Make It
Local
R
ecip
es for Alaska’s C
hi
ld
re
n
1
Dedication ............................................. 2
How This Book Came About ................... 2
Special Thanks ....................................... 2
How to Use This Cookbook .................... 3
Recipe Resources .................................... 3
Online Resources ................................... 3
Cooking Up Nutrition Workshops ........... 4
RECIPES
Asian Slaw with Sunnies ...................... 6
Baked Halibut ...................................... 8
Banana Muffins .................................... 10
Barley Pizza Crust ................................ 12
Beef Stroganoff ..................................... 14
Berry Rhubarb Crisp ............................. 16
Breakfast Burrito .................................. 18
Broccoli Salad....................................... 20
Carrot Muffins ..................................... 22
Cioppino (Seafood Stew)....................... 24
Coleslaw .............................................. 26
Crab Cake ............................................ 28
Crab Salad ........................................... 30
Crispy Fish Fingers ............................... 32
Crushed Hot Potatoes ........................... 34
Equinox Lasagna .................................. 36
Fish Scandia ......................................... 38
Fresh Tomato Bruschetta ...................... 40
Garden Vegetable Couscous .................. 42
Garlicky Baked Fries ............................. 44
Green Monster Pops ............................ 46
Halibut Olympia ................................... 48
Herb Roasted Potatoes .......................... 50
Hot Zucchini Bruschetta ....................... 52
Kale Chips ........................................... 54
Kitchen Sink Pasta Sauce ...................... 56
Mac ‘n Cheese with Beef ...................... 60
Mac ‘n Cheese with Broccoli ................. 62
Meatloaf .............................................. 64
Oven Stir Fry ....................................... 66
Pasta Primavera .................................... 68
Pink Potato Salad.................................. 70
Pulled Pork .......................................... 72
Pumpkin Pancakes ............................... 74
Pumpkin Pie Bars ................................. 76
Pumpkin Squares ................................. 78
Reindeer and Red Cabbage ................... 80
Reindeer Ratatouille ............................. 82
Roasted Fish with Crispy Slaw Wrap ..... 86
Salmon & Vegetable Burgers ................. 88
Strawberry Spinach Salad ..................... 90
Sweet ‘n Sour Fish ............................... 92
Taco Meat ............................................ 94
Tamale Pie ........................................... 96
Teriyaki Salmon Caesar Salad ................ 98
Winter Vegetable Soup ......................... 102
Zucchini Muffins .................................. 104
Alaska Traditional Foods ......................... 106
Table of
Contents
2
How This Book Came About
The idea for creating this book came about from the trend of
schools, child care centers and residential child care institutions
preparing their menu items from scratch and using locally grown
products in those recipes.
The purchasing of locally grown or harvested foods has risen
substantially in the last few years. In the 2012 Farm to School
census, approximately 68 percent of our schools reported
participating in Farm to School activities. At 53 percent, seafood
and vegetables are reported as the most commonly purchased
local foods for service. In increasing the use of local foods, there
was a corresponding need for recipes using Alaska grown and
harvested products that are less common in the Lower 48 such
as moose, reindeer, and caribou.
Through a grant from USDA Team Nutrition, the Department of
Education & Early Development in collaboration with the UAF
Cooperative Extension Service and the Farm to School Program
created the Make it Local Recipes for Alaska’s Children with
much thought and planning. We hope that you enjoy it and
remember to have fun when preparing and serving the recipes
to children throughout Alaska.
Jo Dawson, DEED, Alaska Child Nutrition Programs
Ellen Hackenmueller, DEED, Alaska Child Nutrition Programs
Sue Lampert, DEED, Alaska Child Nutrition Program
Dedication
This cookbook is dedicated to Cheryl Forrest
in appreciation for her work with children
in Alaska.
Special Thanks
To the Make it Local Recipes for Alaska’s Children Advisory Committee who
volunteered their time, expertise and recipes to develop this cookbook for
Alaska schools and child care centers:
Cheryl Forrest, Rural Cap
Tanya Dube, Bristol Bay Borough School District

Sandy Ponte, Cordova School District
Eldon Wartes, Boys and Girls Home
Geno Ceccarelli, North Slope Borough School District
Gen Armstrong, Haines Borough School District

Johanna Herron, Alaska Farm to School Program Coordinator
To Kate Idzorek and Danielle Flaherty, who developed and revised each recipe
and prepared them so Alaska students could sample the recipe and for taking
beautiful pictures of the finished products.
To the Fairbanks North Star Borough School District and the Boys and Girls
Home of Alaska for allowing their students to sample the recipes for this
cookbook.
Layout and design: Annie Kincheloe, A Sign of Design
3
This collection of “from scratch recipes” highlight foods that are unique to
Alaska and have been tested to be “kid–friendly”. The recipes have been
formatted to provide step by step instructions.
The recipes have been standardized for 25 or 75 servings and meet the
portion requirements for both the National School Lunch Program (NSLP)
and the Child and Adult Care Feeding Program (CACFP); adjustments can be
made based on serving size needs.
The recipes have an ingredient list and step by step directions that are easy to
follow. It is important that the foodservice staff follow each step so that the
finished product has the same quality each time it is served to the students.
For your convenience, the nutrient facts and meal component credits are
specified for each recipe. You may notice on some recipes that the amount
of the meal component credit is less than the serving size. The staff at
Cooperative Extension Service intentionally provided conservative crediting
amounts to ensure all servings provided the meal component credit as
presented.
All of the locally grown or harvested foods in each recipe are highlighted
with bold blue font.
Recipe Resources
These recipes were developed originally or adapted from the
following resources:
USDA Recipes for Schools, National Food Service
Management Institute, University of Mississippi
New School Cuisine: Nutritious and Seasonal Recipes for
Schools Cooks by School Cooks Vermont FEED: Vermont
Agency of Education; School Nutrition Association of Vermont.
Alaska Farm to School Program and University of Alaska
Fairbanks Cooperate Extension Service
USDA Standardized Recipes
Eat Local Alaska Grown Cookbook; Eat Local Club
Tanya Dube, Bristol Bay Borough School District
Sandy Ponte, Cordova School District
Geno Ceccarelli, North Slope Borough School District
Gen Armstrong, Haines Borough School District
Kate Idzorek, UAF Cooperative Extension Service
Danielle Flaherty, UAF Cooperative Extension Service
Online Resources
Alaska Grown Source Book Home Page
http://dnr.alaska.gov/ag/sourcebook/sourcebookin-
dex2014.html
Eat Local Grown Cookbook
http://eatlocalalaskagrown.org/alaska-grown-recipes/
USDA Recipes for Schools

http://www.nfsmi.org/Templates/TemplateDefault.aspx-
?qs=cElEPTEwMiZpc01ncj10cnVl
How to
Use this
Cookbook
4
Cooking Up Nutrition Workshops
The Cooking Up Nutrition Workshops offered foodservice personnel at the district and agency site level to gain a greater knowledge of the
use of standardized recipes and the 2010 Dietary Guidelines. The workshop focused on hands-on scratch cooking using sweet potatoes,
legumes, and whole grains along with reducing the fat and sodium amounts in recipes.
Surveys were taken by the participants to determine how effective the Cooking Up Nutrition Workshops were. Participants had to complete
an action plan identifying measures that they intended to take upon return to their school or agency. Implementation surveys were taken by
participants to determine if the workshops were a success. Results showed there was an increase in the use of standardized recipes, using the
Dietary Guidelines to plan menus, serving of red/orange and dark green vegetables and scratch cooking and baking.
Cooking Up Nutrition Workshop

Use of Dietary
Use of
Increase Red/Orange
Increase Dark Green
Increase

Guidelines
Standardized Recipes
Vegetables
Vegetables
Scratch Cooking

Before Workshop
After Workshop
90
68
45
23
0
Pe
rc
en
ta
ge
o
f
Pa
rt
ic
ip
an
ts
60
63
45
68
19
81
31
69
44
56
5
Notes
6
Asian
Slaw with
Sunnies
“ It looks
like brains,
but
yummy.”
Vegetable
7
Asian Slaw with Sunnies
INGREDIENTS

25 SERVINGS
75 SERVINGS

Cabbage, Napa or Red,
shredded
3 qts + 3 cups
2 gal + 3 qts + 1 cup
Onion, red or sweet
yellow, finely diced
2 cups
2 quarts + 2 cups
Sunflower sprouts* (optional) 1 qt + 3 1/2 cups
1 gal + 1 qt + 2 1/2 cups
Rice vinegar
2 1/2 cups
1 quart
Sesame oil
1 cup
3 1/2 cups
Olive oil
1/2 cup
2 3/4 cups
Salt
2 Tbsp + 1 1/2 tsp
1/3 cup + 2 tsp
Sugar
1/4 c. + 3 Tbsp + 1 1/2 tsp
1/4 c. + 2 tsp + 1 1/2 tsp
Sesame seeds, toasted
1 cup
2 3/4 cups
Asian type
slaws get
their distinct
flavor
from the
rice vinegar
and the
sesame oil.
1. In large bowl, combine cabbage,
onion and sunflower sprouts (if
using). Stir to combine.
2. In separate bowl, combine rice
vinegar, sesame oil, olive oil, salt,
sugar and sesame seeds. Whisk
to combine.
3. Pour oil mixture over cabbage
mixture. Stir to combine.
4. Cover bowl and place in refrig-
erator for a minimum of 1 hour
before serving for a better flavor.

