Recipes for a Crowd

1 Place tomatoes in steam-jacketed kettle or stock pot.
2 Heat to a simmer. Simmer about 10 minutes, stirring gently. DO NOT BOIL. CCP: Heat to 145 F. or higher for 15 seconds.
3 Place tomatoes in serving pans. Garnish if desired. CCP: Hold for service at 140 F. or higher.

1 Add bacon to water; simmer 30 minutes.
2 Add salt, pepper, and turnips to bacon and water.
3 Cover; bring to a boil. Remove cover; simmer 15 to 20 minutes or until just tender. CCP: Internal temperature must reach 145 F.
or higher for 15 seconds. Hold at 140 F. or higher for service.

1 Rinse frozen vegetables under running water for 2 minutes. Drain well.
2 Quickly cook vegetables in oil on griddle, stirring frequently with spatula.
3 Divide vegetables equally between steam table pans.
4 Divide and pour sauce over vegetables in each pan 15 minutes before serving.
5 CCP: Hold for service at 140 F. or higher.
Notes
1 For best results cook progressively in batches.

1 Wash and trim vegetables. Set aside for use in Step 6.
2 Sift together flour, baking powder, and salt in mixer bowl. Set aside for use in Step 4.
3 Separate eggs. Beat egg yolks. Set egg whites aside for use in Step 5.
4 Add half of ice water to egg yolks. Add to dry mixture beating at low speed until blended. Add remaining ice water; whip at high
speed until smooth.
5 Whip egg whites until stiff but not dry. Fold into batter.
6 Dip dry vegetables into batter.
7 Fry about 3 to 5 minutes or until golden brown in 365 F. deep fat fryer.
8 Drain well in basket or on absorbent paper. CCP: Hold at 140 F. or higher for service.

1 Bring water to a boil in steam-jacketed kettle or stock pot.
2 Add salt.
3 Add turnips; bring water back to a boil. Cover; cook turnips 15 to 30 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
4 Place turnips in serving pans. Garnish as desired. CCP: Hold for service at 140 F. or higher.

1 Wash and trim vegetables. Set aside for use in Step 5.
2 Prepare chicken broth according to recipe. Add pepper. Set aside for use in Step 4.
3 Blend cornstarch with water and soy sauce to make a smooth paste.
4 Slowly add paste to broth stirring constantly. Simmer 2 minutes or until lightly thickened and clear, stirring constantly. Remove
from heat.
5 Saute vegetables salad oil as follows: Carrots, 3 minutes; add celery and green peppers, 2 minutes; add remaining vegetables, 4
minutes.
6 Pour sauce over vegetables 15 minutes before serving. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for
service.

1 Combine tomatoes, onions, peppers, celery, and pepper. Mix well.
2 Bring to a boil to blend flavors.
3 Serve with croutons. CCP: Hold for service at 145 F. or higher.

1 Reconstitute milk in mixer bowl.
2 Add sweet potatoes; beat at low speed 2 minutes or until smooth.
3 Add salt, melted butter or margarine and brown sugar; blend at medium speed. If desired, add cinnamon and nutmeg.
4 Scrape bowl down; beat at medium speed 2 minutes.
5 Lightly spray each pan with non-stick cooking spray. Place 7-1/2 quarts potatoes in each sprayed pan; cover.
6 Using a convection oven, bake at 325 F. 30 minutes on high fan, closed vent or until heated thoroughly. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

1 Cook spinach for 4 to 6 minutes. Drain.
2 Saute onions in oil until tender.
3 Stir in vinegar, salt and pepper; simmer 3 minutes.
4 Pour vinegar-onion mixture over spinach. CCP: Hold at 140 F. or higher for service.

1 Bring water to a boil in a steam-jacketed kettle or stock pot.
2 Add salt.
3 Add succotash; stir well. Return to a boil; cover.
4 Reduce heat; cook succotash 6 to 12 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
5 Place succotash in serving pans. CCP: Hold for service at 140 F. or higher.