~ C-0002 ATTACHMENT I REGIONAL MASTER MENU

Transcription

1 /' ATTACHMENT I REGIONAL MASTER MENU

2 From: Commandant of the Marine Corps SUbj: MARINE CORPS REGIONAL MASTER MENU (WEST COAST) Ref: (a) MCO P (b) MCO P (c) MCO P (d) MCO P Encl: (1) General Instructions (2) Standard Menus (3) 28 Day Cyclic Menus (4) Holiday Menus (5) Special Menus 1. Purpose. To publish a standardized regional master menu for use in planning, preparing and serving meals to authorized patrons in Marine Corps mess halls. 2. Information r-. a. This menu is based on the menu planning fundamentals, meal patterns and nutritional allowances contained in the references. It is representative of local master menus currently in use at Marine Corps installations on the West Coast. This menu is subject to review and revision as needed or directed by the installation food service officer. b. Enclosure (1) outlines the general instructions, guidance and minimum standards governing menu planning, food preparation and meal service in appropriated fund mess halls. Enclosures (2) through (5) detail the standard 28 day cyclic, holiday and other special/ethnic menus. c. These menu standards are consistent with recipes contained in the Armed Forces Recipe Service and are compatible with, and supported by, the Marine Corps Food Management Information System (MCFMIS). 3. Action. Use of this master menu is mandatory. Changes, deletions and deviations are not authorized without prior approval of the installation food service officer. Substitution of like/similar items to satisfy menu requirements is permitted. 4. Applicability. The contents of this master menu are applicable in their entirety to all west coast installations 2

3 M C-0002 /.--, operating enlisted mess halls under the Marine Corps Regional Mess Contract.Subj: MARINE CORPS REGIONAL MASTER MENU (WEST COAST) 5. Recommendations. Recommendations concerning the contents of this master menu are invited. Suggestions and comments should be submitted via the appropriate channels/chain of command for evaluation. 6. Point of contact for additional information is Master Gunnery Sergeant Webb at (760) or

4 DAY 1 (SUN): Oct 1; Oct 29; Nov 26; Dec 24; Jan 21; Feb 18; Mar 18; Apr 15; May 13; Jun 10; JuI8; Aug 5; Sep 2; Sep 30 FACTOR CALORIE BREAKFAST BRUNCH RECIPE # PER 100 COUNT 1285 Chilled Fruit See Encl Asst'd Dry Cereal Var FRE Ind 685 Hot Oatmeal 70 2 Omelets Var 708 Scrambled eggs F Hard cooked eggs F Baked Sausage Links L-91-1 Grilled bacon Creamed beef See Encl(l) 100 ea E-1-3 6# F-8(1-12) dz L-2-2 L Hash brown potatoes Q French toast D Pancakes Waffles Grilled Cheeseburgers N Grilled hot dogs N French fries Onion rings Baked bean 270 Q-45 Q-35-1 Q dz 12# 6# 18# dz 18# 100 SIc 3 #10cn # 10# 35# 35# 27#8oz PORTION SIZE VAR 1 ea 3/4 cup 1/3 cup 1/2 cup 2 links 3 SIc 2 oz 1/2 cup 2 1/2 SIc 2 patties 1 cup 2 1/2 oz 1/2 cup DINNER BRUNCH 4

5 218 Beef vegetable soup 9 cn Tomato soup 9 cn Parmesan croutons # Shrimp Creole 205 L # 168 Meat loaf L-35 30# Mashed potatoes 1 cn Steamed rice E-5 9# Brown gravy /4qt Steamed Broccoli 25 Simmered Succotash Hot dinner rolls 83 Q-G-3 Q-G-3 30# 27# 17 dz 1 cup 1 cup 8 ea 1 slice 3/4 cup 2 oz 1 cup 1/2 cup 3 spears 3/4 cup PASTRY BAR pie Muffins cinnamon crumb Bear claws 67 Pecan pie 478 Oatmeal cookies 903 Marble cake w/ Mocha Butter Cream 125 Frosting G-7-9 H-7 G-32-3 G ea 200 ea pns 2 pns 2 1/2qt 11#2 1 ea cns ltsp 1 pc 1/6 BAG LUNCH #2 DAY 2 - (MON): Oct 2; Oct 30; Nov 27; Dec 25; Jan 22; Feb 19; Mar 19; Apr 16; May 14; Jun 11; Ju19; Aug 6; Sep 3 CALORIE BREAKFAST SIZE COUNT FACTOR PORTION RECIPE # PER 100 5

6 1285 Chilled Fruit Encl Asst'd Dry Cereal Hominy Grits 2/3cup 70 2 Omelets 698 Fried eggs to order 1632 Hard cooked eggs 708 Scrambled eggs 1006 Grilled ham slices 236 Creamed beef 487 Hash Brown Potatoes French toast Pancakes Waffles Oven fried bacon FRE See Encl (1) VAR See Ind 100 ea Var VAR E-1-2 F-8(1-12) dz F dz F dz F dz L # L-30 6# Q # 3 #10 4# 80z 1/3 cup VAR 1/2 cup 156 1/2 cup z z 285 1/2 cup cn 3 #10cn 10.5# L-2 12# 105 r LUNCH 872 New England Clam Chowder 9 cns 1 cup 866 Chicken Noodle Soup 80 9 cns 1 cup 596 Parmesan croutons # 8 ea 327 Roast turkey L # 40z Southern Fried Catfish L # 1 ea Mashed potatoes cn 1/2 cup 36 Steamed rice E-5 9# 3/4 cup 153 Simmered Carrots Q-G-3 27# 3/4 cup Peas & mushrooms Q-41 27#(p)9#6oz(rn)3/4 cup Turkey gravy 0-16(2) 6 1/4 Qt 2 oz Savory bread dressing # 1sq Tartar sauce Ind 200 Ind 2 T Lemon wedges 5 M-G /2 Lem 1/8 Lem DINNER 6

7 866 Chicken noodle soup 9cn 1 cup New England Clam Chowder 9cn 1 cup 596 Parmesan croutons # 8 ea 939 Chili mac L # 1 1/4 cup Savory baked chicken L # 1 piece Mashed potatoes 1cn 1/2cup Grilled cheese N-6 200ea 1 sand Brown gravy /4qt 2 oz 85 Creole Green Beans Q # 1/2 cup French Fried Cauliflower Q-20 20# 4 pieces 100 PASTRY BAR 1598 Cinnamon rolls 0-G ea Blueberry muffins ea 1 ea 207 Asst. Fruit Pies pie 1 slice Var 51 White cake w/ G-30 2 pns 1 slice Chocolate frosting G /2qt N/A Chocolate chip cookies H-20 8 pns 250 Bag Lunch #1 DAY - 3 (TUE): Oct 3; Oct 31; Nov 28; Dec 26; Jan 23; Feb 20; Mar 20; Apr 17; May 15; Jun 12; JulIO; Aug 7; Sep4 FACTOR PORTION CALORIE BREAKFAST RECIPE # PER 100 SIZE COUNT r' Chilled Fruit FRE See Encl(l) VAR See Enc Asst'd Ory Cereal Ind 100 ea 1 ea Var Hot oatmeal E-1-3 6# 3/4 cup Fried eggs to order F dz 2 Omelets F-8(1-12) dz 1/3 cup Var 7

8 708 Scrambled eggs F Hard cooked eggs F Grilled minute steak LR Baked sausage links L Creamed beef L Hash brown potatoes Q French toast Pancakes Waffles 660 LUNCH 215 Cream of mushroom Bean and bacon soup Parmesan croutons Pork Chops Creole L Oven Roast Beef L cup Franconia Potatoes Steamed rice Brown gravy Glazed Carrots 120 Green Beans & Mushrooms 29 Hot dinner rolls 166 DINNER E Q-7-2 Q-50-1 Q dz dz 47# 12# 6# 18# 200 SIc 3 #10cn 10.5# 9 cns 9 cns 2# 33# 40# 35# 9# 6 1/4 Qt 18# 16# 17 dz 1/2 cup 2 1/2 oz 2 Links 2 oz 1/2 cup 2 SIc 1 cup 1 cup 8 ea 1 piece 40z 1 cup 3/4 cup 20z 1/2 1/2 cup 8

