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Asparagus With New Potatoes

  1. In a large stock pot, add water, asparagus, potatoes, margarine, onions, garlic, thyme, pepper, and onion powder.  Cook uncovered over medium-high heat for 8 minutes.  Stir well.  About half of the water will remain in the pot, while the rest will cook away.
  2. DO NOT OVERCOOK.  Asparagus should be bright green.
  3. Critical Control Point: Heat to 165°F or higher for at least 15 seconds.
  4. Pour 2 qts 3 cups (about 5 lbs 6 ½ oz) asparagus, potato mixture into a large steam table pan (12″ x 20″ x 2 ½”).  For 50 servings, use 2 pans.
  5. Serve ½ cup portions using a 4 oz spoodle or an #8 scoop.

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



Roasted Asparagus

  1. Preheat oven to 400°F. Wash asparagus spears and trim off the tough ends. Cut asparagus into 3-inch lengths.
  2. Place asparagus in a large container. Add the oil, parmesan, salt and pepper, and toss to coat the asparagus pieces.
  3. Place asparagus in a single layer on a parchment-lined sheet pan being careful not to overcrowd the pan. For 48 servings use 6 full-size sheet pans, for 96 servings use 12 full-size sheet pans.
  4. Roast in the preheated oven for 12-15 minutes, or until the asparagus pieces are lightly browned and blistered.  Critical Control Point: Heat to 140°F or higher.
  5. Serve ½ cup portions using a #8 scoop or ½ cup spoodle.

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



Green Salad with Peas

  1. Place 1 (packed) cup romaine lettuce into each portion container. Add ¼ cup each of the thawed green peas and sliced cucumber. Top with 1/2 ounce (2 tablespoons) mozzarella cheese.
  2. Serve each portion with 1 ounce (2 Tbsp) of salad dressing.

Critical Control Point: Hold for cold service at 41°F or below.



Roasted Potato Salad

  1. Dressing: Combine onions, peppers, mustard, garlic powder, thyme, vinegar, oil, salt, and pepper in a large bowl. Stir well. Set aside for step 5.
  2. Place 5 lb potatoes on a sheet pan (18” x 26” x 1”) lined with parchment paper and heavily coated with pan release spray. (For 50 servings, use 2 pans. For 100 servings, use 4 pans.)
  3. Bake until tender: Conventional oven: 425° F for 20 minutes. Convection oven: 400° F for 15 minutes.
  4. Remove from oven.
  5. Place warm potatoes in 4″ steam table pans. Pour dressing over potatoes. Toss well to coat evenly.

Critical Control Point: Cool to 41° F or lower within 4 hours.

Portion with No. 6 scoop (⅔ cup).

Critical Control Point: Hold at 41° F or below.



Acorn Squash Bowls

  1. Preheat oven to 350° F.
  2. Wash and halve the squash, remove seeds.
  3. Place on baking sheet cut sides down.
  4. Cover and bake squash for 1 hour, or until tender.  Be sure they are cooked thoroughly by rotating the dish halfway through.
  5. Scrape the flesh of the squash and place scraped squash in a bowl.  Reserve shells.

Note:  Squash shell can be reserved for serving in step 5, use caution not to tear the shell when scraping squash.  Proceed with step 6.

  1. Add applesauce, cinnamon, and brown sugar to bowl and mix.
  2. Spoon mixture evenly into squash halves.
  3. Cook about 2-3 minutes to heat thoroughly.

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

Serve 1/4 squash to each child.



Roasted Potatoes Persillade

Roast the Potatoes:

1. Place about 5 lb potatoes on a sheet pan (18″ x 26″ x 1″) lined with parchment paper and lightly coated with pan release spray. (For 50 servings, use 2 pans. For 100 servings, use 4 pans.)

2. Roast until golden brown. Conventional oven: 400°F for 30-35 minutes. Convection oven: 375°F for 20-30 minutes. Critical Control Point: Heat to 135°F or higher.

3. Transfer each sheet pan of roasted potatoes to one 2½ -inch steam table pan. (For 50 servings, use 2 pans. For 100 servings, use 4 pans.)

