In large pan, melt margarine Add diced peppers and onions, sauté, stir frequently Add sweet & sour sauce and water, heat to 165 degrees. Add ends and pieces and heat in oven to 165 degrees (DO NOT OVERCOOK) Serve hot or hold above 140 degrees SERVING NOTES: Tray up broccoli in separate hole. Tray rice in large hole, top with 3oz vegetable sauce.

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: Meatballs,

In a hotel pan, heat water and BBQ sauce to a boil. Pan up meatballs and heat in oven until 165 degrees. (DO NOT OVER COOK) Pour sauce over meatballs and put back into oven, heat until 165 degrees Serve hot or hold above 140 dgrees

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:

Place patties in hotel pan and cover patties with sauce Bake until patties reach 165 degrees Serve hot or hold above 140 dgrees BLAND DIET: No BBQ sauce

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: Charbroiled Patty

Heat turkey to above 165 degrees. Chop turkey by hand or shred in mixer. Combine water, BBQ sauce and turkey and heat up to above 165 degrees BLAND DIET: No BBQ sauce

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:

Place patties in hotel pan. Bake until patties reach 165 degrees Serve hot or hold above 140 dgrees

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: Charbroiled Patty

1. MELT MARGARINE IN KETTLE. Add celery and onions. Saute until tender 2. Add seasoning. Saute one minute 3. Combine water and gravy mix. Add to kettle. Simmer and blend til well mixed. Add fully cooked MST. Return to simmer for 15 minutes. 4. Thaw vegetables in warm water. Drain well. Add to meat mixture and return to simmer. 5. Pan and Serve

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: Charbroiled Patty

In a large pan mix gravy per package directions Place patties in hotel pan and cover patties with gravy Bake until patties reach 165 degrees Serve hot or hold above 140 dgrees

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: Charbroiled Patty

In a large pan/tilt skillet brown MST to 165 degrees Add onions and taco seasoning, stir well Make cheese sauce per package directions 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: Taco Meat, MSC

Inspect beans for rocks, sticks prior to rinse. Rinse and soak beans overnight in large pan/pot or tub 2 hrs before service start cooking beans, until tender. Add MST and cook until reaches 165 degrees In a separate pan, saute onions and bell peppers Add onions, peppers, tomatoes and blackened seasoning to beans. Simmer for 10 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: MSC, Ground Chicken

COOK PASTA. SEASON AND COOK ENDS/PIECES; SAUTE ONIONS; ADD TOMATOES ADD GRAVY AND CHEESE SAUCE; ADD CHICKEN 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:

Bring hot water to a boil in pan. In a bowl mix gravy bag and cold water til smooth, adding gravy slurry to boiling mixture. Stir until thickened Pan up dinner loaf patties and cook in oven until temp reaches 165 degrees Pour gravy over dinner loaf patties and put back into oven, heat until 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

In order of availability:

In a large pan/tilt skillet, melt margarine Add celery, bell peppers and onions, saute Add water to the celery and carrots. Add chicken, salt and pepper Bring to a boil Add peas, return to a boil In a bowl mix gravy with cold water until smooth Add gravy slurry to boiling mixture, stirring until thickened 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: Turkey Ends & Pieces, Diced Chicken

2. PLACE MEAT, CELERY, AND ONIONS IN KETTLE. HEAT AND STIR UNTIL MEAT IS BROWN AND REACHES AN INTERNALTEMPERATURE OF 165 DEGREES FOR 15 SECONDS. 3. ADD WATER AND GRAVY MIX AND SEASONINGS. WHIP UNTIL FULLY INCORPORATED. RETURN TO A SIMMER 4. ADD PEAS AND FOLD TOGETHER. HEAT ENTIRE MIXTURE TO 165 F. TASTE. ADD SALT IF NECESSARY. PAN. 5. MAKE BISCUIT PER PACKAGE DIRECTIONS. SPOON ON TOP OF MIXTURE BAKE AT 350 DEGREES FOR 20 MINUTES. SERVE

