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INDEX OF RECIPESARMED FORCES RECIPE SERVICE

UNITED STATES ARMYTM 10-412

UNITED STATES NAVYNAVSUP Publication 7

UNITED STATES AIR FORCEAFM 146-12, Volume 2

UNITED STATES MARINE CORPSMCO P10110.43E

REVISION OF 1999

Supercedes TM 10-412/NAVSUP Pub 7/AFM 146-12, Vol IIMCO P10110.43D, July 1997

Reprint (C) CHQSOFTWARE.COM

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DIETARY GUIDELINES FOR AMERICANS

• Balance the food you eat with physical activity –maintain or improve your weight

• Choose a diet with plenty of grain products,vegetables, and fruits

• Choose a diet low in fat, saturated fat, andcholesterol

• Eat a variety of foods

• Choose a diet moderate in salt and sodium

• Choose a diet moderate in sugars

• If you drink alcoholic beverages, do so inmoderation



GENERAL INFORMATION

A. GENERAL INFORMATION (OVER)

Basic InformationHandling Frozen Foods, Guidelines for...................................... A-19Measuring Procedure................................................................. A-3Terms Used in Food Preparation, Definitions of......................... A-2Weights and Measuring Equivalents, Table of ........................... A-4

Conversion ChartsCan Sizes, Weights and Measures for ........................................ A-5Container Yields, Canned Fruits, Guidelines for........................ A-9Edible Portion Weights, As Purchased Weights

Fruits .................................................................................. A-7Vegetables .......................................................................... A-6



GENERAL INFORMATION-ContinuedConversion Charts-Continued

Fruit Bars, Guidelines for .......................................................... A-13Measure Conversion .................................................................. A-16Metric Conversion, Guidelines for ............................................. A-27Weight Conversion.................................................................... A-15Recipe Conversion..................................................................... A-1

Equipment, Guidelines forConvection Ovens...................................................................... A-23Microwave Ovens ...................................................................... A-14



GENERAL INFORMATION-Continued


Equipment, Guidelines for-ContinuedSteam Cookers........................................................................... A-21Steam Table, Baking and Roasting Pans,

Capacities for...................................................................... A-25Tilting Fry Pans......................................................................... A-24

“HACCP” (Hazard Analysis Critical Control Point) Guidelines........ A-32Ingredients

Antibrowning Agent, Use of ...................................................... A-20Cheese, Guidelines for............................................................... A-28Egg Equivalents, Table of.......................................................... A-8Eggs, Guidelines for .................................................................. A-29



GENERAL INFORMATION-ContinuedIngredients-Continued

Flours, Guidelines for Use of ..................................................... A-18Fresh Fruits and Vegetables

Preparing, Guidelines for .................................................... A-31Garlic, Dehydrated, Use of......................................................... A-17Garnishes, Guidelines for .......................................................... A-22Green Peppers, Dehydrated, Use of............................................ A-11Herbs, Guidelines for................................................................. A-30Horseradish, Dehydrated, Use of................................................ A-17Milk, Nonfat, Dry, Reconstitution Chart .................................... A-10



GENERAL INFORMATION-Continued


Ingredients-ContinuedOnions, Dehydrated, Use of ....................................................... A-11Parsley, Dehydrated, Use of ....................................................... A-11

Menu PlanningCalories, Guidelines for ............................................................. A-26



APPETIZERS AND BEVERAGES

B. APPETIZERS AND C. BEVERAGES (OVER)

APPETIZERS

Egg RollsChinese ..................................................................................... B-2

Fried................................................................................... B-2-1Philippine Style ......................................................................... B-2-2

Fried................................................................................... B-2-3Juice Cocktail

Cranberry and Apple ................................................................. B-1-1Cranberry and Orange ............................................................... B-1Tomato...................................................................................... B-3

Spicy .................................................................................. B-3-2Vegetable .................................................................................. B-3-1



APPETIZERS AND C. BEVERAGES-ContinuedAPPETIZERS-CONTINUEDPizza Treats...................................................................................... B-5Shrimp Cocktail ............................................................................... B-4Spiced Shrimp.................................................................................. B-4-1

BEVERAGES

Beverage Bases, Powdered, Fruit Flavored,Guidelines for............................................................................ C-G-3

