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 all remaining ingredients, stir occasionally on low heat 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:

Pour warm water into mixer bowl, add Bread/Roll mix. Blend on low speed for 1 minute using a dough hook Stop Mixer, Scrap bowl and hook Blend on medium speed for 7-10 minutes until dough is well mixed. Do not over mix. Oil top of dough and allow to rest for 10-15 minutes Divide dough into workable units. Place dough on well-floured surface and knead, incorporating flour. Form into 3 oz balls and place into greased pan Proof in a warm spot until double in size (near oven is typically a good spot) Bake at 350 degrees for 10-15 minutes Dough can be made early, divided into 3oz balls and frozen for future use. To Bake, thaw, covered in fridge. Pull early in the morning and put in warm spot to proof (double in size)

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: Shredded Potato

Follow Instructions on bag 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: Shredded Potato

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. Stir in cheese sauce and cajun seasoning 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 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. Stir in cheese sauce 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, boil water and pour over potatoes Let stand for at least 15 minutes, the longer time allowed to stand the better the yield Drain off excess water In a pan, gently mix water, onions and cheese sauce Pour cheese sauce over potatoes and salt/pepper and gently fold into mix Bake at 350 degrees for at least 30 minutes, or until reached 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:

Follow Instructions on bag 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: Shredded Potato

In a large pan, use oil to saute peppers and onions Add potatoes. Stir well 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: Shredded Potato

In a large pan, combine all ingredients and heat to 165 and noodles are tender 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:

Cut potato into bitesize pieces. In a large pan, boil water and add potatoes In a sheet pan, coat margarine, then scatter on sheet with onions, salt and pepper. Top with oil Bake at 450 degrees for at least 10 minutes, or until reached 165 degrees Flip potatoes gently, cook for additional 5 minutes Serve hot or hold above 140 degrees PREP VARIATION: Soak potatoes in the refridgerator overnight, drain excess water and cook in oven

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:

Pour warm water into mixer bowl, add Bread/Roll mix Blend on low speed for 1 minute using a dough hook. Stop Mixer, Scrap bowl and hook Blend on medium speed for 7-10 minutes until dough is well mixed. Do not over mix. Oil top of dough and allow to rest for 10-15 minutes Divide dough into workable units. Place dough on well-floured surface and knead, incorporating flour. Form into 3 oz balls and place into greased pan. Proof in a warm spot until double in size (near oven is typically a good spot) Bake at 350 degrees for 10-15 minutes Dough can be made early, divided into 3oz balls and frozen for future use. To Bake, thaw, covered in fridge. Pull early in the morning and put in warm spot to proof (double in size)

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: Shredded Potato

In large pot/tilt skillet, add 1/2 cold water and slowly mix in 1/2 of potato flakes Add remaining water and heat to boil. Stir in salt, pepper, garlic and margarine. Slowly stir in remaining potatoes 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:

In a large pan, use oil to sauté peppers and onions Add in remaining ingredients except for potatoes Drain off excess water Mix well and pour over warm potatoes and stir Heat to 165 degrees Serve hot or hold above 140 degrees SERVING VARIATION: Can be served chilled, Follow proper HCCP cooling procedures. Serve cold or hold below 40 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, boil water and pour over potatoes Let stand for at least 15 minutes, the longer time allowed to stand the better the yield Drain off excess water In a sheet pan, coat margarine, then scatter on sheet salt and pepper. Top with oil Bake at 450 degrees for at least 10 minutes, or until reached 165 degrees Flip potatoes gently, cook for additional 5 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 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 Add salt and pepper and mix sauce with pasta 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 large pot/tilt skillet, add 1/2 cold water and slowly mix in 1/2 of potato flakes Add remaining water and heat to boil. Stir in salt, pepper and margarine. Slowly stir in remaining potatoes 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:

In large pot/tilt skillet, add 1/2 cold water and slowly mix in 1/2 of potato flakes Add remaining water and heat to boil. Stir in salt, pepper and margarine. Slowly stir in remaining potatoes 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:

In a large pan, boil water and pour over potatoes Let stand for at least 15 minutes, the longer time allowed to stand the better the yield Drain off excess water Coat sheet pans with margarine then scatter potatoes, peppers and onions, salt and pepper. Top with oil. Bake in oven at 450 degrees for 10 minutes, flip potatoes gently and cook for 5 minutes or 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:

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. In a separate pan, use oil to saute onions and bell peppers Add onions, peppers, and blackened seasoning to beans. Simmer for 10 minutes or until temp reaches 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:

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. In a separate pan, use oil to saute onions and bell peppers Add onions, peppers, and taco seasoning to beans. Simmer for 10 minutes or until temp reaches 165 degrees Put in mixer to mash beans up 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, combine all ingredients and heat to 165 and noodles are tender 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:

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: Shredded Potato

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: Shredded Potato