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: ends and pieces

In a large pot/tilt skillet, add water, salt, carrots, peas, and stir Bring to a boil Add Ends and Pieces and cook for 10 minutes. Add rice and stir, cook for additional 10 minutes. Remove from heat and let stand for 10-15 minutes In a separate pan, saute onions in oil. Add soy sauce and onions to rice 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: MSC, Ground Chicken

Add dry beans to kettle and cover beans with water 6 inches above surface of beans. Retain bean cooking liquid.. Remove beans and hold. Turn heat back on and cook at a low simmer until tender, approximately one more hour. Bring water to a boil, turn off heat and allow beans to soak in hot water for one hour. Combine fully thawed MST and onion. Cook and stir until pink is gone Add all remaining ingredients including beans, heat to a simmer, pan and serve GLUTEN RESTRICTED: No cheese

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: MSC, Chicken Sliced/Diced, Turkey Ends and Pieces,

Inspect beans for rocks, sticks prior to rinse. Rinse and soak beans overnight in large pan/pot or tub 2 hrs before service start cooking beans, until tender. Drain water. In another pan, partially brown meat, then add margarine, bell peppers and onion. Once the vegetables are tender, add flour and stir well In a separate pan, add water and cook pasta, drain and set aside Add remaining ingredients to meat mixture , except beans. Cook until thickened up Once beans are fully cooked, add bean and pasta to mixture and stir thoroughly

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: Chicken Sliced/Diced, Turkey Ends and Pieces, MST/MSC

PLACE MEAT AND ONIONS IN KETTLE. HEAT AND STIR UNTIL MEAT IS BROWN AND REACHES AN INTERNALTEMPERATURE OF 165 DEGREES FOR 15 SECONDS. ADD VEGETABLES, GRAVY MIX, SOY SAUCE, AND SEASONINGS. WHIP UNTIL FULLY INCORPORATED. RETURN TO A SIMMER HEAT ENTIRE MIXTURE TO 165 F. TASTE. ADD SALT IF NECESSARY. PAN AND SERVE.

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: ends and pieces

In a large pan/tilt skillet brown MST to 165 degrees Add onions and taco seasoning, stir well Make cheese sauce per package directions. Add to MST, Heat to 165 degrees. Serve on top of Lettuce Serve hot or hold above 140 degrees GLUTEN RESTRICTED: No cheese

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: Charbroiled Patty

Place MST in a large pan, cover with cold water, and bring to a boil, stirring and breaking up with a fork to a fine texture. Slowly boil until meat is thoroughly cooked, about 30 minutes. Add onions, tomato sauce, vinegar, spices, Worcestershire sauce, and chocolate. Stir in chili powder, salt, cumin, cinnamon, and cayenne pepper until well mixed. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent chili from burning

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:

TOAST CUBED CORNBREAD. COOL. SAUTE VEGGIES. STIR IN CORNBREAD, END/PIECES, GRAVY AND SEASONINGS. COOK TIL REACHES 165 DEGREES Add water to the vegetables, then chicken, salt and pepper Bring to a boil In a bowl mix gravy with cold water until smooth Add gravy slurry to boiling mixture, stirring until thickened 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: Turkey Ends & Pieces, Diced Chicken

In a large pan/tilt skillet, melt margarine; saute onions Add water to the vegetables, then chicken, salt and pepper Bring to a boil In a bowl mix gravy with cold water until smooth Add gravy slurry to boiling mixture, stirring until thickened 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: Turkey Ends & Pieces, Diced Chicken

