IN YOUR COMMUNITY RECIPES

Transcription

1 IN YOUR COMMUNITY RECIPES

2 TABLE OF CONTENTS RECIPE WEBTRITION NUMBER PAGE NUMBER Apple Cake* Apple Dumplings* Cinnamon Sugar Blend Beef Brisket, Beer Marinated Boiled/Steamed Red Potatoes Cabbage and Potato Soup with Bacon Chicken Stock Carrots and Turnips Chef Rosenberg: Potato Pancakes* Corned Beef & Cabbage* Corned Beef Hash with Egg and Toast Points Corned Beef Cream of Potato Soup Fresh Roasted Rosemary Carrots Grandpas Irish Soda Bread for St. Patrick s Day* Green Peas, Steamed Grilled Brussels Sprouts Irish Shepherds Pie Mashed Potatoes (Fresh) Lamb Stew Mashed Potatoes (Fresh) Mashed Turnips Molasses Cookies* Mulligatawny Soup Oven Roasted Potatoes Pepper Cabbage Soup Roast Leg of Lamb St. Patrick s Day Black Treacle Scones* Sausage and Potato Coddle for St. Patrick s Day * Kosher In addition, all of the vegetables and starches can be Kosher if no dairy is included. 2

3 Apple Cake (236) Revision Date: Apr 27, 2011 Light and airy. Portion: 1 slice Minimum Batch: (*) Indicates servings have been adjusted in accordance with assigned batch sizes *48 Servings *96 Servings *144 Servings 2 Water AP 2 cup 1 qt 1 qt, 2 cup 3 Yellow Cake Mix AP 5 lb 10 lb 15 lb 4 Water AP 1-1/2 cup 3 cup 1 qt, 1/2 cup 5 Lemon Peel, Grated Fine EP 1 tbsp, 1-1/2 tsp 3 tbsp 1/4 cup, 1-1/2 tsp Apples, Sliced, Peeled, Canned, incl AP 1 lb 2 lb 3 lb Liquids Water AP 1-1/2 cup 3 cup 1 qt, 1/2 cup 7 Powdered Sugar AP 4 oz 8 oz 12 oz 1 Refer to HACCP Plan Form: HFS# 006 Non-Refrigerated Baked Goods. Grease and flour No. 200 pan. 2 Pour water into mixing bowl. 3 Add cake mix to bowl. Using cake paddle, mix on medium speed for 1 minute. 4 While mixing on medium speed, add water gradually to bowl. Stop mixer. Scrape down bowl and paddle. 5 Add lemon rind, apples, and water to bowl. Mix on low speed for 2 minutes. Do not over mix. Pour approximately 9 pounds 4 ounces of batter into each No. 200 pan. Place any food waste in TrimTrax bucket. 6 Bake until toothpick inserted in center of pan comes out clean. Regular oven: 350F for 45 minutes; Convection oven: 300F for 30 minutes. Cool on racks. 7 Dust cake with confectioners' sugar. Cut each No. 200 pan into 48 equal slices. 8 Portion 1 slice of cake in each serving dish. Daily Value - Approximate nutritive values per serving Calories Calories from Fat 49.6 Total Fat 5.5g 8.5% Cholesterol 0.9mg 0.3% Total Carb. 40.6g 13.5% Vitamin A 0.1% Calcium 6.5% Saturated Fat 0.8g 4.1% Sodium 311.3mg 13.0% Fiber 0.8g 3.1% Vitamin C 0.6% Iron 4.1% Trans Fat - Protein 2.1g Sugars 23.8g 3

4 Apple Dumplings (4753) Revision Date: Jul 22, 2008 Baked apple in a light pastry Portion: 1 ea Indicates partial nutritional value 1 1 All Purpose Flour AP 2-1/2 oz 7-1/2 oz 12-1/2 oz Granulated Sugar AP 1 lb, 8 oz 4 lb, 8 oz 7 lb, 8 oz Ground Cinnamon AP 1 tsp 1 tbsp 1 tbsp, 2 tsp Ground Nutmeg AP 1 tsp 1 tbsp 1 tbsp, 2 tsp 2 Boiling Water AP 1 qt 3 qt 1 gal, 1 qt 3 Salted Butter, Solid AP 8 oz 1 lb, 8 oz 2 lb, 8 oz 4 Imitation Vanilla Extract AP 1-1/2 tsp 1 tbsp, 1-1/2 tsp 2 tbsp, 1-1/2 tsp 5 Fresh Peeled Cored Apples AP 25 ea 75 ea 125 ea Cinnamon Sugar Blend (124) 4 oz 12 oz 1 lb, 4 oz Puff Pastry Dough 5x5, 2 oz AP 25 ea 75 ea 125 ea 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Combine flour, sugar,cinnamon and nutmeg. 2 Add dry ingredients to water while stirring with a wire whip. Cook until thickened. 3 Add butter and stir until butter is melted and internal temperature reaches 165F. Remove from heat. 4 Add vanilla to sauce. Hold warm for use in step 7. 5 Place apple upside down on pastry square. Place 1 teaspoon cinnamon/sugar blend and 1 teaspoon margarine into center of each apple. Fold corners to center on top of fruit and seal edges together. Turn the apple over so the bottom is the top and make three slashes in the top of the appple. Place in #200 pan(s) coated with non-stick spray. 6 Bake in Regular Oven for 15 minutes at 350F; or Convection Oven at 300F for 12 minutes. 7 Baste dumplings with 1/2 of sauce and and bake minutes longer or until golden brown and internal temperature reaches 145F. 4

5 8 Portion 1 dumpling into each dessert dish. Ladle 1 oz sauce over each dumpling. Hold warm for service. Note: 1. Sliced apples, frozen or fresh, may be used in place of whole apples. Place #10 dipper of fruit in the fcenter and sprinkle with sugar/cinnamon blend. Fold corners of pastry to the center and on top of fruit and seal edges together. Bake as directed for Apple Dumplings. Daily Value - Approximate nutritive values per serving Calories Calories from Fat Total Fat 28.3g 43.6% Cholesterol 19.5mg 6.5% Total Carb. 65.1g 21.7% Vitamin A 6.8% Calcium 3.6% Saturated Fat +10.7g +53.6% Sodium 221.9mg 9.2% Fiber 2.4g 9.7% Vitamin C +7.5% Iron 7.6% Trans Fat +5.3g Protein 3.9g Sugars +43.1g 5

6 Cinnamon Sugar Blend (124) Revision Date: Jul 30, 2013 Sub Recipe For Apple Dumplings (4753) Portion: 1 oz 4 oz 12 oz 1 1 lb, 4 oz 4 Servings 12 Servings 20 Servings 1 Ground Cinnamon AP 1 tbsp, 1-3/4 tsp 1/4 cup, 2 tsp 1/3 cup, 2 tbsp, 1-1/4 tsp Dark Brown Sugar AP 1 oz 3 oz 5-1/4 oz Granulated Sugar AP 2-1/2 oz 7-3/4 oz 13 oz 1 Refer to HACCP Plan Form: HFS# 007 Non-Refrigerated Mixes Place cinnamon, dark brown sugar, and sugar in mixing bowl in that order. Using wire whip, mix on No. 1 speed until all ingredients are thoroughly blended. 2 Store in container with lid until ready to use. Label with recipe name and preparation date. Note: 1. Be sure to place ingredients in bowl in order listed to prevent cinnamon from dusting. 6

7 Beef Brisket, Beer Marinated (4840) Revision Date: Jan 19, 2013 Brisket of beef marinated and cooked till tender. Served with barbeque sauce. Portion: 4 oz Beef Brisket, Raw AP 6 lb 18 lb 30 lb 2 Worcestershire Sauce AP 1/2 cup 1-1/2 cup 2-1/2 cup Beer, 12 oz AP 8 oz 1 lb, 8 oz 2 lb, 8 oz Salt AP 1 tbsp 3 tbsp 1/4 cup, 1 tbsp Ground Black Pepper AP 1 tbsp 3 tbsp 1/4 cup, 1 tbsp Chopped Garlic in Oil AP 2 tbsp 1/3 cup, 2 tsp 1/2 cup, 2 tbsp Vegetable Oil AP 1 cup 3 cup 1 qt, 1 cup A-1 Steak Sauce AP 1 cup 3 cup 1 qt, 1 cup 4 Beef Base AP 4 oz 12 oz 1 lb, 4 oz 7 All Purpose Flour AP 1 oz 3 oz 5 oz Reserved Liquid AP 1 qt 3 qt 1 gal, 1 qt Water AP 1 oz 3 oz 5 oz 1 Refer to HACCP Plan Form: HFS #001 Prepared Hot for Hot Service. If frozen, thaw meat overnight under refrigeration. Rinse brisket. Place in center of sheet of foil. 2 Combine Worchestershire sauce, steak sauce, beer, salt, pepper and garlic. Blend well. Place brisket into pan. Pour marinate (1 quart per piece) over meat. Cover roast and refrigerate for 3 hours or overnight and internal temperature reaches 41F or less. 3 Remove beef from marinade. Reserve liquid. 4 In large stockpot, combine water, base and wine. Bring to a boil. 5 In braiser heat oil over medium heat. Sear all sides of brisket. Place brisket into roasting pan coated with non-stick spray. Pour beef stock/wine mixture and reserved marinade over roast. 6 Bake in Regular oven at 350F for 1-1/2 hours. Check temperature. Cook brisket until internal temperature reaches 140F for 12 minutes. Do not cook brisket for more than 2-1/2 hours, as it will get tough. Remove brisket from pan. Let roast rest before slicing. 7 Mix flour and cold water, stirring with wire whip until smooth to make roux. Add roasting liquids into saucepan. Bring to boil. Check flavor and adjust seasoning as necessary. Whisk in roux and let sauce thicken. Hold sauce at 165F until ready for service. 7

