Cut 16 slices per loaf.Yield: 5 loaves 5x9 inchesPer Serving (excluding unknown items): 162 Calories; 6g Fat (35.0% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 18mgCholesterol; 132mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

85

Bread

Oatmeal BreadYeast Bread Recipes

See oatmeal topping, Exhibit IV in the colorinsert.

VARIATION:

Molasses Bran Bread. Delete rolled oats and eggs.Increase water to 1 qt. Add 10 oz whole wheatflour, 3 oz unprocessed bran, 1 1/2 tsp groundginger, and 4 oz nonfat dry milk.

1 1/4 ounces active dry yeast1 cup warm water (110°F)2 teaspoons granulated sugar3 cups hot water6 ounces rolled oats1 cup molasses6 ounces shortening2 tablespoons salt56 ounces all-purpose flour7 ounces eggs (about 4 total)4 ounces rolled oats2 2 oz egg whites1 tablespoon water

Combine yeast, 110°F water, and sugar. Let stand 10 minutes.

Combine 3 cups hot water, 6 oz oats, molasses, shortening, and salt in mixer bowl, using dough arm.

Add enough flour to rolled oats mixture to make a smooth, thin batter.

Add eggs and yeast mixture to batter. Mix 15 minutes on medium speed. Add remaining flour in small amounts, on low speed, tomake a soft dough. Let rest 10 minutes. Knead on low speed for 10 minutes or until smooth and elastic, or until a small piece ofdough can be stretched to resemble a thin membrane. Let rise until double in bulk.

Grease five loaf pans (5x9x2-3/4 inches). Coat each pan with 1/4 cup rolled oats. Punch down dough. Scale 1 lb 8 oz dough foreach pan and shape into a loaf. Place in prepared pans.

Combine egg whites and water. Brush on loaves and sprinkle with rolled oats. Let rise until double in bulk. Bake at 375°F for30-35 minutes.Yield: 5 1/8 lb loavesPer Serving (excluding unknown items): 9731 Calories; 225g Fat (20.9% calories from fat); 260g Protein; 1652g Carbohydrate; 83g Dietary Fiber;841mg Cholesterol; 13465mg Sodium. Exchanges: 92 1/2 Grain(Starch); 6 1/2 Lean Meat; 39 Fat; 15 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

86

Bread

Oatmeal MuffinsQuick Bread Recipes

Servings: 504 oz dry buttermilk and 1 1/4 qt water may besubstituted for liquid buttermilk.

Flavor may be varied by the addition of 1 tspcinnamon to the dry ingredients.

No. 24 dipper yields 7 dozen muffins.

VARIATION:

Oatmeal Fruit Muffins. Add 1 lb raisins,chopped dates, or other fruit. Fold into batter.

14 ounces rolled oats1 1/4 quarts buttermilk9 ounces eggs (about 5 total), beaten20 ounces brown sugar1 pound oil or melted shortening20 ounces all-purpose flour5 teaspoons baking powder2 1/2 teaspoons salt2 1/2 teaspoons baking powder

Combine rolled oats and buttermilk in mixer bowl. Let stand 1 hour.

Combine eggs, sugar, and shortening. Add to rolled-oat mixture. Mix 30 seconds. Scrape sides of bowl.

Combine dry ingredients. Add to rolled-oat mixture. Mix on low speed only until dry ingredients are moistened, about 15 seconds.

Portion batter with No. 16 dipper into greased muffin pans (2/3 full). Bake at 400°F for 15-20 minutes. Remove from pans assoon as baked.Yield: 50 muffinsPer Serving (excluding unknown items): 212 Calories; 10g Fat (43.6% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 22mgCholesterol; 218mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

87

Bread

Pancake MixQuick Bread Recipes

VARIATION:

Buttermilk Pancake Mix. Substitute 1 lb 8 ozdry buttermilk for nonfat dry milk and add 2Tbsp baking soda.

9 pounds all-purpose flour8 ounces baking powder1/4 cup salt24 ounces granulated sugar24 ounces nonfat dry milk

No directions included. See notes.Yield: 12 lb mixPer Serving (excluding unknown items): 20091 Calories; 45g Fat (2.0% calories from fat); 668g Protein; 4205g Carbohydrate; 110g Dietary Fiber;133mg Cholesterol; 53351mg Sodium. Exchanges: 204 1/2 Grain(Starch); 29 1/2 Non-Fat Milk; 49 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

88

Bread

PancakesQuick Bread Recipes

Servings: 50Potentially hazardous food. Keep batter at aninternal temperature below 41°F.

14 oz nonfat dry milk and 3 1/2 qt water maybe substituted for the fluid milk. Add dry milk toother dry ingredients. Increase shortening to 1 lb.

VARIATIONS:

Apple Pancakes. Add 1 lb chopped cookedapples and 1 tsp cinnamon or nutmeg.

Blueberry Pancakes. Fold 1 lb individually quickfrozen (IQF) blueberries or well-drained andrinsed canned blueberries carefully into batter aftercakes are mixed. Handle carefully to avoidmashing berries. If a large batch is being prepared,add berries to a small portion of the batter at onetime. Serve with Blueberry Syrup, p. 588.

Buttermilk Pancakes. Substitute buttermilk formilk. Add 1 Tbsp baking soda to dryingredients; 14 oz dry buttermilk and 3 1/2 qtwater may be substituted for fluid buttermilk.Add dry buttermilk and soda to other dryingredients. Increase shortening to 1 lb.

Pecan Pancakes. Add 1 lb chopped pecans.

Silver Dollar Pancakes. Portion 1-2 Tbsp ofbatter onto hot grill and cook as directed above.Garnish with powdered sugar sprinkled on top ofpancakes and fresh blueberries or raspberries.

72 ounces all-purpose flour4 ounces baking powder2 tablespoons salt12 ounces granulated sugar21 ounces eggs (about 12 total)3 1/2 quarts milk12 ounces melted and cooled shortening or vegetable oil

Place dry ingredients in mixer bowl. Mix on low speed until well blended, using flat beater.

In another bowl, beat eggs until light.

Add milk and melted shortening to eggs. Add to dry ingredients. Mix on low speed for 30 seconds. If necessary, thin with milk.Refrigerate batter, removing from refrigerator small amounts as needed. Use No. 16 dipper to place batter on griddle, which hasbeen preheated to 350°F. Cook until surface of cake is full of bubbles and golden brown. Turn pancakes and finish cooking.Yield: 100 cakesPer Serving (excluding unknown items): 296 Calories; 11g Fat (32.5% calories from fat); 8g Protein; 42g Carbohydrate; 1g Dietary Fiber; 60mgCholesterol; 547mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.

89

Copyright: © 2004 by Prentice-Hall, Inc.

90

Bread

Pancakes From MixQuick Bread Recipes

Servings: 30To make 50 cakes: use 3 lb of Pancake mix, 6(10 oz) beaten eggs, 1 1/2 qt water, 6 ozshortening.

To make 100 cakes: use 6 lb of Pancake mix,12 (1 lb 5 oz) beaten eggs, 3 qt water, 12 ozshortening.

To make 200 cakes: use 12 lb of Pancake mix,24 (2 lb 10 oz) beaten eggs, 1 1/2 gal water, 1lb 8 oz shortening.

2 pounds pancake mix7 ounces eggs (about 4 total), beaten1 quart water4 ounces oil or melted shortening

Weigh approximate amount of Pancake Mix

Add beaten eggs, water, and cooled melted fat.

Stir only until mix is dampened.

Place on hot griddle with No. 16 dipper.

Cook until cake is full of bubbles. Turn and finish cooking.Yield: 30 cakesPer Serving (excluding unknown items): 157 Calories; 6g Fat (34.3% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 35mgCholesterol; 378mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

91

Bread

Poppy Seed-Yogurt MuffinsQuick Bread Recipes

Servings: 50VARIATION:

Glazed Poppy Seed-Yogurt Muffins. Combine3/4 cup lemon juice and 2 Tbsp granulatedsugar. Brush on baked muffins.

40 ounces all-purpose flour1/4 cup poppy seeds2 teaspoons salt3 1/2 teaspoons baking soda28 ounces granulated sugar12 ounces margarine1 pound eggs (about 9 total)4 teaspoons vanilla1 1/2 teaspoons lemon juice35 ounces plain yogurt

Blend together flour, poppy seeds, salt and baking soda.

Cream sugar and margarine on medium speed until light and fluffy, using flat beater.

Combine eggs, vanilla and lemon juice and add gradually to creamed mixture. Mix until smooth.

Add yogurt alternately with dry ingredients from first step, blending after each addition. Portion into prepared muffin pans, usingNo. 16 dipper. Bake at 400F for 18-22 minutes. Cool briefly before removing from pans.Yield: 50 muffinsPer Serving (excluding unknown items): 223 Calories; 8g Fat (30.4% calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; 41mgCholesterol; 260mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

92

Bread

Potato BreadYeast Bread Recipes

Dough may be shaped into rolls. Recipe makesapproximately 100 1 1/2-oz rolls. Bake at375°F for 20-25 minutes.

VARIATION:

Portuguese Sweet Bread. Delete nonfat dry milk.Substitute 6 oz margarine for shortening. Increasesugar to 10 oz and eggs to 6 (10 oz).

5 ounces instant potatoes2 cups boiling water1 ounce active dry yeast1 cup warm water (110°F)1 teaspoon granulated sugar1 1/2 cups hot water4 ounces nonfat dry milk8 ounces shortening8 ounces granulated sugar2 tablespoons salt56 ounces all-purpose flour8 ounces eggs (about 5 total), beaten

Pour boiling water over potatoes. Set aside for later step.

Combine yeast, 110°F water, and 1 tsp sugar. Let stand 10 minutes.

Combine 1 1/2 cups hot water, milk, shortening, 8 oz sugar, and salt in mixer bowl, using dough arm to mix and softenshortening. Add potato mixture and mix until well blended.

Add enough flour to make a smooth batter. Add yeast mixture. Mix on medium speed for 15 minutes.

Add eggs and mix thoroughly. Add remaining flour in small amounts on low speed to make a soft dough. Proof until double inbulk.

Punch down dough. Scale into five loaves, 1 lb 8 oz each. Place in greased baking pans (5x9x2-3/4 inches). Proof until double insize. Bake at 375°F for 30-35 minutes.Yield: 5 1/8 lb loavesPer Serving (excluding unknown items): 10010 Calories; 268g Fat (24.2% calories from fat); 256g Protein; 1629g Carbohydrate; 60g Dietary Fiber;984mg Cholesterol; 13947mg Sodium. Exchanges: 87 1/2 Grain(Starch); 5 Lean Meat; 5 Non-Fat Milk; 47 Fat; 15 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

93

Bread

Pumpkin BreadQuick Bread Recipes

Servings: 808 oz raisins or chopped nuts may be added.

44 ounces granulated sugar2 cups vegetable oil38 ounces pumpkin, canned15 ounces eggs (about 9 total)34 ounces all-purpose flour4 teaspoons baking soda2 teaspoons baking powder1 tablespoon salt1 tablespoon ground cinnamon1 teaspoon ground nutmeg1 1/4 cups water

Combine sugar, oil, pumpkin, and eggs in mixer bowl. Cream on medium speed for 10 minutes, using flat beater. Scrape sides ofbowl and beater.

Combine dry ingredients.

Add dry ingredients and water alternately to creamed mixture. Mix 3 minutes on low speed. Scrape sides of bowl.

Scale batter into five greased loaf pans (5x9x2-3/4 inches), approximately 1 lb 15 oz per pan.

Bake at 350°F for 50 minutes or until done.

Cool 30 minutes before removing from pans.

Cut 16 slices per loaf.Yield: 5 loaves 5x9 inchesPer Serving (excluding unknown items): 165 Calories; 6g Fat (33.0% calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 23mgCholesterol; 164mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

94

Bread

Raised MuffinsYeast Bread Recipes

6 oz nonfat dry milk and 1 1/2 qt water may besubstituted for the fluid milk. Combine dry milkwith the first portion of flour.

12 ounces granulated sugar2 ounces salt9 ounces shortening1 1/2 quarts milk1 1/2 ounces active dry yeast1 1/2 cups warm water (110°F)21 ounces eggs (about 12 total), beaten2 pounds all-purpose flour44 ounces all-purpose flour (variable)

Place sugar, salt, and shortening in mixer bowl.

Scald milk by heating to point just below boiling. Add to mixture in mixing bowl. Cool to lukewarm.

Soften yeast in warm water.

Add eggs and softened yeast to milk mixture.

Add 2 lb flour. Beat on medium speed for 10 minutes, using flat beater. Let rise in warm place for 1 1/2 hours.

Add remaining flour. Beat until batter is smooth. Portion with No. 20 dipper into greased muffin pans. Let rise until double inbulk (about 1 hour).

Bake at 350°F for 20 minutes.Yield: 8 dozenPer Serving (excluding unknown items): 13324 Calories; 386g Fat (26.3% calories from fat); 362g Protein; 2074g Carbohydrate; 70g Dietary Fiber;2723mg Cholesterol; 23605mg Sodium. Exchanges: 109 Grain(Starch); 11 1/2 Lean Meat; 6 Non-Fat Milk; 64 1/2 Fat; 23 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

95

Bread

Spoon BreadQuick Bread Recipes

Servings: 50Serve with crisp bacon, Creamed Chicken (p.450), or Creamed Ham (p. 355).

5 3/4 quarts milk28 ounces yellow cornmeal1 ounce salt (1 1/2 tbsp)44 ounces eggs (about 25 total), beaten6 ounces margarine, melted2 ounces baking powder

Scald milk by heating to point just below boiling.

Add cornmeal and salt to milk, stirring briskly with a wire whip. Cook 10 minutes, or until thick.

Add eggs slowly to cornmeal mixture, while stirring. Add margarine and baking powder to cornmeal mixture. Stir to blend.

Pour batter into two greased 12x20x2-inch baking pans, 8 lb per pan. Place in pans of hot water.

Bake at 250°F for 45-60 minutes or until set.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 189 Calories; 9g Fat (44.1% calories from fat); 8g Protein; 18g Carbohydrate; 1g Dietary Fiber; 121mgCholesterol; 462mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

96

Bread

Swedish Rye BreadYeast Bread Recipes

VARIATIONS:

Caraway Rye Bread. Add 2 Tbsp caraway seedsto dough.

Limpa Rye Bread. Decrease all-purpose flour to 2lb and increase rye flour to 2 lb. Add 2 Tbspfennel seed and 2 Tbsp grated orange peel.

Rye Rolls. Shape into 1 1/2-oz rolls. Yield: 7dozen.

2 1/4 ounces active dry yeast2 cups warm water (110°f)1 ounce brown sugar3 cups hot water1 tablespoon salt6 ounces brown sugar6 ounces molasses (1/2 cup)3 ounces shortening56 ounces all-purpose flour12 ounces rye flour

Combine yeast, 110°F water, and 1 oz brown sugar. Let stand 10 minutes.

Combine 3 cups hot water, salt, 6 oz brown sugar, molasses, and shortening in mixer bowl. Mix thoroughly until shortening issoftened.

Combine flours. Add enough to mixture in mixer bowl to make a thin, smooth batter. Add yeast mixture. Mix on medium speedfor 10 minutes, using dough arm. Reduce mixer speed. Add remaining flour in small amounts to make a soft dough that pulls itselffrom sides of bowl. Mix for about 10 minutes, until smooth and elastic, or until a small piece of dough can be stretched toresemble a thin membrane. Let rise until double in bulk.

Punch down dough. Shape into five loaves, 1 lb 8 oz each. Place in five greased loaf pans (5x9x2-3/4 inches). Let rise until doublein bulk.

Bake at 375°F for 40-50 minutes or until bread sounds hollow when tapped lightly.Yield: 5 1/8 lb loavesPer Serving (excluding unknown items): 9122 Calories; 110g Fat (10.8% calories from fat); 220g Protein; 1809g Carbohydrate; 73g Dietary Fiber;0mg Cholesterol; 6645mg Sodium. Exchanges: 98 1/2 Grain(Starch); 2 1/2 Lean Meat; 18 Fat; 20 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

97

Bread

WafflesQuick Bread Recipes

Servings: 55Potentially hazardous food. Keep batter at aninternal temperature below 41°F.

9 oz nonfat dry milk and 2 1/4 qt water may besubstituted for fluid milk. Mix dry milk with dryingredients. Increase shortening to 1 lb 2 oz.

VARIATION:

Pecan Waffles. Add 6 oz chopped pecans.3 pounds all-purpose flour3 ounces baking powder2 tablespoons salt4 ounces granulated sugar11 ounces egg yolks (about 18 total)2 1/4 quarts milk1 pound oil or melted shortening (2 cups)165 ounces egg whites (about 18 total)

Combine dry ingredients in mixer bowl. Blend on low speed for 10 seconds, using flat beater.

Combine egg yolks, milk, and melted shortening. Add to dry ingredients. Mix on low speed just enough to moisten dryingredients.

Beat egg whites until stiff but not dry. Fold into batter.

Refrigerate batter, removing from refrigerator small amounts as needed. Use No. 10 dipper to place batter on preheated waffleiron.

Bake about 4 minutes.Yield: 50 wafflesPer Serving (excluding unknown items): 259 Calories; 12g Fat (40.7% calories from fat); 14g Protein; 24g Carbohydrate; 1g Dietary Fiber; 78mgCholesterol; 558mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

98

Bread

Walnut Coffee CakeQuick Bread Recipes

Servings: 644 oz nonfat dry milk and 1 qt water may besubstituted for the fluid milk.

3 pounds granulated sugar1 pound margarine28 ounces eggs (about 16 total)1 tablespoon vanilla3 pounds all-purpose flour4 tablespoons baking powder2 tablespoons salt1 quart milk2 pounds brown sugar4 ounces margarine2 ounces all-purpose flour1 tablespoon ground cinnamon1 pound walnuts, chopped

Cream sugar and 1 lb margarine on medium speed until light and fluffy, using flat beater.

Add eggs slowly to creamed mixture, beating well after each addition. Add vanilla.

Mix 3 lb flour, baking powder, and salt together.

Add milk alternately with dry ingredients to creamed mixture. Combine thoroughly after each addition.

Combine brown sugar, 4 ounces margarine, 2 ounces flour, cinnamon, and walnuts for crumb mixture.

Scale 1 lb 4 oz batter into each of 4 greased 10-inch tube pans. Sprinkle 6 oz crumb mixture over batter. Spread with 1 lb 4 ozbatter. Top with 6 oz crumb mixture.

Bake at 350°F for 45-50 minutes. Cool slightly. Remove from pans. Ice with Powdered Sugar Glaze (p. 196) if desired.

Slice 16 servings per cake.Yield: 4 cakesPer Serving (excluding unknown items): 352 Calories; 13g Fat (32.9% calories from fat); 6g Protein; 54g Carbohydrate; 1g Dietary Fiber; 55mgCholesterol; 406mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

99

Bread

White BreadYeast Bread Recipes

1 1/4 gal fresh milk may be substituted for thewater and dry milk. Scald milk, combine withsugar, salt, and shortening. Cool to lukewarmbefore adding to other ingredients.

The dough temperature should be about 80°Fwhen mixed.

Mixing may be simplified by combining dry yeastwith sugar, salt, dry milk, and 2 lb of the flour.Mix thoroughly. In mixer bowl, combine verywarm water (120°F) and shortening. Blend onlow speed. Add yeast-flour mixture while mixingon low speed. Add remaining flour gradually,mixing until a smooth, elastic dough is formed.Shortening may be increased to 1 lb and sugar to12 oz if a richer dough is desired.

A variety of shapes may be made from the dough(Exhibits II, III, and IV in the color insert.)

VARIATIONS:

Buffet Submarine Buns. Scale dough into 1-lbportions. Shape into 18-inch-long loaves. (SeeFigure 4.1 for shaping instructions.) Use forSubmarine Sandwiches (p. 540).

Butter Slices. Divide dough into thirds. Roll 1/3inch thick. Cut with 3-inch biscuit cutter or shapeinto long rolls and cut into slices. Dip in meltedbutter or margarine. Stand pieces on edge in5x9x2 3/4-inch loaf pans (8 pieces per pan).Let rise and bake.

Cinnamon Bread. After dough has been dividedand scaled into loaves, roll each into a rectangularsheet. Brush with melted margarine or shortening;sprinkle generously with cinnamon and sugar.Roll as for jelly roll. Seal edge of dough and placein greased loaf pans sealed edge down. Sprinkletop with cinnamon and sugar.

Raisin Bread. Add 3 lb raisins to dough aftermixing.

Sandwich Ring Bread. Scale fermented dough into11-oz balls and shape each ball into a 16-inchrope. Braid three ropes together and pinch ends toseal. Shape braided ropes into a 15-inch circlewith a 5-inch center hole (work ends together toform a smooth ring). Proof ring in a warm placeuntil double in bulk (30-40 minutes). Bake at375°F until done (about 20 minutes).

100

Whole Wheat Bread. Substitute whole wheatflour for half of the all-purpose flour.

5 ounces active dry yeast3 cups warm water (110°f)10 ounces granulated sugar5 ounces salt14 ounces nonfat dry milk1 gallon lukewarm water12 ounces shortening, melted15 pounds all-purpose flour

Soften yeast in warm water. Let stand 10 minutes.

Combine sugar, salt, dry milk, water, and shortening. Add softened yeast. Mix on medium speed until blended, using dough arm.

Add flour. Mix on low speed about 10 minutes or until dough is smooth and elastic and small blisters appear on the surface.

Let dough rise in warm place (80°F) approximately 2 hours, or until double in bulk.

Punch down dough by pulling the dough up on all sides, folding over the center and pressing down, then turning over in thebowl. Shape into 16 loaves, 1 lb 8 oz each (Figure 4.1). Place in greased 5x9x2 3/4-inch loaf pans.

Let rise approximately 1 1/2 hours, or until double in bulk.

Bake at 400°F for 30-40 minutes or until loaves are golden brown and sound hollow when tapped (Exhibit I in the color insert).

Brush tops of loaves with melted butter or margarine.Yield: 16 1/8 lb loavesPer Serving (excluding unknown items): 30749 Calories; 416g Fat (12.4% calories from fat); 901g Protein; 5740g Carbohydrate; 223g DietaryFiber; 78mg Cholesterol; 57409mg Sodium. Exchanges: 344 Grain(Starch); 6 Lean Meat; 17 Non-Fat Milk; 68 Fat; 19 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

101

Bread

Whole Wheat BreadYeast Bread Recipes

Recipe may be used for Whole Wheat Rolls. Seep. 147 for procedure. Recipe makesapproximately 100 1 1/2-oz rolls. Bake at375°F for 20-25 minutes.

VARIATIONS:

Cornmeal Bread. Delete whole wheat flour. Add1 lb cornmeal.

Egg Bread. Delete whole wheat flour. Increase all-purpose flour to 3 lb 12 oz. Add 5 eggs (8 oz),beaten.

Jalapeño Cheese Bread. Delete whole wheat flour.Increase all-purpose flour to 4 lb. Increase yeast to1 1/2 oz. Reduce nonfat dry milk to 1 oz. Add3 oz seeded jalapeño peppers, finely chopped; 8 ozgreen chilies, chopped; 10 oz shredded cheddarcheese; and 8 oz shredded processed cheese.

White Loaves. Delete whole wheat flour. Increaseall-purpose flour to 4 lb.

1 1/4 ounces active dry yeast1 3/4 cups warm water (110°F)1 tablespoon granulated sugar1 quart hot water5 ounces nonfat dry milk5 ounces granulated sugar1 1/2 ounces salt6 ounces shortening3 pounds all-purpose flour1 pound whole wheat flour

Combine yeast, water, and sugar. Let stand 10 minutes.

Combine water, milk, sugar, salt, and shortening in mixer bowl, using dough arm. Mix until shortening is softened.

Add enough flour to mixture in mixer bowl to make a thin, smooth batter. Add yeast mixture. Mix 15 minutes on medium speed.

Add remaining all-purpose flour and whole wheat flour in small amounts to make a soft dough that pulls itself from side of bowl.Mix on low speed about 10 minutes or until dough is smooth and elastic and small blisters appear on the surface.

Let dough rise (proof) in warm place for about 2 hours or until double in bulk.

Punch down dough. Scale into five portions 1 lb 8 oz each.

Shape into loaves. Place in greased 5x9x2 3/4-inch loaf pans. Let rise until double in size.

102

Bake at 365°F for 30-35 minutes.

Remove bread from oven. Brush with melted margarine.Yield: 5 1/8 lb loavesPer Serving (excluding unknown items): 9216 Calories; 195g Fat (18.9% calories from fat); 268g Protein; 1610g Carbohydrate; 102g Dietary Fiber;28mg Cholesterol; 17351mg Sodium. Exchanges: 91 Grain(Starch); 1 1/2 Lean Meat; 6 Non-Fat Milk; 36 Fat; 10 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

103

Bread

Whole Wheat PancakesQuick Bread Recipes

Servings: 50Potentially hazardous food. Keep batter at aninternal temperature below 41°F.

1 1/4 gal fluid milk may be substituted fornonfat dry milk and water. Add milk along withvegetable oil and eggs.

3 pounds whole wheat flour44 ounces all-purpose flour8 ounces granulated sugar2 ounces salt (3 tbsp)4 ounces baking powder5 1/2 teaspoons baking soda18 ounces nonfat dry milk3 cups vegetable oil1 gallon water (+ 2 cups)2 pounds eggs (about 18 total)

Combine dry ingredients in mixer bowl. Mix, using flat beater, until blended.Add to dry ingredients, mixing just until large lumps disappear.

Refrigerate batter, removing from refrigerator small amounts as needed.

Portion batter with No. 12 dipper onto greased preheated griddle.

Bake until edges start to dry and bubbles appear on top surface.

Flip and bake other side.Yield: 100 cakesPer Serving (excluding unknown items): 381 Calories; 16g Fat (36.5% calories from fat); 12g Protein; 49g Carbohydrate; 4g Dietary Fiber; 79mgCholesterol; 903mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

104

Breakfast

105

Breakfast

Baked OmeletEgg and Cheese Recipes

Servings: 48Potentially hazardous food. Hold at internaltemperature above 140°F.

VARIATIONS:

Bacon Omelet. Fry 1 lb 8 oz diced bacon;substitute bacon fat for margarine in white sauce.Add diced bacon to egg mixture.

Cheese Omelet. Add 12 oz grated cheese beforeplacing pans in ovens.

Cheese and Bacon Omelet. Combine 8 lb eggs, 1Tbsp (3/4 oz) salt, and 1 Tbsp white pepper andmix on low speed just until blended. Portion withNo. 12 dipper onto lightly greased preheated grill.Cook until set. Portion 1 oz shredded processedcheese and 1/2 oz cooked crumbled bacon overeach omelet. Fold omelet with spatula. Place in12x20x2-inch pans. Cover and keep hot.Prepare 3 lb cheese and 1 lb 8 oz bacon for 50omelets.

Grilled Cheese Omelet. Combine 11 lb eggs, 11/2 Tbsp (1 oz) salt, and 1 Tbsp white pepperand mix on low speed just until blended. Portionwith No. 8 dipper onto lightly greased preheatedgrill. As omelet begins to set, portion 1 1/2 ozshredded processed cheese over each (4 lb 8 oz for50 omelets). Fold omelet with spatula and placein 12x20x2-inch pans. Cover and keep hot.

Ham Omelet. Add 3 lb finely diced cooked ham.Reduce salt to 1 Tbsp or less.

Jelly Omelet. Spread 1 lb tart jelly over cookedomelet.

Mushroom and Cheese Omelet. Add 8 oz gratedcheese and 6 oz sliced mushrooms.

Spanish Omelet. Add 8 oz chopped green chiliesto egg mixture. Serve with Spanish Sauce (p.574).

12 ounces margarine8 ounces all-purpose flour2 tablespoons salt1/2 teaspoon white pepper3 quarts milk15 ounces egg yolks (about 24), beaten28 ounces egg whites (about 24)

Melt margarine. Add flour and seasonings. Stir until smooth. Cook 5 minutes.106

Add milk gradually, stirring constantly with a wire whip. Cook until thick.

Add egg yolks and mix well with wire whip.

Beat egg whites until they form rounded peaks. Fold into egg yolk mixture.

Pour mixture into two greased 12x20x2-inch baking pans, 5 lb per pan. Set pans in counter pans with 3 cups of hot water in each.Bake at 325°F for approximately 45 minutes or until set, 180°F internal end-point temperature. Cut 4x6.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 146 Calories; 11g Fat (65.2% calories from fat); 6g Protein; 7g Carbohydrate; trace Dietary Fiber; 122mgCholesterol; 394mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

107

Breakfast

Chinese OmeletEgg and Cheese Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

2 pounds long-grain rice (AP)2 1/2 quarts water1 tablespoon salt1 tablespoon margarine or vegetable oil4 ounces margarine2 ounces all-purpose flour1 teaspoon salt1 quart milk1 pound sharp cheddar cheese, shredded15 ounces egg yolks (about 24 total)1 teaspoon dry mustard2 tablespoons salt1 teaspoon paprika28 ounces egg whites (about 24 total)

Cook rice according to directions on p. 399.

Melt margarine. Add flour and salt. Stir until smooth. Cook 5 minutes.

Add milk gradually, stirring constantly with wire whip. Cook until thickened.

Add cheese to white sauce. Stir until cheese is melted.

Beat egg yolks until light and fluffy. Add seasonings. Add to cheese sauce. Stir until smooth. Add rice and mix to blend.

Beat egg whites until they form soft peaks. Fold into rice mixture.

Pour into two greased 12x20x2-inch pans, 7 lb per pan. Bake at 325°F for approximately 45 minutes or until set, 180°F internalend-point temperature. Cut 4x6.

Serve with Cheese Sauce (p. 561), Italian Tomato Sauce (p. 573), or Mushroom Sauce (p. 566).Yield: 2 pans 12x20x2 in chesPer Serving (excluding unknown items): 183 Calories; 9g Fat (44.1% calories from fat); 8g Protein; 17g Carbohydrate; trace Dietary Fiber; 126mgCholesterol; 571mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Breakfast

Cooked Breakfast CerealsCereal and Grain Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Granular cereals may be mixed with cold water toseparate particles and prevent formation of lumps.

Do not stir excessively; overstirring or overcookingproduces a sticky, gummy product.

1 lb raisins may be added to cereal the last 2minutes of cooking.

VARIATION:

Rice and Raisins. Cook 8 oz rice (2 lb cooked)according to directions on p. 399. Heat 1 galmilk. Add cooked rice, 8 oz softened raisins, 12oz granulated sugar, and 2 Tbsp cinnamon.

2 gallons water (2 to 2 1/4)2 ounces salt (3 tbsp)2 pounds cream of wheat or oatmeal cereal (granular or flaked)

Measure water into steam-jacketed kettle or heavy stock pot. Add salt and bring to a rolling boil.

Stir dry cereal gradually into boiling water, using wire whip. Stir until some thickening is apparent. Reduce heat and cook untilcereal reaches desired consistency and raw starch taste has disappeared.

Cereal should be thick and creamy but not sticky.Per Serving (excluding unknown items): 67 Calories; trace Fat (3.7% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 445mg Sodium. Exchanges: 1 Grain(Starch).Copyright: © 2004 by Prentice-Hall, Inc.

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Breakfast

Dried Fruit and Nut GranolaCereal and Grain Recipes

Servings: 50Serve as a cereal, on ice cream, or on yogurt.

Substitute any dried fruit for raisins and apricots.Sunflower seeds may be substituted for part of thenuts.

72 ounces rolled oats1 pound shredded coconut1 pound sliced almonds1 pound pecan pieces6 cups unprocessed bran2 pounds raisins1 pound dried apricots, coarsely chopped8 ounces brown sugar1 tablespoon cinnamon

Spread oats on baking pan. Toast in 350°F oven for 10-15 minutes. Shake pan once during baking to ensure even browning.Transfer to mixing bowl.

Spread coconut, almonds, and pecans on baking pan. Toast in oven until lightly browned, 6-8 minutes. Shake pan once duringcooking to ensure even browning. Add nut mixture to toasted oats.

Add remaining ingredients to oat-nut mixture. Mix lightly until all ingredients are evenly distributed. Cool.

Store in airtight container.Per Serving (excluding unknown items): 422 Calories; 17g Fat (33.4% calories from fat); 11g Protein; 64g Carbohydrate; 11g Dietary Fiber; 0mgCholesterol; 31mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 3 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Breakfast

Egg and Sausage BakeEgg and Cheese Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Sausage-Potato Bake. Substitute frozen hashedbrown potatoes for bread cubes.

Egg-Potato Bake. Delete sausage. Substitutefrozen hashed brown potatoes for bread cubes.

40 ounces sliced bread9 pounds bulk sausage40 ounces cheddar cheese, shredded72 ounces eggs (about 42 total), beaten3 quarts milk1 1/2 tablespoons dry mustard

Cut bread in cubes. Cover bottoms of two greased 12x20x2-inch baking pans with bread cubes. Pans should be well covered.

Brown sausage. Drain well.

Spread cheese and sausage over bread cubes.

Combine eggs, milk, and mustard. Pour over mixture in pans, 2 1/2 qt per pan. May be mixed, covered, and refrigeratedovernight.

Bake uncovered at 325°F for approximately 1 hour or until set, 180°F internal end-point temperature. If browning too fast, coverwith foil.

Cut 4x6.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 614 Calories; 49g Fat (72.9% calories from fat); 25g Protein; 16g Carbohydrate; 1g Dietary Fiber; 272mgCholesterol; 931mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 8 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Breakfast

Leek and Roasted Pepper QuicheEgg and Cheese Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Vegetable base can be substituted for chickenbase. Adjust salt as necessary.

VARIATION:

Vegetable Quiche. Thaw 1 lb frozen broccoli cutsin a colander. Drain. Steam 1 lb finely choppedcarrots. Drain. Mix vegetables together. Combine4 lb 12 oz shredded processed Swiss cheese and 51/2 oz flour. In each quiche shell, scale 8 ozcheese then 3 oz drained vegetables. Prepare theliquid by whipping 1 lb egg whites until frothyand mixing with 3 lb 12 oz slightly beaten wholeeggs. Add 5 lb 10 oz milk, 1 tsp nutmeg, and 2tsp white pepper. Proceed as for Leek andRoasted Vegetable Quiche.

3 pounds all-purpose flour2 pounds shortening1 1/2 ounces salt1 1/2 cups cold water (1 1/2 to 1 3/4)84 ounces mushrooms (AP), coarsely chopped8 ounces butter12 ounces onions, coarsely chopped44 ounces leeks (EP), thinly sliced20 ounces roasted red peppers (p. 278) coarsely chopped60 ounces swiss cheese, shredded4 ounces all-purpose flour12 ounces egg whites44 ounces eggs, whole beaten slightly1 3/4 quarts milk3/4 teaspoon white pepper3/4 teaspoon crushed red pepper

Make pastry according to directions (p. 223) Line 10 9-inch pie shells.

Sauté mushrooms in butter until softened and liquid has evaporated. Weight after sautéing should equal 2 lb. Reserve for laterstep.

Sauté onions in butter until tender and slightly browned. Add leeks and continue cooking until wilted.

Add mushrooms reserved from earlier step and roasted peppers to sautéed onions. Scale 10 oz vegetable mixture in each quiche112

shell.

Toss cheese with flour. Sprinkle 6 oz cheese over vegetables in each pan.

Whip egg whites until frothy. Add whole eggs and blend until just mixed.

Combine eggs, milk, and spices. Scale 11 oz of egg-milk mixture over cheese in each pan (approximately 1 1/2 cups). Set pans on18x26x1-inch pan. Bake at 325°F until quiche reaches 180°F, about 1 hour.Yield: 10 7/8 inch quichesPer Serving (excluding unknown items): 513 Calories; 35g Fat (61.6% calories from fat); 19g Protein; 30g Carbohydrate; 2g Dietary Fiber; 152mgCholesterol; 524mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 6 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Breakfast

Potato OmeletEgg and Cheese Recipes

Servings: 56Potentially hazardous food. Hold at internaltemperature above 140°F.

4 oz chopped green pepper and 4 oz choppedonion may be added.

VARIATION:

Potato-Ham Omelet. Omit bacon. Add 4 lbdiced cooked ham to potatoes. Reduce salt to 1Tbsp.

50 bacon slices9 pounds potatoes, cooked, diced63 ounces eggs (about 36 total), beaten2 ounces salt1 teaspoon white pepperfew grains cayenne pepper3 quarts hot milk

Arrange bacon, slightly overlapping, in baking pans. Cook in oven at 400°F until crisp. Remove from pans. Place on paper towelsto absorb fat.

Brown potatoes slightly in bacon fat. Remove to two greased 12x20x2-inch baking pans, 4 lb 8 oz per pan.

Combine eggs, milk, and seasonings. Pour over potatoes.

Bake at 325°F for approximately 1 hour, or until set, 180°F internal end-point temperature. Serve as soon as removed from oven.Cut 4x7. Place a slice of crisp bacon on top of each serving.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 170 Calories; 8g Fat (41.3% calories from fat); 9g Protein; 16g Carbohydrate; 1g Dietary Fiber; 147mgCholesterol; 557mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Breakfast

QuicheEgg and Cheese Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Mushroom Quiche. Delete bacon or ham andParmesan cheese. Sprinkle 3 lb sliced freshmushrooms and 8 oz fine chopped onions sautéedin 4 oz margarine over bottoms of shells,approximately 4 oz per pie.

Sausage Quiche. Substitute 1 lb cooked, drainedsausage (1 lb 12 oz AP) for bacon or ham.

Seafood Quiche. In place of bacon, use 3 lb flakedcrab meat, shrimp pieces, or other seafood, 1 lbsliced fresh mushrooms, and 12 oz finely choppedonions sautéed in 4 oz margarine. Scaleapproximately 5 oz per pie. Delete Parmesancheese.

Swiss Spinach Quiche. Delete bacon or ham andParmesan cheese. Increase Swiss cheese to 6 lb.Add 3 lb 8 oz chopped spinach, well drained.Add 1 tsp nutmeg.

29 ounces all-purpose flour1 tablespoon salt20 ounces shortening1 1/4 cups cold water52 ounces eggs (about 30 total)2 quarts cream or half-and-half2 quarts milk1 1/2 teaspoons salt1/2 teaspoon white pepper3 pounds swiss cheese, grated1 pound bacon, chopped, cooked, and drained, or ham, finely diced8 ounces parmesan cheese, grated

Make pastry according to directions on p. 223. Line 12 8-inch pie pans with pastry, 5 oz per pan. Partially bake shells at 375°F forabout 10 minutes.

Beat eggs. Add cream, milk, and seasonings.

Sprinkle partially baked shells with Swiss cheese, 4 oz per pie, and bacon or ham, 2 oz per pie. Pour egg mixture into shells, 15 oz(approximately 2 cups) per pie.

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Sprinkle with Parmesan cheese, 2 Tbsp per pie. Bake until custard is set and lightly browned, 180°F internal end-pointtemperature.Yield: 12 3/4 inch quichesPer Serving (excluding unknown items): 472 Calories; 35g Fat (66.7% calories from fat); 21g Protein; 18g Carbohydrate; trace Dietary Fiber; 188mgCholesterol; 592mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Non-Fat Milk; 5 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Breakfast

Roasted Pepper and Basil FrittataEgg and Cheese Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Use freshly shredded Parmesan cheese.

Frozen roasted peppers may be substituted forfreshly roasted peppers. When using frozen roastedpeppers, place in a single layer on a baking sheetand heat in a 375°F oven until heated through(discard liquid that accumulates).

6 oz reconstituted sun-dried tomatoes can besubstituted for 6 oz of the roasted red peppers.

Frittata can be cooked in an ovenproof 10-inchsauté pan. Melt 2 Tbsp butter in pan. Whenbutter begins to foam, pour 1 lb 3 oz of eggmixture into pan. Turn heat to very low and cookuntil eggs are set on the bottom and only slightlyrunny on the surface. put pan under broiler untileggs become set but not browned. Cut into fourwedges.

12 pounds onions, thinly sliced2 1/2 cups olive oil1 pound roasted red bell peppers (p. 278) (see notes) diced1 ounce salt108 ounces eggs (about 60 total)6 ounces parmesan cheese, shredded2 teaspoons black pepper4 ounces fresh basil, torn into small pieces12 ounces butter, melted

Using a covered pan, fry onions in oil on low heat, 200°F, until reduced in bulk. Uncover and continue cooking on very low heatuntil onions are browned and dry (12 lb fresh sliced onions will yield approximately 4 lb after cooking).

Stir peppers and salt into cooked onion.

Break eggs into bowl. Beat until blended.

Add onion mixture, cheese, and pepper into eggs. Stir to mix.

Add basil to egg mixture. Mix lightly.

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Pour 2 oz butter into six 13-inch round pizza pans. Scale 2 lb 4 oz of egg mixture into each pan. (Stir often while scaling in pansto keep the vegetables evenly distributed.) Bake at 350°F for approximately 20 minutes or until eggs are set and top has somebrown speckling beginning to occur. Cut into eight wedges.Per Serving (excluding unknown items): 303 Calories; 25g Fat (72.4% calories from fat); 11g Protein; 10g Carbohydrate; 2g Dietary Fiber; 289mgCholesterol; 446mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 4 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Breakfast

Scrambled EggsEgg and Cheese Recipes

Servings: 50Potentially hazardous food. Hold uncookedmixture below 41°F and cooked eggs above140°F.

Breaking and pooling large quantities of shell eggsis not recommended.

Recommended using pasteurized eggs whenscrambled egg mixture must be held longer than 2hours.

The type of equipment used will determine batchsize. Eggs should be cooked in small batches andheld for a minimum amount of time before serving.

STEAMER METHOD. Melt 4 oz margarinein each of two steamer or counter pans. Pour eggmixture into pans. Steam for 6-8 minutes at 5 lbpressure until desired degree of hardness is reached.

OVEN METHOD. Melt 4 oz margarine ineach of two counter or baking pans. Pour eggmixture into pans. Bake approximately 20minutes at 350°F, stirring once after 10 minutesof baking.

For lower cholesterol, egg whites may besubstituted for half of the whole eggs.

VARIATIONS:

Scrambled Eggs and Cheese. Add 1 lb gratedcheddar cheese.

Scrambled Eggs and Chipped Beef. Add 1 lbchopped chipped beef. Reduce salt to 1 Tbsp orless.

Scrambled Eggs and Ham. Add 1 lb 4 ozchopped cooked ham. Reduce salt to 1 Tbsp orless.

131 ounces eggs (about 75 total) (see notes)1 1/2 quarts milk2 tablespoons salt8 ounces margarine

Break eggs into mixer bowl. If using frozen eggs, defrost. Beat slightly on medium speed, using wire whip attachment.

Add milk and salt to eggs. Beat until blended. Refrigerate mixture, removing small amounts as needed.

Melt margarine in fry pan, griddle, or steam-jacketed kettle. Pour in egg mixture (se Notes). Cook over low heat, stirring

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occasionally,until of desired consistency. Eggs should be glossy and 165°F. Serve with No. 10 dipper.Per Serving (excluding unknown items): 161 Calories; 12g Fat (68.7% calories from fat); 10g Protein; 2g Carbohydrate; 0g Dietary Fiber; 319mgCholesterol; 417mg Sodium. Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Breakfast

Welsh RarebitEgg and Cheese Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATION:

Welsh Rarebit with Bacon. Serve rarebit overtoast, with two slices cooked bacon and two slicesfresh tomato.

10 ounces margarine8 ounces all-purpose flour1 ounce salt (1 1/2 tbsp)1 gallon milk5 pounds cheddar cheese, shredded2 tablespoons dry mustard2 tablespoons worcestershire sauce1/2 teaspoon white pepper

Melt margarine. Add flour and salt. Stir until smooth. Cook 5 minutes.

Add milk gradually, stirring constantly with wire whip. Cook until thickened.

Add cheese and seasonings to sauce. Cook over hot water until cheese is melted. Serve on toast or toasted buns.Yield: 6 1/2 quartsPer Serving (excluding unknown items): 289 Calories; 22g Fat (69.2% calories from fat); 14g Protein; 8g Carbohydrate; trace Dietary Fiber; 58mgCholesterol; 599mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Condiment

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Condiment

Balsamic Vinegar Marinade forVegetablesMarinade, Rub, and Seasoning Recipes3/4 cup balsamic vinegar1/4 cup sherry wine vinegar3 ounces onion, finely minced3 cloves garlic, finely minced1/2 teaspoon salt1/2 teaspoon black pepper1 1/2 cups vegetable oil2 cups olive oil

Mix vinegars, onion, garlic, and Spices using a wire whip.

Whisk in oils.

Store in a covered container in refrigerator for up to 1 week.

Stir before using.Yield: 1 1/4 quartsPer Serving (excluding unknown items): 6791 Calories; 759g Fat (98.4% calories from fat); 2g Protein; 26g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 1073mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 Fruit; 152 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Condiment

Barbecue Sauce (cooked)Entree and Vegetable Sauce Recipes

1/2 oz (1/4 cup) dehydrated onion may besubstituted for the fresh onion.

12 cups catsup (1 no. 10 can)3 quarts water2 cups cider vinegar2 tablespoons salt1 teaspoon black pepper4 ounces granulated sugar1 teaspoon chili powder1/4 cup worcestershire sauce1 tablespoon hot pepper sauce4 ounces onion, grated

Combine all ingredients. Simmer 10 minutes. Baste chicken or meat with sauce during cooking.Yield: 1 1/2 gallonsPer Serving (excluding unknown items): 3603 Calories; 10g Fat (2.3% calories from fat); 45g Protein; 949g Carbohydrate; 40g Dietary Fiber; 0mgCholesterol; 48025mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat; 62 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Condiment

Barbecue Sauce (uncooked)Entree and Vegetable Sauce Recipes

1/2 oz (1/4 cup) dehydrated onion may besubstituted for the fresh onion.

12 cups catsup (1 no. 10 can)3 cups cider vinegar12 ounces granulated sugar4 ounces salt4 ounces onion, grated

Mix all ingredients. Pour over meat or chicken. Follow cooking directions for meat or poultry.Yield: 1 gallonPer Serving (excluding unknown items): 4451 Calories; 10g Fat (1.8% calories from fat); 43g Protein; 1176g Carbohydrate; 38g Dietary Fiber; 0mgCholesterol; 78122mg Sodium. Exchanges: 1 1/2 Vegetable; 77 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Condiment

Béchamel SauceEntree and Vegetable Sauce Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Mornay Sauce. Add gradually to hot BéchamelSauce 4 oz each of grated Parmesan and Swisscheese. Let sauce remain over heat until cheese ismelted, then remove and gradually beat in 8 ozmargarine or butter. Serve with fish or egg entrees.

Velouté Sauce. Cook the margarine and flour(roux) until slightly brown in color. SubstituteChicken Stock for milk. Serve on chicken entrees.For Fish Velouté, fish stock for milk. Serve onfish.

SEASONED STOCK:1 1/2 quarts Chicken Stock4 onion slices2 tablespoons black peppercorns3 ounces carrots, chopped1 bay leafREMAINING INGREDIENTS:8 ounces margarine4 ounces all-purpose flour1 quart hot milk1/2 teaspoon salt1/2 teaspoon white pepperfew grains cayenne pepper

Simmer stock and seasonings together for 20 minutes. Strain. Save liquid for preparation of sauce. There should be 1 qt liquid.

Melt margarine. Add flour and stir until smooth. Cook 5-10 minutes.

Add liquids gradually, stirring constantly with wire whip. Cook until smooth and thickened. Add seasonings. Serve with 2-oz ladle(scant) on chicken or meat entrees.Yield: 2 quartsPer Serving (excluding unknown items): 2850 Calories; 218g Fat (67.4% calories from fat); 53g Protein; 184g Carbohydrate; 20g Dietary Fiber;133mg Cholesterol; 7975mg Sodium. Exchanges: 7 1/2 Grain(Starch); 4 1/2 Vegetable; 4 Non-Fat Milk; 42 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Condiment

Brown SauceEntree and Vegetable Sauce Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Jelly Sauce. Add 2 cups currant jelly, beaten untilsoft, 2 Tbsp tarragon vinegar, and 4 oz sautéedminced onions. Serve with lamb or game.

Mushroom Sauce. Add 1 lb sliced mushroomsand 2 oz minced onions, sautéed. Serve withsteak.

Olive Sauce. Add 6 oz chopped stuffed olives.Serve with meat or duck.

Piquant Sauce. Add 2 oz minced onions, 2 ozcapers, 1/2 cup vinegar, 4 oz sugar, 1/4 tsp salt,1/4 tsp paprika, and 1/2 cup chili sauce orchopped sweet pickle. Serve with meats.

Savory Mustard Sauce. Add 1/2 cup preparedmustard and 1/2 cup horseradish. Serve withmeats.

2 quarts Beef Stock4 ounces onion, thinly sliced2 teaspoons salt1/4 teaspoon black pepper8 ounces shortening5 ounces all-purpose flour

Add onions and seasonings to meat stock. If soup base has been used to make stock, taste before adding salt. Simmer about 10minutes. Strain.

Heat shortening and blend with flour. Cook about 10 minutes until it becomes uniformly brown in color. Add hot stock whilestirring with wire ship. Cook until thickened.Yield: 2 quartsPer Serving (excluding unknown items): 4406 Calories; 327g Fat (67.3% calories from fat); 223g Protein; 135g Carbohydrate; 11g Dietary Fiber;439mg Cholesterol; 10529mg Sodium. Exchanges: 7 Grain(Starch); 29 Lean Meat; 4 1/2 Vegetable; 47 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Condiment

Buttered ApplesRelish Recipes

Servings: 50Select apples that will hold their shape whencooked, such as Jonathan, Rome Beauty, orWinesap.

Apple sections may be arranged in a counter panand steamed until tender. Sprinkle margarine andsugar over the top and bake for 15-20 minutes.

Hot buttered apples often are served in place of avegetable. Frozen or canned apples may be used.

VARIATIONS:

Apple Rings. Cut rings of unpared apples, steamuntil tender. Add sugar and margarine and bake15 minutes.

Cinnamon Apples. Cut pared apples into rings.Add cinnamon drops (red-hots) for flavor andcolor. Proceed as for Buttered Apples but reducesugar to 12 oz.

Fried Apples Melt 1 lb margarine or butter infrying pan. Add sliced apples. Add 8 oz brownsugar, 1 tsp salt, and 1 tsp cinnamon. Cookapples, turning occasionally, until apples arelightly browned and just tender. Frozen appleslices, thawed and drained, may be used.

16 pounds fresh apples (AP) (13 lb EP)8 ounces margarine, melted2 cups hot water24 ounces granulated sugar1 tablespoon salt

Wash apples and cut into sections. Remove cores. Arrange in pan.

Mix remaining ingredients and pour over apples. Cover and simmer until apples are tender, approximately 1 hour.Yield: 7 quartsPer Serving (excluding unknown items): 164 Calories; 4g Fat (21.3% calories from fat); trace Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mgCholesterol; 171mg Sodium. Exchanges: 1 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

128

Condiment

Cajun SeasoningMarinade, Rub, and Seasoning Recipes

Use to season poultry and fish. For blackenedchicken or fish, rub with Cajun Seasoning beforebrowning in a heavy pan.

2 ounces paprika2 ounces garlic powder1 ounce onion powder4 tablespoons dried marjoram4 tablespoons dried thyme3 tablespoons cayenne pepper4 tablespoons black pepper4 tablespoons salt

Combine spices and store in airtight container.Yield: 1 1/2 cupsPer Serving (excluding unknown items): 632 Calories; 13g Fat (15.3% calories from fat); 28g Protein; 136g Carbohydrate; 35g Dietary Fiber; 0mgCholesterol; 25660mg Sodium. Exchanges: 9 Grain(Starch); 1/2 Lean Meat; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Condiment

Cocktail SauceEntree and Vegetable Sauce Recipes

Serve as a condiment for clam, crab, lobster,oyster, or shrimp.

1 quart chili sauce2 cups catsup1 cup lemon juice2 tablespoons onion juice10 ounces celery, finely chopped5 teaspoons worcestershire sauce3 ounces horseradishfew drops hot pepper sauce

Mix all ingredients. Chill.Yield: 2 quartsPer Serving (excluding unknown items): 845 Calories; 3g Fat (2.5% calories from fat); 18g Protein; 222g Carbohydrate; 31g Dietary Fiber; 0mgCholesterol; 6481mg Sodium. Exchanges: 1 1/2 Vegetable; 1 1/2 Fruit; 12 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Condiment

Compound ButtersMarinade, Rub, and Seasoning Recipes

Compound butter may be tightly wrapped in foiland frozen. Freeze for no more than 1 month.

VARIATIONS:

Basil Butter. Add 4 cups fresh basil leaves; 3cloves garlic, minced; and 1/4 cup lemon juice.

Dill Butter. Add 2 cups minced dill or 1/2 cupdried dill weed and 1/4 cup lemon juice. Use onpotatoes and other cooked vegetables, rice, andfish.

Garlic Butter. Add 16 cloves garlic, crushed. Useon potatoes and other cooked vegetables, pasta,and pasta sauce.

Herb Butter. Add 1 cup finely chopped chives, 1cup finely chopped fresh parsley, 14/ cup freshtarragon, and 1 tsp lemon juice.

Lemon Butter. Add 1 cup lemon juice, 2 tsplemon zest, and 1/4 cup Dijon-style mustard(optional).

Mustard Butter. Add 10 oz minced scallions, 8oz whole grain mustard, 1 oz chopped freshparsley, 1/4 cup lemon juice, and 1/2 tsp groundred pepper.

Parsley Butter. Ad 2 cups finely chopped freshparsley. Use on potatoes and other vegetables, rice,fish, soups, and sauces.

Parsley Lemon Butter. Add 2 cups finely choppedfresh parsley and 3/4 cup fresh lemon juice.

Red Pepper Butter. Add 1 cup sweet red pepper,finely chopped; 1 cup yellow onion, finely chopped;and 8 cloves garlic, finely minced.

2 pounds butter, unsalted, softenedsee notes for variations flavoring

Mix flavoring with softened butter. Form into 3/4-inch-diameter logs or cube.

Refrigerate until firm enough to slice.

Use for meats, pasta, rice, vegetables, and breads. A 1/4-inch slice equals 1 tsp; a 3/4-inch slice equals 1 Tbsp.Yield: 2 poundsPer Serving (excluding unknown items): 6512 Calories; 737g Fat (99.5% calories from fat); 8g Protein; trace Carbohydrate; 0g Dietary Fiber;1988mg Cholesterol; 100mg Sodium. Exchanges: 147 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Condiment

Corn RelishRelish Recipes

Servings: 50VARIATION:

Black Bean and Corn Relish. Substitute 2 lbcooked black beans for 2 lb corn.

1 pound granulated sugar2 ounces all-purpose flour (1/2 cup)1 ounce salt1 1/2 cups water1 2/3 cups cider vinegar6 tablespoons prepared mustard6 pounds frozen whole kernel corn, thawed1 1/2 teaspoons celery seed3 ounces pimiento, chopped, drained2 ounces fresh onions, finely chopped3 ounces green peppers, chopped

Mix sugar, flour, and salt in steam-jacketed kettle or stockpot until well blended.

Add water, vinegar and mustard to dry ingredients in kettle. Stir until smooth. Cook until thickened, stirring constantly.

Place corn and seasonings in baker's bowl. Pour hot dressing over corn and mix lightly. Serve chilled.Per Serving (excluding unknown items): 91 Calories; 1g Fat (4.8% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 245mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Condiment

Cranberry Relish (raw)Relish Recipes

Servings: 50VARIATION:

Cranberry Orange Relish. Delete apples. Increaseoranges to 6 and sugar to 3 lb. Add 1/4 cuplemon juice.

3 oranges (size 72), unpeeled5 pounds apples, cored3 pounds raw cranberries36 ounces granulated sugar

Wash and quarter oranges and apples. Sort and wash cranberries. Put fruit through chopper or grinder.

Add sugar to fruit and blend. Chill for 24 hours.

Serve with No. 16 dipper as a relish or salad.Yield: 5 quartsPer Serving (excluding unknown items): 121 Calories; trace Fat (1.5% calories from fat); trace Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; trace Sodium. Exchanges: 1/2 Fruit; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Condiment

Cranberry SauceRelish Recipes

Servings: 50Make sauce at least 24 hours before using.

VARIATIONS:

Baked Cranberry Relish. Wash and drain 4 lbcranberries. Stir in 2 lb 12 oz granulated sugar,1/3 cup water, and 1 tsp cinnamon. Place berriesin glass chafing dishes or other baking pan suit-able for serving. Mix together 2 1/2 cups choppedpecans, 1/2 cup grated fresh lemon rind, and4 cups orange marmalade. Spread on top ofberries. Bake at 350°F for 45 minutes. Servewarm.

Pureed Cranberry Sauce. Add water tocranberries and cook until skins burst. Pureecranberries and add sugar. Cook until sugar isdissolved.

Royal Cranberry Sauce. Make half of cranberrysauce recipe. When cool add 3 oranges, chopped; 1lb apples, chopped; 1 lb white grapes, seeded; 1 lbpineapple, diced; and 4 oz coarsely choppedpecans. Serve with No. 24 dipper as a relish.Yield: 1 gal.

4 pounds cranberries (AP)4 pounds granulated sugar1 quart water

Wash cranberries. Discard soft berries.

Combine sugar and water. Bring to a boil. Add cranberries and boil gently until skins burst. Do not overcook. Chill.

Serve with No. 12 dipper.Yield: 5 quartsPer Serving (excluding unknown items): 158 Calories; trace Fat (0.4% calories from fat); trace Protein; 41g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 1mg Sodium. Exchanges: 1/2 Fruit; 2 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

135

Condiment

Cucumber SauceEntree and Vegetable Sauce Recipes

Potentially hazardous food. Store for service at aninternal temperature below 41°F.

Serve with fish.1 pound cucumbers1 cup sour cream1 tablespoon grated onion1 tablespoon cider vinegar1 1/2 tablespoons lemon juice1/2 teaspoon saltfew grains cayenne pepper

Peel cucumbers; remove seeds. Grate or chop finely.

Combine remaining ingredients and add to cucumber. ChillYield: 3 cupsPer Serving (excluding unknown items): 562 Calories; 49g Fat (75.2% calories from fat); 10g Protein; 26g Carbohydrate; 4g Dietary Fiber; 102mgCholesterol; 1198mg Sodium. Exchanges: 3 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 9 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

136

Condiment

Drawn Butter SauceEntree and Vegetable Sauce Recipes

Serve with green vegetables, fried or broiled fish, oregg dishes.

VARIATIONS:

Almond Butter Sauce. Add 1/4 cup lemon juiceand 6 oz toasted slivered almonds just beforeserving.

Lemon Butter Sauce. Add 1 Tbsp grated lemonpeel and 1/4 cup lemon juice just before serving.Serve with fish, new potatoes, broccoli, orasparagus.

Maître d'hotel Sauce. Add 1/4 cup lemon juice,1/4 cup chopped parsley, and 6 oz pasteurizedegg yolks, well beaten.

Parsley Butter Sauce. Add 1 1/2 cups mincedparsley just before serving. Serve with fish,potatoes, or other vegetables.

2 ounces butter4 ounces all-purpose flour2 quarts hot water1 teaspoon salt6 ounces butter, cut into pieces

Melt butter. Add flour and blend.

Gradually add hot water, while stirring with wire whip. Cook 5 minutes until thickened.

When ready to serve, add salt and butter. Beat until blended.Yield: 2 quartsPer Serving (excluding unknown items): 2039 Calories; 185g Fat (80.6% calories from fat); 14g Protein; 87g Carbohydrate; 3g Dietary Fiber;497mg Cholesterol; 4064mg Sodium. Exchanges: 5 1/2 Grain(Starch); 36 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

137

Condiment

Dry Marinade for Meat or PoultryMarinade, Rub, and Seasoning RecipesSPICE BLEND:2 ounces salt1 tablespoon cracked black pepper4 ounces paprika1 ounce dried oregano, crumbled2 ounces dried thyme, crumbled2 tablespoons ground cuminMARINADE FOR 20 LB MEAT:4 ounces Spice Blend (see ingredients above) (1 cup)1 pound onion, very finely chopped2 ounces garlic cloves, minced1/2 cup vegetable oil1/2 cup lemon juice

Mix spices. Store in sealed glass jar. Use as needed for marinade (follows).

Mix spices with onion, garlic, oil, and lemon juice. May be prepared in food processor.

Rub over meat or poultry. Marinate several hours or over night in the refrigerator.

Grill or roast meat or poultry as per recipe instructions.Yield: 10 oz dry spicePer Serving (excluding unknown items): 1855 Calories; 134g Fat (57.3% calories from fat); 36g Protein; 189g Carbohydrate; 69g Dietary Fiber;0mg Cholesterol; 22094mg Sodium. Exchanges: 8 Grain(Starch); 1 Lean Meat; 9 1/2 Vegetable; 1/2 Fruit; 26 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

138

Condiment

Fish MarinadeMarinade, Rub, and Seasoning Recipes1 quart vegetable oil3 cups olive oil3 cups fresh lemon juice1/4 cup dried oregano, crumbled1/4 cup dried parsley1/4 cup dried basil, crumbled1 tablespoon garlic powder1 tablespoon salt1 teaspoon black pepper

Combine ingredients, mixing well.

Place fish in marinade.

Refrigerate for 3 hours. Remove fish from marinade and grill or broil.`Yield: 2 1/2 quartsPer Serving (excluding unknown items): 13768 Calories; 1523g Fat (97.0% calories from fat); 10g Protein; 96g Carbohydrate; 20g Dietary Fiber;0mg Cholesterol; 6438mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 4 1/2 Fruit; 304 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

139

Condiment

Fresh Mushroom SauceEntree and Vegetable Sauce Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Canned, drained mushrooms may be substitutedfor fresh mushrooms. Stir into prepared sauce.

VARIATIONS:

Mushroom and Almond Sauce. Add 1 lb sliveredalmonds. Serve over rice as an entree.

Mushroom and Cheese Sauce. Add 1 lb shreddedcheese. Serve over asparagus or broccoli.

4 pounds fresh mushrooms8 ounces margarine2 ounces onions, minced4 ounces all-purpose flour2 quarts Chicken Stock2 cups milk or creamsalt, to taste

Clean, trim, and slice mushrooms.

Melt margarine. Sauté onions and mushrooms.

Add flour and blend. Cook 5 minutes.

Add stock and milk while stirring with wire whip. Cook until thickened. Taste for seasoning. Add salt if needed.Yield: 1 gallonPer Serving (excluding unknown items): 2881 Calories; 207g Fat (62.1% calories from fat); 69g Protein; 215g Carbohydrate; 30g Dietary Fiber;66mg Cholesterol; 8113mg Sodium. Exchanges: 6 Grain(Starch); 21 1/2 Vegetable; 2 Non-Fat Milk; 39 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

140

Condiment

Fruit SalsaEntree and Vegetable Sauce Recipes

Servings: 50Fruit Suggestions:Tropical fruit: papaya or papaya and mangoSunburst: papaya and orangeSouthwest peach: fresh peachesFruit and cucumber: papaya and cucumber

Canned jalapeño peppers, drained and chopped,can be substituted for fresh jalapeño peppers.

Reconstituted frozen lime juice may be substitutedfor fresh lime juice.

60 ounces fresh fruit (see suggestions in notes)20 ounces red bell peppers6 ounces anaheim chili peppers6 ounces jalapeño peppers6 ounces red onions1 teaspoon red pepper flakes1 cup fresh lime juice1 ounce fresh cilantro (3/4 cup), chopped

Prepare fruit as required (peel, seed, etc.). Slice or cut into 1/4-inch cubes.

Remove stem end and seed pod from peppers. Dice bell peppers into 1/4-inch cubes. Slice Anaheim and jalapeño peppers intothin slices. Stir carefully into fruit.

Dice onions into 1/4-inch cubes. Stir carefully into fruit.

Stir carefully into fruit mixture. Cover and chill.Per Serving (excluding unknown items): 41 Calories; trace Fat (2.3% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 0 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

141

Condiment

Herb and Garlic Marinade forVegetablesMarinade, Rub, and Seasoning Recipes1 1/4 quarts olive oil1 cup red wine vinegar2 ounces minced garlic1 ounce salt1 1/2 teaspoons black pepper1 teaspoon dried thyme leaves1 teaspoon dried basil leaves1 teaspoon dried parsley2 teaspoons crushed red pepper

Combine all ingredients and stir to combine.

Stir before using.Yield: 1 1/2 quartsPer Serving (excluding unknown items): 9683 Calories; 1080g Fat (98.3% calories from fat); 4g Protein; 37g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 11005mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 216 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

142

Condiment

Herb Butter SeasoningMarinade, Rub, and Seasoning Recipes

Other spices and herbs may be substituted forthose listed in the recipe. See Appendix B for useof herbs and spices in cooking.

White, cider, or wine vinegar may be substitutedfor part or all of the lemon juice.

Unsalted butter may be substituted for saltedbutter.

VARIATIONS:

Curry Butter. Omit seasonings. Add 1 Tbspcurry powder.

Dill Butter. Omit seasonings. Add 1 Tbsp dillweed.

Lemon Butter. Omit seasonings. Increase lemonjuice to 1 cup and add 3 Tbsp freshly gratedlemon peel.

Onion Butter. Omit seasonings and lemon juice.Blend in 2 oz onion soup mix.

Tarragon Butter. Omit seasonings. Add 4 Tbsptarragon leaves.

2 pounds butter2 teaspoons lemon juiceFOR VEGETABLES:1 tablespoon dried basil leaves, crushed2 teaspoons ground marjoram1 tablespoon dried savory leaves, crushedFOR MEATS:2 teaspoons ground marjoram4 teaspoons dry mustard1 tablespoon dried tarragon leaves, crushed1 tablespoon dried rosemary leaves, crushed

Place butter in mixer bowl. Let stand at room temperature until soft enough to mix.

Add lemon juice and seasonings to butter. Mix on low speed, using flat beater, until all ingredients are mixed thoroughly.Yield: 1 quartPer Serving (excluding unknown items): 6594 Calories; 739g Fat (98.5% calories from fat); 12g Protein; 14g Carbohydrate; 7g Dietary Fiber;1988mg Cholesterol; 7509mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 147 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

143

Condiment

Herb Marinade for Poultry or FishMarinade, Rub, and Seasoning Recipes

Servings: 503/4 cup white wine1 1/2 cups lemon juice, fresh squeezed2 ounces garlic cloves, minced2 ounces parsley, minced1/4 cup dijon mustard2 tablespoons red pepper flakes1 tablespoon fennel seeds, crushed1 tablespoon dried tarragon leaves1 teaspoon salt

Combine all ingredients.

Rub on both sides of chicken or fish portions.

Marinate in refrigerator for 30 minutes.

Follow recipe instructions for grilling, broiling, or roasting.Per Serving (excluding unknown items): 8 Calories; trace Fat (12.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

144

Condiment

Hollandaise SauceEntree and Vegetable Sauce Recipes

Servings: 12Potentially hazardous food.

Serve with fish or green vegetables such asasparagus or broccoli.

If sauce tends to curdle, add hot water, a tsp at atime, stirring vigorously.

For safety and quality reasons, it is recommendedthat this sauce be made only in small quantity.

Pasteurized eggs are recommended.2 ounces butter1 1/2 tablespoons lemon juice2 ounces egg yolks (about 3 total) (see notes)2 ounces butter2 ounces butterfew grains saltfew grains cayenne pepper

Place 2 oz butter, lemon juice, and egg yolks over hot (not boiling) water. Cook slowly, beating constantly.

When first portion of butter is melted, add second portion and beat until mixture thickens.

Add third portion of butter and seasonings. Beat until thickened. Serve immediately. Discard any unused sauce.Per Serving (excluding unknown items): 119 Calories; 13g Fat (96.1% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 92mgCholesterol; 119mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 2 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

145

Condiment

Honey-Balsamic MarinadeMarinade, Rub, and Seasoning Recipes2 cups honey2 tablespoons olive oil2 cups dijon mustard1 1/4 cups balsamic vinegar1 tablespoon coarsely ground pepper1 tablespoon garlic salt

Mix all ingredients.

Brush on fish or chicken before grilling or baking.Yield: 5 1/2 cupsPer Serving (excluding unknown items): 2735 Calories; 48g Fat (14.5% calories from fat); 25g Protein; 616g Carbohydrate; 19g Dietary Fiber; 0mgCholesterol; 12193mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Fruit; 7 1/2 Fat; 39 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

146

Condiment

Horseradish Caper SauceEntree and Vegetable Sauce Recipes

Servings: 50Potentially hazardous food. Hold for service at atemperature below 41°F.

Serve with fish.

VARIATION:

Horseradish-Dill Sauce. Delete capers. Add 1/3cup fresh dill weed.

3 cups nonfat sour cream2 cups buttermilk3/4 cup fresh chives, minced1/2 cup small capers1/3 cup prepared horseradish1/4 cup black pepper

Combine all ingredients in a mixer bowl. Mix until combined. Chill quickly (within 4 hours) to below 41°F.Per Serving (excluding unknown items): 16 Calories; trace Fat (6.2% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 2mgCholesterol; 38mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

147

Condiment

Horseradish SauceEntree and Vegetable Sauce Recipes

Potentially hazardous food. Store for service at aninternal temperature below 41°F.

Serve with ham or roast beef.8 ounces horseradish, drained2 tablespoons prepared mustard1/2 teaspoon salt1/4 teaspoon paprika1/8 teaspoon cayenne pepper1/3 cup cider vinegar2 cups whipping cream

Combine all ingredients except cream.

Whip cream. Fold in horseradish mixture. Chill.Yield: 5 cupsPer Serving (excluding unknown items): 1763 Calories; 178g Fat (87.7% calories from fat); 14g Protein; 42g Carbohydrate; 6g Dietary Fiber;653mg Cholesterol; 1839mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Non-Fat Milk; 35 1/2 Fat; 2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

148

Condiment

Hot Bacon SauceEntree and Vegetable Sauce Recipes

Use to wilt lettuce or spinach; or with hot potatosalad or shredded cabbage.

1 pound bacon4 ounces all-purpose flour20 ounces granulated sugar1/4 cup salt3 cups cider vinegar3 cups water

Dice bacon. Fry until crisp.

Add flour and stir until smooth.

Mix sugar, salt, vinegar, and water. Boil 1 minute. Add to fat-flour mixture gradually while stirring. Cook until slightly thickened.Yield: 2 1/2 quartsPer Serving (excluding unknown items): 5323 Calories; 224g Fat (37.3% calories from fat); 149g Protein; 698g Carbohydrate; 3g Dietary Fiber;386mg Cholesterol; 32862mg Sodium. Exchanges: 5 1/2 Grain(Starch); 18 1/2 Lean Meat; 32 1/2 Fat; 41 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

149

Condiment

Italian Tomato SauceEntree and Vegetable Sauce Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

For a less sweet sauce, omit sugar. For a sweetersauce, increase sugar to 3 Tbsp.

Serve over pasta or as a base for Italian sauceswith meat or shellfish.

The names Marinara and Italian Tomato Saucemay be used interchangeably.

3 ounces olive oil22 ounces onions, finely chopped2 ounces minced garlic6 ounces green peppers, finely chopped2 1/2 quarts tomato juice3 cups tomato puree3 1/2 cups tomato paste2 quarts water1 tablespoon dried oregano leaves1 teaspoon dried thyme leaves1/4 cup dried basil leaves1 teaspoon crushed red pepper1/4 cup dried parsley4 bay leaves1 tablespoon black pepper1 ounce salt2 tablespoons granulated sugar (see notes)

In steam-jacketed kettle or large pan, sauté onions, garlic, and peppers until onions are transparent.

Add liquids and spices. Stir well to combine. Heat to boiling. Reduce heat and simmer for 20-30 minutes. For a thicker sauce,increase cooking time. Remove bay leaves before serving.Yield: 1 1/2 gallonsPer Serving (excluding unknown items): 2746 Calories; 96g Fat (27.9% calories from fat); 81g Protein; 475g Carbohydrate; 109g Dietary Fiber;0mg Cholesterol; 30154mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 77 Vegetable; 17 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

150

Condiment

Lemon Herb SeasoningMarinade, Rub, and Seasoning Recipes

Use sparingly to season soups, stews, meats, fish,poultry, and vegetables.

To substitute fresh herbs for dried herbs, use threetimes more fresh than dried. If using ground herbs,use only one-fourth as much as dried.

Variation in flavor may be made by usingdifferent combinations of herbs. The followingherbs may be substituted for those in the recipe:celery flakes, cilantro, dill weed, oregano,rosemary, or tarragon.

8 lemons5 tablespoons dried basil leaves5 tablespoons dried marjoram leaves2 tablespoons dried sage leaves5 tablespoons dried savory leaves3 tablespoons dried parsley leaves5 tablespoons dried thyme leaves

Finely shred lemon peel. Spread on baking pan. Dry in 300°F oven for about 10 minutes. Stir occasionally. Cool.

Crush herbs. Mix with dry lemon peel. Store in airtight container.Yield: 2 cupsPer Serving (excluding unknown items): 318 Calories; 7g Fat (11.9% calories from fat); 13g Protein; 102g Carbohydrate; 37g Dietary Fiber; 0mgCholesterol; 67mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Fruit; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

151

Condiment

Marinara SauceEntree and Vegetable Sauce Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Serve over pasta, meats, or poultry. Sprinkle withParmesan cheese.

3 Tbsp brown sugar may be added for a sweetersauce.

Vegetable oil may be substituted for olive oil.

2 oz finely chopped sweet red bell pepper may beadded along with parsley and spices.

Diced tomatoes may be substituted for plumtomatoes. Drain some of the juice before adding orcook longer until the liquid evaporates and saucethickens.

To make a thicker sauce requiring less cookingtime substitute 6 lb tomato puree for 6 lbtomatoes.

VARIATIONS:

Marinara Sauce with Olives. Add to sauce 2 lb 8oz sliced black olives, drained; 2 Tbsp oregano,dried, leaf; and 2 tsp red pepper flakes. Smallwhole olives may be substituted for sliced olives. 8oz capers may be added.

Tomato Zucchini Sauce. Follow recipe forMarinara Sauce with Olives. Add 3 lb slicedzucchini just before serving and heat to servingtemperature. Serve with grated Romano orParmesan cheese.

1 pound onion, chopped8 cloves garlic, minced3/4 cup olive oil20 pounds plum tomatoes (2 1/2 gal), canned, undrained3 ounces chopped fresh parsley3 tablespoons dried basil, crumbled2 tablespoons salt1 1/2 teaspoons black pepper

Sauté onion and garlic in oil until tender and golden in color.

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Add tomatoes to onion-garlic mixture. Break tomatoes into small pieces.

Stir in seasonings. Cover and simmer for 2 hours, stirring occasionally. Cook until sauce reaches desired consistency.Yield: 2 gallonsPer Serving (excluding unknown items): 3431 Calories; 191g Fat (45.1% calories from fat); 80g Protein; 441g Carbohydrate; 108g Dietary Fiber;0mg Cholesterol; 13604mg Sodium. Exchanges: 1/2 Grain(Starch); 82 Vegetable; 32 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

153

Condiment

Meat MarinadeMarinade, Rub, and Seasoning Recipes

Pour over pork or beef.1 quart salad oil1/4 cup worcestershire sauce1/4 cup liquid smoke2 cups soy sauce1/4 cup cider vinegar4 cloves minced garlic1/4 cup celery salt1/4 cup dry mustard1/4 cup ground ginger1 cup brown sugar

Combine ingredients, mixing well.

Pour over meat. Marinate in the refrigerator 6 hours or longer.Yield: 2 quartsPer Serving (excluding unknown items): 8873 Calories; 884g Fat (87.7% calories from fat); 43g Protein; 235g Carbohydrate; 11g Dietary Fiber;1mg Cholesterol; 52785mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 13 1/2 Vegetable; 176 1/2 Fat; 10 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

154

Condiment

Meunière SauceEntree and Vegetable Sauce Recipes

3 oz toasted sliced almonds may be sprinkled overtop of vegetable.

20 ounces margarine2 ounces onion, minced1/2 cup lemon juice1 tablespoon worcestershire sauce1 tablespoon lemon peel, grated1 teaspoon salt

Heat margarine until lightly browned.

Add onion and brown slightly.

Add juice and seasonings. Serve hot over broccoli, brussels sprouts, green beans, spinach, or cabbage.Yield: 3 cupsPer Serving (excluding unknown items): 4141 Calories; 456g Fat (97.1% calories from fat); 7g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 7631mg Sodium. Exchanges: 1 Vegetable; 1 Fruit; 90 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

155

Condiment

Minted TabouliRelish Recipes

Servings: 50Salad oil may be substituted for olive oil. Mintleaves may be omitted for plain Tabouli.

8 ounces bulgur1 1/4 quarts water1 pound fresh tomatoes, seeded and diced6 ounces cucumbers, peeled and chopped6 ounces red onions, finely chopped2 ounces chopped fresh parsley1/2 ounce mint leaves, coarsely chopped1 1/4 cups fresh lemon juice1/2 cup olive oil2 1/4 teaspoons salt1 teaspoon black pepper1 1/2 teaspoons granulated sugar

Combine bulgur and water in large mixing bowl. Let stand at least 2 hours. Drain well.

Add tomatoes, cucumbers, onions, parsley and mint to bulgur.

Blend lemon juice, oil, and spices. Pour over bulgur mixture. Toss to blend. Cover.

Refrigerate for at least 12 hours before serving. Keeps well.Per Serving (excluding unknown items): 41 Calories; 2g Fat (47.0% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 99mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

156

Condiment

Mock Hollandaise SauceEntree and Vegetable Sauce Recipes

Potentially hazardous food.

Pasteurized eggs are recommended.6 ounces butter or margarine3 ounces all-purpose flour1 1/2 quarts milk1 teaspoon salt1/2 teaspoon white pepperfew grains cayenne pepper8 ounces egg yolks (about 12 total), unbeaten (see notes)1 pound butter, cut in pieces1/2 cup lemon juice

Melt butter. Add flour and stir until smooth. Cook 3-5 minutes.

Add milk gradually, stirring constantly with wire whip. Cook until smooth and thickened.

Add seasonings.

Add a little egg yolk at a time, a little butter, and a little lemon juice until all are added. Beat well. Serve immediately. Discard anyunused sauce.Yield: 2 quartsPer Serving (excluding unknown items): 6530 Calories; 626g Fat (84.9% calories from fat); 101g Protein; 149g Carbohydrate; 3g Dietary Fiber;4471mg Cholesterol; 8104mg Sodium. Exchanges: 4 1/2 Grain(Starch); 4 Lean Meat; 1/2 Fruit; 6 Non-Fat Milk; 120 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

157

Condiment

Mustard Sauce (Cold)Entree and Vegetable Sauce Recipes

Potentially hazardous food. Store for service at aninternal temperature below 41°F.

Serve cold with ham, pork, or beef roast.

VARIATION:

Hot Chinese Mustard. Combine 8 oz drymustard, 1/3 cup salad oil, and 1 oz (1 1/2Tbsp) salt. Add 2 cups boiling water. Stir untilsmooth. Serve with egg rolls.

2 tablespoons granulated sugar1/2 teaspoon salt2 teaspoons dry mustard2 tablespoons water1/4 cup cider vinegar3 ounces eggs (about 2 total), beaten1 ounce margarine2 cups whipping cream

Mix dry ingredients.

Add water, vinegar, and eggs to dry ingredients. Cook until thick.

Add margarine. Stir until melted. Cool quickly to below 41°F.

Whip cream and fold into cooked mixture.Yield: 3 cupsPer Serving (excluding unknown items): 2089 Calories; 208g Fat (87.8% calories from fat); 22g Protein; 43g Carbohydrate; trace Dietary Fiber;1013mg Cholesterol; 1633mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 40 1/2 Fat; 2 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

158

Condiment

Mustard Sauce (Hot)Entree and Vegetable Sauce Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Serve hot with fresh or cured ham or fish.2 quarts Beef Stock5 ounces cornstarch2 tablespoons granulated sugar2 teaspoons salt1/2 teaspoon white pepper1/2 cup cold water2 ounces prepared mustard4 ounces horseradish2 tablespoons cider vinegar1 ounce margarine

Heat stock to boiling point.

Blend dry ingredients with cold water. Add gradually to hot stock. Cook and stir until thickened.

Add remaining ingredients. Stir until blended.Yield: 2 quartsPer Serving (excluding unknown items): 2779 Calories; 125g Fat (41.1% calories from fat); 212g Protein; 190g Carbohydrate; 10g Dietary Fiber;439mg Cholesterol; 11626mg Sodium. Exchanges: 8 1/2 Grain(Starch); 29 Lean Meat; 3 Vegetable; 7 Fat; 3 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

159

Condiment

Pan GravyEntree and Vegetable Sauce Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

If beef or chicken base is used for stock, delete orreduce salt.

VARIATIONS:

Brown Gravy. Use 10 oz flour and brown in thefat.

Chicken Gravy. Use chicken drippings for fat andchicken stock for liquid.

Chicken or Turkey Gravy (using base). In steam-jacketed kettle melt 12 oz margarine. Using awire whip, stir in 14 oz flour. Cook 30 minutes,stirring often. Add 3 1/2 qt water and 3 ozchicken base. Cook until thickened and nostarchy flavor remains, 190°F. Add 1 tsp blackpepper, 1/2 tsp poultry seasoning, and 1 tspcaramel coloring (kitchen bouquet) (optional).Makes 1 gal. Salt may need to be adjusteddepending on the amount of salt in the chickenbase.

Cream Gravy. Substitute milk for water or stock.

Giblet Gravy. Use chicken drippings for fat andchicken stock for liquid. Add 1 qt cooked giblets,chopped.

Onion Gravy. Lightly brown 1 lb thinly slicedonions in fat before adding flour.

Vegetable Gravy. Add 1 lb diced carrots, 4 ozchopped celery, and 12 oz chopped onion, cookedin water, meat, or vegetable stock.

8 ounces fat, hot (meat drippings)8 ounces all-purpose flour1 tablespoon salt1 teaspoon black pepper1 gallon beef stock

Add flour to fat and blend.

Stir in salt and pepper. Cook 5 minutes.

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Add stock gradually. Cook, stirring constantly with wire whip. Cook until smooth and thickened.Yield: 1 gallonPer Serving (excluding unknown items): 3220 Calories; 232g Fat (70.0% calories from fat); 37g Protein; 187g Carbohydrate; 7g Dietary Fiber;215mg Cholesterol; 40376mg Sodium. Exchanges: 11 1/2 Grain(Starch); 45 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

161

Condiment

Pickled BeetsRelish Recipes

Servings: 50If using fresh beets, cook 14 lb AP according todirections on p. 641. Peel and slice, then proceedas in the recipe. Substitute 1 cup water for beetjuice.

Sliced onions, separated into rings, may be added.

Granulated sugar may be substituted for brownsugar.

6 quarts canned beets (2 no. 10 cans), sliced or whole2 quarts cider vinegar1 pound brown sugar8 ounces granulated sugar1 teaspoon salt1/2 teaspoon black pepper2 cinnamon sticks1 teaspoon whole cloves1 teaspoon whole allspice

Drain beets. Reserve 1 cup juice for next step.

Mix vinegar, sugars, spices, and liquid from beets.

Heat to boiling point. Boil 5 minutes.

Pour hot mixture over beets. Chill 24 hours before serving.Yield: 2 gallonsPer Serving (excluding unknown items): 83 Calories; trace Fat (1.3% calories from fat); 1g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 196mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

162

Condiment

Raisin SauceEntree and Vegetable Sauce Recipes

Serve with baked ham.1 pound raisins, seedless4 ounces granulated sugar2 cups water1 pound currant jelly1/3 cup cider vinegar2 ounces margarine1 tablespoon worcestershire sauce1 teaspoon salt1/4 teaspoon white pepper1/2 teaspoon ground cloves1/8 teaspoon macefew drops red food coloring (optional)

Steam raisins or simmer in small amount of water for 3-5 minutes.

Mix sugar and water, and heat to boiling point.

Add cooked raisins, currant jelly, and remaining ingredients. Simmer 5 minutes or until jelly is melted.Yield: 1 1/2 quartsPer Serving (excluding unknown items): 3468 Calories; 48g Fat (11.7% calories from fat); 17g Protein; 803g Carbohydrate; 23g Dietary Fiber; 0mgCholesterol; 3051mg Sodium. Exchanges: 0 Grain(Starch); 24 Fruit; 9 Fat; 29 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Condiment

SalsaEntree and Vegetable Sauce Recipes

May be served as a condiment with tacos,tostadas, chimichangas, or other Mexican entrees.

58 ounces canned crushed tomatoes54 ounces tomato juice1 ounce dried green pepper, chopped8 ounces fresh onion, chopped1/4 teaspoon garlic powder8 ounces green chilies peppers10 ounces canned jalapeño peppers, chopped3/4 cup cider vinegar2 teaspoons salt1 tablespoon granulated sugar1 tablespoon hot pepper sauce1/2 teaspoon dried oregano, crumbled3/4 teaspoon cayenne pepper3/4 teaspoon ground cumin

Combine all ingredients in stainless steel or glass container. Mix well. Store covered in refrigerator. May be heated before service.Yield: 1 gallonPer Serving (excluding unknown items): 1103 Calories; 9g Fat (6.5% calories from fat); 48g Protein; 258g Carbohydrate; 64g Dietary Fiber; 0mgCholesterol; 17091mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 42 1/2 Vegetable; 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

164

Condiment

Sandwich SpreadSandwich Recipes8 ounces butter or margarine1/4 cup light cream (half-and-half)1 1/2 teaspoons prepared mustard3 cups mayonnaise1/2 cup pickle relish

Whip margarine on high speed until light and fluffy.

Add cream and mix.

Fold in remaining ingredients. Use as a spread for meat or cheese sandwiches.Yield: 100 sandwichesPer Serving (excluding unknown items): 6600 Calories; 753g Fat (96.7% calories from fat); 12g Protein; 46g Carbohydrate; 3g Dietary Fiber;750mg Cholesterol; 6733mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 85 1/2 Fat; 3 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

165

Condiment

Sauerkraut RelishRelish Recipes

Servings: 50Sauerkraut may be chopped before combining withother ingredients.

3 quarts sauerkraut (1 no. 10 can)1 pound carrots, shredded12 ounces celery, chopped8 ounces onion, chopped1 pound green pepper, chopped24 ounces granulated sugar

Combine all ingredients. Refrigerate for at least 12 hours.Per Serving (excluding unknown items): 71 Calories; trace Fat (1.4% calories from fat); 1g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 383mg Sodium. Exchanges: 1 Vegetable; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

166

Condiment

Savory Cream GravyEntree and Vegetable Sauce Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Ladle over poultry or meat.

A stock made from a good-quality base can besubstituted for the Chicken Stock.

1 3/4 quarts Chicken Stock2 cups water3/4 cup soy sauce2 cups light cream (half-and-half)8 ounces margarine, melted4 ounces fresh celery leaves, coarsely chopped4 ounces green onions, finely chopped2 cloves minced garlic2 tablespoons dried basil leaves, crumbled1 1/2 teaspoons ground nutmeg7 ounces all-purpose flour2 1/2 cups sour cream

Combine Chicken stock, water, soy sauce, and cream.

Sauté vegetables in margarine.

Blend spices and flour into vegetables, while stirring with a wire whip. Slowly add combined liquids. Cook, stirring constantly untilmixture thickens.

Blend in sour cream. Do not boil. Keep warm.Yield: 1 gallonPer Serving (excluding unknown items): 4501 Calories; 363g Fat (71.4% calories from fat); 73g Protein; 254g Carbohydrate; 21g Dietary Fiber;434mg Cholesterol; 20079mg Sodium. Exchanges: 10 1/2 Grain(Starch); 9 1/2 Vegetable; 3 1/2 Non-Fat Milk; 72 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

167

Condiment

Seasoned SaltMarinade, Rub, and Seasoning Recipes

Can be used to season meats, salads, or vegetables.1 pound salt2 ounces celery salt2 ounces onion powder1 ounce garlic powder1 tablespoon paprika4 tablespoons chili powder

Mix all ingredients together thoroughly. Store covered.Yield: 2 cupsPer Serving (excluding unknown items): 591 Calories; 19g Fat (24.9% calories from fat); 24g Protein; 105g Carbohydrate; 22g Dietary Fiber; 0mgCholesterol; 225382mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 3 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

168

Condiment

Spanish SauceEntree and Vegetable Sauce Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Serve with meat, fish, cheese, or Mexican entrees.

1/2 oz (1/4 cup) dehydrated onions, rehydratedin 1/2 cup water, may be substituted for freshonions.

1 tsp cilantro may be added.4 ounces onion, chopped4 ounces shortening2 quarts canned tomatoes, diced1 pound celery, diced8 ounces green pepper, chopped6 ounces pimiento, chopped1 tablespoon salt1/2 teaspoon black pepperfew grains cayenne pepper

Sauté onion in shortening.

Add remaining ingredients. Simmer until vegetables are tender.Yield: 3 quartsPer Serving (excluding unknown items): 1565 Calories; 117g Fat (63.1% calories from fat); 26g Protein; 129g Carbohydrate; 32g Dietary Fiber;0mg Cholesterol; 9635mg Sodium. Exchanges: 0 Grain(Starch); 23 1/2 Vegetable; 22 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

169

Condiment

Summer Cucumber and Melon SalsaEntree and Vegetable Sauce Recipes

Servings: 504 pounds cucumber, diced 1/4 inch (peeled)24 ounces red bell pepper, chopped24 ounces red onion, finely chopped4 ounces cilantro leaves, whole, chopped fresh72 ounces cantaloupe, 1/2-inch dice (peeled)3/4 cup olive oil3/4 cup fresh lime juice3/4 cup red wine vinegar2 teaspoons granulated sugar1/2 teaspoon salt1/8 teaspoon black pepper

Gently mix all ingredients being careful not to mash fruit and vegetables. Cover and refrigerate up to 6 hours.

Serve as a side accompaniment with chicken or fish. Keep cold, below 41°F.Per Serving (excluding unknown items): 51 Calories; 3g Fat (55.5% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 26mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Condiment

Sweet-Sour SauceEntree and Vegetable Sauce Recipes10 ounces granulated sugar1/4 cup cornstarch1 cup cider vinegar2 1/2 cups water1/4 cup soy sauce3/4 cup catsup

Combine sugar and cornstarch in kettle.

Add vinegar, water, and soy sauce to dry ingredients and stir until smooth.

Stir catsup into mixture in kettle. Cook until translucent, stirring constantly. Serve as a condiment with egg rolls or chickennuggets.Yield: 1 1/4 quartsPer Serving (excluding unknown items): 1478 Calories; 1g Fat (0.4% calories from fat); 6g Protein; 382g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 6275mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 23 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

171

Condiment

Tartar SauceEntree and Vegetable Sauce Recipes

Serve with fish.1 quart mayonnaise6 ounces pickle relish1/4 cup green pepper, chopped1/4 cup parsley, chopped6 ounces green olives, chopped1 tablespoon onion, minced2 ounces pimiento, chopped1/2 cup vinegar or lemon juicefew drops worcestershire saucefew drops hot pepper sauce

Mix all ingredients.Yield: 1 3/4 quartsPer Serving (excluding unknown items): 6774 Calories; 767g Fat (94.7% calories from fat); 13g Protein; 84g Carbohydrate; 11g Dietary Fiber;308mg Cholesterol; 7883mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fruit; 67 Fat; 4 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

172

Condiment

Toasted Spice BlendMarinade, Rub, and Seasoning Recipes

Use sparingly to season soups, stews, and meats.The flavor profile complements Moroccan andAfrican dishes. Spice flavors intensify whentoasted.

Other spices may be toasted. Follow procedure asfor Toasted Spice Blend.

When toasting seeds, cover loosely with a lid toprevent seeds from popping out of the pan. Increasecooking time to 2-3 minutes, or until seeds beginto pop and are fragrant.

When toasting nuts, heat until the nuts begin todarken in color, 3-4 minutes.

1 tablespoon ground allspice2 teaspoons ground cardamom1 tablespoon ground cinnamon2 tablespoons ground cumin4 tablespoons ground ginger1 teaspoon ground mace2 tablespoons dry mustard1 tablespoon coarse ground black pepper2 tablespoons cayenne pepper2 tablespoons turmeric

Combine spices. Spread in a thin, even layer in a dry skillet or baking pan.

Cook over medium heat (375°F oven) for approximately 1-2 minutes, until fragrant and just beginning to smoke. Shake the panthroughout cooking to prevent burning. Cool

Store in airtight container for up to 2 weeks.Yield: 1 cupPer Serving (excluding unknown items): 313 Calories; 11g Fat (28.2% calories from fat); 11g Protein; 55g Carbohydrate; 18g Dietary Fiber; 0mgCholesterol; 47mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

173

Condiment

Vegetable MarinadeMarinade, Rub, and Seasoning Recipes

Pour over fresh mushrooms or other freshvegetables or pasta.

2 1/2 tablespoons lemon juice1/3 cup cider vinegar1 cup salad oil1 tablespoon worcestershire sauce1/3 cup water3 ounces onion, finely chopped2 cloves garlic, crushed1/4 cup pimiento, chopped1/4 cup parsley, finely chopped1 1/2 tablespoons salt1 tablespoon granulated sugar1/8 teaspoon black pepper1 tablespoon tarragon

Combine lemon juice, vinegar, salad oil, Worcestershire sauce, and water.

Add onion, garlic, pimiento, and parsley. Mix.

Blend in salt, sugar, pepper and tarragon. Mix.

Pour over fresh vegetables and marinate 6 hours or longer.Yield: 1 1/2 quartsPer Serving (excluding unknown items): 2069 Calories; 219g Fat (92.6% calories from fat); 3g Protein; 36g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 9760mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 43 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

174

Condiment

Vinaigrette MarinadeMarinade, Rub, and Seasoning Recipes

Use marinade within 1 week. Keep refrigerated.1 quart vegetable oil1 quart olive oil2 1/2 cups cider vinegar1 1/4 cups lemon juice (fresh)1/4 cup soy sauce4 ounces garlic, finely minced2 ounces dried tarragon1/3 cup dijon mustard2 teaspoons salt1 teaspoon black pepper

Using a wire whip, whisk together all ingredients.

Use to marinate vegetables before roasting or to season steamed vegetables.Yield: 3 quartsPer Serving (excluding unknown items): 15925 Calories; 1744g Fat (96.0% calories from fat); 28g Protein; 135g Carbohydrate; 11g Dietary Fiber;0mg Cholesterol; 9442mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 7 1/2 Vegetable; 2 Fruit; 347 1/2 Fat; 2 1/2 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

175

Condiment

Whipped Margarine or ButterSandwich Recipes

VARIATIONS:

Honey Butter. Cream 1 lb butter or margarineuntil light and fluffy. Add 8 oz honey gradually,beating on medium speed until mixture is light.Serve with hot biscuits or other hot bread.

Savory Spread. Add minced cucumber, onion, orpimiento; chopped chives or parsley; horseradish;or prepared mustard to whipped butter ormargarine.

1 pound butter or margarine1/2 cup milk or boiling water (optional)

Place in mixer bowl. Let stand at room temperature until soft enough to mix.

Add milk or water while whipping. Mix on low speed, gradually increasing to high speed. Whip until fluffy.Yield: 50 sandwichesPer Serving (excluding unknown items): 3330 Calories; 372g Fat (98.4% calories from fat); 8g Protein; 6g Carbohydrate; 0g Dietary Fiber; 1011mgCholesterol; 3810mg Sodium. Exchanges: 1/2 Non-Fat Milk; 74 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Condiment

White Bean and Tomato SauceEntree and Vegetable Sauce Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

If canned beans have a large amount of liquid,partially drain and carefully stir in reserved liquiduntil the desired consistency is achieved.

Fresh tomatoes may be substituted for canned.Peel and remove seeds before coarsely chopping.

1/4 cup fresh cilantro may be substituted for theparsley.