9 ~OOO27-02-C Cream of mushroom 9 cns 1 cup Bean and Bacon Soup 9 cns 1 cup Parmesan croutons # 8 ea Roast turkey L # 2-3 slice Beef Stew L lb 10 1/2 oz Egg Noodles E-4 12# 1 cup Mashed potatoes 1 cn 1/2 cup Turkey gravy /4qt 2 oz 47 Steamed Cauliflower Q-G-3 30# 3/4 cup Peas Q-G-3 27# 3/4 cup 85 PASTRY BAR ( 624 Apple Muffins ea Bear claws G ea Apple Pie I-8 3 #10 cns 1 sic Yellow Cake w/ G-32 2 #10 cns 1 pc 200 Coconut Cream Icing G /2 Qt N/A 74 Short bread cookies H-5 8 pns 260 BAG LUNCH #4 DAY - 4 (WED): Oct 4; Nov 1;Nov29;Dec27; Jan 24; Feb21; Mar21; Apr 18; May 16;Jun13 ;Julll; Aug 8; Sep 5 CALORIE BREAKFAST COUNT RECIPE # FACTOR PER 100 PORTION SIZE 9

10 1285 Chilled Fruit See Enel Asst'd Dry Cereal 1 ea Var Hominy Grits cup Fried eggs to order 2 Omelets 1/3 cup Var 708 Scrambled eggs 1/2 cup Hard cooked eggs cup 919 FRE E-1-2 F-7 Hash brown potatoes Q Grilled canadian bacon L Baked sausage patties L LUNCH Creamed beef Pancakes Waffles 660 French toast 1 ea Ind F-10 F-4-2 L-30 See Encl (1) 4# 80z dz F-8(l-12) 18# 100 ea dz dz VAR dz 12.5# 2 SIc 2/3 1/2 18# 1 pattie 6# 2 oz 3# 10 cn 10.5# cns 200 slices 212 Split pea soup 9 cns 1 cup 130 Chicken and Rice 9 cns 1 cup Parmesan croutons # 8 ea 244 Beef yakisoba L-62 25# 1 1/4cup Beef sukiyaki L-6 25# 1 cup Egg foo young F-6 6# 1 omit Pork fried rice E-7-1 9# 3/4 cup Parsley buttered potatoes Q # 4-6 pieces

11 1935 Egg roll 100 ea 1 Ea Fried cabbage Q-12 18# 130z 1/2 cup Vegetable stir fry Q-25 20# 3/4 cup Fortune cookies mfr 100 ea 1 cookie 15 DINNER ~ 212 Split pea soup 9 cns 1 cup Chicken w/rice Soup 9 cns 1 cup 596 Parmesan croutons # 8 ea Yankee Pot Roast L # 3 1/2 oz 254 Chicken Five Spice L # 1 piece Chicken gravy /4qt 2 oz Rice Pilaf E-8 8# 3/4 cup 190 Buttered Noodles E # 1 cup 245 Spinach Club Q-60 18# 1/2 cup 23 Simmered Corn Q-G-3 27# 3/4 cup Dinner rolls 17dz 2 rolls 166 PASTRY BAR 625 Muffins cinnamon crumbo Chocolate Glazed Doughnut Strawberry Shortcake G Brownies H Boston Cream Pie G Chocolate Glaze G BAG LUNCH #5 200 ea 1 slice 100 ea 1 ea 2 Pns 1 pc 2 Pns 1 pc 17 pies 1/6 pie 2 1/4qt N/A 11

12 DAY - 5 (THU): Oct 5; Nov 2; Nov 30; Dec 28; Jan 25; Feb 22; Mar 22; Apr 19; May 17; Jun 14; Ju112; Aug 9; Sep 6 FACTOR CALORIE BREAKFAST RECIPE # PER 100 COUNT PORTION SIZE 1285 Chilled Fruit FRE See Enel Asst'd Dry Cereal 1 ea Var See Encl (1) Ind VAR 685 Hot oatmeal E-1-3 6# 3/4 cup Fried eggs to order F dz 2 Omelets F-8(1-12) dz cup 708 cup Var Scrambled eggs 196 Hard cooked eggs Grilled ham slices F-4-2 F-10 L Baked sausage links L Creamed beef L-30 cup Hash brown potatoes Q-46-2 cup French toast 0-22 SIc dz 12# dz 20# 18# 18# 200 SIc 22 Pancakes 3 #10cn Waffles 10.5# 660 LUNCH 100 ea 2 Inks 1/3 1/2 30z 2/3 1/ Minestrone soup cup Beef and noodle soup 9 cns Parmesan croutons # 238 Beef cordon bleu L-55 Cordon Bleu ens 25# 8 ea 1 cup

13 271 Fresh roast ham slice Mashed potatoes 169 Parsley Buttered PotatoesQ-33 pieces Brown gravy Peas w/ Mushrooms Q Cauliflower ParmesanQ L-96 45# 2 1 #10 cn 1/2 cup 35# 4 6 1/4qt 2 oz 27# 3/4 cup 16# 1/2 cup DINNER 2027 Beef noodle soup Minestrone soup cup Parmesan croutons Fried Fish Portion Barbecue beef Macaroni & Cheese Steamed rice Brown gravy Corn Bread Wax Beans Broccoli Tartar sauce Lemon wedges Lem 5 L L F-1 9 cns 9 cns 25# 30# 8# 2# E-5 9# 3/4 cup /4 Qt pns Q-G-3 24# Q-G-3 30# Ind M-G Ind 12 1/2 Lem 1 cup 1 stk 1 3/4 cup 1 cup 2 oz 1 pc 1/2 cup 1/2 cup 8 ea 1/8 PASTRY BAR 623 Blueberry muffins Kolaches 1 ea 207 pns 1 ea ea 1 ea pns 884 Pineapple Up/Down cake G

14 717 Congo bars H pns 2 bars 2 Asst Fruit Pies 13 pie 1 slice Var BAG LUNCH #6 DAY - 6 (FRI): Oct 6; Nov 3; Dec 1; Dec 29; Jan 26; Feb 23; Mar 23; Apr 20; May 18; Jun 15; Ju113; Aug 10; Sep 7 CALORIE SIZE BREAKFAST COUNT FACTOR PORTION RECIPE # PER Chilled Fruit FRE See Encl Asst'd Dry Cereal Ind Var Hominy Grits 2/3 cup Fried eggs to order F-7 2 Omelets F-8(1-12) Var 708 Scrambled eggs F Hard cooked eggs F Grilled pork chops L Oven fried bacon L Creamed beef L Hash brown potatoes Q Waffles Pancakes French toast See Encl (1 ) VAR 100 ea 1 ea E-1-2 4# 80z dz dz 1/3 cup dz 1/2 cup dz 33# 1 chop 18# 2 sic 6# 2 oz 18# 1/2 cup 10.5# 3# 10 cn 200 sic LUNCH 197 Tomato soup 75 9 cns 1 cup 14

15 M C Chicken w/rice Soup 9 cns 1 cup Parmesan croutons D # 8 ea 327 Roast turkey L # 3 1/2 oz Salisbury steak L-37 28# 4 oz Mashed potatoes 1 No.10cn 1/2 cup Rice E-5 9# 3/4 cup Turkey gravy /4 Qt 2 oz Brown gravy /4 Qt 2 oz 76 Corn 188 Bread Dressing pns 1 sqr Peas & Carrots Q-G-3 27# 3/4 cup Club Spinach Q-60 27# 1/2 cup Dinner rolls 17dz 2 rolls 166 DINNER 197 Tomato soup 9 cns 1 cup Chicken w/rice Soup 9 cns 1 cup Parmesan croutons D # 8 ea 161 Lasagna L-25 12# 1 pc Grilled pork chops L # 1 chop Mashed potatoes 1#10cn 1/2 cup Brown gravy /4 qt 2 oz 76 5 Garlic Toast D-7 13 loaves 2slc Green Bean Combo Q # 3/4 cup Lima Beans Q-G-3 27# 3/4 cup 92 PASTRY BAR 15