8 8 Portion 3 oz beef brisket on each serving dish. Ladle 1 oz sauce over brisket. Hold warm for service. Daily Value - Approximate nutritive values per serving Calories Calories from Fat Total Fat Saturated Fat 6.1g Trans Fat 18.4g 28.4% Cholesterol 80.0mg +0.0g 30.6% Sodium 661.6mg Protein 22.4g 26.7% Total Carb. 4.7g 27.6% Fiber Sugars 0.3g 1.6g 1.6% 1.0% Vitamin A Vitamin C 0.7% 2.1% Calcium Iron 2.0% 12.3% 8

9 Boiled/Steamed Red Potatoes (978) Revision Date: Sep 13, 2013 Tender and served with chopped parsley Portion: 1/2 cup Red Bliss Potatoes, Fresh, Quartered EP 6 lb, 4 oz 18 lb, 12 oz 31 lb, 4 oz Salt AP 1-1/4 tsp 1 tbsp, 3/4 tsp 2 tbsp, 1/4 tsp 2 Liquid Margarine, Zero TF AP 1/4 cup, 1 tbsp 3/4 cup, 3 tbsp 1-1/2 cup, 1 tbsp 1 Refer to HACCP Plan Form: HFS# 001 Prepared Hot for Hot Service. To boil: place potatoes in kettle. Cover with water, add salt and bring to a boil. Reduce heat. Cover and simmer for 25 to 30 minutes until tender and internal temperature reaches 140F. Drain well. Hold warm for use in step 2. To steam: place potatoes in pan, sprinkling with salt while filling pan. Steam 25 minutes until tender and internal temperature reaches 140F. Hold warm for use in step 2. 2 Melt margarine. Pour over potatoes. 3 Portion 1/2 cup of potatoes in each serving dish. Hold warm for service. Daily Value - Approximate nutritive values per serving Calories Calories from Fat 21.6 Total Fat 2.4g 3.7% Cholesterol 0.0mg 0.0% Total Carb. 22.2g 7.4% Vitamin A 2.3% Calcium 1.0% Saturated Fat 0.4g 2.2% Sodium 153.8mg 6.4% Fiber 2.0g 8.2% Vitamin C 23.8% Iron 4.4% Trans Fat +0.0g Protein 2.6g Sugars 1.6g 9

10 Cabbage And Potato Soup with Bacon (27120) Revision Date: Jun 20, 2013 Comfort food Portion: 1-1/2 cup Portion: Energy 1-1/2 (kcal) cup Protein (g) Carbohydrate (g) Total Fat (g) Cholesterol (mg) Sodium (mg) Dietary Maximum Fiber (g) Potassium Production: (mg) Energy (kcal) Protein 9.5 (g) Carbohydrate 17.1 (g) Total 14.4 Fat (g) Cholesterol 11.8 (mg) Sodium 672.4(mg) Dietary 3Fiber (g) Potassium (mg) + Indicates partial nutritional value Indicates partial nutritional value 1 1 Applewood Smoked Sliced Bacon EP 251 Servings lb, 9 oz 75 4 lb, Servings 11 oz lb, Servings 12 oz 1 Diced Onions, Fresh EP 3 cup, 2 tbsp 2 qt, 1-1/3 cup, 1 tbsp 3 qt, 3-1/2 cup, 2 tbsp Applewood Smoked Sliced Bacon EP 1 lb, 9 oz 4 lb, 11 oz 7 lb, 12 oz Red Bliss Potatoes, Fresh, Diced AP 3 lb, 2 oz 9 lb, 8 oz 15 lb, 12 oz Diced Onions, Fresh EP 3 cup, tbsp 2 qt, 1-1/3 cup, 1 tbsp 3 qt, 3-1/2 cup, 2 tbsp Minced Garlic Cloves, Fresh EP 2 tbsp, 1/4 tsp 1/3 cup, 2-3/4 tsp 1/2 cup, 2 tbsp, 1-1/4 Red Bliss Potatoes, Fresh, Diced AP 3 lb, 2 oz 9 lb, 8 oz 15 lb, 12 oz tsp Minced Whole+Sum Garlic Sub Cloves, Recipe: Fresh Chicken EP 12 gal, tbsp, 2 qt, 1/41 tsp cup 1/3 4 gal, cup, 2 qt, 2-3/4 3 cup tsp 1/27 cup, gal, 32 qt, tbsp, 1 cup 1-1/4 tsp Stock (24587) Whole+Sum Sub Recipe: Chicken 1 gal, 2 qt, 1 cup 4 gal, 2 qt, 3 cup 7 gal, 3 qt, 1 cup Green Cabbage, Chopped EP 3 lb, 2 oz 9 lb, 8 oz 15 lb, 12 oz Stock (24587) Kosher Salt AP 1-1/2 tsp 1 tbsp, 1-3/4 tsp 2 tbsp, 1-3/4 tsp Green Cabbage, Chopped EP 3 lb, 2 oz 9 lb, 8 oz 15 lb, 12 oz Ground Black Pepper AP 1/2 tsp 1-1/2 tsp 2-1/2 tsp Kosher Salt AP 1-1/2 tsp 1 tbsp, 1-3/4 tsp 2 tbsp, 1-3/4 tsp Cider Vinegar AP 1/4 cup, 1/2 tsp 3/4 cup, 1-1/2 tsp 1-1/4 cup, 2-1/2 tsp Ground Black Pepper AP 1/2 tsp 1-1/2 tsp 2-1/2 tsp Italian Parsley, Fresh, Chopped EP 1-1/2 cup, 1 tbsp 1 qt, 2/3 cup 1 qt, 3-3/4 cup, 1 tbsp Cider Vinegar AP 1/4 cup, 1/2 tsp 3/4 cup, 1-1/2 tsp 1-1/4 cup, 2-1/2 tsp Italian Parsley, Fresh, Chopped EP 1-1/2 cup, 1 tbsp 1 qt, 2/3 cup 1 qt, 3-3/4 cup, 1 tbsp 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Prepare chicken stock according to recipe and set aside until ready for use. Slice the bacon and cook in a 1 Refer stock/soup HACCP pot until Plan crispy. Form Remove HFS# 001: all Prepared but 2 Tbsp Hot of bacon for Hot fat Service. and add the onions and cook for 3 minutes. Prepare Add the potatoes, chicken stock garlic, according chicken stock, recipe and and cabbage. set aside Bring until to ready a boil for and use. simmer Slice the partially bacon covered and cook for in 20 a stock/soup minutes or until pot until potatoes crispy. and Remove cabbage all are but tender. 2 Tbsp of Season bacon with fat and salt, add black the pepper onions and and apple cook cider for 3 minutes. vinegar. Add Garnish the potatoes, with fresh garlic, chopped chicken parsley stock, just and prior cabbage. to service. Bring Portion to a size: boil and 1.5 simmer cups. Hold partially hot for covered hot service. for 20 minutes or until potatoes and cabbage are tender. Season with salt, black pepper and apple cider vinegar. Garnish with fresh chopped parsley just prior to service. Portion size: 1.5 cups. Hold hot for hot service. Cabbage And Potato Soup with Bacon Daily Value - Approximate nutritive values per serving Calories Calories from Fat Total Fat 14.4g 22.1% Cholesterol 11.8mg 3.9% Total Carb. 17.1g 5.7% Vitamin A +10.3% Calcium +4.8% Saturated Fat 6.0g 29.8% Sodium 672.4mg 28.0% Fiber 3.0g 12.0% Vitamin C +58.7% Iron +5.5% Trans Fat +0.0g Protein 9.5g Sugars 3.6g 10