VARIATION:

Black Bean and Tomato Sauce. Substitutecanned black beans for the white beans.

60 ounces canned tomatoes, diced24 ounces onion, chopped coarsely3 ounces minced garlic1 cup olive oil9 pounds white beans, canned1/3 cup red wine vinegar2 cups chopped fresh parsley1/4 cup fresh basil, chopped2 tablespoons fresh thyme, chopped1 tablespoon black pepper1 1/2 teaspoons salt

Combine tomato, onion, garlic, and oil. Put mixture into one 12x20x4-inch pan and bake at 425°F until most of the tomato liquidevaporates and onion is tender (approximately 20 minutes).

Carefully combine undrained beans (see Notes), vinegar, herbs, and spices with tomato mixture. Cover and bake until heated to165°F (approximately 15 minutes). Remove from oven and keep warm, above 140°F. Serve as a base under fish or poultry.Per Serving (excluding unknown items): 326 Calories; 5g Fat (13.7% calories from fat); 20g Protein; 53g Carbohydrate; 13g Dietary Fiber; 0mgCholesterol; 129mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Condiment

White SauceEntree and Vegetable Sauce Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 lb nonfat dry milk and 3 3/4 qt cool watermay be substituted for fluid milk. Combine drymilk and water and whip until smooth. Heat toscalding (185°F). Add, while stirring, roux madeof margarine and flour. Cook on low heat, stirringas necessary, until thickened.

1 oz salt equals 1 1/2 Tbsp.

Method 1. Melt margarine, remove from heat.Add flour and salt. Stir until smooth. Cook5-10 minutes. Add milk gradually, stirringconstantly with wire whip. Cook and stir asnecessary until smooth and thick, about 15minutes.

Method 2. This method is used for makingquantities larger than 4 qt. Make a roux bymelting margarine, adding flour, and cooking andstirring until smooth. Add one-fourth of the milkand beat with wire whip until smooth. Graduallyadd remaining milk while stirring. Cook untilsmooth and thickened, about 15 minutes.

Method 3. Combine flour with one-fourth of themilk. Heat remaining milk. Add milk-flourpaste, using wire whip. Cook to desiredconsistency, then add margarine and salt.

Method 4. This method uses a steamer. Make apaste of flour and margarine. Add cold milk untilmixture is the consistency of cream. Heatremaining milk. Add flour and margarinemixture, stirring constantly with wire whip. Placein steamer until flour is cooked; if necessary, stironce during cooking.VARIATIONS: To be used with 1 galmedium white sauce:

À la King Sauce. Add 12 oz chopped greenpepper, 12 oz sliced mushrooms, sautéed, and 1 lbchopped pimiento. Combine with cubed chicken,meats, seafood, vegetables, or hard-cooked eggs.

Bacon Sauce. Add 1 lb 8 oz cooked choppedbacon. Use bacon fat in making the sauce.

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Combine with eggs or vegetables in scallopeddishes.

Cheese Sauce. Add 3 lb sharp cheddar cheese,shredded or ground, 2 Tbsp Worcestershire sauce,and a few grains of cayenne pepper. Serve on fish,egg dishes, soufflés, and vegetables. Worcestershiresauce and cayenne pepper may be omitted for amilder sauce.

Cheese Broccoli Sauce. Steam 2 lb 8 oz broccoliflorets until tender-crisp. Carefully stir into CheeseSauce. Serve 4 oz sauce ladled over baked potato.

Cheese Sandwich Sauce (American or Cheddar).Prepare 2 qt (half recipe) Thick White Sauce.Add 1/4 cup dry mustard and 1 tsp whitepepper with the flour. When sauce has thickened,stir in 2 lb shredded sharp cheese and 1/2 tsp hotpepper sauce. Ladle 1 1/2 oz sauce over meat insandwich.

Cheese Sandwich Sauce (Swiss). Prepare 2 qt(half recipe) Medium White Sauce. Reducemargarine to 6 oz. After sauce has thickened, add2 lb shredded Swiss cheese and stir until melted.Serve 1 1/2 oz sauce ladled over meat insandwich.

Egg Sauce. Add 20 chopped hard-cooked eggsand 2 Tbsp prepared mustard. Serve over salmonor other fish loaf.

Golden Sauce. Add 2 cups slightly beaten eggyolks. Serve on fish, chicken, or vegetables.

Mushroom Sauce. Add 1 lb 8 oz slicedmushrooms and 4 oz minced onion, sautéed in 4oz butter or margarine. Serve over egg, meat,poultry dishes, or vegetables.

Parsley Sauce. Add 1 oz chopped fresh parsley.

Pimiento Sauce. Add 1 lb 4 oz finely choppedpimiento and 2 cups finely chopped parsley. Servewith poached fish, croquettes, or egg dishes.

Shrimp Sauce. Add 4 lb cooked shrimp, 2 Tbspprepared mustard, and 2 Tbsp Worcestershiresauce. Serve with fish, eggs, or cheese soufflé.

Swiss Cheese and Mushroom Sauce. Sauté 4 ozchopped onions, 2 oz chopped green peppers, and8 oz sliced mushrooms in 4 oz margarine. Stir in4 oz flour. Cook 10-15 minutes. Add slowly,while stirring, 2 qt milk and heat to 170°F.Add 2 lb 8 oz shredded Swiss cheese and stiruntil melted.

THIN CONSISTENCY (CREAM SOUPS):4 quarts milk

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6 ounces all-purpose flour6 ounces butter or margarine1 ounce saltMEDIUM CONSISTENCY (CREAMED FOODS, GRAVY):4 quarts milk8 ounces all-purpose flour8 ounces butter or margarine1 ounce saltTHICK CONSISTENCY (SOUFFLÉS):4 quarts milk12 ounces all-purpose flour12 ounces butter or margarine1 ounce salt

No directions included. See notes.Yield: 1 gallonPer Serving (excluding unknown items): 15164 Calories; 996g Fat (58.7% calories from fat); 467g Protein; 1109g Carbohydrate; 20g Dietary Fiber;3207mg Cholesterol; 44806mg Sodium. Exchanges: 37 Grain(Starch); 46 1/2 Non-Fat Milk; 189 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Condiment

White Sauce MixEntree and Vegetable Sauce Recipes3 pounds all-purpose flour6 pounds nonfat dry milk36 ounces shortening36 ounces margarineTO PREPARE 1 GALLON OF WHITE SAUCE:3 1/4 quarts water1 ounce salt (1 1/2 tbsp)White Sauce (28 oz thin, 36 oz medium, or 46 oz thick)

Blend flour and milk in 60-qt mixer bowl.

Using pastry knife or flat beater, blend fats with dry ingredients until mixture is crumbly, scraping sides of bowl occasionally. Storein covered containers in the refrigerator.

Heat water and salt to boiling point.

Add mix for sauce of desired thickness. Stirring with wire whip, continue cooking until thickened.Yield: 13 lb 8 oz mixPer Serving (excluding unknown items): 46348 Calories; 2872g Fat (55.5% calories from fat); 1602g Protein; 3573g Carbohydrate; 57g DietaryFiber; 3741mg Cholesterol; 80123mg Sodium. Exchanges: 105 Grain(Starch); 163 1/2 Non-Fat Milk; 557 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Dessert

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Dessert

Angel Food CakeCake Recipes

Servings: 42To add sugar-flour mixture by hand, remove bowlfrom machine and fold mixture into meringue,using wire whip or spatula, adding 1 cup at atime. Mix about five strokes after each addition.

VARIATIONS:

Chocolate Angel Food Cake. Substitute 1 1/2oz cocoa for 1 1/2 oz flour.

Frozen-Filled Angel Food Cake. Cut each cakecrosswise into three slices. Spread 1 pt softenedstrawberry ice cream on first layer and cover withcake slice. Spread second slice with 1 pt softenedpistachio ice cream. Top with remaining slice.Frost top and sides with sweetened whipped cream(1 cup cream, 2 Tbsp powdered sugar, and 1/2tsp vanilla per cake). Cover with toasted coconut.Freeze. Remove from freezer 1 hour before serving.Other ice cream or sherbet may be used.

Orange-Filled Angel Food Cake. Cut each cakecrosswise into three slices. Spread Orange Filling(p. 199) between layers, and ice top and sideswith Orange Butter Icing (p. 192).

40 ounces egg whites (5 cups), fresh or frozen1 teaspoon salt2 tablespoons cream of tartar24 ounces granulated sugar1 tablespoon vanilla1 teaspoon almond extract (optional)12 ounces granulated sugar12 ounces cake flour

Beat egg whites on high speed for 1 minute, using whip attachment. Be sure utensils are free from grease.

Add salt and cream of tartar. Continue beating until egg whites are just stiff enough to hold their shape.

Add 1 lb 8 oz sugar slowly while beating on medium speed.

Add flavorings. Continue beating on high speed for 2 minutes, or until mixture will stand in stiff peaks.

Mix 12 oz sugar and flour. Sift three times. Gradually add to egg white son low speed. Continue folding 2 minutes after lastaddition.

Scale into three ungreased tube cake pans, 1 lb 12 oz per pan.

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Bake at 350°F for 50-55 minutes or at 400°F for 35 minutes. Invert cakes to cool.Yield: 3 1/8 inch cakesPer Serving (excluding unknown items): 139 Calories; trace Fat (0.5% calories from fat); 4g Protein; 31g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 96mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Dessert

Apple CrispOther Dessert Recipes

Servings: 64Fresh, frozen, or canned apples may be used.

1 tsp cinnamon or nutmeg may be added to thetopping.

8 oz finely chopped pecans may be added to thetopping.

VARIATIONS:

Cheese Apple Crisp. Add 8 oz grated cheese totopping mixture.

Cherry Crisp. Substitute frozen pie cherries forapples. Increase granulated sugar to 1 lb. Add1/2 tsp almond extract.

Fresh Fruit Crisp. Combine 3 lb granulatedsugar, 12 oz flour, 1 Tbsp nutmeg, and 1 Tbspcinnamon. Add to 15 lb fresh fruit, peeled andsliced. Top with mixture of 2 lb 6 oz margarine,2 lb 8 oz brown sugar, and 2 lb 6 oz flour.Cream margarine, add brown sugar and flour,and mix until of dough consistency. Spread overfruit. Bake. Serve warm with cream.

Peach Crisp. Substitute sliced peaches for apples.15 pounds sliced apples12 ounces granulated sugar1/3 cup lemon juice20 ounces margarine, soft12 ounces all-purpose flour12 ounces rolled oats, quick-cooking, uncooked2 pounds brown sugar

Mix sugar and lemon juice with apples. Arrange in two greased 12x20x2-inch baking pans, 8 lb per pan.

Combine remaining ingredients and mix until crumbly. Spread evenly over apples, 2 lb 4 oz per pan. Bake at 350°F for 45-50minutes. Serve with whipped cream, ice cream, or cheese.

Cut 4x8.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 240 Calories; 8g Fat (28.4% calories from fat); 2g Protein; 43g Carbohydrate; 4g Dietary Fiber; 0mgCholesterol; 89mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Dessert

Apple DumplingsOther Dessert Recipes

Servings: 50Apples may be wrapped with dough and frozenfor later use. To serve, make sauce and bake asdirected but allow 15-20 minutes longer bakingtime.

Sliced apples, frozen or fresh, may be used in placeof whole apples. Cut pastry into 6-inch squares.Place No. 10 dipper of fruit in the center andsprinkle with sugar-cinnamon mixture. Foldcorners of pastry to the center and on top of fruitand seal edges together. Bake as directed forApple Dumplings.

7 pounds Pastry for Two-Crust Pies10 ounces all-purpose flour6 pounds granulated sugar1 tablespoon salt1 tablespoon ground cinnamon1 1/2 gallons hot water1 pound margarine2 tablespoons vanilla50 medium apples24 ounces margarine21 ounces granulated sugar1 1/2 tablespoons ground cinnamon2 teaspoons ground nutmeg

Make pastry. Scale into 10-oz balls. Chill for 10 minutes or more.

Make sauce. Combine flour, 6 lb sugar, salt, and 1 Tablespoon cinnamon.

Add dry ingredients to water while stirring with a wire whip. Cook until thickened.

Add margarine and stir until margarine is melted. Remove from heat.

Add vanilla.

Wash, core, and peel apples.

Roll pastry to 1/8-inch thickness. Position apple on dough and cut a circle approximately 7 inches in diameter around it. Insert 1Tbsp margarine into center of each apple. Push toward center of apple.

Combine 1 lb 5 oz sugar, 1 1/2 Tbsp cinnamon, and nutmeg. Use mixture to fill centers of apples. Enclose the apple in the cutdough, pinching to seal the edges. Turn the apple over so that the bottom is the top and make three slashes in the top of theapple. Place in lightly greased baking pans. Bake for 15 minutes at 350°F.

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Baste dumplings with one-half of the sauce and bake 10-15 minutes longer or until golden brown. Serve dumplings with additionalwarm sauce as desired.Yield: 50 dumplingsPer Serving (excluding unknown items): 832 Calories; 41g Fat (43.6% calories from fat); 4g Protein; 116g Carbohydrate; 5g Dietary Fiber; 0mgCholesterol; 732mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Fruit; 8 Fat; 4 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Dessert

ApplesauceOther Dessert Recipes

Servings: 50Thin slices of lemon, lemon juice, or 1 tspcinnamon may be added.

Peaches or pears may be substituted for apples.

Apples may be cooked unpeeled.

Amount of sugar will vary with tartness of apples.

VARIATION:

Apple Compote. Combine sugar and water andheat to boiling point. Add apples and cook untiltransparent.

15 pounds tart apples1 quart water3 pounds granulated sugar

Wash, peel, and core apples. Cut into quarters.

Add water to apples. Cook slowly until soft.

Add sugar and stir until dissolved. Serve with No. 10 dipper (rounded).Per Serving (excluding unknown items): 162 Calories; trace Fat (0.6% calories from fat); trace Protein; 42g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 3mg Sodium. Exchanges: 1 Fruit; 2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Dessert

Applesauce CakeCake Recipes

Servings: 60May be baked in one 18x26x2-inch pan. Cut6x10 for 60 portions.

This cake is too tender to bake in layers.

Suggested icings: Ice Cream Icing (p. 190) orCream Cheese Icing (p. 192).

1 pound shortening, hydrogenated30 ounces granulated sugar14 ounces eggs (about 8 total)28 ounces cake flour2 1/2 tablespoons baking powder1 3/4 teaspoons salt1/2 teaspoon baking soda2 1/2 teaspoons ground cinnamon1 teaspoon ground cloves1 teaspoon ground nutmeg2 1/2 cups water2 1/2 cups applesauce20 ounces raisins10 ounces nuts, chopped

Cream shortening and sugar on medium speed for 10 minutes, using flat beater.

Add eggs to creamed mixture. Mix on medium speed for 5 minutes.

Combine dry ingredients.

Add dry ingredients alternately with water on low speed to creamed mixture, ending with dry ingredients.

Add remaining ingredients. Mix on low speed only to blend.

Scale batter into two greased 12x18x2-inch baking pans, 5 lb per pan.

Bake at 350°F for 40-45 minutes.

Cool and ice. See Notes for suggested icings.

Cut 5x6.Yield: 2 pans 12x18x2 inchesPer Serving (excluding unknown items): 246 Calories; 11g Fat (39.4% calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 28mgCholesterol; 146mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Dessert

Apricot FillingFilling Recipes

VARIATIONS:

Fig Filling. Substitute 2 lb dried figs, cooked andchopped, for the apricots. Increase lemon juice to 1cup.

Prune-Date Filling. Substitute 1 lb cooked,pitted, and chopped prunes and 1 lb chopped datesfor the apricots.

2 pounds dried apricots2 cups water1 pound granulated sugar4 ounces all-purpose flour1/2 teaspoon salt1/2 cup lemon juice1 pound margarine

Cook apricots and water together. When cooked, chop apricots.

Add sugar, flour, salt, and lemon juice to apricots. Cook to a paste.

Blend margarine into hot mixture.Yield: 2 quartsPer Serving (excluding unknown items): 7624 Calories; 371g Fat (41.7% calories from fat); 49g Protein; 1115g Carbohydrate; 85g Dietary Fiber;0mg Cholesterol; 5462mg Sodium. Exchanges: 5 1/2 Grain(Starch); 38 Fruit; 72 1/2 Fat; 30 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Baked ApplesOther Dessert Recipes

Servings: 50Use apples of uniform size, suitable for baking,such as Rome Beauty or Jonathan.

Amount of sugar will vary with tartness of apples.

1/2 cup red cinnamon candies may be substitutedfor cinnamon.

Apple centers may be filled with chopped dates,raisins, nuts, or mincemeat.

3 oz margarine or butter may be added to thesyrup for flavor.

50 apples3 pounds granulated sugar3 cups hot water1 teaspoon salt1 tablespoon ground cinnamon

Wash and core apples. Peel down about one-fourth of the way from the top. Place in baking pans, peeled-side up.

Mix sugar, water, salt, and cinnamon. Pour over apples. Bake at 375°F until tender, about 45 minutes, basting occasionally whilecooking to glaze.

Test for doneness with a pointed knife inserted in the apple.Yield: 50 applesPer Serving (excluding unknown items): 187 Calories; trace Fat (2.2% calories from fat); trace Protein; 48g Carbohydrate; 4g Dietary Fiber; 0mgCholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fruit; 0 Fat; 2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

191

Dessert

Baked CustardOther Dessert Recipes

Servings: 50Potentially hazardous food. Store at internaltemperature below 41°F.

Custard may be baked in a 12x20x2-inch panset in a pan of hot water. Cut 5x8 for 40portions.

VARIATIONS:

Bread Pudding. Pour liquid mixture over 1 lb drybread cubes and let stand until bread is softened.Add 1 lb raisins if desired. Bake. Day-old sweetrolls may be substituted for bread.

Caramel Custard. Add 1 cup Burnt SugarSyrup (p. 175) slowly to scalded milk and stircarefully until melted.

Rice Custard. Use 1/2 Baked Custard recipe,adding 1 lb rice (AP) cooked, 1 lb raisins, and 3oz melted margarine or butter.

35 ounces eggs (about 20 total)20 ounces granulated sugar1/2 teaspoon salt1 quart cold milk2 tablespoons vanilla1 gallon milk2 teaspoons nutmeg

Beat eggs slightly, using wire whip attachment. Add sugar, salt, cold milk, and vanilla. Mix on low speed only until blended.

Scald milk by bringing to point just below boiling. Add to egg mixture and blend.

Pour mixture into custard cups that have been arranged in baking pans. Sprinkle nutmeg over tops. Pour hot water around cups.Bake at 325°F for 40–45 minutes or until a knife inserted in custard comes out clean (180°F). Cool quickly (within 4 hours) tobelow 41°F.Yield: 50 custardsPer Serving (excluding unknown items): 135 Calories; 5g Fat (35.1% calories from fat); 6g Protein; 16g Carbohydrate; trace Dietary Fiber; 97mgCholesterol; 97mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

192

Dessert

Baked Date PuddingOther Dessert Recipes

Servings: 5436 ounces dates2 1/2 cups hot water1 pound granulated sugar1 pound all-purpose flour1 1/2 ounces baking powder2 ounces nonfat dry milk1 1/2 teaspoons salt12 ounces walnuts, coarsely chopped20 ounces brown sugar2 ounces margarine1 1/2 quarts boiling water

Pour hot water over dates in mixer bowl. Cover and let dates steam for 15 minutes. Mix on low speed and then on medium speeduntil dates are broken into small pieces.

Combine dry ingredients in bowl and stir until blended. Add to date mixture. Mix on low speed only until blended. Scale into well-greased 12x20x2-inch baking pan.

Mix sugar, margarine, and water. Heat to boiling point. Pour hot sauce over batter in pan. Do not stir. Bake at 350°F for 45minutes. Cool.

Cut 6x9 for 54 portions or 6x8 for 48 portions. Serve with whipped cream or whipped topping.Yield: 1 pan 12x20x2 inchesPer Serving (excluding unknown items): 199 Calories; 5g Fat (19.6% calories from fat); 3g Protein; 39g Carbohydrate; 2g Dietary Fiber; traceCholesterol; 164mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

193

Dessert

Banana CakeCake Recipes

Servings: 48May be baked in two 12x18x2-inch pans, scaled4 lb 3 oz per pan. Cut 5x6 for 30 portions perpan.

For sheet cake, bake in one 18x26x2-inch pan.Cut 6x10 for 60 portions. Suggested icings:Creamy Icing (p. 192) or Cream Cheese Icing (p.192).

1 pound shortening, hydrogenated2 pounds granulated sugar1 tablespoon vanilla14 ounces eggs (about 8 total)2 pounds bananas (4 cups), mashed2 pounds cake flour1 1/4 teaspoons salt3 1/3 tablespoons baking powder2 teaspoons baking soda1 cup buttermilk

Cream shortening, sugar, and vanilla on medium speed for 10 minutes, using flat beater.

Add eggs to creamed mixture and mix on medium speed for 3 minutes, then add bananas and mix for an additional 2 minutes.

Combine dry ingredients.

Add dry ingredients alternately with buttermilk on low speed. Mix on medium speed 2-3 minutes.

Scale batter into six greased 9-inch layer cake pans, 1 lb 6 oz per pan.

Bake at 350°F for 25-30 minutes.

Cool. Remove from pans and ice. See Notes for suggested icings.Yield: 3 1/4 layer cakesPer Serving (excluding unknown items): 258 Calories; 11g Fat (36.4% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 35mgCholesterol; 227mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

194

Dessert

Biscuit Topping for Fruit CobblerOther Dessert Recipes22 ounces all-purpose flour1 ounce baking powder1 teaspoon salt3 ounces granulated sugar2 teaspoons nonfat dry milk8 ounces shortening4 ounces eggs (about 2 total)1 1/4 cups water1/4 cup milk2 ounces granulated sugar

Blend dry ingredients in mixer bowl.

Cut shortening into dry ingredients on low speed until it appears as coarse as cornmeal.

Beat eggs. Add water and blend. Add to flour-shortening mixture. Blend on low speed until a soft dough is formed.

Scale 1 lb 8 oz dough per pan. Roll to fit 12x20-inch pan. Roll onto rolling pin. Place over filling in pan, allowing dough to extendup edge of pan, about 1 inch all around (to allow for shrinkage). Cut several slits in dough.

Brush top of each pan with 2 Tbsp milk and 2 Tbsp sugar.Yield: 2 1/8 x20-inch pansPer Serving (excluding unknown items): 5062 Calories; 246g Fat (43.7% calories from fat); 82g Protein; 631g Carbohydrate; 17g Dietary Fiber;490mg Cholesterol; 5375mg Sodium. Exchanges: 31 Grain(Starch); 2 Lean Meat; 1/2 Non-Fat Milk; 46 1/2 Fat; 10 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

195

Dessert

Boiled IcingIcing Recipes

VARIATIONS:

Bittersweet Icing. Melt 8 oz unsweetened chocolateover hot water. Gradually stir in 1 1/2 ozmargarine or butter. When slightly cool, pour overwhite icing to form a design.

Candied Fruit Icing. Add 8 oz chopped candiedfruit.

Chocolate Icing. Add 8 oz melted chocolate.

Coconut Icing. Frost cake. Sprinkle with 4 ozdry shredded coconut.

Maple Nut Icing. Delete vanilla. Flavor with 11/2 tsp maple flavoring. Add 6 oz chopped nuts.

Maraschino Cherry Icing. Delete vanilla. Add1/2 tsp almond extract and 8 oz choppedmaraschino cherries.

Peppermint Icing. Add 8 oz finely crushedpeppermint candy.

2 pounds granulated sugar1 1/4 cups hot water4 ounces egg whites (about 4 total)1 tablespoon vanilla

Combine sugar and water. Stir until sugar is dissolved. Boil without stirring to soft ball stage (238°F).

Beat egg whites on high speed until stiff but not dry, using wire whip attachment. Gradually pour syrup over egg whites whilebeating. Continue beating until icing is of consistency to spread.

Add vanilla. Spread on cake at once.Yield: 2 quartsPer Serving (excluding unknown items): 3608 Calories; 0g Fat (0.0% calories from fat); 12g Protein; 912g Carbohydrate; 0g Dietary Fiber; 0mgCholesterol; 204mg Sodium. Exchanges: 1 1/2 Lean Meat; 61 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

196

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Brown Sugar Hard SauceDessert Sauce Recipes

Serve with Christmas Pudding (p. 256).12 ounces butter20 ounces light brown sugar2 teaspoons vanilla3/4 cup whipping cream

Cream butter on medium speed until light.

Add sugar gradually while creaming. Add vanilla. Cream until fluffy.

Whip cream. Fold into sugar mixture. Chill.Yield: 1 quartPer Serving (excluding unknown items): 5212 Calories; 342g Fat (57.6% calories from fat); 7g Protein; 559g Carbohydrate; 0g Dietary Fiber;990mg Cholesterol; 3098mg Sodium. Exchanges: 1/2 Non-Fat Milk; 68 1/2 Fat; 36 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

197

Dessert

Brown Sugar SyrupDessert Sauce Recipes

Serve warm or cold on pancakes, fritters, orwaffles.

1/2 tsp maple flavoring may be added.

VARIATION:

Blueberry Syrup. Combine 1 1/2 qt water, 12oz granulated sugar, 1 tsp salt, and 1/3 cuplemon juice. Heat to boiling. Mix 4 oz waxymaize starch and 1 1/2 cups cold water to makea paste. Add slowly to sugar mixture, stirringconstantly. Cook until thickened and clear. Foldin 3 lb 8 oz individually quick frozen (IQF)blueberries. Serve warm over pancakes, Frenchtoast, or ice cream.

5 pounds brown sugar88 ounces granulated sugar1 cup corn syrup2 1/2 quarts water4 ounces margarine

Combine all ingredients. Stir and heat until sugar is dissolved.Yield: 2 gallonsPer Serving (excluding unknown items): 19930 Calories; 91g Fat (4.0% calories from fat); 1g Protein; 4953g Carbohydrate; 0g Dietary Fiber; 0mgCholesterol; 2448mg Sodium. Exchanges: 18 Fat; 329 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

198

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BrowniesBar Cookie Recipes

Servings: 6012 oz unsweetened chocolate may be substitutedfor the cocoa. Melt and add to the fat-sugar-eggmixture.

13 oz all-purpose flour may be substituted forcake flour.

2 lb chopped dates may be added.

May be baked in one 18x26x1-inch bakingsheet.

26 ounces eggs (about 15 total)36 ounces granulated sugar10 ounces shortening, melted8 ounces margarine, melted2 tablespoons vanilla14 ounces cake flour10 ounces cocoa2 teaspoons baking powder1/2 teaspoon salt12 ounces nuts, chopped

Beat eggs on high speed for 5 minutes, using flat beater.

Add sugar, fats, and vanilla to eggs. Mix on medium speed for 5 minutes.

Combine dry ingredients. Add to creamed mixture. Mix on low speed about 5 minutes.

Add nuts to batter. Mix to blend.

Scale batter into two lightly greased 12x18x1-inch baking pans, 3 lb 8 oz per pan.

Bake at 325°F for 20 minutes. Do not overbake. Should be soft to touch when done.

While warm, sprinkle with powdered sugar, or cool and cover with a thin layer of mocha or chocolate frosting if desired.Yield: 2 pans 12x18x1 inchPer Serving (excluding unknown items): 224 Calories; 13g Fat (49.0% calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 52mgCholesterol; 89mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

199

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Burnt Butter IcingIcing Recipes

This amount will ice 8 dozen 1 1/2-inch cookies.If used for cake, increase by one-fourth.

9 ounces butter or margarine24 ounces powdered sugar, sifted1 tablespoon vanilla1/2 cup hot water

Heat butter in sauce pan until golden brown.

Add sugar to butter and blend.

Add vanilla and water. Beat until of spreading consistency. Add more water if necessary.Yield: 1 1/4 quartsPer Serving (excluding unknown items): 4514 Calories; 208g Fat (40.6% calories from fat); 2g Protein; 681g Carbohydrate; 0g Dietary Fiber;559mg Cholesterol; 2118mg Sodium. Exchanges: 41 1/2 Fat; 45 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

200

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Burnt Sugar CakeCake Recipes

Servings: 60Burnt Sugar Syrup. Place 1/3 cup granulatedsugar in pan and melt slowly, stirring constantly.Cook until light brown (caramelized), beingcareful not to scorch. Add 1/3 cup boiling water.Cook slowly until a syrup is formed. For largeramounts, use 1 lb sugar and 2 cups boiling water.

May be baked in one 18x26x2-inch pan cut6x10; or in eight 9-inch layers, scaled 1 lb 2 ozper pan.

Suggested icings: Burnt Butter Icing (p. 189),Creamy Icing (p. 192), Cream Cheese Icing (p.192), or Ice Cream Icing (p. 190).

43 ounces granulated sugar1 pound shortening, hydrogenated5 ounces egg yolks (about 8 total)2 cups milk2 cups waterONE-THIRD CUP BURNT SUGAR SYRUP: (see notes)1/3 cup granulated sugar1/3 cup boiling waterREMAINING INGREDIENTS:4 teaspoons vanilla34 ounces cake flour2 2/3 tablespoons baking powder1 1/4 teaspoons salt9 ounces egg whites (about 8 total)

Cream shortening and sugar on medium speed for 10 minutes, using flat beater.

Add egg yolks to creamed mixture and mix on medium speed for 5 minutes.

Combine liquids.

Combine dry ingredients. On low speed, add to creamed mixture alternately with liquids. Scrape sides of bowl. Mix 2 minutes.

Beat egg whites until they form soft peaks. Fold into batter on low speed.

Scale batter into two greased 12x18x2-inch baking pans, 4 lb 8 oz per pan.

Bake at 375°F for 35-40 minutes.

Cool and ice. See Notes for suggested icings.

201

Cut 5x6.Yield: 2 pans 12x18x2 inchesPer Serving (excluding unknown items): 225 Calories; 9g Fat (34.6% calories from fat); 2g Protein; 35g Carbohydrate; trace Dietary Fiber; 31mgCholesterol; 122mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

202

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Butter Tea CookiesPress, Molded, and Rolled Cookie Recipes

VARIATION:

Thimble Cookies. Roll dough into 1-inch balls.Dip in egg white and roll in finely chopped pecans.Bake 3 minutes at 325°F, then makeindentation in center of cookies and fill with jelly.Bake 10-12 minutes longer.

1 pound butter9 ounces granulated sugar4 ounces egg yolks (about 6 total)1 teaspoon vanilla20 ounces all-purpose flour

Cream butter and sugar on medium speed for 5 minutes, using flat beater.

Add egg yolks and vanilla to creamed mixture. Mix on medium speed until blended.

Add flour and mix on low speed. Chill dough.

Shape with cookie press onto ungreased baking sheets.

Bake at 375°F for 10-12 minutes.Yield: 10 dozenPer Serving (excluding unknown items): 6725 Calories; 409g Fat (54.3% calories from fat); 81g Protein; 691g Carbohydrate; 15g Dietary Fiber;2447mg Cholesterol; 3813mg Sodium. Exchanges: 28 1/2 Grain(Starch); 2 Lean Meat; 78 1/2 Fat; 17 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

203

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Butterscotch Cream PiePie Recipes

Servings: 56Potentially hazardous food. Store at temperaturebelow 41°F.

For eight 8-inch pies, use 2 lb 8 oz doughportioned 5 oz per pie. Use 1 lb 8 oz (3 cups)filling per pie.

Recipe may be used for pudding. Omit flour andincrease cornstarch to 8 oz.

4 pounds Pastry for One-Crust Pies1 pound margarine40 ounces brown sugar3 quarts milk6 ounces cornstarch6 ounces all-purpose flour1 tablespoon salt1 quart warm milk9 ounces whole eggs (about 5 total)6 ounces egg yolks (about 10 total)4 ounces margarine2 tablespoons vanilla18 ounces egg whites (about 16 total)1/2 teaspoon salt1 pound granulated sugar1/2 teaspoon cream of tartar

Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Notes. Flute edges and prick crust with fork (Figure5.4). Bake at 425°F for 10 minutes or until light brown.

Melt margarine. Stir in sugar. Cook over low heat to 220°F, stirring occasionally.

Add milk slowly to margarine-sugar mixture while stirring with wire whip. Stir until all sugar is dissolved. Heat mixture to boiling.

Combine cornstarch, flour, and salt.

Combine milk and eggs. Add to cornstarch and flour mixture and mix. Add to the hot mixture while stirring. Cook until thick.Remove from heat.

Add margarine and vanilla. Cool partially. Fill baked pie shells, 1 lb 12 oz (3 1/2 cups) per pie.

Prepare Meringue (p. 227). Cover each filled pie with 5 oz meringue.

Bake at 375°F for 10-12 minutes, or until meringue is golden brown.

Cool quickly (within 4 hours) to temperature below 41°F.204

Refrigerate until served.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 426 Calories; 23g Fat (48.5% calories from fat); 6g Protein; 49g Carbohydrate; 1g Dietary Fiber; 65mgCholesterol; 489mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 4 1/2 Fat; 2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

205

Dessert

Butterscotch Drop CookiesDrop Cookie Recipes

VARIATIONS:

Butterscotch Squares. Spread batter in12x18x2-inch baking pan. Bake at 325°F for25 minutes.

Chocolate Drop Cookies. Add 4 oz unsweetenedchocolate, melted, to creamed mixture.

8 ounces margarine1 pound brown sugar7 ounces eggs (about 4 total)2 teaspoons vanilla20 ounces all-purpose flour1 teaspoon baking powder2 teaspoons baking soda1 teaspoon salt1 pound sour cream8 ounces walnuts, chopped

Cream margarine and brown sugar on medium speed for 5 minutes, using flat beater.

Add eggs and vanilla to creamed mixture. Mix on medium speed until well blended.

Combine dry ingredients.

Add dry ingredients alternately with sour cream to dough. Mix on low speed until blended.

Add nuts. Mix until blended. Chill dough until firm.

Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.

Bake at 375°F for 10-12 minutes.

Cover with Burnt Butter Icing (p. 189) while cookies are still warm.Yield: 8 dozenPer Serving (excluding unknown items): 8071 Calories; 431g Fat (47.2% calories from fat); 155g Protein; 928g Carbohydrate; 27g Dietary Fiber;1043mg Cholesterol; 7987mg Sodium. Exchanges: 30 Grain(Starch); 10 Lean Meat; 1 1/2 Non-Fat Milk; 78 1/2 Fat; 29 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

206

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Butterscotch Pecan CookiesDrop Cookie Recipes1 pound margarine2 pounds brown sugar7 ounces eggs (about 4 total)1 tablespoon vanilla24 ounces all-purpose flour1 pound pecans, chopped

Cream margarine and sugar on medium speed for 5 minutes, using flat beater.

Add eggs and vanilla to creamed mixture. Mix on low speed until blended.

Add flour and pecans. Mix on low speed until blended.

Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-in baking sheets.

Bake at 375° for 10-12 minutes.Yield: 10 dozenPer Serving (excluding unknown items): 12513 Calories; 699g Fat (49.1% calories from fat); 134g Protein; 1495g Carbohydrate; 53g Dietary Fiber;841mg Cholesterol; 4933mg Sodium. Exchanges: 39 1/2 Grain(Starch); 5 1/2 Lean Meat; 133 Fat; 58 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

207

Dessert

Butterscotch PuddingOther Dessert Recipes

Servings: 50Potentially hazardous food. Store at internaltemperature below 41°F.

See p. 44 for recommended cooling procedures.10 ounces margarine52 ounces brown sugar1 quart warm water2 1/2 quarts milk6 ounces cornstarch2 1/2 ounces all-purpose flour1/2 teaspoon salt3 cups milk14 ounces eggs (about 8 total)2 tablespoons vanilla

Cook margarine and sugar in steam-jacketed kettle until sugar starts to dissolve.

Add water slowly, while stirring. Turn off heat.

Add milk to warm mixture.

Combine dry ingredients in mixer bowl. Add milk to make a smooth paste. Slowly add to warm sugar-milk mixture, stirringconstantly. Cook until mixture thickens. Turn off heat.

Beat eggs on medium speed for 3 minutes. Add some of the hot mixture to the beaten eggs while still beating. Gradually add eggmixture to hot mixture. Turn on heat. Cook to 185°F.

Stir in vanilla. Cool quickly (within 4 hours) to temperature below 41°F. Cover with plastic wrap or waxed paper while cooling toprevent formation of film (see Notes).

Serve cold with No. 10 dipper (rounded).Yield: 6 quartsPer Serving (excluding unknown items): 222 Calories; 7g Fat (30.0% calories from fat); 3g Protein; 36g Carbohydrate; trace Dietary Fiber; 42mgCholesterol; 129mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Butterscotch Refrigerator CookiesPress, Molded, and Rolled Cookie Recipes8 ounces margarine8 ounces shortening12 ounces granulated sugar1 pound brown sugar7 ounces eggs (about 4 total)2 teaspoons vanilla2 pounds all-purpose flour2 teaspoons cream of tartar2 teaspoons baking soda8 ounces dates, finely chopped8 ounces nuts, finely chopped

Cream fats and sugars on medium speed for 5 minutes, using flat beater.

Add eggs and vanilla to creamed mixture. Mix on medium speed for 5 minutes.

Combine dry ingredients.

Add dry ingredients, dates, and nuts to dough. Mix on low speed until well blended.

Form dough into three 2-lb rolls, 2 inches in diameter. Wrap in waxed paper. Chill several hours.

Slice cookies 1/8 inch thick. Place on ungreased baking sheets.

Bake at 375°F for 8-10 minutes.Yield: 8 dozenPer Serving (excluding unknown items): 12258 Calories; 566g Fat (40.8% calories from fat); 163g Protein; 1683g Carbohydrate; 62g Dietary Fiber;841mg Cholesterol; 5167mg Sodium. Exchanges: 48 1/2 Grain(Starch); 7 Lean Meat; 10 Fruit; 106 Fat; 52 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Butterscotch SauceDessert Sauce Recipes1 pound brown sugar1 1/3 cups light corn syrup2/3 cup water6 ounces margarine2 ounces marshmallows1 1/3 cups evaporated milk

Combine and cook to soft-ball stage (240°F). Remove from heat.

Add margarine and marshmallows. Stir until melted. Cool.

When cool, add milk.Yield: 1 1/4 quartsPer Serving (excluding unknown items): 4795 Calories; 162g Fat (29.3% calories from fat); 25g Protein; 858g Carbohydrate; 0g Dietary Fiber;99mg Cholesterol; 2698mg Sodium. Exchanges: 2 1/2 Non-Fat Milk; 32 Fat; 54 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

210

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Butterscotch SquaresBar Cookie Recipes

Servings: 60May be baked in one 18x26x1-inch bakingsheet. Cut 6x10.

VARIATION:

Butterscotch Chocolate Chip Brownies. Add 1 lbchocolate chips.

1 pound margarine40 ounces brown sugar16 ounces eggs (about 10 total)1 tablespoon vanilla24 ounces all-purpose flour2 tablespoons baking powder1 teaspoon salt12 ounces nuts (optional), chopped

Cream margarine and sugar on medium speed for 5 minutes, using flat beater.

Add eggs, one at a time, and vanilla. Mix on low speed until blended.

Combine dry ingredients. Add to creamed mixture. Mix on low speed until blended.

Add nuts to batter. Mix to blend.

Spread batter evenly in two lightly greased 12x18x1-inch baking pans, 3 lb 6 oz per pan.

Bake at 325°F for 25 minutes.

Cut 5x6.Yield: 2 pans 12x18x1 inchPer Serving (excluding unknown items): 214 Calories; 10g Fat (41.9% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 32mgCholesterol; 174mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

211

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Caramel SauceDessert Sauce Recipes

Serve warm or cold over ice cream or appledesserts.

1 pound brown sugar1 pound granulated sugar2 ounces all-purpose flour1 quart water8 ounces margarine1 tablespoon vanilla

Mix sugars and flour. Stir in water. Boil until thickened.

Stir in margarine and vanilla.Yield: 2 quartsPer Serving (excluding unknown items): 5338 Calories; 183g Fat (30.2% calories from fat); 8g Protein; 944g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 2351mg Sodium. Exchanges: 3 Grain(Starch); 36 1/2 Fat; 59 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

212

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Carrot CakeCake Recipes

Servings: 60May be baked in one 18x26x2-inch pan cut6x10 for 60 portions.

38 ounces granulated sugar2 1/2 cups vegetable oil1 pound eggs (about 9 total)28 ounces all-purpose flour1 ounce salt (1 1/2 tbsp)2/3 ounce baking soda (5 tsp)2/3 ounce ground cinnamon (3 tbsp)40 ounces carrots, raw, grated1 pound nuts, chopped

Combine sugar, oil, and eggs. Beat 2 minutes on medium speed, using flat beater.

Combine dry ingredients. Add to oil mixture and beat 1 minute.

Add carrots and nuts. Mix until blended.

Scale batter into two greased 12x18x2-inch pans, 5 lb per pan.

Bake at 325°F for 40-45 minutes.

Ice with Cream Cheese Icing (p. 192) Cut 5x6.Yield: 2 pans 12x18x2 inchesPer Serving (excluding unknown items): 264 Calories; 14g Fat (47.5% calories from fat); 4g Protein; 32g Carbohydrate; 2g Dietary Fiber; 32mgCholesterol; 287mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

213

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CheesecakeOther Dessert Recipes

Servings: 48Potentially hazardous food. Store at internaltemperature below 41°F.

VARIATION:

Cheesecake with Fruit Glaze. Cover bakedcheesecake with the following glaze: Thaw anddrain 6 lb frozen strawberries, raspberries, orcherries. Measure 1 qt fruit syrup, adding water ifneeded to make that amount. Add slowly tomixture of 4 oz cornstarch, 6 oz granulatedsugar, and 3/4 cup lemon juice if using berries orsweet cherries or 3/4 cup additional water if usingsour cherries. Cook until thick and clear. Adddrained fruit. Spread over cheesecakes. Cannedfruit pie fillings may be used for the glaze.

24 ounces graham cracker crumbs12 ounces granulated sugar12 ounces margarine, melted72 ounces cream cheese19 ounces eggs (about 11 total)18 ounces granulated sugar2 tablespoons vanilla1 1/4 quarts sour cream4 ounces granulated sugar1 1/2 teaspoons vanilla4 ounces graham cracker crumbs

Combine crumbs, sugar, and melted margarine. Place 1 cup crumb mixture into each of six 8-inch pie pans or six 6x6-inch squarecake pans. Press crumbs to sides and bottom of pans.

Let cheese stand until it reaches room temperature. Cream until smooth, using flat beater.

Add eggs slowly to cream cheese while beating.

Add 1 lb 2 oz sugar and vanilla to cheese mixture. Beat on high speed for about 5 minutes. Place about 3 cups filling in each shell.Bake at 350°F for 30-35 minutes or until set. Do not overbake.

Mix sour cream, 4 oz sugar, and vanilla. Spread 1 cup topping on each cake.

Sprinkle with a few graham cracker crumbs. Bake 10 minutes.Yield: 6 3/4 inch cakesPer Serving (excluding unknown items): 417 Calories; 28g Fat (60.4% calories from fat); 7g Protein; 35g Carbohydrate; trace Dietary Fiber; 105mgCholesterol; 321mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Chocolate Butter Cream IcingIcing Recipes

Milk may be substituted for evaporated milk.24 ounces butter or margarine1/2 cup evaporated milk24 ounces powdered sugar, sifted6 ounces unsweetened chocolate, melted1 teaspoon vanilla

Cream margarine on medium speed until fluffy.

Add milk and blend.

Add sugar gradually. Mix on medium speed until smooth.

Add chocolate and vanilla. Beat on high speed until light and fluffy.Yield: 2 quartsPer Serving (excluding unknown items): 8595 Calories; 656g Fat (65.7% calories from fat); 32g Protein; 739g Carbohydrate; 26g Dietary Fiber;1527mg Cholesterol; 5784mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Non-Fat Milk; 130 1/2 Fat; 45 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Chocolate CakeCake Recipes

Servings: 60Cake may be baked in one 18x26x2-inch pan.Cut 6x10 for 60 servings.

Suggested icings: Chocolate Butter Cream Icing(p. 191), Mocha Icing (p. 194), or Ice CreamIcing (p. 190).

24 ounces cake flour5 ounces cocoa37 ounces granulated sugar2 1/2 ounces nonfat dry milk1 tablespoon salt1 ounce baking powder3 1/2 teaspoons baking soda1 1/2 cups water1 pound shortening1 1/2 cups water18 ounces eggs (about 10 total)1 cup water1/4 cup vanilla

Combine dry ingredients in mixer bowl. Mix on low speed for 1 minute, using flat beater.

Add 1 1/2 cups water and shortening to dry ingredients. Mix on low speed for 1 minute. Mix on medium speed for 3 minutes.Scrape sides of bowl and beater.

Add 1 1/2 cups water and mix on low speed for 1 minute. Mix on medium speed for 2 minutes.

Blend eggs, 1 cup water, and vanilla. Mix on low speed for 2 minutes.

Scale batter into two greased 12x18x2-inch baking pans, 4 lb 2 oz per pan.

Bake at 350°F for 25-30 minutes.

Cool and ice. See Notes for suggested icings.

Cut 5x6.Yield: 2 pans 12x18x2 inchesPer Serving (excluding unknown items): 201 Calories; 9g Fat (38.7% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 36mgCholesterol; 250mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Chocolate Chiffon PiePie Recipes

Servings: 56Potentially hazardous food. Store at temperaturebelow 41°F.

Use of pasteurized frozen egg yolks and whites isrecommended.

For eight 8-inch pies, use 2 lb 8 oz pastryportioned 5 oz per pie. For filling, use 12 oz (3cups) per pie.

Graham Cracker Crust (p. 226) may be used inplace of pastry.

VARIATIONS:

Chocolate Peppermint Chiffon Pie. Cover pie withwhipped cream to which 1 lb crushed peppermintcandy sticks has been added.

Chocolate Refrigerator Dessert. Use 2/3 recipeChocolate Chiffon Pie. Spread 12 oz vanillawafer crumbs over bottom of 12x20x2-inch pan.Pour in chocolate chiffon mixture and cover with1 lb 12 oz crumbs.

Frozen Chocolate Chiffon Pie. Fold in 3 cupscream, whipped. Pile into pastry or grahamcracker crust. Spread over tops of pies 1 1/2 cupscream, whipped and sweetened with 3 Tbsp sugar.Freezer. Serve frozen.

4 pounds Pastry for One-Crust Pies1 1/2 ounces unflavored gelatin1 1/2 cups cold water8 ounces unsweetened chocolate3 cups boiling water16 ounces egg yolks (about 24 total), beaten24 ounces granulated sugar1 1/2 teaspoons salt2 tablespoons vanilla28 ounces egg whites (about 24 total) (see notes)24 ounces granulated sugar1 quart whipping cream1/4 cup granulated sugar

Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Notes. Flute edges and prick crust with a fork (Figure5.4).

Bake at 425°F for 10 minutes or until light brown.

Melt chocolate. Add hot water slowly. Stir until mixed. Add gelatin and stir until dissolved.

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Combine egg yolks, sugar, and salt. Cook until mixture begins to thicken.

Add vanilla and chocolate to egg mixture. Chill until mixture begins to congeal.

Beat egg whites until frothy. Gradually add sugar and beat at high speed until meringue can be formed into soft peaks. Fold intochocolate mixture. Scale into baked pie shells, 1 lb (4 cups) per pie. Cool quickly (within 4 hours) to below 41°F. Refrigerate untilserved.

Just before serving whip cream. Add sugar. Spread 1 cup whipped cream over cream pie.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 375 Calories; 22g Fat (52.4% calories from fat); 5g Protein; 40g Carbohydrate; 1g Dietary Fiber; 127mgCholesterol; 290mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Chocolate Chip CookiesDrop Cookie Recipes

For jumbo cookies, use No. 20 dipper. Bake at365°F for 12-15 minutes.

12 ounces margarine8 ounces granulated sugar8 ounces brown sugar7 ounces eggs (about 4 total)2 teaspoons vanilla20 ounces all-purpose flour1 teaspoon salt2 teaspoons baking soda1 pound nuts, coarsely chopped24 ounces chocolate chips

Cream margarine and sugars on medium speed for 5 minutes, using flat beater.

Add eggs and vanilla to creamed mixture and beat until light and fluffy.

Combine dry ingredients. Add on low speed to creamed mixture.

Add nuts and chocolate chips. Mix until blended.

Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-in baking sheets.

Bake at 375°F for 8-10 minutes.Yield: 10 dozenPer Serving (excluding unknown items): 12605 Calories; 757g Fat (51.5% calories from fat); 191g Protein; 1416g Carbohydrate; 100g DietaryFiber; 841mg Cholesterol; 8363mg Sodium. Exchanges: 34 1/2 Grain(Starch); 11 1/2 Lean Meat; 142 Fat; 58 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Chocolate Cream FillingFilling Recipes

Using as filling for Orange Cream Puffs (p.257).

VARIATION:

Chocolate Mousse. Whip 10 egg whites to a softpeak and fold into chocolate whipped creammixture. Chill. May be frozen.

36 ounces chocolate chips (3 12-oz pkgs)1 cup orange juice or water8 ounces granulated sugar1 1/2 cups whipping cream

Combine chocolate chips, orange juice, and sugar. Melt over hot water. Cool.

Whip cream until stiff.

Fold into chocolate mixture.Yield: 3 quartsPer Serving (excluding unknown items): 7088 Calories; 436g Fat (50.5% calories from fat); 52g Protein; 909g Carbohydrate; 61g Dietary Fiber;489mg Cholesterol; 251mg Sodium. Exchanges: 2 Fruit; 1 Non-Fat Milk; 87 1/2 Fat; 58 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Chocolate GlazeIcing Recipes4 ounces unsweetened chocolate3 ounces margarine21 ounces powdered sugar, sifted1 tablespoon vanilla1/2 cup boiling water

Melt chocolate and margarine over low heat.

Add sugar, vanilla, and water gradually.

Beat until smooth. If needed, add boiling water, a few drops at a time, to make spreading consistency.Yield: 1 quartPer Serving (excluding unknown items): 3557 Calories; 132g Fat (31.6% calories from fat); 12g Protein; 629g Carbohydrate; 17g Dietary Fiber;0mg Cholesterol; 828mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 26 Fat; 40 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Chocolate PuddingOther Dessert Recipes

Servings: 50Potentially hazardous food. Store at internaltemperature below 41°F.

See p. 44 for recommended cooling procedures.

VARIATIONS:

Chocolate Banana Pudding. Slice 12 bananasinto cooled pudding.

Chocolate Pudding with Chips. Stir 8 oz peanutbutter, butterscotch, or chocolate chips into cooledpudding.

38 ounces granulated sugar6 ounces all-purpose flour3 ounces cornstarch1 teaspoon salt8 ounces cocoa1 gallon milk8 ounces margarine2 tablespoons vanilla

Combine dry ingredients.

Pour milk into steam-jacketed kettle or stock pot. Gradually add dry ingredients while stirring briskly with a wire whip. Heat toboiling point, then cook until thickened, about 20 minutes. Stir occasionally. Remove from heat.

Add margarine and vanilla. Blend. Cook quickly (within 4 hours) to temperature below 41°F. Cover with plastic wrap or waxedpaper while cooling to prevent formation of film (see Notes).

Serve cold with No. 10 dipper (rounded).Yield: 6 quartsPer Serving (excluding unknown items): 195 Calories; 7g Fat (30.3% calories from fat); 4g Protein; 32g Carbohydrate; 2g Dietary Fiber; 11mgCholesterol; 125mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Chocolate RollCake Recipes

Servings: 48Suggested fillings: Custard Filling (p. 198) orwhipped cream, plain or flavored with peppermint.

Ice Cream Roll. Spread with a thick layer ofsoftened vanilla ice cream. Roll up securely andwrap in waxed paper. Place in freezer for severalhours before serving.

14 ounces egg yolks (about 24 total)36 ounces granulated sugar12 ounces unsweetened chocolate, melted2 tablespoons vanilla9 ounces cake flour1 tablespoon baking powder1 1/2 teaspoons salt24 1 lb 11 oz egg whites

Beat egg yolks on high speed, using flat beater.

Add sugar and continue beating until mixture is lemon colored, thick, and fluffy.

Add chocolate and vanilla. Blend on low speed.

Combine flour, baking powder, and salt. Add to creamed mixture on low speed.

Beat egg whites on high speed until they form rounded peaks. Fold into cake mixture on low speed.

Scale batter, 1 lb 7 oz per pan, into four greased 12x18x2-inch pans lined with baking liners.

Bake at 325°F for 20 minutes.

When baked, removed from pans and quickly remove baking liner. Trim edges if hard.

Roll (Figure 5.3) and let stand a few minutes. Unroll and spread with one of the fillings suggested (see Note).

Roll up securely. Cover with a thin layer of Chocolate Icing (p. 190).Yield: 4 pansPer Serving (excluding unknown items): 283 Calories; 7g Fat (20.6% calories from fat); 26g Protein; 30g Carbohydrate; 1g Dietary Fiber; 106mgCholesterol; 474mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Chocolate SauceDessert Sauce Recipes

Serve warm or cold on puddings, cake, creampuffs, or ice cream.

12 ounces granulated sugar2 ounces cornstarch1 teaspoon salt3 ounces cocoa1 cup cold water3 1/2 cups boiling water6 ounces margarine1 teaspoon vanilla

Mix dry ingredients.

Add cold water gradually to form a smooth paste.

Add boiling water slowly while stirring. Boil for 5 minutes or until thickened. Remove from heat.

Add margarine and vanilla. Stir to blend.Yield: 1 1/2 quartsPer Serving (excluding unknown items): 2962 Calories; 149g Fat (42.2% calories from fat); 18g Protein; 441g Carbohydrate; 29g Dietary Fiber;0mg Cholesterol; 3795mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 29 Fat; 23 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Chocolate Tea CookiesPress, Molded, and Rolled Cookie Recipes1 pound butter12 ounces granulated sugar4 ounces eggs (about 2 total)1 tablespoon vanilla18 ounces all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 ounce cocoa (1/4 cup)

Cream margarine and sugar on medium speed for 5 minutes, using flat beater.

Add eggs and vanilla to creamed mixture. Blend on medium speed for 5 minutes.

Combine dry ingredients.

Add to creamed mixture and mix on low speed until blended. Chill dough.

Shape dough with cookie press onto ungreased baking sheets.

Bake at 350°F for 6-10 minutes.Yield: 10 dozenPer Serving (excluding unknown items): 6702 Calories; 388g Fat (51.4% calories from fat); 76g Protein; 751g Carbohydrate; 23g Dietary Fiber;1475mg Cholesterol; 4949mg Sodium. Exchanges: 26 1/2 Grain(Starch); 2 Lean Meat; 75 Fat; 23 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Christmas PuddingOther Dessert Recipes

Servings: 48VARIATION:

Flaming Pudding. Dip sugar cube in lemonextract. Place on hot pudding and light just beforeserving.

20 ounces raw carrots, peeled27 ounces raw potatoes, peeled2 pounds granulated sugar1 pound margarine20 ounces raisins20 ounces dates, chopped12 ounces nuts, chopped1 pound all-purpose flour4 teaspoons baking soda1 tablespoon cinnamon1 tablespoon cloves1 tablespoon nutmeg1/4 teaspoon salt

Peel and grate carrots and potatoes.

Cream sugar and margarine on medium speed, using flat beater.

Add raisins, dates, and nuts to creamed mixture. Add carrots and potatoes. Mix on low speed until blended.

Combine dry ingredients. Add to fruit mixture. Mix on low speed until blended.

Portion mixture with No. 16 dipper into greased muffin pans. Cover each filled pan with an inverted empty muffin pan. Steam for40-45 minutes. Serve warm with Vanilla Sauce (p. 586), Hard Sauce (p. 586), or Nutmeg Sauce (p. 586).

Garnish with holly leaf and whole cranberries for Christmas.Per Serving (excluding unknown items): 303 Calories; 12g Fat (33.8% calories from fat); 3g Protein; 49g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 213mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Coconut MacaroonsDrop Cookie Recipes9 ounces egg whites (about 8 total)1/8 teaspoon salt12 ounces granulated sugar12 ounces powdered sugar2 teaspoons vanilla22 ounces shredded coconut

Beat egg whites and salt on high speed until frothy, using whip attachment.

Combine sugars and add gradually to egg whites.

Add vanilla. Continue beating on high speed until stiff.

Carefully fold in coconut on low speed. Portion with No. 60 dipper 4x6 onto lightly greased or parchment-paper-lined 18x26-inbaking sheets.

Bake at 325°F for 15 minutes.Yield: 9 dozenPer Serving (excluding unknown items): 5000 Calories; 209g Fat (36.3% calories from fat); 48g Protein; 778g Carbohydrate; 56g Dietary Fiber;0mg Cholesterol; 816mg Sodium. Exchanges: 3 1/2 Lean Meat; 6 Fruit; 41 Fat; 45 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Coconut Pecan BarsBar Cookie Recipes

Servings: 96May be baked in one 18x26x1-inch bakingsheet.

VARIATION:

Dreamland Bars. Reduce coconut to 4 oz.Increase pecans to 1 lb. Add 12 oz choppedmaraschino cherries and 1 lb chopped dates.Combine 2 oz butter or margarine and 8 ozpowdered sugar. Spread over top. Bake.

24 ounces margarine12 ounces brown sugar20 ounces all-purpose flour14 ounces eggs (about 8 total), beaten4 ounces all-purpose flour1 tablespoon baking powder2 teaspoons salt40 ounces brown sugar1 tablespoon vanilla8 ounces shredded or flaked coconut12 ounces pecans, chopped

Blend margarine, brown sugar, and 1 lb 4 oz flour on low speed until mixture resembles coarse meal, using flat beater. Press evenlayer of mixture into two 12x18x1-inch baking pans, 1 lb 12 oz per pan.

Bake at 350°F until light brown, 15-20 minutes.

Combine remaining ingredients to form topping.

Spread topping over baked crust, 3 lb per pan. Bake 20-25 minutes. Ice with Orange Icing (p. 193) if desired.

Cut 6x8.Yield: 2 pans 12x18x1 inchPer Serving (excluding unknown items): 173 Calories; 9g Fat (47.6% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 18mgCholesterol; 139mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Coconut Pecan IcingIcing Recipes2 cups evaporated milk4 ounces egg yolks (about 6 total), beaten1 pound granulated sugar8 ounces margarine12 ounces pecans, finely chopped12 ounces flaked coconut2 teaspoons vanilla

Combine milk, egg yolks, sugar, and margarine. Cook in steam-jacketed kettle or over hot water until thickened.

Add pecans, coconut, and vanilla. Cool, then beat well until thick enough to spread.Yield: 2 quartsPer Serving (excluding unknown items): 8377 Calories; 595g Fat (61.8% calories from fat); 93g Protein; 735g Carbohydrate; 40g Dietary Fiber;1601mg Cholesterol; 3600mg Sodium. Exchanges: 4 Grain(Starch); 3 1/2 Lean Meat; 11 Fruit; 4 Non-Fat Milk; 114 1/2 Fat; 30 1/2 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Cream Cheese IcingIcing Recipes

VARIATION:

Orange Cheese Icing. Substitute 1 Tbsp orangejuice and 1 Tbsp grated orange peel for vanilla.

12 ounces cream cheese, softened2 ounces margarine, softened1/4 cup milk44 ounces powdered sugar, sifted1 tablespoon vanilla

Blend cream cheese, margarine, and milk on medium speed until smooth.

Add sugar gradually to cheese-margarine mixture.

Add vanilla and beat until smooth and of spreading consistency.Yield: 1 3/4 quartsPer Serving (excluding unknown items): 6522 Calories; 168g Fat (22.7% calories from fat); 28g Protein; 1257g Carbohydrate; 0g Dietary Fiber;381mg Cholesterol; 1583mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Non-Fat Milk; 31 Fat; 83 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Cream PiePie Recipes

Servings: 56Potentially hazardous food. Store at roomtemperature below 41°F.

For eight 8-inch pies, use 2 lb 8 oz dough,portioned 5 oz per pie. Use 1 lb 12 oz (3 1/2cups) filling per pie.

VARIATIONS:

Banana Cream Pie. Slice 1 large banana intoeach pie shell before adding cream filling.

Chocolate Cream Pie. Add 6 oz cocoa or 8 ozunsweetened chocolate. Increase sugar to 3 lb. Ifusing cocoa, mix with cornstarch and sugar. Ifusing chocolate, melt and add to hot milk.

Coconut Cream Pie. Add 10 oz toasted coconutto filling and sprinkle 2 oz coconut over meringue.

Date Cream Pie. Add 3 lb chopped, pitted datesto cooked filling.

Fruit Glazed Pie. Use frozen blueberries,strawberries, or cherries. Thaw 6 lb frozen fruitand drain. Measure 1 qt fruit syrup, addingwater if needed to make that amount. Add slowlyto a mixture of 6 oz sugar, 4 oz cornstarch, and3/4 cup lemon juice if using blueberries,strawberries or sweet cherries or 3/4 cupadditional water if using sour cherries. Cook untilthick and clear. Cool slightly. Add drained fruit.Spread over cream pies.

Nut Cream Pie. Add 1/2 cup chopped pecans orother nuts.

Pineapple Cream Pie. Add 3 1/2 cups crushedpineapple, drained, to cooked filling.

4 pounds Pastry for One-Crust Pies3 3/4 quarts milk44 ounces granulated sugar13 ounces cornstarch2 1/2 teaspoons salt1 1/4 quarts cold milk13 ounces egg yolks (about 20 total), beaten5 ounces margarine2 1/2 tablespoons vanilla22 ounces egg whites (about 20 total)1/2 teaspoon salt20 ounces granulated sugar1/2 teaspoon cream of tartar

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Make pastry. Line seven 9-inch pie pans, 9 oz per pan. Flute edges. For 8-inch pies, see Notes. Flute edges and prick crust withfork (Figure 5.4). Bake at 425°F for 10 minutes or until light brown. Cool.

Heat milk to boiling point in a steam-jacketed or other large kettle.

Mix sugar, cornstarch, and salt. Add cold milk and stir until smooth. Add to hot milk gradually, stirring briskly with a wire whip.Cook until smooth and thick, approximately 10 minutes.

Add, while stirring, a small amount of hot mixture to the egg yolks. Add to remaining hot mixture, stirring constantly. Stir slowlyand cook 5-10 minutes. Remove from heat.

Stir in margarine and vanilla. Pour 2 lb (4 cups) filling into each baked pie shell.

Prepare Meringue (p. 277). Cover each filled pie with 5 oz meringue.

Bake at 375°F for 10-12 minutes or until meringue is golden brown.

Cool quickly (within 4 hours) to below 41°F. Refrigerate until served.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 411 Calories; 18g Fat (39.8% calories from fat); 7g Protein; 55g Carbohydrate; trace Dietary Fiber; 96mgCholesterol; 399mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Cream PuffsOther Dessert Recipes

Servings: 50Potentially hazardous food. Store at internaltemperature below 41°F.

VARIATIONS:

Butterscotch Cream Puffs. Fill cream puffs withButterscotch Pudding (p. 247). Top withButterscotch Sauce (p. 583) if desired.

Eclairs. Shape cream puff mixture by piping witha pastry tube, 3/4 inch wide and 4 inches long.Bake. Split lengthwise. Proceed as for CreamPuffs. When filled, ice with Chocolate Glaze (p.195).

Ice Cream Puffs. Fill puffs with vanilla ice creamand serve with Chocolate Sauce (p. 584).

Orange Cream Puffs with Chocolate Filling. Add1/2 cup grated orange peel and 10 oz choppedalmonds to cream puff mixture. Bake. Fill withChocolate Cream Filling (p. 196) or ChocolatePudding (p. 248).

Puff Shells. Make bite-size shells with pastry tubeor No. 100 dipper. Bake. Fill with chicken, fish,or ham salad. Yield: approximately 200 puffs.

1 pound margarine1 quart boiling water19 ounces all-purpose flour1 teaspoon salt28 ounces eggs (about 16 total)

Melt margarine in boiling water.

Add flour and salt all at once to boiling mixture. Beat vigorously. Remove from heat as soon as mixture leaves sides of pan.Transfer to mixer bowl. Cool slightly.

Add eggs one at a time, beating on high speed after each addition.

Drop batter with No. 24 dipper onto greased baking sheets. Bake at 425°F for 15 minutes. Reduce heat to 325°F and bake 30minutes longer.

When ready to use, make a cut in top of each puff with a sharp knife. Fill with Custard Filling (p. 198), using a No. 16 dipper. Topwith Chocolate Sauce (p. 584) if desired.Yield: 50 puffsPer Serving (excluding unknown items): 128 Calories; 9g Fat (63.5% calories from fat); 3g Protein; 8g Carbohydrate; trace Dietary Fiber; 67mgCholesterol; 151mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Creamy IcingIcing Recipes

Milk or cream may be substituted for evaporatedmilk.

VARIATIONS:

Cocoa Icing. Increase liquid to 1 1/4 cups. Add6 oz cocoa sifted with the sugar.

Lemon Butter Icing. Substitute 1/4 cup lemonjuice for an equal amount of milk, and 1 1/2Tbsp fresh grated lemon peel for the vanilla.

Orange Butter Icing. Substitute 1/2 cup orangejuice for an equal amount of milk, and 1 Tbspfresh grated orange peel for the vanilla.

12 ounces margarine1/2 cup evaporated milk1 tablespoon vanilla2 pounds powdered sugar, sifted

Cream margarine on medium speed for 1 minute or until soft.

Add milk and vanilla. Mix until blended.

Add sugar gradually. Whip on medium speed until mixture is smooth and creamy.Yield: 1 1/2 quartsPer Serving (excluding unknown items): 6184 Calories; 284g Fat (40.6% calories from fat); 12g Protein; 923g Carbohydrate; 0g Dietary Fiber;37mg Cholesterol; 3352mg Sodium. Exchanges: 1 Non-Fat Milk; 56 Fat; 61 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Crisp Ginger CookiesPress, Molded, and Rolled Cookie Recipes

Dough may be rolled and cut with cookie cutter.1 cup molasses8 ounces granulated sugar8 ounces shortening4 ounces eggs (about 2 total)28 ounces all-purpose flour (or more)1/2 teaspoon salt1 teaspoon baking soda2 teaspoons ground ginger

Combine molasses and sugar. Boil 1 minute. Cool.

Place shortening and molasses in mixer bowl. Blend on medium speed, using flat beater.

Add eggs and mix thoroughly.

Combine dry ingredients. Add to molasses-egg mixture. Mix on low speed until well blended.

Form dough into two rolls 2 inches in diameter. Wrap in waxed paper. Chill thoroughly.

Cut into 1/8-inch slices. Place on lightly greased baking sheets.

Bake at 375°F for 8-10 minutes.Yield: 8 dozenPer Serving (excluding unknown items): 6825 Calories; 246g Fat (32.4% calories from fat); 97g Protein; 1061g Carbohydrate; 22g Dietary Fiber;481mg Cholesterol; 2624mg Sodium. Exchanges: 40 Grain(Starch); 2 Lean Meat; 46 1/2 Fat; 30 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Custard FillingFilling Recipes

Potentially hazardous food. Food SafetyStandard: Store at an internal temperature below41°F. See p. 44 for recommended coolingprocedures.

Use as a filling for cakes, Cream Puffs (p. 257),Chocolate Roll (p. 185), and Eclairs (p. 257).

To fill three 9-inch layer cakes, use 1/3 recipe.6 ounces cornstarch1 pound granulated sugar1/2 teaspoon salt2 cups cold milk2 1/2 quarts hot milk16 ounces eggs (about 10 total), beaten2 teaspoons vanilla

Combine dry ingredients.

Add cold milk to dry ingredients and stir until smooth.

Add cold mixture to hot milk, stirring constantly with wire whip. Cook over hot water until thick.

Add, while stirring, a small amount of hot mixture to the beaten eggs. Add to remainder of hot mixture, stirring constantly. Cook7 minutes.

Remove from heat. Add vanilla.

Cool quickly (within 4 hours) to below 41°F.Yield: 4 quartsPer Serving (excluding unknown items): 4900 Calories; 143g Fat (26.2% calories from fat); 154g Protein; 751g Carbohydrate; 2g Dietary Fiber;2321mg Cholesterol; 3155mg Sodium. Exchanges: 10 Grain(Starch); 7 1/2 Lean Meat; 11 1/2 Non-Fat Milk; 21 Fat; 30 1/2 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Custard PiePie Recipes

Servings: 56Potentially hazardous food. Store at temperaturebelow 41°F.

For eight 8-inch pies, use 2 lb 8 oz doughportioned 5 oz per pie. For filling, use 24 (2 lb 8oz) eggs, 1 lb 8 oz sugar, 1 tsp salt, 2 Tbspvanilla, and 1 gal milk, portioned 3 cups per pie.

VARIATION:

Coconut Custard Pie. Add 1 lb flaked coconut.Omit nutmeg.

4 pounds Pastry for One-Crust Pies52 ounces eggs (about 30 total)30 ounces granulated sugar1 1/4 teaspoons salt2 1/2 tablespoons vanilla1 1/4 gallons milk, scalded2 teaspoons ground nutmeg

Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Notes. Flute edges.

Beat eggs slightly. Add sugar, salt, and vanilla. Mix.

Add hot milk, slowly at first, then more rapidly. Pour into unbaked pie shells, 1 qt per pie.

Sprinkle nutmeg over top of pies. Bake at 450°F for 15 minutes. Reduce heat to 350°F and bake for 20 minutes, or until a knifeinserted halfway between the edge and center comes out clean.

Cool quickly (within 4 hours) to below 41°F.

Refrigerate until served.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 311 Calories; 17g Fat (48.7% calories from fat); 8g Protein; 32g Carbohydrate; trace Dietary Fiber; 123mgCholesterol; 324mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Custard SauceDessert Sauce Recipes

Potentially hazardous food. Store at an internaltemperature below 41°F. Keep leftover productbelow 41°F. See p. 44 for cooling procedures.

Serve over cake-type puddings.14 ounces granulated sugar2 ounces cornstarch1/2 teaspoon salt2 cups cold milk3 quarts hot milk6 ounces egg yolks (about 10 total), beaten2 tablespoons vanilla

Mix dry ingredients.

Add cold milk and mix until smooth.

Add cold mixture to hot milk gradually while stirring.

Stir in egg yolks gradually. Cook over hot water until thickened, about 5 minutes.

Remove from heat and add vanilla. Cool.Yield: 1 gallonPer Serving (excluding unknown items): 4535 Calories; 166g Fat (33.0% calories from fat); 141g Protein; 618g Carbohydrate; 1g Dietary Fiber;2643mg Cholesterol; 2822mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 13 1/2 Non-Fat Milk; 28 Fat; 26 1/2 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Date BarsBar Cookie Recipes

Servings: 60May be baked in one 18x26x1-inch bakingsheet. Cut 6x10.

7 ounces egg yolks (about 12 total)2 pounds granulated sugar1 pound all-purpose flour1 1/2 tablespoons baking powder1/2 teaspoon salt3 pounds dates, chopped1 pound nuts, chopped14 ounces egg whites (about 12 total)6 ounces powdered sugar

Beat egg yolks on high speed until lemon colored, using flat beater.

Add sugar to yolks gradually and continue beating after each addition.

Combine flour, baking powder, and salt.

Add dates and nuts to flour mixture. Combine with egg-sugar mixture.

Beat egg whites on high speed until they form soft peaks, using wire whip attachment. Fold into batter.

Spread batter evenly into two lightly greased 12x18x1-inch baking pans, 4 lb 3 oz per pan.

Bake at 350°F for 25-30 minutes.

Sift powdered sugar over top of warm baked bars.

Cut 5x6.Yield: 2 pans 12x18x1 inchPer Serving (excluding unknown items): 215 Calories; 5g Fat (21.6% calories from fat); 4g Protein; 41g Carbohydrate; 2g Dietary Fiber; 42mgCholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Date FillingFilling Recipes

Use as a cake or cookie filling.

To add flavor, 6 oz jelly or 1/4 cup orange juicemay be used in place of 1/4 cup of the water.

2 pounds chopped pitted dates2 1/4 cups water12 ounces granulated sugar

Combine dates, water, and sugar.

Cook until mixture is thick. Cool.Yield: 1 1/2 quartsPer Serving (excluding unknown items): 3814 Calories; 4g Fat (0.9% calories from fat); 18g Protein; 1007g Carbohydrate; 68g Dietary Fiber; 0mgCholesterol; 47mg Sodium. Exchanges: 44 1/2 Fruit; 23 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Drop Molasses CookiesDrop Cookie Recipes

Cookies will be soft in center.2 pounds all-purpose flour2 2/3 tablespoons baking soda1/4 cup ground cinnamon1 teaspoon ground cloves1 teaspoon ground nutmeg2 teaspoons ground ginger2 teaspoons salt24 ounces oil or melted shortening2 pounds granulated sugar7 ounces eggs (about 4 total)1 cup molasses

Stir together flour, soda, and spices. Set aside.

Combine shortening and sugar in mixer bowl. Beat in medium speed for 5 minutes, using flat beater.

Add eggs, one at a time, beating well after each addition.

Add molasses gradually to egg mixture. Add dry ingredients gradually on low speed and mix well.

Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.

Bake at 350°F for 8-10 minutes.Yield: 8 dozenPer Serving (excluding unknown items): 14103 Calories; 712g Fat (44.8% calories from fat); 120g Protein; 1854g Carbohydrate; 41g Dietary Fiber;841mg Cholesterol; 14772mg Sodium. Exchanges: 47 Grain(Starch); 3 Lean Meat; 138 Fat; 75 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Drop Sugar CookiesDrop Cookie Recipes

Cookies will be soft in center.

For jumbo cookies, use No. 20 dipper.1 pound shortening18 ounces butter or margarine2 large granulated sugar5 ounces eggs (about 3 total)4 teaspoons vanilla30 ounces all-purpose flour2 teaspoons cream of tartar2 1/2 teaspoons baking soda1/2 teaspoon salt

Cream fats and sugar, starting on low speed, progressing to medium, then high speed for 5 minutes. Use flat beater.

Add eggs and vanilla to creamed mixture and mix thoroughly.

Combine dry ingredients. Add gradually to creamed mixture. Blend well.

Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.

Bake at 375°F for 8-10 minutes.Yield: 8 dozenPer Serving (excluding unknown items): 12591 Calories; 890g Fat (63.2% calories from fat); 110g Protein; 1059g Carbohydrate; 23g Dietary Fiber;1719mg Cholesterol; 8650mg Sodium. Exchanges: 42 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Fruit; 174 1/2 Fat; 27 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Floating IslandOther Dessert Recipes

Servings: 50Potentially hazardous food. Store at internaltemperature below 41°F.

See p. 44 for recommended cooling procedures.

VARIATION:

Creamy Custard Sauce with Fruit. Ladle 3 ozcustard over fresh fruit. Suggested combinationsare sliced bananas, blueberries and sliced peaches;or cubed pineapple, raspberries, and sliced peaches.

4 1/2 quarts milk1 pound granulated sugar4 ounces cornstarch1/2 teaspoon salt18 ounces egg yolks (about 27 total), beaten2 tablespoons vanilla30 ounces egg whites (about 27 total)12 ounces granulated sugar

Heat milk to boiling point.

Combine sugar, cornstarch, and salt. Add gradually to hot milk, stirring briskly with wire whip. Cook over hot water or in steam-jacketed kettle until slightly thickened.

Gradually stir egg yolks and vanilla into hot mixture. Continue cooking until thickened, about 5 minutes.

Beat egg whites on high speed past the frothy stage, approximately 1 1/2 minutes, using wire whip attachment. Add sugargradually, while beating. Beat until sugar has dissolved and mixture resembles meringue. Drop by spoonfuls onto hot water andbake at 375°F until set.

Cool custard slightly and pour into sherbet dishes; or dip, using a No. 10 dipper. Lift meringues from water with a fork and placeon top of portioned custards. Add cash of nutmeg. Chill quickly before serving (below 41°F within 4 hours).Yield: 6 quartsPer Serving (excluding unknown items): 171 Calories; 6g Fat (32.1% calories from fat); 6g Protein; 23g Carbohydrate; trace Dietary Fiber; 143mgCholesterol; 97mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Fluffy Orange SauceDessert Sauce Recipes21 ounces margarine34 ounces powdered sugar18 ounces eggs (about 10 total), beaten1 3/4 cups orange juice1 1/2 tablespoons grated orange peel

Melt margarine. Gradually add sugar. Beat with wire whip until it resembles whipped cream.

Add eggs slowly, beating constantly.

Slowly blend in orange juice and peel. Heat 10-15 minutes. Beat again.Yield: 3 quartsPer Serving (excluding unknown items): 8988 Calories; 532g Fat (52.4% calories from fat); 73g Protein; 1016g Carbohydrate; 1g Dietary Fiber;2164mg Cholesterol; 6345mg Sodium. Exchanges: 8 Lean Meat; 3 1/2 Fruit; 99 1/2 Fat; 64 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Fresh Apple PiePie Recipes

Servings: 56For eight 8-inch pies, make 4 lb 8 oz dough forcrusts and portion into 5 oz for bottom crust and4 oz for top crust. Portion filling, 2 lb per pie.

Suggested apples are Jonathan, Granny Smith,and Winesap. Frozen (IQF) apples may besubstituted for fresh apples.

VARIATION:

Apple Crumb Pie. Omit top crust. Sprinkleapples with Streusel Topping: Mix 1 lb flour, 1lb 10 oz sugar, 2 oz nonfat dry milk, and 1 tspsalt. Cut in 10 oz butter or margarine and add 6oz chopped pecans. Use 1 cup per pie. Bake untilapples are tender and topping is brown.

7 pounds Pastry for Two-Crust Pies12 pounds fresh tart apples (EP) 15 lb (AP)3 pounds granulated sugar4 ounces all-purpose flour1 tablespoon cinnamon8 ounces margarine

Make pastry. Divide into 9-oz balls for bottom crust and 7-oz balls for top crusts. Roll and place bottom crusts in seven 9-inch piepans. For 8-inch pies, see Notes.

Peel, core, and slice apples.

Combine sugar, fruit, and cinnamon. Add to apples and mix carefully.

Portion 2 lb 4 oz filling into each unbaked crust. Add 1 oz margarine to each pie. Moisten edge of bottom crust. Cover withperforated top crust. Seal edge, trim excess dough, and flute edges (see Figure 5.5).

Bake at 400°F for 45 minutes or until apples are tender.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 460 Calories; 24g Fat (45.2% calories from fat); 3g Protein; 61g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 383mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fruit; 4 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Frozen Mocha Almond PiePie Recipes

Servings: 56Use of pasteurized frozen egg yolks and whites isrecommended.

For eight 8-inch pies, use 2 lb 8 oz pastry,portioned 5 oz per pie. Portion filling 3 cups perpie.

Graham Cracker Crust1 1/2 ounces unflavored gelatin1 cup cold water11 ounces egg yolks (about 18 total), beaten24 ounces granulated sugar1 tablespoon salt2 quarts coffee, hot21 ounces egg whites (about 18 total) (see notes)1 1/2 teaspoons cream of tartar24 ounces granulated sugar1 quart whipping cream1/4 cup granulated sugar1 pound almonds, toasted2 tablespoons vanilla

Prepare seven 9-inch crusts. For 8-inch pies, see Notes.

Sprinkle gelatin over water. Let stand 10 minutes.

Add 1 lb 8 oz sugar, salt, and coffee to egg yolks. Cook in steam-jacketed kettle or over hot water until mixture coats spoon.Remove from heat. Add softened gelatin. Stir until dissolved. Chill until mixture is consistency of unbeaten egg whites.

Add cream of tartar to egg whites. Beat until frothy. Add 1 lb 8 oz sugar gradually and beat on high speed until consistency ofmeringue. Fold into gelatin mixture.

Whip cream. Add 1/4 cup sugar to one-third of the whipped cream. Save for topping.

Add almonds and vanilla to remaining whipped cream. Fold into gelatin mixture. Pour into prepared crusts. Spread remainingwhipped cream over pies and freeze. Remove from freezer 15-20 minutes before serving.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 254 Calories; 13g Fat (45.7% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 95mgCholesterol; 166mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Fruit and Cheese DessertOther Dessert Recipes

Servings: 50See p. 713-715 for wine accompaniments.

5 pounds fruit (apples cut in wedges; bananas, cut in chunks; kiwi fruit, cut in wedges; pears, quartered; pineapplespears; strawberries) (5 to 6)3 pounds dessert cheese (blue; brie; camembert; guyère, port du salut) (3 to 4)2 pounds dessert crackers or wafers (2 to 2 1/2)

Select fruit in season that offers contrast in color and texture. Arrange attractively on a platter or tray.

Place cheese on the platter with the fruit or alongside. Cut cheese into serving pieces or provide knife or cheese server so guestsmay serve themselves. Garnish. Seasonal garnishes are appropriate.

Serve fruit and cheese with dessert crackers or wafers.Per Serving (excluding unknown items): 227 Calories; 11g Fat (44.7% calories from fat); 7g Protein; 25g Carbohydrate; 1g Dietary Fiber; 20mgCholesterol; 437mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Fruit CobblerOther Dessert Recipes

Servings: 64Use cherries, berries, peaches, apricots, apples,plums, or other fruits.

The amount of sugar will vary with the tartness ofthe fruit.

For canned fruit, see p. 228.

VARIATIONS:

Fruit Slices. Use 2 lb 12 oz pastry. Line an18x26x2-inch baking pan with 1 lb 8 oz of thepastry. Add fruit filling prepared as for cobbler.Moisten edges of dough and cover with crust madeof remaining pastry. Trim and seal edges andperforate top. Bake at 400°F for 1-1 1/4 hours.

Peach Cobbler with Hard Sauce. Use 10 lbfrozen sliced peaches, thawed, and mixed with 1lb sugar, 1 tsp nutmeg, 4 oz flour, and 6 ozmargarine, melted. Top with pastry crust andbake. Serve warm with Hard Sauce (p. 586) orice cream.

10 pounds frozen fruit2 quarts juice drained from fruit, plus water to make total amount needed1 pound granulated sugar (1 to 2) see table 5.3, p. 2306 ounces cornstarchseasonings, see table 5.3, p. 2302 cups cold water3 pounds Pastryor3 pounds Biscuit Topping for Fruit Cobbler

Drain fruit. Reserve juice.

Heat juice and water to boiling point.

Mix sugar, cornstarch, salt, and seasonings, if any.

Add cold water to dry ingredients and stir until smooth. Add to hot juice while stirring briskly with a wire whip. Cook untilthickened.

Add cooked, drained fruit to thickened juice. Mix carefully to prevent breaking or mashing fruit. Cool. Pour into two12x20x2-inch baking pans, 9 lb 6 oz per pan.

Roll pastry or topping to fit pans.

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Place on top of fruit. Seal edges to sides of pan. Perforate top.

Bake at 425°F for 30 minutes or until top is browned.

Cut 4x8.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 204 Calories; 4g Fat (17.2% calories from fat); 2g Protein; 41g Carbohydrate; 2g Dietary Fiber; 8mgCholesterol; 87mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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FruitcakeCake Recipes

Servings: 64May be steamed for 4 hours.

Store in a container with a tight cover. Mostfruitcakes mellow in flavor if kept about 2 weeksbefore using.

8 ounces shortening, hydrogenated1 pound granulated sugar7 ounces eggs (about 4 total)8 ounces jelly2 teaspoons ground cinnamon2 teaspoons ground cloves2 pounds raisins1 pound currants1 pound dates, chopped8 ounces nuts20 ounces cake flour2 teaspoons baking soda1 1/2 cups brewed coffee, cold

Cream shortening and sugar on medium speed for 10 minutes, using flat beater.

Add eggs to creamed mixture. Mix 5 minutes.

Add jelly, cinnamon, cloves, fruit, nuts and flour in order listed. Mix on low speed until fruit is coated with flour mixture.

Dissolve soda in cold coffee. Add to other ingredients and mix until blended.

Scale batter into four loaf pans (5x9x2 3/4 inches) lined with two layers of heavy waxed paper, 2 lb 3 oz per pan.

Bake at 300°F for 2 1/2 hours.

Cut 16 slices per cake.Yield: 4 loaves 5x9 inchesPer Serving (excluding unknown items): 208 Calories; 6g Fat (24.8% calories from fat); 3g Protein; 39g Carbohydrate; 2g Dietary Fiber; 13mgCholesterol; 48mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Fudge BrowniesBar Cookie Recipes

Servings: 60VARIATIONS:

Fudge Nut Brownies. Add 10 oz choppedwalnuts to batter.

1 pound bitter chocolate20 ounces shortening10 ounces cake flour10 ounces all-purpose flour5 1/2 teaspoons baking powder2 1/4 teaspoons salt26 ounces eggs (about 15 total)3 pounds granulated sugar1 tablespoon vanilla

Melt chocolate and shortening.

Combine dry ingredients in mixer bowl.

Combine eggs, sugar, and vanilla in mixer bowl. Beat well. Blend chocolate mixture into egg-sugar mixture. Add dry ingredients,beating only until blended.

Scale 8 lb of batter into greased 18x26x2-inch pan. Smooth batter.

Bake at 325°F for 20-30 minutes or until edges shrink slightly from edge of pan.

Cool. Cut 6x10.Yield: 1 pan 18x26x1 inchPer Serving (excluding unknown items): 264 Calories; 15g Fat (48.6% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 52mgCholesterol; 143mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Fudge CakeCake Recipes

Servings: 48For 12x18-inch layer cake, scale into two12x18x2-inch or two 13x18x1-inch pans, 3 lb13 oz per pan. When baked and cooled, ice onecake, then remove cake from pan and place on top(see Figure 5.1). Ice top and sides.

Suggested icings: Chocolate Butter Cream Icing(p. 191), Ice Cream Icing (p. 190), or MochaIcing (p. 194).

VARIATIONS:

Chocolate Cupcakes. Portion with No. 20 dipperinto muffin pans or paper liners. Yield: 5 dozen.

Chocolate Sheet Cake. Bake in one18x26x2-inch baking pan. Cut 6x10 for 60portions.

12 ounces shortening, hydrogenated2 pounds granulated sugar1 tablespoon vanilla10 ounces eggs (about 6 total)5 ounces cocoa1 1/2 cups hot water28 ounces cake flour1 teaspoon salt1 1/2 tablespoons baking soda3 cups buttermilk

Cream shortening, sugar, and vanilla on medium speed for 10 minutes, using flat beater.

Add eggs and mix on medium speed for 5 minutes.

Mix cocoa and hot water.

Combine flour, salt, and soda.

Add dry ingredients alternately with buttermilk and cocoa to creamed mixture on low speed. Scrape sides of bowl and beater.Continue mixing until smooth and ingredients are mixed.

Scale batter into six greased 9-inch layer cake pans, 1 lb 4 oz per pan. Bake at 350°F for 25-30 minutes.

Cool. Remove from pans and ice. See Notes.Yield: 3 1/4 layer cakesPer Serving (excluding unknown items): 218 Calories; 8g Fat (33.4% calories from fat); 3g Protein; 34g Carbohydrate; 1g Dietary Fiber; 26mgCholesterol; 188mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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German Sweet Chocolate CakeCake Recipes

Servings: 60May be baked in one 18x26x2-inch pan. Cut6x10 for 60 portions.

For four 2-layer cakes, scale into eight 9-inchlayer cake pans, 1 lb 1 oz per pan. Cut 16 slicesper cake for 64 portions.

10 ounces german sweet chocolate1 1/4 cups boiling water2 1/2 teaspoons vanilla20 ounces shortening, hydrogenated40 ounces granulated sugar10 6 oz egg yolks25 ounces cake flour1 1/4 teaspoons salt2 1/2 teaspoons baking soda2 1/2 cups buttermilk10 11 oz egg whites2 quarts Coconut Pecan Icing

Melt chocolate in water. Cool. Add vanilla. Set aside.

Cream shortening and sugar on medium speed for 10 minutes, using flat beater.

Add egg yolks one at a time. Beat well after each addition. Add chocolate mixture and blend.

Combine flour, salt, and soda.

Add dry ingredients alternately with buttermilk to creamed mixture. Mix on low speed until smooth. Scrape sides of bowl.

Beat egg whites until stiff peaks form. Fold into batter on low speed. Do not overmix. Scale batter into two greased 12x18x2-inchbaking pans, 4 lb 7 oz per pan.

Bake at 350°F for 40-45 minutes.

When cool, ice with Coconut Pecan Icing.

Cut 5x6.Yield: 2 pans 12x18x2 inchesPer Serving (excluding unknown items): 495 Calories; 30g Fat (53.8% calories from fat); 13g Protein; 45g Carbohydrate; 1g Dietary Fiber; 390mgCholesterol; 266mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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GingerbreadCake Recipes

Servings: 60May be baked in one 18x26x2-inch pan. Cut6x10 for 60 portions.

VARIATIONS:

Almond Meringue Gingerbread. Cover bakedGingerbread with Meringue for pies (p. 227).Sprinkle with slivered or chopped almonds andbrown in 375°F oven.

Ginger Muffins. Measure into greased muffinpans with No. 20 dipper. Yield: 7 dozen.

Praline Gingerbread. Combine 1 lb melted butteror margarine, 2 lb brown sugar, 2 lb choppedpecans, and 1 1/2-2 cups cream. Spread 2 lb 12oz mixture over each pan. Brown under broiler, orreturn to oven and heat until topping is slightlybrowned.

14 ounces shortening, hydrogenated14 ounces granulated sugar3 1/2 cups molasses36 ounces cake flour2 tablespoons baking soda1 1/2 teaspoons salt1 tablespoon ground cinnamon1 tablespoon ground cloves1 tablespoon ground ginger3 3/4 cups hot water12 ounces eggs (about 7 total), beaten

Cream shortening and sugar on medium speed for 10 minutes, using flat beater.

Add molasses and mix on low speed until blended.

Combine dry ingredients.

Add dry ingredients alternately with water to creamed mixture.

Add eggs and mix on low speed 2 minutes. Scale batter into two greased 12x18x2-inch baking pans, 4 lb 3 oz per pan.

Bake at 350°F for 40 minutes.

Sprinkle with powdered sugar and serve warm or serve with Lemon Sauce (p. 586).

Cut 5x6.

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Yield: 2 pans 12x18x2 inchesPer Serving (excluding unknown items): 206 Calories; 7g Fat (31.9% calories from fat); 2g Protein; 33g Carbohydrate; trace Dietary Fiber; 24mgCholesterol; 195mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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GingersnapsDrop Cookie Recipes1 pound shortening20 ounces brown sugar5 ounces eggs (about 3 total)2/3 cup molasses22 ounces flour1 2/3 tablespoons baking soda2 1/2 teaspoons cinnamon2 1/2 teaspoons ground ginger1 1/4 teaspoons cloves3/4 teaspoon salt8 ounces granulated sugar

Cream shortening and brown sugar until light and fluffy.

Add eggs and molasses. Mix well.

Combine dry ingredients. Add gradually to creamed mixture. Blend well.

Portion with No. 60 dipper. Roll dough in sugar and place 4x5 onto lightly greased or parchment-paper-lined 18x26-inch bakingsheets.

Bake at 375°F for 10-12 minutes.Yield: 8 dozenPer Serving (excluding unknown items): 10124 Calories; 475g Fat (41.7% calories from fat); 83g Protein; 1415g Carbohydrate; 23g Dietary Fiber;601mg Cholesterol; 8416mg Sodium. Exchanges: 32 Grain(Starch); 2 1/2 Lean Meat; 92 Fat; 61 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Graham Cracker CrustPie Recipes

Servings: 56For eight 8-inch shells, use 1 lb 5 oz crumbs, 10oz sugar, and 10 oz melted margarine. Portion 5oz per shell.

Vanilla wafer crumbs or chocolate cookie crumbsmay be substituted for graham cracker crumbs.

Crusts may be refrigerated several hours instead ofbaking.

VARIATION:

Chocolate Crumb Crust. Add 6 oz cocoa tograham cracker crumbs and sugar. Mix, then addmelted margarine.

2 pounds graham cracker crumbs15 ounces granulated sugar15 ounces margarine, melted

Mix all ingredients. Pat 9 oz crumb mixture evenly into each pie pan. For 8-inch crusts, see Notes.

Bake at 375°F for about 5 minutes.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 153 Calories; 8g Fat (45.0% calories from fat); 1g Protein; 20g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 170mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Hard SauceDessert Sauce Recipes

Serve with Christmas Pudding (p. 256), BakedApples (p. 260), or Peach Cobbler (p. 263).

VARIATIONS:

Cherry Hard Sauce. Add 1/2 cup choppedmaraschino cherries.

Strawberry Hard Sauce. Omit lemon juice andwater. Add 3/4 cup fresh or frozen strawberries,chopped.

8 ounces butter2 tablespoons boiling water19 ounces powdered sugar1/2 teaspoon lemon juice

Cream butter on medium speed until soft and fluffy.

Add water and continue to cream until very light.

Add sugar gradually. Continue creaming. Add lemon juice. Place in refrigerator to harden.Yield: 3 1/3 cupsPer Serving (excluding unknown items): 3722 Calories; 184g Fat (43.5% calories from fat); 2g Protein; 536g Carbohydrate; trace Dietary Fiber;497mg Cholesterol; 1880mg Sodium. Exchanges: 0 Fruit; 36 1/2 Fat; 36 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Hot Fudge SauceDessert Sauce Recipes

Serve hot over ice cream.

This sauce may be stored in the refrigerator. Heatover hot water before serving. If too thick orgrainy, add evaporated milk before heating.

8 ounces margarine, soft24 ounces powdered sugar13 ounces evaporated milk8 ounces unsweetened chocolate, chipped or melted

Combine margarine, sugar, and milk over hot water. Stir and cook slowly for 30 minutes.

Add chocolate and stir until blended.Yield: 1 1/2 quartsPer Serving (excluding unknown items): 5956 Calories; 336g Fat (47.7% calories from fat); 50g Protein; 780g Carbohydrate; 35g Dietary Fiber;108mg Cholesterol; 2568mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 3 Non-Fat Milk; 66 1/2 Fat; 45 1/2 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Ice Cream IcingIcing Recipes

This icing may be kept 2-3 days in a coveredcontainer in the refrigerator.

VARIATIONS:

Bittersweet Icing. Melt 8 oz unsweetened chocolateover hot water. Gradually stir in 1 1/2 oz butteror margarine. When slightly cool, pour over whiteicing to form a design.

Candied Fruit Icing. Add 8 oz chopped candiedfruit.

Chocolate Icing. Add 8 oz melted chocolate.

Coconut Icing. Frost cake. Sprinkle with 4 ozdry shredded coconut.

Maple Nut Icing. Delete vanilla. Flavor with 11/2 tsp maple flavoring. Add 6 oz chopped nuts.

Maraschino Cherry Icing. Delete vanilla. Add1/2 tsp almond extract and 8 oz choppedmaraschino cherries.

Peppermint Icing. Add 8 oz finely crushedpeppermint candy.

24 ounces granulated sugar1 cup hot water10 ounces pasteurized egg whites (about 9 whole)3 ounces powdered sugar, sifted8 ounces powdered sugar, sifted1 tablespoon vanilla

Combine sugar and water. Boil without stirring to soft ball stage (238°F).

Beat egg whites until frothy, using wire whip attachment.

Add 3 oz powdered sugar to egg whites and beat on high speed to consistency of meringue.

Add hot syrup slowly and continue beating until mixture is thick and creamy.

Add 8 oz powdered sugar and vanilla. Beat until smooth. Add more sugar if necessary to make icing hold its shape when spread.Yield: 2 1/2 quartsPer Serving (excluding unknown items): 4026 Calories; trace Fat (0.1% calories from fat); 30g Protein; 997g Carbohydrate; 0g Dietary Fiber; 0mgCholesterol; 482mg Sodium. Exchanges: 4 Lean Meat; 66 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Ice Cream PiePie Recipes

Servings: 56Use of pasteurized frozen egg whites isrecommended.

