Grades K-12 Recipes and Meal Plan

Transcription

1 Grades K-12 Recipes and Meal Plan

2 Nutrition for Every Taste. If you re trying to create nutritious meals kids will actually eat, take note - C.H. Guenther & Son, Inc. can help you prepare a wide variety of their favorite, restaurant-inspired foods, while helping you meet taste, cost, and nutrition needs. From on-trend tamale bowls to breakfast items like muffins and sweet potato biscuit parfaits, our versatile, grain-based baking products make it easy to create a healthy, appealing menu with something for everyone! Kid-Friendly, Delicious Nutrition For All Ages 2

3 A Commitment to K 12 Culinary Innovation. For more than 160 years, C.H. Guenther & Son, Inc. has been dedicated to serving the needs of America s children with wholesome, grainbased foods. This guide has been created specifically for K-12 food operations by our team of chefs and registered dietitians with your needs and goals in mind. Each recipe and meal plan is designed to help you meet USDA guidelines and serve school meals kids want to eat. CONTENTS PAGE Breakfast Recipes 4 Lunch Recipes 10 Nutrition Facts 20 Menu Planners 22 3

4 Southwestern Cornbread & Egg Muffin Yield: 60 servings Corn muffins and salsa bring a new twist to a basic egg sandwich Pioneer Whole Grain 1 bag 5 lb. Cornbread Mix Frozen Whole Eggs, thawed 9½ cups 5 lb. Reduced Fat Milk ¾ cup 6 oz. Shredded Reduced Fat Cheddar Cheese ½ lb. 8 oz. Low-Sodium Salsa 1½ cups 13 oz. 1. Prepare muffins according to package directions using a #16 scoop (2 ounces by weight); set aside to cool after baking. 2. Preheat oven to 350 F. Spray two, 2-inch-deep, full hotel pans with non-stick cooking spray. 3. Whisk eggs and milk together. Stir in cheese shreds. Divide mixture evenly between pans. Bake 20 to 30 minutes or until eggs are set. Cut each pan into 30 pieces cutting 6 pieces from the long side of the pan and 5 pieces from the short side. 4. Split muffins in half horizontally. Place 1 piece of egg onto the bottom of each biscuit. Top with 1½ teaspoon of salsa and a muffin top. Serve immediately or keep warm until service. 4

5 Fruit, Yogurt and Sweet Potato Biscuit Parfait Yield: 24 servings This parfait is a good blend of fruit, yogurt and whole grains Pioneer Whole Grain 18 biscuits 40½ oz. Sweet Potato Biscuit Sliced Strawberries 6 cups 2 lb. 3 oz. Sliced Bananas 6 cups 2 lb. Low-Fat Vanilla Yogurt 12 cups 6 lb. 8 oz. 1. Prepare biscuits according to package directions and cool completely. Cut cooled biscuits into ½-inch dice. 2. Layer 2 tablespoons strawberries, 2 tablespoons bananas and ¼ cup yogurt in a clear container. Top with about 3 tablespoons (about ¾ oz.) biscuit cubes. Repeat layers. Keep refrigerated. For Grades 9 to 12: Increase biscuit amount to 1 full biscuit per serving, increase fruit to a rounded ⅓ cup of strawberry and banana slices and increase yogurt to ¾ cup per serving. 5

6 Maple, Ham & Cheese Biscuit Yield: 24 servings This sandwich combines sweet and savory in a way students of all ages are sure to love. Margarine 6 tbsp. 3 oz. Pancake Syrup 2 tbsp. 1 oz Conestoga Simple Split Whole Grain 24 biscuits 2 lb. 1.6 oz. Biscuit, baked and cooled to room temperature Low-Sodium Ham 24 oz. 24 oz. American and Skim Milk Cheese Blend, sliced 12 slices 6 oz. 1. Combine margarine and pancake syrup in a small bowl; set aside. 2. Split rolls, spread inside with 1½ teaspoon maple mixture. 3. Layer 1 ounce ham and ½ slice cheese on bottom half of roll. 4. Place on plate to serve. For Grades K to 5: Reduce ham to ¾ oz. per sandwich (18 oz. for the entire recipe). 6 Simple Split is a trademark of C.H. Guenther & Son, Inc.