1. PLACE 1 GALLON OF WATER FOR EACH POUND OF MARCARONI AND 1 OZ OF SALT PER GALLON OF WATER. BRING TO A HARD BOIL. ADD MARCARONI. STIR ONCE EVERY MINUTE UNTIL WATER RETURNS TO A BOIL. CONTINUE COOKING AND STIRRING OCCASIONALLY UNTIL MACARONI IS TENDER. DO NOT OVERCOOK. DRAIN WATER AND COOL MARCARONI WITH COLD RUNNING WATER. 2. PLACE MEAT AND ONIONS IN KETTLE. HEAT AND STIR UNTIL MEAT IS BROWN AND REACHES AN INTERNALTEMPERATURE OF 165 DEGREES FOR 15 SECONDS. 3. ADD WATER,TOMATOES, GRAVY MIX, AND SEASONINGS. WHIP UNTIL FULLY INCORPORATED. RETURN TO A SIMMER 4. ADD MACARONI AND FOLD TOGETHER. HEAT ENTIRE MIXTURE TO 165 F. TASTE. ADD SALT IF NECESSARY. PAN AND SERVE.

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 directions on gravy package Serve hot or hold above 140 dgrees

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:

Bring water to a boil. Add hot dogs. Bring back to a full boil and heat for 10 minutes Serve hot or hold above 140 dgrees

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:

PLACE MEAT AND ONIONS, GREEN PEPPERS IN KETTLE. HEAT AND STIR UNTIL MEAT IS BROWN AND REACHES AN INTERNALTEMPERATURE OF 165 DEGREES FOR 15 SECONDS. MAKE GRAVY MIX PER PACKAGE DIRECTIONS. ADD SYRUP, SEASONING. ADD TO MEAT MIXTURE STIR WELL. HEAT ENTIRE MIXTURE TO 165 F. TASTE. ADD SALT IF NECESSARY. PAN AND SERVE.

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: MST

Saute Onions and Celery until tender Add salt, herbs and spices. Cook and stir for 2 minutes Add Tomatoes, paste, water and GRAVY MIX. Stir well, bring to a simmer, cover and cook for 30 minutes. Stir occasionally Add diced sausage. When all liquid is absorbed , pan for service

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: Turkey Ends & Pieces, Diced Chicken

Bring water and sweet & sauce to a boil in pan. Pan up meatballs and cook in oven until temp reaches 165 degrees Pour sauce over meatballs and put back into oven, heat until 165 degrees Serve hot or hold above 140 dgrees

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:

Put all ingredients into pan and simmer. Stir frequently Cover 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

In order of availability:

Bring hot water to a boil in pan. In a bowl mix gravy bag and cold water til smooth, adding gravy slurry to boiling mixture. Stir until thickened Pan up dinner loaf patties and cook in oven until temp reaches 165 degrees Pour gravy over dinner loaf patties and put back into oven, heat until 165 degrees Serve hot or hold above 140 degrees BLAND DIET: No BBQ sauces

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:

Inspect beans for rocks, sticks prior to rinse. Rinse and soak beans overnight in large pan/pot or tub 2 hrs before service start cooking beans, until tender. Drain Water Add onions, pepper and taco seasoning to beans, simmer for 20 minutes (DON’T BURN BEANS) Use a masher/mixer to mash the beans In another pan, cook meat, then add to beans. 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

In order of availability: MSC, Chicken Sliced/Diced, Turkey Ends and Pieces,

1. BROWN MST TIL INTERNAL TEMPERATURE REACHES 165 DEGREES F. FOR 15 SECONDS. DRAIN OFF EXCESS FAT. 2. ADD ONIONS, COOK UNTIL TENDER 3. ADD SEASONINGS AND TOMATOES. SIMMER 30 MINUTES OR UNTIL THICK 4. SCALE MEAT MIXTURE INTO 12X20X2 INCH PANS; 9 LBS PER PAN 5. PREPARE CHEESE SAUCE. POUR OVER EACH PAN. 5. PREPARE BISCUIT MIX ACCORDING TO DIRECTIONS. 6. USING A #20 DIPPER, PLACE BISCUIT TOPPING 4X6 OVER MEAT MIXTURE JUST BEORE BAKING. 7. BAKE AT 400 DEGREES f. FOR 30-35 MINUTES. Allow to rest for 5 minutes. Cut into 4x6 pieces.