For eight 8-inch pies, portion 1 qt ice cream perpie. Cover with 8 oz meringue.

Pastry crust, baked, may be used in place ofgraham cracker crust.

Other flavors of ice cream may be used.

VARIATION:

Raspberry Alaska Pie. Thicken three 40-ozpackages frozen red raspberries with 2 ozcornstarch. Make thin layers of thickened berriesand ice cream in graham cracker crusts, usingabout half of the berries. Proceed as for Ice CreamPie. Spoon remaining berries over individualservings of pie.

1 recipe Graham Cracker Crust2 gallons vanilla ice cream42 ounces egg whites (about 24 total) (see notes)3/4 teaspoon salt24 ounces granulated sugar1 1/2 teaspoons vanilla1 1/2 quarts Chocolate Sauce

Prepare seven 9-inch crusts. For 8-inch pies, see Notes.

Soften ice cream. Dip into prepared crusts, using 4 1/2 cups per pie. Freeze several hours.

Add salt to egg whites. Beat until frothy, using whip attachment. Add sugar gradually, beating at high speed until sugar hasdissolved. Add vanilla. Cover pies with meringue, 9 oz per pie. Brown quickly (2-3 minutes) in oven at 500°F. Return to freezer ifnot served immediately.

Serve with chocolate sauce or fresh strawberries.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 282 Calories; 12g Fat (36.9% calories from fat); 5g Protein; 41g Carbohydrate; 1g Dietary Fiber; 33mgCholesterol; 213mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 2 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Jelly RollCake Recipes

Servings: 48May be baked in two 18x25x1-inch pans, scaled3 lb 12 oz per pan.

VARIATION:

Apricot Roll. Cover cakes with Apricot Filling(p. 197) and roll. Cover outside with sweetenedwhipped cream or whipped topping and toastedcoconut.

3 pounds eggs (about 27 total)3 pounds granulated sugar1 tablespoon vanilla24 ounces cake flour2 tablespoons cream of tartar2 tablespoons baking powder2 teaspoons salt1 quart Custard Filling (or Jelly Filling)1 pound powdered sugar

Beat eggs on high speed for 1-2 minutes, using flat beater.

Add sugar and vanilla to eggs. Beat 10-15 minutes.

Mix dry ingredients. Fold on low speed into egg-sugar mixture.

Scale batter, 1 lb 14 oz per pan, into four greased 12x18x2-inch baking pans lined with baking liners. Bake at 375°F for 12minutes.

When baked, turn onto a cloth or heavy paper covered with powdered sugar (Figure 5.3). Quickly remove baking liners and trimedges if hard. Immediately roll cakes tightly.

When cooled but not cold, unroll, spread with jelly or Custard Filling, 1 cup per roll. Roll firmly and wrap with waxed paper.

Sprinkle top of each roll with 4 oz powdered sugar. Slice each roll into 12 portions.Yield: 4 pansPer Serving (excluding unknown items): 267 Calories; 4g Fat (12.4% calories from fat); 6g Protein; 53g Carbohydrate; trace Dietary Fiber; 132mgCholesterol; 207mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Jumbo Chunk Chocolate CookiesDrop Cookie Recipes

These cookies are best when served the same daythey are baked.

24 ounces brown sugar1 pound granulated sugar2 pounds shortening1 pound eggs (about 9 total), beaten1 1/2 tablespoons vanilla40 ounces all-purpose flour4 teaspoons baking soda4 teaspoons salt76 ounces semisweet chocolate chunks1 pound nuts, chopped

Cream sugars and shortening on medium speed for 5 minutes using flat beater.

Add eggs and vanilla to creamed mixture.

Combine dry ingredients and add to creamed mixture. Mix thoroughly.

Add chocolate and nuts.

Portion with No. 20 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.

Flatten slightly.

Bake at 350°F for 10-12 minutes.Yield: 5 dozenPer Serving (excluding unknown items): 30277 Calories; 1860g Fat (52.4% calories from fat); 341g Protein; 3453g Carbohydrate; 75g DietaryFiber; 1925mg Cholesterol; 14776mg Sodium. Exchanges: 63 Grain(Starch); 15 1/2 Lean Meat; 360 Fat; 164 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Lemon Cake PuddingOther Dessert Recipes

Servings: 60Potentially hazardous food. Store at internaltemperature below 41°F.

22 ounces egg yolks (about 35 total)5 cups lemon juice3 ounces margarine, softened6 pounds granulated sugar19 ounces all-purpose flour1 ounce salt (1 1/2 tbsp)3 quarts milk2 pounds egg whites (about 27 total)

Beat egg yolks, lemon juice, and margarine together until lemon colored.

Combine sugar, flour, and salt.

Add dry ingredients and milk alternately to egg mixture on low speed, ending with dry ingredients.

Beat egg whites on high speed, until stiff, using wire whip attachment. Blend into egg mixture on low speed.

Pour pudding into two 12x20x2-inch counter pans, 9 lb 8 oz per pan. Set filled pans in two other counter pans that have beenfilled half full with boiling water. Bake at 350°F for 1 hour. Cut 5x6.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 298 Calories; 6g Fat (17.9% calories from fat); 6g Protein; 57g Carbohydrate; trace Dietary Fiber; 140mgCholesterol; 251mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 3 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Lemon Chiffon PiePie Recipes

Servings: 56Potentially hazardous food. Store at temperaturebelow 41°F.

Use of pasteurized frozen egg yolks and whites isrecommended.

For eight 8-inch pies, use 2 lb 8 oz pastryportioned 5 oz per pie. For the filling, use 12 oz(3 cups) per pie.

Graham Cracker Crust (p. 226) may be used inplace of pastry.

VARIATIONS:

Frozen Lemon Pie. Increase sugar in custard to 2lb. Delete sugar from meringue. Beat egg whitesand fold into 2 qt cream, whipped. Fold intochilled lemon mixture. Pour into GrahamCracker Crust (p. 226). Freeze. Serve frozen.

Lemon Refrigerator Dessert. Crush 3 lb 8 ozvanilla wafers. Spread half of crumbs in bottom of12x20x2-inch pan. Pour chiffon pie mixture overcrumbs and cover with remaining crumbs.

Orange Chiffon Pie. Substitute 2 cups orangejuice for 2 cups lemon juice. Substitute gratedorange peel for lemon peel.

4 pounds Pastry for One-Crust Pies1 1/2 ounces unflavored gelatin1 3/4 cups cold water13 ounces egg yolks (about 21 total), beaten24 ounces granulated sugar2 teaspoons salt2 1/2 cups lemon juice2 tablespoons lemon peel, grated24 ounces egg whites (about 21 total) (see notes)18 ounces granulated sugar1 quart whipping cream1/2 cup granulated sugar

Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8 inch pies, see Notes. Flute edges and prick crust with fork (Figure5.4). Bake at 425°F for 10 minutes or until light brown.

Sprinkle gelatin over water. Let stand 10 minutes.

Add 1 lb 8 oz sugar, salt, and lemon juice to egg yolks. Cook in steam-jacketed kettle or over hot water until consistency ofcustard. Remove from heat. Add softened gelatin. Stir until dissolved.

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Add lemon peel. Chill until mixture begins to congeal.

Beat egg whites until frothy. Gradually add 1 lb 2 oz sugar and beat until meringue will form soft peaks. Fold into lemon mixture.Scale into baked pie shells, 1 lb (4 cups) per pie. Cool quickly (within 4 hours) to below 41°F. Refrigerate until served.

Just before serving, whip cream and 1/2 cup sugar. Spread 1 cup cream over each pie.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 341 Calories; 20g Fat (51.1% calories from fat); 5g Protein; 38g Carbohydrate; 1g Dietary Fiber; 108mgCholesterol; 304mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Lemon FillingFilling Recipes

Potentially hazardous food. Food SafetyStandard: Store at an internal temperature below41°F. See p. 44 for recommended coolingprocedures.

VARIATIONS:

Lime Filling. Substitute fresh lime for the lemon.Add a few drops of green food coloring.

Orange Filling. Substitute orange juice for thewater and fresh orange peel for the lemon peel.Reduce lemon juice to 3 Tbsp.

1 pound granulated sugar3 cups water2 1/2 ounces cornstarch3/4 cup cold water3 ounces egg yolks (about 4 total), beaten3/4 teaspoon salt1/2 cup lemon juice2 teaspoons fresh lemon peel, grated1 ounce margarine (2 tbsp)

Heat sugar and water to boiling point.

Blend cornstarch and cold water. Gradually add to boiling sugar and water while stirring with a wire whip. Cook until thickenedand clear, stirring constantly.

Stir a small amount of hot mixture into egg yolks, then blend egg yolks into hot mixture with wire whip. Cook 5-8 minutes whilestirring.

Add remaining ingredients. Stir to blend. Cool quickly (within 4 hours) to below 41°F.Yield: 1 3/4 quartsPer Serving (excluding unknown items): 2568 Calories; 49g Fat (16.8% calories from fat); 15g Protein; 531g Carbohydrate; 2g Dietary Fiber;1089mg Cholesterol; 1942mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Fruit; 8 1/2 Fat; 30 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Lemon PiePie Recipes

Servings: 56Potentially hazardous food. Store at temperaturebelow 41°F.

For eight 8-inch pies, use 2 lb 8 oz doughportioned 5 oz per pie. Use 3 cups filling per pie.

4 pounds Pastry for One-Crust Pies2 1/4 quarts water2 teaspoons salt3 lemon rinds, grated56 ounces granulated sugar12 ounces cornstarch3 cups cold water1 1/2 cups egg yolks (about 16 total), beaten3 ounces margarine1 1/2 cups lemon juice18 ounces egg whites (about 16 total)1/2 teaspoon salt1 pound granulated sugar1/2 teaspoon cream of tartar

Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Note. Flute edges and prick crust with fork. Bake at425°F for 10 minutes or until light brown.

Heat water, salt, and lemon peel to boiling point.

Mix sugar and cornstarch. Add cold water and stir until mixed. Add slowly to boiling water, stirring constantly with wire whip.Cook until thickened and clear. Remove from heat.

Add, while stirring, a small amount of hot mixture to egg yolks. Add to remaining hot mixture, stirring constantly. Return to heatand cook about 5 minutes. Remove from heat.

Add margarine and lemon juice. Blend. Scale into baked pie shells, 1 lb 10 oz (3 1/2 cups) per pie.

Prepare Meringue (p. 227). Cover each pie with 5 oz meringue.

Bake at 375°F for 10-12 minutes, or until meringue is golden brown. Cook quickly (within 4 hours) to temperature below 41°F.

Refrigerate until served.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 361 Calories; 14g Fat (35.6% calories from fat); 4g Protein; 55g Carbohydrate; 1g Dietary Fiber; 81mgCholesterol; 326mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 Fat; 2 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Lemon SauceDessert Sauce Recipes

Serve hot with Christmas Pudding (p. 256),Bread Pudding (p. 254), or Rice Custard (p.254).

VARIATIONS:

Nutmeg Sauce. Omit lemon juice. Add 1 tspnutmeg. Increase margarine to 4 oz.

Orange Sauce. Substitute orange juice for lemonjuice. Add 1 tsp freshly grated orange peel.

Vanilla Sauce. Omit lemon juice and reducesugar to 1 lb 4 oz. Add 2 Tbsp vanilla.

2 pounds granulated sugar3 ounces cornstarch1/2 teaspoon salt2 quarts boiling water2/3 cup lemon juice1 ounce margarine (2 tbsp)

Mix dry ingredients.

Add boiling water. Cook until clear.

Add lemon juice and margarine.Yield: 3 quartsPer Serving (excluding unknown items): 4082 Calories; 23g Fat (4.9% calories from fat); 1g Protein; 999g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 1409mg Sodium. Exchanges: 5 Grain(Starch); 1 Fruit; 4 1/2 Fat; 61 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Marmalade Nut FillingFilling Recipes

Use for filling in fruit ring or sweet rolls.2 ounces margarine1 pound walnuts pieces6 ounces brown sugar1 teaspoon ground cinnamon1 pound orange marmalade

Melt margarine. Add nuts. Cook and stir until nuts are toasted.

Add sugar and cinnamon. Cook until heated through.

Add marmalade. Mix well.Yield: 1 quartPer Serving (excluding unknown items): 4926 Calories; 303g Fat (51.7% calories from fat); 112g Protein; 524g Carbohydrate; 47g Dietary Fiber;0mg Cholesterol; 861mg Sodium. Exchanges: 4 Grain(Starch); 14 Lean Meat; 52 1/2 Fat; 31 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Marshmallow Krispie SquaresBar Cookie Recipes

Servings: 60May be made in one 18x26x1-inch baking sheet.Cut 5x6.

VARIATIONS:

Chocolate Marshmallow Squares. Cover squareswith a thin, rich chocolate icing.

Peanut Butter Squares. Add 1 lb 2 oz peanutbutter to marshmallow mixture. Proceed as above.Frost with Chocolate Glaze (p. 195).

1 pound margarine4 pounds marshmallows1 tablespoon vanilla40 ounces crisp rice cereal

Melt margarine. Add marshmallows and vanilla. Stir until completely melted. Cook over low heat 3 minutes longer, stirringconstantly. Remove from heat.

Stir Crisp Rice Cereal into marshmallow mixture until well-coated.

Using buttered spatula, press mixture evenly into two lightly greased 12x18x1-inch baking pans, 3 lb per pan.

Cut while warm 5x6.Yield: 2 pans 12x18x1 inchPer Serving (excluding unknown items): 226 Calories; 6g Fat (24.4% calories from fat); 2g Protein; 41g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 1 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Meringue for PiesPie Recipes

Servings: 56For 8-inch pies, use 4 oz per pie.

For proper volume, egg whites must have no yolkmixed in them, and the beater and bowl must befree of any trace of fat. Even a small trace of fatwill prevent the whites from foaming properly.

Egg whites should be at room temperature beforebeating. The meringue will be higher and lighter.

For food safety reasons, pasteurized egg whites arerecommended.

1 pound pasteurized egg whites (2 cups), at room temperature1/2 teaspoon salt1/2 teaspoon cream of tartar1 pound granulated sugar

Add salt and cream of tartar to egg whites. Whip past frothy stage, on high speed, approximately 1 1/2 minutes, using wire whipattachment.

Add sugar gradually while beating. Beat until sugar has dissolved. The meringue should be stiff enough to hold peaks but not dry.

Spread meringue on filled pies while filling is hot, 5-6 oz per pie. The meringue should touch all edges of the crust. Brown in ovenat 375°F for 10-12 minutes or until golden brown.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 35 Calories; 0g Fat (0.0% calories from fat); 1g Protein; 8g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;32mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Meringue ShellsPie Recipes

Servings: 50VARIATIONS:

Angel Pie. Place meringue in well-greased andfloured pie pans, about 1 1/4 qt per pan. Usespoon to build up sides. After baking, fill eachshell with 3 cups Cream Pie filling (p. 235),Lemon Pie filling (p. 237), or Chocolate CreamPie filling (p. 235). Then top with a thin layer ofwhipped cream.

Meringue Sticks. Force mixture through pastrytube to form sticks. Sprinkle with chopped nuts.Bake.

24 ounces egg whites (3 cups)1 teaspoon salt1 teaspoon cream of tartar3 pounds granulated sugar

Add salt and cream of tartar to egg whites. Beat on high speed until frothy, using wire whip attachment.

Add sugar 1/2 cup at a time, beating on high speed between each addition until sugar is dissolved and mixture will hold its shape,20-30 minutes.

Place mixture on greased and floured baking sheets with No. 10 dipper and shape into nests with spoon; or place on pans withpastry tube.

Bake at 275°F for about 1 hour.

Watch carefully for last 15-20 minutes to avoid overcooking. Meringues should be white, not brown. If overcooked, they are toobrittle.

Serve ice cream or fruit in the center.Yield: 50 shellsPer Serving (excluding unknown items): 112 Calories; 0g Fat (0.0% calories from fat); 1g Protein; 27g Carbohydrate; 0g Dietary Fiber; 0mgCholesterol; 65mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Mocha IcingIcing Recipes

Instant coffee, 2 Tbsp dissolved in 1 1/2 cups hotwater, may be used in place of brewed coffee.

1 1/2 cups hot strong coffee3 ounces margarine, softened4 ounces cocoa3 pounds powdered sugar, sifted1/4 teaspoon salt1/2 teaspoon vanilla

Add coffee to margarine and cocoa. Mix on medium speed until blended.

Add sugar, salt, and vanilla. Mix until smooth. Add more sugar if necessary to make icing hold its shape when spread.Yield: 2 quartsPer Serving (excluding unknown items): 6182 Calories; 85g Fat (11.7% calories from fat); 23g Protein; 1420g Carbohydrate; 38g Dietary Fiber;0mg Cholesterol; 1380mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 16 Fat; 91 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Dessert

Oatmeal CookiesDrop Cookie Recipes

For variety, add 8 oz chopped nuts, chocolatechips, or coconut.

2 tsp cinnamon may be added.20 ounces margarine8 ounces brown sugar8 ounces granulated sugar4 ounces eggs (about 2 total)2 teaspoons vanilla12 ounces all-purpose flour1 teaspoon salt2 teaspoons baking soda1 pound uncooked rolled oats12 ounces raisins, softened

Cream margarine and sugars on medium speed for 5 minutes, using flat beater.

Add eggs and vanilla to creamed mixture. Continue to cream until well mixed.

Combine dry ingredients. Add to creamed mixture.

Add oats. Mix on low speed until blended.

Add raisins. Mix only to blend.

Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets. Flatten slightly.

Bake at 375°F for 8-9 minutes for a chewy cookie, 10-11 minutes for a crisp cookie.Yield: 8 dozenPer Serving (excluding unknown items): 10001 Calories; 501g Fat (44.1% calories from fat); 138g Protein; 1289g Carbohydrate; 71g Dietary Fiber;481mg Cholesterol; 10313mg Sodium. Exchanges: 37 Grain(Starch); 2 Lean Meat; 17 1/2 Fruit; 97 Fat; 29 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Oatmeal CrispiesPress, Molded, and Rolled Cookie Recipes

For smaller cookies form into four 1 1/2-inchrolls and slice 1/8 inch thick. Yield:approximately 25 dozen.

VARIATION:

Oatmeal Coconut Crispies. Add 1 cup flakedcoconut.

12 ounces all-purpose flour2 teaspoons salt2 teaspoons baking soda1 pound shortening1 pound granulated sugar1 pound brown sugar7 ounces eggs (about 4 total)2 teaspoons vanilla1 pound quick rolled oats, uncooked8 ounces nuts, chopped

Combine flour, salt, and soda in mixer bowl.

Add shortening, sugar, eggs, and vanilla to flour mixture. Mix on low speed about 5 minutes, using flat beater.

Add rolled oats and nuts. Mix on low speed to blend. Shape dough into three 2-lb rolls, 2 inches in diameter. Wrap in waxed paperand chill.

Cut dough into slices 1/4 inch thick. Place 2 inches apart on ungreased baking sheets.

Bake at 350°F for 12-15 minutes.Yield: 8 dozenPer Serving (excluding unknown items): 12177 Calories; 633g Fat (45.9% calories from fat); 171g Protein; 1512g Carbohydrate; 80g Dietary Fiber;841mg Cholesterol; 7290mg Sodium. Exchanges: 40 Grain(Starch); 7 Lean Meat; 120 1/2 Fat; 59 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Oatmeal Date BarsBar Cookie Recipes

Servings: 9626 ounces margarine44 ounces brown sugar2 pounds all-purpose flour24 ounces quick rolled oats, uncooked2 2/3 tablespoons baking soda3 quarts Date Filling

Cream margarine and sugar on medium speed for 5 minutes, using flat beater.

Combine dry ingredients. Add to creamed mixture. Mix on low speed until crumbly. Spread 2 lb 10 oz prepared mixture into eachof two 12x18x1-inch baking pans. Flatten to an even layer.

Spread date filling over oatmeal mixture, 1 1/2 qt per pan. Cover with remainder of dough, 1 lb 4 oz per pan.

Bake at 325°F for 45 minutes.

Cut 6x8 into bars.Yield: 2 pans 12x18x1 inchPer Serving (excluding unknown items): 245 Calories; 7g Fat (24.1% calories from fat); 3g Protein; 46g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 184mg Sodium. Exchanges: 1 Grain(Starch); 1 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Old-Fashioned Strawberry ShortcakeOther Dessert Recipes

Servings: 50For frozen strawberries, use 12 lb. Portion 1/2cup over shortcake.

9 quarts fresh strawberries2 pounds granulated sugar (variable)4 pounds all-purpose flour5 ounces baking powder1 tablespoon salt21 ounces sugar2 pounds butter or margarine1 1/2 quarts milk1 1/2 quarts cream, half-and-half, or whipping (3 qt if whipped)

Wash, drain, and stem strawberries. Slice and sweeten. Adjust sugar according to sweetness of berries.

Mix dry ingredients in mixer bowl.

Cut margarine into dry ingredients, using pastry blender or flat beater. Mixture should have coarse, mealy consistency.

Stir milk quickly into flour mixture. Mix just enough to moisten.

Portion dough with No. 20 dipper onto ungreased baking sheets. Place about 2 inches apart to allow for spreading. Bake at 375°Ffor 12-15 minutes or until golden brown.

To serve, dip 3/4 cup (6 oz) strawberries over shortcake. Serve with cream or top with whipped cream.Yield: 50 cakesPer Serving (excluding unknown items): 468 Calories; 20g Fat (37.3% calories from fat); 6g Protein; 68g Carbohydrate; 3g Dietary Fiber; 54mgCholesterol; 607mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Orange Chiffon CakeCake Recipes

Servings: 42VARIATIONS:

Cocoa Chiffon Cake. Omit orange juice and peel.Add 5 oz cocoa to dry ingredients. Increase waterto 2 1/3 cups. Add 1 Tbsp vanilla.

Walnut Chiffon Cake. Omit orange juice andpeel. Increase water to 2 1/3 cups. Add 2 Tbspvanilla and 12 oz finely chopped walnuts. Ice withBurnt Butter Icing (p. 189).

24 ounces cake flour1 1/2 ounces baking powder (3 tbsp)2 teaspoons salt19 ounces granulated sugar1 pound egg yolks (2 cups), beaten1 1/2 cups vegetable oil1 1/2 cups water1 cup orange juice2 tablespoons grated orange peel20 ounces egg whites (2 1/2 cups)2 teaspoons cream of tartar18 ounces granulated sugar1 1/2 quarts Orange Butter Icing (variation of Creamy Icing)

Combine Flour, baking powder, salt, and 1 lb 3 oz sugar in mixer bowl. Mix on low speed for about 10 seconds, or until blended,using flat beater.

Combine egg yolks, salad oil, and water. Add to dry ingredients. Mix on medium speed until smooth.

Add orange juice and peel gradually. Mix well after each addition, but avoid overmixing.

Whip egg whites until foamy. Add cream of tartar and continue beating until egg whites form soft peaks.

Add 1 lb 2 oz sugar gradually and continue beating until very stiff. Fold gently into batter.

Scale into three ungreased tube cake pans, 2 lb 12 oz per pan.

Bake at 350°F for 45-50 minutes. Immediately on removal from oven, invert cakes to cool.

When cake has cooled, remove from pan and ice.Yield: 3 1/8 inch cakesPer Serving (excluding unknown items): 421 Calories; 18g Fat (38.2% calories from fat); 5g Protein; 61g Carbohydrate; trace Dietary Fiber; 139mgCholesterol; 316mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 3 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Orange IcingIcing Recipes8 ounces margarine40 ounces powdered sugar, sifted2 tablespoons vanilla1/2 teaspoon salt1/4 cup orange juice1/4 cup lemon juice1 teaspoon grated orange peel

Cream margarine until fluffy.

Add sugar gradually on medium speed. Mix until creamy.

Add remaining ingredients. Blend until smooth.Yield: 1 1/2 quartsPer Serving (excluding unknown items): 6161 Calories; 184g Fat (26.4% calories from fat); 3g Protein; 1150g Carbohydrate; trace Dietary Fiber;0mg Cholesterol; 3218mg Sodium. Exchanges: 1 Fruit; 36 1/2 Fat; 76 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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PastryPie Recipes

For seven 9-inch one-crust pies, use 4 lb; for seven9-inch two-crust pies, use 7 lb. See pp. 224-226for directions for preparation.

For eight 8-inch one-crust pies, use 2 lb 8 oz; foreight 8-inch two-crust pies, use 4 lb 8 oz. See pp.224-226 for directions for preparation.

25 pounds all-purpose flour18 pounds shortening, hydrogenated3 3/4 quarts ice water12 ounces salt

Mix flour and shortening on low speed, using flat beater. Mix until fat particles are the size of small peas for a flaky crust. For amealy rust, mixture should resemble cornmeal.

Add water and salt to flour-fat mixture. Mix on low speed only until dough will hold together.Yield: 50 poundsPer Serving (excluding unknown items): 113554 Calories; 8283g Fat (65.5% calories from fat); 1172g Protein; 8661g Carbohydrate; 306g DietaryFiber; 0mg Cholesterol; 132188mg Sodium. Exchanges: 567 1/2 Grain(Starch); 1634 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Pastry for One-Crust PiesPie Recipes

Servings: 56For eight 8-inch pies, use 1 lb 3 oz flour, 13 ozshortening, 1 cup water, and 2 1/2 tsp salt. Scale5 oz for each crust. To serve, cut pies in sixportions.

TO MAKE A ONE-CRUST PIE:

1. Roll dough into a circle 2 inches larger thanpie.2. Fit pastry loosely into pan so that there are noair spaces between the crust and pan (Figure 5.4).3. Trim, allowing 1/2 inch extra to build upedge.4. For custard-type pie, crimp edge, add filling,and bake according to the recipe.5. For cream or chiffon pies, crimp edge (Figure5.4) and prick crust with fork. Bake according todirections that follow:6. Bake in a hot oven (425F) for 10 minutes oruntil light brown. Cool. A second pan may beplaced over the crust for the first part of baking,then removed and the crust allowed to brown. Thesecond pan helps to keep the crust in shape.7. Fill baked crust with desired filling.

2 pounds all-purpose flour22 ounces shortening, hydrogenated1 cup ice water (1 to 1 1/4 cups)1 ounce salt (1 1/2 tbsp)

Mix flour and shortening on low speed for 1 minute, using pastry knife or flat beater. Scrape sides of bowl and continue mixinguntil shortening is evenly distributed, 1 to 2 minutes.

Dissolve salt in smaller amount of water (use reserved amount of water if needed). Add to flour mixture. Mix on low speed onlyuntil a dough is formed, about 40 seconds.

Portion into 9-oz balls for 9-inch pies. See Note for 8-inch pies.Yield: 4 poundsPer Serving (excluding unknown items): 157 Calories; 11g Fat (64.4% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 197mg Sodium. Exchanges: 1 Grain(Starch); 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Pastry for Two-Crust PiesPie Recipes

Servings: 56For eight 8-inch pies, use 2 lb flour, 1 lb 8 ozshortening, 1 1/2-1 3/4 cups water, and 1 oz (11/2 Tbsp) salt. Scale 5 oz for bottom crust and4 oz for top crust. To serve, cut into six portions.

Using scrap dough is often necessary. Using nomore than 50 percent of scrap dough andrestricting its use to bottom crusts is recommended.Care must be taken to handle the dough as littleas possible.

VARIATION:

Cheddar Cheese Pastry. Use 2 lb 8 oz flour, 1 lb13 oz shortening, 1 lb 14 oz shredded cheddarcheese, 3/4 cup water, and 1 1/2 oz salt. Addcheese after flour and shortening have been mixed.

TO MAKE A TWO-CRUST PIE:

1. Roll each ball of dough into a circle. Placepastry for bottom crust in pie pans, easing intopans without stretching the dough.2. Trim off overhanging dough. If desired, leave1/2 inch extra pastry around the edge and foldover to make a pocket of pastry to prevent fruitjuices from running out.3. Add desired filling.4. Moisten edge of bottom crust with water(Figure 5.5).5. Cover with top crust, in which slits or ventshave been cut near the center to allow steam toescape.6. Trim top pastry to extend 1/2 inch beyondedge of pan.7. Fold edge of top pastry under edge of lowerpastry, then seal by pressing the two crusts togetherand fluting with fingertips.8. If desired, brush top crusts with milk andsprinkle with sugar.9. Bake as directed in the recipe.

54 ounces all-purpose flour39 ounces shortening, hydrogenated1 3/4 cups ice water (1 3/4 to 2)1 3/4 ounces salt (2 1/2 tbsp)

Mix flour and shortening on low speed for 1 minute, using pastry knife or flat beater. Scrape sides of bowl and continue mixinguntil shortening is evenly distributed, 1-2 minutes.

Dissolve salt in smaller amount of water (use reserved amount of water if needed). Add to flour mixture. Mix on low speed onlyuntil a dough is formed, about 40 seconds. Portion into 9-oz balls for bottom crust and 7-oz for top crust. See Notes for 8-inchpies.

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Yield: 7 poundsPer Serving (excluding unknown items): 274 Calories; 20g Fat (65.5% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 344mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Peanut Butter CakeCake Recipes

Servings: 601/2 oz (1 Tbsp) caramel food color may be addedfor a darker color.

May be baked in two 12x18x2-inch pans. Scale4 lb batter per pan.

9 ounces margarine12 ounces peanut butter, creamy8 ounces eggs (about 5 total)2 tablespoons vanilla28 ounces all-purpose flour1/2 ounce baking powder (3 1/2 tsp)1 ounce baking soda (2 1/3 tbsp)4 2/3 cups buttermilk2 quarts Peanut Butter Icing

Cream margarine, peanut butter, and sugar for 15 minutes, using flat beater. Scrape bottom and sides of bowl after each 5 minutes.

Add eggs and vanilla to creamed mixture.

Combine flour, baking powder, and salt.

Add dry ingredients and buttermilk alternately to creamed mixture. Scrape bottom and sides of bowl after each addition.

Scale 8 lb batter into one 18x26x2-inch baking pan. Bake at 350°F for 30-35 minutes or until cake springs back when lightlydepressed in the center.

Ice with Peanut Butter Icing.Yield: 1 pan 18x26x2 inchesPer Serving (excluding unknown items): 264 Calories; 12g Fat (40.3% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 17mgCholesterol; 302mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Peanut Butter Chocolate Chip CookiesDrop Cookie Recipes24 ounces chunky peanut butter24 ounces brown sugar12 ounces margarine5 ounces eggs (about 3 total)3/4 cup honey1 tablespoon vanilla1 pound all-purpose flour3 ounces rolled oats1 tablespoon baking soda3/4 teaspoon salt1 pound semi sweet chocolate chips

Cream peanut butter, sugar, and margarine on medium speed for 5 minutes.

Add eggs, honey, and vanilla. Mix well.

Combine dry ingredients. Add gradually to creamed mixture. Blend well.

Stir chocolate chips into batter. Refrigerate until dough is firm and not sticky.

Portion dough with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.

Bake 350°F for 10-12 minutes.Yield: 8 dozenPer Serving (excluding unknown items): 14185 Calories; 774g Fat (46.8% calories from fat); 265g Protein; 1718g Carbohydrate; 93g Dietary Fiber;601mg Cholesterol; 12427mg Sodium. Exchanges: 36 Grain(Starch); 21 1/2 Lean Meat; 140 1/2 Fat; 76 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Peanut Butter CookiesDrop Cookie Recipes

VARIATIONS:

Chocolate Chip Peanut Butter Cookies. Add 1lb chocolate chips.

Chunky Peanut Butter Cookies. Use chunkypeanut butter or add 12 oz chopped peanuts.

1 pound margarine1 pound granulated sugar10 ounces brown sugar7 ounces eggs (about 4 total)2 teaspoons vanilla18 ounces peanut butter1 pound all-purpose flour2 teaspoons baking soda1 teaspoon salt

Cream margarine and sugars on medium speed for 5 minutes using flat beater.

Add eggs and vanilla. Continue beating until blended.

Add peanut butter to creamed mixture. Blend on low speed.

Combine dry ingredients. Add to creamed mixture. Mix on low speed until well blended.

Portion dough with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.

Flatten with tines of a fork.

Bake at 375°F for 8 minutes.Yield: 9 dozenPer Serving (excluding unknown items): 11083 Calories; 650g Fat (51.3% calories from fat); 205g Protein; 1182g Carbohydrate; 42g Dietary Fiber;841mg Cholesterol; 11717mg Sodium. Exchanges: 29 Grain(Starch); 18 1/2 Lean Meat; 117 Fat; 48 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

289

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Peanut Butter GlazeIcing Recipes3 ounces margarine, melted8 ounces peanut butter26 ounces powdered sugar, sifted1 cup milk

Cream margarine and peanut butter.

Add sugar and milk alternately to make spreading consistency.

Spread over rolls.Yield: 5 1/2 cupsPer Serving (excluding unknown items): 4973 Calories; 193g Fat (33.7% calories from fat); 66g Protein; 789g Carbohydrate; 13g Dietary Fiber;33mg Cholesterol; 1988mg Sodium. Exchanges: 2 1/2 Grain(Starch); 7 Lean Meat; 1 Non-Fat Milk; 34 Fat; 49 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

290

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Peanut Butter IcingIcing Recipes

1/2 oz (1 Tbsp) caramel food color may be addedfor a darker color.

3 pounds powdered sugar, sifted10 ounces margarine5 ounces creamy peanut butter3/4 cup warm water1 tablespoon vanilla

Cream powdered sugar and shortening for 5 minutes.

Add Peanut butter, water, and vanilla to creamed mixture. Cream until fluffy. Spread on Peanut Butter Cake (p. 179).Yield: 2 quartsPer Serving (excluding unknown items): 8214 Calories; 302g Fat (32.2% calories from fat); 38g Protein; 1389g Carbohydrate; 8g Dietary Fiber;0mg Cholesterol; 3356mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 57 1/2 Fat; 91 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

291

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Peanut Butter SauceDessert Sauce Recipes

Serve over ice cream.12 ounces granulated sugar1 1/3 cups light corn syrup3/4 cup hot water6 ounces margarine3 ounces miniature marshmallows12 ounces evaporated milk8 ounces peanut butter

Combine sugar, syrup, and water. Cook to 228°F and turn off heat or remove from burner.

Add margarine and marshmallows. Stir until melted. Cool. Place in mixer bowl.

Add milk and peanut butter. Beat until well blended. Refrigerate.Yield: 2 quartsPer Serving (excluding unknown items): 5844 Calories; 278g Fat (40.9% calories from fat); 83g Protein; 822g Carbohydrate; 13g Dietary Fiber;100mg Cholesterol; 3601mg Sodium. Exchanges: 2 1/2 Grain(Starch); 7 Lean Meat; 2 1/2 Non-Fat Milk; 51 Fat; 48 1/2 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

292

Dessert

Peanut CookiesDrop Cookie Recipes12 ounces margarine8 ounces granulated sugar1 pound brown sugar7 ounces eggs (about 4 total)2 teaspoons vanilla12 ounces all-purpose flour1 teaspoon baking soda1 teaspoon salt10 ounces uncooked quick rolled oats1 pound salted peanuts

Cream margarine and sugars on medium speed for 5 minutes, using flat beater.

Add eggs and vanilla. Mix for 5 minutes.

Combine dry ingredients. Add to creamed mixture.

Add rolled oats and peanuts. Mix until blended.

Portion dough with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.

Bake at 350°F for 10-12 minutes.Yield: 9 dozenPer Serving (excluding unknown items): 10331 Calories; 540g Fat (45.8% calories from fat); 216g Protein; 1223g Carbohydrate; 76g Dietary Fiber;841mg Cholesterol; 10766mg Sodium. Exchanges: 36 1/2 Grain(Starch); 15 1/2 Lean Meat; 97 1/2 Fat; 44 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

293

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Pecan Cream Cheese PiePie Recipes

Servings: 56Potentially hazardous food. Store at temperaturebelow 41°F.

For eight 8-inch pies, use 2 lb 8 oz pastryportioned 5 oz per pie. For the filling, portion 11oz cream cheese filling, 8 oz (1 cup) syrupmixture, and 4 oz pecans per pie.

4 pounds Pastry for One-Crust Pies60 ounces cream cheese, softened1 pound granulated sugar12 ounces eggs (about 7 total)1 teaspoon salt2 tablespoons vanilla35 ounces pecan pieces20 ounces eggs (about 11 total)8 ounces brown sugar40 ounces corn syrup1 tablespoon vanilla

Make pastry. Line seven 9-inch pie pans, 5 oz per pan. For 8-inch pies, see Notes. Flute edges and prick crust with fork (Figure5.4). Bake at75°F for 10 minutes or until set. Cool.

Combine cream cheese and sugar in mixer bowl. Beat on medium until smooth, using flat beater.

Add 7 eggs, salt, and 2 Tbsp vanilla to creamed mixture. Beat until smooth. Spread 12 oz filling into each pie shell.

Combine 11 eggs, sugar, corn syrup, and 1 Tbsp vanilla in mixer bowl. Mix until blended. Scale 10 oz (approximately 1 cup) overpecans.

Bake at 350°F for 40-45 minutes.

Cool. Refrigerate 6-8 hours before serving.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 511 Calories; 35g Fat (60.7% calories from fat); 7g Protein; 44g Carbohydrate; 2g Dietary Fiber; 102mgCholesterol; 374mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 6 1/2 Fat; 2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

294

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Pecan PiePie Recipes

Servings: 56For eight 8-inch pies, use 2 lb 8 oz pastryportioned 5 oz per pie. Use 2 1/2 cups fillingand 4 oz pecans per pie.

4 pounds Pastry for One-Crust Pies5 pounds granulated sugar5 ounces margarine1 tablespoon salt52 ounces eggs (about 30 total), beaten1 1/4 quarts white corn syrup3 tablespoons vanilla2 pounds pecan halves or pieces

Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Note. Flute edges.

Cream sugar, margarine, and salt on medium speed until fluffy, using flat beater.

Add eggs to creamed mixture and mix well.

Add corn syrup and vanilla. Blend thoroughly.

Place 4 1/2 oz pecans in each unbaked pie shell. Pour 1 lb 8 oz (3 cups) egg-sugar mixture over pecans.

Bake at 350°F for 40 minutes, or until filling is set.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 564 Calories; 27g Fat (41.6% calories from fat); 6g Protein; 79g Carbohydrate; 2g Dietary Fiber; 112mgCholesterol; 408mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 5 Fat; 4 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

295

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Pies Made with Canned FruitPie Recipes

Servings: 56For eight 8-inch pies, make 4 lb 8 oz dough forcrusts and portion into 5 oz for bottom crust and4 oz for top crust. For filling, use 1 1/2 No. 10cans fruit, 3 lb sugar (variable), 6 oz cornstarch,and 1 1/2 tsp salt. Drain liquid from fruit andadd water to make 1 1/2 qt liquid. Scale 1 lb-1lb 8 oz (approximately 3 cups) filling per pie.

Suggested fillings: apple, apricot, blackberry,cherry, gooseberry, or peach.

Other thickening agents may be used, such aswaxy maize (6 oz total for 9-inch or 4 1/2 oztotal for 8-inch pies) or tapioca (9 oz total for9-inch or 7 1/2 oz total for 8-inch pies).

7 pounds Pastry for Two-Crust Pies6 quarts fruit, pie pack (2 no. 10 cans)8 ounces cornstarch56 ounces granulated sugar2 teaspoons salt

Make pastry. Divide into 9-oz balls for bottom crust and 7-oz balls for top crusts. Roll and place bottom crusts in seven 9-inch piepans. For 8-inch pies, see Notes.

Drain fruit. Measure liquid and add water to make 2 qt. Bring 1 1/2 qt of the liquid to boiling point.

Mix remaining liquid with cornstarch and add gradually to hot liquid, while stirring with a wire whip. Cook until thick and clear.

While still hot, add sugar and salt. Mix thoroughly and bring to boiling point. Add drained fruit and mix carefully to avoidbreaking or mashing fruit. Cook slightly.

Scale 1 lb 12 oz-2 lb (3 1/2-4 cups) filling into each unbaked pie shell. Moisten edge of bottom crust with water. Cover with topcrust. Seal edge, trim and flute edges (Figure 5.5). Bake at 400°F for 30 minutes or until crust is browned.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 516 Calories; 20g Fat (34.5% calories from fat); 3g Protein; 83g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 472mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Fat; 4 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

296

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Pies Made with Frozen FruitPie Recipes

Servings: 56Allow 2-3 oz cornstarch or 2-2 1/2 oz waxymaize per qt of liquid. Use of waxy maize orother waxy starch products results in a translucentsoft gel through which the fruit shows clearly. Thecolor is brighter and the gel is less opaque and lessrigid, making it ideal for thicken fruit fillings. Itis important to use a waxy starch if the pies are tobe frozen.

For eight 8-inch pies, use 4 lb 8 oz pastry,portioned 5 oz for bottom crust and 4 oz for topcrust. Portion 1 lb-1 lb 8 oz (approximately 3cups) filling per pie.

7 pounds Pastry for Two-Crust Pies10 pounds frozen fruitgranulated sugar, see table 5.3 for amountcornstarch or waxy maize (see notes), see table 5.3 for amountseasonings, see table 5.3 for amount

Make pastry. Divide into 9-oz balls for bottom crust and 7-oz balls for top crusts. Roll and place bottom crusts in seven 9-inch piepans. For 8-inch pies, see Notes.

Thaw fruit. Measure juice. If necessary, add water to bring total liquid to 1 1/2-2 qt according to consistency desired.

Combine sugar and starch. Add to hot liquid, stirring with wire whip.

Add seasonings to thickened liquid and pour over fruit. Mix carefully to avoid breaking or mashing fruit.

Scale 1 lb 12 oz-2 lb (3 1/2-4 cups) filling into each unbaked pie shell. Moisten edge of bottom crust with water. Cover with topcrust in which slits have been made for steam to escape. Seal edge, trim and flute edges (Figure 5.5). Bake at 400°F for 30-40minutes or until crust is golden brown.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 353 Calories; 20g Fat (50.5% calories from fat); 4g Protein; 41g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 347mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Fruit; 4 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

297

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Pineapple Bavarian CreamOther Dessert Recipes

Servings: 60May be used for pie filling.

VARIATIONS:

Apricot Bavarian Cream. Substitute 3 lb driedapricots, cooked, or 6 lb canned apricots, sieved,for the crushed pineapple.

Strawberry Bavarian Cream. Substitute 6 lbfresh or frozen sliced strawberries for pineapple.

3 ounces unflavored gelatin1 quart cold water3 quarts crushed pineapple (1 No. 1 can)28 ounces granulated sugar1/4 cup lemon juice1 quart whipping cream

Sprinkle gelatin over water. Let stand 10 minutes.

Heat pineapple and sugar to boiling point.

Add gelatin to pineapple mixture. Stir until dissolved. Add lemon juice. Chill until mixture begins to congeal.

Whip cream and fold into pineapple mixture. Pour into 50 individual molds or two 12x20x2-inch pans. Cut 5x6.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 142 Calories; 6g Fat (36.1% calories from fat); 1g Protein; 23g Carbohydrate; trace Dietary Fiber; 22mgCholesterol; 11mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

298

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Pineapple Cashew CakeCake Recipes

Servings: 40May be baked in one 18x26x2-inch pan, cut6x10 for 60 portions; or in two 12x18x2-inchpans, scaled 4 lb per pan, and cut 5x6 for 30portions per pan.

18 ounces butter or margarine30 ounces granulated sugar1 tablespoon vanilla6 ounces egg yolks (about 10 total)30 ounces cake flour1 1/2 ounces baking powder1 1/2 teaspoons salt2 1/4 cups milk1 pound crushed pineapple, drained10 11 oz egg whites2 quarts Pineapple Icing (for Pineapple Cashew Cake), p. 1948 ounces cashew nuts, toasted, coarsely chopped

Cream margarine, sugar, and vanilla on medium speed for 10 minutes, using flat beater.

Add egg yolks in three portions, while creaming. Mix 2 minutes.

Combine flour, baking powder, and salt.

Add dry ingredients alternately with milk on low speed to creamed mixture.

Add pineapple to batter. Mix on low speed only to blend.

Beat egg whites on high speed until stiff but not dry. Fold into batter on low speed. Scale batter into six greased 9-inch layer cakepans, 1 lb 5 oz per pan.

Bake at 350°F for 25-30 minutes.

When cool, remove cake from pans. Cover with icing and sprinkle with toasted cashews.Yield: 3 1/4 layer cakes (9 inch)Per Serving (excluding unknown items): 554 Calories; 24g Fat (38.8% calories from fat); 12g Protein; 73g Carbohydrate; 1g Dietary Fiber; 84mgCholesterol; 557mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 3 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

299

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Pineapple Icing (for PineappleCashew Cake)Icing Recipes

Crushed pineapple may be substituted forpineapple juice. Add additional juice in smallquantities until icing is of spreading consistency.

1 pound margarine20 ounces powdered sugar1/4 teaspoon salt3/4 cup pineapple juice22 ounces powdered sugar

Blend margarine, 1 lb 4 oz powdered sugar, and salt in mixer bowl, using flat beater.

Add pineapple juice. Mix to blend.

Add 1 lb 6 oz powdered sugar in three additions. Beat on medium speed until light and of the desired consistency.Yield: 2 quartsPer Serving (excluding unknown items): 8000 Calories; 367g Fat (40.4% calories from fat); 5g Protein; 1215g Carbohydrate; trace Dietary Fiber;0mg Cholesterol; 4830mg Sodium. Exchanges: 1 1/2 Fruit; 72 1/2 Fat; 80 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

300

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Pound CakeCake Recipes

Servings: 48May be baked in four loaf pans (5x9x2-3/4inches), 1 lb 10 oz batter per pan. Cut in 12slices.

26 ounces cake flour2 pounds granulated sugar1 tablespoon salt1/2 teaspoon baking powder18 ounces eggs (about 10 total)18 ounces shortening1/4 cup milk1 1/2 cups milk1 1/2 teaspoons almond extract1 1/2 teaspoons vanilla

Combine dry ingredients in mixer bowl. Blend on low speed for 1 minute, using flat beater.

Add eggs to dry ingredients. Mix until ingredients are mixed evenly and lumps disappear. Batter will be stiff.

Add shortening and 1/4 cup milk to mixture in bowl. Cream on medium speed until very light, about 10 minutes.

Add 1 1/2 cups milk and extracts slowly. Mix on low speed for 2-3 minutes or just until blended.

Scale batter into two greased 10-inch tube pans, 3 lb 6 oz per pan.

Bake at 325°F for 1 hour 15 minutes to 1 hour 25 minutes, or until cake tests done.

Drop bottom of cake pans onto counter from a distance of 2-3 inches as cakes are removed from oven to produce a compacttexture.

Cool. Remove from pans.

Cut into 24 slices.Yield: 2 cakesPer Serving (excluding unknown items): 245 Calories; 12g Fat (44.3% calories from fat); 3g Protein; 31g Carbohydrate; trace Dietary Fiber; 46mgCholesterol; 158mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

301

Dessert

Powdered Sugar GlazeIcing Recipes

Use for icing baked rolls or products requiring athin icing.

Thin, if necessary, to spread.2 pounds powdered sugar1/2 cup white corn syrup3/4 cup warm water2 teaspoons vanilla

Mix until smooth, adding more water if necessary.

Cover tightly until needed.

Stir before using.Yield: 5 cupsPer Serving (excluding unknown items): 4020 Calories; 1g Fat (0.2% calories from fat); 0g Protein; 1032g Carbohydrate; 0g Dietary Fiber; 0mgCholesterol; 213mg Sodium. Exchanges: 69 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

302

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Prune FillingFilling Recipes

8 oz chopped nuts may be added.

VARIATION:

Apricot Filling. Substitute dried apricots forprunes.

2 cups prunes, pitted, cooked and chopped1 cup sour cream2 ounces margarine7 ounces eggs (about 4 total), beaten1 pound granulated sugar1/2 teaspoon salt1 ounce all-purpose flour (1/4 cup)

Add cream, margarine, and eggs to prunes. Heat over hot water.

Mix dry ingredients. Add to prune mixture. Cook and stir over hot water until thick. Cool.Yield: 1 1/2 quartsPer Serving (excluding unknown items): 3857 Calories; 115g Fat (25.9% calories from fat); 44g Protein; 697g Carbohydrate; 24g Dietary Fiber;944mg Cholesterol; 2019mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 14 Fruit; 1/2 Non-Fat Milk; 20 1/2 Fat; 30 1/2 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

303

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Pumpkin CakeCake Recipes

Servings: 4820 ounces eggs (about 12 total)42 ounces granulated sugar1 quart vegetable oil42 ounces all-purpose flour2 tablespoons baking powder2 tablespoons baking soda1 tablespoon salt3 tablespoons ground cinnamon3 pounds canned pumpkin

Beat eggs on medium speed until blended.

Add sugar to eggs gradually, beating on high speed until thick and lemon colored.

Add oil very slowly on low speed.

Combine dry ingredients in a separate bowl.

On low speed, add pumpkin alternately with dry ingredients, beginning and ending with dry ingredients.

Scale batter into three ungreased 10-inch tube pans, 3 lb 12 oz per pan.

Bake at 350°F for 60-70 minutes.

When cool, remove pans and drizzle with Powdered Sugar Glaze (p. 196).Yield: 3 cakesPer Serving (excluding unknown items): 375 Calories; 20g Fat (46.5% calories from fat); 4g Protein; 47g Carbohydrate; 2g Dietary Fiber; 50mgCholesterol; 370mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

304

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Pumpkin Cake RollCake Recipes

Servings: 50If needed, sift additional powdered sugar over topof rolled cake.

2 pounds eggs (about 18 total)45 ounces granulated sugar45 ounces canned pumpkin2 tablespoons lemon juice18 ounces all-purpose flour1 ounce baking powder1 tablespoon salt1 ounce ground cinnamon4 teaspoons ground ginger1 tablespoon ground nutmeg6 ounces powdered sugar2 pounds cream cheese, softened10 ounces margarine22 ounces powdered sugar1 tablespoon vanilla2 cups nuts, chopped

Whip eggs on high speed until thick and lemon colored, using flat beater.

Add granulated sugar gradually while mixing on medium speed.

Add pumpkin and lemon juice to egg mixture, mixing until blended.

Combine dry ingredients in a bowl. Fold into pumpkin mixture. Scale batter, 4 lb per pan, into two greased 28x26x1-inch bakingpans lined with baking liners.

Bake at 375°F for 15 minutes or until cake tests done.

Sift 6 oz powdered sugar generously onto a large white cloth. Loosen edges of cake and turn onto cloth. Remove paper (Figure5.3). Roll cake and cloth up jelly-roll fashion. Cool.

Beat cream cheese and margarine until creamy, using flat beater.

Add 1 lb 6 oz powdered sugar and vanilla to cream cheese mixture. Beat until smooth and creamy. Unroll cooled cake. Spreadcream cheese filling over unrolled cakes, 2 lb per cake. Reroll cake.

Garnish with 1 cup nuts sprinkled over each roll. Chill. Cut each roll into 25 portions.Yield: 2 rollsPer Serving (excluding unknown items): 376 Calories; 16g Fat (37.8% calories from fat); 6g Protein; 54g Carbohydrate; 2g Dietary Fiber; 97mgCholesterol; 323mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 3 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

305

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Pumpkin PiePie Recipes

Servings: 56Potentially hazardous food. Store at temperaturebelow 41°F.

For eight 8-inch pies, use 2 lb 8 oz pastryportioned 5 oz per pie. Use 3 1/2 cups filling perpie.

Undiluted evaporated milk may be substituted forfresh milk.

One lb chopped pecans may be sprinkled over topsof pies after 15 minutes of baking. Continuebaking.

VARIATION:

Praline Pumpkin Pie. Mix 12 oz finely choppedpecans, 14 oz brown sugar, and 8 oz butter ormargarine. Pat 4 oz of mixture into eachunbaked pie shell before pouring in filing.

4 pounds Pastry for One-Crust Pies24 ounces eggs (about 14 total), beaten2 1/2 quarts pumpkin (3 no. 2 1/2 cans)28 ounces granulated sugar10 ounces brown sugar1 1/2 teaspoons ground ginger1 1/2 tablespoons ground cinnamon1 tablespoon salt2 3/4 quarts hot milk

Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Notes. Flute edges.

Combine eggs and pumpkin in mixer bowl.

Combine sugars and seasonings. Add to pumpkin mixture.

Add milk to pumpkin mixture. Mix. Pour into unbaked pie shells, 1 qt per pie.

Bake at 450° for 15 minutes.

Reduce heat to 350°F and bake for 30 minutes, or until a knife inserted halfway between the edge and center comes out clean.

Cool quickly (within 4 hours) to below 41°F.

Refrigerate until served.Yield: 7 7/8 inch pies

306

Per Serving (excluding unknown items): 294 Calories; 14g Fat (42.8% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 58mgCholesterol; 356mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

307

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Raisin PiePie Recipes

Servings: 56For eight 8-inch pies, make 4 lb 8 oz dough forcrusts and portion into 5 oz for bottom crust and4 oz for top crust. For filling, portion 1 lb 14 oz(3-3 1/2 cups) filling per pie.

VARIATION:

Dried Apricot Pie. Use 5 lb dried apricots. Coverwith hot water; let stand 1 hour. Cook slowlywithout stirring until tender. Combine 4 lbgranulated sugar and 2 1/2 oz cornstarch. Mixwith 1/2 cup cold water. Add to fruit a fewminutes before it is done. Continue cooking untiljuice is clear. Proceed as for Raisin Pie.

7 pounds Pastry for Two-Crust Pies4 pounds raisins4 1/2 quarts hot water36 ounces granulated sugar6 ounces cornstarch2 teaspoons salt6 tablespoons lemon juice3 ounces margarine

Make pastry. Divide into 9-oz balls for bottom crust and 7-oz balls for top crusts. Roll and place bottom crusts in seven 9-inch piepans. For 8-inch pies, see Notes.

Simmer raisins in water until plump. Cool slightly.

Combine sugar, cornstarch, and salt. Add to raisins and cook until thickened. Remove from heat.

Add lemon juice and margarine to raisin mixture. Cool slightly.

Portion 2 lb 4 oz (3 1/2-4 cups) filling into each unbaked crust. Moisten edge of bottom crust. Cover with perforated top crust.Seal edge, trim excess dough, and flute edges (see Figure 5.5). Bake at 400°F for 30 minutes or until crust is golden brown.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 465 Calories; 21g Fat (40.2% calories from fat); 4g Protein; 68g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 441mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Fruit; 4 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

308

Dessert

Raspberry SauceDessert Sauce Recipes

Serve over vanilla ice cream or raspberry, lemon,or lime sherbet.

Raspberries may be strained before thickening.

VARIATIONS:

Fresh Strawberry Sauce. Substitute 5 lb freshstrawberries, cleaned and hulled, for raspberries.Mash berries, add 2 1/2 cups water, and strainto remove seeds. Combine 1 1/4 cups sugar and1/3 cup cornstarch with juice. Heat to boiling,stirring constantly. Cook until thickened andclear. Chill. Serve over ice cream or other desserts.

Peach Melba. Pour 3 Tbsp Raspberry Sauce overa scoop of vanilla ice cream placed in the center ofa canned, fresh, or frozen peach half.

5 pounds frozen red raspberries in syrup2 ounces granulated sugar1 ounce cornstarch24 ounces currant jelly

Defrost berries. Do not drain.

Combine sugar and cornstarch and add to berries. Cook until clear.

Add jelly. Stir until melted. Cool.Yield: 3 quartsPer Serving (excluding unknown items): 3239 Calories; 12g Fat (3.1% calories from fat); 22g Protein; 815g Carbohydrate; 155g Dietary Fiber; 0mgCholesterol; 248mg Sodium. Exchanges: 1 1/2 Grain(Starch); 15 Fruit; 35 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

309

Dessert

Rhubarb Custard PiePie Recipes

Servings: 56Potentially hazardous food. Store at temperaturebelow 41°F.

For eight 8-inch pies, use 2 lb 8 oz dough,portioned 5 oz per pie. Use 1 lb 12 oz filling perpie.

May be topped with Meringue (p. 227).

Unbaked pie may be covered with a top crust or alatticed top made of 1/8-inch pastry strips.

4 pounds Pastry for One-Crust Pies8 pounds fresh or frozen rhubarb21 ounces eggs (about 12 total), beaten72 ounces granulated sugar9 ounces all-purpose flour1 teaspoon salt1 teaspoon grated lemon peel

Make pastry. Line seven 9-inch pie pans, 9 oz per pan. Flute edges. For 8-inch pies, see Notes.

If fresh rhubarb is used, wash and trim. Do not peel. Cut into 1/4-inch pieces.

Add eggs to rhubarb.

Mix dry ingredients. Add to rhubarb mixture. Scale 2 lb (4 1/2 cups) filling into each unbaked crust.

Bake at 375°F for 45-50 minutes or until custard is set.

Cool. Refrigerate if not served within 4 hours.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 341 Calories; 12g Fat (32.5% calories from fat); 4g Protein; 55g Carbohydrate; 1g Dietary Fiber; 45mgCholesterol; 252mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

310

Dessert

Rhubarb PiePie Recipes

Servings: 56For eight 8-inch pies, make 4 lb 8 oz dough forcrusts and portion into 5 oz for bottom crust and4 oz for top crust. Scale 1 lb 14 oz filling per pie.

8 oz cornstarch or 5 oz waxy maize starch maybe substituted for the tapioca.

10 pounds fresh or frozen rhubarb88 ounces granulated sugar6 ounces quick-cooking tapioca2 teaspoons salt3 tablespoons grated orange peel7 pounds Pastry for Two-Crust Pies5 ounces margarine, melted

If fresh rhubarb is used, wash and trim. Do not peel. Cut in 1-inch pieces.

Combine sugar, tapioca, salt and orange peel and stir into rhubarb. Let stand 30 minutes.

Make pastry. Divide into 9-oz balls for bottom crust, 7-oz balls for top crust. Roll and place bottom crusts in seven 9-inch piepans, 9 oz per pan. For 8-inch pies, see Notes.

Portion 2 lb 4 oz filling into each unbaked crust. Distribute margarine over filling in each pie. Moisten edges with cold water.Cover with top crust or pastry strips. Press edges together.

Bake at 400°F for 35 minutes or until crust is golden brown and fruit is tender.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 489 Calories; 22g Fat (40.2% calories from fat); 3g Protein; 71g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 447mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 4 1/2 Fat; 3 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

311

Dessert

Rolled Sugar CookiesPress, Molded, and Rolled Cookie Recipes

VARIATIONS:

Christmas Wreath Cookies. Cut rolled doughwith doughnut cutter. Brush with beaten egg andsprinkle with chopped nuts. Decorate with candiedcherry rings and pieces of citron arranged torepresent holly.

Coconut Cookies. Cut rolled dough with roundcookie cutter. Brush with melted butter ormargarine and sprinkle with shredded coconut,plain or tinted with food coloring.

Filled Cookies. Cut dough with round cutter.Cover half with Fig or Date Filling (p. 197).Brush edges with milk and cover with remainingcookies. Press edges together with tines of fork.

Pinwheel Cookies. Divide dough into twoportions. Add 2 oz melted unsweetened chocolateto one portion. Roll each portion into the samesize sheet, 1/8 inch thick. Place chocolate doughover the white dough and press together. Roll asfor jelly roll. Chill thoroughly. Cut into thin slices.

1 pound butter or margarine1 pound granulated sugar7 ounces eggs (about 4 total)1 tablespoon vanilla24 ounces all-purpose flour2 teaspoons salt2 teaspoons baking powder4 ounces all-purpose flour2 ounces granulated sugar

Combine margarine and 1 lb sugar on medium speed for 5 minutes, using flat beater.

Add eggs and vanilla to creamed mixture. Blend on medium speed for 2 minutes.

Combine dry ingredients. Add to creamed mixture. Mix on low speed until blended.

Mix flour and 2 oz sugar. Roll dough 1/8 inch thick on a surface that has been lightly dusted with flour-sugar mixture.

Cut into desired shapes. Place on ungreased baking sheets.

Bake at 375° for 7 minutes or until lightly browned.Yield: 10 dozenPer Serving (excluding unknown items): 8457 Calories; 396g Fat (41.9% calories from fat); 111g Protein; 1124g Carbohydrate; 21g Dietary Fiber;1836mg Cholesterol; 9287mg Sodium. Exchanges: 39 1/2 Grain(Starch); 3 Lean Meat; 75 Fat; 34 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Russian CreamOther Dessert Recipes

Servings: 50Potentially hazardous food. Store at internaltemperature below 41°F.

See p. 44 for recommended cooling procedures.1 1/2 ounces unflavored gelatin1 1/4 quarts cold water1 1/2 quarts light cream (half-and-half)2 pounds granulated sugar40 ounces sour cream2 1/2 tablespoons vanilla5 pounds frozen raspberries

Sprinkle gelatin over cold water. Let stand 10 minutes.

Combine half-and-half and sugar. Heat until warm in steam-jacketed kettle or over hot water. Stir in softened gelatin. Heat untilgelatin and sugar are dissolved but do not boil. Cool.

When mixture begins to thicken, fold in sour cream and vanilla, which have been beaten until smooth. Cool quickly (within 4hours) to below 41°F.

Dip pudding with No. 12 dipper. Serve with No. 30 dipper of partially defrosted raspberries.Yield: 5 quartsPer Serving (excluding unknown items): 183 Calories; 8g Fat (39.8% calories from fat); 2g Protein; 26g Carbohydrate; 3g Dietary Fiber; 21mgCholesterol; 27mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

314

Dessert

SandiesPress, Molded, and Rolled Cookie Recipes

VARIATION:

Frosty Date Balls. Add 1 lb chopped pitteddates.

12 ounces butter or margarine3 ounces granulated sugar1 teaspoon vanilla18 ounces all-purpose flour1 teaspoon salt1 tablespoon water8 ounces pecans, finely chopped8 ounces powdered sugar (approximate), sifted

Cream margarine, sugar, and vanilla on medium speed for 5 minutes, using flat beater.

Add flour and salt to creamed mixture. Mix on low speed until blended.

Add water and pecans and blend. Chill dough.

Shape dough into small balls 3/4 inch in diameter. If mixture crumbles so it will not stick together, add a small amount of meltedmargarine.

Place on lightly greased or parchment-paper-lined baking sheets.

Bake at 325°F until lightly browned, about 20 minutes.

Roll in powdered sugar while still hot.Yield: 8 dozenPer Serving (excluding unknown items): 7033 Calories; 434g Fat (54.5% calories from fat); 73g Protein; 743g Carbohydrate; 31g Dietary Fiber;745mg Cholesterol; 4958mg Sodium. Exchanges: 28 Grain(Starch); 1 Lean Meat; 84 1/2 Fat; 21 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

315

Dessert

SnickerdoodlesDrop Cookie Recipes1 pound margarine24 ounces granulated sugar7 ounces eggs (about 4 total)22 ounces all-purpose flour4 teaspoons cream of tartar2 teaspoons baking soda1/2 teaspoon salt8 ounces granulated sugar5 tablespoons cinnamon

Cream margarine and sugar on medium speed for 5 minutes, using flat beater.

Add eggs to creamed mixture. Mix thoroughly.

Mix dry ingredients. Add to creamed mixture. Mix on low speed until well-blended.

Combine sugar and cinnamon. Portion dough with No. 40 dipper. Roll in sugar-cinnamon mixture.

Place 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.

Bake at 375°F for 8-10 minutes or until lightly browned but still soft. These cookies puff up at first, then flatten out with crinkledtops.Yield: 8 dozenPer Serving (excluding unknown items): 9457 Calories; 392g Fat (36.8% calories from fat); 95g Protein; 1422g Carbohydrate; 35g Dietary Fiber;841mg Cholesterol; 8181mg Sodium. Exchanges: 33 Grain(Starch); 3 Lean Meat; 1/2 Fruit; 74 1/2 Fat; 61 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

316

Dessert

Sour Cream Apple Nut PiePie Recipes

Servings: 56For eight 8-inch pies, make 2 lb 8 oz doughportioned 5 oz per pie. For filing, scale applemixture 1 lb 8 oz per pie and topping 3 oz perpie.

4 pounds Pastry for One-Crust Pies3 pounds sour cream8 ounces granulated sugar6 ounces all-purpose flour6 ounces eggs (about 4 total)2 tablespoons vanilla1 teaspoon salt136 ounces frozen sliced applesTOPPING:5 ounces all-purpose flour4 ounces brown sugar5 ounces granulated sugar2 tablespoons cinnamon5 ounces margarine8 ounces walnuts, coarsely chopped

Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Note.

Combine sour cream, sugar, flour, eggs, vanilla, and salt and mix until thoroughly blended.

Combine apples and sour cream mixture, being careful not to break apples.

Scale 1 lb 12 oz filling into each unbaked crust. Bake at 450°F for 10 minutes. Reduce temperature to 350°F and continue bakinguntil filling is slightly puffed and golden brown, about 40 minutes.

For topping: combine flour, sugars, and cinnamon.

Add margarine to dry ingredients. Mix until crumbly.

Add nuts. Mix in.

Scale 3 1/2 oz topping over each pie and bake for 15 minutes.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 345 Calories; 21g Fat (54.4% calories from fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber; 24mgCholesterol; 279mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

317

Dessert

Strawberry Chiffon PiePie Recipes

Servings: 56Potentially hazardous food. Store at internaltemperature below 41°F.

Use of pasteurized frozen egg whites isrecommended.

For eight 8-inch pies, use 2 lb 8 oz pastryportioned 5 oz per pie. For the filling, use 1 lb perpie.

4 pounds Pastry for One-Crust Pies60 ounces frozen sliced strawberries20 ounces strawberry gelatin powder1 1/4 quarts boiling water2 pounds strawberry juice drained from berries (1 qt)2/3 cup lemon juice3 cups whipped topping12 ounces egg whites (about 10 total) (see notes)1 teaspoon salt12 ounces granulated sugar

Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8 inch pies, see Notes. Flute edges and prick crust with fork (Figure5.4). Bake at 425°F for 10 minutes or until light brown.

Drain strawberries. Reserve juice.

Dissolve gelatin in boiling water.

Add enough water to reserved juice to make 1 qt. Combine lemon and strawberry juices. Add to gelatin mixture. Chill untilpartially set. Stir occasionally.

Whip topping stiff but not dry. Whip gelatin mixture until soft peaks form. Fold in whipped topping.

Add salt to egg whites. Beat until soft peaks form. Gradually add sugar. Beat until stiff peaks form. Fold in gelatin mixture. Foldstrawberries into mixture.

Portion 1 lb 4 oz filling into each baked pie shell. Cool quickly (within 4 hours) to below 41°F.

Refrigerate until served.Yield: 7 7/8 inch piesPer Serving (excluding unknown items): 247 Calories; 12g Fat (44.3% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 273mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Dessert

Tapioca Cream PuddingOther Dessert Recipes

Servings: 50Use of pasteurized frozen egg whites isrecommended.

Potentially hazardous food. Store at internaltemperature below 41°F.

See p. 44 for recommended cooling procedures.

VARIATION:

Fruit Tapioca Cream. Add 1 qt chopped cannedpeaches or crushed pineapple, drained. Add 1/2tsp almond extract for peach tapioca.

1 gallon milk9 ounces tapioca, quick-cooking6 ounces egg yolks (about 10 total), beaten1 pound granulated sugar2 teaspoons salt12 ounces egg whites (about 10 total) (see notes)4 ounces granulated sugar2 tablespoons vanilla

Heat milk to boiling point in a steam-jacketed kettle or stock pot.

Add tapioca gradually while stirring with a wire whip. Cook until clear, stirring frequently.

Mix egg yolks, 1 lb sugar, and salt. Add slowly to hot mixture while stirring. Cook about 10 minutes. Remove from heat.

Beat egg whites until frothy. Add 4 oz sugar and beat on high speed to form a meringue.

Fold egg whites and vanilla into tapioca mixture. Cool quickly (within 4 hours) to temperature below 41°F. Serve cold with No. 10dipper (rounded).Yield: 6 quartsPer Serving (excluding unknown items): 127 Calories; 4g Fat (25.8% calories from fat); 4g Protein; 20g Carbohydrate; trace Dietary Fiber; 54mgCholesterol; 136mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

319

Dessert

Vanilla Cream PuddingOther Dessert Recipes

Servings: 50Potentially hazardous food. Store at internaltemperature below 41°F.

See p. 44 for recommended cooling procedures.

VARIATIONS:

Banana Cream Pudding. Add 12 bananas,sliced, to cooled pudding.

Chocolate Cream Pudding. Add 6 oz sugar and8 oz cocoa.

Coconut Cream Pudding. Add 8 oz shreddedcoconut just before serving.

Pineapple Cream Pudding. Add 1 qt crushedpineapple, well drained.

3 quarts milk1 pound granulated sugar20 ounces granulated sugar6 ounces cornstarch1 1/2 teaspoons salt2 1/4 quarts cold milk12 ounces egg yolks (about 20 total), beaten4 ounces margarine2 tablespoons vanilla

Heat milk and sugar in steam-jacketed kettle.

Combine dry ingredients with cold milk in mixer bowl. Whip until smooth. Add to hot milk mixture slowly, stirring constantlywith a wire whip. Cook mixture until it is thickened and there is no starch taste, approximately 10 minutes.

Add, while stirring, a small amount of hot mixture to the beaten eggs. Add to remainder of hot mixture in kettle, stirringconstantly. Stir slowly and cook about 2 minutes. Remove from heat.

Stir in margarine and vanilla. Cool quickly (within 4 hours) to temperature below 41°F. Cover with waxed paper while cooling toprevent formation of film (see Notes).

Serve cold with No. 10 dipper (rounded)Yield: 6 quartsPer Serving (excluding unknown items): 197 Calories; 7g Fat (33.3% calories from fat); 5g Protein; 29g Carbohydrate; trace Dietary Fiber; 101mgCholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

320

Dessert

White Cake (Dough-Batter Method)Cake Recipes

Servings: 603 oz nonfat dry milk and 3 1/3 cups water maybe substituted for fluid milk. Increase shorteningto 1 lb 3 oz. Mix dry milk with flour.

May be baked in one 18x26x2-inch pan. Cut6x10 for 60 portions.

For six 9-inch layer pans, scale 1 lb 6 oz pan.

VARIATIONS:

Chocolate Chip Cake. Add 12 oz chocolate chipsto batter.

Coconut Lime Cake. Scale into six 9-inch layercake pans. When baked, cool, then spread LimeFilling (p. 199) between layers. Ice with IceCream Icing (p. 190). Sprinkle with toastedflaked coconut.

Cupcakes. Portion batter with No. 20 dipperinto muffin pans or paper baking cups. Yield: 7dozen.

Lady Baltimore Cake. Bake cake in layers.Prepare one recipe Ice Cream Icing (p. 190). To 11/2 qt icing, add 1 tsp orange juice, 4 ozmacaroon crumbs, 5 oz chopped almonds, and 6oz chopped raisins. Spread on bottom layers; placesecond layers on top and spread with filling. Icetops and sides with remaining frosting.

Poppy Seed Cake. Add 6 oz poppy seeds thathave been soaked in part of the milk. Ice withChocolate Butter Cream Icing (p. 191).

Silver White Cake. Scale batter into six 9-inchlayer cake pans. When baked, cool and thenspread Lemon Filling (p. 199) between layers. Icewith Ice Cream Icing (p. 190).

Starburst Cake. Bake in two 12x18x2-inchpans. While cake is warm, perforate top with ameat fork every half inch. Prepare 2 qt flavoredgelatin, and while still liquid slowly pour 1 qt overeach cake. Cool and ice with Ice Cream Icing (p.190) or other white icing.

36 ounces cake flour1 1/2 ounces baking powder18 ounces shortening, hydrogenated36 ounces granulated sugar1 tablespoon salt2 cups milk14 ounces egg whites (about 12 total)

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1 1/3 cups milk2 tablespoons vanilla

Place flour, baking powder, and shortening in mixer bowl. Mix on low speed for 2 minutes, using flat beater. Scrape sides of bowl.Mix 3 minutes.

Combine sugar, salt, and 2 cups milk. Add to flour mixture. Mix on low speed 2 minutes. Scrape sides of bowl. Mix 3 minutes.

Combine egg whites, 1 1/3 cups milk, and vanilla. Add half to mixture in bowl. Mix on low speed for 30 seconds. Scrape sides ofbowl. Mix 1 minute. Add remaining egg-milk mixture. Mix on low speed for 1 minute. Scrape sides of bowl. Mix 2 1/2 minutes.

Scale batter into two greased 12x18x2-inch pans, 5 lb 7 oz per pan.

Bake at 350°F for 35-40 minutes. Cool and ice. Cut 5x6.Yield: 2 pans 12x18x2 inchesPer Serving (excluding unknown items): 216 Calories; 9g Fat (37.7% calories from fat); 3g Protein; 31g Carbohydrate; trace Dietary Fiber; 2mgCholesterol; 200mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Dessert

White Cake (Dry Blending Method)Cake Recipes

Servings: 60May be baked in one 18x26x2-inch pan. Cut6x10 for 60 portions.

VARIATIONS:

Chocolate Chip Cake. Add 12 oz chocolate chipsto batter.

Coconut Lime Cake. Scale into six 9-inch layercake pans. When baked, cool, then spread LimeFilling (p. 199) between layers. Ice with IceCream Icing (p. 190). Sprinkle with toastedflaked coconut.

Cupcakes. Portion batter with No. 20 dipperinto muffin pans or paper baking cups. Yield: 7dozen.

Lady Baltimore Cake. Bake cake in layers.Prepare one recipe Ice Cream Icing (p. 190). To 11/2 qt icing, add 1 tsp orange juice, 4 ozmacaroon crumbs, 5 oz chopped almonds, and 6oz chopped raisins. Spread on bottom layers; placesecond layers on top and spread with filling. Icetops and sides with remaining frosting.

Poppy Seed Cake. Add 6 oz poppy seeds thathave been soaked in part of the milk. Ice withChocolate Butter Cream Icing (p. 191).

Silver White Cake. Scale batter into six 9-inchlayer cake pans. When baked, cool and thenspread Lemon Filling (p. 199) between layers. Icewith Ice Cream Icing (p. 190).

Starburst Cake. Bake in two 12x18x2-inchpans. While cake is warm, perforate top with ameat fork every half inch. Prepare 2 qt flavoredgelatin, and while still liquid slowly pour 1 qt overeach cake. Cool and ice with Ice Cream Icing (p.190) or other white icing.

29 ounces cake flour37 ounces granulated sugar3 ounces nonfat dry milk4 teaspoons salt1 3/4 ounces baking powder1 3/4 cups water1 pound shortening1/2 cup water1 pound egg whites3 ounces whole eggs1 cup water2 tablespoons vanilla

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Combine dry ingredients in mixer bowl. Mix on low speed for 1 minute.

Add water. Mix slightly.

Add shortening. Mix 1 minute on low speed. Mix 4 minutes on medium speed.

Add water. Mix 1 minute on low speed. Scrape bowl. Mix 3 minutes on medium speed. Scrape bowl and beater.

Add eggs, water, and vanilla. Mix 3 minutes on low speed.

Scale batter into two greased 12x18x2-inch pans, 4 lb per pan. Bake at 350°F for 25–30 minutes. Cool and frost.Yield: 2 pans 12x18x2 inchesPer Serving (excluding unknown items): 197 Calories; 8g Fat (35.6% calories from fat); 3g Protein; 29g Carbohydrate; trace Dietary Fiber; 6mgCholesterol; 252mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Dessert

Whole Wheat Sugar CookiesDrop Cookie Recipes

Cookies will be soft in center.1 pound margarine2 pounds granulated sugar7 ounces eggs (about 4 total)4 teaspoons vanilla1/2 cup milk2 pounds whole wheat flour4 teaspoons baking powder2 teaspoons baking soda2 teaspoons salt2 teaspoons ground nutmeg4 tablespoons grated orange peel4 ounces granulated sugar2 teaspoons ground cinnamon

Cream margarine and sugar for 5 minutes or until light and fluffy, using flat beater.

Add eggs, vanilla, and milk. Mix well.

Combine dry ingredients. Add gradually to creamed mixture. Blend well.

Combine 4 oz sugar and cinnamon.

Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.

Flatten slightly and sprinkle with sugar and cinnamon mixture.

Bake at 375°F for 8-10 minutes.Yield: 8 dozenPer Serving (excluding unknown items): 10782 Calories; 408g Fat (32.9% calories from fat); 158g Protein; 1712g Carbohydrate; 115g DietaryFiber; 858mg Cholesterol; 13410mg Sodium. Exchanges: 44 Grain(Starch); 3 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 79 Fat; 69 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

325

Dessert

Yellow Angel Food (Sponge Cake)Cake Recipes

Servings: 4224 ounces egg yolks (3 cups)2 cups boiling water1 pound granulated sugar12 ounces cake flour12 ounces granulated sugar10 ounces cake flour4 1/2 teaspoons baking powder1 teaspoon salt3 tablespoons lemon juice1 tablespoon fresh lemon peel, grated1 tablespoon vanilla1 1/2 teaspoons lemon extract

Beat egg yolks on medium speed, using whip attachment.

Add water to egg yolks. Beat on high speed until light, about 5 minutes.

Sift 1 lb sugar. Add to egg mixture gradually, beating on high speed while adding.

Combine 12 oz flour and 12 oz sugar. Add on low speed to egg mixture.

Mix 10 oz flour, baking powder, and salt.

On low speed, gradually add flour alternately with lemon juice and peel to egg mixture.

Add flavoring and continue mixing on low speed for 2 minutes.

Scale into three ungreased tube cake pans, 1 lb 14 oz per pan. Bake at 350° for 30-45 minutes.

Immediately upon removal from oven, invert cakes to cool.Yield: 3 1/8 inch cakesPer Serving (excluding unknown items): 187 Calories; 5g Fat (24.8% calories from fat); 4g Protein; 31g Carbohydrate; trace Dietary Fiber; 208mgCholesterol; 111mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Dessert

Yellow CakeCake Recipes

Servings: 604 oz nonfat dry milk and 4 1/2 cups water maybe substituted for fluid milk. Add dry milk toflour mixture. Divide water as stated in recipe.

May be baked in one 18x26x2-inch pan. Cut6x10 for 60 portions.

For layer cakes, scale 1 lb 9 oz batter into each ofsix 9-inch layer cake pans.

For cupcakes, portion with No. 30 dipper intomuffin pan. Yield: 8 1/2 dozen.

VARIATIONS:

Boston Cream Pie. For two 12x18-inch pies,scale batter into four pans, 2 lb 5 oz each. Whenbaked, spread Custard Filling (p. 198) on twocakes, 3 lb 3 oz each. Place other cakes on top.Cover with Chocolate Glaze (p. 195), 1 lb percake. Cut 5x6.-For two 18x26-inch pies, scale 4 lb 10 oz intoeach of two pans. Use 6 lb 6 oz Custard Fillingand 2 lb Chocolate Glaze. Cut 6x10.-For 9-inch layers, scale batter into eight pans, 1lb 2 oz per pan. Use 1/2 recipe Custard Filling.Spread 1 1/2 cups on each of four layers. Use1/2 recipe Chocolate Glaze, spreading 1/2 cupon each pie.-Powdered sugar sifted over top of pies may besubstituted for Chocolate Glaze.

Cottage Pudding. Cut cake into squares and servewith No. 20 dipper of fruit, lemon, nutmeg, orother sauce.

Dutch Apple Cake. After the cake batter ispoured into baking pans, arrange 2 lb 8 oz peeledsliced apples in rows over each pan. Sprinkle overtop of each pan 4 oz granulated sugar and 1 tspcinnamon, mixed.

Lazy Daisy Cake. Mix 1 lb 2 oz melted butteror margarine, 2 lb brown sugar, 2 lb coconut, and1 1/2 cups half and half, or enough to moisten toconsistency for spreading. Spread over baked cake,3 lb per pan, and brown under the broiler or inthe oven.

Marble Cake. Divide batter into two portionsafter mixing. To one portion add 3 Tbsp cocoa, 1Tbsp cinnamon, and 1 tsp nutmeg. Place battersalternately in cake pans; swirl with knife.

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Pineapple Upside-Down Cake. Mix one No. 10can drained crushed pineapple (or tidbits), 8 ozmelted butter or margarine, 12 oz brown sugar,and 8 oz chopped nuts. Pour 4 lb 3 oz in each12x18-inch baking pan. Pour cake batter overmixture. Apricots or peaches may be substitutedfor pineapple.

Praline Cake. Substitute chopped pecans forcoconut in Lazy Daisy Cake.

37 ounces cake flour3 3/4 tablespoons baking powder1 pound shortening, hydrogenated45 ounces granulated sugar2 teaspoons salt2 cups milk14 ounces eggs (about 8 total)2 1/2 cups milk2 tablespoons vanilla

Place flour, baking powder, and shortening in mixer bowl. Mix on low speed for 2 minutes, using flat beater. Scrape sides of bowl.Mix 3 minutes.

Combine sugar, salt, and 2 cups milk. Add to flour mixture. Mix on low speed 2 minutes. Scrape sides of bowl. Mix 3 minutes.

Combine eggs, 2 1/2 cups milk, and vanilla. Add half to flour mixture. Mix on low speed 30 seconds. Scrape sides of bowl. Mix 1minute. Add remaining egg mixture. Mix 1 minute. Scrape sides of bowl. Mix 2 1/2 minutes.

Scale batter into two greased 12x18x2-inch baking pans 4 lb 10 oz per pan.

Bake at 350°F for 35-40 minutes. Cut 5x6.Yield: 2 pans 12x18x2 inchesPer Serving (excluding unknown items): 235 Calories; 9g Fat (34.1% calories from fat); 3g Protein; 36g Carbohydrate; trace Dietary Fiber; 31mgCholesterol; 181mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

329

Main Dish

Baked Fish FilletsFish and Shellfish Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Double the cooking time for frozen fish that hasnot been defrosted.

Fish portions or steaks may be substituted for fishfillets.

Refrigerate all fish not currently being prepared orcooked.

VARIATION:

Herbed Marinated Fish Steak. Make FishMarinade (p. 594). Marinate steaks for 3 hours.Grill or broil according to Table 7.2.

5 ounces fish fillets1 pound margarine, melted28 ounces bread crumbs12 ounces all-purpose flour1 tablespoon salt1 1/2 tablespoons paprika1 tablespoon seasoned salt1 teaspoon marjoram1 teaspoon grated lemon peel, fresh

Dip fish in margarine (see Notes).

Combine bread crumbs, flour, and seasonings.

Dredge fish with crumb mixture and place on greased baking pans.

Bake at 375°F for approximately 10 minutes for each inch of thickness, or until fish flakes easily when tested with a fork atthickest part and internal temperature is 145°F.Per Serving (excluding unknown items): 156 Calories; 8g Fat (47.9% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 1mgCholesterol; 434mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

330

Main Dish

Baked Whole Salmon, ChilledFish and Shellfish Recipes

Servings: 50Potentially hazardous food. Store at an internaltemperature below 41°F. See p. 44 forrecommended cooling procedures.

Thaw fish in refrigerator for 1-2 days.10 pounds one whole salmon, thawed4 ounces butter or margarine, melted1/2 cup lemon juice (4 oz)

Thoroughly wash fish. Rub inside and outside of fish while running cool, clear water over. Place fish on 12x20-inch sheet pan thathas been sprayed with vegetable spray or lined with parchment paper. Bake at 350°F for approximately 1 hour.

Remove from oven and skin fish. Cut skin behind head, down the length of back and halfway down across belly. Remove cutskin. Leave head, fins, and tail on.

Combine melted butter or margarine and lemon juice. Use to baste fish. Return fish to oven and bake approximately 1 hour oruntil fish flakes easily when tested with a fork at thickest part and internal temperature reaches 145°F.

Remove fish from oven. Cool quickly (within 4 hours) to below 41°F. Fish should be cooked 1 day in advance to be served oncold buffet.Serving Ideas: TO SERVE WHOLE BAKED SALMON:1. Place fish on attractive tray.2. Garnish with orange, lemon, and cucumber slices; carrot curls, ripe olives, and shredded cabbage. If mouth is large and open, afluted orange can be inserted.

Yield: 1 SalmonPer Serving (excluding unknown items): 122 Calories; 5g Fat (37.9% calories from fat); 18g Protein; trace Carbohydrate; trace Dietary Fiber; 52mgCholesterol; 80mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Fruit; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

331

Main Dish

Barbecued SpareribsPork Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

For larger portions, use 40 lb spareribs and 1 galBarbecue Sauce.

VARIATIONS:

Baked Spareribs with Dressing. Brown ribs as forBarbecued Spareribs. Pour off fat. Spread withmixture of 2 oz salt, 2 tsp pepper, 1 1/2 tspground sage, 1 lb chopped apples, 2 tsp carawayseeds, 1 tsp ground cloves, and 12 oz brownsugar. Bake 1 1/2 hours until tender. Baste tokeep moist. Serve with Bread Dressing (p. 461).

Baked Spareribs with Sauerkraut. Sprinkle ribswith 2 oz seasoned salt. Brown lightly. Pour offfat. Remove ribs from pan. Add 2 No. 10 canssauerkraut to baking pan and place ribs on top.Bake for 1 hour.

Barbecued Short Ribs. Substitute beef short ribsfor spareribs.

Sweet-Sour Spareribs. Brown spareribs for 30minutes in 400°F oven, or simmer in water for 1hour. Drain and cover with Sweet-Sour Sauce (p.577). Bake at 350°F until meat is done. Servewith Steamed Rice (p. 399) or Fried Rice withAlmonds (p. 402).

25 pounds pork spareribs or loin back ribs3 quarts Barbecue Sauce (cooked)

Separate ribs into 8 oz portions. Place in roasting pans. Brown uncovered in oven at 350°F until browned lightly, about 30minutes. Pour off fat.

Pour sauce over ribs. Cover with aluminum foil. Bake at 350°F until meat is tender, about 1 1/2 hours. Uncover and bake anadditional 20-30 minutes.Per Serving (excluding unknown items): 395 Calories; 27g Fat (62.1% calories from fat); 28g Protein; 9g Carbohydrate; trace Dietary Fiber; 83mgCholesterol; 580mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 3 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

332

Main Dish

Bean Ragout Over Grilled ParmesanPolentaBean and Tofu Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATION:

Bean Ragout on Pasta. Cook 5-6 lb pastaaccording to directions on p. 369. Prepare 1 1/2recipes of Bean Ragout. Serve 6 oz Bean Ragoutover 4 oz pasta.

1/3 cup vegetable oil28 ounces chopped onions2 ounces minced garlic6 ounces green chilies (canned), diced20 ounces red bell peppers, 1/4-inch dice2 ounces chili powder2 tablespoons ground cumin2 teaspoons dried oregano leaves1 teaspoon black pepper76 ounces diced tomatoes (canned)28 ounces zucchini (EP), coarsely chopped44 ounces canned pinto beans, drained and rinsed44 ounces canned black beans, drained and rinsedParmesan Polenta

Sauté onions and garlic in oil, using stock pot or steam-jacketed kettle.

Add chilies and peppers to sautéed vegetables. Cook 1-2 minutes.

Add spices and continue to cook 1-2 minutes.

Add vegetables and beans to sautéed mixture. Bring to a boil. Reduce heat and simmer until zucchini is tender-crisp.

Serve 4 oz ragout over two polenta triangles. Garnish with fresh shredded Parmesan cheese if desired.Per Serving (excluding unknown items): 444 Calories; 19g Fat (38.2% calories from fat); 14g Protein; 56g Carbohydrate; 8g Dietary Fiber; 28mgCholesterol; 1979mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Beef Liver with Spanish SauceBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at internaltemperature above 140°F. Cool leftover productquickly (within 4 hours) to below 41°F. See p.44 for cooling procedures. Reheat leftover productquickly (within 2 hours) to 165°F. Reheatproduct only once; discard if not used.

Liver may be soaked in milk before cooking.

VARIATIONS:

Baked Liver and Onions. Brown liver as above.Sauté 5 lb sliced onions in 8 oz shortening.Arrange liver in two counter pans. Spread onionsover liver. Cover pans with aluminum foil. Bake30-40 minutes.

Braised Liver. brown liver as above. Cover withsauce made of 10 oz shortening, 5 oz flour, 3 qtbeef stock, 2 oz salt, and 2 tsp pepper.

Grilled Liver and Onions. Have liver cut 3/8inch thick. Preheat grill to 350°F. Oil grillslightly. Cook liver quickly, browning on one side,then turning and browning on the other side. Serveimmediately with steamed or grilled sliced onions.

Liver and Bacon. Dredge liver with seasoned flourand fry in bacon fat. Top each serving with oneslice of crisp bacon.

10 pounds beef liver, sliced, cut 5 per lb8 ounces all-purpose flour2 ounces salt (3 tbsp)2 teaspoons black pepper24 ounces shortening1 recipe Spanish Sauce

Dredge liver with seasoned flour.

Brown liver in hot shortening. Place in two 12x20x2-inch baking pans.

Pour sauce over liver, 5 cups per pan. Cover with aluminum foil. Bake at 350°F until tender, about 1 hour depending on thedegree of doneness desired. Internal temperature of liver must reach at least 145°F.Per Serving (excluding unknown items): 277 Calories; 19g Fat (62.7% calories from fat); 17g Protein; 8g Carbohydrate; 1g Dietary Fiber; 263mgCholesterol; 680mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Beef on NoodlesPasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

5 oz (2 1/2 cups) dehydrated onions, rehydratedin 3 1/4 cups water, may be substituted for freshonions.

15 pounds beef (AP) (10 lb EP), cubed40 ounces chopped onions24 ounces celery, chopped2 quarts water1 tablespoon black pepper1/2 cup worcestershire sauce12 ounces all-purpose flour1 1/2 quarts water5 ounces beef base4 pounds noodles (AP) (12 lb cooked)4 gallons boiling water4 ounces salt2 tablespoons vegetable oil

Brown beef in steam-jacketed or other kettle.

Add onions and celery to meat. Sauté until vegetables are tender.

Add water and seasonings to meat-vegetable mixture. Simmer until beef is tender.

Make a smooth paste of flour, water, and beef base. Add to meat mixture to make a gravy. Cook until thickened. Keep hot, 180°F.

Cook noodles according to directions on p. 369. Drain. Serve 6 oz beef and sauce over 4 oz cooked noodles.Per Serving (excluding unknown items): 601 Calories; 31g Fat (46.5% calories from fat); 44g Protein; 34g Carbohydrate; 2g Dietary Fiber; 171mgCholesterol; 1814mg Sodium. Exchanges: 2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Beef StroganoffBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at internaltemperature above 140°F. Cool leftover productquickly (within 4 hours) to below 41°F. See p.44 for cooling procedures. Reheat leftover productquickly (within 2 hours) to 165°F. Reheatproduct only once; discard if not used.

May be served over rice. Cook 3 lb 8 oz rice in 41/4 qt water, 2 Tbsp salt, and 2 Tbsp oil. See p.399.

VARIATION:

Ground-Beef Stroganoff. Substitute ground beeffor beef round. Add 1 lb 8 oz chopped celery, 1/4cup paprika, 1/4 cup Worcestershire sauce, and2 tsp dry mustard.

12 pounds beef round, cut in 1/4-inch strips8 ounces shortening20 ounces onion, chopped1 tablespoon salt1 teaspoon black pepper2 1/2 quarts Beef Stock8 ounces all-purpose flour2 cups cold water3/4 cup worcestershire sauce40 ounces fresh mushrooms, sliced4 ounces margarine, melted1 quart sour cream72 ounces noodles4 1/2 gallons water2 ounces salt3 tablespoons vegetable oil

Brown meat in shortening. Add onion and seasonings.

Add stock to meat and simmer 35-40 minutes or until meat is tender.

Mix flour, water, and Worcestershire sauce and stir until smooth. Add to meat while stirring and cook until thickened.

Sauté mushrooms in margarine.

Add sour cream to meat mixture, stirring constantly. Add mushrooms. Heat to 180°F.

Cook noodles according to directions on p. 369. Serve 6 oz Stroganoff over 4 oz noodles.Yield: 2 gallons

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Per Serving (excluding unknown items): 555 Calories; 29g Fat (48.1% calories from fat); 35g Protein; 36g Carbohydrate; 2g Dietary Fiber; 127mgCholesterol; 869mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

337

Main Dish

Beef, Pork, and Noodle CasserolePasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

2 oz (1 cup) dehydrated onions, rehydrated in 11/2 cups water, may be substituted for freshonions.

4 pounds ground beef (AP)4 pounds ground pork (AP)1 pound onion, finely chopped1 1/2 quarts tomato soup1 1/2 quarts water1 tablespoon salt1 teaspoon black pepper28 ounces noodles1 1/4 gallons boiling water2 tablespoons salt1 tablespoon vegetable oil (optional)2 pounds cheddar cheese, grated or ground18 ounces bread crumbs5 ounces margarine, melted

Brown meat and onion until internal temperature reaches 155°F. Drain off fat.

Mix soup, water, and seasonings. Add to meat and simmer for 10 minutes.

Cook noodles according to directions on p. 369. Drain.

Combine noodles, meat mixture, and cheese. Scale into two 12x20x2-inch pans, 8 lb 4 oz per pan.

Combine crumbs and margarine. Sprinkle over meat and noodle mixture, 10 oz per pan. Bake at 325°F for 30 minutes. Keep hot,180°F.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 391 Calories; 24g Fat (55.6% calories from fat); 21g Protein; 22g Carbohydrate; 1g Dietary Fiber; 85mgCholesterol; 746mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

338

Main Dish

Black Bean and Tortilla CasseroleBean and Tofu Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

42 ounces onion, chopped36 ounces green pepper, chopped2 1/4 quarts canned tomatoes, diced1 quart picante sauce6 cloves fresh garlic, minced3 tablespoons ground cumin10 pounds canned black beans, drained, rinsed64 corn tortillas3 pounds monterey jack cheese, shredded1 pound fresh tomatoes, finely diced2 ounces green onions, thinly sliced6 pounds picante sauce

Combine onion, pepper, tomato, 1 qt picante sauce, and spices in steam-jacketed kettle. Bring to boil. Reduce heat and simmeruncovered for 15-20 minutes.

Stir beans into tomato mixture. Turn off heat. Spread 2 lb 6 oz of bean mixture in 12x10x2-inch pan.

Top bean mixture with 8 corn tortillas, overlapping as necessary.

Sprinkle 6 oz cheese over tortillas. Spread 2 lb 6 oz bean mixture over cheese. Top with 8 corn tortillas, overlapping as necessary.Sprinkle 6 oz cheese over tortillas. Cover and bake at 350°F for 30-35 minutes or to 165°F. Cut 4x3.

Sprinkle 4 oz tomatoes and 1 Tbsp sliced onions over each pan. Keep hot (above 140°F).

Serve immediately with picante sauce as a condiment.Per Serving (excluding unknown items): 312 Calories; 11g Fat (30.2% calories from fat); 16g Protein; 39g Carbohydrate; 8g Dietary Fiber; 25mgCholesterol; 1201mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Black Beans and Ham on RiceBean and Tofu Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Anaheim chilies may be substituted for greenpeppers.

6 lb 8 oz canned black beans (rinsed) may besubstituted for dried beans and water. Add beanstoward the end of the cooking period. Servingtemperature 180°-190°F.

VARIATIONS:

Black Beans and Andouille Sausage. Reduce hotsauce to 1/2 tsp. Omit ham. Add 3 lb cookedandouille sausage cut diagonally into 3/4-inchpieces.

Black Beans over Rice. Delete ham. Increase saltto 2 oz. Chicken broth may be substituted for thewater to enhance flavor.

Black Bean Soup. Follow recipe for Black Beansand Ham on Rice but make the followingchanges: Increase beans to 4 lb, water to 2 1/4gal, onions to 1 lb, and salt to 2 oz. Decreaseham to 2 lb, tomatoes to 2 lb, and green pepper to6 oz. Delete rice.

