Baked Beans. Vegetables - Legumes HACCP: #2 Same Day Service Marshall County Recipe V10 USDA Recipe, modified Ingredients

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2 Baked Beans Vegetables - Legumes HACCP: #2 Same Day Service Marshall County Recipe V10 USDA Recipe, modified 100 Servings Servings Pan Release Spray (#9046) Vegetarian Beans (#3230) Catsup (#6030) Onions, dehydrated (#7048) Dry Mustard (#7043) Brown Sugar (#7086) 5 oz 8 oz As needed 4 #10 cans 2 cups ¾ cup 4 Tbsp 2 cup 1. Wipe tops of cans clean before opening. Place beans into steam table pans (12" X 20" X 2-1/2") that has been treated with pan release spray. Set aside. 2. In separate bowl, combine catsup, onions, dry mustard, brown sugar. Blend well with a whisk. 3. Pour mixture over beans in each steam table pan. Stir to combine. 4. Cover pans with lid or aluminum foil. 5. Bake: * Conventional oven: 350 F. for 2-1/4 hours * Convection oven: 325 F for 1-1/4 hours Remove cover during last half hour of baking to brown beans. CCP: Hold for hot service at 135 F or higher. 4 oz spoodle (1/2Cup) 0.50 cups vegetable (legumes) 100 servings 3 gal + 2 cups

3 Baked Beans Vegetables - Legumes HACCP: #2 Same Day Service Marshall County Recipe V10 USDA Recipe, modified 100 Servings Servings Pan Release Spray (#9046) Vegetarian Beans (#3230) Catsup (#6030) Onions, dehydrated (#7048) Dry Mustard (#7043) Brown Sugar (#7086) 5 oz 8 oz As needed 4 #10 cans 2 cups ¾ cup 4 Tbsp 2 cup 1. Wipe tops of cans clean before opening. Place beans into steam table pans (12" X 20" X 2-1/2") that has been treated with pan release spray. Set aside. 2. In separate bowl, combine catsup, onions, dry mustard, brown sugar. Blend well with a whisk. 3. Pour mixture over beans in each steam table pan. Stir to combine. 4. Cover pans with lid or aluminum foil. 5. Bake: * Conventional oven: 350 F. for 2-1/4 hours * Convection oven: 325 F for 1-1/4 hours Remove cover during last half hour of baking to brown beans. CCP: Hold for hot service at 135 F or higher. 4 oz spoodle (1/2Cup) 0.50 cups vegetable (legumes) 100 servings 3 gal + 2 cups

4 Broccoli With Parmesan Cheese Vegetable - Dark Green HACCP: #2 Same Day Service Marshall County Recipe V20 Broccoli fresh or frozen Parmesan Cheese Grated (#5556) 100 Servings Servings 7 # ½ # Buying Guide Information: Need to purchase 7 pounds of broccoli florets (ready to use) to yield 7 pounds of broccoli ready to cook Need to purchase pounds of head broccoli to yield 7 pounds of broccoli ready to cook 1. Divide florets among shallow steamer pans. 2. Steam the broccoli until softened but firm and bright green about 8 to 10 minutes. Do not overcook. 3. Remove from steamer and shake pan to remove excess water. Divide among deep steam table pans. 4. Add parmesan cheese to each pan and toss. CCP: Hold at 135 for hot holding service. Tip- Cook as close to serving time as possible. 4 oz spoodle (½Cup) ½ cup dark green vegetables 100 servings

5 Butternut Squash Vegetable - Dark Orange/Red HACCP: #2 Same Day Service Marshall County Recipe V30 Butternut Squash Buying Guide Information: Need to purchase 32 pounds of butternut squash to yield 100 ½ cup servings of squash~ which is 27 pounds of squash per food buying guide page Servings Servings 27 # Helpful Hint: Steam Squash for about 5 to 10 minutes before peeling to help peel easier. 1. Peel butternut squash. Cut in half and remove seeds. Cut into ½ cubes or Use food processor dicing blade Margarine (#5568) Olive Oil (#7047) Sugar Brown (#7086) Salt (#7076) Cinnamon, Ground (#7005) Black Pepper (#7056) 8 oz 1 ½ cups 1 quart + ½ cup 2 Tbsp + 2 tsp ¼ cup 2 tsp 2. Spray full size sheet pans 18* 26 lightly with food release spray. 3. Distribute the squash evenly in a single layer among the pans. 4. Melt the better and combine the olive oil, brown sugar, salt, cinnamon and pepper. Mix thoroughly. 5. Divide the butter mixture evenly over the squash. Stir the squash until well coated. 6. Bake uncovered until cooked through and lightly browned. Convection Oven: Bake at 350 for minutes. CCP: Hold for hot service at 135 or higher ½ Cup Butternut Squash ½ c red/orange vegetable 100 ½ cups

6 Caesar Salad Vegetables- Dark Green HACCP: #2 Same Day Service Marshall County Recipe V32 Romaine Lettuce - Chopped (RTU) Parmesan Cheese, Grated (#5556) Caesar Dressing - (#6085) Croutons Croutons for 100 servings Whole Wheat Bread (Nickles 1254) Olive Oil (#7047) Garlic Granulated (#7017) Lawrey's 17 (#7077) 100 Servings Servings 12.8 # 12 ½ oz 3 quarts + ½ c 100 servings ½ oz bread eq. 50 slices 1 ½ cups + ½ tsp ½ tsp ¾ tsp 1. Handle all fresh produce with gloved hands. 2. Mix lettuce and cheese. 3. Add Croutons- See recipe 4. Mix with dressing just before serving. CCP: Hold at 41 or lower. Crouton 1. Preheat oven to Line sheet pan with parchment paper. 3. Use frozen bread (easier to cut) and cut each slice into 16 equal squares. 4. Measure oil, garlic, and Lawrey's into large bowl. 5. Toss the bread until evenly coated. 6. Bake the croutons about five minutes on each side or until crisp and golden brown. 7. Cover and store at room temperature. 8. May be made up to two days before service. 1 cup ½ cup dark green,.5 oz eq grain/bread 100 one cup servings Tuesday, May 07, 2013

7 Chicken, Cheese and Ranch Wraps - Elementary and Middle Entrée HACCP: #2 Same Day Service Marshall County Recipe E15 Chicken Fajita Strips (#1011) Note: 2 oz serving of strips (approximately 3 strips) = 1.5 M/MA Soft Shell Tortilla WW (#5020 or D592) Cheese, Cheddar, Shredded (#5500 or D206) Lettuce- Shredded- RTU Tomatoes Buying Guide Information: Need to purchase pounds of tomatoes yield 100 1/4 cup servings of tomatoes. Ranch Dressing oz Servings Servings 12.5 # 100 each 3.13 # 7 # 11.5 # 12.5 Cups 1. Cook strips according to manufacturer's instructions. 2. For each wrap place a 1.5 oz M/MA serving of strips and a.5 oz M/MA of cheese. 3. Place ½ c lettuce to contribute ¼ c lettuce and ¼ c diced tomato on shell. Option: Serve the ½ c lettuce and ¼ c diced tomato on side. 4. Place 2 Tbsp of ranch dressing on each wrap. 5. Wrap shell and fold in ends of wrap. 6. If wraps are prepared in advance cover trays with plastic bag. CCP: Hold at 135 or above until served.

