MCO P10110.42B Meat, Fish and Poultry_1.pdf

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TAMALE PIE (GROUND BEEF) Yield 100 Portion 9-1/2 Ounces Calories 385 cal Ingredient Carbohydrates 36 g Protein 24 g CORN MEAL WATER,BOILING BEEF,GROUND,BULK,RAW,90% LEAN ONIONS,FRESH,CHOPPED PEPPERS,GREEN,FRESH,CHOPPED TOMATOES,CANNED,CRUSHED,INCL LIQUIDS CORN,CANNED,WHOLE KERNEL,DRAINED OLIVES,RIPE,PITTED,SLICED,INCL LIQUIDS CHILI POWDER,DARK,GROUND CUMIN,GROUND GARLIC POWDER SALT PEPPER,RED,GROUND COOKING SPRAY,NONSTICK CHEESE,CHEDDAR,GRATED Method 1 2 3 4 5 6 7 8 9 10 Fat 16 g MEAT, FISH, AND POULTRY No.L 057 00 Cholesterol Weight 71 mg 6-1/2 lbs 25-1/8 lbs 16 lbs 2 lbs 1 lbs 13-1/4 lbs 6-3/4 lbs 3-1/2 lbs 4-1/4 oz 1-1/4 oz 1 oz 7/8 oz 1/4 oz 2 oz 3 lbs Sodium 514 mg Measure 1 gal 1-1/3 qts 3 gal 1 qts 1-5/8 cup 3 cup 1 gal 2 qts 1 gal 2/3 qts 3 qts 1 cup 1/4 cup 2-1/3 tbsp 3-1/3 tbsp 1 tbsp 1 tbsp 1/4 cup 1/3 tbsp 3 qts Calcium 152 mg Issue 2-1/4 lbs 1-1/4 lbs Mix cornmeal; chili powder and salt together; gradually stir into boiling water. Bring to a boil. Reduce heat; simmer 25 minutes, stirring frequently until a stiff paste is formed. Set aside for use in Step 5. Cook beef with onions and peppers until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. Add tomatoes, corn, olives, chili powder, cumin, salt, garlic powder, and red pepper to beef mixture; simmer 15 minutes, stirring frequently. Lightly spray each pan with non-stick cooking spray. Spread 2-1/3 cup cornmeal paste over bottom and sides of each pan to form a thin crust. Pour 2 quarts meat mixture over crust in each pan. Spread 4-2/3 cups cornmeal paste evenly over meat mixture in each pan. Using a convection oven, bake at 325 F. 50 to 60 minutes on low fan, open vent; remove from oven. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Sprinkle 1-1/2 cups cheese evenly over each pan. Let stand 10 to 15 minutes to allow filling to firm and cheese to melt. CCP: Hold for service at 140 F. or higher. Cut 3 by 4.
HOT TAMALES WITH CHILI GRAVY Yield 100 Portion 2 Each Calories 284 cal Ingredient TAMALE,BEEF CHILI GRAVY Method Carbohydrates 16 g Protein 12 g Fat 20 g MEAT, FISH, AND POULTRY No.L 057 01 Cholesterol Weight 28-2/3 lbs 47 mg Sodium 778 mg Measure 1 gal 2-1/4 qts Calcium 1 Use canned beef tamales or frozen beef tamales. Heat according to directions on container. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 2 Serve with Chili Gravy, Recipe No. O 016 03. 51 mg Issue
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MEAT, FISH, AND POULTRY No.L 001 01
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GRILLED BACON Yield 100 Portion 2 S
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ROAST RIB OF BEEF Yield 100 Portion
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ROAST BEEF Yield 100 Portion 4 Ounc
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SUKIYAKI Yield 100 Portion 1 Cup Ca
Page 27 and 28:
GRILLED TENDERLOIN STEAK Yield 100
Page 29 and 30:
SPINACH LASAGNA Yield 100 Portion 9
Page 31 and 32:
GINGER POT ROAST Yield 100 Portion
Page 33 and 34:
SIMMERED BEEF Yield 100 Portion 4 O
Page 35 and 36:
PEPPER STEAK Yield 100 Portion 5-1/
Page 37 and 38:
GROUND BEEF CORDON BLEU Yield 100 P
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Page 41 and 42:
SWISS STEAK WITH BROWN GRAVY Yield
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Page 45 and 46:
BRAISED BEEF CUBES Yield 100 Portio
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Page 49 and 50:
BEEF AND CORN PIE Yield 100 Portion
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Page 53 and 54:
BEEF STEW Yield 100 Portion 1-1/4 C
Page 55 and 56:
EL RANCHO STEW Yield 100 Portion 1
Page 57 and 58:
STUFFED CABBAGE ROLLS Yield 100 Por
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Page 61 and 62:
LASAGNA (GROUND TURKEY) Yield 100 P
Page 63 and 64:
LASAGNA (CANNED PIZZA SAUCE) Yield
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Page 67 and 68:
TURKEY BALLS STROGANOFF Yield 100 P
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CHILI MACARONI Yield 100 Portion 1-
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Page 73 and 74:
TURKEY PORCUPINES Yield 100 Portion
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CREAMED GROUND TURKEY Yield 100 Por
Page 77 and 78: CHEESE RAVIOLI (FROZEN) Yield 100 P
Page 79 and 80: PARMESAN FISH Yield 100 Portion 4 O
Page 81 and 82: ROAST BEEF HASH (CANNED) Yield 100
Page 83 and 84: TACOS (GROUND BEEF) Yield 100 Porti
Page 85 and 86: MEAT LOAF Yield 100 Portion 6 Ounce
Page 87 and 88: TOMATO MEAT LOAF Yield 100 Portion
Page 89 and 90: MINCED BEEF Yield 100 Portion 5 Oun
Page 91 and 92: GRILLED HAMBURGER STEAK Yield 100 P
Page 93 and 94: MEAT, FISH, AND POULTRY No.L 038 01
Page 99 and 100: STUFFED GREEN PEPPERS (FROZEN) Yiel
Page 105 and 106: BEEF FAJITAS (FAJITA STRIPS) Yield
Page 107 and 108: TURKEY FAJITAS Yield 100 Portion 2
Page 109 and 110: STUFFED BEEF ROLLS Yield 100 Portio
Page 111 and 112: BEEF AND BEAN TOSTADAS Yield 100 Po
Page 115 and 116: TURKEY CUTLET Yield 100 Portion 4-1
Page 119 and 120: CREAMED CHIPPED BEEF Yield 100 Port
Page 123 and 124: GROUND TURKEY STROGANOFF Yield 100
Page 125 and 126: STEAK RANCHERO Yield 100 Portion 4-
Page 127: SOUTHERN FRIED CATFISH FILLETS Yiel