3 pounds black turtle beans1 1/4 gallons water1 tablespoon ground cumin1 1/2 teaspoons hot pepper sauce1 teaspoon black pepper1 tablespoon dried thyme, crumbled1 tablespoon dried oregano, crumbled12 ounces chopped onions3 garlic cloves, minced1 1/2 ounces salt40 ounces ham, diced56 ounces canned tomatoes, diced12 ounces green peppers, 3/4-inch chunks56 ounces converted rice4 1/2 quarts boiling water2 tablespoons salt2 tablespoons vegetable oil4 ounces chopped fresh parsley

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Rinse beans with cold running water. Discard any stones and other foreign material or shriveled beans. Add water and bring to aboil. Boil for 2 minutes. Cover. Turn off heat and allow to stand for 1 hour.

Add seasonings to beans. Simmer until almost tender, about 45 minutes. If beans become too thick, add some tomato juicedrained from the diced tomatoes used in a later step.

Add onions, garlic, salt and ham to beans. Simmer until beans are tender, about 30 minutes. Add tomato juice from later step or asmall amount of water if necessary to keep beans from becoming too thick.

Add tomatoes with juice and peppers. Simmer for 15 minutes.

Cook rice according to directions on p. 399.

Serve 6 oz ham and beans over 4 oz cooked rice. Garnish plate by sprinkling with 1 Tbsp chopped parsley.Per Serving (excluding unknown items): 261 Calories; 3g Fat (11.3% calories from fat); 13g Protein; 45g Carbohydrate; 7g Dietary Fiber; 13mgCholesterol; 945mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Breaded Fish FilletsFish and Shellfish Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Keep refrigerated all fish not being prepared orcooked.

Suggested fish: flounder, sole, haddock, perch,grouper.

VARIATION:

Cornmeal-Breaded Fish Fillets. Delete eggs, milk,and bread crumbs. Increase flour to 1 lb. Mixflour, 2 lb 8 oz cornmeal, salt, and pepper. Dipfish fillets into cornmeal-flour mixture, thoroughlycoating each piece. Fry according to directions.

250 ounces frozen fish fillets (50 total - 5 oz each)8 ounces all-purpose flour1 tablespoon salt1 teaspoon white pepper11 ounces eggs (about 6 total), beaten2 cups milk20 ounces bread crumbs

Dredge fish in mixture of flour, salt, and pepper (see Notes).

Combine eggs and milk.

Dip fish in egg mixture, then in crumbs. Fry in deep fat at 360°F for 4-5 minutes or until fish is golden brown and internaltemperature is 145°F. Serve at once or place for a short time in uncovered counter pans in 250°F oven until service.Per Serving (excluding unknown items): 193 Calories; 3g Fat (12.4% calories from fat); 28g Protein; 12g Carbohydrate; trace Dietary Fiber; 89mgCholesterol; 316mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Breaded Pork ChopsPork Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Baked Pork Chops. Dredge chops with 1 lb flour,1/4 cup vegetable oil, 2 oz salt, and 1 tsp blackpepper, mixed. Place on well-greased sheet pans.Bake at 350°F until thoroughly cooked andbrowned, approximately 1 1/4 hours.

Baked Pork Chops and Apples. Brown chops asfor Breaded Pork Chops. Place in two greased12x20x2-inch baking pans. Pour over 1 qt applejuice, 2 cups per pan. Bake at 350°F for 1 hour.Serve with Buttered Apples (p. 512).

Pork Chops and Dressing. Serve chops with No.16 dipper of Bread Dressing (p. 461) and ladle ofgravy dipped over.

Stuffed Pork Chops. Use 6-oz pork chops andcut a pocket in each chop. Fill with BreadDressing (use 1/4 recipe, p. 461) or AppleStuffing (p. 461, 1/2 recipe). Brown chops andplace in baking pans. Pour 2 cups water orchicken broth in each pan. Cover and bake at350°F for 1 1/2 hours. Internal temperaturemust reach 165°F for 15 seconds.

17 pounds pork chops, cut 3 per lb12 ounces all-purpose flour3 ounces salt2 tablespoons black pepper10 ounces eggs (about 6 total), beaten3 1/2 cups milk20 ounces bread crumbs1 quart water

Dredge chops with seasoned flour.

Combine eggs and milk. Dip chops in egg mixture, then roll in crumbs. Place in single layer on greased sheet pans. Bake at 400°Funtil browned, about 10 minutes.

Remove chops from oven and arrange in partially overlapping rows in two 12x20x2-inch counter pans. Add 2 cups water to eachpan. Cover pans. Bake at 325°F, approximately 1 hour, until internal temperature reaches 160°F.

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Per Serving (excluding unknown items): 327 Calories; 17g Fat (47.8% calories from fat); 27g Protein; 14g Carbohydrate; 1g Dietary Fiber; 102mgCholesterol; 834mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Breaded Veal CutletsVeal Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Veal round, sliced 1/4 inch thick and cut into5-oz portions, may be used.

VARIATIONS:

Veal Cacciatore. Dredge cutlets with flour. Brownin fat and place in baking pans. Pour over saucemade of 1 lb chopped peppers, 1 lb choppedonions, and 1/8 tsp minced garlic, simmered inmargarine or butter for 10 minutes; 1 lb 8 ozsautéed sliced mushrooms; 1 1/2 qt cannedtomatoes; 1/4 cup vinegar; 2 qt Chicken Stock(p. 598); 1 oz salt; and 1 tsp pepper. Bake 45minutes.

Veal New Orleans. To 2 qt medium WhiteSauce (p. 560), add 8 oz chopped onions, 12 ozsliced mushrooms, 2 Tbsp Worcestershire sauce,1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika,and 3 1/2 cups tomato soup. Arrange brownedbreaded cutlets in two 12x20x2-inch counterpans. Pour 1 3/4 qt sauce over each pan. Coverwith aluminum foil and bake at 325°F for 1hour.

Veal Parmesan. Add 8 oz grated Parmesancheese to bread crumbs. After cutlets are brownedand arranged in baking pans, pour 2 qt ItalianTomato Sauce (p. 573) over them. Top with 1 lb8 oz grated mozzarella cheese. Bake at 325°Ffor 1 hour.

Veal Piccata. Flour cutlets and brown in hotshortening. Arrange in two 12x20x2-inchcounter pans. Sauté 1 lb sliced mushrooms and 2cloves garlic, minced, in 2 Tbsp margarine. Add2 1/2 cups Beef Stock (p. 599) and 2 Tbsplemon juice. Bring to a boil. Pour 2 cups over eachpan. Sprinkle 1/4 cup Parmesan cheese over eachpan. Cover with aluminum foil. Bake at 325°Ffor 1 hour.

Veal Scallopini. Dredge cutlets with seasonedflour and sauté in hot shortening. Arrange inbaking pans. Sauté 3 lb fresh mushrooms, sliced,and 1 lb chopped onion in 8 oz margarine. Add

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2 qt Chicken Stock (p. 598), 1 1/2 cups lemonjuice or vinegar, and 1 tsp each of parsley,rosemary, and oregano or marjoram. Pour overcutlets. Bake at 325°F for 1 hour.

200 ounces veal cutlets (4 oz each)8 ounces all-purpose flour1 ounce salt (1 1/2 tbsp)1/4 teaspoon black pepper12 ounces eggs (about 7 total), beaten1 1/2 cups milk1 pound bread crumbs, fine24 ounces shortening

Dredge cutlets with seasoned flour.

Combine eggs and milk. Dip cutlets in egg mixture, then roll in crumbs.

Brown meat in hot fat. Place, slightly overlapping, in two 12x20x2-inch counter pans. Add 2 cups water to each pan. Cover withaluminum foil. Bake at 325°F for 45-60 minutes.Per Serving (excluding unknown items): 17528 Calories; 1137g Fat (59.3% calories from fat); 1232g Protein; 522g Carbohydrate; 17g DietaryFiber; 6141mg Cholesterol; 20211mg Sodium. Exchanges: 33 Grain(Starch); 158 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 145 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

346

Main Dish

Broiled Sea Scallop GratinFish and Shellfish Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

4-5 scallops may be put in a gratin dish andbroiled as needed for service. Keep scallops notbeing prepared in the refrigerator and remove asneeded for production.

Southwest-flavored oil is available commercially.Olive oil and 1/4 tsp red pepper flakes may besubstituted for commercially prepared oil.

Other flavored oils may be substituted forSouthwest-flavored oil.

Scallops may be baked at 350°F for 15-20minutes.

13 pounds sea scallops, large2 1/4 cups lime juice, fresh2 ounces minced fresh parsley (1 1/2 cups)8 ounces red bell pepper, minced8 ounces green onions, minced1 cup southwest flavored oil1 1/2 teaspoons salt

Combine juice, parsley, pepper, onion, oil, and salt.

Carefully mix scallops with marinade and refrigerate for 30 minutes.

Place scallops on an oiled sheet pan. Distribute liquid evenly over scallops. Place pan in a preheated 400°F broiler and cook for 5minutes, remove from oven and turn scallops.

Return to oven and cook until scallops are firm, approximately 4-5 additional minutes (internal temperature 145°F). Serve with alittle liquid spooned over the top of scallops. Garnish with cilantro sprigs.Per Serving (excluding unknown items): 148 Calories; 5g Fat (32.5% calories from fat); 20g Protein; 4g Carbohydrate; trace Dietary Fiber; 39mgCholesterol; 256mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

347

Main Dish

Broiled Tuna With White Beans andTomato SauceFish and Shellfish Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATION:

Broiled Halibut with Black Bean Sauce.Substitute halibut steaks for tuna. SubstituteBlack Bean and Tomato Sauce (p. 571) forWhite Bean and Tomato Sauce.

3/4 cup red wine vinegar1/2 cup olive oil1 1/2 teaspoons pepper2 teaspoons salt300 ounces tuna steaks (50 total - 6 oz each - approximately 1-inch thick)White Bean and Tomato Sauce

Combine vinegar, oil, and spices.

Brush oil mixture evenly over both sides of tuna steaks. Arrange tuna on oiled sheet pans. Place pans in preheated 400°F broiler.Cook approximately 5 minutes on each side, until fish flakes easily and reaches 145°F.

Serve tuna over a 3 oz bed of White Bean and Tomato Sauce. Garnish plate with fresh basil or thyme.Per Serving (excluding unknown items): 590 Calories; 16g Fat (23.8% calories from fat); 59g Protein; 53g Carbohydrate; 13g Dietary Fiber; 65mgCholesterol; 281mg Sodium. Exchanges: 3 1/2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

348

Main Dish

Caribbean ShrimpFish and Shellfish Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Shrimp can be skewered and served for a hot orcold appetizer or as an entree on a bed of seasonedrice or pasta.

15 pounds large shrimp (AP), peeled and deveined, tails left on1 1/2 cups olive oil4 ounces garlic, finely minced4 tablespoons dried thyme, whole4 tablespoons dried rosemary, whole1 tablespoon ground black pepper1 tablespoon crushed red pepper2 teaspoons salt

Combine shrimp, oil, and spices. Marinate shrimp in refrigerator for 1 hour.

Drain. Discard excess marinade. Using a medium-high heat, cook shrimp in a single layer on a lightly oiled griddle or skillet. Cookuntil shrimp turn pink and are done (145°F, 4-8 minutes). Turn halfway through cooking time.

Garnish with lime wedges.Per Serving (excluding unknown items): 207 Calories; 9g Fat (39.9% calories from fat); 28g Protein; 2g Carbohydrate; trace Dietary Fiber; 207mgCholesterol; 288mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

349

Main Dish

Cheese-Stuffed Chicken BreastPoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Always wash hands and wash and sanitizecountertops, utensils, and containers betweenproduction steps when preparing raw poultry.

Monterey Jack cheese may be substituted forSwiss.

VARIATION:

Cheese-Stuffed Chicken with Tomato BasilSauce. Sauté 8 oz chopped onion and 3 Tbspminced garlic in 1/2 cup olive oil. Add 2 cupswhite wine and cook to reduce, approximately 5minutes. Add 8 lb (EP) fresh tomatoes that havebeen peeled, seeded, and diced, along with 4 ozchopped fresh green onion, 1 1/2 oz chopped freshbasil, and 1/2 tsp salt. Stir gently and briefly,2-3 minutes. A mixture of chopped fresh herbsmay be used. Choose from basil, marjoram,tarragon, thyme and fennel. Serve 3 oz sauce overcooked chicken breast. Chicken and sauce may beserved with pasta, rice, or couscous. A good-quality marinara sauce can be substituted for theTomato Basil Sauce.

50 (4-ounces each) boneless skinless chicken breasts (4-6 oz each)2 tablespoons salt2 tablespoons black pepper24 ounces butter or margarine, softened2 1/2 teaspoons dried oregano, crumbled1 tablespoon dried marjoram, crumbled1/2 ounce chopped fresh parsley24 ounces swiss cheese1 pound all-purpose flour20 ounces eggs (about 12 total), beaten2 pounds dry bread crumbs3 cups dry white wine

Flatten chicken breasts and sprinkle with salt and pepper. (Keep chicken refrigerated, removing small quantities as needed forproduction.)

Mix together butter and seasonings. Spread each chicken breast with 1 tsp seasoned butter (save remaining seasoned butter forlater step).

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Cut cheese into 1/2-oz strips and roll inside each piece of chicken.

Roll each chicken breast in flour, then egg, then crumbs. Place in 12x20x2-inch pans. Bake at 375°F for 15 minutes until internaltemperature reaches 165°F.

Heat wine with butter reserved from earlier step. Pour over chicken and bake 30 minutes. Baste occasionally.Per Serving (excluding unknown items): 406 Calories; 18g Fat (42.5% calories from fat); 35g Protein; 21g Carbohydrate; 1g Dietary Fiber; 156mgCholesterol; 651mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 3 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Cheese-Stuffed FrankfurtersPork Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

The names wieners, hot dogs, and frankfurters areoften used interchangeably. Beef, pork, or poultrywieners are available.

VARIATIONS:

Barbecued Frankfurters. Place frankfurters incounter pans. Cover with Barbecue Sauce (p.567). Bake at 400°F for about 30 minutes.Add more sauce if necessary.

Chili Dog. Serve 2 oz Chili Con Carne (p. 607)over a frankfurter or wiener in a hot dog bun.Chili may be made with or without beans.

Frankfurters and Sauerkraut. Steamfrankfurters or cook in boiling water. Serve withsauerkraut (2 No. 10 cans) that has been heated.

Nacho Dog. Serve 2 oz Nacho Sauce (p. 80)over a frankfurter or wiener in a hot dog bun.Sprinkle over the top one or more of the following:chopped green chilies or jalapeño peppers, choppedtomatoes, chopped black olives, or chopped onion.

10 pounds frankfurters, 10 per lb3 pounds cheddar cheese1 quart pickle relish100 slices bacon, 24-26 slices per lb. (4-5 lb)

Split frankfurters lengthwise, but do not cut completely through.

Cut cheese into strips about 3 1/2 inches long. Place a strip of cheese and 1/2 Tbsp relish in each frankfurter.

Wrap a slice of bacon around each frankfurter. Secure with a pick. Place on greased baking sheets. Bake at 350°F for 30 minutes.Per Serving (excluding unknown items): 499 Calories; 42g Fat (75.5% calories from fat); 21g Protein; 10g Carbohydrate; 1g Dietary Fiber; 85mgCholesterol; 1546mg Sodium. Exchanges: 3 Lean Meat; 6 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

352

Main Dish

Cheeseburger PieBeef Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

2 1/2 oz (1 1/4 cups) dehydrated onions,rehydrated in 2 cups water, may be substituted forfresh onions.

12 pounds ground beef (AP) (8 lb EP)20 ounces chopped onions20 ounces green peppers, chopped1 teaspoon garlic powder1 ounce salt (1 1/2 tbsp)3 ounces chili powder1 teaspoon ground cumin1/4 teaspoon cayenne pepper1 ounce brown sugar124 ounces canned tomatoes, dicedCHEESE BISCUIT TOPPING:46 ounces all-purpose flour2 3/4 ounces baking powder (6 tbsp)2 tablespoons salt1 teaspoon dry mustardREMAINING INGREDIENTS:12 ounces shortening10 ounces processed cheese, shredded1 1/2 quarts water

Brown beef in steam-jacketed or other kettle until internal temperature reaches 155°F. Drain off fat.

Add onions and green peppers to meat. Cook until vegetables are tender.

Add seasonings and tomatoes. Simmer 30 minutes or until thick. Scale meat mixture into two 12x20x2-inch pans, 9 lb per pan.

CHEESE BISCUIT TOPPING: Combine dry ingredients in mixer bowl on low speed for 1 minute, using flat beater.

Cut shortening and cheese into flour on low speed for 1-1 1/2 minutes.

Add water to make a thick batter. Mix only until flour is moistened.

With No. 20 dipper, place topping 4x6 over meat mixture just before baking. Bake at 400°F for 30-35 minutes. Cut 4x6.Yield: 2 pans 12x20x2 inches

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Per Serving (excluding unknown items): 479 Calories; 29g Fat (54.7% calories from fat); 26g Protein; 28g Carbohydrate; 2g Dietary Fiber; 84mgCholesterol; 955mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Chicken À La KingPoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

18-20 lb chicken (AP) will yield approximately6 lb cooked meat.

1/2 oz (1/4 cup) dehydrated onions, rehydratedin 1/2 cup water, may be substituted for freshonions.

VARIATIONS:

Creamed Chicken. Delete green pepper, pimento,and mushrooms.

Tuna à la King. Substitute tuna for chicken. Stircarefully to avoid breaking up tuna pieces.

Turkey à la King. Substitute turkey for chicken.6 pounds cooked chicken28 ounces margarine4 ounces onions, minced20 ounces all-purpose flour1 ounce salt (1 1/2 tbsp)1 teaspoon white pepper3 quarts Chicken Stock2 1/4 quarts milk4 ounces green pepper, chopped4 ounces pimiento, shredded1 pound mushrooms, sliced, sautéed

Dice chicken.

Melt margarine in steam-jacketed or other large kettle. Add onions and sauté until tender.

Add flour and seasonings to onions. Stir and cook for 5 minutes.

Add stock and milk, stirring constantly with wire whip. Cook until thickened.

Add green pepper, pimento, and mushrooms to sauce.

Fold chicken gently into sauce. Check seasoning. Heat to 170°F. Serve over biscuits, toast points, or rice.355

Per Serving (excluding unknown items): 283 Calories; 17g Fat (54.1% calories from fat); 20g Protein; 12g Carbohydrate; 1g Dietary Fiber; 52mgCholesterol; 604mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

356

Main Dish

Chicken and Broccoli Stir-FryPoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Always wash hand and wash and sanitizecountertops, utensils, and containers betweenproduction steps when preparing raw poultry.

VARIATIONS:

Beef and Broccoli Stir-Fry. Substitute beef stripsfor chicken, and beef base for chicken base. Reducewater chestnuts to 1 lb 8 oz and Chinese cabbageto 1 lb 6 oz. Increase broccoli to 3 lb andmushrooms to 1 lb.

Chicken and Vegetable Stir-Fry. Follow recipefor Chicken and Broccoli Stir-Fry. Use a total of7 lb assorted vegetables. Select from broccoliflorets, carrots, Chinese cabbage, mushrooms,water chestnuts, onions (green or mature), snowpeas, or sugar snap peas.

Pork Stir-Fry. Substitute pork loin strips forchicken.

Tofu Stir-Fry. Delete chicken. Just before serving,gently stir in 3 lb diced (1/4-inch) tofu.Substitute vegetable base for chicken base ifdesired.

Vegetable Stir-Fry. Delete chicken. Increasevegetables to 12 lb. Select from bell peppers (anycolor), broccoli florets, carrots, cauliflower florets,Chinese cabbage, mushrooms, water chestnuts,onions (green or mature_, snow peas, sugar snappeas, summer squash, or zucchini.

4 1/2 quarts cold water2 2/3 cups soy sauce1 1/2 ounces chicken base1 tablespoon ground ginger2 ounces minced fresh garlic1/4 teaspoon red pepper, crushed4 ounces sesame seed oil7 ounces cornstarch1/2 cup vegetable oil1 teaspoon fresh ginger, thinly sliced1 teaspoon minced garlic6 pounds raw chicken, cut in strips

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2 pounds water chestnuts, sliced, drained1 pound fresh mushrooms, sliced2 pounds chinese cabbage, 1-inch slices24 ounces broccoli florets6 ounces green onions, 1-inch slices56 ounces converted rice4 1/4 quarts boiling water2 tablespoons salt2 tablespoons vegetable oil

Prepare sauce by blending together the liquids, spices, and cornstarch. Stir with a wire whip until well blended. Cook over mediumheat until thick and translucent. Stir often during cooking. Keep hot (above 165°F). Save for later step.

Sauté ginger and garlic in hot oil for 2-3 minutes, until softened. Add chicken and cook until done, 165°F, stirring often duringcooking.

Add water chestnuts and mushrooms to the cooked chicken. Stir-fry until mushrooms are softened. Add Chinese cabbage,broccoli, and onions. Stir-fry for an additional 2-3 minutes, until vegetables are barely tender.

Pour hot sauce reserved from earlier step over chicken-vegetable mixture.

Cook rice according to directions on p. 399. Serve 4 oz chicken-vegetable mixture over 4 oz rice.Per Serving (excluding unknown items): 261 Calories; 6g Fat (20.6% calories from fat); 17g Protein; 34g Carbohydrate; 1g Dietary Fiber; 32mgCholesterol; 1350mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

358

Main Dish

Chicken and NoodlesPoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

20-22 lb chicken (AP) will yield approximately7 lb 8 oz cooked meat.

1/4 oz (2 Tbsp) dehydrated onion, rehydrated in1/4 cup water, may be substituted for freshonions.

VARIATIONS:

Chicken and Noodles with Mushrooms. Add 2lb sliced mushrooms, sautéed with the onions.

Pork and Noodle Casserole. Substitute 10 lbpork, diced and cooked, for chicken.

Turkey and Noodle Casserole. Substitute cookedturkey for chicken (cook 18- to 20-lb turkey).

120 ounces cooked chicken3 pounds noodles3 gallons boiling water3 ounces salt1 tablespoon vegetable oil12 ounces margarine2 ounces chopped onions7 ounces all-purpose flour1 tablespoon salt3 1/2 quarts Chicken Stock (or milk)

Cut chicken into 1/2-inch pieces.

Cook noodles according to directions on p. 369. Drain.

Melt margarine in a steam-jacketed or other large kettle. Add onions and sauté until tender.

Add flour and salt to onions. Stir until blended. Cook 5 minutes.

Add stock or milk gradually, stirring constantly with wire whip. Cook until thickened. Combine chicken, cooked noodles, andsauce. Scale into two 12x20x2-inch counter pans, 11 lb 12 oz per pan.

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Bake at 350°F for 30 minutes or until internal temperature reaches 180°F.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 290 Calories; 10g Fat (31.7% calories from fat); 25g Protein; 23g Carbohydrate; 1g Dietary Fiber; 84mgCholesterol; 1115mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

360

Main Dish

Chicken and Rice CasserolePoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

18-20 lb chicken AP will yield approximately 6lb cooked meat.

Sliced water chestnuts may be substituted foralmonds.

Chopped parsley may be sprinkled over the bakedproduct just before serving.

1/4 oz (2 Tbsp) dehydrated onions, rehydrated in1/4 cup water, may be substituted for freshonions.

6 pounds cooked chicken40 ounces converted rice2 quarts boiling water2 tablespoons salt2 tablespoons margarine or vegetable oil6 ounces margarine, melted3 ounces onion, chopped8 ounces celery, chopped1 pound mushrooms, sliced8 ounces all-purpose flour1 1/2 quarts milk2 quarts Chicken Stock1/4 teaspoon white pepper6 ounces almonds, slivered3 ounces pimiento, chopped9 ounces bread crumbs3 ounces margarine, melted6 ounces cheddar cheese, shredded

Dice chicken.

Cook rice according to directions on p. 399.

Sauté onion, celery, and mushrooms in 6 oz margarine.

Add flour to vegetables and stir to blend.

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Add milk and stock, stirring constantly with wire whip. Cook until thickened. Add pepper. Add salt if needed.

Add almonds, pimento, and chicken to sauce. Combine carefully. Scale into two lightly greased 12x20x2-inch baking pans, 10 lb 8oz per pan.

Combine bread crumbs, 3 oz margarine, and cheese. Sprinkle over mixture in pans, 9 oz per pan.

Bake at 350°F for 1 hour or until internal temperature reaches 180°F.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 307 Calories; 11g Fat (33.4% calories from fat); 23g Protein; 28g Carbohydrate; 1g Dietary Fiber; 54mgCholesterol; 550mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

362

Main Dish

Chicken and Snow Peas Over RicePoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Always wash hand and wash and sanitizecountertops, utensils, and containers betweenproduction steps when preparing raw poultry.

2 tablespoons granulated sugar8 ounces cornstarch1 1/4 teaspoons black pepper1 1/4 teaspoons ground ginger1/4 teaspoon garlic powder1 1/4 gallons water3/4 cup soy sauce4 ounces chicken base200 ounces chicken strips or cubes, uncooked6 ounces green onions, sliced26 ounces canned mushrooms, drained44 ounces frozen snow peas56 ounces converted rice4 1/4 quarts water2 tablespoons salt2 tablespoons margarine

Combine sugar, cornstarch, pepper, ginger and garlic in steam-jacketed kettle or saucepan.

Stir in water, soy sauce, and chicken base. Cook until clear and thickened. Turn off heat. Cover and keep warm.

Stir-fry chicken in hot oil until lightly browned and cooked through, internal temperature 165°F. Drain off any liquid.

Add chicken and vegetables to reserved sauce. Cook for about 1 minute until snow peas are hot.

Cook rice according to directions on p. 399. Serve 4 oz sauce over 4 oz cooked rice.Per Serving (excluding unknown items): 282 Calories; 2g Fat (7.5% calories from fat); 30g Protein; 33g Carbohydrate; 1g Dietary Fiber; 66mgCholesterol; 1073mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

363

Main Dish

Chicken CrepesPoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 lb sautéed mushrooms may be added to saucethat is ladled over crepes.

VARIATIONS:

Fruit Cheese Crepes. Fill Crepes (recipe on p.131) with 1 1/2 Tbsp of the following mixture:2 lb cream cheese, whipped and combined with 2cups sour cream. Serve with frozen strawberries orraspberries, thickened slightly, or with preparedfruit pie filling, heated.

Spinach Crepes. Omit chicken and sauce. Fillcrepes with cooked Spinach Soufflé (p. 671).Serve with Cheese Sauce (p. 561) or Swiss Cheeseand Mushroom Sauce (p. 562).

24 ounces margarine12 ounces all-purpose flour1 ounce salt (1 1/2 tbsp)1 1/2 gallons Chicken Stock (or milk)10 pounds cooked chicken, diced16 ounces canned mushrooms, chopped2 tablespoons worcestershire sauce2 tablespoons curry powdersalt, to tasteCrepes

Melt margarine in steam-jacketed or other large kettle. Add flour and salt. Blend and cook for 5 minutes.

Gradually add stock stirring constantly with wire whip. Cook until thickened.

Combine chicken, mushrooms, and seasonings. Add enough sauce to hold chicken together (1-2 qt). Reserve remaining sauce toladle over crepes.

Make batter. Fry on lightly greased griddle, using No. 20 dipper (1 3/4 oz) of batter. Brown lightly on one side. Turn and cook toset batter. Place Crepes on trays, with waxed paper between layers. Hold for next step.

Portion No. 20 dipper of chicken mixture onto each crepe; roll and place on baking sheets.

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Heat in 325°F oven for 10 minutes, or until internal temperature reaches 165°F.

Serve with remaining sauce, ladled on top.Per Serving (excluding unknown items): 289 Calories; 15g Fat (48.4% calories from fat); 29g Protein; 7g Carbohydrate; 1g Dietary Fiber; 78mgCholesterol; 805mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Chicken Pot PiePoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

18-20 lb chicken AP will yield approximately 6lb cooked meat.

Chicken mixture may be topped with BakingPowder Biscuits (p. 110).

1 3/4 oz (3/4 cup) dehydrated onions,rehydrated in 1 1/4 cups water, may besubstituted for fresh onions.

VARIATION:

Turkey Pie. Substitute turkey for chicken.12 ounces margarine14 ounces chopped onions22 ounces all-purpose flour1/2 teaspoon black pepper1 1/4 gallons Chicken Stock6 pounds cooked chicken24 ounces celery, sliced2 pounds carrots, sliced2 pounds frozen green peas3 pounds Pastry

Sauté onions in margarine in steam-jacketed or other large kettle.

Add flour and pepper to onions. Stir until blended. Cook 30 minutes.

Add stock, stirring constantly with wire whip. Cook until thickened, stirring often. Check for seasoning. Add salt if necessary.

Cut chicken into 1/2- to 3/4-inch pieces. Add to sauce.

Cook celery and carrots until partially done. Drain. Fold into sauce.

Add peas (uncooked) to chicken mixture. Mix carefully. Scale chicken into two 12x20x2-inch counter pans, 12 lb per pan.

Roll out 1 lb 8 oz Pastry to fit each pan. Place on chicken mixture and seal edges to pan. Bake at 400°F for 20-25 minutes or untilcrust is browned and internal temperature is 180°F.

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Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 354 Calories; 18g Fat (46.4% calories from fat); 21g Protein; 26g Carbohydrate; 3g Dietary Fiber; 46mgCholesterol; 585mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

367

Main Dish

Chicken TetrazziniPasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

18-20 lb chickens AP will yield approximately 6lb cooked meat.

2 oz (1 cup) dehydrated onions, rehydrated in 11/2 cups water, may be substituted for freshonions.

VARIATIONS:

Tuna Tetrazzini. Substitute tuna for chicken.

Turkey Tetrazzini. Substitute turkey for chicken.6 pounds cooked chicken4 ounces pimiento, chopped2 tablespoons parsley, chopped3 pounds spaghetti (AP) (9 lb cooked)3 gallons boiling water1 ounce salt (1 1/2 tbsp)2 tablespoons vegetable oil (optional)6 ounces margarine1 pound onion, finely chopped4 ounces green peppers, chopped24 ounces mushrooms, sliced9 ounces all-purpose flour1 teaspoon salt1 teaspoon black pepper3 ounces chicken base1 gallon water1 pound processed cheese, shredded

Dice chicken. Add pimiento and parsley.

Cook spaghetti according to directions on p. 369. Drain.

Sauté vegetables in margarine.

Blend flour and seasonings into sautéed vegetables. Stir in chicken base. Cook 5 minutes.

Add water, stirring constantly. Cook until thickened. Combine cooked spaghetti, chicken, and sauce. Scale into two greased12x20x2-inch baking pans, 10 lb per pan.

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Sprinkle 8 oz cheese over top of each pan. Bake at 350°F for 30-40 minutes or until internal temperature reaches 180°F andcheese is bubbly.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 289 Calories; 9g Fat (29.7% calories from fat); 24g Protein; 26g Carbohydrate; 1g Dietary Fiber; 55mgCholesterol; 795mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

369

Main Dish

Chop SueyBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at internaltemperature above 140°F. Cool leftover productquickly (within 4 hours) to below 41°F. See p.44 for cooling procedures. Reheat leftover productquickly (within 2 hours) to 165°F. Reheatproduct only once; discard if not used.

8 oz water chestnuts may be added.

May be served over 2 oz chow mein noodles (6 lb)instead of rice.

VARIATION:

Chicken Chow Mein. Substitute cubed, cookedchicken or turkey for beef and pork; chicken stockfor water. Delete green peppers and add 1 lb slicedmushrooms. Serve over rice or chow mein noodles.

5 pounds beef, julienne strips2 pounds pork, julienne strips2 quarts water2 teaspoons salt8 ounces cornstarch1 1/4 cups cold water1 cup soy sauce1 cup worcestershire sauce4 ounces green peppers, sliced1 pound onions, sliced2 pounds celery, diagonally sliced3 pounds canned bean sprouts, undrained56 ounces converted rice4 1/4 quarts water2 tablespoons salt2 tablespoons margarine or vegetable oil

Brown meat in steam-jacketed or other kettle.

Add water and salt to meat. Simmer until tender.

Make a smooth paste of cornstarch and water. Pour slowly into meat and broth, stirring constantly while pouring. Cook untilthickened.

Add soy sauce and Worcestershire sauce. Stir to blend.

Steam vegetables until tender crisp.

Add bean sprouts and vegetables to meat mixture just before serving.370

Cook rice according to directions on p. 399. Serve 5 oz chop suey over 4 oz rice.Per Serving (excluding unknown items): 308 Calories; 12g Fat (36.1% calories from fat); 16g Protein; 33g Carbohydrate; 1g Dietary Fiber; 43mgCholesterol; 778mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

371

Main Dish

Chuck Wagon SteakBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at internaltemperature above 140°F. Cool leftover productquickly (within 4 hours) to below 41°F. See p.44 for cooling procedures. Reheat leftover productquickly (within 2 hours) to 165°F. Reheatproduct only once; discard if not used.

VARIAITON:

Chuck Wagon Steak on a Bun. Serve on steakbun, with lettuce and thick slices of tomato andonion.

50 ground beef patties (3 per lb)10 ounces eggs (about 6 total), beaten1 3/4 cups milk19 ounces dry bread crumbs12 ounces all-purpose flour1 1/2 teaspoons salt1/2 teaspoon black pepper

Mix eggs and milk. Dip meat in egg mixture. Drain.

Combine bread crumbs, flour, and seasonings. Dredge steaks with crumb mixture and place 3x4 onto lightly greased 18x26-inchbaking sheets. Brown steaks in 400°F oven for 10-15 minutes, or until internal temperature reaches 155°F.Per Serving (excluding unknown items): 550 Calories; 42g Fat (69.2% calories from fat); 28g Protein; 13g Carbohydrate; trace Dietary Fiber; 154mgCholesterol; 272mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Non-Fat Milk; 6 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

372

Main Dish

Creamed HamPork Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 lb chopped celery or sliced mushrooms or 1dozen chopped hard-cooked eggs may be added.Reduce ham to 5 lb.

VARIATION:

Plantation Shortcake. Substitute 3 lb cookedturkey for 3 lb cooked ham. Substitute ChickenStock (p. 598) for half of milk in sauce. Add 1lb grated cheddar cheese. Serve over hot cornbread.

1 pound margarine6 ounces all-purpose flour1 gallon milk6 pounds ham, cookedsalt, to taste1/2 teaspoon white pepper

Melt margarine. Add flour and stir until smooth. Cook 5 minutes.

Add milk gradually, stirring constantly with wire whip. Cook until thickened.

Cut ham in cubes or grind coarsely. Add to sauce and heat slowly for about 20 minutes, or until internal temperature reachesserving temperature (170-180°F). Add salt, if needed, and pepper. Serve 4 oz ham over biscuits, toast, spoon bread, corn bread, orbaked potato.Yield: 6 1/4 quartsPer Serving (excluding unknown items): 225 Calories; 16g Fat (63.2% calories from fat); 13g Protein; 8g Carbohydrate; trace Dietary Fiber; 42mgCholesterol; 841mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Creamed Sausage and BiscuitsPork Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

100 Baking Powder Biscuits120 ounces ground sausage (AP) (5 lb EP)1 pound margarine22 ounces flour1 3/4 gallons milk2 teaspoons salt1 teaspoon black pepper

Prepare biscuits according to recipe.

Cook raw sausage in tilting or large fry pan until browned and 155°F. Weight after browning should be 5 lb. Drain well. Reservesausage for later step.

Mix margarine and flour in a steam-jacketed or other large kettle. Stir with wire whip. Cook for 10-15 minutes, stirring often.

Stir milk into margarine-flour mixture, stirring constantly with a wire whip. Cook until mixture thickens.

Add salt and pepper to creamed mixture. Stir in cooked sausage reserved from earlier step. Heat to 180°-190°F.

Serve two biscuits split in half with 4 oz gravy.Per Serving (excluding unknown items): 767 Calories; 52g Fat (61.7% calories from fat); 20g Protein; 54g Carbohydrate; 2g Dietary Fiber; 69mgCholesterol; 1266mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 9 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Creamed TunaFish and Shellfish Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Other cooked fish may be substituted for tuna.

VARIATIONS:

Creamed Salmon. Substitute salmon for tuna.

Creamed Tuna and Celery. Delete hard-cookedeggs and green pepper. Add 1 lb diced cookedcelery, 3 oz chopped onion sautéed in margarine,and 3 oz chopped pimiento.

Creamed Tuna and Peas. Delete hard-cooked eggsand green pepper. Add 3 lb frozen peas, cookeduntil just tender and drained.

Tuna Rarebit. Delete hard-cooked eggs. Add 1 lb8 oz shredded cheddar cheese.

9 hard-cooked eggs (p. 271)12 ounces margarine6 ounces all-purpose flour1 tablespoon salt1 gallon milk6 ounces green pepper, chopped6 ounces pimiento, chopped6 tablespoons worcestershire sauce (optional)1/4 teaspoon cayenne pepper5 pounds flaked tuna

Peel eggs and chop coarsely, reserve for later step.

Melt margarine in steam-jacketed or other kettle. Add flour and salt. Stir until smooth. Cook 5 minutes.

Add milk gradually, stirring constantly with a wire whip. Cook until thickened.

Add green pepper, pimiento, and seasonings to sauce.

Add tuna and eggs to sauce. Heat to 180°F. Serve with 4-oz ladle on toast, biscuits, or corn bread.Yield: 7 1/2 quartsPer Serving (excluding unknown items): 179 Calories; 9g Fat (48.2% calories from fat); 16g Protein; 7g Carbohydrate; trace Dietary Fiber; 62mgCholesterol; 413mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

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Copyright: © 2004 by Prentice-Hall, Inc.

376

Main Dish

Creole Shrimp With RiceFish and Shellfish Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

If raw shrimp are used, purchase 12-14 lb. Cookas directed on p. 290.

8 ounces shortening10 ounces onion, finely chopped12 ounces celery, finely chopped1 teaspoon minced garlic6 ounces all-purpose flour1 ounce salt (1 1/2 tbsp)3/4 teaspoon cayenne pepper2 cups tomato juice2 1/2 quarts canned tomatoes1 tablespoon granulated sugar6 pounds shrimp (EP), cooked, peeled, and deveined8 ounces green pepper, chopped56 ounces converted rice4 1/4 quarts boiling water2 tablespoons salt2 tablespoons margarine or vegetable oil

Cook onion, celery, and garlic in shortening until almost tender but not brown.

Add flour and seasonings. Stir until smooth. Cook 5 minutes.

Add tomato juice, tomatoes, and sugar. Cook 10 minutes.

Add shrimp and green peppers to sauce. Heat to 165°F.

Cook rice according to directions on p. 399. Serve shrimp with 4-oz ladle over No. 10 dipper of rice.Per Serving (excluding unknown items): 240 Calories; 6g Fat (22.8% calories from fat); 15g Protein; 31g Carbohydrate; 1g Dietary Fiber; 83mgCholesterol; 676mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Creole SpaghettiPasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 oz (1/2 cup) dehydrated onions, rehydrated in3/4 cup water, may be substituted for freshonions.

7 pounds ground beef (AP) (4 lb 10 oz EP)8 ounces onion, chopped5 ounces green pepper, chopped2 quarts water2 quarts canned tomatoes, diced2 quarts tomato puree1 quart tomato paste2 tablespoons salt1 tablespoon granulated sugar1 teaspoon cayenne pepper2 cloves fresh garlic, minced1/4 cup worcestershire sauce4 bay leaves1 teaspoon ground thyme1 tablespoon dried oregano, crumbled2 pounds spaghetti (AP) (6 lb cooked)3 gallons boiling water3 ounces salt2 tablespoons vegetable oil (optional)20 ounces cheddar cheese, shredded

Cook beef in steam-jacketed or other kettle until meat reaches 155°F. Drain off fat.

Add onion and green pepper to meat. Cook until vegetables are tender.

Add water, tomatoes, sauce, and puree to meat.

Add seasonings to meat mixture. Stir to blend. Simmer for 15 minutes. Remove bay leaves.

Cook spaghetti according to directions on p. 369. Do not overcook.

Combine hot sauce and hot cooked spaghetti. Pour into two 12x20x2-inch baking pans, 13 lb 12 oz per pan. Sprinkle cheese overtop.

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Bake at 325°F for 20-30, 180°F internal temperature.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 312 Calories; 16g Fat (44.9% calories from fat); 19g Protein; 24g Carbohydrate; 3g Dietary Fiber; 56mgCholesterol; 1431mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 2 Vegetable; 2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

379

Main Dish

Cuban Black Beans and RiceBean and Tofu Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

A frozen pepper blend can be substituted for thebell peppers.

Chipotle base is available commercially. Chipotlesare dried jalapeño peppers that have been slowroasted to give them a smokey flavor. To use driedchipotles, cover with boiling water and let set for30 minutes. Remove from the water and drain.Using a sharp knife, split chipotles open andremove seeds before chopping. If using cannedchipotles, drain and chip.

Chicken base can be substituted for the vegetablebase. Adjust salt as required.

100 ounces canned black beans, reserve juice6 ounces vegetable oil24 ounces chopped onions1 ounce minced garlic4 pounds converted rice4 3/4 quarts black bean juice plus water4 ounces chipotle base (see notes)4 ounces vegetable base (see notes)1 teaspoon dried oregano leaves1 tablespoon ground cumin1 tablespoon dried cilantro1 pound green bell peppers, cut in 1-inch-long thin strips12 ounces red bell peppers, cut in 1-inch-long thin strips12 ounces yellow bell peppers, cut in 1-inch-long thin strips

Drain beans and reserve juice. Save both beans and juice for later step.

Heat oil to 350°F in tilting or other large fry pan.

Add vegetables and rice to hot oil. Stir and cook until rice is browned.

Weigh bean juice reserved from earlier step. Add enough water to equal the required volume. Pour juice-water mixture over therice.

Stir bases and spices into rice mixture. Reduce heat and simmer covered for 15 minutes.

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Stir peppers and beans reserved from earlier step to the rice mixture. Cover and simmer 10-15 minutes or until liquid is absorbedand rice is tender.

Take up in 12x10x2-inch pans. CoverPer Serving (excluding unknown items): 223 Calories; 4g Fat (17.8% calories from fat); 7g Protein; 39g Carbohydrate; 4g Dietary Fiber; 0mgCholesterol; 589mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Deviled CrabFish and Shellfish Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Lobster, shrimp, or imitation crab may besubstituted for crabmeat.

6 pounds crabmeat9 ounces eggs (about 5 total), beaten1/4 cup lemon juice1 ounce salt (1 1/2 tbsp)2 teaspoons pepperfew grains cayenne pepper1 tablespoon worcestershire sauce2 tablespoons onion juice (optional)12 ounces margarine8 ounces all-purpose flour2 quarts milk1 1/2 teaspoons prepared mustard8 ounces bread crumbs4 ounces margarine, melted

Separate crabmeat into flakes.

Combine eggs, lemon juice, and seasonings. Add to crabmeat. Mix lightly.

Melt margarine in steam-jacketed or other kettle. Add flour and stir until smooth. Cook 5 minutes.

Add milk gradually to flour mixture, stirring constantly with wire whip. Cook until thick.

Add mustard to sauce. Combine with crab mixture. Mix lightly. Fill individual casseroles or shells.

Combine crumbs and margarine. Sprinkle over crab. Bake at 400°F for approximately 15 minutes or until internal temperaturereaches 180°F.Per Serving (excluding unknown items): 180 Calories; 10g Fat (50.7% calories from fat); 13g Protein; 9g Carbohydrate; trace Dietary Fiber; 69mgCholesterol; 535mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Deviled Pork ChopsPork Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Barbecued Pork Chops. Place chops on greasedbaking sheets. Brush with melted fat. Sprinklewith salt. Brown chops in 450°F oven for 12-15minutes. Transfer to counter pans. Pour BarbecueSauce (p. 567) over chops. Bake at 325°F for 11/2 hours or until chops are tender.

Chili-Seasoned Pork Chops. Prepare a spiceblend by combining 6 Tbsp chili powder, 2 Tbspground cumin, 2 tsp garlic powder, 1 Tbsp onionpowder, 1 tsp salt, and 2 tsp black pepper. Mix1 Tbsp of the spice mixture with 1 cup vegetableoil. Cover and store for several hours to blendseasonings with oil. Save the remaining dry spicemixture to sprinkle on top of the chops. To cookchops, oil griddle with seasoned oil, heat to350°F. Place chops on griddle and cook untilbrowned, turn and brown other side. Sprinkleremaining seasonings lightly over chops. Place in12x10x2-inch counter pans. Cover with foil andbake at 350°F for 1 hour.

Honey-Glazed Pork Chops. Marinate porkchops for 4 hours in a mixture of 2 cups soysauce, 6 oz honey, 1 cup applesauce, 1 oz salt,and 4 oz sugar. Place in single layer on greasedbaking sheets. Bake at 350°F for 1 hour. Turnand brush with marinade as needed.

Pork Chops Supreme. Arrange chops in singlelayer in baking pans. Sprinkle with salt.Combine 1 lb brown sugar, 3 cups catsup, and 1cup lemon juice. Place about 2 Tbsp, No. 30dipper, on each chop. Cut 4 medium-size onionsinto thin slices. Place 1 slice on top of each chop.Cover and bake at 350°F for 45 minutes.Uncover and bake 30 minutes longer.

1 1/2 quarts chili sauce3 cups water1 teaspoon dry mustard3 tablespoons worcestershire sauce3 tablespoons lemon juice2 teaspoons onion, grated

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17 pounds pork chops, cut 3 per lb

Combine all ingredients, except pork chops, into a sauce.

Dip each chip in sauce. Place in single layer on greased sheet pans. Bake at 350°F for 1-1 1/2 hours, or until internal temperaturereaches 160°F.Yield: 50 chopsPer Serving (excluding unknown items): 245 Calories; 15g Fat (57.1% calories from fat); 24g Protein; 2g Carbohydrate; 1g Dietary Fiber; 76mgCholesterol; 77mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

384

Main Dish

Fillet of Sole AmandineFish and Shellfish Recipes

Servings: 50Keep refrigerated all fish not being prepared orcooked.

Other white fish, such as halibut, haddock, cod,or flounder, may be used. Baking time on thickerfillets or steaks will be 25-35 minutes.

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

17 pounds fillet of sole, 3 per lb8 ounces all-purpose flour1 tablespoon salt1 teaspoon white pepper24 ounces margarine4 ounces onion, finely chopped1 clove minced garlic2 cups water1 1/2 cups lemon juice1 tablespoon salt1 teaspoon white pepper8 ounces slivered almonds

Dredge fish in mixture of flour, salt, and pepper. Place in greased counter pans in single layers (see Notes).

Sauté onion and garlic in margarine.

Combine water, lemon juice, and seasonings. Add onions and garlic. Heat, but do not boil. Just before baking, pour sauce overfish, 1 cup per pan.

Sprinkle almonds over fish. Bake at 375°F for approximately 10 minutes for each inch of thickness or until fish flakes easily whentested with a fork at thickest part and internal temperature is 145°F.Per Serving (excluding unknown items): 284 Calories; 15g Fat (48.8% calories from fat); 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 74mgCholesterol; 510mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Fricasse of ChickenPoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Always wash hands and wash and sanitizecountertops, utensils, and containers betweenproduction steps when preparing raw poultry.

VARIATIONS:

Chicken with Black Olives. Brown flouredchicken. Place in baking pans. Cover withchicken gravy. Bake 1-1 1/2 hours. Prior toserving, sprinkle with sliced ripe olives and sautéedfresh mushrooms.

Chicken Tahitian. Cut chickens into quarters.Melt 12 oz shortening in baking pans. Arrangechicken in pans in single layer. Brown in 425°Foven for 30 minutes. Brush chicken with mixtureof 2 12-oz cans undiluted frozen orange juice, l lbmelted margarine, 2 Tbsp ground ginger, and 2Tbsp soy sauce. Bake at 325°F for 30-40minutes, basting as needed until chicken is glazed.Serve with Steamed Rice (p. 399) and garnishwith slivered almonds and avocado wedges.

White Fricassee of Chicken. Do not brownchicken. Simmer until tender. Remove fromliquid. Boil liquid until concentrated. Add milkor cream to make 1 1/2 gal; thicken to make aMedium White Sauce (p, 560). Beat constantlywith wire whip while pouring hot sauce graduallyover 10 beaten egg yolks (for safety reasons, eggyolks must reach 165°F). Season to taste. Addchicken.

35 pounds chicken (AP) (13 2 1/2-3 lb fryers)12 ounces all-purpose flour2 tablespoons salt1 teaspoon white pepper1 pound shortening10 ounces margarine6 ounces all-purpose flour3 1/2 quarts chicken broth

Cut chickens into pieces of desired serving size. Mix flour and seasonings. Dredge chicken with seasoned flour.

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Brown chicken in hot shortening. Remove to roasting pan and cover with boiling water. Bake at 325°F, adding more water ifnecessary, until chicken is tender, 1 1/2-2 hours.

When tender, remove chicken from stock. Make gravy, using liquid in which chicken was cooked (see p. 564). Serve over chicken.Per Serving (excluding unknown items): 663 Calories; 50g Fat (69.0% calories from fat); 42g Protein; 8g Carbohydrate; trace Dietary Fiber; 209mgCholesterol; 683mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 6 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

387

Main Dish

Glazed Baked HamPork Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

If using a whole cured ham, not precooked,increase cooking time to 4-4 1/2 hours; orsimmer 3-4 hours in a kettle, then trim, glaze,and complete cooking in the oven.

GLAZE VARIATIONS:

Apricot Glaze. 1 cup apricot jam and 1/4 cupfruit juice or enough to cover ham.

Brown Sugar Glaze. 6 oz brown sugar, 1 1/2tsp dry mustard (or 3 Tbsp prepared mustard),and 1/4 cup vinegar.

Cranberry Glaze. 1 1/4 cups strained cranberrysauce, or enough to cover.

Honey Glaze. 1 cup honey, 1/2 cup brownsugar, and 1/4 cup fruit juice. Baste with fruitjuice or ginger ale.

Orange Glaze. 1 cup orange marmalade and 1/4cup orange juice.

15 pounds fully cooked boneless ham3 tablespoons whole clovesham glaze8 ounces brown sugar2 tablespoons cornstarch1/4 cup corn syrup2 tablespoons pineapple juice

Place ham fat side up on a rack in roasting pan. Do not cover. Bake at 325°F for approximately 2-2 1/2 hours.

Remove ham from oven about 30 minutes before it is done. Drain off drippings. Score ham 1/4 inch deep in diamond pattern.Stud with whole cloves. Cover with glaze.

HAM GLAZE: Combine ingredients for glaze. Spoon over ham. Repeat if heavier glaze is desired. Return ham to oven and bakeuntil internal temperature reaches 155°F (see Table 8.4).Per Serving (excluding unknown items): 230 Calories; 10g Fat (42.1% calories from fat); 26g Protein; 6g Carbohydrate; trace Dietary Fiber; 68mgCholesterol; 1737mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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389

Main Dish

Grilled Chicken BreastPoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Always wash hands and wash and sanitizecountertops, utensils, and containers betweenproduction steps when preparing raw poultry.

VARIATIONS:

Blackened Chicken. Rub chicken with CajunSeasoning (p. 592) before grilling.

Chicken Breast Dijon. In baker's bowl mix 22/3 cups honey, 2 cups Dijon mustard, 1 1/2cups fresh or reconstituted frozen lemon juice, 11/2 tsp dried tarragon leaves, and 3/4 cupWorcestershire sauce. Brush glaze over chickenbreasts during last few minutes of grilling.

Chicken Breast with Grilled Tomato Sauce.Sauté 2 Tbsp minced garlic in 1 1/2 cupsvegetable oil until fragrant but not browned. Add5 lb 12 oz firm tomatoes, diced, and 1 1/2 Tbspgranulated sugar. Sauté 2 minutes until heated.Add 1/3 cup red wine vinegar, 1 1/2 Tbsp salt,2 Tbsp cracked black pepper, and 1/2 cupsnipped fresh parsley. Toss lightly. Ladle 2 ozsauce over cooked chicken breast.

Curried Chicken Breast. In baker's bowl blend 1qt vegetable oil, 2 2/3 cups fresh or reconstitutedfrozen lemon juice, 6 oz curry powder, 3 ozminced garlic, 1/2 tsp cayenne, and 1/2 tspground cumin. Place chicken breasts in marinadeand turn so all surfaces are covered. Cover andrefrigerate for several hours or overnight. Drain.Grill as for Grilled Chicken Breast.

Herb-Marinated Chicken Breast. In baker'sbowl, mix 2 1/2 cups red wine vinegar, 2 tspdried rosemary leaves, 1/4 tsp ground thyme, 3Tbsp minced garlic, 2 Tbsp salt, and 1 qtvegetable oil. Place chicken breasts in marinadeand turn so all surfaces are covered. Cover andrefrigerate for several hours or overnight. Drain.Grill as for Grilled Chicken Breast.

Sesame Mustard Chicken. Prepare sauce by

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combining in steam-jacketed kettle or saucepan 11/2 qt water, 2 3/4 cups cider vinegar, 1/4 cupcooking sherry, 1 lb 4 oz granulated sugar, 3/4cup soy sauce, 2 oz dry mustard, 1 tsp turmeric, 1oz toasted sesame seeds, 2 oz cornstarch, and 5tsp sesame oil. Heat to boiling, stirring constantly,until thickened. Ladle 2 oz sauce over cookedchicken breast.

Tarragon Chicken. Follow recipe for LimeTarragon Turkey Steaks, p. 459. Substitutechicken breasts for turkey. Grill as for GrilledChicken Breast.

50 (6-ounces) each skinless boneless chicken breastsseasonings or salt and pepper to taste (see Notes)

Grill chicken breasts on well-oiled grill preheated to 350°F, for 3-5 minutes, or until internal temperature is 165°F.Per Serving (excluding unknown items): 187 Calories; 2g Fat (10.8% calories from fat); 39g Protein; 0g Carbohydrate; 0g Dietary Fiber; 99mgCholesterol; 111mg Sodium. Exchanges: 5 1/2 Lean Meat.Copyright: © 2004 by Prentice-Hall, Inc.

391

Main Dish

Ham LoafPork Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Meat may be baked in 12x20x4-inch baking orcounter pan. Press mixture into pan and divideinto two loaves. Increase baking time to 1 1/2-2hours.

4 lb ground beef may be substituted for 4 lb freshpork.

1/2 oz (1/4 cup) dehydrated onion, rehydratedin 1/2 cup water, may be substituted for freshonion.

VARIATIONS:

Glazed Ham Balls. Measure with No. 8 dipperand shape into balls. Place on baking sheets.Brush with glaze (below) and bake 1 hour.

Glazed Ham Loaf. Cover tops of loaves with amixture of 1 lb 8 oz brown sugar, 1 cup vinegar,and 1 1/2 Tbsp dry mustard.

Ham Patties with Cranberries. Measure withNo. 8 dipper and shape into patties. Spread panwith Cranberry Sauce (p. 513). Place ham pattieson sauce and bake 1 hour.

Ham Patties with Pineapple. Measure with No.8 dipper and shape into patties. Top each withslice of pineapple and a clove. Pour pineapple juiceover patties and bake 1 hour.

7 pounds ground cured ham7 pounds ground fresh lean pork4 ounces onion, finely chopped1 quart milk24 ounces eggs (about 14 total), beaten1 teaspoon black pepper1 pound bread crumbs

Combine all ingredients in mixer bowl. Mix on low speed, using flat beater, only until ingredients are blended. DO NOTOVERMIX.

Press meat mixture into five 5x9-inch loaf pan, 3 lb 8 oz per pan. Bake at 350°F for 1-1 1/2 hours, or until internal temperature

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reaches 180°F. If desired, cover tops of loaves with glaze (see Variations) during last 30 minutes of cooking. Cut 10 slices per pan.Yield: 5 pans 5x9 inchesPer Serving (excluding unknown items): 352 Calories; 23g Fat (59.2% calories from fat); 25g Protein; 10g Carbohydrate; trace Dietary Fiber; 142mgCholesterol; 980mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

393

Main Dish

Hot Chicken SaladPoultry Recipes

Servings: 56Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

18-20 lb chicken (AP) will yield approximately6 lb cooked meat.

Swiss cheese may be substituted for cheddar cheese.

2 lb of the cheese may be added to the chickenmixture and 1 lb sprinkled on top.

Salad should be served as soon as possible afterpreparation.

VARIATION:

Hot Turkey Salad. Substitute turkey for chicken.A 16- to 18-lb turkey (AP) will yieldapproximately 6 lb cooked meat.

6 pounds cooked chicken4 pounds celery, diced3 ounces onion, chopped1 pound almonds, browned and chopped coarsely1/2 cup lemon juice3 tablespoons lemon peel, grated1 teaspoon white pepper1 tablespoon salt1 1/2 quarts mayonnaise3 pounds cheddar cheese, shredded12 ounces potato chips, crushed

Dice chicken.

Combine celery, onion, almonds, lemon juice, lemon peel, pepper, salt, and mayonnaise and add to chicken. Mix lightly. Scalemixture into two 12x20x2-inch counter pans, 7 lb per pan. If using individual casseroles, portion with No. 8 dipper.

Sprinkle cheese over top of salad mixture.

Distribute potato chips uniformly over cheese. Bake at 350°F for 25-30 minutes, or until bubbly. Cut 4x7 or serve with No. 8dipper.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 437 Calories; 37g Fat (73.2% calories from fat); 24g Protein; 7g Carbohydrate; 2g Dietary Fiber; 75mgCholesterol; 499mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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395

Main Dish

Hungarian GoulashPasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Beef may be browned in a roasting pan in 450°Foven.

3 lb 8 oz dry rice, cooked, may be substituted forthe noodles. See p. 399 for directions for cooking.

3 oz (1 1/2 cups) dehydrated onions, rehydratedin 2 1/4 cups water, may be substituted for freshonions.

10 pounds beef (AP), cubed24 ounces onion, chopped1 clove garlic, finely chopped8 ounces shortening5 ounces brown sugar1 tablespoon dry mustard1 ounce paprika (1/4 cup)1/8 teaspoon cayenne pepper2 1/2 ounces salt1 1/2 cups worcestershire sauce2 tablespoons cider vinegar1 quart catsup3 quarts water20 ounces all-purpose flour1 quart cold water72 ounces noodles4 1/2 gallons boiling water2 ounces salt3 tablespoons vegetable oil

Brown beef and vegetables in shortening in steam-jacketed kettle or tilting fry pan.

Combine sugar, seasonings, and liquid ingredients. Add to browned meat. Cover container and simmer 1-2 hours or until meat istender.

Mix flour and water until smooth. Add gradually to hot mixture and cook until thickened. Keep hot, 190°F.

Cook noodles according to directions on p. 369. Serve 6 oz goulash over 4 oz noodles.Per Serving (excluding unknown items): 515 Calories; 25g Fat (43.5% calories from fat); 24g Protein; 48g Carbohydrate; 2g Dietary Fiber; 100mgCholesterol; 1361mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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397

Main Dish

Jeweled Pork LoinPork Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Garlic and Peppercorn Pork Loin. Brush porkloins with olive oil. Cover with approximately 1cup crushed peppercorns and approximately 3/4cup chopped garlic. Roast as for Jeweled PorkLoin.

Herbed Pork Loin. Combine 1 1/2 oz salt, 2Tbsp dried whole rosemary, 2 Tbsp dried wholethyme, 3 Tbsp coarse cracked black pepper, 1/2cup crushed garlic, 3/4 cup fresh lemon juice, and3/4 cup vegetable oil. Rub paste over roasts.Refrigerate for several hours or overnight. Roast asfor Jeweled Pork Loin.

Rosemary Pork Loin. Combine 1/2 cup driedwhole rosemary, 1 Tbsp garlic powder, 1 Tbspcumin, and 2 tsp salt. Sprinkle over pork beforeroasting.

Teriyaki-Glazed Pork Loin. Omit pepper anddried fruit. Make marinade by combining 2 cupssoy sauce, 1 cup cooking sherry, 1/4 cup sugar, 3Tbsp black pepper, 1/4 cup minced garlic, 1 1/2cup oil. Pour over pork loin roasts. Turn to coverall sides. Marinate in refrigerator a minimum of8 hours or overnight. Drain marinade. Roast asfor Jeweled Pork Loin.

20 pounds boneless pork loin1 tablespoon black pepper8 ounces pitted dried prunes8 ounces dried apricots

Rub pepper over all sides of loin. Cut vertical slits 1 inch deep along top of roasts.

Cut dried fruit into medium-size pieces. Push into the slits on top of the loin. Roast, uncovered, at 325°F until meat thermometerregisters 155°F. Remove from oven and cover loosely with aluminum foil. Let stand about 15 minutes before slicing.Per Serving (excluding unknown items): 176 Calories; 6g Fat (32.8% calories from fat); 23g Protein; 6g Carbohydrate; 1g Dietary Fiber; 57mgCholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Fruit; 0 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

398

Main Dish

KabobsBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at internaltemperature above 140°F. Cool leftover productquickly (within 4 hours) to below 41°F. See p.44 for cooling procedures. Reheat leftover productquickly (within 2 hours) to 165°F. Reheatproduct only once; discard if not used.

Other garnishes may be substituted for those listedin recipe: tomato quarters, mandarin orangesections, carrot chunks (slightly cooked), stuffedolives, button mushrooms. Poultry or shellfish maybe substituted for he beef. Marinate only 12-24hours.

20 pounds tender beef, cut in 1 1/2-inch cubes2 pounds salad oil2 1/2 cups soy sauce2 cups lemon juice1 cup worcestershire sauce1 cup prepared mustard1/2 ounce fresh garlic, minced1 ounce black pepper (4 tbsp)22 ounces fresh green peppers4 pounds canned whole onions2 pounds pineapple, fresh or fresh frozen chunks50 bamboo skewers26 ounces cherry tomatoes

Place beef in stainless steel baker's bowl.

Combine oil and seasonings. Pour over beef cubes to cover completely. Refrigerate for 24-36 hours. Drain well. Discard marinade.

Cut peppers into 3/4-inch squares.

Thread beef cubes (5 oz), green peppers, onions, and pineapple alternately on skewer. Do not crowd. Place on oiled 18x26x1-inchbaking sheets. Bake at 400°F for approximately 8-10 minutes.

Turn. Continue baking for 5-10 minutes more; total 15-20 minutes, depending on degree of doneness desired (must reach at least140°F).

Place a cherry tomato on tip of each skewer. Place in 12x20x2-inch pans with liners. Keep hot.Per Serving (excluding unknown items): 656 Calories; 53g Fat (73.6% calories from fat); 35g Protein; 8g Carbohydrate; 1g Dietary Fiber; 122mgCholesterol; 1121mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

LasagnaPasta Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 1/2 oz (3/4 cup) dehydrated onions,rehydrated in 1 cup water, may be substituted forfresh onions.

5 pounds ground beef (AP)12 ounces onions, finely chopped2 cloves minced garlic3 quarts tomato sauce1 quart tomato paste1 teaspoon black pepper1 teaspoon dried basil, crumbled1 tablespoon dried oregano, crumbled40 ounces lasagna noodles2 gallons boiling water2 ounces salt2 tablespoons vegetable oil40 ounces mozzarella cheese, shredded6 ounces parmesan cheese, grated40 ounces ricotta cheese or cottage cheese, dry or drained

Cook beef, onion, and garlic until meat reaches an internal temperature of 155°F. Drain off fat.

Add tomato and seasonings to meat. Simmer for about 30 minutes, stirring occasionally.

Cook noodles according to directions on p. 369. Store in cold water to keep noodles from sticking. Drain when ready to use.

Combine cheeses. Arrange in two greased 12x20x2-inch counter pans in layers in the following order:Meat sauce, 1 qtNoodles, overlapping, 1 lb 12 ozCheeses, 1 lb 4 oz.Repeat sauce, noodles, and cheese. Spoon remainder of meat sauce on top.

Bake at 350°F for 45 minutes - 1 hour. Let stand 15-20 minutes before cutting. Cut 4x6.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 375 Calories; 19g Fat (45.8% calories from fat); 23g Protein; 28g Carbohydrate; 3g Dietary Fiber; 68mgCholesterol; 1223mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Lasagna (with Frozen LasagnaNoodle Sheets)Pasta Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

5 pounds ground beef (AP) (3 lb EP)44 ounces onions, finely chopped1 ounce minced garlic3 quarts canned chopped tomatoes3 cups tomato puree4 1/2 cups tomato paste2 ounces salt1 teaspoon black pepper3 tablespoons dried oregano leaves3 tablespoons dried basil leaves1 1/2 ounces chopped fresh parsley3 pounds frozen lasagna sheets4 pounds mozzarella cheese, shredded88 ounces cream style cottage cheese10 ounces parmesan cheese, grated

Cook beef, onion, and garlic until meat reaches an internal temperature of 155°F.

Add tomatoes, seasonings, and herbs to ground beef mixture. Simmer uncovered for 45 minutes.

Layer into two 12x20x2-inch pans according to the following directions for each pan:1. Meat sauce: 2 lb2. Lasagna sheets: 12 oz (3 sheets)3. Cottage cheese: 1 lb 5 oz4. Parmesan cheese: 2 1/2 oz5. Mozzarella cheese: 12 oz6. Meat sauce: 2 lb 8 oz7. Repeat steps 2-68. Mozzarella cheese: 8 oz

Cover with foil. Bake at 350°F for 1-1 1/2 hours. Uncover 20-30 minutes.

Before cutting, let set 10-15 minutes after removing from the oven. Do not cover. Cut 4x6.Per Serving (excluding unknown items): 467 Calories; 22g Fat (42.8% calories from fat); 32g Protein; 35g Carbohydrate; 3g Dietary Fiber; 79mgCholesterol; 1315mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Lasagna Florentine (with FrozenLasagna Noodle Sheets)Pasta Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

56 ounces chopped spinach (AP) (3 lb EP), thawed1/2 cup vegetable oil20 ounces chopped onions12 ounces green peppers, chopped2 ounces minced garlic92 ounces canned chopped tomatoes2 1/4 quarts tomato juice1 quart tomato paste2 tablespoons sugar1 3/4 ounces parsley, minced2 teaspoons dried oregano leaves4 bay leaves2 teaspoons dried basil leaves5 pounds cream style cottage cheese1 pound parmesan cheese, grated9 ounces eggs1 tablespoon salt1 tablespoon black pepper6 pounds frozen lasagna sheets46 ounces mozzarella cheese, shredded4 ounces parmesan cheese, grated

Steam spinach until just cooked. Drain well. Check weight after steaming. Need 3 lb chopped spinach for a later step.

Heat oil to 350°F in steam-jacketed or other large kettle. Sauté vegetables until tender.

Stir tomato products, sugar, and herbs into sautéed vegetables. Bring to a boil. Reduce heat and simmer uncovered for 25 minutes.

Combine cheeses, eggs, and spices. Mix with spinach reserved from earlier step. Mix well.

Layer into two 12x20x2-inch pans according to following directions for each pan:1. Tomato sauce: 1 qt 1/2 cup2. Lasagna sheets: 1 lb 8 oz (6 sheets)3. Spinach mixture: 2 lb 5 oz4. Mozzarella cheese: 11 oz5. Repeat steps 1 through 46. Tomato sauce: 1 qt7. Parmesan cheese: 2 oz.

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Bake at 350°F for 1-1 1/2 hours. Cover with foil if browning too quickly. End-point temperature should be 180°-190°F. Let set10-15 minutes after removing from the oven. Do not cover. Cut 4x6.Per Serving (excluding unknown items): 481 Calories; 16g Fat (30.5% calories from fat); 27g Protein; 57g Carbohydrate; 5g Dietary Fiber; 63mgCholesterol; 1114mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

403

Main Dish

Lemon Baked FishFish and Shellfish Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Double the cooking time for frozen fish that hasnot been defrosted.

Refrigerate all fish not in the preparation processor being cooked.

VARIATION:

Creole Baked Fish. Make spice mixture of 1 cupdried parsley flakes, 1/2 cup red pepper flakes,1/2 cup black pepper, 1/2 cup paprika, 1/4cup crushed thyme leaves, 1/4 cup crumbledrosemary, 2 Tbsp crumbled oregano, 2 Tbspcrumbled basil. Brush fish fillets with meltedmargarine. Sprinkle generously with spicemixture. Follow baking directions for LemonBaked Fish—Method 1.

50 (5-ounces) each fish filletsMETHOD 1:24 ounces margarine1 ounce salt (1 1/2 tbsp)3 tablespoons paprika1/3 cup lemon juiceMETHOD 2:1 pound shortening, melted1 tablespoon salt1 teaspoon white pepper1/2 cup lemon juice1 pound all-purpose flour2 ounces margarine, melted3/4 cup milk

METHOD 1Place 16 thawed fillets onto each 18x26-inch sheet pan. Melt margarine. Mix with lemon juice and seasonings. Brush generouslyon each piece of fish. Bake at 375°F for approximately 10 minutes for each inch of thickness or until fish flakes easily with a forkwhen tested at the thickest part and internal temperature is 145°F. Transfer to 12x10x2-inch pans.

METHOD 2Mix shortening, salt, pepper, and lemon juice. Dip each piece of fish into seasoned fat.

Dredge fish with flour. Place close together in single layer in greased baking pans.

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Mix margarine nd milk and drizzle over fish. Bake at 375°F for approximately 10 minutes for each inch of thickness or until fishflakes easily with a fork when tested at the thickest part and internal temperature is 145°F. Sprinkle with chopped parsley beforeserving.Per Serving (excluding unknown items): 340 Calories; 22g Fat (59.2% calories from fat); 27g Protein; 8g Carbohydrate; trace Dietary Fiber; 61mgCholesterol; 565mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

405

Main Dish

Lemon Rice-Stuffed CodFish and Shellfish Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Keep refrigerated all fish not being prepared orcooked.

brown rice or a brown and wild rice mixture maybe substituted for white rice.

Any firm fish may be substituted for cod: orangeroughy, perch, pollack.

50 (6-ounce) each cod fillets4 ounces margarine12 ounces celery, diced6 ounces onion, chopped1 1/2 quarts hot water1 tablespoon salt1 teaspoon thyme20 ounces uncooked rice1 pound plain yogurt4 ounces lemon, peeled and diced

Cut cod portions to open like a wallet, hinged in center.

Sauté celery and onions in margarine in steam-jacketed kettle or other large pan.

Add water and seasonings to vegetable mixture.

Stir in raw rice. Cover and simmer until rice is tender and liquid is absorbed, approximately 15 minutes.

Stir in yogurt and lemon.

Place No. 16 dipper (2 1/4 oz) of rice mixture on one side of fish fillet. Fold other half over top to close like a wallet. Place ongreased baking sheets or 12x20-inch counter pans.

Bake uncovered at 350°F for approximately 25-30 minutes or until fish flakes easily when tested with a fork at thickest part andinternal temperature reaches 145°F. Serve garnished with a slice of lemon.Per Serving (excluding unknown items): 205 Calories; 3g Fat (15.3% calories from fat); 32g Protein; 10g Carbohydrate; trace Dietary Fiber; 74mgCholesterol; 252mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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407

Main Dish

Lime Tarragon Turkey SteakPoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Always wash hands and wash and sanitizecountertops, utensils, and containers betweenproduction steps when preparing raw poultry.

VARIATION:

Creole Turkey Steaks. Prepare Creole SpiceMixture, p. 295 (Creole Baked Fish). Dipturkey steaks in melted margarine, then sprinklegenerously with spice mixture. Grill steaks untildone, 4-7 minutes per side.

50 (6-ounces) each turkey steaks3 1/2 cups vegetable oil1 quart frozen reconstituted lime juice2 cups cooking sherry4 ounces garlic cloves, minced3 ounces chives, chopped1/2 cup dried whole tarragon leaves2 1/2 ounces salt5 teaspoons black pepper1 teaspoon dry mustard1/4 cup worcestershire sauce2 cups water

Combine oil, liquids, and spices in stainless steel container. Pour over turkey steaks and refrigerate for several hours or overnight.Turn if necessary to make sure both sides of turkey are coated.

Drain marinade from turkey steaks. Preheat grill to 350°F. Grill steaks approximately 4-7 minutes per side until internaltemperature reaches 165°F.Yield: 50 steaksPer Serving (excluding unknown items): 331 Calories; 17g Fat (49.2% calories from fat); 37g Protein; 4g Carbohydrate; trace Dietary Fiber; 96mgCholesterol; 903mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

408

Main Dish

Meat LoafBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at internaltemperature above 140°F. Cool leftover productquickly (within 4 hours) to below 41°F. See p.44 for cooling procedures. Reheat leftover productquickly (within 2 hours) to 165°F. Reheatproduct only once; discard if not used.

Ground pork may be omitted. Increase groundbeef to 12 lb.

Topping of 8 oz brown sugar, 2 Tbsp drymustard, 1 1/4 cups catsup, and 1 Tbsp nutmegmay be spread over loaves the last 1/2 hour ofcooking.

1/2 oz (1/4 cup) dehydrated onions, rehydratedin 1/2 cup water, may be substituted for freshonions.

VARIATIONS:

Barbecued Meatballs. Measure with No. 8 dipperand shape into balls. Cover with 1 gal BarbecueSauce (p. 567).

Italian Meatballs. Omit cayenne pepper. Increaseonion to 8 oz. Add 1/4 cup minced garlic, 1 cupgrated Parmesan cheese, 1 cup grated Romanocheese, 1 1/2 cups chopped fresh parsley, and 4tsp dried oregano leaves. Proceed as for SwedishMeatballs, p. 335. If adding to Italian TomatoSauce, cook until partially done. Add to sauce adcontinue cooking until done.

Meatballs. Measure with No. 8 dipper and shapeinto balls. Proceed as for Swedish Meatballs (p.335) or Spaghetti with Meatballs (p. 393).

Vegetable Meat Loaf. Add 2 cups catsup; 8 ozeach raw carrots, onions, and celery; and 4 ozgreen peppers. Grind vegetables. Pour a smallamount of tomato juice over loaves before baking.

10 pounds ground beef2 pounds ground pork12 ounces soft bread crumbs1 quart milk21 ounces eggs (about 12 total)4 ounces onion, finely chopped2 tablespoons salt1 teaspoon black pepperfew grains cayenne pepper

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Mix all ingredients on low speed until blended, using flat beater. Do not overmix. Press meat mixture into five 5x9-inch pans, 3 lb4 oz per pan.

Bake at 325°F for approximately 1 1/2 hours, or until internal temperature reaches 180°F.

Meat loaf may also be made in a 12x20x4-inch counter pan. Press mixture into pan. Divide into two loaves (Figure 8.1). Increasebaking time to 2 hours.Yield: 5 loaves 5x9 inchesPer Serving (excluding unknown items): 378 Calories; 30g Fat (72.6% calories from fat); 21g Protein; 5g Carbohydrate; trace Dietary Fiber; 143mgCholesterol; 391mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

410

Main Dish

Orange Glazed Cornish Game HensPoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Always wash hands and wash and sanitizecountertops, utensils, and containers betweenproduction steps when preparing raw poultry.

Other glazes may be substituted for orange glaze.See p. 353 for apricot, brown sugar, and honeyglazes.

50 hens cornish game hens24 ounces butter or margarine, melted2 cups frozen undiluted orange juice2 1/4 cups light corn syrup12 ounces orange marmalade

Wash hens inside and out. Remove packaged giblets. Place 4x4 in 18x26x2-inch pans.

Brush hens with melted butter. Bake at 325°F for 1 1/2-1 3/4 hours or until internal temperature reaches 180°F; follow glazinginstructions that follow.

Blend together juice concentrate, syrup, and marmalade. Brush over poultry 30 minutes before end of roasting time and again 15minutes before end of roasting time.Per Serving (excluding unknown items): 846 Calories; 58g Fat (62.6% calories from fat); 58g Protein; 20g Carbohydrate; trace Dietary Fiber; 369mgCholesterol; 339mg Sodium. Exchanges: 8 Lean Meat; 1/2 Fruit; 7 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

411

Main Dish

Oriental Shrimp and PastaFish and Shellfish Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 ounce granulated sugar10 ounces cornstarch1/2 teaspoon white pepper1 1/2 tablespoons ground ginger3/4 teaspoon garlic powderfew grains cayenne pepper1 1/2 gallons water1 cup soy sauce5 ounces clam soup base1 pound canned bamboo shoots, sliced1 pound canned water chestnuts, sliced28 ounces broccoli stalks, sliced12 ounces carrots, julienned8 ounces green onions, cut into 1/2-inch pieces40 ounces shrimp, cooked5 pounds fettuccine5 gallons water5 ounces salt3 tablespoons vegetable oil

Combine in steam-jacketed or other kettle. Blend with wire whip.

Stir into dry ingredients. Cook and stir with wire whip until thickened and clear.

Rinse bamboo shoots and water chestnuts. Drain. Add to sauce.

Cook vegetables (p. 631) until tender-crisp. Drain. Add to sauce.

Add onions and shrimp to sauce. Heat to 165°F.

Cook according to directions on p. 369. Drain. Serve 6 oz shrimp over 4 oz cooked pasta.Per Serving (excluding unknown items): 237 Calories; 2g Fat (7.8% calories from fat); 12g Protein; 42g Carbohydrate; 2g Dietary Fiber; 34mgCholesterol; 1490mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

412

Main Dish

Oven-Fried BaconPork Recipes

Servings: 50Bacon may be purchased separated and arrangedon parchment paper, ready to be placed on bakingsheets and baked.

VARIATION:

Oven-Fried Sausage. Arrange 1-oz sausagepatties or links on baking sheets. In conventionaloven, bake at 400°F for 15-20 minutes. Inconvection oven, bake at 325°F for 10-12minutes.

100 slices bacon, 17-20 slices per lb (5-6 lb)

Arrange bacon slices on baking sheets. Bake at 400°F, without turning, until crisp, about 6-10 minutes. In convection oven, cook4-6 minutes at 325°F for 4-6 minutes. Pour off accumulating fat as necessary.

Drain on paper towels or place in perforated pans for servings.Yield: 100 slicesPer Serving (excluding unknown items): 73 Calories; 6g Fat (78.2% calories from fat); 4g Protein; trace Carbohydrate; 0g Dietary Fiber; 11mgCholesterol; 202mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

413

Main Dish

Oven-Fried ChickenPoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Always wash hands and wash and sanitizecountertops, utensils, and containers betweenproduction steps when preparing raw poultry.

Chicken may be breaded. See Table 1.9 forcoating and Figure 10.3 for procedures.

VARIATIONS:

Barbecued Chicken. Brown chicken at 425°F for20-30 minutes. Reduce heat to 325°F. Pour 11/2 gal Cooked Barbecue Sauce (p. 567) overchicken. Bake 40-45 minutes.

Chicken Parmesan. Combine 1 lb flour, 1 ozsalt, 1/2 tsp pepper, and 3/4 cup Parmesancheese. Dredge chicken pieces in flour mixture,then dip in mixture of 12 (1 lb 5 oz) eggs and 1qt milk, then back into flour mixture. Arrangechicken on greased or parchment-paper-linedbaking sheets. Drizzle lemon butter (8 oz meltedbutter or margarine and 1/4 cup lemon or limejuice) over chicken. Bake at 325°F for 1 hour.Use drippings from baking sheets for gravy.

Chicken Teriyaki. Marinate chicken overnight ina marinade of 3 cups soy sauce, 10 oz brownsugar, 1 1/2 Tbsp garlic powder, and 1 1/2Tbsp ground ginger. Arrange chicken pieces insingle layer on greased or parchment-paper-linedbaking sheets. Bake at 350°F for 30 minutes.Remove from oven. Brush chicken with remainingmarinade and bake until tender, about 30minutes. 1 cup orange juice or pineapple juice maybe added to the marinade.

Herb Baked Chicken. Combine 1 lb 8 oz drybread crumbs, 8 oz flour, 1 1/2 oz salt, 1 Tbsppaprika, 1 1/2 tsp onion salt, 1 tsp garlic salt, 1Tbsp rosemary; and 3/4 cup vegetable oil. Dredgechicken with crumb mixture. Place on parchment-paper-lined 18x26x1-inch baking sheets. Bakeat 350°F for 1 hour.

Italian Baked Chicken. Melt 3 lb butter. Dip

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chicken in melted margarine, then roll in coatingmixture of 3 lb dry bread crumbs, 1 cup choppedparsley, 2 Tbsp paprika, 1 Tbsp salt, 3 Tbspgarlic salt, 2 Tbsp crumbled dried oregano, 1 1/2tsp crumbled dried basil, 1 tsp black pepper, and12 oz grated Parmesan cheese. Place in shallowbaking pans with skin side up. Bake at 350°Ffor 1 hour.

50 chicken quarters or chicken breasts and thighs1 pound all-purpose flour8 ounces nonfat dry milk2 tablespoons salt1 tablespoon paprika1 teaspoon black pepper1 pound margarine, melted

Mix flour and seasonings. Dredge chicken with seasoned flour. Place in single layer on greased or parchment-lined baking sheets.

Brush chicken with melted margarine. Bake at 350°F for 1 hour or until chicken is browned and tender, and internal temperaturereaches 170°F.Per Serving (excluding unknown items): 178 Calories; 11g Fat (54.7% calories from fat); 10g Protein; 9g Carbohydrate; trace Dietary Fiber; 29mgCholesterol; 392mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

415

Main Dish

Pan-Fried ChickenPoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Always wash hands and wash and sanitizecountertops, utensils, and containers betweenproduction steps when preparing raw poultry.

Chicken portions (quarters, thighs, or breasts)may be used.

Chicken may be browned in a skillet, then placein counter pans or baking pan, skin side up, andfinished in the oven at 325°F for 20-30 minutes.

VARIATIONS:

Chicken Cacciatore. Brown chicken as above.Arrange into two 12x20x4-inch counter pans.Sauté 1 lb 8 oz coarsely diced onions and 2 clovesgarlic, minced, in 5 oz margarine. Add 1 lb 8 ozgreen peppers cut into strips, 2 lb slicedmushrooms, 1 No. 10 can diced tomatoes withjuice, 1/2 tsp oregano, 1/2 tsp thyme, and 1 qtChicken Stock (p. 598). Thicken with 4 ozflour mixed with 2 cups cold water. Pour overchicken, 3 1/2 qt per pan. Cover with aluminumfoil. Bake at 325°F for 1 hour.

Chicken Cantonese. Flour chicken and brown asabove. Place in 12x20x2-inch counter pans.Cover with aluminum foil. Bake at 350°F forapproximately 1 hour. Before serving, cover withsauce made of 3 qt pineapple juice, 3 qt orangejuice, 12 oz flour, 3 lb pineapple cubes, 12oranges peeled and diced, 1 lb 4 oz almondsslivered and browned, 2 tsp nutmeg, and 2 tspsalt. Combine juice and flour; cook untilthickened. Add seasonings, fruit, and almonds.Pour over chicken. Bake uncovered about 10minutes. Serve with cooked rice.

Deep-Fat Fried Chicken. Use 1 3/4 to 2-lbbroiler-fryers, cut in serving pieces, or chickenquarters. Dredge in seasoned flour as for Pan-friedChicken; or dredge in flour, dip in egg and milkmixture (3 eggs to 1 cup milk), and roll incrumbs (12 oz); or dip in batter (p. 39). Fry indeep fat at 325°F for 12-15 minutes or until

416

golden brown and cooked through. For largerfryers, brown in deep fat, drain, then place inbaking pans and finish in the oven at 325°F for20-30 minutes.

Southern Fried Chicken. Dip chicken pieces inbuttermilk then dredge in flour seasoned with saltand pepper. Refrigerate chicken for 30 minutes.Dredge chicken in flour again and pan-fryaccording to directions for Pan-Fried Chicken.

13 (2-pound) chicken fryers (2 to 3 lb each)1 pound all-purpose flour2 tablespoons salt1 tablespoon paprika or poultry seasoning1 teaspoon black pepper1 pound shortening

Cut chicken into pieces of desired serving size. (Keep chicken refrigerated, removing small qualities as needed for preparation.)

Mix flour and seasonings. Dredge chicken pieces with seasoned flour.

Brown chicken in hot shortening, 1/2 inch deep in pan. Reduce heat and cook slowly until tender, 45-60 minutes or until internaltemperature reaches 170°F. Turn for even browning.Per Serving (excluding unknown items): 540 Calories; 43g Fat (72.2% calories from fat); 30g Protein; 7g Carbohydrate; trace Dietary Fiber; 117mgCholesterol; 373mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 6 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

417

Main Dish

Pasta PrimaveraPasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Vegetable base may be substituted for chickenbase.

1/2 oz (1/4 cup) dehydrated onion, rehydratedin 1/2 cup water, may be substituted for freshonion.

1 pound fresh carrots1 pound broccoli cuts12 ounces margarine, melted4 ounces onion, chopped4 cloves minced garlic12 ounces all-purpose flour2 3/4 quarts water2 1/2 quarts milk4 ounces chicken base2 1/2 cups fresh parsley, snipped1/2 cup dried basil, crumbled24 ounces ham, diced, 1/2-inch cubes10 ounces frozen peas8 ounces mushrooms, sliced5 pounds pasta5 gallons boiling water5 ounces salt3 tablespoons vegetable oil

Cut carrots into thin julienne strips 1 1/2 inches long. Steam until tender-crisp. Drain. Save for later step.

Steam broccoli until tender-crisp. Drain. Save for later step.

Add onion and garlic to melted margarine. Cook until onions are tender.

Add flour. Stir with wire whip until flour is mixed in. Cook for 5 minutes, stirring often.

Combine water, milk, and chicken base and gradually add to roux, stirring with wire whip. Cook, stirring often, until thickened andno starchy flavor remains.

Add seasonings, ham, and mushrooms to hot sauce. Add carrots and broccoli cuts. Keep hot, 180°F. Thin as needed with hotmilk or chicken stock.

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Cook pasta according to directions on p. 369. Drain. Serve 5 oz sauce over 4 oz pasta, accompanied by Parmesan cheese.Per Serving (excluding unknown items): 326 Calories; 11g Fat (29.4% calories from fat); 12g Protein; 45g Carbohydrate; 3g Dietary Fiber; 15mgCholesterol; 1818mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

419

Main Dish

Pasta with Clam SaucePasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Clam sauce is excellent served on whole wheatpasta.

2 oz chopped green onion tops, 2 oz choppedchives, or 6 oz sliced mushrooms may be added forvariety and color.

Reduce fat by substituting milk for the lightcream.

VARIATIONS:

Pasta with Cheese Sauce. Delete salt, nutmeg,and clams. Reduce margarine to 1 lb, flour to 12oz, milk to 5 qt, and cream to 1 qt. Stir in 4 ozchicken base. Add 2 oz Parmesan cheese, 8 ozprovolone cheese, and 4 oz shredded Swiss cheese,and stir until melted. Thin with hot milk if saucebecomes too thick.

Pasta with Shrimp Sauce. Substitute 4 lb cookedsalad shrimp for the clams.

24 ounces margarine1 pound all-purpose flour6 1/2 quarts hot milk2 ounces salt1/2 teaspoon nutmeg1 1/2 quarts light cream (half and half)2 pounds minced clams5 pounds pasta5 gallons boiling water5 ounces salt3 tablespoons vegetable oil (optional)

Melt margarine in a large kettle. Stir in flour and cook for 5-10 minutes.

Add milk and seasonings to flour-margarine mixture, while stirring. Heat to boiling.

Reduce heat. Add cream slowly and continue to cook until thickened.

Stir clams into sauce. Keep hot, 180°F.420

Cook pasta according to directions on p. 369. Serve 6 oz sauce over 4 oz pasta.Per Serving (excluding unknown items): 449 Calories; 21g Fat (41.3% calories from fat); 17g Protein; 49g Carbohydrate; 1g Dietary Fiber; 40mgCholesterol; 1776mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 4 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

421

Main Dish

Pasta, Beef, and Tomato CasserolePasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Other pasta shapes may be substituted formacaroni.

3/4 oz (1/3 cup) dehydrated onions, rehydratedin 3/4 cup water, may be substituted for freshonions.

10 pounds ground beef (AP) (7 lb EP)6 ounces chopped onions3 ounces celery, chopped1 1/2 gallons canned tomatoes, diced2 cups tomato puree3 cups chili sauce2 ounces salt (3 tbsp)1 1/2 teaspoons black pepper2 tablespoons granulated sugar40 ounces elbow macaroni2 1/2 gallons boiling water2 ounces salt2 tablespoons vegetable oil

Cook meat in kettle until internal temperature reaches 155°F. Stir often to prevent lumps from forming. Drain off fat.

Add onions and celery to meat. Cook until tender.

Add tomatoes and seasonings to meat mixture. Simmer 45-60 minutes.

Cook macaroni according to directions on p. 369. Fold into tomato-meat mixture. Keep hot, 180°F.Per Serving (excluding unknown items): 334 Calories; 17g Fat (44.9% calories from fat); 21g Protein; 25g Carbohydrate; 2g Dietary Fiber; 63mgCholesterol; 1163mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

422

Main Dish

Pepper SteakBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

13 pounds beef round or sirloin, cut into thin strips8 ounces shortening2 quarts beef stock3 quarts canned tomatoes (1 no. 1 can), diced1 pound chopped onions3 cloves garlic, cut in half2 tablespoons salt12 green peppers, thinly sliced in rings3 ounces cornstarch2 1/2 cups cold water2/3 cup soy sauce56 ounces converted rice4 1/4 quarts boiling water2 tablespoons salt2 tablespoons margarine or vegetable oil

Cook meat in shortening in kettle or deep frypan until lightly browned, about 10 minutes.

Add stock, tomatoes, onions, and seasonings to meat. Simmer until tender, 1-1 1/2 hours, stirring occasionally.

Add green pepper and cook until tender but firm and brightly colored.

Combine cornstarch, water, and soy sauce into a smooth paste. Add to meat-vegetable mixture. Cook until thickened(approximately 5 minutes).

Cook rice according to directions on p. 399. Serve 6 oz meat mixture over 4 oz rice.Per Serving (excluding unknown items): 427 Calories; 21g Fat (45.6% calories from fat); 26g Protein; 32g Carbohydrate; 1g Dietary Fiber; 74mgCholesterol; 1226mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

PizzaBeef Recipes

Servings: 48Active dry yeast may be mixed with dryingredients. See p. 136 for procedure.

Sausage (4 lb 8 oz) may be substituted for 4 lb 8oz ground beef. Omit fennel, paprika, cayennepepper, and garlic.

Dough may be mixed and refrigerated for use upto 24 hours later. Remove dough from refrigeratorand let sit at room temperature for 1-1 1/2 hoursbefore shaping. Shape into dough rounds and letrise 1 hour before topping.

Bake within 30 minutes after topping to prevent adoughy layer. Once the doughy layer has formed, itcannot be reversed.

VARIATIONS FOR MAKING 14"ROUND PIZZAS:

Ground Beef and Mushroom Pizza. Layer in thefollowing order: 10 oz sauce; 8 oz shreddedmozzarella cheese; 8 oz seasoned ground beef; 3oz canned sliced mushrooms, drained; and 3 ozshredded mozzarella cheese.

Ground-Beef Pizza Supreme. Layer in thefollowing order: 10 oz sauce; 8 oz shreddedmozzarella cheese; 8 oz seasoned beef; 1 oz eachof diced onions, chopped green peppers, and slicedripe olives; and 3 oz shredded mozzarella cheese.

Pepperoni Pizza. Layer in the following order: 10oz sauce, 8 oz shredded mozzarella cheese, 2 ozsliced pepperoni (arranged evenly over the top),and 3 oz mozzarella cheese.

Triple Cheese Pizza. Layer in the following order:10 oz sauce, 8 oz shredded mozzarella cheese, 4oz shredded Monterey Jack cheese, and 4 ozshredded cheddar cheese.

Garden Pizza. Layer in the following order: 10oz sauce; 6 oz shredded mozzarella cheese; 2 ozshredded cheddar cheese; 1 oz each of diced greenpeppers, sliced canned mushrooms, diced onion,and sliced ripe olives.

ASSEMBLY AND BAKING:

If using 18x26x1-inch baking sheet:1. Divide dough into three portions, 2 lb 8 ozeach. Roll out very thin, stretching to fit three18x26x1-inch baking sheets. Allow 1 1/4

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inches to extend up sides of pan.2. Spread 1 qt sauce over dough.3. Sprinkle 1 lb 8 oz seasoned beef over sauce.4. Top each pan with 1 lb 4 oz mozzarellacheese.5. Bake at 475°F for 10-20 minutes in aconventional oven.6. Cut each pan 2x4 and then each of the 8pieces diagonally, yielding 16 pie-shaped portionsper pan (48 slices).

If using 14-inch round pans:1. Prepare six 14-inch pans by spraying lightlywith vegetable spray.2. Press 1 lb 6 oz dough into pans, allowing 1inch to extend up sides.3. Perforate dough with fork or dough docker.4. Choose pizza topping from Variations andlayer in the order given.5. Bake until crust is browned, sauce is bubblyand cheese is melted. (See Table 8.12, p. 343, fortime and temperature guidelines.)6. Cut each pizza into 8 slices, yielding 8portions per pan (48 slices).

DOUGH:5 pounds all-purpose flour1 1/2 ounces salt4 ounces granulated sugar2 ounces nonfat dry milk1 1/2 ounces active dry yeast (see notes)1 1/2 quarts warm water (110°F)4 ounces shorteningPIZZA SAUCE:12 ounces chopped onions1 ounce shortening or oil2 quarts tomato juice1 quart tomato paste2 ounces granulated sugar1 tablespoon dried oregano, crumbled2 tablespoons dried basil, crumbled1 teaspoon garlic powder1 teaspoon black pepper3 bay leavesSEASONED BEEF:9 pounds ground beef1 tablespoon salt1 teaspoon fennel seed1 teaspoon paprika1/2 teaspoon cayenne pepper1 teaspoon dried oregano, crumbled1 tablespoon dried basil, crumbled

DOUGH: Place flour, salt, sugar, and dry milk in mixer bowl. Mix on low speed, using dough hook.

Soften yeast in warm water.

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Add softened yeast and shortening to dry ingredients. Mix on low speed to form dough. Continue kneading until smooth andelastic. Cover and let rise until double in bulk, about 2 hours.

Punch down dough according to directions on p. 137 and let rest 45 minutes.

PIZZA SAUCE: Cook onions in fat until transparent. Add tomatoes, sugar, and seasonings. Heat to boiling. Reduce heat andsimmer 30-45 minutes. Cool. Remove bay leaves. Spread sauce over dough, 1 qt per 18x26-inch pan or 1-1 1/4 cups per 14-inchround pan. (See Table 8.11, p. 341, for portioning guidelines.)

SEASONED BEEF: Brown beef in steam-jacketed kettle or pan until internal temperature reads 155°F for 15 seconds. Drainwell. Add seasonings, stirring to distribute. Sprinkle evenly over tomato sauce, approximately 1 lb 8 oz per 18x26x1-inch pan, 8 ozper 14-inch round pan.Yield: 3 pans 18x26x1 inchesPer Serving (excluding unknown items): 512 Calories; 26g Fat (46.3% calories from fat); 21g Protein; 47g Carbohydrate; 3g Dietary Fiber; 73mgCholesterol; 863mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Poached SalmonFish and Shellfish Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Thermometer or thermocouple probe must beinserted in the fish without first passing throughthe poaching liquid.

Salmon may be served hot or cold. If served cold,chill quickly (within 4 hours) to 41°F or below.

4 ounces onion, coarsely chopped2 ounces parsley sprigs4 ounces celery tops, coarsely chopped8 bay leaves4 teaspoons dried thyme leaves2 teaspoons black peppercorns4 teaspoons salt2 lemons, thickly sliced2 gallons water1 quart white wine50 (5-ounces) each salmon fillets (fresh or thawed)

Put vegetables, spices, and lemon into a cheesecloth bag.

Combine water and wine. Cover and simmer seasoning bag with liquid for 15 minutes. Discard seasoning bag.

Lightly grease four 12x20x4-inch pans. Divide salmon evenly into pans. Carefully pour approximately 2 qt of simmering hot liquidover salmon. (Fish should be just covered with liquid.)

Bake uncovered at 350°F for 10-15 minutes or until fish flakes easily and reaches a temperature of 145°F. Remove salmoncarefully from liquid.

Serve with Horseradish Caper Sauce (p. 575) or Fruit Salsa (p. 570).Per Serving (excluding unknown items): 180 Calories; 5g Fat (27.4% calories from fat); 28g Protein; 1g Carbohydrate; trace Dietary Fiber; 74mgCholesterol; 274mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

427

Main Dish

Pot Roast of BeefBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Beef chuck may be used. Increase to 20 lb (AP).

Meat may be cooked in a steam-jacketed kettle.Brown in a small amount of fat. Add water, salt,and pepper. Cover kettle and cook until tender.Add water as necessary.

2 lb carrots, 2 lb celery, and 12 oz onion, cut intochunks, may be added for flavoring during lasthour of cooking. See Table 1.3 for amount to useif serving vegetables as an accompaniment.

VARIATIONS:

Savory Pot Roast or Brisket. Place meat inbaking pan. Sprinkle with 5 oz dry onion soupmix. Cover tightly with aluminum foil. Bake at300°F for 5-6 hours. Remove foil and bake 1/2hour longer. Use juice for gravy. If brisket is used,increase to 25 lb. Cooked Barbecue Sauce (p.567) may be added the last half hour of cooking.

Smoked Beef Brisket. Use 25 lb well-trimmedbeef brisket. Combine 2/3 cup liquid smoke, 2Tbsp salt, 2 Tbsp onion salt, 1/4 cup celery salt,1/4 cup garlic salt, 1/2 cup Worcestershiresauce, and 1 oz black pepper. Spread on brisket.Cover with aluminum foil. Seal. Refrigerateovernight. Bake at 275° for 4 hours covered.Uncover and spread with Barbecue Sauce (p.567). Bake 1 hour longer. To serve, slice in thinslices across the grain of the meat.

Yankee Pot Roast. Add 1 1/2 qt tomato pureeand one bay leaf to the cooking water.

18 pounds boneless beef, inside round1 ounce salt (1 1/2 tbsp)1/2 teaspoon black pepper2 quarts water6 ounces all-purpose flour1 1/2 cups cold waterwater as necessary1 ounce salt (1 1/2 tbsp)1/2 teaspoon black pepper

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Season meat with salt and pepper. Place in roasting pan and brown at 450°F for about 30 minutes.

When meat is browned, add water. Reduce heat to 300°F. Cover and cook slowly until tender (3 hours). Add water as necessary.When meat is done (160°-170°F), remove from pan. Let stand 1/2 hour before slicing.

Mix flour and cold water, stirring with wire whip until smooth. Add to drippings in pan.

Remove excess fat if necessary and add water to make 1 gal liquid. Add salt and pepper. Cook until thickened.Per Serving (excluding unknown items): 324 Calories; 20g Fat (56.4% calories from fat); 32g Protein; 3g Carbohydrate; trace Dietary Fiber; 97mgCholesterol; 522mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

429

Main Dish

Red Beans and RiceBean and Tofu Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

4 ounces vegetable oil2 pounds celery, chopped2 pounds chopped onions22 ounces green bell peppers, chopped1 ounce garlic, finely chopped14 pounds canned red beans, undrained1 quart water2 teaspoons liquid smoke flavoring2 tablespoons red pepper sauce1 teaspoon salt1 teaspoon black pepper2 teaspoons ground red pepper1 teaspoon dried thyme leaves2 teaspoons dried oregano leaves5 dried bay leaves56 ounces converted rice4 1/2 quarts boiling water2 tablespoons salt2 tablespoons vegetable oil

Sauté vegetables in steam-jacketed or large kettle until softened.

Add beans, water, and spices to vegetables. Bring to a boil. Reduce heat. Cover and simmer for approximately 1 hour, until beanmixture is thickened slightly. Stir often.

Cook rice according to directions on p. 399. Serve 6 oz red beans over 4 oz cooked rice.Per Serving (excluding unknown items): 270 Calories; 3g Fat (11.5% calories from fat); 10g Protein; 49g Carbohydrate; 8g Dietary Fiber; traceCholesterol; 739mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Roasted Eggplant and ChickpeaRagout on PennePasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

A frozen pepper blend can be substituted for thegreen, red, and yellow peppers.

5 pounds eggplant, unpeeled, 3/4-inch cubes2 ounces olive oil2 ounces olive oil12 ounces red bell peppers, 1/2-inch dice8 ounces yellow bell peppers, 1/2-inch dice12 ounces green bell peppers, 1/2-inch dice36 ounces onions, 1/2-inch dice1 teaspoon turmeric1/4 teaspoon crushed red pepper5 ounces tomato paste8 ounces water36 ounces canned diced tomatoes58 ounces canned garbanzo beans, drained2 1/2 teaspoons dried thyme leaves1 ounce salt6 tablespoons dried parsley1 tablespoon dried basil leaves1 3/4 quarts water6 pounds penne6 gallons water6 ounces salt3 tablespoons vegetable oil (optional)

Gently mix eggplant with 1 1/2 Tbsp of salt. Let drain in colander for 30 minutes. Rinse eggplant well, two or three times. Dry onpaper towel.

Place eggplant in bowl. Pour 2 oz olive oil over eggplant and mix to coat. Place eggplant in a single layer on a baking sheet. Roastat 400°F for 10-12 minutes, turning once halfway through. Reserve for later step.

Heat 2 oz olive oil to 350°F in tilting or other large fry pan. Add vegetables, tumeric, and red pepper to oil. Sauté vegetables for 5minutes.

Add tomato paste and water to vegetables. Cook and stir until most of the liquid has been absorbed.

Add tomatoes and beans to vegetable mixture. Stir in eggplant reserved from earlier step.431

Add spices and water to eggplant mixture. Simmer stirring occasionally until mixture has thickened and vegetables are tender(15-20 minutes). Take up into serving pans and cover.

Cook penne according to directions on page 369. Drain. Serve 6 oz ragout over 4 oz pasta.Per Serving (excluding unknown items): 298 Calories; 4g Fat (13.5% calories from fat); 10g Protein; 55g Carbohydrate; 5g Dietary Fiber; 0mgCholesterol; 1686mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

432

Main Dish

Salisbury SteakBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Steaks may be browned on a grill.

1 oz (1/2 cup) dehydrated onions, rehydrated in3/4 cup water, may be substituted for freshonions.

VARIATION:

Bacon-Wrapped Beef. To 15 lb ground beef, add4 oz chopped green pepper, 8 oz chopped onion, 21/2 cups catsup, 2 Tbsp salt, and 1 Tbsp blackpepper. Shape as for Salisbury Steak and wrapone slice bacon around each portion. Place onbaking sheet. Bake at 350°F for 30-45 minutes.Internal temperature must reach 155°F for 15seconds (or 160°F).

200 ounces ground beef24 ounces bread crumbs24 ounces eggs (about 14 total)8 ounces chopped onions2 1/2 ounces salt1/2 teaspoon black pepper4 1/2 cups milk1 gallon Brown Gravy (variation of Pan Gravy)

Combine all ingredients and mix on low speed until blended. Do not overmix.

Portion meat with No. 8 dipper onto lightly greased baking sheets. Flatten slightly.

Bake at 325°F for approximately 25 minutes or until internal temperature reaches 180°F. Pour off grease.

Serve with Brown Gravy.Per Serving (excluding unknown items): 505 Calories; 38g Fat (68.5% calories from fat); 24g Protein; 15g Carbohydrate; 1g Dietary Fiber; 161mgCholesterol; 1581mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

433

Main Dish

Salmon LoafFish and Shellfish Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

For a lighter textured product, beat egg whitesseparately and fold into salmon mixture.

VARIATION:

Tuna Loaf. Substitute drained tuna for salmon.3 3/4 cups milk, scalded20 ounces bread cubes, soft2 pounds eggs (about 18), beaten10 pounds salmon, flaked1 ounce salt (1 1/2 tbsp)1 teaspoon paprika1 teaspoon white pepper3 ounces chopped onions1/2 cup lemon juice

Mix milk and bread cubes.

Add eggs to milk and bread mixture.

Add salmon and other ingredients. Mix lightly. Scale salmon mixture into five greased 5x9-inch loaf pans, 2 lb 14 oz per pan.

Bake at 325°F for 1-1 1/2 hours or until internal temperature reaches 180°F.Yield: 5 loaves 5x9 inchesPer Serving (excluding unknown items): 190 Calories; 6g Fat (30.2% calories from fat); 22g Protein; 10g Carbohydrate; trace Dietary Fiber; 127mgCholesterol; 413mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

SauerbratenBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

3 cups red cooking wine2 1/2 cups red wine vinegar2 1/2 cups water5 bay leaves14 whole juniper berries18 black peppercorns20 pounds beef, boneless, inside round4 ounces salt2 tablespoons pepper, black4 pounds onions, slicedGINGERSNAP SAUCE:3 1/2 quarts liquid from roast1 pound gingersnaps, crushed

Heat wine, vinegar, water, bay leaves, juniper berries, and peppercorns to boiling point. Do not boil. Cool to room temperature.

Rub beer with salt and pepper.

Place meat and onions in deep pans. Pour marinade over beef. Turn beef to moisten all sides with marinade. Cover tightly.Refrigerate 2 or 3 days, turning the meat twice a day if meat is not covered with marinade. Strain marinade and reserve to pourover beef.

Place meat in roasting pan. Pour strained marinade over meat. Cover tightly.

Roast at 350°F until internal temperature reaches 145°F. Remove meat from liquid. Reserve liquid for gingersnap sauce. Slice beef.Place in two 2-inch counter pans.

Measure liquid from roast. Add water if needed. Add gingersnaps. Bring to boil, stirring constantly until mixture thickens. Ladlegingersnap sauce over beef. Additional sauce may be served with meat.Per Serving (excluding unknown items): 431 Calories; 24g Fat (52.7% calories from fat); 38g Protein; 11g Carbohydrate; 1g Dietary Fiber; 114mgCholesterol; 1045mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

435

Main Dish

Sausage RollsPork Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Italian Sausage Sandwich. Grill fifty 5- to 6-inch-long Italian sausages. Serve one sausage in a longbun with 1 oz Sandwich Tomato Sauce (p. 387)ladled on top. Serve with sautéed green peppersand onions. May be sprinkled with 1 oz shreddedmozzarella cheese.

Pigs in Blankets. Substitute 50 wieners for linksausages. Place each wiener diagonally on doughportion and roll up. Delete gravy. May serve withCheese Sandwich Sauce (p. 561).

Pigs in Blankets with Cheese. Wrap 1 oz cheesearound each wiener. Proceed as above.

200 ounces sausage link3 pounds all-purpose flour3 ounces baking powder3 1/2 teaspoons salt12 ounces shortening1 quart milk6 ounces margarine6 ounces all-purpose flour2 teaspoons salt1/2 teaspoon black pepper3 quarts water or chicken broth

Partially cook sausages. Remove from fat.

Make flour, baking powder, salt, shortening and milk into biscuit dough, according to directions on p. 110.

Divide biscuit dough into two portions. Roll each portion to 1/2-inch thickness and cut into 3x4-inch rectangles. Place twosausages in the center of each piece of dough and fold over. Place seam side down on greased baking sheets. Bake at 400°F for 20minutes, until bread is browned and sausage temperature is at least 170°F.

Melt margarine, add flour, and blend. Add salt and pepper. Cook for 5 minutes. Add water or stock gradually, stirring constantly.Cook until smooth and thickened. Ladle 2 oz gravy over each sausage roll.Yield: 50 rollsPer Serving (excluding unknown items): 682 Calories; 56g Fat (74.6% calories from fat); 17g Protein; 26g Carbohydrate; 1g Dietary Fiber; 80mgCholesterol; 1215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 10 Fat; 0 Other Carbohydrates.

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Copyright: © 2004 by Prentice-Hall, Inc.

437

Main Dish

Scalloped ChickenPoultry Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Scalloped Turkey or Chicken may be made bypreparing one recipe of Bread Dressing (p. 461)and scaling it in the following manner in each oftwo 12x20x2-inch pans. Scale 4 lb dressing intopans and spread evenly. Arrange 3 lb cookedturkey or chicken over dressing. Scale 4 lbdressing over turkey, spreading evenly. Bake at325°F for 1 hour 15 minutes. Serve with chickenGravy (p. 564).

1 oz (1/2 cup) dehydrated onions, rehydrated in3/4 cup water, may be substituted for freshonions.

VARIATION:

Scalloped Turkey. Substitute turkey for chicken.6 pounds cooked chicken1 pound margarine8 ounces all-purpose flour3 ounces chicken base1 gallon water21 ounces eggs (about 12 total), beaten38 ounces dry bread, cubed1 teaspoon salt2 teaspoons black pepper1 1/2 teaspoons ground sage or poultry seasoning10 ounces margarine8 ounces celery, chopped8 ounces onion, chopped2 ounces chicken base2 1/2 quarts water6 ounces cracker crumbs, coarse3 ounces margarine, melted

Cut chicken into 1/2-inch pieces. Save for layering step.

Melt margarine in steam-jacketed or other kettle. Stir in flour and chicken base. Cook 5 minutes.

Add water to roux, while stirring with wire whip. Cook until thickened.

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When sauce is thick, add small amount of hot mixture to eggs, then stir into remainder of sauce. Save for layering step.

Add seasonings to bread. Mix to distribute seasonings.

Sauté celery and onion in melted margarine. Stir in chicken base. Add to bread.

Add water to bread. Toss lightly. Do not overmix.

Place dressing, sauce, and chicken in two greased 12x20x2-inch counter pans, layered in each pan as follows:a. 4 lb 8 oz dressingb. 1 1/4 qt saucec. 3 lb chickend. 1 1/4 qt sauce

Mix crumbs and margarine and sprinkle on mixture, 4 oz per pan. Bake at 350°F for 30-40 minutes, internal temperature 180°F.Cut 4x6.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 370 Calories; 19g Fat (47.7% calories from fat); 23g Protein; 24g Carbohydrate; 1g Dietary Fiber; 101mgCholesterol; 1018mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Scalloped OystersFish and Shellfish Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

2 cups finely chopped, partially cooked celery maybe added.

6 quarts oysters3 quarts cracker crumbs1 pound margarine, melted1 ounce salt (1 1/2 tbsp)1/2 teaspoon paprika1/2 teaspoon white pepper1 quart milk3 cups oyster liquor (or milk)

Drain oysters, saving liquor.

Mix crumbs, margarine, and seasonings. Spread a third of the crumbs over bottoms of two greased 12x20x2-inch baking pans.Cover with half of the oysters; repeat with crumbs and oysters.

Mix milk and oyster liquor. Pour over top of oysters. Cover with remaining crumbs. Bake at 400°F for approximately 30 minutesuntil internal temperature reaches 165°F.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 273 Calories; 12g Fat (39.5% calories from fat); 12g Protein; 29g Carbohydrate; 1g Dietary Fiber; 67mgCholesterol; 580mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

440

Main Dish

ScrapplePork Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

8 lb fresh pork, simmered until done and choppedfinely, may be used in place of the sausage.Increase salt to 2 oz and add 1 Tbsp ground sage.

VARIATION:

Fried Cornmeal Mush. Delete sausage. Increasecornmeal to 4 lb, salt to 2 oz, boiling water to 2gal, and cold water to 2 1/2 qt. Proceed as forScrapple.

8 pounds bulk sausage1 1/2 gallons water1 ounce salt (1 1/2 tbsp)3 pounds cornmeal2 quarts cold water

Crumble sausage and cook until internal temperature reaches 160°F. Do not overbrown. Drain off fat.

Add salt to water. Bring to a boil.

Mix cornmeal with cold water. Pour gradually into boiling water, stirring constantly. Cook until very thick, 10-15 minutes.

Add cooked sausage to cornmeal mixture. Scale into five greased 5x9-inch loaf pans, 4 lb 5 oz per pan. Cover with waxed paper toprevent formation of crust. Chill for 24 hours.

Cut into 1/2-inch slices. Cook on greased grill preheated to 350°F. Grill until browned and crisp on both sides. Serve with warmsyrup.Yield: 5 loaf pans 5x9 inchesPer Serving (excluding unknown items): 403 Calories; 30g Fat (67.2% calories from fat); 11g Protein; 22g Carbohydrate; 2g Dietary Fiber; 49mgCholesterol; 710mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 5 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

441

Main Dish

Singapore CurryPoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Shrimp, veal, lamb, or a combination of chickenand pork may be used, allowing 6 oz cooked meatper person.

For a Singapore Curry dinner, arrange foods on abuffet table in the following order: rice, curriedchicken or other meat, and accompaniments in theorder listed in the recipe. Each guest serves rice inthe center of the plate, dips a generous serving ofcurried meat over the rice, and then addsaccompaniments as desired.

15 pounds cooked chicken1 pound margarine20 ounces all-purpose flour5 quarts Chicken Stock1 teaspoon salt1/2 teaspoon white pepper2 ounces curry powder5 pounds converted rice3 ounces salt6 1/4 quarts boiling water3 tablespoons margarine or vegetable oil50 french fried onion rings10 pounds tomatoes, fresh sliced10 pounds bananas, cut in thick slices or chunks3 quarts pineapple chunks in juice, drained24 ounces shredded or flaked coconut1 pound salted peanuts3 pounds canned chutney

Cut chicken into 3/4-inch pieces. Reserve for later step.

Melt margarine in steam-jacketed or other large kettle. Add flour and stir until smooth. Cook 5 minutes.

Add stock gradually, stirring constantly with wire whip. Cook until thickened. Add salt, pepper, and curry powder. Add chickenand stir gently to prevent breaking of chicken pieces. Return temperature to 170°F. Taste and add more seasonings as the chickentakes up the curry flavor. It should be quite yellow and have a distinct curry flavor.

Cook rice according to directions on p. 399. This amount of rice will allow very generous servings, 6 oz.

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Serve curried chicken over rice, with accompaniments. See directions for serving in Notes.Per Serving (excluding unknown items): 823 Calories; 26g Fat (28.2% calories from fat); 52g Protein; 97g Carbohydrate; 6g Dietary Fiber; 118mgCholesterol; 1366mg Sodium. Exchanges: 3 1/2 Grain(Starch); 6 Lean Meat; 1 Vegetable; 2 1/2 Fruit; 3 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

443

Main Dish

Spaghetti with Chicken SaucePasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Sauce may be combined with spaghetti and servedas a casserole.

3 oz (1 1/2 cups) dehydrated onions, rehydratedin 2 1/4 cups water, may be substituted for freshonions.

7 ounces margarine24 ounces celery, chopped24 ounces chopped onions2 ounces green peppers, chopped10 ounces all-purpose flour4 3/4 quarts chicken stock2 teaspoons salt1 teaspoon white pepper7 pounds chicken, cooked, cubed2 ounces pimiento, chopped5 pounds spaghetti5 gallons boiling water5 ounces salt3 tablespoons vegetable oil (optional)

Sauté vegetables in margarine until tender-crisp.

Stir in flour. Cook over low heat for 10 minutes.

Add stock to vegetable mixture, stirring constantly. Cook until thickened.

Season with salt and pepper.

Fold in chicken and pimiento. Keep hot, 180°F.

Cook spaghetti according to directions on p. 369. Serve 6 oz sauce over 4 oz spaghetti.Per Serving (excluding unknown items): 339 Calories; 12g Fat (33.0% calories from fat); 15g Protein; 40g Carbohydrate; 2g Dietary Fiber; 42mgCholesterol; 2095mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Main Dish

Spaghetti with Meat SaucePasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Grated Parmesan cheese may be sprinkled overtop of each serving.

2 oz (1 cup) dehydrated onions, rehydrated in 11/2 cups water, may be substituted for freshonions.

8 pounds ground beef (AP)5 quarts tomato puree (or tomatoes)1 quart water1 3/4 quarts tomato sauce1 pound chopped onions2 bay leaves1 teaspoon ground thyme1 clove minced garlic1 tablespoon dried oregano, crumbled1 tablespoon dried basil, crumbled1 ounce granulated sugar (2 tbsp)1/4 cup worcestershire sauce1 teaspoon cayenne pepper1 ounce salt (1 1/2 tbsp)5 pounds spaghetti5 gallons boiling water5 ounces salt3 tablespoons vegetable oil

Brown beef until internal temperature reaches 155°F. Drain off fat.

Add remaining sauce ingredients to cooked beef. Cook slowly, stirring frequently, until thickened, approximately 1/2 hour.Remove bay leaves before serving. Keep hot, 190°F.

Cook spaghetti according to directions on p. 369. Serve 6 oz sauce over 4 oz spaghetti.Per Serving (excluding unknown items): 403 Calories; 14g Fat (31.5% calories from fat); 22g Protein; 48g Carbohydrate; 4g Dietary Fiber; 50mgCholesterol; 2000mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

445

Main Dish

Spaghetti with MeatballsPasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

If desired, mix the cooked spaghetti with thetomato sauce. Place in two counter pans, arrangemeatballs over top, and bake at 375°F for 20-30minutes.

15 pounds ground beef (AP)8 ounces dry bread crumbs26 ounces eggs (about 16 total)3 3/4 cups milk3 ounces salt4 teaspoons black pepper4 tablespoons dried basil, crumbled6 cloves minced garlic3 cups parsley (optional), fresh choppedSAUCE:2 gallons Italian Tomato SaucePASTA:5 pounds spaghetti5 gallons boiling water5 ounces salt3 tablespoons vegetable oil

Mix meat, bread crumbs, eggs, milk, and seasonings on low speed. Do not overmix. Portion meat with No. 20 dipper onto bakingsheets for 150 2-oz balls; use No. 12 dipper for 100 3-oz balls.

Brown in 400°F oven for 15-20 minutes, or until internal temperature reaches 155°F. Remove to 12x20x4-inch counter pan orroasting pan.

Make sauce according to directions. Pour over browned meatballs. Cover and cook in 350°F oven for about 30 minutes.

Cook spaghetti according to directions on p. 369. Serve 2 or 3 meatballs and 5 oz sauce over 4 oz spaghetti.Per Serving (excluding unknown items): 622 Calories; 30g Fat (43.1% calories from fat); 37g Protein; 51g Carbohydrate; 4g Dietary Fiber; 159mgCholesterol; 2738mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

446

Main Dish

Spanish MeatballsBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at internaltemperature above 140°F. Cool leftover productquickly (within 4 hours) to below 41°F. See p.44 for cooling procedures. Reheat leftover productquickly (within 2 hours) to 165°F. Reheatproduct only once; discard if not used.

Spanish Sauce (p. 574) or tomato puree may besubstituted for chili sauce.

1/2 oz (1/4 cup) dehydrated onions, rehydratedin 1/2 cup water, may be substituted for freshonions.

18 ounces converted rice1 1/4 quarts water1 teaspoon salt12 pounds ground beef21 ounces eggs (about 12 total)1 pound potatoes, cooked and mashed4 ounces onion, grated4 ounces green peppers, chopped2 ounces salt (3 tbsp)1 1/2 tablespoons pepper, black3 quarts chili sauce2 quarts water

Cook rice (p. 399) until slightly underdone. Drain off excess liquid.

Place ground beef in mixer bowl. Add cooked rice and other ingredients. Mix until blended, using flat beater. Do not overmix.

Form meatballs, using a No. 12 dipper. Place in a single layer on two 12x20x2-inch baking pans. Bake at 325°F for 1 1/2 hours, oruntil internal temperature of meatballs reaches 180°F. Drain off fat.

Mix chili sauce and water. Pour over meatballs. Cover tightly and bake an additional 30 minutes. Add more liquid if necessary.Yield: 100 1/3 oz meatballsPer Serving (excluding unknown items): 411 Calories; 30g Fat (66.6% calories from fat); 21g Protein; 13g Carbohydrate; 1g Dietary Fiber; 143mgCholesterol; 590mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

447

Main Dish

Spanish RiceBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

3 lb bacon, diced and cooked, may be substitutedfor the ground beef.

3 oz (1 1/2 cups) dehydrated onions, rehydratedin 2 cups water; may be substituted for freshonions.

VARIATION:

Stuffed Peppers. Wash 25 large green peppers andremove stem ends. Cut peppers in half lengthwise.Remove seeds and tough white portion. Place inbaking pans and steam or parboil for 3-5minutes. Place No. 8 dipper of Spanish Rice ineach pepper half. Combine 2 50-oz cans tomatosoup and 2 qt tomato sauce. Ladle 2 oz over eachpepper. Bake at 350°F for 45-60 minutes.Ladle extra sauce over peppers during baking.

40 ounces converted rice3 quarts boiling water1 ounce salt (1 1/2 tbsp)2 tablespoons vegetable oil7 pounds ground beef24 ounces chopped onions8 ounces green pepper, chopped8 ounces celery, chopped3 quarts canned tomatoes (1 no. 10 can), diced3 cups chili sauce3 cups tomato paste2 ounces salt (3 tbsp)1/4 teaspoon black pepperfew grains cayenne pepper2 tablespoons granulated sugar2 cups water

Cook rice according to directions on p. 399.

Cook beef until internal temperature reaches 155°F.

Add onion, peppers, and celery to meat. Cook about 10 minutes.

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Add remaining ingredients to meat mixture. Combine with cooked rice. Scale into two 12x20x2-inch pans, 15 lb per pan. Bake at350°F for 1 hour.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 316 Calories; 18g Fat (50.0% calories from fat); 14g Protein; 26g Carbohydrate; 2g Dietary Fiber; 54mgCholesterol; 922mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

449

Main Dish

Spinach Lasagna (Deep Dish)Pasta Recipes

Servings: 64Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Frozen lasagna noodle sheets may be used. Reducediced tomatoes to 5 lb 8 oz, tomato juice to 2 1/4qt, and tomato paste to 2 lb. Replace dry noodleswith 6 lb frozen lasagna sheets, using 3 lb perpan.

3 3/4 oz (1 3/4 cups) dehydrated onions,rehydrated in 3 cups water, may be substituted forfresh onions.

24 ounces chopped onions12 ounces green pepper, chopped2 ounces minced garlic1/2 cup vegetable oil8 pounds canned tomatoes, diced3 quarts tomato juice40 ounces tomato paste3 ounces parsley, chopped1 tablespoon dried oregano, crumbled1 tablespoon dried basil, crumbled2 bay leaves3 pounds spinach, chopped5 pounds cottage cheese1 pound parmesan cheese, grated8 ounces eggs (about 5 total), beaten1 tablespoon salt2 teaspoons black pepper5 pounds dry lasagna noodles60 ounces mozzarella cheese, shredded

Sauté vegetables in hot oil.

Stir tomato and seasonings into sautéed vegetables. Simmer uncovered for about 20 minutes. Remove bay leaves. Use sauce inlayering steps.

Cook spinach. Drain.

Mix cottage cheese, parmesan cheese, eggs, salt and pepper. Add to spinach.

Layer ingredients in each of two 12x20x4-inch pans as follows:

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1. Tomato sauce, 3 lb 4 oz2. Dry noodles, 12 oz3. Spinach-cheese mixture, 2 lb 5 oz.4. Mozzarella cheese, 11 oz.5. Repeat layers 1 through 4.6. Dry noodles, 13 oz7. Tomato sauce, 3 lb 4 oz.8. Mozzarella cheese, 8 oz

Bake at 350°F covered with aluminum foil for approximately 1 hour, or until internal temperature reaches 180°F. Remove foil andbake an additional 30-60 minutes or until hot and bubbly. If browning too fast, cover again with foil. Let set for 15-20 minutesbefore cutting. Cut 4x8.Yield: 2 pans 12x20x4 inchesPer Serving (excluding unknown items): 346 Calories; 12g Fat (31.6% calories from fat); 21g Protein; 39g Carbohydrate; 4g Dietary Fiber; 47mgCholesterol; 901mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

451

Main Dish

Stir-Fried Beef with Sugar Snap PeasBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at internaltemperature above 140°F. Cool leftover productquickly (within 4 hours) to below 41°F. See p.44 for cooling procedures. Reheat leftover productquickly (within 2 hours) to 165°F. Reheatproduct only once; discard if not used.

Snow peas may be substituted for sugar snap peas.

Caramel color may be used to darken sauce.2 tablespoons granulated sugar8 ounces cornstarch3/4 teaspoon white pepper1 1/4 gallons cold water4 ounces beef soup base4 ounces molasses8 ounces soy sauce1/4 cup vegetable oil5 pounds tender beef strips1 1/2 ounces minced garlic4 pounds sugar snap peas3 pounds canned water chestnuts, sliced, drained56 ounces converted rice4 1/4 quarts water2 tablespoons salt2 tablespoons margarine

Combine sugar, pepper, and cornstarch in steam-jacketed or other kettle.

Add gradually to dry ingredients, stirring constantly with wire whip. Cook and stir until mixture thickens and looks clear. Reduceheat. Cover and keep warm for use in final step.

Pour enough vegetable oil into a large or tilting frypan just to cover bottom of pan. Heat to 375°F. Add beef strips. Stir-fry untildone, 155°F.

Add garlic, sugar snap peas, and water chestnuts to beef and stir-fry until peas are tender-crisp.

Stir in sauce reserved from earlier step. Serve immediately.

Cook rice according to directions on p. 399. Serve 7 oz beef mixture over 4 oz cooked rice.Per Serving (excluding unknown items): 267 Calories; 6g Fat (22.2% calories from fat); 13g Protein; 38g Carbohydrate; 2g Dietary Fiber; 23mgCholesterol; 948mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

452

Main Dish

Swedish MeatballsBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Veal or ground turkey may be substituted for partof beef.

1 1/2 oz (3/4 cup) dehydrated onions,rehydrated in 1 cup water, may be substituted forfresh onions.

40 ounces bread, cubed1 1/2 quarts milk5 pounds ground beef3 pounds ground pork20 ounces raw potato, grated12 ounces onion, minced2 ounces salt2 teaspoons black pepper6 ounces meat drippings6 ounces all-purpose flour2 teaspoons salt3/4 teaspoon black pepper3 quarts milk

Soak bread in milk for 1 hour.

Combine meat, potato, onion, salt, and pepper in mixer bowl. Add bread. Mix to blend, using flat beater. Do not overmix.

Form meatballs, using a No. 16 dipper. Place in a single layer on baking pans. Brown in hot oven (400°F). Transfer to two12x20x2-inch counter pans.

Add flour, salt and pepper to meat drippings and blend. Add milk gradually, stirring constantly with a wire whip. Cook untilsmooth and thickened. Pour over meatballs. Bake at 300°F for 1 hour, or until internal temperature of meatballs reaches 180°F.Per Serving (excluding unknown items): 351 Calories; 22g Fat (56.1% calories from fat); 18g Protein; 21g Carbohydrate; 1g Dietary Fiber; 70mgCholesterol; 737mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

453

Main Dish

Sweet and Sour TofuBean and Tofu Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

5 pounds tofu1 cup water2 teaspoons garlic powder1/4 cup soy sauce1 pound dry bread crumbs36 ounces drained pineapple chunks, reserve juice2 quarts pineapple juice (reserved juice from draining pineapple plus water to make up the difference)2 ounces cornstarch1 quart tomato puree1 1/2 cups cider vinegar1 1/2 cups soy sauce4 ounces brown sugar10 ounces granulated sugar1 pound onions, 1/2-inch dice8 ounces fresh mushrooms, quartered1 pound green peppers, 1/2-inch dice56 ounces converted rice4 1/2 quarts boiling water2 tablespoons salt2 tablespoons vegetable oil

Drain tofu and dice into 1/2-inch cubes.

Mix water, garlic powder, and soy sauce. Dip cubed tofu in liquid then roll in bread crumbs. Place breaded tofu on silicone paper-lined or lightly greased baking sheet. Bake tofu until brown and crisp. Hold for later step at above 140°F.

Reserve drained pineapple tidbits for later step. Mix cornstarch with pineapple juice and water. In steam-jacketed or other largekettle, mix pineapple juice-cornstarch mixture with tomato puree, vinegar, soy sauce, brown sugar, and granulated sugar (use wirewhip). Bring to a boil. Boil until mixture thickens.

Stir in pineapple reserved from earlier step, onions, mushrooms, and peppers into thickened mixture. Return to boil. Just prior toserving, gently stir in baked tofu reserved from earlier step.

Cook rice according to directions on p. 399. Serve 6 oz sweet and sour tofu on 4 oz rice.Per Serving (excluding unknown items): 270 Calories; 3g Fat (10.9% calories from fat); 9g Protein; 53g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 998mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

454

Main Dish

Sweet-Sour PorkPork Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Sweet-Sour Beef. Substitute beef strips for pork.

Sweet-Sour Chicken. Substitute cooked chicken orturkey for the pork. Do not brown.

10 pounds pork strips (AP) (7 lb EP), julienned2 quarts water1 1/4 quarts vinegar1 1/2 cups soy sauce1 1/2 cups catsup2 pounds granulated sugar1 quart pineapple juice1 pound pineapple chunks8 ounces cornstarch2 cups water1 1/2 teaspoons ground ginger1/2 teaspoon garlic powder28 ounces fresh carrots, sliced1 pound snow peas56 ounces converted rice4 1/4 quarts boiling water2 tablespoons salt2 tablespoons margarine or vegetable oil

Brown pork in steam-jacketed kettle.

Add 2 qt water to pork and simmer until meat is tender.

Combine vinegar, soy sauce, catsup, sugar, pineapple juice, and pineapple chunks and add to pork. Simmer until sugar is dissolvedand pineapple is hot, 10-15 minutes.

Combine cornstarch, 2 cups water, ginger and garlic powder to make a smooth paste. Pour slowly into pork mixture, stirringconstantly. Cook until thickened and clear.

Steam carrots until tender-crisp. Add to mixture.

Stir in snow peas just before serving.

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Cook rice according to directions on p. 399. Serve 5 oz pork over 4 oz rice.Per Serving (excluding unknown items): 334 Calories; 5g Fat (14.6% calories from fat); 15g Protein; 57g Carbohydrate; 1g Dietary Fiber; 25mgCholesterol; 875mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

456

Main Dish

Swiss SteakBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Portioned steaks, cut 3 per pound, may besubstituted for beef round. Reduce cooking time to1 1/2 hours.

VARIATIONS:

Chicken-Fried Steak. Dip portioned steaks orbeef cutlets into mixture of 6 eggs and 3 cupsmilk, then into crumb mixture (1 lb 4 oz breadcrumbs, 12 oz flour, 3 oz salt, and 2 Tbsppepper). Brown steaks in hot shortening. Arrangeslightly overlapping in lined counter pans. Coverwith aluminum foil. Bake at 325°F for 30-45minutes or until tender.

Country-Fried Steak. Use beef round cut 3/8inch thick. Proceed as for Swiss Steak but do notadd gravy. Place steaks on racks in roaster orcounter pans. Cover bottom of pan with water, 2cups per pan. Cover with aluminum foil andbake. Make Cream Gravy (p. 563) to serve withthe steaks.

Spanish Steak. Substitute Spanish Sauce (p.574) for gravy.

Steak Smothered with Onions. Proceed as forSwiss Steak. Add 3 lb sliced onions slightlybrowned.

Baked Steak Teriyaki. Combine 2 cupspineapple juice, drained from canned slicedpineapple, 1 qt water, 1 1/2 cups soy sauce, 1/2tsp garlic powder, 1/4 tsp ginger, and 1/4 cuphoney. Bring to a boil. Thicken with 1 1/2 cupscold water and 1/2 cup cornstarch, mixed. Pour2 lb 8 oz mixture over each pan of brownedsteaks. Cover tightly. Bake at 325°F for 1-11/2 hours or until tender. Garnish with greenpepper rings and pineapple slices.

Swiss Steak with Tomatoes. Substitute 1 No. 10can tomatoes for the gravy. Add 8 oz choppedonions.

17 pounds beef round, sliced, 3/4 inch thick

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1 pound all-purpose flour3 ounces salt2 teaspoons black pepper24 ounces shortening, hot6 ounces fat (meat drippings), hot6 ounces all-purpose flour2 teaspoons salt3/4 teaspoon black pepper3 quarts water or beef stock

Cut meat into portions, 3 per lb.

Mix flour, salt, and pepper. lb into meat with mallet or cleaver.

Brown meat in shortening. Place, slightly overlapping, in two 12x20x2-inch counter pans.

Make gravy according to directions on p. 564 Add 1 1/2 qt gravy to each pan of meat. Cover tightly with aluminum foil. Bake at350° for 1 1/2-2 hours.Per Serving (excluding unknown items): 485 Calories; 34g Fat (63.9% calories from fat); 33g Protein; 10g Carbohydrate; trace Dietary Fiber; 97mgCholesterol; 1336mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 4 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

458

Main Dish

Szechwan Chicken With CashewsPoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Always wash hand and wash and sanitizecountertops, utensils, and containers betweenproduction steps when preparing raw poultry.

1 cup vegetable oil3 ounces ginger root, sliced3 ounces minced garlic6 pounds chicken strips, raw (unbreaded)24 ounces green onions, 1-inch lengths56 ounces green peppers, 1-inch dice56 ounces canned mushrooms, drained (reserve juice)12 ounces canned water chestnuts, sliced, drained2 quarts mushroom liquid plus water1 ounce chicken base1/4 cup soy sauce6 ounces cornstarch1 teaspoon cayenne pepper1 pound cashew2 ounces pimiento, chopped56 ounces converted rice4 1/4 quarts boiling water2 tablespoons salt2 tablespoons margarine or vegetable oil

Heat oil in steam-jacketed kettle. Add ginger and garlic and cook until translucent. Remove garlic and discard.

Add chicken to hot oil. Stir fry to 165°F.

Add onion and pepper to chicken. Stir-fry 1-2 minutes.

Drain mushrooms and water chestnuts. Reserve mushroom liquid. Add mushrooms and water chestnuts to chicken-vegetablemixture. Stir-fry until hot, 1-2 minutes. Reserve for later step (keep hot, above 140°F).

Combine liquids, chicken base, cornstarch, and pepper. Mix until smooth. Cook sauce until thickened and clear.

Stir chicken mixture (reserved from earlier step), cashews, and pimento into sauce.

Cook rice according to directions on p. 399. Serve 6 oz chicken over 4 oz rice.

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Per Serving (excluding unknown items): 307 Calories; 10g Fat (29.5% calories from fat); 18g Protein; 36g Carbohydrate; 2g Dietary Fiber; 32mgCholesterol; 627mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

460

Main Dish

Taco Salad CasseroleBeef Recipes

Servings: 48Potentially hazardous food. Serve within 30minutes after preparation. Food Safety Standards:Hold food for service at an internal temperatureabove 140°F. Do not mix old product with new.Cool leftover product quickly (within 4 hours) tobelow 41°F. See p. 44 for cooling procedures.

Chips will become soggy if held for very long.Spread meat on chips only as needed.

Casserole may be assembled on each plateindividually. Place 3/4 oz taco chips on plate.Ladle 4 oz hot meat mixture over chips and topwith 2 1/2 oz salad mixture and 3/4 ozshredded cheese.

Serve with Salsa Sauce (p. 568) or commercialsalsa.

1 oz (1/2 cup) dehydrated onion, rehydrated in3/4 cup water, may be substituted for the freshonions that are added to the ground beef.

40 ounces corn chips8 pounds ground beef (AP)8 ounces onions, minced3 cloves minced garlic3 ounces all-purpose flour1 1/4 quarts tomato juice2 tablespoons cider vinegar1 1/2 cups catsup1 cup chili sauce2 tablespoons granulated sugar2 tablespoons salt1/2 teaspoon black pepper2 teaspoons chili powder1/4 teaspoon cayenne pepper3/4 teaspoon hot pepper sauce1 teaspoon worcestershire sauce60 ounces red beans, canned4 pounds lettuce, chopped12 ounces green peppers, chopped12 ounces onions, finely chopped42 ounces tomatoes, fresh, diced42 ounces processed cheese, shredded

Spread corn chips in bottoms of three 12x20x2-inch counter pans, 14 oz per pan.

Brown meat in steam-jacketed kettle until internal temperature reaches 155°F for 15 seconds. Drain off fat.

Add onions and garlic to meat. Cook until tender.

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Combine flour and tomato juice and add to meat mixture.

Add to meat mixture. Blend. Heat until very hot. Scale 4 lb 5 oz meat sauce over each pan of chips. Keep warm and serve soonafter vegetables are layered on top. (See Notes for an alternate assembly method.)

Combine vegetables. Mix gently. Sprinkle over hot meat mixture, 2 lb 8 oz per pan.

Sprinkle 14 oz cheese over each pan. Cut 4x4. Serve immediately.Yield: 3 pans 12x20x2 inchesPer Serving (excluding unknown items): 555 Calories; 29g Fat (46.6% calories from fat); 31g Protein; 44g Carbohydrate; 12g Dietary Fiber; 76mgCholesterol; 1020mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

462

Main Dish

Tofu and Broccoli SzechwanBean and Tofu Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 lb cashews may be sautéed with the onions andbroccoli.

5 pounds tofu1/2 cup vegetable oil1/4 cup vegetable oil28 ounces onions, diced44 ounces broccoli florets1 pound red bell pepper, 1/2-inch dice2 cups soy sauce2 1/2 ounces cornstarch1 3/4 quarts water1 cup cooking sherry1 3/4 ounces granulated sugar2 ounces ginger, finely minced2 teaspoons cayenne pepper2 pounds drained mandarin oranges56 ounces converted rice4 1/2 quarts boiling water2 tablespoons salt2 tablespoons vegetable oil

Drain tofu and dice into 1/2-inch cubes. Place tofu on silicone paper-lined or lightly greased baking sheet. Drizzle with vegetableoil. Bake at 300°F for 30 minutes. Hold for later step at above 140°F.

Heat oil in steam-jacketed kettle. Sauté onions until barely tender. Add broccoli and bell pepper. Stir-fry until tender-crisp.Remove vegetables from kettle. Save for later step.

Add soy sauce and cornstarch to tilting fry pan. Mix until smooth. Stir in water, sherry, sugar, ginger, and red pepper. Boil untilmixture thickens, about 5 minutes. Stir in reserved vegetables and tofu. Take up in 12x20x4-inch counter pans. Garnish withdrained mandarin oranges. Hold for service at 165°F.

Cook rice according to directions on p. 399. Serve 6 oz tofu and broccoli over 4 oz rice.Per Serving (excluding unknown items): 227 Calories; 6g Fat (24.5% calories from fat); 8g Protein; 35g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 930mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

463

Main Dish

Tuna and NoodlesFish and Shellfish Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Two 46-oz cans cream of mushroom or cream ofcelery soup and 1 qt milk may be substituted forthe sauce made from margarine, flour, chickenbase, and water.

VARIATIONS:

Tuna Macaroni Casserole. Substitute macaronifor noodles.

Tuna and Rice. Substitute 1 lb 8 oz rice for thenoodles. Cook rice according to directions on p.399.

3 pounds noodles (AP)3 gallons boiling water2 ounces salt (3 tbsp)2 tablespoons vegetable oil88 ounces tuna8 ounces margarine24 ounces chopped onions24 ounces celery, chopped6 ounces all-purpose flour1/2 teaspoon black pepper3 ounces chicken base1 gallon water8 ounces processed cheese, shredded1/2 teaspoon paprika

Cook noodles according to direction on p. 369. Drain. (Should yield 9 lb cooked.)

Flake tuna and add to noodles.

Melt margarine in steam-jacketed or other kettle. Add onions and celery. Sauté until tender.

Add flour and pepper to onion mixture. Stir until blended. Cook 5-10 minutes.

Stir in chicken base. Add water gradually, stirring constantly with wire whip. Cook until thickened. Add tuna and noodles to sauce.Stir gently until well blended.

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Scale noodle mixture into two greased 12x20x2-inch baking pans, 13 lb per pan. Sprinkle with cheese, 4 oz per pan. Sprinklelightly with paprika. Bake at 350°F until mixture is heated to 180°F and cheese is melted, 30-45 minutes.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 261 Calories; 9g Fat (32.1% calories from fat); 18g Protein; 26g Carbohydrate; 1g Dietary Fiber; 24mgCholesterol; 942mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

465

Main Dish

Turkey and DumplingsPoultry Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Steam as soon as dumplings are portioned ontogravy. Product holds well after cooking.

2 oz (1 cup) dehydrated onions, rehydrated in 11/2 cups water, may be substituted for freshonions.

14 ounces margarine1 pound chopped onions24 ounces all-purpose flour1 1/2 teaspoons black pepper1 1/2 gallons water6 ounces chicken base106 ounces cooked turkey26 ounces celery, chopped36 ounces carrots, slicedSTEAMED DUMPLINGS:36 ounces all-purpose flour3 ounces baking powder2 tablespoons salt9 ounces eggs (about 5 total), beaten1 1/2 quarts milk1 ounce chopped fresh parsley2 teaspoons poultry seasoning

Melt margarine in steam-jacketed or other kettle. Sauté onions until tender.

Stir flour and pepper into onions. Cook 5-10 minutes, stirring often.

Add water and chicken base to mixture in kettle. Cook until thickened, stirring often.

Cut turkey into 1/2-inch cubes. Add to sauce.

Steam celery and carrots until tender-crisp. Fold into turkey mixture. Scale into two 12x20x2-inch pans, 13 lb per pan.

Combine flour, baking powder, and salt in mixer bowl. Mix until blended.

Combine eggs, milk, and seasonings. Add to dry ingredients and mix only until blended. Portion 4x6 with No. 24 dipper ontoturkey and gravy. Steam until dumplings are done, approximately 20 minutes.

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Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 346 Calories; 12g Fat (32.3% calories from fat); 25g Protein; 33g Carbohydrate; 2g Dietary Fiber; 75mgCholesterol; 1281mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

467

Main Dish

Veal BirdsVeal Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Veal round, 1/4-inch thick, cut into 4-oz pieces,may be substituted for the cutlets.

1 oz (1/2 cup) dehydrated onion, rehydrated in3/4 cup water, may be substituted for fresh onion.

If beef base is highly salted, reduce or delete salt inrecipe.

VARIATIONS:

Beef Birds. Make with beef cubed steaks or flanksteaks.

Pork Birds. Make with pork cutlets.

Veal Birds with Sausage Stuffing. Reduce breadto 2 lb 8 oz. Reduce salt to 1 tsp and sage to 1Tbsp. Add 2 lb 8 oz sausage, cooked anddrained.

8 ounces margarine8 ounces onions, finely chopped8 ounces celery, finely chopped1 1/2 ounces beef base1 teaspoon salt (see notes)1 1/2 teaspoons black pepper1 tablespoon ground sage2 quarts water2 pounds dry bread, cubed50 (4-ounces) each veal cutlets8 ounces all-purpose flour2 ounces salt24 ounces shortening1 quart water

Sauté onion and celery in margarine.

Combine beef base, seasonings, and water. Add to sautéed vegetables.

Add bread gradually to vegetable mixture, tossing lightly until thoroughly mixed.

468

Place No. 16 dipper of bread mixture on each piece of meat. Roll and fasten with a pick.

Combine flour and salt. Roll each "bird" in flour and brown in hot shortening. Place in two 12x20x2-inch counter pans.

Add 2 cups water to each pan. Cover with aluminum foil. Bake at 300°F for 1 1/2-2 hours. (Internal temperature 165°F.)Per Serving (excluding unknown items): 409 Calories; 26g Fat (58.0% calories from fat); 25g Protein; 17g Carbohydrate; 1g Dietary Fiber; 93mgCholesterol; 924mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 3 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

469

Main Dish

Vegetable and Tofu JambalayaBean and Tofu Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

A frozen pepper blend can be substituted for thegreen, red, and yellow peppers.

2 cups olive oil6 pounds chopped onions2 ounces minced garlic20 ounces celery, chopped12 ounces green peppers, chopped2 ounces cajun seasoning2 teaspoons salt62 ounces converted rice3 quarts water2 1/2 ounces vegetable base1 1/2 teaspoons red pepper sauce2 pounds tofu (firm), 1/2-inch cubes26 ounces sugar snap peas (fresh or frozen)26 ounces carrots, cut into 1/4-inch slices4 ounces red bell peppers, 1/2-inch dice4 ounces yellow bell peppers, 1/2-inch dice4 ounces green bell peppers, 1/2-inch dice8 ounces green onions, cut in 1-inch lengths4 ounces red onions, coarsely chopped6 ounces parsley, minced

Heat oil to 350°F in the bottom of a tilting or other large fry pan.

Sauté vegetables in hot oil for 10 minutes. Stir often enough to keep vegetables from sticking.

Add seasonings and rice to vegetable mixture. Stir and cook for 10 minutes. Add more oil if rice begins to stick.

Dissolve base in some of the water. Add water-base mixture, remaining water, and red pepper sauce to the rice. Stir to mix.Reduce heat to low. Cover and simmer until rice is tender and liquids are absorbed, 25-30 mintues.

Gently fold tofu into rice mixture.

Steam peas, carrots, and peppers separately until tender-crisp. Drain vegetables. Fold steamed vegetables and green onions intorice mixture. Scale into 12x10x2-inch pans, 6 lb per pan.

470

Sprinkle 1 oz onions and 1 1/2 oz parsley on top of each pan of jambalaya.Per Serving (excluding unknown items): 256 Calories; 10g Fat (34.3% calories from fat); 6g Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 501mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

471

Main Dish

Vegetable Chow MeinBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at internaltemperature above 140°F. Cool leftover productquickly (within 4 hours) to below 41°F. See p.44 for cooling procedures. Reheat leftover productquickly (within 2 hours) to 165°F. Reheatproduct only once; discard if not used.

May be served over rice instead of chow meinnoodles. Cook 3 lb 8 oz rice according todirections on p. 399.

5 1/4 quarts water2 ounces granulated sugar2 1/4 teaspoons salt1 teaspoon white pepper1 teaspoon ground ginger1 teaspoon garlic powder1 1/4 cups soy sauce10 ounces cornstarch2 1/4 cups water3/4 ounce chicken base12 ounces canned bamboo shoots20 ounces canned bean sprouts1 pound canned water chestnuts, sliced12 ounces celery8 ounces onions20 ounces carrots4 ounces canned pimiento, chopped, drained1 pound canned mushrooms, drained24 ounces fresh broccoli4 ounces green peppers6 pounds chow mein noodles

Combine water, sugar, salt, pepper, ginger, garlic and soy sauce in steam-jacketed kettle. Heat to a simmer.

Blend cornstarch, water, and soup base to a smooth paste. Add slowly to broth, stirring constantly. Cook until thickened and clear.

Drain vegetables. Rinse and drain again. Add to mixture in kettle.

Cut celery into diagonal slices. Dice onions into 1/2-inch cubes. Cut carrots into matchsticks. Steam vegetables until tender-crisp.Add to mixture.

Add pimiento and mushrooms to mixture.

Divide broccoli tops into florets. Cut stalks into 1/4-inch slices. Cut green peppers into 1/2-inch squares. Steam until tender-crisp.

472

Scale sauce into two 12x10x6-inch pans, approximately 9 lb per pan. Stir 12 oz broccoli and 2 oz peppers into each pan.

Ladle 6 oz Chow Mein over 2 oz chow mein noodles.Per Serving (excluding unknown items): 342 Calories; 17g Fat (43.4% calories from fat); 6g Protein; 43g Carbohydrate; 4g Dietary Fiber; traceCholesterol; 883mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

473

Main Dish

Vegetarian SpaghettiPasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Garden Pasta. Substitute 3 lb rotini for spaghetti.Omit green peppers and salt. Reduce mushroomsto 2 lb. Increase milk to 1 1/4 gal and cheese to2 lb. Add 4 oz chicken base. Add 1 lb 8 ozcauliflower florets, steamed only until tender-crisp.

Spaghetti with Vegetarian Sauce. Ladle 4 oz ofsauce over 4 oz cooked spaghetti. Increasespaghetti to 5 lb AP for 50 servings.

1 pound margarine, melted12 ounces all-purpose flour1 gallon milk1 tablespoon salt22 ounces american cheese, shredded28 ounces carrots, sliced8 ounces green peppers, chopped1 pound celery, chopped1 pound broccoli, cut3 pounds mushrooms, pieces and steams, canned44 ounces spaghetti2 3/4 gallons boiling water3 ounces salt2 tablespoons vegetable oil

Combine margarine and flour in steam-jacketed kettle. Cook and stir until smooth. Cook 5 minutes, stirring frequently.

Add milk gradually. Cook over low heat until thickened, stirring constantly. Turn off heat.

Add salt and cheese to sauce. Stir until cheese melts.

Steam vegetables until tender. Drain. Combine with cheese sauce.

Add mushrooms to sauce. Keep hot, 180°F.

Cook spaghetti according to directions on p. 369 Drain. Combine cooked spaghetti gently with cheese sauce.Yield: 1 pan 12x20x4 inches

474

Per Serving (excluding unknown items): 299 Calories; 15g Fat (44.8% calories from fat); 10g Protein; 31g Carbohydrate; 2g Dietary Fiber; 22mgCholesterol; 1112mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

475

Salad

476

Salad

Acini De Pepe Fruit SaladFruit Salad Recipes

Servings: 50Acini dep pepe is a small round pasta resemblingbb shot.

38 ounces acini de pepe (AP) (see notes)2 gallons boiling water1 ounce salt (1 1/2 tbsp)7 ounces granulated sugar2 tablespoons all-purpose flour1 teaspoon salt1 1/2 cups pineapple juice drained from pineapple3 ounces eggs (about 2 total), beaten1 tablespoon lemon juice1 pound mandarin oranges, drained28 ounces crushed pineapple, drained28 ounces pineapple tidbits, drained1 1/4 cups whipped topping

Cook pasta according to directions on p. 369. Drain and cool slightly. There should be 7 lb 8 oz cooked product. Save for laterstep.

Combine sugar, flour, and salt in steam-jacketed kettle.

Pour juice slowly into mixture while stirring with wire whip. Cook over moderate heat, stirring until slightly thickened.

Stir a small amount of the hot mixture into eggs, then stir eggs into the hot mixture. Cook and stir until thickened, 190°F.

Add lemon juice. Cool to room temperature. Combine with cooked pasta. Mix lightly. Chill.

Add fruit to pasta mixture. Mix lightly but thoroughly.

Whip topping to stiff peaks. There should be 2 1/2 cups whipped. Fold into salad. Chill until served. Serve with No. 8 dipper.Per Serving (excluding unknown items): 127 Calories; 1g Fat (7.3% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 7mgCholesterol; 272mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

477

Salad

Ambrosia Fruit SaladFruit Salad Recipes

Servings: 50Salad does not hold well and is best when servedsoon after mixing.

Plain unflavored yogurt may be substituted forsour cream.

3 pounds mandarin oranges, canned, drained56 ounces pineapple tidbits, canned, drained12 ounces miniature marshmallows6 ounces shredded coconut12 ounces sour cream

Combine fruits, marshmallows, and coconut.

Add sour cream to fruit. Toss lightly to combine. Serve with No. 12 dipper.Per Serving (excluding unknown items): 71 Calories; 3g Fat (31.1% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 3mgCholesterol; 16mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

478

Salad

Apple Cider DressingSalad Dressing Recipes1 gallon apple cider4 sticks cinnamon stick1 teaspoon whole cloves1/3 cup mustard, stone ground1/2 cup olive oil1/4 teaspoon pepper, coarse ground black1 teaspoon poppy seed

In steam-jacketed kettle, slowly boil apple cider with cinnamon sticks and cloves until reduced by 3/4 and slightly thickened.Discard cinnamon sticks and cloves.

Using a wire whip, mix mustard, oil, pepper, and poppy seed. Serve at room temperature. Shake or mix before serving.Yield: 1 quartPer Serving (excluding unknown items): 3062 Calories; 122g Fat (34.4% calories from fat); 11g Protein; 515g Carbohydrate; 35g Dietary Fiber;0mg Cholesterol; 1229mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 31 1/2 Fruit; 23 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

479

Salad

Apple Pear SaladFruit Salad Recipes

Servings: 508 pounds red delicious apples (8 to 10)8 pears, anjou (8 to 10)50 leaves leaf lettuce3 pounds blue cheese, crumbled1 quart Apple Cider Dressing

Core and section fruit according to directions on p. 468. Section each pear and apple into 6-8 slices. Sip in diluted lemon juice toreduce discoloration.

Line salad plate with lettuce leaf. Alternate 3-4 sections of each fruit in a pinwheel-like arrangement on top of lettuce leaf.

Sprinkle with 1 oz blue cheese. Drizzle with 1-2 Tbsp Apple Cider Dressing.Per Serving (excluding unknown items): 283 Calories; 12g Fat (35.2% calories from fat); 12g Protein; 36g Carbohydrate; 11g Dietary Fiber; 20mgCholesterol; 453mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 1/2 Fruit; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

480

Salad

Bacon DressingSalad Dressing Recipes

Potentially hazardous food. Store for service at aninternal temperature below 41°F.

12 ounces bacon, sliced, cut into 1-inch pieces4 ounces finely chopped onions8 ounces granulated sugar1/4 cup cider vinegar1 1/2 cups water3 cups Mayonnaise

Fry bacon until crisp. Remove from fat.

Sauté onions in bacon fat.

Add sugar, vinegar and water to sautéed onions. Bring to boiling point. Cool.

Place Mayonnaise in mixer bowl. Add cooled onion-vinegar mixture slowly, beating on low speed until smooth. Stir in baconpieces. Serve with tossed green salad.Yield: 2 quartsPer Serving (excluding unknown items): 8774 Calories; 830g Fat (84.1% calories from fat); 109g Protein; 243g Carbohydrate; 2g Dietary Fiber;630mg Cholesterol; 9578mg Sodium. Exchanges: 0 Grain(Starch); 14 1/2 Lean Meat; 1 1/2 Vegetable; 156 Fat; 15 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

481

Salad

Basic Mixed Green SaladVegetable and Pasta Salad Recipes

Servings: 50Any combination of salad greens may be used.For contrast, mix dark greens with light, crispwith tender, and smooth leaves with curly. Withpale iceberg lettuce, use dark green spinach,romaine, curly endive, or red-tipped leaf lettuce.See p. 465 for major types of salad greens.

If serving on a salad bar, place greens in a largebowl and offer choice of dressing and garnishes (seep. 464).

VARIATIONS:

Hawaiian Tossed Salad. To 7 lb mixed greens,add sections from 8 grapefruit, 8 oranges, 4avocados, and 1 fresh pineapple, cubed. Serve withHoney French Dressing (p. 522).

Salad Greens with Grapefruit. Place 3 oz greensin each bowl. Garnish each with 3 sections ofpink grapefruit. Serve with Poppy Seed Dressing(p. 527) or French Dressing (p. 520-521).

Spinach Mushroom Salad. Use 10 lb freshspinach (may be part lettuce), 4 lb freshmushrooms, sliced, and 2 bunches green onions,sliced. Toss lightly with French Dressing (p.520-521) just before serving. Sprinkle withcooked crumbled bacon if desired.

Spinach Salad. Use 4 lb lettuce and 6 lb freshspinach, 2 bunches green onions, sliced, and 12eggs, hard-cooked and sliced. To serve, toss lightlywith French Dressing (p. 520-521) or DijonMustard Vinaigrette (p. 524) and portion intobowls. Sprinkle with bacon (1 lb) that has beendiced, cooked until crisp, and drained.

7 pounds iceberg lettuce3 pounds leaf lettuce (bibb or romaine)1 1/4 quarts French dressing or oil and vinegar or Italian dressing

Cut or tear lettuce and other greens into bite-size pieces. (Use sharp steel-bladed knife if greens are cut.)

Just before serving, toss lightly with dressing, or portion greens into individual salad bowls, 3 oz per bowl, and serve with choiceof dressings.Yield: 10 poundsPer Serving (excluding unknown items): 122 Calories; 13g Fat (89.9% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 7mg Sodium. Exchanges: 1/2 Vegetable; 2 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

482

Salad

Basic Pasta SaladVegetable and Pasta Salad Recipes

Servings: 50Suggested Ingredients

Pasta: Rotini, rigatoni, shell macaroni, elbowmacaroni, radiatore, wheels. See Figure 9.2 forother pasta choices.

Dressing: Vinaigrette and variations (p. 524),Lemon Basil (p. 524), Lime Salad Dressing (p.524), Green Peppercorn Cream (p. 518),Thousand Island (p. 518), Italian (p. 521), SourCream Basil (p. 518).

Vegetables (cooked until tender-crisp): Asparaguscuts, broccoli florets, carrot coins, Italian greenbeans, snow peas, sugar snap peas.

Vegetables (raw): Avocado slices or chunks,broccoli, cauliflower, chives, cucumbers, greenpeppers, red onion rings, parsley, radishes, summersquash slices, tomatoes, water chestnuts, zucchinislices or strips.

Other: Chicken strips, beef strips, pepperoni slices,ham, crabmeat, scallops, shrimp, turkey, olives,pickles, cheese.

Yield for this recipe may vary, depending on theshape of the pasta used and the amount ofvegetables and other ingredients added.

56 ounces pasta3 1/2 gallons boiling water3 ounces salt2 tablespoons vegetable oil1 1/2 quarts Basil Vinaigrette Dressing (see notes) (1 1/2 to 1 3/4)24 ounces vegetables and/or other ingredients (see notes) (24 to 32)

Cook pasta according to directions on p. 369. Do not overcook. Pasta should be al dente.

There should be approximately 9 lb cooked pasta. Information on cooked weights of pasta is given on p. 369.

Add dressing and toss gently to mix.

Fold in other ingredients. Chill.Per Serving (excluding unknown items): 229 Calories; 12g Fat (46.7% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 1110mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

483

Salad

Basil Vinaigrette DressingSalad Dressing Recipes2 cups cider vinegar3/4 cup water2 ounces granulated sugar1 1/2 tablespoons fresh minced garlic2 ounces salt2/3 cup dried basil, crumbled2 cups salad oil1/2 cup olive oil

Combine vinegar, water, sugar, garlic, salt and basil in mixer bowl, using wire whip.

Add oil very gradually while mixing. Store covered in the refrigerator. Stir before serving.Yield: 1 1/2 quartsPer Serving (excluding unknown items): 5235 Calories; 546g Fat (90.7% calories from fat); 8g Protein; 118g Carbohydrate; 20g Dietary Fiber; 0mgCholesterol; 22005mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 109 Fat; 5 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

484

Salad

Brown Bean SaladVegetable and Pasta Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

4 lb dried beans, cooked according to directions onp. 632, may be substituted for canned beans.

Great Northern or pinto beans may be substitutedfor half of the kidney beans.

12 hard-cooked eggs (p. 271)4 pounds dried brown or kidney beans (or 1 1/2 no. 10 cans canned beans)12 ounces celery, diced3 ounces green pepper, chopped3 ounces onion, minced10 ounces pickle relish3 cups salad dressing or mayonnaise2 tablespoons salt3/4 cup cider vinegar

Peel and dice eggs.

Rinse beans with cold water. Drain.

Combine with beans. Add eggs.

Combine and add to bean mixture. Mix lightly.Yield: 6 quartsPer Serving (excluding unknown items): 244 Calories; 13g Fat (45.3% calories from fat); 10g Protein; 25g Carbohydrate; 9g Dietary Fiber; 55mgCholesterol; 406mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

485

Salad

Carrifruit SaladVegetable and Pasta Salad Recipes

Servings: 508 oz raisins may be added.

Best when served the same day it is prepared.72 ounces carrots, shredded44 ounces pineapple tidbits, drained8 ounces flaked coconut9 ounces miniature marshmallows2 1/4 cups mayonnaise3/4 cup light cream (half-and-half)

Combine ingredients. Mix lightly.

Mix mayonnaise and cream. Add to salad ingredients. Mix carefully. Serve with No. 12 dipper.Yield: 4 1/2 quartsPer Serving (excluding unknown items): 137 Calories; 10g Fat (64.1% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 5mgCholesterol; 85mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

486

Salad

Carrot Raisin SaladVegetable and Pasta Salad Recipes

Servings: 50VARIATIONS:

Carrot-Apple-Celery Salad. Substitute 3 lb dicedapples for 2 lb carrots.

Carrot-Celery-Cucumber Salad. Use 4 lb 8 ozshredded carrots, 1 lb 8 oz chopped celery, and 1lb 8 oz chopped cucumber.

Carrot-Celery Salad. Omit raisins. Use 5 lbground carrots. Add 2 lb chopped celery and 2 ozsugar.

Carrot-Coconut Salad. Substitute 1 lb toastedcoconut for raisins.

8 ounces raisins7 pounds carrots (AP), raw2 cups mayonnaise2 cups salad dressing1 tablespoon salt

Soften raisins in steamer or simmer in a small amount of water for about 3 minutes.

Peel carrots. Shred or grind coarsely. Combine with raisins.

Mix mayonnaise, salad dressing, and salt. Add to carrot-raisin mixture. Mix lightly. Serve with No. 12 dipper.Yield: 4 1/4 quartsPer Serving (excluding unknown items): 146 Calories; 12g Fat (70.4% calories from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 6mgCholesterol; 259mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

487

Salad

Celery Seed Fruit DressingSalad Dressing Recipes

VARIATIONS:

Golden Fruit Dressing. Add 1 1/2-2 Tbspprepared mustard after mixture has cooked.

Poppy Seed Fruit Dressing. Add poppy seed inplace of celery seed.

24 ounces granulated sugar1/3 cup cornstarch2 tablespoons dry mustard2 tablespoons salt2 tablespoons paprika2 cups cider vinegar1 teaspoon onion juice1 quart salad oil2 tablespoons celery seed

Mix dry ingredients in kettle.

Add vinegar to dry ingredients. Stir and cook until thickened and clear.

Add onion juice. Cool to room temperature.

Add oil slowly to cooked mixture while beating on high speed.

Add celery seed. Serve with any fruit salad combination.Yield: 2 quartsPer Serving (excluding unknown items): 10703 Calories; 880g Fat (72.0% calories from fat); 7g Protein; 762g Carbohydrate; 5g Dietary Fiber; 0mgCholesterol; 12831mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 175 1/2 Fat; 47 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

488

Salad

Chef's Salad BowlEntree Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

Suggested salad dressings: Mayonnaise, ThousandIsland, Roquefort, Creamy French, or Ranch.

VARIATIONS:

Chicken and Bacon Salad. Delete ham andturkey. Cut 6 lb cooked chicken or turkey intostrips or cubes and mix with salad greens.Sprinkle 4 lb chopped, crisply cooked bacon overtop of salads, 1 oz per salad.

Seafood Chef Salad. Delete turkey and ham.Substitute 1 oz salmon, drained and broken intosmall chunks, 1 oz shrimp pieces or 2 wholeshrimp for each salad.

Taco Salad. Fry 50 10-inch flour tortillas byforming in basket shape around a large dipper orcan. Submerge tortillas in hot fat, while stillformed around dipper or can, for 20-30 seconds.Remove from fat and drain on paper towel.Prepare ground beef mixture (p. 343). Chill.Prepare lettuce mixture (p. 343). In bottom ofshell basket, place 2 1/2 oz lettuce mixture, then4 oz cold ground beef mixture on top of lettuce.Sprinkle with sliced black olives and Cheddarcheese. Serve with Salsa (p. 568).

12 pounds head lettuce or mixed greens6 pounds cooked turkey3 pounds cooked ham3 pounds cheddar cheese or swiss cheese50 green pepper rings (8 lb AP)6 pounds tomatoes (AP), cut into wedges25 hard-cooked eggs, quartered (p. 271)1 1/2 quarts salad dressing (1 1/2 to 2 qt) (see notes)

Cut or tear lettuce into bite-size pieces. Portion into individual salad bowls, 4 oz per bowl.

Cut meat and cheese into thin strips. Arrange on top of lettuce, 2 oz turkey, 1 oz ham, 1 oz cheese per bowl.

Garnish with 1 green pepper ring, 2 tomato wedges, and 2 egg quarters.

Serve salad with choice of dressings.Per Serving (excluding unknown items): 467 Calories; 31g Fat (59.5% calories from fat); 34g Protein; 14g Carbohydrate; 4g Dietary Fiber; 201mgCholesterol; 811mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 1/2 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

489

Copyright: © 2004 by Prentice-Hall, Inc.

490

Salad

Chicken and Pasta Salad PlateEntree Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

Chilling ingredients before combining shortens thetime product is in the temperature danger zone(above 40°F).

Salad may be served in a bowl or on a plate witha bed of shredded lettuce.

18 ounces rotini (AP) (2 lb 8 oz cooked)1 gallon boiling water1 tablespoon salt2 3/4 cups cider vinegar1/3 cup lemon juice3 tablespoons prepared mustard3 cloves minced garlic2 tablespoons salt1 teaspoon dried oregano, crumbled2 teaspoons black pepper2 teaspoons granulated sugar3 1/2 cups salad oil136 ounces cooked chicken, cut in 1-inch pieces20 ounces broccoli florets3 pounds cherry tomatoes, cut in half36 ounces fresh zucchini, cut in julienne strips10 ounces carrots, shredded8 ounces green chopped onions2 pounds leaf lettuce50 hard rolls

Cook pasta according to direction on p.369. Drain.

Combine vinegar, lemon juice, mustard, garlic, salt, oregano, pepper and sugar in mixer bowl.

Add oil very gradually while mixing on medium speed with wire whip attachment.

Add chicken to dressing. Toss to coat well. Add cooked rotini and mix well. Chill quickly to 41°F.

Steam broccoli until tender-crisp. Add to marinated mixture shortly before serving.

Add tomatoes, zucchini, carrots and green onions to marinated mixture shortly before serving.

Cover plate with leaf lettuce. Portion 7 oz salad onto lettuce.

491

Place on hard roll on each salad plate shortly before service.Per Serving (excluding unknown items): 494 Calories; 22g Fat (39.5% calories from fat); 32g Protein; 42g Carbohydrate; 3g Dietary Fiber; 66mgCholesterol; 778mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

492

Salad

Chicken SaladEntree Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

Chilling the ingredients before combining shortensthe time product is in the temperature danger zone(above 41°F).

24-25 lb chicken AP will yield approximately 8lb cooked meat.

Cubed chicken may be marinated for 2 hours in2/3 cups French Dressing (pp. 520-521).

VARIATIONS:

Chicken-Avocado-Orange Salad. Delete eggs.Gently stir into chicken mixture 1 qt diced orangesegments, drained, 12 oz broken or sliveredtoasted almonds, and 6 oz chopped pimiento. Justbefore serving, add 6 avocados, diced.

Crunchy Chicken Salad. Add 8 oz sliced waterchestnuts or toasted slivered almonds or walnuts.

Curried Chicken Salad. Add 1 Tbsp currypowder to mayonnaise.

Fruited Chicken Salad. Just before serving add 2lb 8 oz seedless grapes or pineapple chunks,drained, and 8 oz sunflower seeds.

Mandarin Chicken Salad. Delete eggs andpepper. Reduce mayonnaise to 2 cups. Add 2 cupssour cream. Substitute 2 Tbsp lime juice for lemonjuice. Gently fold in 1 No. 10 can mandarinoranges and 1 No. 10 can pineapple tidbits, welldrained.

Turkey Salad. Substitute turkey for chicken.8 pounds cooked chicken12 hard-cooked eggs (p. 271)3 pounds celery, diced2 tablespoons onion, minced2 tablespoons salt1 teaspoon white pepper1 quart mayonnaise4 teaspoons lemon juice

Cut chicken into 1/2-inch cubes.

493

Peel and dice eggs.

Combine all ingredients. Mix lightly. Chill quickly to below 41°F. Serve with No. 8 dipper.Yield: 6 1/4 quartsPer Serving (excluding unknown items): 275 Calories; 20g Fat (63.3% calories from fat); 24g Protein; 1g Carbohydrate; trace Dietary Fiber; 119mgCholesterol; 448mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

494

Salad

Chilean DressingSalad Dressing Recipes2 cups salad oil1 cup cider vinegar4 ounces granulated sugar2 teaspoons salt2 ounces onion, finely chopped2 cups chili sauce1 cup catsup

Combine all ingredients. Beat on low speed until well blended.

Store in covered container. Shake or beat well before serving.Yield: 1 1/2 quartsPer Serving (excluding unknown items): 4692 Calories; 437g Fat (81.1% calories from fat); 7g Protein; 221g Carbohydrate; 13g Dietary Fiber; 0mgCholesterol; 7235mg Sodium. Exchanges: 1 Vegetable; 87 Fat; 14 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

495

Salad

Chilled Fettuccine VinaigretteVegetable and Pasta Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

Serve Fettuccine Vinaigrette as anaccompaniment to a chilled poultry breast. Add acolorful fruit garnish.

Bottled Italian salad dressing may be substitutedfor Vinaigrette Dressing.

VARIATION:

Marinated Fettuccine. Prepare as for ChilledFettucine Vinaigrette. After the yogurt anddressing are added, heat in oven. Serve hot.

54 ounces fettuccine3 1/2 gallons water2 tablespoons salt2 tablespoons vegetable oil2 pounds plain nonfat yogurt2 quarts Vinaigrette Dressing

Cook fettuccine according to directions on p. 369. Drain. There should be 10 lb cooked fettuccine.

Blend yogurt and vinaigrette well. Pour over hot fettuccine. Toss, using tongs, until all pasta is coated with dressing. Cover andchill until service.Per Serving (excluding unknown items): 333 Calories; 24g Fat (64.1% calories from fat); 5g Protein; 25g Carbohydrate; 1g Dietary Fiber; traceCholesterol; 660mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

496

Salad

ColeslawVegetable and Pasta Salad Recipes

Servings: 50Red cabbage may be substituted for part or all ofgreen cabbage.

VARIATIONS:

Cauliflower Broccoli Salad. Substitute 3 lb 8 ozEP each of cauliflower and broccoli florets for thecabbage. Add 3 oz chopped onion. Serve soonafter preparing.

Green Pepper Slaw. Add 4 oz chopped greenpepper, 2 oz chopped onion, and 4 Tbsp celeryseed.

Oriental Coleslaw. Substitute 1/3 recipe SesameSeed Dressing (p. 521) for dressing given inrecipe.

7 pounds cabbage (EP) (9 lb AP)3 cups cider vinegar24 ounces granulated sugar1 ounce salt (1 1/2 tbsp)1 tablespoon celery seed

Shred or chop cabbage.

Combine vinegar, sugar, and seasonings. Add to cabbage. Mix lightly.Yield: 4 1/2 quartsPer Serving (excluding unknown items): 71 Calories; trace Fat (2.4% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 232mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

497

Salad

Cooked Salad DressingSalad Dressing Recipes

Potentially hazardous food. Store for service at aninternal temperature below 41°F.

25 whole eggs may be substituted for egg yolks,and hot water for hot milk.

VARIATION:

Combination Dressing. Combine 1 qt CookedSalad Dressing and 1 qt mayonnaise.

3 pounds granulated sugar24 ounces all-purpose flour6 ounces salt3 ounces dry mustard1 quart cold water1 gallon hot milk2 quarts hot water1 pound margarine3 quarts cider vinegar, hot16 ounces egg yolks (about 50 total), beaten (see notes)

Combine dry ingredients in a steam-jacketed kettle or stockpot.

Add water to dry ingredients and stir with wire whip until a smooth paste is formed.

Add hot milk and water, stirring continuously while adding. Cook 20 minutes, or until thickened.

Stir in margarine and vinegar.

Add cooked mixture slowly to egg yolks, stirring briskly. Cook 7-10 minutes.

Remove from heat and cool quickly to below 41°F.Yield: 3 gallonsPer Serving (excluding unknown items): 15820 Calories; 667g Fat (36.9% calories from fat); 303g Protein; 2261g Carbohydrate; 21g Dietary Fiber;6341mg Cholesterol; 72464mg Sodium. Exchanges: 35 Grain(Starch); 10 1/2 Lean Meat; 15 1/2 Non-Fat Milk; 119 Fat; 103 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

498

Salad

Cottage Cheese SaladEntree Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

Chilling ingredients before combining shortens thetime product is in the temperature danger zone(above 41°F).

If creamed cottage cheese is used, reducemayonnaise to 1 cup and omit salt.

3 pounds fresh tomatoes, peeled and diced4 ounces green peppers, chopped1 pound celery, diced1 pound cucumber, diced8 ounces radishes, sliced6 pounds dry curd cottage cheese (see notes)1 ounce salt (1 1/2 tbsp)3 cups mayonnaise

Prepare vegetables.

Just before serving, add vegetables and mix all ingredients gently.Yield: 6 quartsPer Serving (excluding unknown items): 150 Calories; 12g Fat (66.9% calories from fat); 10g Protein; 3g Carbohydrate; 1g Dietary Fiber; 8mgCholesterol; 312mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

499

Salad

Crab SaladEntree Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

Chilling ingredients before combining shortens thetime product is in the temperature danger zone(above 41°F).

Olives may be deleted and 1 lb diced cucumbersadded.

If desired, omit mayonnaise and marinate withFrench Dressing (p. 520-521).

VARIATION:

Lobster Salad. Substitute lobster for crab.30 hard-cooked eggs (p. 271)5 pounds flaked crabmeat1 pound blanched almonds, slivered (optional)1 pound black olives, sliced1/3 cup lemon juice1 quart mayonnaise

Peel and chop eggs coarsely.

Add eggs and other ingredients to crabmeat. Mix lightly. Chill quickly to below 41°F. Serve with No. 10 dipper.Yield: 6 quartsPer Serving (excluding unknown items): 276 Calories; 24g Fat (76.5% calories from fat); 14g Protein; 3g Carbohydrate; 1g Dietary Fiber; 169mgCholesterol; 350mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Fruit; 2 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

500

Salad

Creamy ColeslawVegetable and Pasta Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

VARIATIONS:

Apple Cabbage Salad. See p. 493.

Cabbage Carrot Slaw. Reduce cabbage to 5 lb.Add 1 lb shredded or chopped carrots, 8 ozchopped green pepper, and 4 oz chopped onion.

Cabbage-Pineapple-Marshmallow Salad. To 4 lbshredded or chopped cabbage, add 2 lb pineappletidbits, drained, 1 lb miniature marshmallows,and a dressing made of 2 cups mayonnaise orsalad dressing and 2 cups cream, whipped.

Creamy Cauliflower-Broccoli Salad. Substitute 3lb 8 oz EP each of cauliflower and broccoli for thecabbage. Add 3 oz chopped green onion. Garnishwith cherry tomatoes.

7 pounds cabbage (EP) (9 lb AP)2 cups mayonnaise or salad dressing2 cups light cream, half-and-half1/2 cup cider vinegar4 ounces granulated sugar1 ounce salt (1 1/2 tbsp)1/2 teaspoon white pepper

Shred or chop cabbage.

Combine and add to cabbage. Mix lightly. Serve with No. 12 dipper.Yield: 4 1/2 quartsPer Serving (excluding unknown items): 101 Calories; 9g Fat (72.2% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 7mgCholesterol; 285mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

501

Salad

Creamy VinaigretteSalad Dressing Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature below 41°F. Do not mix old productwith new.

VARIATION:

Creamy Raspberry Vinaigrette. Delete oregano.Add 8 oz pureed fresh raspberries.

1 quart rice wine vinegar3 cups red wine3 cups plain yogurt1 cup whole grain mustard1 cup dijon mustard1 ounce garlic cloves, minced6 ounces red onion, finely diced8 ounces green onion, sliced into thin rings1/4 cup basil, finely chopped2 teaspoons fresh mustard seed1 teaspoon dried tarragon2 teaspoons dried whole oregano2 teaspoons black pepper

Blend wines, yogurt, and mustards in mixer bowl, using flat beater.

Mix garlic, onions, fresh basil, and spices into yogurt mixture.

Store covered in refrigerator for up to 1 week. Shake before serving.Yield: 3 quartsPer Serving (excluding unknown items): 1780 Calories; 58g Fat (33.3% calories from fat); 69g Protein; 193g Carbohydrate; 28g Dietary Fiber;93mg Cholesterol; 7137mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 7 Vegetable; 3 Non-Fat Milk; 9 Fat; 7 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

502

Salad

Cucumber Yogurt DressingSalad Dressing Recipes

Potentially hazardous food. Store for service at aninternal temperature below 41°F.

2 cups salad dressing12 ounces sour cream1 tablespoon minced garlic1/2 cup frozen chives1 1/2 teaspoon salt1/8 teaspoon black pepper24 ounces fresh cucumbers3 1/2 cups plain yogurt

Combine in mixer bowl.

Peel and seed cucumbers. Chop finely. Add to sour cream mixture.

Fold in. Chill.Yield: 2 1/2 quartsPer Serving (excluding unknown items): 3191 Calories; 257g Fat (70.8% calories from fat); 50g Protein; 189g Carbohydrate; 6g Dietary Fiber;382mg Cholesterol; 7133mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Vegetable; 7 1/2 Fruit; 4 1/2 Non-Fat Milk; 50 1/2 Fat; 2 1/2Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

503

Salad

Deli PlateEntree Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

VARIATION:

Ham rolls or slices, sliced turkey, deviled or hard-cooked egg, green pepper ring, green onion,cucumber slices, onion slices, cherry tomato, ormarinated mushrooms may be used.

9 pounds Potato Salador9 pounds Macaroni Salador9 pounds Basic Pasta Salad3 pounds pastrami, corned beef, or other cold cuts24 ounces lettuce leaves3 pounds swiss cheese, sliced104 ounces tomatoes (EP), sliced24 ounces dill pickle spears, drained6 ounces black olives100 slices rye bread

Prepare salad.

Wafer slice meat.

Place lettuce leaf on dinner plate. Place one 1-oz cheese slice on lettuce. Portion 1 oz pastrami on cheese. Place No. 16 dipperpasta, potato, or macaroni salad on plate.

Arrange on plate:2 tomato slices1 dill pickle spear1 black olive

Place bread alongside meat on plates.Per Serving (excluding unknown items): 580 Calories; 29g Fat (44.8% calories from fat); 23g Protein; 58g Carbohydrate; 7g Dietary Fiber; 104mgCholesterol; 1252mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

504

Salad

French DressingSalad Dressing Recipes

VARIATIONS:

Prepare by adding the following to 3 qt (1 recipe)French Dressing:

Chiffonade Dressing. Add 1/3 cup chopped freshparsley, 4 oz chopped onion, 6 oz chopped greenpepper, 4 oz chopped red pepper or pimiento, and16 chopped hard-cooked eggs.

Italian Dressing. Delete paprika. Add 2 tsporegano, 1/4 tsp garlic powder, and 1 Tbsp basil.

Mexican Dressing. Add 3 cups chili sauce, 10 ozchopped green pepper, 2 oz chopped onion, and 1Tbsp cilantro.

Oil and Vinegar. Delete mustard, paprika, andonion juice.

Roquefort Cheese Dressing. Add French Dressingslowly, while whipping, to 1 lb finely crumbledRoquefort cheese. 1 qt cream may be mixed withcheese before it is added to the dressing.

Sesame Seed Dressing. Delete salt, paprika,pepper, and onion juice. Increase mustard to 1/4cup and vinegar to 5 1/2 cups. Add 3 1/2 cupsgranulated sugar, 1 1/4 cups soy sauce, and 1/2cup toasted sesame seeds.

Tarragon Dressing. Use tarragon vinegar in placeof cider vinegar.

Tomato Dressing. Add 1 lb granulated sugar, 11/2 qt tomato soup, and 1/4 cup celery or poppyseeds. Increase onion juice to 2 Tbsp.

2 ounces salt (3 tbsp)2 tablespoons dry mustard2 tablespoons paprika1 tablespoon black pepper1 quart cider vinegar4 teaspoons onion juice2 quarts salad oil

Combine dry ingredients in mixer bowl.

Add vinegar and onion juice to dry ingredients. Add salad oil slowly. Beat on high speed until thick and blended.

This is a temporary emulsion that separates rapidly. Beat well or pour into a jar and shake vigorously just before serving.Yield: 3 quartsPer Serving (excluding unknown items): 15648 Calories; 1749g Fat (98.1% calories from fat); 5g Protein; 70g Carbohydrate; 5g Dietary Fiber; 0mg

505

Cholesterol; 21993mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 349 1/2 Fat; 4 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

506

Salad

French Dressing (Thick)Salad Dressing Recipes

If a French Dressing of usual consistency isdesired, use only 8 oz of sugar.

VARIATIONS:

Celery Seed Dressing. Add 2 oz celery seed.

Poppy Seed Dressing. Add 1 oz poppy seed.2 pounds granulated sugar2 tablespoons paprika4 teaspoons dry mustard2 tablespoons salt1 1/2 teaspoons onion juice1 1/2 cups cider vinegar1 quart salad oil

Combine sugar and seasonings in mixer bowl, using wire whip attachment.

Add vinegar. Mix well.

Add oil gradually in small amounts. Beat well after each addition.Yield: 2 quartsPer Serving (excluding unknown items): 11340 Calories; 876g Fat (67.7% calories from fat); 4g Protein; 937g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 12808mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 175 Fat; 62 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

507

Salad

Fresh Sliced Tomatoes andCucumbersVegetable and Pasta Salad Recipes

Servings: 50Cucumbers may be scored with tines of a forkbefore slicing. Cucumbers may be peeled orunpeeled.

VARIATION:

Sliced Tomato and Mozzarella Salad. Substitute4 lb low-fat mozzarella cheese slices for cucumbers.

8 pounds tomatoes5 pounds cucumbers1/2 cup chopped fresh basil1/2 cup chopped fresh parsley2 1/2 cups italian salad dressingbasil, fresh, whole leaves, for garnish

Slice tomatoes and cucumbers 1/4 inch thick. Alternate tomatoes and cucumbers, slightly overlapping, on a serving platter.

Sprinkle basil and parsley over tomatoes and cucumbers.

Drizzle evenly over tomatoes and cucumbers. Garnish with fresh basil leaves and serve immediately.Per Serving (excluding unknown items): 75 Calories; 6g Fat (67.3% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 100mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

508

Salad

Frozen Fruit SaladFruit Salad Recipes

Servings: 48Whipped topping may be used in place of whippedcream.

Other combinations of fruit (a total of 8 lb) maybe used.

1 ounce unflavored gelatin1/2 cup cold water1 3/4 cups orange juice1 3/4 cups pineapple juice2 cups whipping cream1 cup mayonnaise28 ounces pineapple chunks, drained24 ounces orange sections, cut in halves2 pounds bananas, diced12 ounces pecans, chopped8 ounces maraschino cherries8 ounces miniature marshmallows

Sprinkle gelatin over cold water. Let stand 10 minutes.

Combine juices and heat to boiling point. Add gelatin and stir to dissolve. Cool until slightly congealed.

Whip cream. Combine with mayonnaise. Fold into the slightly congealed gelatin mixture.

Fold fruit into gelatin mixture. Pour into a 12x20x2-inch counter pan or into molds. Freeze. Cut 6x8.Yield: 1 pzn 12x20x2 inchesPer Serving (excluding unknown items): 169 Calories; 12g Fat (62.7% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 15mgCholesterol; 36mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

509

Salad

Fruit Gelatin SaladGelatin Salad Recipes

Servings: 40VARIATIONS:

Apple Cinnamon Swirl. Heat 1 1/4 qt water toboiling. Add 1 lb lemon gelatin and 10 ozcinnamon candies (red-hots). Stir until dissolved.Stir in 3 lb (1 1/2 qt) applesauce, 1/4 cuplemon juice, and 1 Tbsp salt. Pour into a12x20x2-inch pan and chill until partially set.Fold in 8 oz coarsely chopped walnuts. Beat 10oz cream cheese, 1/2 cup milk, 1/4 cupmayonnaise until smooth. Spoon mixture (2 cups)on top of gelatin. Swirl through gelatin withrubber spatula to marble.

Applesauce Gelatin Salad. Heat 6 lb 10 oz (1No. 10 can) applesauce, 8 oz granulated sugar, 1Tbsp ground cinnamon, and 2 tsp ground nutmeg,stirring frequently. Add 1 lb 8 oz strawberrygelatin and stir until dissolved. Add 2 qt coldwater and 1/3 cup lemon juice.

Arabian Peach Salad. Drain 1 No. 10 cansliced peaches, saving juice. Combine peach juice, 11/2 cups white vinegar, 1 lb 12 oz granulatedsugar, 1 oz stick cinnamon, and 2 tsp wholecloves. Simmer 10 minutes. Strain, and addenough hot water to make 1 gal liquid. Add to 1lb 8 oz orange gelatin and stir until dissolved.When slightly thickened, add peaches. Apricothalves may be substituted for peaches.

Autumn Salad. Dissolve 1 lb 8 oz orange gelatinin 2 qt boiling water. Add 2 qt cold liquid, 2 lb8 oz sliced fresh peaches, and 3 lb 8 oz freshpears.

Blueberry Gelatin Salad. Make in two layers.First layer: Drain 1 No. 10 can blueberries.Add water to juice if necessary to make 1 qt andheat to boiling. Add 12 oz raspberry gelatin andstir until dissolved. Pour into 12x20x2-inch panand chill. Second layer: Drain 1 No. 10 cancrushed pineapple. Add water if necessary tomake 1 qt liquid. Heat to boiling and add 12 ozlemon gelatin. Stir until dissolved. Stir in thecrushed pineapple and 1 qt sour cream. Cool.Pour over first layer and Chill.

Boysenberry Mold. Thaw 2 lb 12 oz frozenboysenberries in a colander. Reserve juice. Heatjuice plus water if needed to make 2 qt. Add 1 lb8 oz raspberry gelatin and stir until dissolved.Stir in 11/2 cups cold water. Chill until gelatinis the consistency of egg whites. Whip 1 1/4 qt

510

whipped topping until soft peaks form. Fold in thethickened gelatin mixture and boysenberries. Pourinto molds and refrigerate until firm.

Cranberry Apple Salad. Dissolve 1 lb 8 ozcherry or raspberry gelatin in 2 qt boiling water.Add 3 lb fresh or frozen cranberry relish. 1 lbchopped apples, and 1 lb crushed pineapple. OneNo. 10 can whole cranberry sauce and 4 oranges,ground, may be used in place of the relish. Deletepineapple.

Cranberry Mold. Drain 3 1/2 cups crushedpineapple (2 1/2 cups drained). Heat juice, plusenough water to make 3 1/4 cups, to boiling.Add 1 lb raspberry gelatin and stir untildissolved. Stir in 1 1/2 qt cranberry relish. Chilluntil consistency of unbeaten egg whites. Fold in 3cups mandarin oranges, drained and chopped, and3 1/4 cups whipped topping whipped until stiff(6 1/2 cups whipped). Spread in oiled gelatinmolds.

Cucumber Soufflé Salad. Dissolve 1 lb 8 oz limeor lemon gelatin in 1 1/2 qt boiling water. Add2 qt ice and cold water. Chill until partially set.Whip until fluffy. Add 3 cups mayonnaise and1/3 cup lemon juice. Fold in 5 lb cucumbers,chopped.

Frosted Cherry Salad. Dissolve 1 lb 8 oz cherrygelatin in 2 qt boiling water. Add 2 qt cold fruitjuice, 2 lb drained, pitted red cherries, and 2 lbcrushed pineapple. When congealed, frost withwhipped cream cheese and chopped toastedalmonds.

Frosted Lime Salad. Dissolve 1 lb 8 oz limegelatin in 2 qt boiling water. Add 2 qt cold fruitjuice and, when mixture begins to congeal, add 4lb crushed pineapple, drained, 2 lb 8 oz cottagecheese, 8 oz diced celery, 4 oz chopped pimiento,and 4 oz chopped nuts. When congealed, frostwith mixture of 4 lb cream cheese blended with1/2 cup mayonnaise.

Jellied Waldorf Salad. Dissolve 1 lb 8 ozraspberry or cherry gelatin in 2 qt boiling water.Add 1 cup red cinnamon candies (red-hots) andstir until dissolved. Add 2 qt cold water or fruitjuice. When mixture begins to congeal, add 2 lbdiced apple, 12 oz finely diced celery, and 8 ozchopped pecans or walnuts.

Lemon Cream Mold. Dissolve 1 lb 8 oz lemongelatin in 1 qt boiling water. Stir in 1 qt coldwater, 3/4 cup vinegar, and 1/4 tsp salt. Cool toroom temperature. Add to 3 lb 12 oz sour creamand mix until smooth. Garnish with very thinslices of lemon and cucumber.

511

Molded Pineapple Cheese Salad. Dissolve 1 lb 8oz lemon gelatin in 2 qt boiling water. Add 2 qtcold fruit juice, 1 lb grated cheddar cheese, 3 lbdrained crushed pineapple, 3 oz chopped greenpepper or pimiento, and 4 oz finely chopped celery.

Ribbon Gelatin Salad. Dissolve 1 lb 8 ozraspberry gelatin in 1 gal boiling water. Divideinto three equal parts. Pour one-third into one12x20x2-inch pan and chill. Add 1 lb creamcheese to another third and whip to blend; pour onthe first part when it is congealed. Return it to therefrigerator until it, too, is congealed, then top withremaining portion.

Sunshine Salad. Dissolve 1 lb 8 oz lemon gelatinin 2 qt boiling water. Add 2 qt cold fruit juice, 3lb drained crushed pineapple, & 8 oz grated rawcarrot.

Swedish Green-Top Salad. Dissolve 12 oz limegelatin in 2 qt boiling water. Pour into a12x10x2-inch pan. Dissolve 12 oz orangegelatin in 2 qt boiling water. While still hot, add1 lb 8 oz marshmallows & stir until melted.When cool, add 12 oz cream cheese, 1 1/2 cupsmayonnaise, & 1/2 tsp salt, blended together.Fold in 1 pt cream, whipped. Pour over congealedlime gelatin & return to the refrigerator to chill.To serve, invert so that green portion is on top.

Under-the-Sea Salad. Dissolve 1 lb 8 oz limegelatin in 1 gal boiling water. Divide into twoparts. Pour one part into a 12x20x2-inch pan& chill. When it begins to congeal, add 12 ozdrained crushed pineapple or sliced pears. To theremaining gelatin mixture, add 1 lb cream cheese& whip until smooth. Pour over first portion.

24 ounces gelatin, flavored2 quarts boiling water2 quarts fruit juice or cold water4 pounds fruit, drained

Pour boiling water over gelatin. Stir until dissolved.

Add fruit juice or water to hot liquid. Chill.

Place fruit in counter pan. When gelatin begins to congeal, pour over fruit. Place in refrigerator to congeal.

Cut 5x8 for 40 portions. Cut 6x8 for 48 portions.Serving Ideas: For quick preparation, dissolve 1 lb 8 oz flavored gelatin in 1 1/2 qt boiling water. Measure 2 1/2 qt chipped orfinely crushed ice, then add enough cold water or fruit juice to cover ice. Add to gelatin and stir constantly until ice is melted.Gelatin will begin to congeal at once. Speed of congealing depends on proportion of ice to water and size of ice particles.

512

Yield: 1 pan 12x20x2 inchesPer Serving (excluding unknown items): 38 Calories; trace Fat (0.9% calories from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 9mg Sodium. Exchanges: 1/2 Fruit; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

513

Salad

Fruit Salad DressingSalad Dressing Recipes

Potentially hazardous food. Store for service at aninternal temperature below 41°F.

1 quart pineapple juice3 cups orange juice2 cups lemon juice2 pounds granulated sugar5 ounces cornstarch28 ounces eggs (about 16 total), beaten2 cups whipping cream

Combine juices. Heat to boiling point.

Mix sugar and cornstarch. Add to hot mixture while stirring with a wire whip.

Add eggs to hot mixture while stirring. Cook until thickened. Chill quickly (within 4 hours) to below 41°F.

