Healthy Meals Grow Healthy Kids!

2016-2017 Healthy Meals Grow Healthy Kids!

Lunch Serving Guide Sysco # Product Brand Serving Size MMA Equiv. WGR Grain Equiv. Serve With Chicken 2188058 WGR Chicken Nuggets (Boneless Wings) Tyson 5 nuggets 2 1 2 oz Whole Grain Dinner Roll or 1 c Pasta 2155830 Whole Grain Popcorn Chicken Tyson 12 pieces 2 1 2 oz Whole Grain Dinner Roll or 1 c Pasta 2188045 Whole Grain Chicken Tenders Tyson 3 tenders 2 1 2 oz Whole Grain Dinner Roll or 1 c Pasta 2109678 Whole Grain Chicken Sticks (Fries) Tyson 8 Pieces 2 1 2 oz Whole Grain Dinner Roll or 1 c Pasta 2155947 Hot and Spicy WG Popcorn Chicken Tyson 12 pieces 2 1 2 oz Whole Grain Dinner Roll or 1 c Pasta 1604289 Chicken Corn Dog Foster 1 each 2 2 5310361 Chicken Mini Corn Dog Nuggets Foster 6 pieces 2 2 3044684 Baked Chicken Tyson 1 each 2 Turkey 3176433 Whole Grain Turkey Pretzel Dog Kunzler 1 each 2 2 Note: After cooking chicken breast (CCP: Cook to at least 165 degrees F for at least 15 seconds), hold at 140 degrees F or above in a hotel pan with a thin layer of heated low sodium chicken broth to retain moisture, cover with foil.

Lunch Serving Guide Sysco # Product Brand Serving Size MMA Equiv. WGR Grain Equiv. Serve With Breakfast for Lunch 3068865 Whole Wheat French Toast Sticks Pappetti's 3 Sticks 1 1 1 oz sausage or 1 egg patty 0397087 Mini Cinnamon French Toast Pillsbury 1 pack 0 2 2-1 oz sausage, 2 egg patties or 1 of each 0397156 Mini Triple Berry French Toast Pillsbury 1 pack 0 2 2-1 oz sausage, 2 egg patties or 1 of each 8617316 Whole Grain Waffle Sticks Krusteaz 3 sticks 0 1.5 2-1 oz sausage, 2 egg patties or 1 of each 0491849 Whole Wheat Waffles, Jumbo Aunt Jemima 2 Waffles 0 2 2-1 oz sausage, 2 egg patties or 1 of each 2093641 Whole Wheat Cinnamon Mini Waffles Eggo 1 pack 0 2 2-1 oz sausage, 2 egg patties or 1 of each 2093650 Whole Wheat Maple Mini Waffles Eggo 1 pack 0 2 2-1 oz sausage, 2 egg patties or 1 of each 5379652 Whole Wheat Pancakes Aunt Jemima 2 pancakes 0 2 2-1 oz sausage, 2 egg patties or 1 of each 2093682 Whole Wheat Blueberry Mini Pancakes Eggo 1 pack 0 2 2-1 oz sausage, 2 egg patties or 1 of each 2098071 Whole Wheat Maple Mini Pancakes Eggo 1 pack 0 2 2-1 oz sausage, 2 egg patties or 1 of each USDA #100937 Whole Wheat Pancakes USDA 2 0 2 2-1 oz sausage, 2 egg patties or 1 of each 3009879 Sausage Patty Tyson 1 1 0 3583242 Egg Patty Pappetti's 1 1 0 Pizza 2150904 NY/Pizzeria Style WW Cheese Pizza Nardones 1 slice 2 2 2057141 6" WW Personal Pan Cheese Pizza Nardones 1 pizza 2 2 2444311 5" WW Personal Pan (Deep Dish) Pizza Nardones 1 pizza 2 2 3103708 WW French Bread Cheese Pizza Nardones 1 pizza 2 2 2410377 Mini Pizza Bagels Tasty Brands 4 pizza bagels 2 2 4223358 Twisted Cheesy Breadstick (Pizza Sticks) Tasty Brands 2 sticks 2 2 2546069 WW Stuffed Crust Cheese Pizza Gilardi 1 slice 2 2 Domino s Pizza 1 slice 2 2 4648279 WGR Pepperoni (Turkey) Pizza 4x6 Nardones 1 pizza 2 2 Quesadilla 7070186 WW Cheese Pizza Quesadilla The Max 1 2 2 7070150 WW Chicken & Cheese Pizza Quesadilla The Max 1 2 2 PB &J Jamwich 1916832 PB & Grape Jelly Jamwich AdvancePierre 2 packages 2 2

Fruit and Vegetable Serving Guide Sysco # Product Brand Serving Size Equivalent All meals are served with the vegetable of the day and 1 selection from Mac's Veggie Patch/Harvest Market Fresh Vegetables Carrot Sticks Fresh 1/2 cup 1/2 c Red/Orange Broccoli Fresh 1/2 cup 1/2 c Dark Green Red Pepper Strips Fresh 1/2 cup 1/2 c Red/Orange Lettuce: Romaine or Arcadian Mix Fresh 1 c 1/2 c Dark Leafy Green Lettuce: Iceberg Fresh 1c 1/2 c Other Coleslaw Maschio's Recipe 1/2 cup 1/2 c Other Hot Vegetables & Soups 1919637 Vegetable Egg Roll Minh 1 each ½ cup Other Vegetable 4063588 Battered French Fries McCain 1/2 cup 1/2 c Starchy Vegetable 4313920 Smile Fries McCain 4 pieces 1/2 c Starchy Vegetable 0298099 Redskin Wedge Cut Potato Lamb Weston 1/2 cup 1/2 c Starchy Vegetable 0013553 Tater Tots McCain 8 pieces 1/2 c Starchy Vegetable 8501310 Sweet Potato Tots Lamb Weston 10 pieces 1/2 c Red/Orange 5656200 Sweet Potato Crinkle Fries McCain 1/2 cup 1/2 c Red/Orange 0017354 Hash Brown Patties McCain 2 patties 1/2 c Starchy Vegetable 8713414 Puzzle Fries Monarch 8 pieces 1/2 c Starchy Vegetable 1027309 Potato Wedges Lamb Weston 1/2 cup 1/2 c Starchy Vegetable 6990972 Crinkle Cut Fries Lamb Weston 1/2 cup 1/2 c Starchy Vegetable 4295669 Spiral Fries McCain 1/2 cup 1/2 c Starchy Vegetable 8962201 Straight Cut French Fries Lamb Weston 1/2 cup 1/2 c Starchy Vegetable Green Peas or Corn Kernels USDA/ Sysco 1/2 cup 1/2 c Starchy Vegetable 1055417 Corn Cobette Simplot 2 Pieces 1/2 c Starchy Vegetable Other Canned/Cooked Vegetable USDA/ Sysco 1/2 cup 1/2 c Red/Orange (Carrots, Stewed Tomatoes), Beans or Other 4040390 Tomato Soup Campbell's 8 oz. 1/2 c Red/Orange 4040374 Minestrone Soup Campbell's 8 oz. 1/2 c Other Vegetable Fruit & Juice K-5, K-8 & 6-8: need to offer 1/2 cup of fruit / 9-12: need to offer 1 cup of fruit or 2-0.5 cup portions 7014021 Strawberry Applesauce Cup Peterson Farms 4.5 oz Container 1/2 c fruit Whole Fruit, Medium Fresh 1 medium 1/2 c fruit Whole Fruit, Large Fresh 1 large 1 c fruit Canned Fruit USDA/ Sysco 1/2 cup 1/2 c fruit 4 oz. 100% Fruit Juice Ardmore 4 oz. 1/2 c fruit *If offering juice daily, 1 cup of fruit total must be offered with lunch Example: Student can take 1-4 oz Juice Cup AND 1/2 cup Peach Slices = 1 cup total offered

YIELD: 50 Servings SYSCO # Portion Size INGREDIENT AMOUNT Daily: Red Orange Vegetable 6214217 1 pack Bagged Baby Carrots (2.6 oz) 25 7700404 ½ cup Bulk Baby Carrots 25 Monday: Starchy Vegetable MIS-17 2/3 c Corn Salad 25 Tuesday: Legumes SAL-1 2/3 cup Black Bean Salad 25 SAL-5 2/3 cup Chickpea Bean Salad 25 SAL-3 2/3 cup Cannellini Bean Salad 25 SAL-13 ¾ c Lentil Salad 25 SAL-16 ¾ c Three Bean Salad 25 SAL-14 ½ c Spicy Black Bean Salad 25 Wednesday: Dark Green Vegetable 7021678 1 cup Tossed Romaine Salad Cup 25 4417830 1 cup Spring Mix Medley Salad Cup 25 1675859 ½ cup Raw Broccoli Dippers 25 Thursday: 7410640 1000314 Other Vegetable ½ cup Cucumber Coins 25 6524110 ½ cup Celery Sticks 25 6348593 1906759 1908318 Friday: HARVEST MARKET (Mac s Veggie Patch) 1 cup Iceberg Salad 25 Use Leftover Starchy, Legume, Dark This recipe provides: ½ c Orange Vegetable per day ½ c each of Dark Green Vegetable, Other Vegetable, Starchy Vegetable and Legumes per week MIS-6

GRAIN SERVING CHART 6-8 Vendor Item # Pack Size Serving Size Oz Weight Grain Eq Anthony & Sons 100% Whole Wheat Bread 343 26 slices 2 slices 2 2 WGR Whole Wheat Hamburger Bun 122 12 1 each 2 2 WGR Whole Grain White Hot Dog Bun 311 12 1 each 2 2 WGR Whole Wheat Small Kaiser Roll 306 12 1 each 1.8 1.75 WGR Whole Wheat 5 " Hero Roll 307 12 1 each 2 2 WGR Whole Wheat Dinner Roll 42 12 1 each 2 2 WGR 100% WW Split Top Roll 514 16 1 each 1.2 1 WGR Whole Wheat 16" Hero 33 each 3 in approx 1.8 1.75 WGR Whole Wheat Italian 53 1 each 1 1/2 inch 2 2 WGR WW Pita, 6" 128 12 1 each 2 2 WGR Pechters Whole Wheat Wheat Bread 7850 1 2 each 2 2 WGR WW Hamburger Bun 7509 12 1 each 2 2 WGR Whole Grain Hot Dog Bun 330 12 1 each 2 2 WGR WW Small Kaiser 197 12 1 each 1.8 1.75 WGR WW 4-5" Hero 7961 12 1 each 1.8 1.75 WGR WG Dinner Roll 7039 12 1 each 2 2 WGR WW Small Dinner Roll 0445 1 1 each 1 1 WGR WW Pita, 6" 0432 12 1 each 2 2 WGR

DELI MEAT SERVING CHART Brand Item Code # Serving Size MMA Beef Berks Beef/Turkey Bologna 2284446 2 oz 2 Berks Roast Beef Med Rare 2268894 2 oz 2 Berks Roast Beef Medium 6227557 2 oz 2 Turkey Operation with Slicer Jennie O Oven Roasted Turkey Breast 1381599 3.86 oz 2 Jennie O Turkey Ham 2729143 3.6 oz 2 Turkey Operation without a Slicer Jennie O Pre Sliced Oven Roasted Turkey Breast 2528636 6 slices 2 Jennie O Pre Sliced Turkey Ham 1126184 6 slices 2 Pork Operation with Slicer Berks Reduced Sodium Ham 2163756 2 oz 2 Berks Italian Ham 4532370 2 oz 2 Berks Salami 2125102 2 oz 2 Pork Operation without a Slicer Hatfield Pre Sliced Ham 2428423 2 oz 2 Cheese USDA / Sysco Cheese Slices All Varieties USDA/ Sysco 1/2 oz 1/2

RECIPES TABLE OF CONTENTS ALTERNATES CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional ALT-1 BAGEL BAG with Cheese 2 2 1/2 c fruit, *1/2 c veg ALT-2 CEREAL BAG 2 2 1/2 c fruit, *1/2 c veg ALT-3 FRUIT & CHEESE PLATTER 2 2 1/2 c fruit, *1/2 c veg ALT-4 HUMMUS PLATTER 2 2 1/2 c fruit, *1/2 c veg ALT-5 BAGEL BAG with Yogurt & Cheese 2 2 1/2 c fruit, *1/2 c veg ALT-6 YOGURT & FRUIT PARFAIT- Lunch 2 2 1/2 c fruit * be sure to specify which vegetable subgroup on the production record ENTREES CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional ENT-1 CHEESEBURGER ON A BUN 2.5 2 ENT-2 CHICKEN NACHO PLATTER 2 2 3/8 cup Other Veg, 1/4 cup Legumes ENT-2A CHICKEN NACHO PLATTER ( NO RICE & BEANS) 2 2 3/8 cup Other Veg ENT-3 BREADED CHICKEN ON A BUN 2 3 ENT-4A BUFFALO CHICKEN SANDWICH WRAP 2 3 ENT-4B BUFFALO CHICKEN WRAP 2 3 ENT-5 GRILLED CHEESE SANDWICH/STICKS 2 2 ENT-6 GRILLED CHICKEN SANDWICH ON A BUN 2 2 ENT-7 HAM & CHEESE MELT ON A PRETZELBUN 2 2 ENT-7A GRILLED HAM & CHEESE SANDWICH 2 2 ENT-8 HAMBURGER ON A BUN 2 2 ENT-9 BEEF HOT DOG ON A BUN 2 2 ENT-10A MAC & CHEESE (LAND OLAKES) 3 2.5 ENT-10B MAC & CHEESE (LAND OLAKES) 3 2.5 ENT-11A MAC & CHEESE (FROMSCRATCH) 3 2.5 ENT-11B MAC & CHEESE (FROMSCRATCH) 3 2.5 ENT-12 MEATBALL PARM SUB 1.75 2 ENT-13 BEEF NACHO PLATTER 2 2 3/8 cup Other Veg, 1/4 cup Legumes ENT-13A BEEF NACHO PLATTER ( NO RICE & BEANS) 2 2 3/8 cup Other Veg ENT-14 PASTA W/ CHICKEN & BROCCOLI 2 2 1/4 cup Dark Green Veg ENT-15 PASTA W/ MEATBALLS 2 2 ENT-16 PIZZA STICKS W/ MARINARA 2 2 ENT-17 MINI CHEESE RAVIOLI 2 1.5 ENT-18 ENT-19 BEEF TACOS 2.5 2 3/8 cup Other Veg ENT-20 ENT-21 BEEF SOFT FLOUR TACO 2 2 3/8 cup Other Veg ENT-22 CHICKEN SOFT FLOUR TACO 2 2 3/8 cup Other Veg ENT-23 CHICKEN TACOS 2.5 2 3/8 cup Other Veg ENT-24 TURKEY HOT DOG ON A BUN 2 2 ENT-25 VEGGIE BURGER ON A BUN 2 2 ENT-26 BEEF & BEAN BURRITO 2 2 1/2 cup Legumes ENT-27 CHICKEN FAJITA WRAP 2 2

RECIPES TABLE OF CONTENTS ENTREES CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional ENT-28 CHICKEN PARMESAN SANDWICH 2.5 2.75 ENT-29 MASHED POTATO BOWL 2 2.75 1 cup Starchy Veg ENT-30 PHILLY CHEESESTEAK SANDWICH 2.5 2 ENT-31 ENT-32 HOT OPEN FACED TURKEY SANDWICH 2 2 ENT-33 ENT-34 PASTA w/ MEAT SAUCE 2 2 ENT-35 CHICKEN & CHEESEQUESADILLA 2 2 ENT-36 TERIYAKI CHICKEN & RICE 2 2 ENT-37 TURKEY CLUB ON ROLL 2 1.75 ENT-38 ITALIAN HOT DOG ON A BUN 2 2 1/4 cup Other Veg ENT-39 CHICKEN CDON BLEU ON BUN 3 2.75 ENT-40 THE MAC BURGER 2.5 2 ENT-41A ROAST TURKEY W/ GRAVY & ROLL 2 2 ENT-41B ROAST TURKEY W/ GRAVY & STUFFING 2 2 ENT-42A CRISPY CHICKEN BLT ON CROISSANT 2 3 ENT-42B CRISPY CHICKEN BLT ON ROLL 2 2.75 ENT-43 CHICKEN PARMESAN W/ PASTA 2.5 3 ENT-44 LOADED TEXAS WEDGES with Chili & Cheese and Roll 2 2 1/2 cup Starchy Vegetable ENT-45 ENT-46A SWEET & SOUR POPCN CHICKEN WITHRICE 2 3 ENT-46B SWEET & SOUR DICED CHICKEN WITH RICE 2 2 ENT-47 PIZZA BURGER ON A BUN 2.5 2 ENT-48 BAKED ZITI 2 2 ENT-49 ENT-50 ROAST CHICKEN (WITH BONE) 6.25 (breast & wing)or 5 (drumstick & thigh) ENT-51 CHICKEN FAJITA PITA(Commodity) 2 2 ENT-52 CHICKENFAJITAPITA(Non-Commodity) 2 2 ENT-53 ENT-54 ASIAN CHICKEN WRAP 2 2 ENT-55 HERB GRILLED CHICKEN w/ Roll 2 2 ENT-56 BUFFALO CHICKEN PIZZA 3.5 2 ENT-57 ENT-58 BUFFALO CHICKEN WRAP 2.5 2 1/4 cup Dark Green ENT-59 A SWEET & SOUR PINEAPPLE POPCN CHICKEN WITH RICE 2 3 ENT-59 B SWEET & SOUR PINEAPPLE DICED CHICKEN WITH RICE 2 2 ENT-60 PHILLY CHEESESTEAK WRAP 2.5 2 ENT-61A SPICY CHICKEN BASKET 2 3 ENT-61 B PLAIN CHICKEN BASKET 2 3

RECIPES TABLE OF CONTENTS ENTREES CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional ENT- 62 SMOKEY BBQ "MAC" RIB SANDWICH 2 2 ENT- 63 ENT- 63A ENT-64 HOT OPEN FACED TURKEY MELT 2 2 ENT-65 FIESTA CHICKEN NACHO PLATTER 2 2 ENT-66 CHEESE QUESADILLA 2 2 ENT-67 HONEY MUSTARD CHICKEN & CHEDDAR WRAP 2 2 ENT-68 CHICKEN GYRO (DICED CHICKEN) 2 2 ENT-69 CHICKEN GYRO (GRILLED CHICKEN) 2 2 ENT-70 CHICKEN TENDER HERO 2 2 ENT-71 GRILLED BBQ CHICKEN SANDWICH 2 2 ENT-72A JUMBO CHEESE RAVIOLI-with Breadstick 2 2 ENT-72B JUMBO CHEESE RAVIOLI-with Garlic Breadstick 2 2 ENT-72C JUMBO CHEESE RAVIOLI-with Dinner Roll 2 2 ENT-73 GRILLED CHICKEN CLUB 2 1.75 ENT-74 ENT-75 RODEO BURGER 2.5 2 ENT-76 TACO PIE 2 2 ENT-77 THE MAC BURGERWRAP 2.5 2 ENT-78 CHIPOTLE CHICKEN SANDWICH 2 2.75 ENT-79 FAJITA CHICKEN SCOOP-A-BOWL 2 3.25 ENT-79A BEEF TACO SCOOP-A-BOWL 2 3.25 ENT-79B CHICKEN TACO SCOOP-A-BOWL 2.5 3.25 ENT-80 FIRECRACKER CHICKEN SANDWICH 2 2.75 ENT-81A SPICY CHICKEN TENDER BASKET 2 2 ENT-81B PLAIN CHICKEN TENDER BASKET 2 2 ENT-82 A MINI PEPPERONI CALZONES 2 2 ENT-82 B MINI CHEESE CALZONES 2 2 ENT- 83 QUESADILLA BURGER WRAP 2.5 2 ENT- 84 MOZZARELLA STICKS WITH MARINARA 2 3 ENT- 85 BEEF TERIYAKI & RICE 2 2 ENT- 86 CHILI WITH RICE 2 2 ENT- 87 BACON CHEESE/CHEDDAR BURGER ON A BUN 2.5 2 ENT-88 TURKEY NACHO PLATTER 2 2 3/8 cup Other Veg, 1/4 cup Legumes ENT-88A TURKEY NACHO PLATTER ( NO RICE & BEANS) 2 2 3/8 cup Other Veg ENT-89 CALIFNIA BURGER ON A BUN 2 2 ENT-90 GARLIC FRENCH BREAD PIZZA W/ MARINARA 2 2 ENT-91 WALKING BEEF NACHOS 2 3.5 3/8 cup Other Veg ENT-92 WALKING CHICKEN NACHOS 2 3.5 3/8 cup Other Veg ENT-93A PLAIN CHICKEN STICKS WITH WAFFLE STICKS 2 2.5 ENT-93B SPICY CHICKEN STICKS WITH WAFFLE STICKS 2 2.5 ENT-94A ENT-94B ENT-95 BACON & CHEESE PRETZEL MELT 2 2

RECIPES TABLE OF CONTENTS ENTREES CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional ENT-96 CHICKEN BRUSCHETTA PASTA 2 2 ENT-97 ENT-98 FIRECRACKER BURGER ON ABUN 2 1.75 ENT-99 RANCHERO PIZZA 2 2 ENT-100ABC BUFFALO CHICKEN MAC & CHEESE 3 2 ENT-101 ENT-102 BBQCHICKEN CHEDDAR MELT 2.5 2 ENT-103 SOUTHWEST BURGER 2.5 2 ENT-104 ENT-105 QUESO CHICKEN NACHO PLATTER 2 2 ENT-106 SWEDISHMEATBALLSWITHBUTTEREDPASTA 2 2 ENT-107ABC HOT DOG ON A BUN WITH CHILI&/ CHEESE 2.5 2 ENT-108 CHICKEN LO MEIN 2 2 ENT-108A BEEF LO MEIN 2 2 ENT-109 GENERAL TSO CHICKEN & RICE 2 2 ENT-109A GENERAL TSO POPCN CHICKEN &RICE 2 3 ENT-110 COUNTRY CHICKEN & STUFFINGBOWL 2 2.5 ENT-111A CRISPY BACON SWISS CHICKEN SANDWICH 2.5 2.75 ENT-111B CRISPYBACONSWISSCHICKENONCROISSANT 2.5 3 ENT-112 MARGHERITA FLATBREAD PIZZA 2 2 ENT-113 CHICKEN BLT on a PRETZEL BUN 2 2 1/2 cup Starch Veg & 1/4 cup Other Veg ENT-114 ENT-115 GRILLED TURKEY REUBEN SANDWICH 2 2 ENT-116 PASTA ALFREDO WITH GARDEN VEGETABLES 2 2 1/4 cup OtherVegetable ENT-117 CALIFNIA CHEESEBURGER ON A BUN 2.5 2 ENT-118 BBQ PULLED PK ON A BUN 2 2 ENT-119 GRILLEDCHEESE SANDWICH WITH BACON 2 2 ENT-120 TUNA CASSEROLE 2 2 1/4 c Other 1/4 c Red ENT-121 PRIMAVERA FRENCH BREAD PIZZA 2.5 2 1/4 c Dark Green ENT-122 ROAST BEEF FRENCH DIP SANDWICH 2 2 ENT-123 TURKEY FRENCH DIP SANDWICH 2 2 ENT-124 BEEF BURRITO BOWL 2 2 ¼ c Legume/ ¼ cup Other ENT-124A CHICKEN BURRITO BOWL 2 2 ¼ c Legume/ ¼ cup Other ENT-125 CHEESY BUFFALO CHICKEN FLATBREAD 2 2

RECIPES TABLE OF CONTENTS SALADS CREDITABLE MEAL COMPONENT CONTRIBUTION VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SAL-1 BLACK BEAN & CN SALAD 1/2 c SAL-2 CAESAR SALAD 1/2 c SAL-3 CANNELLINI BEAN SALAD 1/2 c GRAINS Menu Item MMA WGR Non-WGR Additional SAL-4 CHEF SALAD 2 2 1 cup Dark Green VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SAL-5 CHICKPEA SALAD 1/2 c GRAINS Menu Item MMA WGR Non-WGR Additional 3/4 cup Dark Green, SAL-6 CHICKEN CAESAR SALAD 1/2 cup Red Orange 2 2 SAL-7 CHICKEN SALAD 2 VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SAL-8 CREAMY CUCUMBER SALAD 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional SAL-9 CRISPY CHICKEN SALAD 3/4 cup Dark Green, 1/4 cup Red Orange, 1/3 cup Other Veg 2 2 VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SAL-10 CUCUMBER & ONION SALAD 1/2 cup SAL-11 CUCUMBER, TOMATO & RED ONION SALAD 1/4 cup 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional SAL-12 EGG SALAD 2 VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SAL-13 LENTIL SALAD 1/2 c SAL-14 SPICY BLACK BEAN SALAD 1/2 c SAL-15 SPRING MIX SALAD 1/2 cup SAL-16 THREE BEAN SALAD 1/2 c 1/4 cup SAL-17 GARDEN (TOSSED) SALAD 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional SAL-18 TUNA SALAD 2 VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SAL-19 CREAMY COLESLAW 1/2 cup SAL-20 TOMATO SALAD 1/2 cup SAL-21 GREEN BEAN SALAD 1/2 cup

RECIPES TABLE OF CONTENTS SALADS CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SAL-22 KACHUMBER SALAD 1/4 cup 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional SAL-23 WATERMELON FRUIT SALAD 1/2 cup Fruit VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SAL-24 POTATO SALAD 1/2 cup SAL-25 COUNTRY COLESLAW 1/2 cup SAL-26 ITALIAN HOUSE SALAD 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional SAL-27 CHICKEN WALDF SALAD 2 SAL-28A STRAWBERRY FIELDS CHICKEN SALAD 2 2 3/4 c dark green, 1/4 c red, 1/4 c SAL-28B STRAWBERRY FIELDS CHICKEN SALAD 2 3 other & 1/4 c fruit SAL-29A HARVEST SALAD- DicedChicken 2 2 SAL-29B HARVEST SALAD- Breaded Chicken SAL-30AA SAL-30AB SAL-30BA SAL-30BB SAL-30CA SAL-30CB SAL-31 2 3 ASIAN CRISPY CHICKEN SALAD (Chicken Nuggets with DinnerRoll) 2 2 ASIAN CRISPY CHICKEN SALAD (Chicken Nuggets withbreadstick) 2 2 ASIAN CRISPY CHICKENSALAD (Popcorn Chicken with Dinner Roll) 2 2 ASIAN CRISPY CHICKENSALAD (Popcorn Chicken with Breadstick) 2 2 ASIAN CRISPY CHICKENSALAD (Breaded Chicken with Dinner Roll) 2 2 ASIAN CRISPY CHICKENSALAD (Breaded Chicken with Breadstick) 2 2 CARROT RAISIN SALAD 3/4 c dark green, 1/4 c red, 1/4 c other & 1/4 c fruit 3/4 c dark green, 1/4 c red, 1/4 c other & 1/4 c fruit 3/4 c dark green,1/2 cupother, 1/4 cup fruit 3/4 c dark green,1/2 cupother, 1/4 cup fruit 3/4 c dark green,1/2 cupother, 1/4 cup fruit 3/4 c dark green,1/2 cupother, 1/4 cup fruit 3/4 c dark green,1/2 cupother, 1/4 cup fruit 3/4 c dark green,1/2 cupother, 1/4 cup fruit ¼ cup Fruit, ½ Cup R/O Veg

RECIPES TABLE OF CONTENTS SANDWICHES CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional SAN-1 BOLOGNA & CHEESE SANDWICH 2 2 SAN-1A BOLOGNA & CHEESE ON KAISER ROLL 2 1.75 SAN-1B BOLOGNA & CHEESE WRAP 2 2 SAN-2 BOLOGNA SANDWICH 2 2 SAN-2A BOLOGNA ON KAISER ROLL 2 1.75 SAN-2B BOLOGNA WRAP 2 2 SAN-3 CHEESE SANDWICH 2 2 SAN-3A CHEESE ON KAISER ROLL 2 1.75 SAN-3B CHEESE WRAP 2 2 SAN-4 CHICKEN CAESAR WRAP 2 2 1/2 cup Dark Green SAN-5 CHICKEN SALAD SANDWICH 2 2 SAN-5A CHICKEN SALAD ON KAISER ROLL 2 1.75 SAN-5B CHICKEN SALAD WRAP 2 2 SAN-6 EGG SALAD SANDWICH 2 2 SAN-6A EGG SALAD ON KAISER ROLL 2 1.75 SAN-6B EGG SALAD SANDWICH WRAP 2 2 SAN-7 HAM & CHEESE SANDWICH 2 2 SAN-7A HAM & CHEESE ON KAISER ROLL 2 1.75 SAN-7B HAM & CHEESE WRAP 2 2 SAN-8 HAM SANDWICH 2 2 SAN-8A HAM ON KAISER ROLL 2 1.75 SAN-8B HAM WRAP 2 2 SAN-9 ITALIAN SUB 2 2 SAN-10 PEANUT BUTTER & JELLY SANDWICH 2 2 SAN-11 SALAMI & CHEESE SANDWICH 2 2 SAN-11A SALAMI & CHEESE ON KAISER ROLL 2 1.75 SAN-11B SALAMI & CHEESE WRAP 2 2 SAN-12 TUNA SALAD SANDWICH 2 2 SAN-12A TUNA SALAD ON KAISER ROLL 2 1.75 SAN-12B TUNA SALAD WRAP 2 2 SAN-13 TURKEY SANDWICH 2 2 SAN-13A TURKEY ON KAISER ROLL 2 1.75

SANDWICHES CONTINUED 6-8 RECIPES TABLE OF CONTENTS CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional SAN-13B TURKEY WRAP 2 2 SAN-14 TURKEY & CHEESE SANDWICH 2 2 SAN-14A TURKEY & CHEESE ON KAISER ROLL 2 1.75 SAN-14B TURKEY & CHEESE WRAP 2 2 SAN-15 TURKEY RANCHERO WRAP 2 2 1/4 cup Other Vegetable SAN-16 ROAST BEEF SANDWICH 2 2 SAN-16A ROAST BEEF ON KAISER ROLL 2 1.75 SAN-16B ROAST BEEF WRAP 2 2 SAN-17 ROAST BEEF & CHEESE SANDWICH 2 2 SAN-17A ROAST BEEF & CHEESE ON KAISER ROLL 2 1.75 SAN-17B ROAST BEEF & CHEESE WRAP 2 2 SAN-18 NJ STYLE SLOPPY JOE SANDWICH 2 1.75 SAN-19 SAUSAGE EGG & CHEESE ON ENGLISH MUFFIN 2.5 2 SAN-20 NY STYLE BOBO BREAKFAST SANDWICH 2 1.75 SAN-21A GRILLED CHICKEN RANCHERO WRAP A 2.5 2 SAN-21B GRILLED CHICKEN RANCHERO WRAP B 2 2 SAN-21C GRILLED CHICKEN RANCHERO WRAP C 2 2 SAN-22 EGG, HAM, & CHEESE ON A ROLL 2 1.75 SAN-23 TURKEY, CHEDDAR & BACON WRAP 2 2 SAN-24 EGG & CHEESE ON A PRETZEL BUN 2 2 SAN-25 BACON, EGG, & CHEESE 2 1.75 SAN-26 SAUSAGE & CHEESE ON A CROISSANT 2 2 SAN-27 BACON, EGG, & CHEESE ON A CROISSANT 2 2 SAN-28AC CHICKEN WALDFSAND/WRAP 2 2 SAN-28B CHICKEN WALDF ONKAISER 2 1.75 SAN-29 BACON, EGG,& CHEESE ONANENGLISHMUFFFIN 2 2 SAN-30 SAUSAGE, EGG, & CHEESE ON A CROISSANT 2.5 2 SAN-31 HOT TURKEY & CHEESE CROISSANT SUB 2 2 MISCELLANEOUS CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional MIS-1 SESAME FREE HUMMUS 2 MIS-2 CHEESE SAUCE 1 MIS-3 RICE & BEANS 0.5 1/4 cup Legumes MIS- 4 RICE COOKERY 1 MIS- 5 ANGE GLAZED CARROTS 1/2 cup Orange/Red VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other MIS-6 MAC'S VEGGIE PATCH 1/2 c per week 1/2 c/day 1/2 c per week 1/2 c per week 1/2 c per week GRAINS Menu Item MMA WGR Non-WGR Additional MIS- 7 FRUIT BASKET 1/2 cup fruit MIS-8 BUTTERED NOODLES/PASTA 2 MIS-9 VEGETABLE PASTA SALAD 1 1/2 cup Other Veg MIS-10 SOUTHWESTERN CN 1/2 cup Starchy Veg MIS-11 BUFFALO CHICKEN TENDERS 2 1

MISCELLANEOUS CONTINUED 6-8 RECIPES TABLE OF CONTENTS CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional MIS-12 BBQ CHICKEN TENDERS 2 1 MIS-13 HONEY GLAZED CARROTS 1/2 cup Orange/Red MIS-14A MAPLE CINNAMON SWEET POTATO TOTS 1/2 cup Orange/Red MIS-14B MAPLE CINNAMON SWEET POTATOES 1/2 cup Orange/Red MIS- 15 GRILLED BBQ CHICKENBREAST 2 MIS- 16 ROASTED BBQ CHICKEN (WITH BONE) 6.25 (breast & wing)or 5 (drumstick & thigh) MIS-17 CN SALAD 1/2 cup Starchy Veg MIS-18 CHILI CON CARNE WITH BEANS 1.5 MIS-19 WARM CINNAMON APPLES 1/2 cup Fruit MIS-20 MIS-21 GARLIC BREADSTICK 1 MIS-22 BROCCOLIITALIANO 1/2 cup Dark Green MIS-23 VEGETABLE FRIED RICE 1 1/2 cup Other VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other MIS-24 SAUTEED SPINACH 1/2 cup MIS-25 ITALIAN STYLE POTATO WEDGES 1/2 cup MIS-26 MAPLE CINNAMON CARROTS 1/2 cup MIS-27 SAUTEED BROCCOLI 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional MIS-28 TEX-MEX RICE 1 VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other MIS-29 ROASTED VEGETABLES 1/2 cup MIS-30 TEX-MEX GREEN BEANS 1/2 cup MIS-31 MIS-32 WARM CHEESY BROCCOLI 1/2 cup MIS-33 MAPLE CINNAMON SWEET POTATO FRIES 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional MIS-34 WGR PEACH CRISP 3/4 1/2 cup Fruit MIS-35 WGR APPLE CRISP 3/4 1/2 cup Fruit MIS-36 WGR PEAR CRISP 3/4 1/2 cup Fruit VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other MIS-37 BBQ BAKED BEANS 1/2 MIS-38 CHILI SPICED POTATOES 1/2 MIS-39 SAUTEED GREEN BEANS 1/2 MIS-40 MASHED POTATOES WITH GRAVY 1/2

RECIPES TABLE OF CONTENTS MISCELLANEOUS CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other MIS-41 ROASTEDPOTATOES(COMMODITY) 1/2 MIS-42 CHEESY TATER TOTS 1/2 GRAINS Menu Item MMA WGR Non-WGR Additional MIS-43 TOASTED PITA WEDGES 2 VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other MIS-44A Seasoned Fries (CAJON FRIES) 1/2 MIS-44B Seasoned Fries (GREEK FRIES) 1/2 MIS-44C Seasoned Fries (GARLIC HERB FRIES) 1/2 MIS-44D Seasoned Fries (TACO FRIES) 1/2 GRAINS Menu Item MMA WGR Non-WGR Additional MIS-45 QUESO SAUCE 1/2 VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other MIS-46 Stir Fry Vegetables 1/2 MIS-47 Corn Medley 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional MIS-48 Gelatin Fruit Cup 1/2 cup fruit MIS-49 Garlic Bread 1 MIS-50 Confetti Rice 2 MIS-51 Caramelized Onions (Topping) Topping MIS-52 Peppers & Onions (Topping) Topping MIS-53 Primavera Vegetables (Topping) Topping MIS-54 Strawberry Compote (Topping) Topping MIS-55 HERBED BREADSTICK 1 MIS-56 LOADED BAKED POTATO 1 1/2 cup Starchy Vegetable

RECIPES TABLE OF CONTENTS SOUPS VEGETABLE SOUPS CREDITABLE MEAL COMPONENT CONTRIBUTION VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SOUP-V1 Minestrone Soup 1/2 cup 1/8 cup 1/8 cup WGR Red/Orange Legumes Starchy Other SOUP-V2 Pasta Fagiole 1/4 WGR 3/8 cup 1/8 cup 1/8 cup Dark Green Red/Orange Legumes Starchy Other SOUP-V3 Lentil Soup 1/2 cup 3/8 cup WGR Red/Orange Legumes Starchy Other SOUP-V4 Veggie Tortilla Soup 1/4 cup 1/4 cup 1/4 cup ENTREE SOUPS CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS MMA WGR Non-WGR Additional SOUP-E1 Chicken Noodle Soup Entrée 2 2.25 1/8 cup Other Veg/ 1/8 cup Red/Or. Veg SOUP-E2 Pasta Fagiole Soup with ChickenEntrée 2 2.25 SOUP-E3 Chicken & Rice Soup Entrée 2 2.25 1/8 cup Other Veg/ 3/8 cup Red/Or./ 1/8 cup beans 1/8 cup Other Veg/ 1/4 cup Red/Or. Veg

Alternates

BAGEL BAG YIELD: 1 PTION 2476754 or USDA 168/1oz Cheese Sticks or Cheese, Commodity 2 sticks or 2 oz 6214217 100/ 2.6 oz Baby Carrot pack 1 each (½ Cup) 0919128 12/6 Pack Lenders Whole Wheat Bagel, 2oz. 1 Each 6261325 100/1oz Cream Cheese, 1oz. (Optional) 1 Each 1. Place bagel, cheese, cream cheese, and baby carrots in a 9 clear hinged container or bag. 2. Close and refrigerate until service. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat/Meat Alt., 2 WGR Grains, ½ Cup of Red/Orange Vegetables per serving. ALT-1

CEREAL BAG YIELD: 1 PTION All 1 oz Varieties 96/1 oz Cereal, Ready to Eat, 1 oz 1 Each 6214217 100/ 2.6 oz Baby Carrot pack 1 each (½ Cup) 1746093 104 packs WGR Heartzels Pretzels 1 Each 2476754 or USDA 168/1oz Cheese Sticks or Cheese, Commodity 2 sticks or 2 oz 2476754 168/1oz Cheese Stick 1 stick or 1 oz or USDA or Cheese, Commodity AND All 4 oz Varieties 24/4oz Yogurt, Low Fat 4 oz. 1. In a 9 clear hinged container or bag: place cereal, heartzel pretzel pack, baby carrots, cheese and/or yogurt. 2. Close and refrigerate until service. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat/ Meat Alt., 2 WGR Grains, and ½ Red/Orange Cup of Vegetables per serving. ALT-2

FRUIT & CHEESE PLATTER YIELD: 1 PTION 2818799 2476754 USDA 6524110 7700404 6686505 DER FROM BAKERY 2/5 Lbs. or 168/1oz 4/5 Lbs. 4/5 Lbs. 1/5 Lbs. Cheddar Cheese or Mozzarella Cheese Sticks or Cheese, Commodity Veggie Sticks (Celery, Carrot &/or Peppers) 12 each WGR Pita, 6 inch (2 oz), cut into 4 triangles Anthony & Sons #128 Pechter s #0432 2 oz or 2 Sticks or 2 oz ½ Cup 1 pita 0668873 1/18 Lbs. Red Grapes, cleaned & washed or Fruit of the Day ½ Cup 1. In a 9 clear hinged container, arrange cheese cubes/sticks, veggie sticks, pita triangles and grapes or fruit of the day. 2. Close and refrigerate until service. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat/Meat Alt., 2 WGR Grains, ½ Cup of Fruit and ½ Cup of Vegetables per serving. ALT-3

HUMMUS PLATTER YIELD: 1 PTION MIS-1 Sesame Free Hummus (see recipe) ½ cup or 6683047 2/4 lbs. Hummus (pre-made w/ sesame) ½ cup Veggie Sticks (Celery, Carrot & /or ½ Cup Peppers) 6524110 7700404 6686505 DER FROM BAKERY 4/5 Lbs. 4/5 Lbs. 1/5 Lbs. 12 WGR Pita, 6 inch (2 oz), cut into 4 triangles Anthony & Sons #128 Pechter s #0432 1 0668873 1/18 Lbs. Red Grapes, cleaned & washed or Fruit of the Day ½ Cup 1. Prepare Sesame Free Hummus according to recipe card. Cup hummus from recipe or premade hummus in a 4 oz soufflé cup with a lid. 2. In a 9 clear hinged container, arrange cupped hummus, veggie sticks, pita triangles and grapes or fruit of the day. 3. Close and refrigerate until service. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat Alternatives, 2 WGR Grain, ½ Cup of Fruit and ½ Cup of Vegetables per serving. ALT-4

BAGEL BAG WITH YOGURT & CHEESE YIELD: 1 PTION 2476754 or USDA 168/1oz Cheese Stick or Cheese, Commodity 1 stick or 1 oz All 4 oz 24/4oz Low Fat Yogurt 4 oz Varieties 6214217 100/ 2.6 oz Baby Carrot pack 1 each (½ Cup) 0919128 12/6 Pack Lenders Whole Wheat Bagel, 2oz. 1 Each 6261325 100/1oz Cream Cheese, 1oz. (Optional) 1 Each 1. Place bagel, cheese, yogurt, cream cheese and baby carrot pack in a 9 clear hinged container or bag. 2. Close and refrigerate until service. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat/Meat Alt., 2 WGR Grains, and ½ Cup of Red/Orange Vegetables per serving. ALT-5

LUNCH Yogurt & Fruit Parfait with Granola YIELD: 1 PTION 6357790 4/50 oz Granola, WGR Cinnamon ½ cup Fruit of the Day ½ Cup 6472502 6/4 lb Low Fat Vanilla Yogurt 8 oz 1. In a 12 oz clear container- layer yogurt, Granola, fresh fruit and repeat. 2. Close and refrigerate until service. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat/Meat Alt., 2 WGR Grains, ½ Cup of Fruit ALT-6

Entrees

Cheeseburger on a Bun YIELD: 1 PTION 7096957 (Commodity) or 2528982 (Commercial) 250/2 oz 114/2 oz. FLAME BROILED ALL BEEF PATTY 2 oz. 1 USDA or US Food Variety HAMBURGER BUN, Whole Grain 2 oz. CHEESE, LOW FAT 0.5 oz. 1 1 slice 1. Cook hamburger patty according to cooking instructions on box. CCP: Cook to at least 165 degrees F for at least 15 seconds. CCP: Hold at 140 degrees F or above. 2. Place hamburger patty on bun with cheese for service. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR per serving. ENT-1

CHICKEN NACHO PLATTER YIELD: 50 Servings (15 Tortilla Chips Each) 0950719 20 LB Ground Chicken Crumbles 7 lbs 6686349 5 LB Onions, chopped ¾ Cup 5935606 1/25 oz. Granulated Garlic 1 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 4030219 6/#10 CN Tomato Paste 1 ½ Cups Water 1 quart 5935879 6/9 OZ Taco Seasoning Mix ½ Cup 9192337 or USDA Commodity 1675529 4/5 LB 4/5 LB Cheddar Cheese, shredded 1 lb. + 10 oz. Lettuce, shredded 2 lbs. + 7 oz. 5 LB 1763440 or 25 LB Tomatoes, chopped 1 lb. + 5 oz. 7123789 10 LB 4402436 8/16 oz WG Corn Tortilla Chips 750 Each See Rice & Bean MIS-3 Seasoned Rice & Bean ½ Cup 1. Brown chicken crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 165 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 3. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 4. On each student tray, serve 15 Tortilla Chips, 2¼ oz (5 TBSP) of seasoned taco meat, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 5. Serve Nacho Platter with a ½ Cup of Rice & Beans. 2 oz equivalent M/MA, ⅜ Cup of Other Vegetable, ¼ Cup of Legumes and 2 Grains ENT-2

CHICKEN NACHO PLATTER (NO RICE& BEANS) YIELD: 50 Servings (18 Tortilla Chips Each) 0950719 20 LB Ground Chicken Crumbles 7 lbs 6686349 5 LB Onions, chopped ¾ Cup 5935606 1/25 oz. Granulated Garlic 1 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 4030219 6/#10 CN Tomato Paste 1 ½ Cups Water 1 quart 5935879 6/9 OZ Taco Seasoning Mix ½ Cup 9192337 or USDA Commodity 1675529 or 4/5 LB Cheddar Cheese, shredded 1 lb. + 10 oz. 4/5 LB Lettuce, shredded 2 lbs. + 7 oz. 1675529 5 LB 1763440 or 25 LB Tomatoes, chopped 1 lb. + 5 oz. 7123789 10 LB 4402436 8/16 oz WG Corn Tortilla Chips 900 Each 1. Brown chicken crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 165 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 3. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 4. On each student tray, serve 18 Tortilla Chips, 2 ¼ oz (5 TBSP) of seasoned taco meat, No.. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 2 oz equivalent M/MA, ⅜ Cup of Other Vegetable, and 2 Grains ENT-2A

Breaded Chicken Patty on a Bun YIELD: 1 PTION 2188031 6/5.15 lbs. BREADED CHICKEN PATTY WHOLE GRAIN, WHOLE MUSCLE, TYSON BUN Whole Wheat, HAMBURGER 2 oz 1 1 1. Cook Chicken Patty according to cooking instructions on box. CCP: Cook to at least 165 degrees F for at least 15 seconds. CCP: Hold at 140 degrees F or above. 2. Place chicken patty on bun for service. This recipe provides 2 Meat/Meat Alt. and 3 WGR Grains per serving. ENT-3

Buffalo Chicken Sandwich or Wrap YIELD: 1 PTION 2155881 2188031 6/25 piece 6/5 lb HOT AND SPICY WG CHICKEN PATTY WGR BREADED CHICKEN PATTY Topped with Hot Sauce to Taste 1 each Order from Bakery 3185887 12/12 each BUN, Whole Wheat HAMBURGER 2 oz Wrap, Whole Grain 10 inch 1 each 1. Cook Chicken Patty according to cooking instructions on box. CCP: Cook to at least 165 degrees F for at least 15 seconds. CCP: Hold at 140 degrees F or above. 2. Place chicken patty on bun for service. If needed top with Hot Sauce to taste before serving. This recipe provides 2 Meat/Meat Alt. and 3 WGR per serving. ENT-4A: Bun ENT-4B: Wrap

GRILLED CHEESE SANDWICH or STICKS YIELD: 1 PTION Whole Wheat Bread, 1 oz 2 slices slice Commodity or US Food Variety Cheese, Commodity or US 4 slices 0725164 6/ 17 oz Butter Pan Release Spray 1. Preheat oven to 350 F. 2. Spray a parchment lined sheet pan with butter pan release spray. 3. Place the cheese on the bread, top with other slice of bread, spray top with butter pan release spray. 4. Bake in oven until bread is golden brown and cheese is melted. CCP: Hold at 140 degrees F. or higher for service. 5. For Sticks: Using a pizza cutter or knife, cut grilled cheese sandwich into 4 equal sticks per sandwich. Serve on tray. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-5

Grilled Chicken Patty on a Bun YIELD: 1 PTION 3044684 200/ 2.5 oz GRILLED CHICKEN, BRST SNGL 2.5 oz 1 BUN, Whole Wheat 1 HAMBURGER 2 oz 1. Cook Chicken Patty according to cooking instructions on box. CCP: Cook to at least 165 degrees F for at least 15 seconds. CCP: Hold at 140 degrees F or above. 2. Place chicken patty on bun for service. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-6

HAM & CHEESE MELT on a PRETZEL BUN YIELD: 1 PTION 7843600 120/2.2 OZ WG Pretzel Bun, 2.2 oz 1 each 2729143 2163756 2/6-7 LBA 3/11 LBA Turkey Ham, sliced Ham, sliced 1.8 oz 1 oz 7278997 Or Commodity 4/5 LB American Cheese 1 oz or 2 slices 0725164 6/17 OZ Butter Pan Release Spray 1. Preheat oven to 350 degrees F. 2. Spray a parchment lined sheet pan with non-sick spray. 3. Assemble sandwiches: Pretzel bun bottom, turkey ham or ham, American cheese and pretzel bun top. 4. Bake in oven until cheese is melted and internal temperature reaches 150 degrees F. CCP: Hold at 140 degrees F. or higher for service. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-7

GRILLED HAM & CHEESE SANDWICH YIELD: 1 PTION Order from Bakery Whole Wheat Bread, 1 oz slice 2 slices 2729143 2163756 2/6-7 LBA 3/11 LBA Turkey Ham, sliced Ham, sliced 1.8 oz 1 oz 7278997 Or Commodity 4/5 LB American Cheese 1 oz or 2 slices 0725164 6/17 OZ Butter Pan Release Spray 1. Preheat oven to 350 F. 2. Spray a parchment lined sheet pan with butter pan release spray. 3. Assemble sandwiches: On bottom slice of bread, place the cheese slices, then ham slices, and top with other slice of bread. Spray top of sandwich with butter pan release spray. 4. Bake in oven until cheese is melted and internal temperature reaches 150 F. CCP: Hold at 140 F. or higher for service. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-7A

Hamburger on a Bun YIELD: 1 PTION 7096957 (Commodity) or 2528982 (Commercial) 250/2 oz 114/2 oz. FLAME BROILED ALL BEEF PATTY 2 oz. 1 HAMBURGER BUN, Whole Wheat, 2 oz 1 1. Cook hamburger patty according to cooking instructions on box. CCP: Cook to at least 165 degrees F for at least 15 seconds. CCP: Hold at 140 degrees F or above. 2. Place hamburger patty on bun for service. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-8

Beef Hot Dog on a Bun YIELD: 1 PTION 4648939 4 / 3 LB Hot Dog, Beef, Sabrett, 2 oz 1 Bun, Hot Dog, Whole Wheat, 1 2 oz 1. Place hot dogs in a baking dish, add enough hot water to the level of the hot dogs, cover with foil and bake in a 350 F oven CCP: Cook to at least 165 degrees F for at least 15 seconds. CCP: Hold at 140 degrees F or above. 2. Place hot dog on bun for service. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-9

MACARONI & CHEESE Land O Lakes YIELD: 1 Portion 8725063 6/5 lb. WGR Mac & Cheese (Land O Lakes) 1 Cup or 1 - #4 Scoop 5015429 180/1 oz WGR Soft Pretzel Rod 1 each or WW Roll, 1 oz 1 each 1. Follow heating procedures according to package directions. CCP: Heat until internal temperature reaches 140 degrees F or higher for at least 15 seconds CCP: Hold at 140 degrees F. or higher for service. 2. Serve portion of Macaroni & Cheese with one (1) whole grain soft pretzel rod* or whole wheat dinner roll. *If using pretzel stick heat to package directions. This recipe provides 3 Meat/ Meat Alt and 10-A: 2.5WGR Grains per serving 10-B: 2.5 WGR Grains per serving ENT-10A- w/ Soft Pretzel Stick ENT-10B- w/ Dinner Roll

Macaroni & Cheese from Scratch YIELD: 50 PTIONS Water 3 gallons 3593529 2/10 LB Elbow Macaroni, WGR 4 lbs. + 4 oz. N/A N/A Milk 3 quarts 6562211 30/ 1 lb Margarine 1 cup 6639827 18 oz. Pepper ¼ tsp. 9192337 or USDA Commodity 4/5 LB Shredded Cheddar Cheese or Commodity Cheese 7 lbs. + 13 oz. 0725164 6/17 OZ Pan Release Spray as needed 5015429 180/1 oz WGR Soft Pretzel Rod 50 each or WW Roll, 1 oz 50 each 1. Heat water to a rolling boil. 2. Add macaroni; stir and cool for 8 minutes or until tender. Drain well. 3. In a large pot stir in milk, margarine and pepper into the macaroni. 4. Add the cheese and stir into mixture, until smooth. The mixture at this point will be very liquid. 5. Transfer mixture evenly into two (2) 2 ½ steam table pans treated with pan release spray. 6. Bake in a 350 degree F oven until an internal temperature of 140 degrees or higher. CCP: Hold at 140 degrees F. or higher for service. 7. Serve 1 cup of macaroni &cheese with a one (1) whole grain soft pretzel rod* or whole wheat dinner roll. *If using pretzel stick heat to package directions. This recipe provides 2.5 Meat/ Meat Alt and 11-A: 2.25 WGR Grains per serving 11-B: 2.25 WGR Grains per serving ENT-11Awith Soft Pretzel Stick ENT-11Bwith Dinner Roll

MEATBALL PARM SUB YIELD: 50 Portions (2 Meatballs) WW Hero Roll, 2 oz 1 each 0964817 6/#10 Marinara Sauce, 2oz 12 ½ Cups 1541871 2/5lb. Meatballs, chicken 2 each 100 6328124 or Commodity 4/5 lb. Shredded Mozzarella, ½ oz 1 lb 9 oz 1. Cook meatballs on a sheet lined pan according to package directions. CCP: Heat until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. Heat Marinara sauce. 3. Split hero roll and place 2 meatballs in the roll. Top with marinara sauce and top with of ½ oz shredded mozzarella cheese. This recipe provides 1.8 M/MA and 2 WGR Grains per serving. ENT-12

BEEF NACHO PLATTER YIELD: 50 Servings (15 Tortilla Chips Each) 3996269 8/5 lbs. Ground Beef Crumbles 6 lbs. + 4 oz. Ground Beef Crumbles, Commodity 6686349 1/5 lbs. Onions, chopped ¾ Cup 5935606 1/25 oz. Granulated Garlic 1 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 4030219 6/#10 cans Tomato Paste 1 ½ Cups Water 1 quart 5935879 6/9 oz. Taco Seasoning Mix ¾ Cup 9192337 4/5 lbs. Cheddar Cheese, shredded 1 lb. + 10 oz. Cheddar Cheese, Commodity 1675529 4/5 lbs. Lettuce, shredded 2 lbs. + 7 oz. 1675529 1/5 lbs. 1763440 1/25 lbs. Tomatoes, chopped 1 lb. + 5 oz. 7123789 1/10 lbs. 4402436 8/16 oz. WGR Corn Tortilla Chips 750 Each See Rice & Bean MIS-3 Seasoned Rice & Bean ½ Cup 1. Brown beef crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 155 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 3. Combine tomatoes and lettuce; toss lightly. Set cheese aside. 4. On each student tray, serve 15 each tortilla chips, 2 -#30 scoops of seasoned taco meat, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 5. Serve Nacho Platter with a ½ Cup of Rice & Beans. 2 oz equivalent M/MA, ⅜ Cup of Vegetable, ¼ Cup of Legumes and 2 WGR Grains ENT-13

BEEF NACHO PLATTER (NO RICE& BEANS) YIELD: 50 Servings (18 Tortilla Chips Each) 3996269 8/5 lbs. Ground Beef Crumbles 6 lbs. + 4 oz. Ground Beef Crumbles, Commodity 6686349 1/5 lbs. Onions, chopped ¾ Cup 5935606 1/25 oz. Granulated Garlic 1 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 4030219 6/#10 cans Tomato Paste 1 ½ Cups Water 1 quart 5935879 6/9 oz. Taco Seasoning Mix ¾ Cup 9192337 4/5 lbs. Cheddar Cheese, shredded 1 lb. + 10 oz. Cheddar Cheese, Commodity 1675529 4/5 lbs. Lettuce, shredded 2 lbs. + 7 oz. 1675529 1/5 lbs. 1763440 1/25 lbs. Tomatoes, chopped 1 lb. + 5 oz. 7123789 1/10 lbs. 4402436 8/16 oz. WGR Corn Tortilla Chips 900 Each 1. Brown beef crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 155 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 3. Combine tomatoes and lettuce; toss lightly. Set cheese aside. 4. On each student tray, serve 18 each tortilla chips, 2-#30 scoops of seasoned taco meat, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 2 oz equivalent M/MA, ⅜ Cup of Vegetable, and 2 WGR Grains ENT-13A

PASTA WITH CHICKEN & BROCCOLI YIELD: 50 PTIONS (2-6oz Spoodles) 3593409 or USDA 2/10 lb. Pasta, (dry) Whole Wheat or Regular or Pasta, (dry) Commodity 6 lbs 4 oz Water 3 gallons 5935606 25 oz. Granulated Garlic 2 Tbsp. + 2 tsp. 1675859 4/ 3 lbs. Broccoli Florets, (fresh) chopped or 3 lbs. + 5 oz. 6988166 12/2.5 lbs. Broccoli Florets, (frozen) 2157315 or USDA 2/5 lb. Diced Chicken, ½ pieces (thawed) or USDA Diced Chicken, ½ pieces (thawed) or Fajita Chicken, Commodity (thawed) 4 lbs 15 oz or 4 lbs 4 oz or 8 lbs 2 oz 6213359 6/1 lb or 1/1 lb Chicken Base ½ tbsp Water 1 ½ c 4002994 24/26 oz. Salt 2 Tbsp. 6639827 18 oz. Pepper 1 Tbsp. + 1 tsp. N/A N/A Non Fat Milk 2 qts. + 3 cups 8379251 2/25 lb. Flour ½ cup 6328124 or USDA 4/5 lb. Shredded Mozzarella Cheese 2 lbs. 1. Heat water to a rolling boil. 2. Add pasta and cook for 8 minutes or until al dente; do not overcook pasta. Drain well. 3. Place pasta in steam table pans and toss with 1 Tbsp. + 1 tsp. of garlic. (Remaining garlic used later.) 4. Blanch/steam broccoli until tender; about 5 minutes. Drain and toss with remaining garlic. Add broccoli and chicken to pasta; mix well. 5. For sauce, combine chicken base, water, salt, pepper and 2 quarts milk in a sauce pan; stirring constantly bring to a boil. 6. In a separate boil combine remaining milk and flour and add to broth mixture; reduce heat to low cook for 5 minutes or until sauce thickens. 7. Add cheese; continue to stir until cheese melts. Divide sauce evenly into pans with pasta; toss to combine. 8. Bake at 350 F for 5 to 10 minutes. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. This recipe provides 2 M/MA, 1/4 Cup Dark Green Vegetable, and 2 WGR Grains 6-8 ENT-14

PASTA WITH MEATBALLS YIELD: 50 Portions Water 6 gallons 3593111 2/10 lbs. Pasta, (dry) Spaghetti WGR 6 lbs. + 4 oz. Or USDA or Pasta, (dry) Commodity 0964817 6/#10 Marinara Sauce, 4oz 25 Cups 1541871 2/5lb. Meatballs, chicken 3 each 150 1. Bring water to a rolling boil. 2. Add pasta and cook for 8 minutes or until al dente; do not overcook the pasta. CCP: Hold at 140 F or higher for service. 3. Cook meatballs on a sheet lined pan according to package directions. CCP: Heat until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 4. Heat Marinara sauce. 5. Portion tray with 1 Cup of Pasta topped with 2oz of Marinara sauce and 3 meatballs with 2 oz. Marinara sauce. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-15

PIZZA STICKS WITH MARINARA SAUCE YIELD: 1 PTION 4223358 144 ct Pizza Sticks, WGR 2 each 0964817 or 6/#10 cans Marinara Sauce ½ c USDA 1. Heat Marinara Sauce on stove. CCP: Hold at 140 F or higher for service. 2. On a lined sheet pan, place breadsticks and bake according to package directions. Remove from oven. CCP: Hold at 140 F or higher for service. 3. At service, place 2 cheese filled breadsticks with ½ cup of Marinara sauce on the tray. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-16

RAVIOLI- MINI CHEESE YIELD: 50 Portions (7 Each Ravioli) 3449897 1547 EA Mini Cheese Ravioli, 7 ea. 350 each 0964817 6/#10 Marinara Sauce, 3oz 18 ¾ cups 1542980 240/1 oz. Breadstick, 1 oz. 50 each 1 oz. Dinner Roll 6328124/ 4/5 lb. Shredded Mozzarella 3 lbs + 2 oz. Commodity Cheese 4119061 6/1 gal Soybean Oil 2-3 TBSP 1. Cook cheese ravioli according to package directions. CCP: Heat to internal temperature until 165 F or higher CCP: Hold at 140 degrees F. or higher for service. 2. Drain ravioli well, toss lightly with oil so ravioli will not stick together. 3. Portion 7 ravioli and top with 3 oz. of heated Marinara sauce and 1 oz. cheese. Serve with either 1 oz dinner roll or breadstick. This recipe provides 2 M/MA and 1.5 WGR Grains per serving. ENT-17

BEEF TACOS YIELD: 50 Servings (3 Tacos Each) 3996269 8/5 lbs. Ground Beef Crumbles 7 lbs + 12 oz Ground Beef Crumbles, Commodity 6686349 1/5 lbs. Onions, chopped 1 ¼ Cup 5935606 1/25 oz. Granulated Garlic 1 ½ Tbsp. 6639827 1/18 oz. Black Pepper 3 tsp. 4030219 6/#10 cans Tomato Paste 2 ¼ Cups Water 1 ½ quarts 5935879 6/9 oz. Taco Seasoning Mix 1 ¼ Cups 4/5 lbs. Cheddar Cheese, shredded 1 lb. + 10 oz. Cheddar Cheese, Commodity 1675529 4/5 lbs. Lettuce, shredded 2 lbs. + 7 oz. 1675529 1/5 lbs. 1763440 1/25 lbs. Tomatoes, chopped 1 lb. + 5 oz. 7123789 1/10 lbs. 9887902 8/25 each Taco Shells, WGR 150 Each 9192337 USDA Commodity See MIS-4 Brown Rice (NSLP) or White Rice (NNSLP) ½ Cup 1. Brown beef crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 155 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 3. Combine tomatoes and lettuce; toss lightly. Set cheese aside. 4. Before serving or on serving line, evenly divide 2.5oz of meat mixture among the 3 taco shells. On each student tray, serve 3 tacos, No. 10 scoop (⅜ cup) lettuce and tomatomixture, and ½ oz (2 Tbsp) shredded cheese. 5. Serve 3 Tacos with a ½ Cup of Rice. 2.5 oz equivalent M/MA, ⅜ Cup of Vegetable and 2 WGR Grains ENT-19

BEEF SOFT FLOUR TACO YIELD: 50 Servings (1 Flour Tortilla) 3996269 8/5 lbs. Ground Beef Crumbles 6 lbs. + 4 oz. Ground Beef Crumbles, Commodity 6686349 1/5 lbs. Onions, chopped ¾ Cup 5935606 1/25 oz. Granulated Garlic 1 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 4030219 6/#10 cans Tomato Paste 1 ½ Cups Water 1 quart 5935879 6/9 oz. Taco Seasoning Mix ¾ Cup 4/5 lbs. Cheddar Cheese, shredded 1 lb. + 10 oz. Cheddar Cheese, Commodity 1675529 4/5 lbs. Lettuce, shredded 2 lbs. + 7 oz. 1675529 1/5 lbs. 1763440 1/25 lbs. Tomatoes, chopped 1 lb. + 5 oz. 7123789 1/10 lbs. 3185545 12/24 ct WGR Flour Tortilla 6 50 Each 9192337 USDA Commodity See Recipe MIS-4 Brown Rice (NSLP) or White Rice (NNSLP) ½ Cup 1. Brown beef crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 155 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 3. Combine tomatoes and lettuce; toss lightly. Set cheese aside. 4. Before serving or on serving line, fill 1 flour tortilla with 2-#30 scoops meat mixture. On each student tray, serve 1 flour tortilla taco, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 5. Serve 1 WGR Flour Tortilla Taco with a ½ Cup of Rice. 2 oz equivalent M/MA, ⅜ Cup of Vegetable and 2 WGR Grains ENT-21

CHICKEN SOFT FLOUR TACO YIELD: 50 Servings (1 Soft Flour Tortilla) 0950719 20 LB Ground Chicken Taco Meat 7 lbs. 6686349 5 LB Onions, chopped ¾ Cup 5935606 1/25 oz. Granulated Garlic 1 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 4030219 6/#10 CN Tomato Paste 1 ½ Cups Water 1 quart 5935879 6/9 OZ Taco Seasoning Mix ½ Cup 9192337 or USDA Commodity 1675529 or 4/5 LB Cheddar Cheese, shredded 1 lb. + 10 oz. 4/5 LB Lettuce, shredded 2 lbs. + 7 oz. 1675529 5 LB 1763440 or 25 LB Tomatoes, chopped 1 lb. + 5 oz. 7123789 10 LB 3185545 12/24 CT WGR Flour Tortilla, 6 50 Each See Recipe MIS-4 Brown Rice (NSLP) or White Rice (NNSLP) ½ Cup 1. Brown Chicken crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 165 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 3. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 4. Before serving or on serving line, fill the flour tortilla with 2 ¼ oz (5 TBSP) of meat mixture. On each student tray, serve 1 tacos, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 5. Serve 1 WGR Flour Tortilla Taco with a ½ Cup of Rice. 2 oz equivalent M/MA, ⅜ Cup of Vegetable and 2 WGR Grains ENT-22

CHICKEN TACOS YIELD: 50 Servings (3 Tacos Each) 0950719 20 LB Ground Chicken Taco Meat 9lbs. + 4 oz. 6686349 5 LB Onions, chopped 1 ¼ Cup 5935606 1/24 oz. Granulated Garlic 1 ½ Tbsp. 6639827 1/18 oz. Black Pepper 3 tsp. 4030219 6/#10 CN Tomato Paste 1 ½ Cups Water 1 ½ quarts 5935879 6/9 OZ Taco Seasoning Mix ¾ Cup 9192337 or 4/5 LB Cheddar Cheese, shredded 1 lb. + 10 oz. USDA Commodity Cheddar Cheese, Commodity 1675529 or 4/5 LB Lettuce, shredded 2 lbs. + 7 oz. 1675529 5 LB 1763440 or 25 LB Tomatoes, chopped 1 lb. + 5 oz. 7123789 10 LB 9887902 8/25 each Taco Shells, WGR 150 Each See Recipe MIS-4 Brown Rice (NSLP) or White Rice (NNSLP) ½ Cup 1. Brown chicken crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 165 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 3. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 4. Before serving or on serving line, fill each taco shell with a No. 30 scoop (1 oz) meat mixture. On each student tray, serve 3 tacos, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 5. Serve 3 Tacos with a ½ Cup of Rice. 2.5 oz equivalent M/MA, ⅜ Cup of Vegetable and 2 WGR Grains ENT-23

Turkey Hot Dog on a Bun YIELD: 1 PTION 9768375 2/5LB TURKEY HOT DOG, 2 oz Kunzler 1 BUN, WHOLE WHEAT HOT DOG, 2 oz 1 1. Place hot dogs in a baking dish, add enough hot water to the level of the hot dogs, cover with foil and bake in a 350 F oven CCP: Cook to at least 165 degrees F for at least 15 seconds. CCP: Hold at 140 degrees F or above. 2. Place hot dog on bun for service. This recipe provides 2M/MA and 2 WGR Grains per serving. ENT-24

Veggie Burger on a Bun YIELD: 1 PTION 8821914 Spicy Black Bean Burger, Morning Star 1 2339042 Veggie Burger, Morning Star 1 Bun, Whole Wheat Hamburger 2 oz. 1 1. Cook veggie burger according to cooking instructions on box. CCP: Cook to at least 165 degrees F for at least 15 seconds. CCP: Hold at 140 degrees F or above. 2. Place veggie burger on bun for service. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-25

BEEF & BEAN BURRITO YIELD: 50 Servings (1 Flour Tortilla) 3996269 8/5 lbs. Ground Beef Crumbles 6 lbs. + 4 oz. Ground Beef Crumbles, Commodity 6686349 1/5 lbs. Onions, chopped ¾ Cup 5935606 1/25 oz. Granulated Garlic 1 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 4030219 6/#10 cans Tomato Paste 1 ½ Cups Water 1 quart 5935879 6/9 oz. Taco Seasoning Mix ¾ Cup Beans 12 ½ Cups Taco Seasoning Mix ¼ Cup 4/5 lbs. Cheddar Cheese, shredded 1 lb. + 10 oz. Cheddar Cheese, Commodity Beans, Pinto, Kidney or Black 12 ½ Cups 3185887 12/12 each Wrap, Whole Grain 10 inch 50 Each 9192337 USDA Commodity 1. Brown beef crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water, and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 155 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 3. Cook beans with ¼ Cup taco seasoning mix. CCP: Heat to 155 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 4. Fill 1 tortilla with 2 No. 30 scoop (2 Tbsp) meat mixture, 1/4 Cup of beans and ½ oz (2 Tbsp) shredded cheese. Fold tortilla into burrito shape. CCP: Hold at 140 degrees F. or higher for service. 2 oz. equivalent M/MA, 1/4 Cup of Legume and 2 WGR Grains ENT-26

CHICKEN FAJITA WRAP YIELD: 1 PTION 3185887 12/12 Each Wrap, Whole Grain 10 inch 1 each Commodity Fajita Chicken, Commodity 2.7 oz. 9192337 4/5 Lbs. Cheddar Cheese, shredded or ½ oz USDA Commodity Cheddar Cheese, Commodity 6686505 Green Pepper 1/5 Lbs. 6686349 Yellow Onion 1/5 Lbs. Pepper & Onions, cooked 2 oz. 9330010 Red & Green 6/#10 Cans Pepper Strips (Canned) 8819492 Fajita Veg Frz 12/2 Lbs. 1. Cook chicken in a 350 F oven. CCP: Heat to internal temp of 165 F or higher. CCP: Hold at 140 F or higher for service. 2. Assemble wrap: Tortilla, reserved chicken, peppers & onions and cheddar cheese. 3. Fold into wrap shape, place on a lined sheet pan. CCP: Hold at 140 F or higher for service. 2 oz. equivalent M/MA and 2 WGR Grains per serving. ENT-27

