1. Cook pasta according to package directions. Drain and set aside.

2. Meanwhile, in a large stock pot, steam kettle, or tilt skillet combine the asparagus, garlic powder, salt, and pepper. Bring to a low boil and reduce heat to a simmer. Cover and cook for 15 minutes.

3. Add the drained pasta and canned chicken and diced tomatoes and stir to combine. Transfer into full-size 2 ½-inch steam table pans and evenly distribute the parmesan cheese over the top. Critical Control Point: Heat to 165°F or higher for at least 15 seconds.

4. Serve 1 cup portions using an 8 ounce ladle or spoodle.

Critical Control Point: Hold for hot service at 135°F or higher.

1. Preheat oven at 325°F.

2. Pan out the Pollock pieces on sheet pans. Bake in the oven until lightly brown, for about

20 minutes. Critical Control Point: Heat to 145°F or higher for at least 15 seconds.

3. Serve in a tortilla 2 Tbsp shredded cabbage, 2 Tbsp chopped tomato, one 3-oz Pollock

and 2 – 2½ tablespoons of salsa. Top with 1 teaspoon of chopped cilantro for garnish.

Serve with a lime wedge.

4. Serve 1 taco per child.

Critical Control Point: Hold for hot service at 135°F or higher.

Note: You can substitute half the green cabbage with purple cabbage to add color to the

dish. Radish is an excellent garnish to this taco! Slice them up and throw them in!

1. To make tomato sauce, sauté onions and garlic in oil for 2-3 minutes. Add tomatoes,

oregano, thyme, and basil. Simmer over low heat, uncovered, for 30 minutes, stirring

occasionally.

2. Place pasta sheets in hot water for 7-10 minutes. Remove sheets as dish is assembled.

3. Assembly: Lightly coat steam table pan (12” x 20” x 2½”) with pan release spray. (For 50

servings, use 2 pans. For 100 servings, use 4 pans.)

4. Spread ingredients evenly across each pan. Layer ingredients, spreading evenly across

each pan in this order: 16 lasagna sheets, slightly overlapping approximately 1”, 2½

cups tomato sauce (about 1 lb 2 oz), about 2 ½ cups spinach (4 oz), 2 lb 5 oz squash

slightly overlapping (35 slices).

5. Repeat layering of step 4.

6. Cover layers with 2½ cups tomato sauce (about 1 lb 2 oz).

7. Cover with foil and bake until squash is fork tender: Conventional oven: 350°F for 60-75 minutes Convection oven: 350°F for 40-55 minutes

8. Remove from oven. Sprinkle 12½ oz (31/8 cups) cheese evenly over each pan of lasagna.

9. Bake uncovered until cheese starts to brown slightly: Conventional oven: 350°F for 15 minutes. Convection oven: 350°F for 10 minutes.

Critical Control Point: Heat to 135°F or higher for at least 15 seconds.

10. Remove from oven and allow to set for 15 minutes before serving.

11. Portion: Cut each pan 5 x 5 (25 pieces per pan).

Critical Control Point: Hold for hot service at 135°F or higher.

1. Preheat oven to 350°F.

2. Roughly chop spinach.

3. Whisk eggs in a large mixing bowl. Variation: Liquid whole eggs may be substituted for

fresh eggs.

4. Add mozzarella cheese, dehydrated onions, salt, and black pepper. Mix well.

5. Assembly: Heavily coat 2½ -inch full steam table pan(s) with nonstick cooking spray.

(For 50 servings, use 2 pans. For 100 servings, use 4 pans.) Divide spinach into equal

portions, about 4½ lb. Spread each portion evenly on the bottom of each pan. Sprinkle

oil over spinach. Wilt spinach by putting pans in 350°F oven for 10-15 minutes or until

most of the water is cooked out of the spinach.

6. Top each pan of wilted spinach with the egg mixture. Each pan should have about

5 ½ cups of the egg mixture.

7. Keep the vegetables spread evenly by slightly stirring the mixture with a spatula

or spoon.

8. Place steam table pan(s) in the oven.

9. Bake for 30 minutes.

10. Broil on high for 2 minutes or until the eggs are set and the top is a light golden brown. Remove immediately to prevent burning. Caution: Use

hot pads as pan(s) will be very hot. Critical Control Point: Heat to 160°F or higher for at least 15 seconds.

11. Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (2” x 3¾”).

Critical Control Point: Hold at 140°F or higher.

1. Brown ground beef, breaking into 1/2-inch crumbles and stirring occasionally until internal temperature reaches 160°F*. Remove drippings.

*Cooking instructions are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

2. Meanwhile, combine water, peanut butter, lime juice, soy sauce, garlic powder, ground ginger and crushed red pepper. Set aside.

3. Stir peanut butter mixture into ground beef mixture. Continue until heated through, stirring occasionally and adding water as needed for desired consistency.