Whip cream and fold into dressing just before serving. Serve with fruit salads.Yield: 4 quartsPer Serving (excluding unknown items): 7887 Calories; 257g Fat (28.8% calories from fat); 120g Protein; 1313g Carbohydrate; 6g Dietary Fiber;4018mg Cholesterol; 1334mg Sodium. Exchanges: 8 1/2 Grain(Starch); 12 1/2 Lean Meat; 18 Fruit; 1 1/2 Non-Fat Milk; 41 1/2 Fat; 61Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

514

Salad

Fruit Salad PlateEntree Salad Recipes

Servings: 50Choose a combination that offers contrast inshape, color, and flavor from the following lists:

FRUIT SUGGESTIONSApple wedgesAvocado wedges, slices, or halvesBananas, cut in strips or chunks, rolled inchopped nutsCherries, sweetGrape clusters, red or greenGrapefruit sectionsKiwi fruitMangoesMelon: cantaloupe, honeydew, watermelon; cut inwedges, rings, or ballsOrange slices, half slices, sectionsPapayasPeach halves or slices: cream cheese filling,cranberry sauce, or cottage cheese in halvesPear halves, filled, or slicesPineapple chunks, spears, ringsPlumsStrawberries

SALAD SUGGESTIONSCheese strips or slicesCottage cheeseChicken saladSliced chicken or turkeyHam roll

BREAD SUGGESTIONSHard rollMuffinFinger sandwich: chicken, tunaNut bread sandwichRaisin bread-cream cheese sandwich

GARNISHES (See p. 723 for additionalgarnish suggestions.)CoconutLemon or lime wedgePomegranate seedsStuffed prune

20 pounds fruit in season (3-4 seelctions from fruits listed in notes)Chicken Salador12 pounds cottage cheese or sherbet50 nut bread sandwiches or muffins (50 to 100)24 ounces lettuce

Prepare fruit.

515

Prepare salad according to recipe.

Prepare lettuce. Place lettuce leaf on dinner plate. Arrange fruit, salad, and bread on lettuce.Per Serving (excluding unknown items): 447 Calories; 9g Fat (17.7% calories from fat); 22g Protein; 72g Carbohydrate; 5g Dietary Fiber; 31mgCholesterol; 715mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 Fruit; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

516

Salad

Garbanzo Bean SaladVegetable and Pasta Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

Cooked Green Northern beans may besubstituted for garbanzo beans.

Vegetable Marinade (p. 594) may be substitutedfor French Dressing.

VARIATION:

Garbanzo Pasta Salad. Delete pinto beans.Cook 8 oz shell macaroni to the al dente stage.Combine with other ingredients.

40 ounces canned garbanzo beans24 ounces canned red beans2 pounds pinto beans, canned1 pound celery, sliced12 ounces cucumbers, peeled and sliced5 ounces green onions, sliced8 ounces radishes, sliced4 ounces black olives, sliced1 cup French Dressing

Rinse beans with cold water. Drain.

Combine with beans.

Pour dressing over bean mixture. Toss lightly. Marinate for 2 hours.Yield: 4 1/2 quartsPer Serving (excluding unknown items): 87 Calories; 4g Fat (36.3% calories from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 252mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

517

Salad

Garlic Herb DressingSalad Dressing Recipes

Potentially hazardous food. Hold for service at atemperature below 41°F.

Serve as a dip for vegetables or dressing for saladgreens.

28 ounces nonfat cream cheese, softened1 1/4 cups skim milk1/4 cup tarragon vinegar6 garlic cloves, minced6 ounces onion, minced1 teaspoon dried tarragon1 tablespoon dried parsley flakes1/2 teaspoon celery seed3/4 teaspoon black pepper3/4 teaspoon salt

Beat cream cheese until smooth and creamy. Add milk and vinegar, beating until smooth.

Stir in garlic, onion and spices. Chill quickly (within 4 hours) to below 41°F.Yield: 1 1/2 quartsPer Serving (excluding unknown items): 979 Calories; 12g Fat (11.2% calories from fat); 129g Protein; 86g Carbohydrate; 4g Dietary Fiber; 69mgCholesterol; 6100mg Sodium. Exchanges: 0 Grain(Starch); 16 Lean Meat; 3 1/2 Vegetable; 1 Non-Fat Milk; 0 Fat; 3 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

518

Salad

Grapefruit Orange SaladFruit Salad Recipes

Servings: 50VARIATIONS:

Citrus Pomegranate Salad. Arrange grapefruitand orange sections on curly endive. Sprinklepomegranate seeds over fruit. Serve with CelerySeed Dressing (p. 520, 527).

Fresh Fruit Salad Bowl. Place chopped lettuce orother salad greens in individual salad bowls, 2 ozper bowl. Arrange wedges of cantaloupe, honeydewmelon, and avocado, and sections of orange orgrapefruit on the lettuce. Garnish with greengrapes, Bing cherries, or fresh strawberries. Freshpineapple, peaches, or apricots are good also inthis salad. Serve with Celery Seed Fruit Dressing(p. 527) or Honey French Dressing (p. 522).

Grapefruit Apple Salad. Substitute wedges ofunpeeled red apples for oranges.

Grapefruit-Orange-Avocado Salad. Place avocadowedges between grapefruit and orange sections.Garnish with fresh strawberries.

Grapefruit-Orange-Pear Salad. Alternate slices of fresh pear with grapefruit and orange sections.

16 medium grapefruit17 large oranges

Peel and section fruit according to directions on p. 468.

For each salad, arrange 3 grapefruit sections and 2 orange sections, alternately on lettuce or other salad greens.

Serve with Celery Seed Fruit Dressing (p. 527) or Honey French Dressing (p. 522).Per Serving (excluding unknown items): 45 Calories; trace Fat (2.2% calories from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 0mg Sodium. Exchanges: 1/2 Fruit.Copyright: © 2004 by Prentice-Hall, Inc.

519

Salad

Honey French DressingSalad Dressing Recipes4 teaspoons dry mustard1 teaspoon salt4 teaspoons celery seed or poppy seed2 cups honey1 1/4 cups cider vinegar1/4 cup lemon juice1 tablespoon onion, grated1 quart salad oil

Mix mustard, salt, and celery seed in large mixing bowl.

While mixing, add remaining ingredients in order listed.Yield: 2 quartsPer Serving (excluding unknown items): 9892 Calories; 876g Fat (76.9% calories from fat); 6g Protein; 587g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 2177mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 175 Fat; 38 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

520

Salad

Honey Lime DressingSalad Dressing Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature below 41°F. Do not mix old productwith new.

1 quart low-fat mayonnaise1 quart plain yogurt2 cups honey2 cups fresh lime juice1 tablespoon celery seed

Measure all ingredients into mixer bowl. Blend together, using wire whip. Cover and refrigerate. Store (below 41°F).Yield: 3 quartsPer Serving (excluding unknown items): 5375 Calories; 294g Fat (46.7% calories from fat); 39g Protein; 714g Carbohydrate; 4g Dietary Fiber;447mg Cholesterol; 5013mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fruit; 4 Non-Fat Milk; 58 Fat; 44 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

521

Salad

Hot Potato SaladVegetable and Pasta Salad Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

12 hard-cooked eggs, sliced or diced, may beadded.

Mayonnaise or a combination of mayonnaise andsalad dressing may be used in place of the hotvinegar dressing. Add to potato mixture and heatto serving temperature.

12 pounds potatoes (EP) (15 lb AP)1 pound bacon8 ounces onion, chopped4 ounces all-purpose flour1 pound granulated sugar2 1/2 ounces salt2 teaspoons black pepper1 tablespoon celery seed3 cups cider vinegar1 quart water

Wash potatoes and trim as necessary. Steam until just tender, about 30 minutes. Peel and slice.

Dice bacon, cook until crisp. Drain. Reserve fat.

Sauté onion in bacon fat.

Add flour to onions and stir until well mixed. Cook 5 minutes.

Mix sugar, spices, vinegar, and water. Boil 1 minute. Add to fat-flour mixture gradually while stirring. Cook until slightly thickened.

Add hot dressing to warm potatoes and bacon. Mix lightly. Serve hot.Per Serving (excluding unknown items): 186 Calories; 5g Fat (22.0% calories from fat); 5g Protein; 32g Carbohydrate; 2g Dietary Fiber; 8mgCholesterol; 702mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

522

Salad

Hot Vinaigrette (for Salad Greens)Salad Dressing Recipes

Servings: 501 1/2 quarts balsamic vinegar1/2 cup honey1/4 cup dijon mustard2 ounces green onions, sliced into thin rings1 ounce garlic cloves, minced2 tablespoons dried whole tarragon1 teaspoon coarsely ground pepper1/2 teaspoon salt

Combine vinegar, honey, and mustard in a steam-jacketed kettle or saucepan. Using a wire whip, mix until blended.

Add onions, garlic, and spices to vinegar mixture. Heat over medium heat to 200°F.

Spoon 2 Tbsp over single servings of bitter greens or fresh spinach leaves.Yield: 1 3/4 quartsPer Serving (excluding unknown items): 17 Calories; trace Fat (2.9% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

523

Salad

Italian Pasta SaladVegetable and Pasta Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

An oil-base dressing may be substituted forThousand Island Dressing.

40 ounces rotini or other pasta2 1/2 gallons boiling water2 tablespoons salt1 tablespoon vegetable oil1 3/4 quarts Thousand Island Dressing (variation of Mayonnaise)1 tablespoon dried basil, crumbled1 tablespoon salt8 ounces canned garbanzo beans24 ounces fresh tomatoes, cut in wedges1 pound cucumbers, peeled and sliced8 ounces fresh cauliflower, sliced4 ounces large pitted black olives

Cook pasta according to directions on p. 369. Rinse in cold water. Drain.

Combine dressing and seasonings. Pour over pasta. Mix gently. Chill.

Drain and rinse beans. Add to pasta mixture.

Add vegetables and olives to pasta mixture. Toss gently. Refrigerate until served.Per Serving (excluding unknown items): 375 Calories; 32g Fat (75.8% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 16mgCholesterol; 620mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

524

Salad

Macaroni SaladVegetable and Pasta Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

VARIATIONS:

Chicken and Pasta Salad. Delete cheese, picklerelish, and eggs. Cook 2 lb 8 oz fettuccine or othertype of pasta according to directions on p. 369.Add 3 lb cooked chicken, diced.

Ham and Pasta Salad. Delete eggs. Add 2 lbcooked ham, diced.

40 ounces elbow macaroni2 1/2 gallons boiling water2 tablespoons salt1 tablespoon vegetable oil2 cups French Dressing3/4 teaspoon salt1/2 cup cider vinegar12 hard-cooked eggs (p. 271)6 ounces green peppers, chopped20 ounces celery, chopped6 ounces chopped onions3 ounces pimiento, chopped and drained1 pound cheddar cheese, diced or shredded1 pound salad dressing10 ounces sweet pickle relish, drained

Cook macaroni according to directions on p. 369. Rinse in cold water. Drain well after rinsing. (Should be 6 lb 10 oz cookedmacaroni.)

Combine. Pour over macaroni and let marinate overnight.

Peel and coarsely chop eggs.

Add vegetables, cheese, and eggs to marinated macaroni.

Combine dressing and relish. Pour over macaroni mixture. Mix carefully to combine. Serve with No. 10 dipper.Yield: 6 quartsPer Serving (excluding unknown items): 248 Calories; 15g Fat (54.3% calories from fat); 7g Protein; 22g Carbohydrate; 1g Dietary Fiber; 63mgCholesterol; 552mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

525

Salad

Marinated CarrotsVegetable and Pasta Salad Recipes

Servings: 50Frozen crinkle-sliced carrots, cooked until tender-crisp, may be substituted for fresh carrots.

Marinated carrots will keep in the refrigerator fora week.

5 pounds fresh carrots, cut in 1/4-inch slices2 cups tomato soup1 pound granulated sugar1/2 cup salad oil1 1/2 cups cider vinegar2 teaspoons salt1 teaspoon black pepper1 tablespoon prepared mustard1 tablespoon worcestershire sauce12 ounces chopped onions3 ounces green pepper, chopped

Cook carrots until tender-crisp. Drain.

Combine and heat to boiling point. Pour over warm carrots. Marinate for at least 4 hours.Per Serving (excluding unknown items): 79 Calories; 2g Fat (25.4% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 134mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

526

Salad

Marinated Chicken and Fresh FruitSaladEntree Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

Choose at least three kinds of fruit thatcomplement each other. Suggested fruits:cantaloupe wedges, watermelon chunks, freshpineapple spears or chunks, whole freshstrawberries, papaya pieces, mango slices, green orred grapes.

VARIATION:

Blackened Chicken Salad. Season 25 chickenbreasts with Cajun Seasoning (p. 592). Cookfollowing Grilled Chicken Breast directions.Increase lettuce to 13 lb. Arrange 4 oz lettuce onplate and top with one-half sliced chicken breast.Garnish with chopped tomato and yellow bellpepper. Dress as desired.

50 (3-ounces) each chicken breasts7 pounds head lettuce (iceberg)3 pounds leaf lettuce, bibb or romaine10 pounds fresh fruit in season (10 to 12) (see notes)2 pounds leaf lettuce3 quarts Golden Fruit Dressing -- a variation of Celery Seed Fruit Dressing (see Notes)

Prepare and grill chicken according to Tarragon Chicken recipe, p. 441. Chill quickly to below 41°F.

Cut or tear lettuce into bite-size pieces.

Prepare fruit. Peel if necessary and cut into wedges, medium-size chunks, or clusters.

Use the 2 lb Leaf lettuce for plate liners.

Serve the Golden Fruit Dressing to the side.

To Assemble:1. Line 50 9-inch luncheon plates with leaf lettuce.2. Arrange 3 oz greens on each plate.3. Place 3 oz grilled chicken strips in center of plate.4. Arrange 3 oz fruit around the chicken.5. In a side dish, serve Golden Fruit Dressing, p. 527.Per Serving (excluding unknown items): 540 Calories; 33g Fat (53.8% calories from fat); 17g Protein; 47g Carbohydrate; 3g Dietary Fiber; 44mgCholesterol; 440mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates.

527

Copyright: © 2004 by Prentice-Hall, Inc.

528

Salad

Marinated Garden SaladVegetable and Pasta Salad Recipes

Servings: 50Peel broccoli stems before slicing if they appeartough.

1 pound carrots, sliced2 pounds cauliflower, freshly ground2 pounds broccoli spears1 pound fresh mushrooms1 1/2 quarts French Dressing1/4 ounce dill weed1 tablespoon dried basil, crumbled1 teaspoon dried oregano, crumbled

Steam carrots just until tender-crisp. Drain.

Cut cauliflower into florets.

Cut broccoli into florets and slice stems.

Clean mushrooms. Cut large mushrooms in half. Combine all vegetables.

Combine dressing and seasonings. Pour over vegetables. Marinate at least 2 hours.Yield: 8 poundsPer Serving (excluding unknown items): 170 Calories; 18g Fat (89.5% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 232mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

529

Salad

Marinated MushroomsVegetable and Pasta Salad Recipes

Servings: 50Before serving, mushrooms may be tossed withfresh minced parsley or other fresh herb.

VARIATIONS:

Marinated Asparagus. Blanch fresh asparagusspears (see above). Marinate. To serve, drain andarrange 3-5 spears on plate with Bibb lettuceliner. Garnish with lemon twist or pimiento strip.

Marinated Green Beans. Cover whole green beanswith marinade. If fresh green beans are used, cookuntil tender-crisp.

Vegetable Collage. Pour 3 cups Italian Dressing(p. 521) or Vegetable Marinade (p. 594) over: 2lb broccoli florets, 2 lb cauliflower florets, 12 ozsliced celery, 1 lb 8 oz cherry tomatoes cut in half,2 lb sliced zucchini, 1 lb sliced green onions, 6 ozsliced carrots, and 1 lb 8 oz sliced black olives.Marinate in refrigerator for 4 hours, but if saladis to be held longer than 4 hours, add broccolishortly before serving. Add 1 lb cooked crumbledbacon and toss.

6 pounds small fresh mushrooms1 quart water1/2 cup lemon juice1 1/2 quarts Vegetable Marinade

Clean mushrooms and trim ends. Leave whole.

Combine water and lemon juice. Bring to a boil. Add mushrooms and blanch for 1-3 minutes. Drain and immerse in cold water.Drain.

Pour marinade over mushrooms. Refrigerate for 2-3 hours. Drain off most of the marinade before serving.Per Serving (excluding unknown items): 55 Calories; 5g Fat (69.5% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 198mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

530

Salad

Marinated TomatoesVegetable and Pasta Salad Recipes

Servings: 501/3 cup fresh basil may be substituted for dried.

Salad oil may be substituted for olive oil.

Refrigerator storage causes tomatoes to lose someflavor.

VARIATION:

Fresh Tomato Relish. Cut peeled tomatoes in halfand gently squeeze out most of the seeds. Chopcoarsely and stir into the marinade.

6 pounds fresh tomatoes, peeled3/4 cup onion, chopped3 cloves minced garlic1/3 cup parsley, chopped1 tablespoon dried basil, crumbled1 tablespoon granulated sugar2 teaspoons salt1 1/2 teaspoons black pepper2 cups olive oil1 1/2 cups red wine or balsamic vinegar

Cut peeled tomatoes into 1/2-inch slices. Place in bottom of 12x20x2-inch pan.

Combine. Pour over tomato slices. Cover tightly. Refrigerate if storing for later use.Per Serving (excluding unknown items): 90 Calories; 9g Fat (83.8% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 90mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

531

Salad

MayonnaiseSalad Dressing Recipes

Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

For safety reasons, the use of pasteurized frozenegg yolks is recommended.

The addition of oil too rapidly or insufficientbeating may cause the oil to separate from theother ingredients, resulting in a curdledappearance. Curdled or broken mayonnaise maybe reformed by adding it (a small amount at atime) to 2 well-beaten egg yolks or eggs andbeating well after each addition. It also may bereformed by adding it to a small portion ofuncurdled mayonnaise.

VARIATIONS: To make approximately 2 qtdressing:

Buttermilk Dressing. To 1 qt mayonnaise, add 1qt buttermilk, 2 tsp basil, 1/2 tsp oregano, 1Tbsp finely chopped fresh parsley, 1 clove garlic,minced, 2 tsp black pepper, 2 oz chopped onion,and 1 tsp tarragon.

Campus Dressing. To 2 qt mayonnaise, add 1/3cup fresh parsley, 1/4 cup chopped green pepper,and 1/2 cup finely chopped celery.

Chantilly Dressing. To 1 1/2 qt mayonnaise,fold in 1 1/2 cups cream, whipped.

Creamy Blue Cheese Dressing. To 1 qtmayonnaise, add 2 cups (1 lb) sour cream, 1/4cup lemon juice, 1 Tbsp grated onion, 1 tsp salt,and 8 oz finely crumbled blue cheese.

Dilly Dressing. To 1 1/2 qt mayonnaise, add 2cups evaporated milk or buttermilk, 1 Tbspseasoned salt, 1 tsp garlic powder, and 1/4 cupchopped dill weed.

Egg and Green Pepper Dressing. To 1 3/4 qtmayonnaise, add 12 chopped hard-cooked eggs,1/4 cup finely chopped green pepper, 2 Tbsponion juice, and a few grains cayenne pepper.

Garden Dressing. Combine 3 cups mayonnaiseand 1 1/2 qt (3 lb) sour cream. Add 3 ozgranulated sugar, 2 tsp salt, and 1 tsp blackpepper. Fold in 12 oz thinly sliced green onions, 8oz thinly sliced radishes, 8 oz chopped cucumbers,and 8 oz minced green pepper. This may be used

532

for a vegetable dip also.

Green Peppercorn Cream Dressing. To 1 cupmayonnaise, add 1 1/4 qt (2 lb 8 oz) sourcream, 1 cup Dijon-style mustard, 1/3 cup finelycrushed and drained green peppercorns, 1/4 cupwhite wine vinegar, and 2/3 cup chopped parsley(optional).

Honey Cream Dressing. Blend together 4 ozcream cheese, 1 1/3 cups honey, 1 cup lemon orpineapple juice, and 1/4 tsp salt; then fold into 11/2 qt mayonnaise.

Honey Yogurt Dressing. To 1 cup mayonnaise,add 1 1/2 qt unflavored yogurt, 1/3 cup honey,1/4 cup raspberry vinegar, 2 Tbsp lemon juice,and 1 Tbsp grated fresh orange peel.

Horseradish Cream Dressing. To 1 cupmayonnaise, add 1 1/2 qt (3 lb) sour cream, 2Tbsp lemon juice, 2 tsp curry powder, 5 ozhorseradish, 1 tsp salt, and 1 tsp paprika.

Roquefort Dressing. To 1 1/2 qt mayonnaise,add 2 cups French dressing, 8 oz crumbledRoquefort cheese, and 2 tsp Worcestershire sauce.

Russian Dressing. To 1 1/2 qt mayonnaise, add2 cups French dressing, 8 oz crumbled Roquefortcheese, and 2 tsp Worcestershire sauce.

Russian Dressing. To 2 qt mayonnaise, add 2cups chili sauce, 2 Tbsp Worcestershire sauce, 2tsp onion juice, and a few grains of cayenne.

Sour Cream Basil Dressing. To 1 cupmayonnaise, add 3/4 cup vinegar, 1 1/2 qt (3lb) sour cream, 1 oz granulated sugar, 1 1/2 ozsalt, 1 1/2 Tbsp celery seed, and 2 Tbsp basilleaves.

Thousand Island Dressing. To 1 1/2 qtmayonnaise, add 1 1/2 oz minced onion, 3 ozchopped pimiento, 1 cup chili sauce, 8 choppedhard-cooked eggs, 1 tsp salt, 1/4 cup picklerelish, and a few grains of cayenne.

5 ounces egg yolks (about 8 total) (see notes)2 ounces salt (3 tbsp)2 teaspoons paprika2 tablespoons dry mustard1/4 cup cider vinegar2 quarts salad oil1/4 cup cider vinegar2 quarts salad oil

Place egg yolks and seasonings in mixer bowl. Mix thoroughly, using wire whip attachment.

533

Add 1/4 cup vinegar and blend.

Add oil very slowly, beating steadily on high speed until an emulsion is formed. Oil may then be added, 1/2 cup at a time and later1 cup at a time, beating well after each addition.

Add 1/4 vinegar. Beat well.

Continue beating and adding oil until all oil has been added and emulsified.Yield: 1 gallonPer Serving (excluding unknown items): 31412 Calories; 3535g Fat (99.5% calories from fat); 27g Protein; 14g Carbohydrate; 1g Dietary Fiber;1816mg Cholesterol; 22040mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 704 1/2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

534

Salad

Pasta and Crab SaladEntree Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

Chilling ingredients before combining shortens thetime product is in the temperature danger zone(above 41°F).

Cooked shrimp, cooked scallops, or lobster may besubstituted for crabmeat.

24 ounces radiatore1 1/2 gallons water1 ounce salt (1 1/2 tbsp)3 3/4 cups Lemon Basil Dressing (variation of Vinaigrette Dressing)2 ounces green onions, finely chopped20 ounces thawed snow peas, uncooked2 pounds crabmeat, diced

Cook pasta according to directions on p. 369. Drain. Yield should be 3 lb cooked radiatore.

Add dressing. Toss to coat pasta. Chill to below 41°F.

Add onions and snow peas. Toss.

Add crabmeat. Toss. Keep chilled below 41°F.Per Serving (excluding unknown items): 167 Calories; 11g Fat (59.7% calories from fat); 5g Protein; 11g Carbohydrate; 1g Dietary Fiber; 14mgCholesterol; 456mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

535

Salad

Perfection SaladGelatin Salad Recipes

Servings: 403 ounces unflavored gelatin2 cups cold water3 quarts boiling water1 cup cider vinegar1 cup lemon juice1 ounce salt (1 1/2 tbsp)1 pound granulated sugar24 ounces cabbage, chopped10 ounces celery, chopped4 ounces pimiento, chopped4 ounces green pepper, chopped1 tablespoon paprika

Sprinkle gelatin over cold water. Let stand 10 minutes.

Add boiling water to gelatin. Stir until gelatin is dissolved.

Add vinegar, lemon juice, salt and sugar to gelatin mixture. Stir until sugar is dissolved. Chill.

When liquid begins to congeal, add vegetables. Pour into a 12x20x2-inch counter pan. Place in the refrigerator to congeal.

Cut 5x8 for 40 portions. Cut 6x8 for 48 portions.Yield: 1 pan 12x20x2 inchesPer Serving (excluding unknown items): 61 Calories; trace Fat (1.2% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 292mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

536

Salad

Poached Salmon on Field GreensEntree Salad Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold for service at an internaltemperature below 41°F.

One of several commercial lettuce assortments maybe used or an assortment made using severaldifferent salad greens (p. 465).

Horseradish Caper Sauce (p. 575) may be ladledover salmon fillet in place of Vinaigrette Dressing.

50 (4-ounces) each salmon fillets, poached200 ounces lettuce assortment (see notes)2 quarts Vinaigrette Dressing

Poach salmon according to directions on p. 300.

Place 4 oz lettuce on plate. Drizzle with 1/2-1 oz of Vinaigrette Dressing. Carefully place salmon fillet on top of greens. Drizzlewith 1/2-1 oz of Vinaigrette Dressing.

Garnish with fresh herbs or edible flowers. (See Appendix A and Appendix B for suggestions.)Per Serving (excluding unknown items): 356 Calories; 27g Fat (67.8% calories from fat); 24g Protein; 5g Carbohydrate; 2g Dietary Fiber; 59mgCholesterol; 466mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

537

Salad

Potato SaladVegetable and Pasta Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

2 cups French Dressing ay be substituted for themarinade given in the recipe.

Sour cream or yogurt may be substituted for halfof the mayonnaise.

Potatoes may be cooked with skins on, thenpeeled. Use 12 lb AP.

4 oz pickle relish, chopped pimiento, or choppedgreen pepper may be added.

VARIATION:

Sour Cream Potato Salad. Reduce eggs to 8 andmayonnaise to 1 cup. Add 2 cups sour cream, 1tsp celery seed, and 12 oz peeled, sliced cucumbers.

12 pounds potatoes (AP) (10 lb AP), peeled1/2 cup salad oil1/2 cup cider vinegar1 tablespoon lemon juice2 tablespoons prepared mustard3 ounces granulated sugar1 tablespoon saltfew drops hot pepper sauce12 hard-cooked eggs (p. 271), diced1 pound celery, diced8 ounces onion, finely chopped1/2 teaspoon black pepper2 cups mayonnaise

Cook potatoes until tender. Dice while warm.

Make a marinade of oil, vinegar, lemon juice, and seasonings. Add to warm potatoes and mix gently. Marinate until cold.

Add eggs, celery, onion, and pepper to marinated potatoes. Mix lightly.

Add mayonnaise. Mix carefully to blend. Chill at least 1 hour before serving. Serve with No. 10 dipper.Yield: 7 quartsPer Serving (excluding unknown items): 197 Calories; 11g Fat (48.7% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 54mgCholesterol; 214mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

538

Salad

Shrimp Rice SaladEntree Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

Chilling ingredients before combining shortens thetime product is in the temperature danger zone(above 41°F).

1 pound converted rice1 1/4 quarts water1 tablespoon salt1 tablespoon margarine or vegetable oil24 ounces celery1 pound green peppers5 pounds cooked shrimp, chilled1 cup cider vinegar1/2 cup salad oil2 tablespoons worcestershire sauce2 tablespoons granulated sugar1 tablespoon salt2 teaspoons curry powder3/4 teaspoon ground ginger1/2 teaspoon black pepper3 pounds pineapple chunks in juice, canned or frozen, drained

Cook rice according to directions on p. 399. Chill.

Cut celery in thin slices crosswise. Slice green peppers in thin strips.

Combine shrimp, rice, and vegetables.

Combine vinegar, oil, Worcestershire sauce, sugar, salt, curry powder, ginger, and pepper and pour over shrimp-rice mixture.Marinate in refrigerator at least 3 hours.

Just before serving, add pineapple. Serve with No. 8 dipper.Per Serving (excluding unknown items): 122 Calories; 3g Fat (21.8% calories from fat); 10g Protein; 13g Carbohydrate; 1g Dietary Fiber; 89mgCholesterol; 378mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

539

Salad

Shrimp SaladEntree Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

Chilling ingredients before combining shortens thetime product is in the temperature danger zone(above 41°F).

12 lb raw shrimp in shell or 10 lb raw, peeled,and deveined shrimp will yield the 6 lb cookedshrimp needed. Cook according to directions on p.292.

1 dozen hard-cooked eggs (p. 271), coarselychopped, may be added. Reduce shrimp to 5 lb.

Salad may be garnished with tomato wedges orserved in a tomato cup.

6 pounds cooked shrimp (see notes)2 pounds celery, diced1 pound cucumber, diced1 head chopped lettuce (optional)1 quart mayonnaise2 tablespoons lemon juice2 teaspoons salt1 teaspoon paprika2 teaspoons prepared mustard

Cut shrimp into 1/2-inch pieces. Place in bowl.

Add vegetables to shrimp.

Combine mayonnaise and seasonings. Add to shrimp mixture. Mix lightly. Chill quickly to below 41°F. Serve with No. 10 dipper.Yield: 6 1/4 quartsPer Serving (excluding unknown items): 186 Calories; 16g Fat (73.0% calories from fat); 12g Protein; 1g Carbohydrate; 1g Dietary Fiber; 112mgCholesterol; 325mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

540

Salad

Shrimp Tortellini Salad PlateEntree Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

Chilling ingredients before combining shortens thetime product is in the temperature danger zone(above 41°F).

4 pounds cheese-stuffed frozen spinach tortellini (AP) (6 lb cooked)2 1/4 quarts Italian Dressing (variation of French Dressing)5 pounds frozen salad shrimp, cooked26 ounces celery, thinly sliced12 ounces carrots, cut into 3/4-inch-long thin julienne strips10 ounces green onions, thinly sliced22 ounces water chestnuts, sliced, drained44 ounces leaf lettuce1 pound black olives1 pound cherry tomatoes100 bread sticks

Cook tortellini in boiling water for 3-5 minutes. Drain. Place in bowl.

Pour dressing over pasta and toss gently to coat. Chill quickly to 41°F or less.

Thaw shrimp under cold running water. Drain well and add to cold pasta.

Add celery, carrots, green onions, and water chestnuts to pasta mixture. Toss well. Cover. Refrigerate until chilled to 41°F or less.

Cover plate with leaf lettuce. Portion 6 oz salad onto lettuce.

Garnish plate with 3 black olives and 1 cherry tomato. Serve with 2 breadsticks.Per Serving (excluding unknown items): 426 Calories; 32g Fat (66.1% calories from fat); 15g Protein; 21g Carbohydrate; 2g Dietary Fiber; 136mgCholesterol; 683mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

541

Salad

Sliced Cucumber and Onion in SourCreamVegetable and Pasta Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

This cream dressing may be used as a dressing forlettuce.

VARIATIONS:

German Cucumbers. Reduce onions to 4 oz.Delete cream dressing. Pour mixture of 1 cupvinegar, 1/2 cup water, 1 Tbsp salt, and 8 ozsugar over cucumbers and onions. Marinate atleast 1 hour.

5 pounds cucumbers8 ounces onions3 cups sour cream3 cups mayonnaise1 1/2 teaspoons salt3 tablespoons granulated sugar3/4 cup cider vinegar

Cut cucumbers and onions in thin slices.

Blend rest of ingredients to form a thin cream dressing. Pour over cucumbers and onions. Mix lightly.Yield: 4 1/2 quartsPer Serving (excluding unknown items): 135 Calories; 14g Fat (88.7% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 11mgCholesterol; 147mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

542

Salad

Sour Cream DressingSalad Dressing Recipes

Potentially hazardous food. Store for service at aninternal temperature below 41°F.

2 cups cream, whipped, may be added beforeserving.

28 ounces eggs (about 16 total), beaten1 quart sour cream2 pounds granulated sugar1 1/2 ounces all-purpose flour1 cup cold water2 cups cider vinegar

Mix eggs and sour cream.

Combine sugar and flour. Add water and mix only until smooth. Add to the cream and egg mixture.

Add vinegar and cook until thick. Stir as necessary. Chill quickly to below 41°F.Yield: 3 quartsPer Serving (excluding unknown items): 6882 Calories; 272g Fat (34.8% calories from fat); 133g Protein; 1013g Carbohydrate; 1g Dietary Fiber;3774mg Cholesterol; 1624mg Sodium. Exchanges: 2 Grain(Starch); 12 1/2 Lean Meat; 3 Non-Fat Milk; 45 Fat; 63 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

543

Salad

Spiced Apple SaladFruit Salad Recipes

Servings: 50Select apples that will hold their shape whencooked, such as Jonathan, Rome Beauty, orWinesap. Approximately 12 lb will be needed.

8 oz softened cream cheese may be substituted formayonnaise.

6 pounds granulated sugar2 quarts water1 cup cider vinegar1/2 teaspoon red coloring1 ounce whole cloves1 ounce cinnamon sticks50 fresh apples8 ounces celery, chopped4 ounces nuts, chopped3/4 cup mayonnaise1/2 tablespoon salt

Combine sugar, water, and flavorings. Boil for about 5 minutes to form a thin syrup. Set aside for next step.

Core and peel apples. Leave apples whole unless they are large; then cut in half crosswise. Place apples in a flat pan. Pour syrupover apples. Cook on top of range or in oven until tender. Turn while cooking. Cool.

Combine celery and nuts. Add mayonnaise and salt. Fill centers of cooked apples with this mixture.Per Serving (excluding unknown items): 335 Calories; 5g Fat (12.0% calories from fat); 1g Protein; 77g Carbohydrate; 5g Dietary Fiber; 1mgCholesterol; 90mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1/2 Fat; 3 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

544

Salad

Spinach Cheese SaladVegetable and Pasta Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

3 pounds chopped frozen spinach10 hard-cooked eggs (p. 271)6 ounces onion, chopped8 ounces celery, chopped1 pound cheddar cheese, shredded1 1/4 quarts Mayonnaise (or salad dressing)2 teaspoons salt2 teaspoons hot pepper sauce2 tablespoons cider vinegar2/3 cup horseradish

Thaw spinach. Squeeze out excess moisture and drain.

Peel and chop eggs coarsely.

Add onions, celery, cheese, and eggs to spinach. Mix lightly.

Combine mayonnaise and seasonings. Pour over spinach mixture. Mix lightly. Refrigerate for 2 hours. Serve with No. 12 dipper.Per Serving (excluding unknown items): 258 Calories; 26g Fat (89.7% calories from fat); 5g Protein; 2g Carbohydrate; 1g Dietary Fiber; 63mgCholesterol; 324mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 5 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

545

Salad

Stuffed Tomato SaladEntree Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

50 medium-size tomatoes will weighapproximately 12 lb.

VARIATIONS:

Tomato Cabbage Salad. Combine 1 lb cabbageand 1 lb. celery, finely chopped, 1 Tbsp salt, and1 cup mayonnaise for salad mixture. Fill tomatocup, using No. 40 dipper.

Tomato Cottage Cheese Salad. Substitute 6 lbcottage cheese for salad mixture. Fill tomato cups,using No. 20 dipper.

50 medium tomatoes10 pounds Chicken Salad (or Crab, Shrimp, Tuna, or Egg Salad), chilled

Place tomatoes in a wire basket and dip in boiling water. Let stand for 1 minute. Dip in cold water. Remove skins.

Turn tomato stem end down. Cut, not quite through, into fourths. Fill with No. 12 dipper of salad.Per Serving (excluding unknown items): 301 Calories; 20g Fat (58.2% calories from fat); 25g Protein; 7g Carbohydrate; 2g Dietary Fiber; 119mgCholesterol; 459mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

546

Salad

Sweet Sesame Vinaigrette DressingSalad Dressing Recipes

Serve over fresh greens and fruit.26 ounces granulated sugar4 ounces sesame seeds2 ounces poppy seeds1 1/2 teaspoons paprika3 tablespoons onion, minced1 1/2 teaspoons worcestershire sauce3 cups salad oil1 2/3 cups cider vinegar

Combine in mixer bowl.

Using a whip attachment to mix, add vinegar and oil in a slow stream. Whip for at least 1 minute and make sure sugar is dissolved.Yield: 2 quartsPer Serving (excluding unknown items): 9669 Calories; 736g Fat (66.4% calories from fat); 31g Protein; 806g Carbohydrate; 20g Dietary Fiber;0mg Cholesterol; 111mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 145 Fat; 51 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

547

Salad

Tender Greens and Fruit SaladVegetable and Pasta Salad Recipes

Servings: 50Greens: Bibb lettuce, heart of romaine, tinyspinach leaves.

Fruit: Blueberries, strawberries, raspberries, freshpineapple, apples.

Garnish: Blue cheese, feta cheese, walnuts, pecans.

Dressing: Sweet Sesame Vinaigrette (p. 525),Golden Fruit Dressing (p. 527).

10 pounds tender greens (see notes)4 pounds fruit (see notes)1 pound garnish (Blue cheese, feta cheese, walnuts, pecans) (1 to 1 lb 8 oz) (see notes)1 3/4 quarts Sweet Sesame Vinaigrette Dressing (or Golden Fruit Dressing) (see notes)

Toss greens with fruit. Sprinkle garnish on top. Serve with dressing to the side.Per Serving (excluding unknown items): 217 Calories; 15g Fat (59.3% calories from fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 8mgCholesterol; 126mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 3 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

548

Salad

Tomato AspicGelatin Salad Recipes

Servings: 404 ounces unflavored gelatin1 quart cold water1 gallon tomato juice2 small onions, sliced1 bay leaf4 celery stalks8 whole cloves2 teaspoons dry mustard14 ounces granulated sugar1 tablespoon salt2 cups vinegar or lemon juice

Sprinkle gelatin over cold water. Let stand 10 minutes.

Combine tomato juice and seasonings. Boil 5 minutes. Strain. Add gelatin. Stir until dissolved.

Add vinegar or lemon juice. Pour into a 12x20x2-inch counter pan. Place in refrigerator to congeal.

Cut 5x8 for 40 portions. Cut 6x8 for 48 portions.Yield: 1 pan 12x20x2 inchesPer Serving (excluding unknown items): 75 Calories; trace Fat (3.9% calories from fat); 1g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 527mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

549

Salad

Tomato Basil SaladVegetable and Pasta Salad Recipes

Servings: 50Use very ripe, bright red tomatoes.

Procedure for seeding tomatoes: Cut the tomato inhalf horizontally. Gently squeeze each half of thetomato to push out the seeds.

VARIATION:

Tomato Basil and Romaine Salad. Cut or tear10 lb romaine lettuce into bite-size pieces. Portion3 oz lettuce onto individual salad plates. Using aNo. 12 dipper, portion tomatoes on top of greens(being careful to not use too much vinegardressing). Sprinkle 1 tsp freshly grated Parmesancheese on top of each salad. Drizzle a smallamount of the vinegar on top, if desired. Garnishwith whole basil leaves. May substitute slices offresh mozzarella cheese for the Parmesan cheese.

15 pounds tomatoes (AP)1 ounce basil leaves, freshly ground1 1/2 cups red wine vinegar1 1/2 cups granulated sugar2 teaspoons salt1/2 teaspoon cracked black pepper

Peel and seed tomatoes (see Notes). Cut tomatoes into bite-size pieces. Put in bakers bowl.

Cut or tear basil into small pieces. Gently stir into tomatoes.

Mix vinegar, sugar, and spices. Pour over tomatoes. Let stand 30 minutes.

Serve tomatoes in a bowl with some of the vinegar dressing. Garnish with fresh basil leaves.Per Serving (excluding unknown items): 50 Calories; trace Fat (6.4% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 97mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

550

Salad

Tossed Vegetable SaladVegetable and Pasta Salad Recipes

Servings: 50Salad Greens. Select one or more: iceberg, leaf,Bibb, Boston, or romaine lettuce, endive, spinach,escarole, celery cabbage, watercress. See Exhibit Xfor kinds of lettuce and p. 465 for types of saladgreens.

Salad Ingredients. Select one or more: diagonallysliced asparagus, sliced Jerusalem artichokes,artichoke hearts, sliced avocado, bean sprouts,garbanzo beans, broccoli florets or sliced broccolistems, chopped or shredded red cabbage, shreddedor thinly sliced carrots, sliced cauliflower florets,sliced or diced celery, sliced or diced cucumbers,sliced green onions or scallions, diced greenpeppers, sliced fresh mushrooms, cooked greenpeas, sliced radishes, halved cherry fresh tomatoestomato wedges, sliced water chestnuts, slicedzucchini.

Garnishes. Alfalfa sprouts, crumbled crisp-cookedbacon, crumbled blue cheese, shredded cheddarcheese, cheese strips or cubes, seasoned croutons,sliced or quartered hard-cooked eggs, sliced olives,onion rings (fresh or French fried), parsley sprig,green pepper rings or strips, sunflower seeds, cherrytomatoes, tomato wedges, toasted wheat germ.

Salad Dressings. French, Italian, Oil adVinegar, Roquefort, Thousand Island,Buttermilk, Horseradish Cream, GreenPeppercorn Cream, Sour Cream Basil.

7 pounds salad greens (see notes)3 pounds salad ingredients (see notes)garnish as needed (see notes)1 1/4 quarts Salad Dressing (see variations of Mayonnaise)

Wash greens thoroughly and drain. Tear into bite-size pieces.

Add salad ingredients to greens. Toss lightly. Portion into individual salad bowls or plates, 3 oz per portion.

Garnish salads if desired.

Serve with choice of dressings. If preferred, French, Italia, or oil-and-vinegar dressing may be added to the salad just beforeserving.Yield: 10 poundsPer Serving (excluding unknown items): 216 Calories; 22g Fat (89.2% calories from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 11mgCholesterol; 154mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

551

Salad

Triple Bean SaladVegetable and Pasta Salad Recipes

Servings: 50

VARIATIONS:

Cauliflower Bean Salad. Delete kidney beans andadd 3 lb cauliflower florets, slightly cooked.

Oriental Bean Salad. Delete kidney beans. Add1 lb 8 oz cooked red beans, drained and rinsed,and 1 lb 8 oz bean sprouts.

56 ounces canned green beans, french style or cut (1 no. 10 can)40 ounces canned cut wax beans3 pounds canned kidney beans24 ounces onion, thinly sliced6 ounces green pepper, diced3 cups cider vinegar24 ounces granulated sugar1 tablespoon salt1 tablespoon black pepper1 tablespoon celery seed1 cup salad oil

Drain green and wax beans thoroughly.

Rinse kidney beans. Drain.

Add onion, green pepper, and seasonings to beans. Cover. Marinate overnight in the refrigerator.

Just before serving, drain vegetables well. Add oil and toss lightly. Serve with No. 12 dipper.Yield: 6 quartsPer Serving (excluding unknown items): 132 Calories; 5g Fat (29.6% calories from fat); 2g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 364mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

552

Salad

Tuna Pasta Salad PlateEntree Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

Chilling ingredients before combining shortens thetime product is in the temperature danger zone(above 41°F).

2 pounds shell macaroni (AP) (6 lb cooked)2 gallons boiling water2 ounces salt2 tablespoons vegetable oil1 quart Italian Dressing (variation of French Dressing)2 pounds canned tuna22 ounces green peppers4 ounces stuffed green olives, chopped24 ounces lettuce leaves25 hard-cooked eggs (p. 271)6 pounds fresh tomatoes50 hard rolls

Cook macaroni according to directions on p. 369. Drain. Place in bowl.

Pour dressing over cooked macaroni. Stir to coat evenly. Cover and refrigerate 6-8 hours.

Drain tuna. Carefully fold into macaroni.

Cut peppers into strips approximately 1 inch long. Add to macaroni mixture.

Add chopped olives to macaroni mixture.

Place 1 lettuce leaf off center on dinner plate. Place 3 1/2 oz (3/4 cup) salad on lettuce.

Place half an egg on one side of macaroni salad.

Cut each tomato into 8 wedges. Place 2 wedges on other side of salad. Place one hard roll on plate shortly before serving.Per Serving (excluding unknown items): 421 Calories; 18g Fat (38.9% calories from fat); 16g Protein; 48g Carbohydrate; 3g Dietary Fiber; 111mgCholesterol; 1020mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

553

Salad

Tuna SaladEntree Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

Chilling ingredients before combining shortens thetime product is in the temperature danger zone(above 41°F).

VARIATIONS:

Salmon Salad. Substitute salmon for tuna.

Tuna Apple Salad. Substitute tart, diced applesfor cucumbers. Omit pickle relish.

Tuna Pea Salad. Delete eggs and minced onion.Substitute 5 cups sour cream mixed with 1/2 cuplemon juice for the mayonnaise. Add 2 lb frozengreen peas, thawed, 8 oz green pepper, and 8 ozsliced green onions.

12 hard-cooked eggs (p. 271)7 pounds tuna, flaked1 pound celery, chopped1 pound cucumber, diced2 ounces onion, minced8 ounces pickle relish, drained1 quart mayonnaise

Peel and dice eggs.

Add vegetables, relish, and eggs to tuna. Mix lightly.

Add mayonnaise to tuna mixture. Mix lightly to blend. Chill quickly to below 41°F. Serve with No. 8 dipper.Yield: 6 1/4 quartsPer Serving (excluding unknown items): 245 Calories; 19g Fat (69.6% calories from fat); 17g Protein; 2g Carbohydrate; trace Dietary Fiber; 81mgCholesterol; 184mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

554

Salad

Turkey Croissant Salad PlateEntree Salad Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F. Keep leftoverproduct chilled below 41°F. See p. 44 for coolingprocedures.

Chicken salad, crab salad, shrimp salad, or otherwafer-sliced deli meats may be substituted forsmoked turkey. If substituting salad meat forsolid meat, omit tomato slices and add anotherfruit (e.g., apples or plumbs).

2 pounds fresh raw spinach (EP)7 pounds fresh tomatoes, sliced51 ounces fresh navel oranges, unpeeled, sliced6 pounds red seedless grapes2 ounces alfalfa sprouts8 ounces smoked turkey breast, wafer-sliced50 (2 1/2-oz) each croissants

Prepare vegetables and fruits.

To Assemble Turkey Croissant Plates:1. Line three-fourths of plate with 3/4 oz spinach.2. Place 2 tomato slices on spinach leaves.3. Cut orange slices in half. Place beside tomato slices.4. Place 2 1/2 oz turkey beside orange slices.5. Place 1 Tbsp alfalfa sprouts beside turkey.6. Place a 2-oz cluster of grapes beside sprouts.7. Place 1 croissant on plate.Per Serving (excluding unknown items): 343 Calories; 16g Fat (40.1% calories from fat); 9g Protein; 44g Carbohydrate; 4g Dietary Fiber; 51mgCholesterol; 553mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

555

Salad

Vinaigrette DressingSalad Dressing Recipes

VARIATIONS:

Dijon Mustard Vinaigrette. Combine 2 1/2cups red wine vinegar, 3/4 oz chopped chives,3/4 cup Dijon mustard, and 1 oz (1 1/2 Tbsp)salt in mixer bowl. Slowly add 4 3/4 cups saladoil while mixing on medium speed, using wirewhip. Mix until oil is blended in. Makesapproximately 2 qt.

Lemon Basil Dressing. Combine 2 cups cidervinegar, 1 1/2 cups lemon juice,6 oz granulatedsugar, 2 1/2 oz salt, and 4 1/2 Tbsp dried basilleaves. Gradually add 3 cups salad oil.

Lime Salad Dressing. Combine in mixer bowl 21/2 cups frozen reconstituted lime juice, 1 1/4cups sugar, 2 oz salt, 1 tsp white pepper, 3/4 tspred pepper, and 1 1/2 tsp celery salt. Add 4 1/2cups salad oil very slowly, mixing on mediumspeed until oil is blended in. Makesapproximately 2 qt dressing.

Pimiento Vinaigrette Dressing. Substitute 4 ozdiced pimiento for capers.

2 cups cider vinegar1 1/2 ounces salt2 teaspoons white pepper1/4 teaspoon cayenne pepper2 1/2 cups salad oil2 3/4 cups olive oil1/2 cup chopped fresh parsley5 cloves minced garlic1/2 cup chives, frozen4 ounces capers

Combine in mixer bowl.

Combine oils. Add very slowly to vinegar mixture, mixing on low speed until oil is blended in.

Add to dressing. Mix. Store in refrigerator. Stir or shake before serving.Yield: 2 quartsPer Serving (excluding unknown items): 10222 Calories; 1140g Fat (98.4% calories from fat); 3g Protein; 39g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 18988mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 228 Fat; 4 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

556

Salad

Waldorf SaladFruit Salad Recipes

Servings: 50Add walnuts only to salad that will be usedimmediately, as nuts will cause the salad tobecome gray.

Fruit Salad Dressing (p. 527) may be substitutedfor mayonnaise.

VARIATIONS:

Apple Cabbage Salad. Use 6 lb diced apples and4 lb crisp shredded cabbage. Omit celery. Sourcream or plain yogurt may be substituted for halfthe mayonnaise.

Apple Carrot Salad. Use 6 lb diced apples, 3 lbshredded carrots, and only 1 lb chopped celery.

Apple Celery Salad. Delete walnuts. Add 8 ozmarshmallows.

Apple Date Salad. Substitute 2 lb cut dates forcelery.

Apple Fruit Salad. Substitute 4 lb fresh fruit inseason for half the apples.

1/2 cup whipping cream (optional)2 cups Mayonnaise (or salad dressing)8 pounds tart apples (peeled or unpeeled)2 pounds celery, chopped1 ounce salt (1 1/2 tbsp)6 ounces granulated sugar (optional)8 ounces walnuts, coarsely chopped

Whip cream. Combine with mayonnaise.

Dice apples into fruit juice to prevent apples from turning dark. Drain and stir into salad dressing.

Add celery, seasonings, and nuts to apples. Mix lightly until all ingredients are coated with dressing. Serve with No. 12 dipper.Yield: 6 quartsPer Serving (excluding unknown items): 160 Calories; 12g Fat (66.7% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 8mgCholesterol; 291mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

557

Salad

Yogurt Herb DressingSalad Dressing Recipes

Potentially hazardous food. Store for service at aninternal temperature below 41°F.

May be used as a dip for fresh vegetables.6 pounds plain yogurt1 pound salad dressing4 ounces prepared horseradish1 tablespoon dried basil, crumbled1 tablespoon dried tarragon, crumbled1/2 teaspoon ground thyme1 tablespoon celery seed1 tablespoon black pepper, cracked

Blend yogurt, salad dressing, and horseradish in mixer bowl, using flat beater.

Add seasonings. Blend well. Store in refrigerator in covered containers.Yield: 3 1/2 quartsPer Serving (excluding unknown items): 3917 Calories; 304g Fat (68.7% calories from fat); 99g Protein; 212g Carbohydrate; 9g Dietary Fiber;497mg Cholesterol; 4513mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 11 Non-Fat Milk; 58 1/2 Fat; 13 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

558

Salad

Yogurt Orange DressingSalad Dressing Recipes

Potentially hazardous food. Store for service at aninternal temperature below 41°F.

May be used as a dip for fresh fruit.6 pounds plain yogurt1 1/4 cups honey6 ounces orange juice concentrate, thawed1 1/2 teaspoons ground cinnamon1 teaspoon ground nutmeg

Measure all ingredients into mixer bowl. Blend together; using wire whip. Refrigerate covered until chilled. Serve over fruit.Yield: 3 1/2 quartsPer Serving (excluding unknown items): 3253 Calories; 90g Fat (23.9% calories from fat); 100g Protein; 545g Carbohydrate; 5g Dietary Fiber;346mg Cholesterol; 1287mg Sodium. Exchanges: 0 Grain(Starch); 4 Fruit; 11 Non-Fat Milk; 16 1/2 Fat; 31 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

559

Sandwich

560

Sandwich

Bacon, Lettuce, and Tomato SandwichSandwich Recipes

Servings: 50VARIATIONS:

Club Sandwich. Use 150 thin-sliced white bread,toasted. Spread with mayonnaise. Place on firstslice 1 lettuce leaf, 2 tomato slices, and 2 strips ofbacon. Place second slice of toast on top, spreadside down. Spread top with mayonnaise, then add2 oz thinly sliced turkey or chicken breast andlettuce leaf. Top with third slice of toast, spreadside down. Secure with 4 picks. Cut into quartersto serve.

Sliced Ham and Cheese Sandwiches. Substitute 6lb 8 oz wafer-sliced ham and 3 lb 2 oz (1 ozslices) cheese for bacon.

Turkey Club Hoagie. Reduce bacon to 2 lb.Substitute 7-inch hoagie buns for sliced bread.Use 6 lb 8 oz cooked turkey breast(approximately 10 lb AP), wafer sliced. Eachsandwich includes choice of sandwich spread, 2 ozsliced turkey, 1 bacon slice, 1 lettuce leaf, and 2tomato slices. Garnish plate with dill pickle spear.

7 pounds fresh tomatoes2 heads leaf lettuce or iceberg (or 2 lb) (2 to 3 heads)150 slices bacon slices (7 lb)100 slices bread, white or whole wheat1 cup mayonnaiseWhipped Margarine or Butter (8 oz)

Wash tomatoes. Peel, if desired, and cut into thin slices.

Wash lettuce and separate leaves. Drain.

Cook bacon according to directions on p. 356. Drain.

Spread 50 slices of bread with mayonnaise. Place 3 cooked bacon slices, 2 tomato slices, and a lettuce leaf on each.

Top with remaining 50 slices of bread, which have been spread with Whipped Margarine or Butter.Yield: 50 sandwichesPer Serving (excluding unknown items): 291 Calories; 15g Fat (47.1% calories from fat); 11g Protein; 28g Carbohydrate; 2g Dietary Fiber; 19mgCholesterol; 606mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

561

Sandwich

Beef FajitasSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Meat will slice more easily if it is partially frozen.

Fajita meat can be made spicier by substitutingadditional pureed jalapeños for equal parts ofwater. More water in proportion to less jalapeñosmay be used for a less spicy Fajita.

Beef strips may be purchased frozen, seasoned, orunseasoned.

Commercial Fajita marinade mix may besubstituted for marinade in the recipe.

May serve beef separate from onions, peppers,tomatoes.

VARIATION:

Chicken Fajitas. Delete meat tenderizer. Increasesalt to 2 Tbsp. Substitute chicken breasts for beef.

4 ounces pureed jalapeño peppers, with juice1 1/2 cups lemon juice1 1/2 cups pineapple juice1 tablespoon salt2 tablespoons black pepper2 ounces meat tenderizer3 cups water10 pounds beef (AP) round or flank steak40 ounces onions, sliced, separated in rings24 ounces green pepper strips50 tortillas (flour 10 inch)

Combine peppers, juices, salt, pepper, meat tenderizer and water in bowl to make a marinade.

Cut beef into 1x5-inch strips, 1/4 inch thick (see Notes). Pour marinade over meat. Stir to coat meat. Cover and marinate for 24hours.

Drain meat in colander. Discard marinade. Stir-fry in frying pan with a small amount of oil until cooked.

Add onions and green peppers to meat. Stir-fry until tender-crisp. Transfer to 12x10x4-inch pan.

562

Cut tomatoes into thin wedges. Combine carefully with beef. Gently lift beef and vegetables from juice into 12x20x2-inch counterpan.

Heat tortillas to soften. Keep covered. Do not allow to dry out. Serve 1 tortilla on plate and 4 oz beef and vegetables in center oftortilla. Tortilla may be rolled or folded in half.

Serve with condiments: Guacamole (pp. 78, 80), shredded Monterey Jack cheese, shredded lettuce, sour cream, Salsa (p. 568),sliced black olives, sliced jalapeños.Per Serving (excluding unknown items): 426 Calories; 16g Fat (34.5% calories from fat); 24g Protein; 45g Carbohydrate; 3g Dietary Fiber; 54mgCholesterol; 519mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

563

Sandwich

BierocksSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATION:

Bierock Pockets. Scale 3 lb dough onto18x26x1-inch greased pans. Cut dough in halflengthwise. Spread 2 lb beef mixture evenly ontoeach strip of dough. Roll jelly roll fashion and sealtightly. Place seam side down on greased18x26x1-inch pan. Bake at 350°F for 30-35minutes or until done. Cut each roll into 8portions, 16 per pan.

1 1/4 ounces active dry yeast2 quarts warm water (110°F)14 ounces granulated sugar1 ounce salt (1 1/2 tbsp)38 ounces all-purpose flour14 ounces eggs (about 8 total)5 ounces shortening, melted88 ounces all-purpose flour1 egg yolk2 tablespoons waterFILLING:10 pounds ground beef (AP) (7 lb EP)40 ounces cabbage, chopped3 pounds onion, chopped1/3 cup worcestershire sauce2 1/2 ounces salt1/4 teaspoon black pepper1 teaspoon ground savory1 1/2 teaspoons chili powder

Sprinkle yeast over water. Let stand 5 minutes.

Add sugar, salt, and 2 lb 6 oz flour to yeast. Mix on medium speed, until mixture is smooth, using dough arm or flat beater.

Add eggs and shortening. Continue beating.

Add 5 lb 8 oz flour on low speed to make a soft dough. Knead 5 minutes. Cover and let rise until double in bulk.

When dough has doubled, punch down and divide into 4 or 5 portions. Roll dough to 1/4-inch thickness. Cut into 4x6-inch

564

rectangles.

Place on each piece of dough a No. 8 dipper of filling. Fold lengthwise and pinch edges of dough securely to seal. Place on bakingsheets with sealed edges down. Bake at 400°F for 25-30 minutes.

Brush with egg and water mixture. Return to oven for 5 minutes.

FILLING:

Cook beef to an internal temperature of 155°F. Drain.

Steam cabbage and onion until slightly underdone.

Add seasonings and vegetables to beef. If not used immediately, cool quickly to below 41°F. See p. 44 for cooling procedures.Per Serving (excluding unknown items): 560 Calories; 20g Fat (32.7% calories from fat); 26g Protein; 66g Carbohydrate; 3g Dietary Fiber; 101mgCholesterol; 865mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

565

Sandwich

Broccoli and Ricotta CalzoneSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Roasted Vegetable and Ricotta Calzone. Heat 3lb frozen roasted peppers and onions (availablecommercially) with 6 oz sliced black olives. In abowl mix 6 lb 12 oz ricotta cheese, 1 lb 8 ozfreshly grated Parmesan cheese, 3/4 oz driedparsley, 3 Tbsp dried basil, 5 tsp black pepper, 4tsp crushed red pepper, and 1 oz salt. Portion 11/2 oz vegetables and 2 oz ricotta cheese mixture(approximately No. 16 dipper) on dough. Followmakeup and service procedures as for Broccoli andRicotta Calzone.

Ham and Swiss Florentine Calzone. Steam 2 lbfresh spinach for 1 minute. Drain well and reservefor later step. Blend together 6 lb 6 oz ricottacheese, 10 oz freshly grated parmesan cheese, and1 Tbsp black pepper. Portion 2 oz cheese mixtureand 3/4 oz (No. 30 dipper) drained spinach ondough. Portion 3/4 oz of wafer-sliced ham overspinach. Follow makeup and service procedures asfor Broccoli and Ricotta Calzone.

6 pounds frozen broccoli cuts (AP)250 ounces pizza dough balls (50 total - 5 oz each)102 ounces ricotta cheese10 ounces parmesan cheese, shredded1 tablespoon black pepper1/2 teaspoon garlic powder1 ounce whole eggs2 ounces water3 tablespoons Italian herbs3 quarts marinara sauce1 pound parmesan cheese, shredded

Thaw broccoli cuts in a colander or perforated pan. Drained EP yield should equal 5 lb 8 oz. Save drained broccoli for later step.

If using frozen dough balls, cover and let thaw to 65°F, 2-3 hours. Working with a small number of dough balls at a time, flatteninto rounds.

Blend cheeses and spices together. Portion 2 oz (no. 16 dipper) of cheese mixture onto one-half of flattened dough ball. Smoothfilling slightly, leaving 1/2-inch border.

566

Distribute 1/2 cup (1 3/4 oz) of thawed broccoli (reserved from earlier step) over cheese. Brush edges of dough with water. Folddough over filling and crimp edges to seal tightly.

Mix eggs and water. Brush over tops of calzones. Sprinkle with herbs. Bake at 350°F for 18-25 minutes in a conventional ovenuntil the calzone registers 185°F. Follow the manufacturers' directions when using a conveyor-type pizza oven.

Serve 2 oz warm marinara sauce ladled on top of calzone. Serve with Parmesan cheese.Per Serving (excluding unknown items): 530 Calories; 17g Fat (28.9% calories from fat); 24g Protein; 70g Carbohydrate; 3g Dietary Fiber; 43mgCholesterol; 585mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

567

Sandwich

Cheese Salad SandwichSandwich Recipes

Potentially hazardous food. Store filling at aninternal temperature below 41°F.

VARIATION:

Pimiento Cheese Sandwich. Add 6 oz choppedpimiento.

56 ounces cheddar cheese2 cups salad dressing or cream2 teaspoons saltfew grains cayenne pepper4 ounces margarine, softened100 slices bread

Grind or shred cheese.

Combine with cheese. Refrigerate and remove small amounts of filling as necessary for production.

Assemble filling and bread (p. 532). Portion filling with No. 20 dipper.Yield: 50 sandwichesPer Serving (excluding unknown items): 16123 Calories; 931g Fat (52.2% calories from fat); 600g Protein; 1322g Carbohydrate; 57g Dietary Fiber;1850mg Cholesterol; 31674mg Sodium. Exchanges: 80 Grain(Starch); 55 1/2 Lean Meat; 152 1/2 Fat; 4 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

568

Sandwich

Chicken FajitasSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

3 Tbsp of dried cilantro leaves can be substitutedfor fresh cilantro.

Ranchero Base (commercial product) can besubstituted for chicken base. Adjust seasonings asnecessary.

1/4 cup vegetable oil10 pounds chicken white meat, cut into strips3 ounces minced garlic1 quart lime juice2 cups water2 ounces chicken base3/4 ounce cilantro leaves, whole, finely chopped (see notes)1 tablespoon black pepper1 teaspoon red pepper, crushed1 1/2 tablespoons salt38 ounces onions, sliced12 ounces green bell peppers, cut in 1-inch long strips8 ounces red bell peppers, cut in 1-inch long strips8 ounces yellow bell peppers, cut in 1-inch long strips50 ten-inch flour tortillas (or 100 6-inch)

Heat oil to 350°F in tilting or large fry pan. Add chicken and garlic. Stir-fry until chicken begins to brown.

Add liquids, herbs, and spices to chicken. Cook until liquid evaporates and chicken is done, above 165°F.

Add onions and pepper. Stir-fry until tender-crisp.

Heat tortillas to soften. Keep covered. Do not allow to dry out. Serve 4 oz meat mixture on one 10-inch or two 6-inch tortillas.

Serve with condiments: Guacamole (pp. 78,80), shredded Monterey Jack cheese, shredded lettuce, sour cream, Salsa (p. 568), slicedblack olives, sliced jalapeños.Per Serving (excluding unknown items): 369 Calories; 8g Fat (19.6% calories from fat); 28g Protein; 45g Carbohydrate; 3g Dietary Fiber; 53mgCholesterol; 810mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

569

Sandwich

Chicken Pocket SandwichSandwich Recipes

Servings: 50Potentially hazardous food. Keep chilled to below41°F.

Variation:

Vegetarian Pocket. Delete Chicken Salad. Inaddition to the lettuce, tomato, and alfalfasprouts, stuff each pita pocket with 1 oz cucumberslices, 1/2 oz slice

50 six-inch pita pockets2 pounds leaf lettuce leaves3 pounds tomato slices24 ounces Alfalfa sproutsChicken Salad

Open pita pockets carefully.

Just prior to service fill each pocket in the order below:1 leaf lettuce2 tomato slices3 ounces Chicken Salad1/2 ounce alfalfa sprouts

Serve soon after filling.Per Serving (excluding unknown items): 451 Calories; 20g Fat (40.6% calories from fat); 31g Protein; 37g Carbohydrate; 3g Dietary Fiber; 119mgCholesterol; 774mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

570

Sandwich

Chicken Salad SandwichSandwich Recipes

Potentially hazardous food. Store filling at aninternal temperature below 41°F.

Chilling ingredients before combining shortens thetime product is in the temperature danger zone(above 41°F).

4 oz chopped, toasted almonds may be added.

Alfalfa sprouts may be placed on top of filling forvariety.

5 pounds cooked chicken2 teaspoons salt1/2 teaspoon white pepper8 ounces celery, finely chopped1/4 cup lemon juice or cider vinegar2 cups mayonnaise or salad dressing (2 to 2 1/2 cups)100 slices bread2 heads iceberg or leaf lettuce (2 to 3 heads)

Chop chicken coarsely.

Add remaining ingredients. Mix to blend. Refrigerate and remove small amounts of filling as necessary for production.

Assemble filling, bread, and lettuce (p. 532). Portion filling with No. 20 dipper.Yield: 50 sandwichesPer Serving (excluding unknown items): 13936 Calories; 569g Fat (36.8% calories from fat); 923g Protein; 1273g Carbohydrate; 76g Dietary Fiber;2109mg Cholesterol; 22235mg Sodium. Exchanges: 80 Grain(Starch); 100 Lean Meat; 5 1/2 Vegetable; 1/2 Fruit; 51 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

571

Sandwich

ChimichangaSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Salsa (p. 568) or commercial salsa may be used.

7 lb shredded cooked beef may be substituted forground beef. Omit browning the beef and sautéonions and peppers in a little shortening.

3 oz (1 1/2 cups) dehydrated onions, rehydratedin 2 1/2 cups water, may be substituted for freshonions.

172 ounces ground beef (AP)26 ounces chopped onions8 ounces green chili peppers, chopped4 ounces all-purpose flour1/2 teaspoon garlic powder2 teaspoons ground cumin1 tablespoon chili powder30 ounces salsa (see notes)3/4 ounce beef base1 quart water2 1/4 cups cold water2 ounces cornstarch

Brown meat in steam-jacketed kettle until internal temperature reaches 155°F. Drain.

Add onions and chili peppers to meat. Cook until tender.

Stir flour and seasonings into meat mixture.

Add Salsa, beef base, and water. Cook 15-20 minutes or until very thick. The filling may be prepared the day before andrefrigerated.

Separate tortillas and place slightly overlapping in counter pans. Cover tightly and heat a few at a time for about 5 minutes or justuntil soft.

Mix water and cornstarch.

To Assemble:1. Brush edges of tortillas with water-cornstarch mixture.

572

2. Place No. 12 dipper or 4 oz meat mixture slightly below center of each tortilla.3. Fold bottom edge over filling.4. Fold sides in, then roll into a cylinder. If necessary, brush on more water-cornstarch mixture to help seal edges.5. Place seam side down on baking sheets until ready to fry. Cover.6. Fry at 350°F until golden brown and crisp. Internal temperature should be 165°F.7. Place in counter pans with liners. Do not cover.8. Serve with topping (recipe follows).

TOPPING3 lb 8 oz Lettuce, shredded3 lb 8 oz Tomato, chopped3 lb 8 oz Guacamole (pp. 78, 80)3 lb 8 oz Sour cream3 lb 8 oz Black olives, chopped3 qt Salsa (p. 568) or Spanish Sauce (p. 574)

Serve each Chimichanga with 1 oz each of shredded lettuce, chopped onion, Guacamole, sour cream, and olives; 2 oz Salsa. SeeNotes.Per Serving (excluding unknown items): 254 Calories; 17g Fat (60.6% calories from fat); 19g Protein; 6g Carbohydrate; 1g Dietary Fiber; 67mgCholesterol; 214mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

573

Sandwich

Croissant with Sautéed GardenVegetablesSandwich Recipes

Servings: 5038 ounces green peppers, sliced38 ounces onions, sliced38 ounces fresh mushrooms, sliced14 ounces margarine50 croissants (2 1/2-oz size), cut in half lengthwise100 slices swiss cheese (2/3 oz slices, 4 lb 3 oz total)22 ounces ripe olives, sliced, drained2 pounds tomatoes, sliced

Toss together green peppers, onions and mushrooms.

Melt margarine in steam-jacketed kettle. Add vegetables. Sauté until tender-crisp. Drain.

Assemble sandwiches in 12x20x2-inch pans:1. bottom of croissant2. 2/3 oz Swiss cheese slice3. 2 oz sautéed vegetables4. 1/2 oz sliced olives5. 2 tomato slices6. 2/3 oz Swiss cheese slice7. top of croissant

Heat at 350°F just long enough to melt cheese, 5-10 minutes. Do not hold over 15 minutes before serving.Per Serving (excluding unknown items): 537 Calories; 35g Fat (59.1% calories from fat); 22g Protein; 33g Carbohydrate; 3g Dietary Fiber; 90mgCholesterol; 758mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

574

Sandwich

Deli WrapSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Use any fresh fruit or fresh vegetable salsa. TryCucumber and Melon Salsa (p. 569).

VARIATION:

Southwestern-Style Steak Wrap. Brown 5 lbseasoned fajita meat in hot oil. Add 3 lb 8 ozfresh mushrooms and sauté until tender. Inseparate bowl combine 2 lb 8 oz diced tomatoes, 1lb 4 oz chopped red onions, and 3 oz freshchopped cilantro. Mix together 3 lb 4 oz shreddedcheddar cheese and 2 lb 8 oz shredded Montereyjack cheese. Place 12-inch wrap on plate. Portion2 oz mixed cheeses onto center of wrap, leaving a1-inch border. Sprinkle 1 oz of tomato mixtureover cheese. Portion 2 oz of beef-mushroommixture over vegetables. Fold two sides over fillingand roll.

50 wraps, 12 inch1 pound honey mustard24 ounces mayonnaise3 pounds deli turkey, safer sliced3 pounds deli ham, wafer sliced3 quarts Summer Cucumber and Melon Salsa (see notes)3 pounds lettuce, shredded24 ounces cheddar cheese, shredded

If wraps are frozen, thaw under refrigeration.

Mix mustard and mayonnaise. Place wraps flat on baking sheet. Spread 2 Tbsp of mustard-mayonnaise mixture over each wrap,leaving a 1-inch border.

Portion 1 oz each of turkey and ham over dressing.

Portion 2 oz salsa, 1 oz lettuce, and 1/2 oz cheese over meat.

To roll sandwich: (a) Fold 2 sides of wrap 2 inches over filling. (b) Roll tightly as for jelly roll, starting to roll from side not overfilling. Cut wrap in half diagonally. One portion is two halves. Keep cold, below 41°F.Per Serving (excluding unknown items): 517 Calories; 27g Fat (46.5% calories from fat); 23g Protein; 47g Carbohydrate; 4g Dietary Fiber; 43mgCholesterol; 1432mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

575

Copyright: © 2004 by Prentice-Hall, Inc.

576

Sandwich

Egg Salad SandwichSandwich Recipes

Potentially hazardous food. Store filling at aninternal temperature below 41°F.

Chilling ingredients before combining shortens thetime product is in the temperature danger zone(above 41°F).

1 lb chopped celery may be substituted for picklerelish.

2 Tbsp prepared mustard may be added.36 hard-cooked eggs (p. 271)2 1/2 cups mayonnaise or salad dressing1 cup pickle relish2 teaspoons salt1/4 teaspoon white pepper1 teaspoon onion juice4 ounces pimiento, chopped100 slices bread2 heads iceberg or leaf lettuce (2 to 3)

Peel eggs and chop coarsely.

Combine and add to eggs. Mix lightly. Refrigerate and remove small amounts of filing as necessary for production.

Assemble filling, bread, and lettuce (p. 532). Portion filling with No. 20 dipper.Yield: 50 sandwichesPer Serving (excluding unknown items): 13882 Calories; 752g Fat (48.2% calories from fat); 450g Protein; 1371g Carbohydrate; 79g Dietary Fiber;7850mg Cholesterol; 25163mg Sodium. Exchanges: 80 Grain(Starch); 32 1/2 Lean Meat; 6 Vegetable; 77 1/2 Fat; 5 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

577

Sandwich

Grilled Corn and Roasted PepperQuesadillasSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Chipotle base is available commercially.

Roasted corn and roasted peppers may bepurchased frozen and substituted for the corn andpeppers in the recipe. When using frozen roastedpeppers, place in a single layer on a baking sheetand heat in a 375°F oven until heated through(discard liquid that accumulates).

VARIATION:

Cheese Quesadillas. Mix together 6 lb shreddedmonterey jack cheese, 6 lb shredded cheddar cheese,3 lb 8 oz canned green chilies, drained, and 4Tbsp dried cilantro. Scale 2 1/2 oz cheesemixture onto each 6-inch or 8-inch tortilla.Proceed as for Grilled Corn and Roasted PepperQuesadillas.

4 ounces vegetable oil2 ounces chipotle base (see notes)84 ounces frozen corn (see notes)2 pounds onion, chopped52 ounces roasted red bell peppers, diced (p. 655) (see notes)3/4 teaspoon crushed red pepper100 flour tortillas (6-inch)100 ounces cojack cheese, shredded

Mix oil and chipotle base. Heat in a tilting fry pan, or on a griddle.

Sauté corn and onion in flavored oil until onion is translucent and corn is slightly browned. Add roasted peppers and crushed redpepper. Heat through. Save for later step.

Place tortillas flat on 18x26x1-inch pans. Distribute 1 oz shredded cheese on one-half of tortilla, leave 1/2-inch border withoutcheese. Distribute 1 3/4 oz corn-pepper blend over cheese (reserved from earlier step).

Place open tortilla on oiled, 300°F griddle. Cook until cheese begins to melt and tortilla is soft. Fold empty half of tortilla overfilled half, press slightly with spatula. Turn and grill until slightly brown.

578

Serve immediately. May serve with salsa, guacamole, and sour cream.Per Serving (excluding unknown items): 768 Calories; 31g Fat (36.4% calories from fat); 28g Protein; 95g Carbohydrate; 7g Dietary Fiber; 54mgCholesterol; 1034mg Sodium. Exchanges: 6 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 5 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

579

Sandwich

Grilled SandwichesSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Grilled Cheese. Use processed American cheese, 21-oz slices per sandwich.

Grilled Corn Beef and Swiss on Rye. Substitutecorned beef for ham in variation No. 3. UseSwiss cheese and rye bread.

Grilled Ham and Cheese. Use 1 1/2 oz hamand 1 oz cheese per sandwich, 4 lb 12 oz wafer-sliced ham and 3 lb 2 oz (1-oz slices) will beneeded.

Grilled Turkey and Swiss on Whole Wheat. Use1 1/2 oz turkey and 1 oz Swiss cheese persandwich. 4 lb 12 oz wafer-sliced turkey and 3 lb2 oz cheese (1-oz slices) will be needed.

Hot Tuna Grill. Use No. 10 dipper of TunaSalad Sandwich filling (p. 537) for eachsandwich. Other salad sandwich fillings may beused.

100 slices bread (white, whole wheat, or rye)100 ounces meat and/or cheese1 pound margarine

See following procedures for preparing sandwiches.

Grill sandwiches at 350°F on griddle until both sides are delicately brown.

PROCEDURE NO. 11. Melt margarine. Pour into 2-inch counter pan.2. Pick up two slices of bread, one in each hand. Dip one side of one slice in melted margarine. Press dipped slice against secondslice.3. Place buttered side of one slice on 18x26-inch baking sheet lined with parchment or waxed paper. Place 24 slices 4x6.4. Top each slice with 2 oz meat and/or cheese.5. Top meat and/or cheese with buttered bread (from Step 2), buttered side up.6. Cover layer with parchment or waxed paper.7. Repeat for a second layer or use another baking sheet. Cover tightly with plastic wrap if the sandwiches are not to be grilledimmediately.

580

PROCEDURE NO. 21. Place meat and/or cheese between two slices of bread.2. Brush sandwiches with melted margarine; or in large quantities, use a roller dipped in melted margarine.3. Place sandwiches on baking sheet and cover with plastic wrap until grilled.Per Serving (excluding unknown items): 427 Calories; 28g Fat (58.9% calories from fat); 18g Protein; 26g Carbohydrate; 1g Dietary Fiber; 60mgCholesterol; 706mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 4 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

581

Sandwich

Ham Salad SandwichSandwich Recipes

Potentially hazardous food. Store filling at aninternal temperature below 41°F.

Chilling ingredients before combining shortens thetime product is in the temperature danger zone(above 41°F).

VARIATIONS:

Ham and Cheese Sandwich. Delete eggs. Reduceham to 3 lb. Add 1 lb 8 oz cheddar or Swisscheese, ground.

Meat Salad Sandwich. Substitute ground cookedbeef or pork for ham. Add 4 oz finely choppedcelery. Check for seasoning and add salt andpepper if needed.

4 pounds cooked ham6 hard-cooked eggs (p. 271)4 ounces onion, finely chopped8 ounces pickle relish2 cups mayonnaise or salad dressing (2 to 2 1/2)100 slices bread2 heads iceberg or leaf lettuce (2 to 3)

Grind ham coarsely. Peel eggs and chop coarsely.

Combine all ingredients. Mix lightly. Refrigerate and remove small amounts of filling as necessary for production.

Assemble filling, bread, and lettuce (p. 532). Portion filling with No. 20 dipper.Yield: 50 sandwichesPer Serving (excluding unknown items): 14062 Calories; 691g Fat (43.9% calories from fat); 578g Protein; 1408g Carbohydrate; 80g Dietary Fiber;2486mg Cholesterol; 42179mg Sodium. Exchanges: 80 Grain(Starch); 52 1/2 Lean Meat; 6 Vegetable; 65 1/2 Fat; 5 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

582

Sandwich

Hot Meat and Cheese SandwichSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

8 pounds ham, roast beef, or corned beef50 hamburger buns3 quarts White Sauce (Cheese Sandwich Sauce, American or Cheddar or Swiss)

Wafer-slice meat into 12x10x2-inch pans. Cover and heat to 165°F.

To serve, place open bun on plate. Portion 2 1/2 oz meat on bottom half of bun.

Ladle 1 1/2 oz (No. 30 dipper) sauce over meat.Per Serving (excluding unknown items): 446 Calories; 21g Fat (42.3% calories from fat); 25g Protein; 39g Carbohydrate; 1g Dietary Fiber; 82mgCholesterol; 1951mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Non-Fat Milk; 3 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

583

Sandwich

Hot Roast Beef SandwichSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

A tender cut of meat should be used.

Meat may be covered with additional slice of breadif desired. Omit mashed potatoes. Cover entiresandwich with gravy.

VARIATIONS:

Barbecued Beef Sandwich. Place thinly sliced beefroast in two counter pans and keep warm. Heat 11/2 qt Barbecue Sauce (p. 567) and pour 3 cupsover each pan of meat. Toss together until sauce isevenly distributed. Serve in warm hamburgerbuns.

French Dip Sandwich. Slice roast beef wafer thin.Place in 12x20x2-inch counter pan. Pour 1 cupBeef Stock (p. 599) over meat. Cover withaluminum foil and keep warm. To serve, place 3oz beef on hard roll. Serve with side cup of hotseasoned broth for dipping.

Hot Roast Pork Sandwich. Substitute roast porkfor beef.

Hot Turkey Dip. Follow directions for FrenchDip Sandwich, but substitute wafer-sliced turkeyfor beef and chicken broth for beef broth. Seasonchicken stock with poultry seasoning.

Hot Turkey Sandwich. Substitute roast turkey orturkey roll for beef. Use Chicken Stock (p. 598)in place of Beef Stock.

Meat Loaf Sandwich. Prepare Meat Loaf (p.332). Substitute Meat Loaf for roast beef.

10 pounds beef roast (EP) (15 lb AP)1 1/2 quarts Beef Stock50 slices bread200 ounces mashed potatoes (p. 658)1 gallon Pan Gravy

Roast beef according to directions on p. 313. Slice into 3-oz portions. Place in two 12x20x2-inch counter pans.

584

Heat stock to 190°F. Pour over meat. Cover with aluminum foil and place in oven to keep warm.

Place 3 oz meat on each slice of bread.

Serve No. 12 dipper of Mashed Potatoes on the plate beside the bread. Cover meat and potato with Pan Gravy, using 2-oz ladle.Per Serving (excluding unknown items): 437 Calories; 24g Fat (49.8% calories from fat); 22g Protein; 31g Carbohydrate; 3g Dietary Fiber; 66mgCholesterol; 1347mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

585

Sandwich

Marinated Vegetable PitaSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Gyro bread may be substituted for the pita bread.Serve by placing one warmed gyro-style bread on aplate. Portion 2 oz filling onto center of bread.Sprinkle with 1 oz cheese. Fold over and serveimmediately.

VARIATION:

Marinated Vegetable Fajita. Substitute flourtortillas for pita bread. Serve with Mexicancondiments.

1 quart Herb and Garlic Marinade for Vegetables20 ounces eggplant, 1/2-inch dice1 pound summer squash, 1/2-inch dice1 pound zucchini squash, 1/2-inch dice8 ounces red bell pepper, 1/4x1-inch strips8 ounces green bell pepper, 1/4x1-inch strips8 ounces onion, sliced (rings separated)28 ounces mushrooms, sliced25 pita bread rounds (see notes)3 pounds mozzarella cheese, shredded

Prepare marinade.

Pour marinade over vegetables. Toss to coat. Let stand 30 minutes, drain well. Heat fry pan. Stir-fry vegetables 8-10 minutes untilvegetables are tender-crisp.

Cut pita bread into halves. Open pita and stuff with 2 oz vegetables. Sprinkle 1 oz cheese over filling.Per Serving (excluding unknown items): 311 Calories; 22g Fat (61.8% calories from fat); 9g Protein; 21g Carbohydrate; 2g Dietary Fiber; 24mgCholesterol; 422mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

586

Sandwich

Oven-Baked HamburgersSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1/2 oz (1/4 cup) dehydrated onions, rehydratedin 1/2 cup water, may be substituted for freshonions

VARIATIONS:

Barbecued Hamburgers. Place brownedhamburgers in baking pans. Pour Barbecue Sauce(p. 567) over patties. Cover with aluminum foiland bake at 325°F until hot, about 10-20minutes.

Grilled Hamburgers and Accompaniments. Cook4-oz hamburger patties on the grill only until theyare no longer pink. Place on bun and serve withaccompaniments: mayonnaise, mustard, catsup,sliced dill pickles, sliced or chopped onions, slicedtomato, and leaf lettuce.

12 pounds ground beef (AP)5 ounces eggs (about 3 total), beaten2 cups milk4 ounces soft bread crumbs4 ounces onion, chopped2 tablespoons salt2 teaspoons black pepper50 hamburger buns

Place meat in mixer bowl.

Combine eggs and milk and add to meat.

Add crumbs and seasonings. Blend on low speed for approximately 1 minute, using flat beater.

Portion meat mixture with No. 10 dipper onto lightly greased baking sheets. Flatten into patties. Bake at 400°F for 15-20 minutesor until internal temperature reaches 155°F.

Serve patties on warm buns.Per Serving (excluding unknown items): 395 Calories; 21g Fat (50.0% calories from fat); 25g Protein; 23g Carbohydrate; 1g Dietary Fiber; 89mgCholesterol; 590mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

587

588

Sandwich

Pack-a-Pita PlateSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature below 41°F.

Alfalfa sprouts may be potentially hazardous.Purchase sprouts from a reputable source andfollow carefully all food safety standards.

Filling choices may include egg salad, tuna salad,ham salad, sliced meats, sliced cheese, or chilledgrilled vegetables. Small, thin portions of cookedand chilled solid meats may be used, for example,chicken breast, baked salmon.

24 ounces leaf lettuce152 ounces pita filling (see notes for suggestions)12 pounds tomatoes, thinly sliced8 ounces alfalfa sprouts (see notes)4 pounds sweet pickles, sliced8 ounces black olives50 pita bread rounds

Place one large lettuce leaf on dinner plate, leaving room for the pita bread.

Place 3 oz filling on top of lettuce leaf.

Place 4 slices of tomato beside filling.

Place a small amount of sprouts on top of tomatoes.

Garnish plate with 6 pickle slices and 2 black olives.

Just before service, place 2 pita halves on plate.Per Serving (excluding unknown items): 236 Calories; 2g Fat (6.1% calories from fat); 7g Protein; 50g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 713mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

589

Sandwich

Reuben SandwichSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

72 ounces cooked corned beef100 slices rye bread2 cups Sandwich Spread (or mayonnaise)1 1/2 quarts sauerkraut, well drained50 (1-ounce) slices swiss cheese1 pound margarine, melted

Cut corned beef into very thin slices.

Spread No. 100 dipper (scant 2 tsp) dressing on bread.

Place filling on bread, in order given: 1 1/2 oz corned beef; 2 Tbsp sauerkraut; 1 oz cheese. Cover with top slice of bread.

Brush sandwiches with melted margarine. Preheat grill to 325°F. Grill sandwiches on both sides until delicately browned.Per Serving (excluding unknown items): 577 Calories; 38g Fat (59.3% calories from fat); 25g Protein; 34g Carbohydrate; 4g Dietary Fiber; 76mgCholesterol; 1314mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

590

Sandwich

Spicy Pork Loin Sandwich WithSouthwest Peach SalsaSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandard: Hold food for service at an internaltemperature below 41°F.

20 pounds Garlic and Peppercorn Pork Loin (recipe variation of Jeweled Pork Loin)Southwest Peach Salsa (recipe variation of Fruit Salsa)50 Kaiser bun

Prepare pork loin according to recipe. Chill. Slice thinly.

To serve, place open bun on plate. Portion on bottom half of bun, 4 oz thinly sliced pork garnished on top with 2 oz salsa.Per Serving (excluding unknown items): 302 Calories; 8g Fat (25.2% calories from fat); 26g Protein; 30g Carbohydrate; 3g Dietary Fiber; 57mgCholesterol; 197mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

591

Sandwich

Submarine SandwichSandwich Recipes

Potentially hazardous food. Store filling at aninternal temperature below 41°F.

Other meats such as turkey, corned beef,pastrami, or roast beef may be used.

Shredded red or green cabbage, alfalfa sprouts, orleaf lettuce may be substituted for shredded headlettuce.

Mayonnaise or Italian dressing may be substitutedfor sandwich spread.

VARIATIONS:

Buffet Submarine. Use 12 long, thin buns,approximately 18 inches. Arrange 4 oz each ofmeats and cheese on each bun. Garnish with 2tomatoes, sliced, 1/3 cup pickle slices, and 1-2 ozshredded lettuce. Secure with long picks. Portionas served into 4-5 inch sections.

Ring Submarine. Use bread shaped in a ring. Seep. 137 for Sandwich Ring recipe.

50 buns, submarine or hoagie, 4-5 inches1/2 recipe Sandwich Spread50 ounces salami, 1-oz slices50 ounces luncheon meat, 1-oz slices50 ounces ham, pullman, 1-oz slices50 ounces cheese, processed, american or swiss, 1-oz slices24 fresh tomatoes, sliced1 quart dill pickle slices, well drained (optional)25 ounces shredded head lettuce

Slice buns in half lengthwise. Spread both sides of bun with Sandwich Spread.

Cut slices of meat and cheese in half. Arrange 1 oz of each kind of meat and 1 oz cheese on bottom half of each bun. Alternatemeat and cheese and arrange so that full length of each bun is covered.

Place 2 slices tomato, 1/2 oz shredded lettuce, and 2 dill pickle slices on each sandwich.

Cover with top half of bun. To serve, cut each sandwich in half.Yield: 50 sandwichesPer Serving (excluding unknown items): 23539 Calories; 923g Fat (35.8% calories from fat); 1549g Protein; 2170g Carbohydrate; 152g DietaryFiber; 3603mg Cholesterol; 106489mg Sodium. Exchanges: 125 Grain(Starch); 155 Lean Meat; 36 Vegetable; 0 Non-Fat Milk; 123 Fat; 0Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

592

Sandwich

TacosSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Commercial salsa may be substituted for Salsarecipe.

Commercial taco seasoning mix may besubstituted for spices. Follow manufacturer'sdirections for amount to use.

2 oz (1 cup) dehydrated onions, rehydrated in 11/2 cups water, may be substituted for freshonions.

VARIATIONS:

Nacho Tostados. Place 3/4 oz (about 6 large)round unsalted nacho chips on serving plate. PlaceNo. 12 dipper (3 oz) taco meat on top of chips.Ladle 2 oz Nacho Sauce (p. 80) over meat. Placeapproximately 1 1/2 oz shredded head lettuceand 3/4 oz diced fresh tomatoes on top of meat.Serve with condiments: Guacamole (pp. 78, 80),sour cream, and Salsa (p. 568).

Tostados. Fry 50 10-inch flour or corn tortillas inhot oil, 20-30 seconds on each side, until crispand golden brown. Drain on paper towel. Keepwarm. To serve, spread each tortilla with No. 20dipper Refried Beans (p. 640), then one No. 12dipper of meat (3 oz). Top with 1 1/2 ozchopped head lettuce, 3/4 oz chopped freshtomatoes, and 1 oz shredded cheese. Serve withcondiments: Guacamole (pp. 78, 80), sour cream,Salsa (p. 568), chopped green onions, choppedgreen chilies, and sliced ripe olives.

Turkey Tacos. Substitute ground turkey forground beef.

13 pounds ground beef, round (AP) (9 lb EP)1 pound onion, chopped3 tablespoons cornstarch1/2 cup chili powder1 3/4 tablespoons garlic powder3 tablespoons salt1 tablespoon oregano, leaf2 tablespoons cumin1 tablespoon cayenne pepper

593

1 1/2 quarts water100 taco shellsTOPPING:4 pounds head lettuce, chopped3 pounds tomatoes, fresh diced2 pounds processed cheese, shredded

Brown beef in steam-jacketed or other kettle until internal temperature reaches 155°F. Drain off fat. Add onions and cook untilsoftened.

Combine cornstarch and seasonings in a bowl. Add to ground beef and onions. Mix well.

Add water to meat mixture. Mix. Simmer 45 minutes, stirring frequently.

Place shells in counter pans. Heat in oven until warm and crisp. To serve, fill each taco shell with No. 24 dipper of meat mixture,1 1/2 oz each.

Cover meat mixture with lettuce, then tomato, and top with shredded cheese. Serve with Salsa (p. 568) to spoon on top.Per Serving (excluding unknown items): 453 Calories; 27g Fat (54.2% calories from fat); 31g Protein; 21g Carbohydrate; 3g Dietary Fiber; 92mgCholesterol; 823mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 3 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

594

Sandwich

Tuna MeltSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATION:

Patty melt. Substitute grilled ground beef patty fortuna mixture. Place 1 oz grilled onions on top ofpatty before last slice of cheese is added. Rye breadmay be substituted for wheat bread and cheddar orAmerican cheese for Swiss cheese.

52 ounces tuna, drained12 ounces pickle relish, drained1 pound celery, finely chopped24 ounces salad dressing100 slices pullman wheat bread50 ounces swiss cheese, 1/2 oz slices1 pound margarine, melted

Mix drained tuna and drained pickle with celery and salad dressing. Refrigerate filling, removing small amounts as needed forproduction.

Assemble and cook sandwiches:1. Preheat griddle to 350°F.2. Assemble sandwiches on greased griddle as follows:1 slice wheat bread1 slice Swiss cheese1 No. 24 (2 oz) dipper tuna mixture1 slice Swiss cheese1 slice wheat bread3. When bread has browned (approximately 10 minutes), pour small amount of melted margarine on empty portion of grill.4. Flip the sandwiches onto empty portion of grill. Cook until browned.5. Place cooked sandwiches in 12x20x2-inch pans. Serve within 15 minutes.6. Serve cut in half diagonally and garnish with tomato wedge on parsley sprig.Per Serving (excluding unknown items): 418 Calories; 25g Fat (53.5% calories from fat); 20g Protein; 29g Carbohydrate; 2g Dietary Fiber; 42mgCholesterol; 584mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 4 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

595

Sandwich

Tuna Salad SandwichSandwich Recipes

Potentially hazardous food. Store filling at aninternal temperature below 41°F.

Chilling ingredients before combining shortens thetime product is in the temperature danger zone(above 41°F).

1 cup pickle relish may be substituted for celery.

VARIATIONS:

Grilled Tuna Salad Sandwich. Brush both sidesof sandwiches with melted butter or margarine.Grill until golden brown.

Salmon Salad Sandwich. Substitute salmon fortuna.

7 hard-cooked eggs (p. 271)4 pounds tuna, flaked4 ounces celery, chopped1/4 cup lemon juice1 teaspoon onion juice1 1/2 cups Mayonnaise (or salad dressing)100 slices bread2 heads iceberg or leaf lettuce (2 to 3)

Peel eggs and chop coarsely.

Combine all filling ingredients. Refrigerate and remove small amounts of filling as necessary for production.

Assemble filling, bread, and lettuce (p. 532). Portion filling with No. 20 dipper.Yield: 50 sandwichesPer Serving (excluding unknown items): 12938 Calories; 550g Fat (38.7% calories from fat); 686g Protein; 1274g Carbohydrate; 74g Dietary Fiber;2369mg Cholesterol; 16844mg Sodium. Exchanges: 80 Grain(Starch); 64 1/2 Lean Meat; 5 Vegetable; 1/2 Fruit; 89 1/2 Fat; 0 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

596

Sandwich

Western SandwichSandwich Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

If mixture becomes dry, add a small amount ofwater.

2 oz (1 cup) dehydrated onions, rehydrated in 11/2 cups water, may be substituted for freshonions.

VARIATIONS:

Pizzaburger. Delete paprika and chili powder.Add 1 Tbsp oregano, 1 1/2 tsp basil, and 8 ozsliced mushrooms. Serve meat on bun andsprinkle with 1 lb 8 oz grated mozzarella cheese,1/2 oz per serving.

Sloppy Joe. Reduce ground beef to 8 lb. Sauté 2 lbchopped onions, 1 lb chopped celery, and 1 lbchopped green peppers with ground beef. Add 11/2 oz flour to beef-vegetable mixture; mix tocombine. Cook 10 minutes. Add 2 3/4 cupstomato puree, 2 3/4 cups catsup, 1/3 cupswater, 2/3 cups Worcestershire sauce, 1 Tbsp redpepper sauce, 1 Tbsp dry mustard, 2 Tbsppaprika, 3 Tbsp chili powder, 3 Tbsp sugar, 3/4oz beef base. Stir to mix. Cover and simmer for15-20 minutes. Stir occasionally.

10 pounds ground beef (AP)1 pound onion, chopped3 cups tomato puree3 cups catsup1 cup water1 tablespoon salt2 teaspoons paprika2 teaspoons dry mustard2 tablespoons worcestershire sauce1 tablespoon chili powder50 hamburger buns

Brown beef and onion until internal temperature reaches 155°F. Drain off fat.

Add remaining filling ingredients to meat. Simmer 15-20 minutes.

597

Serve with No. 12 dipper of filling on buns.Per Serving (excluding unknown items): 361 Calories; 18g Fat (44.9% calories from fat); 21g Protein; 28g Carbohydrate; 2g Dietary Fiber; 63mgCholesterol; 667mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

598

Side Dish

599

Side Dish

Au Gratin PotatoesVegetable Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 lb 10 oz sliced dehydrated potatoes,reconstituted in 5 qt boiling water, and 1 1/2 ozsalt may be substituted for fresh potatoes.

10 pounds potatoes AP (8 lbs. EP)1 tablespoon salt12 ounces margarine6 ounces all-purpose flour1 tablespoon salt3 quarts milk24 ounces cheddar cheese, shredded12 ounces bread crumbs8 ounces margarine, melted

Peel and dice potatoes (or dice before cooking). Steam or boil (p. 631) until just tender. Sprinkle with salt. If boiling the potatoes,add salt to the cooking water.

Melt margarine. Add flour and salt. Stir until smooth. Cook 5-10 minutes.

Add milk gradually while stirring. Cook until thickened

.Add cheese to sauce and stir until cheese is melted. Pour over potatoes. Scale into two 12x20x2-inch baking pans, 8 lb per pan.

Combine crumbs and margarine. Sprinkle over top of potatoes, 10 oz per pan. Bake at 350°F for 25-30 minutes.Yield: 2 pans 12x10x2 inchesPer Serving (excluding unknown items): 283 Calories; 16g Fat (50.6% calories from fat); 8g Protein; 27g Carbohydrate; 2g Dietary Fiber; 22mgCholesterol; 540mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

600

Side Dish

Baked Acorn SquashVegetable Recipes

Servings: 50VARIATIONS:

Acorn Squash with Sausage. Place 4-oz sausagepatty or 2 link sausages, partially cooked, in eachcooked squash half. Continue baking until meatis done.

