Samples CN" Mini American Cheese Pierogies Type Lunch Serving Size 6 pierogies # Of Servings In Sample 6 # Of Servings Per Case 66 Case Weight 14.9 lbs. (gross) Frozen or Ambient Frozen States or Regions Available National (For SuperKids program, they will only be available to FSDs in MD, MI, OH and VA) Nutritional Information Whole Grains/Servings 51% Whole Grain Calories 180 Fat Content 5g Saturated Fats 3g Fiber 3g Protein 9g Minerals Calcium 10%, Iron 10% Vitamins Vitamin C 2% Manufacturer & Contact Information Manufacturer Company Address Mrs. T s Pierogies 600 East Centre St. (PO Box 606) Shenandoah, PA 17976 Main Telephone # (570) 462-2745 Website Address Sales & Sample Contact Baking Instructions For Samples www.mrstsfoodservice.com Georgine Miley, (610) 334-4039, gmiley@pierogies.com Saute Saute frozen minis in a skillet with butter or oil on medium heat. Turn occasionally until golden brown, approximately 4-6 minutes on each side. Boil Bring water to a boil. Add frozen minis and heat for 3-5 minutes (DO NOT wait for water to re-boil); drain. Bake Conventional Oven: Pre-heat oven to 400ºF. Spray cooking sheet and both sides of minis with non-stick cook spray. Bake 16-18 minutes until golden brown and puffed. Convection Oven Pre-heat oven to 350ºF. Spray cooking sheet and both sides of minis with non-stick cook spray. Bake 8-10 minutes until golden brown and puffed. For best results turn minis half way through bake time. Deep Fry Preheat oil to 350ºF. Place frozen minis in oil for 3 minutes until nicely browned and floating. Steamed Place a bag of frozen minis in a slotted or solid pan, steam for 3-4 minutes. When steaming a full unit, allow an additional 3-4 minutes per pan. Cooking times may vary according to equipment used.
Serve TM Flavorful, IRRESISTIBLE Mrs. T s & fill your students with Serving Suggestion: Sriracha Orange Marmalade Drizzle on CN Mini American Cheese Pierogies Served on a Bed of Fresh Slaw For more mouthwatering menu ideas, visit mrstsfoodservice.com. For information on where to purchase Mrs. T s Pierogies in your area, call 800-233-3170, ext. 3527. 2015 Ateeco Inc.
Mrs. T's Asian Orange Sauce Baked Stuffed Pasta HACCP Process #2 Yield: 100 6 Pieces, 5.6 Ounces 160 Grams Meal Equivalencies: 1 Oz. Eq. Meat/Meat Alternative, 1 Oz. Eq. Grain, 3/8 Cup Other Vegetable Ingredients Mrs. T's #41164-00833 Whole Grain Potato & American Cheese Stuffed Pasta 600 Pieces Nutritional Facts Orange Juice, Reconstituted, 100% 1 Quarts 1 Cup Serving Size: 5.6 Ounces 160 Grams Sriracha Sauce 1 1/4 Cups Calories: 259.27 Reduced Sodium Soy Sauce 1 1/4 Cups Calories From Fat: 90.45 Pan Spray 1 Ounce Percentage of Calories From: Asian Slaw Broccoli Slaw Mix, RTU 7 Pounds 4 Ounces Total Fat: 34.89% Asian Sesame Seed Dressing 1 Quarts 3 Cups Saturated Fat: 13.33% Directions: Protein: 15.43% Prior to Day of Pull 2 gallons of dressing from dry storage. SOP: Pre-chill ingredients for foods Carbohydrate: 48.77% Service: Wipe off lids and place in cooler. served cold (sandwiches and salads) below 41ºF before combining. Total Fat: 10.05 g 15.46% Pre Day of Service: Clean and sanitize prep area Saturated Fat: 3.84 g 19.21% Place at workstation. Pull large mixing bowl. Total Trans: 0.00 g 0% Wash hands thoroughly and cover with gloves. Cholesterol: 50.00 mg 16.67% Pre- Cook: Place slaw in bowl, breaking up large pieces as you go. Add dressing and mix well, coating slaw lightly with dressing. Cover, date stamp and refrigerate until service. Pull orange juice, sriracha and soy sauce from cooler and place at workstation. Wipe off lids. SOP: Never handle ready to eat foods with bare hands. Sodium: 534.16 mg 22.26% Carbohydrate: 31.61 g 10.54% Total Dietary Fiber: 3.80 g 15.20% Sugars: 4.31 g 0% Protein: 10.00 g 20% Vitamin A (IU): 669.57 IU 13% Mix all ingredients together with a whisk. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room Vitamin C: 33.04 mg 55.07% temperature shall not exceed four Pull 6 shallow steam table pans and place at Potassium: 11.20 0.32% workstation. Spray pans lightly. Calcium: 116.66 mg 11.67% Pull 6 bags (100 per) of stuffed pasta from Iron: 2.15 mg 11.93% freezer and place at work station Magnesium: 15.00 mg 3.75% Lay stuffed pasta out in pan, 100 pieces per Folate: 22.50 5.62% pan, shingling lightly as needed to fit. Percent of DRI is based on 2000 calorie diet. Top each pan with 1 1/4 cup of orange sauce, basting as necessary to coat the pasta with the sauce. Place pans of pasta in preheated steamer for 20 minutes or alternatively Bake in preheated convection oven at 350⁰F for 30 minutes or until an internal temperature of 145⁰F is reached. CCP: Heat until an internal temperature of 145⁰F is reached for 15 seconds Hold: Hold in warmer above 135 F Pull slaw from cooler and place in cold well in service line. Serve: Using a 3 oz. spoodle, place a 3/8 cup of broccoli slaw on plate or tray. Place 6 pieces of stuffed pasta on bed of slaw. Yield 16 servings per pan with 4 pieces remaining from each pan
Mrs. T's Stuffed Pasta Bruschetta Style HACCP Process # 2 Yield: 100 8.6 Ounces, 6 Pieces 244 Grams Meal Equivalencies: 1.5 Oz. Eq. Meat/Meat Alternates, 1 Oz. Eq. Grain, 1/2 Cup Red/Orange Vegetable Ingredients Mrs. T's #41164-00833 Whole Grain Potato & American Cheese Stuffed Pasta USDA # 110185 Diced Tomatoes, No Salt Added, Pouch, 12 Serving Size: 8.6 Ounces 244 Grams 26 Pounds 11 Ounces Quarts plus 2 Cups Calories: 287.91 Dried Basil Leaves 1 Cup Calories From Fat: 83.46 Fresh Minced Garlic 1 Cup Percentage of Calories From: USDA #100034 Lite Mozzarella Cheese, Shredded 6 Pounds 6 Ounces Total Fat: 28.99% Fresh Basil Leaves, Shredded 1 Cup Saturated Fat: 18.78% Olive Oil Spray 1 Ounce Protein: 23.17% Day of Service: Pre 600 Pieces Nutritional Facts Clean and sanitize prep area Carbohydrate: 43.24% % of Amount Measure Pull diced tomatoes from dry storage DRI Open pouches of tomatoes and place in CCP: Prepare foods at room Total Fat: 9.27 g 14.27% large mixing bowl. Do not drain. Pull basil and garlic. Add 1 cup of each to tomatoes. Mix well. temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four Saturated Fat: Total Trans: Cholesterol: 6.01 0.00 65.00 g g mg 30.04% 0% 21.67% Wash hands thoroughly Sodium: 293.00 mg 12.21% Pull 6 shallow steam table pans and place Carbohydrate: 31.12 g 10.37% at workstation. Spray pans lightly. Total Dietary Fiber: 5.16 g 20.65% Cook: Pull 6 bags (100 per) of stuffed pasta from freezer and shredded mozzarella from cooler and place at work station Lay stuffed pasta out in pan, 100 pieces per pan, shingling lightly as needed to fit. Top each pan with 2 quarts plus 1/3 cup of seasoned diced tomatoes. Cover pans. Place pans of pasta in preheated steamer for 20 minutes or alternatively Bake in preheated convection oven at 350⁰F for 30 minutes or until an internal temperature of 145⁰F is reached. CCP: Heat until an internal temperature of 145⁰F is reached for 15 seconds Uncover pans, sprinkle each pan with 17 ounces of shredded cheese. Bake for 5 minutes more. Hold: Hold in warmer above 135 F Serve: 6 pieces of stuffed pasta with bruschetta sauce. Yield 16 servings per pan with 4 pieces remaining from each pan Sugars: 3.00 g 0% Protein: 16.68 g 33.35% Amount Measure % of DRI Vitamin A (IU): 974.99 IU 20% Vitamin C: 13.70 mg 22.84% Potassium: 27.00 0.77% Calcium: 350.74 mg 35.07% Iron: 5.56 mg 30.88% Magnesium: 7.00 mg 1.75% Vitamin E: 0.10 IU 0.33% Percent of DRI is based on 2000 calorie diet.