7 Apple Streusel Muffin Yield: 44 servings Whole grains and apples are a winning combination in these muffins. Brown Sugar 1 cup 7 oz. All-Purpose Flour 1¼ cup 5½ oz. Ground Cinnamon, divided 5 tsp. ½ oz. Margarine ¾ cup 6 oz Pioneer Whole Grain Muffin Mix 1 bag 5 lb. Water 2 cups 16 oz. Unsweetened Applesauce 2 cups 16 oz. Chopped Apple, skin on (approximately 4 medium) 6 cups 1 lb. 10 oz. 1. Preheat oven to 400 F (350 F for convection oven). Spray insides of muffin tins with non-stick cooking spray. 2. Combine brown sugar, flour, 1 teaspoon cinnamon and margarine in a medium bowl until mixture forms a streusel; set aside. 3. Place water and applesauce in mixing bowl. Add muffin mix to bowl. 4. Mix with paddle attachment on speed #1 for 30 seconds. 5. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. 6. Add chopped apple. Mix for an additional 1 minute. 7. Fill each muffin mold with 3 ounces batter (by weight) using a #12 scoop or until within ½ inch of the top. Sprinkle with 1 tablespoon reserved streusel mixture. 8. Bake for 25 minutes or until cooked through (20 minutes for convection). 9. Remove from oven and allow to cool slightly before removing from pans. 7

8 Western Omelet Sandwich Yield: 24 servings A flavorful handheld breakfast option Conestoga Whole Grain Thaw & Bake 24 rolls 3 lb. 6 oz. Roll Dough Vegetable Oil 2 tbsp. 1 oz. Chopped Onion 2 cups 11¼ oz. Chopped Green Bell Pepper 2 cups 10½ oz. Chopped Turkey Ham 3 cups 1 lb. 4 oz. Frozen Whole Eggs, thawed 4 cups 2 lb. 1. Prepare rolls according to package directions; set aside to cool. 2. Preheat oven to 350 F. Spray 2-inch-deep full hotel pan with non-stick cooking spray. 3. Heat oil on a griddle until hot and sauté onions and peppers until soft and lightly browned. 4. Stir onions, peppers and ham into eggs. Pour into prepared pan. Cook 30 to 40 minutes or until eggs are set. Cut into 24 pieces. 5. Split rolls in half and layer with cooked omelet to form a sandwich. Keep warm or serve immediately. 8

9 Biscuit Topped Blueberry Yield: 136 servings Cobbler Layer this cobbler like a parfait to make it more portable Pioneer Whole Grain Biscuit Mix ½ bag 2½ lb. Water 3½ cups 1 lb. 12 oz. Non-Fat Plain Greek Yogurt 15 cups 7½ lb. Blueberry Pie Filling, divided 3 gal. 12 cups 33¾ lb. 1. Preheat conventional oven to 450 F (convection oven 375 F). 2. Pour 3½ cups of cool water into a 12-quart mixing bowl and add 2½ pounds (½ bag) of Whole Grain Biscuit Mix. 3. Mix with a paddle on low speed #1 for 1 minute. Mix on #2 for 30 sec. 4. Scoop dough onto sheet pan lined with parchment paper using a size 60, ½-ounce ice cream scoop. 5. Bake in preheated conventional oven for 7 to 10 minutes, 5 to 7 minutes in a convection oven or until lightly browned and baked through. Cool completely. 6. Combine yogurt with 3¾ cups of pie filling; set aside. 7. Scoop ⅓ cup yogurt mixture into bottom of a serving dish or cup. Top with ⅓ cup pie filling and 1 biscuit. Keep chilled. For Grades 9 to 12: Portion batter out using a scant size 40 scoop to make 100 biscuits. Scoop a scant ⅓ cup yogurt mixture into the bottom of a serving dish or cup. Top with a scant ⅓ cup pie filling and 1 biscuit. Makes 100 servings. 9