8 1 Chicken, Cheese and Ranch Wrap 2 M/MA, 1.5 G/B, ¼ c o/r v, ¼ c other v 100 Wraps Tuesday, May 07, 2013 Page 2

9 Chicken, Cheese and Ranch Wraps - Secondary Entrée HACCP: #2 Same Day Service Marshall County Recipe E16 Chicken Fajita Strips (#1011) Note: 2 oz serving of strips (approximately 3 strips) = 1.5 M/MA Soft Shell Tortilla WW (#5021) Cheese, Cheddar, Shredded (#5500 or D206) Lettuce- Shredded- RTU Tomatoes Buying Guide Information: Need to purchase 26.5 pounds of tomatoes yield 200 1/4 cup servings of tomatoes. Ranch Dressing - USDA E oz Servings Servings 25# 200 each 6.30# 14# 23# 25 Cups 1. Cook strips according to manufacturer's instructions. 2. For each wrap place a 1.5 oz M/MA serving of strips. Each student may have two wraps. 3. Students then may go to salad bar and for additional toppings: Have available on bar- Cheese, lettuce, and tomatoes and Ranch Dressing CCP: Hold at 135 or above until served. Serving Size 1 Serving (2 wraps) Provides Yield 2 Chicken, Cheese and Ranch Wrap 3 M/MA, 2 oz eq g/b 200 Wraps Wednesday, May 08, 2013 Page 1

10 Chicken Fajita Wrap- Elementary and Middle Entrée HACCP: #2 Same Day Service Marshall County Recipe E25 Chicken Fajita Strips (#1011) Note: A 2 oz serving of strips ~ three strips = a 1.5 oz M/MA. Soft Shell Tortilla WW (#5020 or D592) Cheese, Cheddar, Shredded (#5500 or D592) Lettuce, Shredded RTU Tomatoes Buying Guide Information: Need to purchase pounds of tomatoes yield 100 1/4 cup servings of tomatoes oz Servings Servings 12.5 # 100 each 3.13 # 7 # 11.5 # 1. Cook strips according to manufacturer's instructions. 2. For each wrap place a 1.5 oz M/MA serving of strips and a.5 oz M/MA of cheese. 3. Place ½ c lettuce to contribute ¼ c lettuce and ¼ c diced tomato on shell. Option: Serve the ½ c lettuce and ¼ c diced tomato on side. 4. Wrap shell and fold in ends of wrap. 5. If wraps are prepared in advance cover trays with plastic bag. CCP: Hold at 135 or above until served. 1 Chicken Fajita Wrap 2 M/MA, 1.5 G/B, ¼ c o/r v, ¼ c other v 100 Wraps Wednesday, May 08, 2013 Page 1

11 Chicken Fajita Wrap- Secondary Entrée HACCP: #2 Same Day Service Marshall County Recipe E26 Chicken Fajita Strips (#1011) Note: 2 oz serving of strips (approximately 3 strips) = 1.5 M/MA Soft Shell Tortilla WW (#5021) Cheese, Cheddar, Shredded (#5500 or D592) Lettuce, Shredded RTU Tomatoes Buying Guide Information: Need to purchase 26.5 pounds of tomatoes yield 200 1/4 cup servings of tomatoes oz Servings Servings 25# 200 each 6.30# 14# 23# 1. Cook strips according to manufacturer's instructions. 2. For each wrap place a 1.5 oz M/MA serving of chicken on each wrap. Students may have 2 wraps. 3. Have students continue to salad bar for additional toppings. 4. Have available on bar: Cheese, Lettuce, Tomato and ranch dressing. CCP: Hold at 135 or above until served. Serving Size 1 Serving (2 wraps) Provides Yield 2 Chicken Fajita Wraps 3 M/MA, 2 oz eq g/b 200 Wraps

12 Chicken & Noodles Entrée HACCP: #2 Same Day Service Marshall County Recipe E16 Chicken Broth, from base (no more than 750 mg sodium per cup) 100 Servings Servings 4 gal + 3 qt prepared 1. Reconstitute the chicken base following package directions. Reserve 1 quart of broth per 100 servings to mix with flour and/or to adjust the final recipe volume. Chicken, cooked, pulled, frozen Poultry Seasoning Sage, ground Pepper, white Dehydrated Onion Flakes 12 lb + 12 oz 1 tsp ¾ tsp ½ tsp 1 / 3 cup 2. Place broth, chicken, poultry seasoning, sage, pepper, onions, food coloring (optional) and allspice (optional) into a stock pot, steam-jacketed kettle or tilting skillet. Bring to a simmer. Egg Noodles, dry, whole grain Flour, all-purpose, enriched 5 lb + 5 oz 6 oz 1½ cups 3. Add noodles and cook until slightly tender. Noodles will continue cooking as they are held for service. 4. Mix flour in small amount of reserved broth (or water) and add to noodles to thicken. Adjust amount of flour to make the desired consistency. Simmer until thickened. CCP: Heat to 165 F or higher for at least 15 seconds. 5. Add additional broth or cook down as needed to make 25 quarts for every cup servings. 6. Pour into steam table pans. CCP: Hold at 135 F or above for hot service. 8 oz spoodle or ladle (1 cup) 2 oz M/MA oz eq. G/B Approximately 6 gallons + 1 quart

13 Chocolate Chip Cookies, Whole Grain Rich Desserts HACCP: Non-Hazardous/Other Marshall County Recipe D Servings Servings Flour, Whole Wheat Flour, All purpose Baking Soda Salt Brown Sugar Sugar, Granulated 14 ½ oz 14 ½ oz 3 ½ cups 3 ½ cups 1 ½ tsp 1 ½ tsp 2 ½ cups 1 cup 1. Mix shortening, margarine, sugar, and brown sugar. Mix for 2 minute on medium speed. Add eggs and vanilla mix for 1 minute. Shortening Margarine Eggs, whole raw Vanilla Chocolate Chips, semisweet 10 oz 10 oz 7 ½ oz 1 ½ cups 1 ¼ cups 6 large 1 Tbsp + 2 ½ tsp 14 oz 2 1/2 cups 2. Blend together both wheat and all purpose flour, baking soda and salt and add to mixer and mix for two minutes on low speed. 3. Add in chocolate chips. Blend for 30 seconds on medium speed. 4. Portion with level # 40 scoops (.92 oz, 1 2/3 Tbsp) on to sheet pans (18 x 26 ) lined with pan liners. Place 25 per pan in 5 rows of 5 each. Cookies will spread to about 3" in diameter as they cook. 5. Bake until lightly browned. Turn pans half-way through the baking time to promote even baking. * Conventional oven: 350 F for minutes * Convection oven: 325 F for 6-10 minutes Do not overbake. 6. Cool about 5 minutes before removing from the baking sheet. Cookies will flatten as they cool. 1 cookie 0.5 oz eq. 100 cookies

14 Coleslaw Vegetable- Other HACCP: #2 Same Day Service Marshall County Recipe V Servings Coleslaw Mix Pre-made Jebbia's Cole Slaw Dressing (#6055) 15.2# 8 cups 1. Combine dressing, sugar, salt and pepper. 2. Place coleslaw mix in shallow steam table pans. 3. Pour dressing over coleslaw mixture just before serving. Make sure that cabbage mixture is 41 or lower. Sugar (#7084) Salt (#7076) ¼ Cup 2 tsp CCP: Cool to 41 degrees F or lower within 4 hours. Pepper (#7056) 2 tsp 1/2 cup (No. 8 scoop) ½ cup Vegetable - Other 100 servings:

15 Ham and Cheese on Pretzel Bun Entrée HACCP: #2 Same Day Service Marshall County Recipe E42 Ham 2 oz ham (3 slices) = 1.5 oz meat #1035 Sara Lee 5622 Pack size12# Cheese, American Processed (#D223 or #5558) Pretzel Bun (#5007) 100 Servings Servings 200 oz Or 12.5 # 3.13 # oz servings 100 each 1. Place a 1.5 M/MA serving of ham and a.5 oz M/MA serving of cheese on each pretzel bun. 2. Warm sandwich until cheese is melted. CCP: Hold for service at 135 or higher 1 Pretzelwich 2 M/MA, 2 oz. eq. g/b 100 Wraps Wednesday, September 26, 2012 Page 1