CCP: Cool to 41°F or lower with-
in 4 hours.
5. Serve:
If using sunflower sprouts, serve
1 cup (2—No. 4 scoops) per
plate.
If NOT using sunflower sprouts,
serve 3/4 cup (No. 5 scoops +
No. 16) per plate.
DIRECTIONS
*Sprouts are potentially hazardous for young children and older adults.
Helpful
Notes
Serving Size: 1 cup
Credit As: 3/4 cup other vegetable
8
Baked
Halibut
“ Fishy fun
in my
mouth.”
Meat/
Meat
Alternate
9
DIRECTIONS
Baked Halibut
INGREDIENTS

25 SERVINGS
75 SERVINGS
Halibut, raw, boneless,
skinless fillets
5 lb 13 oz
17 lbs 9 oz
Lemon juice (optional)
1 Tbsp
3 Tbsp + 1 tsp
Salt
3/4 tsp
2 1/4 tsp
Onion powder
3/4 tsp
2 1/4 tsp
Garlic powder
1/3 tsp
1 tsp
Thyme, dried, ground
1/4 tsp
3/4 tsp
Coriander, dried, ground (optional)
1/3 tsp
1 tsp
Black pepper
1/4 tsp
3/4 tsp
1. Cut fillets into 3 oz portions if
desired, or leave whole and portion
after baking.
2. Spray sheet pan with pan release
spray and place halibut onto pan.
3. Sprinkle halibut with lemon juice if
using.
4. Mix together spices and sprinkle
evenly over fish.
5. Bake:

Conventional oven: 350°F for 20–25
minutes

Convection oven: 325°F for 16–20
minutes

CCP: Heat to 145°F or higher for at
least 15 seconds.
Helpful
Notes
Serving Size: 2 1/2 oz cooked
Credit As: 2 oz M/MA
Be creative
and make
your own
mix of herbs
and spices.
10
“ I love it.”
Banana
Muffins
Grain
11
Banana Muffins
INGREDIENTS

25 SERVINGS
75 SERVINGS
Barley flour
2 cups
1 quart + 2 cups
All-purpose flour
1 3/4 cups
1 quart + 1 1/4 cups
Salt
1 tsp
1 Tbsp
Baking soda
2 1/4 tsp
2 Tbsp + 1 tsp
Canola oil or other
transfat free oil
3/4 cup
2 1/4 cup
Sugar
1 cup
3 1/4 cups
Eggs
4 each
12 each
Vanilla extract
2 tsp
2 Tbsp
Bananas, very ripe, mashed
2 1/4 cups
1 quart + 2 1/4 cups
Water
1/2 cup
1 1/2 cups
These may
be made
the day
ahead. Once
completely
cooled, store
in airtight
container.
1. In large bowl, combine barley flour,
all-purpose flour, salt and baking soda.
Stir until fully combined and set aside.
2. In mixer with paddle attachment, place
canola oil, sugar, eggs and vanilla. Mix
on medium–low speed, 2–3 minutes or
until fully combined.
3. Add mashed bananas and water and
mix on medium–low, another 2–3 min-
utes until fully combined.
4. Add dry ingredients and mix on medi-
um speed until just combined. Batter
may still have a few lumps.
5. Pour 1/2 cup batter into prepared muf-
fin tins. (Muffin tins can either be lined
with paper liners or sprayed with pan
release spray and coated in flour).
6. Bake:
Conventional oven: 325°F for 20–25
minutes
Convection oven: 300°F for 16–18
minutes
Or until a toothpick inserted into the
center of one comes out clean.
Cool on wire rack until completely cooled.
Helpful
Notes
Serving Size: 1 muffin
Credit As: 2 oz WGR grain
DIRECTIONS
12
“ This pizza
crust is
fast, and
easy to
prepare.”
Barley
Pizza
Crust
Grain
13
Barley Pizza Crust
INGREDIENTS

25 SERVINGS
75 SERVING
All-Purpose flour
2 1/2 cups
7 1/2 cups
Whole wheat flour
1 1/4 cups
3 3/4 cups
Barley flour
2 cups + 2 Tbsp
6 cups + 2 Tbsp
Salt
1 tsp
1 Tbsp
Sugar
1 Tbsp
3 Tbsp
Yeast
2 Tbsp + 2 tsp
1/2 cup
Water, at 70° F
2 1/4 cups
1 quart + 2 3/4 cup
Canola oil
2 Tbsp + 1 tsp
1/4 cup + 3 Tbsp
Corn meal
1 Tbsp
3 Tbsp
Serving Size: 1 piece
Credit As: 1 1/2 oz WGR grain
1. Place flour, salt, sugar, and dry yeast in large
mixer bowl. Mix with a dough hook on low
speed until combined, about 30 seconds.
2. Combine warm water and oil. Add liquids
to the dry ingredients. Mix on low until
combined. Turn mixer to medium speed
and mix until dough is very stiff and bounc-
es back when pressed with a thumb, about
12 minutes.
3. Shape dough into a ball and place into a light-
ly greased container. Cover with plastic wrap
or a lid and place in a warm area to rise until
doubled in size, approximately 45 minutes to
an hour.
4. Preheat oven to 400°F.
5. Punch dough down and divide into balls as
necessary. For 25 servings leave dough as one
ball. For 75 servings divide into 3 balls. All
dough balls will be approximately 2 lbs 6 oz.
Keep dough balls covered until ready to use.
6. Lightly coat half-sheet pans (13”x18”x1”)
with pan release spray and sprinkle with
cornmeal or cover with parchment paper.
For 25 servings, use 1 half-sheet pan. For 75
servings, use 3 half-sheet pans.
7. Place each dough ball on lightly floured
surface and roll out to 1/8” thickness,
transfer to prepared pan.
8. Add toppings and place in oven and bake
for 15–18 minutes or until done.
9. Remove from oven and cut each half-sheet
pan into 25 servings (5 x 5).
Helpful
Hints
DIRECTIONS
When rolling out
the dough it may
want to bounce
back instead of
spreading out to
the edges of the
pan. If it becomes
too difficult to
work with, cover
with plastic or a
towel and allow
to sit undisturbed
for a few minutes
while working on
the next pan(s)
of dough.
Tip: For best results, have all ingredients and utensils at room temperature.
14
Beef
Stroganoff
Meat/
Meat
Alternate
Grain
15
Beef Stroganoff
INGREDIENTS

25 SERVINGS
75 SERVINGS
Beef, caribou or moose,
roast or steaks,
cut into 1/4” strips
4 lbs.
12 lbs.
Onion, diced
1 quart + 2 cups
1 gallon + 1 2/3 cups
Mushrooms, canned,
drained, minced
1 quart + 2 cups
1 gallon + 1 2/3 cups
Canola oil
1/4 cup
3/4 cup

All-Purpose flour
1 quart
2 quarts + 3 cups
Beef broth
1 quart
2 quarts + 3 cups
Salt
1 1/2 tsp
1 tbl + 1 1/4 tsp
Pepper
1/2 tsp
1 1/4 tsp
Sour cream
2 cups
1 quart + 1 3/4 cups
Brown rice or whole wheat
egg noodles, fully cooked
1 gal + 3 cups
3 gals + 1 qt + 1 cup
Mushrooms
can be easily
minced by
placing
in a food
processor
and pulsing
them a few
times.
1. Cut steak or roast into strips, approxi-
mately 1/4” x 1/4” x 1”.
2. In large bowl, combine beef, onion,
mushrooms, salt and pepper. Stir to
combine.
3. Add flour and gently toss to evenly
coat ingredients.
4. Heat oil in a large skillet on medium–

high heat.
5. Add beef mixture to hot skillet. Stir to
brown, about 5 minutes.
6. Stirring constantly, slowly add beef
broth. Reduce heat to low and simmer
about 20 minutes, stirring occasion-
ally, until broth has formed a thick
sauce.
7. Remove skillet from heat and stir in
sour cream.

CCP: Heat to 165°F or higher for at
least 15 seconds.
8. Serve immediately or hot hold for
service.

CCP: Hot hold at 135°F or higher.
Serving
Secrets
DIRECTIONS
Serving Size: 3/4 cup brown rice or whole wheat egg noodles + 1 cup beef
with sauce.
Credit As: 2 oz M/MA and 2 oz WGR grain
16
Berry
Rhubarb
Crisp
Fruit
17
Berry Rhubarb Crisp
INGREDIENTS

25 SERVINGS
75 SERVINGS
Berries, assorted varieties
such as blueberries,
strawberries or raspberries 2 qts + 1/2 cup
6 qts + 1 1/2 cups
Rhubarb
1 quart
3 quarts
Sugar, white
2 cups
1 quart + 2 cups
All-Purpose flour
1 1/4 cup
3 3/4 cups
Cinnamon
1 Tbsp
3 Tbsp
Crumb Crust
Oatmeal
3 cups
2 quarts + 1 cup
Barley flour
1 cup
3 cups
Salt
1/2 tsp
1 1/2 tsp
Brown sugar, packed
1 cup
3 cups
Walnuts (optional)
1 cup
3 cups
Margarine or
1/2 cup
1 1/2 cups
(Trans fat free oil)
(1/4 cup + 3 Tbsp)
(1 1/4 cups + 1 Tbsp)
Try replacing
walnuts
with any
kind of nut.
Berries and
rhubarb can
be fresh or
frozen.
1. Combine berries, rhubarb, sugar, flour
and cinnamon in large bowl. Stir to
combine.
2. Pour berry mixture into steamtable
pans (20” x 12” x 2 1/2”).
3. In a separate bowl, combine oatmeal,
barley flour, brown sugar, walnuts and
margarine or oil in a food processor
fitted with a steel blade. Process for
1–2 minutes until the mixture is fully
combined and crumbly in texture.
4. Dump crumb topping and spread
evenly over berry mixture.
5. Bake:
Conventional oven: 350°F for 50–60
minutes
Convection oven: 325°F for 40–45
minutes
6. May be served cool or lukewarm. Cut
each pan 5 x 5 or scoop a scant (a little
less than) 1 cup serving per person.
Cooks
Tips
Serving Size: 1 cup
Credit As: 3/4 cup fruit
DIRECTIONS
18
“ So, so, so
amazing!”
Breakfast
Burrito
Meat/
Meat
Alternate
Grain
Vegetable
19
Breakfast Burrito
INGREDIENTS