Brewing Coffee, Guidelines for......................................................... C-G-1Fruit and Vegetable Juices, Guidelines for ........................................ C-G-2



APPETIZERS AND C. BEVERAGES-Continued

B. APPETIZERS AND C. BEVERAGES (OVER)

BEVERAGES-CONTINUEDCocoa, Hot ....................................................................................... C-1

Whipped.................................................................................... C-1-1Coffee

Automatic Coffee Maker............................................................ C-3Automatic Urn........................................................................... C-5Instant Freeze-Dried .................................................................. C-2Manual Urn............................................................................... C-5-1

Fruit Punch ...................................................................................... C-6Lime Lemon.............................................................................. C-6-1



APPETIZERS AND C. BEVERAGES-ContinuedBEVERAGES-CONTINUEDJuice, Cocktail

Grapefruit and Pineapple ........................................................... C-7-1Orange and Pineapple................................................................ C-7

Lemonade......................................................................................... C-8Limeade ........................................................................................... C-8-1Orangeade........................................................................................ C-10Tea, Hot ........................................................................................... C-4Tea, Iced (Instant) ............................................................................ C-9Tea, Iced (Instant for Dispenser)....................................................... C-9-1Tea, Iced (Instant, with Lemon and Sugar for Dispenser) ................. C-9-2



BREADS AND SWEET DOUGHS(Batters, Fillings, Glazes, Syrups, Toppings and Washes)

D. BREADS AND SWEET DOUGHS (OVER)

Good Quality Bread Products and Rolls,Characteristics of....................................................................... D-G-4

Hot Roll Make-Up, Guide for ........................................................... D-G-6Poor Quality Bread Products and Rolls

Causes of ................................................................................... D-G-5Preparation of Yeast Doughs,

Guidelines for............................................................................ D-G-2Recipe Conversion............................................................................ D-G-1Retarded Sweet Dough Methods ....................................................... D-G-3Sweet Dough Make-Up, Guide for .................................................... D-G-7



BREADS AND SWEET DOUGHS-ContinuedBagels .............................................................................................. D-13Batters

Frying........................................................................................ D-51Tempura ............................................................................. D-38

BiscuitsBaking Powder .......................................................................... D-1

Biscuit Mix......................................................................... D-1-1Cheese ................................................................................ D-1-2Drop ................................................................................... D-1-3

BreadsBanana ...................................................................................... D-30



BREADS AND SWEET DOUGHS-Continued


Breads-ContinuedCorn .......................................................................................... D-14

Jalapeno.............................................................................. D-14-3Mix..................................................................................... D-15

Jalapeno....................................................................... D-15-3Date Nut.................................................................................... D-503French ....................................................................................... D-4Irish Soda .................................................................................. D-2Oatmeal Bread........................................................................... D-52Pumpkin.................................................................................... D-11Raisin........................................................................................ D-5Rye............................................................................................ D-6Texas Toast ............................................................................... D-7-2Toasted Garlic ........................................................................... D-7



BREADS AND SWEET DOUGHS-ContinuedBreads-Continued

Toasted Parmesan...................................................................... D-7-1White ........................................................................................ D-8

Short-Time Formula ........................................................... D-9Whole Wheat (Wheat Base)....................................................... D-10

Short-Time Formula ........................................................... D-9-1Whole Wheat (Whole Wheat Flour)........................................... D-55

Short-Time Formula ........................................................... D-56Breakfast Squares, Oat and Fruit ...................................................... D-60Buns

Hot Cross................................................................................... D-26





Cakes, CoffeeApple ........................................................................................ D-57Crumb Cake (Snickerdoodle)..................................................... D-12

Cake Mix, Yellow............................................................... D-12-1Quick ........................................................................................ D-37-5

Biscuit Mix......................................................................... D-37Apple........................................................................... D-37-1Cherry ......................................................................... D-37-3French ......................................................................... D-37-2Orange Coconut........................................................... D-37-4

Small......................................................................................... D-G-7-7Streusel ..................................................................................... D-G-7-6Twist ......................................................................................... D-G-7-8



BREADS AND SWEET DOUGHS-ContinuedCroutons........................................................................................... D-16