Mrs. T's Enchilada Stuffed Pasta HACCP Process # 2 Yield: 100 5.9 Ounces, 6 Pieces 169 grams Meal Equivalencies: 1.5 Oz. Eq. Meat/Meat Alternative, 1 Oz. Eq. Grain Ingredients Mrs. T's #41164-00833 Whole Grain Potato & American Cheese Stuffed Pasta Enchilada Sauce, Made from Red Chilies 5 Quarts Serving Size: 5.9 Ounces 169 Grams Water 1 Quarts Calories: 229.50 USDA #100034 Lite Mozzarella Cheese, Shredded 3 Pounds 3 Ounces Calories From Fat: 67.73 Pan Spray 1 Ounce Percentage of Calories From: Directions Total Fat: 29.51% Pre Day of Service: Clean and sanitize prep area Saturated Fat: 17.65% Pre- Cook: Pull enchilada sauce from dry storage and place at workstation. Wipe off lids, open and carefully discard lids. 600 Pieces Nutritional Facts Protein: 21.35% Carbohydrate: 45.05% Whisk water into enchilada sauce. Total Fat: 7.53 g 11.58% Pull 6 shallow steam table pans and place Saturated Fat: 4.50 g 22.50% at workstation. Spray pans lightly. Total Trans: 0.00 g 0% Pull 6 bags (100 per) of stuffed pasta from CCP: Prepare foods at room Cholesterol: 57.50 mg 19.17% freezer and place at work station temperature in two hours or less. Sodium: 518.11 mg 21.59% Wash hands thoroughly TOTAL time of food at room Carbohydrate: 25.85 g 8.62% temperature shall not exceed four Lay stuffed pasta out in pan, 100 pieces Total Dietary Fiber: 3.80 g 15.20% per pan, shingling lightly as needed to fit. Sugars: 0.00 g 0% Top each pan with 1 quart of enchilada Protein: 12.25 g 24.50% sauce, stir to coat pasta and cover pans. Vitamin A (IU): 900.00 IU 18% Place pans of pasta in preheated steamer CCP: Heat until an internal Vitamin C: 1.20 mg 2.00% for 20 minutes or alternatively Bake in temperature of 145⁰F is reached for preheated convection oven at 350⁰F for 30 Potassium: 13.50 0% 15 seconds minutes or until an internal temperature Calcium: 200.36 mg 20.04% of 145⁰F is reached. Iron: 3.15 mg 17.50% Uncover pans; sprinkle each pan with 8 Magnesium: 3.50 mg 0.88% 1/2 ounces of shredded cheese. Bake for 5 Percent of DRI is based on 2000 calorie diet. minutes more. Hold: Serve: Hold stuffed pasta in warming cart above 135⁰F until service 6 pieces of stuffed pasta with enchilada sauce. Yield 16 servings per pan with 4 pieces remaining from each pan
Mrs. T's Italian Toasted Stuffed Pasta HACCP Process # 2 Yield: 100 6 Pieces, 3.7 Ounces 105 Grams Meal Equivalencies: 1 Oz. Eq. Meat/Meat Alternative, 1 Oz. Eq. Grain Ingredients: Mrs. T's #41164-00833 Whole Grain Potato & American Cheese Stuffed Pasta 600 Pieces Nutritional Facts Vegetable Oil (3 Cups) 1 Pound 8.0 Ounces Serving Size: 3.7 Ounces 105 Grams Salt Free Italian Seasoning Blend 2 1/2 Cups Calories: 257.59 Parmesan Cheese 3 Cups Calories From Fat: 112.13 Pan Spray 1 Ounce Percentage of Calories From: Directions Total Fat: 43.53% Pre Clean and sanitize prep area Day of Service: Saturated Fat: 15.84% Pull salt free Italian Seasoning Blend and Protein: 16.27% place at workstation. Carbohydrate: 39.85% Pull oil and place at workstation. Pre- Pull 6 sheet pans and place at workstation. Cover with parchment paper. Spray lightly with pan spray. Pull 6 bags (100 per) of stuffed pasta from freezer and place at workstation. Place stuffed pasta in large mixing bowl or roasting pan. Let temper for 15 minutes. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four Total Fat: 12.46 g 19.17% Saturated Fat: 4.53 g 22.67% Total Trans: 0.04 g 0% Cholesterol: 52.64 mg 17.55% Sodium: 277.65 mg 11.57% Carbohydrate: 25.66 g 8.55% Total Dietary Fiber: 3.46 g 13.84% Pull parmesan cheese from cooler. Sugars: 0.00 g 0% Wash hands thoroughly and cover with Protein: 10.48 g 20.96% gloves. Mix cheese and seasoning blend Vitamin A (IU): 102.82 IU 2.06% Add oil to the stuffed pasta and toss well Vitamin C: 1.51 mg 2.51% to coat. Calcium: 146.39 mg 14.64% Cook: Hold: Toss cheese and seasoning mixture with stuffed pasta to coat evenly. Lay stuffed pasta out on pan, 100 pieces per pan (10 x 10), do not crowd or they will steam instead of crisping up. Bake in preheated convection oven at 400⁰F for 12-15 minutes or until an internal temperature of 145⁰F is reached and they are crispy and lightly browned. Hold stuffed pasta in warming cart above 135⁰F until service CCP: Heat until an internal temperature of 145⁰F is reached for 15 seconds Iron: 2.2171 mg 12.32% Percent of DRI is based on 2000 calorie diet. Serve: Note: these resemble "Fried Ravioli" but are healthy baked & puff up 6 pieces of Italian Toasted pasta, may add warm marinara or ranch dip SOP: Batch cook as necessary for best product and nutritional.
Mrs. T's Ranch & Garlic Toasted Stuffed Pasta HACCP Process # 2 Yield: 100 6 Pieces, 3.7 Ounces 105 Grams Meal Equivalencies: 1 Oz. Eq. Meat/Meat Alternative, 1 Oz. Eq. Grain Ingredients: Mrs. T's #41164-00833 Directions Day of Service: Pre Pre- Cook: Hold: Serve: Whole Grain Potato & American Cheese Stuffed Pasta 600 Pieces Nutritional Facts Ranch Dressing 1 Quart 2/3 Cup Serving Size: 3.7 Ounces 105 Grams Salt Free Garlic and Herb Seasoning Blend 5/8 Cups Calories: 230.66 Pan Spray 1 Ounce Calories From Fat: 92.99 Clean and sanitize prep area Pull garlic and herb seasoning mix and ranch dressing. Place at workstation. Pull 6 sheet pans and place at workstation. Cover with parchment paper. Spray lightly with pan spray. Pull 6 bags (100 per) of stuffed pasta from freezer and place at workstation. Wash hands thoroughly and cover with gloves. Lay stuffed pasta out on pan, 100 pieces per pan (10 x 10), do not crowd or they will steam instead of crisping up. Brush ranch dressing onto stuffed pasta, coating evenly Sprinkle each with the garlic and herb seasoning mixture Bake in preheated convection oven at 400⁰F for 12-15 minutes or until an internal temperature of 145⁰F is reached and they are crispy and lightly browned. Hold stuffed pasta in warming cart above 135⁰F until service SOP: Batch cook as necessary for best product and nutritional. 6 pieces of Ranch & Garlic Toasted Stuffed Pasta CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four CCP: Heat until an internal temperature of 145⁰F is reached for 15 seconds Percentage of Calories From: Total Fat: 40.32% Saturated Fat: 13.78% Protein: 16.07% Carbohydrate: 42.54% Total Fat: 10.33 g 15.90% Saturated Fat: 3.53 g 17.66% Total Trans: 0.00 g 0% Cholesterol: 54.00 mg 18.00% Sodium: 320.67 mg 13.36% Carbohydrate: 24.53 g 8.18% Total Dietary Fiber: 3.00 g 12.00% Sugars: 0.00 g 0% Protein: 9.27 g 18.53% Vitamin A (IU): 8.27 IU 0.17% Vitamin C: 1.73 mg 2.89% Calcium: 102.40 mg 10.24% Iron: 1.8 mg 10.00% Percent of DRI is based on 2000 calorie diet.