Chicken Parm Hero YIELD: 1 PTION 2188031 6/5.15 lbs WGR Breaded Chicken Patty, Tyson 1 each WGR Kaiser Roll, 1.8 oz. 1 each 0964817 6/#10 Cans Marinara Sauce 2 oz. 6328124 Commodity 4/5 Lbs. Shredded Mozzarella Shredded Mozzarella, Commodity ½ oz (2 Tbsp) 1. Cook Chicken Patty according to cooking instructions on box. CCP: Cook to at least 165 degrees F for at least 15 seconds. CCP: Hold at 140 degrees F or above. 2. Heat Marinara Sauce. CCP: Hold at 140 degrees F or higher for service 3. Place reserved chicken breast on a lined sheet pan; top with Marinara sauce and shredded cheese. Bake in oven until cheese melts. Place on a Kaiser roll for service. This recipe provides 2.5 Meat/Meat Alt. and 2.75 WGR Grains per serving. ENT-28

MASHED POTATO BOWL YIELD: 1 PTION 3677739 6/5.31 Lbs. Mashed Potatoes, prepared ½ Cup 4107520 or 6/#10 Cans Corn, cooked (canned) ½ Cup 3837051 or 1435221 3/10 Lbs. Case 12/2.5 Lbs. Corn, cooked (frozen) Corn, cooked (frozen) 2155830 6/5.47 Lbs. Popcorn Chicken 9 pieces 2155947 6/5.47 Lbs. Popcorn Chicken (SPICY) 4933941 6/ 11.3 oz Instant Gravy, Prepared 2 oz. packet 9192337 Commodity 4/5 Lbs. Shredded Cheddar Cheese ½ oz WGR Dinner Roll- 2 oz 1. Cook chicken according to package directions. CCP: Heat to internal temp of 165 F or higher. CCP: Hold at 140 F or higher for service. 2. Prepare Mashed Potatoes and Corn according to package directions 3. Cook Gravy according to package directions CCP: Heat to internal temp of 165 F or higher CCP: Hold at 140 F or higher for service. 4. Assemble bowl: ½ Cup of Mashed Potatoes, ½ Cup of Corn, 9 pieces of Popcorn Chicken, top with gravy and shredded cheese in a 12 oz. bowl. Serve with 2 oz WGR Dinner Roll. This recipe provides 2 M/MA, 1 cup Starchy Vegetable, and 2.75 WGR Grains ENT-29

Philly Cheesesteak Sandwich YIELD: 1 PTION 7737309 30# Beef Cheesesteak 2.86 oz 7278997 Commodity 4/5 Lbs. American Cheese, cut in half 1 slice 6686505 Green Pepper 1/5 Lbs. 6686349 Yellow Onion 1/5 Lbs. Pepper & Onions, cooked 2 oz. 9330010 Red & Green 6/#10 Cans Pepper Strips (Canned) 8819492 Fajita Veg Frz 12/2 Lbs. WGR Hero Roll, 5 2oz. 1. Cook Beef according to cooking instructions on box. CCP: Cook to at least 165 degrees F for at least 15 seconds. 2. Top with 1 slice American Cheese. CCP: Hold at 140 degrees F or above. 3. Cook peppers and onions until soft. CCP: Hold at 140 degrees F or higher for service 4. In a 5 hero roll, place cheesesteak and top with peppers and onions for service. 1 each This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-30

HOT OPEN FACED TURKEY SANDWICH YIELD: 50 PTIONS USDA 7001256 4/6.17 Lbs. Turkey Roast Commodity, 2oz. portion Turkey Roast, 2 slices (1.41 oz each) 50 each 50 each Water 3 cups 4933941 6/11.3 oz. Turkey Gravy, prepared 3oz portion 18 ¾ cups Whole Wheat Bread, 1 oz. Slice (2 ea.) 100 each 1. Place Turkey on a lined sheet tray and sprinkle with water; cover with foil. CCP: Heat until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. Prepare gravy according to package directions. CCP: Hold at 140 F or higher for service. 3. Line two slices of bread on a tray, top with heated sliced turkey and ladle gravy over the turkey and bread. Creditable Meal Component Contribution This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-32

Revised 8-15-16 6-8 PASTA WITH MEAT SAUCE YIELD: 50 PTIONS USDA 8/5 Lbs. Beef Crumbles, Commodity 7 lb + 12 oz 3996269 Beef Crumbles 6686349 1/5 Lbs. Onions, chopped 1 ½ Cups 5935606 1/25 oz. Granulated Garlic 2 Tbsp. 6639827 1/18 oz. Black Pepper 1 ½ tsp. 0964817 6/#10 Cans Marinara Sauce 1 #10 Can Water 2 quarts 4002994 24/26 oz. Salt 1 Tbsp. 5935671 1/10 oz. Dried Parsley ¼ Cup 5228341 1/5 oz. Dried Basil 2 Tbsp. 5264312 1/5 oz. Dried Oregano 2 Tbsp. Water 6 Gallons 4002994 24/26 oz. Salt 2 Tbsp. USDA or Pasta (dry) Commodity, WGR or 6 Lbs. + 4 oz. 3593111 2/10 Lbs. Pasta (dry) Spaghetti, WGR 4119061 6/1 Gallon Soybean Oil ½ cup 1. Brown beef crumbles. Drain. Add chopped onions and cook for 5 minutes or until onions are translucent. 2. Add spices, sauce and water; simmer for about 1 hour to develop flavors. CCP: Cook until internal temperature reaches 155 F or higher. CCP: Hold at 140 F or higher for service. 3. Heat water to a rolling boil; add salt. 4. Slowly add pasta; stir constantly until water begins to boil again. Cook 10-12 minutes or until tender; stirring occasionally. DO NOT OVERCOOK. Drain well and oil pasta. 5. Cover and reserve until service. CCP: Hold at 140 F or higher for service. 6. Portion 1 Cup Pasta and top with #6 Spoodle of Meat Sauce. Creditable Meal Component Contribution This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-34

CHICKEN & CHEESE QUESADILLA YIELD: 50 PTIONS 2157315 or USDA 9192337 or USDA 2/5 Lbs. Diced Chicken, 1.15 oz portion, thawed or Diced Chicken, commodity 1 oz portion, thawed 4/5 Lbs. Shredded Cheddar, 1 oz or Shredded Cheddar, commodity, 1 oz 3 lbs 10 oz or 3 lbs 2 oz 3 lbs 2 oz 3185887 12/12 Each Wrap, Whole Grain 10 inch 50 Each 0725164 6/17 oz Butter Pan Release Spray 1. On a parchment lined sheet pans sprayed with pan release, place the tortillas in a single layer. 2. On one half of the tortilla, top with diced chicken and 1 oz cheese; fold in half. 3. Spray lightly folded tortillas with pan release spray. 4. Bake in a 350 F oven until tortilla is golden brown & cheese is melted. CCP: Cook until an internal temperature of 165 F or higher. CCP: Hold at 140 F or higher for service. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-35

TERIYAKI CHICKEN & RICE YIELD: 50 PTIONS 2157315 or USDA 2/5 Lbs. Diced Chicken, 2.3 oz portion or Diced Chicken, 2 oz portion 7 lbs 3 oz or 6 ¼ Lbs. 1540832 6/5 lb bags Teriyaki Sauce 10 Cups (1 bag) Hot Water, to thin 2 ½ Cups 5527585 4671350 or Commodity 25 LB 25 LB Rice, Brown (NSLP) Rice, long grained par boiled (NNSLP ONLY) Water, boiling Salt 4 qts 4 qts + 3 ½ cups 6 quarts 2 tsp. 1. In a 350 F oven, cook diced chicken. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. In a pot with boiling water heat 1 bag of Teriyaki Sauce according to package directions. CCP: Cook until internal temperature reaches 150 F or higher. CCP: Hold at 140 F or higher for service. 3. Toss Chicken with Teriyaki Sauce and Hot Water 4. Portion sauced chicken (2 or 2.3 oz portion) over or alongside a 1 cup of cooked rice. 2 oz equivalent M/MA and 2 WGR Grains ENT-36

TURKEY CLUB ON A ROLL YIELD: 1 PTION 1381599 USDA 2/8-10 Turkey, sliced 3.86 oz Turkey, commodity 2 oz 5654425 12/ 50 ct Turkey Bacon 1 slice 1675529 1/5 Lbs. Lettuce, shredded 1 oz. 7123789 1/10 Lbs. Tomato, sliced 2 slices WGR Kaiser Roll, 1.8 oz 1 each 1. Slice turkey into appropriate serving size as listed above. 2. Cook turkey bacon. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 3. Assemble sandwich on appropriate roll with turkey, bacon, lettuce & tomato. This recipe provides 2 M/MA and 1.75 WGR Grains ENT-37

Italian Hot Dog on a Bun YIELD: 1 PTION 4648939 3/4 Lbs. Hot Dog, beef 1 each 9768375 2/5 Lbs. Hot Dog, turkey 6686505 2/5 Lbs. Green Peppers, sliced 1 oz. 6686349 1/5 Lbs. Yellow Onions, sliced 1 oz. 4119061 6/1 Gallon Soybean Oil 1 tsp. 3492784 1/6 oz. Italian Seasoning 1 tsp. WGR Hot Dog Roll, 2 oz 1 each 1. Place hot dogs in a baking dish, add enough hot water to the level of the hot dogs, cover with foil and bake in a 350 F oven CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. On a lined sheet pan toss together the peppers and onions with the oil and Italian seasoning. 3. Bake until peppers and onions are soft. CCP: Hold at 140 F or higher for service. 4. For service, place hot dog in a hot dog bun and top with peppers and onion mixture. This recipe provides 2 M/MA, ¼ Cup of Other Vegetable and 2 WGR Grain ENT-38

Chicken Cordon Bleu on a Bun YIELD: 1 PTION 2188031 6/5.15 Lbs. Breaded Chicken Breast 1 each 2163756 2729143 3/11 Lbs. 2/6-7 Lbs. Avg. Ham, sliced Turkey Ham, sliced ½ oz. slice 1 oz slice 6328124 4/5 Lbs. Shredded Mozzarella Or Shredded Mozzarella, commodity WGR Kaiser Roll, 1.8 oz ½ oz 1 each 1. Cook chicken according to package directions. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. For service, on a sheet lined tray place chicken breast in a single layer; top with sliced ham or turkey ham and shredded cheese. 3. Bake until cheese is melted then place on a roll for service. This recipe provides 3 M/MA and 2.75 WGR Grains ENT-39

The MAC Burger YIELD: 1 PTION 7096957 (Commodity) or 2528982 (Commercial) 250/2 oz 114/2 oz. USDA 7278997 4/5 Lbs. 1127851 4/1 Gallon 1/1 Gallon 1675529 1675529 4/5 Lbs. 1/5 Lbs. FLAME BROILED ALL BEEF PATTY 2 oz. 1 Hamburger Bun, Whole Wheat, 2 oz American Cheese, Commodity American Cheese Thousand Island Dressing Shredded Lettuce 1. Cook hamburger patty according to cooking instructions on box. CCP: Cook to at least 165 degrees F for at least 15 seconds. 2. Add cheese to burger and place back in oven until cheese melts. CCP: Hold at 140 degrees F or above. 1 each 1 slice 1 Tbsp. ½ oz. 3. For service, on bottom bun place burger patty, top patty with pickles slices and then shredded lettuce. On upper bun, smear Thousand Island dressing and place bun on top to finish off the burger. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-40

ROAST TURKEY WITH GRAVY AND STUFFING ROLL YIELD: 50 PTIONS USDA 7001256 4/6.17 Lbs. Turkey Roast Commodity, 2 oz. portion Turkey Roast, 2 slices (1.41 oz each) Water 50 each 3 cups 4933941 6/11.3 oz. Turkey Gravy, prepared 3 oz portion 18 ¾ cups 3323239 12/28 oz. (makes ~204 2/3 cup per case and ~17 servings per bag) WGR Bread Stuffing, 2/3 cup 50-2/3 cup portions (3 Bags) Recipe Card- MISC-57 Recipe Card- MISC-57 WGR Bread Stuffing, ½ cup 60 ½ cup portions From Bakery Whole Wheat Roll, 2 oz. 50 each 1. Place Turkey on a lined sheet tray and sprinkle with water; cover with foil. CCP: Heat until internal temperature reaches 165 F or higher for at least 15 seconds CCP: Hold at 140 F or higher for service. 2. Prepare gravy per package directions. CCP: Heat until internal temperature reaches 155 F or higher for at least 15 seconds CCP: Hold at 140 F or higher for service. 3. Prepare stuffing according to package directions. CCP: Heat until internal temperature reaches 165 F or higher for at least 15 seconds CCP: Hold at 140 F or higher for service. 4. Serve heated sliced turkey and ladle gravy (3oz) over the turkey. Served with 2oz Whole Wheat Roll 2/3 cup WGR Bread Stuffing on the side. Creditable Meal Component Contribution This recipe provides 2 M/MA and 2 WGR per serving. ENT-41A-with Stuffing ENT-41B-with Roll

CRISPY CHICKEN BLT on a CROISSANT or ROLL YIELD: 1 PTION 2188031 6/5.15 Lbs. WGR Breaded Chicken Patty 1 each 5654425 12/50 ct. Turkey Bacon, cut in half 1 slice 1675529 1/5 Lbs. Lettuce, shredded 1oz 7123789 1/10 Lbs. Tomato, sliced 2 slices 3492784 144/2.2oz Whole Grain Croissant, 2.2oz From Bakery Kaiser Roll, 1.8oz 1 each 1. If using croissant bun, thaw under refrigeration overnight. 2. Pre-heat oven to 350 F 3. Cook chicken patty per package directions. CCP: Cook until internal temperature reaches 165 F or higher for at least 15 seconds CCP: Hold at 140 F or higher for service. 4. Heat turkey bacon according to package directions. CCP: Cook until internal temperature reaches 165 F or higher for at least 15 seconds CCP: Hold at 140 F or higher for service. 5. If using croissant bun - warm croissant bun in the oven for 2-3 minutes. For Service: Place chicken patty on bottom portion of croissant bun and top with 2 turkey bacon halves, lettuce & tomato, then add the top bun. 5A. If using Kaiser Roll: For Service: Place chicken patty on bottom portion of roll and top with 2 turkey bacon halves, lettuce & tomato, then add the top bun. This recipe provides 2 M/MA and Croissant Bun: 3 WGR Kaiser Roll: 2.75 WGR ENT-42A: Croissant ENT-42B: Kaiser Roll

CHICKEN PARMESAN WITH PASTA YIELD: 1 PTION 2188031 6/5.15 Lbs. WGR Breaded Chicken Breast 1 each 0964817 6/#10 Cans Marinara Sauce 2 oz. 6328124 USDA 4/5 Lbs. Shredded Mozzarella Shredded Mozzarella, commodity ½ oz 3593111 USDA 2/10 Lbs. WGR Pasta, cooked WGR Pasta, commodity (cooked) 1 Cup 0964817 6/#10 Cans Marinara Sauce 2 oz. 1. In a 350 F oven cook chicken. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. Heat Marinara Sauce CCP: Hold at 140 F or higher for service. 3. Top chicken with 2 oz. of sauce and ½ oz of cheese; bake until cheese is melted. CCP: Hold at 140 F or higher for service. 4. Cook pasta until al dente, do not overcook. CCP: Hold at 140 F or higher for service. 5. At service, serve chicken parm with 1 cup of pasta and top with 2 oz. of sauce. 2.5 oz equivalent M/MA and 3 WGR Grains ENT- 43

LOADED TEXAS WEDGES with CHILI & CHEESE YIELD: 1 PTION SYSCO # PACK SIZE INGREDIENT AMOUNT See Recipe 1 X Recipe Chili Con Carne with Beans MIS-18 1 Serving MIS-18 USDA Potato Wedges, commodity ½ cup or 1027309 6/5 Lbs. Potato Wedges 9192337 USDA 4/5 Lbs. Shredded Cheese Shredded Cheese, commodity ½ oz WGR Dinner Roll- 2 oz 1. Follow recipe directions for Chili Con Carne with Beans. CCP: Cook until internal temperature is 165 F or higher. CCP: Hold at 140 F or higher for service. 2. Bake Potato Wedges according to package directions CCP: Hold at 140 F or higher for service. 3. At service top ½ cup of Potato Wedges with 2/3 cup- #6 scoop of Chili and ½ oz of Shredded Cheese. Serve with 2 oz WGR Dinner Roll. 2 oz. equivalent M/MA, 2 WGR Grains and ½ Cup of Starchy Vegetable ENT-44

SWEET & SOUR CHICKEN with Rice YIELD: 50 Servings 2155830 USDA 2008713 5527585 4671350 or USDA 6/5.47 Lbs. Popcorn Chicken (12 each Portion) 2 oz equivalent) Diced Chicken, Commodity (2oz Portion) 600 pieces 6 ¼ Lbs. 5/6 Lbs. Sweet & Sour Sauce (Boil in Bag) 12 ½ Cups (1 bag) 25 Lbs. Rice, Brown (NSLP) 4 qts. 25 Lbs. Rice, long grain par boiled (NNSLP ONLY) 4 qts + 3 ½ Cups Water, boiling- for rice only Salt 8 quarts 2 tsp. 1. In a 350 F oven cook diced chicken or follow cooking instructions on box for popcorn chicken. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. In a pot with boiling water heat 1 bag of Sweet & Sour Sauce according to package directions. CCP: Cook until internal temperature reaches 150 F or higher. CCP: Hold at 140 F or higher for service. 3. Toss Chicken with Sweet & Sour Sauce. 4. Portion 2 oz. equivalent of sauced chicken over or alongside 1 Cup of Rice 2oz equivalent M/MA and Popcorn Chicken: 3 WGR Or Diced Chicken: 2 WGR ENT-46A- Popcorn Chicken ENT-46B- Diced Chicken

Pizza Burger on a Bun YIELD: 1 PTION 7096957 (Commodity) or 2528982 (Commercial) 250/2 oz 114/2 oz. FLAME BROILED ALL BEEF PATTY 2 oz. 1 USDA or US Food Variety 0964817 or USDA HAMBURGER BUN, Whole Grain 1 2 oz. CHEESE, LOW FAT 0.5 oz. 1 slice 6/#10 cans MARINARA SAUCE 2 TBSP 1. Cook hamburger patty according to cooking instructions on box. CCP: Cook to at least 165 degrees F for at least 15 seconds. CCP: Hold at 140 degrees F or above. 2. Heat marinara sauce. CCP: Hold at 140 degrees F or above. 3. Place hamburger on a lined sheet pan, top with 2 TBSP of Marinara Sauce and top with cheese. Bake in 350 F oven until cheese melts. Place pizza burger on a bun for service. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR G per serving. ENT-47

BAKED ZITI 6-8 YIELD: 50 PTIONS 0964817 6/#10 Cans Marinara Sauce 2 #10 Cans Water 6 Gallons 4002994 24/26 oz. Salt 2 Tbsp. USDA WGR Pasta (dry) Commodity 6 Lbs. + 4 oz. 2/10 Lbs. WGR Pasta (dry) Ziti 6328124 4/5 Lbs. or 1/5 lb Shredded Mozzarella Cheese Shredded Mozzarella (commodity) 12 ½ Cups 3627320 1/2 Lb. or 6/2Lb. Part Skim Ricotta Cheese 12 ½ Cups 1. Heat water to a rolling boil; add salt. 2. Slowly add pasta; stir constantly until water begins to boil again. Cook 10-12 minutes or until tender; stirring occasionally. DO NOT OVERCOOK. Drain well. 3. Using 2 large bowls, in each bowl place 25 Cups of Cooked Pasta, 5 ¼ Cups of Marinara Sauce 5 ¼ Cups of Shredded Mozzarella and 6 ¼ Cups of Ricotta; mix well to combine. 4. Place mixture from each bowl into 2 full size 2 deep hotel pans, top each baking dish with 2 Cups of Marinara and 2 Cups of Shredded Mozzarella. 5. Bake in 350 F oven for 20-30 minutes or until cheese is melted and golden brown. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service 6. At service portion 1 ½ Cups per serving Creditable Meal Component Contribution This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-48

ROASTED CHICKEN (WITH BONE) YIELD: 50 PTIONS US # PACK SIZE INGREDIENT AMOUNT USDA USDA Chicken Commodity 8pc Breast & Wing Chicken Commodity 8pc Thigh & Drumstick 1. Place chicken on a parchment lined sheet pan. 2. Bake in 350 F oven. CCP: Heat until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 50 Breast/50 Wing 50 Thigh/50 Wing 3. Serve 1 breast and 1 wing 1 drumstick and 1 thigh per serving, do not swap chicken pieces (i.e. chicken breast and chicken thigh or drumstick and chicken breast) Creditable Meal Component Contribution 1 breast & 1 wing provides: 6.25 MMA 1 drumstick and 1 thigh provides: 5 MMA ENT-50

CHICKEN FAJITA PITA (Commodity) 6-8 YIELD: 1 PTION DER FROM BAKERY 12 each WGR Pita, 6 inch (2 oz) Anthony & Sons #128 Pechter s #0432 1 each Commodity Fajita Chicken, Commodity 3.6 oz. 1675529 or 4/5 LB or Lettuce, shredded ¼ cup 1675529 5 LB 1763440 or 7123789 25 LB or 10 LB Tomatoes, chopped ¼ cup 9669136 1/.5 GA Cucumber Sauce (Tzatziki) 2 oz 1. Cook chicken in a 350 F oven. CCP: Heat to internal temp of 165 F or higher. CCP: Hold at 140 F or higher for service. 2. Cut Pita in half; stuff each half with reserved chicken. 3. Wrap both halves in foil and place in warmer. CCP: Hold at 140 F or higher for service. 4. For service: Serve 2 halves of pita stuffed with chicken and on the side serve the shredded lettuce, diced tomato and cupped cucumber sauce (tzatziki) 2 oz. equivalent M/MA and 2 WGR Grains per serving. ENT-51

CHICKEN FAJITA PITA (Non-Commodity) YIELD: 1 PTION DER FROM BAKERY 12 each WGR Pita, 6 inch (2 oz) Anthony & Sons #128 Pechter s #0432 1 each 6-8 2157315 2/5 LB Diced Chicken 2.3 oz or or or USDA USDA 2 oz 4825121 6/8.9 oz Fajita Seasoning 1 tsp 1675529 4/5 LB or 5 LB Lettuce, shredded ¼ cup 1763440 or 7123789 25 LB or 10 LB Tomatoes, chopped ¼ cup 9669136 1/.5 GA Cucumber Sauce (Tzatziki) 1 oz 1. Season chicken with fajita seasoning 2. Cook chicken in a 350 F oven. CCP: Heat to internal temp of 165 F or higher. CCP: Hold at 140 F or higher for service. 3. Cut Pita in half; stuff each half with reserved chicken. 4. Wrap both halves in foil and place in warmer. CCP: Hold at 140 F or higher for service. 5. For service: Serve 2 halves of pita stuffed with chicken and on the side serve the shredded lettuce, diced tomato and cupped cucumber sauce (tzatziki) 2 oz. equivalent M/MA and 2 WGR Grains per serving. ENT-52

ASIAN CHICKEN WRAP YIELD: 1 PTION 2157315 or USDA 2008713 2/5 LB Diced Chicken or USDA 2.3 oz or 2 oz 5/6 lb bags Sweet & Sour Sauce 2 Tbsp. Water, to thin sauce As Needed 3185887 12/12 Ea. Wrap, Whole Grain 10 inch 1 Each 7021678 6/2 Lbs. Chopped Romaine ½ Cup 1675701 4/5 Lbs. Coleslaw Mix ¼ Cup 2008713 5/6 lb bags Sweet & Sour Sauce 1 Tbsp. 1. In a 350 F cook diced chicken. CCP: Cook until internal temperature reaches 165 F or higher. 2. Toss with sweet & sour sauce; thin with water if mixture is too thick. CCP: Hold at 140 F or higher for service. 3. In a bowl, combine chopped romaine, coleslaw mix and sweet & sour sauce; set aside. 4. Assemble wrap: In a 9 wrap place, diced chicken and ¾ cup romaine/coleslaw mixture. Fold sides of wrap and wrap away from you; store seam side down. 2 oz equivalent M/MA and 2 WGR Grains ENT-54

HERB GRILLED CHICKEN WITH GRAVY AND ROLL YIELD: 1 Portion 3044684 200/ 2.5 oz. Grilled Chicken Breast 1 each 4119061 6/1 Gallon Soybean Oil 1 tsp. 3492784 1/6 oz. Italian Seasoning ½ tsp 5935606 1/25 oz. Granulated Garlic ¼ tsp. 4933941 6/11.3 oz. Turkey Gravy, prepared (optional) 3 oz Whole Wheat Roll, 2 oz. 50 each 1. Place chicken on a lined sheet tray and drizzle with oil; sprinkle Italian seasoning and granulated garlic on top of chicken. CCP: Heat until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. Prepare gravy according to package directions. (optional) CCP: Hold at 140 F or higher for service. 3. Serve 1 piece of chicken and ladle gravy (3 oz.) over the chicken (optional). Serve with 2 oz. Whole Wheat Roll. Creditable Meal Component Contribution This recipe provides 2 M/MA and 2 Grains per serving ENT -55

SYSCO # BUFFALO CHICKEN PIZZA PACK SIZE YIELD: 8 Portions (1 Pizza) INGREDIENT AMOUNT 2150904 1/8 ct. NY Style Pizza 1 pizza 2157315 2/5 LB Diced Chicken 14 oz or or or USDA USDA 12 oz 4063186 4/1 Gallon Hot Sauce 1 ½ Cups 1. In a bowl toss together diced chicken and hot sauce; mix well to combine. 2. Top seasoned chicken on pizza. 3. Bake pizza according to package directions. CCP: Heat until 165 degrees F or higher. CCP: Hold at 140 degrees F or higher for service. 4. Cut pizza into 8 th s; service 1 slice on tray. This recipe provides 2 WGR Grains and 3.5 oz M/MA per serving. ENT-56

BUFFALO CHICKEN WRAP YIELD: 1 PTION (3 Tenders Each) 2188045 6/5.165 Lbs. Chicken Tenders 3 each USDA Shredded Cheddar Cheese, commodity ½ oz 9192337 4/5 Lbs. Shredded Cheddar Cheese 4063186 4/1 Gal Hot Sauce 2 Tbsp. 7021678 6/2 Lbs. Chopped Romaine ½ Cup 3185887 12/12 each Wrap, Whole Grain 10 inch 1 each 1. Cook chicken tenders according to package directions. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. Toss chicken with hot sauce. 3. In 10 wrap; place sauced chicken, shredded cheese, chopped romaine. Fold wrap for service. This recipe provides 2.5 M/MA, 2 WGR Grains, and ¼ cup Dark Green Vegetable ENT-58

SWEET & SOUR PINEAPPLE CHICKEN with Rice YIELD: 50 Servings 2155830 USDA 6/5.47 Lbs. Popcorn Chicken (12 each Portion- 2 oz equivalent) Diced Chicken, Commodity (2oz Portion) 600 pieces 6 ¼ Lbs. 2008713 5/6 Lbs. Sweet & Sour Sauce (Boil in Bag) 12 ½ Cups (1 bag) 8388615 6/#10 Cans Pineapple Tidbits (2oz Portion) 12 ½ Cups 5527585 4671350 or USDA 25 Lbs. 25 Lbs. Rice, Brown (NSLP) Rice, long grain par boiled (NNSLP Only) Water, boiling- for rice only Salt 4 qts. 4 qts + 3 ½ Cups 8 quarts 2 tsp. 1. In a 350 F oven cook diced chicken or follow cooking instructions on box for popcorn chicken. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. In a pot with boiling water heat 1 bag of Sweet & Sour Sauce according to package directions. CCP: Cook until internal temperature reaches 150 F or higher. CCP: Hold at 140 F or higher for service. 3. Toss Chicken with Sweet & Sour Sauce and Pineapple Tidbits. 4. Portion 2 oz. equivalent of sauced chicken over or alongside 1 Cup of Rice. 2oz equivalent M/MA and Popcorn Chicken: 3 WGR Or Diced Chicken: 2 WGR ENT-59A- Popcorn Chicken ENT-59B- Diced Chicken

PHILLY CHEESESTEAK WRAP YIELD: 1 PTION 7737309 30# Beef Cheesesteak 2.86 oz 9192337 Or USDA 4/5 Lbs. Cheddar Cheese, shredded Cheddar Cheese, commodity 2 Tbsp (1/2 oz) 2 Tbsp. (1/2 oz) 6686505 Green Pepper 1/5 Lbs. Pepper & Onions, cooked 2 oz. 6686349 Yellow Onion 1/5 Lbs. 9330010 Red & Green 6/#10 Cans Pepper Strips (Canned) 8819492 Fajita Veg Frz 12/2 Lbs. Salt & Pepper To Taste 3185887 12/12 Each Wrap, Whole Grain 10 inch 1 each 1. Cook Beef Wafer according to cooking instructions on box. CCP: Cook to at least 165 degrees F for at least 15 seconds. CCP: Hold at 140 degrees F or above. 2. Cook peppers and onions until tender, but not overcooked. Season with salt and pepper to taste. CCP: Hold at 140 degrees F or higher for service 3. Assemble wrap: tortilla, reserved steak wafer, peppers & onions and cheddar cheese. 4. Fold into wrap shape, place on a lined sheet pan. CCP: Hold at 140 F or higher for service This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-60

SPICY or PLAIN POPCN CHICKEN BASKET YIELD: 1 PTION 2155947 6/5.47 Lbs Popcorn Chicken, Spicy 12 Each 2155830 6/5.47 Lbs Popcorn Chicken, Plain 4063186 4/1 Gallon Hot Sauce (if using PLAIN chicken 2 oz ONLY) 5015429 180/1 oz Soft Pretzel Sticks 2 Each 0013553 6/5 Lbs Tater Tots 8 pieces 1. Cook popcorn chicken according to package directions. CCP: Heat until internal temperature reaches 165 F or higher. CCP: Hold at 140 degrees F. or higher for service. 2. Cook Soft Pretzel sticks according to package directions. CCP: Hold at 140 degrees F. or higher for service. 3. Cook Tater Tots according to package directions. CCP: Hold at 140 degrees F. or higher for service. 4. Toss PLAIN Popcorn Chicken with Hot Sauce, if not uses Spicy Popcorn Chicken. 5. At service, in a 5lb Boat, place 2 each Pretzel Sticks, 8 Tater Tots and 12 each Spicy or Plain Popcorn Chicken. Creditable Meal Component Contribution This recipe provides: 2 MMA, 3 WGR Grains and ½ cup Starchy Vegetable Spicy ENT-61A Plain ENT-61B

SMOKEY BBQ MAC RIB SANDWICH YIELD: 1 PTION 0765168 8855860 100/3 oz 100/3 oz Beef Rib Patty w/ BBQ Sauce (commodity) Beef Rib Patty w/ BBQ Sauce 1 each 1 each (commercial) WW Hamburger Bun 2 ounce 1 each 4089298 4/1 Gallon Sliced Pickle Chips 1 oz 1. Cook Beef rib patty to package directions. CCP: Heat until internal temperature reaches 165 F or higher. CCP: Hold at 140 degrees F. or higher for service. 2. At service, place beef rib patty on WW hamburger bun; serve with 1oz pickles on the side. This recipe provides 2 MMA and 2 WGR Grains ENT-62

HOT OPEN FACED TURKEY MELT YIELD: 50 PTIONS USDA 7001256 4/6.17 Lbs. USDA 7278997 4/5 Lbs Turkey Roast Commodity, 1.5oz.port. Turkey Roast, 1 ½ slices (1.41 oz each slice) Water Sliced Cheese, commodity (1 slice) Sliced American Cheese (1 slice) Whole Wheat Bread, 1 oz. Slice (2 each) 50 each 3 cups 50 Slice 100 each 1. Place portioned Turkey on a lined sheet tray and sprinkle with water; cover with foil. CCP: Heat until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. Place sliced cheese on top of turkey; place in oven to melt cheese CCP: Hold at 140 F or higher for service. 3. Place melted turkey and cheese on 2 slices of bread for service Creditable Meal Component Contribution This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-64

FIESTA CHICKEN NACHO PLATTER YIELD: 50 Servings (15 Tortilla Chips Each) 2157315 2/5 Lbs. Diced Chicken, 1.73 oz. portion 50 Each USDA Diced Chicken, commodity 1.5 oz portion 50 Each USDA Chicken Fajita Meat, 2.7 oz portion 50 Each 6686349 5 LB Onions, chopped ¾ Cup 5935606 1/25 oz. Granulated Garlic 1 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 4030219 6/#10 CN Tomato Paste 1 ½ Cups Water 1 quart 5935879 6/9 OZ Taco Seasoning Mix ½ Cup 9192337 or 4/5 LB Cheddar Cheese, shredded 1 lb. + 10 oz. USDA Commodity 1675529 or 4/5 LB Lettuce, shredded 2 lbs. + 7 oz. 1675529 5 LB 1763440 or 25 LB Tomatoes, chopped 1 lb. + 5 oz. 7123789 10 LB 4402436 8/16 oz WGR Corn Tortilla Chips 750 Each See Rice & Bean MIS-3 Seasoned Rice & Beans ½ Cup 1. Brown diced chicken or chicken fajita meat in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 165 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 3. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 4. On each student tray, serve 15 Tortilla Chips, seasoned chicken meat, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz. (2 Tbsp.) shredded cheese. 5. Serve Nacho Platter with a ½ Cup of Rice & Beans. 2 oz equivalent M/MA, ⅜ Cup of Other Vegetable, ¼ Cup of Legumes and 2 WGR Grains ENT-65

CHEESE QUESADILLA YIELD: 50 PTIONS 9192337 4/5 Lbs. Shredded Cheddar, 2 oz per portion 6 lbs 4 oz USDA Shredded Cheddar, commodity, 2 oz 3185887 12/1 Dozen Wrap, Whole Grain 10 inch 1 each 0725164 6/17 oz Butter Pan Release Spray 1. On a parchment lined sheet pans sprayed with pan release, place the tortillas in a single layer. 2. On one half of the tortilla, top with 2 oz. of cheese; fold in half. 3. Spray lightly folded tortillas with pan release spray. 4. Bake in a 350 F oven until tortilla is golden brown & cheese is melted. CCP: Hold at 140 F or higher for service. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-66