Critical Control Point: Heat to 165°F for at least 15 seconds.

Critical Control Point: Hold hot for service at 135°F for up to 2 hours.

4. Portion 1/3 cup (#12 scoop) beef mixture in serving suggestion and garnish with toppings, as desired.

Notes:

• Spy Thai Beef can be served on baked wonton or whole grain tortilla chips. Plate 6 to 8 wonton wrappers per serving. Top with 1/3 cup (#12 scoop) beef mixture. Garnish with toppings, as desired.
• Spy Thai Beef can be served over whole grain spaghetti. Plate 1/2 cup (#8 scoop) spaghetti. Top with 1/3 cup (#12 scoop) beef mixture per serving. Garnish with toppings, as desired.
• Spy Thai Beef can be served in Romaine lettuce leaves. Divide 1/3 cup (#12 scoop) beef mixture between 2 small lettuce leaves per serving. Garnish with toppings, as desired.

1. Brown ground beef, bell peppers and onions, breaking ground beef into 3/4-inch crumbles and stirring occasionally until internal temperature reaches 160°F*. Remove drippings.

Diced bell peppers (red, yellow, orange or green)

3 quarts

6 quarts

* Cooking instructions are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

2. Stir in tomato sauce, water, raisins, chile powder, and oregano; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, stirring occasionally.

Critical Control Point: Heat to 165°F for at least 15 seconds.

Critical Control Point: Hold hot for service at 135°F for up to 2 hours.

3. Place 2/3 cup (#6 scoop) beef mixture on bottom half of each bun. Garnish with toppings, as desired.

Notes:

• Ground chili powder and ground red pepper can be substituted for ancho chile powder. For 50 servings, combine ½ cup chili powder and 1 to 2 teaspoons ground red pepper; 100 servings combine 1 cup chili powder and 2 to 4 teaspoons ground red pepper.

1. Combine sweet potatoes, 3/4 cup taco seasoning and oil in large bowl. Toss to coat. Place in single layer on sheet pans. Roast* in oven until tender and lightly browned; stirring and rotating halfway through.

*Roast in convection oven at 400°F; conventional oven 425°F.

2. Meanwhile, brown ground beef and onions, breaking into 1/2-inch crumbles and stirring occasionally until internal temperature reaches160°F*. Remove drippings. Stir in remaining 3/4 cup taco seasoning and 1-1/2 quarts water. Simmer, stirring occasionally.

*Cooking instructions are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

3. Combine beef mixture and potatoes; cook until heated through, stirring occasionally, adding small amount water, if needed, to avoid sticking.

Critical Control Point: Heat to 165°F for at least 15 seconds.

Critical Control Point: Hold hot for service at 135°F for up to 2 hours.

4. Combine yogurt and hot sauce in bowl.

Critical Control Point: Hold for service at 40°F or below for up to 2 hours.

5. Portion 1 cup (three #8 scoops). Top with about 1 tablespoon (#70 scoop) yogurt mixture. Garnish with cilantro, as desired.

Notes:

• Sweet Potato Beef Mash-Up can also be served in whole grain tortillas. Portion 1 cup (three #8 scoops) into 1 tortilla (6 to 7 inch diameter) per serving. Top with about 1 tablespoon yogurt mixture. Garnish with cilantro, as desired.

1. Brown ground beef and onions, breaking ground beef into 3/4-inch crumbles and stirring occasionally until internal temperature reaches 160°F*. Remove drippings.

* Cooking instructions are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

2. Stir in beans, water, tomato puree, corn, chili powder, cumin, garlic powder, oregano and pepper; bring to a boil. Reduce heat; cover and simmer, stirring occasionally.

Critical Control Point: Heat to 165°F for at least 15 seconds.

Critical Control Point: Hold hot for service at 135°F for up to 2 hours.

3. Portion 1-1/3 cups (two #6 scoops) chili. Serve and garnish with toppings, as desired.

Notes:

• Wrangler’s Beef Chili can be served over baked russet potatoes. Portion 1-1/3 cups (two #6 scoops) over half of one baked russet potato per serving. Garnish with toppings, as desired.
• Wrangler’s Beef Chili can be served over hot cooked whole wheat macaroni. Portion 1-1/3 cups (two #6 scoops) over 1/2 (#8 scoop) macaroni per serving. Garnish with toppings, as desired.
• Wrangler’s Beef Chili Flavor Variations:

o Cincinnati-Style Beef Chili: Add ground cinnamon with other spices in Step 2. Serve over whole wheat spaghetti.

o Moroccan-Style Beef Chili: Add ground pumpkin pie spice with other spices in Step 2. Add frozen peas and diced carrots with corn. Serve over whole wheat couscous.

1. Brown ground beef, breaking into 1/2-inch crumbles and stirring occasionally until internal temperature is 160°F*. Remove drippings.