10 Chicken Corn Chowder Yield: 32 servings This chowder is so flavorful, you won t believe how simple it is to make. Vegetable Oil 2 tbsp. 1 oz. Chopped Onion 4 cups 1 lb. 6 oz. Chopped Bell Pepper 2 cups 10 oz. Water 1 gal. 2 cups 144 oz Pioneer Low-Sodium Roasted 1 bag 14 oz. Chicken Gravy Mix Made with Whole Grain Dried Thyme 1 tsp. Chopped, Cooked Chicken Breast 1 gal. 4 lb. Frozen Whole Kernel Corn, 3 qt. 3 lb. 6 oz. thawed, drained 1. Heat oil in a skillet and sauté onions and peppers until soft and lightly browned. 2. Meanwhile, bring 1 gallon water to a boil in a large soup pot. Whisk gravy mix and 2 cups cool water in a separate bowl until lump free. Whisk moistened gravy mix into boiling water and stir in reserved onions and peppers. Stir in thyme, chicken breast, and corn. Cook over medium heat, stirring frequently until soup is heated through. Keep at 165 F during service. 10 Note: Serve with a Pioneer Whole Grain Sweet Potato Biscuit.

11 Hearty Beef Burger and Vegetable Soup Yield: 36 servings This soup is a great way to use up leftover beef patties. Water 5 qt. 2 cups 11 lb Pioneer Low-Sodium Roasted 1 bag 13 oz. Beef Gravy Made with Whole Grain Dried Thyme 1½ tsp. Cooked Beef Patties, cut into ¾" pieces 24 patties 4 lb. Frozen Carrot Slices, thawed 6 cups 2 lb. Frozen Green Beans, thawed 6 cups 1 lb. 13 oz. Frozen Peas, thawed 4½ cups 1 lb. 8 oz. Frozen Corn, thawed 4½ cups 1 lb. 10 oz. 1. Boil 4½ quarts water in a large soup pot. Whisk gravy mix and thyme with 1 quart cool water in a medium bowl until smooth. Stir into boiling water. Let simmer 5 minutes or until mixture has thickened. 2. Stir in remaining ingredients, simmer 15 minutes or until heated through before serving. Keep at 165 F during service. For Grades 9 to 12: Increase serving size to 1¼ cups; makes 30 servings. Note: Serve with a 3078 Conestoga Simple Split Whole Grain Biscuit. Simple Split is a trademark of C.H. Guenther & Son, Inc. 11

12 Beef Tamale Bowl Yield: 72 servings Bowls are popular on school lunch menus. This one provides a good alternative to tacos Pioneer Whole Grain Cornbread Mix 1 bag 5 lb. Vegetable Oil 6 tbsp. 3 oz. Chopped Onion 6 cups 2 lb. 2 oz. Chopped Bell Pepper 6 cups 2 lb. Ground Beef 12 lb. 12 lb. Taco Seasoning ¾ cup 1 oz. Flour ¾ cup 3½ oz. Low-Sodium Salsa 12 cups 6½ lb. Shredded Lettuce 72 cups 11 lb. 8 oz. 1. Prepare cornbread according to package directions. Cool and cut into 72 servings, 6 lengthwise and 12 widthwise. 2. Heat a large skillet over medium-high heat. Add oil, onions and peppers, sauté until soft. Add ground beef and cook until beef is fully cooked and is broken into small pieces. 3. Drain excess fat from beef mixture and return to skillet. Stir in remaining ingredients. Cook over medium-high heat 10 minutes or until mixture has thickened. 4. Place 1 cup lettuce into the bottom of a bowl. Top with ½ cup beef mixture and 1 piece cornbread to serve. 12 For Grades 9 to 12: Increase the amount of beef mixture per serving to ¾ cup and the amount of lettuce to 1¼ cup. Makes 56 servings.

13 Chicken Broccoli Bake Yield: 32 servings A tasty twist on a traditional favorite. Water 12 cups 96 oz Conestoga Instant Low-Sodium 2 bags 13 oz. Poultry Gravy Mix Chopped, Cooked Chicken 13 cups 4 lb. Chopped Broccoli Florets 9 cups 3 lb. 6 oz. Shredded Reduced-Fat Cheddar Cheese 2¼ cup 9 oz Pioneer Whole Grain Biscuit Mix ¼ bag 1 lb. 4 oz. Dried Thyme ¾ tsp. Water 1¾ cups 14 oz. 1. Heat oven to 375 F. Spray a 2-inch-deep hotel/steam table pan with non-stick cooking spray. 2. Heat 12 cups water to a boil in a large pot. Whisk in gravy mix, bringing gravy back to a boil. Reduce heat to medium and stir in chicken, broccoli and cheese. Cook 5 minutes to allow cheese to melt. Transfer to prepared hotel pan. 3. Place biscuit mix in a large bowl. Stir in thyme, then 1¾ cups water. Place spoonfuls of biscuit batter onto top of chicken mixture to cover top evenly. Bake for 30 minutes or until biscuits are browned and chicken mixture registers 165 F on a meat thermometer. Keep warm until service. Make ahead: Prepare chicken mixture as directed. Transfer to pans. Prepare biscuit mix and top immediately prior to baking. Bake at 350 F 35 to 40 minutes or until chicken mixture registers 165 F on a meat thermometer. Keep warm until service. For Grades 9 to 12: Decrease servings per pan to 20 from