11 Whole+Sum Sub Recipe: Chicken Stock (24587) Revision Date: Jun 07, 2013 Sub Recipe For Cabbage And Potato Soup with Bacon (27120) Portion: 12 floz 1 gal, 2 qt, 1 cup 4 gal, 2 qt, 3 cup 1 7 gal, 3 qt, 1 cup 17 Servings 50 Servings 84 Servings 1 Chicken Bones (for stock) AP 2 lb, 2 oz 6 lb, 4 oz 10 lb, 8 oz Cold Water AP 2 gal, 2 cup 6 gal, 1 qt 10 gal, 2 qt Onions, Fresh EP 1 ea 3-1/4 ea 5-1/4 ea Celery, Fresh, Cubed 1-Inch EP 4-1/4 oz 12-1/2 oz 1 lb, 5 oz Carrots, Fresh EP 1 ea 3-1/4 ea 5-1/4 ea Garlic Cloves, Peeled, Fresh AP 1 tbsp, 1-1/4 tsp 1/4 cup, 1/2 tsp 1/3 cup, 1 tbsp, 2 tsp Whole Bay Leaf AP 1-1/2 ea 4-3/4 ea 8 ea Parsley Bunch, Fresh EP 1/2 cup, 1-1/2 tsp 1-1/2 cup, 1 tbsp 2-1/2 cup, 2 tbsp Thyme Sprig, Fresh EP 2-1/4 ea 6-1/4 ea 10-1/2 ea Whole Black Pepper AP 1/2 tsp 1-1/2 tsp 2-3/4 tsp 1 Refer to HACCP Plan Form HFS#001: Prepared Hot for Hot Service Rinse chicken bones in sink and drain. Place in large stock pot. Cover with cold water. Bring to a simmer and cook uncovered for one hour. Skim off the white foam. Do not allow to come to a rolling boil, hold at a simmer. Meanwhile chop vegetables and add to stock pot after the first hour of cooking. Take the tops off the parsley (reserve for future use) and use only the clean stems. Add to stock pot. Add thyme, bay leaves, garlic and peppercorns. Bring back to a simmer and allow to simmer for 3 more hours, skimming excess fat as it appears. There is no reason to stir the stock but instead just gently press down any ingredients that have floated to the top. Strain stock through a china cap and then again through a fine mesh strainer. Portion size: 12 oz (or depending upon recipe amount needed). Hold hot for hot service. NOTE: Ideally stock is made the night before and allowed to cool in walk-in. Skim off the hardened fat off the top before reheating. Chicken Stock 11

12 Carrots and Turnips (4950) Revision Date: Jan 14, 2013 Lightly seasoned Portion: 1/2 cup Carrots, Fresh, Sliced AP 3 lb 9 lb 15 lb Turnip,Fresh AP 3 lb 9 lb 15 lb 3 Parsley, Fresh, Chopped AP 1/2 cup 1-1/2 cup 2-1/2 cup 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Thoroughly wash produce in produce sink and cut on produce cutting board. Peel and slice turnips and carrots in 1/4 inch thick slices. 2 Steam together for approximately 8 minutes or until cooked but firm and internal temperature reaches 140F. 3 Portion 1/2 cup vegetables on each serving dish. Garnish with parsley. Hold warm for service. Daily Value - Approximate nutritive values per serving Calories 30.0 Calories from Fat 1.4 Total Fat 0.2g 0.2% Cholesterol 0.0mg 0.0% Total Carb. 6.9g 2.3% Vitamin A 164.8% Calcium 3.2% Saturated Fat 0.0g 0.1% Sodium 41.1mg 1.7% Fiber 2.3g 9.1% Vitamin C 15.8% Iron 1.6% Trans Fat +0.0g Protein 0.8g Sugars 3.6g 12

13 Chef Rosenberg: Potato Pancakes (41995) Revision Date: Jan 24, 2013 Potato Pancakes Portion: 1 ea Baker Potatoes, Fresh, 60 Count AP 1 lb, 14 oz 5 lb, 12 oz 9 lb, 8 oz Onions, Fresh, Grated EP 1-1/2 cup, 1 tbsp 1 qt, 2/3 cup 1 qt, 3-3/4 cup, 1 tbsp All Purpose Flour AP 1-1/2 cup, 1 tbsp 1 qt, 2/3 cup 1 qt, 3-3/4 cup, 1 tbsp Egg, Fresh AP 2 ea 5-3/4 ea 9-1/2 ea Baking Powder AP 1/4 tsp 1 tsp 1-1/2 tsp Ground Black Pepper AP 1 tsp 2-3/4 tsp 1 tbsp, 1-3/4 tsp Kosher Salt AP 2-1/4 tsp 2 tbsp, 1 tsp 3 tbsp, 2-3/4 tsp 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Rinse and scrub potatoes well and grate into a bowl. Mix well with the remaining ingredients. Preheat fryer to 350F degrees. Drop fryer basket into oil. Using a 2-ounce scooper, scoop potato batter into fryer and fry for 1 minute. Lift basket and form into pancakes, deep fry an additional 5-6 minutes until golden brown and crunchy. Remove from fryer and let drain. Pancakes can be used right away for Reubens or covered and refrigerated and heated for a later use. Refrigerated shelf life is 2 days. Portion Size: 1 ea/2 ounces Hold Hot for Hot service. Vegetarian, FIT Sub recipe for Reuben Potato Pancakes Daily Value - Approximate nutritive values per serving Calories Calories from Fat 42.9 Total Fat 4.8g 7.3% Cholesterol 12.3mg 4.1% Total Carb. 14.2g 4.7% Vitamin A 0.4% Calcium 1.4% Saturated Fat 0.5g 2.3% Sodium 235.8mg 9.8% Fiber 1.1g 4.6% Vitamin C 6.7% Iron 4.6% Trans Fat +0.1g Protein 2.2g Sugars 0.9g 13

14 Corned Beef & Cabbage (49880) Revision Date: Jun 09, 2012 Slowly simmered until tender Portion: 3 oz meat (*) Indicates servings have been adjusted in accordance with assigned batch sizes *30 Servings *80 Servings *130 Servings 2 Beef Brisket, Raw AP 9 lb, 8 oz 25 lb 40 lb, 12 oz Pickling Spice AP 3 tbsp 1/2 cup 3/4 cup, 1 tbsp Beer, 12 oz AP 2-1/4 ea 6 ea 9-3/4 ea 3 Green Cabbage, Chopped AP 7 lb, 8 oz 20 lb 32 lb, 8 oz 1 HACCP Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. 2 Simmer Meat In the kettle, place corned beef brisket, pickling spice and beer. Add water to cover. Slowly simmer for 2-1/2 hours. Remove brisket & let rest before trimming and slicing. Strain and reserve 1 gal of cooking liquid for cabbage. 3 Cabbage Simmer cabbage until tender with reserved liquids. Hold hot for service. 4 Serve To serve, place 3oz sliced (trimmed first) beef with 3 oz of cabbage. Garnish appropriately. Daily Value - Approximate nutritive values per serving Calories Calories from Fat Total Fat Saturated Fat 7.2g Trans Fat 18.2g 27.9% Cholesterol 103.7mg % Sodium 64.9mg Protein 29.5g 34.6% Total Carb. 6.7g 2.7% Fiber Sugars 2.4g +2.9g 2.2% 9.7% Vitamin A Vitamin C 1.9% 55.8% Calcium Iron 5.7% 15.9% 14

15 Corned Beef Hash with Egg and Toast Points (334) Revision Date: Feb 20, 2013 Homestyle Corned Beef Hash Portion: 1 serving Corned Beef (342) 1 lb, 9 oz 4 lb, 11 oz 7 lb, 12 oz 2 Liquid Margarine, Zero TF AP 1/2 cup, 1 tsp 1-1/2 cup, 1 tbsp 2-1/2 cup, 1 tbsp, 2 tsp Diced Onions, Fresh AP 1 lb, 3 oz 3 lb, 8 oz 5 lb, 12 oz 3 All Purpose Flour AP 1/4 cup, 1/2 tsp 3/4 cup, 1-1/2 tsp 1-1/4 cup, 2-1/2 tsp Ground Paprika AP 1-1/2 tsp 1 tbsp, 1-3/4 tsp 2 tbsp, 1-3/4 tsp 4 Water AP 1 qt, 3 tbsp 3 qt, 1/2 cup 1 gal, 1 qt, 3/4 cup Beef Base AP 1 oz 3-1/4 oz 5-1/4 oz 5 Potatoes, Fresh, Peeled, Diced EP 1 lb, 9 oz 4 lb, 11 oz 7 lb, 12 oz 7 Worcestershire Sauce AP 1-1/2 tsp 1 tbsp, 1-3/4 tsp 2 tbsp, 1-3/4 tsp Granulated Sugar AP 1/4 tsp 3/4 tsp 1-1/4 tsp Tabasco Sauce AP 1/8 tsp 1/4 tsp 1/4 tsp 8 Bread, White, Slice AP 25 ea 75 ea 125 ea Parsley, Each Leaf, Fresh EP 25 ea 75 ea 125 ea Hard Cooked Egg, Grated AP 2-1/2 ea 7-3/4 ea 13 ea 1 Refer to HACCP Plan Form: HFS# 001 Prepared Hot for Hot Service. Prepare Corned Beef according to recipe. Chop into 1/2-inch pieces. Hold cold for use in step 6. 2 Melt margarine in large skillet. Saute onions in melted margarine until transparent. 3 Stir flour and paprika into onions. Cook for 5 minutes, stirring occasionally. 4 Add water and base to skillet. Stir well to blend. 5 Add diced potatoes to skillet. Stir well to blend. Cook over medium heat stirring occasionally until potatoes are almost tender. 6 Add corned beef to skillet. Stir gently to blend. Simmer for 5 minutes. 7 Add Worcestershire Sauce, sugar, and Tabasco sauce to skillet. Stir gently to blend. Simmer until internal temperature reaches 165F. 15

