Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 152 (USD 364 Marysville, modified) 100 Servings ____Servings Ingredients Directions Weight Measure Weight Measure Chicken, cooked, pulled, 12 lb 12 oz Place chicken meat, chicken broth, poultry frozen seasoning, sage, pepper, onions, food coloring Chicken Broth, low 4 gal 2 qt (optional) and allspice (optional) into a stock pot, sodium steam-jacketed kettle or tilting skillet. Bring to a Poultry Seasoning 1 tsp simmer. Sage, ground ¾ tsp Pepper, white ½ tsp Dehydrated Onion Flakes cup ⅓ Allspice, ground (optional) ¼ tsp Food Coloring, yellow ½ tsp (optional) Egg Noodles, dry, whole 8 lb 8 oz Add noodles and cook until slightly tender. Noodles grain will continue cooking as they are held for service. Chicken Broth, low 1 qt Mix flour in small amount of reserved broth (or sodium water) and add to noodles to thicken. Adjust Flour, all-purpose, 6 oz 1½ cups amount of flour to make the desired consistency. enriched Simmer until thickened. CCP: Heat to 165F or higher for at least 15 seconds. Add additional broth or cook down as needed to make 25 quarts for every 100 1-cup servings. Pour into steam table pans. CCP: Hold at 135F or above. Serving Size 1 Serving Provides Yield 8 oz spoodle or ladle (1 cup) 2.0 oz equivalent M/MA + Approximately 6 gallons 1 quart 1.25 oz equivalent Grains continued Chicken & Noodles,
Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 152 (USD 364 Marysville, modified) Ingredients 100 Servings ____Servings Directions Weight Measure Weight Measure Chicken, cooked, pulled, frozen Chicken Broth, low sodium Poultry Seasoning Sage, ground Pepper, white Dehydrated Onion Flakes Allspice, ground (optional) Food Coloring, yellow (optional) 12 lb 12 oz 4 gal 2 qt 1 tsp ¾ tsp ½ tsp ⅓ cup ¼ tsp ½ tsp Place chicken meat, chicken broth, poultry seasoning, sage, pepper, onions, food coloring (optional) and allspice (optional) into a stock pot, steam-jacketed kettle or tilting skillet. Bring to a simmer. Egg Noodles, dry, whole grain Chicken Broth, low sodium Flour, all-purpose, enriched 8 lb 8 oz 6 oz 1 qt 1½ cups Add noodles and cook until slightly tender. Noodles will continue cooking as they are held for service. Mix flour in small amount of reserved broth (or water) and add to noodles to thicken. Adjust amount of flour to make the desired consistency. Simmer until thickened. CCP: Heat to 165F or higher for at least 15 seconds. Add additional broth or cook down as needed to make 25 quarts for every 100 1-cup servings. Pour into steam table pans. CCP: Hold at 135F or above. Serving Size 1 Serving Provides Yield 8 oz spoodle or ladle (1 cup) 2.0 oz equivalent M/MA + 1.25 oz equivalent Grains Approximately 6 gallons 1 quart Chicken & Noodles, continued
HKM_8_Weeks_Recipes_alternates.docx