Stuffed Acorn Squash. Fill cooked squash withNo. 12 dipper of the following mixture: 5 qtcooked rice, 4 lb chopped cooked meat, and 4 ozminced onion, sautéed in margarine and moistenedwith meat stock.

25 acorn squash8 ounces margarine, melted1 ounce salt (1 1/2 tbsp)12 ounces brown sugar

Wash squash and cut in half lengthwise. Scrape out seeds. Place cut side down in shallow pans with a small amount of water. Bakeat 350°F for 20-25 minutes, or until just tender. (Squash may be steamed for 20 minutes).

Place squash hollow side up. Sprinkle cavities with margarine, salt, and brown sugar.

Bake until sugar is melted, about 10-15 minutes.Per Serving (excluding unknown items): 144 Calories; 4g Fat (22.0% calories from fat); 2g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 272mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

601

Side Dish

Baked BeansVegetable Recipes

Servings: 50VARIATIONS:

Baked Pork and Beans. Use 2 No. 10 canspork and beans. Fry 1 lb diced bacon untilpartially cooked. Add 4 oz chopped onion andcook until onions are tender. Pour off fat. Addbacon and onions to pork and beans. Stir in 1cup catsup, 1/4 cup vinegar, 4 oz brown sugar,and 1 Tbsp prepared mustard. Bake at 350°Ffor 1-2 hours.

Boston Baked Beans. Omit catsup.

Trio Baked Beans. Fry 2 lb diced bacon untilpartially cooked. Drain. Steam 1 lb 12 oz frozenlima beans. Add to bacon. Add 8 oz choppedonion, 2 lb 8 oz canned red beans, 2 lb 12 ozpork and beans, 1/2 cup molasses, 6 oz brownsugar, 3 cups catsup, 1/4 cup vinegar, 1 Tbspliquid smoke. Mix to blend. Scale into two12x10x2-inch counter pans. Bake at 225°F for3 1/2 hours.

5 pounds dried beans, navy or great northern1 1/2 gallons boiling water4 ounces salt6 ounces brown sugar1 teaspoon dry mustard2 tablespoons cider vinegar1 cup molasses2 1/2 cups catsup1 pound bacon, cubed3 ounces onion, chopped

Wash beans (p. 632). Add boiling water and let stand 1 hour. Cook in same water until tender, about 1 hour. Add more water asnecessary.

Add remaining ingredients to beans. Pour into one 12x20x4-inch baking pan. Cover and bake at 350°F for 3-4 hours. Add more ifneeded during baking. Uncover during last half hour of baking.Yield: 1 pan 12x20x4 inchesPer Serving (excluding unknown items): 248 Calories; 5g Fat (18.1% calories from fat); 13g Protein; 39g Carbohydrate; 11g Dietary Fiber; 8mgCholesterol; 1180mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

602

Side Dish

Baked Cheese GritsCereal and Grain Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 3/4 gallons water36 ounces quick-cooking grits2 teaspoons salt1 pound eggs (about 9 total)36 ounces cheddar cheese, shredded1 pound margarine1 teaspoon garlic powder1/4 cup worcestershire sauce1 teaspoon paprika

Bring water to a brisk boil in a steam-jacketed kettle.

Stir in grits quickly with wire whip. Reduce heat to medium. Cook 5-7 minutes or until thickened.

Stir a small amount of cooked grits into eggs. Add to remainder of grits in kettle, stirring constantly.

Add cheese, margarine, garlic powder and Worcestershire sauce to grits. Cook over low heat until cheese is melted. Scale intothree greased 12x10x2-inch pans, 6 lb per pan.

Sprinkle paprika lightly over grits. Bake at 350°F for 30-40 minutes or until top is set and slightly puffed. Let stand 5 minutesbefore serving.

To serve, cut 4x4.Yield: 3 pans 12x10x2 inchesPer Serving (excluding unknown items): 248 Calories; 16g Fat (57.7% calories from fat); 8g Protein; 18g Carbohydrate; trace Dietary Fiber; 62mgCholesterol; 340mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

603

Side Dish

Baked EggplantVegetable Recipes

Servings: 50Seasonings for eggplant: basil, garlic, marjoram,onion, oregano, cheese, tomato, parsley.

VARIATIONS:

Eggplant Parmesan. Prepare Italian TomatoSauce (p. 573). Prepare 10 lb A) eggplant (yield8 lb EP) and cook as directed for BakedEggplant. (Frozen eggplant cutlets may besubstituted for fresh eggplant.) Cheeses needed: 5lb shredded mozzarella and 1 lb 4 oz gratedParmesan. Layer eggplant, sauce, and cheeses asfollows into each of four 12x10x 2-inch bakingpans:1 1/2 cups sauce1 lb cooked eggplant cutlets8 oz shredded mozzarella cheese2 oz Parmesan cheese2 1/2 cups sauce1 lb cooked eggplant cutlets8 oz shredded mozzarella cheese3 oz Parmesan cheese2 1/2 cups sauce4 oz shredded mozzarella cheeseBake at 350°F for 25-30 minutes or untilheated through. To serve, cut 4 x 3.

Sautéed Eggplant. Prepare eggplant as in recipe.Sauté in margarine until tender.

10 pounds eggplant10 ounces eggs (about 6 total), beaten2 cups milk1 pound all-purpose flour24 ounces bread crumbs8 ounces margarine, melted

Peel eggplant and cut into 1/2-inch slices. Sprinkle with salt and let stand for 30 minutes. Rinse, drain, and pat dry with papertowels.

Combine beaten eggs and milk.

Dip eggplant slices in flour, then in egg mixture. Roll in crumbs.

Place on greased baking sheets. Sprinkle with melted margarine. Bake at 375°F for 30 minutes.Per Serving (excluding unknown items): 153 Calories; 5g Fat (32.0% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 25mgCholesterol; 175mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

604

Side Dish

Baked Italian Tomatoes and ZucchiniVegetable Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Dried basil and dried parsley may be substitutedfor fresh. Use 2 Tbsp parsley and 1 Tbsp basil.

Serve as a vegetable or with pasta for a nonmeatentree.

1 lb mushrooms (small whole or quartered) maybe substituted for 1 lb of the zucchini.

60 ounces plum tomatoes (small size)2 quarts Marinara Sauce3 pounds zucchini, 1/2-inch dice3 pounds mozzarella cheese, shredded8 ounces parmesan cheese, freshly shredded1 ounce chopped fresh parsley (see notes)1 ounce chopped fresh basil

Submerge tomatoes in boiling water for a few seconds to loosen skins. Peel tomatoes and core. Cut tomatoes in half, from stem toflower end (long way). Save for layering step.

Layer ingredients in the following order in each of two 12x10x2-inch pans:1. Marinara Sauce, 2 cups2. Diced zucchini, 12 oz3. Tomato halves, 12 oz4. Mozzarella cheese, 1 lb5. Parmesan cheese, 2 ozRepeat steps 1, 2, and 3.Bake covered for 30-40 minutes or until mixture reaches 165°F.

Remove from oven and uncover. Top each pan with 8 oz mozzarella cheese and 2 oz Parmesan cheese. Sprinkle 1/2 oz parsleyand 1/2 oz basil on each pan. Bake uncovered for 10 minutes until cheese is melted and lightly browned.Per Serving (excluding unknown items): 135 Calories; 9g Fat (59.5% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 28mgCholesterol; 269mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

605

Side Dish

Baked Lima BeansVegetable Recipes

Servings: 50VARIATIONS:

Baked Lima Beans and Sausage. Omit bacon.Place 6 lb link sausages on top of beans.

Boiled Lima Beans and Ham. Omit bacon andseasonings. Add 5 lb diced ham to beans andsimmer until tender.

6 pounds dry large lima beans1 gallon boiling water4 ounces pimiento, chopped1 ounce salt (1 1/2 tbsp)1 cup molasses24 ounces bacon, sliced

Wash beans (p. 632). Add boiling water. Cover. Let stand 1 hour or longer. Cook beans in the same water until tender, about 1hour.

Add seasonings to beans. Scale into two 12x20x2-inch pans, 8 lb 6 oz per pan.

Place bacon on top of beans. Bake at 350°F until top is brown, about 1 hour.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 280 Calories; 7g Fat (22.4% calories from fat); 16g Protein; 39g Carbohydrate; 10g Dietary Fiber; 12mgCholesterol; 452mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

606

Side Dish

Baked OnionsVegetable Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Onions may be cut into thick slices.

Seasonings for onions: basil, caraway seed,marjoram, oregano, rosemary, sage, or thyme.

VARIATIONS:

Creamed Pearl Onions. Cook 12 lb 8 oz smallunpeeled white onions (p. 631), then peel. Add 2qt Medium White Sauce (p. 561) to which 4 ozadditional margarine has been added. Garnishwith paprika.

Glazed Onions. Mix 1 lb 12 oz brown sugar, 2cups water, 8 oz water, and 1/2 tsp salt. Pourover cooked onions and bake.

Onion Casserole. Cook 10 lb small pearl onions(p. 631). Combine with 10 oz chopped walnuts,8 oz pimiento strips, and eight 10 1/2-oz canscream of mushroom or cream of chicken soup.Cover with 6 oz shredded cheddar or Swiss cheese.Bake at 400°F for approximately 30 minutes.

15 pounds bermuda or spanish onions (about 50 - 4 oz each)1 tablespoon salt8 ounces bread crumbs8 ounces margarine, melted1 quart Beef Stockor1 quart Chicken Stock

Peel onions and steam until tender. Place in greased baking pans.

Sprinkle salt and buttered crumbs on onions.

Pour stock around onions. Bake at 400°F for 20-30 minutes.Per Serving (excluding unknown items): 121 Calories; 5g Fat (37.0% calories from fat); 4g Protein; 15g Carbohydrate; 3g Dietary Fiber; 4mgCholesterol; 276mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

607

Side Dish

Baked PotatoesVegetable Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Select a long, mealy-type potato, such as russet.

VARIATIONS:

Baked Potato with Toppings. Prepare potatoesand bake (see recipe). Serve with one of thefollowing toppings and one or more of theaccompaniments: Toppings include Cheese Sauce(p. 561), 3 oz; Chili con Carne (p. 607), 3 oz;Creamed Chicken (p. 450), Ham (p. 355), orSausage (p. 358), 3 oz; Nacho Sauce (p. 80), 3oz; sour cream, 1 oz. Accompaniments includeGuacamole (p. 80), chopped broccoli, shreddedcheese, sliced mushrooms, chopped green onions,chopped chives, sliced black olives, chopped ham orchicken, chopped lettuce, chopped tomatoes,crumbled cooked bacon, slivered almonds.

Broccoli Cheese-Topped Potato. See p. 561 forCheese Broccoli Sauce. Serve over baked potato.

Cheese-Topped Potato. Whip 1 lb softenedmargarine. Add 2 lb sour cream and mixthoroughly. Fold in 1 lb finely shredded Americancheese and 6 oz finely chopped green onions. Serveover baked potato.

Stuffed Baked Potato. Cut hot baked potatoesinto halves lengthwise. If potatoes are small, cut aslice from one side. Scoop out contents. Mash,season with 2 Tbsp salt, 1 tsp white pepper, 8 ozmelted margarine, and 3-4 cups hot milk. Beatuntil light and fluffy. Pile lightly into shells,leaving tops rough. Sprinkle with paprika orParmesan cheese, if desired. Bake at 425°F untilpotatoes are hot and lightly browned, about 30minutes.

50 baking potatoes, uniform size4 ounces shortening

Scrub potatoes and remove blemishes.

Rub or brush lightly with shortening. Place on baking sheets. Bake at 400°F for 1-1 1/2 hours or until tender.

608

Per Serving (excluding unknown items): 165 Calories; 2g Fat (13.0% calories from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 11mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

609

Side Dish

Baked TomatoesVegetable Recipes

Servings: 50Seasonings for tomatoes: basil, bay leaf, chilipowder, garlic, marjoram, oregano, rosemary,tarragon, thyme.

VARIATIONS:

Mushroom-Stuffed Tomatoes. Add 2 lb sautéedmushrooms, sliced or chopped, to crumb mixture.

Broiled Tomato Slices. Cut tomatoes in 1/2-inchslices. Salt, dot with margarine, and broil.

Spinach-Stuffed Tomatoes. Wash medium-sizefresh tomatoes. Remove core and part of thetomato pulp. Fill center with 2 oz Spinach Soufflé(p. 671). Sprinkle with buttered crumbs andParmesan cheese. Bake at 350°F for about 1hour.

125 ounces fresh tomatoes (25 - 5 oz each)1 teaspoon salt1 teaspoon black pepper6 ounces margarine, melted2 ounces bread crumbs6 ounces onion, finely chopped

Wash tomatoes. Cut in halves. Sprinkle each tomato with salt and pepper or seasoned salt.

Combine margarine, bread crumbs, and onion. Place 2 tsp mixture on each tomato half. Bake at 400°F for 10-12 minutes.Per Serving (excluding unknown items): 44 Calories; 3g Fat (58.1% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 90mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

610

Side Dish

Baked Ziti With Four CheesesPasta Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

5 1/2 quarts canned crushed tomatoes1 quart tomato puree3 ounces onion, finely chopped1 tablespoon dried basil, crumbled2 teaspoons dried oregano, crumbled4 ounces fresh parsley, minced1/2 teaspoon black pepper1 ounce salt (1 1/2 tbsp)3 pounds ziti3 gallons water3 ounces salt2 tablespoons vegetable oil (optional)3 pounds cottage cheese24 ounces mozzarella cheese, shredded24 ounces swiss cheese, shredded4 ounces minced fresh parsley1 pound provolone cheese, shredded

Combine tomatoes and seasonings in steam-jacketed kettle. Cover and simmer about 10 minutes. Turn off heat.

Cook pasta according to directions on p. 369. Drain. Cooked yield should be about 6 lb 6 oz.

Layer as follows into two 12x20x4-inch pans:1. 2 lb sauce2. 1 lb 10 oz cooked ziti3. 12 oz cottage cheese4. 6 oz mozzarella cheese5. 6 oz Swiss cheeseRepeat steps 1-5. Smooth 2 lb sauce over top.

Sprinkle 2 oz parsley over sauce. Sprinkle 8 oz provolone cheese over parsley. Cover. Bake at 350°F for 20-25 minutes or until180°F and cheese melts.Yield: 2 pans 12x20x4 inchesPer Serving (excluding unknown items): 314 Calories; 12g Fat (33.3% calories from fat); 19g Protein; 34g Carbohydrate; 3g Dietary Fiber; 35mgCholesterol; 1452mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

611

Side Dish

Barley and Vegetable MedleyCereal and Grain Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Chicken base can be substituted for the vegetablebase. Adjust salt if necessary.

3 ounces olive oil24 ounces sliced onions, sliced into thin half-rings1 tablespoon minced garlic1 pound barley1 1/4 quarts water1 ounce vegetable base (see notes)22 ounces sliced carrots, peeled10 ounces cauliflower flowerets8 ounces broccoli flowerets1 tablespoon dried basil leaves1 tablespoon dried thyme leaves2 teaspoons salt1/2 teaspoon black pepper2 pounds diced fresh tomatoes1 pound sliced zucchini10 ounces diced green bell peppers24 ounces frozen peas

Heat oil to 350°F in tilting fry pan or steam-jacketed kettle.

Sauté onions, garlic, and barley in hot oil until onions and barley are golden brown, about 5 minutes.

Mix base with part of the water. Add water and base to vegetable-barley mixture. Heat to boiling. Reduce heat and simmer untilbarley is almost tender, about 30 minutes. Stir occasionally.

Add carrots, cauliflower, broccoli, herbs, and spices to barley mixture. Cover and simmer for 12-15 minutes.

Add tomatoes, squash, green peppers, and peas to barley mixture. Cook 5-10 minutes until vegetables are tender.Per Serving (excluding unknown items): 79 Calories; 2g Fat (24.1% calories from fat); 3g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 215mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

612

Side Dish

Barley CasseroleCereal and Grain Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

2 1/2 oz (1 1/4 cups) dehydrated onions,rehydrated in 2 cups water, may be substituted forfresh onions.

VARIATIONS:

Chicken Barley Casserole. Increase chicken stockto 1 gal. Stir in 6 lb cooked cubed chicken.Turkey may be substituted for chicken.

Mediterranean Barley Pilaf. Add 1 lb 8 ozgolden raisins, 1 lb chopped pecans, and 1 tspdried thyme.

6 ounces margarine38 ounces pearl barley20 ounces onions, chopped27 ounces mushroom pieces and stems, canned3 1/2 quarts Chicken Stock

Sauté barley and vegetables in margarine.

Add chicken stock to barley mixture. Pour into a 12x20x2-inch counter pan.

Bake at 350°F for 1 1/2 hours. Serve with No. 10 dipper.Yield: 1 pan 12x20x2 inchesPer Serving (excluding unknown items): 111 Calories; 3g Fat (24.1% calories from fat); 3g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mgCholesterol; 298mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

613

Side Dish

Barley Tomato RisottoCereal and Grain Recipes

Servings: 40Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Vegetable base can be substituted for chickenbase. Adjust salt as necessary.

VARIATION:

Southwest Barley Risotto. Substitute vegetablebase for chicken base. Add 1 oz fresh squeezedlime juice to vegetable base. Stir in 1 1/2 ozchopped canned jalapeño peppers. Substitute 1/2oz fresh chopped cilantro for the parsley.

3 ounces butter6 ounces chopped onions1 ounce minced garlic20 ounces barley10 ounces water1 gallon water4 ounces chicken base8 ounces whipping cream2 pounds fresh tomatoes, diced 1/4 inch6 ounces parmesan cheese, freshly shredded4 ounces thinly sliced green onions1 ounce flat leaf parsley, chopped

Heat butter in tilting or other large fry pan. Sauté onions and garlic until barely tender.

Add barley. Cook 2-3 minutes until barley is coated with butter and slightly toasted

Add water. Slowly cook uncovered until water is absorbed, 15-30 minutes.

Mix base with water to make a stock. Heat stock and keep hot. Add stock (1 qt at a time) to barley mixture while cooking overmedium heat. Add additional stock only after liquid from previous addition is absorbed. Stir very often but not necessarilycontinuously through the liquid-adding step.

Stir in cream, tomatoes, and cheese. Stir until cheese melts.

Stir in green onions and parsley into barley mixture.Per Serving (excluding unknown items): 120 Calories; 6g Fat (43.2% calories from fat); 4g Protein; 13g Carbohydrate; 2g Dietary Fiber; 16mgCholesterol; 633mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

614

615

Side Dish

Basil and Parmesan Bows with SugarSnap PeasPasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Basil oil can be substituted for olive oil. Basil Oilcan be purchased or made by combining 1/2 cupolive oil, 1 cup vegetable oil, and 1 tsp dried basilleaves. Store covered in refrigerator for 24 hoursbefore using.

11 pounds bow tie shape pasta11 gallons boiling water11 ounces salt1/3 cup vegetable oil1 1/2 cups olive oil1/4 teaspoon crushed red pepper72 ounces sugar snap peas (fresh or frozen)2 ounces minced garlic2 pounds parmesan cheese, freshly shredded2 ounces chopped fresh basil

Cook pasta according to directions on p. 369. Drain. Save for later step.

Heat oil to 350°F in tilting fry pan or steam-jacketed kettle. Add red pepper.

Sauté garlic and sugar snap peas in hot oil just until peas are tender-crisp. Add peas to pasta. Stir carefully to mix. Take up intofour 12x20x4-inch pans.

Sprinkle 8 oz cheese and approximately 1/2 cup fresh basil on each pan. Toss to blend.Per Serving (excluding unknown items): 543 Calories; 15g Fat (25.2% calories from fat); 22g Protein; 79g Carbohydrate; 4g Dietary Fiber; 14mgCholesterol; 2789mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

616

Side Dish

Black Beans and CouscousBean and Tofu Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Chicken base can be substituted for vegetable base.Depending on the base used, salt may need to beadded.

1 pound margarine12 ounces green onions, cut into 1-inch lengths56 ounces red bell peppers, 1/4-inch dice88 ounces canned black beans, drained and rinsed4 3/4 quarts water5 ounces vegetable base (see notes)1 1/2 cups fresh lime juice5 pounds instant couscous1 ounce parsley, chopped

Sauté onion and bell pepper just until soft, using a stock pot or steam-jacketed kettle.

Stir beans, water, vegetable base, and lime juice into sautéed vegetables. Bring to a rolling boil.

Add couscous to liquid and stir. Turn off heat. Cover and let stand 5 minutes. Stir to fluff.

Sprinkle parsley over each pan or stir into couscous.Per Serving (excluding unknown items): 298 Calories; 9g Fat (26.2% calories from fat); 10g Protein; 45g Carbohydrate; 6g Dietary Fiber; 0mgCholesterol; 764mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

617

Side Dish

Bread Dressing (or Stuffing)Poultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

The amount of liquid will depend on the drynessof the bread.

If chicken base is highly salted, reduce or deletesalt in recipe.

Sage may be used for part or all of the poultryseasoning.

VARIATIONS:

Apple Stuffing. Add 1 lb finely chopped apples.Reduce bread cubes to 3 lb 4 oz.

Chestnut Stuffing. Add 1 lb 4 oz cookedchestnuts. Reduce bread to 3 lb 8 oz. Substitute 2qt milk for 2 qt water.

Mushroom Stuffing. Reduce celery and onions to8 oz each. Sauté 2 lb fresh mushrooms with thevegetables.

Nut Stuffing. Add 2 cups chopped almonds orpecans that have been browned lightly in 4 ozmelted margarine. Substitute 1 qt milk for 1 qtwater.

Oyster Stuffing. Add 1 lb 8 oz oysters.

Raisin Stuffing. Add 1 lb seedless raisins.

Sausage Stuffing. Reduce bread cubes to 3 lb 4oz. Add 2 lb sausage, cooked and drained, and 1lb tart apples, peeled and chopped.

1 pound onion, chopped1 pound celery (optional), chopped1 pound margarine1 gallon water (see notes)3 ounces chicken base1 tablespoon salt (see notes)1 tablespoon black pepper1 tablespoon poultry seasoning (see notes)1 tablespoon ground thyme60 ounces dry bread, cubed

618

Sauté onion and celery in margarine until lightly browned.

Add water, chicken base, and seasonings to sauté vegetables. Heat until hot.

Add bread gradually to vegetable mixture, tossing lightly until thoroughly mixed. Avoid overmixing, which causes dressing to besoggy and compact.

Scale dressing (15 lb) into lightly greased 12x20x2-inch pan.

Bake at 325°F for approximately 1 hour 15 minutes, internal temperature 180°F.

Serve with No. 10 dipper.Yield: 1 pan 12x20x2 inchesPer Serving (excluding unknown items): 209 Calories; 9g Fat (40.6% calories from fat); 5g Protein; 26g Carbohydrate; 1g Dietary Fiber; traceCholesterol; 833mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

619

Side Dish

Broccoli and Cheese CasseroleEgg and Cheese Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

May add topping of 3 cups bread crumbs mixedwith 1/3 cup melted margarine and 6 ozParmesan cheese. Add during last 15 minutes ofcooking.

May be garnished with fresh broccoli florets.

For a vegetable, serve 4 oz portion.3 pounds eggs (about 27 total)12 ounces all-purpose flour100 ounces broccoli cuts, thawed, drained10 pounds low fat cottage cheese, drained86 ounces cheddar cheese, shredded2 tablespoons salt

Beat eggs and flour together, using a wire whip, until smooth.

Drain, then weigh. Fold into the egg-flour mixture.

Drain cottage cheese, then weigh. Add cheeses and salt to eggs.

Scale mixture into four greased 10x12x2-inch pans, 6 lb per pan. Bake at 350°F for approximately 1 hour 15 minutes or until aknife inserted near the center comes out clean, 180°F internal end-point temperature. Let stand 15 minutes. Cut 3x4.Yield: 4 pans 12x10x2 inchesPer Serving (excluding unknown items): 358 Calories; 21g Fat (52.6% calories from fat); 30g Protein; 12g Carbohydrate; 2g Dietary Fiber; 178mgCholesterol; 1021mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

620

Side Dish

Broccoli Rice Au GratinRice Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Cauliflower Rice au Gratin. Substitutecauliflower for broccoli. Sprinkle each pan withchopped fresh parsley.

Green Rice. To 2 lb rice, cooked, add 4 lb finelychopped raw or frozen spinach, 2 Tbsp choppedonion, and 1 1/4 qt medium White Sauce (p.560). Place in one 12x20x2-inch counter pan.Bake at 325°F for 30-40 minutes.

Jalapeño Rice. Cook 2 lb 8 oz rice (p. 399).Combine in mixer bowl the cooked rice, 4 ozchopped jalapeño peppers, 1 cup chopped chives, 7oz chopped green chili peppers, 3 lb 6 oz sourcream, 1 tsp salt, and 3 lb shredded Americancheese. Scale 5 lb 12 oz into each of three12x10x2-inch half counter pans. Sprinkle 4 ozshredded processed cheese over each pan. Bakeuncovered at 250°F for 1-1 1/2 hours. Cut4x4.

20 ounces converted rice1 1/2 quarts water1 tablespoon salt5 ounces margarine, melted3 ounces onions, fresh, minced8 ounces all-purpose flour2 teaspoons seasoned salt1/2 teaspoon white pepper2 quarts milk12 ounces american cheese, shredded12 ounces cheddar cheese, shredded3 pounds broccoli cuts, frozen

Cook rice according to directions on p. 399. Reserve for later step. Should yield 4 lb 4 oz cooked rice.

Sauté onions in margarine in steam-jacketed kettle until transparent. Do not brown.

Add flour and seasonings to onions. Stir with wire whip. Cook 15-20 minutes to make a roux. Stir often.

621

Add milk to roux gradually, blending with wire whip. Cook until thickened, 10-20 minutes.

Add cheese and cooked rice. Heat until cheese melts.

Steam broccoli (p. 631) until tender-crisp. Do not drain. Add to sauce. Stir gently. Put in 12x10x4-inch pans. Keep hot.Per Serving (excluding unknown items): 162 Calories; 8g Fat (44.6% calories from fat); 7g Protein; 16g Carbohydrate; 1g Dietary Fiber; 19mgCholesterol; 376mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

622

Side Dish

Celery and Carrots AmandineVegetable Recipes

Servings: 50Seasonings for celery: fresh basil, parsley, thyme.

VARIATION:

Creole Celery. Cook 5 lb diced celery untilpartially done. Add 1 lb chopped onions and 4 ozchopped green pepper that have been sautéed in 6oz margarine. Add 2 No. 10 cans tomatoes and1 1/2 tsp salt. Cook until tender.

7 pounds celery (AP) (5 lb EP)2 teaspoons salt7 pounds fresh carrots (AP) (5 lb EP)2 teaspoons salt8 ounces margarine8 ounces blanched almonds, slivered1/3 cup lemon juice

Wash and trim celery. Cut into diagonal slices. Steam or boil (p. 631). Sprinkle with salt. If boiling the celery, add salt to cookingwater.

Wash and peel carrots. Cut into strips. Steam or boil until tender-crisp. Drain. Sprinkle with salt. If boiling the carrots, add salt tothe cooking water.

Heat margarine in frying pan. Add almonds and brown lightly.

Remove almonds from heat. Add lemon juice. Combine vegetables. Pour almond mixture over and stir carefully to mix seasoningwith vegetables.Per Serving (excluding unknown items): 93 Calories; 6g Fat (56.4% calories from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 283mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

623

Side Dish

Cheese and Broccoli StrataEgg and Cheese Recipes

Servings: 56Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Baking time may be reduced if milk mixture iswarmed to 140°F before baking.

May be served with 1 oz Cheese Sauce (p. 561).2 pounds bread slices, dry5 pounds broccoli cuts, frozen2 pounds cheddar cheese, shredded12 pounds eggs (about 9 doz total), beaten1 gallon milk2 ounces salt3 ounces prepared mustard (6 tbsp)1 1/2 teaspoons hot pepper sauce1/2 teaspoon paprika

Cut bread into 1 1/2-inch cubes. Set aside.

Cook broccoli until tender.

Layer as follows in each pan: 8 oz bread cubes, 2 lb 8 oz broccoli, 1 lb cheese, 8 oz bread cubes

Combine eggs, milk, and seasonings. Pour 1 1/4 gal into each pan. Smooth down evenly.

Sprinkle with paprika, 1/4 tsp per pan. Set each pan in another counter pan containing 3 cups hot water. Bake uncovered at 325°Funtil custard sets, approximately 1-1 1/2 hours, 180°F internal end-point temperature. Cut 4x7.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 308 Calories; 18g Fat (53.4% calories from fat); 21g Protein; 14g Carbohydrate; 2g Dietary Fiber; 439mgCholesterol; 784mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

624

Side Dish

Cheese SouffléEgg and Cheese Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Serve with Cheese Sauce (p. 561), FreshMushroom Sauce (p. 566), or Shrimp Sauce (p.562).

VARIATION:

Mushroom Soufflé. Add 1 lb chopped mushroomsand 5 oz chopped green peppers to uncookedmixture. Serve with Béchamel Sauce (p. 562).

20 ounces margarine10 ounces all-purpose flour1 teaspoon salt3 quarts milk24 ounces egg yolks (about 38 total), beaten24 ounces cheddar cheese, shredded44 ounces egg whites2 teaspoons cream of tartar

Melt margarine. Add flour and salt. Stir until smooth. Cook 5 minutes.

Add milk gradually, stirring constantly with wire whip. Cook until thick.

Add egg yolks to white sauce, stirring constantly. Cook for 2 minutes.

Add cheese to sauce and stir until cheese is melted. Remove from heat.

Add cream of tartar to egg whites. Beat until stiff, but not dry. Fold into cheese mixture.

Scale mixture into two 12x20x2-inch baking pans, greased only on the bottoms, 6 lb 12 oz per pan. Bake at 300°F for 55-60minutes or until set. Cut 4x6.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 265 Calories; 21g Fat (70.4% calories from fat); 11g Protein; 8g Carbohydrate; trace Dietary Fiber; 205mgCholesterol; 323mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

625

Side Dish

Cooking PastaPasta Recipes

Servings: 50Weight of cooked pasta will vary, depending onlength of time cooked.

Addition of oil is optional. It helps preventfoaming and sticking.

If pasta is to be used as an ingredient in a reciperequiring further cooking, undercook slightly.

If product is not be served immediately, drain andrinse quickly with cold water. To keep pasta frombecoming sticky or drying out, toss lightly with alittle vegetable oil. Cover tightly and store in therefrigerator. To reheat, put pasta in a colanderand immerse in rapidly boiling water just longenough to heat through. DO NOTCONTINUE TO COOK. Or, reheat in amicrowave oven.

Pasta can be covered tightly and refrigerated orfrozen. Reheat to serving temperature.

5 pounds pasta5 gallons water5 ounces salt3 tablespoons vegetable oil (optional)

Bring water to a rapid boil. Add salt and oil. Add pasta gradually while stirring.

Return to boiling. Cook uncovered at a fast boil until tender but firm (al dente), 5-10 minutes (see Cooking Times table). Stiroccasionally to prevent sticking.

Test for doneness. DrainPer Serving (excluding unknown items): 176 Calories; 2g Fat (8.0% calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 1113mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

626

Side Dish

Cooking RiceRice Recipes

Servings: 50If using regular white rice in place of convertedrice, the cooking time may need to be reduced.

For brown rice, increase cooking time to 50-60minutes for steamed rice, to 1 1/2 hours forbaked rice, and to 40-50 minutes for boiled rice.

For buttered rice, add 5 oz butter or margarine.Add to dry rice in counter pan. Add salt and hotwater.

1 lb uncooked rice yields 2 qt cooked rice.

Suggested spices to use with rice: allspice, basil,coriander, curry powder, ginger, marjoram, mint,oregano, rosemary, tarragon, thyme.

56 ounces converted rice2 tablespoons salt2 tablespoons margarine or vegetable oil4 1/4 quarts hot water

STEAMER: Weigh rice into a 12x20x2-inch counter pan. Add salt and margarine. Pour boiling water over rice. Stir. Steamuncovered for 30-40 minutes. Fluff with fork.

OVEN: Weigh rice into a 12x20x2-inch counter pan. Add salt and margarine. Pour boiling water over rice. Stir. Cover pans tightlywith aluminum foil. Bake at 350°F for 1 hour. Remove from oven and let stand covered for 5 minutes. Fluff with fork.

STOCKPOT OR STEAM-JACKETED KETTLE (BOILED RICE): Bring water to a boil in a steam-jacketed kettle or otherlarge kettle. Add salt, rice, and margarine. Stir. Cover tightly. Cook on low heat until rice is tender and all water is absorbed, about15-20 minutes. Remove from heat and let stand covered 5-10 minutes. Fluff with fork.Per Serving (excluding unknown items): 114 Calories; trace Fat (3.6% calories from fat); 3g Protein; 25g Carbohydrate; 0g Dietary Fiber; 0mgCholesterol; 264mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

627

Side Dish

Corn Bread DressingPoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

If chicken base is highly salted, reduce or deletesalt in recipe.

1/3 Corn Bread (1/3 recipe, 58 oz)28 ounces bread, cubed or torn4 ounces margarine1 pound chopped onions24 ounces celery, chopped2 ounces chicken base3 quarts hot water1 teaspoon salt (see notes)1 tablespoon poultry seasoning1 teaspoon black pepper

Prepare Corn Bread. Crumble

Crumble bread. Add to Corn Bread.

Melt margarine in steam-jacketed or other kettle. Add onions and celery. Sauté until vegetables are tender. Add bread.

Combine chicken base, water, and seasonings. Pour over bread mixture. Stir to moisten.

Scale mixture (12 lb) into lightly greased 12x20x2-inch pan.

Bake at 375°F for 20-30 minutes or until 180°F.

Serve with No. 12 dipper.Yield: 1 pan 12x20x2 inchesPer Serving (excluding unknown items): 110 Calories; 4g Fat (32.4% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 7mgCholesterol; 466mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

628

Side Dish

Corn PuddingVegetable Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

9 pounds frozen whole kernel corn16 ounces egg yolks (about 24 total), beaten3 quarts milk6 ounces margarine, melted2 tablespoons salt1 teaspoon white pepper26 ounces egg whites (about 24 total)

Thaw corn.

Combine corn and all ingredients except egg whites.

Beat egg whites until stiff but not dry. Fold into corn mixture. Pour into two 12x20x2-inch baking pans. Place in pans of hotwater. Bake at 325°F for approximately 40-45 minutes or until internal temperature reaches 180°F.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 172 Calories; 8g Fat (39.8% calories from fat); 7g Protein; 20g Carbohydrate; 2g Dietary Fiber; 124mgCholesterol; 347mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

629

Side Dish

Cottage Fried PotatoesVegetable Recipes

Servings: 50VARIATIONS:

American Fried Potatoes. Add raw slicedpotatoes to hot fat. Fry until potatoes are brownand tender. Add additional fat as needed.

Hashed Brown Potatoes. Add finely choppedboiled potatoes to hot fat in frying pan. Add saltand pepper. Stir occasionally and fry untilbrowned.

Lyonnaise Potatoes. Cook 2 lb chopped onionslowly in fat without browning. Add seasoned cut,boiled potatoes and cook until browned.

O'Brien Potatoes. Cook cubed potatoes in a smallamount of fat with chopped onion and pimiento.

Oven-Fried Potatoes. Prepare potatoes as forFrench Fried Potatoes. Place in greased shallowpans in a thin layer and brush with melted fat,turning to cover all sides. Bake at 450°F for20-30 minutes, or until browned, turningoccasionally. Drain on absorbent paper andsprinkle with salt.

18 pounds potatoes (AP) (15 lb EP)hot fat, as needed1 ounce salt (1 1/2 tbsp)1 teaspoon black pepper

Peel potatoes. Steam or boil under tender (p. 631).

Slice cooked potatoes. Add to hot fat in frying pan. Add salt and pepper. Turn potatoes as needed and fry until browned.Per Serving (excluding unknown items): 129 Calories; trace Fat (1.1% calories from fat); 3g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 230mg Sodium. Exchanges: 2 Grain(Starch); 0 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

630

Side Dish

Creamed EggsEgg and Cheese Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Curried Eggs. Substitute chicken broth for 2 qt ofthe milk. Add 2 Tbsp curry powder. May beserved with steamed rice or chow mein noodles.

Eggs à la King. Substitute Chicken Stock for 2qt of the milk. Add 1 lb mushrooms that havebeen sautéed, 12 oz chopped green peppers, and 8oz chopped pimiento.

Goldenrod Eggs. Mash or rice egg yolks. Addsliced whites to sauce. Serve on toast. Sprinklemashed yolks over the top.

Scotch Woodcock. Add 1 lb sharp Cheddarcheese to sauce. Cut eggs in half lengthwise andplace in pans. Pour sauce over eggs. Cover withbuttered crumbs. Bake until heated through andcrumbs are brown.

75 hard-cooked eggs (p. 271)1 pound margarine8 ounces all-purpose flour1 ounce salt (1 1/2 tbsp)1/4 teaspoon white pepper1 gallon milk

Peel eggs. Set aside for later step. Refrigerate if not using immediately.

Melt margarine. Add flour, salt, and pepper. Stir until smooth. Cook for 5 minutes.

Add milk gradually, stirring constantly with wire whip. Cook until thickened.

Slice or quarter hard-cooked eggs. Refrigerate if not using immediately. When ready to serve, pour hot sauce over eggs. Mixcarefully. Reheat if necessary to 165°F.Per Serving (excluding unknown items): 246 Calories; 18g Fat (66.2% calories from fat); 13g Protein; 8g Carbohydrate; trace Dietary Fiber; 329mgCholesterol; 437mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

631

Side Dish

Creole EggplantVegetable Recipes

Servings: 50VARIATION:

Eggplant Tomato Bake. Peel eggplant and slice 1inch thick. Steam or parboil until fork-tender.Place on baking sheets in a single layer. Sprinklewith salt and pepper. Cook 1 lb 8 oz choppedonion and 3 cloves garlic, minced, in 1 1/2 cupsvegetable oil and 12 oz margarine. Add to 5 lbpeeled chopped fresh tomatoes, 1 cup choppedparsley, 1/4 tsp oregano, 1/2 tsp thyme, 1 tspbasil, and 1 lb bread crumbs. Pile mixture onindividual slices of eggplant. Sprinkle grated Swisscheese (2 lb) over top. Bake at 350°F untileggplant is hot and cheese is melted.

10 pounds eggplant (AP) (8 lb EP)1 1/2 gallons boiling water2 tablespoons salt1 pound margarine, melted24 ounces onion, chopped12 ounces green pepper, coarsely chopped1 pound celery, coarsely chopped3 quarts canned tomatoes (one no. 1 can), diced2 tablespoons salt2 teaspoons black pepper2 tablespoons granulated sugar12 ounces bread crumbs8 ounces margarine, melted

Peel eggplant and cut into 1-inch cubes. Sprinkle with salt and let stand for 30 minutes. Rinse and drain. Steam or boil (p. 631).

Cook onion, green pepper, and celery in margarine until tender.

Combine tomatoes and seasonings with eggplant and other ingredients. Pour into two 12x20x2-inch baking pans.

Top with buttered crumbs. Bake at 350°F for 30 minutes.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 164 Calories; 12g Fat (60.7% calories from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 798mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

632

Side Dish

Curried Rice, Beans, and VegetablePilafRice Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Frozen collard or spinach greens can be used.

A frozen pepper blend can be substituted for thered and yellow peppers.

40 ounces frozen greens, thawed and drained (see notes)1 pound orange marmalade3 ounces vegetable base1 gallon water1/2 teaspoon red pepper flakes3 ounces olive oil1 pound red bell peppers, cut in 1-inch long strips1 pound yellow bell peppers, cut in 1-inch long strips8 ounces minced garlic3 pounds converted rice1 1/2 ounces curry powder36 ounces sweet potatoes (EP), peeled, 1/2-inch dice84 ounces canned kidney beans (EP), drained1 pound raisins

Weigh greens after thawing and draining well in a colander (may thaw overnight). Discard liquid drained from greens. Coarselychop greens using a sharp knife. Reserve for later step.

Blend marmalade, base, water, and pepper. Reserve for a later step.

Heat oil to 350°F in tilting or other large fry pan.

Sauté peppers and garlic in hot oil for 3 minutes.

Add rice and curry powder to fry pan with peppers. Stir and cook for 1 minute.

Add sweet potatoes, beans, and raisins to peppers and rice.

Stir in chopped greens and marmalade mixtures reserved from earlier steps. Bring to boil.

Reduce heat to low. Cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes.633

Turn off heat and let stand covered for 10 minutes.Per Serving (excluding unknown items): 239 Calories; 3g Fat (9.2% calories from fat); 7g Protein; 50g Carbohydrate; 6g Dietary Fiber; 0mgCholesterol; 501mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

634

Side Dish

French Fried Onion RingsVegetable Recipes

Servings: 50Deep-Fat Fried Bananas. Cut peeled bananasinto 2-inch pieces. Sprinkle with lemon juice andpowdered sugar. Let stand 30 minutes. Dip inbatter and fry at 370°F for 1-3 minutes.

French Fried Cauliflower. Dip 10 lb cold cookedcauliflower into batter and fry at 370°F for 3-4minutes.

French Fried Eggplant. Peel and cut 13 lb APeggplant as for French Fried Potatoes (p. 659).Dip in batter and fry at 370°F for 5-7 minutes.Eggplant may be dipped in egg and crumbmixture (p. 39) and fried. Eggplant discolorsquickly, so it should be placed in cold water if notbreaded immediately.

French Fried Mushrooms. Clean small, uniform-size mushrooms by brushing or rinsing. Do notsoak. Dip in batter and fry at 370°F for 4-6minutes.

French Fried Zucchini Sticks. Cut unpeeledzucchini lengthwise into strips about 1/2 inchthick. Dip in batter and fry at 370°F for 4-6minutes.

10 pounds large round onions (AP) (8 lb EP)10 ounces eggs (about 6 total), beaten2 cups milk12 ounces all-purpose flour2 teaspoons baking powder1 1/2 teaspoons salt

Peel onions and cut crosswise into 1/4-inch slices. Separate into rings.

Combine eggs and milk.

Combine dry ingredients. Add to egg-milk mixture to make a batter. Dip onion rings in batter and fry in deep fat for 3-4 minutes.Drain.Per Serving (excluding unknown items): 70 Calories; 1g Fat (13.6% calories from fat); 3g Protein; 13g Carbohydrate; 2g Dietary Fiber; 25mgCholesterol; 99mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

635

Side Dish

French Fried PotatoesVegetable Recipes

Servings: 50Select a long, mealy potato, such as a russet.

To cook frozen French Fried Potatoes, use 12 lbfor 50 3-oz portions. Fry at 375°F for 3-5minutes or until golden brown.

VARIATIONS:

Deep-Fat Browned Potatoes. Partially cook peeledwhole or half potatoes. Fry in deep fat at 365°Ffor 5-7 minutes. Transfer to serving pan. Sprinklewith salt.

Lattice Potatoes. Cut potatoes with lattice slicer.Fry at 365°F for 3-6 minutes. Transfer toserving pan. Sprinkle with salt.

Potato Chips. Cut potatoes into very thin slices.Fry at 365°F for 3-6 minutes. Transfer toserving pan. Sprinkle with salt.

Shoestring Potatoes. Cut potatoes into 1/8-inchstrips. Fry at 365°F for 3-6 minutes. Transfer toserving pan. Sprinkle with salt.

18 pounds white potatoes (AP) (15 lb EP)

Peel and cut potatoes into uniform strips 1/4-3/8 inch thick. Cover with cold water to keep potatoes from darkening.

Just before frying, drain potatoes and dry with paper towels. Fill fryer basket about one-third full of potatoes. Fry according toMethod 1 or 2.

METHOD 1:Half fill fryer with fat. Preheat to 365°F. Fry potatoes for 6-8 minutes. Drain. Sprinkle with salt. Serve immediately.

METHOD 2:Blanching: Heat fat to 360°F. Place drained potato strips in hot fat, using an 8 to 1 ratio of fat to potatoes, by weight, as a guidefor filling fryer basket. Fry 3-5 minutes depending on thickness of potato. (The potatoes should not be brown.) Drain. Turn outon sheet pans. Refrigerate for later browning.Browning: Reheat fat to 375°F. Place about twice as many potato strips in the kettle as for first-stage frying. Fry 2-3 minutes oruntil golden brown. Drain. Sprinkle with salt if desired. Serve immediately.Per Serving (excluding unknown items): 129 Calories; trace Fat (1.1% calories from fat); 3g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 10mg Sodium. Exchanges: 2 Grain(Starch).Copyright: © 2004 by Prentice-Hall, Inc.

636

Side Dish

Fried RiceRice Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Confetti Rice. Delete peas, egg, carrots, and soysauce. Cook rice until almost done. heat oil in frypan. Sauté for 2 minutes 12 oz sliced greenpeppers, 12 oz sliced mushrooms, 4 oz choppedscallions. Stir vegetables into cooked rice. Add 8oz chopped pimientos.

Fried Rice with Almonds. Cook 3 lb riceaccording to directions on p. 399. Sauté 4 ozchopped onions and 4 oz chopped green peppers in1 cup vegetable oil. Add cooked rice, 1 Tbsppepper, 1 tsp garlic salt, 1/2 cup soy sauce, and 2lb slivered almonds. Add salt if needed. Bakeuntil heated.

Fried Rice with Ham. Delete peas. Reducechopped onions to 4 oz. Increase carrots to 12 oz.Add 4 oz sliced green onions, 12 oz sliced celery,and 1 lb chopped ham.

Plain Fried Rice. Heat a small amount ofvegetable oil in tilting fry pan. Sauté 12 oz slicedcelery and 4 oz onion until tender-crisp. Stir 10lb cooked, cold rice into vegetable. Reduce heatand cover. Cook for 15-20 minutes. Pour 1 cupeggs over surface of hot rice, stir to mix. Cover andcook for 5 minutes. Stir in 1 cup soy sauce, 12 ozfinely shredded carrots, and 6 oz thinly slicedgreen onion. Cover for 5 minutes. Take up inserving pans. Recipe portion, 4 oz.

Pork Fried Rice. Delete peas. Add 4 lb cubed,cooked pork. Fry 1 lb bacon. Use bacon fat forsautéing vegetables and rice. Crumble bacon andadd.

Rice and Black-Eyed Peas. Cook 1 lb riceaccording to directions on p. 399. Cook 3 lb 8 ozfrozen black-eyed peas according to directions onp. 631. Sauté 8 oz onion in 1/4 cup vegetableoil. Add hot rice and black-eyed peas. Stir tocombine. Add 1 tsp ground allspice, 1 Tbsp driedwhole thyme, and 2 tsp coarse ground black

637

pepper. Heat until very hot. Stir in 4 lb freshtomatoes (peeled, seeded, and diced), 2 cupschopped fresh parsley, and 1 lb shredded cheddarcheese.

Shrimp Fried Rice. Add 1 lb 8 oz cookedshrimp.

40 ounces rice3 quarts water2 teaspoons salt24 ounces frozen peas11 ounces eggs (about 6 total)2 teaspoons salt2 tablespoons vegetable oil1 pound chopped onions8 ounces carrots, shredded3/4 cup vegetable oil1 cup soy sauce

Cook rice according to directions on p. 399. Do not overcook. Let cool.

Cook peas and drain. Set aside.

Break eggs into bowl and stir until yolks and whites are mixed. Add salt. Cook eggs in oil, stirring to break into small pieces. Setaside.

Sauté onions and carrots in oil until tender. Add rice and cook until heated.

Add soy sauce to rice mixture, stirring to mix evenly. Stir in peas and eggs. Serve at once.Per Serving (excluding unknown items): 144 Calories; 5g Fat (29.4% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 26mgCholesterol; 528mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

638

Side Dish

Garlic and Red Pepper PennePasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATION:

Lemon and Herb Penne. Mix together 1 cupfreshly squeezed lemon juice, 1 lb fresh mincedparsley, 5 Tbsp dried basil, and 1 Tbsp blackpepper. Toss herb-lemon mixture with 12 lbcooked penne pasta. Drizzle 2 cups olive oil overpasta and mix. Stir in 2 lb freshly gratedParmesan cheese.

12 pounds penne12 gallons boiling water12 ounces salt2 cups olive oil1 tablespoon red pepper, crushed12 ounces garlic cloves (EP), minced1/4 cup basil, dried6 ounces fresh parsley, chopped2 teaspoons salt

Cook Penne according to directions on p. 369. Drain.

Sauté red pepper, garlic, and basil in oil. Mix with drained pasta.

Add parsley and salt to pasta. Toss to mix. Keep warm, 160°F.Per Serving (excluding unknown items): 492 Calories; 10g Fat (19.3% calories from fat); 14g Protein; 84g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 2760mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Vegetable; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

639

Side Dish

Ginger RiceRice Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1/2 cup margarine1/2 cup oil1 pound onion, diced4 ounces minced garlic4 ounces fresh ginger, peeled and minced8 ounces carrots, peeled and diced1 teaspoon cinnamon3 pounds converted rice1 teaspoon salt1/4 teaspoon black pepper1 gallon Chicken Stock

Sauté vegetables and cinnamon in oil until vegetables begin to soften, 10-15 minutes.

Add uncooked rice to vegetables and stir over heat until completely coated with margarine and oil.

Place rice-vegetable mixture in a 12x20x4-inch counter pan. Add seasonings and chicken stock. Stir to combine. Cover tightly withaluminum foil.

Bake at 350°F for 45 minutes; or steam uncovered 30 minutes. Stir before serving.Per Serving (excluding unknown items): 143 Calories; 4g Fat (25.5% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 293mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

640

Side Dish

Ginger Rice Stir-FryRice Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

If griddle is small, prepare in two batches. Use1/2 cup soy sauce, 14 oz eggs, and 12 oz greenonions for each pan of cooked rice.

52 ounces converted rice3 1/3 cups water1 cup soy sauce1 tablespoon granulated sugar1 teaspoon garlic powder1 teaspoon white pepper1 teaspoon ground ginger28 ounces eggs24 ounces chopped green onions

Place 1 lb 10 oz rice and 1 2/3 cups water in each of two 12x4x10-inch pans. Steam uncovered for 15 minutes or until all of theliquid has been absorbed. Rice will be firm.

Mix together soy sauce and spices. Set aside.

Grease griddle lightly with cooking oil. Preheat to 300°F. Place eggs on griddle. Spread thin, scramble, and chop into small pieces.Add chopped onions and continue to cook 3-4 minutes until onions are tender. Add steamed rice and blend well.

Drizzle soy sauce mixture over rice. Cook, turning frequently until mixture reaches 160°F. Place in 12x10x4-inch pan. Serve 3 ozwith No. 12 dipper.Per Serving (excluding unknown items): 134 Calories; 2g Fat (10.8% calories from fat); 5g Protein; 25g Carbohydrate; trace Dietary Fiber; 67mgCholesterol; 354mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

641

Side Dish

Glazed or Candied Sweet PotatoesVegetable Recipes

Servings: 50Three No. 10 cans of sweet potatoes may besubstituted for fresh sweet potatoes.

Seasonings for sweet potatoes: allspice, cardamom,cinnamon, cloves, or nutmeg.

VARIATIONS:

Baked Sweet Potatoes. Select small even-size sweetpotatoes or yams. Scrub. Bake at 425°F for40-50 minutes, or until tender.

Candied Sweet Potatoes with Almonds. Proceedas for Glazed Sweet Potatoes. Increase margarineto 12 oz and reduce brown sugar to 1 lb 8 oz.Add 1 cup dark com syrup and 2 tsp mace.When partially glazed, sprinkle top with choppedalmonds and continue cooking until almonds aretoasted.

Glazed Sweet Potatoes with Orange Slices. Add1/4 cup grated orange peel to syrup. Cut 5oranges into thin slices; add to sweet potatoes whensyrup is added.

Mashed Sweet Potatoes. Cook and mash sweetpotatoes or yams (p. 631), following procedure onp. 658. Add 1 1/2 oz salt; 1/3 tsp nutmeg; 1oz margarine, melted; and 1 1/4 qt hot milk.

Sweet Potatoes and Apples. Reduce sweet potatoesto 9 lb, cooked, peeled, and sliced. Peel and slice 5lb tart apples. Place alternate layers of sweetpotatoes and apples in baking pans. Pour hotsyrup (see recipe for Glazed Sweet Potatoes) overpotatoes and apples. Bake at 350°F for 45minutes.

16 pounds sweet potatoes or yams (AP) (13 lb EP)28 ounces brown sugar2 cups water8 ounces margarine1/2 teaspoon salt

Scrub potatoes. Steam or boil in skins until tender (p. 631). When potatoes are cool enough to handle, peel and cut into halveslengthwise. Arrange in shallow pans.

Mix sugar, water, margarine, and salt. Heat to boiling point. Pour over potatoes. Bake at 400°F for 20-30 minutes.Per Serving (excluding unknown items): 202 Calories; 4g Fat (17.3% calories from fat); 2g Protein; 41g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 84mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

642

Side Dish

Grains and BeansBean and Tofu Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Grains and Beans may thicken during holding.Add vegetable stock as needed.

22 ounces cracked bulgur2 pounds barley7 quarts water8 ounces vegetable oil44 ounces frozen baby corn (small ears, oriental style)8 ounces green onions, sliced into thin rings28 ounces red bell peppers, 1/4-inch dice60 ounces canned garbanzo beans, drained and rinsed5 pounds canned black beans, drained and rinsed8 ounces pimiento, chopped3 tablespoons hot pepper sauce3 tablespoons ground cumin3 tablespoons dried cilantro2 ounces salt

Combine bulgur, cracked wheat, and water in a stock pot or steam-jacketed kettle. Bring to a boil. Reduce heat. Cover and simmer40-50 minutes or until grains are tender. Drain excess liquid from grains. Save grains for a later step.

Heat oil to 350°F in a fry pan. Add corn and stir-fry corn for 5 minutes.

Add onions and peppers to pan. Stir-fry 1-2 minutes until softened slightly.

Add beans, pimiento, and seasonings to vegetables. Add cooked grains from previous step. Bring temperature to 180°F, stirringoften to prevent sticking.Per Serving (excluding unknown items): 242 Calories; 6g Fat (21.8% calories from fat); 9g Protein; 39g Carbohydrate; 9g Dietary Fiber; 0mgCholesterol; 717mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

643

Side Dish

Green Bean CasseroleVegetable Recipes

Servings: 50Two No. 10 cans cut green beans may besubstituted for frozen beans. Drain before using.

8 oz crumbled French fried onion rings (canned)may be sprinkled over the top during the last 10minutes of baking.

120 ounces frozen french cut or cut green beans10 ounces fresh mushrooms3 ounces margarine, melted1 quart cream of mushroom soup, undiluted1 cup milk1/2 teaspoon black pepper1 teaspoon onion powder1 tablespoon soy sauce1 pound water chestnuts, sliced, drained8 ounces swiss cheese, shredded4 ounces bread crumbs4 ounces margarine, melted

Cook green beans (p. 631). Drain.

Clean mushrooms and slice. Sauté in margarine.

Blend soup, milk, and seasonings.

Combine soup mixture, mushrooms, and water chestnuts. Add to green beans. Mix lightly. Pour into one 12x20x2-inch pans.

Sprinkle cheese over beans. Bake at 350°F for 25 minutes.

Combine crumbs and margarine and sprinkle over bean mixture. Bake 5-10 minutes.Yield: 1 pan 12x20x2 inchesPer Serving (excluding unknown items): 97 Calories; 6g Fat (49.6% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 5mgCholesterol; 177mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

644

Side Dish

Grilled or Roasted MarinatedVegetablesVegetable Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemper temperature above 140°F. Do not mixold product with new. Cool leftover productquickly (within 4 hours) to below 4°"F. See p.44 for cooling procedures. Reheat leftover productquickly (within 2 hours) to 165°F. Reheatproduct only once, discard if not used.

Vegetables may be roasted without firstmarinating. Follow the ratio: 1 lb vegetable, 1-2oz olive oil, 1/2-1 tsp kosher salt, 1 Tbsp freshfinely chopped herbs (oregano, rosemary, sage,thyme). Combine vegetables, salt, and herbs in abowl. Toss to coat. Follow roasting instructions.

VARIATIONS:

Garlic and Fennel Seed Roasted Vegetables. Donot use a marinade. Mix and set aside 3 Tbspolive oil with 2 Tbsp crushed fresh garlic and 2Tbsp toasted fennel seeds (see p. 592 for toastingspices). Toss vegetables in 1/2 cup olive oil, 1 ozsalt, and 1 tsp black pepper. Roast vegetablesaccording to instructions. When vegetables are aldente, remove from oven and toss with oil, garlic,and fennel seed mixture. Roast 10 minutes longer.Remove from oven and toss with 1 oz choppedfresh parsley and 1/4 cup balsamic vinegar.

Mashed Potatoes and Roasted Vegetables. Serve5 oz Mashed Potatoes or Buttermilk SmashedPotatoes surrounded by 3-6 oz of roastedvegetables (not potatoes, unless sweet potatoes).Serve garnished with chopped fresh parsley.Drizzle Mashed Potatoes with olive or nut oil ifdesired. Serve for a nonmeat entree.

Sesame Roasted Vegetables. Do not use amarinade. Mix and set aside 2 Tbsp sesame oil,2 Tbsp crushed fresh garlic, 2 Tbsp crushed freshginger, and 1/3 cup soy sauce. Toss vegetables in1/3 cup sesame oil, 1 oz salt, and 1 tsp blackpepper. Roast vegetables according to instructions.When vegetables are al dente, remove from ovenand toss with oil, garlic, ginger, and soy saucemixture. Roast 10 minutes longer. Remove fromoven and toss with 2 Tbsp toasted sesame seedsand 1/4 cup rice vinegar (see p. 592 for toastingseeds).

Sherry Roasted Root Vegetables. Select root645

vegetables from above list. Follow the ratio: 1 lbvegetable, 2 oz olive oil, 3 oz dry sherry, 1 tspkosher salt, and 1 Tbsp fresh finely choppedthyme. Combine vegetables, salt, and thyme in abowl. Toss to coat. Follow roasting instructions.

12 pounds vegetables (see suggestions listed in directions)3 quarts Vegetable MarinadeBalsamic Vinegar Marinade for VegetablesVinaigrette MarinadeHerb and Garlic Marinade for Vegetables

GRILLING INSTRUCTIONS1. Clean grill grids thoroughly. Clean as often as necessary to keep vegetables from sticking.2. Preheat grill grids until very hot. Place drained vegetables on grill. Turn often. Brush marinade on veg- vegetables after eachturn.3. Grill vegetables until desired doneness. Serve warm or at room temperature.

OVEN ROASTING INSTRUCTIONS1. Preheat oven to 400°F. Oven must be hot enough to caramelize the vegetables but not so hot as to dry them out.2. Place vegetables on a lightly greased sheet pan in a single layer. Do not overcrowd or they will steam rather than roast. For largequantities of vegetables, roast separately and combine prior to service. For smaller quantities, put the slower cooking, hardvegetables to the outside of the roasting pan (vegetables will cook faster on the outside of the pan).3. Turn vegetables often during roasting. If cooking different kind of vegetables on the same pan, remove the vegetables as theybecome tender. Brush marinade on vegetables after each turn.4. Roast vegetables until desired doneness. Serve warm or at room temperature.

VEGETABLES SUITABLE FOR GRILLING OR ROASTINGASPARAGUS Blanch thick stalks until barely tender, leave whole.GREEN BEANS Blanch until barely tender, leave whole.BEETS Cut in quarters or in half (peeled or unpeeled). To reduce cooling time, blanch first until slightly tender. Peel blanchedbeets before roasting. Cooking time: 18-20 Minutes.BROCCOLI Blanch until barely tender. May split stalks into halves.CARROTS Slice into 1/4 to 1/2-inch slices, 1 to 2-inch sections, or split in half lengthwise. Blanch until slightly tender. Cookingtime: 18-20 minutes.CAULIFLOWER Blanch until barely tender. Cut into large florets.CELERY ROOT Cut away thick skin. Cut bulb in half. Cooking time: 18-20 minutes.CORN Cut across cob into 2-inch sections.EGGPLANT Slice 1/2 inch thick, cut round or lengthwise. For Japanese eggplant, slice or split in half lengthwise. To reduce thebitterness of some eggplant, salt lightly and allow to stand for 30 minutes. Rinse and pat dry.FENNEL Quarter. Blanch until slightly tender.LEEKS Split large leeks in half lengthwise. Blanch until slightly tender.MUSHROOMS Leave whole or cut into thick slices or quarters. May easily overcook, so watch care- fully during cooking. Grill orroast portabella mushrooms whole for sandwiches (remove the stem and use for vegetable stock).ONIONS Blanch until slightly tender. Leave whole or cut in half.PARSNIPS Slice into 1/4 to 1/2-inch-thick slices, 1 to 2-inch sections, or split in half lengthwise. Blanch until slightly tender.Cooking time: 20-25 minutes.PEPPERS, Bell Quarter and remove seeds, ribs, and stem.POTATOES Slice large potatoes 1/2 inch thick. Small potatoes can be left whole or cut in wedges. Blanch until slightly tender,5-7 minutes. Cooking time: 18-20 minutes.RUTABAGAS Quarter or slice into 1/2-inch-thick slices or wedges. Blanch until slightly tender. Cooking time: 18-20 minutes.SQUASH SUMMER-Slice small squash lengthwise in half. Larger squash may be cut into 1-inch- thick slices. HARD WINTER-Slice into 1/2-inch wedges. Blanch until slightly tender.TOMATOES Cut in half or leave whole. Sear quickly on the grill or broiler.TURNIPS Quarter or slice into 1/2-inch-thick slices or wedges. Blanch until slightly tender. Cooking time: 18-20 minutes.Per Serving (excluding unknown items): 770 Calories; 81g Fat (92.1% calories from fat); 2g Protein; 13g Carbohydrate; 5g Dietary Fiber; 0mgCholesterol; 1065mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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647

Side Dish

Harvard BeetsVegetable Recipes

Servings: 50For fresh beets, use 10 lb EP (13 lb AP). See p.631 for cooking procedure.

VARIATIONS:

Beets with Orange Sauce. Omit bay leaf, cloves,and vinegar. Add 2 cups orange juice and 1/2cup lemon juice.

Hot Spiced Beets. Drain juice from two No. 10cans sliced beets and add 1 Tbsp whole cloves, 11/2 Tbsp salt, 1/2 tsp cinnamon, 1 lb brownsugar, 8 oz granulated sugar, and 1 qt cidervinegar. Cook 10 minutes. Pour sauce over beetsand heat to serving temperature.

6 quarts beets (two no. 10 cans), sliced or diced1 1/2 quarts beet juice1 bay leaf1 teaspoon whole cloves12 ounces granulated sugar1 ounce salt (1 1/2 tbsp)6 ounces cornstarch4 ounces margarine2 cups cider vinegar

Drain beets. Reserve juice for sauce.

Add bay leaf and cloves to beet juice. Heat to boiling point. Remove bay leaf.

Combine dry ingredients. Add to beet juice while stirring briskly. Cook until thickened and clear.

Add margarine and vinegar. Stir until mixed and margarine is melted. Heat beets. Add sauce.Per Serving (excluding unknown items): 85 Calories; 2g Fat (19.6% calories from fat); 1g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 293mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

648

Side Dish

Herb Roasted TomatoesVegetable Recipes

Servings: 50Other herbs may be substituted for those in therecipe.

14 pounds plum tomatoes, halved lengthwise (stem and blossom blemish removed)8 ounces olive oil1 tablespoon salt1 1/2 teaspoons black pepper8 tablespoons chopped fresh parsley (1/2 cup)8 tablespoons chopped fresh basil (1/2 cup)4 tablespoons fresh rosemary (1/4 cup), finely chopped4 tablespoons chopped fresh thyme (1/4 cup)1 cup parmesan cheese, freshly grated (optional)

Place tomatoes cut side up in a 12x20x2-inch pan. Brush with olive oil.

Sprinkle tomatoes lightly with salt and pepper.

Mix herbs. Sprinkle half of herb mixture over tomatoes. Save remainder of herb mixture for garnish.

Bake tomatoes at 350°F until tender and slightly browned around the edges, 50-60 minutes.

Garnish tomatoes with remaining herbs and parmesan cheese.Per Serving (excluding unknown items): 73 Calories; 5g Fat (62.6% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 1mgCholesterol; 169mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

649

Side Dish

Herbed FettuccinePasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Other fresh herbs may be substituted for parsley.26 ounces margarine6 cloves minced garlic52 ounces cream cheese, softened1/2 cup minced fresh parsley2 tablespoons dried basil, crumbled1 teaspoon black pepper2 teaspoons salt1 quart boiling water28 ounces fettuccine (AP)2 gallons boiling water1 1/2 ounces salt2 tablespoons vegetable oil

Melt margarine in steam-jacketed or other kettle. Add garlic and cook until golden. Save for later step.

Mix cream cheese on medium speed until fluffy, using flat paddle.

Blend parsley, basil, black pepper and salt into cream cheese.

Add 1 qt boiling water gradually to cream cheese mixture. Mix until smooth. Add margarine and garlic. Mix until smooth.

Cook fettuccine according to directions on p. 369. Drain.

Place 2 lb 12 oz cooked fettuccine in each of two 12x10x4-inch counter pans.

Stir 3 lb 6 oz cream cheese sauce into each pan of hot pasta. Cover. Keep hot, approximately 180°F.

Sprinkle with Parmesan cheese and snipped fresh parsley just before serving.Per Serving (excluding unknown items): 274 Calories; 23g Fat (74.7% calories from fat); 4g Protein; 13g Carbohydrate; trace Dietary Fiber; 32mgCholesterol; 648mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

650

Side Dish

Hopping JohnRice Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 pound converted rice1/4 cup vegetable oil22 ounces chopped onions2 ounces minced garlic4 pounds black-eye peas, frozen or fresh5 1/2 quarts water1 tablespoon salt1 1/2 ounces vegetable base3 tablespoons dried parsley1 teaspoon dried thyme1/2 teaspoon liquid smoke flavoring1/2 teaspoon black pepper1/4 teaspoon red pepper sauce3/4 cup red wine vinegar1 ounce green onions, sliced

Cook rice according to directions on p. 399. Rice should yield 3 lb cooked rice. Save cooked rice for later step.

Heat oil in steam-jacketed kettle. Add onions and garlic and cook until transparent.

Add peas, water, and seasonings to vegetables. Bring to a boil, reduce heat, and simmer until peas are tender, 40-50 minutes. Ifpeas become dry, add a small amount of water. Most of the water should be evaporated when peas are done.

Stir vinegar and rice into black-eye peas. Take up into 12x10x4-inch pan. Garnish with sliced green onions.Per Serving (excluding unknown items): 173 Calories; 2g Fat (8.9% calories from fat); 10g Protein; 31g Carbohydrate; 4g Dietary Fiber; traceCholesterol; 293mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

651

Side Dish

Hot Cabbage SlawVegetable Recipes

Servings: 50120 ounces fresh cabbage (AP) (6 lb EP)12 ounces granulated sugar2 teaspoons salt3 ounces all-purpose flour1 teaspoon dry mustard2 1/2 cups hot milk3 cups hot water9 ounces eggs (about 5 total), beaten1 1/2 cups cider vinegar, hot2 1/2 teaspoons celery seed

Remove outside leaves and wash cabbage. Shred coarsely.

Mix dry ingredients in a sauce pan or kettle.

Add milk and water while stirring. Cook until thickened.

Add eggs gradually while stirring briskly. Cook for 2-3 minutes.

Add vinegar.

Pour hot sauce over cabbage just before serving. Add celery seed and mix lightly.Yield: 1 1/4 gallonsPer Serving (excluding unknown items): 66 Calories; 1g Fat (14.6% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 23mgCholesterol; 111mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

652

Side Dish

Lemon OrzoPasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Other pasta shapes may be substituted for theorzo.

5 pounds orzo5 gallons water5 ounces salt3 ounces chives, finely sliced1 tablespoon lemon zest1 cup lemon juice1 teaspoon black pepper2 cups olive oil

Cook orzo in water and salt according to directions on p. 369. Drain.

Combine chives, lemon, pepper, and oil. Stir into pasta. Serve hot, above 140°F.Per Serving (excluding unknown items): 247 Calories; 9g Fat (34.3% calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 1113mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

653

Side Dish

Macaroni and CheesePasta Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

For variety, use rotini, shells, or other shapes ofpasta.

A combination of Swiss and mozzarella cheesemay be substituted for some or all of the cheddarcheese.

VARIATION:

Macaroni, Cheese, and Ham. Add 3 lb choppedham, 1 lb 8 oz per pan. Reduce salt to 1 Tbsp.

56 ounces macaroni3 1/2 gallons boiling water2 tablespoons salt2 tablespoons vegetable oil12 ounces margarine8 ounces all-purpose flour2 tablespoons salt1 tablespoon dry mustard1/4 cup worcestershire sauce1 gallon milk4 pounds sharp cheddar cheese, shredded1 pound bread crumbs6 ounces margarine, melted

Cook macaroni according to directions on p. 369. Drain.

Melt 12 oz margarine. Stir in flour and seasonings. Cook 5-10 minutes.

Add milk gradually, stirring constantly with wire whip. Cook until thickened.

Add cheese to sauce. Stir until cheese melts. Pour over macaroni and mix carefully. Scale into two greased 12x20x2-inch bakingpans, 12 lb per pan.

Mix crumbs and 6 oz melted margarine. Sprinkle over macaroni and cheese, 8 oz per pan.

Bake at 350°F for about 20 minutes, until 180°F.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 462 Calories; 25g Fat (49.7% calories from fat); 18g Protein; 40g Carbohydrate; 1g Dietary Fiber; 51mg

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Cholesterol; 1012mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

655

Side Dish

Mashed PotatoesVegetable Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at internaltemperature above 140°F. Cool leftover productquickly (within 4 hours) to below 41°F. See p.44 for cooling procedures. Reheat leftover productquickly (within 2 hours) to 165°F. Reheatproduct only once; discard if not used.

A low-moisture white potato must be used toproduce a fluffy product. Potato water may besubstituted for part of the milk.

8 oz nonfat dry milk powder and 2-2 1/2 qtwater may be substituted for the liquid milk.Sprinkle dry milk over potatoes before mashing.

Dehydrated potatoes (2-2 1/2 lb) may besubstituted for the raw potatoes. Follow processor'sinstructions for preparation.

Seasonings for mashed potatoes: chives, dill, garlic,ground horseradish, nutmeg.

VARIATIONS:

Duchess Potatoes. Add 18 eggs (2 lb), beaten, tomashed potatoes. Add additional milk ifnecessary. Pile lightly into baking pans. Bake at350°F for 20-30 minutes, or until set.

Roasted Garlic Mashed Potatoes. Add 8 ozroasted garlic (p. 658) along with the milk andmargarine. Roasted Garlic: Preheat oven to350°F. Remove the loose outside skins of thegarlic heads by rolling them back and forth oncutting board, being careful not to loosen thecloves. Place garlic heads on a baking sheet.Drizzle 1/2 tsp olive oil over each head to coat.Roast until tender, about 1 hour. Cool. Cut garlichead horizontally, exposing the soft flesh. Using atable knife, press the softened cloves out of theirskins. Drizzle baked garlic pulp with olive oil.Store covered in refrigerator. Use within 48 hours.

Mashed Potato Casserole. Add 1/2 cup choppedchives; 1/2 cup crisp, cooked, crumbled bacon; 12oz cream cheese; 1 tsp white pepper; and 1;4 tspgarlic powder. Mix until blended. Place in bakingpans. Sprinkle lightly with grated Parmesancheese and paprika. Brush lightly with meltedmargarine. Bake at 375°F for 30 minutes oruntil light brown.

Potato Croquettes. Add 18 egg yolks, well beaten.

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Shape into croquettes and dip in egg-milk mixtureand crumbs (p. 39). Chill. Fry in deep fat at360°F for 5-8 minutes.

Potato Rosettes. Force Duchess Potatoes througha pastry tube, forming rosettes. Bake at 350°Funtil lightly browned. Use as a garnish forplanked steak. .

Whipped Rutabagas and Potatoes. Peel 10 lb(AP) rutabagas and 5 lb potatoes. Cut intouniform-size pieces and steam or boil (p. 631).Mash and season as for potatoes. 1 tsp nutmegmay be added.

15 pounds potatoes (AP) (12 lb EP)2 quarts hot milk (2 to 2 1/2)8 ounces margarine2 ounces salt (3 tbsp)

Peel and eye potatoes. Cut into uniform-size pieces. Steam or boil (p. 631). When done, drain and place in mixer bowl. Mash,using wire whip attachment, on low speed until there are no lumps. Whip on high speed about 2 minutes.

Add hot milk, margarine, and salt. Whip on high speed until light and creamy.Per Serving (excluding unknown items): 164 Calories; 5g Fat (27.3% calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 5mgCholesterol; 510mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

657

Side Dish

Mashed Winter SquashVegetable Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Acorn, buttercup, butternut, hubbard, turbin oranother winter squash variety may be used.

Seasonings for squash: allspice, basil, cinnamon,cloves, fennel, ginger, marjoram, nutmeg, oregano,rosemary, savory.

VARIATIONS:

Baked Whipped Squash. Mix cooked squashuntil smooth. Add 12 oz margarine, melted; 1 lbbrown sugar; 1 Tbsp ground cinnamon; 1 tspground allspice; 1/2 tsp ground cloves; and 1 oz(1 1/2 Tbsp) salt. Mix thoroughly. Scale into12x20x 2-inch pan. Bake in 350°F oven for 1hour or until heated through. Cover with 12 ozminiature marshmallows and heat untilmarshmallows have browned slightly.

Butternut Squash-Apple Casserole. Cook 8 lbpeeled, cored, and sliced apples, 12 oz butter ormargarine, and 12 oz sugar until barely tender.Arrange in baking pans. Cover with mashedbutternut squash (use 10 lb). Top with mixtureof crushed cornflakes, chopped pecans, meltedmargarine, and brown sugar. Bake at 350°F for30-40 minutes.

15 pounds winter squash (AP) (10 lb EP)1 1/2 quarts hot milk8 ounces melted margarine2 tablespoons salt8 ounces brown sugar

Peel squash and cut into pieces. Steam or boil until tender (p. 631).

Mash squash. Add milk and seasonings. Whip until light. May be garnished with toasted slivered almonds.Per Serving (excluding unknown items): 118 Calories; 5g Fat (34.8% calories from fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 4mgCholesterol; 320mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

658

Side Dish

Noodles RomanoffPasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Linguine or other pasta may be substituted for thenoodles.

3 pounds noodles3 gallons boiling water3 ounces salt1 tablespoon vegetable oil (optional)10 ounces margarine6 ounces chopped onions4 ounces all-purpose flour1 ounce salt (1 1/2 tbsp)1/4 teaspoon garlic powder1 1/4 quarts milk4 ounces parmesan cheese, grated40 ounces cottage cheese2 1/2 cups sour cream1 tablespoon paprika8 ounces cheddar cheese, shredded

Cook noodles according to directions on p. 369. Drain.

Sauté onions in margarine until tender.

Add flour and seasonings to onions, stirring constantly. Cook 5-10 minutes.

Add milk gradually to flour mixture, stirring constantly. Cook until thickened.

Add cheese, sour cream, and paprika to sauce. Combine hot noodles and sauce.

Scale pasta mixture into two 12x10x2-inch counter pans, 8 lb per pan. Sprinkle with cheese, 4 oz per pan.

Bake at 350°F for approximately 30 minutes or until heated to 180°F.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 245 Calories; 12g Fat (43.6% calories from fat); 11g Protein; 24g Carbohydrate; 1g Dietary Fiber; 43mgCholesterol; 1126mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

659

Side Dish

Orzo PilafPasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

56 ounces orzo3 1/2 gallons boiling water2 tablespoons salt2 tablespoons vegetable oil1 cup olive oil20 ounces green onions, thinly sliced2 ounces minced garlic28 ounces fresh mushrooms, sliced12 ounces almonds2 ounces parsley, minced2 tablespoons lemon juice2 tablespoons dried rosemary leaves1 teaspoon black pepper1 teaspoon salt

Cook orzo according to directions on p. 369. Do not overcook. Drain and keep hot. Save for later step.

Sauté onions, garlic, mushrooms, and almonds in oil until onions and mushrooms are just tender.

Stir parsley, juice, and spices into vegetable mixture. Mix with cooked orzo. Heat if necessary to 165°F. Serve immediately.Per Serving (excluding unknown items): 211 Calories; 9g Fat (37.9% calories from fat); 6g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 313mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

660

Side Dish

Oven-Browned or Rissolé PotatoesVegetable Recipes

Servings: 50

VARIATIONS:

Franconia Potatoes. Cook peeled uniform-sizepotatoes approximately 15 minutes. Drain andplace in pan in which meat is roasting. Bakeapproximately 40 minutes or until tender andlightly browned, basting with drippings in pan orturning occasionally to brown all sides. Serve withroast.

French Baked Potatoes. Select small, uniformpotatoes and peel. Roll potatoes in meltedmargarine or shortening, then in cracker crumbsor crushed cornflakes. Place in shallow pans andbake.

Herbed Potato Bake. Peel baking potatoes andcut into 1/2-inch slices. Place in greased bakingpans. Combine 1 1/2 cups melted margarine, 31/2 oz dehydrated onion soup mix, and 2 Tbsprosemary. Sprinkle over potatoes and toss lightly.Bake at 325°F for 1 1/2 hours or until potatoesare tender.

50 potatoes, baking variety1 pound margarine, melted1 ounce salt (1 1/2 tbsp)

Peel potatoes and partially cook by boiling or steaming, about 10 minutes.

Place potatoes on well-greased baking sheets. Pour melted margarine over potatoes. Sprinkle with salt.

Bake at 450°F for 1 hour or until tender. Baste every 15 minutes with margarine from pan.

Turn potatoes once during baking to ensure uniform browning.Per Serving (excluding unknown items): 211 Calories; 7g Fat (31.3% calories from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 316mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

661

Side Dish

Parmesan PolentaCereal and Grain Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Chicken base may be substituted for vegetablebase. Adjust salt as necessary.

1 pound butter42 ounces finely chopped onions2 ounces minced garlic3 1/2 gallons water12 ounces vegetable base (see notes)88 ounces cornmeal1 pound parmesan cheese, shredded2 cups milk1/4 ounce freeze-dried chives1 ounce salt1 tablespoon black pepper1 cup vegetable oil

Sauté onions and garlic in butter, using stock pot or steam-jacketed kettle.

Add water and base to onion mixture. Bring to a boil and turn off heat.

Stir cornmeal into water very quickly, blending with a wire whisk. Turn heat on medium low and simmer 10 minutes stirring oftento prevent sticking and burning. Turn off heat.

Stir cheese, milk, chives, and seasonings into cornmeal mixture. Scale 7 lb 3 oz into four 12x20x2-inch pans that have been oiledor sprayed with a food release spray. Chill at or below 40°F until polenta sets up, at least 6 hours.

Cut pan 4x3. Cut each square in half diagonally to make two triangles.

Lightly coat grill with oil. Heat to 325°-350°F. Cook polenta until lightly browned on both sides, approximately 180°F. Turn onlyonce during cooking.Per Serving (excluding unknown items): 380 Calories; 18g Fat (41.7% calories from fat); 11g Protein; 45g Carbohydrate; 4g Dietary Fiber; 30mgCholesterol; 1789mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

662

Side Dish

Parsley Buttered CarrotsVegetable Recipes

Servings: 50Seasonings for carrots: allspice, basil, carawayseed, cloves, cumin, curry powder, dill, fennel,ginger, mace, marjoram, mint, nutmeg, thyme,parsley.

VARIATIONS:

Candied Carrots. Cut carrots into I-inch pieces.Cook until tender but not soft. Melt 8 ozmargarine. Add 8 oz sugar and 1 1/2 tsp salt.Add to carrots. Bake at 400°F for 15-20minutes. Turn frequently. Carrots may beprepared, using a skillet instead of the oven. Meltbutter, sugar, and salt in a skillet. Add carrotsand cook until slightly browned and glazed.

Candied Carrots and Parsnips. Use half carrotsand half parsnips. Cook as for Candied Carrots.Season lightly with ground ginger.Glazed Parsnips. Peel parsnips. If parsnip coresare hard and woody, remove the core. Cut in stripsand proceed as for Candied Carrots.

Lyonnaise Carrots. Arrange cooked carrot stripsin baking pan. Add 3 lb chopped onion that hasbeen cooked until tender in 4 oz margarine. Bakeat 350°F for 10-15 minutes or until vegetablesare lightly browned. Just before serving, sprinklewith chopped parsley.

Marinated Carrots. See p. 482.

Mint-Glazed Carrots. Cut carrots into quarterslengthwise. Cook until almost tender. Drain.Melt 8 oz margarine, 8 oz sugar, 1 1/2 tsp salt,and 1 cup mint jelly. Blend. Add carrots andsimmer 5-10 minutes.

Savory Carrots. Cook carrots in beef or chickenstock. When done, season with 4 oz meltedmargarine, salt and pepper, and 1/4 cup lemonjuice. Sprinkle with chopped parsley.

Sweet-Sour Carrots. Add to cooked carrots asauce made of 1 1/2 qt vinegar, 2 lb 4 ozsugar,2 Tbsp salt, and 12 oz melted margarine.Bake at 350°F for 15-20 minutes, or simmeruntil carrots and sauce are thoroughly heated.

14 pounds fresh carrots (AP) (10 lb EP)4 ounces margarine, melted1 ounce salt (1 1/2 tbsp)1 ounce parsley, chopped

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Wash, trim, and peel carrots. Cut into desired shapes (slices, strips, cubes, or quarters). Steam or boil until just tender (p. 631).

Pour margarine over carrots and sprinkle with salt and parsley. If boiling carrots, add salt to the cooking water.Per Serving (excluding unknown items): 65 Calories; 2g Fat (26.5% calories from fat); 1g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 281mg Sodium. Exchanges: 2 1/2 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

664

Side Dish

Parsley Buttered New PotatoesVegetable Recipes

Servings: 50New potatoes may be peeled after cooking. Ifskins are thin they may be served unpeeled.

VARIATIONS:

Creamed New Potatoes. Add 3 qt MediumWhite Sauce (p. 561) to cooked potatoes.

Creamed New Potatoes and Peas. See p. 655.

Lemon-Seasoned New Potatoes. Peel and cookuniform, small new potatoes. Pour over them amixture of 1/4 cup lemon juice, 8 oz meltedmargarine, then roll in minced parsley.

New Potatoes in Mustard. Add 3/4 cup Dijonmustard and 2 Tbsp dried chervil to the meltedmargarine.

New Potatoes Parmesan. Scrub small uniform-size new potatoes. Remove 1 inch of peeling fromaround the center of each potato. Steam or boil (p.631) until just done. Roll potatoes in meltedmargarine. Place in baking pans. Sprinkle withParmesan cheese. Bake at 350°F for 20-25minutes. Canned small whole potatoes may besubstituted for fresh potatoes.

Paprika-Seasoned New Potatoes. Delete parsley.Sprinkle potatoes with 1 Tbsp paprika. Stirlightly to mix seasoning.

15 pounds new potatoes (AP) (10 lb EP)1 ounce salt (1 1/2 tbsp)8 ounces margarine, melted1 ounce fresh parsley, chopped

Wash and peel potatoes, removing eyes (see Note). Cut potatoes into 1 1/2-inch cubes, or leave whole. If whole potatoes, cut asnecessary to be of uniform size.

Sprinkle with salt. If boiling the potatoes, add salt to the cooking water. Steam or boil (p. 631) until tender.

Distribute margarine uniformly over cooked potatoes. Sprinkle with parsley.Per Serving (excluding unknown items): 140 Calories; 4g Fat (23.7% calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 271mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

665

Side Dish

Pasta Wheels and VegetablesPasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Other vegetables and pasta may be substituted.Suggested vegetables: zucchini, summer squash,asparagus, bell peppers (green, yellow, or red).Suggested pasta: shells, mostaccioli, bow ties.

May be served as a side dish with poultry or porkor, sprinkled with Parmesan or Romano cheese,as an entree.

VARIATIONS:

Fettuccine with Herbed Butter Sauce. Substitutefettuccine for pasta wheels. Omit vegetables. Tothe melted margarine, add 3 Tbsp dried basilleaves, 1 Tbsp dried thyme leaves, 1 cup snippedparsley, and 1/2 cup chopped chives. Toss pastain margarine sauce. Serve hot.

Fettuccine with Pesto Sauce. Cook and drainfettuccine. Toss with pesto sauce (2 oz pesto to 6oz cooked pasta). If necessary, thin sauce withsmall amount of pasta water. Serve at once. Maysprinkle with freshly grated Parmesan or Romanocheese and cracked black pepper.

5 pounds pasta wheels5 gallons water5 ounces salt3 tablespoons vegetable oil1 pound margarine, melted3 tablespoons dried basil, crumbled1 pound broccoli florets1 pound sweet red pepper strips6 ounces carrot sticks, matchstick

Cook pasta wheels according to directions on p. 369. Drain. (Should yield 10 lb cooked pasta.) Scale 3 lb 5 oz into each of three12x10x4-inch counter pans.

Combine margarine and basil. Ladle 5 oz over each pan of pasta. Toss to coat. Keep hot.

Steam vegetables separately until tender-crisp. To each pan of pasta, add 5 oz broccoli, 5 oz red peppers, and 2 oz carrots. Toss.Keep warm, 160°F.Per Serving (excluding unknown items): 248 Calories; 9g Fat (32.4% calories from fat); 6g Protein; 36g Carbohydrate; 2g Dietary Fiber; 0mg

666

Cholesterol; 1203mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Vegetable; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

667

Side Dish

Pasta with Vegetable SaucePasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

2 cups finely chopped fresh basil may besubstituted for dried basil.

4 oz (2 cups) dehydrated onions, rehydrated in 3cups water, may be substituted for fresh onions.

VARIATIONS:

Italian Sausage Pasta. Delete olive oil, salt, andzucchini. Brown 5 lb bulk Italian sausage insteam-jacketed kettle. Drain. Add onions tosausage and continue to cook until onions aretender. Add spices, tomato juice, and tomatopaste. Simmer for 15-20 minutes. Add meatsauce to 6 lb 8 oz cooked pasta (approximately 3lb AP) and mix gently. Be careful not to overcookpasta. Scale 12 lb per 12x20x2-inch pan.Sprinkle 1 lb shredded mozzarella cheese overeach pan and place in low oven until cheese ismelted. Suggested pasta combination: a lb (AP)rotini, 1 lb (AP) bow ties, 1 lb (AP) rigatoni.

Pizza Sauce. Reduce olive oil to 4 oz. Deletezucchini and mushrooms. Increase tomato paste to5 lb 8 oz and decrease tomato juice to 5 1/4 qt.Add 1 tsp fennel seed, 2 Tbsp sugar, 1 tsppaprika, and 1/4 tsp cayenne. Spread 1 qt sauceon top of 18x26-inch pizza dough before addingtoppings.

Sandwich Tomato Sauce. Delete salt, zucchini,and mushrooms. Add 1 Tbsp sugar. Reduce oliveoil to 1 Tbsp, onions to 1/2 cup, oregano to 1tsp, basil to 1 Tbsp, pepper to 1/2 tsp, garlicpowder to 1/2 tsp, bay leaf to 1 leaf, tomato juiceto 1 1/2 qt, and tomato paste to 1 1/2 cups.Yield: 50 1-oz servings.

2 pounds chopped onions1 cup olive oil1/4 cup dried oregano, crumbled1/2 ounce dried basil (1/2 cup), crumbled1 tablespoon black pepper1 tablespoon garlic powder1 ounce salt (1 1/2 tbsp)2 bay leaves

668

230 ounces canned tomato juice28 ounces tomato paste40 ounces zucchini, sliced24 ounces mushrooms, sliced5 pounds pasta5 gallons boiling water5 ounces salt3 tablespoons vegetable oil (optional)

Sauté onion in oil until tender, using a steam-jacketed or other large kettle.

Add spices to onion. Mix well.

Add tomato juice and paste to spices and onion. Heat to boiling. Reduce heat and simmer uncovered for 15-20 minutes. Removebay leaves.

Add zucchini and mushrooms just before serving. Cook only until zucchini is tender. Keep hot, 180°F.

Cook pasta according to directions on p. 369. Serve 6 oz sauce over 4 oz pasta.Yield: 2 1/2 gallonsPer Serving (excluding unknown items): 264 Calories; 6g Fat (20.5% calories from fat); 8g Protein; 46g Carbohydrate; 4g Dietary Fiber; 0mgCholesterol; 1931mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

669

Side Dish

PeperonataVegetable Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

8 ounces olive oil1 pound onion, sliced4 cloves minced garlic28 ounces red bell peppers, julienne strips28 ounces yellow bell peppers, julienne strips24 ounces canned tomatoes, chopped1/2 cup red wine vinegar1 teaspoon salt1 tablespoon black pepper1/4 teaspoon crushed red pepper1 ounce fresh parsley, coarsely chopped

Heat olive oil in frypan or steam-jacketed kettle. Sauté onions until golden and translucent. Add garlic and cook until tender, about3 minutes.

Add bell peppers and cook until just beginning to soften.

Add tomatoes, vinegar, spices, and parsley. Cook only until juices evaporate, to 150-160°F. (Note: Peppers should be tender-crispand brightly colored.) Serve as an accompaniment to sandwiches, with pasta, or as a garnish.Per Serving (excluding unknown items): 54 Calories; 5g Fat (73.2% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

670

Side Dish

Potato PancakesVegetable Recipes

Servings: 5015 pounds potatoes (AP) (12 lb EP)24 ounces onions14 ounces eggs (about 8 total), beaten8 ounces all-purpose flour2 ounces salt (3 tbsp)1 teaspoon baking powder3/4 cup milk

Peel potatoes and onions. Grind. Drain.

Combine remaining ingredients and add to potatoes and onion. Refrigerate batter, removing small quantities as needed forproduction.

Drop potato mixture with No. 20 dipper on hot greased griddle. Fry, turning once, until golden brown on both sides. Serve withwarm applesauce.Yield: 100 cakesPer Serving (excluding unknown items): 143 Calories; 1g Fat (6.9% calories from fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber; 34mgCholesterol; 471mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

671

Side Dish

Potatoes RomanoffVegetable Recipes

Servings: 60Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

16 pounds frozen hashed brown potatoes68 ounces sour cream6 ounces green onions, sliced1 1/2 ounces salt1 tablespoon black pepper12 ounces cheddar cheese, shredded1/2 teaspoon paprika

Thaw potatoes. Steam for 15 minutes.

Combine in mixer bowl and blend on low speed.

Add cooked potatoes to sour cream mixture. Mix well. Scale into two greased 12x20x2-inch pans, 10 lb per pan. Sprinkle lightlywith paprika. Bake uncovered at 350° for 35-45 minutes. Cut 6x5Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 357 Calories; 23g Fat (54.7% calories from fat); 6g Protein; 36g Carbohydrate; 3g Dietary Fiber; 36mgCholesterol; 369mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

672

Side Dish

Quinoa PilafCereal and Grain Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

A vegetable base may be substituted for thechicken base. If vegetable base is slightly salted orunsalted, add salt.

1 cup olive oil24 ounces green onion, sliced1 pound celery24 ounces sliced fresh mushrooms1 tablespoon garlic3 ounces chicken base3 1/2 quarts water56 ounces quinoa, rinsed and drained

Sauté vegetables in olive oil until tender-crisp.

Mix chicken base with water. Add to vegetables. Bring to a rolling boil.

Add quinoa to vegetables and stir. Cover and reduce heat to low. Simmer until all liquid is absorbed and the grains are translucent,10-15 minutes.Per Serving (excluding unknown items): 171 Calories; 6g Fat (33.3% calories from fat); 5g Protein; 24g Carbohydrate; 3g Dietary Fiber; traceCholesterol; 335mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

673

Side Dish

Ranch-Style BeansVegetable Recipes

Servings: 50If chili peppers are not available, 1 oz chilipowder may be substituted.

Two No. 10 cans red beans may be substitutedfor dry beans. Reduce baking time to 1-2 hours.

5 pounds dried red or pinto beans1 1/2 gallons boiling water40 ounces bacon, 1-inch cubescold water, to cover3 chili peppers (3 to 4)2 quarts canned tomatoes8 ounces onions, sliced2 cloves garlic, chopped1 ounce salt (1 1/2 tbsp)1 tablespoon black pepperfew grains cayenne pepper

Wash beans (p. 632). Add boiling water. Cover and let stand for 1 hour or longer.

Add bacon to beans. Add water to cover. Cook slowly until tender, about 1 hour.

Soak chili peppers in warm water. Remove and discard seeds. Add pods to beans.

Add tomatoes and other seasonings. Cook slowly in kettle an additional 2 hours, or pour into a 12x20x4-inch baking pan and bakeat 300°F for 2-3 hours.Yield: 1 pan 12x20x4 inchesPer Serving (excluding unknown items): 295 Calories; 12g Fat (35.4% calories from fat); 17g Protein; 31g Carbohydrate; 12g Dietary Fiber; 19mgCholesterol; 647mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

674

Side Dish

RatatouilleVegetable Recipes

Servings: 50Sliced Japanese eggplant may be substituted for allor part of the cubed eggplant.

Yellow summer squash may be substituted forsome or all of the zucchini.

1/3 cup vegetable oil8 ounces onion, cut in wedges1 clove minced garlic40 ounces eggplant, peeled, 1-inch cubes2 pounds zucchini2 pounds fresh green peppers, 1 1/2-inch strips6 pounds canned tomatoes, diced2 1/2 teaspoons salt1 1/2 teaspoons black pepper1 teaspoon dried basil, crumbled1 teaspoon dried oregano, crumbled1 pound monterey jack cheese, shredded

Heat oil in tilting frypan. Add onion and garlic. Cook until tender-crisp.

Add eggplant. Sauté 2 minutes.

Add squash and peppers. Sauté 5 minutes or until vegetables are still crisp and brightly colored.

Add to vegetable mixture. Simmer for 5 minutes. Scale into two 12x10x2-inch pans, 6 lb per pan.

Sprinkle 8 oz cheese over each pan. Heat in 350°F oven for 5 minutes to melt the cheese. Do not cover. Serve with a spoon.Per Serving (excluding unknown items): 70 Calories; 4g Fat (52.8% calories from fat); 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 8mgCholesterol; 237mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

675

Side Dish

Red Pepper CouscousCereal and Grain Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1/2 cup olive oil1 pound green onion, sliced6 ounces red bell pepper, julienne2 tablespoons minced garlic2 tablespoons paprika3 quarts water1/4 cup lemon juice8 ounces tomato paste8 ounces pimiento, chopped1/2 teaspoon crushed red pepper1 tablespoon salt3 pounds quick cooking couscous

Sauté vegetables in oil in a steam-jacketed kettle or stockpot until tender-crisp.

Add paprika and cook for 1 minute.

Add water, juice, tomato paste, pimiento, and spices to sautéed vegetable mixture. Bring to a rolling boil.

Add couscous to mixture and stir. Cover, turn off heat. Let stand 5 minutes. Stir to fluff.Per Serving (excluding unknown items): 131 Calories; 2g Fat (16.6% calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 170mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

676

Side Dish

Refried BeansVegetable Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

10 lb canned pinto beans may be substituted fordried beans. Drain beans and reserve liquid.

VARIATION:

Spicy Black Beans. Use 3 lb dried black beans.Combine 1 1/2 lb beans and 1 1/2 qt water ineach of two 12x10x4-inch pans. Into each panmeasure 1 Tbsp cumin, 1 tsp garlic powder, 1 tspsalt, and 1 1/2 Tbsp chili powder. Stir into thebeans. Steam for 50-60 minutes or until beansare tender but not mushy. Beans may also becooked with seasonings in steam-jacketed kettle.