16 Corned Beef (342) Revision Date: Jan 03, 2012 Sub Recipe For Corned Beef Hash with Egg and Toast Points (334) Portion: 3 oz meat 1 lb, 9 oz 4 lb, 11 oz 1 7 lb, 12 oz 8 Servings 24 Servings 40 Servings 1 Deli Corned Beef AP 1 lb, 9-1/2 oz 4 lb, 13 oz 8 lb 2 Fine Ground Black Pepper AP 1/4 tsp 1 tsp 1-3/4 tsp Garlic Chopped in Water AP <1/8 oz 1/8 oz 1/4 oz 3 Light Brown Sugar AP 1/4 oz 2/3 oz 1-1/8 oz Mustard, Yellow AP 1/4 oz 2/3 oz 1-1/8 oz Pineapple Juice, 100%, Canned AP 2-3/4 tsp 2 tbsp, 2-1/4 tsp 1/4 cup, 1-3/4 tsp Ketchup, Canned AP 2-3/4 tsp 2 tbsp, 2-1/4 tsp 1/4 cup, 1-3/4 tsp 1 Refer to HACCP Plan Form: HFS# 001 Prepared Hot for Hot Service. 2 Place beef, fat side up, in greased roasting pan. Rub well with pepper and garlic. Heat until internal temperature reaches 165F. 3 Remove from oven. Discard drippings. Dissolve ketchup, brown sugar, and mustard in pineapple juice. Spread over cooked beef. 4 Return beef to oven for about 10 minutes or until glaze melts over surface and internal temperature reaches 165F. 5 Place on line, fat side up. Carve end to end at slight angle. Slice into 1-ounce slices. Portion 3 ounces or 3 slices of corned beef in each serving dish. Hold warm for service. Note: 1. Garnish carving block with parsley and tomato roses. 2. Do not baste round with drippings, they are too salty. 3. Do not use drippings to cook cabbage. 16

17 Cream of Potato Soup (31402) Revision Date: Apr 22, 2013 Made with cream, potatoes, celery and onions Portion: 1 6ozladle Water AP 3 qt, 2-1/4 cup, 1 tbsp 2 gal, 2 qt, 2-3/4 cup 4 gal, 1 qt, 3-1/2 cup Parsley Flakes, Dried AP 1 tbsp, 2-1/4 tsp 1/3 cup, 1/8 tsp 1/2 cup, 2-3/4 tsp Celery, Fresh, 1/4" Diced AP 3-1/2 oz 10-1/2 oz 1 lb, 2 oz Chicken Base AP 1/4 cup, 2-1/4 tsp 3/4 cup, 2 tbsp, 3/4 tsp 1-1/3 cup, 2 tbsp, 1-1/2 tsp 2 Potatoes, Fresh, Peeled, 1" Cubed EP 3 lb 9 lb 15 lb 3 Liquid Margarine, Zero TF AP 3 tbsp, 1-3/4 tsp 2/3 cup, 1/8 tsp 1 cup, 1 tbsp, 2-1/2 tsp Evaportated Whole Milk, Canned AP 3-1/2 oz 10-1/2 oz 1 lb, 2 oz 1 Refer to HACCP Plan Form: HFS# 001 Prepared Hot for Hot Service. Place celery, water, chicken base and parsley in stock pot. Simmer until celery is tender. 2 Add potatoes to stock pot. Simmer until potatoes are tender. 3 Add margarine and evaporated milk to stock pot. Stir gently. Heat just until internal temperature of soup reaches 165F. 4 Portion 6-ounce ladle of soup in each soup bowl. Hold warm for service. Daily Value - Approximate nutritive values per serving Calories 75.7 Calories from Fat 21.8 Total Fat 2.4g 3.7% Cholesterol 2.4mg 0.8% Total Carb. 12.1g 4.0% Vitamin A 2.2% Calcium 2.3% Saturated Fat 0.6g 3.1% Sodium 399.3mg 16.6% Fiber 1.1g 4.3% Vitamin C 7.2% Iron 1.3% Trans Fat +0.0g Protein 1.7g Sugars +0.9g 17

18 Fresh Roasted Rosemary Carrots (19802) Revision Date: Oct 04, 2011 Rosemary Carrots Portion: 1/2 cup Rosemary, Fresh, Minced EP 2 tsp 2 tbsp 3 tbsp, 1 tsp 2 Kosher Salt AP 1 tsp 1 tbsp 1 tbsp, 2 tsp Ground Black Pepper AP 1-1/2 tsp 1 tbsp, 1-1/2 tsp 2 tbsp, 1-1/2 tsp Oil, Olive Canola Blend AP 2 oz 6 oz 10 oz Fresh Carrots, 1/2" Bias Cut EP 6 lb, 8 oz 19 lb, 8 oz 32 lb, 8 oz 1 HACCP Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service 2 Season Carrots Preheat oven to 350 degrees. In a bowl mix oil, salt, pepper add carrots. Toss together place on a sheet pan. 3 Roasting Place in a 325 convection oven. Roast for 15 minutes, remove and stir. Place back in oven another 15 min. Remove from oven and add rosemary and roast an additional 10 minutes or internal temperature reaches 145F. 4 Plating Portion 1/2 cup of carrots in each serving dish. Daily Value - Approximate nutritive values per serving Calories 68.8 Calories from Fat 23.0 Total Fat 2.6g 3.9% Cholesterol 0.0mg 0.0% Total Carb. 11.4g 3.8% Vitamin A 396.6% Calcium 4.0% Saturated Fat 0.4g 1.8% Sodium 175.8mg 7.3% Fiber 3.3g 13.4% Vitamin C 11.6% Iron 2.1% Trans Fat +0.0g Protein 1.1g Sugars +5.6g 18

19 Grandpas' Irish Soda Bread for Saint Patricks' Day (65333) A hearty bread for Saint Patricks' Day Portion: 32 serving Revision Date: Oct 03, All Purpose Flour AP 3 cup 1-2/3 cup, 1 tsp Baking Soda Granulated Sugar Fresh Egg, Beaten Low Fat Buttermilk Liquid Margarine, Zero TF Raisins 1 1 batch 16 1 batch 9 4 batch 16 1 batch 11 7 batch 16 1 batch 13 3 qt 2 cup, 1 tbsp 1 gal, 1 qt, 1 cup 2-1/3 cup, 1 tbsp, 2 tsp 1/2 tsp AP 1/2 tsp 1/4 tsp 2 tsp 1/4 tsp 1 tbsp, 1/2 tsp AP 2 tbsp 1 tbsp, 1/2 1/2 cup 1 tbsp, 3/4 cup, 2 1 tbsp, 2 tsp 1-1/8 tsp tbsp tsp AP 1 ea 1/2 ea 4 ea 3/4 ea 7 ea 3/4 ea AP 1 cup 1/2 cup, 1 tbsp AP 2 tbsp 1 tbsp, 1/2 tsp AP 1/2 cup 1/4 cup, 1-1/2 tsp 1 HACCP Refer to HACCP Plan Form HFS# 006: Non-Refrigerated Baked Goods. Pre-heat oven to 350F. 1 qt 2/3 cup, 1 tsp 1 qt, 3 cup 3/4 cup, 1 tbsp 1/2 cup 1 tbsp, 3/4 cup, 2 1 tbsp, 2 1-1/8 tsp tbsp tsp 2 cup 1/3 cup, 3-1/2 cup 1/3 cup, 1 1/2 tsp tbsp, 1/2 tsp This recipe makes two bread loafs. Prepare two pans for baking the bread. Ten inch cake pans work well however a cast iron pan is great if available. 2 Mix In a large mixing bowl combine the flour, baking soda, and sugar. Toss the raisins in the flour mixture until well coated. Make a well in the center of the dry ingredients and add the eggs, buttermilk and margarine. Mix with a rubber spatula or with gloved hands until all of the dry ingredients have been absorbed. 3 Knead Turn the dough out onto a floured surface and divide in half. Knead each half very briefly to even out the dough. Handle as little as possible. Gently pat the dough into two circles and place each into a prepared pan. 4 Bake Place each pan in the pre-heated oven and bake for 45 minutes or until the edges are golden brown. Remove from the oven an allow to cool for minutes before removing the bread from the pan. Cut into 1/2 inch slices for serving. 19

20 Irish Soda Bread If you have a cast iron pan for baking this bread I would use it. It gives the product a nice finish. Daily Value - Approximate nutritive values per serving Calories Calories from Fat 18.4 Total Fat 2.0g 3.1% Cholesterol 10.8mg 3.6% Total Carb. 23.8g 7.9% Vitamin A 1.7% Calcium 2.5% Saturated Fat 0.5g 2.3% Sodium 74.2mg 3.1% Fiber 0.8g 3.2% Vitamin C 0.4% Iron 6.8% Trans Fat +0.0g Protein 3.4g Sugars 5.0g 20