16 1598 Cinnamon rolls w/raisinsd-g ea 1 ea Muffins Plain D ea 1 ea Oatmeal Raisin Cookies H pns 2 cookie Devil's Food Cake G pns 1 sl Choc Frosting G-9 2 1/2qt N/A Pumpkin Pie pie 1/8 sl w/whip topping BAG LUNCH #7 DAY - 7 (SAT): Oct 7; Nov 4; Dec 2; Dec 30; Jan 27; Feb 24; Mar 24; Apr21;May 19;Jun 16;JulI4; Aug 11; Sep 8 CALORIE BREAKFAST BRUNCH COUNT RECIPE # FACTOR PER 100 PORTION SIZE 1285 Chilled Fruit See Encl Asst'd Dry Cereal Var FRE Ind See Encl (1) 100 ea Var 1 ea 684 Hominy Grits E-1-2 4# 80z 2/3 cup Fried eggs to order F dz 2 Omelets F-8(1-12) dz 1/3 cup Var 708 scrambled eggs F dz 1/2 cup Hard cooked eggs F dz Oven fried bacon Slices L-2 18# 3 slc Grilled ham slices L # 3 oz Creamed beef L-30 6# 2 oz French toast D Slc 2 1/2 Slc Grilled Cheeseburgers N # 2 patties

17 1020 Grilled hot dogs N Pancakes Waffles Hash brown potatoes Q French fries Q Onion rings Q Baked beans Q-2 cup 270 DINNER BRUNCH 10# 3 #10cn 10.5# 18# 30# 35# 27# 80z 1/2 cup 1 cup 2 1/2 oz 1/2 228 Cream of chicken soup Beef noodle soup 9 cns 9 cns Parmesan croutons # 262 Teriyaki steaks L Southern baked chicken L piece Cottage fried potatoes Q # Steam rice 3/4 cup Brown gravy E Chicken gravy 0-16(2) 47 Simmered Mix Vegetables Q-G-3 cup 70 Simmered Spinach Q-G-3 cup Dinner rolls 166 PASTRY BAR 47# 9# 6 1/4 qt 6 1/4 qt 17dz 27# 27# 82# 1 cup 1 cup 2/3 cup 20z 2 oz 8 ea 1 stk 1 2/3 2/3 2 rolls 630 Banana muffins Kolaches pns 8 pns 1 ea 1 roll 17

18 2038 Chocolate cream pie pies 1 Slice Banana cake w/ G-6 2 pns 1 Slice Butter cream frosting G /2 qts N/A Chewy nut bars H-4 2 pns 2 bars 238 BAG LUNCH #3 DAY - 8 (SUN): Oct8;Nov5;Dec3;Dec31; Jan 28; Feb 25; Mar 25; Apr 22; May 20; Jun 17;Jul15; Aug 12; Sep 9 FACTOR CALORIE BREAKFAST BRUNCH RECIPE # PER 100 SIZE COUNT PORTION 1285 Chilled Fruit FRE See Encl (1) VAR See Enel Asst'd Dry Cereal Ind 100 ea 1 ea Var Hominy Grits E-1-2 4# 80z 2/3 cup Fried eggs to order F dz 2 Omelets F-8(1-12) dz 1/3 cup Var 708 Scrambled eggs F dz 1/2 cup Hard cooked eggs Minute steak F-4-2 LR dz 25# 2 1/ Oven fried bacon L # 3 slc Creamed beef 285 L-30 6# 2 oz 488 Home fried potatoes 198 Q-47 35# 3/4C 19 French toast Waffles # 22 Pancakes 3# 10cn

19 410 Grilled cheese Burgers N # Grilled hot dogs N # French fries 30# 1 cup French Fried onion ringsq # Baked beans Q-2 27#80z patties Q /2 oz 1/2 cup DINNER BRUNCH 218 Beef vegetable soup 9 cns 1 cup Bean and bacon soup cns 1 cup 596 Parmesan croutons # 8 ea 168 Meat loaf L-35 30# 1 sic Pork Chop Suey L-80 32# 1 1/4 cup Egg foo young F-6 6# 1 omit Chow Mien Noodles 79 4 cns 1/2 cup 36 Steamed rice E-5 9# 3/4 cup 160 Fried Rice E-7-1 9# 3/4 cup Brown gravy /4qt 2 oz French Fried CauliflowerQ-20 20# 4 pieces Stir fry vegetables Q-25 18# 120z 1/2 cup Hot dinner rolls 17 dz 166 PASTRY BAR 602 Glazed Doughnuts Muffins Raisin 52 Cheese Cake w/ G ea 8 pns 13 pies 1 ea 1 sic 19

20 86 Chocolate chip cookies H German Chocolate Cake pns G pns I sic BAG LUNCH#2 DAY - 9 (MON): Oct 9; Nov 6; Dec 4; Jan 1; Jan 29; Feb 26; Mar 26; Apr 23; May 21; Jun 18; Ju116; Aug 13; Sep 10 CALORIE SIZE BREAKFAST COUNT FACTOR PORTION RECIPE # PER Chilled Fruit See Encl 1 FRE See Encl (1) VAR 1321 Asst'd Dry Cereal Ind 100 ea 1 ea Var Hot oatmeal E-1-3 6# 3/4 cup Fried eggs to order F dz 2 Omelets F-8(1-12) dz 1/3 cup Var 708 Scrambled eggs cup Hard cooked eggs Grilled ham slices Baked sausage links 236 Creamed beef 2 oz Hash brown potatoes French toast Pancakes Waffles 660 LUNCH F dz 1/2 F dz L # 3 oz L # 2 Patties L-30 6# Q # 1/2 cup D sic 2 SIc 3 #10cn 10.5# 871 Manhattan clam chowder 9 cns 1 cup 20

21 ~OOO27-02-C-0002 r-' 866 Chicken noodle soup 9 cns 1 cup I Parmesan croutons # 8 ea 1555 Baked Salmon Fillets L # 4 1/2 oz Yankee Pot Roast L # 3 1/2 oz Mashed potatoes 1 No.10 cn 1/2 cup Steamed rice E-5 9# 3/4 cup Cream Gravy /4qt 2 oz Brown gravy /4qt 2 oz Dinner rolls 17dz 2 rolls Asparagus Q-G-3 18# 1/2 cup Whole Grain Corn Q-G-3 27# 2/3 cup Tartar sauce INO Lemon wedges M-G /2 Lem 1/8 Lem 5 DINNER 871 Manhattan clam chowder 9 cns 1 cup 866 Chicken noodle soup 9 cns 1 cup Parmesan croutons # 8 ea 312 Chicken Baked L # 1 pc Corn Beef w/apple Glaze L # 3-4 sic Parsley buttered potatoes Q-33 35# 4-6 pcs Steamed rice E-5 9# 3/4 cup Chicken gravy /4 qt 2 oz Corn on the Cob Q-G-3 58# 50z 1 ea 79 21

22 Simmered Cabbage 27 PASTRY BAR Q-G-2 34# 130z 3/4 cup 623 Blueberry muffins D Cinnamon rolls 1 ea Carrot Cake w/ G Cream cheese frosting G Banana Cream Pie G-32-2 scl Butterscotch Bars H-3 Bar 246 BAG LUNCH #1 9 pns D-G pns 2 1/4qt 2 tsp 13 pies 2 pns 1 ea 3 pns 1 pc 1 2 DAY - 10 (TUE): Oct 10; Nov 7; Dec 5; Jan 2; Jan 30; Feb 27; Mar 27; Apr 24; May 22; Jun 19; Jul17; Aug 14; Sep 11 FACTOR PORTION CALORIE BREAKFAST RECIPE # PER 100 SIZE COUNT 1285 Chilled Fruit FRE See Encl (1) VAR See Encl Asst'd Dry Cereal Ind 100 ea 1 ea Var Hominy Grits E-1-2 4# 80z 2/3 cup Fried eggs to order F dz 2 ea 2 Omelets F-8(1-12) dz 1/3 cup Var 708 Scrambled eggs F dz 1/2 cup Hard cooked eggs F dz 2 ea Minute steak LR 25# 2 1/2 oz Oven fried bacon L-2 18# 2 Slc Creamed beef L-30 6# 2 oz

