Recipes for a Crowd

1 Combine rice, water, and salt. Bring to a boil; stir occasionally.
2 Cover tightly; simmer 20 to 25 minutes. Do not stir. CCP: Hold for 140 F. or higher.
3 Cook turkey until turkey loses its pink color. Stir to break apart. CCP: Internal temperature must reach 165 F. or higher for 15
seconds. Drain or skim off excess fat.
4 Add tomatoes, onions, chili powder, salt, garlic powder and red pepper to meat mixture; stir until blended; heat to simmer.
5 Combine rice with chili mixture; mix well. Place mixture evenly in each steam table pan.
6 Prepare corn bread mix according to instructions on container.
7 Spread corn bread batter evenly over chili mixture in each pan.
8 Using a convection oven, bake for 30 minutes at 375 F. on high fan, open vent or until corn bread is golden brown and done. CCP:
Internal temperature must reach 165 F. or higher for 15 seconds.
9 Cut 5 by 5. CCP: Hold for service at 140 F. or higher.