Garlic ........................................................................................ D-16-1Parmesan................................................................................... D-16-2

DoughnutsBeignets (New Orleans Doughnuts) ........................................... D-19-1Cake.......................................................................................... D-18

Doughnut Mix .................................................................... D-18-2Chocolate .................................................................................. D-18-3Cinnamon Sugar........................................................................ D-18-4Crullers ..................................................................................... D-19-4





Doughnuts-ContinuedGlazed....................................................................................... D-18-7

Coconut .............................................................................. D-18-6Nut ..................................................................................... D-18-5

Longjohns ................................................................................. D-19-3Raised ....................................................................................... D-19

Sweet Dough Mix ............................................................... D-19-2Sugar Coated Cake .................................................................... D-18-1

Dumplings ....................................................................................... D-20Fillings

ApplePrepared Pie Filling ............................................................ D-41-3

BlueberryPrepared Pie Filling ............................................................ D-41-4



BREADS AND SWEET DOUGHS-ContinuedFillings-Continued

CherryCornstarch.......................................................................... D-41Pregelatinized Starch .......................................................... D-41-2Prepared Pie Filling ............................................................ D-41-1

Cinnamon Sugar........................................................................ D-42Nut ..................................................................................... D-42-1Raisin ................................................................................. D-42-2

Nut ............................................................................................ D-43Pineapple

Cornstarch.......................................................................... D-47-1Pregelatinized Starch .......................................................... D-47





Fillings-ContinuedRaspberry

Prepared Pie Filling ............................................................ D-41-5French Toast .................................................................................... D-22

English Muffin .......................................................................... D-22-2Oven Baked............................................................................... D-58Thick Slice ................................................................................ D-22-1With Frozen Eggs & Egg Whites............................................... D-22-3

French Toast Puff ............................................................................. D-23Fritters, Apple .................................................................................. D-24Glazes

Almond ..................................................................................... D-46-1Rum .......................................................................................... D-46-2Syrup......................................................................................... D-45



BREADS AND SWEET DOUGHS-ContinuedGlazes-Continued

Vanilla ...................................................................................... D-46Hush Puppies.................................................................................... D-14-2

Corn Bread Mix......................................................................... D-15-2Muffins ............................................................................................ D-29

Apple ........................................................................................ D-29-4Applesauce ................................................................................ D-53Applesauce Blueberry ................................................................ D-508Applesauce Cinnamon Crumb Top ............................................ D-507Applesauce Orange.................................................................... D-53-2Applesauce Raisin ..................................................................... D-53-1Banana ...................................................................................... D-29-3





Muffins-ContinuedBlueberry................................................................................... D-29-1Bran .......................................................................................... D-28

Apricot ............................................................................... D-28-4Banana ............................................................................... D-28-3Blueberry............................................................................ D-28-2Cranberry ........................................................................... D-28-5Oat Bran Raisin .................................................................. D-44Raisin ................................................................................. D-28-1

Cinnamon Crumb Top............................................................... D-29-5Corn .......................................................................................... D-14-1

Mix..................................................................................... D-15-1Cran-apple................................................................................. D-509Cranberry .................................................................................. D-29-6



BREADS AND SWEET DOUGHS-ContinuedMuffins-Continued

Date........................................................................................... D-29-7English...................................................................................... D-21

Cinnamon Raisin ................................................................ D-21-1Nut ............................................................................................ D-29-8Oatmeal Raisin.......................................................................... D-29-9Pineapple Carrot........................................................................ D-54Pumpkin Patch .......................................................................... D-502Raisin........................................................................................ D-29-2

Muffins (Muffin Mix)....................................................................... D-31Blueberry................................................................................... D-31-1





Pancakes .......................................................................................... D-25Blueberry................................................................................... D-25-2Buttermilk (Dry Buttermilk) ...................................................... D-25-1Egg Substitute ........................................................................... D-25-11Frozen Egg & Egg Whites ......................................................... D-25-10Whole Wheat............................................................................. D-25-9

Pancakes (Pancake Mix)................................................................... D-25-5Buckwheat................................................................................. D-25-3Buttermilk ................................................................................. D-25-4

RollsBrown and Serve ....................................................................... D-33-1