23 487 Hash brown potatoes Q # 1/2 cup Waffles 10.5# Pancakes 3# 10 cn French toast sic 347 LUNCH 858 Minestrone soup 9 cns Cream of mushroom Soup 9 cns 596 Parmesan croutons # 931 Braised beef cubes L # Baked Ham L-71 25# 1/2 oz Candied sweet potatoes Q-67 21#3 cns Simmered Egg Noodle E-4 12# Blackeye peas Q-G-1 6 #10 cns Steamed Broccoli Q-G-3 30# spear Pineapple Sauce /4 qt 72 1 cup 1 cup 8 ea 3/4 cup 3 1/2 cup 1 cup 3/4 cup 2-3 1/4 cup DINNER 858 Minestrone soup cup 596 Parmesan croutons cns Cream of mushroom # Southern fried cat fish L # Swiss steak in Brown Gravy L oz 36 Steamed rice E-5 9# Mashed potatoes 1# 10cn cup fish 1 cup 9 cns 8 ea 1 steak 3/4 cup 1/2 23

24 184 Brown gravy /4qt 2 oz Carrots Lyonnaise Q-17 18# 1/2 cup Creole Green Beans Q # 3/4 cup 36 PASTRY BAR 655 Bear claws pns 1 ea Apple Muffins pns 1 ea 229 Asst Fruit Pies 13 pies 1/8 Var 51 White cake w/ G-30 2 pns 1 sic Chocolate frosting G /2qt 2 tsp Chocolate chip cookies H-20 8 pns 250 BAG LUNCH #4 DAY - 11 (WED): Oct 11; Nov 8; Dec 6; Jan 3; Jan 31; Feb 28; Mar 28; Apr 25; May 23; JUD 20; Ju118; Aug 15; Sep 12 FACTOR PORTION CALORIE BREAKFAST RECIPE # PER 100 SIZE COUNT r Chilled Fruit FRE See Encl (1) VAR See Encl Asst'd Dry Cereal Ind 100 ea 1 ea Var Hot oatmeal E-1-3 6# 3/4 cup Fried eggs to order F dz 2 Omelets F-8(1-12) dz 1/3 cup Var 708 Scrambled eggs F dz 1/2 cup

25 ~OOO27-02-C-0002 (' 1632 Hard cooked eggs F dz Grilled canadian bacon L # 80z 2 slc Creamed beef L-30 6# 2 oz Grilled sausage patties L # 1 pattie Hash brown potatoes Q # 1/2 cup French toast D-22 18# 2 slc Pancakes 3 #10cn Waffles 10.5# 660 LUNCH 197 Tomato soup 9 cns 1 cup Bean and bacon soup 9 cns 1 cup Parmesan croutons D # 8 ea Baked Stuff Porkchop L-84 33# 1 chop Meatloaf L-35 30# 1 slice Mashed potatoes 1No.10 cn 1/2 cup Noodles Jefferson E-12 9# 3/4 cup Mushroom gravy # 2 oz Mixed Vegetables Q-G-3 27# 3/4 cup 70 0 Collard Greens Q-G-3 54# 3/4 cup 25 DINNER 1463 Bean w/bacon Soup 9 cns 1 cup Tomato soup 9 cns 1 cup 75,r Parmesan croutons D # 8 ea

26 1030 Veal Parmesan 460 L # 80z 1 stk 159 El Rancho Stew L # 1 1/4cup Mashed potatoes 1 #10 cn 1/2 cup Buttered Noodles E # 1 cup Tomato Gravy /4 qt 2 oz Cauliflower Au Gratin Q-18 20# 3/4 cup Peas & mushrooms Q-41 27# 3/4 cup PASTRY BAR 602 Chocolate Glazed Doughnut ea Muffins cinnamon crumb ea 2ea Pecan pie pies pieces Marble Cake G pns 1 slice Mocha Butter Cream Frost G /2qt N/A Oatmeal cookies H-7 8 pns 240 1/8 BAG LUNCH #5 DAY - 12 (THU): Oct 12; Nov 9; Dec 7; Jan 4; Feb 1; Mar 1; Mar 29; Apr 26; May 24; Jun 21; Ju119; Aug 16; Sep 13 FACTOR PORTION CALORIE BREAKFAST RECIPE # PER 100 SIZE COUNT ~~ 1285 Chilled Fruit FRE See Encl (1) VAR See Encl Asst'd Dry Cereal Ind 100 ea 1 ea Var

27 ~OOO27-02-C-0002 ~ 684 Hominy Grits E-1-2 4# 80z 2/3 cup Fried eggs to order F dz 2 Omelets F-8(1-12) dz 1/3 cup Var 708 Scrambled eggs F dz 1/2 cup Hard cooked eggs F dz Grilled ham slices L # 3 oz Creamed beef L-30 6# 2 oz Baked sausage links L # 2 links 487 Hash brown potatoes Q # 1/2 cup Waffles 10.5# Pancakes 3# 10 cn French toast sci 347 LUNCH 197 Tomato soup 9 cns 1 cup Chicken noodle soup 9 cns 1 cup Parmesan croutons # 8 ea Turkey Ala King L # 1 cup Pepper Steak L-13 30#. 3/4 cup Steamed rice E-5 9# 3/4 cup Egg Noodles E-4 12# 1 cup Green Beans Q-G-3 24# 3/4 cup Corn O'Brien Q # 3/4 cup 95 DINNER 27

28 866 Chicken noodle soup Tomato soup 9 cns 90 9 cns 596 Parmesan croutons # Pork roast L-81 38# Swedish Meat Balls L-41 20# Noodles Jefferson 246 E-12 9# 1 cup 1 cup 8 ea 3 1/20z 3 meatballs 3/4 cup 489 Mashed potatoes 1#10 cn 1/2 cup Brown gravy /4 qt 2 oz Broccoli Combo Q # 3/4 cup Brussel Sprouts Q-G-3 30# 3/4 cup 51 PASTRY BAR 606 Long Johns ea Oatmeal Raisin Muffins pns Chewy Nut Bar H-4 2 pns Banana cake w/ G pns Butter cream frosting G /4 qt chocolate cream pie pies slice 335 BAG LUNCH #6 1 ea N/A 1 ea 2 bars 1 slice 1/8 DAY - 13 (FRI): Oct 13; Nov 10, Dec 8; Jan 5; Feb 2; Mar 2; Mar 30; Apr 27; May 25; Jun 22; Ju120; Aug 17; Sep 14 CALORIE FACTOR PORTION 28

29 ~OOO27-02-C-0002 BREAKFAST RECIPE # PER 100 SIZE COUNT, r Chilled Fruit FRE See Encl (1 ) VAR See Encl Asst'd Dry Cereal Ind 100 ea 1 ea Var Hot oatmeal E-1-3 6# 3/4 cup Fried eggs to order F dz 2 Omelets F-8(1-12) dz 1 omelet Var 708 Scrambled eggs F dz 1/2 cup Hard cooked eggs F dz Grilled canadian bacon L # 8 oz 2 SIc Creamed beef L-30 6# 2 oz Sausage Patties L # 1 pattie 488 Home fried potatoes Q-47 35# 3/4 cup French toast SIc 2 SIc Pancakes 3 #10cn Waffles 10.5# 660 LUNCH 197 Tomato soup 9 cns 1 cup Chicken rice soup 9 cns 1 cup Parmesan croutons # 8 ea 2310 Teriyaki Chicken L # 1 piece Salisbury steak L-37 28# 4 1/2 oz Mashed potatoes 1#10 cn 1/2 cup Rice Pilaf E-8 9# 3/4 cup Brown gravy /4 Qt 2 oz 76 29