21 Green Peas, Steamed (5282) Revision Date: Mar 01, 2013 Lightly seasoned Portion: 1/2 cup Green Peas, Frozen AP 5 lb 15 lb 25 lb Salt AP 1 tsp 1 tbsp 1 tbsp, 2 tsp White Pepper AP 1 tsp 1 tbsp 1 tbsp, 2 tsp Liquid Margarine, Zero TF AP 1/3 cup, 2 tsp 1 cup, 2 tbsp 1-3/4 cup, 2 tbsp 1 Refer to HACCP Plan Form: HFS# 001 Prepared Hot for Hot Service. 2 In a #200 pan, spread frozen peas. Steam until just done (approximately 2 minutes) and internal temperature reaches 140F. Drain excess moisture. Add melted margarine, salt and pepper. Gently toss to coat. 3 Portion 1/2 cup of green peas in each serving dish. Hold warm for service. Note: 1. Do not thaw green peas before cooking. 2. Cook green peas in batches no larger than 10 to 12 pounds. Steam green peas in batches no larger than 5 to 6 pounds per steamer pan. 3. Service green peas as soon after cooking as possible. Daily Value - Approximate nutritive values per serving Calories 95.4 Calories from Fat 26.3 Total Fat 2.9g 4.5% Cholesterol 0.0mg 0.0% Total Carb. 13.0g 4.3% Vitamin A 40.5% Calcium 2.2% Saturated Fat 0.5g 2.7% Sodium 186.4mg 7.8% Fiber 5.0g 20.1% Vitamin C 15.0% Iron 7.7% Trans Fat +0.0g Protein 4.7g Sugars +4.2g 21

22 Grilled Brussel Sprouts (5286) Revision Date: Feb 02, 2006 Pan Seared Portion: 1/2 cup Lemon Wedge AP 25 ea 75 ea 125 ea 2 Brussels Sprouts, Frozen AP 5 lb 15 lb 25 lb Red Bell Peppers, Fresh AP 6-1/4 ea 18-3/4 ea 31-1/4 ea 4 Butter, Melted AP 6 oz 1 lb, 2 oz 1 lb, 14 oz 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Thoroughly wash produce in produce sink. On produce cutting board, cut peppers into 1" squares. Wedge lemons. Hold cold. 2 Steam brussel sprouts until tender-crisp. Drain. 3 Thread brussel sprouts alternately with red peppers onto skewers. (4 sprouts and 3 pieces red pepper per skewer.) 4 Place broiler rack 4" from heat source; heat broiler. Arrange skewers on broiler pan. Brush with melted butter. Broil about 4 minutes; turn. Brush with butter again and broil 3-4 minutes longer. Internal temperature must reach 140F. 5 Portion 1 vegetable skewer on each serving dish. Garnish with lemon wedge. Hold warm for service, no longer than 30 minutes. Daily Value - Approximate nutritive values per serving Calories 95.5 Calories from Fat 53.6 Total Fat 6.0g 9.2% Cholesterol 14.6mg 4.9% Total Carb. 9.4g 3.1% Vitamin A 35.5% Calcium 2.8% Saturated Fat 3.6g 17.9% Sodium 63.2mg 2.6% Fiber 4.3g 17.3% Vitamin C 124.3% Iron 3.1% Trans Fat +0.2g Protein 3.6g Sugars 3.0g 22

23 Irish Shepherds Pie (18788) Revision Date: Nov 15, 2012 Traditional Lamb Casserole Portion: 1 serving (*) Indicates servings have been adjusted in accordance with assigned batch sizes *30 Servings *80 Servings *130 Servings 2 Oil, Olive AP 3 oz 8 oz 13 oz Carrots, Fresh, Finely Chopped AP 1 lb, 8 oz 4 lb 6 lb, 8 oz 3 Onions, Fresh, Finely Diced AP 1 lb, 8 oz 4 lb 6 lb, 8 oz 4 Ground Black Pepper AP 2 tbsp, 3/4 tsp 1/3 cup, 2 tsp 1/2 cup, 1 tbsp, 2-1/4 tsp Ground Lamb AP 7 lb, 8 oz 20 lb 32 lb, 8 oz Thyme, Fresh, Minced AP 3 tbsp 1/2 cup 3/4 cup, 1 tbsp 5 Green Peas, Frozen AP 1 lb, 8 oz 4 lb 6 lb, 8 oz Salted Butter, Solid AP 12 oz 2 lb 3 lb, 4 oz 6 All Purpose Flour AP 1 lb, 2 oz 3 lb 4 lb, 14 oz Burgundy Cooking Wine AP 2-1/4 cup 1 qt, 2 cup 2 qt, 1-3/4 cup Tomato Paste, Canned AP 1 cup, 2 tbsp 3 cup 1 qt, 3/4 cup, 2 tbsp Worcestershire Sauce AP 1/2 cup, 1 tbsp 1-1/2 cup 2-1/3 cup, 1 tbsp, 2 tsp 7 Water AP 1 qt, 2 cup 1 gal 1 gal, 2 qt, 2 cup Low Sodium Chicken Base AP 1/3 cup, 2 tsp 1 cup 1-1/2 cup, 2 tbsp 8 Salted Butter, Solid AP 6 oz 1 lb 1 lb, 10 oz Fresh Egg, Beaten AP 7-1/2 ea 20 ea 32-1/2 ea Parmesan Cheese, Fresh, Shredded AP 15 oz 2 lb, 8 oz 4 lb, 1 oz Mashed Potatoes (Fresh) (550) 6 lb 16 lb 26 lb 1 HACCP Refer to HACCP Plan Form: HFS #001 Prepared Hot for Hot Service. 2 Saute Carrots Heat olive oil in large braising pan, add the carrots, and sautee until just starting to get tender, 3 Add the Onions Add the onions and continue to saute for 2-3 minutes to cook onions. 4 Add Meat and Seasonings Add the lamb, pepper, and thyme. Cook until browned and meat is broken up. Drain the fat. 5 Add Add Butter and peas, and continue to sautee to melt the butter and incorporate the peas 6 Add Stir in the flour, tomato paste, wine, and worcestershire sauce, and allow to cook for about 8 minutes on a low simmer. 23

24 7 Allow to Cook. add the water and chicken base. Continue to simmer until mixture becomes a thick, meaty gravy. 8 Assemble Remove from heat. Grease 2-2" hotel pans with butter and add the sauce. Spread the mashed potatoes evenly over the meat and gravy mixture. Brush the poatoes with Butter, and sprinkle the cheese evenly over the potatoes. 9 Bake Bake for about 20 minutes or until the potato is nice and browned on top and the internal temperature has reached 155 degrees f. If Batch cooking, allow extra time for baking as the mixture will cool down and be sure to fully reheat to 165 degrees f. Note final cooking temperature on Webtrition production sheet. Great for St. Patricks Day. Shepherds Pie made from Lamb. Daily Value - Approximate nutritive values per serving Calories Calories from Fat Total Fat 41.5g 63.9% Cholesterol 166.3mg 55.4% Total Carb. 43.0g 14.3% Vitamin A 96.2% Calcium 25.0% Saturated Fat 19.3g 96.4% Sodium 949.2mg 39.5% Fiber 4.7g 18.8% Vitamin C 23.9% Iron 22.3% Trans Fat +0.6g Protein 32.4g Sugars +6.3g 24

25 Mashed Potatoes (Fresh) (550) Revision Date: Jan 15, 2013 Sub Recipe For Irish Shepherds Pie (18788) Portion: 1/2 cup 30 Servings 6 lb 80 Servings 16 lb 130 Servings 26 lb 28 Servings 74 Servings 121 Servings 1 Potatoes, Fresh, Peeled, Sliced Lengthwise EP 5 lb, 8 oz 14 lb, 12 oz 24 lb, 4 oz 3 Whole Milk, Gallon AP 1/4 cup, 1-1/2 tsp 2/3 cup, 1 tbsp, 1/2 tsp 1 cup, 3 tbsp, 1 tsp Salt AP 1-3/4 tsp 1 tbsp, 1-1/2 tsp 2 tbsp, 1-1/4 tsp White Pepper AP 1/4 tsp 3/4 tsp 1-1/4 tsp Liquid Margarine, Zero TF AP 1/2 cup, 1 tbsp 1-1/3 cup, 2 tbsp, 1 tsp 1 Refer to HACCP Plan Form: HFS# 001 Prepared Hot for Hot Service. 2-1/3 cup, 1 tbsp, 1-1/4 tsp Place potato halves in a pot with enough water to cover potatoes. Boil potatoes until a fork can easily pierce them. 2 Drain potatoes and place in mixing bowl. Using wire whip, mix at low speed until smooth. 3 Add margarine, milk, salt, and white pepper to mixing bowl. Whip at medium speed until fluffy. Internal temperature of potatoes must be 140F prior to service. 4 Portion 1/2 cup of potatoes in each serving dish. Hold warm for service. Mashed Potatoes (Fresh)