4. Set aside for step 12.

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

 

Prepare the Persillade:

5. Heat canola oil in medium stock pot.

6. Add garlic, salt and pepper. Cook uncovered over medium heat 30 seconds – 1 minutes while stirring.

Critical Control Point: Heat to 135°F or higher.

7. Remove from heat and allow to cool for 1 minute.

8. Add parsley and stir well to mix.

9. Pour 1 cup persillade over potatoes in each pan. Stir well to evenly distribute.

10. Serve ½ cup portions using a ½ cup spoodle.

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

Note: Hold in warmer at 140°F or higher to maintain quality during the extended taste testing service.



Braised Cabbage with Garden Vegetables

  1. Rinse whole cabbage and let dry.  Coarsely cut cabbage.  Set aside.
  2. In a large mixing bowl, mix onions, carrots, oil, garlic salt, and pepper.  Mix well.  Distribute evenly among 2 ½ inch full pans (2 pans for 50 servings, 4 pans for 100 servings).   Roast in pans in convection oven at 425° F for 15 minutes.
  3. Move the pans to the steamer and add chicken stock (distribute evenly among pans).  Heat to boiling, then add one half of the total amount of cabbage (distribute evenly among pans) and stir for 30 seconds.
  4. Continue to add the remaining cabbage and stir at 30 second intervals until all cabbage has been added to the pans.
  5. Continue cooking  for 10 minutes.  Stir occasionally to keep from sticking.  When cabbage is done, most of the liquid will have cooked away.
  6. Serve ½ cup portions using 4 oz spoodle.

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



Baked Sweet Potatoes & Apples

  1. Preheat conventional oven to 375°F or convection oven to 350°F.
  2. Place 2 lb sweet potatoes in a 12” x 20” x 2½” in full steam table pan.  (For 50 servings, use 2 pans.)
  3. Bake in a conventional oven at 375°F for 20-25 minutes or a convection oven at 350°F for 15-20 minutes. Critical Control Point:  Heat to 135°F for at least 15 seconds.
  4. While sweet potatoes are baking, add margarine, ginger, brown sugar, cinnamon, nutmeg, salt, and vanilla to a large stock pot.  Simmer uncovered over medium-high heat for 1-2 minutes.
  5. Add apples.  Simmer uncovered over medium-high heat for 3-5 minutes.  Stir well until apples are coated with sugar mixture.
  6. Add water and orange juice concentrate.  Bring to a boil.
  7. Add cranberries, corn starch, and water.  Stir well.  Bring to a boil.  Allow corn starch mixture to thicken and adhere to the apples.
  8. After removing sweet potatoes from oven, pour 1 qt 2 cups (about 3 lb 2 oz) apple mixture from each pan.
  9. Portion with No. 12 scoop (1/3 cup).

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



Vegetable Penne with Pesto

Pesto:

  1. Rinse basil and parsley and pat dry.
  2. Place garlic into a large food processor and pulse to mince.
  3. Add basil, parsley, parmesan, lemon juice, and olive oil to the food processor.
  4. Blend until thick, green paste is formed.
  5. Store in refrigerator until time to use.

Pasta:

  1. Wash and chop the green and yellow zucchini into half-moon slices by slicing the zucchini in half length-wise, then slicing into ¼ inch slices.
  2. Wash and slice the turnip (white portion) into matchsticks and chop the greens into large, 1 inch slices.
  3. In a tilting fry pan, or other appropriate piece of equipment, heat the olive oil and sauté the zucchini and white turnip for 8 minutes.
  4. Add the turnip greens to the skillet, stir and cover. Let the greens wilt for 4 minutes.
  5. Add the vegetable broth to the skillet and stir in salt and pepper.
  6. Let the vegetables simmer for 10 minutes.  Critical Control Point: Heat to 165ºF or higher for at least 15 seconds.
  7. Add the pasta to the vegetables and toss with pesto make sure all pasta and vegetables are evenly coated with the pesto.
  8. While the vegetables cook, cook the pasta for 10 minutes until al dente. Drain well.
  9. Use a #6 scoop to portion into ⅔ cup servings.