Mrs. T's Garlic & Herb Toasted Stuffed Pasta HACCP Process # 2 Yield: 100 6 Pieces, 3.3 Ounces 94 Grams Meal Equivalencies: 1 Oz. Eq. Meat/Meat Alternative, 1 Oz. Eq. Grain Ingredients: Mrs. T's #41164-00833 Directions Day of Service: Pre Pre- Cook: Hold: Serve: Whole Grain Potato & American Cheese Stuffed Pasta 600 Pieces Nutritional Facts Garlic Butter Flavored Spray 1 Ounce Serving Size: 3.3 Ounces 94 Grams Salt Free Garlic and Herb Seasoning Blend 5/8 Cups Calories: 180.00 Pan Spray 1 Ounce Calories From Fat: 45.00 Clean and sanitize prep area Pull garlic and herb seasoning mix and garlic butter spray. Place at workstation. Pull 6 sheet pans and place at workstation. Cover with parchment paper. Spray lightly with pan spray. Pull 6 bags (100 per) of stuffed pasta from freezer and place at workstation. Wash hands thoroughly and cover with gloves. Lay stuffed pasta out on pan, 100 pieces per pan (10 x 10), do not crowd or they will steam instead of crisping up. Spray the pasta with the garlic butter flavored spray, coating evenly. Sprinkle each with the garlic and herb seasoning mixture Bake in preheated convection oven at 400⁰F for 12-15 minutes or until an internal temperature of 145⁰F is reached and they are crispy and lightly browned. Hold stuffed pasta in warming cart above 135⁰F until service SOP: Batch cook as necessary for best product and nutritional. 6 pieces of Garlic & Herb Toasted Stuffed Pasta CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four CCP: Heat until an internal temperature of 145⁰F is reached for 15 seconds Percentage of Calories From: Total Fat: 25.00% Saturated Fat: 15.00% Protein: 20.00% Carbohydrate: 53.33% Total Fat: 5.00 g 7.69% Saturated Fat: 3.00 g 15.00% Total Trans: 0.00 g 0% Cholesterol: 50.00 mg 16.67% Sodium: 230.00 mg 9.58% Carbohydrate: 24.00 g 8.00% Total Dietary Fiber: 3.00 g 12.00% Sugars: 0.00 g 0% Protein: 9.00 g 18.00% Vitamin A (IU): 0.00 IU 0.00% Vitamin C: 1.20 mg 2.00% Calcium: 100.00 mg 10.00% Iron: 1.8 mg 10.00% Percent of DRI is based on 2000 calorie diet.