HONEY MUSTARD CHICKEN & CHEDDAR WRAP YIELD: 1 PTION (2 Tenders Each) 2188045 6/5.165 Lbs. Chicken Tenders 2 each USDA Shredded Cheese, commodity ½ oz 9192337 4/5 Lbs. Shredded Cheese 5805890 4/1 Gallon Honey Mustard Dressing 2 Tbsp. 7021678 6/2 Lbs. Chopped Romaine ½ Cup 3185887 12/1 Dozen Wrap, Whole Grain 10 inch 1 each 1. Cook chicken tenders according to package directions. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. In 9 wrap; place chicken, shredded cheese, chopped romaine and honey mustard dressing. Fold wrap for service. This recipe provides 2 M/MA, 2 WGR Grains, and ¼ cup Dark Green Vegetable ENT-67

CHICKEN GYRO PITA YIELD: 1 PTION Order From Bakery WGR Pita, 6 inch (2 oz) Anthony & Sons # 128 Pechter s # 0432 1 each USDA Fajita Chicken, USDA Commodity 3.6 oz. 2157315 2/5 Lbs. Diced Chicken 2.3 oz. USDA Diced Chicken, USDA Commodity 2 oz 1675529 1/5 Lbs. Lettuce, shredded ¼ Cup 1675529 4/5 Lbs. Lettuce, shredded 7123789 1/10 Lbs. Tomato 6x6, diced ¼ Cup 1763440 1/25 Lbs. Tomato 6x6, diced 9669136 1/.5 GA Cucumber Sauce (Tzatziki) 2 oz 1. Cook chicken according to package directions in a 350 F oven. CCP: Heat to internal temp of 165 F or higher. CCP: Hold at 140 F or higher for service. 2. Place pita half way on a piece of pop up foil; add chicken. 3. Fold pita in cone type shape; wide at the top and narrow at the bottom. Then secure with foil around base to secure. 4. Place in pans and wrap each pan with plastic film before you place in warmer to prevent gyro from drying out. CCP: Hold at 140 F or higher for service. 5. For service: Serve 1 chicken stuffed pita wrap and on the side serve the shredded lettuce, diced tomato and cupped cucumber sauce (tzatziki) 2 M/MA, 2 WGR Grains, ¼ Cup Red/Orange Other Vegetable, and ¼ cup Other Vegetable per serving. 6-8 ENT-68

CHICKEN GYRO (GRILLED CHICKEN) YIELD: 1 PTION 3044684 1/31.25 lbs. Grilled Chicken Breast 1 each DER FROM BAKERY 12 each WGR Pita, 6 inch (2 oz) Anthony & Sons #128 Pechter s #0432 1 each 1675529 1675529 1763440 7123789 4/5 lbs. 1/5 lbs 1/25 lbs. 1/10 lbs. Shredded Lettuce Tomato, diced ¼ Cup ¼ Cup 9669136 1/.5 gallon Cucumber Sauce (Tzatziki) 2 oz. 1. Cook chicken in a 350 F oven or according to package directions. CCP: Heat to internal temp of 165 F or higher. CCP: Hold at 140 F or higher for service. 2. Lay pita flat on table, place reserved chicken in center of pita; wrap with pop up foil. Place in warmer. CCP: Hold at 140 F or higher for service. 3. For service: 1 each pita stuffed with chicken and on the side serve the shredded lettuce, diced tomato and cupped cucumber sauce (tzatziki) 2 oz. equivalent M/MA and 2 WGR Grains per serving. ENT-69

CHICKEN TENDER HERO YIELD: 1 PTION 2188045 6/5.165 lbs. Chicken Tenders 3 each 1675529 1675529 1763440 7123789 4/5 lbs. 1/5 lbs 1/25 lbs. 1/10 lbs. 5 WW Hero Roll 1 each Shredded Lettuce ¼ Cup Tomato, sliced 1. Cook chicken in a 350 F oven or according to package directions. CCP: Heat to internal temp of 165 F or higher. CCP: Hold at 140 F or higher for service. 2 slices 2. Lay roll on table, place 2 slices of tomato, the shredded lettuce and 3 pieces of chicken in roll. 2 M/MA and 2 WGR Grains per serving. ENT-70

GRILLED BBQ CHICKEN SANDWICH YIELD: 1 PTION 3044684 1/31.25 lbs. Grilled Chicken Breast 1 each WW Hamburger Bun, 2 oz 1 each 1675529 1675529 4/5 lbs. 1/5 lbs Shredded Lettuce ¼ Cup 1763440 7123789 1/25 lbs. 1/10 lbs. 2728244 4/1 Gallon 1/1 Gallon Tomato, sliced BBQ Sauce 1. Cook chicken in a 350 F oven or according to package directions. CCP: Heat to internal temp of 165 F or higher. CCP: Hold at 140 F or higher for service. 2 slices 1 Tbsp. 2. For service: Assemble 1 each hamburger bun bottom topped with shredded lettuce, sliced tomato, grilled chicken and bbq sauce. Then add the top bun. 2 M/MA and 2 WGR Grains per serving. ENT-71

RAVIOLI JUMBO CHEESE YIELD: 50 Portions (3 Each Ravioli) 0674384 324/ 1.23 oz Jumbo Ravioli (3 each) 150 each 0964817 6/#10 Marinara Sauce, 3oz 18 ¾ cups 1542980 240/1 oz. WGR Breadstick, 1 oz. WGR Garlic Breadstick, MIS- 20 WGR Dinner Roll, 1 oz. 50 each 1. Cook cheese ravioli according to package directions. CCP: Heat to internal temperature until 165 F or higher CCP: Hold at 140 degrees F. or higher for service. 2. Portion 3 ravioli and top with 3 oz. of heated Marinara sauce. Serve with 1 each dinner roll or breadstick or garlic breadstick. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-72A: Breadstick ENT-72B: Garlic Breadstick ENT-72C: Dinner Roll

GRILLED CHICKEN CLUB YIELD: 1 PTION 3044684 200/2.5 oz Grilled Chicken Breast 1 Each 5654425 1/300 count Turkey Bacon 1 slice 1675529 1/5 lbs Lettuce, shredded 1 oz. 7123789 1/10 lbs Tomato, sliced 2 Slices WGR Roll, 1.8 oz. 1 Each 1. Cook chicken according to package directions. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. Heat turkey bacon according to package directions. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 3. For sandwich, top bottom portion of bun with, lettuce, tomato, grilled chicken and bacon. Finish by placing top portion of bun to complete sandwich. This recipe provides 2 M/MA and 1.75 WGR Grains per serving. ENT- 73

Revised 8-6-15 6-8 RODEO BURGER ON A BUN YIELD: 1 PTION 7096957 (Commodity) or 2528982 (Commercial) 250/2 oz 114/2 oz. FLAME BROILED ALL BEEF PATTY 2 oz. Hamburger Bun, Whole Wheat, 1 each 2 oz USDA 7278997 4/5 Lbs. American Cheese, Commodity American Cheese 1 slice 1 slice 2728244 4/1 Gal or 1/1 Gal BBQ Sauce 2 Tbsp. 1580834 1/30 Lbs. 445 (2 each serv.) Onion Rings 2 Each 1. Cook hamburger patty according to cooking instructions on box. CCP: Cook to at least 165 degrees F for at least 15 seconds. 2. Add cheese to burger and place back in oven until cheese melts. CCP: Hold at 140 degrees F or above. 3. For service, on bottom bun place burger patty, top patty with BBQ sauce and two (2) onion rings. Place bun on top to finish off the burger. 1 This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains ENT-75

TACO PIE YIELD: 40 PTIONS (20 per Pan) 3996269 or USDA 9772237 8/ 5 lbs Ground Beef Crumbles (commodity) Ground Beef Crumbles (commercial) 5 Lbs. 5935879 6/9z Taco Seasoning Mix ½ Cup Water 2 ½ Cups USDA Salsa, commodity 4 cups 9953068 6/#10 cans Salsa 8553133 6/#10 cans Tomato Sauce 4 ¼ Cups Water 1 Quart (32oz) 3185545 12/24 ea WGR Tortillas, 6 80 Each USDA 9192337 4/5 lbs Cheddar Cheese, shredded commodity Cheddar Cheese, shredded 1 lb + 4 oz. 1. In a large pot, create Meat Mixture by combining beef crumbles, taco seasoning and 2 ½ cups of water. Bring to a simmer for about 15 minutes. CCP: Cook until reaches 150 degrees F or higher. 2. In a large bowl, combine salsa, tomato sauce and 4 ¼ cups of water; mix to combine to create Taco Sauce. 3. Lightly coat 2 12 X20 X2 ½ steam table pans with pan release spray. 4. Assembly: a. First Layer Place 20 tortillas in bottom of greased pan. Add 3 1/3 cups of meat mixture on top of tortillas; spread evenly. Then spread 3 cups of taco sauce mixture over meat mixture. b. Second Layer Place 20 tortillas on top of taco sauce layer. Add 3 1/3 cups of meat mixture on top of the tortillas; spread evenly. Then spread 3 cups of cups of taco sauce mixture over meat mixture. Sprinkle 10 oz of cheese evenly over taco sauce. 5. Tightly cover pans and bake at 325 F for 20 minutes. CCP: Heat to 165 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F or higher for service. 6. Cool & let stand for 5 to 10 minutes before cutting; cut each pan into 4X5 (20 portions per pan) This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-76

The MAC Burger Wrap YIELD: 1 PTION 2528982 114/2 oz. Flame Broiled All Beef Patty, 2 oz. 1 7096957 NSLP Flame Broiled All Beef Patty, 2 oz.- Commodity NSLP 3185887 12/12 Ea. Wrap, Whole Grain 10 inch 1 each 1 slice USDA 7278997 4/5 Lbs. 1127851 4/1 Gallon 1/1 Gallon 1675529 1675529 4/5 Lbs. 1/5 Lbs. 4089298 4/1 Gallon 1/1 Gallon (300 count American Cheese, Commodity American Cheese Thousand Island Dressing Shredded Lettuce Pickles Chips 1 Tbsp. ½ oz. 2 each 1. Cook hamburger patty according to cooking instructions on box. CCP: Cook to at least 165 degrees F for at least 15 seconds. 2. Add cheese to burger and place back in oven until cheese melts; cut in half. CCP: Hold at 140 degrees F or above. 3. For service, on a 10 Whole Wheat Tortilla smear Thousand Island dressing, place patty halves (lined end to end) on top of dressing and top with pickles slices and then shredded lettuce. Fold into wrap shape and serve. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-77

CHIPOTLE CHICKEN SANDWICH YIELD: 1 PTION 2188031 6/5.15 Lbs. WGR Breaded Chicken Breast 1 each 1675529 1/5 Lbs. Lettuce, shredded 1 oz. 7123789 1/10 Lbs. Tomato, sliced 2 slices 5762869 4/1 Gallon Mayonnaise 1 Tbsp. 4063186 1/1 Gallon Hot Sauce 1 tsp. 5229398 1/16 oz. Cayenne Pepper, ground a pinch WGR Kaiser Roll, 1.8 oz. 1 each 1. Cook chicken according to package directions. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. To make Chipotle Style Mayo; combine mayo, hot sauce and cayenne pepper; mix well to combine. 3. For sandwich on smear Chipotle Style Mayo on top portion of roll, place chicken on bottom portion of roll and top with lettuce & tomato. This recipe provides 2 M/MA and 2.75 WGR Grains ENT-78

FAJITA CHICKEN SCOOP-A-BOWL YIELD: 50 Servings 2157315 2/5 Lbs. Diced Chicken, 1.73 oz. portion 50 Each USDA Diced Chicken, commodity 1.5 oz portion 50 Each USDA Chicken Fajita Meat, 2.7 oz portion 50 Each 6686349 5 LB Onions, chopped ¾ Cup 5935606 1/25 oz. Granulated Garlic 1 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 4030219 6/#10 CN Tomato Paste 1 ½ Cups Water 1 quart 5935879 6/9 OZ Taco Seasoning Mix ½ Cup 9192337 or 4/5 LB Cheddar Cheese, shredded 1 lb. + 10 oz. USDA Commodity 1675529 4/5 LB Lettuce, shredded 2 lbs. + 7 oz. 5 LB 1763440 or 7123789 25 LB 10 LB Tomatoes, chopped 1 lb. + 5 oz. See MIS- 4 (2X Recipe) Brown Rice, cooked 50 1 Cup 6510388 72 Each Baked Tostitos Scoops, individual bag 50 Bags 1. Brown diced chicken or chicken fajita meat in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. 3. CCP: Heat to 165 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 6. In a 5 Lb. Boat, serve 1 cup of brown rice, seasoned chicken meat, No.10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz. (2 Tbsp.) shredded cheese. 7. Serve 1 bag of Tostito Scoops on the side. 2 oz equivalent M/MA, ⅜ Cup of Other Vegetable, and 3.25 WGR Grains ENT-79

BEEF TACO SCOOP-A-BOWL YIELD: 50 Servings 3996269 8/5 lbs. Ground Beef Crumbles 6 lbs. + 4 oz. Ground Beef Crumbles, Commodity 6686349 5 LB Onions, chopped ¾ Cup 5935606 1/25 oz. Granulated Garlic 1 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 4030219 6/#10 CN Tomato Paste 1 ½ Cups Water 1 quart 5935879 6/9 OZ Taco Seasoning Mix ½ Cup 9192337 or 4/5 LB Cheddar Cheese, shredded 1 lb. + 10 oz. USDA Commodity 1675529 4/5 LB Lettuce, shredded 2 lbs. + 7 oz. 5 LB 1763440 or 7123789 25 LB 10 LB Tomatoes, chopped 1 lb. + 5 oz. See MIS- 4 (2X Recipe) Brown Rice, cooked 50 1 Cup 6510388 72 Each Baked Tostitos Scoops, individual bag 50 Bags 1. Brown ground beef crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 165 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 3. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 4. In a 5 Lb. Boat, serve 1 cup of brown rice, 2 - #30 scoops of seasoned beef, 1 - #10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz. (2 Tbsp.) shredded cheese. 5. Serve 1 bag of Tostito Scoops on the side. 2 oz equivalent M/MA, ⅜ Cup of Other Vegetables, and 3.25 WGR Grains ENT-79A

CHICKEN TACO SCOOP-A-BOWL YIELD: 50 Servings 0950719 20 LB Ground Chicken Taco Meat 9lbs. + 4 oz. 6686349 5 LB Onions, chopped 1 ¼ Cup 5935606 1/25 oz. Granulated Garlic 1 ½ Tbsp. 6639827 1/18 oz Black Pepper 3 tsp. 4030219 6/#10 CN Tomato Paste 1 ½ Cups Water 1 ½ quarts 5935879 6/9 OZ Taco Seasoning Mix ¾ Cup 9192337 or 4/5 LB Cheddar Cheese, shredded 1 lb. + 10 oz. USDA Commodity 1675529 4/5 LB Lettuce, shredded 2 lbs. + 7 oz. 5 LB 1763440 or 7123789 25 LB 10 LB Tomatoes, chopped 1 lb. + 5 oz. See MIS- 4 (2X Recipe) Brown Rice, cooked 50 1 Cup 6510388 72 Each Baked Tostitos Scoops, individual bag 50 Bags 1. Brown chicken taco meat in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 165 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 3. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 4. In a 5 Lb. Boat, serve 1 cup of brown rice, 3 - #30 scoops of seasoned chicken meat, 1 - #10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz. (2 Tbsp.) shredded cheese. 5. Serve 1 bag of Tostito Scoops on the side. 2.5 oz. equivalent M/MA, ⅜ Cup of Other Vegetable, and 3.25 WGR Grains ENT-79B

FIRECRACKER CHICKEN SANDWICH YIELD: 1 PTION 2188031 6/5.15 lbs. Breaded Chicken Patty 1 Each 6533311 4/1 Gallon Boom Boom Sauce 1 Tbsp. From Bakery WGR Kaiser Roll, 1.8oz 1 Each 1. Cook Chicken Patty according to cooking instructions on box. CCP: Cook to at least 165 degrees F for at least 15 seconds. CCP: Hold at 140 degrees F or above. 2. Place chicken patty on bottom half of roll. Top with 1 tbsp of Boom Boom sauce, then place with top half of roll for service. This recipe provides 2 Meat/Meat Alt. and 2.75 WGR Grains per serving. ENT-80

SPICY or PLAIN CHICKEN TENDER BASKET YIELD: 1 PTION 2188045 6/5.165 Lbs. Chicken Tenders 3 Each 4063186 4/1 Gallon Hot Sauce (ONLY F SPICY VERSION) 2 oz 0013553 6/5 Lbs Tater Tots 8 pieces From Bakery Or 1542980 240/1oz. Dinner Roll, 1oz Or Bread Stick, 1oz 1 Each 1. Cook chicken tenders according to package directions. CCP: Heat until internal temperature reaches 165 F or higher. CCP: Hold at 140 degrees F. or higher for service. 2. Cook Tater Tots according to package directions. CCP: Hold at 140 degrees F. or higher for service. 3. For Spicy: Toss Chicken Tenders with Hot Sauce. 4. At service, in a 5lb Boat, place a 1oz Dinner Roll or Breadstick, 8 Tater Tots and 3 Each Chicken Tenders. Creditable Meal Component Contribution This recipe provides: 2 MMA, 2 WGR Grains and ½ cup Starchy Vegetable Spicy ENT-81A Plain ENT-81B

MINI PEPPERONI CHEESE CALZONES YIELD: 1 PTION 7001003 144 ct. Mini Pepperoni Calzones (A) 3 Each 7001806 144 ct. Mini Cheese Calzones (B) 3 Each 0964817 or USDA WITH MARINARA SAUCE 6/#10 cans Marinara Sauce Marinara Sauce, commodity ¼ Cup 1. Heat oven to 350 F. 2. On a parchment lined sheet pan place mini calzones and bake according to package directions. 3. CCP: Hold at 140 F or higher for service 4. Heat marinara sauce. 5. CCP: Hold at 140 F or higher for service. 6. At service, place 3 mini calzones on the tray with ¼ Cup of Marinara sauce. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-82A : Mini Pepperoni Calzones ENT-82B: Mini Cheese Calzones

QUESADILLA BURGER WRAP YIELD: 1 PTION 7096957 (Commodity) or 2528982 (Commercial) 250/2 oz 114/2 oz. FLAME BROILED ALL BEEF PATTY 2 oz. 1 Each 3185887 12/1 Dozen Wrap, Whole Grain 10 inch 1 Each USDA Or 9192337 4/5 Lbs. Shredded Cheddar, commodity Or Shredded Cheddar ½ oz USDA Or 99530 6/#10 Cans 6/#10 Cans Salsa, commodity Or Salsa 1. Cook hamburger patty according to cooking instructions on box. CCP: Cook to at least 165 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher for service. ¼ Cup 2. For service, on a 9 Whole Wheat Tortilla place patty halves (lined end to end) top with shredded cheese and then the salsa. Fold into wrap shape. CCP: Hold at 140 F or higher for service This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-83

MOZZARELLA STICKS with MARINARA YIELD: 1 PTION 7753372 472 ct. Mozzarella Sticks 6 Each 0964817 or USDA 6/#10 cans Marinara Sauce Marinara Sauce, commodity ¼ Cup From Bakery Or 1542980 240/1 oz WGR Dinner Roll, 1oz. Or WGR Bread Stick, 1oz. 1 Each 1. Heat oven to 350 F. 2. On a parchment lined sheet pan place mozzarella sticks and bake according to package directions. CCP: Hold at 140 F or higher for service 3. Heat marinara sauce. CCP: Hold at 140 F or higher for service. 4. At service, place 6 mozzarella sticks on the tray with ¼ Cup of Marinara sauce and a 1oz dinner roll or bread stick. This recipe provides 2 M/MA and 3 WGR Grains per serving. ENT-84

BEEF & BROCCOLI OVER RICE YIELD: 50 PTIONS 7737309 30 # Beef, steak sliced thin 2.86 oz 8Lbs. 15oz. 1540832 6/5 lb bags Teriyaki Sauce 10 Cups (1 bag) Hot Water, to thin 2 ½ Cups USDA Or 6988166 12/ 2.5 Lbs Broccoli, commodity Or Broccoli, cut frozen 25 Cups 5527585 4671350 or Commodity 25 LB 25 LB Rice, Brown (NSLP) Rice, long grained par boiled (NNSLP ONLY) Water, boiling Salt 4 qts 4 qts + 3 ½ cups 6 quarts 2 tsp. 1. In a 350 F oven, cook the sliced beef; according to package directions. CCP: Cook until internal temperature reaches 155 F or higher. CCP: Hold at 140 F or higher for service. 2. In a pot with boiling water heat 1 bag of Teriyaki Sauce according to package directions. CCP: Cook until internal temperature reaches 150 F or higher. CCP: Hold at 140 F or higher for service. 3. Cook broccoli until heated through and tender; do not overcook. CCP: Hold at 140 F or higher for service. 4. Toss reserved meat with teriyaki sauce; toss gently to combine. 5. Thin mixture with hot water. CCP: Hold at 140 F or higher for service. 6. Portion 3 oz of beef teriyaki and ½ cup of broccoli over or alongside 1 Cup Rice. 2 oz equivalent M/MA, ½ Cup Dark Green Vegetable and 2 WGR Grains ENT-85

CHILI WITH RICE YIELD: 55 PTIONS SYSCO # PACK SIZE INGREDIENT AMOUNT See Recipe# 1 X Recipe Chili Con Carne with Beans MIS-18 2/3 cup-#6 scoop MIS-18 9192337 4/5 lbs. Cheddar Cheese, shredded Cheddar Cheese, Commodity 1 lb. + 12 oz. See MIS- 4 (2.5X Recipe) Brown Rice, cooked 55-1 Cup portions 1. Follow recipe directions for Chili Con Carne with Beans (MIS-18). CCP: Cook until internal temperature is 165 F or higher. CCP: Hold at 140 F or higher for service. 2. At service portion 2/3 cup-#6 scoop of chili per serving over or alongside 1 Cup of rice and top with ½ oz (2 tbsp) cheddar cheese. 2 oz. equivalent M/MA and 2 WGR Grains ENT-86

Bacon Cheeseburger/Cheddar Burger on a Bun YIELD: 1 PTION 7096957 (Commodity) or 2528982 (Commercial) 250/2 oz 114/2 oz. Flame Broiled Beef Patty 2 oz. 1 Hamburger Bun, Whole Grain 2 oz. 1 USDA or US Sliced Cheese, Low Fat 0.5 oz. 1 slice Food Variety 9192337 or USDA Commodity 5654425 12/50 ea. Cheddar Cheese, shredded Turkey Bacon, cut in half 2 TBSP (1/2 oz) 1 slice 1. Heat oven to 350 F. 2. Cook hamburger patty according to cooking instructions on box. CCP: Cook until internal temperature is 165 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher for service. 3. Heat turkey bacon according to packagedirections CCP: Cook until internal temperature is 165 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher for service. 4. Assemble burger with sliced or shredded cheese and turkey bacon; place in the oven until the cheese melts. 5. Place cheeseburger topped with turkey bacon on the bun for service. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR per serving. ENT-87

TURKEY NACHO PLATTER YIELD: 50 Servings (15 Tortilla Chips Each) USDA Ground Turkey Crumbles, Commodity 6 lbs 4 oz 6686349 1/5 lbs. Onions, chopped ¾ Cup 5935606 1/25 oz. Granulated Garlic 1 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 4030219 6/#10 cans Tomato Paste 1 ½ Cups Water 1 quart 5935879 6/9 oz. Taco Seasoning Mix ¾ Cup 9192337 4/5 lbs. Cheddar Cheese, shredded 1 lb. + 10 oz. Cheddar Cheese, Commodity 1675529 4/5 lbs. Lettuce, shredded 2 lbs. + 7 oz. 1675529 1/5 lbs. 1763440 1/25 lbs. Tomatoes, chopped 1 lb. + 5 oz. 7123789 1/10 lbs. 4402436 8/16 oz. WGR Corn Tortilla Chips 750 Each See Rice & Bean MIS-3 Seasoned Rice & Bean ½ Cup 1. Brown turkey crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 155 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 3. Combine tomatoes and lettuce; toss lightly. Set cheese aside. 4. On each student tray, serve 15 each tortilla chips, 2 each No. 03 scoop of seasoned taco meat, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 5. Serve Nacho Platter with a ½ Cup of Rice & Beans. 2 oz equivalent M/MA, ⅜ Cup of Vegetable, ¼ Cup of Legumes and 2 WGR Grains ENT-88

TURKEY NACHO PLATTER (NO RICE& BEANS) YIELD: 50 Servings (18 Tortilla Chips Each) USDA Ground Turkey Crumbles, Commodity 6 lbs 4 oz 6686349 1/5 lbs. Onions, chopped ¾ Cup 5935606 1/25 oz. Granulated Garlic 1 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 4030219 6/#10 cans Tomato Paste 1 ½ Cups Water 1 quart 5935879 6/9 oz. Taco Seasoning Mix ¾ Cup 9192337 4/5 lbs. Cheddar Cheese, shredded 1 lb. + 10 oz. Cheddar Cheese, Commodity 1675529 4/5 lbs. Lettuce, shredded 2 lbs. + 7 oz. 1675529 1/5 lbs. 1763440 1/25 lbs. Tomatoes, chopped 1 lb. + 5 oz. 7123789 1/10 lbs. 4402436 8/16 oz. WGR Corn Tortilla Chips 900 Each 1. Brown turkey crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 155 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 3. Combine tomatoes and lettuce; toss lightly. Set cheese aside. 4. On each student tray, serve 18 each tortilla chips, 2 each No. 30 scoop of seasoned taco meat, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 2 oz equivalent M/MA, ⅜ Cup of Vegetable, and 2 WGR Grains ENT-88A

CALIFNIA BURGER ON A BUN SYSCO # PACK SIZE YIELD: 1 PTION INGREDIENT AMOUNT 7096957 250/2oz Flame Broiled All Beef Patty, 2 oz. 1 Each (Commodity) 2528982 (Commercial) 114/2 oz. From Bakery Hamburger Bun, Whole Wheat, 2 oz. 1 1675529 4/5 Lbs. Shredded Lettuce ¼ Cup 7123789 1/10 Lbs. Tomato, sliced 1 Slice 4393898 200/12 Gr. Mayo, PC 1 Each 1. Cook hamburger patty according to cooking instructions on box. CCP: Cook to at least 165 degrees F for at least 15 seconds. CCP: Hold at 140 degrees F or above. 2. Place hamburger patty on bun. Serve with shredded lettuce, sliced tomato, and a packet of mayo on the side for service. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-89

GARLIC FRENCH BREAD PIZZA WITH MARINARA SYSCO # PACK SIZE YIELD: 1 PTION INGREDIENT AMOUNT 1772454 60/4.5oz. Garlic French Bread Pizza WGR 1 Each 0964817 6/#10 Cans Marinara Sauce, heated ¼ Cup 1. Cook pizza according to cooking instructions on box. CCP: Hold at 140 degrees F or higher for service. 2. Heat marinara sauce. CCP: Hold at 140 degrees F or higher for service. 3. Place pizza on a tray served with a ¼ cup of marinara sauce on the side for service. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-90

WALKING BEEF NACHOS YIELD: 50 Servings 3996269 8/5 lbs. Ground Beef Crumbles 6 lbs. + 4 oz. Ground Beef Crumbles, Commodity 6686349 5 LB Onions, chopped ¾ Cup 5935606 1/25 oz. Granulated Garlic 1 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 4030219 6/#10 CN Tomato Paste 1 ½ Cups Water 1 quart 5935879 6/9 OZ Taco Seasoning Mix ½ Cup 9192337 or 4/5 LB Cheddar Cheese, shredded 1 lb. + 10 oz. USDA Commodity 1675529 or 4/5 LB Lettuce, shredded 2 lbs. + 7 oz. 1675529 5 LB 1763440 or 7123789 25 LB 10 LB Tomatoes, chopped 1 lb. + 5 oz. See MIS- 4 (2X Recipe) Brown Rice, cooked 50 1 Cup 6626774 72 Each Baked Nacho Cheese Doritos, individual bag 50 Bags 1. Brown ground beef crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 165 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 3. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 4. In a 5 Lb. Boat, serve 1 cup of brown rice, 2 - #30 scoops of seasoned beef, 1 - #10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz. (2 Tbsp.) shredded cheese. 5. Serve with 1 bag of Baked Nacho Cheese Doritos on the side. Serve in the Doritos Bag: Revised Step 6. Open 1 bag of Baked Nacho Cheese Doritos and add 2 - #30 scoops of seasoned beef, 1 - #10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz. (2 Tbsp.) shredded cheese. Revised Step 7. Serve with 1 cup of brown rice on the side. 2 oz equivalent M/MA, ⅜ Cup of Other Vegetable, and 3.5 WGR Grains ENT-91

WALKING CHICKEN NACHOS YIELD: 50 Servings 0950719 20 lbs. Ground Chicken Taco Meat 7 lbs. 6686349 5 LB Onions, chopped ¾ Cup 5935606 1/25 oz. Granulated Garlic 1 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 4030219 6/#10 CN Tomato Paste 1 ½ Cups Water 1 quart 5935879 6/9 OZ Taco Seasoning Mix ½ Cup 9192337 or 4/5 LB Cheddar Cheese, shredded 1 lb. + 10 oz. USDA Commodity 1675529 4/5 LB Lettuce, shredded 2 lbs. + 7 oz. 5 LB 1763440 or 7123789 25 LB 10 LB Tomatoes, chopped 1 lb. + 5 oz. See MIS- 4 (2X Recipe) Brown Rice, cooked 50 1 Cup 6626774 72 Each Baked Nacho Cheese Doritos, individual bag 50 Bags 1. Brown chicken taco meat in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 165 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 3. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 4. In a 5 Lb. Boat, serve 1 cup of brown rice, 2 ¼ oz (5 TBSP) of seasoned ground chicken meat, 1 - #10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz. (2 Tbsp.) shredded cheese. 5. Serve with 1 bag of Baked Nacho Cheese Doritos on the side. Serve in the Doritos Bag: Revised Step 6. Open 1 bag of Baked Nacho Cheese Doritos and add 2 ¼ oz (5 TBSP) of seasoned ground chicken meat, 1 - #10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz. (2 Tbsp.) shredded cheese. Revised Step 7. Serve with 1 cup of brown rice on the side. 2 oz equivalent M/MA, ⅜ Cup of Other Vegetable, and 3.5 WGR Grains ENT-92

PLAIN SPICY CHICKEN STICKS WITH WAFFLE STICKS YIELD: 1 PTION 2109678 6/ 5.25 LB Chicken Sticks (Chicken Fries) 8 sticks 8617316 216/.78 oz WGR Waffle Sticks 3 sticks 4063186 4/ 1 Gallon Hot Sauce (for SPICY chicken fries) 2 oz 1. Preheat oven to 350 F. 2. On a parchment lined sheet pan, cook chicken sticks according to packaged instructions. CCP: Cook to at least 165 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher for service 3. On a parchment lined sheet pan, bake waffle sticks according to packaged instructions. CCP: Hold at 140 F or higher for service. 4. Serve 8 chicken sticks with 3 waffle sticks. F SPICY CHICKEN STICKS: 7A. Toss chicken sticks with hot sauce prior to service. This recipe provides 2 Meat/Meat Alt. and 2.5 WGR Grains per serving. ENT-93A: Plain ENT-93B: Spicy

BACON & CHEESE PRETZEL MELT YIELD: 50 PTIONS 7843600 120/2.2 oz. Pretzel Bun 50 Each Commodity or Cheese, Commodity or US 200 slices US Food Variety (4 slices per serving) 5654425 12/50 ea. Turkey Bacon, cut in half 50 slices 0725164 6/17 oz. Butter Pan Release Spray As needed 1. Preheat oven to 350 F. 2. Spray a parchment lined sheet pan with butter pan release spray. 3. Place the cheese and bacon on the bottom portion of the pretzel roll. Top with upper portion of the roll, spray top with butter pan release spray. 4. Bake in oven until the cheese is melted and the roll is crisp. CCP: Hold at 140 degrees F. or higher for service. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-95

CHICKEN BRUSCHETTA PASTA YIELD: 50 PTIONS 2157315 or USDA USDA 3593409 2/10 Lbs. USDA 6/#10 Cans 2/5 Lbs. Diced Chicken, 2.3 oz portion or USDA Diced Chicken, 2 oz portion Pasta (commodity) WGR, cooked Pasta WGR, cooked Diced Tomato (commodity) 7 lbs 3 oz or 6 ¼ Lbs. 50 Cups 25 Cups 4113460 6/#10 Cans Diced Tomato ( Sysco) 1039494 1/5 Lbs. Red Onion, small dice 6 ¼ Cups 5847011 1/1 Gallon Olive Oil 3 Cups 3492784 1/6 oz. Italian Seasoning 8 TBSP 5935606 1/25 oz. Granulated Garlic 8 TBSP 4113056 1/1 Gallon Red Vinegar 1 ½ Cups 1. On a parchment lined sheet pan, cook diced chicken according to cooking instructions on box. 2. CCP: Cook to at least 165 F or higher for at least 15 seconds. 3. CCP: Hold at 140 F or higher for service. 4. In a sauce pan, heat olive oil over medium high heat. Add diced red onions; sauté until translucent. Add diced tomatoes, Italian seasoning and garlic; sauté until heated through. Add red wine vinegar. 5. For service portion chicken, 1 cup cooked pasta and ¾ cup heated sauce; toss well to combine. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-96

FIRECRACKER BURGER YIELD: 1 PTION USDA 7096957 (Commodity) 2528982 (Commercial) 250/2.01 oz. 114/2 oz. Flame Broiled All Beef Patty, 2 oz. 1 Each 6533311 4/1 Gallon Boom Boom Sauce 1 Tbsp. From Bakery WGR Kaiser Roll, 1.8oz 1 Each 1. Cook hamburger according to cooking instructions on box. CCP: Cook to at least 150 F for at least 15 seconds. CCP: Hold at 140 F or higher for service. 2. Place hamburger on bottom half of roll. Top with 1 tbsp of Boom Boom sauce, then place with top half of roll for service. This recipe provides 2 Meat/Meat Alt. and 1.75 WGR Grains per serving. ENT-98

RANCHERO PIZZA YIELD: 1 PTION 2364044 96/5.2 oz Ranchero Individual Pan Pizza 1 each 1675529 or 4/5 Lbs. Lettuce, shredded ¼ Cup 1675529 1763440 or 1/10 Lbs. Tomatoes, small dice ¼ Cup 7123789 5096797 4/1 Gallons Lite Ranch Dressing 1 Tbsp. 1. Preheat oven to 350 F. 2. Place pizza on pan and cook according to package directions. CCP: Cook until internal temperature is 165 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher for service 3. For service, place pizza on a tray; top the pizza evenly with the shredded lettuce and diced tomatoes. 4. Drizzle with ranch dressing This recipe provides 2 Meat/ Meat Alt per serving. ENT- 99

