Q. VEGETABLES No. 0(1) INDEX. Beets in Orange-Lemon Sauce. Brussels Sprouts Combo. Brussels Sprouts Polonaise Cauliflower Polonaise

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1 INDEX Q. VEGETABLES No. 0() Card No... Card No. Q 00 0 Q 00 0 Q 00 0 Q 00 0 Q Q Q Q 00 0 Q 00 0 Q Q 00 0 Q Q 00 0 Q Q Q Q Q Q Q Q Q Broccoli Combo Bean Combo Cauliflower Combo Brussels Sprouts Combo Green Bean Combo Corn Combo Baked Beans (Canned) Baked Beans (Kidney Beans, Canned) Baked Beans (Pinto Beans, Canned) Boston Baked Beans Savory Baked Beans Italian-Style Baked Beans Italian-Style Baked Beans (Canned Beans) Simmered Dry Beans with Bacon Savory Style Beans Simmered Dry Beans Spanish Style Beans Lyonnaise Green or Wax Beans Green Beans Creole Green Beans with Mushrooms Green Beans Nicoise Green Beans Southern Style Q Q Q Q Q 00 0 Q 00 0 Q 0 00 Q 0 00 Q 0 0 Q 0 0 Q 0 00 Q 0 00 Q Q Q Q 07 0 Q Q Q Q 00 0 Q 0 00 Q 0 0 Harvard Beets Beets in Orange-Lemon Sauce Hot Spiced Beets Broccoli Polonaise Brussels Sprouts Polonaise Cauliflower Polonaise Sprouts Superba Fried Cabbage Calico Cabbage Fried Cabbage with Bacon Scalloped Sweet Potatoes and Apples Orange Carrots Amandine Oriental Stir-Fry Cabbage Carrot and Celery Amandine Lyonnaise Carrots Glazed Carrots Cauliflower Au Gratin German Potato Griddle Cakes (Dehy) French Fried Cauliflower French Fried Okra Corn Fritters Corn Fritters (Pancake Mix)

2 Q. VEGETABLES No. 0 () Card No... Card No. Q 0 00 Q 0 00 Q 0 0 Q 0 00 Q 0 0 Q 0 0 Q Q Q Q 07 0 Q 07 0 Q Q Q 09 0 Q 09 0 Q 09 0 Q Q 00 0 Q 0 00 Q 0 00 Q 0 00 Q 0 0 Ratatouille Scalloped Cream Style Corn Scalloped Whole Kernel Corn Broccoli Parmesan Brussels Sprouts Parmesan Cauliflower Parmesan Vegetable Stir Fry Herbed Green Beans Calico Corn Corn O'Brien Mexican Corn Eggplant Parmesan Southern Style Greens (Fresh Collards) Southern Style Greens (Frozen) Sweet Sour Greens Southern Style Greens (Fresh Kale) Sauteed Mushrooms Sauteed Mushrooms and Onions Okra and Tomato Gumbo Southern Fried Okra Parsley Buttered Potatoes Paprika Buttered Potatoes Q 0 0 Q 0 0 Q 0 00 Q Q 05 0 Q 05 0 Q Q Q Q 08 0 Q 08 0 Q Q 09 0 Q Q 0 00 Q 0 0 Q 0 0 Q 0 0 Q 0 0 Q 0 00 Q 0 0 Q 0 00 Parsley Buttered Potatoes (Canned) Paprika Buttered Potatoes (Canned) Spanish Onions French Fried Onion Rings French Fried Onion Rings (Frozen) Tempura Fried Onion Rings Fried Onions Smothered Onions (Dehydrated Onions) Refried Beans with Cheese Refried Beans (Canned Beans) Refried Beans with Cheese (Canned Beans) Green Beans with Corn (Frozen Beans) Green Beans with Corn (Canned Beans) Turnips and Bacon Peas with Mushrooms (Frozen) Peas with Carrots (Frozen) Peas with Celery (Frozen) Peas with Onions Peas with Mushrooms (Canned Peas) Green Beans Parisienne (Canned) Green Beans Parisienne (Frozen Beans) Red Cabbage with Sweet and Sour Sauce

3 INDEX Q. VEGETABLES No. 0 () Card No... Card No. Q 0 00 Q 0 0 Q Q 05 0 Q 05 0 Q 05 0 Q 05 0 Q Q Q Q 06 0 Q 06 0 Q 06 0 Q 06 0 Q Q Q 08 0 Q Q Baked Potatoes Quick Baked Potato Halves French Fried Potatoes French Fried Potatoes (Frozen) French Fried Potatoes (Frozen, Oven ) French Fried Shoestring Potatoes (Frozen) French Fried Shoestring Potatoes (Frozen, Oven) French Fried Potatoes (Dehydrated Mix) Baked Potato Rounds (Precooked) Hashed Brown Potatoes Cottage Fried Potatoes Hashed Brown Potatoes (Frozen, Shredded, Oz) Lyonnaise Potatoes Hashed Brown Potatoes (Frozen, Shredded,.5 Oz) Home Fried Potatoes Mashed Potatoes Grilled Potato Patties O'Brien Potatoes Oven Browned Potatoes Q Q Q Q Q Q 05 0 Q Q Q 05 0 Q Q 05 0 Q 05 0 Q 05 0 Q 05 0 Q Q Q Q Q Q Franconia Potatoes Oven-Glo Potatoes Oven-Glo Potatoes (Canned) Oven Browned Potatoes (Canned) Potatoes Au Gratin Potatoes Au Gratin (Dehydrated, Slices) Rissole Potatoes Scalloped Potatoes Scalloped Potatoes and Onions Hashed Brown Potatoes (Dehydrated, Sliced) Lyonnaise Potatoes (Dehydrated) O'Brien Potatoes (Dehydrated, Sliced) Hashed Brown Potatoes (Dehydrated, Shredded) Hashed Brown Potatoes (Dehydrated, Diced) Scalloped Potatoes And Onions (Dehydrated, Sliced) Scalloped Potatoes (Dehydrated, Sliced) Scalloped Potatoes (Dehydrated, Diced) Golden Potato Balls (Instant) Mashed Potatoes (Instant) Grilled Potato Cakes

4 Q. VEGETABLES No. 0() Card No... Card No. Q Q Q Q Q Q Q Q Q 06 0 Q Q Q Q Q Q Q Q Q Q Q Q Q Stewed Tomatoes Stewed Tomatoes with Croutons German Sauerkraut Club Spinach Baked Hubbard Squash Creole Summer Squash Tangy Spinach Louisiana Style Smothered Squash Savory Summer Squash Herbed Broccoli Baked Sweet Potatoes Candied Sweet Potatoes Glazed Sweet Potatoes Glazed Sweet Potatoes (Syrup) Tempura Vegetables Mashed Sweet Potatoes Sweet Potatoes Southern Style Marshmallow Sweet Potatoes Garlic Roasted Potato Wedges Rosemary Roasted Potato Wedges Sesame Glazed Green Beans Japanese Vegetable Stir Fry Q Q 07 0 Q Q Q Q Q Q Q Q Q Q Q Q Q Q 00 0 Q 00 0 Q 0 00 Q 0 0 Q 0 0 Q 0 0 Squash and Carrot Medley (Fresh) Squash and Carrot Medley (Frozen) Deviled Oven Fries South of the Border Broccoli South of the Border Medley Baked Potato Pancakes (Frozen Shredded Potato) Baked Potato Pancakes Potatoes and Herbs Hacienda Potatoes Hacienda Corn and Black Beans Hacienda Green Beans Honey Dijon Vegetables Corn and Green Bean Casserole Garlic-Lemon Roasted Potato Wedges Asparagus (Frozen) Asparagus (Canned) Asparagus (Fresh) Beans, Green (Frozen) Beans, Green (Canned) Beans, Wax (Canned) Beans, French Style Cut (Frozen)