Short-Time Formula ........................................................... D-34-1Cloverleaf or Twin..................................................................... D-G-6-1Frankfurter ................................................................................ D-G-6-2



BREADS AND SWEET DOUGHS-ContinuedRolls-Continued

Hamburger or Sandwich ............................................................ D-G-6-3Hard .......................................................................................... D-32Hot ............................................................................................ D-33

Roll Mix ............................................................................. D-33-2Short-Time Formula ........................................................... D-34

Oatmeal..................................................................................... D-33-3Onion ........................................................................................ D-35

Roll Mix ............................................................................. D-35-1Pan or Cluster............................................................................ D-G-6-4Parker House ............................................................................. D-G-6-5Poppy Seed or Sesame Seed ....................................................... D-G-6-6





Rolls-ContinuedSubmarine (Hoagie, Torpedo).................................................... D-3

Roll Mix ............................................................................. D-3-1Whole Wheat (Wheat Base)

Short-Time Formula ........................................................... D-34-2Whole Wheat (Whole Wheat Flour)........................................... D-59

Short-Time Formula ........................................................... D-34-3Sweet Doughs

Danish Dough, FrozenBear Claws ......................................................................... D-39-1Danish Diamonds ............................................................... D-39Fruit Puffs (Frozen Puff Pastry Dough) ............................... D-39-3Fruit Turnovers (Frozen Puff Pastry Dough) ....................... D-39-2



BREADS AND SWEET DOUGHS-ContinuedSweet Doughs-Continued

Sweet Dough ............................................................................. D-36Sweet Dough Mix ............................................................... D-36-1

Sweet RollsBear Claws ......................................................................... D-G-7-9Bowknots, Chain Twists, Figure

Eights, and “S” Shapes ................................................ D-G-7-11Butterfly ............................................................................. D-G-7-4Butterhorns......................................................................... D-G-7-13Cinnamon........................................................................... D-G-7-3

Nut or Raisin ............................................................... D-G-7-3Twists .......................................................................... D-G-7-12





Sweet Doughs-ContinuedSweet Rolls

Crescents ............................................................................ D-G-7-14Glazed ................................................................................ D-G-7-1Kolaches............................................................................. D-27

Sweet Dough Mix ........................................................ D-27-1Pecan.................................................................................. D-G-7-2Snails ................................................................................. D-G-7-10Sugar .................................................................................. D-G-7-5

Syrup, Maple.................................................................................... D-50Toppings

Orange-Coconut ........................................................................ D-48Pecan......................................................................................... D-49-1Streusel ..................................................................................... D-49



BREADS AND SWEET DOUGHS-ContinuedWaffles............................................................................................. D-25-8

Frozen (Brown and Serve) ......................................................... D-25-6Pancake Mix.............................................................................. D-25-7

WashesCornstarch................................................................................. D-40Egg............................................................................................ D-17Egg White ................................................................................. D-17-1



CEREALS AND PASTA PRODUCTS

E. CEREALS AND PASTA PRODUCTS (OVER)

Breakfast Cereals, HotFarina........................................................................................ E-1-2Hominy Grits............................................................................. E-1-1Hominy, whole, canned, buttered............................................... E-3

Fried................................................................................... E-3-1Oatmeal..................................................................................... E-1

Pasta (Macaroni, Noodles, Spaghetti, or Vermicelli)Boiled........................................................................................ E-4Buttered..................................................................................... E-4-1Noodles Jefferson....................................................................... E-12Pasta Provincial ......................................................................... E-510Steamed..................................................................................... E-13

RiceBrown Rice with Tomatoes........................................................ E-19Brown Rice with Tomatoes (Oven Method) ............................... E-19-1Filipino...................................................................................... E-7-2



CEREALS AND PASTA PRODUCTS-ContinuedRice-Continued

Ginger ....................................................................................... E-20Hopping John (Black-Eye Peas with Rice) ................................. E-10-1Islander’s................................................................................... E-16Long Grain and Wild Rice......................................................... E-5-3Lyonnaise .................................................................................. E-5-1Mediterranean Brown................................................................ E-17Mexican .................................................................................... E-11Orange ...................................................................................... E-8-1Pilaf........................................................................................... E-8Pork Fried (Griddle Method) ..................................................... E-7-1