14 Double Decker Mini Burgers Yield: 24 servings, 2 burgers per serving Using two colors of cheese makes these mini burgers seem more unique Conestoga Whole Grain Roll Dough oz. Cooked Beef Patties 24 4 lb. 3 oz. Sliced White Cheese Blend 12 slices 6 oz. Sliced Yellow Cheese Blend 12 slices 6 oz. Sliced Tomatoes 12 slices 8½ oz. Shredded Lettuce 1½ cups 4 oz. 1. Prepare rolls according to package directions. When buns have cooled, slice in half horizontally. 2. Cook burgers until internal temperature reaches at least 165 F for 15 seconds. Cut cooked burgers into quarters. 3. Place ¼ burger onto the bottom of each bun. Top with ¼ slice of cheese, another burger quarter and a final slice of cheese. Top with tomato slice, lettuce and top of bun. Serve immediately. 14

15 White Chicken Chili Yield: 20 servings A warm and hearty recipe featuring kids favorite protein: chicken. Vegetable Oil ¼ cup 2 oz. Chopped Onion 3½ cups 20 oz. Chopped Green Bell Pepper 3 cups 16 oz Pioneer Peppered Gravy Mix ½ bag 12 oz. Made with Whole Grain Canned Northern White Beans, drained 9 cups 5 lb. 3 oz. Chopped, Cooked Chicken Breast 2 qt. 2 lb. Ground Cumin 2 tsp oz. 1. Heat oil in a large skillet until hot, and sauté onions and peppers until soft and lightly browned. 2. Prepare gravy in a soup pot according to package directions. Stir in cooked onions and peppers, beans, chicken and cumin. Cook over medium heat, stirring frequently until chili is heated through. Note: Serve with a 3058 Conestoga Whole Grain Roll. 15

16 Ham Sandwich on a Sweet Potato Biscuit Yield: 24 servings Pioneer Whole Grain 24 biscuits 3 lb. 6 oz. Sweet Potato Biscuit Light Mayonnaise 1½ cups 12¾ oz. Pumpkin Pie Spice ½ tsp. Sliced Ham 72 slices 2 lb. 12 oz. Thin Apple Slices 96 slices 1 lb. 8 oz. Shredded Lettuce 1½ cups 4 oz. 1. Prepare biscuits according to package directions. Let cool. Split in half. 2. Combine mayonnaise and pumpkin pie spice in a small bowl. Spread 1 tablespoon onto inside of each biscuit. 3. Layer 1½ ounces ham, 4 apple slices and 1 tablespoon lettuce onto each biscuit. Serve chilled. 16

17 Biscuit Thins with Hummus and Veggie Dippers Yield: 64 servings A touch of oregano makes these biscuits even more delicious when served with hummus. Water 5 cups 2 lb. 8 oz Pioneer Whole Grain Biscuit Mix 1 bag 5 lb. Dried Oregano 1½ tsp. Flour As needed Prepared Hummus 32 cups 17 lb. 6 oz. Carrot Sticks 32 cups 8½ lb. Celery Sticks or Green Bell Pepper Strips 192 pieces 1 lb. 2 oz. 1. Preheat conventional oven to 450 F (convection oven 375 F). 2. Pour 5 cups of cool water into a 12-quart mixing bowl and add 5 lb. (1 bag) of Whole Grain Biscuit Mix and dried oregano. 3. Mix with a paddle on low speed #1 for 1 minute. Mix on #2 for 30 sec. (Add additional ½ cup water if dough seems dry.) Mix an additional 30 seconds on #1. 4. Turn dough out onto floured surface and knead lightly. Divide dough into 2 equal pieces. Roll each piece into a 16 x 18 x ¼-inch rectangle. Cut into 3 pieces lengthwise and 16 pieces widthwise to yield 96 1 x 3-inch pieces from each rectangle. 5. Place on lightly oiled or paper lined sheet pan with a little room between each biscuit thin. Bake in preheated conventional oven for 10 to 12 minutes, 8 to 10 minutes in a convection oven. 6. Place ½ cup hummus, ½ cup carrot sticks, 3 celery sticks and 3 biscuit thins on each plate for service. 17

18 Roasted Chicken with Herbed Gravy and Green Beans Yield: 65 servings Pioneer Low-Sodium Roasted Turkey 1 bag 11.3 oz. Gravy Mix Made with Whole Grain Water 4 qt. 8 lb. Dried Oregano The addition of a simple herb makes this gravy extra special. 1½ tsp. Roasted Chicken, 3½ oz. pieces 65 pieces 14 lb. 3 oz. Cooked Green Beans 32½ cups 9 lb. 14 oz. 1. Bring 3 quarts of water to a full rolling boil. 2. Combine 1 quart of cool tap water, 1 package of gravy mix and dried oregano in a separate container. Mix with a wire whisk until lump free. 3. Pour water and gravy mix blend into boiling water. 4. Stir until gravy returns to a boil. Simmer for 1 minute while stirring constantly. 5. Remove from heat. Pour gravy into serving container and maintain gravy temperature at 165 F during service. Note: Serve with Conestoga 1.25 oz. Whole Grain Roll. 18

19 Pizza Burger Yield: 24 servings These burgers combine 2 things that kids love pizza and burgers Conestoga Whole Grain Roll Dough 24 3 lb. 6 oz. Beef Patties 24 4 lb. 1 oz. Tomato Sauce 1½ cups 13 oz. Dried Oregano Garlic Powder ¾ tsp. ¼ tsp. Shredded Mozzarella Cheese 3 cups 12 oz. 1. Prepare rolls according to package directions. 2. Cook burgers until internal temperature reaches at least 165 F for 15 seconds. 3. Heat sauce with oregano and garlic powder until sauce is hot. 4. Split rolls horizontally. Place 1 hamburger patty on the inside bottom of each roll. Top with 1 tablespoon sauce and 1 tablespoon shredded mozzarella. Top with other half of roll. Serve immediately. 19

20 20 RECIPE NAME GRADE YIELD CALORIES/ TOTAL SAT. TRANS CHOL. SODIUM TOTAL DIETARY PROTEIN SERVING FAT FAT FAT CARB FIBER Apple Streusel Muffin K muffins g 2.50g 0g 15.00mg mg 51.00g 3.00g 4.00g Beef Tamale Bowl servings g 6.14g 0g 50.40mg mg 29.57g 3.18g 16.64g Beef Tamale Bowl servings g 7.89g 0g 64.80mg mg 38.55g 4.31g 21.55g Biscuit Thins with Hummus & Veggie Dippers K-5 64 servings g 6.00g 0g 0mg mg 42.00g 11.00g 13.00g Biscuit Topped Blueberry Cobbler K servings g 0.93g 0g 0mg mg 33.21g 1.79g 3.19g Biscuit Topped Blueberry Cobbler servings g 1.26g 0g 0mg mg 45.17g 2.43g 9.24g Chicken Broccoli Bake servings g 3.56g 0g 57.15mg mg 18.69g 2.12g 21.77g Chicken Broccoli Bake servings g 5.70g 0g 91.44mg mg 29.91g 3.4g 34.83g Chicken Corn Chowder K-5 32 servings g 1.00g 0g 55.00mg mg 18.00g 2.00g 21.00g Double Decker Mini Burgers K-5 24 servings g 5.00g 0g 60.00mg mg 42.00g 5.00g 23.00g Fruit, Yogurt and Sweet Potato Biscuit Parfait K-8 24 servings g 4.00g 0g 5.00mg mg 52.00g 4.00g 10.00g Fruit, Yogurt and Sweet Potato Biscuit Parfait servings g 6.00g 0g 10.00mg mg 72.00g 5.00g 14.00g Ham Sandwich on a Sweet Potato Biscuit servings g 5.19g 0g 31.67mg 1,222.13mg 38.91g 3.75g 12.12g Hearty Beef Burger and Vegetable Soup servings g 2.50g 0g 35.00mg mg 17.00g 3.00g 11.00g