25 SERVINGS
75 SERVINGS
Tortillas, whole wheat 8”
25 each
75 each
Eggs
7-8 each
22-24 each
Salt
1/2 tsp
1 1/2 tsp
Potatoes, shredded
1 1/3 cups
4 cups
Zucchini, shredded
1 1/4 cups
3 3/4 cups
Carrots, shredded
3/4 cup
2 1/4 cups
Onion, shredded
1/2 cup
1 1/2 cups
Cheddar cheese, shredded 1 1/2 cups + 1 Tbsp 4 3/4 cups
Salsa, mild
1 1/2 cups + 1 Tbsp 4 3/4 cups
Taco Meat (see recipe)
3 cups + 2 Tbsp
9 1/4 cups + 2 Tbsp
1. In skillet, scramble eggs with a pinch of
salt.
2. Prepare Taco Meat according to recipe on
page 95.
3. In food processor, shred potatoes and set
aside.
4. In food processor, shred zucchini, carrots
and onions, set aside.
5. In skillet, saute potatoes with a pinch of
salt and set aside.
6. In skillet, saute zucchini, carrots and
onion with a pinch of salt. Add Taco Meat,
stir and set aside.
For each burrito, top 1 tortilla with:
• 1 Tbsp + 1 1/2 tsp egg (1/2 oz)
• 2 tsp potatoes (1/3 oz)
• 2 Tbsp Taco Meat and vegetable mixture
(1 1/2 oz)
• 1 Tbsp cheddar cheese
• 1 Tbsp salsa (or taco sauce)
Roll into burritos and serve.
Serving
Secrets
Serving Size: 1 burrito
Credit As: 1/8 cup mixed vegetable; 2 oz M/MA; 1 oz WGR grain
DIRECTIONS
This can be
served at
breakfast or
lunch.
Try serving
the tortillas
and filling
separately
and let the
kids assemble
their own
burrito.
20
Broccoli
Salad
Vegetable
21
Broccoli Salad
INGREDIENTS

25 SERVINGS
75 SERVINGS
Broccoli
3 quarts + 1 cup 1 gal + 2 qts + 2 cups
Red onion
3/4 cup
2 1/4 cups
Carrots
1 quart
3 quarts
Bacon, fully cooked, crumbled 1/4 cup + 1 Tbsp 3/4 cup + 3 Tbsp
Raisins
2 1/4 cups
1 quart + 2 3/4 cups
Mayonnaise, lite
1 1/2 cups
1 quart + 1/2 cup
Yogurt, plain, fat-free
3 1/4 cups
1 quart + 1 3/4 cups
Sugar, white, granulated
2 Tbsp + 1 tsp
1/4 cup + 3 Tbsp
Salt
3/4 tsp
1 1/4 tsp
Vinegar
2 Tbsp + 1 tsp
1/4 cup + 3 Tbsp
Water
3/4 cup
2 1/4 cups
Let sit
at least
30 minutes
before
serving to
allow flavors
to meld.
1. Trim broccoli and cut into bite-sized
pieces.
2. Trim, peel and thinly slice onion.
3. Shred carrots in food processor or
grate by hand.
4. Cook bacon until crispy. Drain, cool
and crumble.
5. In large bowl, combine broccoli, diced
onion, shredded carrots, bacon pieces
and raisins.
6. In a medium mixing bowl or food pro-
cessor fitted with steel blade, combine
mayonnaise, yogurt, sugar, salt, vin-
egar and water. Whisk or blend until
well combined. Pour over broccoli
mixture and stir until fully combined.
7. Cool. Refrigerate until service.

CCP: Cool to 41°F or lower within 4
hours.
Serving
Secrets
DIRECTIONS
Serving Size: 1/2 cup
Credit As: 3/8 cup dark green vegetable
22
“ Great
Awesome
Gooooood!”
Carrot
Muffins
Grain
Vegetable
23
Carrot Muffins
INGREDIENTS

25 SERVINGS
75 SERVINGS
Barley flour
2 cups + 2 Tbsp
1 qt + 2 1/4 c. + 2 Tbsp
Baking soda
2 1/2 tsp
2 Tbsp + 1 1/2 tsp
Salt
1 1/4 tsp
1 Tbsp + 3/4 tsp
Cinnamon
2 1/2 tsp
2 Tbsp + 1 1/2 tsp
Nutmeg (optional)
1/2 tsp
1 1/2 tsp
Ginger
1 1/4 tsp
1 Tbsp + 3/4 tsp
Sugar
1 1/2 cups
1 quart + 1/2 cup
Canola or other
Trans fat free oil
1/3 cup
1 cup
Applesauce
1 1/4 cups
3 3/4 cups
Eggs
5 each (1 1/4 c.)
15 each (3 3/4 c.)
Carrots, shredded
3 3/4 cups
11 1/4 cups
Muffins may
be made the
day ahead.
Once
cooled,
place in
airtight
container
until ready
to serve.
1. In large bowl, combine barley flour, baking
soda, salt, cinnamon, nutmeg and ginger.

Stir until combined. Set aside.
2. In mixer with paddle attachment, combine
sugar, canola oil and applesauce. Mix on
medium–low speed until fully combined,

2–3 minutes.
3. Add egg and mix until fully combined,
2–3 minutes more.
4. Add carrots and mix until fully combined,

2–3 minutes.
5. Add dry ingredients and mix on medium
until fully combined, 2–3 more minutes.
6. Pour 1/3–1/2 cup (2 1/2 oz) of batter into
prepared muffin tins (Use paper cups or
spray tins with pan release spray and coat
with flour).
7. Bake:
Conventional oven: 350°F for 20–25
minutes
Convection oven: 325°F for 16–18 minutes
Or until a toothpick inserted into the center
of a muffin comes out clean.
8. Cool completely on wire rack.
Cook’s
Tip
Serving Size: 1 muffin
Credit As: 2 oz WGR Grain and 1/8 cup red/orange vegetable
DIRECTIONS
24
Cioppino
(Seafood
Stew)
Meat/
Meat
Alternate
Vegetable
25
Cioppino (Seafood Stew)
INGREDIENTS

25 SERVINGS
75 SERVINGS
Canola oil
2 Tbsp + 1 tsp
1/4 cup + 2 Tbsp
Onion, carrots, celery,
bell pepper, chopped
3 1/2 cups each
2 qts + 1 1/2 c. each
Zucchini
1 quart + 3 cups
1 gallon + 3 quarts
Tomatoes, canned, diced w/juice 1 quart + 2 cups
1 gallon
Tomato paste
3 Tbsp + 1 1/2 tsp 1/2 cup + 2 Tbsp
Red wine vinegar
1/4 cup + 3 Tbsp
1 cup + 3 Tbsp
Chicken broth
3 qts + 2 cups
2 gals + 1 qt + 2 cups
Garlic powder
2 1/2 tsp
2 Tbsp + 1 1/2 tsp
Parsley, dried flakes
1 3/4 tsp
1 Tbsp + 1 1/2 tsp
Thyme, dried, ground
1 tsp
3 tsp
Basil, dried flakes
1 tsp
3 tsp
Black pepper
1/2 tsp
1 1/2 tsp
Salmon, cut into 1” chunks
2 lbs. 3 oz.
6 lbs. 9 oz
White fish, boneless,
skinless cut into 1” chunks
2 lbs. 3 oz.
6 lbs. 9 oz
Cornstarch
1 3/4 tsp
1 Tbsp + 2 1/4 tsp
Water
1/4 cup
3/4 cup
1. Heat oil in a large, heavy bottomed
stock pot over medium/medium high
heat. Add onion, carrot, celery, bell
pepper and salt. Saute lightly, about
5 minutes, or until onion starts to
become translucent.
2. Add zucchini, diced tomatoes, tomato
paste, red wine vinegar, chicken broth,
garlic powder, parsley, thyme, basil
and black pepper. Bring to a boil then
turn heat to low and simmer about 40
minutes.
3. In a small cup, whisk together the
cornstarch and water to make a slurry.
4. Add salmon, white fish and the corn-
starch and water slurry to the stew and
stir to fully combine.
5. Simmer for 15 minutes more or until
the fish is fully cooked.

CCP: Heat to 165°F or higher for 15
seconds.
6. Serve immediately or hold for hot
service. Use 8 oz. ladle to serve 1 cup
servings.

CCP: Hot hold at 135°F or higher.
Helpful
Hints
Serving Size: 1 cup
Credit As: 2 oz M/MA and
3/4 cup mixed vegetable
DIRECTIONS
Cioppino is
a traditional
San Francisco
seafood stew.
It usually has
shellfish in
it. This recipe
does not but
we encourage
you to add it
to yours.
26
“Mouth-
watering”
Coleslaw
Vegetable
27
Coleslaw
INGREDIENTS

25 SERVINGS
75 SERVINGS
Cabbage, green, shredded 2 quarts + 3 cups
2 gallons
Carrot, grated
2 3/4 cups
2 quarts
Celery, thinly sliced
2 cups
1 quart + 1 1/2 cups
Onion, red, thinly sliced
1/2 cup + 3 Tbsp
2 cups
Dressing:
Yogurt, fat-free, plain
2 cups
1 quart + 2 cups
Mayonnaise, lite
1 cup
3 cups
Apple cider vinegar
2 Tbsp + 2 1/4 tsp
1/2 cup
Water
1/4 cup + 1 Tbsp
1 cup
Sugar
1 Tbsp + 1 1/4 tsp
1/4 cup
Salt
1 1/4 tsp + 1/8 tsp
1 Tbsp + 1 tsp
This would
be great
served with a
pulled pork
sandwich
or with
crispy fish
fingers in a
whole wheat
tortilla.
1. In large bowl, combine cabbage, carrots,
celery and onion. Toss to combine.
2. In separate bowl, combine yogurt, may-
onnaise, apple cider vinegar, water, sugar
and salt. Whisk to combine.
3. Pour yogurt mixture over cabbage mix-
ture. Stir to evenly coat.
4. Cover bowl and place in refrigerator for
a minimum of 1 hour before serving for
a better flavor.
CCP: Cool to 41°F or lower within 4
hours.
5. Serve: Place rounded 3/4 cup (No. 5
scoop) per plate.
Serving
Secrets
DIRECTIONS
Serving Size: 3/4 cup
Credit As: 3/4 cup other vegetable
28
“ I love
these
crab
cakes.”
Crab
Cake
Meat/
Meat
Alternate
Vegetable
29
Crab Cake
INGREDIENTS