Mrs. T's Thai Toasted Stuffed Pasta HACCP Process # 2 Yield: 100 6 Pieces, 3.8 Ounces 108.6 Grams Meal Equivalencies: 1 Oz. Eq. Meat/Meat Alternative, 1 Oz. Eq. Grain Ingredients: Mrs. T's #41164-00833 Directions Day of Service: Whole Grain Potato & American Cheese Stuffed Pasta Thai Chili Sauce 1 Quart 2 1/4 Cups Serving Size: 3.8 Ounces 108.6 Grams Touch of Salt Asian Seasoning 5/8 Cups Calories: 215.00 Pan Spray 1 Ounce Calories From Fat: 45.00 Percentage of Calories From: Pre- Clean and sanitize prep area Total Fat: 20.93% Pull Asian seasoning blend and Thai chili Saturated Fat: 12.56% sauce. Place at workstation. Protein: 16.74% Pull 6 sheet pans and place at Carbohydrate: 60.47% Pre- CCP: Prepare foods at room workstation. Cover with parchment paper. temperature in two hours or less. Spray lightly with pan spray. TOTAL time of food at room Total Fat: 5.00 g 7.69% Pull 6 bags (100 per) of stuffed pasta from temperature shall not exceed four Saturated Fat: 3.00 g 15.00% freezer and place at workstation. Total Trans: 0.00 g 0% Wash hands thoroughly and cover with Cholesterol: 50.00 mg 16.67% gloves. Sodium: 430.00 mg 17.92% Lay stuffed pasta out on pan, 100 pieces Carbohydrate: 32.50 g 10.83% per pan (10 x 10), do not crowd or they Total Dietary Fiber: 3.50 g 14.00% will steam instead of crisping up. Sugars: 7.00 g 0% Brush Thai chili sauce onto stuffed pasta, Protein: 9.00 g 18.00% coating evenly Sprinkle each with Asian Seasoning. Vitamin A (IU): 0.00 IU 0.00% Cook: Bake in preheated convection oven at 400⁰F for 12-15 minutes or until an internal temperature of 145⁰F is reached and they are crispy and lightly browned. 600 Pieces Nutritional Facts CCP: Heat until an internal temperature of 145⁰F is reached for 15 seconds Hold: Hold stuffed pasta in warming cart above 135⁰F until service SOP: Batch cook as necessary for best product and nutritional. Serve: 6 pieces of Thai Toasted Stuffed Pasta Vitamin C: 1.20 mg 2.00% Calcium: 100.00 mg 10.00% Iron: 1.8 mg 10.00% Percent of DRI is based on 2000 calorie diet.
Mrs. T's Buffalo Toasted Stuffed Pasta HACCP Process # 2 Yield: 100 6 Pieces, 3.86 Ounces 110 Grams Meal Equivalencies: 1 Oz. Eq. Meat/Meat Alternative, 1 Oz. Eq. Grain Ingredients: Mrs. T's #41164-00833 Whole Grain Potato & American Cheese Stuffed Pasta 600 Pieces Nutritional Facts Vegetable Oil 2 Cups Serving Size: 3.86 Ounces 110 Grams Hot Sauce 2 Cups Calories: 247.96 Chili Powder 3/8 Cups 1 TSP Calories From Fat: 88.55 Seasoned Bread Crumbs 12 3/4 Ounces Percentage of Calories From: Pan Spray 1 Ounce Total Fat: 35.71% Directions Pre Saturated Fat: 13.72% Day of Service: Clean and sanitize prep area Protein: 16.30% Pull chili powder, breadcrumbs and vegetable oil. Place at workstation. Carbohydrate: 47.18% Amount Pre- Pull 6 sheet pans and place at workstation. Cover with parchment paper. Spray lightly with pan spray. Pull 6 bags (100 per) of stuffed pasta from freezer and place at workstation. Wash hands thoroughly and cover with gloves. Lay stuffed pasta out on pan, 100 pieces per pan (10 x 10), do not crowd or they will steam instead of crisping up. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four Measure % of DRI Total Fat: 9.84 g 15.14% Saturated Fat: 3.78 g 18.90% Total Trans: 0.03 g 0% Cholesterol: 50.07 mg 16.69% Sodium: 483.71 mg 20.15% Carbohydrate: 29.25 g 9.75% Total Dietary Fiber: 3.53 g 14.13% Mix chili powder and bread crumbs Sugars: 0.00 g 0% Mix hot sauce and oil, whisk well. Protein: 10.10 g 20.21% % of Amount Measure DRI Brush oil and hot sauce mixture onto stuffed pasta, coating evenly Sprinkle each piece with seasoned bread crumbs, about 1 teaspoon per piece Bake in preheated convection oven at CCP: Heat until an internal Cook: 400⁰F for 12-15 minutes or until an temperature of 145⁰F is reached for internal temperature of 145⁰F is reached 15 seconds and they are crispy and lightly browned. Hold: Hold stuffed pasta in warming cart above 135⁰F until service SOP: Batch cook as necessary for best product and nutritional. Serve: 6 pieces of Buffalo Toasted Stuffed Pasta Vitamin A (IU): 162.34 IU 3.25% Vitamin C: 4.77 mg 7.95% Calcium: 115.04 mg 11.50% Iron: 2.2591 mg 12.55% Percent of DRI is based on 2000 calorie diet.