5 INDEX Q. VEGETABLES No. 0() Card No... Card No. Q 0 0 Q 0 00 Q 0 0 Q 0 0 Q 0 0 Q Q 05 0 Q Q 07 0 Q Q 08 0 Q 08 0 Q 08 0 Q Q 09 0 Q 0 00 Q 0 0 Q 00 Q 0 Q 0 Q 00 Q 0 Beans, Wax (Frozen) Beans, Lima (Frozen) Beans, Lima (Canned) Beans, White in Tomato Sauce (Canned) Beets (Canned) Broccoli (Frozen) Broccoli (Fresh) Brussels Sprouts (Frozen) Cabbage (Fresh) Carrot Slices (Frozen) Carrot Slices (Canned) Carrots (/ Inch Slices) (Fresh) Carrot Strips (Fresh) Cauliflower (Frozen) Cauliflower (Fresh) Corn, Whole Kernel (Frozen) Corn, Whole Kernel (Canned) Corn on the Cob (Frozen) Corn on the Cob (Fresh) Cream Style Corn (Canned) Greens, Collard (Frozen) Greens, Collard (Fresh) Q 0 Q 00 Q 0 Q 5 0 Q 5 0 Q 6 00 Q 6 0 Q 7 0 Q 8 0 Q 8 0 Q 9 0 Q 9 0 Q 0 0 Q 00 Q 0 Q 0 Q 00 Q 0 Q 0 Q 00 Q 5 0 Q 6 00 Greens, Kale (Fresh) Okra (Frozen) Okra (Canned) Onions (Canned) Onions (Fresh) Peas (Frozen) Peas (Canned) Black-Eyed Peas (Canned) Potatoes, Sweet (Canned) Potatoes, Sweet (Fresh) Potatoes, White (Canned) Potatoes, White (Fresh) Sauerkraut (Canned) Spinach (Frozen) Spinach (Canned) Spinach (Fresh) Squash, Summer (Frozen) Squash, Summer (Fresh) Squash, Fall and Winter (Fresh) Succotash (Frozen) Tomatoes (Canned) Mixed Vegetables (Frozen)

6 Q. VEGETABLES No. 0() Card No... Card No. Q 7 00 Q 8 00 Q 9 00 Q Q Q Q Q Q 50 0 Q Q Q Q Q Q Peas and Carrots (Frozen) Rutabagas (Fresh) Turnips (Fresh) Garlic Cheese Potatoes Garlic Cheese Potatoes (Instant) Italian Roasted Potatoes Okra Melange Roasted Pepper Potatoes Roasted Pepper Potatoes (Instant) Okra, Frozen, Breaded Cajun Oven Fries Cauliflower with Cheese Sauce Mushrooms, Frozen, Breaded Potatoes Au Gratin using Prepared Sauce Vegetable Stir Fry using Frozen Vegetables

7 Q-G. VEGETABLES No. GUIDELINES FOR POTATO BAR The potato bar is a popular way to serve baked potatoes along with various toppings. Prepare cold toppings. Keep refrigerated until ready to serve. Prepare baked potatoes and hot toppings. Keep hot. Assemble cold items on potato bar along with hot items. Replenish potato bar as needed. APPROXIMATE PORTION 00 PORTIONS A.P. WEIGHT AND/ E. P. ITEM SIZE OR RECIPE Potatoes, white, baked Potato (6 / Ounces) 55 lb. Use recipe Baked Potatoes (Recipe No. Q 0 00) TOPPINGS Butter or margarine pat lb oz (00 pats) Broccoli, partially cooked tbsp 0 lb. Use recipe Broccoli (Recipe No. Q 05 0). Chop partially cooked broccoli in -inch pieces Tomatoes, fresh, tbsp 6 lb 8 oz 6 lb 6 oz ( / qt) Cheese, Cheddar or tbsp lb oz / qt American, Swiss, Mozzarella or Monterey Jack, shredded Cheese, cottage / cup ( No. 6 scoop) lb 8 oz 6 / qt

8 Q-G. VEGETABLES No. GUIDELINES FOR POTATO BAR (continued) APPROXIMATE PORTION 00 PORTIONS A.P. WEIGHT AND/ E. P. ITEM SIZE OR RECIPE Chili / cup ( Size ladle) Use / recipe Chili Con Carne with /8 gal Beans (Recipe No. L ) Chives, dehydrated / tsp / oz ( /-/8 oz co) cup Onions, dry, chopped tsp lb 5 oz lb ( / qt) Sour cream tbsp lb oz (6 / cups) Yogurt, plain tbsp lb 7 oz (6 / cups) NOTE: Ensure there are sufficient serving utensils for baked potatoes and each topping.

9 GUIDELINES FOR HEATING DEHYDRATED, COMPRESSED VEGETABLES Q-G. VEGETABLES No. 5 INGREDIENTS WEIGHTS MEASURES APPROX. AMOUNT OF WATER Beans, green, lb 5 oz No. -/ cans -/ gal dehydrated, compressed Peas, dehydrated, sweet 7 lb oz 6 No. -/ cans 6 gal (green), compressed Vegetables, mixed, lb 8 oz -/ No. -/ 6-/ gal dehydrated, cans compressed Butter or margarine, lb cups melted (optional) METHOD. Bring water to a boil in steamjacketed kettle or stock pot.. Add tbsp salt.. Prepare according to following rehydration guidelines for type of vegetable selected (see over).. Drain; reserve cups cooking liquid. 5. Place vegetables in serving pans. 6. Combine butter or margarine and reserved cooking liquid. Pour an equal amount over vegetables in each pan. Garnish as desired.

10 Q-G. VEGETABLES No. 5 REHYDRATION GUIDELINES TYPE VEGETABLE APPROXIMATE STANDING TIME PROCEDURE Beans, green 0 minutes Simmer until beans separate, stirring occasionally. Remove from heat. Let stand uncovered until rehydrated. Peas, green to 5 minutes Turn off heat; stir; cover. Let stand until rehydrated. Vegetables, mixed 5 to 7 minutes Return to boil; stir gently to break apart. Simmer minutes; turn off heat; let stand until rehydrated.

11 Q-G. VEGETABLES No. 6() GUIDELINES FOR STEAM COOKING VEGETABLES Canned Vegetables Place vegetables not more than inches deep in shallow perforated or solid steamer or steam table pans. Add enough liquid for serving. At 5 lb pressure, heat to 5 minutes; at 5 lb pressure, heat to minutes. Fresh and Frozen Vegetables For fresh vegetables, fill steamer pans not more than inches deep. For uniform cooking of frozen vegetables, place vegetables no more than inches deep in shallow pans. Use-steam table pans if available. Follow manufacturer s directions for cooking times or use guidelines below. In some cases, it may be necessary to establish your cooking time; note time on appropriate recipe card. Approximate Cooking Time (Minutes) Vegetable Directions for Cooking 5 lb pressure 5 lb pressure (high speed type) Asparagus, fresh Place whole stalks in single layers in a solid pan, or place stalks flat inches deep in perforated pan Asparagus, frozen, cuts and tips Beans, green or wax, frozen Beans, lima, frozen Partially thaw. Arrange in single layers in shallow solid pan or perforated pan. Break frozen blocks into pieces. Place in shallow perforated pan or-shallow solid pan filled / full. Place loose frozen beans in perforated pan or shallow solid pan. NOTE: See Guidelines For Steam Cookers, Recipe No. A

12 Q-G. VEGETABLES No. 6 () Approximate Cooking Time (Minutes) Vegetable Directions for Cooking 5 lb pressure 5 lb pressure (high speed type) Broccoli, frozen Place partially thawed in shallow solid pan or perforated pan. Brussels sprouts, Place partially thawed in shallow solid pan or 5-0 -/ - frozen perforated pan. Cabbage, wedges, fresh ( Place in shallow solid pan or perforated pan oz each) Carrots, fresh, cut in inch lengthwise strips Carrots, slices, frozen Cauliflower, fresh, flowerets Cauliflower, frozen, flowerets Corn, fresh, onthe-cob Place in shallow solid pan filled / full or perforated pan Place in shallow solid pan filled / full or perforated 9-0 -/ - pan. Place in shallow solid pan or perforated pan Partially thaw. Break blocks in pieces. Place in / shallow solid pan or perforated pan. Place in perforated pan