(Oven Method) ................................................................... E-7Red Beans with Rice.................................................................. E-10Shrimp Fried ............................................................................. E-7-3



CEREALS AND PASTA PRODUCTS-Continued

E. CEREALS AND PASTA PRODUCTS (OVER)

Rice-ContinuedSicilian Brown Rice & Vegetables ............................................. E-15Southwestern ............................................................................. E-508Spanish ..................................................................................... E-9Spicy Brown Pilaf...................................................................... E-18Spring Garden ........................................................................... E-14Steamed Rice............................................................................. E-5

Brown................................................................................. E-5-5(Steam Cooker Method)...................................................... E-6

Tossed Green............................................................................. E-5-2with Parmesan Cheese ............................................................... E-5-4



CHEESE AND EGGS

F. CHEESE AND EGGS (OVER)

Breakfast Burrito.............................................................................. F-12Breakfast Pita ................................................................................... F-12-1Deviled Eggs .................................................................................... F-5Egg Foo Young ................................................................................ F-6Eggs

Au Gratin (Scotch Woodcock) ................................................... F-3Cooked ...................................................................................... F-4

One Egg ............................................................................. F-4-1Fried, Griddle (cooked to order)................................................. F-7

One Egg ............................................................................. F-7-1Poached (Cooked to Order)........................................................ F-9

One Egg ............................................................................. F-9-1Scrambled ................................................................................. F-10

and Cheese ......................................................................... F-10-1and Ham............................................................................. F-10-2Dehydrated Egg Mix........................................................... F-10-3Frozen Eggs and Egg Whites .............................................. F-10-5



CHEESE AND EGGS-ContinuedEggs-Continued

ScrambledOne Egg ............................................................................. F-10-6Single Serving .................................................................... F-10-4

Macaroni and Cheese, Baked............................................................ F-1Monterey Egg Bake .......................................................................... F-14Nachos ............................................................................................. F-2

Ready-To-Use Cheese Sauce...................................................... F-2-1Ready-To-Use Cheese Sauce with

Jalapeno Peppers................................................................. F-2-2Omelets

Cheese....................................................................................... F-8-3Frozen Eggs and Egg Whites..................................................... F-8-1Green Pepper............................................................................. F-8-4Ham .......................................................................................... F-8-5



CHEESE AND EGGS-Continued

F. CHEESE AND EGGS (OVER)

Omelets-ContinuedHam and Cheese........................................................................ F-8-6Individual .................................................................................. F-8-7Mushroom................................................................................. F-8-8Onion ........................................................................................ F-8-9Plain.......................................................................................... F-8Plain One Egg ........................................................................... F-8-2Spanish ..................................................................................... F-8-12Tomato...................................................................................... F-8-11Western ..................................................................................... F-8-10

QuicheBroccoli..................................................................................... F-11-1

Frozen Eggs and Egg Whites .............................................. F-11-2Mushroom................................................................................. F-11

Frozen Eggs and Egg Whites .............................................. F-11-3Veggie Egg Pocket ........................................................................... F-13



CAKES

G. CAKES (OVER)

Batter Cakes..................................................................................... G-G-2Cutting Cakes, Guidelines for........................................................... G-G-5High Altitude Baking ....................................................................... G-G-7Scaling Cake Batter, Guidelines for .................................................. G-G-4Successful Cake Baking, Guidelines for............................................ G-G-1Using Cake Mixes, Guidelines for .................................................... G-G-3

CakesApplesauce ................................................................................ G-2Cheesecake................................................................................ G-26

Lite..................................................................................... G-36with Blueberry Topping ...................................................... G-26-3with Cherry Topping .......................................................... G-26-4with Sour Cream Topping................................................... G-26-6with Strawberry Glaze Topping .......................................... G-26-7

Chocolate, Easy ......................................................................... G-11Choco-lite.................................................................................. G-35Devil’s Food.............................................................................. G-12Gingerbread............................................................................... G-17



CAKES-ContinuedCakes-Continued

Jelly Roll ................................................................................... G-33Pound ........................................................................................ G-21Spice ......................................................................................... G-25Vanilla, Easy ............................................................................. G-23White ........................................................................................ G-30Yellow....................................................................................... G-32