*Cooking instructions are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

2. Stir in water, quinoa, dry ranch mix and pepper. Bring to a boil; reduce heat. Cook, covered, until quinoa is tender, stirring occasionally. (Not all liquid will be absorbed.)

3. Add slaw; increase heat to medium. Cook, uncovered, until slaw is crisp-tender, stirring occasionally.

Critical Control Point: Heat to 165°F for 15 seconds.

Critical Control Point: Hold hot for service at 135°F for up to 2 hours.

4. Portion 1-1/2 cups (three #8 scoops) beef mixture onto 1 large tortilla. Add toppings, as desired. Fold over sides of tortilla and roll-up to enclose filling. Cut wrap diagonally in half for two servings.

Notes:

• Wraps can also be prepared using small whole wheat or spinach tortillas (6 to 7 inch diameter). Portion 3/4 cups (three #16 scoops) beef mixture onto 1 small tortilla per serving. Add toppings, as desired. Roll-up.

• Wraps can also be prepared using Romaine lettuce leaves. Divide 3/4 cup (three #16 scoops) beef mixture between 2 small lettuce leaves per serving. Add toppings, as desired. Roll-up.

1. Heat oil in a large stock pot, steam kettle, or tilt skillet over medium-high heat. Sauté the onions in the oil until softened, then add the chicken and garlic powder.
2. Add the beans, chicken broth, green chilies, cumin, oregano, pepper, and cayenne pepper. Bring to a low boil. Reduce heat to a simmer and cook, partially covered, for 30 minutes. Critical Control Point: Heat to 165°F or higher for at least 15 seconds.
3. Just before service stir in the sour cream and milk. Serve 1 cup portions using an 8-ounce ladle or spoodle.

Critical Control Point: Hold for hot service at 135°F or higher.

*See Dry Bean Preparation

1. Combine beans, onions, garlic powder, pepper, seasonings, first amount of water, and tomato paste in a medium stock pot.  Stir well.  Simmer over medium heat uncovered for 15 minutes, stirring occasionally.  Critical Control Point: Heat to 165°F or higher for 15 seconds.
2. Set aside for step 10.  Critcal Control Point:  Hold for hot service at 135°F.
3. Bring second amount of water to a boil.
4. Place 1 lb 10 oz brown rice in each steam table pan (12” x 20”x 2½”). (For 50 servings, use 2 pans. For 100 servings, use 4 pans.)
5. Pour boiling water (1 qt 3 cups per steam table pan) over brown rice. Stir. Cover pans tightly.
6. Bake: Conventional oven: 350°F for 40 minutes. Convection oven: 325°F for 40 minutes. Critical Control Point: Heat to 165 °F or higher
   for 15 seconds.
7. Remove rice from oven. Fold cilantro into rice. Set aside for assembly.

Assembly:

1. First layer: Portion rice mixture with No. 8 scoop (½ cup) in serving bowl.
2. Second layer: Portion beans with No. 8 scoop (½ cup).
3. Third layer: Portion salsa with No. 16 scoop (¼ cup).
4. Garnish each burrito bowl with 1 Tbsp of cheese.
5. Serve 1 burrito bowl.

Critical Control Point:  Hold for hot service at 135°F or higher.

*See Dry Bean Preparation

1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2. Scrub and wash the potatoes. Place potatoes on the prepared sheet pan and spray
   each potato lightly with pan-release spray. Turn the potatoes over and lightly spray the
   other side. Poke the top of each potato with the tines of a fork.
3. Bake in the preheated 400°F for about 40-60 minutes, or until potatoes are tender
   through the center.
4. Meanwhile, combine the black beans, salsa, and corn.
5. Cut the cooked potatoes lengthwise in half and arrange them cut-side-up on the sheet
   pans. Flatten each potato with a fork. Place ½ cup of the black bean, corn and salsa
   mixture on the center of each flattened potato. Top with ¼ cup (1 ounce) of the
   shredded cheese.
6. Return to the preheated 400°F oven for about 10 minutes. Critical Control Point: Heat to
   165°F or higher for at least 15 seconds.

Critical Control Point: Hold for hot service at 135°F or higher.

1. Sauté onions in oil for 2-3 minutes.  For 50 servings, use a 6-gallon stock pot.
2. Add cumin and chili powder and sauté for 2 minutes.
3. Add sweet potatoes, black beans, orange juice, and stock.  Bring to a boil.
4. Cover and reduce heat to low.  Simmer for 20 minutes or until potatoes are tender.
5. Add vinegar, salt, pepper, and Swiss chard.  Cover.  Critical Control Point:  Heat to 140°F for at least 15 seconds.

Critical Control Point:  Hold for hot service at 135°F or higher.

Substitutions:

*Six No. 10 cans of low-sodium black beans, drained, rinsed, may be substituted for 24.25 lbs of dry black beans.

*1.5 lb of Frozen Swiss chard, chopped, may be substituted for 2 lbs fresh Swiss chard.