26 Lamb Stew (368) Revision Date: Jul 19, 2008 Diced lamb meat with garden vegetables mixed in a savory lamb sauce. Portion: 8 oz (p) Leg of Lamb, Brt, Raw AP 6 lb, 4 oz 18 lb, 12 oz 31 lb, 4 oz 3 All Purpose Flour AP 6 oz 1 lb, 2 oz 1 lb, 14 oz Salt AP 2 tbsp, 1-1/2 tsp 1/3 cup, 2 tbsp, 1/2 tsp 3/4 cup, 1-1/2 tsp Fine Ground Black Pepper AP 1 tbsp, 1-1/2 tsp 1/4 cup, 1-1/2 tsp 1/3 cup, 2 tbsp, 1/2 tsp 4 Diced Carrots, Fresh AP 2 lb 6 lb 10 lb 5 Water AP 3 qt, 2 cup 2 gal, 2 qt, 2 cup 4 gal, 1 qt, 2 cup Onions, Fresh, Quartered EP 2 lb 6 lb 10 lb Tomatoes, Diced in Juice, No Added AP 1/2 #10Can 1-1/2 #10Can 2-1/2 #10Can Salt, Canned, Incl Liquids Diced Potatoes, Fresh AP 2 lb 6 lb 10 lb 6 Green Peas, Frozen AP 8 oz 1 lb, 8 oz 2 lb, 8 oz 1 Refer to HACCP Plan Form: HFS# 001 Prepared Hot for Hot Service. Thaw lamb overnight under refrigeration. 2 Dice lamb into 1-inch cubes. Place lamb in roasting pan. 3 Sprinkle flour, salt, and pepper over lamb. Roast lamb. Regular oven: 350F for 30 minutes; Convection oven: 300F for 20 minutes. Add water if meat sticks. 4 Add carrots to roasting pan. Roast. Regular oven: 350F for 20 minutes; Convection oven: 300F for 15 minutes. 5 Add water, potatoes, onions, and tomatoes to roasting pan. Roast until vegetables are tender. Regular oven: 350F for 25 minutes; Convection oven: 300F for 19 minutes. 6 Sprinkle peas over roasting pan. Return to oven for 5 minutes and until internal temperature reaches 155F. 7 Portion 8-ounce ladle of stew in each serving dish. Hold warm for service. Daily Value - Approximate nutritive values per serving Calories Calories from Fat 51.4 Total Fat Saturated Fat 2.0g Trans Fat 5.7g 8.8% Cholesterol 70.0mg +0.0g 9.9% Sodium 800.3mg Protein 25.7g 23.3% Total Carb. 23.1g 33.3% Fiber Sugars 3.6g +5.4g 7.7% 14.4% Vitamin A Vitamin C 114.0% 23.7% Calcium Iron 5.5% 17.1% 26

27 Mashed Potatoes (Fresh) (550) Revision Date: Jan 15, 2013 Light and fluffy Portion: 1/2 cup Potatoes, Fresh, Peeled, Sliced Lengthwise EP 5 lb 15 lb 25 lb 3 Whole Milk, Gallon AP 1/4 cup 3/4 cup 1-1/4 cup Salt AP 1-1/2 tsp 1 tbsp, 1-1/2 tsp 2 tbsp, 1-1/2 tsp White Pepper AP 1/4 tsp 3/4 tsp 1-1/4 tsp Liquid Margarine, Zero TF AP 1/2 cup 1-1/2 cup 2-1/2 cup 1 Refer to HACCP Plan Form: HFS# 001 Prepared Hot for Hot Service. Place potato halves in a pot with enough water to cover potatoes. Boil potatoes until a fork can easily pierce them. 2 Drain potatoes and place in mixing bowl. Using wire whip, mix at low speed until smooth. 3 Add margarine, milk, salt, and white pepper to mixing bowl. Whip at medium speed until fluffy. Internal temperature of potatoes must be 140F prior to service. 4 Portion 1/2 cup of potatoes in each serving dish. Hold warm for service. Daily Value - Approximate nutritive values per serving Calories Calories from Fat 33.6 Total Fat 3.7g 5.8% Cholesterol 0.2mg 0.1% Total Carb. 18.3g 6.1% Vitamin A 3.4% Calcium 1.0% Saturated Fat 0.7g 3.6% Sodium 182.7mg 7.6% Fiber 1.6g 6.6% Vitamin C 11.2% Iron 1.6% Trans Fat +0.0g Protein 1.6g Sugars +0.9g 27

28 Mashed Turnips (5426) Revision Date: Feb 02, 2006 Light and fluffy Portion: 1/2 cup Turnip,Fresh AP 7 lb 21 lb 35 lb 2 Boiling Water AP 2 qt 1 gal, 2 qt 2 gal, 2 qt Salt AP 1 tbsp 3 tbsp 1/4 cup, 1 tbsp 3 Granulated Sugar AP 1 tbsp 3 tbsp 1/4 cup, 1 tbsp Salted Butter, Solid AP 3 oz 9 oz 15 oz 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Thoroughly wash turnips in produce sink. On produce cutting board, peel and cut turnips into 2" pieces. 2 Add turnips to boiling, salted water. Cover and simmer minutes or until tender. Drain. Turnips can also be cooked in perforated pan in convection steamer for minutes. 3 Place drained hot turnips into mixing bowl. With wire whip, beat on medium speed until broken. Add sugar and butter. Continue to beat until smooth. 4 Transfer to steamtable pans and heat in Regular Oven at 300F for minutes; or Convection Oven at 250F for 7-12 minutes and internal temperature reaches 140F. 5 Portion 1/2 cup vegetables in each serving dish. Hold warm for service. Daily Value - Approximate nutritive values per serving Calories 49.0 Calories from Fat 25.6 Total Fat 2.8g 4.4% Cholesterol 7.3mg 2.4% Total Carb. 5.7g 1.9% Vitamin A 1.7% Calcium 3.7% Saturated Fat 1.8g 8.8% Sodium 326.0mg 13.6% Fiber 2.1g 8.2% Vitamin C 19.9% Iron 1.0% Trans Fat +0.1g Protein 0.8g Sugars 3.6g 28

29 Molasses Cookies (5451) Revision Date: Feb 25, 2011 Chewy and sweet with golden molasses. Portion: 2 ea Granulated Sugar AP 1-2/3 cup 1 qt, 1 cup 2 qt, 1/3 cup Salted Butter, Solid AP 1-1/4 cup 3-3/4 cup 1 qt, 2-1/4 cup 3 Dark Molasses AP 1/3 cup, 1 tbsp, 1 tsp 1-1/4 cup 2 cup, 1 tbsp, 1 tsp 4 Whole Egg w/citric Acid AP 2-3/4 oz 8-1/4 oz 14 oz 5 All Purpose Flour AP 3-1/3 cup 2 qt, 2 cup 1 gal, 3/4 cup Baking Soda AP 1 tbsp, 1/4 tsp 3 tbsp, 1 tsp 1/3 cup, 3/4 tsp Salt AP 1-1/8 tsp 1 tbsp, 1/4 tsp 1 tbsp, 2-1/2 tsp Ground Cloves AP 1-3/4 tsp 1 tbsp, 2 tsp 2 tbsp, 2-1/4 tsp Ground Cinnamon AP 1-3/4 tsp 1 tbsp, 2 tsp 2 tbsp, 2-1/4 tsp 6 Granulated Sugar AP 4-1/2 oz 13-1/2 oz 1 lb, 6 oz 1 Refer to HACCP Plan Form HFS# 006: Non-Refrigerated Baked Goods. 2 Cream butter and sugar on medium speed for 5 minutes, using paddle attachment. 3 Slowly add molasses to creamed mixture. 4 Add eggs, a small amount at a time to creamed mixture. Mix thoroughly. 5 Sift flour, baking soda, salt, cinnamon and cloves together. Add to creamed mixture. Mix on low speed until well blended. Cover and refrigerate until internal temperature reaches 41F or less. 6 Portion dough with #40 dipper. Roll dough in sugar. 7 Place dough on baking sheets, lined with parchment paper. Bake in Regular Oven at 375F for 8-10 minutes; or Convection Oven at 325F for 6-8 minutes or until lightly browned but still soft. 8 Portion 2 cookies on each serving dish. Daily Value - Approximate nutritive values per serving Calories Calories from Fat 87.3 Total Fat 9.7g 14.9% Cholesterol 36.1mg 12.0% Total Carb. 35.6g 11.9% Vitamin A 6.0% Calcium 2.1% Saturated Fat 6.0g 29.8% Sodium 361.1mg 15.0% Fiber 0.6g 2.4% Vitamin C 0.0% Iron 6.3% Trans Fat +0.4g Protein 2.2g Sugars 21.5g 29

