INGREDIENT | MEASURE (FOR 78 SERVINGS) |
---|---|
Water, Municipal, Mississippi | 2 gallon(s) |
Margarine, Bulk, #119 | 8 ounce(s) |
Pepper, Black, Ground, #336 | 1 teaspoon(s) |
Salt, Table, #343 | 1 teaspoon(s) |
Potatoes, Instant, Mashed, #262 | 1 package(s) |
Cheese, American, Grated/Shredded, #60 | 1 pound(s) |
1. | Pour boiling water into mixer bowl. |
2. | Add margarine, pepper, and salt to water. Pepper is optional. |
3. | Scrape down bowl and whip on "High" until fluffy, about an additional 3 1/2 minutes on high. Use of mixer is recommended. |
4. | Portion into two 4 inch full size pans. Sprinkle each pan with 2 cups shredded cheese. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides 1/2 cup of starchy vegetables. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Use commodity products when available.