30 568 Simmered Corn on Cob Q-G Steamed Broccoli Q-G #50z 1 cob 30# 3 spears DINNER 221 Chicken rice soup 9 cns 1 cup Tomato soup 9 cns 1 cup Parmesan croutons # 8 ea 237 Beef Stroganoff L-53 30# 3/4 cup BBQ Pork L # 2 pieces Steamed Noodles E-13 12# 1 cup Steamed rice E-5 9# 3/4 cup Brown gravy /4 Qt 2 oz Club Spinach Q-60 27# 3/4 cup Steamed Carrots Q-G-3 30# 3/4 cup 61 PASTRY BAR 1598 Cinnamon rolls D-G w/raisins 26 Plain Muffin's D-29 9 pns Lemon Meringue pie pies Yellow Cake w/ G-32 2 pns Coconut Cream Icing G /4 qt Peanut Butter Cookie H-11 8 pns ea 1/8 slice 1 slice N/A BAG LUNCH #7 30

31 REGIONAL 28 DAY MASTER ~NU (WEST COAST) DAY - 14 (SAT): Oct 14; Nov 11; Dec 9; Jan 6; Feb 3; Mar 3; Mar31; Apr 28; May 26; Jun23; J u121; Aug 18; Sep 15 CALORIE BREAKFAST BRUNCH COUNT FACTOR RECIPE # PER 100 PORTION SIZE 1285 Chilled Fruit See Encl 1 FRE See Encl (1) VAR 1321 Asst'd Dry Cereal Ind 100 ea Var Hot oatmeal E-1-3 3/4 cup Fried eggs to order F dz Omelets F-8(1-12) dz 1/3 cup 708 Scrambled eggs cup Hard cooked eggs Grilled ham slices Baked sausage links 236 Creamed beef French toast SIc French fries cup 390 Q-45 Var F-10 F-4-2 L-71-3 L-91-1 L-30 D Pancakes 3 #10cn Waffles 10.5# Grilled cheese Burgers N # Grilled hot dogs N Hash brown potatoes Q # French fried onion ringsq # Baked beans Q-2 4 1/2# DINNER BRUNCH 6# 30# 1 ea 6# dz 1/ dz 20# 3 oz 12# 2 oz 200 SIc 2 10# 2 oz 2 patties 1/2 cup 1 cup 1 31

32 ~OOO27-02-C-0002 r '~ r~ 228 Cream of Chicken 9 cns 1 cup Beef noodle soup 9 cns 1 cup Parmesan croutons # 8 ea Steamship Round L # 6 oz Southern Fried Chicken L # 2 pieces Steamed rice E-5 9# 3/4 cup Mashed potatoes 1 No.10cn 1/2 cup Brown gravy Chicken gravy 65 Simmered Green Beans cup Cauliflower Polonaise Hot dinner rolls 166 PASTRY BAR /4 Qt /4 qt 2 oz Q-G-3 24# Q # 3/4 cup 17 dz 2 oz 3/4 630 Muffin Banana ea 620 Kolaches ea 1 roll Dutch Apple Pie pie 1/ Chewy nut bars H-4 2 pns 2 Bar Peanut Butter Cake G pns 1 slc 315 w/chocolate 1642 butter cream frosting G /2qt N/A 135 BAG LUNCH #3 DAY - 15 (SUN): Oct 15; Nov 12; Dec 10; Jan 7; Feb 4; Mar 4; Apr 1; Apr 29; May 27; JUD 24; Ju122; Aug 19; Sep 16 32

33 CALORIE SIZE BREAKFAST BRUNCH COUNT FACTOR PORTION RECIPE # PER Chilled Fruit FRE See Encl Asst'd Dry Cereal Ind Var Hot oatmeal 3/4 cup Fried eggs to order F-7 2 Omelets F-8(1-12) cup Var 708 Scrambled eggs F-10 cup Hard cooked eggs F Grilled Ham L Oven fried bacon 3 SIc Creamed beef French toast 2 sic Pancakes Waffles 660 L-30 L-2 D-22 See Encl (1) 100 ea E dz dz dz 20# 6# dz 18# 200 sic 3 #10cn 10.5# VAR 1 ea 6# 487 Hash brown potatoes Q # 1/2 cup Grilled cheese Burger N # 2 patties Grilled Hotdogs N # French 1 cup 479 Onion rings fries cup /2 #10cn 2 oz DINNER BRUNCH Q-45 30# Q # Baked beans 1/3 1/2 3 oz 2 oz Q Beari w/bacon Beef noodle soup 1 cup 35 27#8 oz 9 cns 1/2 cup 33

34 596 Parmesan croutons 335 Ranchero Steak 1 steak BBQ Ribs Mashed potatoes Steamed rice 3/4 cup Brown gravy Pinto Beans cup Mixed Vegetables cup Hot dinner rolls # 8 ea L-54 37# 80z L-92 75# 7 oz 1#10cn 1/2 cup E-5 9# /4 Qt 2 oz Q #10cn 3/4 Q-G-3 27# 3/4 17 dz PASTRY BAR 602 Glazed Doughnuts Muffins Raisin Pineapple Up/down Cake Congo bars 2 bars 2 Asst Pies Var # 1 ea pns 1 ea G pns 1 slice H pns 13 pie 1 slice BAG LUNCH #2 DAY - 16 (MON): Oct 16; Nov 13; Dec 11; Jan 8; Feb 5; Mar 5; Apr 2; Apr 30; May 28; JUll 25; Ju123; Aug 20; Sep 17 FACTOR PORTION CALORIE BREAKFAST RECIPE # PER 100 SIZE COUNT 1285 Chilled Fruit FRE See Encl (1 ) VAR See Encl Asst'd Dry Cereal Ind 100 ea 1 ea Var Hominy Grits E-1-2 4# 80z 2/3 cup 70 34

35 ~OOO27-02-C Fried eggs to order F dz 2 Omelets F-8(1-12) dz 1/3 cup Var 708 Scrambled eggs F dz 1/2 cup Hard cooked eggs F dz Grilled ham slices L # 3 oz Baked sausage links L # 2 links 236 Creamed beef L-30 6# 2 oz Hash brown potatoes Q # 1/2 cup Pancakes 3# 10 cn Waffles 10.5# French toast slc 347 LUNCH 872 New england clam chowder 9 cns 1 cup 858 Minestrone soup 9 cns 1 cup Parmesan croutons # 8 ea 168 Meat loaf L-35 30# 1 slc Shrimp Creole L # 1/2 cup 205 Macaroni & Cheese F-1 8# 1 cup Steamed rice E-5 9# 3/4 cup Brown gravy /4 qt 2 oz Cauliflower Combo Q # 3/4 cup Simmered Green Beans Q-G-3 24# 3/4 cup 34 DINNER 35

36 858 Minestrone soup 1 cup New england clam chowder cup 596 Parmesan croutons D Honey Glazed Cornish Hen L-142 hen 374 Fish Portions Mashed potatoes cup O'Brien Potatoes Chicken gravy 47 9 Simmer Succotash 1/2 cup Blackeye peas 139 L Q Q-G-3 Q-G-1 9 cns 9 cns 1 2 # 8 ea 78# 20z 1/2 25# 1 piece 1 cn1/2 31# 2/3 cup 6 1/4qt 2 oz 6 1/4 Qt 6#10 cns 3/4 cup PASTRY BAR 1598 Cinnamon rolls D-G ea Blueberry Muffin's D pns 1 ea Strawberry Shortcake G pns 1 slice Brownies w/ H pns Choc Fudge Frosting G /4qt N/A Boston Cream Pie w/ G pies 1 slice Choco Glaze G /4 qt N/A 80 BAG LUNCH #1 DAY - 17 (TUE): Oct 17; Nov 14; Dec 12; Jan 9; Feb 6; Mar 6; Apr 3; May 1; May 29; Jun 26; Ju124; Aug 21; Sep 18 CALORIE FACTOR PORTION 36