16 Ham and Cheese on Pretzel Bun Entrée HACCP: #2 Same Day Service Marshall County Recipe E42 Ham 2 oz ham (3 slices) = 1.5 oz meat #1035 Sara Lee 5622 Pack size12# Cheese, American Processed (#D223 or #5560) Pretzel Bun (#5007) 100 Servings Servings 200 oz Or 12.5 # oz servings 1. Place a 1.5 M/MA serving of ham and a.5 oz M/MA serving of cheese on each pretzel bun. 2. Warm sandwich until cheese is melted. CCP: Hold for service at 135 or higher 3.13 # May be served with Honey Mustard Sauce. 100 each 1 Bun (Pretzelwich) 2 M/MA, 2.5 oz. eq. g/b 100 Pretzel Buns

17 Ham and Cheese Wrap Elementary and Middle Entrée HACCP: #2 Same Day Service Marshall County Recipe E45 Ham (#1035) 2 oz of ham (3 slices) = 1.5 oz meat Lettuce, Shredded - RTU Tomatoes Buying Guide Information: Need to purchase pounds of tomatoes yield 100 1/4 cup servings of tomatoes. 100 Servings Servings 200 oz Or 12.5 # 7 # 11.5 # oz servings 1. Place a 1.5 oz M/MA serving of ham and a.5 oz M/MA serving of cheese on each shell. 2. Place ½ c lettuce to contribute ¼ c lettuce and ¼ c diced tomato on shell. Option: Serve the ½ c lettuce and ¼ c diced tomato on side. 3. Wrap shell and fold in ends of wrap. 4. If wraps are prepared in advance cover trays with plastic bag. May be served with ranch dressing, ketchup or mustard Cheese, Mozzarella Shredded (#5554 or D215) Soft Shell Tortilla WW (#5020 or D592) 3.13# 100 each CCP: Hold for service at 41 1 Ham and Cheese Wrap 2 M/MA, 1.5 oz eq, ¼ c o/r v, ¼ c other 100 Wraps v, Wednesday, May 08, 2013 Page 1

18 Ham and Cheese Wrap Secondary Entrée HACCP: #2 Same Day Service Marshall County Recipe E46 Ham (#1035) 2 oz of ham (3 slices) = 1.5 oz meat Lettuce, Shredded - RTU Tomatoes Buying Guide Information: Need to purchase pounds of tomatoes yield 200 1/4 cup servings of tomatoes. 100 Servings Servings 400 oz Or 25 # 14 # 23 # oz servings 1. Place a 1.5 oz M/MA serving of ham on each wrap. Students may have two wraps. 2. Students may then go to salad bar for additional wraps. 3. Have available on garden bar- cheese, lettuce, and tomato. May be served with ranch dressing, ketchup or mustard Cheese, Mozzarella Shredded (#5554 or D215) Soft Shell Tortilla WW (#5021) 6.26# 200 each CCP: Hold for service at 41 Serving Size 1 Serving (2 wraps)provides Yield 2 Ham and Cheese Wraps 3 M/MA, 2 oz eq g/b 200 Wraps Wednesday, May 08, 2013 Page 1

19 Honey Carrot Coins Vegetable-Orange/Red HACCP: #2 Same Day Service Marshall County Recipe V35 Carrots, Frozen (#3006 or D196) Honey Margarine (#5568) Lemon Juice Salt (#7076) Pepper, Black (#7056) 50 Servings Servings lb ½ cup ¼ lb ¼ cup 1 tsp 1 tsp 1. Whisk the honey, melted margarine, lemon juice, salt and pepper together in large bowl. 2. Divide the carrots evenly among steam table pans. 3. Pour the glaze over the carrots, dividing it evenly. Toss well to coat. 4. For convection oven: Heat oven to 350 Cook for approximately 30 minutes until carrots are tender. For steamer: Steam until carrots are tender. CCP: Hold for hot service at 135 or higher. 4 oz spoodle (½ cup) ½ cup dark orange/red vegetable 50 ½ cup servings

20 Honey Carrot Coins Vegetable-Orange/Red HACCP: #2 Same Day Service Marshall County Recipe V35 Carrots, Frozen (#3006 or D196) Honey Margarine (#5568) Lemon Juice Salt (#7076) Pepper, Black (#7056) 50 Servings Servings lb ½ cup ¼ lb ¼ cup 1 tsp 1 tsp 1. Whisk the honey, melted margarine, lemon juice, salt and pepper together in large bowl. 2. Divide the carrots evenly among steam table pans. 3. Pour the glaze over the carrots, dividing it evenly. Toss well to coat. 4. For convection oven: Heat oven to 350 Cook for approximately 30 minutes until carrots are tender. For steamer: Steam until carrots are tender. CCP: Hold for hot service at 135 or higher. 4 oz spoodle (½ cup) ½ cup dark orange/red vegetable 50 ½ cup servings

21 Kidney Beans Vegetable-Legume HACCP: #2 Same Day Service Marshall County Recipe V40 Kidney Beans (D150)(3222) Margarine (#5568) Onions Buying Guide Information: Need to purchase 1.75 pounds of onions to yield 4 cups of onions. Black Pepper (#7056) 100 Servings Servings 5 #10 cans +1 ¾ cup 8 oz 1 Cup 4 Cups 1 tsp 1. Drain most of liquid from beans. 2. Dice onions. 3. Mix margarine, onions and pepper. 4. Distribute beans evenly in full size 4"pans 5. Distribute margarine, onions, and pepper mix evenly among pans. 6. Heat in oven to 145. CCP- Hold at 135 or higher for service. 4 oz ladle ½ cup legume vegetable 100 ½ cup servings

22 Lasagna Entrée HACCP: #2 Same Day Service Marshall County Recipe E50 Beef, ground, 80/20, raw (D170 or #1004) 96 Servings Servings 8 lb 1. Brown beef and drain. Onions, dehydrated (#7048) Spaghetti Sauce, canned (D550 or #6148) 1 oz 1 ½ #10 cans 2. Add onions, spaghetti sauce, tomatoes, and water. Stir to combine. CCP: Heat to F or higher for 15 seconds. Tomatoes, diced canned (#3263) 1 #10 can Water 1 lb + 12 oz 3 ½ cups Cheese, Cottage Cheese, Lowfat, 2% (#5562) Eggs, Fresh Lasagna Noodles, enriched, dry (#5018) Cheese, Mozzarella, part skim, shredded (#5554 or D215) 6 lb 3 lb 2 lb + 8 oz 7 large 3. Combine cottage cheese and eggs. Mix well. 4. For 96 servings, spray 4 pans (12 x20 x2 ½ ) with pan release spray. 5. In each pan, spread 2 cups of meat sauce on the bottom of the pan. Then build lasagna as follows: a) Place 8 uncooked lasagna noodles in each pan. b) Spread 1 ½ cups of egg mixture over top of noodles in each pan. c) Spread 1 qt of meat sauce on top of egg mixture in each pan. d) Cover with 1 ¼ cups of mozzarella cheese per pan. e) Repeat steps a-d 1 time. 6. Cover tightly with foil and bake: *Conventional oven: 350 o F for 1 ½ hours

23 Lasagna *Convection oven: F for 1 hour. 7. Cut each pan 4x6 (24 pieces per pan). Serve hot. CCP: Hold hot for service at F or higher. 1 piece 2.0 M/MA cup vegetable 96 pieces (red/orange) +.25 oz eq G/B Tuesday, May 07, 2013 Page 2