30 Mulligatawny Soup (5456) Revision Date: Nov 11, 2011 Chicken, apples, eggplant, and spices in broth. Portion: 1 6ozladle Indicates partial nutritional value 1 2 Boiling Water AP 3 qt 2 gal, 1 qt 3 gal, 3 qt Low Sodium Chicken Base AP 1/4 cup, 1-1/2 tsp 3/4 cup, 1 tbsp, 1-1/2 1-1/3 cup, 1 tbsp, 1/2 tsp tsp 3 Fresh Diced Green Bell Pepper, 1/2" EP 2 cup 1 qt, 2 cup 2 qt, 2 cup Curry Powder AP 1 tbsp 3 tbsp 1/4 cup, 1 tbsp All Purpose Flour AP 3/4 cup 2-1/4 cup 3-3/4 cup Diced Onions, Fresh EP 2 cup 1 qt, 2 cup 2 qt, 2 cup Diced Carrots, Fresh EP 2 cup 1 qt, 2 cup 2 qt, 2 cup Celery, Fresh, 1/4" Diced EP 2 cup 1 qt, 2 cup 2 qt, 2 cup Oil, Olive Canola Blend AP 1/2 cup 1-1/2 cup 2-1/2 cup Chopped Garlic Cloves, Fresh EP 1 tbsp 3 tbsp 1/4 cup, 1 tbsp Fresh Apples, Diced EP 2 cup 1 qt, 2 cup 2 qt, 2 cup Potatoes, Fresh, Peeled, Diced AP 2 cup 1 qt, 2 cup 2 qt, 2 cup 4 Lentils, Dry AP 1 cup 3 cup 1 qt, 1 cup Tomatoes, Diced in Juice, No Added AP 1/4 #10Can 3/4 #10Can 1-1/4 #10Can Salt, Canned, Incl Liquids Coconut Milk AP 2 cup 1 qt, 2 cup 2 qt, 2 cup Diced White Chicken AP 12 oz 2 lb, 4 oz 3 lb, 12 oz Lemon Juice, Fresh AP 1/2 cup 1-1/2 cup 2-1/2 cup 5 Cilantro, Fresh, Chopped EP 3/4 cup 2-1/4 cup 3-3/4 cup 1 HACCP Refer to HACCP Plan Form: HFS# 001 Prepared Hot for Hot Service. 2 Make Stock In separate container, combine water and base to make stock. 3 Saute Heat the olive oil in large stock pot or tilt skillet. Saute the garlic, peppers, onions, carrots, celery, apples and potatoes until the onions ae transparent. Add the curry powder and flour, and continue cooking for 2-3 minutes to form a roux. 30

31 4 Make Soup Once the roux is formed, add the stock, lentils, tomatoes, coconut milk, chicken, and lemon juice. Bring to a boil and the simmer until the lentils are tender (aproximately 30 minute) and the internal temperature is 165 degrees F or hotter. Stir the soup often to prevent scorching. 5 Plating Add the cilantro just before service and portion 6-ounce ladle of soup into each soup bowl. Hold warm for service. Hold warm for service for no longer than 2 hours. 6 Ladle 6 oz serving in each soup bowl; stirring during service to distribute solids evenly. Daily Value - Approximate nutritive values per serving Calories Calories from Fat 85.8 Total Fat Saturated Fat 4.4g Trans Fat 9.5g 14.7% Cholesterol 12.8mg +0.0g 21.9% Sodium 94.3mg Protein 8.3g 4.3% Total Carb. 17.7g 3.9% Fiber Sugars +4.2g +4.0g 5.9% +16.9% Vitamin A Vitamin C 38.9% 31.2% Calcium Iron 3.9% 11.8% 31

32 Oven Roasted Potatoes (11171) Revision Date: Jun 27, 2012 Portion: 4 oz Red Bliss Potatoes, Fresh, Quartered AP 4 lb, 11 oz 14 lb 23 lb, 8 oz Onions, Fresh, Chopped AP 6-1/4 ea 18-3/4 ea 31-1/4 ea Salt AP 1 tbsp, 1/8 tsp 3 tbsp, 1/4 tsp 1/4 cup, 1 tbsp, 1/2 tsp Ground Black Pepper AP 1-1/2 tsp 1 tbsp, 1-3/4 tsp 2 tbsp, 1-3/4 tsp Salted Butter, Solid AP 1/4 cup, 1/2 tsp 3/4 cup, 1-1/2 tsp 1-1/4 cup, 2-1/2 tsp 1 Refer to HACCP Plan Form HFS #001: Prepared Hot for Hot Service Preheat the oven to 350F. Spray a roasting pan with nonstick cooking spray. 2 Place the potatoes and onion in the pan. Dot with margarine and sprinkle with salt and pepper. Top with rosemary (optional). Bake, covered, until the potatoes are tender and an internal temperature of 140F has been reached, about 50 minutes. 3 Portion 4 oz on each serving dish. Hold warm for service. Daily Value - Approximate nutritive values per serving Calories Calories from Fat 18.8 Total Fat 2.1g 3.2% Cholesterol 5.1mg 1.7% Total Carb. 19.9g 6.6% Vitamin A 1.4% Calcium 1.7% Saturated Fat 1.3g 6.3% Sodium 323.2mg 13.5% Fiber 2.1g 8.6% Vitamin C 22.0% Iron 3.8% Trans Fat +0.1g Protein 2.4g Sugars 2.6g 32

33 Pepper Cabbage Soup (5536) Revision Date: Dec 11, 2007 Peppers, cabbage, sausage and a light chicken stock Portion: 1 6ozladle Portion: Energy 1 (kcal) 6ozladle Protein (g) Carbohydrate (g) Total Fat (g) Cholesterol (mg) Sodium (mg) Maximum Minimum Production: Batch: 1 Dietary Maximum Fiber (g) Potassium Production: (mg) Energy (kcal) Protein 5.4 (g) Carbohydrate 10.4 (g) Total 15.7 Fat (g) Cholesterol 38.3 (mg) Sodium 909.9(mg) Dietary 2.5 Fiber (g) Potassium (mg) Salted Butter, Solid AP 10 oz 75 1 lb, Servings 14 oz lb, Servings 2 oz 2 Salted Celery, Butter, Diced, Solid Fresh AP EP 10 2 cup oz 1 qt, lb, 14 2 cup oz 23 qt, lb, 2 cup oz Celery, Diced Onions, Diced, Fresh EP AP 2 cup 1 qt, 2 cup 2 qt, 2 cup 3 Diced Shredded Onions, Green Fresh Cabbage, Fresh AP EP 22 cup lb 1 qt, 6 2 lbcup 2 qt, 102 lbcup 3 Shredded Parsley, Fresh, Green Chopped Cabbage, Fresh EP 1/4 2 lb cup 3/4 6 lb cup 1-1/4 10 lb cup 4 Parsley, All Purpose Fresh, Flour Chopped EP AP 1/4 3/4 cup 2-1/4 3/4 cup cup 1-1/4 3-3/4 cup 45 All Water Purpose Flour AP 3/4 1 gal cup 2-1/4 3 gal cup 3-3/4 5 gal cup 5 Water Chicken Base AP 14 gal oz 12 3 gal oz 1 lb, 5 gal 4 oz 6 Chicken Andouille Base Sausage Link AP 1 lb, 4 oz 8 oz 4 12 lb, 8 oz oz 17 lb, 48 oz 6 Andouille Green Peas, Sausage FrozenLink AP 1 3 lb, cup 8 oz 24 qt, lb, 18 cup oz 37 qt, lb, 38 cup oz Green Mushrooms, Peas, Fresh, FrozenSliced AP EP 3 cup 2 qt, 1 cup 3 qt, 3 cup 7 Mushrooms, White PepperFresh, Sliced EP AP 1-1/2 3 cup tsp 1 tbsp, 2 qt, 1-1/2 1 cuptsp 2 tbsp, 3 qt, 1-1/2 3 cuptsp 7 White Salt Pepper AP 1-1/2 tsp 1 tbsp, 1-1/2 tsp 2 tbsp, 1-1/2 tsp Salt AP 1-1/2 tsp 1 tbsp, 1-1/2 tsp 2 tbsp, 1-1/2 tsp 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Thoroughly wash produce in produce sink and cut on produce cutting board. 2 Thoroughly wash produce in produce sink and cut on produce cutting board. In kettle or stockpot over medium-low heat, saute' onions and celery in butter until tender. 2 3 In kettle or stockpot over medium-low heat, saute' onions and celery in butter until tender. Add cabbage and parsley. Cook for 8-10 minutes. 3 4 Add cabbage and parsley. Cook for 8-10 minutes. Add flour and blend well. Cook for 4-6 minutes. 4 5 Add flour and blend well. Cook for 4-6 minutes. Dissolve chicken base in water to make stock. Add stock gradually, stir until smooth. Simmer for 45 minutes. 5 6 Dissolve chicken base in water to make stock. Add stock gradually, stir until smooth. Simmer for 45 minutes. Mince sausage and cook in separate pan until internal temperature reaches 165F. Add minced, cooked sausage, peas, and mushrooms to pot. Simmer for 10 minutes. 6 Mince sausage and cook in separate pan until internal temperature reaches 165F. Add minced, cooked 7 Add salt and pepper. Bring soup to an internal temperature of 165F. 8 Portion 6 oz ladle in each soup bowl. Hold warm for service. Daily Value - Approximate nutritive values per serving Calories Calories from Fat Total Fat 15.7g 24.1% Cholesterol 38.3mg 12.8% Total Carb. 10.4g 3.5% Vitamin A 16.3% Calcium 3.8% Saturated Fat 7.9g 39.6% Sodium 909.9mg 37.9% Fiber 2.5g 10.2% Vitamin C 28.8% Iron 5.2% Trans Fat +0.4g Protein 5.4g Sugars +3.6g 33