13 Q-G. VEGETABLES No. 6() GUIDELINES FOR STEAM COOKING VEGETABLES Approximate Cooking Time (Minutes) Vegetable Directions for Cooking 5 lb pressure 5 lb pressure (high speed type) Corn, frozen, onthe-cob Place in perforated pan Corn, frozen, Place in shallow solid pan whole kernel Okra, frozen Place in shallow solid pan Onions, dry, Place in perforated pan whole Parsnips, fresh, Place in perforated pan quartered Peas, frozen Place in shallow solid pan / - -/ Peas and carrots, frozen Potatoes, sweet, fresh, whole, unpared Place in shallow solid pan / - -/ Place in perforated pan

14 Q-G. VEGETABLES No. 6() Approximate Cooking Time (Minutes) Vegetable Directions for Cooking 5 lb pressure 5 lb pressure (high speed type) Potatoes, white, Place in perforated pan fresh, halves or quarters Rutabagas, fresh, Place in shallow solid pan or perforated pan cut in / inch dices or slices Spinach, frozen Partially thaw and divide into to blocks. Place in shallow solid pan. Squash, fresh, Place in shallow solid pan summer Squash, frozen, Place in shallow solid pan. 8- -/ - summer Squash, fresh, Place in shallow solid pan or perforated pan fall and winter, cut in inch pieces Turnips, fresh, white, cut in /8 inch slices Place in shallow solid pan / full or perforated pan

15 BROCCOLI COMBO VEGETABLES No. Q 00 0 / Cup 07 cal 7 g g g 67 mg 9 mg BROCCOLI,FROZEN,SPEARS CORN,FROZEN,WHOLE KERNEL CARROTS,FROZEN,SLICED MARGARINE,MELTED RESERVED LIQUID lbs lbs 6 lbs lbs -5/8 lbs gal / qts gal / qts cup cup Cook broccoli for 6 to 8 minutes, corn for 5 to 0 minutes and carrots for 0 to minutes. Drain; reserve liquid for use in Step. Combine cooked vegetables; toss lightly; place in steam table pans. Combine melted butter and reserved cooking liquid. Pour an equal quantity over each pan. CCP: Vegetables must be heated to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

16 BEAN COMBO VEGETABLES No. Q 00 0 / Cup cal 7 g g g 8 mg 5 mg BEANS,GREEN,FROZEN,FRENCH STYLE BEANS,LIMA,FROZEN CARROTS,FROZEN,SLICED MARGARINE,MELTED RESERVED LIQUID 5 lbs 7-/ lbs 7-/ lbs lbs -5/8 lbs gal -/ qts gal -/ qts gal -5/8 qts cup cup Cook green beans for 5 to 8 minutes, lima beans for 6 to minutes and carrots for 0 to minutes. Drain; reserve liquid for use in Step. Combine cooked vegetables; toss lightly; place in steam table pans. Combine melted butter and reserved cooking liquid. Pour an equal quantity over each pan. CCP: Vegetables must be heated to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

17 CAULIFLOWER COMBO VEGETABLES No. Q 00 0 / Cup 9 cal g g g 5 mg CAULIFLOWER,FROZEN PEAS & CARROTS,FROZEN MARGARINE,MELTED RESERVED LIQUID 7-/ lbs -/ lbs lbs -5/8 lbs gal -/ qts cup cup Cook cauliflower to 8 minutes and peas and carrots 6 to 8 minutes. Drain; reserve liquid for use in Step. Combine cooked vegetables; toss lightly; place in steam table pans. Combine melted butter and reserved cooking liquid. Pour an equal quantity over each pan. CCP: Vegetables must be heated to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

18 BRUSSELS SPROUTS COMBO VEGETABLES No. Q 00 0 / Cup cal 8 g g g 7 mg 5 mg BRUSSELS SPROUTS,FROZEN CORN,FROZEN,WHOLE KERNEL CARROTS,FROZEN,SLICED MARGARINE,MELTED RESERVED LIQUID lbs lbs 6 lbs lbs -5/8 lbs gal / qts gal / qts gal -/ qts cup cup Cook brussels sprouts 7 to 9 minutes, corn for to 6 minutes and carrots for 0 to minutes. Drain; reserve liquid for use in Step. Combine cooked vegetables; toss lightly; place in steam table pans. Combine melted butter and reserved cooking liquid. Pour an equal quantity over each pan. Vegetables must be heated to 5 F. or higher for 5 seconds. CCP: Hold at 0 F. or higher for service.

19 GREEN BEAN COMBO VEGETABLES No. Q / Cup 77 cal 0 g g g 8 mg 5 mg BEANS,GREEN,FROZEN,FRENCH STYLE CARROTS,FROZEN,SLICED CELERY,FRESH,SLICED MARGARINE,MELTED RESERVED LIQUID 8 lbs 9 lbs lbs lbs -5/8 lbs gal / qts gal qts qts -/8 cup cup cup -/8 lbs Cook green beans 5 to 8 minutes and carrots and celery 0 to minutes. Drain; reserve liquid for use in Step. Combine cooked vegetables; toss lightly; place in steam table pans. Combine melted butter and reserved cooking liquid. Pour an equal quantity over each pan. CCP: Vegetables must be heated to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

20 CORN COMBO VEGETABLES No. Q / Cup 07 cal 8 g g g 66 mg 6 mg CORN,FROZEN,WHOLE KERNEL BEANS,GREEN,FROZEN,CUT CARROTS,FROZEN,SLICED MARGARINE,MELTED RESERVED LIQUID -/ lbs -/ lbs 7-/ lbs lbs -5/8 lbs gal -/ qts gal -/ qts gal -5/8 qts cup cup Cook corn for to 6 minutes, beans for 5 to 8 minutes and carrots for 0 to minutes. Drain; reserve liquid for use in Step. Combine cooked vegetables; toss lightly; place in steam table pans. Combine melted butter and reserved cooking liquid. Pour an equal quantity over each pan. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

21 BAKED BEANS (CANNED) VEGETABLES No. Q / Cup 7 cal g 8 g g mg 67 mg 79 mg BACON,RAW ONIONS,FRESH,CHOPPED BEANS,BAKED,W/PORK,CANNED CATSUP SUGAR,BROWN,PACKED MUSTARD,PREPARED lbs -7/8 lbs 0-/8 lbs -/ lbs 9 oz 6-5/8 oz qts -/ cup gal -/ qts -/ cup -/ cup / cup Cook bacon according to Recipe Nos. L or L Drain. Finely chop. Combine onions, beans, catsup, sugar, mustard and bacon. Mix well. Pour 7-/ quarts bean mixture into each steam table pan. Using a convection oven, bake at 5 F. for -/ hours on high fan, open vent. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service. lbs

22 BAKED BEANS (KIDNEY BEANS, CANNED) VEGETABLES No. Q 00 0 / Cup 9 cal 6 g 7 g g mg 5 mg mg BACON,RAW BEANS,KIDNEY,DARK RED,CANNED,DRAINED ONIONS,FRESH,CHOPPED CATSUP SUGAR,BROWN,PACKED MUSTARD,PREPARED lbs 7-/ lbs -7/8 lbs -/ lbs -/ lbs 6-5/8 oz gal -5/8 qts qts -/ cup -/8 cup -/ cup / cup lbs Cook bacon according to Recipe Nos. L or L Drain. Finely chop. Combine onions, beans, catsup, sugar, mustard and bacon. Mix well. Pour 7-/ quarts bean mixture into each steam table pan. Bake in a convection oven at 5 F. for -/ hours on high fan, open vent. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

23 BAKED BEANS (PINTO BEANS, CANNED) VEGETABLES No. Q 00 0 / Cup 7 cal 7 g 7 g g mg 8 mg 6 mg BACON,RAW ONIONS,FRESH,CHOPPED BEANS,PINTO,CANNED,DRAINED CATSUP SUGAR,BROWN,PACKED MUSTARD,PREPARED lbs -7/8 lbs 8 lbs -/ lbs -/ lbs 6-5/8 oz qts -/ cup gal -/ qts -/8 cup -/ cup / cup lbs Cook bacon according to Recipe Nos. L or L Drain. Finely chop. Combine onions, beans, catsup, sugar, mustard and bacon. Mix well. Pour 7-/ quarts bean mixture into each steam table pan. Using a convection oven, bake at 5 F. for -/ hours on high fan, open vent. CCP: Heat to 5 F. or higher for 5 seconds. Hold for service at 0 F. or higher.