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



Roasted Root Vegetables

  1. Day before: Wash, leave peel on and cut potatoes and turnips into ¾” thick chunks.  Store potatoes and turnips in separate containers covered in water to prevent discoloration.
  2. Day of service:  Drain vegetables and combine with carrots.  Toss in oil to lightly coat, season with dry dressing mix and toss to evenly distribute.
  3. Lay vegetables out on parchment lined sheet pans in one layer, using as many pans as necessary to avoid overcrowding of vegetables.
  4. Roast at 375°F until evenly browned and thoroughly cooked (approximately 30-40 minutes).
  5. Use a 4oz spoodle to portion into  ½ cup servings.

Critical Control Point:  Hold at or above 135°F until service.



Potato Turnip Gratin

  1. Preheat oven to 350°F.
  2. Place 6 oz (48 servings) or 12 oz (96 servings) butter in a saucepan and heat over medium heat until the butter melts. Add the finely diced onions. Stir the onions until they are well incorporated with the butter. Cover and sweat the onions until softened, about 5 minutes. Stir in the salt, garlic powder, and black pepper, and cook for 1 minute. Add the flour to the butter and stir until thoroughly combined and it forms a thick paste.  Continue to cook, stirring, for about 2 minutes. Whisk the reconstituted nonfat dry milk into the flour and butter mixture. Increase the heat to medium-high and continue to whisk constantly until the sauce comes to a low simmer and thickens slightly. Remove the sauce from the heat and set aside.
  3. Spray 2½” full-size steam table pans with pan release spray. (For 48 servings use 2 pans, for 96 servings use 4 pans.)
  4. Wash potatoes and turnips, but do not peel. Trim tops off turnips and remove blemishes from potatoes and turnips. Slice potatoes and turnips evenly into ⅛ inch slices. Place 3 pounds 12 ounces sliced potatoes and 1 pound 6 ounces of the sliced turnips into each prepared pan. Arrange the slices so the two vegetables are evenly dispersed and the slices lay flat in layers.
  5. Pour ½ gallon of the prepared sauce over the vegetables in each pan, and press the slices down so they are mostly submerged in the sauce.  Divide the grated parmesan cheese between each pan and sprinkle over the vegetables.
  6. Prepare the topping by combining melted butter and bread crumbs. Sprinkle evenly over the top of the sliced vegetables.
  7. Bake in the preheated 350°F oven for approximately 50–60 minutes, or until the sauce is bubbling and thick and the bread crumbs have browned. Reduce the heat to 275°F and continue to bake for another 15–30 minutes, or until the vegetables are very tender. Critical Control Point: Heat to 165°F or higher for at least 15 seconds.
  8. Cut each pan 4 x 6 into 24 portions. Or serve ⅔ cup portions using a #6 scoop.

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



Baked Bean Medley

  1. Preheat the oven to 375° F.  Spray 2 ½-inch  steam table pans with pan-release spray.  For 50 servings, use one full-size 2 ½-inch pan and one  2 ½-inch  half pan.  For 100 servings, use three 2 ½-inch  steam table pans.
  2. In a large mixing bowl combine all of the ingredients and stir until well combined.
  3. Divide the mixture evenly between each prepared steam table pan.
  4. Bake, uncovered in the preheated 375°F oven for about 1 to 1 ½ hours, or until the sauce is bubbly and thickened.  Critical Control Point:  Heat to 165°F or higher for at least 15 seconds.
  5. Serve ½ cup portions with a #8 scoop or a ½ cup spoodle.

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

*See Dry Bean Preparation



Whipped Sweet Potatoes

  1. Place sweet potatoes in a pot of water and bring to a boil. Cook until fork tender, about
    25-30 minutes. Drain well. Critical Control Point: Heat to 140°F or higher for at least
    15 seconds.
  2. Place the potatoes in a commercial mixer. Using a wire whip attachment, mix on low
    speed. Slowly add milk, margarine, salt, and pepper until potatoes are smooth and free
    of lumps. OR Add hot, well drained potatoes, milk, margarine, salt, and pepper to a
    bowl. Using an electric mixer, mix on medium speed until potatoes are smooth
    and fluffy.
  3. Serve ¼ cup (#16 scoop).

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



Sweet Potato & Black Bean Stew

  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.