Recipes for a Crowd

1 Prepare broth according to manufacturer's instructions on label.
2 Combine broth, corn, and pepper in steam kettle or saucepot. Bring to a boil.
3 Stir in diced chicken or turkey. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. CCP: Hold for service at
140 F. or higher.

1 Pick over beans, removing discolored beans and foreign matter. Wash thoroughly in cold water. Cover with cold water in stock pot
or steam-jacketed kettle; bring to a boil; boil 2 minutes. Turn off heat. Cover; let stand 1 hour.
2 Prepare broth according to package directions. Add bay leaves. Bring to a boil; cover; simmer 3 hours or until beans are tender.
3 Stir occasionally. Add tomatoes, onions, celery, pepper, paprika and thyme; stir well.
4 Bring to a boil; reduce heat. Cover; simmer 45 minutes or until vegetables are tender. Remove bay leaves. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.

1 Prepare broth according to directions. Combine broth, tomatoes, potatoes, celery, carrots, cabbage, onions, peppers, garlic powder,
and black pepper in a steam jacketed kettle or stock pot. Bring to a boil. Cover; simmer 30 minutes or until vegetables are tender.
2 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

1 Place soup in steam-jacketed kettle or stock pot.
2 Add water to soup. Mix well.
3 Heat, do not boil. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

1 Drain beans.
2 Combine beans, tomatoes, onions, celery, beef broth, pepper, paprika, thyme and bay leaves in stock pot or steam-jacketed kettle;
stir well. Bring to a boil; reduce heat. Cover; simmer 45 minutes or until vegetables are tender. Remove bay leaves.
3 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.

1 Add soups to steam-jacketed kettle or stock pot; mix well.
2 Add water; mix well.
3 Add ginger if desired, mix well.
4 Heat to serving temperature. DO NOT BOIL. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for
service at 140 F. or higher.

1 Place soup in steam-jacketed kettle or stock pot.
2 Add water to soup. Mix well.
3 Heat, do not boil. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

1 Stir soup mix into boiling water.
2 Return soup mixture to a boil. Cover; simmer 10 minutes or until vegetables are tender, stirring occasionally. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

1 Prepare chicken broth according to package directions in steam-jacketed kettle or stock pot.
2 Add potatoes, carrots, onions, celery, parsley, black pepper, thyme, and sage to stock. Stir; bring to a boil; reduce heat; simmer 20
minutes or until the vegetables are tender.
3 Add turkey and peas. Bring to a boil; CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Reduce heat; simmer
5 minutes. CCP: Hold for service at 140 F. or higher.

1 Saute onions and celery in salad oil or shortening for 5 minutes in steam-jacketed kettle or stock pot. Stir frequently.
2 Prepare broth according to recipe directions. Add broth to sauteed onions and celery.
3 Add bay leaves, pepper and sugar. Stir.
4 Add rice. Cover, bring to a boil; reduce heat; simmer 25 minutes or until rice is tender.
5 Add tomatoes; mix well. Cover; bring to a boil; reduce heat; simmer 5 minutes. Remove bay leaves. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.