21 RECIPE NAME GRADE YIELD CALORIES/ TOTAL SAT. TRANS CHOL. SODIUM TOTAL DIETARY PROTEIN SERVING FAT FAT FAT CARB FIBER Hearty Beef Burger and Vegetable Soup servings g 3.22g 0g 39.27mg mg 20.95g 3.98g 13.37g Maple, Ham & Cheese Biscuit K-5 24 servings g 3.18g 0g 15.87mg mg 19.50g 1.98g 9.16g Maple, Ham & Cheese Biscuit servings g 3.36g 0g 19.91mg mg 19.53g 1.98g 10.72g Pizza Burgers K-5 24 servings g 6.00g 0g 55.00mg mg 37.00g 4.00g 22.00g Roasted Chicken w/ Herb Gravy, Green Beans K-5 65 servings g 3.57g 0g 64.71mg mg 7.39g 2.04g 17.47g Southwestern Cornbread & Egg Muffin K-5 60 servings g 3.30g 0g mg mg 27.23g 1.73g 7.60g Western Omelet Sandwich servings g 2.00g 0g mg mg 31.00g 3.00g 14.00g White Chicken Chili servings g 2.84g 0g 38.56mg mg 30.00g 6.46g 21.23g 21

22 K MONDAY Maple, Ham & Cheese Biscuit Fresh Banana Fruit, Yogurt and Sweet Potato Biscuit Parfait 100% Apple Juice Fruit, Yogurt and Sweet Potato Biscuit Parfait 100% Apple Juice GRADES K-12 BREAKFAST MENU TUESDAY WEDNESDAY Biscuit Topped Blueberry Cobbler 100% Orange Juice Fresh Banana Southwest Cornbread and Egg Muffin Fresh Orange Smiles Maple, Ham & Cheese Biscuit Fresh Banana 100% Orange Juice Biscuit Topped Blueberry Cobbler 100% Orange Juice Maple, Ham & Cheese Biscuit Fresh Banana 100% Orange Juice Biscuit Topped Blueberry Cobbler 100% Orange Juice THURSDAY Fruit, Yogurt and Sweet Potato Biscuit Parfait 100% Apple Juice Western Omelet Sandwich Fresh Apple Western Omelet Sandwich Fresh Apple FRIDAY Apple Streusel Muffin Fresh Banana 100% Orange Juice Apple Streusel Muffin Fresh Banana Apple Streusel Muffin Fresh Banana 100% Orange Juice grades k-12 menu plans 22

23 K MONDAY Roasted Chicken with Herbed Gravy and Green Beans Whole Grain Roll Fresh Apple Ham Sandwich on a Sweet Potato Biscuit Garden Green Beans Fresh Banana Ham Sandwich on a Sweet Potato Biscuit Baked Beans Garden Green Beans Fresh Banana TUESDAY Double Decker Mini Burgers Seasoned Black Beans Fruit Cup White Chicken Chili Whole Grain Roll Baby Carrots Fresh Apple White Chicken Chili Whole Grain Roll Baby Carrots Fresh Apple GRADES K-12 LUNCH MENU WEDNESDAY Chicken Corn Chowder Sweet Potato Biscuit Fresh Small Banana Beef Tamale Bowl Fresh Seasonal Fruit Beef Tamale Bowl Seasoned Black Beans Fresh Seasonal Fruit THURSDAY Biscuit Thins with Hummus and Fresh Veggie Dippers Fresh Orange Chicken Broccoli Bake Romaine Salad/Italian Vinaigrette Fresh Orange Chicken Broccoli Bake Romaine Salad/Italian Vinaigrette Fresh Orange FRIDAY Pizza Burger Fresh Broccoli Dippers with Reduced- Fat Ranch Dressing Hearty Beef Burger & Vegetable Soup Vegetable Soup Whole Grain Biscuit Fresh Banana Hearty Beef Burger & Vegetable Soup Whole Grain Biscuit Fresh Banana 23

24 schools.fs.chg.com Making history in the kitchen since Biscuits Gravies/Sauces Pancakes/Waffles Tortillas Desserts Pizza Dough Specialty Products fs.chg.com 2201 Broadway Street San Antonio, Texas C.H. Guenther & Son, Inc Rev B 05/14