Recipes for a Crowd

1 Place egg whites, cheese, onions, and soy sauce in mixer bowl. Using a dough hook, mix on low speed 1 minute or until well
blended.
2 Add oats, walnuts, garlic powder, and sage; mix on low speed 1 minute. Scrape down sides; continue mixing 30 seconds, or until
well blended. Refrigerate mixture at least one hour to allow mixture to absorb moisture. CCP: Refrigerate at 41 F. or lower.
3 Shape 3-1/2 ounce balls. Place 20 balls on each sheet pan. Cover with parchment paper; flatten into burgers by pressing down with
another sheet pan to a thickness of 1/2-inch. Mixture will be very moist and fragile.
4 Grill burgers on lightly sprayed griddle at 400 F. for 6 minutes or bake on lightly sprayed sheet pans in a convection oven at 350 F.
for 15 to 20 minutes on high fan, open vent or until golden brown. CCP: Internal temperature must reach 145 F. or higher for 15
seconds.
5 Serve on buns. CCP: Hold for service at 140 F. or higher.

1 Combine ham, eggs, onions, and peppers; stir to mix well.
2 Pour 1/3 cup mixture on lightly sprayed griddle. Cook until both sides are lightly browned. CCP: Internal temperature must reach
145 F. or higher for 15 seconds.
3 Place omelet on 1 slice of bread; top with lettuce and second slice of bread.
4 Cut each sandwich in half. Serve hot. CCP: Hold for service at 140 F. or higher.

1 Cut rolls in half lengthwise; spread each half with Salad Dressing.
2 Slice Provolone cheese. On bottom half of each roll, arrange 3 slices meat, 2 slices cheese and 2 slices tomato.
3 Sprinkle shredded lettuce on top.
4 Cover with top half of roll. CCP: Hold for service at 41 F. or lower.

1 Drain and flake tuna.
2 Combine tuna, onions, celery, relish, lemon juice, and salad dressing. Mix together lightly.
3 Add chopped eggs and salad dressing mixture to tuna mixture. Mix lightly.
4 Spread 1 slice bread with 3/4 cup tuna filling; top each with 2 slices tomato, lettuce if desired, and second slice of bread.
5 Cut each sandwich in half. CCP: Hold for service at 41 F. or lower.

1 Cook turkey until it loses its pink color, stirring to break apart. Skim off excess fat.
2 Combine onions, catsup, mustard, salt, brown sugar, water and vinegar. Add to meat.
3 Cover; simmer 35 minutes. Stir occasionally to prevent scorching. CCP: Internal temperature must reach 165 F. or higher for 15
seconds.
4 Place 1/2 cup or No. 8 scoop of hot mixture on bottom half bun. Top with second half.
5 CCP: Hold for service at 140 F. or higher.

1 Combine turkey, celery, salad dressing, onions, lemon juice, salt and pepper. Mix lightly but thoroughly.
2 Spread 1 slice bread with 3/4 cup filling; top with lettuce and second slice of bread.
3 Cut each sandwich in half. CCP: Cover and refrigerate sandwiches at 41 F. or lower.

1 Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
2 Sprinkle flour over cooked beef. Stir well. Cook about 5 minutes or until flour is absorbed, stirring occasionally.
3 Combine water, tomato paste, chili powder, cumin, salt and red pepper; mix well. Bring to a boil; simmer 2 to 3 minutes or until
thoroughly heated.
4 Combine sauce with beef mixture; mix well. Simmer 2 to 3 minutes. CCP: Internal temperature must reach 155 F. or higher for 15
seconds.
5 On bottom half of bun, place 1/2 slice cheese, 1/3 cup meat mixture, and 2-1/2 tablespoons lettuce. Cover with top half of bun.
Serve hot. CCP: Hold for service at 140 F. or higher.

1 Drain and flake tuna.
2 Combine tuna, celery and onions. Mix lightly and thoroughly.
3 Combine salad dressing, pickle relish, lemon juice and pepper. Stir to blend thoroughly.
4 Add chopped eggs and salad dressing mixture to tuna mixture. Mix lightly.
5 Spread 1-slice bread with 3/4 cup tuna salad. Top with lettuce if desired and second slice of bread. Cut each sandwich in half.
CCP: Refrigerate product at 41 F. or lower until ready to serve.

1 Slice turkey into thin slices, 16 to 22 slices per pound.
2 Combine mustard and salad dressing; blend well.
3 Slice croissants in half. Overlap croissants on sheet pans. Bake until crisp in 300 F. convection oven, about 3 minutes on high fan,
open vent. Remove from oven.
4 Spread bottom half of each hot croissant with 2 teaspoons salad dressing mixture. Place 3 ounces, 3 to 4 slices meat on each
croissant. Top with other half of croissant. Add lettuce if desired. CCP: Hold at 41 F. or lower for service.

1 Prepare Baking Powder Biscuits, Recipe No. D 001 00 or D 001 01. Split biscuits in half. Keep hot for use in Step 3.
2 Place 25 sausage patties on each sheet pan. Using a convection oven, bake uncovered at 325 F. for 7 minutes or until done on low
fan, open vent. Drain. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
3 Place 1 patty on bottom of each split biscuit. Add top biscuit. CCP: Hold for service at 140 F. or higher.