BUFFALO CHICKEN MAC & CHEESE YIELD: 50 PTIONS Water 3 gallons 3593529 2/10 Lbs. Elbow Macaroni, WGR 2 lbs. + 10 oz. From Dairy 1/1 qt. Milk 3 quarts 6562211 30/ 1 lb. Margarine 1 cup 6639827 18 oz. Pepper ¼ tsp. 9192337 or 4/5 Lbs. Shredded Cheddar Cheese 6 lbs. + 4 oz. USDA Commodity Shredded Cheese, commodity 2157315 USDA 2/5 Lbs. Diced Chicken, Commodity repro. Diced Chicken, commodity 3 Lbs + 10 oz 3 Lbs. + 2 oz 4063186 4/1 Gallon Hot Sauce 3 ¼ Cups 0725164 6/17 oz. Pan Release Spray as needed 1542980 240/1 oz. WGR Breadstick, 1 oz. WGR Garlic Breadstick, MIS-20 WGR Dinner Roll, 1 oz. 50 each 1. Preheat oven to 350 F. 2. On a lined sheet pan, spread diced chicken in an even layer; place in oven. CCP: Cook until internal temperature is 165 F or higher for 15 seconds. 3. Toss with hot sauce and reserve. CCP: Hold at 140 F or higher for service. 4. Heat water to a rolling boil. 5. Add macaroni; stir and cool for 8 minutes or until tender. Drain well. 6. In a large pot stir in milk, margarine and pepper into the macaroni. 7. Add the cheese and reserved buffalo chicken; stir into mixture, until smooth. The mixture at this point will be somewhat loose. 8. Transfer mixture evenly into two (2) 2 ½ steam table pans treated with pan release spray. 9. Bake in a 350 F oven until an internal temperature of 140 F or higher. CCP: Hold at 140 degrees F. or higher for service. 10. Serve 2/3 cup (No. 6 scoop) macaroni & cheese with a breadstick, garlic breadstick, or whole wheat dinner roll. *If using breadsticks heat according to package directions. This meal provides 3 Meat/Meat Alt and 2 WGR ENT-100A- w/ Breadstick ENT-100B- w/ Garlic Breadstick ENT-100C- w Dinner Roll

YIELD: 50 PTIONS 3044684 2157315 USDA BBQ Chicken Cheddar Melt 5/6.25 lbs. 2/5 Lbs. 2728244 4/1 Gallon 1/1 Gallon 9192337 or USDA Commodity Grilled Chicken Breast, 1 each portion Or Diced Chicken, 2.3 oz portion Or Diced Chicken, commodity 2 oz portion BBQ Sauce 1. Cook chicken in a 350 F oven or according to package directions. CCP: Heat until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. Combine BBQ sauce and water; mix well. 3. Place chicken breast or diced chicken on a parchment lined sheet pan; brush with BBQ sauce. 4. Assemble sandwiches: In a 5 WW Hero, place 1 BBQ chicken breast or BBQ diced chicken (2.3 oz or 2 oz portion), layer with ½ oz (2 tbsp) of shredded cheddar cheese, close roll. CCP: Hold at 140 F or higher for service. 6-8 50 each 7 lbs 3 oz 6 lbs 4 oz 3 cups + 2 Tbsp Water 1 ½ Cups From Bakery WW 5 Hero, 1 each 50 each 4/5 lbs. Shredded Cheddar Cheese, ½ oz portion 1 lb + 10 oz Shredded Cheese, commodity 2.5 M/MA and 2 WGR Grains per serving. ENT-102

SOUTHWEST BURGER YIELD: 1 PTION 7096957 (Commodity) or 2528982 (Commercial) 250/2 oz 114/2 oz. Flame Broiled All Beef Patty, 2 oz 1 USDA 9192337 4/5 Lbs. USDA Or 9953068 6/#10 Cans 1675529 4/5 LB 5 LB Hamburger Bun, Whole Wheat, 2 oz Shredded Cheddar, Commodity Shredded Cheddar Salsa, commodity Or Salsa Shredded Lettuce 1 each ½ oz (2 tbsp) 2 Tbsp. ¼ Cup 1. Cook hamburger patty according to cooking instructions on box. CCP: Cook to at least 165 degrees F for at least 15 seconds. 2. Add ½ oz (2 tbsp.) of cheddar cheese to burger and place back in oven until cheese melts. CCP: Hold at 140 degrees F or above. 3. For service, on bottom bun place burger patty with cheese, top patty with 2 Tbsp. of salsa and ¼ cup of lettuce. Place bun on top to finish off the burger. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains ENT-103

Revised 8-17-16 6-8 Queso Chicken Nacho Platter YIELD: 50 Servings (18 Tortilla Chips Each) 2157315 USDA USDA 2/5 Lbs. Diced Chicken, 1.73 oz. portion- NSLP Diced Chicken, commodity 1.5 oz portion Chicken Fajita Meat, 2.7 oz portion 5 lb 7 oz 5 lb 8 lbs 8 oz 6686349 5 LB Onions, chopped ¾ Cup 5935606 1/25 oz. Granulated Garlic 1 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 4030219 6/#10 CN Tomato Paste 1 ½ Cups Water 1 quart 5935879 6/9 OZ Taco Seasoning Mix ½ Cup See Recipe MIS-45 Queso Sauce 50- (2 oz ea) 1675529 4/5 LB Lettuce, shredded 2 lbs. + 7 oz. 5 LB 1763440 or 25 LB Tomatoes, chopped 1 lb. + 5 oz. 7123789 10 LB 4402436 8/16 oz WGR Corn Tortilla Chips 900 Each 1. Brown diced chicken or chicken fajita meat in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 165 degrees F. or higher for at least 15 seconds. CCP: Hold at 140 degrees F. or higher for service. 3. Prepare queso sauce according to recipe. 4. Combine Lettuce & Tomato; toss lightly. 5. On each student tray, serve 18 Tortilla Chips, portioned seasoned chicken meat, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and 2 oz. of queso sauce. 2 oz equivalent M/MA, ⅜ Cup of Other Vegetables and 2 WGR Grains ENT-105

Swedish Meatballs with Buttered Pasta YIELD: 50 Portions (3 Meatballs) 6213342 6/ 1 lb Low Sodium Beef Base 1 lb (1 jar) or 1 lb (1 jar) Water 4 gallons 1541871 2/5 lb. Meatballs, chicken 3 each 150 meatballs 5935606 5229125 6639827 1203207 4/5lb tubs 1 ea. Garlic Granulated Onion Powder Black Pepper Sour Cream or 1/ 5b tub 1 Cup 1 Cup 1/3 Cup 5 lbs 4073441 24/1 lb. Cornstarch 2 Cups Water 2 Cups See Recipe MIS-8 Buttered Pasta 50 1 Cup Portions 1. Bring 4 gallons of water to a rolling boil. 2. Add beef base, meatballs, and dry seasoning. 3. Lower flame to a simmer. 4. Add sour cream and mix until smooth. 5. Thicken using a slurry ( 1 part cornstarch to 1 part water) CCP: Heat until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 6. Serve # 8 scoop of sauced meatballs (3 meatballs) over 1 cup buttered pasta. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-106

HOT DOG ON A BUN WITH CHILI &/ CHEESE YIELD: 1 Serving 4648939 9768375 USDA 9192337 4/5 Lbs. See Recipe MIS-18 4/3 lb. Beef Hot Dog Turkey Hot Dog ENT 107-A WITH CHILI & CHEESE Shredded Cheese, commodity Shredded Cheese Chili Con Carne with Beans 1 each 1 TBSP (1/4 oz) 1/8 cup 6-8 See Recipe MIS-18 ENT 107-B WITH CHILI Chili Con Carne with Beans ¼ cup ENT 107-C WITH CHEESE USDA 9192337 4/5 Lbs. Shredded Cheese, commodity Shredded Cheese 2 TBSP (1/2 oz) From Bakery WGR Hot Dog Bun, 2 oz 1 each 1. If preparing chili: follow recipe directions for Chili Con Carne with Beans (MIS-18). CCP: Heat to 165 F of higher for at least 15 seconds. CCP: Hold at 140 F. or higher for service. 2. In a 350 F oven; place the hot dogs in a hotel pan with hot water. CCP: Heat to 165 F of higher for at least 15 seconds. CCP: Hold at 140 F. or higher for service. 3. For service, place hot dog in the bun; a. 107A: Top hot dog with 1 tbsp of shredded cheese and 1/8 cup of chili con carne. b. 107B: Top hot dog with ¼ cup of chili con carne c. 107C: Top hot dog with 2 tbsp of shredded cheese. 2.5 Meat/Meat Alternates and 2 WGR Grains ENT-107A1- beef hot dog with chili & cheese ENT-107B1- beef hot dog with chili ENT-107C1- beef hot dog with cheese ENT-107A2- turkey hot dog with chili & cheese ENT-107B2- turkey hot dog with chili ENT-107C2- turkey hot dog with cheese

CHICKEN LO MEIN 6-8 YIELD: 50 12oz. PTIONS SYSCO PACK SIZE INGREDIENT AMOUNT USDA 2157315 2/5 Lbs. 1540832 6/5 Lbs 1540812 Diced Chicken (commodity), 2 oz portion Diced Chicken (purchased), 2.3 oz portion Teriyaki Sauce General Tso s Sauce 6 Lbs. + 4 oz. 7 Lbs. + 3 oz. 10 Cups (1 Bag) N/A N/A Hot Water, to thin 1 ½ Cups USDA 3593111 2/10 Lbs. WGR Spaghetti (commodity), cooked WGR Spaghetti (purchased), cooked 50 Cups 4119061 1/1 Gal. Salad Oil ½ Cup 1675701 1/5 Lbs. Green Cabbage, shredded 8 Cups (packed) 6686349 1/5 Lbs. Yellow Onion, small dice 2 Cups 4933133 6/32 oz. Garlic, chopped ¼ Cup USDA Green Peas, frozen 2 ½ Cups USDA Diced Carrots, frozen 2 ½ Cups 1053735 12/2.5 lbs Peas & Carrots, frozen 5 Cups 1540832 6/5 Lbs Teriyaki Sauce 5 Cups (1/2 Bag) 1540812 General Tso s Sauce N/A N/A Hot Water, to thin As Needed 7350788 1/2 Lbs. Scallion, thinly sliced on bias (optional) 3 Cups 1. Pre-heat oven to 350 F 2. In a 4 full steamtable pan, mix the chicken, sauce and water together. Bake in the oven until chicken is cookedthrough. CCP: Cook until internal temperature reaches 165 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher until ready to use. 3. In a large sauté pan over medium high heat, add the oil. 4. Add the onions and sauté until translucent and brown around the edges; then add garlic, sauté until fragrant. 5. Add the shredded cabbage; sauté until tender about 8-10 minutes. 6. Add the peas & carrots, cook until tender, about 4-5 minutes. 7. Add the noodles to the pan; toss with all ingredients until well combined. Cook until lo mein is heated through. 8. Season with 5 cups of desired sauce and add water to thin out mixture as needed; mix well to combine. CCP: Cook until internal temperature reaches 165 F or higher for at least 15 seconds CCP: Hold at 140 F or higher for service. 9. Portion 10oz of noodles with vegetables and top with sauced chicken (2oz. or 2.3oz. Portion) in a 12oz Bowl (USF# 2710911), sprinkle with 1 Tbsp. of sliced scallion to garnish This recipe provides 2oz M/MA and 2 WGR Grains per serving. ENT-108

BEEF LO MEIN YIELD: 50 12oz. PTIONS 6-8 SYSCO PACK SIZE INGREDIENT AMOUNT 7737309 1/30 Lbs. Philly Steak Meat, sliced, 2.86 oz portion 8 Lbs 15 oz 1540832 1540812 6/5 Lbs Teriyaki Sauce General Tso s Sauce 10 Cups (1 Bag) N/A N/A Hot Water, to thin 1 ½ Cups USDA 3593111 2/10 Lbs. WGR Spaghetti (commodity), cooked WGR Spaghetti (purchased), cooked 50 Cups 4119061 1/1 Gal. Salad Oil ½ Cup 1675701 1/5 Lbs. Green Cabbage, shredded 8 Cups (packed) 6686349 1/5 Lbs. Yellow Onion, small dice 2 Cups 4933133 6/32 oz. Garlic, chopped ¼ Cup USDA USDA 1053735 12/2.5 lbs 1540832 6/5 Lbs 1540812 Green Peas, frozen Diced Carrots, frozen Peas & Carrots, frozen Teriyaki Sauce General Tso s Sauce 2 ½ Cups 2 ½ Cups 5 Cups 5 Cups (1/2 Bag) N/A N/A Hot Water, to thin As Needed 7350788 1/2 Lbs. Scallion, thinly sliced on bias (optional) 3 Cups 1. Pre-heat oven to 350 F 2. In a 4 full steamtable pan, mix the steak meat, sauce and water together. Bake in the oven until steak meat iscooked through. CCP: Cook until internal temperature reaches 155 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher until ready to use. 3. In a large sauté pan over medium high heat, add the oil. 4. Add the onions and sauté until translucent and brown around the edges; then add garlic, sauté until fragrant. 5. Add the shredded cabbage; sauté until tender about 8-10 minutes. 6. Add the peas & carrots, cook until tender, about 4-5 minutes. 7. Add the cooked noodles to the pan; toss with all ingredients until well combined. Cook until lo mein is heated through. 8. Season with 5 cups of desired sauce and add water to thin out mixture as needed; mix well to combine. CCP: Cook until internal temperature reaches 165 F or higher for at least 15 seconds CCP: Hold at 140 F or higher for service. 9. Portion 10oz of noodles with vegetables and top with 2.86oz. of sauced steak meat in a 12oz Bowl (USF# 2710911), sprinkle with 1 Tbsp. of sliced scallion to garnish This recipe provides 2oz M/MA and 2 WGR Grains per serving. ENT-108A

GENERAL TSO CHICKEN & RICE YIELD: 50 SERVINGS 2155830 6/5.47 Lbs. Popcorn Chicken (12 each 600 pieces or or Portion) 2 oz equivalent) or or 2157315 2/5 Lbs. Diced Chicken, 2.3 oz portion 7 lbs 3 oz or or or USDA Diced Chicken, 2 oz portion 6 ¼ Lbs. 1540812 6/5 lb General Tso, 2 oz portion 10 cups ( 1bag) Hot Water, to thin 2 ½ Cups 5527585 25 LB Rice, Brown (NSLP) 4 qts 4671350 25 LB Rice, long grained par boiled 4 qts + 3 ½ cups or Commodity (NNSLP) Water, boiling 6 quarts Salt 2 tsp. 1. In a 350 F oven, cook diced chicken or follow cooking instruction on box for popcorn chicken. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. In a pot with boiling water heat 1 bag of General Tso according to package directions. CCP: Cook until internal temperature reaches 150 F or higher. CCP: Hold at 140 F or higher for service. 3. Toss Chicken with General Tso Sauce and Hot Water. 4. Portion sauced diced chicken (2 oz or 2.3 oz portion) or 12 pieces of sauced popcorn chicken over or alongside 1 cup of cooked rice. 2 oz equivalent M/MA and Diced Chicken: 2 WGR Grains Or Popcorn Chicken: 3 WGR Grains ENT-109: Diced Chicken ENT-109A: Popcorn Chicken

COUNTRY CHICKEN & STUFFING BOWL YIELD: 1 PTION 3323239 12/28oz Stuffing, Prepared ½ Cup 4107520 or 6/#10 Cans Corn, cooked (canned) ½ Cup 3837051 or 1435221 3/10 Lbs. Case 12/2.5 Lbs. Corn, cooked (frozen) Corn, cooked (frozen) 2155830 6/5.47 Lbs. Popcorn Chicken 12 pieces 2155947 6/5.47 Lbs. Popcorn Chicken (SPICY) 4933941 6/ 11.3 oz packet Instant Gravy, Prepared 2 oz. 1877034 Or Commodity 4062378 12/ 2 lbs. 6/ #10 cans Green Beans, cooked(frozen) Green Beans, cooked(canned) 1. Cook popcorn chicken according to package directions. CCP: Heat to internal temp of 165 F or higher. CCP: Hold at 140 F or higher for service. 2. Prepare Stuffing and according to package directions. 3. Cook Gravy according to package directions. 4. Cook Green beans and Corn. CCP: Heat to internal temp of 165 F or higher CCP: Hold at 140 F or higher for service. ¼ Cup 5. Assemble in a 12 oz. bowl: ½ cup of Stuffing, ½ cup of Corn, ¼ cup of Green Beans, 12 pieces of Popcorn Chicken, top with 2 oz of Gravy. This recipe provides 2 M/MA, ½ cup Starchy Vegetable, ¼ cup Other Vegetable and 2.5 WGR Grains ENT-110

Crispy Bacon Chicken Swiss Sandwich or on a Croissant YIELD: 1 PTION 2188031 6/5.15 lbs. WGR Breaded Chicken Patty, Tyson 1 5654425 12/50ea Turkey Bacon, cut in half 1 slice 2822445 6/8 lb Swiss Cheese 1 slice 3492784 144/2.2oz Whole Grain Croissant, 2.2 oz 1 each Order from Bakery WGR Kaiser Roll, 1.8 oz 5096797 4/1 Gallons Lite Ranch Dressing 1 Tbsp. 1. Cook Chicken Patty and Bacon according to cooking instructions on box. CCP: Cook to at least 165 degrees F for at least 15 seconds. 2. Place chicken on bottom half of roll or croissant and layer with bacon halves then swiss cheese and put in the oven until cheese is melted CCP: Hold at 140 degrees F or above. 3. Top with 1 Tbsp of ranch dressing and finish with other half of roll or croissant before serving. This recipe provides 2.5 Meat/Meat Alt. and Kaiser Roll: 2.75 WGR Grains per serving Croissant: 3 WGR Grains per serving ENT-111A: Kaiser ENT-111B: Croissant

Margherita Flatbread Pizza YIELD: 1 SERVING 2971259 192/2.2 oz WGR Flatbread 1 each Commodity Or 6328124 4/5 lbs Shredded Mozzarella Cheese 2 oz 1763440 or 7123789 25 lbs or 10 lbs Tomatoes, diced 1 oz 1679919 4 oz Basil, thinly sliced 1 tsp 0651828 6/ 12.9 oz Balsamic Glaze 1 tsp 1. CCP: Thaw Flatbread in the refrigerator the day before. 2. On the flatbread spread 1 oz of the cheese on the bottom. 3. Spread the diced tomatoes evenly. 4. Add the remaining 1 oz of cheese evenly. CCP: Bake at 350 degrees for 8-14 minutes until cheese is melted. 5. To finish top with thin sliced basil and a drizzle of balsamic. CCP: Serve on the line immediately and maintain temperature above 145 degrees F. This recipe provides 2 M/MA and 2 WGR Grains ENT-112

CHICKEN BLT CLUB ON PRETZEL BUN YIELD: 1 PTION 3044684 5/6.25 LB Grilled Chicken Breast 1 each 5654425 12/ 50 ct Turkey Bacon, cut in half 1 slice 1675529 1/5 Lbs. Lettuce, shredded 1 oz. 7123789 1/10 Lbs. Tomato, sliced 2 slices 7843600 120/2.2oz WGR Pretzel Roll, 2.2 oz. 1 each 1. Cook chicken according to package directions. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. Heat turkey bacon according to package directions. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 3. Warm pretzel bun. 4. For Service: Assemble pretzel bun bottom, grilled chicken, 2 turkey bacon halves, lettuce & tomatoes. Then add the top bun. This recipe provides 2 M/MA and 2 WGR Grains ENT-113

Pasta Alfredo with Garden Veggies YIELD: 50 portions (1 ¼ cup) USDA or 3593111 2/10 lb. Pasta, cooked 50 cups 0748762 6/5lb. Alfredo Sauce 12.5 lb. Frozen 5 lb 2 lb. Peas/Carrots/Broccoli/Spinach 2.5lb 2.5 lb. 2 lb. USDA or carrots, 1054964 peas, 1259530 broccoli, 6987796 spinach, 2282234 1. Cook Pasta according to package directions (do not overcook). 2. Choose at least two vegetables- your vegetable choices must equal 5 lbs. minimum.; blanch in boiling water for 3-4 minutes or until tender (do not overcook) and drain 3. Heat Alfredo Sauce according to the package directions. CCP: Heat to 155 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F or higher for service. 4. Combine cooked pasta, vegetables, and heated cheese sauce. 4A. If serving garden vegetables on top of pasta alfredo, keep vegetables separate and do not combine. CCP: Hold at 140 degrees F or higher for service. 5. Serve 1 ¼ cup pasta alfredo with garden veggies. 5A. If serving garden vegetables on top of pasta alfredo, serve 1 cup pasta alfredo with ¼ cup of garden vegetables on top. This recipe provides 2 MMA, 2WGR, and ¼ cup Other vegetables per serving. ENT-116

California Cheeseburger on a Bun 6-8 YIELD: 1 PTION 7096957 (Commodity) or 2528982 (Commercial) 250/2 oz 114/2 oz. Flame Broiled Beef Patty 2 oz. 1 Each USDA or 7278997 9192337 or USDA American Cheese Slice Cheddar Cheese, shredded 1 slice 2 TBSP (1/2 oz) Commodity 1675529 4/5 Lbs. Shredded Lettuce ¼ Cup 7123789 1/10 Lbs. Tomato, sliced 1 Slice 4393898 200/12 Gr. Mayo, PC 1 Each Order from Bakery WGR Hamburger Bun, 2 oz 1 Each 1. Heat oven to 350 F. 2. Cook hamburger patty per cooking instructions on box. CCP: Cook until internal temperature is 165 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher for service. 3. Assemble burger with sliced or shredded cheese; return to the oven until the cheese melts. CCP: Hold at 140 F or higher for service. 4. Place cheeseburger on a bun and top with shredded lettuce and sliced tomato. Serve with a packet of mayo on the side. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR per serving. ENT-117

BBQ PULLED PK ON A BUN YIELD: 50 PTIONS USDA Commodity 40 Lbs. Pulled Pork, Frozen 12 Lbs. + 8 oz. 110730 2728244 4/1 Gallon BBQ Sauce 3 Cups + 2 Tbsp. N/A N/A Water 1 ½ Cups Order from Bakery WGR Hamburger Bun, 2 oz. 50 Each 1. Thaw pulled pork under refrigeration for 3-5 days before use. CCP: Store at 40 F or below until ready to use. 2. Pre-heat oven to 350 F 3. In a bowl, combine BBQ sauce and water; mix well. 4. Place thawed pulled pork and BBQ sauce mixture in a 6 deep full size steamtable pan. Mix well to combine. 5. Cover pan with foil and bake in a 350 F oven for 1-1 ½ hours. CCP: Heat until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 6. For service, portion 4 oz. of BBQ pulled pork on bottom half of bun and top with bun. Creditable Meal Component Contribution This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-118

C GRILLED CHEDDAR CHEESE SANDWICH WITH BACON YIELD: 1 PTION From Bakery 1 Loaf Whole Wheat Bread, 1 oz. slice 2 slices 7278997 or USDA 9192337 or USDA 4/5 Lbs. 4/5 Lbs. Sliced Cheese, Low Fat 0.5 oz. Cheddar Cheese, shredded 4 slices 2 oz. 5654425 12/50 ea. Turkey Bacon, cut in half 1 slice 0725164 6/17 oz. Butter Pan Release Spray As needed 1. Preheat oven to 350 F. 2. Heat turkey bacon according to package directions. CCP: Cook until internal temperature is 165 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher for service. 3. Spray a parchment lined sheet pan with butter pan release spray. 4. Place the cheese on the bread, then add the turkey bacon. Top with other slice of bread, spray top with butter pan release spray. 5. Bake in oven until bread is golden brown and cheese is melted. CCP: Hold at 140 degrees F. or higher for service. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-119

SYSCO # YIELD: 50 1 ½ Cup Portions PACK SIZE INGREDIENT AMOUNT USDA N/A Tuna (commodity), pressed & drained 6 ¼ Lbs. 8682692 6/66.5 oz Tuna (purchased), pressed & drained From Dairy 1/1 Gal. Milk, warmed NOT BOILING 1 ½ Gallons 8379251 2/25 Lbs. Flour 1 ½ Cups 6562211 30/1 Lbs Margarine 8 oz. 6686349 1/5 Lbs. Yellow Onion, small dice 3 Cups 4933133 6/32oz. Garlic, chopped ½ Cup USDA WGR Elbow Pasta (commodity), cooked 25 Cups 3593529 2/10 Lbs. WGR Elbow Pasta (purchased), cooked USDA N/A Mushroom, diced (commodity) 6 ¼ Cups USDA USDA TUNA CASSEROLE Green Peas, frozen Diced Carrots, frozen or Peas & Carrots, frozen 12 ½ Cups 12 ½ Cups or 25 Cups 1053735 12/ 2.5 lbs 7643040 12/1 Lb. Parmesan 3 Cups + 2 Cups 4002994 24/26oz. Salt 2 Tbsp. 6639827 1/18oz. Pepper 1 Tbsp. 5935671 1/10 oz. Parsley Flakes 4 Tbsp. 1542980 240/1oz. WGR Breadstick, 1oz. 50 Each 1. In a large sauce pot, melt the margarine. Add the onions and sauté until translucent. 2. Add the garlic and sauté until fragrant; about 2-3 minutes. Add the flour to the sautéed onions and garlic. 3. Stir until flour is absorbed into the onion/flour mixture. Cook and stir for 3-5 minutes to cook out the raw flour flavor. 4. Slowly add the warmed milk; whisking constantly to avoid making lumps. Simmer for 8-10 minutes or until mixture is thickened. (Add additional milk sparingly in the event the sauce becoming too thick.) Remove from heat. CCP: Cook until internal temperature is 165 F or higher for at least 15 seconds. 5. Fold in the drained tuna, cooked pasta, peas, carrots and mushrooms into the hot sauce. Add 3 Cups ofparmesan cheese to the mixture. Mix well to combine. Season with the salt and pepper. 6. Divide mixture evenly into 2 sprayed 2 deep full steamtable pans. Top each pan evenly with 1 Cup of grated Parmesan; cover each pan with foil and bake in a 350 F oven for 30 minutes. CCP: Cook until internal temperature reaches 165 F or higher for at least 15 seconds. 7. Remove foil and bake for an additional 15 minutes or until parmesan is golden brown. Remove from oven and garnish with parsley flakes. CCP: Hold at 140 F or higher for service. 8. Serve 1 ½ Cups (12oz.) of casserole at service with a 1oz. WGR Breadstick. This recipe provides 2 oz. equivalent of M/MA, ¼ C Other Vegetables, ¼ C Red/Orange Vegetables and 2 oz. WGR Grains per serving ENT-120

YIELD: 1 PTION 1772454 3103708 USDA PRIMAVERA FRENCH BREAD PIZZA 60/4.5oz 60/5.5oz Garlic French Bread Pizza Regular French Bread Pizza Chopped Spinach (commodity) thawed & squeezed Chopped Spinach (purchased) thawed & squeezed 1 Each ¼ Cup 2282234 12/2 Lbs. USDA Diced Mushrooms (commodity) OPTIONAL 1 Tbsp. 4030912 6/#10 Cans Diced Red Peppers 2 Tbsp. USDA Shredded Mozzarella (commodity) 2 Tbsp (1/2 oz) 6328124 4/5 Lbs. Shredded Mozzarella (purchased) 0964817 6/#10 Cans Marinara Sauce, cooked ¼ Cup 1. Pre-heat oven to 350 F 2. On lined sheet pans place the pizza. 3. Top with chopped spinach, diced mushrooms (optional) and diced red peppers. 4. Sprinkle shredded mozzarella to secure the vegetables to the pizza. CCP: Cook until internal temperature reaches 165 F or higher for 15 seconds CCP: Hold at 140 F or higher for service 5. Serve pizza with ¼ Cup of Marinara sauce on the side. This recipe provides 2.5 oz equivalent M/MA, ¼ Cup Dark Green Vegetables and 2 WGR Grains per serving. ENT-121

February 2017 6-8 ROAST BEEF FRENCH DIP SANDWICH YIELD: 1 PTION SYSCO FOODS # PACK SIZE INGREDIENT AMOUNT 2268894 2/5 Lbs. 8/2 Lbs. Roast Beef (purchased), sliced thin Roast Beef (Op Buy), sliced thin 2 oz. 2 oz. 4079562 8/12oz. Beef Gravy, prepared 3 oz. Order From Bakery 1/1 Dozen WGR 5 Hero Roll 1 Each 1. Pre-heat oven to 350 F 2. Prepare beef gravy according to package directions. CCP: Hold at 140 F or higher for service. 3. Place sliced roast beef in a 2 deep full hotel pan; ladle 1 oz of prepared beef gravy over the roast beef. Cover the pan with plastic film and then with foil tightly. 4. Bake in the oven for 8-10 minutes or until roast beef is thoroughly heated through. CCP: Cook until internal temperature reaches at least 155 F or higher for 15 seconds CCP: Hold at 140 F or higher for service. 5. At service, place the heated roast beef in the hero roll and ladle the remaining 2 oz of gravy either on top of sandwich or in a compartment on the lunch tray. This recipe provides 2 oz. equivalent M/MA and 2 WGR Grains per serving. ENT-122

February 2017 6-8 TURKEY FRENCH DIP SANDWICH SYSCO FOODS # PACK SIZE INGREDIENT AMOUNT 1381599/USDA 2528636 USDA 2/8-10 Lbs. 12/1 Lbs. YIELD: 1 PTION Turkey Breast Deli, sliced thin Turkey Pre Sliced,.5oz Turkey Roast, (commodity) 3.86 oz. 6 Slices 2 oz 4933941 6/11.3oz. Turkey Gravy, prepared 3oz. From Bakery 1/1 Dozen WGR 5 Hero Roll 1 Each 1. Pre-heat oven to 350 F 2. Prepare turkey gravy according to package directions. CCP: Hold at 140 F or higher for service. 3. Place sliced turkey in a 2 deep full hotel pan; ladle 1 oz of prepared turkey gravy over the turkey. Cover the pan with plastic film and then with foil tightly. 4. Bake in the oven for 8-10 minutes or until turkey is thoroughly heated through. CCP: Cook until internal temperature reaches at least 165 F or higher for 15 seconds CCP: Hold at 140 F or higher for service. 5. At service, place the heated turkey in the hero roll and ladle the remaining 2 oz of gravy either on top of sandwich or in a compartment on the lunch tray. This recipe provides 2oz. equivalent M/MA and 2 WGR Grains per serving. ENT-123

February 2017 6-8 BEEF BURRITO BOWL YIELD: 50 Servings 3996269 8/5 Lbs. Ground Beef Crumbles 6 lbs. + 4 oz. Ground Beef Crumbles, Commodity 6686349 1/5 Lbs. Onions, chopped ¾ Cup 5935606 1/25 oz. Granulated Garlic 1 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 4030219 6/#10 cans Tomato Paste 1 ½ Cups Water 1 quart 5935879 6/9 oz. Taco Seasoning Mix ¾ Cup + ¼ Cup 8819492 6/2.5 Lbs. Pepper & Onion Vegetable Blend 12 ½ Cups 9192337 USDA 4/5 Lbs. Cheddar Cheese, shredded Cheddar Cheese, Commodity 1 lb. + 10 oz. USDA or SYSCO Varieties Beans, Pinto, Kidney or Black 12 ½ Cups USDA Brown Rice (commodity), cooked 5527585 4671350 1/25 Lbs. 1/25 Lbs. Brown Rice, (purchased), cooked White Rice, cooked 50 Cups 1. Brown beef crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water, and ¾ C taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 155 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher for service. 3. Cook rice according to Recipe MIS-4 (2x recipe). CCP: Hold at 140 F or higher for service. 4. Cook beans with ¼ Cup taco seasoning mix. CCP: Heat to 155 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher for service. 5. At service, In a 12 oz Bowl (#1508895) portion 1 Cup of cooked rice, top with 2-# 30 scoops of seasoned beef, ¼ Cup of beans, ¼ Cup of peppers & onions and ½ oz (2 Tbsp) shredded cheese. CCP: Hold at 140 F or higher for service. 2 oz. equivalent M/MA, ¼ Cup Legume, ¼ Cup Other Vegetable and 2 WGR Grains ENT-124

February 2017 6-8 2157315 USDA USDA 2/5 Lbs. Diced Chicken, 1.73oz portion Diced Chicken (commodity), 1.5oz portion Chicken Fajita Meat (commodity), 2.7oz portion 50 Each 6686349 1/5 Lbs. Onions, chopped ¾ Cup 5935606 1/25 oz. Granulated Garlic 1 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 4030219 6/#10 cans Tomato Paste 1 ½ Cups Water 1 quart 5935879 6/9 oz. Taco Seasoning Mix ¾ Cup + ¼ Cup 8819492 6/2.5 Lbs. Pepper & Onion Vegetable Blend 12 ½ Cups 9192337 USDA 4/5 Lbs. Cheddar Cheese, shredded Cheddar Cheese, Commodity 1 lb. + 10 oz. USDA or SYSCO Varieties Beans, Pinto, Kidney or Black 12 ½ Cups USDA 5527585 4671350 CHICKEN BURRITO BOWL 1/25 Lbs. 1/25 Lbs. YIELD: 50 Servings Brown Rice (commodity), cooked Brown Rice, (purchased), cooked White Rice, cooked 50 Cups 1. Brown diced chicken or chicken fajita meat in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water, and ¾ C taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for 25-30 minutes; stirring occasionally. CCP: Heat to 165 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher for service. 3. Cook rice according to Recipe MIS-4 (2x recipe). CCP: Hold at 140 F or higher for service. 4. Cook beans with ¼ Cup taco seasoning mix. CCP: Heat to 155 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher for service. At service, In a 12 oz Bowl (#1508895) portion 1 Cup of cooked rice, top with seasoned chicken, ¼ Cup of beans, ¼ Cup of peppers & onions and ½ oz (2 Tbsp) shredded cheese. CCP: Hold at 140 F or higher for service. 2 oz. equivalent M/MA, ¼ Cup Legume, ¼ Cup Other Vegetable and 2 WGR Grains ENT-124A

February 2017 6-8 Cheesy Buffalo Chicken Flatbread YIELD: 1 SERVING 2971259 192/2.2 oz. WG Flatbread 1 each 2157315 USDA USDA 2/5 Lbs. Diced Chicken Diced Chicken (USDA) USDA Chicken Strips, diced 1.15 oz. 1 oz. 1.25 oz. 4063186 4/1 Gallon Hot Sauce 1 Tbsp. 9192337 or USDA Commodity 4/5 Lbs. Cheddar Cheese, shredded 1 oz. 2348003 5096797 200/12g 4/1 Gallons Lite Ranch Dressing PC s Lite Ranch Dressing 1 each 1 Tbsp. CCP: Thaw Flatbread in a refrigerator the day before. 1. Preheat oven to 350 F 2. In a bowl, toss the diced chicken and hot sauce, until well coated. 3. Evenly spread 1 oz. of cheese on the bottom of the flatbread. 4. Sprinkle the diced chicken evenly on top of the cheese. 5. Bake for 10-14 minutes until cheese is melted. CCP: Cook until internal temperature is 165 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher for service. 6. Serve 1 Tbsp. or 1 packet of light ranch dressing with the flatbread. This recipe provides 2 MMA and 2 WGR per serving. ENT-125

