White Chicken Chili Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 128 Iowa Gold Star Recipe 100 Servings _________Servings Ingredients Directions Weight Measure Weight Measure Onions, yellow, AP 3 lb 8 oz In a steam jacketed kettle, combine chopped Garlic, fresh, minced 5 oz onions, garlic, chicken, beans with liquid, water, Chicken, cooked, diced 10 lb chicken base, white pepper, and ground cumin. Great Northern Beans, 3 ¼ #10 Simmer for 10 minutes to blend flavors, stirring canned, low sodium, cans occasionally. undrained Water 17 oz Chicken Base, low sodium 4 oz White Pepper 2 oz Cumin, ground 3 Tbsp Green Chili Peppers, 15 oz Add green chili peppers. canned, diced Add prepared chicken stock and simmer for 10 Chicken Stock, prepared 1 gal + 2 qt minutes. Final product should be 4 gal + 2 ¾ qt. from low-sodium base + 1 cup Adjust with extra chicken stock if needed. CCP: Heat to 165°F or higher for 15 seconds. (as prepared) Pour into serving pans. Portion with 6 oz ladle (K-8) or 8 oz ladle (9-12). CCP: Hold for hot service at 135°F or higher. Mozzarella Cheese, part 3 lb 2 oz Top chili with 0.5 oz mozzarella cheese at time of skim, shredded service. Serving Size 1 Serving Provides Yield 3/4 cup (6 oz spoodle) 2 oz equivalent M/MA + K-8: 100 servings 0.25 cup vegetable, BP Nutrients Per Serving Calories 240 Vitamin A 108.1 IU Iron 2.58 mg Protein 25.36 gm Vitamin C 4.43 mg Calcium 166.09 mg Carbohydrate 25.08 gm Fiber 5.48 gm Cholesterol 49.1 mg Fat 4.46 gm % Fat 16.7 % Sodium 238.25 mg
White Chicken Chili Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 128 Iowa Gold Star Recipe Ingredients 100 Servings _________Servings Directions Weight Measure Weight Measure Onions, yellow, AP Garlic, fresh, minced Chicken, cooked, diced Great Northern Beans, canned, low sodium, undrained Water Chicken Base, low sodium White Pepper Cumin, ground 3 lb 8 oz 5 oz 10 lb 17 oz 4 oz 2 oz 3 ¼ #10 cans 3 Tbsp In a steam jacketed kettle, combine chopped onions, garlic, chicken, beans with liquid, water, chicken base, white pepper, and ground cumin. Simmer for 10 minutes to blend flavors, stirring occasionally. Green Chili Peppers, canned, diced Chicken Stock, prepared from low-sodium base 15 oz 1 gal + 2 qt + 1 cup (as prepared) Add green chili peppers. Add prepared chicken stock and simmer for 10 minutes. Final product should be 4 gal + 2 ¾ qt. Adjust with extra chicken stock if needed. CCP: Heat to 165°F or higher for 15 seconds. Pour into serving pans. Portion with 6 oz ladle (K-8) or 8 oz ladle (9-12). CCP: Hold for hot service at 135°F or higher. Mozzarella Cheese, part skim, shredded 3 lb 2 oz Top chili with 0.5 oz mozzarella cheese at time of service. Serving Size 1 Serving Provides Yield 3/4 cup (6 oz spoodle) 2 oz equivalent M/MA + 0.25 cup vegetable, BP K-8: 100 servings Nutrients Per Serving Calories 240 Vitamin A 108.1 IU Iron 2.58 mg Protein 25.36 gm Vitamin C 4.43 mg Calcium 166.09 mg Carbohydrate 25.08 gm Fiber 5.48 gm Cholesterol 49.1 mg Fat 4.46 gm % Fat 16.7 % Sodium 238.25 mg
HKM_8_Weeks_Recipes_alternates.docx