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: Charbroiled Patty

In a large pot/tilt skillet, brown MST, heat to 165 degrees and drain. Add margarine to pan, melt and saute celery, peppers, and onions Mix pasta with remaining ingredients, stir to combine Heat mixture to 165 degrees Serve hot or hold above 140 dgrees

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 brown gravy per package directions Add onions and green peppers to gravy Place patties in hotel pan and cover patties with gravy Bake until patties reach 165 degrees Serve hot or hold above 140 dgrees

2.5 Use clean and sanitized utensils/equipment while prepping/cooking Return ingredients to refrigerated storage if preparation is interrupted

In order of availability: Charbroiled Patty

Bring water to a boil. Add hot dogs. Bring back to a full boil and heat for 10 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:

1. PLACE 1 GALLON OF WATER FOR EACH POUND OF MARCARONI AND 1 OZ OF SALT PER GALLON OF WATER. BRING TO A HARD BOIL. ADD MARCARONI. STIR ONCE EVERY MINUTE UNTIL WATER RETURNS TO A BOIL. CONTINUE COOKING AND STIRRING OCCASIONALLY UNTIL MACARONI IS TENDER. DO NOT OVERCOOK. DRAIN WATER AND COOL MARCARONI WITH COLD RUNNING WATER. 2. PLACE MEAT AND ONIONS IN KETTLE. HEAT AND STIR UNTIL MEAT IS BROWN AND REACHES AN INTERNAL TEMPERATURE OF 165 DEGREES FOR 15 SECONDS. 3. ADD WATER TOMATORES GRAVY MIX AND SEASONINGS. WHIP UNTIL FULLY INCORPORATED. RETURN TO A SIMMER 4. ADD MACARONI AND FOLD TOGETHER. HEAT ENTIRE MIXTURE TO 165 F. TASTE. ADD SALT IF NECESSARY. PAN AND SERVE.

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: ends and pieces

Heat turkey to above 165 degrees. Chop turkey by hand or shred in mixer. Combine water and turkey and heat up to above 165 degrees Cook off most of the water and add poultry gravy Stir well Serve hot or hold above 140 dgrees

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

Chicken: Sliced/Diced

In a large pan mix brown gravy per package directions Add seasonings to gravy Place meatloaf patties in hotel pan and cover patties with gravy Bake until patties reach 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

In order of availability: Charbroiled Patty

In a large pan/tilt skillet, brown meat Add peppers and onions and saute Add remaining ingredients. Cook until thickened up and 165 degrees Serve hot or hold above 140 dgrees

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: MSC, Ground Chicken

SAUTE ONION; ADD SEASONING. STIR IN RICE. STIR IN SALSA AND BEANS; COOK TIL RICE AND BEANS ARE TENDER BAKE AT 350 DEGREES FOR 2 HOURS GLUTEN RESTRICTED DIET: No cheese sauce 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 pan/tilt skillet, partially brown meat, then add margarine, bell peppers and onion. Mix gravy, per package instructions in separate pot. Mix in pasta, meat, gravy with remaining ingredients and combine. Serve hot or hold above 140 dgrees

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: MST, Taco Meat, Ground Chicken

SAUTE ONION ADD MST. DRAIN, ADD PEPPERS ADD SEASONING, TOMATOES, BRING TO A BOIL; BAKE AT 350 DEGREES FOR 30 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:

Bring hot water to a boil in pan. In a bowl mix gravy bag and cold water til smooth, adding gravy slurry to boiling mixture. Stir until thickened Pan up meatballs and cook in oven until temp reaches 165 degrees Pour gravy over meatballs and put back into oven, heat until 165 degrees Serve hot or hold above 140 dgrees

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, melt margarine in pan with peppers and onions, saute Add chicken & water, heat to 165 degrees Cook off water, add sweet & sour sauce. 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