Salads

BLACK BEAN & CN SALAD YIELD: 50 2/3 CUP PTIONS 5844220 6/#10 Cans Black Beans, drained & rinsed 25 Cups or 2/#10 4107520 6/#10 Cans Corn Kernels, drained 4 Cups 4030912 6/#10 Cans Diced Red Peppers, drained & rinsed 3 Cups 1039494 1/5 Lbs. Red Onion, small dice 3 Cups 2606396 12/1 Qt. Lemon Juice 1 Cup 4119061 6/1 Gallon Soybean Oil 2 Cups 5239553 1/14 oz. Cumin, ground ½ Cup 4933133 6/32 oz. Garlic, chopped ½ Cup Salt & Pepper, to taste 1. In a bowl, combine all the ingredients; toss to combine. 2. Cover and refrigerate for several hours or overnight. CCP: Hold at 40 degrees F. or below for service. 3. Portion salad with #6 scoop or 2/3 cup. This recipe provides ½ Cup of Legumes per serving. SAL-1

CAESAR SALAD YIELD: 50 PTIONS 7021678 6/2 lb. Romaine, chopped 1 cup port. 50 cups, 10 lbs or 5 bags Or 1/ 2lb 2094957 2/5 lb. Parmesan Cheese 1 tsp. 1 ¼ Cups 5401047 8750499 4/1 gal 60/1.5 oz Caesar Dressing Creamy, light bulk 1 oz Caesar Dressing Light, pc 6 ¼ cup 50 each 1. Portion 1 cup of chopped romaine in a container; top with 1 tsp. of grated Parmesan cheese. CCP: Hold at 40 F or lower for service. 2. Serve Caesar Salad with 1 oz portioned dressing cup or dressing pc. This recipe provides ½ Cup of Dark Leafy Greens SAL-2

CANNELLINI BEAN SALAD YIELD: 50 2/3 CUP PTIONS 5260724 24/15.5 oz Cannellini Beans, drained & rinsed 25 Cups or 2/#10 1039494 1/5 Lbs. Red Onion, small dice 3 Cups 4933133 6/32 oz. Garlic, chopped 1 Cup 7123789 1/10 Lbs. Tomatoes, small dice 6 ¼ Cups 1814007 5/6 Bunch Fresh Parsley, chopped 1 ½ Cups 4119061 6/1 Gallon Soybean Oil 2 Cups 2606396 12/1 Qt. Lemon Juice 1 Cup Salt & Pepper, to taste 1. In a bowl, combine the cannellini beans, red onion, garlic and tomatoes. 2. Add the olive oil and lemon juice to the bean mixture and gently toss to combine; season with salt and pepper to taste. 3. Cover and refrigerate for several hours or overnight. CCP: Hold at 40 degrees F. or below for service. 4. Portion salad with #6 scoop or 2/3 cup. This recipe provides ½ Cup of Legumes per serving. SAL-3

Chef Salad YIELD: 1 PTION 2729143 2/6-7 Lbs. Avg. Turkey Ham, Jennie-O 1 oz. Or 2163756 3/11 Lbs. Avg. Ham, Berks ½ oz. 1381599 2/8-10 Lbs. Turkey, Jennie-O 2 oz. USDA Cheese, Sliced 1 slice 4417830 3 lb. Salad Mix Medley 2 cups 1763440 or 25 LB Tomatoes, Sliced ¼ cup 7123789 10 LB 7410640 1/12 each Cucumbers, Sliced ¼ cup Whole Wheat Roll, 2 oz. 1 1. Roll Turkey Ham or Ham, Turkey and Cheese. Slice into pinwheels. 2. Place pinwheels on top of Lettuce, garnish with tomato and cucumber slices. Put in hinged container with wrapped dinner roll. Store Refrigerated. CCP: Hold at 40 degrees F. or below for service. This recipe 2 M/MA, 2 WGR Grains and 1 c Dark Leafy Greens provides per serving. SAL-4

CHICK PEA SALAD YIELD: 50 2/3 CUP PTIONS 0075048 6/#10 CANS Chick Peas, drained & rinsed 25 Cups or 2/#10 1039494 1/5 Lbs. Red Onion, small dice 3 Cups 4933133 6/32 oz. Garlic, chopped ½ Cup 7123789 1/10 Lbs. Tomatoes, small dice 6 ¼ Cups 1814007 5/6 Bunch Fresh Parsley, chopped 1 ½ Cups 4119061 6/1 Gallon Soybean Oil 2 Cups 2606396 12/1 Qt. Lemon Juice 1 Cup Salt & Pepper, to taste 1. In a bowl, combine the chick peas, red onion, garlic and tomatoes. 2. Add the oil and lemon juice to the bean mixture and gently toss to combine; season with salt and pepper to taste. 3. Cover and refrigerate for several hours or overnight. CCP: Hold at 40 degrees F. or below for service. 4. Portion salad with #6 scoop or 2/3 cup. This recipe provides ½ Cup of Legumes per serving. SAL-5

CHICKEN CAESAR SALAD YIELD: 1 PTION 2157315 or USDA 2/5 lb. Diced Chicken, cooked & cooled or Diced Chicken, cooked & cooled 2.3 oz. or 2 oz 7021678 6/2 Lbs. Chopped Romaine 1 ½ Cups 5401047 4/1 Gallon Caesar Dressing, Light 1 oz. 2094957 2/5 Lbs. Parmesan Cheese, grated 1 Tbsp. 4256228 1/10 Lbs. Grape Tomatoes, halved ½ Cup Whole Wheat Roll, 2 oz 1 each 1. Cook chicken according to package directions in a 350 F oven. CCP: Heat to internal temp of 165 F or higher for 15 seconds. CCP: Cool chicken from 165 F to 70 F within 2 hours or less. CCP: Continue to cool chicken from 70 F to 40 F or below within 4 hours or less. CCP: Hold at 40 F or below. 2. Arrange the lettuce, in a 9 clear hinged container. 3. Top lettuce with diced chicken and halved grape tomatoes. Top with parmesan cheese. 4. Place wrapped roll with salad. Close and refrigerate. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat/Meat Alternates, 2 WGR Grains, ¾ Cups of Dark Leafy Greens and ½ Cup of Red/Orange Vegetables per serving. SAL-6

CHICKEN SALAD YIELD: 50 PTIONS (1/2 CUP SERVING) 2157315 or USDA 1121151 1908284 2/5 lb. Diced Chicken, 1/2 cubes, cooked & cooled or USDA Diced Chicken, 1/2 cubes, cooked & cooled 30 Each or Celery, chopped 3 Each 7 lbs. + 3 oz. or 6 lbs. + 6oz. 1lbs. + 5oz. 1qt. + 1 cup 7750243 5 lbs. Onions, chopped (optional) 12 oz. 2 cups + 2 Tbsp. 6639827 18 oz. Black Pepper 2 tsp. 5239611 1/ 16 oz. Garlic Powder 3 tsp 5762869 4/1 gal. Mayonnaise, Light 3 ¼ Cups 2606396 12/1 Qt. Lemon Juice ¼ cup 1. Cook chicken according to package directions in a 350 F oven. CCP: Heat to internal temp of 165 F or higher for 15 seconds. CCP: Cool chicken from 165 F to 70 F within 2 hours or less. CCP: Continue to cool chicken from 70 F to 40 F or below within 4 hours or less. CCP: Hold at 40 F or below. 2. Combine diced chicken, celery, onion (optional), black pepper, garlic powder, lemon juice and mayonnaise. Mix lightly until well blended. CCP: Hold at 40 degrees F. or below for service. 3. Portion chicken salad with No. 8 Scoop (1/2 Cup) on appropriate bread or roll. This recipe provides 2 M/MA per serving. SAL-7

Revised 8-16-16 CREAMY CUCUMBER SALAD YIELD: 50 2/3 CUP PTIONS N/A n/a Fat Free Milk 1 ½ Quarts 5762869 4/1 Gallon Mayonnaise, Light 3 Cups 1203207 4/5lbs. or 1/5 lbs. Sour Cream 3 Cups 5096797 4/1 Gallons Lite Ranch Dressing 1 Pint 5228499 1/16 oz. Celery Seed 4 Tbsp. 6639827 1/18 oz. Black Pepper 3 Tbsp. 7410640 1/12 each Cucumbers, peeled & sliced 25 Cups 1039494 1/5 lbs. Red Onions, sliced 3 Cups 1. In a bowl, combine the milk, mayonnaise, sour cream, ranch dressing, dill weed, celery seed and pepper. 2. Add the cucumbers and red onions; toss to combine. 3. Cover and refrigerate for several hours or overnight. CCP: Hold at 40 degrees F. or below for service. 4. Portion with a 6oz Spoodle or # 6 Scoop (2/3 Cup) This recipe provides 1/2 Cup of Other Vegetables per serving. SAL-8

CRISPY CHICKEN SALAD YIELD: 1 PTION 7021678 6/2 Lbs. Chopped Romaine 1 ½ Cups 1763440 or 25 LB Tomatoes, washed & wedged 1/4 Cup 7123789 10 LB 7410640 1/12 Each Cucumbers, washed, stripe peeled & 1/3 Cup sliced 6524110 4/5 Lbs. Celery Sticks, cut into thirds 1 oz. 6523542 1/5 Lbs. Shredded Carrots 1 oz. 2188058 6/5 lbs. WGR Chicken Nuggets, cooked & cooled 5 Each Whole Wheat Roll, 2oz. 1 Each 1. Arrange the lettuce, in a 9 clear hinged container. 2. Top lettuce with tomato wedges, sliced cucumbers and shredded carrots. Top with chicken nuggets and celery sticks. 3. Place wrapped roll with salad. Close and refrigerate. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat/Meat Alternates, 3 WGR Grains, ¾ Cups of Dark Leafy Greens, ¼ cup Red/Orange Vegetables and 1/3 cup Other Vegetables per serving. SAL-9

CUCUMBER & RED ONION SALAD YIELD: 50 1/2 CUP PTIONS 7410640 1/12 each Cucumbers, stripped peeled & sliced 25 Cups 1039494 1/5 Lbs. Red Onions, sliced thin 3 Cups 4002994 24/26 oz. Salt ¼ Cup 5228499 1/16 oz. Celery Seed 4 Tbsp. 5087572 1/25 Lbs. Sugar 6 Cups 4113056 4/1 Gallon Red Wine Vinegar 1 Cup 4119061 6/1 Gallon Soybean Oil 2 Cups 1. In a bowl, combine the cucumbers and the red onions; sprinkle with salt and celery seed. 2. Combine the sugar and vinegar; mix until sugar is dissolved. Pour over the cucumber and red onion mixture. 3. Cover and refrigerate for several hours or overnight. CCP: Hold at 40 degrees F. or below for service. This recipe provides 1/2 Cup of Other Vegetables per serving. SAL-10

CUCUMBER, TOMATO & ONION SALAD YIELD: 50 ¾ CUP PTIONS 7410640 1/12 each Cucumbers, stripped peeled & sliced 25 Cups 1763440 or 25 LB Tomatoes, large dice 12 ½ Cups 7123789 10 LB 1039494 1/5 Lbs. Red Onions, sliced thin 3 Cups 4119061 6/1 Gallon Soybean Oil 2 Cups 4113056 4/1 Gallon Red Wine Vinegar 1 Cup Salt & Pepper, to taste 1. In a bowl, combine the cucumbers, tomatoes and the red onions; add the oil and vinegar, toss to combine. 2. Season with salt and pepper. 3. Cover and refrigerate for several hours or overnight. 4. Right before service add the chopped basil and toss gently to combine. CCP: Hold at 40 degrees F. or below for service. This recipe provides ½ Cup of Other Vegetables and ¼ Cup of Red/Orange Vegetables per serving. SAL-11

EGG SALAD YIELD: 50 PTIONS (1/3 CUP SERVING) 2105823 3165677 15 dozen, raw 12 dozen, cooked 30 Each or 3 Each Hard Cooked Eggs 50 each 1121151 1908284 Celery, chopped (optional) 8oz. or 1 1/3 cups 6639827 18 oz. Black Pepper 1 ½ tsp. Dry Mustard 1 ½ tsp. 5762869 4/1 gal. Mayonnaise 14oz. or 1 ¾ cups 1. Finely chop eggs. 2. Combine eggs, celery (optional), pepper, dry mustard and mayonnaise. Fold gently until well combined. Cover and refrigerate until ready to use. CCP: Cool to 40 F or lower within 4 hours. 3. Portion with a No. 12 Scoop (1/3 Cup) on appropriate bread or roll. This recipe provides 2 M/MA per serving. SAL-12

LENTIL SALAD YIELD: 50 3/4 CUP PTIONS 4240594 24/1 Lb. Lentils, cooked 25 Cups 6523542 4/5 Lbs. Carrots, shredded 6 ¼ Cups 7123789 1/10 Lbs. Tomatoes, medium dice 6 ¼ Cups 1814007 5/6 Bunch Fresh Parsley, chopped 1 Cups 4119061 6/1 Gallon Soybean Oil 2 Cups 4113056 4/1 Gallon Red Wine Vinegar 1 Cup 1. Cook lentils according to package directions, do not overcook; rinse, drain, and cool. 2. In a bowl, combine the lentils, tomatoes, green onions and parsley. 3. Add the oil and vinegar, toss gently to coat; careful not to smash the lentils. Season with salt and pepper to taste. 4. Cover and refrigerate for several hours or overnight. CCP: Hold at 40 degrees F. or below for service. This recipe provides ½ cup of Legumes and ¼ cup of Red/Orange Vegetable per serving. SAL-13

SPRING MIX SALAD YIELD: 50 PTIONS 4417830 3 lb. Salad Mix Medley 50 cups 7410640 1/12 each Cucumber, ½ slices (24 per cuke) 100 slices or 2 ¼ 1763440 or 7123789 25 LB 10 LB Cucumbers Tomato, wedges (8 per tomato) 50 wedges or 7 Tomatoes Dressing, pc Dressing, bulk portioned 1 oz 1 each 6 ¼ Cups 1. Portion 1 cup of salad mix in a container; top with 2 each cucumber slices and 1 each tomato wedge. CCP: Hold at 40 F or lower for service. 2. Serve Spring Mix Salad with 1 oz portioned dressing cup or dressing pc. This recipe provides ½ Cup of Dark Leafy Greens SAL-15

SPICY BLACK BEAN SALAD YIELD: 50 1/2 CUP PTIONS 5844220 6/#10 Cans Black Beans, drained & rinsed 25 Cups 5882758 1/#10 Can Pickled Jalapeno Peppers, diced 2 Cup 4030912 6/#10 Cans Diced Red Peppers, drained & rinsed 4 Cups 1039494 1/5 Lbs. Red Onion, small dice 4 Cups 4119061 6/1 Gallon Soybean Oil 2 Cups 2606396 12/1 Qt. Lemon Juice 1 Cup 5239553 1/16 oz. Cumin, ground ½ Cup 4933133 6/32 oz. Garlic, chopped ½ Cup Salt & Pepper, to taste 1. In a bowl, combine all the ingredients; toss to combine. 2. Cover and refrigerate for several hours or overnight. CCP: Hold at 40 degrees F. or below for service. This recipe provides ½ Cup of Legumes per serving. SAL-14

THREE BEAN SALAD YIELD: 50 3/4 CUP PTIONS 4014973 6/# 10 Cans Kidney beans, drained & rinsed 12 ½ Cups 0075048 6/#10 Cans Garbanzo Beans, drained & rinsed 12 ½ Cups 4062378 6/#10 cans Cut Green Beans, drained 6 ¼ Cups 4030912 6/#10 Cans Diced Red Peppers, drained & rinsed 3 Cups 1039494 1/5 Lbs. Red Onions, thinly sliced 3 Cups 4119061 6/1 Gallon Soybean Oil 2 Cups 4113056 4/1 Gallon Red Wine Vinegar 1 Cup Salt & Pepper, to taste 1. In a bowl, combine all the ingredients, toss to combine. 2. Cover and refrigerate for several hours or overnight. CCP: Hold at 40 degrees F. or below for service. This recipe provides 1/2 Cup of Legumes per serving. SAL-16

GARDEN SALAD (TOSSED SALAD) YIELD: 50 PTIONS 7021678 6/2 lb. Romaine, chopped 50 cups Or 1/ 2lb 7410640 1/12 each Cucumber, ½ slices (24 per cuke) 100 slices or 2 ¼ Cucumbers 1763440 or 7123789 25 LB 10 LB Tomato, wedges (8 per tomato) 50 wedges or 7 Tomatoes Dressing, pc Dressing, bulk portioned 1 oz 50 each Or 6 ¼ Cups 1. Portion 1 cup of chopped romaine in a container; top with 2 each cucumber slices and 1 each tomato wedge. CCP: Hold at 40 F or lower for service. 2. Serve Tossed Salad with 1 oz portioned dressing cup or dressing pc. This recipe provides ½ Cup of Dark Leafy Greens SAL-17

TUNA SALAD YIELD: 50 PTIONS (1/2 CUP SERVING) 8682692 6/66.5 oz Tuna, canned chuck style 2 66 ½ oz. cans 1121151 30 Each or Celery, chopped 2 lbs. or 1 qt. + 3 ½ cups 1908284 3 Each 7750243 5 lbs. Onions, chopped (optional) 1 lb. or 2 2/3 cups 6639827 18 oz. Black Pepper 2 tsp. Dry Mustard 1 ½ tsp. 5762869 4/1 gal. Mayonnaise 1 quart + 1 ½ cups 1. Drain and flake tuna. 2. Combine tuna, onions (optional), celery, dry mustard and m a y o n n a i s e. Toss lightly until well combined. CCP: Cool to 40 F or lower within 4 hours. 3. Cover and refrigerate until ready to use. 4. Portion tuna salad with a No. 8 Scoop (1/2 Cup) on appropriate bread or roll. This recipe provides 2oz. equivalent M/MA per serving. SAL-18

CREAMY COLESLAW YIELD: 25 1/2 CUP PTIONS 1675701 1/5 Lbs. Green Cabbage, shredded 3 lbs. + 11 oz. 6523542 1/5 Lbs. Carrots, shredded 1 ¾ cups 5762869 4/1 gal Low Fat Mayonnaise 1 ¾ cups 5087572 1/25 Lbs. Sugar 2 Tbsp. 5228499 1/16 oz. Celery Seed 2 tsp. 5229026 1/16 oz. Dry Mustard 1 tsp. 2019214 4/1 gal. White Vinegar 2 Tbsp. 1. In a bowl, combine green cabbage & carrots; toss lightly. 2. In a separate bowl mix mayonnaise, sugar, celery seed, dry mustard and white vinegar; mix to combine well. 3. Pour dressing mixture over cabbage and carrots; mix to combine. 4. Cover and refrigerate for several hours or overnight. CCP: Hold at 40 degrees F. or below for service. This recipe provides 1/2 Cup of Other Vegetables per serving. SAL-19

TOMATO SALAD YIELD: 50 1/2 CUP PTIONS 1763440 7123789 25 LB 10 LB Tomatoes, large dice 25 Cups 1039494 1/5 Lbs. Red Onions, sliced thin 3 Cups 4119061 6/1 Gallon Soybean Oil 2 Cups 4113056 4/1 Gallon Red Wine Vinegar 1 Cup Salt & Pepper, to taste 1. In a bowl, combine the tomatoes and the red onions; add the oil and vinegar, toss to combine. 2. Season with salt and pepper. 3. Cover and refrigerate for several hours or overnight. 4. Right before service add the chopped basil and toss gently to combine. CCP: Hold at 40 degrees F. or below for service. This recipe provides ½ Cup of Red/Orange Vegetables per serving. SAL-20

GREEN BEAN SALAD YIELD: 50 2/3 CUP PTIONS 4062378 6/#10 cans Cut Green Beans, drained 25 Cups 4030912 6/#10 Cans Diced Red Peppers, drained & rinsed 3 Cups 1039494 1/5 Lbs. Red Onions, thinly sliced 3 Cups 4119061 6/1 Gallon Soybean Oil 2 Cups 4113056 4/1 Gallon Red Wine Vinegar 1 Cup Salt & Pepper, to taste 1. In a bowl, combine all the ingredients, toss to combine. 2. Cover and refrigerate for several hours or overnight. CCP: Hold at 40 degrees F. or below for service. 3. Portion 2/3 cup of green bean salad per serving. This recipe provides 2/3 Cup of Other Vegetables per serving. SAL-21

SYSCO # 7410640 1000314 7123789 1763440 1039494 8313967 KACHUMBER SALAD PACK SIZE 1/12 each 1/40 lbs. 1/10 lbs. 1/25 lbs. 1/5 lbs. YIELD: 50 3/4 CUP PTIONS INGREDIENT Cucumbers, peeled & medium chop Tomato, medium chop Red Onion, chopped fine AMOUNT 25 Cups 12 ½ Cups 3 Cups 1/25 lbs. 2019214 1/1 Gallon White Vinegar 3 Cups 2606396 12/1 Qt. Lemon Juice 2 oz 5239496 1/16 oz. Chili Powder 3 tsp. Salt & Pepper To Taste 1. In a large bowl combine all ingredients; toss well to combine. CCP: Hold at 40 degrees F or lower for service. 2. Serve 3/4 Cup of Kachumber Salad on each tray. This recipe provides 1/2 Cup of Other Vegetables and ¼ cup of Red/Orange Vegetables per serving. SAL-22

WATERMELON FRUIT SALAD YIELD: 50 ½ CUP PTIONS 3855293 1 each Watermelon, cut into ½ cubes 7 Cups 8388615 6/#10 cans Pineapple Tidbits, drained 12 Cups 2463164 0668873 1/4 lbs. 1/18 lbs. Red Grapes, washed & cut in half 3 Cups 0669208 1/18 lbs. Green Grapes, washed & cut in half 3 Cups 1. In a large bowl, combine all fruit; toss gently to combine. 2. Portion into ½ Cup servings. CCP: Hold at 40 degrees F. or lower for service. This recipe provides ½ Cup of Fruit per serving. SAL-23

POTATO SALAD YIELD: 50 2/3 CUP PTIONS 8551525 1/10lb Potatoes Red, washed & skins left on 12 ½ Lbs. 1908284 3 ea Celery, small dice 4 ¼ Cups 6686349 1/5 lb Onion, small dice 1 ¼ Cups 4041125 1 gal Sweet Pickle Relish, drained 2/3 Cup 5762869 1 gal Mayonnaise 3 Cups 4002994 24/26z Salt 1 Tbsp. 6639827 1/18z Black Pepper 1 tsp. 4006797 1 gal Yellow Mustard 1 Tbsp. 1. Boil or steam potatoes until just tender in center; approx. 35-40 minutes. Cool, peel and dice potatoes into ½ cubes. 2. In a large bowl with diced potatoes add all other ingredients; mix gently to combine. Transfer into shallow serving pans for service and refrigerate. CCP: Hold at 40 degrees F. or below for service. 3. Portion with a No. 6 scoop (2/3 cup) This recipe provides ½ Cup of Starchy Vegetable per serving. SAL-24

COUNTRY COLESLAW YIELD: 25 1/2 CUP PTIONS 1675701 4/5 lbs. Coleslaw Mix 2 ½ lbs 6523542 1/5 lb Shredded Carrots 1 lb 9127390 6/1 gal Canola Oil 1/2 cup 5087572 1/25 lbs. Sugar 1 Tbsp. 5935606 1 ea. Garlic Granulated 2 tsp. 4002994 1 ea. Salt 1 Tbsp. 2019214 4/1 gal. White Vinegar ¼ Cup 2606396 12/1 Qt. Lemon Juice ¼ Cup 5229455 1 ea. White Pepper ½ Tbsp. 1. In a bowl, combine coleslaw mix with shredded carrots; toss lightly. 2. In a separate bowl mix oil, sugar, garlic, salt, pepper, lemon juice and white vinegar; mix to combine well. 3. Pour dressing mixture over coleslaw; mix to combine and cover with plastic wrap. 4. Place in fridge for at least 45 minutes before serving. CCP: Hold at 40 degrees F. or below for service. 5. Portion with # 8 scoop (1/2 cup). This recipe provides 1/2 Cup of Other Vegetables per serving. SAL-25

Italian House Salad YIELD: 1 PTION 4417830 3 lb. Salad Mix Medley ½ cup 7021678 6/2 lb. or Romaine, chopped ½ cup 1/ 2lb 1763440 or 25 LB Tomatoes, wedges 2 wedges 7123789 10 LB 1286319 1 ea/ #10 can Black Olive Slices, drained ½ Tbsp. 7410640 12 ea Cucumbers, ½ inch slices 2 slices 8313967 5 lbs Red Onion, thinly sliced into rings 2 rings 6523542 5 lbs Shredded Carrots 1 Tbsp. 4488946 1 ea/1 gal Italian Dressing, Lite 1 oz 1. Mix the salad mix medley with the chopped romaine. 2. Spread the onion, cucumber, olives, and carrots on top of lettuce mixture. CCP: Hold at 40 degrees F. or below for service. 3. Serve salad with 1 oz portioned dressing cup. This recipe provides ½ cup dark green vegetable SAL-26

CHICKEN WALDF SALAD 6-8 YIELD: 50 PTIONS (1/2 CUP SERVING) 2157315 or USDA 2/5 lb. Diced Chicken, ½ cubes, cooked & cooled or USDA Diced Chicken, 1/2 cubes, cooked & cooled 7 lbs. + 3 oz. or 6 lbs. + 6oz. 1121151 30 Each or Celery, chopped 1 lbs. + 5oz. 1908284 3 Each or 1qt. + 1 cup 7750243 5 lbs. Onions, chopped (optional) 12 oz. or 2 cups + 2 Tbsp. 6639827 18 oz. Black Pepper 2 tsp. 5762869 4/1 gal. Mayonnaise, Light 3 ¼ Cups 2606396 12/1 Qt. Lemon Juice ¼ cup 2463164 4 lbs Grapes Fresh, sliced in half 1 lb 5670508 175 ea Apples Fresh, diced 10 oz Or Or Or 1467968 6/ #10 cans Canned, drained & diced 1. Cook chicken according to package directions in a 350 F oven. CCP: Heat to internal temp of 165 F or higher for 15 seconds. CCP: Cool chicken from 165 F to 70 F within 2 hours or less. CCP: Continue to cool chicken from 70 F to 40 F or below within 4 hours or less. CCP: Hold at 40 F or below. 2. Combine diced chicken, celery, onion (optional), black pepper, sliced grapes, diced apples, lemon juice, and mayonnaise. Mix lightly until well blended. CCP: Hold at 40 degrees F. or below for service. 3. Portion chicken salad with No. 8 Scoop (1/2 Cup) on appropriate bread or roll. This recipe provides 2 M/MA per serving. SAL-27

STRAWBERRY FIELDS CHICKEN SALAD SYSCO # PACK SIZE YIELD: 1 PTION INGREDIENT 6-8 AMOUNT USDA USDA Diced Chicken, cooked & cooled 2 oz. 2157315 2/5 lbs. Diced Chicken, cooked & cooled 2.3 oz. 2188031 6/5.15 lbs. Breaded Chicken Patty cooked & cooled & sliced 1 each 1132040 4/3 lbs. Spring Mix ¾ Cup 7021678 6/2 lbs. Chopped Romaine ¾ Cup 6523542 4/5 lbs. Carrot, shredded ¼ Cup 7410640 1/12 ct. Cucumber, striped peel & sliced ¼ Cup 5670508 1/175 ct. Red Delicious Apple, diced 2 Tbsp 2108884 2/4 lbs. Strawberries fresh, sliced 2 Tbsp See Recipe MIS-43 Toasted Pita Wedges WW Dinner Roll, 2 oz 1 portion 1 each 1. Cook chicken according to package directions in a 350 F oven. CCP: Heat to internal temp of 165 F or higher for 15 seconds. CCP: Cool chicken from 165 F to 70 F within 2 hours or less. CCP: Continue to cool chicken from 70 F to 40 F or below within 4 hours or less. CCP: Hold at 40 F or below. 2. In a bowl, toss both lettuces together and reserve. 3. In a container place mixed lettuces; top with shredded carrots, cucumbers, chopped apples and strawberry slices. Finally place diced chicken or sliced breaded chicken on top of salad. Serve toasted pita wedges or 2 oz dinner roll. This recipe provides 2 M/MA, ¾ Cup Dark Green Vegetable, ¼ cup Red Vegetables, ¼ cup Other Vegetable, ¼ Cup of Fruit and SAL A (Diced Chicken): 2 WGR SAL B (Breaded Chicken): 3 WGR SAL-28A: Diced Chicken SAL-28B: Breaded Chicken

SYSCO # USDA 2157315 2188031 PACK SIZE 2/5 lbs. 6/5.15 lbs. HARVEST SALAD YIELD: 1 PTION INGREDIENT Diced Chicken, commodity, cooked & cooled Diced Chicken, cooked & cooled Breaded Chicken Patty cooked & cooled & sliced AMOUNT 2 oz. 2.3 oz. 1 each 1132040 4/3 lbs. Spring Mix ¾ Cup 7021678 6/2 lbs. Chopped Romaine ¾ Cup 6523542 4/5 lbs. Carrot, shredded ¼ Cup 7410640 1/12 ct. Cucumber, striped peel & sliced ¼ Cup 5670508 1/175 ct. Red Delicious Apple, diced 2 Tbsp 3548393 6/#10 cans Mandarin Orange, drained 2 Tbsp 6-8 See Recipe MIS-43 Toasted Pita Wedges WW Dinner Roll, 2 oz 1 portion 1 each 1. Preheat oven to 350 F 2. On a parchment lined sheet tray, cook chicken according to package directions. CCP: Heat to internal temp of 165 F or higher for 15 seconds. CCP: Cool chicken from 165 F to 70 F within 2 hours or less. CCP: Continue to cool chicken from 70 F to 40 F or below within 4 hours or less. CCP: Hold at 40 F or below. 3. In a bowl, toss both lettuces together and reserve. 4. For service, in a 5 lb. boat, place mixed lettuces; top with shredded carrots, cucumbers, chopped apples and mandarin oranges. Finally place diced chicken or sliced breaded chicken on top of salad and serve toasted pita wedges or 2 oz dinner roll on the side. This recipe provides 2 M/MA, ¾ Cup Dark Green Vegetable, ¼ cup Red Vegetables, ¼ cup Other Vegetable, ¼ Cup of Fruit and SAL A (Diced Chicken): 2 WGR SAL B(Breaded Chicken): 3 WGR SAL-29 A:Diced Chicken SAL-29 B: Breaded Chicken

ASIAN CRISPY CHICKEN SALAD YIELD: 50 PTIONS 7021678 6/2 Lbs. Chopped Romaine, 1 ½ cup portions 75 Cups 1675701 4/5 Lbs. Cole Slaw Mix 25 Cups USDA 3548393 6/#10 Cans 6/#10 Cans Mandarin Oranges Mandarin Oranges 12 ½ Cups 2188058 2155830 2188031 6/5 Lbs. 6/5.47 Lbs. 6/5.15 Lbs. Chicken Nuggets, cooked & cooled Popcorn Chicken, cooked & cooled Breaded Chicken Patty, cooked, cooled & sliced 250 Each 600 Each 50 Each 4004438 6/#10 Cans Chow Mein Noodles 6 ¼ Cups 1542980 From Bakery 240/1 oz. WGR Dinner Roll, 1 oz WGR Breadstick, 1 oz 50 Each 2741940 2/250 Each 3 Lbs. Boat 50 Each 1. In a large bowl toss romaine and cole slaw mix until well combined. 2. Arrange 1 ¾ Cups of Lettuce/Slaw mixture in a 3 lbs. boat. 3. Sprinkle lettuce with ¼ cup of Mandarin oranges. Top with appropriate chicken (5 nuggets/12 popcorn/1 patty). CCP: Hold at 40 degrees F. or below for service. 4. At service, top salad with 2 Tbsp. of chow mein noodles. Serve salad with appropriate grain (1 Dinner Roll or Breadstick) This recipe provides 2 Meat/Meat Alternate, 2 WGR, ¾ Cups of Dark Leafy Greens, ½ cup Other Vegetables and ¼ cup Fruit per serving. SAL-30AA- Chicken Nuggets with Dinner Roll SAL-30AB- Chicken Nuggets with Breadstick SAL-30BA- Popcorn Chicken with Dinner Roll SAL-30BB- Popcorn Chicken with Breadstick SAL-30CA- Breaded Chicken with Dinner Roll SAL-30CB- Breaded Chicken with Breadstick

February 2017 6-8 CARROT RAISIN SALAD YIELD: 50 ¾ CUP PTIONS 6523542 1/5 Lbs. Carrot, shredded 25 Cups USDA/9387317 144/1.5oz. Raisins 3 1/8 Cups 8388615 6/#10 Cans Pineapple, tidbit 6 ¼ Cups USDA/6472502 6/4 Lbs. Yogurt 6 ¼ Cups 5762869 4/1 Gallon Lite Mayonnaise 2 Cups 2200319 96/4oz. 100% Orange Juice, 4 oz container 2 each 1. In a bowl, combine yogurt, mayonnaise, and orange juice. Whisk well to combine and set aside. 2. In another bowl, combine shredded carrots, raisins and pineapple. Toss gently to mix all ingredients. 3. Add the reserved yogurt mixture to the carrot mixture; toss to combine all ingredients. CCP: Hold at 40 F or lower for service 4. Serve ¾ cup. This recipe provides ¼ Cup of Fruit and ½ Cup of Red/Orange Vegetable per serving. SAL-31

Sandwiches

Bologna and Cheese Sandwich YIELD: 1 PTION 2284446 2/8 lb avg. Turkey and Beef Bologna, Berks 1.5 oz. USDA or US Cheese, Sliced 0.5 oz Food Varieties Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser, 1.8 oz 1 Or 3185887 12/12 each Wrap, Whole Grain 10 inch 1 1. Place bologna and cheese on bread, top with second slice. Cut diagonally and place in hinged container in the fridge for service. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-1- Sandwich SAN-1A- Kaiser SAN-1B- Wrap

Bologna Sandwich YIELD: 1 PTION 2284446 2/8 lb avg. Turkey and Beef Bologna, Berks 2 oz. Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or 3185887 12/12 each Wrap, Whole Grain 10 inch 1 1. Place bologna on bread, top with second slice. Cut diagonally and place in hinged container in the refrigerator for service. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-2- Sandwich SAN-2A- Kaiser SAN-2B- Wrap

Cheese Sandwich YIELD: 1 PTION USDA or US Food Variety Cheese, Sliced Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or 3185887 12/12 each Wrap, Whole Grain 10 inch 1 2 oz or 4 slices 1. Place cheese on bread, top with second slice. Cut diagonally and store in hinged container refrigerated for service. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving. SAN-3- Sandwich SAN-3A- Kaiser SAN-3B- Wrap