24 BOSTON BAKED BEANS VEGETABLES No.Q / Cup 79 cal g 0 g g mg 8 mg BEANS,KIDNEY,DRY WATER,COLD BACON,RAW MUSTARD,DRY SUGAR,BROWN,PACKED VINEGAR,DISTILLED MOLASSES COOKING SPRAY,NONSTICK 5 8-7/8 lbs 6 lbs lbs -/ oz -/ oz 0-7/8 oz -/8 oz -/ lbs oz gal -/ qts 5 gal qts -/ tbsp / cup -/ tbsp -/8 cup / cup / tbsp cup / cup / tbsp Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover; let soak hour. Cover with water. Bring beans to a boil; add more water if necessary to keep beans covered. Turn down heat, simmer -/ hours or until tender, but not mushy. Drain beans. Reserve liquid and beans for use in Step. Cook bacon by arranging slices in rows down the length of 8x6 sheet pan, with fat edges slightly overlapping lean edges. Using a convection oven, bake 5 minutes at 5 F. on high fan, open vent. Drain excess fat. Bake an additional 5 to 0 minutes or until bacon is slightly crisp. DO NOT OVERCOOK. Drain thoroughly. Finely chop. Take reserved bean liquid and add water to equal gallon and combine with salt, mustard, brown sugar, vinegar, molasses and chopped bacon. Add to beans; mix well. Lightly spray pans with non-stick cooking spray. Pour 0 pounds or 7-/ quarts bean mixture into each lightly sprayed pan; cover. Using a convection oven, bake at 5 F., hour to hour 5 minutes, or until sauce is just below surface of beans, on high fan, closed vent. Uncover; stir; bake additional 5 minutes or until set, on low fan. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

25 SAVORY BAKED BEANS VEGETABLES No. Q 00 0 / Cup 95 cal 6 g 0 g g mg 7 mg 85 mg BEANS,KIDNEY,DRY WATER,COLD BACON,RAW MUSTARD,DRY CATSUP ONIONS,FRESH,CHOPPED SUGAR,BROWN,PACKED VINEGAR,DISTILLED MOLASSES COOKING SPRAY,NONSTICK 5 8-7/8 lbs 6 lbs lbs -/ oz -/ oz -/8 lbs -/ oz 0-7/8 oz -/8 oz -/ lbs oz gal -/ qts 5 gal qts -/ tbsp / cup -/ tbsp qts cup cup -/8 cup / cup / tbsp cup / cup / tbsp -/ oz Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover; let soak hour. Cover with water. Bring beans to a boil; add more water if necessary to keep beans covered. Turn down heat, simmer -/ hours or until tender, but not mushy. Drain beans. Reserve liquid and beans for use in Step. Cook bacon by arranging slices in rows down the length of 8x6 sheet pan, with fat edges slightly overlapping lean edges. Using a convection oven, bake 5 minutes at 5 F. on high fan, open vent. Drain excess fat. Bake an additional 5 to 0 minutes or until bacon is slightly crisp. DO NOT OVERCOOK. Drain thoroughly. Finely chop. Take reserved bean liquid and add water to equal -/ quarts per 00 portions and combine with salt, mustard, catsup, onions, brown sugar, vinegar, molasses, and chopped bacon. Add to beans; mix well. Lightly spray each steam table pan with non-stick cooking spray. Pour 0-/8 pounds or 7-/ quarts bean mixture into each lightly sprayed steam table pan; cover. Using a convection oven, bake at 5 F., hour to hour 5 minutes stir; bake additional 5 minutes or until set on low fan. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

26 ITALIAN-STYLE BAKED BEANS VEGETABLES No. Q / Cup cal g 8 g g mg mg 79 mg BEANS,KIDNEY,DRY WATER,COLD ONIONS,FRESH,CHOPPED CELERY,FRESH,CHOPPED OIL,OLIVE PARSLEY,FRESH,BUNCH,CHOPPED THYME,GROUND OREGANO,CRUSHED PEPPER,BLACK,GROUND GARLIC POWDER BASIL,DRIED,CRUSHED SUGAR,GRANULATED TOMATO PASTE,CANNED CHEESE,PARMESAN,GRATED 6-/8 lbs -/ lbs -/ lbs -/ lbs -7/8 oz -/8 oz </6th oz /8 oz -/ oz /8 oz /8 oz /8 oz / oz 6 lbs 5-/ oz qts cup gal qts -/ cup qts / cup / cup -/ tbsp cup /8 tsp tbsp -/ tbsp / tsp / tsp / tsp tbsp qts -/ cup -/ cup -/ lbs -/ lbs -/ oz 5 6 Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover; let soak hour. Cover with water; bring beans to a boil; add more water to cover beans if necessary. Simmer -/ hours or until beans are just tender but not mushy. Drain beans; reserve liquid for use in Step, and beans for use in Step 5. Saute onions and celery in olive oil or shortening 0 minutes or until tender. Take reserved bean liquid and add water to equal gallon per 00 portions and combine with parsley, thyme, oregano, salt, pepper, sugar, garlic, basil, tomato paste to onion mixture; bring to a boil; reduce heat; simmer 0 minutes. Place gallon cooked beans in each steam table pan; add -/ quarts sauce; mix carefully. Sprinkle cheese over beans. Using a convection oven, bake in 5 F. oven for 5 minutes on low fan, open vent. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

27 ITALIAN-STYLE BAKED BEANS (CANNED BEANS) VEGETABLES No. Q 00 0 / Cup 7 cal 0 g 7 g g mg 7 mg 6 mg BEANS,KIDNEY,DARK RED,CANNED,DRAINED ONIONS,FRESH,CHOPPED CELERY,FRESH,CHOPPED OIL,SALAD PARSLEY,FRESH,BUNCH,CHOPPED THYME,GROUND OREGANO,CRUSHED PEPPER,BLACK,GROUND GARLIC POWDER BASIL,DRIED,CRUSHED SUGAR,GRANULATED TOMATO PASTE,CANNED CHEESE,PARMESAN,GRATED 0-/ lbs -/ lbs -/ lbs -7/8 oz -/8 oz </6th oz /8 oz -/ oz /8 oz /8 oz /8 oz / oz 6 lbs 5-/ oz gal -/ qts -/ cup qts -5/8 cup / cup -/ tbsp cup /8 tsp tbsp -/ tbsp / tsp / tsp / tsp tbsp qts -/ cup -/ cup -/8 lbs lbs -/ oz 5 Drain beans; reserve liquid for use in Step, and beans for use in Step. Saute onions and celery in salad oil or shortening 0 minutes or until tender. Take reserved bean liquid and add water to equal gallon per 00 portions and combine with parsley, thyme, oregano, salt, pepper, sugar, garlic, basil, tomato paste, and onion mixture; bring to a boil; reduce heat; simmer 0 minutes. Place gallon cooked beans in each steam table pan; add -/ quarts sauce; mix carefully. Sprinkle cheese over beans. Using a convection oven, bake at 5 F. for 5 minutes on low fan, open vent. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

28 SIMMERED DRY BEANS WITH BACON VEGETABLES No. Q / Cup 7 cal g 0 g g mg 95 mg 57 mg BEANS,KIDNEY,DRY WATER,COLD BACON,RAW PEPPER,BLACK,GROUND 8-/8 lbs -/ lbs lbs -/ oz / oz gal qts 5 gal tbsp tbsp Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover; let soak hour. Cover with water; bring to a boil in steam-jacketed kettle; boil minutes. Add bacon, salt and pepper to beans. Turn down heat; add more water if necessary to cover beans; cover. Simmer -/ hours or until beans are just tender. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

29 SAVORY STYLE BEANS VEGETABLES No. Q / Cup 6 cal g 9 g 0 g mg 6 mg BEANS,KIDNEY,DRY WATER,COLD ONIONS,FRESH,CHOPPED CELERY,FRESH,CHOPPED GARLIC POWDER CUMIN,GROUND PEPPER,BLACK,GROUND 8-/8 lbs -/ lbs -/ lbs -/ lbs / oz /8 oz /8 oz gal qts 5 gal -/ cup qts -5/8 cup / tsp / tsp / tsp -/ lbs lbs Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover; let soak hour. Cover with water; bring to a boil in steam-jacketed kettle; boil minutes. Add onions, celery, garlic powder, cumin, and black pepper. Reduce heat; add more water if necessary to cover beans; cover. Simmer hours or until beans are just tender. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

30 SIMMERED DRY BEANS VEGETABLES No. Q / Cup cal g 9 g 0 g 5 mg 57 mg BEANS,KIDNEY,DRY WATER,COLD PEPPER,BLACK,GROUND 8-/8 lbs -/ lbs -/ oz / oz gal qts 5 gal tbsp tbsp Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover; let soak hour. Cover with water; bring to a boil in steam-jacketed kettle; boil minutes. Add salt and pepper to beans. Reduce heat, add more water if necessary to cover beans; cover. Simmer -/ hours or until beans are just tender. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

31 SPANISH STYLE BEANS VEGETABLES No. Q / Cup 6 cal g 9 g g 68 mg 6 mg BEANS,PINTO,DRY WATER,COLD ONIONS,FRESH,CHOPPED TOMATOES,CANNED,CRUSHED,INCL LIQUIDS SUGAR,GRANULATED CLOVES,GROUND PEPPER,BLACK,GROUND MUSTARD,DRY 8-/ lbs -/ lbs -/ oz lbs 6-5/8 lbs lbs </6th oz /8 oz / oz gal qts 5 gal / cup -/ tbsp cup qts -/ cup /8 tsp /8 tsp tbsp -/8 lbs Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover; let soak hour. Cover with water; add salt. Bring to a boil in steam-jacketed kettle; boil minutes. Add onions, tomatoes, sugar, mustard, cloves, and pepper. Reduce heat, add more water to cover beans. Simmer hour or until beans are just tender. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

32 LYONNAISE GREEN OR WAX BEANS VEGETABLES No. Q / Cup 5 cal 7 g g g 7 mg 5 mg ONIONS,FRESH,SLICED BUTTER BEANS,GREEN,FROZEN,WHOLE WATER,BOILING PEPPER,BLACK,GROUND lbs oz 6 lbs 5/8 oz -/ lbs </6th oz qts -/ cup gal -5/8 qts tbsp gal qts /8 tsp -/8 lbs Saute onions in butter or margarine until tender. Set aside for use in Step. Add beans to boiling, salted water. Bring to a boil; cover; simmer 5 to 8 minutes, or until beans are just tender. Drain; reserve quart liquid. Combine onions, beans, bean liquid, and pepper. Mix lightly. Serve. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

33 GREEN BEANS CREOLE VEGETABLES No. Q / Cup 5 cal g g g mg 5 mg BEANS,GREEN,FROZEN,WHOLE WATER CREOLE SAUCE 6 lbs 5/8 oz -/ lbs gal -5/8 qts tbsp gal qts gal qts Add beans to salted water. Bring to a boil; cover; simmer 5 to 8 minutes or until beans are tender. Drain; reserve quart liquid. CCP: Heat to 5 F. or higher for 5 seconds. Hold for service at 0 F. or higher. Add Creole Sauce, Recipe No. O to drained beans.

34 GREEN BEANS WITH MUSHROOMS VEGETABLES No. Q / Cup 5 cal 6 g g g 7 mg 7 mg MUSHROOMS,CANNED,SLICED,DRAINED BUTTER BEANS,GREEN,FROZEN,WHOLE WATER,BOILING PEPPER,BLACK,GROUND -/ lbs oz 6 lbs 5/8 oz -/ lbs </6th oz qts -/8 cup -/ cup gal -5/8 qts tbsp gal qts /8 tsp Saute mushrooms in butter. Add beans to salted water. Bring to a boil; cover; simmer 5 to 8 minutes, or until beans are just tender. Drain; reserve quart liquid. Combine mushrooms, beans, bean liquid and pepper. Mix lightly; serve. CCP: Heat to 5 F. or higher for 5 seconds. Hold for service at 0 F. or higher.

35 GREEN BEANS NICOISE VEGETABLES No. Q / Cup 59 cal 8 g g g 7 mg mg mg GARLIC POWDER ONIONS,FRESH,SLICED BUTTER BEANS,GREEN,FROZEN,WHOLE WATER,BOILING PEPPER,BLACK,GROUND TOMATOES,CANNED,WHOLE,PEELED,DRAINED </6th oz lbs oz 6 lbs 5/8 oz -/ lbs </6th oz 6-/ lbs /8 tsp qts -/ cup gal -5/8 qts tbsp gal qts /8 tsp qts -/ cup -/8 lbs Saute onions and garlic powder in butter or margarine until tender. Add beans to salted water. Bring to a boil; cover; simmer 5 to 8 minutes or until beans are tender. Drain; reserve quart liquid. Drain canned tomatoes. Crush tomatoes. Combine onions, garlic, beans, bean liquid, and pepper. Mix lightly. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

36 GREEN BEANS SOUTHERN STYLE VEGETABLES No. Q / Cup cal 6 g g g mg mg mg BACON,RAW BACON FAT,RENDERED BEANS,GREEN,FROZEN,WHOLE WATER,BOILING PEPPER,BLACK,GROUND lbs -5/8 oz 6 lbs -/ lbs </6th oz / cup gal -5/8 qts gal qts /8 tsp Cook bacon until crisp; drain; crumble bacon; reserve bacon fat. Add bacon fat to beans and water. Bring to a boil; cover; simmer 5 to 8 minutes or until beans are tender. Drain; reserve quart liquid. Add reserved bean liquid, crumbled bacon and black pepper to beans. Mix lightly. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

37 HARVARD BEETS VEGETABLES No. Q / Cup 00 cal 0 g g g 58 mg 5 mg BEETS,CANNED,SLICED,INCL LIQUIDS CLOVES,GROUND CORNSTARCH WATER,COLD SUGAR,GRANULATED VINEGAR,DISTILLED MARGARINE 5 9 lbs / oz 6-/ oz -5/8 lbs -/ lbs 5/8 oz -/8 lbs 8 oz gal qts tbsp -/ cup cup -/8 cup tbsp -/ cup cup Drain beets; reserve liquid for use in Step and beets for use in Step 6. Take reserved liquid and add water to equal quarts per 00 portions. Add cloves to liquid; bring to a boil. Dissolve cornstarch in cold water; add to boiling liquid. Cook 5 minutes; stirring constantly until thick and clear. Add sugar, salt, vinegar, and margarine or butter to thickened mixture, stir until blended. Add drained beets to sauce. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

38 BEETS IN ORANGE-LEMON SAUCE VEGETABLES No. Q / Cup 0 cal g g g 59 mg 6 mg BEETS,CANNED,SLICED,INCL LIQUIDS CLOVES,GROUND CORNSTARCH WATER,COLD SUGAR,GRANULATED JUICE,LEMON LEMON RIND,GRATED JUICE,ORANGE MARGARINE 9 lbs / oz 6-/ oz -5/8 lbs -/ lbs 5/8 oz 6-/ oz 5/8 oz -/ lbs 8 oz gal qts tbsp -/ cup cup -/8 cup tbsp / cup tbsp cup cup 5 Drain beets; reserve liquid for use in Step and beets for use in Step 6. Take reserved liquid and add water to equal quarts per 00 portions and add cloves; bring to a boil. Dissolve cornstarch in cold water; add to boiling liquid. Cook 5 minutes; stirring constantly until thick and clear. Add sugar, salt, lemon and orange juices, lemon rind, and margarine or butter to thickened mixture, stir until blended. Add drained beets to sauce. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