Mrs. T's Traditional Stuffed Pasta HACCP Process # 2 Yield: 100 6 Pieces, 4.3 Ounces 136 Grams Meal Equivalencies: 1 Oz. Eq. Meat/Meat Alternative, 1 Oz. Eq. Grain Ingredients: Mrs. T's #41164-00833 Day of Service: Pre Whole Grain Potato & American Cheese Stuffed Pasta 600 Pieces Nutritional Facts Fresh Onions, Sliced RTU 3 Pounds 4 Ounces Serving Size: 4.3 Ounces 121.2 Grams Butter substitute, soybean, liquid 1 Quart 2 Cups Calories: 310.75 Pan Spray 1 Ounce Calories From Fat: 166.09 Clean and sanitize prep area Percentage of Calories From: Pull butter substitute from dry storage and Total Fat: 53.45% place at workstation Saturated Fat: 15.65% Wash hands thoroughly Protein: 11.79% Pull 6 shallow steam table pans and place at Carbohydrate: 32.66% work station. Spray pans lightly. Pull 6 bags (100 per) of stuffed pasta from Total Fat: 18.45 g 28.39% CCP: Prepare foods at room freezer and place at workstation. Saturated Fat: 5.41 g 27.03% temperature in two hours or less. Pull onions from cooler and place at Total Trans: 0.00 g 0% TOTAL time of food at room workstation. temperature shall not exceed four Cholesterol: 50.00 mg 16.67% Wash hands thoroughly and cover with gloves Sodium: 326.59 mg 13.61% Lay stuffed pasta out in pan, 100 pieces per Carbohydrate: 25.38 g 8.46% pan. Top each pan with 1 cup of butter Total Dietary Fiber: 3.25 g 13.00% flavored oil. Add 8 1/2 ounces of thinly sliced Sugars: 0.00 g 0% onion. Toss all together, gently mixing well. Protein: 9.16 g 18.32% Cover the pans tightly. Place pans of pasta in preheated steamer for Vitamin A (IU): 0.29 IU 0.01% 30 minutes or alternatively Bake in CCP: Heat until an internal Vitamin C: 2.29 mg 3.82% Cook: preheated convection oven at 350⁰F for 30- temperature of 145⁰F is reached for Calcium: 103.39 mg 10.34% 35 minutes or until an internal temperature 15 seconds Iron: 1.831 mg 10.17% of 145⁰F is reached. Percent of DRI is based on 2000 calorie diet. Uncover pans, gently fold pasta and onions. Cover. Hold: Hold in warmer above 135 F Serve: 6 pieces of stuffed pasta with buttery onion sauce
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3 Cheese Mexican Lasagna Recipe: R-1428 HACCP Process: Same Day Service # of Servings: 100.00 Serving Size: 6 Pieces Source: Mrs. T's Grams Per Serving: 299.64 Ounces Per Serving: 10.55 Ingredients Measurements Directions USDA Beef Crumble, Material #100134 Whole Grain Rich Mini Stuffed Pierogies, CN Taco Seasoning, R/S Water USDA Salsa, R/S, Material #100330 USDA Lite Mozzarella Cheese, Material #100034 USDA Shredded Cheddar Cheese, R/F, Material #100012 Whole Grain Rich Scoops Pan Spray 7 LB + 3 OUNCE 1. Directions: Prior To Day of Service: Pre Pull beef from freezer. Place beef crumbles, in pouches, on a sheet pan in a single layer. Date stamp. Place meat in cooler on bottom shelf. Wash hands thoroughly. CCP: Hold below 41 F 600 PIECES 2. Remaining Ingredients: 7 OUNCES 1 QUART 4-1/4 #10 CAN 1 LB + 9 OZ 1 LB + 9 OZ 3 LB + 2 OZ 1 OZ 3. Day of Service: Pre Clean and sanitize prep area. Pull 6 shallow steamtable pans plus ⅓ steamtable pan. Spray lightly and set up for an assembly line. Pull salsa and taco seasoning from dry storage. Wipe off salsa lids, open and carefully discard lids. Pull Mrs. T's Pierogies from the freezer. Pull 6 bags of 100 pieces and place at workstation. Pull beef crumbles and cheese from cooler and place at workstation. Pull crushed/broken tortilla chips and place at workstation. CCP: Prepare foods at room temperature in two hours or less 4. Wash hands thoroughly. Place beef crumbles In large mixing bowl. Add taco seasoning and mix well. Add 1 quart water and mix well. Add 3.25 #10 cans (2 gallons plus 2 quarts) of salsa and mix well. Wash hands thoroughly. Crush tortilla chips/shells in plastic bag. Divide into 6 bowls of 8 oz. each with an additional 1 small bowl of 2 oz. Mix two cheeses together. Divide into 6 bowls of 8 oz. each with an additional 1 small bowl of 2 oz.