25 SERVINGS
75 SERVINGS
Crab meat
or immitation crab meat
2 quarts + 2 cups
1 gal + 3 qts + 2 cups
Celery, diced
1 1/4 cups
3 2/3 cups
Onion, diced
1 1/4 cups
3 2/3 cups
Green pepper, diced
1 1/4 cups
3 2/3 cups
Eggs
6 each
18 each
Bread crumbs
2 cups
1 quart + 2 cups
Worchestershire sauce
2 Tbsp
1/4 cup + 2 Tbsp
Lemon juice
1 1/2 tsp
1 Tbsp + 1 1/2 tsp
Mayonnaise, lite
1/2 cup
1 1/2 cups
Garlic powder
1 1/2 tsp
1 Tbsp + 1 1/2 tsp
Parsley flakes, dried
1 Tbsp
3 Tbsp
Coriander, dried, ground
1 1/2 tsp
1 Tbsp + 1 1/2 tsp
Mustard, dried, ground
3/4 tsp
2 1/4 tsp
Black pepper
1/4 tsp
3/4 tsp
1. In large mixing bowl, combine all
ingredients. Stir by hand until fully
combined, or mix on low in a large
mixer fitted with a paddle attachment.
2. Spray baking sheet or muffin tin with
pan release spray. To make the cakes:
Use a rounded 2/3 cup (#6 scoop)
for each patty. Either form by hand or
gently press into muffin tins.
3. Bake at 400°F for 25 minutes.

CCP: Heat to 145°F or above for 15
seconds.
4. Serve or hold for hot service.

CCP: Hot hold at 135°F or higher.
Helpful
Hint
DIRECTIONS
Serving Size: 1 cake (2/3 cup)
Credit As: 2 oz M/MA and 1/8 cup other vegetables
Replace dried
parsley flakes with
fresh parsley. Use 3
Tbsp fresh parsley
for 25 servings. Use
1/2 cup + 1 Tbsp
fresh parsley for 75
servings.
Replace coriander
with fresh cilantro.
Use 1 1/2 Tbsp of
fresh cilantro for 25
servings. Use 1/4
cup fresh cilantro
for 75 servings.
30
“So good
you need
to put
it in the
school
lunch.”
Crab
Salad
Meat/
Meat
Alternate
Vegetable
31
Crab Salad
INGREDIENTS

25 SERVINGS
75 SERVINGS
Crab meat
or immitation crab meat
3 quarts
9 quarts
Celery, diced finely
1/2 cup
1 1/2 cups
Onion, diced finely
1/2 cup
1 1/2 cups
Green bell pepper, diced finely
1 cup
3 cups
Yogurt, plain, fat free
2 cups
1 quart + 2 cups
Mayonnaise, lite
1 cup
3 cups
Lemon juice
1 Tbsp
3 Tbsp
Parsley, dried
2 tsp
2 Tbsp
Garlic, dried, powder
1 tsp
1 Tbsp
Dill, dried
1 tsp
1 Tbsp
Pepper, black, ground
1/4 tsp
3/4 tsp
Salt
1/4 tsp
3/4 tsp
Dark leafy greens, shredded
(such as Swiss chard, kale,
spinach, etc.)
1 gal + 2 qts + 1 c.
4 gals + 3 cups
Dark leafy
greens
may be
substituted
with
romaine or
other lettuce.
1. In a large bowl, mix together crab,
celery, onion, green bell pepper,
yogurt, mayonnaise, lemon juice,
parsley, garlic, dill, pepper and salt.
Place in refrigerator for a minimum of
1 hour before serving to allow flavors
to combine.
2. To serve: Place 1 cup of dark leafy
greens onto plate. Top with 1/2 cup
(No. 8 scoop) of crab salad.
Serving
Secrets
DIRECTIONS
Serving Size: 1 cup dark leafy greens + 1/2 cup crab salad
Credit As: 2 oz M/MA and 1/2 cup dark green vegetable
32
Crispy
Fish
Fingers
Meat/
Meat
Alternate
Grain
33
Crispy Fish Fingers
INGREDIENTS

25 SERVINGS
75 SERVINGS
Fish (halibut, cod or
salmon)
5 lb. 8 oz.
16 lbs 8 oz.
Cornstarch
3 Tbsp
1/2 cup + 1 Tbsp
Milk (or reconstituted
powdered milk—
reconstitute according
to package instructions)
3 cups
2 quarts + 1 cup
Eggs
9 each
27 each
Breadcrumbs
3 cups
2 quarts + 1 cup
Cornstarch
1 Tbsp + 1 1/2 tsp
1/4 cup + 1 1/2 tsp
Salt
2 1/8 tsp
2 Tbsp + 3/8 tsp
Margarine, melted
2 Tbsp + 1/2 tsp
1/4 c. + 2 Tbsp + 1 1/2 tsp
1. Cut fish fillets into 1–2 oz. portions. Set
aside.
2. Combine cornstarch, water, milk (or milk
powder) and eggs in a large bowl. Let sit
5–10 minutes.
3. Meanwhile, combine breadcrumbs,
cornstarch, salt and margarine in a food
processor. Pulse or mix until fully com-
bined. Place in large bowl and set aside.
4. Add fish to liquid in large bowl. Gently
toss to fully coat all pieces. Let sit 3–5
minutes.
5. Pour fish and liquid into a collander and
drain.
6. Dump drained fish pieces into the dry
breadcrumb/cornmeal mixture. Gently
toss to fully coat all pieces.
7. Dump entire bowl, fish, crumbs and all
onto prepared sheet pan(s) (with parch-
ment paper or greased) leaving about
1/2–1 inch of space between each piece.
Use 1 sheet pan for 25 servings, use 3
sheet pans for 75 servings.
8. Bake:

Conventional oven: 400°F for 15 minutes

Convection oven: 375°F for 12 minutes

CCP: Heat to internal temperature of
145°F for a minimum of 15 seconds.

Hot hold for service at 135°F or above.
Helpful
Hints
DIRECTIONS
Replace
1/3 of
breadcrumbs
with
cornmeal
for a
crunchier
texture.
Serving Size: 3 oz cooked fish
Credit As: 2 oz M/MA and 1/4 cup WGR grain
34
“ Good.
As in
super
good.”
Crushed
Hot
Potatoes
Vegetable
35
Crushed Hot Potatoes
INGREDIENTS

25 SERVINGS
75 SERVINGS
Red potatoes
6 lbs. 11 oz.
20 lbs.
Olive oil
3 Tbsp + 1 tsp
1/2 cup + 2 Tbsp
Salt
3/4 tsp
2 1/2 tsp
Parsley, dried
3/4 tsp
2 1/2 tsp
Black pepper
1/4 tsp
1/2 tsp
Thyme, dried, ground
1/4 tsp
1/2 tsp
Oregano, dried
1/4 tsp
1/2 tsp
Parmesan cheese
3 Tbsp + 1 tsp
1/2 cup + 2 Tbsp
Red potatoes
are what is
known as a
waxy potato.
They should
not be
replaced with
a starchy
variety of
potato such
as a Russet.
1. Spray steamtable pan (12”x 20” x 2 1/2”)
with pan release spray.
2. Place potatoes in steamtable pan and bake:
Conventional oven: 400°F for 1–1 1/2
hours
Convection oven: 375°F for 45 minutes–
1 hour, 15 minutes
Note: Potatoes should be easy to pierce
with a fork.
In the steamtable pan, crush potates to 1”
thickness or less using a fork, masher, or
small, flat surfaced item such as a measur-
ing cup or clean jar. It may be helpful to cut
larger pieces down before crushing.
4. Drizzle potatoes with olive oil.
5. In small bowl, mix together salt, pars-
ley, black pepper, thyme, oregano and
parmesan cheese.
6. Sprinkle spice mixture evenly over
potatoes.
7. Bake:
Conventional oven: 400°F for 20–30
minutes
Convection oven: 375°F for 15–20 minutes
8. Serve: 2/3 cup (No. 6 scoop) per serving.
Helpful
Hints
DIRECTIONS
Serving Size: 2/3 cup
Credit As: 1/2 cup starchy vegetable
Tips: Canola oil should NOT be substituted for olive oil. Olive oil gives this recipe
a richer flavor. Use margarine as an alternative instead.
Cut larger potatoes so that all potatoes are of a similar size before baking.
36
“ I like how
it’s so
saucy...
yum!”
Equinox
Lasagna
Meat/
Meat
Alternate
Vegetable
Grain
37
Equinox Lasagna
INGREDIENTS

25 SERVINGS
75 SERVINGS
Whole wheat lasagna noodles
14 each
42 each
Mild Italian sausage, ground
1 lb.
3 lbs.
Kale
4 1/2-5 cups
3 quarts + 2 cups
Squash or pumpkin
(or canned pumpkin)
3 1/2 cups
10 1/2 cups
Cottage cheese
4 1/2 cups
14 cups
Pasta sauce (Kitchen Sink Pasta
Sauce or other prepared sauce)
1 quart
3 quarts
Mozzarella
4 3/4 cups
14 cups
Helpful
Hint
Serving Size: 1 piece
Credit As: 2 oz M/MA, 1/2 oz WGR grains, 1/3 cup other vegetable.
DIRECTIONS
1. Cook lasagna noodles according to instructions on package until just
under al dente (still a little hard). Drain.
2. De-rib kale (remove hard stems by folding leaves in half lengthwise
and pull free from hard stem). Discard stem. Shred in food processor
or chop kale leaves finely with large knife.
Mix in with cottage cheese. Set aside.
3. Place whole squash or pumpkin in oven and
bake until the flesh is soft. About 1 hour at
350°F. Or use canned pumpkin.
4. Brown Italian sausage. Drain and set aside.
5. To assemble: In steamtable pans (12” x 20” x
2 1/2”) which have been lightly coated with
pan release spray. For 25 servings, use 1 pan,
for 75 servings, use 3 pans.
For each pan:
1st layer: 1/2 cup pasta sauce
2nd layer: 7 cooked lasagna noodles
lengthwise
3rd layer: 1/2 of squash or pumpkin
4th layer: 1/2 of cottage cheese/kale mixture
5th layer: 1/2 of mild Italian sausage
6th layer: 1/2 of remaining sauce
7th layer: 1/2 of mozzarella cheese
Repeat layers 2–7, ending with mozzarella
cheese.
6. Tightly cover pans.
7. Bake:

Conventional oven: 350°F for 1 hour, 15
minutes to 1 hour, 30 minutes

Convection oven: 325°F for 45 minutes

Uncover pans about 15 minutes before they
are done. Replace in oven and finish cooking.

CCP: Heat to 165°F or higher for 15 seconds.
8. Remove pans from oven and let stand, uncov-
ered, for 15 minutes before serving.

CCP: Hold for hot service at 135°F or higher.

Cut each lasagna 5 x 5 (25 pieces total).
Let lasagna
rest for
15–20
minutes
before
cutting into
serving sizes.
38
Fish
Scandia
Meat/
Meat
Alternate
39
Fish Scandia
INGREDIENTS

25 SERVINGS
75 SERVINGS
Breadcrumbs
1 cup
3 cups
Lemon juice
1/4 cup
1 1/2 cups
Onion salt
1 tsp
1 Tbsp
Pepper, black
1/4 tsp
3/4 tsp
Hot sauce
1/4 tsp
3/4 tsp
Parsley, dried
2 Tbsp
1/4 cup + 2 Tbsp
Vegetable oil
2 Tbsp
1/4 cup + 2 Tbsp
Fish, white, such as halibut,
cod or rockfish, cut into
3 oz. portions
25 each
75 each
Yogurt, plain, fat free
1 1/2 cups + 2 Tbsp 4 3/4 cup + 2 Tbsp
Cheddar cheese, shredded
3/4 cup
2 1/4 cups
1. In a bowl, mix bread crumbs, lemon
juice, onion salt, pepper, hot sauce, and
parsley. Reserve for step 6.
2. Oil each steamtable pan (12” x 20” x 2
1⁄2”) with 2 Tbsp oil. For 25 servings,
use 1 pan. For 75 servings, use 3 pans.
3. Place 25 fish portions into each steam-
table pan.
4. Cover each portion with 1 Tbsp (No. 60
scoop) of fat-free yogurt.
5. Sprinkle 3 oz (3⁄4 cup) of cheese, per
pan, on top of lowfat yogurt.
6. Sprinkle 1 Tbsp of crumb mixture on top
of each portion.
7. Bake:

Conventional oven: 400°F for 25 minutes

Convection oven: 350°F for 25 minutes

Fish should flake easily with a fork.

CCP: Heat to 145°F or higher for at least
15 seconds.
8. CCP: Hold for hot service at 135°F or
higher.
Serving
Secrets
DIRECTIONS
Serving Size: 1 piece
Credit As: 2 oz M/MA
Instead of
pre-cutting
portions
leave fillets
whole and
cut into
portions for
service.
40
Fresh
Tomato
Bruschetta
Grain
Vegetable
41
Fresh Tomato Bruschetta
INGREDIENTS

25 SERVINGS
75 SERVINGS
Tomatoes, fresh
12 1/2 cups
37 1/2 cups
Basil, dried
2 1/2 tsp
1 Tbsp + 2 1/2 tsp
Garlic powder
1 1/2 tsp
1 Tbsp + 1 1/2 tsp
Salt
3/4 tsp
2 1/4 tsp
Black pepper
3/16 tsp
1/2 tsp
Olive oil
1 Tbsp + 2 tsp
1/4 cup + 1 Tbsp
Lemon juice
1 Tbsp + 1 1/2 tsp
1/4 cup + 1 1/2 tsp
Barley Pizza Crust
fully cooked*
25 servings
75 servings
Replace
dried basil
with fresh
basil. For 25
servings, use
2 Tbsp +
2 tsp, for 75
servings,
use 1/2 cup
fresh basil.
1. Remove core from tomatoes and dice
into 1/4” pieces or cut into 2” chunks
and pulse in batches in a food processor
to approximately 1/4” pieces.
2. In large bowl, combine tomatoes, basil,
garlic powder, salt, black pepper, olive
oil and lemon juice. Gently stir until
spices, olive oil and lemon juice evenly
coat the tomatoes.
3. Cover bowl and place in refrigerator
to allow flavors to combine for 1–24
hours.
4. Before serving, cut cooled pizza crust
into 25 squares per sheet pan.
5. To serve: Place 1/2 cup (No. 8 scoop)
of tomato mixture on each piece of
pizza crust. Serve immediately.
If not serving immediately, place tomato
mixture into individual serving cups
and serve with bread on the side.
Helpful
Hints
DIRECTIONS
Serving Size: 1/2 cup of tomato + 1 piece (~3 1/2” x 5” square) of barley pizza crust
Credit As: 1/2 cup serving of red/orange vegetables and 1 1/2 oz WGR grain
Note: The olive oil is necessary for the final flavor of this recipe.
Ideally, Virgin or Extra Virgin Olive Oil should be used. It is best not
to substitute other kinds of cooking oil in this recipe.
* Barley Pizza Crust found on page 13.
42
Garden
Vegetable
Couscous
Grain
Vegetable
43
Garden Vegetable Couscous
INGREDIENTS

25 SERVINGS
75 SERVINGS
Barley couscous, raw
3 1/2 cups
2 quarts + 2 cups
Canola oil
3 Tbsp
1/2 cup + 1 Tbsp
Onion, diced
1 1/4 cup
1 quart
Tomato, diced
2 1/2 cups
2 quarts
Assorted vegetables, diced
(such as broccoli, carrot,
cabbage, zucchini, cauliflower)
1 gallon
3 gallons
Soy sauce, low sodium
1/3 cup
1 cup
Parsley, dried
2 1/2 tsp
2 Tbsp + 1 1/2 tsp
Garlic powder
3/4 tsp
2 tsp
Black pepper
1/4 tsp
1 tsp
Salt
2 1/2 tsp
2 Tbsp + 1 1/2 tsp
1. Cook barley couscous according to
package instructions.
2. In skillet, heat canola oil over medium
to medium high heat. Add onion, saute
about 5 minutes, add tomato and veg-
etables and saute until semi-soft, about
15 minutes.
3. Remove skillet from heat. Add soy
sauce, parsley, garlic powder, black
pepper and salt. Toss together to evenly
coat.
4. Add barley couscous to vegetable mix-
ture. Stir to evenly combine.
5. Serve rounded 1 cup (No. 4 scoop) per
plate.
Helpful
Hints
DIRECTIONS
Serving Size: 1 cup
Credit As: 1/2 cup other vegetables and 2 oz WGR grain
Try
substituting
other whole
grains such
as quinoa or
brown rice for
the couscous.
Standard
couscous may
be used but is
not typically
whole grain.
44
“ Garlic
is the
bomb.”
Garlicky
Baked
Fries
Vegetable
46
Green
Monster
Pops
“ It’s the
most
best out
of all of
them.”
Fruit
47
Green Monster Pops
INGREDIENTS

25 SERVINGS
75 SERVINGS

1 1/2 whole
4 1/2 whole
Pineapple, fresh
(4-5 cups)
(about 3 quarts)
Banana
3 medium
9 medium
Spinach, chopped
1 1/2 cups
4 1/2 cups
Kale, chopped
3/4 cup
2 1/4 cups
Water
1 cup
3 cups
1. Peel pineapple. Cut into quarters and
cut out core. Chop.
2. Peel bananas
3. Puree spinach, kale, bananas and pine-
apple in blender. Add water and puree
again.
4. Pour into 2 oz portion cups and insert
treat sticks. Freeze until solid, at least 4
hours.
Cook’s
Tip
DIRECTIONS
Canned
pineapple
may be
used instead
of fresh
pineapple.
Serving Size: 1/4 cup (2 oz) popsicle
Credit As: 1/4 cup fruit
NOTE: Canned pineapple may be used in place of the fresh pineapple.
• 1 1/2 medium pineapples equals 1 quart + 3 cups of drained, cubed
pineapple
• 4 1/2 medium pineapples equals 5 quarts + 1 cup
48
Halibut
Olympia
“ Awesome.”
Meat/
Meat
Alternate
49
Halibut Olympia
INGREDIENTS

25 SERVINGS
75 SERVINGS
Breadcrumbs
3 cups
2 quarts + 1 cup
Cheddar cheese, shredded
1 1/2 cups
1 quart + 1/2 cup
Margarine
1/4 cup
3/4 cup
Parsley, dried flakes
1 Tbsp
3 Tbsp
Garlic powder
1/2 tsp
1 1/4 tsp
Pan release spray


Red onion, thinly sliced (optional)
3 cups
2 qts + 1 1/3 cups
Halibut
4 lbs 11 oz
14 lbs
Salt
3/4 tsp
2 1/4 tsp
Lemon juice
1 Tbsp
2 1/4 tsp
Yogurt, Greek, plain, fat free
3 cups
3 Tbsp
Salt
1 1/2 tsp
1 Tbsp + 1 1/2 tsp
Black pepper
3/4 tsp
2 1/4 tsp
1. In medium bowl or food processor, combine
breadcrumbs, cheddar cheese, margarine,
parsley and garlic powder. Combine by
rubbing between gloved hands, or pulse in
food processor until fully combined and

fluffy looking. Set aside.
2. Spray pan release spray on steamtable pans
(12’ x 20’ x 2 1/2’). Use 1 pan for 25 serv-
ings. Use 3 pans for 75 servings. If using
individual fish portions (3 oz raw portions,
place 25 portions per pan.)
3. Spread onions evenly on bottom of steam-
table pan and sprinkle with salt and lemon
juice.
4. Gently spray top of onion layer with pan
release spray.
5. Place halibut fillets on onions, place each
fillet touching the one next to it. Overlap as
necessary to make one continuous layer of
halibut on top of the onions.
6. Sprinkle second quantity of salt.
7. Spread the yogurt evenly over the top of
fish.
8. Sprinkle the breadcrumb mixture evenly
over the yogurt.
9. Bake uncovered:

Conventional oven: 400°F for 20 minutes

Convection oven: 375°F for 16–18 minutes

CCP: Heat to 145°F or higher for at least
15 seconds.
10. To serve: cut each pan 5 x 5.
Helpful
Hint
DIRECTIONS
Use 3 oz
portions,
if using
individual
fish portions.
Serving Size: 2 1/2 oz of halibut, cooked
Credit As: 2 oz M/MA
49
Halibut Olympia
INGREDIENTS

25 SERVINGS
75 SERVINGS
Breadcrumbs
3 cups
2 quarts + 1 cup
Cheddar cheese, shredded
1 1/2 cups
1 quart + 1/2 cup
Margarine
1/4 cup
3/4 cup
Parsley, dried flakes
1 Tbsp
3 Tbsp
Garlic powder
1/2 tsp
1 1/4 tsp
Pan release spray


Red onion, thinly sliced (optional)
3 cups
2 qts + 1 1/3 cups
Halibut
4 lbs 11 oz
14 lbs
Salt
3/4 tsp
2 1/4 tsp
Lemon juice
1 Tbsp
2 1/4 tsp
Yogurt, Greek, plain, fat free
3 cups
3 Tbsp
Salt
1 1/2 tsp
1 Tbsp + 1 1/2 tsp
Black pepper
3/4 tsp
2 1/4 tsp
1. In medium bowl or food processor, combine
breadcrumbs, cheddar cheese, margarine,
parsley and garlic powder. Combine by
rubbing between gloved hands, or pulse in
food processor until fully combined and

fluffy looking. Set aside.
2. Spray pan release spray on steamtable pans
(12’ x 20’ x 2 1/2’). Use 1 pan for 25 serv-
ings. Use 3 pans for 75 servings. If using
individual fish portions (3 oz raw portions,
place 25 portions per pan.)
3. Spread onions evenly on bottom of steam-
table pan and sprinkle with salt and lemon
juice.
4. Gently spray top of onion layer with pan
release spray.
5. Place halibut fillets on onions, place each
fillet touching the one next to it. Overlap as
necessary to make one continuous layer of
halibut on top of the onions.
6. Sprinkle second quantity of salt.
7. Spread the yogurt evenly over the top of
fish.
8. Sprinkle the breadcrumb mixture evenly
over the yogurt.
9. Bake uncovered:

Conventional oven: 400°F for 20 minutes

Convection oven: 375°F for 16–18 minutes

CCP: Heat to 145°F or higher for at least
15 seconds.
10. To serve: cut each pan 5 x 5.
Helpful
Hint
DIRECTIONS
Use 3 oz
portions,
if using
individual
fish portions.
Serving Size: 2 1/2 oz of halibut, cooked
Credit As: 2 oz M/MA
50
“ Great!”
Herb
Roasted
Potatoes
Vegetable
51
Herb Roasted Potatoes
INGREDIENTS

25 SERVINGS
75 SERVINGS
Potatoes
1 gallon + 1 quart
3 gallons + 3 quarts
Canola or other
trans fat free oil
2 Tbsp
1/4 cup + 2 Tbsp
Salt
1 1/2 tsp
1 Tbsp + 1 1/2 tsp
Pepper
3/8 tsp
1 1/8 tsp
Oregano
3/4 tsp
2 1/4 tsp
Thyme, rubbed
3/8 tsp
1 1/8 tsp
Parsley
1 1/2 tsp
1 Tbsp + 1 1/2 tsp
Sage
3/8 tsp
1 1/8 tsp
Onion powder
3/4 tsp
2 1/4 tsp
Garlic powder
3/8 tsp
1 1/8 tsp
1. Wash potatoes and, leaving the skins on,
cut into 1/2” pieces.
2. Toss in oil to coat.
3. In small bowl, combine salt, pepper,
oregano, thyme, parsley, sage, onion
powder and garlic powder. Mix to fully
combine. Pour over potatoes.
4. Toss potatoes to evenly coat.
5. Spread onto full size sheet pans (1 pan
for 25 servings, 3 pans for 75 servings).
6. Roast:

Conventional oven: 400°F for 40–45
minutes

Convection oven: 375°F for 35–40
minutes

Or until golden brown and tender.

Serve hot.

CCP: Hold for hot service at 135°F or
higher.
Helpful
Hint
DIRECTIONS
Serving Size: 2/3 cup
Credit As: 1/2 cup strachy vegetables
When cutting
potatoes, have
a bowl of water
at station to
place cut chunks
into. Storing
them in water
while cutting
remainder of
product will
keep them from
discoloring.
Drain well
before
proceeding.
52
“ Like it
a lot.”
Hot
Zucchini
Bruschetta
Grain
Vegetable
53
Hot Zucchini Bruschetta
INGREDIENTS

25 SERVINGS
75 SERVINGS
Zucchini (see note)
1 gallon + 1 cup
3 gallons + 1 cup
Onion, finely minced
1 1/4 cups
1 quart
Plum tomatoes
3 1/2 cups + 2 Tbsp 2 quarts + 2 2/3 cups
Olive oil
3 Tbsp + 2 tsp
1/2 cup + 3 Tbsp
Lemon juice
1 Tbsp + 1/2 tsp
3 Tbsp + 2 tsp
Parmesan cheese
1/4 cup + 3 Tbsp
1 1/4 c + 1 Tbsp + 1 tsp
Garlic powder
1 3/4 tsp
1 Tbsp + 1 1/4 tsp
Basil, dried
1 3/4 tsp
1 Tbsp + 1 1/4 tsp
Oregano, dried
3/4 tsp
2 1/2 tsp
Thyme, dried
1/4 tsp
3/4 tsp
Black pepper
1/4 tsp
3/4 tsp
Salt
1 3/4 tsp
1 Tbsp + 1 1/4 tsp
Barley Pizza Crust
fully cooked*
25 servings
75 servings
1. Preheat oven to 400°F.
2. Remove ends of zucchini and dice into
1/4” cubes. Place in large bowl.
3. Remove core from tomatoes and dice
into 1/4” cubes. Place in bowl with
zucchini and onions.
4. Add onions to zucchini and tomato
mixture.
5. Add olive oil, lemon juice, parmesan
cheese, garlic powder, basil, oregano,
thyme, black pepper and salt. Gently
toss to evenly combine.
6. Spread into a single layer on sheet pans
and roast in 400°F oven for 20–25
minutes until cheese begins to brown.
7. Remove from oven and serve hot or
hold for hot service at 135°F or higher.
8. Before serving, cut cooled pizza crust
into 25 squares per sheet pan.
9. To serve: Place 1/2 cup (No. 8 scoop) of
zucchini mixture on each piece of pizza
crust. Serve immediately.
Cook’s
Tips
DIRECTIONS
Replace dried
herbs with fresh
herbs. Use triple
the volume
of fresh herbs
(example: use
1 Tbsp + 1 1/4
tsp of fresh basil
instead of 1
3/4 tsp of dried
basil for a 25
serving batch).
Serving Size: 1/2 cup of zucchini mixture + 1 piece (~3 1/2" x 5" square)
of barley pizza crust
Credit As: 1/2 cup other vegetables and 1 1/2 oz WGR grain
* Barley Pizza Crust found on page 13.
Note: If using large zucchini,
slice each zucchini lengthwise
and remove seeds from center
by scraping with a large spoon.
Then dice into 1/4” cubes.
54
Kale
Chips
Vegetable
55
Kale Chips
INGREDIENTS

25 SERVINGS
75 SERVINGS
Kale
5 lbs 12 oz
17 lbs 4 oz
Olive oil
1/4 cup
3/4 cup
Salt
2 tsp
2 Tbsp
1. Wash kale and dry very well (use a salad
spinner if you have one). De-rib kale
(remove hard stems by folding leaves in
half lengthwise and pull free from hard
stem). Discard stems. Tear leaves into
2–3” pieces.
2. Drizzle with oil and sprinkle with salt.
Toss leaves to evenly coat with oil and
salt.
3. Spread kale on full size sheet pans.
Use 2 sheet pans for 25 servings.
Use 6 sheet pans for 75 servings.
4. Bake

Conventional oven: 425°F for about

10 minutes

Convection oven: 400°F for about

8 minutes
5. Let cool for 2 minutes. Transfer to a
serving dish.
Helpful
Hint
DIRECTIONS
Tips:
Bake with the oven door slightly ajar (this allows the steam to escape) until
the kale is crispy and bright green. If the kale turns olive green, they have
cooked to long.
Don't cook more than 4 sheet pans at a time, or the oven will get too steamy.
Spray
leaves with
cooking
spray
instead of
drizzling
with oil.
Serving Size: 1 cup
Credit As: 1/3 cup dark green vegetable
56
Kitchen
Sink Pasta
Sauce
Vegetable
57
Kitchen Sink Pasta Sauce
INGREDIENTS

25 SERVINGS
75 SERVINGS
Onion
1 lb 12 oz
5 lbs 2 oz
Misc. vegetables,
trimmed, peeled if
necessary, chopped
1 lb 12 oz
5 lbs 2 oz
Garlic
6-7 cloves
20 cloves

2 Tbsp + 2 tsp minced
1/2 cup minced

or 2/3 tsp garlic powder or 2 tsp garlic powder
Olive oil
2 Tbsp + 2 tsp
1/2 cup
Fresh Roma tomatoes 4 lbs 6 oz
13 lbs 2 oz
Basil
1 tbs + 1 tsp dried leaves 1/4 cup dried leaves

or 1/4 c finely
or 3/4 c finely

chopped, fresh
chopped, fresh
Oregano
2 tsp dried leaves
2 Tbsp dried leaves

or 2 Tbsp finely
or 6 Tbsp finely

chopped fresh
chopped fresh
Tomato paste
2 cups + 2 tsp
1 qt + 2 cups + 2 Tbsp
Salt
2 tsp
2 Tbsp
Pepper, white, ground 1 tsp
1 Tbsp
1. Trim, peel and roughly chop onions.
2. Trim, peel (if desired) and roughly chop
miscellaneous vegetables.
3. If using fresh garlic, trim and peel garlic.
4. Heat oil in 20 qt. brazier or tilt skillet over
medium heat. Add the onions and cook,
stirring occasionally, until tender, 3–5
minutes. Add the garlic and cook, stirring
for 1 minute.
5. Add the miscellaneous vegetables, toma-
toes, basil and oregano. Bring to a low
boil. Cook, stirring every 15–20 minutes,
until the vegetables are tender and falling
apart, about 1 hour.
6. Puree the sauce with an immersion blend-
er to break up large pieces.
7. Add tomato paste and stir to combine. Stir
in salt and pepper. Bring to a simmer and
cook, stirring often to prevent burning,
until thickened, 30–45 minutes.
8. If the sauce is too thick, thin with water
to the desired consistency. Pour into 6”
full hotel pan and keep warm on serving
line.
CCP: Hold for hot service at 135°F or higher.
CCP: Cool to 70°F within 2 hours and from
70°F– 41°F within an additional 4 hours.
Cook’s
Tip
DIRECTIONS
This sauce can
be made ahead.
Store overnight
in covered hotel
pans in the
refrigerator.
Replace olive oil
with canola or
other trans fat
free cooking oil.
Use beets in this
sauce! It makes
it very sweet
with a very
vibrant color.
Serving Size: 1/2 cup
Credit As: 1/2 cup red/orange vegetables
58
Mac ‘n
Cheese
with Beef
“ Delish.”
Meat/
Meat
Alternate
Grain
59
Mac ‘n Cheese with Beef
INGREDIENTS

25 SERVINGS
75 SERVINGS
Whole wheat macaroni, raw
5 cups
14 cups
Ground beef
3-4 cups
10-12 cups
Water
5 cups
14 cups
Cornstarch
2 1/2 tsp
2 Tbsp
Powdered milk
2 1/2 cups
6 cups
Ground mustard seed (powder)
2 1/2 tsp
2 Tbsp
Onion powder
1 tbp + 2 tsp
1/4 cup
Garlic powder
2 1/2 tsp
2 Tbsp
Salt
1 tsp
1 Tbsp
Sugar
2 1/2 tsp
2 Tbsp
Margarine
1/4 cup + 3 Tbsp
1 1/4 cup
Cheddar, shredded (low fat)
5 cups
14 cups
Mozzarella, shredded (low fat)
5 cups
14 cups
1. Brown ground beef, drain and set
aside.
2. Cook macaroni according to instruc-
tions on package until just under al
dente (still a little hard). Drain well.
It is very important to undercook the
pasta in this step!
3. Return pasta to pan. Place on low heat
and add water, powdered milk, and
seasonings.
4. Add margarine, stir until melted.
Slowly add cheese, no more than 3–4
cups at a time. Incorporate each batch
of cheese fully before adding more.
5. Add ground beef and gently stir to
combine.
6. Cook, covered, on low for 10–15 min-
utes until sauce thickens.

CCP: Heat to 140°F or higher for 15
seconds.
7. Hold in steamtable pans (12” x 20” x
2 1/2”). 1 pan for 25 servings, 3 pans
for 75 servings.

CCP: Hold for hot service at 135°F or
higher.
Helpful
Hint
DIRECTIONS
Feel free to try
other cheeses
and cheese
blends in place
of the cheddar
or mozzarella.
Drain the
pasta very
well to make
sure the final
product is
creamy and
delicious.
Serving Size: 1 cup
Credit As: 1 1/4 oz M/MA and 1 oz serving WGR grain
60
Vegetable
Mac ‘n
Cheese
with Broccoli
“ This is
good.”
Meat/
Meat
Alternate
Grain
61
Mac ‘n Cheese with Broccoli
INGREDIENTS

25 SERVINGS
75 SERVINGS
Whole wheat macaroni, raw
3 1/2 cups
10 1/2 cups
Broccoli, chopped
into 1/2” pieces
6 cups
18 cups
Water
3 cups
9 cups
Cornstarch
2 1/2 tsp
2 Tbsp + 1 1/2 tsp
Powdered milk
2 1/2 cups
7 1/2 cups
Ground mustard
2 1/2 tsp
2 Tbsp + 1 1/2 tsp
Salt
1/4 tsp
3/4 tsp
Onion powder
1 Tbsp + 2 tsp
1/4 cup + 1 Tbsp
Garlic powder
2 1/2 tsp
2 Tbsp + 1 1/2 tsp
Sugar
2 1/2 tsp
2 Tbsp + 1 1/2 tsp
Margarine, cut into 1/2” cubes 1/4 cup + 1 Tbsp 1 1/4 cup
Cheddar cheese, shredded
5 cups
14 1/2 cups
Mozzarella cheese, shredded
5 cups
14 1/2 cups
1. Cook macaroni according to instructions
on package until just under al dente
(still a little hard). Drain well. It is very
important to undercook the pasta in
this step!

Steam or blanch broccoli. Drain excess
water and set aside.

Return pasta to pan. Place on low heat
and add water, powdered milk, and
seasonings.
2. Add margarine, stir until melted. Slowly
add cheese, no more than 3–4 cups at a
time. Incorporate each batch of cheese
fully before adding more.
3. Add broccoli and gently stir to combine.
4. Cook, covered, on low for 10–15 min-
utes until sauce thickens.

CCP: Heat to 140°F or higher for 15
seconds.
5. Hold in steamtable pans (12” x 20” x 2
1/2”). 1 pan for 25 servings, 3 pans for
75 servings.

CCP: Hold for hot service at 135°F or
higher.
Cook’s
Tip
DIRECTIONS
Replace
broccoli with
cauliflower
or other
in-season
vegetables.
Drain the
pasta very
well to make
sure the final
product is
creamy and
delicious.
Serving Size: 1 cup
Credit As: 1 1/2 oz M/MA, 1 oz WGR grain and 1/8 cup dark green vegetable.

62
Meatloaf
“Yum. Yum.
Yum.”
Meat/
Meat
Alternate
Vegetable
63
Meatloaf
INGREDIENTS

25 SERVINGS
75 SERVINGS
Carrots
3 3/4 cups
11 1/4 cups
Celery
3 cups
9 cups
Zucchini
4 1/2 cups
13 1/2 cups
Kale (optional)
6 cups
18 cups
Salt
1 tsp
1 Tbsp
Canola oil
3 Tbsp
1/2 cup + 1 Tbsp
Onion
2 cups
1 quart + 2 cups
Tomato paste
1 cup
3 cups
Eggs, whole
4 each (1 cup)
12 each (3 cups)
Milk, powdered
3 1/2 cups
10 1/2 cups
Rolled oats,
quick cooking/instant 4 cups + 2 Tbsp 12 1/3 cups
Ground beef, raw
3 lbs 8 oz
10 lbs 8 oz
Parsley, dried
1 Tbsp + 1/2 tsp 3 Tbsp + 1 1/2 tsp
Onion powder
1 Tbsp + 1/2 tsp 3 Tbsp + 1 1/2 tsp
Thyme, dried
1/2 tsp
1 1/2 tsp
Garlic powder
1 1/2 tsp
1 Tbsp + 1 1/2 tsp
Black pepper
1/4 tsp
3/4 tsp
Worcestershire sauce 3 Tbsp
1/2 cup + 1 Tbsp
Helpful
Hint
Try turning
this recipe
into
meatballs
instead of
meatloaf.
Serving Size: 1 slice of meatloaf
Credit As: 2 oz M/MA and 1/2 cup other vegetables

25 SERVINGS
75 SERVINGS
GLAZE
Ketchup
1 1/4 cups
3 3/4 cups
Apple cider vinegar 2 Tbsp + 3/4 tsp 8 Tbsp + 1 tsp
Worcestershire sauce 1/4 c. + 1 1/2 tsp 3/4 c + 1 Tbsp + 1 1/2 tsp
Brown sugar
1 1/2 cups
2 1/4 cups
64
1. Wash carrots, celery, zucchini and kale.
2. Shred carrots and zucchini in food pro-
cessor or grate by hand. Set aside.
3. Thinly slice or mince onion and celery,
either in food processor or by hand.
4. De-rib kale (remove hard stems by
folding leaves in half lengthwise and
pull free from hard stem). Discard stem.
Shred in food processor or chop kale
leaves finely with large knife.
5. Heat oil in pan, add onions, carrots,
celery and salt. Saute lightly—about 5
minutes.
6. Add zucchini and kale to carrot/celery
mixture and saute lightly—about 5
more minutes.
7. In mixer with paddle attachment, com-
bine tomato paste, eggs, powdered milk
and rolled oats. Mix on medium speed
for about 2 minutes.
8. Add hamburger, sauted vegetables,
herbs, spices and Worchestershire
sauce. Mix on medium speed about 2–3
minutes or until well combined. Do not
overmix.
9. Place mixture onto prepared (with parch-
ment paper or oiled) sheet pan(s). Use 1
sheet pan for 25 servings. Use 3 sheet pans
for 75 servings. Form two equal-sized loaves
on each pan.
10. Cover with plastic wrap and refrigerate over-
night or for a minimum of 3 hours.
Before Baking:
11. In a medium—large bowl, combine all
ingredients for the glaze. Mix until fully
combined.
12. Glaze each loaf with about 1 1/2 cups of
glaze.
13. Bake:

Conventional oven: 375°F for 1 1/4 hours

Convection oven: 350°F for 1 1/2 hours

CCP: Heat to internal temperature of 155°F
or higher for at least 15 seconds.
14. Let stand about 20 minutes. Slice each loaf
into 13 slices.
Meatloaf
DIRECTIONS
65
Notes
66
Oven
Stir Fry
Grain
Vegetable
67
INGREDIENTS

25 SERVINGS
75 SERVINGS
Vegetables (total below)*
3 gals + 2 cups
9 gals + 1 qt + 2 cups

Carrots, diced
2 quarts + 1/2 cup 1 gal + 2 qts + 2 cups
Onion, diced
1 quart
3 quarts
Celery, diced
1 quart
3 quarts
Cabbage, red, chopped
3 quarts + 1 cup
2 gals + 1 qt + 2 cups
Zucchini, diced
1 quart
3 quarts
Turnip, diced
1 quart
3 quarts
Cauliflower, diced
2 quarts + 1/2 cup 1 gal + 2 qts + 2 cup
Green bell pepper, diced
1 quart
3 quarts
Canola oil
3/4 cup
2 cups
Soy sauce
1/2 cup
1 1/2 cups
Garlic powder
1 Tbsp + 1 1/4 tsp 1/4 cup
Ginger, ground
2 tsp
2 Tbsp
Coriander, ground
1 tsp
1 Tbsp
Thyme, ground
1/2 tsp
1 1/2 tsp
Black pepper
1/2 tsp
1 1/2 tsp
Brown rice, cooked
17 cups
50 cups
1. In large bowl, combine all vegetables.
Toss together and set aside.
2. In small bowl, combine canola oil, soy
sauce, garlic powder, ginger, corian-
der, thyme and black pepper. Whisk to
combine. Pour over vegetable mixture
in large bowl.
3. Toss vegetable mixture until evenly
coated with dressing.
4. Prepare sheet pans with pan release
spray. Dump vegetables onto sheet pans
spreading out so that vegetables are only
1 layer deep.
5. Bake:

Conventional oven: 400°F for 20–22
minutes until vegetables are roasted

Convection oven: 375°F for 16–19
minutes

CCP: Heat to 165°F or higher for 15
seconds.

Serve immediately or hold for hot service.

CCP: Hold at 135°F or higher
6. To serve: place 2/3 cup brown rice
(No. 6 scoop) per plate. Top with 1 cup
(No. 4 scoop) of vegetables.
Meal
Idea
DIRECTIONS
Serving Size: 2/3 cup rice + 1 cup vegetables; Credit As: 1 oz WGR grain
* Any variety of mixed vegetables may be used, however
the listed mix was tested and kid approved. Broccoli is
NOT recommended as a substitution as it tested very
poorly in this recipe.
Make this recipe
a complete meal
by serving with
Sweet and Sour
Salmon from page
93, or Salmon and
Vegetable Burgers
(patties only) from
page 89. Add
canned, drained
pineapple to the
stir fried vegetables
before serving. For
25 servings add 8
1/2 cups. For 75
servings add 25
cups. Toss together
and serve over rice.
Oven Stir Fry
68
Pasta
Primavera
Grain
Vegetable
69
Pasta Primavera
INGREDIENTS

25 SERVINGS
75 SERVINGS
Whole wheat penne pasta, raw
2 1/2 quarts
1 gallon + 3 qts
Carrots, diced
1 1/4 quarts
1 gallon
Onion, diced
2 1/2 cups
2 quarts
Broccoli, chopped, 1/4” florets
2 1/2 quarts
2 gallons
Cauliflower, chopped, 1/4” florets
2 quarts
1 1/2 gallons
Canola oil
1/4 cup
3/4 cup
Salt
1 1/2 tsp
1 Tbsp + 1 1/2 tsp
Peas, shelled (fresh or frozen)
1 1/4 cup
3 3/4 cups
Margarine
1/4 cup
3/4 cup
All-Purpose flour
1/4 cup
3/4 cup
Milk, fat free
2 quarts
1 1/2 gals
Garlic powder
2 tsp
1 1/2 Tbsp
Salt
1 Tbsp
3 Tbsp
Cornstarch
1 Tbsp + 2 tsp 1/4 cup + 2 tsp
Water
2/3 cup
2 cups
Parmesan cheese
1 1/2 cup
1 quart
1. Bring a large pot of water to a boil. Cook pasta accord-
ing to package instructions. Cook to al dente, making
sure not to overcook.
2. Drain pasta well and rinse. Set aside.
3. Combine, carrot, onion, broccoli, cauliflower, canola
oil and salt. Toss to coat vegetables evenly.
4. Place vegetables on a sheet pans in a single layer.
5. Bake:

Conventional oven: 400°F for 20 minutes

Convection oven: 375°F for 16 minutes

CCP: Heat to 165°F or higher for 15 seconds.
6. When the hot vegetables come out of the oven, sprin-
kle peas on top of them and set aside.
7. In the meantime, melt margarine in a pan over
medium heat. Add flour and combine well. Cook for
about 5 minutes, stirring constantly, until the mixture
becomes a blonde color but has not started to brown.
8. Slowly whisk in milk a little at a time, taking care to
incorporate all of the milk in the pan before adding
more.
9. Stir in garlic powder and salt.
10. Make a slurry of cornstarch and water and combine
with sauce while stirring constantly.
11. Simmer on low 5–10 minutes, stirring regularly, until
sauce has thickened.
12. Add the pasta, roasted vegetables and parmesan
cheese to sauce. Gently stir to fully combine. Pasta,
vegetables and sauce may be combined and poured
into a steamtable pan, then topped with parmesan
and held for service.

CCP: Hot hold at 135°F or higher.
Helpful
Hint
DIRECTIONS
Serving Size: 1 1/4 cups; Credit As: 1 cup other vegetable and 1 oz WGR grain
Cook pasta
to al dente,
making
sure not to
overcook.
70
Pink
Potato
Salad
Vegetable
71
Pink Potato Salad
INGREDIENTS

25 SERVINGS
75 SERVINGS
Red potatoes with skins
14 cups
42 cups
Beets
5 cups
15 cups
Canola oil
1 Tbsp
3 Tbsp
Mayonnaise, lite
3/4 cup + 2 Tbsp
2 1/2 cups + 2 Tbsp
Sugar
1 3/4 tsp
1 Tbsp + 2 1/4 tsp
Salt
2 1/4 tsp
2 Tbsp + 3/4 tsp
Garlic powder
1 tsp
1 Tbsp
Onion powder
1 3/4 tsp
1 Tbsp + 3/4 tsp
Apple cider vinegar
1 Tbsp + 1/2 tsp
1/4 cup + 1/2 tsp
Greek yogurt, fat free
3/4 cup + 2 Tbsp
2 1/2 cups + 2 Tbsp
Sour cream, fat free
3/4 cup + 2 Tbsp
2 1/2 cups + 2 Tbsp
Water
2/3 cup
2 cups
Celery
2 cups
6 cups
Red onion
3/4 cup
2 1/4 cups
Eggs, hard-cooked, peeled 1 1/2 cups (6 each)
4 1/2 cups (18 each)
1. Rinse potatoes and beets well. Trim greens
off beets leaving about 1/2” of stem at the
top of each bulb.
2. Toss whole beets and potatoes in cano-
la oil. Roast at 400°F for about 1 hour.
Remove beets and potatoes from oven. Let
cool enough to handle. Peel beets, gloves
recommended. Chop both beets and pota-
toes into roughly 1/2” cubes.
3. Dice celery into 1/4” pieces and add to
potato mixture.
4. Finely dice red onion and add to potato
mixture.
5. Dice hard boiled egg and add to potato
mixture.
6. In a medium bowl, prepare dressing by
combining mayonnaise, sugar, salt, garlic
powder, onion powder, apple cider vine-
gar, greek yogurt, sour cream and water.
Whisk together until smooth. Pour over
vegetable and egg mixture.
7. Mix gently until all ingredients are well
blended.
8. Spread evenly into shallow pan (12” x 20”
x 2 1/2”) to a product depth of 2 inches
or less. Use 1 pan for 25 servings. Use 3
pans for 75 servings.
9. CCP: Cool to 41°F or lower within 4
hours. Refrigerate until ready to serve.
Serving
Secrets
DIRECTIONS
This recipe
should be
made the day
before it will
be served. If it
is not, it should
sit a minimum
of 3 hours
before serving
to ensure all
of the flavors
have properly
melded.
Serving Size: 2/3 cup (5 oz)
Credit As: 1/2 cup of starchy vegetables
72
Pulled
Pork
Meat/
Meat
Alternate
73
Pulled Pork
INGREDIENTS

25 SERVINGS
75 SERVINGS
Pork shoulder
or butt (4-5 lb roasts)
4 lbs 8 oz.
13 lbs. 8 oz.
Worcestershire sauce
2 Tbsp + 2 tsp
1/4 cup + 1 Tbsp + 1 tsp
Salt
2/3 tsp
2 tsp
Chili powder
2 Tbsp
1/4 cup + 2