39 HOT SPICED BEETS VEGETABLES No. Q / Cup 9 cal 8 g g g 5 mg 6 mg BEETS,CANNED,SLICED,INCL LIQUIDS VINEGAR,DISTILLED CINNAMON,GROUND CLOVES,GROUND PEPPER,BLACK,GROUND SUGAR,GRANULATED SUGAR,BROWN,PACKED MARGARINE 9 lbs 6-/ lbs / oz / oz 5/8 oz / oz -/ lbs lbs 8 oz gal qts qts tbsp tbsp tbsp tbsp cup qts -/8 cup cup Drain beets; reserve liquid for use in Step and beets for use in Step. Take reserved beet liquid and add water to equal -/ quarts per 00 portions and add to vinegar, cinnamon, cloves, salt, pepper and sugars; mix well. Bring to a boil; reduce heat; simmer 0 minutes. Add beets and margarine or butter. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

40 BROCCOLI POLONAISE VEGETABLES No. Q Ounces 60 cal 7 g g g mg 88 mg 55 mg BROCCOLI,FROZEN,SPEARS WATER,BOILING BREADCRUMBS,DRY,GROUND,FINE BUTTER,MELTED EGG,HARD COOKED,CHOPPED 0 lbs oz 6-/ lbs lbs 8 oz lbs gal -/ qts tbsp gal qts cup 9 Eggs Add frozen broccoli to boiling, salted water; return to a boil; cook UNCOVERED minutes. Cover; reduce heat; cook 7 to 9 minutes or until just tender. Drain; place an equal quantity in each pan. Brown crumbs in butter or margarine. Sprinkle cup crumbs over broccoli in each pan. Garnish with hard cooked eggs. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

41 BRUSSELS SPROUTS POLONAISE VEGETABLES No. Q 00 0 / Cup 7 cal 0 g g g mg 87 mg mg BRUSSELS SPROUTS,FROZEN WATER,BOILING BREADCRUMBS,DRY,GROUND,FINE BUTTER,MELTED EGG,HARD COOKED,CHOPPED 0 lbs 6-/ lbs oz lbs 8 oz lbs gal -5/8 qts gal tbsp qts cup 9 Eggs Add frozen brussels sprouts to boiling, salted water; return to boil; cook UNCOVERED for 7 to 9 minutes. Cover; reduce heat; cook minutes or until tender. Drain. Place an equal quantity in each pan. Brown crumbs in butter or margarine. Sprinkle cup crumbs over brussels sprouts in each pan. Garnish with hard cooked eggs.ccp: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

42 CAULIFLOWER POLONAISE VEGETABLES No. Q 00 0 / Cup 5 cal 6 g g g mg 8 mg mg CAULIFLOWER,FROZEN WATER,BOILING BREADCRUMBS,DRY,GROUND,FINE BUTTER,MELTED EGG,HARD COOKED,CHOPPED 0 lbs 6-/ lbs oz lbs 8 oz lbs gal tbsp qts cup 9 Eggs Add frozen cauliflower to boiling, salted water; return to boil; cover; reduce heat, allow cauliflower to simmer minutes or until tender. Drain. Place an equal quantity in each pan. Brown crumbs in butter or margarine. Sprinkle cup crumbs over cauliflower in each pan. Garnish with hard cooked eggs. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

43 SPROUTS SUPERBA VEGETABLES No.Q 0 00 / Cup 7 cal 0 g g g mg BRUSSELS SPROUTS,FROZEN WATER,BOILING CELERY,FRESH,CHOPPED MARGARINE SOUP,CONDENSED,CREAM OF MUSHROOM WATER PIMIENTO,CANNED,DRAINED,CHOPPED GARLIC POWDER PEPPER,WHITE,GROUND 5 7 lbs / oz -5/8 lbs lbs oz 6-5/8 lbs -/8 lbs -/ oz 5/8 oz /8 oz gal / qts /8 tsp gal qts qts -/8 cup / cup / tbsp qts qts -7/8 cup tbsp / tsp -/8 lbs Add brussels sprouts to boiling salted water; return to a boil; cook 8 to 0 minutes. Drain; set aside for use in Step 5. Saute celery in margarine or butter 5 minutes or until tender. Combine soup and water; mix well. Add celery, pimientos, garlic powder and white pepper. Simmer 0 minutes. Add brussels sprouts to soup mixture, mix lightly. Simmer 5 minutes or until hot. Serve. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

44 FRIED CABBAGE VEGETABLES No. Q 0 00 / Cup 7 cal 5 g g g 7 mg 8 mg mg CABBAGE,GREEN,FRESH,SHREDDED BUTTER PEPPER,BLACK,GROUND 0 lbs oz -/ oz / oz 8 gal /8 qts -/ cup tbsp tbsp Divide cabbage into equal batches weighing 0 pounds. Fry each batch in butter, margarine or salad oil on 5 F. griddle for 0 minutes or until tender, stirring frequently to avoid scorching. CCP: Heat to 5 F. or higher for 5 seconds. Add salt and pepper to each batch. CCP: Hold at 0 F. or higher for service. 5 lbs

45 CALICO CABBAGE VEGETABLES No. Q 0 0 / Cup 5 cal 7 g g g 7 mg 87 mg 6 mg CABBAGE,GREEN,FRESH,SHREDDED CARROTS,FROZEN,SLICED CELERY,FRESH,SLICED ONIONS,FRESH,CHOPPED BUTTER SUGAR,GRANULATED PEPPER,BLACK,GROUND 0 lbs 8 oz 8 oz lbs oz -/ oz -/ oz / oz 8 gal /8 qts -/ cup -7/8 cup -7/8 cup -/ cup / cup tbsp tbsp 5 lbs oz -/8 lbs Add carrots, fresh celery rings and chopped dry onions to cabbage. Divide cabbage into batches. Fry each batch in butter, margarine or salad oil on 5 F. griddle for 0 minutes or until tender, stirring frequently to avoid scorching. Add salt, pepper and sugar to each batch. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

46 FRIED CABBAGE WITH BACON VEGETABLES No. Q 0 0 / Cup 6 cal 5 g g g 55 mg mg BACON,RAW CABBAGE,GREEN,FRESH,SHREDDED BUTTER PEPPER,BLACK,GROUND lbs 0 lbs oz 5/8 oz / oz 8 gal /8 qts -/ cup tbsp tbsp 5 lbs Cook bacon until crisp; drain; crumble bacon. Divide cabbage into two batches. Fry each batch in butter, margarine or salad oil on 5 F. griddle for 0 minutes or until tender, stirring frequently to avoid scorching; add bacon. Add salt and pepper to each batch. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

47 SCALLOPED SWEET POTATOES AND APPLES VEGETABLES No. Q 0 00 / Cup 66 cal 5 g g g 68 mg mg SWEET POTATOES,CANNED,W/SYRUP APPLES,CANNED,SLICED,DRAINED CINNAMON,GROUND SUGAR,BROWN,PACKED SHORTENING,VEGETABLE,MELTED WATER -/8 lbs 6 lbs oz -/ lbs 9 oz oz -/8 lbs gal qts / cup / tbsp qts / cup -/ cup tbsp qts Arrange quarts drained sweet potatoes and cups apples in alternate layers in each pan. Combine brown sugar, cinnamon, shortening or salad oil, salt and water in steam-jacketed kettle or stock pot. Cook at low heat, stirring constantly until sugar is dissolved. Pour an equal quantity over potatoes in each pan. Using a convection oven, bake at 00 F. for 0 minutes on low fan, open vent, or until apples and potatoes are thoroughly heated. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

48 ORANGE CARROTS AMANDINE VEGETABLES No. Q 0 00 / Cup 76 cal 9 g g g 9 mg CARROTS,FROZEN,SLICED WATER,BOILING MARGARINE,MELTED SUGAR,BROWN,PACKED ORANGE PEEL,FRESH,GRATED JUICE,ORANGE ALMONDS,SLIVERED 6 lbs /8 oz 6-/ lbs 0 oz 5-/8 oz 0-/8 oz -7/8 oz -/8 oz gal -/8 qts / tsp gal -/ cup cup cup / cup -/ tbsp cup Cook carrots 0 to minutes. Add carrots to salted boiling water. Return to a boil; reduce heat; simmer 5 minutes or until tender. Drain. Add brown sugar, orange rind, orange juice, and almonds to melted butter or margarine. Blend well. Add glaze to carrots; mix until carrots are well coated. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

