Add all ingredients and heat to 165 degrees Serve hot or hold above 140 degrees

Wash hands before handling food and after handling any raw food, or if any interruptions that may contaminate hands Use clean and sanitized utensils/equipment while prepping/cooking Return ingredients to refrigerated storage if preparation is interrupted

Make your yellow cake mix following the instructions on the bag (5lbs of mix to 5 cups of water per pan) Pour cake mix into greased sheet pans and level In a separate bowl, mix oats, white Sugar, cinnamon, flour and softened margarine With gloves on, hand mix crumble topping Sprinkle on top of each cake pan Bake at 350 dgrees for 15-20 minutes

Wash hands before handling food and after handling any raw food, or if any interruptions that may contaminate hands Use clean and sanitized utensils/equipment while prepping/cooking Return ingredients to refrigerated storage if preparation is interrupted

In order of availability:

Make your yellow cake mix following the instructions on the bag (5lbs of mix to 5 cups of water per pan) Pour HALF cake mix into greased sheet pans and level In a separate bowl, mix syrup, cinnamon, powdered sugar vanilla ; pour over batter add remaining batter; swirl Bake at 350 degrees for 15-20 minutes

Wash hands before handling food and after handling any raw food, or if any interruptions that may contaminate hands Use clean and sanitized utensils/equipment while prepping/cooking Return ingredients to refrigerated storage if preparation is interrupted

In order of availability:

Follow Instructions on bag Swirl in syrup evenly across the top of pancake batter. Use grid to cut, based on menus grid size. Cover, serve within 2 days

Wash hands before handling food and after handling any raw food, or if any interruptions that may contaminate hands Use clean and sanitized utensils/equipment while prepping/cooking Return ingredients to refrigerated storage if preparation is interrupted

In order of availability:

Follow Instructions on bag. Add margarine. Bake Use grid to cut, based on menus grid size. Cover, serve within 2 days

Wash hands before handling food and after handling any raw food, or if any interruptions that may contaminate hands Use clean and sanitized utensils/equipment while prepping/cooking Return ingredients to refrigerated storage if preparation is interrupted

In order of availability:

In a large pot/tilt skillet, add all ingredients but the rice, and stir Bring to a boil Add rice and stir Cover and cook for 10-15 minutes Remove from heat and let stand for 10-15 minutes Serve hot or hold above 140 degrees

Wash hands before handling food and after handling any raw food, or if any interruptions that may contaminate hands Use clean and sanitized utensils/equipment while prepping/cooking Return ingredients to refrigerated storage if preparation is interrupted

In order of availability:

In a large pan mix peppered gravy per package directions Heat MST and add to gravy mix Heat to 165 degree Serve hot or hold above 140 degrees

Wash hands before handling food and after handling any raw food, or if any interruptions that may contaminate hands Use clean and sanitized utensils/equipment while prepping/cooking Return ingredients to refrigerated storage if preparation is interrupted

In order of availability: Sausage Patty

Bring water to boil on large pot/tilt skillet Add salt , pepper and margarine Slowly add grits, while constantly stirring to avoid lumps Bring back to a boil, reduce heat. Serve hot or hold above 140 degrees

Wash hands before handling food and after handling any raw food, or if any interruptions that may contaminate hands Use clean and sanitized utensils/equipment while prepping/cooking Return ingredients to refrigerated storage if preparation is interrupted

In order of availability: Rice

In a large pan, bring water to a boil Add syrup and margarine to water Slowly at oatmeal, while stirring constantly to avoid clumping Bring back to a boil Serve hot or hold at 140 degrees

Wash hands before handling food and after handling any raw food, or if any interruptions that may contaminate hands Use clean and sanitized utensils/equipment while prepping/cooking Return ingredients to refrigerated storage if preparation is interrupted

In order of availability: