Recipes for a Crowd

1 Combine tomato juice, hot sauce and lemon juice; cover; refrigerate at 41 F. or lower for several hours or overnight.
2 Stir well before serving.

1 Combine canned vegetable juice and lemon juice; cover; refrigerate at 41 F. or lower for several hours or overnight.
2 Stir well before serving.

1 Place 50 egg rolls per sheet pan.
2 Using a convection oven, bake at 350 F. for 10 to 15 minutes or until heated through on high fan, closed vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

1 Combine cheese, tomato paste, salad oil, olives, onions and peppers. Blend well.
2 Spread 3 tablespoons of mixture on each slice of bread.
3 Place on ungreased pans. Using a convection oven, bake at 350 F. 5 minutes or until cheese is melted on low fan, open vent.

1 Place shrimp in boiling water, add vinegar and spices, cover; return to a boil. Uncover; reduce heat; simmer 2 to 3 minutes. CCP:
Internal temperature must reach 145 F. or higher for 15 seconds. DO NOT OVERCOOK. Drain immediately.
2 Place shrimp in single layer on pans. CCP: Refrigerate at 41 F. or lower for use in Step 5.
3 Line individual serving dishes with lettuce.
4 Arrange 4 shrimp on lettuce in each dish. CCP: Hold for service at 41 F. or lower.
5 Serve shrimp with 1 lemon wedge. Cut 8 wedges per lemon.
Notes
1 In Step 3, prepared seafood cocktail sauce may be used.

1 Combine tomato juice and lemon juice; cover; refrigerate at 41 F. or lower for several hours or overnight.
2 Stir well before serving.

1 Fry Philippine egg rolls in deep fat at 350 F. for 4 to 5 minutes, or until golden brown and heated through. DO NOT
OVERCOOK.
2 Drain well in basket or on absorbent paper. CCP: Hold for service at 140 F. or higher.

1 Place shrimp in boiling water and cover. Return to a boil; uncover; reduce heat; simmer 2 to 3 minutes. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. DO NOT OVERCOOK. Drain immediately.
2 Place shrimp in single layer on pans. CCP: Refrigerate at 41 F. or lower for use in Step 5.
3 Prepare 1 recipe Seafood Cocktail Sauce, Recipe No. O 011 00. Cover; refrigerate for use in Step 6.
4 Line individual serving dishes with lettuce.
5 Arrange 4 shrimp on lettuce in each dish.
6 Place 2 tablespoons of sauce in each souffle cup. Serve shrimp with 1 lemon wedge. Cut 8 wedges per lemon. CCP: Hold for
service at 41 F. or lower.
Notes
1 In Step 3, prepared seafood cocktail sauce may be used.

1 Place 50 egg rolls on each sheet pan.
2 Using a convection oven, bake at 350 F. for 20 to 25 minutes or until brown on high fan, closed vent. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

1 Combine juices add water; stir until blended. Cover and refrigerate at 41 F. or lower.