37 ~ BREAKFAST RECIPE # PER 100 SIZE ( COUNT 1285 Chilled Fruit FRE See Encl (1 ) VAR See Encl Asst'd Dry Cereal Ind 100 ea 1 ea Var Hot oatmeal E-1-3 6# 3/4 cup Fried eggs to order F dz 2 Omelets F-8(l-12) dz 1/3 cup Var 708 Scrambled eggs F dz 1/2 cup Hard cooked eggs F dz Grilled canadian bacon L # 8 oz 2 SIc Grilled Sausage L # 2 patties 236 Creamed beef L-30 6# 2 oz Hash brown potatoes Q # 1/2 cup 165 r' 19 French toast D SIc 2 sic Pancakes 3# 10 cn Waffles 10.5# 660 LUNCH 197 Tomato soup 9 cns 1 cup Chicken rice soup 9 cns 1 cup Parmesan croutons D # 8 ea Hot And Spicy Chicken L # 1 piece Veal Parmesan L # 1 stk Mashed potatoes 1 #10 cn 1/2 cup Home fried potatoes Q-47 35# 3/4 cup Chicken gravy /4qt 2 oz 47 37

38 187 Tomato Gravy Steamed Carrots cup Peas & Onions 1/2 cup /4qt 2 oz Q-G-3 30# 3/4 Q # DINNER 197 Tomato soup cup Chicken & Rice Soup cup Parmesan croutons 159 El Rancho Stew cup 468 cup 1 cup 326 Pork Chops Grilled Egg Noodles Mashed potatoes 169 French Fried Cauliflower Asparagus 3/4 cup Brown gravy 76 9 cns 1 9 cns 1 D # 8 ea L # L # 1 chop E-4 12# 1 cup 1#10 cn 1/2 Q-20 20# 3/4 Q-G-3 18# /4qt 2 oz PASTRY BAR 655 Bear claws 1 ea Apple Muffins Butterscotch brownies Carrot Cake w/ Cream Cheese Frosting 1123 Banana Cream Pie 355 G D pns H-2 2 pns 2 bars G-13 2 pns 1 slice G /4 qt N/A pies 1/8 slice BAG LUNCH #4 38

39 ~ ~ C-0002 DAY - 18 (WED): Oct 18; Nov 15; Dec 13; Jan 10; Feb 7; Mar 7; Apr 4; May 2; May 30; Jun 27; Ju125; Aug 22; Sep 19 FACTOR PORTION CALORIE BREAKFAST RECIPE # PER 100 SIZE COUNT 1285 Chilled Fruit FRE See Encl (1) VAR See Encl Asst'd Dry Cereal Ind 100 ea 1 ea Var Hominy Grits E-2-1 4# 80z 2/3 cup Fried eggs to order F dz 2 Omelets F-8(1-12) dz 1/3 cup Var 708 Scrambled eggs F dz 1/2 cup Hard cooked eggs F dz Grilled ham slices L # 3 oz Baked sausage links L # 2 links 236 Creamed beef L-30 6# 2 oz Hash brown potatoes Q # 1/2 cup Pancakes 3# 10 cn Waffles 10.5# French toast D sic 347 LUNCH 215 Cream of mushroom 9 cns 1 cup Minestrone soup 9 cns 1 cup Parmesan croutons D # 8 ea 327 Roast turkey L # 3 1/20z BBQ Beef Cubes L-18 30# 3/4 cup

40 489 Mashed potatoes cup Steamed rice cup Savory bread dressing sqr Turkey gravy 47 5 Cauliflower Combo Corn cup 85 E Q-1-3 Q-G-3 1#10cn 9# 2 pns 6 1/4 Qt 30# 27# 2 oz 1/2 3/4 1 3/4 cup 1/2 DINNER 215 Cream of mushroom Soup cup Minestrone soup 1 cup Parmesan croutons 924 Yankee Pot Roast Baked Tuna & Noodles 1 cup Steamed rice cup Mashed potatoes 169 Brown gravy Peas & Carrots 3/4 cup 86 Brussel Sprouts 3/4 cup 51 Hot dinner rolls PASTRY BAR D-16-2 L-10-2 L-133 E Q-G-3 Q-G-3 9 cns 1 9 cns 2# 8 ea 40# 3 1/20z 15#8 oz 9# 3/4 cup 1#10 cn 1/2 6 1/4 Qt 2 oz 27# 30# 17 dz 598 Chocolate Glazed Doughnuts D Cinnamon Crumb Muffins D Cheese Cake G-26-4 slice 305 w/cherry topping pns 2 pns 1/8 40

41 86 Chocolate chip cookies German Chocolate Cake slice 235 BAG LUNCH #5 H-20 2 pns G pns 1 DAY - 19 (THU): Oct 19; Nov 16; Dec 14; Jan 11; Feb 8; Mar 8; Apr 5; May 3; May 31; Jun 28; Ju126: Aug 23; Sep 20 FACTOR PORTION CALORIE BREAKFAST RECIPE # PER 100 SIZE COUNT,~ 1285 Chilled Fruit FRE See Encl (1) VAR See Encl Asst'd Dry Cereal Ind 100 ea 1 ea Var Hot oatmeal E-1-3 6# 3/4 cup Fried eggs to order F dz 2 Omelets F-8(1-12) dz 1/3 cup Var 708 Scrambled eggs F dz 1/2 cup Hard cooked eggs F dz Baked sausage links L # 2 links Oven fried bacon L-2 18# 2 sic Creamed beef L-30 6# 2 oz Hash brown potatoes Q # 1/2 cup French toast slcea Pancakes 3 #10cn Waffles 10.5# 660 LUNCH 2027 Beef noodle soup 9 cns 1 cup 97 41

42 212 Split pea soup 9 cns 1 cup Parmesan croutons # 8 ea 927 Swiss steak L #8 oz 1 steak W/brown gravy 2 Chicken Adobo L-78 82# 1 pieces Steamed rice E-5 9# 3/4 cup AuGratin Potatoes Q-51 25# 8 oz 2/3 cup Steamed Spinach Q-G-3 27# 3/4 cup Fried Egg Plant Parmesan Q-28 18# 80z 1 piece Brown gravy /4 Qt 1/4 cup 76 DINNER 212 Split pea soup Beef noodle soup Parmesan croutons 170 Salisbury steak Steak Pork roast slc Noodles Jefferson Mashed potatoes Brown gravy 76 Simmered Green Beans cup Mix Vegetables cup L-37 L-81 E cns 1 cup 9 cns 1 cup 2# 8 ea 28# 1 38# 2-3 9# 3/4 cup 1#10cn 1/2 cup 6 1/4 Quart 2 oz Q-G-3 24# 3/4 Q-G-3 27# 3/4 PASTRY BAR 606 Long Johns ea 1 Roll 42

43 1942 Oatmeal Raisin Muffins ea Dutch Apple Pie I pie 1/8 slice Chewy Nut Bar H-4 2 pns 2 bars Peanut Butter Cake G pns 1 slice 135 Choc Butter Cream Frosting G /4qt BAG LUNCH #6 DAY - 20 (FRI): Oct 20; Nov 17; Dec 15; Jan 12; Feb 9; Mar 9; Apr 6; May 4; Jun 1; Jun 29; Ju127; Aug 24; Sep 21 FACTOR PORTION CALORIE BREAKFAST RECIPE # PER 100 SIZE COUNT 1285 Chilled Fruit FRE See Encl (1 ) VAR See Encl Asst'd Dry Cereal Ind 100 ea 1 ea Var Hominy Grits E-1-2 4# 80z 2/3 cup Fried eggs to order F dz 2 Omelets F-8(1-12) dz 1/3 cup Var 708 Scrambled eggs F-I dz 1/2 cup Hard cooked eggs F dz Oven fried bacon L-2 18# 3 sic Baked sausage links L # 2 links 236 Creamed beef L-30 6# 2 oz Hash brown potatoes Q # 1/2 cup French toast sic Pancakes 3# 10 cn