5 pounds dried pinto beans1 gallon boiling water1 1/2 cups vegetable oil6 ounces chopped onions2 tablespoons chili powder1 teaspoon garlic powder2 teaspoons saltfew drops hot pepper sauce1 quart Beef Stock

Wash beans. Add boiling water. Cover and let stand 1 hour or longer. Cook beans in the same water until tender, about 1 hour.Add more water if necessary. When beans are done, drain, reserving liquid for later step. Place cooked beans in mixer bowl andmash thoroughly.

Heat oil in frying pan. Add chopped onion. Cook until tender.

Add seasonings to onion and mix thoroughly. Add beef stock and mix well. Add mashed beans, mixing until well blended. Turnmixture constantly to keep from burning. Bean liquid in small amounts may be add if mixture becomes too thick. Cook beanmixture for 45-60 minutes or until dry.Per Serving (excluding unknown items): 233 Calories; 8g Fat (30.7% calories from fat); 12g Protein; 29g Carbohydrate; 11g Dietary Fiber; 4mgCholesterol; 158mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

677

Side Dish

Rice and Lentils with Balsamic GlazedCarrotsRice Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

To shorten the assembly time, carrots and lentilsmay be cooked ahead and refrigerated.

Chicken base may be substituted for vegetablebase. Adjust salt as necessary.

2 3/4 cups Balsamic Vinegar Marinade for Vegetables56 ounces baby cut carrots3 cups water8 ounces dried lentils2 ounces olive oil1 pound onions, finely chopped1 ounce minced garlic2 1/2 tablespoons dried rosemary leaves1 tablespoon dried oregano leaves1 tablespoon salt2 teaspoons black pepper1 3/4 quarts water1 ounce vegetable base (see notes)20 ounces converted rice1/4 cup parsley, coarsely chopped

Prepare Balsamic Vinegar Marinade recipe. Reserve for later step.

Steam carrots until bright in color and just beginning to soften, 1-3 minutes. Pour marinade (reserved from earlier step) overcarrots. Stir to coat. Drain carrots. Reserve marinade. Place carrots in a single layer on a baking pan. Roast carrots at 400°F untiltender and browned. Reserve carrots for later step.

Combine lentils and water in a steam-jacketed or other kettle. Bring to a boil. Reduce heat and simmer until lentils are soft, but notmushy, 15-20 minutes. Drain lentils. Reserve lentils for later step.

Heat oil to 300°F in tilting fry pan. Add onions, garlic, herbs, and spices to hot oil. Sauté until onions are just beginning to soften,about 5 minutes.

Add water, base, and rice to onions. Add cooked and drained lentils, reserved from earlier step. Bring mixture to a boil. Reduceheat, cover, and simmer until rice is almost tender, about 15 minutes.

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Stir in carrots and marinade, reserved from earlier steps. Cook until rice is tender, liquid is absorbed, and carrots are hot. Take upinto two 12x20x2-inch pans, approximately 6 lb per pan.

Sprinkle 2 Tbsp Parsley over each pan.Per Serving (excluding unknown items): 158 Calories; 10g Fat (54.9% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 257mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

679

Side Dish

Rice PilafRice Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Suggested additions for variety: chopped greenpepper, pimiento, tomato, or nuts; slicedmushrooms or water chestnuts; ground or dicedham.

3 oz (1 1/2 cups) dehydrated onions, rehydratedin 2 1/4 cups water, may be substituted for freshonions.

VARIATIONS:

Curried Rice. Add 3 Tbsp curry powder.

Mexican Rice. Sauté 14 oz chopped onion, 10 ozchopped green pepper, and 3 oz chopped celery in1/3 cup vegetable oil. Add uncooked rice and stir2–3 minutes until grains are coated with oil. Stirin 3 Tbsp salt, 2 oz chili powder, and 1 tsp garlicpowder. Place in a 12 x 20 x 4-inch counter pan.Pour a mixture of 2 1/2 qt tomato juice and 13/4 qt Beef Stock (p. 599) over rice. Steam25–35 minutes. Stir before serving.

Mushroom Rice Pilaf. Reduce rice to 1 lb 12 ozand Chicken Stock to 2 1/2 qt. Delete bay leafand add 1 1/2 tsp thyme. Add 2 lb mushroompieces and stems and 1 lb 8 oz chopped celery.

Toasted Herb Rice. Measure uncooked rice into12 x 2 x 4-inch pan. Bake at 325°F for 20minutes or until rice is toasted and golden. Proceedas for Rice Pilaf. Add 2 Tbsp crumbled driedbasil or tarragon.

24 ounces onions, finely chopped8 ounces margarine, melted3 pounds converted rice1 teaspoon salt1/4 teaspoon white pepper1 bay leaf1 gallon Chicken Stock

Sauté onion in margarine until it begins to soften. Do not brown.

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Add uncooked rice to onions and stir over heat until completely coated with the margarine.

Place rice in a 12 x 20 x 4-inch counter pan. Add seasonings and Chicken Stock. Stir to combine. Cover tightly with aluminumfoil. Bake at 350°F for 45 minutes; or steam uncovered for 30 minutes. Stir before serving.Per Serving (excluding unknown items): 135 Calories; 4g Fat (24.6% calories from fat); 3g Protein; 23g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 312mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

681

Side Dish

Rice PrimaveraRice Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

2 pounds converted rice2 1/2 quarts water2 tablespoons salt1 1/2 cups plain yogurt2 1/2 cups skim milk6 ounces parmesan cheese1 ounce salt (1 1/2 tbsp)1 teaspoon white pepper1/4 teaspoon garlic powder12 ounces broccoli florets24 ounces zucchini, sliced1 pound carrots, julienne1 1/4 cups minced fresh parsley

Cook rice according to directions on p. 399. Save for later step. (Should yield 6 lb 8 oz cooked rice.)

Combine in steam-jacketed kettle. Heat over low heat. Add rice. Toss to coat.

Cook vegetables until tender-crisp (p. 631). Drain. Add to rice mixture. Toss to coat. Heat.

Stir in. Put in 12x10x4-inch pans. Cover and keep hot.Per Serving (excluding unknown items): 95 Calories; 1g Fat (12.7% calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber; 4mgCholesterol; 556mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

682

Side Dish

Rigatoni and SpinachPasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Basil Oil can be purchased or made by combining1/2 cup olive oil, 1 cup vegetable oil, and 1/2 tspdried basil leaves. Store covered in refrigerator for24 hours before using.

8 pounds rigatoni8 gallons water8 ounces salt1/4 cup vegetable oil (optional)1 1/2 cups basil oil (see notes)8 ounces onion, chopped8 ounces minced garlic5 teaspoons crushed red pepper2 cups water1 ounce vegetable base52 ounces fresh spinach, coarsely chopped1/4 cup vegetable oil2 pounds parmesan cheese, grated

Cook pasta according to directions on p. 369. Drain. Reserve pasta for later step.

Heat oil to 350°F in steam-jacketed or other large kettle. Sauté onion and garlic until tender. Stir in red pepper.

Dissolve base in water. Add liquid, spinach, and oil to garlic-onion mixture. Cook only until spinach is wilted. Stir spinach mixtureinto pasta (reserved from earlier step).

Stir 1 lb Parmesan cheese into pasta. Serve the remainder of the cheese as a condiment.Per Serving (excluding unknown items): 445 Calories; 15g Fat (31.4% calories from fat); 18g Protein; 58g Carbohydrate; 3g Dietary Fiber; 14mgCholesterol; 2247mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

683

Side Dish

RisottoRice Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

When extending recipe, add broth to rice at a rateof 1 cup per lb of rice.

Parmesan cheese can be stirred into the rice after ithas been put in a pan. Add Parmesan cheese in aratio of 1 oz cheese to 1 lb rice mixture.

Risotto should be soft and creamy, but not runny.The product will stiffen during holding and mayrequire additional small amounts of hot broth.

Chicken broth may be substituted for vegetarianbroth. Adjust salt as necessary.

1 gallon water2 ounces vegetable base (see notes)3 ounces olive oil12 ounces onion, finely chopped1 ounce minced garlic36 ounces arborio rice1 1/2 cups water12 ounces butter12 ounces parmesan cheese, freshly shredded

Mix vegetarian base and water in a steam-jacketed kettle. Bring to boil then reduce heat to low. Cover and keep hot. Reserve brothfor later step.

Heat oil to 350°F in fry pan. Sauté onion and garlic in oil until translucent, about 4 minutes.

Add rice to onion. Stir and cook 3 minutes.

Add water and cook until water evaporates. Reduce temperature and add broth slowly, 2 cups at a time (broth reserved fromearlier step). Stir very often but not constantly. Do not let the pan become dry before adding more broth.

Cook and stir rice until rice is al dente and mixture is creamy (about 20 minutes). Turn off heat.

Add butter and Parmesan cheese. Stir until incorporated.

Pan Risotto into 12x10x2-inch pans. Cover. Hold for service about 140°F. Prepare close to serving time.

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Per Serving (excluding unknown items): 173 Calories; 9g Fat (49.6% calories from fat); 5g Protein; 17g Carbohydrate; trace Dietary Fiber; 20mgCholesterol; 396mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

685

Side Dish

Roasted Bell PeppersVegetable Recipes

All colors of bell peppers may be roasted. Red,yellow, and orange are often specified in recipesbecause they remain colorful after roasting.

Roasted peppers may be kept frozen and thawedas needed.

4 large bell peppers (see notes)2 tablespoons olive oil (optional)2 teaspoons lemon juice (optional)

Stem peppers and remove seeds and ribs. Cut in half lengthwise. Flatten peppers slightly. Lay peppers skin side up on foil-linedbaking sheet.

Broil 4 inches from heat until skins are charred black, 12-15 minutes.

Place peppers in a bowl and cover tightly with plastic wrap. Let steam for 15-20 minutes. Peel off charred skin.

Drizzle oil and lemon juice over peppers. Use immediately or refrigerate.

Serve on sandwiches, in sauces, as a topping for focaccia, etc.Per Serving (excluding unknown items): 370 Calories; 28g Fat (63.7% calories from fat); 4g Protein; 31g Carbohydrate; 9g Dietary Fiber; 0mgCholesterol; 10mg Sodium. Exchanges: 5 Vegetable; 0 Fruit; 5 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

686

Side Dish

Roasted Portabella MushroomVegetable Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

The gills from the under side of the mushroom capmay be removed before baking.

VARIATIONS:

Portabella Peperonata on Orzo Pilaf. PrepareOrzo Pilaf (p. 370) (delete mushrooms). PreparePeperonata (p. 656). Serve one PortabellaMushroom on a bed of Orzo Pilaf topped with 2oz Peperonata.

50 portabella mushroom (approx. 18 lb total) (see notes)1 gallon Balsamic Vinegar Marinade for Vegetables

Clean mushrooms. Dry well. Brush both sides of mushrooms with Balsamic Vinegar Marinade.

Place mushrooms gill side down on lightly oiled baking pan. Roast for 10-12 minutes, until tender. After baking, brushmushrooms with marinade.Per Serving (excluding unknown items): 466 Calories; 49g Fat (91.6% calories from fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 74mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

687

Side Dish

Roasted Red-Skinned PotatoesVegetable Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Rosemary Roasted Potatoes. Delete garlic ifdesired. Sprinkle 1/2 oz finely minced freshrosemary on potatoes along with the salt andpepper. Garnish with fresh sprigs of rosemary.May substitute Yukon Gold or other yellowpotato.

Oven Roasted Sweet Potatoes with Soy Sauce.Substitute peanut oil for olive oil and sweetpotatoes for red potatoes. Delete garlic. Take sweetpotatoes out of the oven after 30 minutes anddrizzle with 1/3 cup soy sauce. Roast for anadditional 5 minutes or until tender. Servesprinkled with 8 oz toasted almonds and 1 ozcoarsely chopped fresh parsley.

17 pounds red-skinned potatoes, unpeeled, cut into irregular 2-inch chunks, or left whole if small24 ounces olive oil2 ounces salt1 tablespoon cracked black pepper1 ounce minced garlic (optional)

Place potatoes in large bowl.

Pour olive oil over potatoes. Stir to coat. Drain excess oil from potatoes.

Sprinkle salt, pepper, and garlic over potatoes. Stir to coat. Spread potatoes in a single layer on oiled baking sheets. Roast potatoesat 400°F until tender and golden brown. 30-35 minutes.Per Serving (excluding unknown items): 243 Calories; 14g Fat (49.8% calories from fat); 3g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 449mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 2 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

688

Side Dish

Scalloped CornVegetable Recipes

Servings: 506 oz chopped green pepper and 6 oz choppedpimiento may be added.

6 quarts cream style corn (2 No. 10 cans)1 quart milk1 tablespoon salt1/2 teaspoon black pepper14 ounces cracker crumbs12 ounces margarine, melted

Mix corn, milk, and seasonings.

Combine crumbs and margarine. Place alternate layers of buttered crumbs and corn mixture in two 12x20x2-inch baking pans.Bake at 350°F for 35-40 minutes.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 180 Calories; 7g Fat (31.4% calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 3mgCholesterol; 554mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Side Dish

Scalloped PotatoesVegetable Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Potatoes may be partially cooked and hot WhiteSauce (p. 561) added to shorten baking time.

Dehydrated sliced potatoes may be substituted forfresh. Reconstitute according to package directions.

VARIATIONS:

Scalloped Potatoes with Ham. Add 5 lb cubedham to White Sauce (p. 561). Reduce salt to 1Tbsp.

Scalloped Potatoes with Onions. Before baking,cover potatoes with onion rings. About 5 minutesbefore removing from oven, cover potatoes withshredded cheese.

15 pounds potatoes (AP) (12 lb EP)2 ounces salt (3 tbsp)8 ounces margarine4 ounces all-purpose flour1 ounce salt (1 1/2 tbsp)1 gallon milk6 ounces bread crumbs2 ounces margarine, melted

Peel and eye potatoes. Slice and place in two greased 12x20x2-inch baking pans, 6 lb per pan. Sprinkle with salt.

Melt margarine. Add flour and salt. Stir until smooth. Cook 5 minutes.

Add milk gradually, stirring with wire whip. Cook until thickened. Pour over potatoes.

Combine crumbs and margarine. Sprinkle over potatoes. Bake at 350°F for 1 1/2-2 hours.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 218 Calories; 8g Fat (30.5% calories from fat); 6g Protein; 32g Carbohydrate; 2g Dietary Fiber; 11mgCholesterol; 789mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Non-Fat Milk; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Side Dish

Seasoned BroccoliVegetable Recipes

Servings: 50For frozen broccoli, use 12 lb spears or 10 lbchopped.

Seasonings for broccoli: caraway, dill, or mustardseed, tarragon, lemon, almond, oregano, pimiento,onion butter.

VARIATIONS:

Almond Buttered Broccoli. Brown sliveredalmonds in margarine and pour over cooked,drained broccoli.

Broccoli with Cheese Sauce. Prepare 2 qt CheeseSauce (p. 561). Serve 2 Tbsp (1 oz) sauce overeach portion of cooked broccoli.

Broccoli with Hollandaise Sauce or LemonButter. Serve cooked spears or chopped broccoliwith 1 Tbsp Hollandaise Sauce (p. 580) or 1 tspLemon Butter (p. 590).

16 pounds fresh broccoli (AP) (10 lb EP) (16 to 20 lb)4 ounces margarine, melted1 ounce salt (1 1/2 tbsp)

Wash broccoli and remove outer leaves and tough part of stocks. Cut broccoli stalks lengthwise into uniform spears, followingbranching lines. Steam or boil broccoli spears (p. 631).

Pour margarine over cooked broccoli and sprinkle with salt. If boiling the broccoli, add salt to cooking water.Per Serving (excluding unknown items): 41 Calories; 2g Fat (39.6% calories from fat); 3g Protein; 5g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 265mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Side Dish

Seasoned Brussels SproutsVegetable Recipes

Servings: 50Seasonings for brussels sprouts: dill, celery, seed,fennel, lemon.

14 pounds fresh brussels sprouts (AP) (11 lb EP)4 ounces margarine, melted1 ounce salt (1 1/2 tbsp)

Trim stem end of brussels sprouts. Discard wilted outside leaves. Steam or boil (p. 631) until just tender.

Pour margarine over brussels sprouts and sprinkle with salt. If boiling the vegetable, add salt to the cooking water.Per Serving (excluding unknown items): 65 Calories; 2g Fat (25.3% calories from fat); 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mgCholesterol; 270mg Sodium. Exchanges: 2 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Side Dish

Seasoned CabbageVegetable Recipes

Servings: 50Seasonings for cabbage: basil, caraway seed, celeryseed, curry powder, dill, nutmeg.

Cabbage au Gratin. Reduce cabbage to 7 lb.Alternate layers of cooked coarsely shreddedcabbage, white sauce, and grated sharp cheese in a12x20x2-inch baking pan. (Use 2 1/2 qt whitesauce, 1 lb cheddar cheese.) Combine 6 oz breadcrumbs and 3 oz melted margarine and sprinkleon top. Bake at 350°F for about 25 minutes.

Cabbage Polannaise. Arrange cabbage wedges,partially cooked, in baking pans. Cover with 3 qtmedium white sauce. Sprinkle with buttered breadcrumbs. Bake at 350°F for about 25 minutes.

Creamed Cabbage. Omit margarine. Pour 2 qtmedium white sauce over shredded, cooked,drained cabbage.

Stir-Fried Cabbage. Melt 6 oz margarine infrying pan. Add 6 lb EP (7 lb AP) shreddedcabbage, 12 oz sliced onions, 12 oz diagonallysliced celery. Stir gently while cooking 6-10minutes. Just before serving, add 4 lb freshtomatoes, diced in 1/2-inch cubes.

Scalloped Cabbage. Omit butter or margarine.Pour 2 qt medium white sauce over chopped,cooked, drained cabbage. Cover with butteredcrumbs. Bake at 400°F for 15-20 minutes.Shredded cheese may be added.

14 pounds fresh cabbage (AP) (12 lb EP)4 ounces margarine, melted1 ounce salt (1 1/2 tbsp)

Remove wilted outer leaves and wash cabbage. Crisp in cold water if wilted. Cut into wedges and remove center core; or shredcoarsely. Steam or boil (p. 631). Drain.

Pour margarine over cabbage and sprinkle with salt. If boiling cabbage, add salt to the cooking water.Per Serving (excluding unknown items): 48 Calories; 2g Fat (35.8% calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 264mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

693

Side Dish

Seasoned CauliflowerVegetable Recipes

Servings: 50Seasonings for cauliflower: caraway seed, celerysalt, dill, mace, tarragon, buttered crumbs, cheese,lemon juice.

VARIATIONS:

Cauliflower with Almond Butter. Season freshlycooked cauliflower with 12 oz slivered almondsthat have been browned in 8 oz margarine.

Cauliflower with Cheese Sauce. Pour 3 qt CheeseSauce (p. 561) over cooked fresh cauliflower.

Cauliflower with Peas. Combine 6 lb freshlycooked cauliflower with 4 lb cooked frozen peas.Season with 4 oz melted margarine.

Creamed Cauliflower. Pour 3 qt white sauce overcooked cauliflower.

French Fried Cauliflower. See p. 654.16 pounds fresh cauliflower (AP) (10 lb EP)4 ounces margarine, melted1 ounce salt (1 1/2 tbsp)

Wash cauliflower. Remove outer leaves and woody stem. Break into florets. Steam or boil cauliflower (p. 631).

Pour margarine over cooked cauliflower and sprinkle with salt. If boiling the cauliflower, add salt to the cooking water.Per Serving (excluding unknown items): 53 Calories; 2g Fat (31.4% calories from fat); 3g Protein; 8g Carbohydrate; 4g Dietary Fiber; 0mgCholesterol; 285mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

694

Side Dish

Seasoned Fresh AsparagusVegetable Recipes

Servings: 50For frozen asparagus, use 10 lb. See p. 631 forcooking instructions.

Seasonings for asparagus: sesame seeds, lemonjuice, browned butter, crumb butter, basil, chives,tarragon.

VARIATIONS:

Asparagus with Cheese Sauce. Serve 5-6 stalksof cooked asparagus with 2 Tbsp Cheese Sauce(p. 561). Make 2 qt sauce.

Asparagus Vinaigrette. Blanch asparagus (see p.567). Marinate in 1 1/2 qt VinaigretteDressing (p. 524) or Vegetable Marinade (pp.594-596).

Creamed Asparagus. Add 1 gal Medium WhiteSauce (p. 561) to 10 lb asparagus cut in 2-inchlengths and cooked.

Fresh Asparagus with Hollandaise Sauce. Serve1 Tbsp Hollandaise Sauce (p. 580) over cookedasparagus spears.

18 pounds fresh asparagus (AP) (10 lb ep) (18 to 20 lb)4 ounces margarine, melted1 ounce salt (1 1/2 tbsp)

Break or cut off tough stems. Wash and thoroughly clean remaining portions. Arrange spears in steamer pans with tips in onedirection. Sprinkle with salt. Steam (p. 631). Asparagus may be cut into 1-inch pieces and steamed or placed in a kettle and boiled(p. 631).

Pour margarine over cooked asparagus. If boiling asparagus, add salt to cooking water.Per Serving (excluding unknown items): 36 Calories; 2g Fat (43.2% calories from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 243mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

695

Side Dish

Seasoned Fresh BeetsVegetable Recipes

Servings: 50For canned beets, use two No. 10 cans. See p.630 for heating directions.

Seasonings for beets: allspice, bay leaves, carawayseed, cloves, dill, ginger, mint, marjoram, mustardseed, basil, nutmeg, onion, orange, sour cream,vinegar.

VARIATIONS:

Beets in Sour Cream. Grate fresh cooked beetsand season with a mixture of 1 1/2 cups lemonjuice, 1 1/2 Tbsp onion juice, 2 tsp salt, and 10oz sugar. Toss lightly. Serve with a spoonful ofsour cream on each portion.

Julienne Beets. Cut 8 lb cooked beets into juliennestrips. Season with a mixture of 4 oz margarine,4 oz sugar, 4 tsp salt, and 1 cup lemon juice.

Pickled Beets. See p. 515.

Roasted Beets. Choose small beets. Preheat ovento 400°F. Trim off beet tops, leaving 1 inch ofstem. Scrub beets to remove dirt. Put beets on abaking pan in a single layer. Roast until tender,approximately 1 hour. Remove beets from oven.Cool 30 minutes. Cut off top and root end. Peel.Heat before serving. Season with plain or flavoredbutter.

14 pounds fresh beets (AP) (11 lb EP)4 ounces margarine, melted1 ounce salt (1 1/2 tbsp)

Cut off all but 2 inches of the beet tops. Wash beets and leave whole, with root ends attached. Boil or steam until tender (p. 631).Drain. Run cold water over beets. Slip off skins and remove root ends. Slice, dice, or cut into shoestring pieces.

Pour margarine over cooked beets and sprinkle with salt. Heat to serving temperature.Per Serving (excluding unknown items): 53 Calories; 2g Fat (31.6% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 308mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

696

Side Dish

Seasoned Fresh Green or Wax BeansVegetable Recipes

Servings: 50For frozen beans, use 10 lb. See p. 631 forcooking.

For canned beans, use 2 No. 10 cans. See p. 630for heating.

Seasonings for green beans: basil, dill, marjoram,oregano, rosemary, savory, tarragon, thyme, onion,chives, mushrooms, bacon.

VARIATIONS:

French Green Beans. Cook 10 lb frozen Frenchcut green beans. Drain and season with 1 cupmayonnaise, 3/4 cup sour cream, 2 Tbsp vinegar,2 oz chopped onion sautéed in 2 oz margarine,and salt and pepper to taste.

Green Beans Amandine. Add 8 oz sliveredalmonds lightly browned in 8 oz margarine.

Green Beans and Mushrooms. Add 2 lb slicedmushrooms that have been sautéed in 8 ozmargarine.

Green Beans Provincial. Season green beans with8 oz Onion Butter (p. 590), 2 cloves garlic,minced, 3 Tbsp chopped parsley, and 2 tsp driedcrumbled thyme.

Herbed Green Beans. Season 10 lb frozen greenbeans, cooked, or 2 No. 10 cans green beans with1 lb chopped onions, 8 oz chopped celery, and 1tsp minced garlic sautéed in 8 oz margarine, 2 tspdried crumbled basil, and 2 tsp dried rosemary.

Southern-Style Green Beans. Cut 1 lb 8 oz baconinto small pieces. Add 6 oz chopped onion andsauté until onion is lightly browned. Add to hot,drained green beans. Good served with ham andCorn Bread (p. 122).

11 pounds fresh green or wax beans (AP) (10 lb EP) (11 to 12 lb)4 ounces margarine, melted1 ounce salt (1 1/2 tbsp)

Wash beans. Trim ends. Cut or break into 1-inch pieces. Steam or boil (p. 631).

Pour margarine over cooked beans and sprinkle with salt. If boiling the beans, add salt to cooking water.Per Serving (excluding unknown items): 44 Calories; 2g Fat (35.4% calories from fat); 2g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 246mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

697

698

Side Dish

Seasoned Fresh Spinach and OtherGreensVegetable Recipes

Servings: 50Beet greens, chard, collards, kale, mustard greens,or turnip greens may be used. For kale, stripleaves from coarse stems.

For frozen spinach, use 10 lb. See p. 631 forcooking.

Greens may be garnished with 12 hard-cookedeggs, chopped, and 1 lb 8 oz crisp-cooked bacon,crumbled.

Seasonings for spinach: basil, garlic, mace,marjoram, nutmeg, oregano, mushrooms, bacon,cheese, hard-cooked eggs, vinegar.

VARIATIONS:

Creamed Spinach. Cook spinach. Drain. Chopcoarsely. Add 2 qt White Sauce (p. 561). Seasonwith salt, pepper, and nutmeg.

Wilted Spinach or Lettuce. To 10 lb chopped rawspinach or lettuce, or a combination of the two,add 2 qt Hot Bacon Sauce (p. 582) just beforeserving.

12 pounds fresh spinach or other greens (AP) (10 lb EP)4 ounces margarine, melted1 ounce salt (1 1/2 tbsp)

Sort and trim greens. Remove veins, coarse stems, and roots. Wash leaves thoroughly, lifting out of water after each washing.Steam or boil (p. 631).

Pour margarine over greens and sprinkle with salt. If boiling the greens, add salt to the cooking water.Per Serving (excluding unknown items): 40 Calories; 2g Fat (41.5% calories from fat); 3g Protein; 4g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 327mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

699

Side Dish

Seasoned Lima BeansVegetable Recipes

Servings: 50Seasonings for lima beans: basil, chives, dill,marjoram, oregano, sage, savory, tarragon, thyme,pimiento, mushrooms, onion butter, sour cream.

VARIATIONS:

Baked Lima Beans and Peas. Thaw 5 lb frozenbaby lima beans and 5 lb frozen peas. Combinewith 2 Tbsp dried basil, 1 oz (1 1/2 Tbsp) salt,1/2 tsp cracked black pepper, and 16 greenonions, sliced. Place in baking pan. Sprinkle with1 cup water and dot with 4-6 oz margarine.Cover and bake at 325°F for 45 minutes. Stiroccasionally.

Succotash. Use 5 lb lima beans and 5 lb frozenor canned whole kernel corn. Season with 4 ozmargarine.

10 pounds frozen baby or fordhook lima beans4 ounces margarine, melted1 ounce salt (1 1/2 tbsp)

Steam or boil beans (p. 631).

Pour margarine over beans and sprinkle with salt. If boiling the beans, add salt to cooking water.Per Serving (excluding unknown items): 136 Calories; 2g Fat (14.4% calories from fat); 7g Protein; 23g Carbohydrate; 4g Dietary Fiber; 0mgCholesterol; 288mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

700

Side Dish

Seasoned PeasVegetable Recipes

Servings: 50If using canned peas, heat 2 No. 10 cans. See p.630.

For fresh peas, use 25 lb AP. Shell and rinse.Steam or boil (p. 631).

Seasonings for peas: basil, dill, marjoram, mint,oregano, rosemary, sage, savory, mushrooms, waterchestnuts, onions.

VARIATIONS:

Creamed Peas with New Potatoes. Combine 7 lbfreshly cooked new potatoes and 5 lb cookedfrozen peas with 3 qt Medium White Sauce (p.561).

Green Peas and Sliced New Turnips. Combine 5lb frozen peas, cooked, with 3 lb new turnips,sliced and cooked. Add 4 oz melted margarineand salt to taste.

Green Peas with Pearl Onions. Combine 7 lb 8oz frozen peas, cooked, and 3 lb pearl onions,cooked. Add 4 oz melted margarine or 2 qtMedium White Sauce (p. 561).

Green Peas with Mushrooms. Add 2 lb freshmushrooms, sliced and sautéed in 8 oz margarine,to 10 lb cooked frozen peas.

Green Peas with Lemon-Mint Butter. Cream 1lb butter or margarine, 1/4 cup lemon juice, andI tsp grated lemon peel. Add 1/2 cup finelychopped fresh mint. The lemon-mint butter can bemade ahead and stored in the refrigerator. Whenready to use, melt and pour over hot peas.

10 pounds frozen peas4 ounces margarine, melted1 ounce salt (1 1/2 tbsp)

Steam or boil peas (p. 631).

Pour margarine over cooked peas and sprinkle with salt. If boiling the peas, add salt to the cooking water.Per Serving (excluding unknown items): 86 Calories; 2g Fat (22.0% calories from fat); 5g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mgCholesterol; 343mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

701

Side Dish

Seasoned Whole Kernel CornVegetable Recipes

Servings: 50Seasonings for corn: cilantro, curry, green pepper,rosemary, savory, thyme.

For canned corn, use two No. 10 cans. See p.630 for heating instructions.

VARIATIONS:

Corn in Cream. Add 1 1/4 qt light cream (half-and-half), 6 oz butter or margarine, 1 1/2 Tbspsalt, and 1 Tbsp white pepper to cooked corn.Bring just to boiling point and serve immediately.

Corn O'Brien. Add 1 lb chopped bacon, 12 ozchopped green pepper, and 12 oz chopped onionthat have been cooked together. Just before serving,add 3 oz chopped pimiento, salt, and pepper.

Creamed Whole Kernel Corn. Combine 2 cupswhipping cream, 2 oz granulated sugar, and 1 oz(1 1/2 Tbsp) salt. Bring to a boil. Add 1 cupwhipping cream and 1 1/2 oz cornstarch, whichhave been mixed with a wire whip until smooth.Stir and cook until thick and bubbly. Cook 2minutes longer. Stir into 10 lb cooked frozenwhole kernel corn.

10 pounds frozen whole kernel corn4 ounces margarine, melted1 ounce salt (1 1/2 tbsp)

Steam or boil corn (p. 631). Do not add salt until after cooking to prevent toughening and discoloring of corn kernels.

Pour margarine over corn. Stir in salt.Per Serving (excluding unknown items): 96 Calories; 3g Fat (20.8% calories from fat); 3g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 244mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

702

Side Dish

Seasoned Zucchini or Summer SquashVegetable Recipes

Servings: 501 tsp garlic or onion salt may be substituted forpart of salt.

1/2 cup Parmesan cheese may be sprinkled overzucchini before serving.

Seasonings for squash: Basil, chives, coriander,dill, garlic, ginger, marjoram, oregano, rosemary,savory, tarragon.

VARIATIONS:

French Fried Zucchini. See p. 654.

Zucchini Casserole. Steam or parboil 8 lb slicedzucchini until tender-crisp. Drain. Combine one46-oz can cream of chicken soup, 3 cups sourcream, 1 cup chopped green onions, and 1 ozshredded carrots. Combine with zucchini. Mix 1lb 12 oz herb-seasoned bread crumbs and 8 ozmelted margarine and spread half in a12x20x2-inch counter pan. Pour zucchinimixture over crumbs. Top with remaining crumbs.Bake at 350°F for 30-40 minutes or untilheated through. Other vegetables such as broccoli,asparagus, cauliflower, or French-cut green beansmay be used in this casserole.

Zucchini and Summer Squash. Wash and slice 5lb zucchini and 5 lb yellow summer squash. Cookuntil just tender. Season with 8 oz meltedmargarine, salt and pepper to taste. Add 2 lbcherry tomatoes just before serving.

Zucchini and Tomato Casserole. In12x20x2-inch counter pan, layer 7 lb zucchini, 3lb fresh tomatoes, peeled and chopped, and 1 lbchopped onion. Salt and pepper lightly. Sprinkle1 lb grated cheddar cheese and 1 lb bacon, cookedand crumbled, over top. Cover with buttered breadcrumbs. Bake covered at 400°F for about 1 hour,uncovered for the last 20 minutes.

11 pounds zucchini or other summer squash (AP) (10 lb EP) (11 to 12 lb)4 ounces margarine, melted1 tablespoon salt1 teaspoon white pepper

Wash squash and remove ends. Do not pare. Cut into slices or spears. Steam or simmer until tender (p. 631).

Pour margarine over squash and sprinkle with salt and pepper.Per Serving (excluding unknown items): 30 Calories; 2g Fat (52.9% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 152mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

703

Copyright: © 2004 by Prentice-Hall, Inc.

704

Side Dish

Sicilian Rice and VegetablesRice Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Mixture may be scaled into pan after the rawvegetables are added, then baked at 350°F forapproximately 30 minutes. Sprinkle with cheesethe last 2-3 minutes of baking.

Other vegetables may be substituted, or ratio ofvegetables changed, for those listed in the recipe.Use a total of 10 lb 8 oz vegetables for 50servings. Suggested substitutes: eggplant, Japaneseeggplant, celery, onion, frozen green beans, peas.

20 ounces brown rice1 1/2 quarts water1 tablespoon salt1 pound onions, sliced4 cloves minced garlic1/2 cup olive oil2 tablespoons dried oregano, crumbled3 tablespoons sweet dried basil, crumbled2 tablespoons salt (3 oz)1 teaspoon black pepper4 bay leaves2 cups chopped fresh parsley1/4 cup brown sugar (1 1/2 oz)3 quarts tomato juice (2 46-oz cans)12 ounces tomato paste1 1/2 quarts diced tomatoes, canned2 pounds broccoli stalks, sliced1 pound carrots, julienne cut24 ounces sliced fresh mushrooms3 pounds yellow summer squash3 pounds zucchini squash2 pounds mozzarella cheese, shredded

Cook rice according to directions on p. 399. Should yield 4 lb 8 oz cooked rice. Save for later step.

Sauté onions and garlic in oil until tender.

Add seasonings and brown sugar to onion. Mix well.

Combine tomatoes, paste, and juice with spices and onion. Reduce heat and simmer uncovered for 15-20 minutes. Remove bay

705

leaves. Add cooked rice from first step.

Add broccoli, carrots, and mushrooms to sauce and cook for 5 minutes.

Quarter squash lengthwise, then slice 1/2 inch thick. Carefully stir squash into sauce. Cook for 5 minutes. Scale into four12x10x2-inch pans, 6 lb per pan.

Sprinkle 8 oz cheese over each pan. Place in 325°F oven to melt cheese.Per Serving (excluding unknown items): 172 Calories; 8g Fat (38.0% calories from fat); 7g Protein; 21g Carbohydrate; 3g Dietary Fiber; 17mgCholesterol; 768mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

706

Side Dish

Sour Cream PotatoesVegetable Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Undiluted cream of mushroom, cream of celery, orcream of chicken soup may be substituted for sourcream. Delete salt and chicken base.

If a highly salted chicken base is used, delete orreduce salt.

2 oz (1 cup) dehydrated onions, rehydrated in 11/2 cups water, may be substituted for freshonions.

10 pounds frozen hashed brown potatoes4 ounces margarine1 pound chopped onions44 ounces sour cream1 ounce salt (see notes)1 tablespoon black pepper10 ounces eggs (about 6 total), beaten slightly1 tablespoon chicken base2 cups water3 ounces cornflake crumbs1/3 cup margarine, melted

Thaw potatoes. Steam for 10-15 minutes. Hold for later step.

Melt margarine in steam-jacketed or other kettle. Add onions and sauté until transparent.

Add to onions and mix well.

Add potatoes to onion mixture. Mix lightly. Scale into three greased 12x10x2-inch pans, 5 lb 5 oz per pan.

Combine crumbs and margarine in mixer bowl, using flat paddle. Mix until crumbly. Sprinkle 2 oz over each pan of potatoes. Bakeat 350°F for 35-45 minutes.

To serve, spoon into 50 5-oz portions or cut each pan 4x4 for 48 servings.Yield: 3 pans 12x10x2 inchesPer Serving (excluding unknown items): 174 Calories; 9g Fat (47.8% calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 35mgCholesterol; 370mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

707

708

Side Dish

Spaghetti SquashVegetable Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Spaghetti Squash with Clam Sauce. PrepareClam Sauce (p. 375) and serve over squash.

Spaghetti Squash with Vegetable Sauce. PrepareVegetable Sauce (p. 387) and serve over squash.

16 (3-lb) each spaghetti squash

Wash squash and cut in half lengthwise. Scrape out seeds. Place cut side down in shallow pans with 1/2 inch water.

Bake at 350°F for 45-60 minutes, or until squash is just tender when pricked with a fork. Remove squash from water and coolslightly. With a fork scrape the soft flesh (lengthwise) into pastalike strands.

Serve with melted butter or margarine or top with sauce.Per Serving (excluding unknown items): 135 Calories; 2g Fat (14.4% calories from fat); 3g Protein; 30g Carbohydrate; 0g Dietary Fiber; 0mgCholesterol; 74mg Sodium. Exchanges: 5 1/2 Vegetable.Copyright: © 2004 by Prentice-Hall, Inc.

709

Side Dish

Spanish Green BeansVegetable Recipes

Servings: 508 lb fresh or frozen green beans may be substitutedfor canned beans. Cook before combining withtomato sauce.

VARIATIONS:

Creole Green Beans. Omit bacon. Sauté onion,green pepper, and 8 oz chopped celery in 2 ozmargarine. Add 2 oz sugar to tomatoes.

Green Beans with Dill. Delete bacon and onion.Sauté the green pepper in 5 oz margarine. Add 1tsp pepper and 1 Tbsp dill seeds. Simmer slowlyfor 10-15 minutes. Tomato may be increased toone No. 10 can.

Hacienda Green Beans. Add 1 oz sugar, 1 1/2Tbsp chili powder, and 1/2 tsp garlic powder.

8 ounces bacon, diced6 ounces onion, chopped4 ounces green pepper, chopped4 ounces all-purpose flour2 quarts tomatoes, canned1 tablespoon salt3 quarts canned green beans (2 no. 10 cans), drained

Sauté bacon, onion, and green pepper until lightly browned.

Add flour and stir until smooth.

Chop tomatoes and heat. Add salt. Add gradually to bacon-vegetable mixture. Stir and cook until thickened.

Gently stir tomato sauce into the green beans. Simmer 15-20 minutes or until beans are heated to 160°F.Per Serving (excluding unknown items): 49 Calories; 2g Fat (42.7% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4mgCholesterol; 288mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

710

Side Dish

Spinach SouffléVegetable Recipes

Servings: 48Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 oz (1/2 cup) dehydrated onions, rehydrated in1 1/2 cups water, may be substituted for freshonions.

20 ounces margarine8 ounces all-purpose flour2 1/2 tablespoons salt1 1/4 quarts milk1 1/4 quarts sour cream6 pounds spinach, chopped frozen8 ounces onion, finely chopped1 1/2 tablespoons nutmeg12 ounces egg yolks (about 18 total), beaten21 ounces egg whites (about 18 total)

Melt margarine. Add flour and salt. Stir until smooth and cook 5 minutes.

Add milk and sour cream. Blend over low heat until smooth, stirring constantly. Remove from heat.

Thaw spinach. Drain.

Add spinach, onion, nutmeg, and egg yolks to sauce. Mix.

Beat egg whites until stiff. Fold into spinach mixture.

Lightly grease two 12x20x2-inch counter pans on the bottom only. Scale 7 lb 8 oz of the mixture into each pan. Set in pans of hotwater.

Bake at 350°F for 40 minutes or until soufflé is set. Cut 4x6.Yield: 2 pans 12x20x2 inchesPer Serving (excluding unknown items): 216 Calories; 18g Fat (72.9% calories from fat); 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 105mgCholesterol; 538mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

711

Side Dish

Stir-Fried VegetablesVegetable Recipes

Servings: 50Select vegetables for contrast in color, shape,texture, and flavor. At least three vegetablesshould be selected. Cut vegetables into smallenough pieces to cook quickly. Frozen vegetablesshould be thawed before stir-frying.

Suggested vegetables: asparagus cut diagonally,broccoli or cauliflower florets, green beans, carrotstrips or diagonal slices, celery slices, sliced freshmushrooms, snow peas, onion rings, pepper strips(red, green, or yellow), zucchini or summer squashslices or sticks.

Suggested combinations (total of 5 lb 8 oz): 1 lb8 oz sliced carrots, 1 lb 8 oz broccoli florets, 1 lb8 oz celery sticks, 8 oz mushroom slices, and 8 ozsliced onion; 1 lb 8 oz asparagus cut diagonally, 1lb 8 oz zucchini slices, 1 lb 8 oz cauliflowerflorets, 8 oz sliced onions, and 8 oz freshmushrooms; 1 lb 8 oz sliced celery, 1 lb 8 oz peapods, 1 lb 8 oz julienne carrots, 8 oz green pepperstrips, and 8 oz sliced fresh mushrooms.

2 ounces cornstarch1 cup water88 ounces assorted vegetables (see notes for suggestions)1 cup cooking oil2 cloves minced garlic1/2 teaspoon fresh ginger root, sliced8 ounces water chestnuts, sliced, drained3 cups Chicken Stock1/2 cup soy sauce

Combine cornstarch and water. Set aside for last step.

Cut vegetables into uniform-size thin slices, strips, or diagonal slices to ensure quick cooking. Pat dry before frying.

Combine oil, garlic, and ginger root in frying pan. Heat to 350°F and cook slightly. Remove ginger root and discard.

Add water chestnuts and prepared vegetables to heated oil. Stir with long spatula in a folding motion. Cook until vegetables aretender-crisp.

Combine stock and soy sauce. Mix quickly into vegetables. Reduce heat. Pour cornstarch mixture over vegetables. Cook and stirjust until sauce thickens and vegetables are glazed.Per Serving (excluding unknown items): 56 Calories; 4g Fat (68.0% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 216mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

712

Side Dish

Summer RatatouilleVegetable Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

44 ounces eggplant, 1-inch cubes (unpeeled)1 ounce salt4 ounces olive oil22 ounces onions, 1/4-inch slice2 1/2 ounces minced garlic28 ounces zucchini squash, 1/2-inch slice1 pound yellow summer squash, 1/2-inch slice8 ounces red bell peppers, cut in 1-inch square pieces8 ounces green bell peppers, cut in 1 1/2-inch strips24 ounces fresh tomatoes, quartered1 tablespoon salt1/2 teaspoon black pepper1/4 teaspoon crushed red pepper1 ounce fresh basil, coarsely chopped1 teaspoon dried oregano leaves

Put eggplant in colander. Sprinkle with salt and let set for 30 minutes. Rinse eggplant and drain thoroughly. Use eggplant infollowing step.

Heat oil in large frypan or steam-jacketed kettle. Sauté onions, garlic, and eggplant until tender, 10-12 minutes.

Add squash to onion-garlic-eggplant mixture. Sauté squash and peppers until heated through and most of the liquid is absorbed.

Add tomatoes and spices. Stir to combine. Pan in 12x10x2-inch pans. Bake uncovered 20 minutes.Per Serving (excluding unknown items): 40 Calories; 2g Fat (49.9% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 351mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Side Dish

Sweet Potato SouffléVegetable Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Fresh boiled or steamed sweet potatoes may besubstituted for frozen sweet potatoes.

8 pounds frozen sweet potatoes12 ounces margarine, melted24 ounces brown sugar1 tablespoon ground cinnamon1 tablespoon ground mace1 teaspoon ground ginger1/4 teaspoon ground cloves1 cup milk1 pound eggs (about 9 total)6 ounces miniature marshmallows4 ounces miniature marshmallows

Steam potatoes for 25 minutes. Place in mixer bowl and whip on low, medium, and high speeds for 1 minute each, or untilsmooth.

Add remaining ingredients, except marshmallows, to sweet potatoes. Mix until thoroughly blended. Begin on low speed andprogress to high speed for a total of approximately 5 minutes or until mixture is fluffy.

Fold 6 oz marshmallows into potato mixture. Scale into greased 12x20x2-inch pan. Bake at 375°F for 30 minutes or until hot.

Sprinkle 4 oz marshmallows over sweet potatoes. Return to oven long enough for marshmallows to puff and brown slightly.Yield: 1 pan 12x20x2 inchesPer Serving (excluding unknown items): 205 Calories; 7g Fat (28.9% calories from fat); 3g Protein; 34g Carbohydrate; 1g Dietary Fiber; 39mgCholesterol; 92mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

714

Side Dish

Swiss Broccoli PastaPasta Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATION:

Ham and Swiss Broccoli Pasta. Omit nutmeg.Reduce cheese to 2 lb 8 oz, broccoli to 1 lb, andmushrooms to 8 oz. Add 2 lb diced ham and 8oz diced green pepper.

28 ounces broccoli cuts8 ounces margarine, melted8 ounces all-purpose flour3 1/4 quarts milk52 ounces swiss cheese, shredded1/4 teaspoon ground nutmeg1 pound canned sliced mushrooms, drained5 pounds pasta5 gallons boiling water5 ounces salt3 tablespoons vegetable oil

Steam broccoli until tender-crisp. (Do not overcook.) Drain. Save for later step.

Combine melted margarine and flour in steam-jacketed or other kettle. Stir and cook until smooth (5-10 minutes).

Add milk gradually. Cook over low heat, stirring constantly, until thick. Do not boil. Turn off heat.

Add cheese to hot sauce and stir until melted. Stir in nutmeg.

Stir in mushrooms and broccoli. Keep hot, 180°F.

Cook pasta according to directions on p. 369. Drain.

Serve 4 oz sauce over 4 oz pasta. Thin sauce as necessary with hot milk.Per Serving (excluding unknown items): 379 Calories; 15g Fat (36.9% calories from fat); 17g Protein; 42g Carbohydrate; 2g Dietary Fiber; 36mgCholesterol; 1305mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

715

Side Dish

Tomato Cilantro RiceRice Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce, discard if not used.

Chicken base can be substituted for the vegetablebase. Adjust salt if necessary.

1/2 cup vegetable oil3 pounds converted rice2 tablespoons garlic, minced1 pound onion, chopped2 pounds canned diced tomatoes5 ounces vegetable base3 quarts water1 ounce fresh cilantro leaves, minced

Heat oil to 350°F in tilting or other large fry pan.

Add rice and vegetables to hot oil. Stir and cook until rice is slightly browned.

Add tomatoes, base, and water to rice mixture. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender (seeNotes) and liquids are absorbed, 25–30 minutes.

Fold cilantro into rice mixture. Take up into serving pans.Per Serving (excluding unknown items): 132 Calories; 3g Fat (18.9% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 542mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

716

Side Dish

Vegetable CouscousCereal and Grain Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Vegetable base may be substituted for chickenbase. Add salt if vegetable base is unsalted.

Salt may need to be added if the chicken base islow in salt.

8 ounces margarine, melted28 ounces zucchini, julienne4 ounces green onions, sliced12 ounces carrots, julienne3 ounces chicken base3 quarts water3 pounds quick cooking couscous

Sauté vegetables in margarine in steam-jacketed kettle or stock pot until tender-crisp.

Mix chicken base with water. Add to vegetables. Bring to a rolling boil.

Add couscous to vegetables and stir. Cover. Turn off heat. Let stand 5 minutes. Stir to fluff.

Place in 12x10x4-inch pans. Cover tightly and keep hot.Per Serving (excluding unknown items): 145 Calories; 4g Fat (25.6% calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; traceCholesterol; 366mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

717

Side Dish

Vegetable PaellaRice Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Recipe is calculated for an entree portion. For 504-oz side dish portions, reduce the amount ofingredients by one-half.

Chicken base may be substituted for the vegetablebase in the recipe. Adjust salt if base is highlysalted.

1/2 cup vegetable oil28 ounces onion, diced1 ounce minced garlic3 1/2 quarts water4 ounces vegetable base, see notes3 pounds rice3 1/2 teaspoons salt1 tablespoon paprika1 tablespoon turmeric4 teaspoons ground black pepper24 ounces red bell pepper, cut in strips24 ounces yellow bell pepper, cut in strips28 ounces frozen green peas4 pounds canned artichoke quarters, drained2 pounds canned kidney beans, drained2 pounds frozen baby corn

Lightly coat bottom of fry pan with oil. Heat to 375°F.

Add onion and garlic. Sauté 3 minutes or until garlic is fragrant.

Add water and vegetable base. Bring to a boil.

Stir in rice and spices. Cover. Reduce heat and simmer 15 minutes.

Add peppers and vegetables. Cover and cook 10 minutes or until liquid is absorbed and end-point temperature is 170°F. Scale into12 x 10 x 4-inch pans.Per Serving (excluding unknown items): 196 Calories; 3g Fat (14.4% calories from fat); 6g Protein; 36g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 738mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

718

Side Dish

Vegetable TimbaleVegetable Recipes

Servings: 40Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Spinach, broccoli, brussels sprouts, asparagus, orany combination of these vegetables may be used.

VARIATION:

Chicken Timbale. Use 32 eggs (3 lb 8 oz), 1 ozsalt, 1 lb margarine, melted, 1 tsp white pepper,12 oz bread crumbs, and 6 lb chopped cookedchicken. Mix melted margarine, bread crumbs,and milk. Cook for 5 minutes. Add beaten eggs,seasonings, and chicken. Bake as for VegetableTimbale. Cut 6x8. Serve with Béchamel Sauce(p. 562).

25 ounces eggs (about 16 total)2 tablespoons salt5 ounces margarine, melted1 1/2 quarts milk3 pounds chopped frozen spinach

Beat eggs.

Add salt, margarine, and milk.

Cook spinach (p. 631). Drain well. Add to egg mixture. Mix until well blended.

Pour into greased 12x20x2-inch pan. Set into another pan with 3 cups hot water in it. Bake at 300°F for 2 hours. Test with a silverknife as for custard.

Cut 5x8. Serve with 1 oz Cheese Sauce (p. 561).Yield: 1 pan 12x20x2 inchesPer Serving (excluding unknown items): 82 Calories; 6g Fat (63.5% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 80mgCholesterol; 421mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

719

Soup

720

Soup

Basic Sauce for Cream SoupCream Soup Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Chicken base may be omitted. Omit the waterand use 2 1/2 gal milk. Add 2 oz salt.

1/4 oz (2 Tbsp) dehydrated onions, rehydrated in1/4 cup water, may be substituted for freshonions.

A reduced-fat milk may be substituted for wholemilk. Reduced-fat milk is less stable (curdles moreeasily) than whole milk.

VARIATIONS:

To make 3 gal of soup (50-60 I-cup, 8-ozportions), use 1 recipe Basic Sauce for CreamSoup plus additions suggested below.

Cream of Asparagus Soup. Add 6 lb cooked,chopped (or pureed) asparagus.

Cream of Broccoli Soup. Add 6 lb cooked,chopped broccoli.

Cream of Cauliflower Soup. Increase onion to 1lb 8 oz and water to 1 gal. Reduce milk to 1 1/2gal. Add 6 lb cauliflower, cut into small florets,and 1 Tbsp Worcestershire sauce. Stir in 1 lb 8oz processed American cheese, shredded. Stir untilmelted. Sprinkle with chopped chives.

Cream of Celery Soup. Increase onions to 8 oz.Add 2 lb 8 oz cooked chopped celery and 1 lbcooked diced carrots.

Cream of Mushroom Soup. Increase onion to 8oz. Add 3 lb mushrooms, sliced or chopped,sautéed with the onion in margarine.

Cream of Potato Soup. Increase onions to 12 oz.Add 8 lb cooked diced potatoes and 1 lb cookedchopped celery. Increase chicken base to 5 oz.Potatoes may be mashed or pureed if desired.

Cream of Spinach Soup. Increase onion to 8 oz.Add 3 lb chopped spinach, cooked.

721

Cream of Vegetable Soup. Increase onion to 1 lb.Add 1 lb cooked chopped celery, 1 lb 8 oz cookeddiced carrots, and 2 lb cooked diced potatoes.

Mushroom Barley Soup. Reduce milk to 3 qt andincrease water to 13/4 gal. Increase margarine to1 lb, onions to 1 lb, and chicken base to 8 oz.Add 3 lb sliced mushrooms, 1/2 tsp garlicpowder, and 1 lb barley after water has beenadded. Simmer about 30 minutes, then add milkslowly and heat to 180°F. Sprinkle with choppedparsley.

8 ounces margarine2 ounces finely chopped onions12 ounces all-purpose flour3 ounces chicken base1/2 teaspoon white pepper2 quarts water2 gallons hot milk

Melt margarine. Add onions and sauté until tender.

Add flour, chicken base, and pepper to onions. Stir until blended. Cook for 5 minutes.

Add water and stir until mixture thickens. Add vegetables and seasonings as suggested in Variations to make a variety of creamsoups.

Stir in milk. Heat to 180°F.Yield: 2 1/2 gallonsPer Serving (excluding unknown items): 7915 Calories; 458g Fat (51.9% calories from fat); 309g Protein; 646g Carbohydrate; 10g Dietary Fiber;1073mg Cholesterol; 21838mg Sodium. Exchanges: 18 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 31 Non-Fat Milk; 84 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

722

Soup

Beef Barley SoupStock Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

2 3/4 oz (1 1/3 cups) dehydrated onions may besubstituted for fresh onions.

3 pounds beef, cubed22 ounces celery, chopped22 ounces chopped onions3 gallons Beef Stock1 teaspoon black pepper1 teaspoon salt1 bay leaf22 ounces carrots, diced10 ounces pearl barley

Brown beef cubes in kettle. Drain off fat.

Add celery and onions. Sauté until tender.

Add remaining ingredients. Bring to a boil. Lower heat and simmer for 1 hour. Taste for seasoning and add salt if needed.Yield: 3 gallonsPer Serving (excluding unknown items): 321 Calories; 17g Fat (49.3% calories from fat); 31g Protein; 9g Carbohydrate; 2g Dietary Fiber; 71mgCholesterol; 823mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

723

Soup

Beef Noodle SoupStock Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 oz (1/2 cup) dehydrated onions may besubstituted for fresh onions.

VARIATIONS:

Alphabet Soup. Use alphabet noodles.

Beef Rice Soup. Substitute 1 lb 8 oz rice fornoodles.

Creole Soup. Reduce Beef Stock to 2 1/4 gal.Add 1 No. 10 can tomatoes, 8 oz shredded greenpeppers, 1 lb sliced okra, and 4 bay leaves.Substitute rice for noodles.

1/2 cup vegetable oil2 pounds beef, fresh, cubed2 teaspoons salt1/2 teaspoon black pepper8 ounces chopped onions12 ounces celery, chopped2 3/4 gallons Beef Stock12 ounces noodles

Heat oil in kettle. Add beef cubes and seasonings and cook until lightly browned. Drain off fat.

Add onions and celery, and sauté.

Add stock. Simmer for 1 hour.

Add noodles and simmer until tender, 5-10 minutes. Add salt if needed.Yield: 3 gallonsPer Serving (excluding unknown items): 296 Calories; 17g Fat (52.3% calories from fat); 27g Protein; 7g Carbohydrate; 1g Dietary Fiber; 67mgCholesterol; 791mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

724

Soup

Beef StewBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

One 40-oz package of frozen green peas may beadded just before serving. Reheat to servingtemperature.

VARIATIONS:

Beef Pot Pie. Add one 40-oz package of frozenpeas. Place cooked stew in two 12x20x2-inchcounter pans, 13 lb per pan. Make Pastry forOne-Crust Pies (p. 224). Roll out 2 lb per panand place on stew. Bake at 425°F for 20-25minutes.

Beef Stew with Biscuits. Place hot stew in two12x20x2-inch counter pans. Prepare 1/2 recipeof Baking Powder Biscuits (p. 110). Cut into 482 1/2-inch biscuits. Place on hot stew, 24 perpan. Bake at 425°F for 15-20 minutes.

Beef Stew with Dumplings. Drop Dumplings (p.132) on meat mixture and steam 15-18 minutes.

Beef Stew with Tomatoes. Delete carrots andcelery. Add 4 lb diced canned tomatoes and 1 lb 8oz green pepper strips the last 5 minutes ofcooking.

15 pounds beef (AP), 1-inch cubes2 quarts water2 ounces salt (3 tbsp)2 teaspoons black pepper3/4 cup worcestershire sauce4 pounds potatoes, cubed3 pounds carrots, sliced or cubed1 pound onion, cubed12 ounces celery, diced12 ounces all-purpose flour1 quart water

Brown beef in kettle or oven.

Add 2 qt water and seasonings to meat. Cover and simmer 2 hours. Add more water as necessary.

725

Cook vegetables in steamer or in small amount of water in kettle or oven.

Mix flour and water until smooth. Add to meat and cook until thickened. Add vegetables and, if necessary, return heat to 180°F.Per Serving (excluding unknown items): 486 Calories; 28g Fat (53.4% calories from fat); 40g Protein; 16g Carbohydrate; 2g Dietary Fiber; 136mgCholesterol; 892mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

726

Soup

Beef StockStock Soup Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Beef Stock with Soup Base. Add 8 ozconcentrated beef base to 2 1/2 gal water. Exactproportions may vary with differentmanufacturers. Beef base is often highly salted.When using beef base for making stock, tasterecipes before adding salt. The flavor of beef stockmade with base can be enhanced by simmering 12oz clean vegetable trimmings (or the vegetableslisted above) with 2 1/2 gal stock forapproximately 15 minutes. Strain before using.

Brown Stock. Roast beef bones in hot oven untilthey are rich brown color. Brown or caramelizevegetables before adding to the water. Proceed asfor Beef Stock.

20 pounds lean beef shank5 gallons cold water24 ounces onions, quartered12 ounces chopped celery with leaves12 ounces carrots, chopped1 tablespoon peppercorns, cracked2 bay leaves3 ounces salt

Pour water over beef shanks in steam-jacketed kettle or large stock pot. Bring water to boiling point. Reduce heat and simmeruntil meat leaves bone, about 3 hours.

Add vegetables and seasonings. Simmer 1 hour. Remove meat, strain broth. Refrigerate for several hours. Skim congealed fat offtop.Yield: 3 gallonsPer Serving (excluding unknown items): 11070 Calories; 594g Fat (49.7% calories from fat); 1245g Protein; 108g Carbohydrate; 31g Dietary Fiber;2637mg Cholesterol; 37556mg Sodium. Exchanges: 1 Grain(Starch); 173 1/2 Lean Meat; 18 Vegetable; 12 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

727

Soup

BouillonStock Soup Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

VARIATIONS:

Chicken Bouillon. Substitute 20 lb chicken, cutup, for the beef and bone. Do not sear chicken.

Tomato Bouillon. To 1 1/2 gal Bouillon, addfour 46-oz cans tomato juice, 2 oz chopped onion,2 oz sugar, 2 oz salt (amount will vary), 1/2 tsppepper, and 2 bay leaves.

8 pounds lean beef4 pounds beef bone, cracked4 gallons cold water8 ounces carrots, diced8 ounces celery, chopped8 ounces onions, quartered4 bay leaves1 tablespoon peppercorns1/4 cup saltTO CLARIFY:3 egg shells, washed and crushed3 egg whites, beaten

Sear beef. Add bone and water. Simmer for 3-4 hours. Replace water as necessary.

Add vegetables and seasonings. Cook 1 hour. Strain. Chill overnight. Remove congealed fat from broth.

Add egg shells and whites to clarify the broth. Bring slowly to boiling point, stirring constantly. Boil 15-20 minutes withoutstirring. Strain through a fine strainer.Yield: 3 gallonsPer Serving (excluding unknown items): 8029 Calories; 520g Fat (59.6% calories from fat); 735g Protein; 58g Carbohydrate; 18g Dietary Fiber;2215mg Cholesterol; 28240mg Sodium. Exchanges: 1 Grain(Starch); 99 1/2 Lean Meat; 8 1/2 Vegetable; 40 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

728

Soup

Broccoli and Cheese SoupCream Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 1/4 oz (2/3 cup) dehydrated onions,rehydrated in 1 cup water, may be substituted forfresh onions.

Vegetable base may be substituted for chickenbase.

VARIATION:

Broccoli Swiss Soup. In a steam-jacketed kettle,combine 1 lb chopped onions, 10 oz choppedcelery, and 10 oz margarine. Sauté vegetablesuntil tender. Stir in 10 oz flour, 1 tsp whitepepper, and 2 tsp salt. Cook 5-10 minutes,stirring often. Using a wire whip, gradually stir in1 1/2 gal milk, 1 3/4 qt water, and 4 ozvegetable or chicken base. Reduce heat and cookuntil thickened, stirring constantly. Add 2 lb 12oz shredded processed Swiss cheese. Stir untilcheese melts. Add 5 lb 8 oz frozen broccoli cutsthat have been steamed only until beginning tosoften. Heat to 180°F. Makes 3 gal. Salt mayneed to be adjusted depending on the amount ofsalt in the vegetable or chicken base.

10 ounces margarine10 ounces onions, finely chopped12 ounces all-purpose flour1 tablespoon salt1 teaspoon black pepper3 ounces chicken base3 quarts water1 1/2 gallons milk40 ounces processed cheese, coarsely shredded4 pounds broccoli cuts, frozen

Melt margarine in steam-jacketed or other large kettle. Add onions and sauté until tender.

Add flour and seasonings. Stir until blended. Cook for 5 minutes, stirring often.

Stir in chicken base, then add water and milk, stirring constantly. Reduce heat and cook until thickened, stirring often.

729

Add cheese and stir until melted.

Steam broccoli until just tender. Chop, if necessary. Add to cheese mixture and heat to 180°F.Yield: 3 gallonsPer Serving (excluding unknown items): 240 Calories; 16g Fat (59.2% calories from fat); 11g Protein; 14g Carbohydrate; 1g Dietary Fiber; 38mgCholesterol; 891mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

730

Soup

Brunswick StewPoultry Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

If large fryers are used, cook 15 lb AP. Removemeat from bones and cube. Save broth for sauce.

2 pounds cubed fresh pork (AP)120 ounces cooked chicken24 ounces celery, diced36 ounces carrots, diced2 pounds potatoes, diced10 ounces onions, finely chopped8 ounces margarine8 ounces all-purpose flour1 gallon Chicken Stock1 tablespoon salt1 1/2 teaspoons white pepper1 pound frozen green peas

Brown pork. Drain off fat.

Cube chicken.

Cook vegetables until partially done.

Melt margarine in steam-jacketed or other large kettle. Add flour and stir until smooth.

Add stock gradually, stirring constantly with wire whip. Add chicken, pork, and vegetables. Simmer until vegetables are tender. Donot overcook.

Add peas. Cook an additional 5 minutes. Stew should be fairly thick. Serve in soup bowls or deep plates.Yield: 3 gallonsPer Serving (excluding unknown items): 236 Calories; 9g Fat (36.9% calories from fat); 25g Protein; 12g Carbohydrate; 2g Dietary Fiber; 67mgCholesterol; 484mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

731

Soup

Cheese SoupCream Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 oz (1/2 cup) dehydrated onions, rehydrated in3/4 cup water, may be substituted for freshonions.

Vegetable base and water may be substituted forChicken Stock.

8 ounces margarine8 ounces chopped onions4 ounces all-purpose flour2 ounces cornstarch1 teaspoon paprika2 tablespoons salt1 teaspoon white pepper1 gallon milk1 1/2 gallons Chicken Stock1 pound carrots, finely diced12 ounces celery, finely diced1 pound sharp cheddar cheese, shredded1/2 cup chopped fresh parsley

Sauté onion in margarine until lightly browned.

Add flour and cornstarch. Blend. Cook for 5 minutes.

Add seasonings and blend. Add milk and stock slowly, while stirring. Cook until thickened.

Cook carrots and celery until tender but slightly crisp. Add to soup.

Add cheese and stir until melted.

Garnish with chopped parsley.Yield: 3 gallonsPer Serving (excluding unknown items): 141 Calories; 9g Fat (59.0% calories from fat); 5g Protein; 9g Carbohydrate; 1g Dietary Fiber; 20mgCholesterol; 742mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

732

Soup

Chicken Noodle SoupStock Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 oz (1/2 cup) dehydrated onions may besubstituted for fresh onions.

VARIATION:

Chicken Rice Soup. Substitute 12 oz rice for thenoodles.

3 gallons Chicken Stock8 ounces onion, chopped8 ounces celery, chopped1 pound noodles8 ounces margarine, melted4 ounces all-purpose flour1 teaspoon salt1/2 teaspoon white pepper24 ounces cooked chicken, diced

Bring stock to a boil. Add onion and celery. Cook until tender.

Add noodles. Cook for about 15 minutes or until noodles are tender.

Blend margarine and flour. Add to soup, stirring until slightly thickened. Add seasonings.

Add chicken and simmer for 5 minutes.Yield: 3 gallonsPer Serving (excluding unknown items): 111 Calories; 5g Fat (38.4% calories from fat); 6g Protein; 11g Carbohydrate; 1g Dietary Fiber; 20mgCholesterol; 781mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

733

Soup

Chicken StockStock Soup Recipes

Potentially hazardous food.

Food Safety Standards: Hold food for service atan internal temperature above 140°F. Do notmix old produce with new. Cool leftover productquickly (within 4 hours) to below 41°F. See p.44 for cooling procedures. Reheat leftover productquickly (within 2 hours) to 165°F. Reheatproduct only once; discard if not used.

If a clear broth is desired, clarify by adding eggshells and whites to broth. Bring stock to boilingpoint and simmer for 15 minutes. Strain througha fine strainer.

VARIATIONS:

Chicken Stock with Soup Base. Add 8 ozconcentrated chicken base to 2 1/2 gal water.Exact proportion of base and water may varybetween manufacturers. Chicken base is oftenhighly salted. When using chicken base formaking stock, taste recipes before adding salt. Theflavor of chicken stock made with base can beenhanced by simmering 12 oz clean vegetabletrimmings (or vegetables listed above) with 2 1/2gal stock for approximately 15 minutes. Strainbefore using.

White Stock. Substitute knuckle of veal for partof chicken bones.

24 pounds chicken bones5 gallons cold water24 ounces onions, quartered12 ounces chopped celery with leaves12 ounces carrots, chopped3 ounces salt1 tablespoon peppercorns, cracked4 bay leaves2 teaspoons dried thyme

Rinse chicken bones and place in steam-jacketed or large stock pot. Add water: Simmer 3–4 hours. Skim as necessary.

Add vegetables and seasonings. Bring to boiling point. Reduce heat and simmer 1 hour longer.

Remove bones from broth. Strain and refrigerate. When broth is cold, fat will congeal on top; skim off.Yield: 3 gallonsPer Serving (excluding unknown items): 472 Calories; 3g Fat (4.7% calories from fat); 15g Protein; 110g Carbohydrate; 32g Dietary Fiber; 0mgCholesterol; 33962mg Sodium. Exchanges: 1 Grain(Starch); 18 Vegetable; 0 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

734

Soup

Chili Con CarneStock Soup Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

If dried beans are used, substitute 3 lb for cannedbeans. Wash and prepare according to directionson p. 632.

If desired, thicken chili by mixing 5 oz flour and2 cups cold water. Add to chili mixture and heatuntil flour is cooked.

1 oz (1/2 cup) dehydrated onions, rehydrated in3/4 cup water, may be substituted for freshonions.

VARIATIONS:

Chili and Cheese. Sprinkle grated cheddar orMonterey Jack cheese over chili, 1 Tbsp per bowl.

Chili Buffet. Serve chili with accompaniments:chopped onions, tomatoes, and green peppers; slicedblack olives; shredded cheese; and sliced jalapeñopeppers.

Chili Spaghetti. Use only 7 lb ground beef. Cook1 lb 8 oz spaghetti according to directions on p.369. Add to chili mixture just before serving.Macaroni or other pasta shapes may be used also.

Turkey Chili. Substitute 8 lb ground turkey forground beef.

10 pounds ground beef (AP)8 ounces chopped onions1 clove minced garlic2 1/2 quarts canned tomatoes, diced2 quarts tomato puree1 quart water3 ounces chili powder1 1/2 tablespoons ground cumin1 ounce salt (1 1/2 tbsp)1/2 teaspoon black pepper2 ounces granulated sugar152 ounces canned beans (pinto, kidney, or red)

Cook beef, onions, and garlic in steam-jacketed kettle until meat loses pink color.

735

Mix tomato and seasonings. Add to beef. Cook until blended.

Add beans to meat mixture. Cover and simmer for 1 hour. Add water if chili becomes too thick.Yield: 3 gallonsPer Serving (excluding unknown items): 17356 Calories; 816g Fat (41.9% calories from fat); 1244g Protein; 1304g Carbohydrate; 318g DietaryFiber; 3133mg Cholesterol; 45751mg Sodium. Exchanges: 59 1/2 Grain(Starch); 139 1/2 Lean Meat; 54 1/2 Vegetable; 85 Fat; 4 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

736

Soup

Corn ChowderChowder Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Vegetable base may be substituted for chickenbase.

1/2 oz (1/4 cup) dehydrated onions, rehydratedin 1/2 cup water, may be substituted for freshonions.

1 lb bacon, diced and cooked until crisp, may beadded before serving.

VARIATIONS:

Potato Chowder. Omit corn and increase potatoesto 8 lb.

Vegetable Chowder. Substitute 3 lb whole kernelcorn for cream style corn. Add 4 oz chopped greenpepper and 1 lb cooked, diced carrots.

2 pounds potatoes, diced8 ounces margarine, melted4 ounces onions, finely chopped6 ounces celery, chopped12 ounces all-purpose flour1 teaspoon white pepper3 ounces chicken base1 1/2 gallons water13 quarts cream style corn (1 no. 10 can)1 cup chives, frozen2 1/2 quarts milk

Cook potatoes. Drain. Save for later step.

Sauté onions and celery in margarine until tender.

Add flour, pepper, and chicken base to onions. Stir until well blended. Cook for 5 minutes.

Add water, stirring constantly. Cook until mixture thickens.

Add corn, chives, and potatoes. Heat until hot.

737

Stir milk into soup. Heat to 180°F.Yield: 3 gallonsPer Serving (excluding unknown items): 300 Calories; 7g Fat (18.3% calories from fat); 8g Protein; 60g Carbohydrate; 4g Dietary Fiber; 7mgCholesterol; 1149mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

738

Soup

Cream of Chicken SoupCream Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 lb cooked rice or noodles may be added. Reducemargarine and flour to 4 oz each.

VARIATION:

Chicken Velvet Soup. Substitute 2 qt light cream(half-and-half) for 2 qt milk. Increase flour to 12oz.

8 ounces margarine1 pound celery, chopped8 ounces all-purpose flour1 ounce salt (1 1/2 tbsp)2 gallons Chicken Stock2 teaspoons celery salt1/2 teaspoon white pepper1 gallon milk3 pounds cooked chicken, chopped

Melt margarine. Sauté celery until tender.

Add flour and salt. Stir until blended. Cook for 5 minutes.

Add stock and seasonings. Cook over low heat until it has the consistency of thin white sauce. If chicken base is used for stock,taste before adding celery salt.

Add milk while stirring. Add chicken. heat to 180°F.Yield: 3 gallonsPer Serving (excluding unknown items): 152 Calories; 8g Fat (45.2% calories from fat); 12g Protein; 9g Carbohydrate; 1g Dietary Fiber; 34mgCholesterol; 845mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

739

Soup

French Onion SoupStock Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

8 pounds fresh onions12 ounces margarine or shortening3 ounces all-purpose flour1 teaspoon black pepper3 gallons Beef Stock3 tablespoons worcestershire sauce1 teaspoon salt (if needed)12 ounces croutons2 ounces parmesan cheese, grated, or swiss cheese, shredded

Cut onions in thin slices. Sauté in margarine in large kettle.

Add flour and pepper. Cook for 10 minutes.

Add stock and Worcestershire sauce. Cook until onions are tender and temperature is 190°F.

To serve, ladle soup over croutons or toasted bread. Sprinkle with cheese.Yield: 3 gallonsPer Serving (excluding unknown items): 335 Calories; 18g Fat (49.7% calories from fat); 27g Protein; 14g Carbohydrate; 2g Dietary Fiber; 54mgCholesterol; 937mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

740

Soup

Garden ChiliStock Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

3/4 cup vegetable oil60 ounces chopped onions1 1/2 tablespoons minced garlic36 ounces celery, chopped1 pound carrots, chopped finely2 teaspoons dried oregano, crumbled2 tablespoons ground cumin2 tablespoons chili powder1 ounce salt (1 1/2 tbsp)1 tablespoon black pepper1 pound green peppers, chopped2 pounds zucchini, chopped24 ounces canned mushrooms and stems86 ounces canned tomatoes, diced1 quart water86 ounces canned red beans1/3 cup frozen reconstituted lemon juice24 ounces cheddar cheese, shredded

Heat oil. Add onions and garlic and sauté until transparent.

Add celery, carrots, and seasonings to onions. Cook until tender-crisp.

Add remaining ingredients, except cheese, to onion mixture. Heat to 180°F.

To serve, ladle chili into soup bowls. Sprinkle 1/2 oz cheese over each portion.Per Serving (excluding unknown items): 169 Calories; 8g Fat (43.1% calories from fat); 8g Protein; 17g Carbohydrate; 5g Dietary Fiber; 14mgCholesterol; 615mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

741

Soup

Gazpacho (Spanish Chilled Soup)Chilled Soup Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F.

4 ounces fresh mushrooms, chopped1/2 cup olive oil3 cloves garlic2 tablespoons salt3 pounds tomatoes, fresh, finely chopped20 ounces green peppers, finely chopped12 ounces celery, finely chopped1 pound cucumbers, finely chopped24 ounces onion, finely chopped2 tablespoons chives, chopped3 tablespoons parsley, chopped1 tablespoon black pepper1 tablespoon worcestershire sauce1 1/2 cups tarragon vinegar1 teaspoon hot pepper sauce2 1/2 quarts tomato juice

Sauté mushrooms in olive oil until light brown.

Crush garlic in salt.

Combine remaining ingredients in a stainless steel or glass container. Add mushrooms and garlic. If too thick, add more tomatojuice. Cover and chill quickly to below 41°F.Yield: 1 3/4 gallonsPer Serving (excluding unknown items): 44 Calories; 2g Fat (42.7% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 446mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

742

Soup

Green Chili Stew and Corn BreadBeef Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at internaltemperature above 140°F. Cool leftover productquickly (within 4 hours) to below 41°F. See p.44 for cooling procedures. Reheat leftover productquickly (within 2 hours) to 165°F. Reheatproduct only once; discard if not used.

5 pounds beef, strips or cubes1 gallon water5 pounds canned green chili peppers56 ounces canned pinto beans, drained2 quarts canned tomatoes, diced2 pounds chopped onions1 ounce minced garlic2 1/2 tablespoons salt1 tablespoon cumin1 tablespoon dried oregano leavesCorn Bread

Brown beef in steam-jacketed or other large kettle.

Add water. Cover and simmer until tender.

Add vegetables and spices. Cover and simmer until onion is cooked (approximately 30 minutes).

Serve 8 oz of stew in a bowl with a wedge of Corn Bread alongside.Per Serving (excluding unknown items): 297 Calories; 13g Fat (40.0% calories from fat); 13g Protein; 31g Carbohydrate; 3g Dietary Fiber; 52mgCholesterol; 878mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 OtherCarbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

743

Soup

Hearty Beef Vegetable SoupStock Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

2 oz (1 cup) dehydrated onions may be substitutedfor fresh onions.

8 pounds ground beef (AP)1 pound chopped onions9 ounces margarine9 ounces all-purpose flour1 1/4 gallons Beef Stock1 tablespoon salt1/2 teaspoon black pepper12 ounces fresh carrots, diced10 ounces celery, sliced4 pounds frozen mixed vegetables40 ounces canned tomatoes, diced

Brown meat. Drain off fat.

Add onions to meat and cook until tender.

Melt margarine and stir in flour. Cook for 5 minutes.

Add stock and seasonings, stirring constantly. Cook until mixture boils and has thickened. Add browned meat and onions.

Cook vegetables until barely tender. Drain. (Vegetables should be crunchy).

Cook mixed vegetables until partially done. Add, with other vegetables, to the soup. Stir carefully to blend.

Add tomatoes. Heat to serving temperature, 180°F.Yield: 3 gallonsPer Serving (excluding unknown items): 352 Calories; 22g Fat (56.0% calories from fat); 26g Protein; 12g Carbohydrate; 2g Dietary Fiber; 72mgCholesterol; 594mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

744

Soup

Hearty Potato Ham ChowderChowder Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 oz (1/2 cup) dehydrated onions, rehydrated in3/4 cup water, may be substituted for freshonions.

3 ounces margarine8 ounces green onion, finely chopped12 ounces green pepper, chopped3 ounces all-purpose flour1/2 teaspoon white pepper1 teaspoon paprika3 quarts chicken stock40 ounces ham, coarsely chopped88 ounces cooked potatoes, cubed60 ounces whole kernel corn2 3/4 quarts milk1/2 cup chopped fresh parsley

Melt margarine in steam-jacketed or other large kettle. Add onion and green pepper and sauté until tender.

Add flour and seasonings. Stir until blended. Cook for 5 minutes, stirring often.

Add stock and stir until smooth. Cook until mixture begins to thicken.

Add ham, potatoes, and corn. Heat to 180°F.

Add milk and mix well. Heat to 180°F.

Sprinkle parsley over chowder before serving.Yield: 3 gallonsPer Serving (excluding unknown items): 167 Calories; 6g Fat (31.1% calories from fat); 8g Protein; 21g Carbohydrate; 2g Dietary Fiber; 20mgCholesterol; 872mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

745

Soup

Lentil and Black Bean SoupStock Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

If soup becomes too thick, add water to bring todesired consistency.

Chicken broth may be substituted for water.Reduce salt if a salted chicken base is used.

VARIATION:

Split Pea and Black Bean Soup. Substitute driedsplit peas for lentils.

3 pounds chopped onions2 cloves minced garlic28 ounces carrots, chopped1 cup vegetable oil40 ounces dry lentils, rinsed1 1/2 gallons water4 pounds canned black beans, drained3 quarts canned tomatoes, diced2 teaspoons dried thyme1 1/2 teaspoons dried marjoram1 ounce parsley, freshly ground1 ounce salt1 tablespoon pepper1/2 teaspoon cumin50 tortillas, 6-inch

In a steam-jacketed or other large kettle, sauté onions, garlic, and carrots in oil until just tender.

Add water and rinsed lentils to vegetables. Bring to a boil and simmer for 25 minutes.

Add beans, tomatoes, and spices. Cover and simmer until lentils are tender, but not mushy, approximately 20-30 minutes. Servehot, 180°F.

Serve garnished with a warm, rolled tortilla on the side of the plate.Per Serving (excluding unknown items): 229 Calories; 6g Fat (21.5% calories from fat); 11g Protein; 36g Carbohydrate; 12g Dietary Fiber; 0mgCholesterol; 469mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

746

Soup

Manhattan Fish or Clam ChowderChowder Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

2 3/4 oz (1 1/2 cups) dehydrated onions,rehydrated in 2 1/4 cups water, may besubstituted for fresh onions.

1 pound bacon, diced22 ounces onion, chopped3 quarts water3 quarts canned tomatoes (1 no. 10 can), diced3 pounds potatoes, chopped20 ounces fresh carrots, diced20 ounces celery, chopped2 cups catsup1/3 cup worcestershire sauce2 tablespoons salt1 teaspoon black pepper2 bay leaves1 teaspoon ground thyme56 ounces fish (boneless, cooked and flaked) or minced clams1/4 cup chopped fresh parsley

Cook bacon until crisp. Drain off excess fat.

Add onion and sauté until tender. Place onion and bacon in large kettle.

Add water, vegetables, and spices. Bring to a boil. Reduce heat. Simmer 40-45 minutes or until vegetables are tender. Remove bayleaves before serving.

Add fish. Cover and simmer 5-10 minutes.

Sprinkle parsley over soup before serving.Yield: 3 gallonsPer Serving (excluding unknown items): 154 Calories; 5g Fat (30.6% calories from fat); 12g Protein; 14g Carbohydrate; 2g Dietary Fiber; 29mgCholesterol; 668mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

747

Soup

Minestrone SoupStock Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 1/2 oz (3/4 cup) dehydrated onions may besubstituted for fresh onions.

1 pound bacon, diced12 ounces chopped onions2 cloves minced garlic2 gallons Beef Stock2 bay leaves1 teaspoon black pepper12 ounces cabbage, chopped12 ounces fresh carrots, diced12 ounces raw potatoes, chopped12 ounces celery, chopped3 ounces fresh spinach, chopped12 ounces canned cut green beans2 pounds canned tomatoes, diced28 ounces canned red beans2 ounces long spaghetti3 ounces all-purpose flour1 cup cold water1/4 cup parsley, chopped

Fry bacon until crisp. Drain.

Sauté onion and garlic in a little bacon fat until tender. Place, with bacon, in a large kettle.

Add stock and seasonings. Heat to boiling.

Add vegetables and spaghetti. Simmer 45 minutes.

Make a smooth paste of the flour and water. Stir into soup. Cook 10 minutes longer.

Add parsley just before serving.Yield: 3 gallonsPer Serving (excluding unknown items): 244 Calories; 13g Fat (47.1% calories from fat); 21g Protein; 10g Carbohydrate; 2g Dietary Fiber; 43mgCholesterol; 752mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

748

Soup

Navy Bean SoupStock Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Great Northern beans may be substituted fornavy beans.

Ham base may be added for additional flavor.

1 1/2 oz (3/4 cup) dehydrated onions may besubstituted for fresh onions.

4 pounds dry navy beans3 gallons boiling water3 pounds ham cubes12 ounces onion, chopped8 ounces celery, diced1 tablespoon black pepperwater (see procedure)

Wash beans. Add boiling water. Cover and let stand 1 hour or longer. Simmer beans for about 1 hour.

Add ham and seasonings to beans. Cook until beans are tender, 1-1 1/2 hours. Add water to make volume of 3 1/4 gal.

Check seasoning. Add salt if needed. Heat to 180°F.Yield: 3 gallonsPer Serving (excluding unknown items): 175 Calories; 3g Fat (17.1% calories from fat); 13g Protein; 24g Carbohydrate; 9g Dietary Fiber; 16mgCholesterol; 374mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

749

Soup

New England Clam ChowderChowder Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 gal fresh clams may be used. Clean and steamuntil tender. Drain and chop. Save juice.

Garnish with fresh or frozen chives, chopped.

1 oz (1/2 cup) dehydrated onions, rehydrated in3/4 cup water, may be substituted for freshonions.

Clam base may be substituted for chicken base.

VARIATION:

Fish Chowder. Delete clams. Add 1 tsp thyme, 1tsp crushed rosemary, 2 tsp Worcestershire sauce,1/2 tsp hot pepper sauce, and 3 lb flaked whitefish, or 1 lb shrimp and 2 lb minced clams.

6 pounds potatoes, cubed1 quart water1 tablespoon salt4 ounces bacon, finely chopped8 ounces onion, chopped12 ounces celery, chopped8 ounces margarine8 ounces all-purpose flour1 teaspoon white pepper4 ounces chicken base (see notes)2 gallons milk4 pounds minced clams, undrained

Cook potatoes until tender. Drain. Reserve potatoes to add in last step.

Sauté bacon, onion, and celery in steam-jacketed or other large kettle for 5 minutes, or until lightly browned.

Add margarine to onion and stir until melted. Add flour, seasonings, and chicken base. Stir until blended. Cook for 5 minutes.

Add milk gradually while stirring. Cook until thickened.

Add clams and potatoes. Heat to 180°F.Yield: 3 gallons

750

Per Serving (excluding unknown items): 264 Calories; 11g Fat (38.1% calories from fat); 17g Protein; 23g Carbohydrate; 1g Dietary Fiber; 48mgCholesterol; 755mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

751

Soup

Oyster StewChowder Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

2 1/2 gallons milk2 1/2 quarts oysters8 ounces butter or margarine2 ounces salt (3 tbsp)1/2 teaspoon pepper

Scald milk by heating to point just below boiling.

Heat undrained oysters and butter only until edges of oysters begin to curl.

About 10 minutes before serving, add hot oysters, with the oyster liquid, and seasonings to scalded milk. Serve immediately toavoid curdling.Yield: 3 gallonsPer Serving (excluding unknown items): 186 Calories; 11g Fat (55.0% calories from fat); 10g Protein; 11g Carbohydrate; trace Dietary Fiber; 63mgCholesterol; 677mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

752

Soup

Pepper Pot SoupStock Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

This soup is good served with Spaetzles (p. 133).Prepare 1 recipe for 50 servings.

1 oz (1/2 cup) dehydrated onions may besubstituted for fresh onions.

12 ounces margarine8 ounces onion, finely chopped8 ounces green peppers, finely chopped6 ounces celery, thinly sliced56 ounces potatoes, diced5 ounces all-purpose flour2 1/4 gallons Chicken Stock (or Beef Stock)1 quart hot milk1 ounce salt (1 1/2 tbsp)2 tablespoons pimiento, chopped

Sauté vegetables in margarine until lightly browned, about 15 minutes.

Add flour to vegetables and stir until well blended.

Combine stock and milk. Add to vegetable mixture, while stirring. If soup base is used for the stock, taste before adding salt.

Add pimiento. Keep just below boiling point for 30 minutes, stirring frequently.Yield: 3 gallonsPer Serving (excluding unknown items): 106 Calories; 6g Fat (51.6% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 3mgCholesterol; 808mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

753

Soup

Potato and Roasted Red Pepper SoupChowder Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

A frozen roasted pepper blend can be substitutedfor the Roasted Red Peppers. When using frozenroasted vegetables, place in a single layer on abaking sheet and heat in a 375°F oven untilheated through (discard liquid that accumulates).

Green, orange, or yellow bell peppers can besubstituted for some or all of the red bell peppers.

Vegetable base can be substituted for the chickenbase. Adjust salt as required.

100 ounces potatoes, medium diced8 ounces margarine1 pound onions, finely chopped1 pound celery, chopped10 ounces flour2 quarts water4 ounces chicken base1 teaspoon white pepper1 1/2 ounces salt1 pound roasted red peppers, cut into 1/4x1/2-inch strips (p. 655)5 quarts milk

Using a steamer or other steam equipment, steam potatoes until tender. Hold for later step.

In a steam-jacketed kettle or large stockpot, sauté vegetables until tender.

Add flour to vegetables. Stir with wire whip to combine. Cook for 5-10 minutes. Turn off heat.

Add water, base, and seasonings to roux, stirring constantly. Cook until mixture thickens.

Add steamed potatoes (from earlier step) and Roasted Red Peppers to onion, celery, and water mixture. Heat to 185°F.

Add milk slowly to potato mixture. Stir constantly to combine. Heat to 180°F.Per Serving (excluding unknown items): 171 Calories; 7g Fat (38.3% calories from fat); 6g Protein; 21g Carbohydrate; 2g Dietary Fiber; 14mgCholesterol; 854mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

754

Soup

Split Pea SoupStock Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

If soup becomes too thick, add hot water to bringto desired consistency. If a smoother soup isdesired, cook and puree peas before adding hamand vegetables.

1 lb chopped celery may be substituted for 1 lbpotatoes.

3 lb sliced Polish sausage may be added to soupbefore serving. Reduce ham to 1 lb.

2 oz (1 cup) dehydrated onions may be substitutedfor fresh onion.

VARIATIONS:

Lentil Soup. Substitute lentils for split peas.

Yellow Split Pea Soup. Substitute yellow splitpeas for green split peas.

3 pounds split peas2 gallons water2 pounds ham cubes1 pound chopped onions24 ounces carrots, fresh, chopped2 pounds potatoes, raw, chopped4 ounces margarine2 ounces all-purpose flour2 quarts Chicken Stock1 teaspoon black pepper

Wash peas. Add water and bring to a boil. Boil for 2 minutes, then turn off heat. Cover and let stand for 1 hour.

Add ham, onions, carrots, and potatoes. Cook for 1 hour or until peas are soft.

Melt margarine and add flour. Stir until smooth. Cook 5 minutes. Add stock, while stirring, and cook until thickened. Add to peas.Taste for seasoning. Add pepper and salt if needed.Yield: 3 gallonsPer Serving (excluding unknown items): 171 Calories; 4g Fat (21.4% calories from fat); 11g Protein; 23g Carbohydrate; 8g Dietary Fiber; 10mgCholesterol; 388mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

755

756

Soup

Tomato Rice SoupStock Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1/4 oz (2 Tbsp) dehydrated onions may besubstituted for fresh onions.

VARIATION:

Tomato Barley Soup. Add 1 lb barley in place ofrice.

2 gallons Chicken Stock1 gallon tomato puree2 ounces onion, chopped4 ounces green pepper, chopped8 ounces converted rice6 ounces margarine3 ounces all-purpose flour

Heat stock and puree to boiling point.

Add vegetables and rice. Cook until rice is tender.

Melt margarine and add flour. Mix until smooth. Add to soup while stirring. Add salt to taste.Yield: 3 gallonsPer Serving (excluding unknown items): 86 Calories; 3g Fat (28.7% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 804mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

757

Soup

Turkey Vegetable SoupStock Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

1 1/2 oz (3/4 cup) dehydrated onions may besubstituted for fresh onions.

1 pound fresh carrots2 pounds red potatoes12 ounces onions, minced10 ounces celery, chopped8 ounces mushrooms, sliced2 1/2 gallons Chicken Stock1/8 teaspoon rubbed sage1/4 teaspoon ground thyme1/4 teaspoon black pepper2 pounds cooked turkey, chopped2 ounces chopped fresh parsley

Cut carrots into thin julienne strips.

Do not peel potatoes. Dice into 1/2-inch cubes.

Combine in steam-jacketed kettle. Add carrots and potatoes. Simmer 20 minutes or until vegetables are tender.

Add seasonings to soup.

Add turkey and parsley. Heat to 180°F.Per Serving (excluding unknown items): 61 Calories; 1g Fat (14.9% calories from fat); 6g Protein; 7g Carbohydrate; 1g Dietary Fiber; 14mgCholesterol; 588mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

758

Soup

Vegetable Beef SoupStock Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

8 oz uncooked rice or 4 oz dry noodles may besubstituted for the potatoes.

Browned beef cubes may be substituted for cookedbeef. Brown in kettle before stock is added.

3 oz (1 1/2 cups) dehydrated onions may besubstituted for fresh onions.

VARIATIONS:

Julienne Soup. Cut carrots, celery, and potatoes inlong, thin strips.

Mexican Beef Soup. Omit carrots and celery.Add 12 oz whole-kernel corn; 4 oz green peppers,chopped; 1 lb 8 oz sliced zucchini; and 3 Tbspground cumin.

Vegetable Soup. Delete beef. Increase carrots andcelery to 1 lb 8 oz each.

2 gallons Beef Stock8 ounces carrots, cubed1 pound celery, chopped24 ounces chopped onions1 pound potatoes, cubed1 tablespoon salt1 teaspoon black pepper3 quarts canned tomatoes (1 no. 1 can), diced2 pounds cooked beef, chopped

Heat stock in kettle.

Add vegetables and seasonings. Cover and simmer about an hour. Replace water as necessary. Taste for seasoning. Add additionalsalt if needed.

Add chopped beef. Heat to serving temperature, 180°F.Yield: 3 gallonsPer Serving (excluding unknown items): 226 Calories; 12g Fat (47.5% calories from fat); 22g Protein; 7g Carbohydrate; 2g Dietary Fiber; 52mgCholesterol; 739mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Soup

Vegetable StockStock Soup Recipes

Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

Clean vegetable trimmings may be substituted forpart of the vegetables specified.

VARIATION:

Vegetable Stock with Base. Exact proportions ofbase and water differ between brands. Followmanufacturers' directions. Vegetable base is oftenhighly salted. When using vegetable base formaking stock, taste recipes before adding salt. Theflavor of vegetable stock made with base can beenhanced by simmering 2 lb clean vegetabletrimmings (or the soft or leafy vegetables listedabove) with 3 gal stock for approximately 15minutes. Strain before using.

6 ounces vegetable oil12 ounces green cabbage leaf, coarsely chopped24 ounces carrots, coarsely chopped24 ounces celery, coarsely chopped1 pound celery leaves, coarsely chopped8 garlic cloves, crushed40 ounces onions, quartered3 ounces parsley stems, chopped1 pound parsnips, peeled1 pound tomato, chopped12 ounces turnips, chopped5 gallons water3 ounces salt1 tablespoon peppercorns, cracked6 bay leaves2 teaspoons dried thyme

Heat oil in steam-jacketed kettle or large stock pot.

Add vegetables to oil. Cover and cook until softened and moisture is released, 3-5 minutes.

Add water and spices. Simmer for 40-50 minutes. Strain stock and cool.Yield: 3 gallonsPer Serving (excluding unknown items): 2977 Calories; 179g Fat (51.1% calories from fat); 47g Protein; 339g Carbohydrate; 99g Dietary Fiber;0mg Cholesterol; 35077mg Sodium. Exchanges: 5 Grain(Starch); 46 1/2 Vegetable; 34 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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Soup

Vichyssoise (Chilled Potato Soup)Chilled Soup Recipes

Servings: 50Potentially hazardous food. Store for service at aninternal temperature below 41°F.

1 gallon Chicken Stock3 pounds chopped onions6 pounds potatoes, diced1 tablespoon salt2 teaspoons celery salt1 teaspoon garlic salt1/2 teaspoon white pepper1 1/4 gallons light cream (half-and-half)1/3 cup parsley, chives, or green onion tops, chopped

Combine stock and onions. Cook until onions are tender. Strain.

Steam potatoes until tender. Mash.

Add seasonings and chicken stock to potatoes. If soup base is used in stock, salt may need to be reduced.

Add cream and mix well. Chill quickly to below 41°F.

Garnish chilled soup with chopped parsley, chives, or green onion tops.Yield: 3 gallonsPer Serving (excluding unknown items): 182 Calories; 11g Fat (54.4% calories from fat); 4g Protein; 17g Carbohydrate; 2g Dietary Fiber; 36mgCholesterol; 502mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.Copyright: © 2004 by Prentice-Hall, Inc.

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Soup

White ChiliStock Soup Recipes

Servings: 50Potentially hazardous food. Food SafetyStandards: Hold food for service at an internaltemperature above 140°F. Do not mix oldproduct with new. Cool leftover product quickly(within 4 hours) to below 41°F. See p. 44 forcooling procedures. Reheat leftover product quickly(within 2 hours) to 165°F. Reheat product onlyonce; discard if not used.

If a highly salted chicken base is used, check forseasoning before adding salt.

3 pounds great northern beans2 gallons water6 ounces chicken soup base2 pounds onion, chopped1 ounce minced garlic1 1/2 teaspoons salt3 pounds chicken or turkey (white meat), diced24 ounces canned green chilies, diced2 tablespoons ground cumin1 1/2 tablespoons dried oregano, crumbled1 1/2 teaspoons cayenne pepper1/2 teaspoon ground cloves1 tablespoon dried cilantro, crumbled28 ounces monterey jack cheese, shredded (optional)

Sort and wash beans. Cover with water to 2 inches above beans. Let soak overnight.

Drain beans. Place in steam-jacketed kettle.

Add water, soup base, onions, garlic and salt to beans. Bring to a boil. Cover. Reduce heat and simmer for 2 hours, stirringoccasionally.

Add remaining ingredients, except cheese, to beans. Cover and simmer 30 minutes.

Sprinkle 1/2 oz cheese over each portion as it is served.Per Serving (excluding unknown items): 233 Calories; 10g Fat (37.8% calories from fat); 16g Protein; 20g Carbohydrate; 6g Dietary Fiber; 35mgCholesterol; 828mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.Copyright: © 2004 by Prentice-Hall, Inc.

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