Recipes for a Crowd

1 Combine rice, water and salt; bring to a boil. Stir occasionally. Cover tightly; simmer 30 minutes or until most of the water is
absorbed. Remove from heat; transfer to shallow serving pans. CCP: Cover. Hold at 140 F. or higher for use in Step 8.
2 Place tomato juice, tomatoes, onions, tomato paste, brown sugar, salt, basil, garlic powder, oregano, pepper and bay leaves in
steam-jacketed kettle. Stir; bring to a boil. Reduce heat; cover; simmer 20 minutes. Remove bay leaves.
3 Stir in rice, yellow squash, zucchini and carrots. Bring to a boil; reduce heat; simmer 3 to 5 minutes or until vegetables are tender
crisp. Stir occasionally.
4 Stir in broccoli, mushrooms and parsley; bring to a simmer.
5 Place 1-1/4 gallon in each steam table pan. Sprinkle 7 ounces cheese over mixture in each pan. Using a convection oven, bake at
325 F. for 12 to 15 minutes or until mixture is bubbly and cheese is melted and lightly browned on high fan, closed vent. CCP:
Internal temperature must reach 145 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
Notes
1 In Steps 1 and 2, oven method may be used: Use boiling water for cold water; place 2-3/4 pounds or 6-2/3 cups rice, 3-1/8 quarts
boiling water, and 2-1/2 teaspoons salt in each steam table pan. Stir, cover tightly.
2 In Step 4, 2-1/2 pounds frozen summer squash and 2-1/2 pounds frozen zucchini may be used.
3 In Step 5, 1 pound canned, drained mushrooms may be used.