Recipes

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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

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

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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

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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

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

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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

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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

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HEAT SYRUP, PEANUT BUTTER TIL SMOOTH ADD VANILLA. ADD CINNAMON AND SALT POUR OVER CEREAL PRESS INTO PAN CHILL

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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

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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.

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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Pan up steak bites and cook in oven until temp reaches 165 degrees, don’t overcook Make gravy per package directions Pour gravy over steak bites and put back into oven, Serve hot or hold above 140 dgrees

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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

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Follow directions on gravy package Serve hot or hold above 140 dgrees

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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

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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

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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

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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

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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

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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

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Put all ingredients into pan and simmer. Stir frequently Cover and heat to 165 degrees Serve hot or hold above 140 degrees

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In a large pan/tilt skillet, brown off MST, cooking off excess liquid Put all ingredients into pan and simmer. Stir frequently Cover and heat to 165 degrees Serve hot or hold above 140 degrees

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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

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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

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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

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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

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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

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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

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Mix all ingredients together. Chill at 41 degrees or less

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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

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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

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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

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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

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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

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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

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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

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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

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

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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

Instructions
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.

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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

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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

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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

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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

Instructions
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.

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MAKE GRAVY PER PACKAGE DIRECTIONS. ADD SEASONING. ADD ENDS/PIECES. BAKE AT 350 DEGREES FOR 2 HOURS Serve hot or hold above 140 degrees

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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

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PREPARE BEANS PER PACKAGE. SAUTE ONIONS, ADD SEASONING COMBINE BEANS AND MST. ADD REMAINING INGREDIENTS 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

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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

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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

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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

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In a large pan/tilt skillet brown MST to 165 degrees Add onions and taco seasoning, stir well Serve hot or hold above 140 degrees

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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

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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.

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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.

Instructions
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

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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.

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Put carrots, water and remaining ingredients into a pan Cover and heat to 165 degrees Serve hot or hold above 140 degrees

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In large pan, combine all ingredients Cover and heat to 165 degrees, stirring occasionally Serve hot or hold above 140 dgrees

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In large pan, combine all ingredients Prepare 2 hours prior to serving and refrigerate Serve cold, hold at 40 degree or below

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In large pan, combine all ingredients Prepare 2 hours prior to serving and refrigerate Serve cold, hold at 40 degree or below

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Put corn, water and remaining ingredients into a pan Cover and heat to 165 degrees Serve hot or hold above 140 degrees MECH SOFT DIET: Blend corn til creamed.

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Put green beans, water and remaining ingredients into a pan Cover and heat to 165 degrees Serve hot or hold above 140 degrees MECH SOFT DIET: Chop beans into 1/4 inch pieces.

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Put mixed vegetables, water and remaining ingredients into a pan Cover and heat to 165 degrees Serve hot or hold above 140 degrees

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Put peas, water and remaining ingredients into a pan Cover and heat to 165 degrees Serve hot or hold above 140 degrees

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Put carrots, water and remaining ingredients into a pan Cover and heat to 165 degrees Serve hot or hold above 140 degrees

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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

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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

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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

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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

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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

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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

Instructions
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

Instructions
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

Instructions
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

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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

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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.

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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

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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

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In a large pan, combine all ingredients and heat to 165 and noodles are tender Serve hot or hold at 140 degrees

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In a large pan, combine all ingredients and heat to 165 and noodles are tender Serve hot or hold at 140 degrees

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In a large pan, combine all ingredients and refrigerate Serve cold or hold at 40 degrees or less

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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

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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

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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

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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

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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)

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

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

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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)

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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

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

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

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

Instructions
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

Instructions
Mix all ingredients until smooth, adding more water if necessary. Cover tightly until needed. Stir before using