24 Entrée Macaroni & Cheese HACCP: #2 Same Day Service 100 Servings Servings Marshall County Recipe E55 Water Macaroni, elbow, whole grain (#5008 or D410) 6 lb + 4 oz 6 gal 1. Bring water to a boil. 2. Slowly add macaroni. Stir constantly until water boils again. Cook about 8 minutes, or until tender. Do not overcook. Drain well, rinse with cool water, and drain again. 3. Transfer cooked macaroni to pans and set aside. Cheese Sauce, low sodium OR Prepare homemade cheese sauce: Milk, skim Margarine (#5568) Pepper, Black (#7056) Cheese, American, shredded (#5588 or D216) 13 lb + 14 oz 11 lb + 2 oz 1 lb + 2 oz 6 lb + 15 oz 1 gal + 1 ½ qt 2 ¼ cup 1 tsp 4. Prepare cheese sauce according to package directions. Heat to F. Or prepare homemade cheese sauce per directions below. * Nutritional analysis uses Homemade cheese sauce 5. Pour hot cheese sauce over macaroni and fold together until mixed. CCP: Hold for hot service at 135 F or higher. 6. Serve with a #8 scoop Option: To prepare homemade cheese sauce, heat milk and then add margarine, pepper, and shredded cheese to the warm milk. #8 scoop (1/2 cup) 1 oz M/MA unit G/B 100 servings 3 gal + 2 cups

25 Meatball Hoagie Entrée HACCP: #2 Same Day Service Marshall County Recipe E60 Meatballs, Frozen (#1044) Spaghetti Sauce (#6148 or D550) Mozzarella Shredded Cheese (#5554 or D215) Nickles Bun #1794 for grades K-5 Nickles Bun #1980 for grades Servings Servings 640 Meatballs 5 Meatballs= 2 oz Meat 2 #10 cans + 8 cups 4.50# Place meatballs in full size 4" deep perforated pan. 2. Bake or Steam then drain CCP: Heat until internal temperature of meatballs in 170 or above. CCP: Hold at or above 135 Sauce 1. Place Spaghetti Sauce in 4 " deep steam table pans and heat to internal temperature of Place drained meatballs in hot spaghetti sauce. CCP: Hold at or above Spoon five meatballs with sauce onto each bun. Option for elementary serve 3 meatballs on bun and two on tray. Elementary Schools Middle and Secondary Offer shredded cheese on salad bar.

26 K-5 One Meatball Hoagie As prepared 2.0 oz M/MA, 1.5 oz G/B 128 Meatball Hoagies 6-12 One Meatball Hoagie As prepared 2.0 oz M/MA, 2.25 oz G/B Tuesday, May 07, 2013 Page 2

27 Mexican Seasoning Mix Seasonings HACCP: Non-Hazardous/Other Marshall County Recipe Z10 (USDA G-01A modified) 4 Cups Servings Chili Powder Cumin, ground Paprika Onion Powder 1¾ cup 1 1 / 3 cup ¼ cup + 3 Tbsp ¼ cup + 3 Tbsp 1. Mix all ingredients together well. 2. Store in an airtight container in a cool, dry place. During hot weather store in the refrigerator. 3. Use 1/4 cup + 3 Tbsp per 10 lbs of ground beef, adjusting to taste. Yield: 1 quart

28 Nachos With Cheese Grain/Bread HACCP: #2 Same Day Service Marshall County Recipe G10 Nacho Chips WW (#5012) Grades 9-12 Nacho Chips WW (#5012) Grades Prek-8 Cheese, Nacho Sauce (#6034) Grades 9-12 Cheese, Nacho Sauce (#6034) Grades PreK Servings Servings 6.25 # 3.12# 2 #10 cans 1 #10 can 1. Warm nacho cheese sauce. Grades Serve 1 oz Nacho Chips (1 G/B Serving) ~ 14 chips and 2 oz of cheese sauce. Grades Prek-8 3. Serve.5 oz Nacho Chips (½ G/B Serving) ~ 7 Chips and 1 oz of cheese sauce. 1 oz Nacho Chips, 2oz Cheese Sauce 1 oz eq g/b 100 Servings.5 oz Nacho Chips, 1oz Cheese Sauce.5 oz eq g/b 100 Servings

29 Pepperoni Roll using frozen dough Entrée HACCP: #2 Same Day Service Marshall County Recipe E66 Dough, Frozen (#5004) Pepperoni (#1048) Shredded, Mozzarella, Cheese (#5554 or D215) Butter Release Spray- Optional (#7091) 50 Servings Servings Follow manufacturer's directions to proof rolls. Shape each portion into 3 lb +.15 oz oblong small pizza crust. 2. Add 1 ounce of pepperoni and 1 ounce of 3 lb +.15 oz cheese to each portion of dough. 3. Roll up so dough is completely around pepperoni and cheese. Pinch dough together to seal. 4. Place on lined baking sheet. CCP Bake at 350 F for minutes CCP Hold for Hot Service at 135 F or higher. 5. May spray with butter release spray when rolls come out of oven. 1 roll 2 oz Meat, 1.5 oz eq grain/bread WGR 50 Rolls

30 Pepperoni Roll Entrée HACCP: #2 Same Day Service Marshall County Recipe E65 Flour, Whole Wheat (#7015 or D394) Flour, All Purpose (#7014) Milk, Dry, Nonfat, Instant (#7024) Sugar, Granulated (#7084) Yeast, Instant (#7098) Salt (#7076) Vegetable Oil (#6086) Water Warm Pepperoni (#1048) Shredded, Mozzarella, Cheese (#5554 or D215) Butter Release Spray- Optional (#7091) 50 Servings Servings 1 Ib + 14 oz 1 lb + 12 oz 4 oz 6 oz 2 oz 1 oz 7 oz 3 lb +.15 oz 3 lb +.15 oz Optional 1 qt + 2 Tbsp (+ up to ¼ cup if dough is stiff) ~1600 slices 1. Place flour, dry milk, sugar, yeast and salt in mixer bowl. 2. Blend with dough hook for approximately two minutes on low speed. 3. Add oil and blend for approximately 2 minutes on low speed. 4. Add first amount of water to the dry ingredients. If dough appears too stiff, add up to ¼ cup extra water per 50 servings. More or less water can be added as needed. Mix for 1 minute on low speed or until all water is mixed with the dry ingredients. 5. Knead dough on medium speed for 8-10 minutes until dough is properly developed. Use the gluten stretch test. (At 8 minutes, stretch the dough like a rope. If it breaks, continue to mix 2 additional minutes). 6. Form rolls from dough by pinching off 2 oz pieces. Shape each portion into oblong small pizza crust. 7. Add 1 ounce of pepperoni and 1 ounce of cheese to each portion of dough. 8. Roll up so dough is completely around pepperoni and cheese. Pinch dough together to seal. 9. Place on lined baking sheet.

31 Pepperoni Roll CCP Bake at 350 F for minutes CCP Hold for Hot Service at 135 F or higher. 10. May spray with butter release spray when rolls come out of oven. 1 roll 2 oz Meat, 2 oz eq grain/bread WGR 50 Rolls Tuesday, May 07, 2013 Page 2

32 Grain Flour, Whole Wheat (#7015 or D394) Flour, All Purpose (#7014) Salt (#7076) Sugar, Granulated (#7084) Yeast, Dry (#7098) Water, Warm (130 F) Vegetable Oil (#6086) Cornmeal Pizza Crust HACCP: #2 Same Day Service 100 Servings Servings 3.5# 3.5# 1 Tbsp ¼ cup + 2 tsp ¼ cup + 1 tbsp 2 qt + ½ cup ⅔ cup 1 ¼ cup Marshall County Recipe G30 For best result have all ingredients at room temperature. 1. Place flour, salt, sugar and dry yeast in large mixer bowl. Mix with a dough hook for 30 seconds on low speed. 2. Combine warm water and oil. Add liguids to dry ingredients. Mix on low speed for six minutes. 3. Divided and shape dough into 5 balls, weighing 2 lb 6 oz each. Let rest for 20 minutes. 4. Lightly coat sheet pans (18" * 26" * 1") with pan release spray. Use 5 pans for 100 servings. Sprinkle each pan with 1 oz corn meal. 5. Place each 2 lb 6 oz dough ball in center of each pan. Flatten ball by rolling or spreading dough ⅛" thick to rim of pans. Keep edges thicker than center. 6. For Topping See Recipes E67 and E68 Cut each sheet pan 4*5 (20 pieces) Bake at 475 for minutes CCP Hold at 135 or higher One 4*5 slice 2 oz eq. G/B 100 Servings (about 11lbs 14 oz)