34 Roast Leg of Lamb^ (5914) Revision Date: Oct 11, 2011 Roasted to perfection Portion: 4 oz (p) Leg of Lamb, Brt, Raw AP 7 lb 20 lb, 12 oz 34 lb, 12 oz 2 Salt AP 1 tbsp, 1/4 tsp 3 tbsp, 1 tsp 1/3 cup, 3/4 tsp Fine Ground Black Pepper AP 1-3/4 tsp 1 tbsp, 2 tsp 2 tbsp, 2-1/4 tsp 3 Celery, Fresh, 1/4" Diced EP 9 oz 1 lb, 10-1/2 oz 2 lb, 12 oz Diced Onions, Fresh EP 9 oz 1 lb, 10-1/2 oz 2 lb, 12 oz 4 Water AP 2 cup, 3 tbsp, 1-3/4 1 qt, 2-2/3 cup 2 qt, 3 cup, 2 tbsp tsp 5 All Purpose Flour AP 2-1/4 oz 6-3/4 oz 11 oz 1 Refer to HACCP Plan Form: HFS# 001 Prepared Hot for Hot Service. Thaw lamb overnight under refrigeration. 2 Place salt and pepper in pan. Dredge lamb in salt and pepper. Place lamb on rack in roasting pan. 3 Sprinkle onions and celery over lamb. Sear lamb. Regular oven: 425F for 20 minutes; Convection oven: 375F for 15 minutes. Place any food waste in TrimTrax bucket. 4 Pour water over lamb. Cover roasting pan. Roast lamb until internal temperature reaches 155F. Regular oven: 325F for 1 hour; Convection oven: 275F for 45 minutes. Remove lamb from pan. Pour drippings into sauce pan. 5 Heat drippings in sauce pan. Stir flour into drippings to make gravy. Stir well with wire whip to blend. Heat until thickened, stirring frequently. Pour gravy through china cap to remove lumps. Heat until internal temperature reaches 165F. Note: Omit this step if serving with Mint Jelly. 6 Cut lamb into 1-ounce slices. 7 Portion 3 slices or 3 ounces of lamb in each serving dish. Garnish with 1 ounce of gravy or 1 oz Mint Jelly. Hold warm for service. Daily Value - Approximate nutritive values per serving Calories Calories from Fat 54.1 Total Fat Saturated Fat 2.1g Trans Fat 6.0g 9.2% Cholesterol 77.8mg +0.0g 10.7% Sodium 374.5mg Protein 25.6g 25.9% Total Carb. 3.0g 15.6% Fiber Sugars 0.3g +0.4g 1.0% 1.1% Vitamin A Vitamin C 0.0% 1.2% Calcium Iron 1.1% 11.1% 34

35 Saint Patricks' Day Black Treacle Scones (65326) Revision Date: Sep 27, 2013 A sweet scone with cinnamon and cloves Portion: 1 ea All Purpose Flour AP 3/4 cup, 1 tbsp, 1 tsp 2-1/2 cup 1 qt, 3 tbsp Baking Soda AP 1 tbsp, 1/4 tsp 3 tbsp, 1 tsp 1/3 cup, 3/4 tsp Cream of Tartar AP 2 tbsp, 1-1/2 tsp 1/3 cup, 2 tbsp, 1/2 tsp 3/4 cup, 1-1/2 tsp Salt AP 3/4 tsp 2-1/2 tsp 1 tbsp, 1-1/8 tsp Ground Cinnamon AP 1-3/4 tsp 1 tbsp, 2 tsp 2 tbsp, 2-1/4 tsp Ground Allspice AP 1/2 tsp 1-1/4 tsp 2-1/8 tsp Ground Cloves AP 1/2 tsp 1-1/4 tsp 2-1/8 tsp Ground Nutmeg AP 1/2 tsp 1-1/4 tsp 2-1/8 tsp Ground Ginger AP 1/2 tsp 1-1/4 tsp 2-1/8 tsp Unsalted Butter, Solid AP 3/4 cup, 1 tbsp, 1 tsp 2-1/2 cup 1 qt, 3 tbsp 3 Dark Molasses AP 3 tbsp, 1 tsp 1/2 cup, 2 tbsp 1 cup, 2 tsp Whole Milk, Gallon AP 1-2/3 cup 1 qt, 1 cup 2 qt, 1/3 cup 1 HACCP Refer to HACCP Plan Form HFS# 006: Non-Refrigerated Baked Goods. Pre-heat oven to 400F. 2 Dry ingredients In a large mixing bowl sift together the flour, baking soda, cream of tartar, salt, cinnamon, all spice, cloves, nutmeg and ginger. Cut in the butter using a fork (a pastry blender can be used to cut the butter into the sifted ingredients). 3 Moist ingredients In a mixing bowl combine the milk and molasses. Stir in the flour mixture until moistened. 4 Cut Turn the dough out onto a lightly floured surface and knead very briefly. Roll the dough out into a 1/2" thick round. Cut circles with a 2" sized cutter and place the pieces on a sheet tray with a prepared baking sheet. The sides of the scones should be just touching each other. 35

36 5 Bake Bake in the 400F pre-heated oven for minutes or until an inserted pick is clean when removed. Remove from oven and cool on wire rack. Portion size: 1 scone. Note: For a slightly softer scone immediately cover the scones with a dry cloth when cooling. Black Treacle Scone Daily Value - Approximate nutritive values per serving Calories 90.7 Calories from Fat 60.6 Total Fat 6.7g 10.4% Cholesterol 17.9mg 6.0% Total Carb. 6.8g 2.3% Vitamin A 4.3% Calcium 2.9% Saturated Fat 4.2g 21.1% Sodium 256.0mg 10.7% Fiber 0.2g 1.0% Vitamin C 0.0% Iron 2.2% Trans Fat +0.2g Protein 1.0g Sugars +2.4g 36

37 Sausage and Potato Coddle for Saint Patricks' Day (65335) A Traditional Irish one dish meal. Portion: 7 oz Revision Date: Oct 03, Sliced Bacon, Raw, 18/22 AP 1 lb, 4 oz 3 lb, 12 oz 6 lb, 4 oz Pork Link Sausage, Raw, 2 oz AP 1 lb, 14 oz 5 lb, 12 oz 9 lb, 8 oz 3 Onions, Fresh, Sliced Thin AP 1 lb, 4 oz 3 lb, 12 oz 6 lb, 4 oz Baker Potatoes, Fresh, 100 Count AP 2 lb, 8 oz 7 lb, 8 oz 12 lb, 8 oz Parsley, Fresh, Chopped AP 1/4 cup, 1 tbsp 3/4 cup, 3 tbsp 1-1/2 cup, 1 tbsp 4 Low Sodium Chicken Base AP 2 tbsp, 1-1/2 tsp 1/3 cup, 2 tbsp, 1/2 tsp 3/4 cup, 1-1/2 tsp Hot Water AP 2 qt, 2 cup 1 gal, 3 qt, 2 cup 3 gal, 2 cup 1 HACCP Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. If frozen thaw sausage and bacon overnight under refrigeration. Preheat oven to 350F. 2 Bacon & Sausage Cut the bacon into 2 inch pieces. Cook the bacon in a small rondue until crisp, remove and set aside. Do not drain the bacon grease. Cook the sausage links in the same pan, set aside and when cooled slightly cut each link into 4 pieces. Do not discard the combined grease in the pan. Save for step 4. 3 Assemble Casserole Wash and peel the potatoes and slice into 1/4 inch thick slices. Set aside. Set aside 1/4 of the chopped parsley for use in step 4. Spray a baking pan with pan spray. (Typically this recipe is made in a #200 pan and will make two pans for service). Layer the pan with potato slices, onion slices, cooked bacon pieces and sausage pieces sprinkling each layer with fresh parsley. Finish 1/4 inch from the top of the pan. 4 Finish Assembly Add the chicken base to the hot water and mix well, until throughly dissolved. Add the chicken stock to the pan used to cook the bacon and sausage and bring to a boil to deglaze the pan. Pour the hot chicken stock over the baking pans, using 1/2 in each pan. Sprinkle the remaining parsley evenly over each of the two pans. 37

38 5 Cook Cover each pan and bake at 350F for minutes. Uncover each pan and cook for another 15 minutes or until the top layer of potatoes in each pan browns and all potatoes are tender. Remove from oven and hold at 145F for service. Use a serving spoon and serve 7 oz of combined casserole per serving. Garnish with fresh herbs and serve with fresh vegetables or a green salad. Note: Placing the pans on a sheet tray in the oven will avoid boil over spills on the bottom of the convection oven. Note: Irish soda bread (recipe #65333 makes an excellent bread component for this meal) Sausage and Potato Coddle Daily Value - Approximate nutritive values per serving Calories Calories from Fat 94.1 Total Fat 10.5g 16.1% Cholesterol 29.6mg 9.9% Total Carb. 12.2g 4.1% Vitamin A 1.6% Calcium 2.0% Saturated Fat 3.4g 16.9% Sodium 389.4mg 16.2% Fiber 1.4g 5.5% Vitamin C 11.7% Iron 5.7% Trans Fat +0.1g Protein 9.1g Sugars 1.6g 38