CHICKEN CAESAR WRAP YIELD: 1 PTION 2157315 or USDA 2/5 lb. Diced Chicken, cooked & cooled or Diced Chicken, cooked & cooled 2.3 oz. or 2 oz 7021678 6/2 Lbs. Chopped Romaine 1 Cup 5401047 4/1 Gallon Caesar Dressing, Light 1 oz. 2094957 2/5 Lbs. Parmesan Cheese, grated 1 Tbsp. 3185887 12/ 12 each Whole Wheat Wrap, 10 inch 1 1. Cook chicken according to package directions in a 350 F oven. CCP: Heat to internal temp of 165 F or higher for 15 seconds. CCP: Cool chicken from 165 F to 70 F within 2 hours or less. CCP: Continue to cool chicken from 70 F to 40 F or below within 4 hours or less. CCP: Hold at 40 F or below. 2. Arrange the lettuce on the wheat wrap. 3. Top lettuce with diced chicken & dressing. Top with parmesan cheese. 4. Fold wrap. Slice diagonally. 5. Place wrapped in 9 hinged container. Close and refrigerate. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat/Meat Alternates, 2 WGR Grains and 1/2 Cup of Dark Leafy Greens. SAN-4

Chicken Salad Sandwich YIELD: 1 PTION Recipe SAL-7 Chicken Salad, chilled (See Recipe) 1/2 cup Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or 3185887 12/12 each Wrap, Whole Grain 10 inch 1 1. Place one #8 scoop of Chicken Salad on 1 slice of Whole Wheat Bread. Top with Second slice. Store refrigerated. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-5- Sandwich SAN-5A- Kaiser SAN-5B- Wrap

Egg Salad Sandwich YIELD: 1 PTION Recipe SAL-12 Egg Salad, chilled (See Recipe) 1/3 cup Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or 3185887 12/12 each Wrap, Whole Grain 10 inch 1 1. Place one #12 scoop of Egg Salad on 1 slice of Whole Wheat Bread. Top with Second slice. Store refrigerated. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-6- Sandwich SAN-6A- Kaiser SAN-6B- Wrap

Ham or Turkey Ham and Cheese Sandwich YIELD: 1 PTION 2729143 2/6-7 Lbs. Avg. Turkey Ham, Jennie-O 2.7 oz. USDA or US Cheese, Sliced ½ oz. Food Variety 2163756 3/11 Lbs. Avg. Ham, Berks 1.5 oz. USDA or US Food Variety Cheese, Sliced ½ oz. Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or 3185887 12/12 each Wrap, Whole Grain 10 inch 1 1. Place Ham and Cheese on 1 slice of bread. Top with second bread slice. 2. Cut diagonally and place in 9 hinged container. Store in refrigerator. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-7- Sandwich SAN-7A- Kaiser SAN-7B- Wrap

Ham or Turkey Ham Sandwich YIELD: 1 PTION 2729143 2/6-7 Lbs. Avg. Turkey Ham, Jennie-O 3.6 oz. 2163756 3/11 Lbs. Avg. Ham, Berks 2 oz. Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or 3185887 12/12 each Wrap, Whole Grain 10 inch 1 1. Place Ham on 1 slice of bread. Top with second bread slice. 2. Cut diagonally and place in 9 hinged container. Store in refrigerator. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-8- Sandwich SAN-8A- Kaiser SAN-8B- Wrap

Italian Sub YIELD: 1 PTION 2163756 3/11 Lbs. Avg. Ham, Berks 1 oz. 2729143 2/6-7 Lbs. Avg. Turkey Ham, Jennie-O 1.8 oz. 2125102 2/8 Lbs Avg. Salami, Berks 0.5 oz. 2389260 or 4648806 3/12 lbs. or 4/5 lbs. Provolone Cheese, Sliced 1 slice (0.5 oz) Order from Bakery WGR Sub Roll, 2 oz. 1 each 1. Place Ham or Turkey Ham, Salami and Cheese on a Sub Roll. Slice and store in a 9 hinged container refrigerated. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and 2 WGR G per serving. SAN-9

Peanut Butter and Jelly Sandwich YIELD: 1 PTION USDA or Peanut Butter 4 TBSP 4009189 6/5 LB 3298417 6/#10 CN Jelly 1 TBSP Wheat Bread, 1oz slice 2 Slices USDA or 6/5 LB Peanut Butter 2 TBSP 4009189 3298417 6/#10 CN Jelly 1 TBSP Wheat Bread, 1oz slice 2 2476754 168/1oz Cheese, Commodity or Cheese Stick 1 oz./ 1 stick Version #1 1. On one slice of bread spread with 4 Tbsp. of Peanut Butter. 2. On the other slice of bread spread the jelly; sandwich the two sides together. CCP: Hold at 40 degrees F. or below for service. Version #2 1. On one slice of bread spread with 2 Tbsp. of Peanut Butter. 2. On the other slice of bread spread the jelly; sandwich the two sides together. CCP: Hold at 40 degrees F. or below for service. 3. Serve sandwich with cheese stick or cheese. This recipe provides 2MMA AND 2 WGR Grains per serving. SAN-10

Salami and Cheese Sandwich YIELD: 1 PTION USDA or US Cheese, Sliced 1 oz. Food Variety 2125102 2/8 Lbs Avg. Salami, Berks 1 oz. Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or 3185887 12/12 each Wrap, Whole Grain 10 inch 1 1. Place salami and cheese on bread, top with second slice. Cut diagonally and store in hinged container refrigerated for service. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-11- Sandwich SAN-11A- Kaiser SAN-11B- Wrap

Tuna Salad Sandwich YIELD: 1 PTION Recipe SAL-18 Tuna Salad, chilled (See Recipe) ½ c Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or 3185887 12/12 each Wrap, Whole Grain 10 inch 1 1. Place one #8 scoop of Tuna Salad on 1 slice of Whole Wheat Bread. Top with Second slice. Store refrigerated. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-12- Sandwich SAN-12A- Kaiser SAN-12B- Wrap

Turkey Sandwich YIELD: 1 PTION 1381599 2/8-10 Lbs. Turkey, Jennie-O 3.86 oz. Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or 3185887 12/12 each Wrap, Whole Grain 10 inch 1 1. Place Turkey and cheese on 1 slice of bread. Top with second bread slice. 2. Cut diagonally and place in 9 hinged container. Store in refrigerator. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-13- Sandwich SAN-13A- Kaiser SAN-13B- Wrap

Turkey and Cheese Sandwich YIELD: 1 PTION 1381599 2/8-10 Lbs. Turkey, Jennie-O 3 oz. USDA or US Food Variety Cheese 1 slice (0.5 oz) Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or 3185887 12/12 each Wrap, Whole Grain 10 inch 1 1. Place Turkey and cheese on 1 slice of bread. Top with second bread slice. 2. Cut diagonally and place in 9 hinged container. Store in refrigerator. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-14- Sandwich SAN-14A- Kaiser SAN-14B- Wrap

TURKEY RANCHERO WRAP YIELD: 1 PTION 3185887 12/12 each Wrap, Whole Grain 10 inch 1 1381599 2/8-10 Lbs. Turkey, sliced 3 oz. 9192337 or 4/5 LB Cheddar Cheese, shredded ½ oz. USDA Commodity 1675529 or 4/5 LB Lettuce, shredded ½ Cup 1675529 5 LB 1763440 or 25 LB Tomatoes, sliced 2 each 7123789 10 LB 5096797 4/1 Gallons Lite Ranch Dressing 1/2 oz. USDA/9953068 6/#10 Cans Salsa, commodity or USF 1 oz. 1. Place the sliced turkey on the whole wheat wrap. 2. Layer with lettuce, tomato and shredded cheese, roll tightly. 3. Cover and refrigerate; serve with a side of salsa and ranch dressing. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat/Meat Alternative and 2 WGR Grains per serving. SAN-15

Roast Beef Sandwich YIELD: 1 PTION 6227557 2/5 lbs Roast Beef Medium, Berks 2 oz Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or 3185887 12/12 each Wrap, Whole Grain 10 inch 1 1. Place Roast Beef on 1 slice of bread. Top with second bread slice. 2. Cut diagonally and place in 9 hinged container. Store in refrigerator. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-16- Sandwich SAN-16A- Kaiser SAN-16B- Wrap

Roast Beef and Cheese Sandwich YIELD: 1 PTION 6227557 2/5 lbs Roast Beef Medium, Berks 1.5 oz USDA or US Food Variety Cheese.5 oz Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or 3185887 12/12 each Wrap, Whole Grain 10 inch 1 1. Place Roast Beef and cheese on 1 slice of bread. Top with second bread slice. 2. Cut diagonally and place in 9 hinged container. Store in refrigerator. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 M/MA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-17- Sandwich SAN-17A- Kaiser SAN-17B- Wrap

NJ STYLE SLOPPY JOE SANDWICH YIELD: 1 PTION USDA Turkey, sliced 2 oz. 1381599 2/8-10 Lbs. 2163756 3/11 Lbs. Ham, sliced ½ oz. slice 2729143 2/6-7 Lbs. Avg. Turkey Ham, sliced 1 oz slice 7278997 4/5 Lbs. American Cheese 1 Slice SAL-19 Coleslaw SEE RECIPE SAL-19 ¼ Cup WGR Kaiser Roll, 1.8 oz. 1 each 1. On the bottom half of a Kaiser roll; place turkey, ham (or turkey ham) and cheese; top with ¼ Cup of coleslaw (see recipe SAL-19). Place top half of Kaiser to complete sandwich. CCP: Hold at 40 degrees F. or lower for service. This recipe provides 2 M/MA and 1.75 WGR Grains and1/4 cup other vegetable SAN-18

SAUSAGE, EGG & CHEESE on an ENGLISH MUFFIN YIELD: 1 PTION 3009879 6/5 LB Sausage Patty 1 each USDA Cheese, Sliced 1 slice 7278997 4/5 Lbs. American Cheese, sliced 3583242 300/1.25 oz. Egg Patty 1 each 7829555 144/ 2 oz. WGR English Muffin 2 oz 1 each (sliced) 1. On a sprayed and lined sheet pan place egg patty; heat according to package instructions. CCP: Heat until internal temperature is 165 degrees F. or higher. 2. On a lined sheet pan place sausage patty; heat according to package instructions CCP: Heat until internal temperature is 165 degrees F. or higher. 3. Top egg with sausage patty and sliced cheese, place back in oven until cheese melts. CCP: Hold at 140 degrees F. or higher for service. 4. At service, place melted egg, sausage and cheese on an English muffin. This recipe provides 2.5 MMA and 2 WGR per serving. SAN-19

NY STYLE BREAKFAST SANDWICH YIELD: 1 PTION 5654425 12/50 Ct Turkey Bacon, cut in half 1 slice USDA Cheese, Sliced 2 slices (1 oz) 7278997 4/5 Lbs. American Cheese, sliced 3583242 300/1.25oz. Egg Patty 1 each 0017354 120/2.25 oz Hash Brown, Patty 1 each Whole Wheat Kaiser Roll, 1.8 oz 1 each 1. On a sprayed and lined sheet pan place egg patty; heat according to package instructions. CCP: Heat until internal temperature is 165 degrees F. or higher. 2. On a lined sheet pan place turkey bacon; heat according to package instructions CCP: Heat until internal temperature is 165 degrees F. or higher. 3. On a lined sheet pan place Hash Brown patty, heat according to package directions CCP: Heat until internal temperature is 165 degrees F. or higher. 4. Top egg with 2 slices of cheese, place back in oven until cheese melts. Top with reserve turkey bacon. CCP: Hold at 140 degrees F. or higher for service. 5. At service, place the Hash Brown topped with the melted egg, bacon and cheese on a 1.8oz Kaiser Roll. This recipe provides 2 M/MA, 1.8 WGR and ½ Cup Starchy Veg. per serving. SAN - 20

GRILLED CHICKEN RANCHERO WRAP YIELD: 1 PTION 3185887 12/ 12 each Whole Wheat Wrap, 10 inch 1 each 3044684 5/6.25 Lbs. A-Grilled Chicken Breast, cooked and diced 1 each or or or ----------------------- ------------ ---------------------------------------------------------- -------------- USDA B-Fajita Chicken, commodity 2.7 oz. or or or ----------------------- ------------- ---------------------------------------------------------- ----------------- 2157315 2/5 Lbs. C-Diced Chicken 1.7 oz or or or USDA USDA Diced Chicken 1.5 oz. USDA/9192337 Shredded Cheese, commodity or USF ½ oz. 1675529 or 1675529 4/5 LB 5 LB Lettuce, shredded ½ Cup 1763440 or 7123789 25 LB 10 LB Tomatoes, sliced 2 each 5096797 4/1 Gallons Lite Ranch Dressing 1/2 oz. USDA/9953068 6/#10 Cans Salsa, commodity or USF 1 oz. 1. Preheat oven to 350 F. 2. Cook chicken according to package directions CCP: Cook to until internal temperature is 165 F or higher for at least 15 seconds CCP: Cool chicken to 70 F within 2 hours and to 40 F within an additional 2 hours. CCP: Hold at 40 F or below for service. 3. On a Wrap, Whole Grain 10 inch, layer with chicken, lettuce, tomato and shredded cheese, roll tightly. 4. Cover and refrigerate; serve with a side of salsa and ranch dressing. CCP: Hold at 40 degrees F. or below for service. This recipe provides A- 2.5 oz. Meat/Meat Alternative B- 2 oz. Meat/Meat Alternative C- 2 oz. Meat/Meat Alternative and 2 WGR Grains per serving. SAN-21 A SAN-21 B SAN-21 C

HAM, EGG & CHEESE ON A KAISER ROLL YIELD: 1 PTION 2163756 3/11 LBA Ham, sliced ½ oz. 2729143 2/6-7 LBA Turkey Ham ( Sysco), sliced 1 oz. 3583242 300/1.25oz. Egg Patty 1 each USDA Sliced Cheese (Commodity) 1 slice 7278997 4/5 Lbs. Sliced Cheese ( Sysco) From Bakery Kaiser Roll WGR, 1.8 oz 1 each 1. On a parchment lined sheet pan, cook egg patty according to cooking instructions on box. CCP: Cook to at least 165 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher for service. 2. Place sliced ham or turkey ham on egg patty and top with cheese. Place back in oven until cheese melts. CCP: Hold at 140 F or higher for service. 3. Place melted ham, egg & cheese on a Kaiser roll for service. This recipe provides 2 Meat/Meat Alt. and 1.75 WGR Grains per serving. SAN-22

TURKEY, CHEDDAR & BACON WRAP YIELD: 1 PTION 3185887 12/12 each Wrap, Whole Grain 10 inch 1 each 1381599 2/8-10 Lbs. Turkey, sliced 3 oz. 9192337 or 4/5 LB Cheddar Cheese, shredded ½ oz. USDA Commodity 5654425 12/ 50 ct Turkey Bacon Slice, cut in half 1 slice (2 halves) 1675529 or 4/5 LB Lettuce, shredded ½ Cup 1675529 5 LB 1763440 or 25 LB Tomatoes, sliced 2 each 7123789 10 LB 1. Heat turkey bacon according to package directions. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. In the 9 Wrap, layer turkey, shredded cheese, 2 bacon halves, roll tightly. CCP: Hold at 140 F or higher for service. 3. Serve warm wrap with lettuce and tomatoes on the side. This recipe provides 2 Meat/Meat Alternative and 2 WGR Grains per serving. SAN-23

EGG & CHEESE ON A PRETZEL BUN YIELD: 1 PTION 3583242 300/1.25oz. Egg Patty 1 each USDA Sliced Cheese (Commodity) 2 slices 7278997 4/5 Lbs. Sliced Cheese ( Sysco) 7843600 120/2.2 OZ WG Pretzel Bun, 2.2 oz 1 each 0725164 6/17 OZ Butter Pan Release Spray 1. Preheat oven to 350 F. 2. On a parchment lined sheet pan, cook egg patty according to cooking instructions on box. CCP: Cook to at least 165 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher for service 3. Spray a parchment lined sheet pan with butter pan release spray. 4. Assemble sandwiches: Pretzel bun bottom, cooked egg patty, cheese slices, and pretzel bun top. 5. Bake in oven until cheese is melted and internal temperature reaches 150 F. CCP: Hold at 140 F or higher for service. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. SAN-24

BACON, EGG & CHEESE SANDWICH YIELD: 1 PTION 5654425 12/50 Ct Turkey Bacon, cut in half 1 slice USDA Cheese, Sliced 2 slices (1 oz) 7278997 4/5 Lbs. American Cheese, sliced 3583242 300/1.25oz. Egg Patty 1 each Whole Wheat Kaiser Roll, 1.8 1 each 1. On a sprayed and lined sheet pan place egg patty; heat according to package instructions. CCP: Heat until internal temperature is 165 degrees F. or higher. 2. On a lined sheet pan place turkey bacon; heat according to package instructions CCP: Heat until internal temperature is 165 degrees F. or higher. 3. Top egg with 2 slices of cheese, place back in oven until cheese melts. Top with reserve turkey bacon. CCP: Hold at 140 degrees F. or higher for service. 4. At service, place the melted egg, bacon and cheese on a 1.8 oz Kaiser Roll. This recipe provides 2 M/MA and 1.75 WGR Grains per serving. SAN- 25

Sausage and Cheese Croissant Sandwich YIELD: 1 PTION 3009879 6/5 lb Sausage Patty 1 each USDA 7278997 4/5 Lbs. Cheese, Sliced American Cheese, sliced 2 slices (1 oz) 3492784 144/2.2oz Whole Grain Croissant, 2.2 oz 1 each 1. Preheat oven to 350 F. 2. On a lined sheet pan, place sausage patty. CCP: Heat until internal temperature is 165 degrees F. or higher. 3. Place bottom half of croissant on a lined sheet pan and place sausage with two slices of cheese on top, bake in 350 F oven until cheese is melted. 4. Finish with other half of the croissant and wrap or display accordingly. CCP: Hold at 140 degrees F. or higher for service. This recipe provides 2 M/MA and 2 WGR Grains per serving. SAN-26

BACON, EGG & CHEESE CROISSANT YIELD: 1 PTION 5654425 12/50 Ct Turkey Bacon, cut in half 1 slice USDA Cheese, Sliced 2 slices (1 oz) 7278997 4/5 Lbs. American Cheese, sliced 3583242 300/1.25oz. Egg Patty 1 each 3492784 144/2.2oz Whole Grain Croissant, 2.2 oz 1 each 1. On a sprayed and lined sheet pan place egg patty; heat according to package instructions. CCP: Heat until internal temperature is 165 degrees F. or higher. 2. On a lined sheet pan place turkey bacon; heat according to package instructions CCP: Heat until internal temperature is 165 degrees F. or higher. 3. Top egg with 2 slices of cheese, place back in oven until cheese melts. Top with reserve turkey bacon. CCP: Hold at 140 degrees F. or higher for service. 4. At service, place the melted egg, bacon and cheese on a croissant. This recipe provides 2 M/MA and 2 WGR Grains per serving. SAN-27

Chicken Waldorf Salad Sandwich YIELD: 1 PTION SAL-27 Chicken Waldorf Salad, chilled 1/2 cup Order from Bakery Whole Wheat Bread, 1 oz slice 2 slices Order from Bakery Whole Wheat Kaiser 1.8 oz 1 each 3185887 12/12 each Wrap, Whole Wheat 10 1 each 1. For Sandwich/Kaiser: Place one #8 scoop of Chicken Waldorf Salad on 1 slice of whole wheat bread/bottom half of roll. Top with second slice/top half of roll. Cut diagonally and place in 9 hinged container. Close and refrigerate. 1A. For Wrap: place one #8 scoop on wrap, fold wrap and slice diagonally. Place wrap in 9 hinged container. Close and refrigerate. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/WW Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN 28A-- Sandwich SAN 28B-- Kaiser SAN 28C -- Wrap

BACON, EGG & CHEESE on an ENGLISH MUFFIN YIELD: 1 PTION 5654425 12/50 Ct Turkey Bacon, cut in half 1 slice USDA Cheese, Sliced 2 slices (1 oz) 7278997 4/5 Lbs. American Cheese, sliced 3583242 300/1.25 oz. Egg Patty 1 each 7829555 144/ 2 oz. WGR English Muffin 2 oz 1 each (sliced) 1. On a sprayed and lined sheet pan place egg patty; heat according to package instructions. CCP: Heat until internal temperature is 165 degrees F. or higher. 2. On a lined sheet pan place turkey bacon; heat according to package instructions CCP: Heat until internal temperature is 165 degrees F. or higher. 3. Top egg with 2 slices of cheese, place back in oven until cheese melts. CCP: Hold at 140 degrees F. or higher for service. 4. At service, place melted egg & cheese and bacon on an English muffin. This recipe provides 2 MMA and 2 WGR per serving. SAN-29

SAUSAGE, EGG & CHEESE on a CROISSANT YIELD: 1 PTION 3009879 6/5 LB Sausage Patty 1 each USDA Cheese, Sliced 1 slice 7278997 4/5 Lbs. American Cheese, sliced 3583242 300/1.25 oz. Egg Patty 1 each 3492784 144/2.2oz Whole Grain Croissant, 2.2 oz 1 each 1. Thaw croissants under refrigeration overnight. 2. Pre-heat oven to 350 F 3. On a sprayed and lined sheet pan place egg patty; heat per package instructions. CCP: Heat until internal temperature is 165 F. or higher for at least 15 seconds CCP: Hold at 140 F or higher for service 4. On a lined sheet pan place sausage patty; heat per package instructions CCP: Heat until internal temperature is 165 F. or higher for at least 15 seconds CCP: Hold at 140 F or higher for service 5. Sandwich Assembly: a. Place bottom half of croissant on a lined sheet pan and top with egg, sausage and cheese slice. b. Bake in 350 F oven until cheese is melted. 6. Top with the top half of the croissant. Wrap or display accordingly. CCP: Hold at 140 F or higher for service. This recipe provides 2.5 MMA and 2 WGR per serving. SAN-30

January 2016 6-8 HOT TURKEY & CHEESE CROISSANT SUB YIELD: 1 PTION 1381599 2/8-10 Lbs. Turkey Breast, sliced thin 3 oz. USDA American Cheese (commodity) 1 slice (1/2 oz.) 7278997 4/5 Lbs American Cheese (purchased) 4455776 144/ 2.3 oz WGR Croissant Sub Roll 1 each 1. Thaw croissant sub rolls over night in refrigerator. CCP: Hold at 40 F or below until ready to use. 2. Pre-heat oven to 350 F 3. Place sliced turkey on a lined sheet tray, top with a slice of American cheese. Bake in oven until cheese is melted and the turkey is hot. CCP: Cook until internal temperature reaches 165 F or higher for 15 seconds 4. Remove from oven, place melted turkey & cheese on the bottom half of the croissant roll. Place top portion of the roll to finish off the sandwich. CCP: Hold at 140 F or higher for service This recipe provides 2 oz equivalent M/MA and 2 WGR Grains per serving. SAN-31

Miscellaneous

SESAME FREE HUMMUS YIELD: 50-4oz PTIONS 0075048 6/#10 can Chick Peas, drained & rinsed 25 Cups or 2 - #10 Cans Water 1 ½ Pints 4933133 6/32 oz. Garlic, chopped ¼ Cup 2606396 12/1 Qt. Lemon Juice ½ Cup 5239553 1/16 oz. Cumin, ground 3 ½ tsp. Salt 6 ¼ tsp. 4119061 6/1 gallon Soybean Oil 1 ½ Cups 1. In a food processor, combine the chick peas, water, garlic, lemon juice, cumin, salt and oil; process for 2 minutes or until mixture is smooth and creamy. 2. Cover and refrigerate for several hours or overnight. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2oz. Meat/Meat Alt. per serving. MIS-1

Cheese Sauce YIELD: 50 portions 6562211 30/ 1 lb Margarine ¾ cup 8379251 2/25 lb. Flour 1 ¾ cups 4002994 24/26 oz. Salt 1 tsp. N/A N/A Milk 3 quart + 1 cup 4/5 lb. Shredded Cheddar Cheese or 3 lbs. Commodity 9192337 Or USDA 1. In a sauce pan, melt margarine; add flour and salt, stir until smooth. 2. Add milk gradually; stirring constantly. 3. Add shredded cheese; cook for 12-15 minutes. Stir frequently until smooth and thick. CCP: Hold at 140 degrees F. or higher for service. 2.5 oz provides 1 oz. equivalent of M/MA MIS-2

RICE & BEANS YIELD: 100 Portions (1/2 CUP) 5527585 4671350 or Commodity 25 LB 25 LB Rice, Brown (NSLP) Rice, long grained par boiled (NNSLP ONLY) Water, boiling 2 qts. or 3lbs. 6oz. 2qts 1 ¾ cups or 3lbs. 10oz. 3 quarts Salt 2 tsp. 3362274 6/#10 CN Pinto Beans, drained & rinsed 25 Cups 5844220 6/#10 CN Black Beans, drained & rinsed 4014973 6/#10 CN Kidney Beans, drained & rinsed or Commodity 5935879 6/9 oz. Taco Seasoning Mix 1 package 1. Divide Rice equally into 2-2 steam table pans. 2. Add salt to boiling water; pour 1 quart + 2 cups into each rice pan. Add ½ the drained & rinsed beans and ½ the taco seasoning into each pan; stir to combine. 3. Cover pans tightly with foil. 4. Bake at 325 F for 30 minutes or until most of the moisture is absorbed. CCP: Hold at 140 degrees F. or higher for service. 5. Serve ½ Cup (No. 8 scoop). This recipe provides ½ oz WGR Grains and ¼ Cup of Legumes per serving. MIS-3

RICE COOKERY YIELD: 50 Portions (1/2 CUP - #8 SCOOP) 5527585 25 LB Rice, Brown (NSLP) 2 qts. or 3lbs. 6oz. 4671350 25 LB Rice, long grained par boiled 2qts 1 ¾ cups or 3lbs. or Commodity (NNSLP ONLY) 10oz. Water, boiling 3 quarts Salt 2 tsp. 1. Do not rinse enriched rice 2. Divide Rice equally into 2-2 steam table pans. 3. Add salt to boiling water; pour 1 quart + 2 cups into each rice pan. 4. Cover pans tightly with foil. 5. Bake at 325 F for 30 minutes or until most of the moisture is absorbed. CCP: Hold at 140 degrees F. or higher for service. CCP: Cool to 70 F within 2 hours and from 70 F to 40 F or lower within an additional 4 hours. This recipe provides 1 Grain per serving. MIS-4

SYSCO # ANGE GLAZED CARROTS PACK SIZE YIELD: 25 1/2 CUP PTIONS INGREDIENT AMOUNT 4114195 or USDA 6/#10 Sliced Carrots, canned & drained Sliced Carrots, frozen 5 lbs. + 2oz. or 1 ½ #10 4 lbs. + 8oz. or 1 Gallon 6562211 30/ 1 lb Margarine 4oz. or ½ Cup 5087572 1/25 Lbs. Sugar ¾ Cup Orange Juice ¾ Cup Nutmeg 1 tsp. 5265451 18 oz. Cinnamon 1 tsp. Water 1 Cup 4073441 16 oz. Cornstarch 2 Tbsp. + 2 tsp. 1. If using frozen carrots steam/blanch for 4 minutes or until tender. 2. Place carrots in a steam table pan. 3. For glaze, combine margarine, sugar, orange juice and spices to a pan; stir to combine. Mix water and cornstarch together until well dissolved; add to glaze mixture and mix well. 4. Add to carrots; mix to combine. Bake at 325 F for 15-20 minutes. CCP: Heat until 140 degrees F or higher. CCP: Hold at 140 degrees F. or higher for service. This recipe provides 1/2 Cup of Orange/Red Vegetables per serving. MIS-5

YIELD: 50 Servings SYSCO # Portion Size INGREDIENT AMOUNT Daily: Red Orange Vegetable 6214217 1 pack Bagged Baby Carrots (2.6 oz) 25 7700404 ½ cup Bulk Baby Carrots 25 Monday: Starchy Vegetable MIS-17 2/3 c Corn Salad 25 Tuesday: Legumes SAL-1 2/3 cup Black Bean Salad 25 SAL-5 2/3 cup Chickpea Bean Salad 25 SAL-3 2/3 cup Cannellini Bean Salad 25 SAL-13 ¾ c Lentil Salad 25 SAL-16 ¾ c Three Bean Salad 25 SAL-14 ½ c Spicy Black Bean Salad 25 Wednesday: Dark Green Vegetable 7021678 1 cup Tossed Romaine Salad Cup 25 4417830 1 cup Spring Mix Medley Salad Cup 25 1675859 ½ cup Raw Broccoli Dippers 25 Thursday: 7410640 1000314 Other Vegetable ½ cup Cucumber Coins 25 6524110 ½ cup Celery Sticks 25 6348593 1906759 1908318 Friday: 1 cup Iceberg Salad 25 Use Leftover Starchy, Legume, Dark This recipe provides: ½ c Orange Vegetable per day ½ c each of Dark Green Vegetable, Other Vegetable, Starchy Vegetable and Legumes per week 6-8/9-12 HARVEST MARKET (Mac s Veggie Patch) MIS-6

BUTTERED NOODLES/ PASTA YIELD: 50-1 CUP PTIONS 0140295/ USDA USDA 3593409 / USDA 3593111 / USDA 2/5 LB 2/10 LB 2/10 LB Whole Wheat Egg Noodles (dry) Whole Grain Penne (dry) Whole Grain Rotini (dry) Whole Grain Spaghetti (dry) 6 Lbs. + 4 oz. 6562211 30/1 LB Margarine 1 pound 5935671 10 oz. Parsley Flakes ¼ cup Salt & Pepper, to taste 1. Bring water to boil; add salt. 2. Melt margarine; set aside 3. Slowly add noodles or pasta; stirring occasionally until water boils again. Cook until noodles/pasta are tender. DO NOT OVERCOOK. 4. Drain pasta, toss with melted margarine; season with salt, pepper & parsley flakes. CCP: Hold at 140 F or higher for service. This recipe provides 2 WGR Grains per serving. MIS-8

YIELD: 50-1 Cup Portions USDA VEGETABLE PASTA SALAD WGR Pasta (penne, rotini, etc.) cooked & cooled 25 Cups 3593409 2/10 Lbs. WGR Rotini, cooked & cooled 1675859 1/3 Lbs. Broccoli Florets, cut into bite sized pieces 7 ¾ Cups 6523542 1/5 Lbs. Carrots, shredded 7 ¼ Cups 1039494 1/5 Lbs. Red Onion, medium dice 2 ¼ Cups 4256228 1/10 Lbs. Grape Tomatoes, halved 7 ¾ Cups 5264312 1/5 oz. Dried Oregano 3 Tbsp. 5228341 1/5 oz. Dried Basil 3 Tbsp. 5935606 1/25 oz. Granulated Garlic 3 Tbsp. 4488946 4/1 Gal. Lite Italian Dressing 3 Cups 4488946 1/1 Gal. Lite Italian Dressing 1. In a large bowl, combine all the ingredients; toss well to combine. 2. Cover and refrigerate for several hours or overnight so flavors can develop. CCP: Hold at 40 F or below for service. 3. Serve 1 cup portion. 1 WGR Grains and ½ Cup of Vegetables per serving. MIS-9

SOUTHWESTERN CN (Fiesta Corn) YIELD: 50 - ½ CUP PTIONS 4107520 Commodity USDA 99530 6/#10 Cans 6/#10 Cans Corn (canned), drained Commodity Salsa, commodity Salsa 2 - #10 Cans 5 Cups 5935879 6/9 oz. Taco Seasoning 3 tsp. 1. Combine corn, salsa and taco seasoning in a pan(s). 2. Heat covered in a 350 F oven. CCP: Heat until internal temperature reaches 140 F or higher. CCP: Hold at 140 F or higher for service. 3. Portion with a 4oz scoop or spoodle. This recipe provides ½ Cup of Starchy Vegetable per serving. Revised 2/6/14 MIS-10

Buffalo Chicken Tenders YIELD: 50 PTIONS (3 Tenders Each) 2188045 6/5.165 Lbs. Chicken Tenders 150 each 4063186 4/1 Gallon Hot Sauce 12 ½ Cups 1. Cook chicken tenders according to package directions. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. For service, toss chicken tenders in sauce; place 3 tenders on the tray. This recipe provides 2 M/MA and 1 WGR Grain MIS-11

BBQ Chicken Tenders YIELD: 50 PTIONS (3 Tenders Each) 2188045 6/5.165 Lbs. Chicken Tenders 150 each 2728244 4/1 Gallon BBQ Sauce 6 ¼ Cups Water 3 Cups 1. Cook chicken tenders according to package directions. CCP: Cook until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 2. Thin BBQ sauce with water; mix to combine 3. For service, toss chicken tenders in sauce; place 3 tenders on the tray. This recipe provides 2 M/MA and 1 Grain MIS-12

SYSCO # HONEY GLAZED CARROTS PACK SIZE YIELD: 50 1/2 CUP PTIONS INGREDIENT AMOUNT 4114195 or USDA 6/#10 Sliced Carrots, canned & drained Sliced Carrots, frozen 10 lbs. + 4oz. or 3 #10 9 lbs. 6562211 30/1 lb. Margarine 1 Cup or 8oz. 4361432 6/3 lbs. Honey 1 ½ Cups Water 1 Cup 1. If using frozen carrots steam/blanch for 4 minutes or until tender. 2. Place carrots in a steam table pan. 3. For glaze, in a saucepan melt margarine and honey together bring to boil, turn down heat to medium; reduce mixture by half. 4. Add to carrots; mix to combine. Bake at 325 F for 15-20 minutes. Add water as necessary to mixture if it becomes too thick. CCP: Heat until 140 degrees F or higher. CCP: Hold at 140 degrees F. or higher for service. This recipe provides 1/2 Cup of Orange/Red Vegetables per serving. MIS-13

MAPLE CINNAMON SWEET POTATO TOTS SWEET POTATOES YIELD: 50 1/2 CUP PTIONS SYSCO # 8501310 PACK INGREDIENT SIZE 6/2.5 lbs. Sweet Potato Tots (A) AMOUNT 500 each USDA Sweet Potato Cubes, commodity (B) 25 Cups 0587733 1/30 oz. Maple Cinnamon Sprinkle 1 Cup 1. Cook Sweet Potato Cubes according to package directions. CCP: Heat until 140 degrees F or higher. CCP: Hold at 140 degrees F or higher for service. 2. Right before service sprinkle with Maple Cinnamon Sprinkle. Step: 5A) Serve 10 pieces on each tray. Step: 5B) Serve ½ Cup on each tray. This recipe provides 1/2 Cup of Orange/Red Vegetables per serving. MIS-14A (Tots) MIS-14B (Cubes)

