Mississippi Recipes for Success Cook Tools
Search the recipe database

Help with search »

« Back
Download Printable VersionDownload
Source: MRS 2014
MRS: 824 — Soups (800s)

Vegetable Soup and Sandwich

Meal Component Contribution:
1 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/4 cup beans/peas vegetable, 1/8 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)
Oil, Liquid for Fryer, #396
1/2 cup(s)
Peppers, Green, Diced, Frozen, #75
4 ounce(s)
Onions, Frozen, Chopped, #72
12 ounce(s)
Tomatoes, Diced, #10 Can, #265
1 #10 can(s)
Beans, Pinto, Dry, Low Sodium, #10 Can, #252
2 #10 can(s) + 9 3/4 cup(s)
Corn, Yellow, Canned, Whole Kernel, Low Sodium, #256
1 #10 can(s)
Vegetables, Mixed, Low Sodium, #10 Can , #258
1 #10 can(s)
Salsa, Mild, Bulk, #269
5 cup(s)
Sauce, Tomato, #10 Can, #264
1 #10 can(s)
Salt, Table, #343
1 tablespoon(s) + 1 teaspoon(s)
Pepper, Black, Ground, #336
2 tablespoon(s)
Garlic Powder, #331
1 tablespoon(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.

TO MAKE VEGETABLE SOUP:

  • Sauté peppers and onions in oil until tender, about 5 minutes.
  • Add tomatoes, beans, corn, mixed vegetables, salsa, and tomato sauce. Bring to a boil.
  • Add salt, black pepper, garlic powder and water to mixture.
  • Reduce temperature to a simmer. Cover and simmer for 30 minutes. Hold until ready for service.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

2.

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 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.

3.

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 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.

4.

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 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.

5.

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.

6.

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

Nutrients Per Serving
Calories
396
Carbohydrates
50.88 g
Dietary Fiber
9.05 g
Protein
16.96 g
Sodium
989.54 mg
Total Fat
17.02 g
Sat. Fat
4.82 g
Trans Fat
0.00 g
Updated: 3/26/14
Developed by the Mississippi Department of Education, Office of Child Nutrition Programs
824

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

Design & development by Communication Arts Company, Jackson, MS