33 Pizza with Cheese Topping Entree HACCP: #2 Same Day Service Marshall County Recipe E67 Pizza Crust- See Marshall County Recipe #G30 Pizza Sauce (#6144) Dehydrated Onions (#7048) Granulated Garlic (#7017) Basil (#7002) Sugar (#7084) Cheese, Mozzarella Shredded (#5554 or D215) 12# + 5 oz 100 Servings Servings 5 sheet pans 22 Cups (2 #10 cans) ½ cup 1 tsp 1 tsp ¼ cup 1. See Pizza Crust Recipe #G30 2. Pre-Bake Pizza Crust For 5 minutes on Combine sauce, onions, garlic, basil and sugar. 4. Spread ¾ lbs of cheese on each 18" *26" * 1" sheet pan. 5. Spread 1 quart ¼ cup sauce mixture over each sheet 18" * 26" * 1" pan. 6. Spread the remaining 1.75 lbs of cheese on each sheet pan. 7. Bake until crust is lightly browned: Convection Oven: 475 approximately minutes CCP Hold at 135 or higher Cut each sheet pan 4*5 20 Pieces per pan 1 4*5 Slice 2 M/MA; 2 oz eq G/B; ¼ c r/o veg 100 Slices Wednesday, May 08, 2013 Page 1

34 Pizza with Pepperoni and Cheese Topping Entrée HACCP: #2 Same Day Service Marshall County Recipe E68 Pizza Dough- See Marshall County Recipe #G30 Pizza Sauce (#6144) Dehydrated Onions (#7048) Granulated Garlic (#7017) Basil (#7002) Sugar (#7084) Cheese, Mozzarella Shredded (#5554 or D215) Pepperoni (#1048) 100 Servings Servings 5 sheet pans 10# + 4 oz 1# + 9 oz 22 Cups (2 #10 cans) ½ cup 1 tsp 1 tsp ¼ cup 1. See Pizza Dough Recipe #G30 2. Pre-Bake Pizza Crust for 5 minutes on Combine sauce, onions, garlic, basil and sugar 4. Sprinkle ¾ lbs of cheese on each 18*16*1 sheet pan. 5. Spread 1 quart ¼ cup sauce mixture over each sheet 18 *26 * 1 sheet pan. 6. Sprinkle 1.25 lbs of cheese on each sheet pan and place 4 slices of pepperoni on each slice of pizza (4*5). 7. Bake until crust is lightly browned: Convection Oven: 475 for minutes. CCP Hold at 135 or higher Cut each shet pan 4*5 20 Pieces per pan 1 4*5 Slice 2 M/MA; 2 oz eq G/B; ¼ c r/o veg 100 Slices Wednesday, May 08, 2013 Page 1

35 Desserts Pumpkin Bars, Whole Wheat HACCP: Non Hazardous/Other Marshall County Recipe D15 Sugar, granulated (#7084) Vegetable Oil (#6086) Salt (#7076) Pumpkin, Canned (#3240) Eggs, whole, raw Milk, lowfat, 1% Flour, whole wheat (#7015 or D394) Flour, all purpose (#7014) Baking Powder (#7062) Baking Soda (#7000) Cinnamon, ground (#7005) Nutmeg, ground Pan Release Spray Powdered Sugar (#7090) Vanilla (#7094) Water, cold 60 Servings Servings 1 lb + 7 oz 7 oz 1 ¾ tsp 2 lb + 6 oz 12 oz 1 lb + 4 oz 1 # 1 # As Needed 8 oz 1 qt + ¾ cup 7 large 2 ½ cup 1 Tbsp 1 ¾ tsp 2 ½ tsp 2 ½ tsp 1 ½ cups 2 ½ tsp 2 Tbsp + 2 tsp 1. Mix sugar, oil and salt in a mixer with a paddle attachment for 8 minutes. Mixture will appear grainy. 2. Add pumpkin and mix for 2 minutes. Scrape down sides of bowl. 3. Slowly add eggs. Scrape down sides of bowl. 4. Slowly add milk. Scrape down sides of bowl. 5. In a separate bowl mix flour, baking powder, baking soda, cinnamon and nutmeg. 6. Add to above mixture. Mix at low speed for 1 minute. 7. Spray an 18*26*1 sheet pan(s) with pan release spray. Divide batter equally among pan(s) and distribute batter evenly in each pan. Approximately 6 pounds per pan and one pan for every 60 servings. 8. Bake until lightly browned: Convection Oven 325 for minutes. Turn pans halfway through baking to cook evenly, if needed. 9. Cool and cut each pan 6* Mix powered sugar, vanilla and water to

36 Desserts Pumpkin Bars, Whole Wheat HACCP: Non Hazardous/Other Marshall County Recipe D15 Options and Variations Powdered sugar may be lightly sifted over bars in place of glaze. A thicker glaze takes longer to soak in. To make Chocolate Pumpkin Bars: Follow steps 1-6 adding 1 ¾ cup cocoa powder per 60 servings in Step 6. Then follow steps make a glaze. Add just enough water to make the glaze pourable. 11. As close to serving time as possible, drizzle the glaze in random lines over the pumpkin bars. Use about 10 tablespoons almost ¾ cup of glaze per 18*26 pan. Glaze will disappear into the bars as they sit. 1 6 * 10 Bar.75 oz eq G/B Servings 1 Sheet Pan 60 Servings Tuesday, May 07, 2013 Page 2

37 Pumpkin Pie Desserts/Vegetable HACCP: Non Hazardous Marshall County Recipe D20 Pumpkin (#3240) Sugar (#7084) Brown Sugar (#7086) Cinnamon (#7005) Salt (#7076) Cloves Nutmeg Eggs Evaporated Milk (#7026) Pan Release Spray (#9046) 50 Servings Servings 1 #10 can 5 cups 1 cup 3 Tbsp 1 Tbsp 1 ½ tsp 2 tsp 14 eggs 7 cans 1. Mix pumpkin and sugars in mixer for about 3 minutes. 2. Add spices and mix for another 2 minutes. 3. Add eggs and milk and continue mixing until mixture is a creamy texture. 4. Spray two 12*20*2" pans. Pour mixture evenly into each pan. 5. CCP: Bake at 350 for approximately 35 minutes. Turn pans half-way through if needed. 6. Cool and cut each pan 5*5. 1 5*5 piece ½ cup orange/red vegetable 50 servings

38 Rice Crispy Bars, Whole Grain Dessert/Grain Based HACCP: Non-Hazardous/Other Marshall County Recipe D25 Margarine, Melted (#5568) Marshmallows (#7023) Whole Grain Crispy Rice Cereal (#2022) 33 grams of rice crispies = 1 ¼ cups (FROM NUTRITIONAL LABEL OF RICE CRISPIES) Using this conversion you should get about 5.5 quarts of rice crispies out of each box and 22 quarts of rice crispies out of each case. So each case would make 235 servings. This is using 108 oz per case. Pan Release Spray 96 Servings Servings 12 oz 3 lb + 12 oz 9 quarts As Needed 1. Heat oven to 200 F. 2. Add 4 oz of margarine and 1 lb 4 oz of marshmallows into each full 2" steam table pan (12*20*2). Stir. Put in oven for approximately 5 minutes. Remove from oven and stir. 3. Return to oven. When marshmallows are completely melted remove from oven and mix in 3 quarts of cereal per pan. 4. Spray utensil or gloved hands with pan release spray to prevent sticking. Press mixture evenly and lightly into each pan. 5. Cool completely before cutting. Cut each pan into 4 * 8 bars. Please Note: Use steam table pans-not cookie sheets. Each 96 servings is divided into three 2" (12*20*2) steam table pans. 4 * 8 bar ½ oz eq G/B 96 Servings