GRILLED BBQ CHICKEN BREAST YIELD: 50 PTIONS SYSCO # PACK SIZE INGREDIENT AMOUNT 3044684 200/2.5 oz. Chicken Breast, grilled 50 each 2728244 4/1 Gallon BBQ Sauce 3 Cups + 2 Tbsp. Water 1 ½ Cups 1. Combine BBQ sauce and water; mix well. 2. Place chicken on a parchment lined sheet pan; brush with BBQ sauce. 3. Bake in 350 F oven. CCP: Heat until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 4. Serve 1 chicken breast. Creditable Meal Component Contribution This recipe provides 2 M/MA MIS - 15

ROASTED BBQ CHICKEN (WITH BONE) YIELD: 50 PTIONS US # PACK SIZE INGREDIENT AMOUNT USDA USDA Chicken Commodity 8pc Breast & Wing Chicken Commodity 8pc Thigh & Drumstick 50 Breast/50 Wing 50 Thigh/50 Wing 2728244 4/1 Gallon BBQ Sauce 3 Cups + 2 Tbsp. Water 1 ½ Cups 1. Combine BBQ sauce and water; mix well. 2. Place chicken on a parchment lined sheet pan; brush with BBQ sauce. 3. Bake in 350 F oven. CCP: Heat until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 4. Serve 1 breast and 1 wing 1 drumstick and 1 thigh per serving, do not swap chicken pieces (i.e. chicken breast and chicken thigh or drumstick and chicken breast) Creditable Meal Component Contribution 1 breast & 1 wing provides: 6.25 MMA 1 drumstick and 1 thigh provides: 5 MMA MIS - 16

CN SALAD YIELD: 50 2/3 CUP PTIONS 4107520 Commodity 6/#10 Cans Corn (canned), drained Commodity 25 Cups 4030912 6/#10 Cans Diced Red Peppers, drained & 3 Cups rinsed 1039494 1/5 Lbs. Red Onion, small dice 3 Cups 2606396 12/1 Qt. Lemon Juice 1 Cup 4119061 6/1 Gallon Soybean Oil 2 Cups 5239553 1/16 oz. Cumin, ground ½ Cup 4933133 6/32 oz. Garlic, chopped ½ Cup Salt & Pepper, to taste 1. In a bowl, combine all the ingredients; toss to combine. 2. Cover and refrigerate for several hours or overnight. CCP: Hold at 40 degrees F. or below for service. 3. Portion salad with #6 scoop or 2/3 cup. This recipe provides ½ Cup of Starchy Vegetable per serving. MIS-17

CHILI CON CARNE WITH BEANS YIELD: 55 Servings (2/3 cup) SYSCO # 3996269 USDA PACK SIZE INGREDIENT AMOUNT 8/5 Lbs. Ground Beef Crumbles 6 lbs. + 4 oz. Ground Beef Crumbles, commodity 6686349 1/5 Lbs. Onions, chopped 2 Cups 5935606 1/25 oz. Granulated Garlic 2 Tbsp. 6639827 1/18 oz. Black Pepper 2 tsp. 5239496 1/16 oz. Chili Powder 3 Tbsp. 5236674 1/16 oz. Paprika 1 Tbsp. 5229125 1/20 oz. Onion Powder 1 Tbsp. 5239553 1/16 oz. Ground Cumin ¼ Cup 4113460 6/#10 Cans Diced Tomato with Juice ½ #10 Can Water 2 Quart + 1 Cup 4030219 6/#10 Cans Tomato Paste 3 Cups 4014973 USDA 6/#10 Cans Kidney Beans, drained & rinsed Kidney Beans, commodity drained & rinsed 3 Cups 1. In a large pot, brown beef crumbles. 2. Add onions, granulated garlic, pepper, chili powder, paprika, onion powder and ground cumin; cook for 5 minutes. 3. Stir in tomatoes, water and tomato paste; mix well. Bring to a simmer and cover, stirring occasionally until thickened; about 45 minutes. 4. Stir in beans; cover and simmer; stirring occasionally. CCP: Cook until internal temperature is 165 F or higher. CCP: Hold at 140 F or higher for service. 5. At service portion (2/3 cup- #6 scoop) of chili per serving 1.5 oz. equivalent M/MA MIS-18

WARM CINNAMON APPLES YIELD: 50 PTIONS USDA 1467968 6/#10 Cans Apple Slices, commodity Apple Slices 25 Cups 6562211 30/1 Lb. Margarine, melted 2 Cups 5087572 1/25 Lbs. Granulated Sugar 1 Cup 5265451 1/18 oz. Ground Cinnamon 3 Tbsp. 2606396 12/1 Qt. Lemon Juice ½ Cup 1. In a large bowl, mix all the ingredients until well combined. 2. Place apple mixture in a baking dish(s); cover with foil. 3. Bake in a 350 F oven until apples are tender. CCP: Heat until internal temperature reaches 150 F or higher for service. CCP: Hold at 140 F or higher for service. 4. At service portion ½ Cup of apples per serving. Creditable Meal Component Contribution ½ Cup of Fruit MIS-19

SYSCO # GARLIC BREADSTICK YIELD: 50 Portions (1 Per Serving) PACK SIZE INGREDIENT AMOUNT 1542980 240/1 oz WGR Breadstick 50 Each 6562211 30/1 Lb. Margarine, melted (1 tsp. per) 1 Cup 5935671 1/10 oz. Parsley Flakes 2 Tbsp. 5935606 1/25 oz. Granulated Garlic 4 Tbsp. 1. In a pan over medium heat, melt margarine. 2. Remove melted margarine from heat and whisk in granulated garlic and parsley flakes. Set aside. 3. On a parchment lined sheet tray arrange breadsticks; brush with reserved margarine garlic mixture. 4. Bake in breadsticks in oven until golden brown and/or according to package directions. 5. Remove from oven and brush with reserved garlic/margarine mixture. CCP: Hold at 140 degrees F or higher for service. 6. Serve 1 each garlic breadstick on each tray. This recipe provides 1 WGR Grain per serving. MIS-21

SYSCO # 1675859 or 6988166 USDA BROCCOLI ITALIANO PACK SIZE 20 lbs. or 12/ 2.5 YIELD: 50 1/2 CUP PTIONS INGREDIENT Broccoli Florets, (fresh) chopped or Broccoli Florets, (frozen) AMOUNT 12 lbs. +8 oz. or 12 lbs. +8 oz. 4119061 6/1 Gallons Soybean Oil ½ Cup 5935671 1/10 oz. Parsley Flakes 2 Tbsp. 3492784 1/6 oz. Italian Seasoning 2 Tbsp. 5239611 1/16 oz. Garlic Powder 3 Tbsp. Salt & Pepper To Taste 1. If using fresh broccoli, blanch or steam for 4 minutes. 2. In a large pan over medium high, heat oil. 3. Add broccoli and stir; season with parsley, Italian seasoning, garlic, salt & pepper. 4. Cook until broccoli is heated and tender. CCP: Heat until 140 degrees F or higher. CCP: Hold at 140 degrees F or higher for service. 5. Serve 4 oz.(1/2 Cup) of seasoned broccoli on each tray. This recipe provides 1/2 Cup of Dark Green Vegetables per serving. MIS-22

YIELD: 50 PTIONS (1 CUP) 5527585 4671350 or Commodity VEGETABLE FRIED RICE 25 LB 25 LB Rice, Brown (NSLP) Rice, long grained par boiled (NNSLP ONLY) Water, boiling Salt 1053735 12/ 2.5 lbs Mixed Vegetables Commodity 2 qts. or 3lbs. 6oz. 2qts 1 ¾ cups or 3lbs. 10oz. 3 quarts 2 tsp. 25 Cups 4897641 1/.5 GALLON Soy Sauce 2 Cups 3780830 1/16 oz Ginger, ground 4 Tbsp. Salt & Pepper To Taste 7350788 1/2 Lbs. Scallion, sliced (optional) 2 Cups 1. Divide Rice equally into 2-2 steam table pans. 2. Add salt to boiling water; pour 1 quart + 2 cups into each rice pan. Add the salt; stir to combine. 3. Cover pans tightly with foil. 4. Bake at 325 F for 30 minutes or until most of the moisture is absorbed. 5. While rice is cooking, heat vegetables; reserve. 6. Combine cooked rice, vegetables, soy sauce and ginger; mix well to combine. Adjust seasoning with salt and pepper. CCP: Hold at 140 degrees F. or higher for service. 7. Top fried rice with sliced scallions (optional) and serve 1 Cup (2-#8 Scoops) on each tray. This recipe provides ½ Cup Grain and ½ Cup Vegetables per serving. MIS-23

SYSCO # PACK SIZE YIELD: 50 1/2 CUP PTIONS INGREDIENT AMOUNT 2282234 USDA 12/2 Lbs. Spinach, chopped frozen Or Spinach, commodity 25 Cups 25 Cups 4119061 6/1 Gallons Soybean Oil ½ Cup 5239611 1/16 oz. 4933133 SAUTEED SPINACH 6/32 oz. Garlic Powder Or Chopped Garlic Salt & Pepper 4 Tbsp. ¼ Cup To Taste 1. In a large pan over medium high, heat oil and add chopped garlic. Sauté until fragrant 1 minute. 2. Add spinach, season with salt and pepper. Sauté until spinach is cooked thoroughly. CCP: Heat until 140 degrees F or higher. 3. After cooking drain excess liquid from spinach, place in pan for service. CCP: Hold at 140 degrees F or higher for service. 4. Serve 4 oz. (1/2 Cup) of sautéed spinach on each tray. This recipe provides 1/2 Cup of Dark Green Vegetables per serving. MIS-24

Revised 8-6-15 SYSCO # ITALIAN STYLE POTATO WEDGES PACK SIZE USDA or 1027309 6/5 Lbs. YIELD: 50 1/2 CUP PTIONS INGREDIENT Potato Wedges, commodity Potato Wedges AMOUNT 25 Cups 4119061 6/1 Gallons Soybean Oil ½ Cup 5935671 1/10 oz. Parsley Flakes ¼ Cup 3492784 1/6 oz. Italian Seasoning 2 Tbsp. 5935606 1/25 oz. Granulated Garlic 3 Tbsp. Salt & Pepper To Taste 1. Toss potato wedges with oil, spices, salt & pepper. 2. Cook in a 350 F oven until golden brown. CCP: Heat until 140 degrees F or higher. CCP: Hold at 140 degrees F or higher for service. 3. Serve ½ Cup of potato wedges on each tray. This recipe provides 1/2 Cup of Starchy Vegetables per serving. MIS-25

MAPLE CINNAMON CARROTS YIELD: 50 1/2 CUP PTIONS SYSCO # USDA Or 4114195 Or 1054964 PACK SIZE 6/ #10 cans INGREDIENT Sliced Carrots, drained Sliced Carrots, drained 12/ 2 Lb Sliced Carrots, frozen AMOUNT 25 cups 6562211 30/ 1 lb Margarine 1 Cup 0587733 1/30 oz. Maple Cinnamon Sprinkle 1 Cup 1. In a pan, melt margarine. Add carrots and maple cinnamon sprinkle; stirring to combine. 2. CCP: Heat until 140 degrees F or higher. 3. CCP: Hold at 140 degrees F or higher for service. 4. At service, portion ½ Cup of carrots on tray. This recipe provides 1/2 Cup of Orange/Red Vegetables per serving. MIS-26

SYSCO # 1675859 or 6988166 USDA SAUTEED BROCCOLI PACK SIZE YIELD: 50 1/2 CUP PTIONS 20 lbs. 12/ 2.5 lbs INGREDIENT Broccoli Florets, (fresh) chopped or Broccoli Florets, (frozen) AMOUNT 12 lbs. + 8 oz. 4119061 6/1 Gallons Soybean Oil ½ Cup 5239611 1/16 oz. Garlic Powder 3 Tbsp. Salt & Pepper To Taste 1. If using fresh broccoli, blanch or steam for 4 minutes. 2. In a large pan over medium high, heat oil. 3. Add broccoli and stir; season with garlic powder, salt & pepper. 4. Cook until broccoli is heated and tender. CCP: Heat until 140 degrees F or higher. CCP: Hold at 140 degrees F or higher for service. 5. Serve 4 oz.(1/2 Cup) of seasoned broccoli on each tray. This recipe provides 1/2 Cup of Dark Green Vegetables per serving. MIS-27

TEX-MEX RICE YIELD: 50 Portions (1/2 CUP - #8 SCOOP) 5527585 25 LB Rice, Brown (NSLP) 2 qts. or 3lbs. 6oz. 4671350 25 LB Rice, long grained par boiled 2qts 1 ¾ cups or 3lbs. or Commodity (NNSLP ONLY) 10oz. Water, boiling 3 quarts 5935879 6/9 oz. Taco Seasoning Mix ½ Cup 5935671 1/10 oz. Parsley Flakes ¼ Cup Salt & Pepper To Taste 1. Do not rinse enriched rice 2. Divide Rice equally into 2-2 steam table pans; add spices to rice. 3. Add boiling water; pour 1 quart + 2 cups into each rice pan. 4. Cover pans tightly with foil. 5. Bake at 325 F for 30 minutes or until most of the moisture is absorbed. CCP: Hold at 140 degrees F. or higher for service. CCP: Cool to 70 F within 2 hours and from 70 F to 40 F or lower within an additional 4 hours. 6. Serve ½ cup (#8 scoop). This recipe provides 1 WGR Grain per serving. MIS-28

ROASTED VEGETABLES YIELD: 50 PTIONS (1/2 CUP PTIONS) 6902423 1/5 Lbs Zucchini, ½ dice 9 ¾ Cups 6902399 1/5 Lbs Yellow Squash, ½ dice 9 ¾ Cups 1079250 1/5 Lbs Red Pepper, ½ dice 3 ¼ Cups 1039494 1/5 Lbs Red Onion, ½ dice 2 ¼ Cups 3492784 1/6 oz Italian Seasoning 4 Tbsp 5935606 1/25 oz Granulated Garlic 2 Tbsp 4119061 6/1 Gallon Soybean Oil 1 Cup Salt & Pepper To Taste 1. Heat oven to 400 degrees F. 2. In a large bowl, combine all ingredients and toss well. 3. Place on a parchment lined sheet pan in a single layer and place in oven. 4. Roast the vegetables until tender and golden in color. CCP: Hold at 140 degrees F or higher for service. 5. At service potion ½ Cup of Vegetables on tray. Creditable Meal Component Contribution This recipe provides ½ Cup of Other Vegetables per serving. MIS-29

TEX-MEX GREEN BEANS YIELD: 50 PTIONS (1/2 CUP PTIONS) USDA Or 4062378 6/#10 Cans Green Beans, commodity Or Green Beans 25 Cups 5935879 6/9 oz Taco Seasoning 1/2 Cup USDA Or 99530 6/#10 Cans Salsa, commodity Or Salsa 5 Cups 1. In a large pan over medium high heat, cook green beans, taco seasoning and salsa. CCP: Heat until internal temperature is 150 degrees F or higher CCP: Hold at 140 degrees F or higher for service 2. At service, portion ½ Cup of Green Beans on each tray. Creditable Meal Component Contribution This recipe provides ½ Cup of Other Vegetables per serving. MIS-30

SYSCO # 1675859 or 6988166 USDA Warm Cheesy Broccoli PACK SIZE 20 lbs. 12/ 2.5 lbs YIELD: 50 1/2 CUP PTIONS INGREDIENT Broccoli Florets, (fresh) chopped or Broccoli Florets, (frozen) AMOUNT 12 lbs. + 8 oz. 4119061 6/1 Gallons Soybean Oil ½ Cup Salt & Pepper To Taste USDA 9192337 4/5 lbs. Shredded Cheese, commodity Shredded Cheese 1 lb 9 oz 1. If using fresh broccoli, blanch or steam for 4 minutes. 2. In a large pan over medium high, heat oil. 3. Add broccoli and stir; season with salt & pepper. 4. Cook until broccoli is heated and tender. Remove from heat and transfer into serving pans. Evenly distribute cheese on top of broccoli; cover CCP: Heat until 140 degrees F or higher. CCP: Hold at 140 degrees F or higher for service. 5. Serve 4 oz. (1/2 Cup) of cheesy broccoli on each tray. This recipe provides 1/2 Cup of Dark Green Vegetables per serving. MIS-32

MAPLE CINNAMON SWEET POTATOES FRIES SYSCO # PACK SIZE YIELD: 50 1/2 CUP PTIONS INGREDIENT AMOUNT 5656200 6/2.5 lbs. Sweet Potato Crinkle Fries 25 Cups 0587733 1/30 oz. Maple Cinnamon Sprinkle 1 Cup 1. Cook Sweet Potato Fries according to package directions. CCP: Heat until 140 degrees F or higher. CCP: Hold at 140 degrees F or higher for service. 2. Right before service sprinkle with Maple Cinnamon Sprinkle. Serve ½ Cup of Fries on each tray. This recipe provides 1/2 Cup of Orange/Red Vegetables per serving. MIS-33

WHOLE GRAIN PEACH CRISP YIELD: 50 PTIONS 3678893 6/ #10 Can Sliced Peaches, canned & drained 25 Cups 5593702 12/2lb Light Brown Sugar 2 Cups Whole Wheat Flour ½ Cup 5265451 1/18z Ground Cinnamon 4 Tbsp. 2606396 12/1 Qt. Lemon Juice ¼ Cup 8563280 12/42z Rolled Oats 2 ½ Cups Whole Wheat Flour 1 ½ Cups Light Brown Sugar 3 Cups Ground Cinnamon 2 Tbsp. 6562211 30/1lb Margarine, chilled cut into cubes 3/4 Lbs. Preheat oven to 375 degrees F. 1. While oven heats, toss peaches with sugar, whole wheat flour and lemon juice in a large bowl. 2. Pour into 2 2 full size hotel pans and set aside. 3. In a mixing bowl mix together all dry ingredients, excluding the butter. Sprinkle butter over dry ingredients. 4. Using clean hands or pastry blender, crumble the butter into the oat mixture; continue to crumble until you achieve small pea size pieces. 5. Sprinkle oat crumble evenly over peaches. 6. Bake uncovered for 40-45 minutes or until peaches are soft and bubbly, and oat mixtureis golden brown. 7. Allow peach crisp to cool for at least 20 minutes. 8. Portion into 50 ½ Cup servings. This recipe provides ½ Cup Fruit and ¾ WGR Grains per serving. MIS-34

WHOLE GRAIN APPLE CRISP YIELD: 50 PTIONS 9488990 30lb Sliced Apples, frozen 25 Cups Or 1467968 6/#10 Sliced Apples, canned 5593702 12/2lb Light Brown Sugar 2 Cups Whole Wheat Flour ½ Cup 5265451 1/18z Ground Cinnamon 4 Tbsp. 2606396 12/1 Qt. Lemon Juice ¼ Cup 8563280 12/42z Rolled Oats 2 ½ Cups Whole Wheat Flour 1 ½ Cups Light Brown Sugar 3 Cups Ground Cinnamon 2 Tbsp. 6562211 30/1lb Margarine, chilled cut into cubes 3/4 Lbs. Preheat oven to 375 degrees F. 1. While oven heats, toss apples with sugar, whole wheat flour and lemon juice in a large bowl. 2. Pour into 2 2 full size hotel pans and set aside. 3. In a mixing bowl mix together all dry ingredients, excluding the butter. Sprinkle butter over dry ingredients. 4. Using clean hands or pastry blender, crumble the butter into the oat mixture; continue to crumble until you achieve small pea size pieces. 5. Sprinkle oat crumble evenly over apples. 6. Bake uncovered for 40-45 minutes or until apples are soft and bubbly, and oat mixture isgolden brown. 7. Allow apple crisp to cool for at least 20 minutes. 8. Portion into 50 ½ Cup servings. This recipe provides ½ Cup Fruit and ¾ WGR Grains per serving. MIS-35

WHOLE GRAIN PEAR CRISP YIELD: 50 PTIONS USDA or 4891883 6/#10 Cans or 6/#10 Cans Diced Pears, well drained or Diced Pears, well drained 25 Cups 5593702 12/2lb Light Brown Sugar 2 Cups n/a Whole Wheat Flour ½ Cup 5265451 1/18oz Ground Cinnamon 4 Tbsp. 2606396 12/1 Qt. Lemon Juice ¼ Cup 8563280 12/42oz Rolled Oats 2 ½ Cups n/a Whole Wheat Flour 1 ½ Cups 5593702 12/2lb Light Brown Sugar 3 Cups 5265451 1/18oz Ground Cinnamon 2 Tbsp. 6562211 30/1lb Margarine, chilled cut into cubes 3/4 Lbs. Preheat oven to 375 degrees F. 1. While oven heats, toss pears with sugar, whole wheat flour and lemon juice in a large bowl. 2. Pour into 2 2 full size hotel pans and set aside. 3. In a mixing bowl mix together all dry ingredients, excluding the butter. Sprinkle butter over dry ingredients. 4. Using clean hands or pastry blender, crumble the butter into the oat mixture; continue to crumble until you achieve small pea size pieces. 5. Sprinkle oat crumble evenly over pears. 6. Bake uncovered for 40-45 minutes or until pears are soft and bubbly, and oat mixture is golden brown. 7. Allow pear crisp to cool for at least 20 minutes. 8. Portion into 50 ½ Cup servings. This recipe provides ½ Cup Fruit and ¾ WGR Grains per serving. MIS-36

BBQ BAKED BEANS YIELD: 50 PTIONS 5933718 6/#10 Cans Vegetarian Beans 25 Cups 2728244 4/1 Gallon BBQ Sauce 3 Cups + 2 Tbsp. 1. Preheat oven to 350 F 2. In a full sized 4 hotel pan add the beans and BBQ sauce; mix well to combine. CCP: Cook until internal temperature reaches 150 F or higher. CCP: Hold at 140 F or higher for service. 3. Portion a ½ cup of beans on a tray for service. ½ Cup of Legumes MIS-37

SYSCO # CHILI SPICED POTATOES PACK SIZE USDA or 1027309 6/5 Lbs. YIELD: 50 1/2 CUP PTIONS INGREDIENT Potato Wedges, commodity Potato Wedges AMOUNT 25 Cups 25 Cups 4119061 6/1 Gallons Soybean Oil ½ Cup 5935671 1/10 oz. Parsley Flakes To Taste 5239496 1/16 oz Chili Powder 3 tbsp Salt & Pepper To Taste 1. Toss potato wedges with oil, spices, salt & pepper. 2. Cook in a 350 F oven until golden brown. CCP: Heat until 140 degrees F or higher. CCP: Hold at 140 degrees F or higher for service. 3. Serve ½ Cup of potato wedges on each tray. This recipe provides 1/2 Cup of Starchy Vegetables per serving. MIS-38

SYSCO # SAUTEED GREEN BEANS PACK SIZE YIELD: 50 1/2 CUP PTIONS INGREDIENT AMOUNT 1877034 or 12/2 lbs. Green Beans (frozen) 25 cups 4062378 6/#10 CN or Green Beans (canned) USDA 4119061 6/1 Gallons Soybean Oil ½ Cup 5239611 1/16 oz. Garlic Powder 3 Tbsp. Salt & Pepper To Taste 1. In a large pan over medium high, heat oil. 2. Add green beans and stir; season with garlic powder, salt & pepper. 3. Cook until green beans are heated and tender. CCP: Heat until 140 degrees F or higher. CCP: Hold at 140 degrees F or higher for service. 4. Serve 4 oz (1/2 Cup) of seasoned green beans on each tray. This recipe provides 1/2 Cup of Other Vegetables per serving. MIS-39

MASHED POTATOES WITH GRAVY YIELD: 50 PTIONS 3677739 6/5.31 Lbs. Mashed Potato Granules, prepared 25 cups 4933941 6/11.3 oz. Turkey Gravy, prepared 2 oz portion 12 ½ cups 1. Prepare mashed potatoes according to package directions. CCP: Hold at 140 F or higher for service. 2. Prepare gravy according to package directions. CCP: Hold at 140 F or higher for service. 3. Serve 4 oz (1/2 cup) portion of mashed potatoes with 2 oz (1/4 cup) of prepared gravy. Creditable Meal Component Contribution This recipe provides ½ cup Starchy Vegetables. MIS-40

ROASTED POTATOES (COMMODITY) SYSCO # PACK SIZE YIELD: 50 1/2 CUP PTIONS INGREDIENT AMOUNT USDA Diced Potatoes 25 cups 4119061 6/1 Gallons Soybean Oil ½ Cup 5935671 1/10 oz. Parsley Flakes To Taste 5935606 1/25 oz. Granulated Garlic To Taste Salt & Pepper To Taste 1. Toss diced potatoes with oil, parsley flakes, granulated garlic, salt & pepper. 2. Cook in a 350 F oven until golden brown. CCP: Heat until 140 degrees F or higher. CCP: Hold at 140 degrees F or higher for service. 3. Serve ½ cup of roasted potatoes on each tray. This recipe provides 1/2 Cup of Starchy Vegetables per serving. MIS-41

Cheesy Tater Tots YIELD: 50 1/2 CUP PTIONS SYSCO # USDA PACK SIZE 0013553 6/5 lbs. USDA 9192337 4/5 lbs. INGREDIENT Potato Rounds, commodity Tater Tots Shredded Cheese, commodity Shredded Cheese AMOUNT 25 Cups 1 lb 9 oz 1. Preheat oven to 350 F. 2. Cook potato tots according to package directions. 3. Transfer into serving pans sprayed with pan release spray. Evenly distribute cheese on top of tater tots; cover CCP: Hold at 140 degrees F or higher for service. 4. Serve 4 oz. (1/2 Cup) of cheesy tater tots on each tray. This recipe provides 1/2 Cup of Starchy Vegetables per serving. MIS-42

TOASTED PITA WEDGES YIELD: 50 6 WEDGE PTIONS SYSCO # #128- A&S #0432-Pechters PACK SIZE INGREDIENT WGR Pita, Anthony & Sons WGR Pita, Pechter s AMOUNT 50 each 4119061 6/1 gallon Soybean Oil 1 Cup 5935606 1/25 oz. Granulated Garlic 3 Tbsp. 5935671 1/10 oz. Parsley Flakes 2 Tbsp. 5236674 1/16 oz. Paprika 2 Tbsp. 1. Preheat oven to 350 F 2. Cut pita bread into 6 wedges; place cut pita into a large bowl. 3. Drizzle oil over pita; toss to coat well. Then sprinkle spices and toss again to combine spices evenly. 4. Place on parchment lined baking sheet; place in oven and bake until crisp and edges are golden. 5. Remove from oven and let cool completely on a baking rack. Store in air tight container or hotel pan with plastic wrap. (These can be made a few days in advance). 6. At service place 6 wedges on tray. This recipe provides 2 WGR Grains per serving. MIS-43

SEASONED FRENCH FRIES YIELD: 1 PTION MIS A CAJUN FRENCH FRIES 8962201 6/5 Lbs. French Fries, 3/8 Straight Cut ½ Cup 5228424 1/18 oz. Cajun Seasoning 1 tsp. MIS B GREEK FRENCH FRIES 8962201 6/5 Lbs. French Fries, 3/8 Straight Cut ½ Cup 9806480 1/28 oz. Lemon Pepper Seasoning 1 tsp. MIS C GARLIC HERB FRENCH FRIES 8962201 6/5 Lbs. French Fries, 3/8 Straight Cut ½ Cup 3777798 1/18 oz. Garlic Herb Seasoning 1 tsp. MIS D TACO FRENCH FRIES 8962201 6/5 Lbs. French Fries, 3/8 Straight Cut ½ Cup 5935879 6/9 oz. Taco Seasoning 1 tsp. 1. Cook French fries according to package directions. CCP: Cook until internal temperature is 165 F or higher for at least 15 seconds. 2. Once French fries come out of the oven; sprinkle with 1 tsp. of choice of seasoning, toss to combine well. CCP: Hold at 140 F or higher for service. 3. Serve ½ cup of seasoned French Fries. This recipe provides ½ Cup Starchy Vegetable per serving. MIS 44 A MIS 44 B MIS 44 C MIS 44 D

Queso Sauce YIELD: 211-2 oz Portion 5275993 6/ 5 lb bags Cheese Sauce 2.5 bags 9953068 6/#10 cans Salsa 1 #10 Can OPTIONAL (for added spice): 5882758 #10 can Jalapeno, drained & chopped 1 cup 1. Mix 3 bags of cheese sauce with one #10 can of salsa (add optional chopped jalapenos) and heat to above 145 F. CCP: Hold at 140 F. or higher for service. 2. Portion 2 ounces per serving. ½ oz equivalent M/MA MIS-45

Stir Fry Vegetables YIELD: 50 ½ cup portions 1877034 or USDA 4062378 or USDA 1054964 or USDA 4114195 or USDA 12/ 2lb 6/# 10 Cans 12/2 lbs. 6/# 10 Cans Green Beans, frozen Green Beans, canned, drained Sliced Carrots, frozen Sliced Carrots, canned, 2 lbs 3 lbs drained 1039494 5 lbs. Red Onions, julienne 3 lbs 9330010 6/#10 can Peppers, Red and Green 1 #10-Can Drained 6988166 12/ 2.5 lbs Broccoli, frozen 2 lbs 5935606 1 ea. Garlic Granulated 2 Tbsp. 1540832 6/5 lb bags Teriyaki Sauce 2 cups 1. Mix all vegetables and garlic in a large bowl together and mix with 2 cups of teriyaki sauce. 2. Put in hotel pans and bake in the oven covered at 350 F for 20 minutes or until 150 F is reached. CCP: Hold at 140 F. or higher for service. 3. Portion #8 Scoop (1/2 cup). This recipe provides 1/2 Cup of Other Vegetables per serving. MIS-46

Corn Medley YIELD: 100 -½ Cup PTIONS 6686349 5 lbs Yellow Onions, diced 2 lbs 1079250 1/5 lbs Red Bell Pepper, diced 2 lbs 9127390 1 Gallon Canola oil ¼ Cup Salt 1 tsp Black Pepper ½ tsp 3837051 or 4107520 1877034 or 4062378 USDA 1054964 4114195 USDA 30 lbs Corn Kernels or 6/#10 Cans Corn Kernels, drained 12/ 2 lb Green Beans (frozen) or Green Beans, canned, drained 12/2 lbs. Sliced Carrots, frozen 6/# 10 Cans Sliced Carrots, canned, drained 10 lbs 1. Preheat oven to 350 F. 2. Dice and then sweat onions and red bell peppers in a pot with a ¼ cup of oil, salt and black pepper. 3. Add to other vegetables, toss together, place in 2 in. hotel pans to roast in oven until fully cooked together. CCP: Hold at 140 degrees F. or slightly above for service. 4. Serve ½ cup portion. 6 lbs 5 lbs This recipe provides ½ Cup of Vegetables per serving. MIS-47

Gelatin Fruit Cups YIELD: 96 Portions Water 3 Qts 4010476 12/24 oz Strawberry Gelatin 1 Package USDA or Sysco Any canned or frozen fruit, 24 lbs drained properly and sliced or diced Such as Sliced Strawberries or Sliced Blueberries or Diced Pears 5318613 20/125 each 5.5 oz cups 96 cups 1. Pour Boiling water into a pitcher: 3 quarts of water to 1 package of gelatin, stir until mixed. 2. Fill 5.5 oz cups with ½ cup of fruit. 3. Add 1 oz of gelatin mixture to each cup of fruit. 4. Chill according to directions. CCP: Hold at 40 degrees or lower for service. This recipe provides ½ Cup of Fruit per serving. MIS-48

SYSCO # YIELD: 50 Portions (1 Half Roll Per Serving) PACK SIZE Garlic Bread INGREDIENT AMOUNT Local Bakery WGR 5 Club Roll, 2 oz 25 Each 6562211 30/1 Lb. Margarine, melted (1 tsp. per 1 Cup half) 5935671 1/10 oz. Parsley Flakes 2 Tbsp 5935606 1/25 oz. Granulated Garlic 1/4 Cup 1. In a pan over medium heat, melt margarine. 2. Remove melted margarine from heat and whisk in granulated garlic and parsley flakes. Set aside. 3. On a parchment lined sheet tray arrange bread in halves; brush each half with 1 tsp of margarine garlic mixture. 4. Bake bread in 375 F oven until golden brown. 5. CCP: Hold at 140 degrees F or higher for service. 6. Serve one garlic bread half. This recipe provides 1 oz WGR Grains. MIS-49

YIELD: 34 1 ¼ C SERVINGS(Brown) 34(White) 5527585 or Commodity 4671350 25 LB 25 LB Confetti Rice Rice, Brown long grain (NSLP) Rice, White long grained par boiled (NNSLP) Water for Brown Rice Water for White Rice 5 qts 2 qts +3 Cups 8 qts 5 qts + 2 Cups 6213359 6/ 1 lb. Chicken Base, Low Sodium 4 Tbsp 0076992 10 Lbs Carrots Diced 4 lbs 1908284 5 Lbs Celery Diced 5 lbs 6686349 5 Lbs Onions Diced 4 lbs 9127390 1 ea Canola Oil ¼ Cup 6639827 1 ea Black Pepper 2 Tbsp 5935606 1 ea Garlic Granulated 4 Tbsp 1. In a 1 gallon stock or sauce pot, add oil and turn flame to medium/high heat. 2. Add diced onions first, then diced celery and diced carrots. Sauté until translucent, and remove from heat. 3. Cook rice according to directions by adding water and 4 Tbsp. of chicken base. 4. Add sautéed vegetables to cooked rice, then add seasonings and mix. CCP: Redistribute into proper containers for serving and keep above 145 F 5. *****If you do not have a stovetop take all ingredients mix well and put in hotel pans evenly distributed and cook according to standard rice instructions for 45 minutes.***** 6. Serve a 10 oz scoop. This recipe provides 2 WGR Grains MIS-50

Caramelized Onions (Topping) YIELD: 50-2 oz SERVINGS 6686349 5 lbs Yellow Onion, julienned 10 Lbs 6562211 30/1 lb Margarine ½ lb Salt 1 tsp 1. Melt margarine in a large saucepot. 2. Add julienned onions with salt and continue to stir on high heat until caramel in color. CCP: Either use right away in service at 140 degrees F or higher, or place on a sheet pan to cool to under 40 degrees F within 2 hours. MIS-51

Peppers and Onions (Topping) YIELD: 80-2 oz SERVINGS 6686349 6686505 1079250 5 Lbs 5 Lbs 5 Lbs Yellow Onion, julienned Green Peppers, julienned Red Peppers, julienned 7 Lbs 4 Lbs 4 Lbs 5847011 6 / 1 Gallon Olive Oil ½ cup Salt 1 tsp 1. Heat olive oil in a large saucepot. 2. Add julienned onions with salt and continue to stir on medium heat until translucent in color. 3. Add Julienne Peppers and cook until soft. CCP: Either use right away in service at 140 degrees F or higher, or place on a sheet pan to cool to under 40 degrees F within 2 hours. MIS-52