Banana-Filled Layer ........................................................... G-32-1Boston Cream Pie ............................................................... G-32-2Coconut .............................................................................. G-32-4Cottage Pudding ................................................................. G-32-5Dutch Apple ....................................................................... G-32-6Filled (Washington Pie) ...................................................... G-32-7Fruit Cocktail Upside Down................................................ G-29-3Marble................................................................................ G-32-3Pineapple Upside Down...................................................... G-29



CAKES-Continued

G. CAKES (OVER)

Cakes (Mixes)Almond (Yellow Cake).............................................................. G-10-1Angel Food................................................................................ G-1Banana (Banana Cake) .............................................................. G-6-1Banana (Yellow Cake)............................................................... G-6Black Walnut (Yellow Cake) ..................................................... G-10-2Carrot........................................................................................ G-13Cheese Cake .............................................................................. G-26-1

with Blueberry Topping ...................................................... G-26-8with Cherry Topping .......................................................... G-26-5Pie ...................................................................................... G-26-2

Chocolate Macaroon (Cake Mixes) ............................................ G-3Devil’s Food.............................................................................. G-12-1

Cupcakes ............................................................................ G-34-1Florida Lemon........................................................................... G-8Fruit Cocktail Upside Down ...................................................... G-29-2German Chocolate..................................................................... G-12-2Gingerbread............................................................................... G-17-1

Cupcakes ............................................................................ G-34-3



CAKES-ContinuedCakes (Mixes)-Continued

Lemon (Yellow Cake)................................................................ G-10-3Lemon-Filled (White Cake) ....................................................... G-30-2Maple Nut (Yellow Cake).......................................................... G-10-4Marble (Yellow Cake) ............................................................... G-10-5Orange (Yellow Cake) ............................................................... G-10-6Peanut Butter............................................................................. G-20-1

Crumb ................................................................................ G-20Pineapple Upside Down............................................................. G-29-1Pound

Almond .............................................................................. G-21-1Lemon (Yellow Cake)......................................................... G-21-3Velvet................................................................................. G-21-2

Raspberry-Filled (White Cake) .................................................. G-30-3Spice (Yellow Cake) .................................................................. G-25-1

Cupcakes ............................................................................ G-34-2Strawberry................................................................................. G-28



CAKES-Continued

G. CAKES (OVER)

Cakes (Mixes)-ContinuedStrawberry-Filled (White Cake) ................................................. G-30-4Strawberry Shortcake................................................................. G-16-1

Biscuit Mix......................................................................... G-16White ........................................................................................ G-30-1

Cupcakes ............................................................................ G-34-4Yellow....................................................................................... G-10

Cupcakes ............................................................................ G-34



FROSTING

G. FROSTING (OVER)

Prepared Frostings and Frosting Cakes,Guidelines for............................................................................ G-G-6

FrostingsButter Cream............................................................................. G-22

Chocolate............................................................................ G-22-2Coconut .............................................................................. G-22-3Lemon ................................................................................ G-22-4Maple ................................................................................. G-22-5Mocha ................................................................................ G-22-6Orange................................................................................ G-22-1

Brown Sugar ............................................................................. G-19Caramel..................................................................................... G-18Chocolate Chip Fudge ............................................................... G-4Chocolate Fudge........................................................................ G-15Chocolate Glaze ........................................................................ G-24Coconut Pecan........................................................................... G-31Cream Cheese............................................................................ G-27Decorator’s................................................................................ G-7Peanut Butter Cream ................................................................. G-14



FROSTING-ContinuedIcing Mixes, Powdered

Chocolate .................................................................................. G-9Chocolate Chip ................................................................... G-9-1Chocolate Coconut.............................................................. G-9-2Mocha Cream ..................................................................... G-9-3

Vanilla ...................................................................................... G-5Orange................................................................................ G-5-1



COOKIES

H. COOKIES (OVER)

General Information Regarding Cookies........................................... H-G-1

Bar CookiesAbracadabra .............................................................................. H-25Brownies ................................................................................... H-2

Apple Cake......................................................................... H-1Banana Split ....................................................................... H-24Butterscotch........................................................................ H-3Fudgy ................................................................................. H-22Peanut Butter ...................................................................... H-2-2

