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Source: MRS 2014
MRS: 822 — Soups (800s)

Vegetable Beef Soup & Sandwich

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/4 cup beans/peas vegetable, 1/4 cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 100  Size of Portion: 1 cup of soup and 1 sandwich
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Beans/Peas) Vegetables (Other) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Beans/Peas)
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)
INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beef, Ground, 80/20, #3
8 pound(s) + 8 ounce(s)
Peppers, Green, Diced, Frozen, #75
4 ounce(s)
Onions, Frozen, Chopped, #72
12 ounce(s)
Salt, Table, #343
2 tablespoon(s)
Pepper, Black, Ground, #336
2 tablespoon(s)
Vegetables, Mixed, Low Sodium, #10 Can , #258
1 #10 can(s)
Potatoes, Diced, White, #10 Can, #259
1 #10 can(s)
Corn, Yellow, Canned, Whole Kernel, Low Sodium, #256
1 #10 can(s)
Salsa, Mild, Bulk, #269
1 quart(s) + 2 cup(s)
Tomatoes, Crushed, #10 Can, #268
6 1/2 cup(s)
Tomatoes, Diced, #10 Can, #265
6 1/2 cup(s)
Water, Municipal, Mississippi
2 quart(s) + 1 1/2 cup(s)
Peanut Butter, Smooth Style, #286
3 1/4 cup(s)
Jelly, Apple, #10 Can, #172
2 1/4 cup(s)
Cheese, American, Grated/Shredded, #60
1 pound(s) + 10 ounce(s)
Mayonnaise, Reduced Calorie, Bulk, #283
1 cup(s)
Pimentos, Diced, Canned, #276
1/3 cup(s) + 2 teaspoon(s)
Pan Release Spray, Butter Flavored #393
2 gram(s)
Cheese, American Process, Sliced, #39
50 slice(s)
Bread, WGR, #139
200 slice(s)
Soy Butter and Jelly Sandwich, #530
25 sandwich(s)
DIRECTIONS

1.

FOR VEGETABLE BEEF SOUP
Brown ground beef, green pepper, and onions together and drain. Press draining beef to remove excess fat.
After draining ground beef, add salt and pepper and continue cooking.

2.

Combine beef mixture, tomatoes, salsa, canned vegetables, and water. Do not drain vegetables.
Cover and simmer 30 minutes.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

3.

Pour into half-size steamtable pans. For 100 servings, use 8 steamtable pans.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. until ready for service.

4.

TO ASSEMBLE PEANUT BUTTER AND JELLY SANDWICH:

  • Mix peanut butter and jelly with mixer.
  • Place 24 slices of whole wheat bread on each sheet pan, 6 down and 4 across.
  • Spread a #20 (3 1/3 tablespoon) scoop peanut butter/jelly mixture on each slice of bread.
  • Top with a second slice of whole wheat bread.
  • Cut each sandwich diagonally in half. Cover pan tightly with plastic wrap to maintain freshness.
  • Place under refrigeration until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

5.

TO ASSEMBLE PIMENTO CHEESE SANDWICH:

  • Combine shredded cheese, mayonnaise, and pimento. Mix lightly until well blended.
  • Place 24 slices of whole wheat bread on each sheet pan, 6 down and 4 across.
  • Portion with #12 scoop (1/3 cup) of pimento cheese on each slice of bread.
  • Top with second slice of whole wheat bread.
  • Cut each sandwich diagonally in half. Cover pan tightly with plastic wrap to maintain freshness.
  • Place under refrigeration until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

6.

TO ASSEMBLE GRILLED CHEESE:

  • Spray sheet pans (18" x 26" x 1") with food release spray or line sheet pans with pan liners.
  • Place 24 slices of whole wheat bread on each sheet pan, 6 down and 4 across.
  • Lay 1 ounce (two 1/2-ounce slices) of cheese on each slice of bread.
  • Top with second slice of whole wheat bread.
  • Spray tops of sandwiches with butter flavored pan release spray.
  • Bake until lightly browned: Conventional oven: 400 degrees F for 15 - 20 minutes; Convection oven:   350 degrees F for 10 - 15 minutes.
  • Prepare in batches to maintain quality.DO NOT OVERBAKE.
  • Cut each sandwich diagonally in half. Cover with aluminum foil. Cut holes in foil and place in warmer until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F until ready for service. Discard any leftovers.

7.

TO ASSEMBLE SOY BUTTER AND JELLY SANDWICH:

  • Thaw sandwiches according to package directions.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

8.

 Portion 1 cup serving of soup with 8 ounce ladle and 1 sandwich for each serving. Each combo provides 2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/4 cup beans/peas vegetable, 1/4 cup red/orange vegetable, and 1/8 cup other vegetable.

Production Notes

Use commodity products when available.

Nutrients Per Serving
Calories
409
Carbohydrates
41.72 g
Dietary Fiber
5.54 g
Protein
21.05 g
Sodium
896.35 mg
Total Fat
20.29 g
Sat. Fat
6.55 g
Trans Fat
0.00 g
Updated: 5/27/14
Developed by the Mississippi Department of Education, Office of Child Nutrition Programs
822

© Mississippi Recipes For Success developed by the Mississippi Department of Education, Office of Child Nutrition

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