49 ORIENTAL STIR-FRY CABBAGE VEGETABLES No. Q / Cup 56 cal g g 0 g 8 mg 6 mg SOY SAUCE SUGAR,BROWN,PACKED GARLIC POWDER GINGER,GROUND PEPPER,BLACK,GROUND WATER CORNSTARCH CABBAGE,GREEN,FRESH,SHREDDED PEPPERS,RED,FRESH,SLICED ONIONS,FRESH,SLICED COOKING SPRAY,NONSTICK -/8 lbs 5-/8 oz -/ oz / oz /8 oz -/8 lbs 7/8 oz lbs 5 lbs 5 lbs oz -/ cup cup / cup -/ tbsp / cup / tbsp tbsp -/ cup tbsp 9 gal -7/8 qts gal -/8 qts gal 7/8 qts tbsp 0 lbs 6-/8 lbs 5-/ lbs Combine soy sauce, brown sugar, garlic powder, ginger and pepper; mix thoroughly. Bring to a boil; reduce heat to simmer. Blend cornstarch with water until dissolved; add to soy sauce mixture stirring constantly; simmer minutes or until lightly thickened and clear. Remove from heat. Preheat tilt-fry pan. Spray lightly with non-stick spray. Stir and cook vegetables in 5 portion batches as follows: Cabbage and onions, 5 minutes; add red peppers for minute. Do not overcook! Remove to serving pans. Pour -/ cups sauce over each 5 portion batch of cabbage. Mix thoroughly to distribute the sauce. CCP: Heat to 5 F. or higher for 5 seconds. Hold for service at 0 F. or higher.

50 CARROT AND CELERY AMANDINE VEGETABLES No. Q / Cup 7 cal g g g mg 6 mg CARROTS,FROZEN,SLICED CELERY,FRESH,SLICED WATER,BOILING ALMONDS,SLIVERED JUICE,LEMON MARGARINE,MELTED 0-/ oz 7-/ lbs 8-/ lbs -/ oz -/8 oz 6-/ oz 5-/ oz gal -/ qts gal -/ qts -/ tbsp cup / cup / cup -/ tbsp 0-5/8 lbs Cook carrots and celery in boiling salted water 0 to minutes. Drain; reserve carrots and celery for use in Step. Spread almonds on pans in a thin layer. Using a convection oven, bake at 00 F. for 5 minutes on high fan, open vent stirring occasionally until almonds are lightly browned. Remove from oven. Add almonds, lemon juice, and margarine to carrot and celery. Toss or stir lightly. Mix thoroughly. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

51 LYONNAISE CARROTS VEGETABLES No. Q / Cup 58 cal 0 g g g 5 mg 86 mg mg CARROTS,FROZEN,SLICED WATER,BOILING BUTTER PEPPER,BLACK,GROUND ONIONS,FRESH,SLICED SUGAR,GRANULATED PARSLEY,FRESH,BUNCH,CHOPPED 8 lbs 8-/ lbs 5/8 oz 8 oz /8 oz lbs -/ oz /8 oz oz gal qts gal qts tbsp cup /8 tsp qts -/ cup / cup -/ tbsp / tsp / cup -/ lbs Add carrots to boiling salted water. Bring to a boil; cool 0 minutes. Drain; reserve carrots for use in Step 6. Add pepper and onion to melted butter in steam-jacketed kettle or tilting frying pan. Saute until tender, about 0 minutes. Add sugar, salt and reserved carrots to sauteed onions; mix lightly; cook 5 minutes tossing occasionally. Garnish with parsley before serving. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service oz

52 GLAZED CARROTS VEGETABLES No. Q 07 0 / Cup 7 cal g g g 5 mg 66 mg 5 mg CARROTS,FROZEN,SLICED WATER,BOILING BUTTER GINGER,GROUND SUGAR,GRANULATED 5 8 lbs 8-/ lbs 5/8 oz 8 oz 5/8 oz -/ lbs /8 oz gal qts tbsp cup tbsp -/ cup / tsp Cook carrots 0 to minutes. Drain; reserve carrots for use in Step 5. Melt butter in a steam-jacketed kettle or tilting frying pan; add ginger and stir until well blended. Add sugar and stir. Mixture will resemble a thick roux. Toss carrots in sauce until well coated; cook 5 minutes, tossing occasionally. CCP: Heat to 5 F. or higher for 5 seconds. Hold at 0 F. or higher for service.

53 CAULIFLOWER AU GRATIN VEGETABLES No. Q / Cup 5 cal 9 g 5 g 8 g mg 6 mg 05 mg CAULIFLOWER,FROZEN WATER,BOILING MILK,NONFAT,DRY WATER,WARM BUTTER,MELTED FLOUR,WHEAT,GENERAL PURPOSE CHEESE,CHEDDAR,SHREDDED PEPPER,WHITE,GROUND BREADCRUMBS,DRY,GROUND,FINE BUTTER,MELTED 0 lbs 5/8 oz 5-/8 lbs 8-/ oz 9-/8 lbs lbs oz -/ lbs </6th oz lbs 8 oz tbsp gal -5/8 cup gal / qts cup -/ cup qts cup /8 tsp qts cup Add cauliflower to salted boiling water. Bring to a boil; cover. Simmer to 8 minutes or until just tender. Drain; place about -/ quarts cauliflower in each steam table pan. Set aside for use in Step 8. Reconstitute milk; heat to just below boiling. DO NOT BOIL. Blend butter and flour together; stir until smooth. Add flour mixture to milk, stirring constantly. Simmer 5 minutes or until thickened. Add cheese and pepper; stir until blended. Pour -/ quarts sauce over cauliflower in each pan. Mix crumbs and butter or margarine. Sprinkle cup evenly over cauliflower in each pan. Using a convection oven, bake at 5 F. for 0 minutes or until crumbs are browned. CCP: Heat to 5 F. or higher for 5 seconds. Hold for service at 0 F. or higher.

54 GERMAN POTATO GRIDDLE CAKES (DEHY) VEGETABLES No. Q Cakes cal g g 6 g 6 mg mg 9 mg ONIONS,FRESH,CHOPPED WATER,BOILING POTATO,WHITE,DEHYDRATED,SLICED MILK,NONFAT,DRY WATER,WARM EGGS,WHOLE,FROZEN FLOUR,WHEAT,GENERAL PURPOSE PEPPER,BLACK,GROUND NUTMEG,GROUND THYME,GROUND SHORTENING,VEGETABLE,MELTED SOUR CREAM -/ oz 9-/ lbs lbs 6 oz 6-/ lbs lbs -/ lbs -7/8 oz /8 oz </6th oz </6th oz 7-/ oz lbs cup gal qts -/ cup qts -/ cup qts -/ cup tbsp / tsp /8 tsp </6th tsp cup qts cup -/ oz Add potatoes and onions to boiling water. Bring to a boil; simmer 5 minutes or until soft but not mushy. DO NOT OVERCOOK. Drain immediately or mixture will be too moist. Beat potato and onion mixture in mixer bowl at medium speed minutes. Reconstitute milk; add eggs. Add to potato mixture; blend at low speed minute. Add flour, salt, pepper, nutmeg, thyme and melted shortening or salad oil to mixture; blend at low speed minutes. 5 Drop / cup, or one No.6 scoop batter onto lightly greased 75 F. griddle. Cook until well browned, about -/ to minutes on each side. 6 Serve with tablespoon sour cream. CCP: Hold for service at 0 F. or higher.