44 ~OOO27-02-C Waffles 10.5# 660 LUNCH 866 Chicken noodle soup 9 cns 1 cup Beef Soup 9 cns 1 cup parmesan croutons # 8 ea 1063 Turkey ALA King L # 1 cup Roast Beef L-5 40# 4 oz Mashed potatoes 1 #10cn 1/2 cup Steamed rice E-5 9# 3/4 cup Brown gravy /4 Qt 2 oz Simmered asparagus Q-G-3 20# 3/4 cup 9 Succotash Q-G-3 27# 3/4 cup ~ DINNER 866 Chicken noodle soup 9 cns 1 cup Beef Soup 9 cns 1 cup Parmesan croutons # 8 ea 743 BBQ Ribs L-92 75# 7 oz Swedish Meatballs L-41 30# 3 balls Home fried potatoes Q-47 35# 2/3 cup Steamed rice E-5 9# 3/4 cup Brown gravy /4 Qt 1/4 cup Dinner rolls 17 dz Mustard Greens Q-29 54#/10#hock 3/4 cup

45 w/ham Hocks 1223 Corn O'Brien 88 PASTRY BAR Q # 3/4 cup 1598 Cinnamon rolls Plain Muffins Choco Chip Cookies White cake w/ Chocolate frosting 80 Asst Fruit Pies pie Var w/raisins D-G ea D-29 9 pns H-20 8 pan G-30 2 pns G /2 Qt 13 pies 1 pc N/A 1 ea 1 ea 1/8 BAG LUNCH #7 DAY - 21 (SAT): Oct 21; Nov 18; Dec 16; Jan l3; Feb 10; Mar 10; Apr 7; May 5; Jun 2; Jun 30; Ju128; Aug 25; Sep 22 FACTOR PORTION CALORIE BREAKFAST BRUNCH RECIPE # PER 100 SIZE COUNT 1285 Chilled fruit FRE See Encl (1) VAR See Encl Asst'd Dry Cereal Ind 100 ea 1 ea Var Hominy Grits E-1-2 4# 80z 2/3 cup Fried eggs to order F dz 2 Omelets F-8(1-12) dz 1/3 cup Var 708 Scrambled eggs F dz 1/2 cup Hard cooked eggs F dz Grilled minute steaksteak L-R 25# 1 stk

46 1026 Baked sausage links L # 2 links 236 Creamed beef L-30 6# 2 oz Hash brown potatoes Q # 1/2 cup Pancakes 3# 10 cn Waffles 10.5# 660 French toast D sic Grilled cheese Burger N # 2 patties Grilled Hotdogs french fries cup Onion rings cup Baked beans 270 DINNER BRUNCH N-30-4 Q-45 Q-35 Q-2 10# 30# 1 35# 1 1#10 cn 1/2 cup 218 Beef vegetable soup Chicken noodle soup cup Parmesan croutons 132 Roast Beef Roast turkey 1/2oz Mashed potatoes cup Steamed rice cup Turkey gravy Brown gravy Whole Grain Corn cup 85 7 Green Bean Combo 56 D-16-2 L-5 L-162 E Q-G-3 Q cns 1 cup 9 cns 1 2# 8 ea 40# 4 oz 38# 3 1 #10cn 1/2 9# 3/4 6 1/4 qt 2 oz 6 1/4 qt 2 oz 27# 3/4 30# 3/4 cup 46

47 547 Dinner rolls 17dz 2 rolls 166 PASTRY BAR 620 Kolaches pns 2 roles Banana muffins pns 1 ea Oatmeal Raisin Cookies H pns Devils Food Cake w/ G-12 2 pns 1 slice Chocolate frosting G /4 qt N/A Pumpkin Pie w/ pies 1/8 slice Whip Topping K qts 3 tbs 29 BAG LUNCH #3 DAY - 22 (SUN): Oct 22; Nov 19; Dec 17; Jan 14; Feb 11; Mar 11; Apr 8; May 6; Jun 3; Jull; Ju129; Aug 26; Sep 23 FACTOR PORTION CALORIE BREAKFAST BRUNCH RECIPE # PER 100 SIZE COUNT r' 1285 Chilled Fruit FRE See Encl (1) VAR See Encl Asst'd Dry Cereal Ind 100 ea 1 ea Var Hominy Grits E-1-2 4# 80z 2/3 cup Fried eggs to order F dz 2 Omelets F-8(1-12) dz 1/3 cup Var 708 Scrambled eggs F dz 1/2 cup Hard cooked eggs F dz Cottage fried potatoes Q # 2/3 cup

48 2109 Minute steaksteak LR 25# 2 1/2 oz Oven fried bacon L-2 18# 3 Slc Creamed beef 285 L-30 6# 2 oz 19 French toast slc 2 slc Pancakes 3# 10 cn Waffles 10.5# Grilled cheese Burger N # 2 patties 1020 Grilled Hotdogs N # French fries 390 Q # 1 cup 479 Onion rings Q # 1 cup Baked beans Q-2 4 1/2 #10cn 1/2 cup 270 ~ DINNER BRUNCH 215 Cream of mushroom Soup 9 cns 197 Tomato soup 1 cup Parmesan croutons Chili Macaroni L-28-2 cup Mexican Pork Slices L-87 33# Brown gravy Grilled cheese Sandwich N Steamed rice Tangy Spinach Broccoli Combo 56 PASTRY BAR 1 cup 9 cns 2# 8 ea 14# 1 1 piece /4 qt 1/4 cup E-5 Q-63 10# 6 oz 1 snd 9# 3/4 cup 18# 1/2 cup Q # 3/4 cup 48

49 602 Glazed Doughnuts ea 1 ea Raisin Muffins ea 1 ea Chewy nut bars H-4 2 pns Banana cake wi G-6 2 pns 1 slice Choc Cream Pie I pies 1/8 pie Butter cream frosting G /4 qt NIA 125 BAG LUNCH #2 DAY - 23 (MON): Oct 23; Nov 20; Dec 18; Jan 15; Feb 12; Mar 12; Apr 9; May 7; Jun 4; Ju12; Ju130; Aug 27; Sep 24 FACTOR CALORIE BREAKFAST RECIPE # PER 100 COUNT PORTION SIZE 1285 Chilled Fruit FRE See Encl Asst'd Dry Cereal Var Hot oatmeal Fried eggs to order 2 Omelets omelet Var 708 Scrambled eggs cup Hard cooked eggs 156 Ind E-2 F-7 F-8(1-12) F-10 F Grilled ham slices L Creamed beef 2 oz Baked sausage links links 487 Hash brown potatoes cup French toast 347 L-91-1 Q See 6# Encl (1) VAR 100 ea 1 ea 3/4 cup dz dz dz 1/ dz 20# 3 oz L-30 6# 12# 2 18# 1/2 200 sic 49

50 ~OOO27-02-C Pancakes 3 #10cn Waffles 10.5# 660 LUNCH 871 Manhattan clam chowder 9 cns 1 cup 183 Tomato soup 9 cns 1 cup Parmesan croutons # 8 ea 1710 Stuffed Flounder 30# 4 1/4 oz Lasagna L-25 12# 1 pc 408 Macaroni & Cheese F-1 8# 1 cup Broccoli Q-G-3 30# 2-3 spears Green Beans Q-G-3 24# 3/4 cup Hot dinner rolls 17dz Tartar sauce Ind Lemon wedges M-G /2 Lem 1/8 Lem 5 DINNER 866 Chicken noodle soup 9 cns 1 cup Manhattan clam chowder 9 cns 1 cup 596 Parmesan croutons # 8 ea 327 Roast turkey L # 3 1/2oz Veal Pannesan L #8oz 1 ea Tossed Green Rice E-5-2 9# 3/4 cup Mashed potatoes 1#10cn 1/2 cup

51 r 233 Turkey gravy /4qt 2 oz Tomato Gravy /4qt 2 oz Savory bread dressing pan 1/2 cup Dinner rolls 17dz French Fried Cauliflower Q-20 20# 4 pc Carrots Q-G-3 30# 3/4 cup 61 PASTRY BAR 1598 Cinnamon rolls D-G ea 1 ea Blueberry muffins ea Pecan pie pies 1/8 pie Marble cake wi G pns 1 slice Mocha Btr Cream Frosting G /4 qt NIA Oatmeal cookies H-7 8 pns 240 Bag Lunch #1 DAY - 24 (TUE): Oct 24; Nov21; Dec 19; Jan 16; Feb 13; Mar 13; Apr 10; May 8; Jun 5; Ju13; Ju131; Aug 28; Sep 25 FACTOR PORTION CALORIE BREAKFAST RECIPE # PER 100 SIZE COUNT 1285 Chilled Fruit FRE See Encl (1) VAR See Encl Asst'd Dry Cereal Ind 100 ea 1 ea Var Hominy Grits E-1-2 4# 80z 2/3 cup Fried eggs to order F dz 51