In order of availability: Ground Chicken, MSC

In a large pan mix brown gravy per package directions Add seasonings to gravy Place meatloaf patties in hotel pan and cover patties with gravy Bake until patties reach 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

In order of availability:

In a large pan/tilt skillet brown MST to 165 degrees Add onions and taco seasoning, stir well Serve hot or hold above 140 dgrees GLUTEN RESTRICTED: No cheese

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: Taco Meat, MSC

Inspect beans for rocks, sticks prior to rinse. Rinse and soak beans overnight in large pan/pot or tub 2 hrs before service start cooking beans, until tender. Drain Water Add onions, pepper and taco seasoning to beans, simmer for 20 minutes (DON’T BURN BEANS). Use a masher/mixer to mash the beans In another pan, partially brown meat, then add taco seasoning and diced onions. Heat to 165 degrees Mix meat and beans together and heat to 165 degrees. Add tomatoes, corn. Pour into steamtable pan Make cheese sauce per package directions. Pour over meat mixture Make cornbread per package directions. Pour batter over cheese. Bake at 375 degrees for 40 minutes until top is browned. 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: MSC, Chicken Sliced/Diced, Turkey Ends and Pieces,

COOK MST WITH ONIONS. LAYER HALF THE POTATOES AND SEASON; ADD HALF THE ONION AND MST; TOP WITH HALF CHEESE SAUCE; REPEAT. BAKE AT 350 DEGREES FOR 2 HOURS 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:

LAYER VEGETABLES IN ORDER GIVEN. SEASON WITH SALT AND PEPPER. PUT COOKED MST ON TOP OF VEGGIES. POUR SAUCE OVER ALL BAKE AT 350 DEGREES FOR 2 HOURS 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:

Heat turkey to above 165 degrees. Chop turkey by hand or shred in mixer. In a large pan/tilt skillet, melt margarine and add peppers, celery, carrots and onions, saute ingredients Add water to vegetables, then add turkey, tomatoes, blackened seasoning, salt and pepper, bring to a boil In a bowl, mix gravy with cold water until smooth. Add gravy slurry to boiling mixture and stir until thickened 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: MSC, Ground Chicken

MAKE GRAVY PER PACKAGE DIRECTIONS. ADD SEASONING. ADD ENDS/PIECES. BAKE AT 350 DEGREES FOR 2 HOURS 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:

Heat up diced ham to 165 degrees using stock pot/tilt skillet In separate pot heat 5 qts of water to a boil, mix 1 qt of cold water to bag of gravy mix. Stir in cheese sauce until smooth Mix turkey ham and cooked pasta together. Add salt and pepper and mix sauce with pasta/turkey. 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: Chicken Sliced/Diced, Turkey Ends and Pieces, MST/MSC

Heat turkey to above 165 degrees. Chop turkey by hand or shred in mixer. In a large pan/tilt skillet, melt margarine and add celery, carrots and onions, saute ingredients Add water to veggies, then add potatoes, turkey and salt/pepper Bring to a boil Add peas, return to boil In a bowl mix gravy bag and cold water til smooth, adding gravy slurry to boiling mixture. Stir until thickened 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: Chicken Sliced/Diced, Turkey Ends and Pieces, MST/MSC; Sliced Potatoes. Shredded Potatoes

SAUTE ONION; ADD SEASONING. STIR IN RICE AND GRAVY. STIR IN TURKEY; COOK TIL TENDER BAKE AT 350 DEGREES FOR 2 HOURS 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:

Cook and drain pasta Brown MST in a large pan/tilt skillet Add margarine to pan, melt, saute onions and bell peppers. Add salt. In a bowl mix gravy bag and cold water til smooth, adding gravy slurry to boiling mixture. Stir until thickened Add cheese sauce, stirring until smooth. Heat to 165 degrees Serve hot or hold above 140 degrees