55 FRENCH FRIED CAULIFLOWER VEGETABLES No. Q / Ounces 59 cal 9 g 6 g 7 g 7 mg 8 mg 86 mg MILK,NONFAT,DRY WATER,WARM EGGS,WHOLE,FROZEN CAULIFLOWER,FROZEN FLOUR,WHEAT,GENERAL PURPOSE PEPPER,BLACK,GROUND CHEESE,PARMESAN,GRATED -/8 oz -/ lbs -/ lbs 0 lbs -/8 lbs -/ oz / oz -/8 oz cup qts / cup -/ cup gal / cup / tbsp tbsp qts Reconstitute milk; add eggs. Mix well. Cut large cauliflower pieces in half. Dip in milk and egg mixture; drain well. Combine flour, salt, pepper and cheese. Dredge cauliflower in flour mixture; shake off excess. Fry in 75 F. deep fat fryer for minutes or until golden brown. Drain on absorbent paper. Serve immediately. CCP: Hold at 0 F. or higher for service.

56 FRENCH FRIED OKRA VEGETABLES No. Q 00 0 / Cup 96 cal g 5 g g mg 56 mg 5 mg OKRA,FROZEN,CUT FLOUR,WHEAT,GENERAL PURPOSE PEPPER,BLACK,GROUND CHEESE,PARMESAN,GRATED 8 lbs -/8 lbs -/ oz / oz -/8 oz gal qts gal / cup / tbsp tbsp qts Partially thaw okra. Break large pieces apart. Combine flour, salt, pepper and cheese. Dredge okra in flour mixture; shake off excess. Fry in 75 F. deep fat fryer for minutes or until golden brown. Drain on absorbent paper. Serve immediately. CCP: Hold at 0 F. or higher for service.

57 CORN FRITTERS VEGETABLES No. Q 0 00 Fritters 08 cal 0 g 5 g 8 g mg 565 mg 8 mg FLOUR,WHEAT,GENERAL PURPOSE BAKING POWDER SUGAR,GRANULATED MILK,NONFAT,DRY WATER,WARM EGGS,WHOLE,FROZEN CORN,CANNED,CREAM STYLE BUTTER,MELTED /8 lbs -7/8 oz 7-/ oz -/ oz -/ oz lbs lbs 6-/ lbs 8 oz Sift together flour, salt, baking powder, sugar and milk into mixer bowl. Combine water, eggs, corn and butter or margarine; mix well. Add corn mixture to dry ingredients; mix until well blended. Batter will not be smooth. Drop tablespoons batter into 50 F. deep fat. Fry 5 minutes or until golden brown. Drain on absorbent paper. CCP: Hold for service at 0 F. or higher. gal qts tbsp cup / cup / cup -/ cup -/ cup qts cup

58 CORN FRITTERS (PANCAKE MIX) VEGETABLES No.Q 0 0 Fritters 77 cal 7 g g 6 g 6 mg 6 75 mg CORN,CANNED,CREAM STYLE PANCAKE MIX WATER 6-/ lbs 6-/ lbs -/8 lbs qts cup gal -7/8 qts qts cup Combine canned cream style corn, canned pancake mix and water. Mix well. Drop tablespoons batter into 50 F. deep fat. Fry 5 minutes or until golden brown. Drain on absorbent paper. CCP: Hold for service at 0 F. or higher.

59 RATATOUILLE VEGETABLES No. Q 0 00 / Cup 5 cal 0 g g 0 g 07 mg mg GARLIC POWDER TOMATOES,CANNED,CRUSHED,INCL LIQUIDS SUGAR,GRANULATED BASIL,DRIED,CRUSHED THYME,GROUND PEPPER,BLACK,GROUND BAY LEAF,WHOLE,DRIED EGGPLANT,FRESH,CUBES SQUASH,ZUCCHINI,FRESH,CHOPPED PEPPERS,GREEN,FRESH,CHOPPED ONIONS,FRESH,CHOPPED / oz -/ lbs -/ oz oz / oz /8 oz /8 oz /8 oz 9-/8 lbs 7-/8 lbs -/ lbs -5/8 lbs / tsp gal qts / cup / cup tbsp tbsp tbsp / tsp each gal qts gal -/ qts qts -/ cup qts / cup -5/8 lbs 7-/ lbs lbs -/ lbs Combine tomatoes, sugar, salt, basil, thyme, garlic, pepper and bay leaves in a stock pot or steam-jacketed kettle. Stir well. Add eggplant, squash, sweet peppers and onions. Bring to a boil stirring constantly. Cover and simmer 5 minutes or until eggplant is tender. Stir occasionally. Remove bay leaves.

60 SCALLOPED CREAM STYLE CORN VEGETABLES No. Q 0 00 / Cup 8 cal 6 g g 5 g 9 mg 7 mg mg BUTTER,MELTED CRACKERS,SODA,ED,CRUMBLED PEPPER,BLACK,GROUND COOKING SPRAY,NONSTICK CORN,CANNED,CREAM STYLE MILK,NONFAT,DRY WATER,WARM oz -/ lbs /8 oz oz -/ lbs -/ oz lbs -/ cup / tsp / cup / tbsp gal -/ qts -/8 cup qts -/ cup 5 Combine butter or margarine, cracker crumbs, and pepper. Reserve cups buttered crumbs for use in Step. Pour -/ quarts corn into each lightly sprayed steam table pan. Stir in -/ cups buttered crumbs in each pan. Mix until just combined. Reconstitute milk; pour -/ cups milk evenly over top of mixture in each pan. Mix until just combined. Sprinkle / cup reserved buttered crumbs over top of corn mixture. Using a convection oven, bake in 00 F. oven for 0 minutes or until lightly browned. CCP: Heat to 5 F. or higher for 5 seconds. Hold for service at 0 F. or higher.

61 SCALLOPED WHOLE KERNEL CORN VEGETABLES No. Q 0 0 / Cup 5 cal g g g 9 mg mg BUTTER,MELTED CRACKERS,SODA,ED,CRUMBLED PEPPER,BLACK,GROUND CORN,CANNED,WHOLE KERNEL,INCL LIQUIDS MILK,NONFAT,DRY WATER,WARM oz -/ lbs /8 oz -/ lbs -/ oz lbs -/ cup 00 each / tsp gal -/ qts -/8 cup qts -/ cup 5 Combine butter or margarine, cracker crumbs, and pepper. Reserve cups buttered crumbs for use in Step. Drain corn; reserve liquid. Pour drained corn into lightly greased pans. Stir in -/ cups buttered crumbs in each steam table pan. Mix until just combined. Reconstitute milk; mix liquid with milk; pour cups milk and drained liquid mixture evenly over top of mixture in each pan. Mix until just combined. Sprinkle / cup reserved buttered crumbs over top of corn mixture. Bake 0 minutes or until lightly browned in 00 F. convection oven. CCP: Heat to 5 F. or higher for 5 seconds. Hold for service at 0 F. or higher.

62 BROCCOLI PARMESAN VEGETABLES No. Q 0 00 Stalks 77 cal 0 g 7 g g 5 mg mg 67 mg COOKING SPRAY,NONSTICK ONIONS,FRESH,CHOPPED MILK,NONFAT,DRY WATER FLOUR,WHEAT,GENERAL PURPOSE WATER CHEESE,PARMESAN,GRATED BROCCOLI,FROZEN,SPEARS WATER,BOILING /8 oz -/8 lbs 7-/ oz 5-/ lbs 8-7/8 oz -/8 lbs -/ lbs lbs 6-/ lbs 5/8 oz /8 tsp qts cup qts cup cup qts qts cup gal -/ qts gal tbsp -5/8 lbs Spray steam-jacketed kettle or stock pot with cooking spray. Add onions; stir well; cover; cook 5 to 7 minutes or until tender. Reconstitute milk; add to onions in steam-jacketed kettle or stock pot. Heat to just below boiling. Do not boil. Blend flour with water using wire whip to form slurry; stir until smooth. Add slurry to milk mixture gradually, stirring constantly. Simmer 8 to 0 minutes or until thickened. Add cheese; bring to a simmer, stirring until smooth. Do not boil. Prepare broccoli. Drain; place about 50 spears or 5 pounds broccoli in each steam table pan. Pour about -/ cups sauce over broccoli in each steam table pan. Using a convection oven, bake at 5 F. for 0 minutes on high fan, open vent. CCP: Heat to 5 F. or higher for 5 seconds. Hold for service at 0 F. or higher. Each : stalks with tablespoons of sauce.