52 2 Omelets Var F-8(1-12) dz 1/3 cup 708 Scrambled eggs F dz 1/2 cup Hard cooked eggs 156 F dz 130 Oven fried bacon Slices L-2 18# 2 sic Baked sausage links L # 2 links 236 Creamed beef L-30 6# 2 oz Hash brown potatoes Q # 1/2 cup French toast # 2 sic Pancakes 3# 10 cn Waffles 10.5# 660 LUNCH 1463 Bean Bacon Soup 9 cns 1 cup Chicken noodle soup 9 cns 1 cup Croutons # 8 ea 133 Sukiyaki L-6 25# 1 cup Yakisoba L-62 25# 1 1/4 cup Egg Rolls B-2-1 9# 3/4 cup 102 Fried Rice 240 E-7-1 9# 3/4 cup 36 Steamed rice E-5 9# 3/4 cup Egg foo young F-6 60 eggs 1 omelet Chinese fried cabbage Q-15 16# 1/2 cup Steamed Broccoli Q-G-3 30# 3-4 stalks Fortune cookies DINNER 52

53 ~OOO27-02-C-0002 r 866 Chicken noodle soup 9 cns 1 cup Bean Bacon Soup 9 cns 1 cup Parmesan croutons #' 8 ea 324 Savory baked chicken L # 1 piece Beef Stroganoff L-53 30# 3/4 cup Mashed potatoes 1 cn 1/2 cup Steamed Noodles E-4 12# 1 cup Chicken gravy /4 Qt 2 oz 76 0 Simmered Collard Greens Q-G-3 54# 3/4 cup Simmered peas & Carrots Q-G-3 27# 3/4 cup 86 PASTRY BAR 655 Bear claws 0-G ea 1 ea Apple Muffins ea 1 ea Strawberry Shortcake G /3 dz Brownies H-2 9 pns 1 Brownie Pineapple Up/down Cake G pns 1 pc 295 BAG LUNCH #4 DAY - 25 (WED): Oct 25; Nov 22; Dec 20; Jan 17; Feb 14; Mar 14; Apr 11; May 9; Jun 6; Ju14; Aug 1; Aug 29; Sep 26 BREAKFAST COUNT 1285 Chilled Fruit See Encl 1 FACTOR PORTION CALORIE RECIPE # PER 100 SIZE FRE See Encl (1 VAR 53

54 1321 Asst'd Dry Cereal Ind 100 ea 1 ea Var Hot oatmeal E-1-3 6# 3/4 cup Fried eggs to order F dz 2 Omelets Var 708 Scrambled eggs cup Hard cooked eggs Grilled ham slices Oven fried bacon Creamed beef F-8(1-12) L-2 L-30 Hash brown potatoes Q-46-2 French toast D-22 F-10 F-4-2 L dz 1/3 cup dz 1/ dz 25# 1 slc 18# 3 slc 6# 2 oz 18# 1/2 cup 200 Slc 2 Slc 22 Pancakes 3 #10cn Waffles 10.5# 660 LUNCH 858 Minestrone soup 9 cns 1 cup Split pea soup 9 cns 1 cup Parmesan croutons D # 8 ea 1063 Turkey Ala' King L # 1 cup Baked Ham L-69 25# 3 1/20z Candied Sweet Potatoes Q # 1/2 cup Jefferson Noodles E-12 9# 3/4 cup Pineapple Sauce 0-9 1/4 cup Simmered blackeye peas 6 #10cn 2/3 cup 73 54

55 580 Mixed Vegetables cup 70 DINNER Q-G-3 27# 3/4 212 Split pea soup cns 858 Minestrone soup 9 cns cup Parmesan croutons Pepper Steak L-13 30# Beef Cordon Blue L-55 25# Steamed rice E-5 9# cup Brown gravy cup Simmered Green Beans Q-G-3 24# Succotash 114 PASTRY BAR Q-G-3 1 cup 2# 8 ea 3/4 cup 1 1 cordon bleu 3/4 6 1/4 Qt /4 cup 27# 3/4 598 Chocolate glazed donuts ea Cinnamon Crumb Muffins pns Spice Cake G-25 2 pns Blueberry Pie pies 717 Congo bars H pns Butter cream frosting G-22 BAG LUNCH #5 1 ea 1 ea 1/6 pie 2 bars N/A 1 pc DAY - 26 (THU): Oct 26; Nov 23; Dec 21; Jan 18; Feb 15; Mar 15; Apr 12; May 10; Jun 7; JuI5; Aug 2; Aug 30; Sep 27 55

56 FACTOR PORTION CALORIE BREAKFAST RECIPE # PER 100 SIZE COUNT 1285 Chilled Fruit FRE See Encl (1 ) VAR See Encl Asst'd Dry Cereal Ind 100 ea 1 ea Var Hominy Grits E-1-2 4# 80z 2/3 cup Fried eggs to order F dz 2 Omelets F-8(1-12) z 1/3 cup Var 708 Scrambled eggs F z 1/2 cup Hard cooked eggs F z 1006 Grilled ham slices L # 3 oz Oven fried bacon L-2 18# 3 sics Creamed beef L-30 6# 2 oz Hash brown potatoes Q # 1/2 cup French toast D sic Pancakes 3# 10 cn Waffles 10.5# 660 LUNCH 2027 Beef noodle soup 9 cns 1 cup Chicken and Rice Soup 9 cns 1 cup Parmesan croutons D # 8 ea 132 Oven Roast Beef L-5 40# 4 oz Southern Fried Chicken L # 1 piece Mashed potatoes 1# 10cn 1/2 cup

57 . Macaroni & Cheese F-l 8# 1 cup Chicken gravy /4 qt Brown gravy /4 qt Corn Combo Q # 3/4 cup Steamed Broccoli Q-G-3 30# 2-3 spear 37 DINNER 866 Chicken noodle soup 9 cns 1 cup Beef noodle soup 9 cns 1 cup Parmesan croutons # 8 ea 1032 Grilled Liver and OnionsL # 1 slice Turkey Pot Pie L # 1 cup Steamed rice E-5 9# 3/4 cup Scalloped Potatoes Q-53 25# 802 2/3 cup Brown gravy /4 gal Mix Vegetable Q-G-3 27# 3/4 cup Spinach Q-G-3 27# 2/3 cup 15 PASTRY BAR 606 Long Johns ea 1 ea Oatmeal Raisin Muffins pns 1 ea Oatmeal Raisin Cookies H pns Devil Food Cake wi G-12 2 pns 1 slice Choco Frosting G /4qt NIA Pumpkin Pie wi pies 1/8 slice 243

58 815 Whip topping 29 K-2 2 3/4qt N/A BAG LUNCH #6 DAY - 27 (FRI): Oct 27; Nov 24; Dec 22; Jan 19; Feb 16; Mar 16; Apr 13; May 11; Jun 8; Ju16; Aug 3; Aug 31; Sep 28 FACTOR PORTION CALORIE BREAKFAST RECIPE # PER 100 SIZE COUNT.~ 1285 Chilled Fruit FRE See Encl (1 VAR See Encl Asst'd Dry Cereal Ind 100 ea 1 ea Var Hot oatmeal E-1-3 6# 3/4 cup Fried eggs to order F dz 2 Omelets F-8(1-12) dz 1/3 cup Var 1632 Hard cooked eggs F dz Scrambled eggs F dz 1/2 cup Baked sausage links L # 2 links 919 Grilled canadian bacon L # 80z 2 SIc Creamed beef L-30 6# 2 oz Hash brown potatoes Q # 1/2 cup French toast SIc Pancakes 3 #10cn Waffles 10.5# 660 LUNCH 215 Cream of mushroom 9 cns 1 cup