39 Roasted Red Potatoes Vegetable-Starchy HACCP: #2 Same Day Service Marshall County Recipe V Servings Servings Red Potatoes 20 # 1. Wash potatoes thoroughly. Cube or Buying Guide Information: Need to purchase pounds of red potatoes to yield 100 ½ cup servings of cooked potatoes with skin. Paprika (#7052) Garlic, Granulated (#7017) Pepper, Black (#7056) Oil, Olive (#7047) Salt (#7076) 2 Tbsp 2 Tbsp 2 Tbsp ½ Cup ⅛ Cup wedge potatoes. Put potatoes immediately in water and 1 T salt. After all potatoes are cut drain potatoes. 2. Place potatoes in a deep pan and coat potatoes evenly with oil and spices. 3. Put parchment paper on sheet pans and lightly brush with oil. Spread potatoes evenly on sheet pan. 4. CCP: Bake for 1 hour at 350 until soft in middle CCP: Hold at 135 or higher ½ cup 4 oz spoodle ½ cup starchy vegetable 100 ½ cup starchy vegetable Wednesday, May 08, 2013 Page 1

40 Rotini & Meat Sauce Entree HACCP: #2 Same Day Service Marshall County Recipe E70 (USDA D-35 modified) 100 Servings Servings Ground Beef, 80/20(#1004 or D170) Spaghetti Sauce, canned (#6148 or D550) Dehydrated Onions (#7048) Granulated Garlic (#7017) 17 lb + 8 oz 3.25 #10 cans 1.5 cups 3 Tbsp 1. Purchase a canned spaghetti sauce with no more than 700 mg of sodium and 2 mg of fat per 1/2-cup serving. 2. Brown ground beef with onion and garlic.. Chop into 1/4 to 1/2-inch pieces as beef is browning. Rinse with hot water. Drain. 3. Add spaghetti sauce. CCP: Heat to 160 F or above for at least 15 seconds. Water Salt (#7076) Rotini Noodles, whole grain, dry (#5010 or D531) Pan Release Spray (#9046) 9 lb + 8 oz 12 gal 1 Tbsp As needed 4. Bring water and salt to a boil 5. Slowly add rotini to boiling water. Stir constantly until water boils again. Cook 8-10 minutes or until tender; stir occasionally. Do not overcook. Drain well. Run cold water over rotini to cool slightly. 6. Stir rotini into meat sauce. 7. Divide mixture equally into steam table pans (12 x 20 x 4 ) which have been lightly coated with pan release spray. Use 3 pans for every 100 servings. 8. Cover to retain moisture. If mixture sits for an extended period of time and becomes dry, add approximately 2 cups of hot water (135 F or greater) per pan and mix gently. CCP: Hold for hot service at 135 F or above.

41 Rotini & Meat Sauce, continued 8 oz spoodle (1 cup) 2 oz M/MA cup vegetable Approximately 27 quarts (red/orange) oz eq. G/B Tuesday, May 07, 2013 Page 2

42 Rotisserie Chicken Entrée HACCP: #2 Same Day Service Marshall County Recipe E75 Chicken Breast 3 oz raw Elementary and Middle (#1020B) Chicken Breast 4 oz raw For Secondary Schools (#1020A) 100 Servings Servings ounce breast ounce breast 1. Line sheet pans with parchment paper. 2. Place chicken in a deep pan. 3. Coat chicken with olive oil. Place chicken breast on sheet pans evenly and sprinkle on Salt Free Seasoning mix. 4. Bake at 350 degrees until internal temperature is 165 CCP: Heat to 165 F for at least 15 seconds. Salt Free 17 Seasoning (#7077) 8 oz CCP: Hold for hot service at 135 F or higher Olive Oil (#7047) 2 Cups 1- Three ounce Chicken Breast 2.0 M/MA 100 Servings 1-Four ounce Chicken Breast 2.75 M/MA 100 Servings

43 Royal Brownies, Whole Wheat Rich Desserts- Grain Based HACCP: Non-Hazardous/Other Marshall County Recipe D30 USDA C-21, modified 100 Servings Servings Vegetable Oil (#6086) 1½ cup 1. Cream oil, sugar, vanilla and applesauce in mixer Sugar, granulated (#7084) 3 lb + 4 oz with paddle attachment for 5 minutes on Vanilla Extract (#7094) 1 Tbsp medium speed. Scrape down sides of bowl. Applesauce, 2 lb + 8 oz 4½ cup unsweetened (#4004 or D125) Egg whites, raw 0r Frozen egg whites thawed (2227) Flour, whole wheat(#7015 or D394) Flour, all purpose (#7014) Cocoa Powder, unsweetened (#7007) Baking Soda (#7000) Pan Release Spray (#9046) Powdered Sugar (#7090) 1 lb + 8 oz 1 lb + 8 oz 15 oz 15 oz 12 oz 2 Tbsp 20 large 3 cups As needed 2 Tbsp ¼ cup Each 0.5 oz eq G/B 1 sheet pan 2. Add eggs and mix for 1 minute on medium speed. Scrape down sides of bowl. 3. In a separate bowl, combine whole wheat and all purpose flour, cocoa and baking soda. 4. Add dry mixture to creamed ingredients and mix for 30 seconds on low speed, then for 1 minute on medium speed. Batter will be very thick. 5. Spread batter evenly in a full sheet pan (18 x 26 x 1 ) which has been lightly coated with pan release spray. 6. CCP:Bake until set but still moist in the center: * Conventional oven: 350 F for minutes * Convection oven: 300 F for minutes 7. Cut each pan 10 x 10. Optional: Brownies may be lightly dusted with powdered sugar.

44 Sandy s Roasted Vegetable Medley Entrée HACCP: #2 Same Day Service Marshall County Recipe E16 Butternut Squash Fresh Sweet Potatoes - Fresh Red Peppers - Fresh Zucchini (Summer Squash) Potatoes, Fresh, Red Red Onions-Fresh Granulated Garlic 50 Servings 6 Servings 8 ½ cups 1 cup 8 ½ cups 1 cup 6 ¼ cups 3/4 cup 4 ¼ cups ½ cup 8 ½ cups 1 cup 4 ¼ cups ½ cup 2 1/8 tea ¼ tea 1. Clean all vegetables. Peal butternut squash, sweet potatoes, and red onion. 2. Cut all vegetables into ½ inch cubes and combine. 3. Combine all seasonings in a bowl. 4. Toss vegetables with dressing then toss with seasoning. 5. Place on 18x27 baking sheet that s been lightly coated with pan release spray. 6. Bake at 350* for 20 minutes or until 140*. 7. CCP: Hold at 135* or higher. Onion Powder Parsley Basil Chives Pepper Salt-Free Seasoning 17 Italian dressing (lite) 2 1/8 tea 2 1/8 tea 2 1/8 tea 2 1/8 tea 1 tea 2 Tab ½ tea 4 cup ¼ tea ¼ tea ¼ tea ¼ tea 1/8 tea 1 tea ½ cup Friday, May 10, 2013 Page 1

45 Buying Guide Information: Need to purchase~5 pounds of fresh squash to yield ~8 ½ cups of ready to cook pared squash. Buying Guide Information: Need to purchase ~2 ½ pounds of fresh red peppers to yield ~6 ¼ cups of ready to cook red peppers. Buying Guide Information: Need to purchase ~3 pounds of red potatoes to yield ~ 8 ½ cups of ready to cook potatoes. Buying Guide Information: Need to purchase~4 pounds of fresh sweet potatoes to yield ~8 ½ cups of ready to cook sweet potatoes. Buying Guide Information: Need to purchase 1 3/4 pound of zucchini to yield ~ 4 1/4 cups of ready to cook zucchini. Buying Guide Information: Need to purchase ~2 pound of red onions to yield ~ 4 ¼ cups of ready to cook onions. Serving Size ½ cup 1 Serving (1/2 c) Provides ¼ c red veg Yield 50 servings Friday, May 10, 2013 Page 2

46 Entrée Beef, ground, 85/15, raw (#1004 or D170) Sloppy Joe on a Bun Marshall County Recipe E80 HACCP: #2 Same Day Service (USDA F-05 modified) 100 Servings Servings 17 lb + 8 oz 1. Brown ground beef. Drain Onions, dehydrated flakes (#7048) Garlic Powder (#7066) Catsup (#6030) Salsa (#6132) 2 oz ½ #10 can 1 bottle (135 oz) 2 Tbsp 2. Add catsup, salsa, onion, garlic, pepper and brown sugar. Mix well with ground beef. 3. Simmer for minutes. CCP: Heat to 160 F for at least 15 seconds. 4. Pour ground beef mixture into serving pans. Sugar, brown (#7086) 1 lb + 4 oz CCP: Hold for hot service at 135 F or higher Black Pepper (#7056) 2 tsp Nickles Bun #1766, whole wheat (2 oz each) Middle and Secondary 100 each 5. Portion with #12 scoop onto buns. Nickles Bun #1793- Elementary 100 each #12 scoop (1/3 cup)- Middle and Secondary 2.0 M/MA cup vegetables (r/o) 2 oz eq g/b 33 cups #12 scoop (⅓ cup) Elementary 2.0 M/MA cup vegetables (r/o) 1.5 oz eq G/B

47 Snap Peas Vegetable HACCP: #2 Same Day Service Marshall County Recipe V50 Snap Peas (#3026) Salt (#7076) Pepper (#7056) Vegetable Oil (#6086) 50 Servings Servings 10.5 # ½ tsp ⅛ tsp ⅓ cup 1. In large bowl combine salt, pepper and oil. Whisk until well blended. 2. Line full size (18*26*2") sheet pans with pan liners. 3. Divide peas evenly among the pans so that they are in a single layer. 4. Pour the oil mixture over the peas; toss to coat evenly. 5. Heat convection oven to Roast in oven on 350 for about 15 minutes. Do not overcook. CCP: Hold for hot service at oz spoodle ½ cup ½ cup other vegetable 50 ½ cup servings

48 Snickerdoodles, Whole Wheat Dessert Margarine, Softened Sugar, granulated Eggs, whole, raw Vanilla Extract Milk, fluid, 1% Flour, whole wheat Flour, white Baking Powder Baking Soda Salt Nutmeg HACCP: Same Day 100 Servings Servings 1 lb 2 cups 2 lb 4 oz 1 lb + 4 oz 1 lb + 4 oz 5 large 1 Tbsp + 1 tsp 1 Tbsp + 1 tsp 2 tsp 2 tsp 1 ½ tsp Marshall County Recipe D35 1. Cream margarine and sugar in mixer with paddle attachment on medium speed for 10 minutes. 2. Add eggs, vanilla, and milk. Mix for 1 minute on low speed or until smooth. Scrape down bowl. 3. In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Gradually add to the creamed mixture and mix for 1 minute on low speed until blended. 4. Place on sheet pan with parchment paper. Portion with a #40 scoop. CCP: Bake at 350 for 6 minutes Cinnamon, ground Sugar, granulated Cinnamon, ground 8 oz 1 Tbsp + 1 tsp 1 Tbsp 5. Combine sugar and cinnamon and sprinkle over cookies. 6. Bake until light brown: Convection oven 350 o F for 6 minutes or Conventional oven 375 o F for 8 minutes. 1 cookie 0.5 oz eq g/b 100 cookies

49 Southwest Baked Chicken Entrée HACCP: #2 Same Day Service Marshall County Recipe E85 Elementary and Middle Schools Chicken Breast 3 oz raw #1020B Secondary Chicken Breast 4 oz raw #1020A Chili Powder (#7064) Black Pepper (#7056) Granulated Garlic (#7017) Olive Oil (#7047) 100 Servings Servings ounce breast ounce breast ⅓ Cup + 2 tsp ⅓ Cup + 2 tsp 3 Tbsp 2 Cups 1. Line sheet pans with parchment paper. 2. Place chicken in a deep pan. 3. Coat chicken with olive oil. 4. Place chicken breast on sheet pans evenly. 5. Sprinkle chicken with Chili Powder, Black Pepper and Granulated Garlic. 6. Bake at 350 degrees until internal temperature is 165 F. CCP: Heat to 165 F for at least 15 seconds. CCP: Hold for hot service at 135 F or higher. 1 Three ounce Chicken Breast 2.0 M/MA 100 servings 1 Four ounce Chicken Breast 2.75 M/MA 100 servings

50 Entrée Spaghetti & Meat Sauce HACCP: #2 Same Day Service 100 Servings Servings Weight Measure Weight Measur e Marshall County Recipe E90 (USDA D-35 modified) Ground Beef, 80/20 (#1004 or D170) Spaghetti Sauce, canned (#6148 or D550) Dehydrated Onions(#7048) Granulated Garlic (#7017) 17 lb + 8 oz 3.25 #10 cans 1.5 cups 3 Tbsp 1. Purchase a canned spaghetti sauce with no more than 700 mg of sodium and 2 mg of fat per 1/2-cup serving. 2. Brown ground beef. Chop into 1/4 to 1/2-inch pieces as beef is browning. Rinse with hot water. Drain. 3. Add spaghetti sauce onion and garkic. CCP: Heat to 160 F or above for at least 15 seconds. Water Salt (#7076) Spaghetti Noodles, whole grain, dry (#5022 or D545) Pan Release Spray (#9046) 9 lb + 8 oz 2 M/MA.25 Cup Red/ Orange Vegetable 1.5 oz eq Grain/bread 12 gal 1 Tbsp As needed 8 oz spoodle (1 cup) 2 M/MA,.25 r,o veg, 1.5 oz eq G/B Approximately 27 quarts 4. Bring water and salt to a boil 5. Break noodles into pieces. Slowly add to boiling water. Stir constantly until water boils again. Cook 8-10 minutes or until tender; stir occasionally. Do not overcook. Drain well. Run cold water over spaghetti to cool slightly. 6. Stir noodles into meat sauce. 7. Divide mixture equally into steam table pans (12 x 20 x 4 ) which have been lightly coated with pan release spray. Use 3 pans for every 100 servings. 8. Cover to retain moisture. If mixture sits for an extended period of time and becomes dry, add approximately 2 cups of hot water (135 F or greater) per pan and mix gently. CCP: Hold for hot service at 135 F or above.