5. To assemble: Using 1 # 10 can of salsa, place 2 cups of salsa on bottom of each full steamtable pan. Spread on bottom of pans. Place stuffed pasta in 4 rows of 12 pieces, 48 pieces per pan. Spread 2 lb. 8 oz. of meat mixture on top of pasta. Make second layer in pan by placing 4 rows of 12 pieces or 48 pieces per pan. Top with remaining 2 lb. 10.5 oz. of meat mix per pan. Cover tightly. 6. For ⅓ steamtable pan: Place 2/3 cup of salsa in bottom of pan. Top with 12 pieces of stuffed pasta. Add 10 oz. of meat mixture. Top with 12 pieces of stuffed pasta. Add 10.5 oz. of meat mixture and pat down. Cover tightly. 7. Cook: Bake covered pasta in preheated convection oven at 350⁰F for 30 minutes. Pull pans out of oven carefully. Uncover and sprinkle each full pan with 8 ounces of shredded cheese. Sprinkle each full pan with 8 ounces of crushed tortilla chips. Sprinkle ⅓ pan with 2 oz. of cheese and 2 oz. of crushed tortilla chips. Return uncovered pans to the oven. Bake an additional 15 minutes or until an internal temperature of 165⁰F is reached. CCP: Heat until an internal temperature is reached of 165 F for 15 seconds CCP: Batch cook as necessary to insure best end product and nutritional. 8. Hold: Hold uncovered in warmer above 135 F. 9. Serve: Cut pan into 4 by 4, following the pasta. Serve 6 pieces and sauce with 12 oz. spoodle. Notes: Production Notes: Serving Notes: Note on tortilla chips: save your broken scoops, chips or shells and crunch them up for a tasty topping! 6 pieces of pierogis = 1 oz. eq. m/ma and 1 oz. eq. wgr grain 1.15 oz. USDA beef crumbles = 1 oz. eq. m/ma 0.5 oz. shredded cheese = 0.5 oz. m/ma 0.5 oz. wgr tortilla chips = 0.5 oz. eq. wgr grain Each serving is 6 stuffed pastas with sauce and topping. Each serving provides 2.25 oz. eq. m/ma, 1.5 oz. eq. whole grain rich and ½ cup red/orange vegetable. Each full steamtable pan provides 16 servings. Each serving weighs 10.5 oz. or 299 grams.
Nutrients Per Serving: ( per 6 Pieces ) Calories 412.678 Trans Fat (gm) 0.000* Iron (mg) 5.230 Protein (gm) 19.766 Chol (mg) 78.872 Calc (mg) 392.237* Carb (gm) 46.853 Vit A (IU) 2540.883 Sodium (mg) 784.758 Tot Fat (gm) 14.880 Vit C (mg) 7.045 Fiber (gm) 10.784 Sat Fat (gm) 6.893 Sugars (gm) 5.869* Note: * means nutrient data is missing or not available. Meal Components: Fruit (Cups) ( per 6 Pieces ) --------------------------------------------------------------- Vegetables (Cups) --------------------------------------------------------------- Dark Green Red/Orange 0.5 Beans/Peas Starchy Other Whole Grain- Rich (Oz. Eq.) 1.5 Enriched Grain (Oz. Eq.) Meat/Alt (Oz. Eq.) 2.25 Fluid Milk (Cups) Allergens: Milk, Eggs, Wheat, Soybeans