More Speed Scratch Recipes
Baked Ziti With Meat Sauce
YIELD: 100 servings (3rd-5th grades); 110 servings (pre-kindergarten-2nd grades); 75 servings (6th grade-adults)
- Beef crumbles, ground—10 lbs.
- Onions, dehydrated—3 ozs. or 1 1/2 cups
- Garlic powder—3 Tbsps.
- Pepper, black—1 Tbsp.
- Tomato sauce—1 #10 can
- Tomato paste—1/2 #10 can
- Water—1 gal.
- Parsley, dried—1/2 cup
- Basil, dried—1/4 cup
- Oregano, dried—1/4 cup
- Marjoram, dried—2 Tbsps.
- Thyme, dried—1 Tbsps.
- Penne noodles, whole-grain, uncooked—7 lbs.
- Mozzarella cheese, shredded—3 lbs.
- Mix the beef, onions, garlic, pepper, tomato sauce, tomato paste, water, parsley, basil, oregano, marjoram and thyme. Simmer in a steam kettle or tilt skilled for about 1 hour.
- Heat the water to a rolling boil. Slowly add the pasta. Stir until the water boils again. Cook 8-10 minutes or until tender. Drain well.
- Divide the pasta and sauce evenly into two 12x20-in. pans (if making 50 servings) or four 12x20-in. pans (if making 100 servings). Mix half the cheese into the pasta, then sprinkle the remaining cheese on the top of each pan.
- Bake uncovered at 325°F for 10 minutes.
- For each serving: For 3rd-5th grades: Serve using two #10 (3/4 cup) scoops. For pre-kindergarten-2nd grades: Serve using one #6 (2/3 cup) scoop. For 6th grade-adults: Serve using two #8 (1 cup) scoops.
Recipe: Polk County (Fla.) Public Schools School Nutrition Department, www.polk-fl.net/parents/generalinformation/nutrition.htm
*Note: If this recipe passes the test with a small group of students, conduct a nutrient analysis.
YIELD: 1,000 2-oz. portions
PER SERVING: 153 cal., 4 g pro., 25 g carb., 2 g fiber, 4 g fat, 1 g sat. fat, 0 mg chol., 171 mg sod., 6 mg ca., 1 mg iron
- Wheat flour, white, all-purpose, enriched, bleached—55 lbs.
- Wheat flour, whole-grain—12 lbs. + 11 ozs.
- Baker’s yeast, active dry—16 ozs. + 4 ozs.
- Salt—1 1/2 cup
- Oil, cooking—4 1/2 qts.
- Sugar, granulated—2 qts.
- Water, hot—4 1/2 gals.
- Preheat the oven to 350°F.
- Combine the two flours, baker’s yeast, salt and sugar together in a large pan.
- Combine the oil and hot water into a mixer, with dough hook attached.
- Gradually add the dry ingredients to the mixer bowl as the dough hook turns on speed 1.
- Continue to mix on speed 1 until the dough is thoroughly blended.
- Stop the mixer and switch to speed 3, mix for 10 minutes or until the dough pulls away from the side of the mixer bowl.
- Pinch the dough into rolls (approximately 2 1/2 inches in diameter). Place the rolls on 9x6 sheet pans (54 rolls per pan).*
- Brush with melted margarine and let the rolls rise until they double in size.
- Bake in the oven at 350°F until golden brown. Turn the pans halfway through cooking for even browning, if necessary. Remove and spray with butter spray or melted margarine.
Recipe & recipe analysis: Rockdale County (Ga.) Public Schools School Nutrition Department, http://tinyurl.com/c9f78e8
*Note: When pinching the rolls, spread approximately 1/2 cup of oil on a bun pan, then place a ball of dough on the pan and proceed to pinch the rolls by squeezing the dough between the thumb and index finger. This saves considerable time on clean up and produces tall, fluffy rolls.
Good for You Creamy Salad Dressing
YIELD: 1 qt.
PER SERVING (1 oz.): 22 cal., 1 g pro., 4 g carb., 0 g fiber, 0 g fat, 0 g sat. fat, 1 mg chol., 35 mg sod.
- Yogurt, plain, fat-free—2 cups
- Sour cream, fat-free—1 cup
- Buttermilk, skim—1 cup
- Honey—1/4 cup
- Lemon juice—1/4 cup
- Dill weed, dried—2 tsps.
- Chives, dried—1 Tbsp.
- Parsley, dried—1 tsp.
- Onion powder—1 tsp.
- Garlic powder—1/2 tsp.
- Salt—1/4 tsp.
- Pepper, black—1/2 tsp.
- Mix the yogurt and sour cream together in a large mixing bowl.
- Add the buttermilk, honey, lemon juice, dill weed, chives, parsley, onion powder, garlic powder, salt and black pepper and mix until smooth.
- Chill and keep refrigerated until ready to use.
Recipe & recipe analysis: Chef Beveylon Concha, Education Service Center Region XIII Child Nutrition Program, Austin, Texas, www4.esc13.net