51 Vegetables- Dark Orange/Red Sweet Potatoes, Fresh Whole Buying Guide Information: Need to purchase 22 pounds of sweet potatoes, fresh whole to yield 100 ½ cup baked sweet potatoes servings. Cinnamon (#7005) Cooking Spray (9046) Baked Sweet Potatoes Wedges HACCP: #2 Same Day Service 100 Servings Servings 22 # 1 Cup As Needed Marshall County Recipe V15 1. Wash sweet potatoes 2. Place potatoes in steam table pan and steam for approximately 4 minutes 3. Cool and peel 4. Wedge lengthwise into 1/2" to 1/4" wedges 5. Line 18*26*1 trays with parchment. Spray paper with cooking spray. Place wedges single layer on tray. 6. Spray tops of potatoes lightly 7. Sprinkle cinnamon over tops of potatoes 8. Bake at 425 for approximately 20 minutes. CCP: Heat to 135 or higher for at least 15 seconds 4 oz spoodle ½cup ½ cup provides - ½ dark 100 servings orange/red vegetable serving

52 Entrée Taco Meat HACCP: #2 Same Day Service 100 #16 Scoop Servings Servings or 75 #12 Scoop Servings Marshall County Recipe E95 (USDA D-13 modified) Beef, ground 80/20, raw (#1004 or D170) Dehydrated Onion Flakes (#7048) Pepper (#7056) Tomato Paste (#3262) 13 lb 2 oz 1 Tbsp + 1 tsp 3 cups 1. Brown ground beef. Chop into ¼ to ½-inch pieces as beef is browning. Drain. Continue cooking immediately. 2. Add remaining ingredients and blend well. Add Taco Seasoning Mix. 3. Bring to a boil. Reduce heat and simmer for minutes stirring as needed. Taco Seasoning Mix (#7082) 12 oz CCP: Heat to 160 F for at least 15 seconds. Salt (#7076) 1 Tbsp CCP: Hold for hot service at 135 F or higher Sugar, brown (#7086) ¼ cup Water 2 qt K-5: #16 scoop (¼ cup) #16 scoop: 1.5 oz M/MA 100 servings: #16 scoop 6-12: #12 scoop ( 1 / 3 cup) #12 scoop: 2.0 oz M/MA cup vegetable (red/orange) 75 servings: #12 scoop Approximately 7 quarts + 1 cup

53 Tacos In A Bag Entrée HACCP: #2 Same Day Service Marshall County Recipe E100 Tacos in a Bag Taco Meat (Marshall County Recipe E95) Nacho Doritos (#6054A) Shredded Cheddar Cheese (#5500) Lettuce Shredded - RTU Tomatoes Buying Guide Information: Need to purchase pounds of tomatoes to yield 100 1/4 cup servings of tomatoes. 100 Servings oz Servings 75 Servings oz Servings 7 quarts + 1cup 100 bags 3.12# 3.5# 11.5# 100 servings 7 quarts + 1cup 75 servings 75 bags 2.34# 2.63# 8.63# Buying Guide Information: Need to purchase 9.94 pounds of tomatoes to yield 75 1/4 cup servings of tomatoes. 1. Cook taco meat according to directions in recipe. 2. Dice Tomatoes Elementary Schools Offer 1 bag chips and 1.5 oz M/MA #16 scoop to students.. Offer ¼ cup servings of lettuce and tomato to students. Offer ½ ounce of cheese to students. Middle Schools Offer 1 bag of chips and 1.5 oz M/MA #16 scoop to students. Offer cheese, lettuce and tomatoes on salad bar. Secondary Schools Offer 1 bag of chips and 2.0 oz M/MA #12 scoop to students. Offer cheese, lettuce and tomatoes on salad bar. All schools may offer sour cream and salsa. CCP: Hold For hot service at 135 or higher CCP: Hold Salad bar at 41 or lower

54 K-5: One Taco in bag as Prepared 2.0 oz M/MA; 1.25 oz eq G/B;.25 c r/o 100 Servings: #16 scoop vegetable;.25 cup other vegetable 6-8: One Taco in bag as Prepared 1.5 oz M/MA; 1.25 oz eq G/B; 100 Servings: #16 scoop 6-12: One Taco in bag as Prepared 2.0 oz M/MA ; 0.16 cup vegetable red/orange; 1.25 oz eq g/b 75 servings: #12 scoop Tuesday, May 07, 2013 Page 2

55 Tomato and Cucumber Salad Vegetable HACCP: #2 Same Day Service Marshall County Recipe V55 Cherry Tomatoes Buying Guide Information: Need to purchase 9.5 pounds of cherry tomatoes yield 100 1/4 cup servings of tomatoes. Cucumbers Buying Guide Information: Need to purchase 8.25 pounds of cucumbers to yield 100 1/4 cup servings sliced unpared cucumbers. 100 Servings Servings 9.5 # 8# 1. Wash and clean tomatoes and cucumbers. 2. Half tomatoes and dice or slice cucumbers. 3. Serve with USDA E-13 Ranch Veggie Dip CCP: Hold for service at 41 or lower ½ cup ¼ cup r/o v; ¼ cup other v 100 ½ cup servings

56 Turkey and Cheese Croissant Entrée HACCP: #2 Same Day Service Marshall County Recipe E115 Turkey, Honey Roasted 3 oz turkey (~6 slices) = 1.5 oz meat/meat alternate #1070 Sara Lee Pack size 12# Cheese, Mozzarella Shredded (#5554 or D215) Croissant (#5005) 100 Servings Servings 300 oz or # 3.13 # oz servings 100 each 1. Place a 1.5 M/MA serving of turkey and a.5 oz M/MA serving of cheese on each croissant. 2. If sandwiches are prepared in advance cover trays with plastic bag. CCP: Hold for service at 41 1 Croissant 2 M/MA, 1.5 oz eq 100

57 Turkey and Cheese Wrap- Elementary and Middle Entrée HACCP: #2 Same Day Service Marshall County Recipe E110 Turkey, Honey Roasted 3 oz turkey (~6 slices) = 1.5 oz meat/meat alternate #1070 Sara Lee Pack size12# Iceberg Lettuce (Chopped in bag) Tomatoes Buying Guide Information: Need to purchase pounds of tomatoes yield 100 1/4 cup servings of tomatoes. Cheese, Mozzarella Shredded (#5554 or D215) 100 Servings Servings 300 oz or # oz servings 7 # # 3.15# 1. Place a 1.5 M/MA serving of turkey and a.5 oz M/MA serving of cheese on each shell. 2. Place ½ c lettuce to contribute ¼ c lettuce and ¼ c diced tomato on shell. Option: Serve the ½ c lettuce and ¼ c diced tomato on side. 3. Wrap shell and fold in ends of wrap. 4. If wraps are prepared in advance cover trays with plastic bags. May be served with ranch dressing, ketchup or mustard Middle schools may offer lettuce tomato and cheese on salad bar CCP: Hold for service at 41 or lower Soft Shell Tortilla WW (#5020 or 100 each D592) 1 Turkey and Cheese Wrap 2 M/MA, 1.5 oz eq g/b, ¼ c o/r v, ¼ c other v, 100

58 Turkey and Cheese Wrap- Secondary Entrée HACCP: #2 Same Day Service Marshall County Recipe E111 Turkey, Honey Roasted 2 oz turkey = 1 oz meat/meat alternate (approximately 4 slices) #1070 Sara Lee Pack size12# Iceberg Lettuce (Chopped in bag) Tomatoes Buying Guide Information: Need to purchase pounds of tomatoes yield 200 1/4 cup servings of tomatoes. 100 Servings Servings 400 oz or 25# oz servings 14# 23 # 1. Place a 1 oz M/MA serving of turkey on each wrap. 2. Students may then go to salad bar and choose toppings. Make sure to have available- lettuce, tomato, and cheese CCP: Hold for service at 41 or lower Cheese, Mozzarella Shredded (#5554 or D215) 6.30# Soft Shell Tortilla WW (#5021) 200 each Serving Size 1 Serving Provides (2 Wraps) Yield 2 Turkey and Cheese Wraps 2 Meat: 2 oz eq g/b; 100 servings (2 wraps per serving)

59 Turkey and Cheese Pretzel Bun Entrée HACCP: #2 Same Day Service Marshall County Recipe E120 Turkey, Honey Roasted 3 oz turkey (~6 slices) = 1.5 oz meat/meat alternate #1070 Sara Lee Pack size 12# Cheese, American Processed (#5560 or D223) Pretzel Bun (#5007) 100 Servings Servings 300 oz or # 3.13 # oz servings 100 each 1. Place a 1.5 M/MA serving of turkey and a.5 oz M/MA serving of cheese on each croissant. 2. Warm sandwiches until cheese is melted. CCP: Hold for service hot service at Bun (Pretzelwitch) 2 M/MA, 2.5 oz eq 100