Page 133 and 134: HAMBURGER PARMESAN Yield 100 Portio
Page 135 and 136: TEXAS HASH (GROUND TURKEY) Yield 10
Page 139 and 140: ENCHILADAS (GROUND BEEF) Yield 100
Page 141 and 142: ENCHILADAS (GROUND TURKEY) Yield 10
Page 145 and 146: SAUERBRATEN Yield 100 Portion 3-1/2
Page 147 and 148: SCALLOPED HAM AND NOODLES Yield 100
Page 149 and 150: GRILLED HAM STEAK Yield 100 Portion
Page 153 and 154: BAKED HAM STEAK (CANNED HAM) Yield
Page 155 and 156: GRILLED HAM SLICE (CANNED HAM) Yiel
Page 161 and 162: BROCCOLI, CHEESE, AND RICE Yield 10
Page 163 and 164: CHEESE MANICOTTI Yield 100 Portion
Page 165 and 166: CHICKEN ADOBO (8 PC) Yield 100 Port
Page 167 and 168: SWEET AND SOUR CHICKEN (8 PC) Yield
Page 169 and 170: PORK CHOP SUEY Yield 100 Portion 1-
Page 171 and 172: ROAST PORK Yield 100 Portion 3-1/2
Page 173 and 174: BARBECUED PORK LOIN Yield 100 Porti
Page 175 and 176: CREOLE PORK CHOPS Yield 100 Portion
Page 177 and 178: BAKED STUFFED PORK CHOPS Yield 100
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BRAISED PORK CHOPS Yield 100 Portio
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BREADED PORK STEAKS (FROZEN) Yield
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PORK CHOPS MEXICANA Yield 100 Porti
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GRILLED BRATWURST Yield 100 Portion
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GRILLED SAUSAGE PATTIES Yield 100 P
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BRAISED SPARERIBS Yield 100 Portion
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SWEET AND SOUR SPARERIBS Yield 100
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ROAST FRESH HAM Yield 100 Portion 4
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PORK ADOBO Yield 100 Portion 5 Ounc
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ITALIAN STYLE VEAL STEAKS Yield 100
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VEAL PARMESAN Yield 100 Portion 6-1
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JAEGERSCHNITZEL Yield 100 Portion 4
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ROAST VEAL Yield 100 Portion 4 Ounc
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BRAISED LIVER WITH ONIONS Yield 100
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BREADED LIVER Yield 100 Portion 4-1
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OVEN FRIED CHICKEN FILLET (5 OZ) Yi
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CORNED BEEF HASH Yield 100 Portion
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NEW ENGLAND BOILED DINNER Yield 100
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SIMMERED CORNED BEEF Yield 100 Port
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TERIYAKI CHICKEN (THIGHS) Yield 100
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MACARONI TUNA SALAD Yield 100 Porti
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BAKED FISH Yield 100 Portion 4 Ounc
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ONION-LEMON BAKED FISH Yield 100 Po
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HERBED BAKED FISH Yield 100 Portion
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FISH AMANDINE Yield 100 Portion 4 O
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BAKED STUFFED FISH Yield 100 Portio
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PAN FRIED FISH Yield 100 Portion 4
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DEEP FAT FRIED FISH Yield 100 Porti
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BAKED FISH PORTIONS Yield 100 Porti
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FRENCH FRIED FISH PORTIONS Yield 10
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FISH AND CHIPS Yield 100 Portion 6
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FRENCH FRIED FISH NUGGETS Yield 100
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FRIED OYSTERS Yield 100 Portion 6 E
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BOILED LOBSTER, WHOLE Yield 100 Por
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SALMON CAKES Yield 100 Portion 2 Ca
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SCALLOPED SALMON AND PEAS Yield 100
Page 269 and 270:
TUNA SALAD Yield 100 Portion 3/4 Cu
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BAKED TUNA AND NOODLES Yield 100 Po
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FRIED SCALLOPS Yield 100 Portion 5
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CREOLE FISH Yield 100 Portion 3-1/2
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CREOLE SHRIMP Yield 100 Portion 8 O
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TEMPURA SHRIMP Yield 100 Portion 4
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SHRIMP CURRY Yield 100 Portion 3/4
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SEAFOOD NEWBURG Yield 100 Portion 6
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HERBED CORNISH HENS Yield 100 Porti
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MEXICAN BAKED CHICKEN (8 PC) Yield
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CHICKEN VEGA (8 PC) Yield 100 Porti
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MCO P10110.42B Meat, Fish and Poultry_1.pdf

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