Chewy Nut ................................................................................ H-4Congo........................................................................................ H-4-1Crisp Toffee............................................................................... H-6Crispy Marshmallow Squares .................................................... H-23Hermits ..................................................................................... H-17Raisin Nut ................................................................................. H-18

Drop CookiesChocolate .................................................................................. H-12Chocolate Chip.......................................................................... H-20Coconut Raisin .......................................................................... H-14Crisp ......................................................................................... H-15



COOKIES-ContinuedDrop Cookies-Continued

Oatmeal..................................................................................... H-7Chocolate Chip ................................................................... H-7-1Nut ..................................................................................... H-7-2

Sliced CookiesAlmond .................................................................................... H-21-1Coconut Cereal .......................................................................... H-16Crisp Chocolate ......................................................................... H-10Lemon .................................................................................... H-21Orange .................................................................................... H-21-2Peanut Butter............................................................................. H-11Shortbread................................................................................. H-5Snickerdoodle............................................................................ H-13-2Sugar .................................................................................... H-13Vanilla .................................................................................... H-21-3

Cookies (Mixes)Bar Cookies

Apple Cake (Gingerbread Cake Mix).................................. H-1-1Brownies ............................................................................ H-2-1Chocolate Chip (Sugar Cookie Mix) ................................... H-20-2



COOKIES-Continued

H. COOKIES (OVER)

Cookies (Mixes)-ContinuedBar Cookies

Double Chocolate Chip (Chocolate Cookie Mix)................. H-10-2Ginger Molasses ................................................................. H-19-1Ginger Raisin (Oatmeal Cookie Mix

& Gingerbread Cake Mix)............................................ H-18-1Oatmeal Raisin (Oatmeal Cookie Mix) ............................... H-9-1Peanut Butter (Sugar Cookie Mix) ...................................... H-11-2

Drop CookiesChocolate (Chocolate Brownie Mix) ................................... H-12-1Chocolate Chip (Sugar Cookie Mix) ................................... H-20-1Double Chocolate Chip (Chocolate Cookie Mix)................. H-10-3Ginger Molasses ................................................................. H-19Oatmeal (Oatmeal Cookie Mix) .......................................... H-9

Chocolate Chip (Oatmeal Cookie Mix) ........................ H-9-2Raisin (Oatmeal Cookie Mix)....................................... H-9-3Spices Nut (Oatmeal Cookie Mix)................................ H-9-4

Peanut Butter (Sugar Cookie Mix) ...................................... H-11-1Sliced Cookies

Chocolate (Chocolate Cookie Mix) ..................................... H-10-1Gingerbread........................................................................ H-8



COOKIES-ContinuedCookies (Mixes)-Continued

Sliced CookiesSnickerdoodle (Sugar Cookie Mix) ..................................... H-13-3Sugar (Sugar Cookie Mix) .................................................. H-13-1



PASTRY AND PIES

I. PASTRY AND PIES (OVER)

Dumplings, Directions for Making ................................................... I-G-4One Crust Pies, Making.................................................................... I-G-1Turnover, Directions for Making ...................................................... I-G-3Two-Crust Pies, Making................................................................... I-G-2

CobblersApple ........................................................................................ I-10Apple Streusel Topped............................................................... I-10-4Blueberry................................................................................... I-10-2Cherry ....................................................................................... I-10-3Peach......................................................................................... I-10-1

CrustsGraham Cracker ........................................................................ I-2

Preformed Crust.................................................................. I-2-1Meringue................................................................................... I-5

Dehydrated ......................................................................... I-5-1Pie............................................................................................. I-1

Dough Rolling Machine...................................................... I-1-1Manual Mixing Method...................................................... I-1-2



PASTRY AND PIES-ContinuedPies

ChiffonLemon ................................................................................ I-32Pineapple............................................................................ I-32-1Strawberry .......................................................................... I-32-2

CreamBanana ............................................................................... I-6-1Chocolate............................................................................ I-28Vanilla ............................................................................... I-6

Cream (Dessert Powder, Pudding, Instant)Butterscotch........................................................................ I-19Chocolate............................................................................ I-28-1Chocolate and Vanilla ........................................................ I-29Coconut .............................................................................. I-7-2Pineapple............................................................................ I-7-3Strawberry Glazed .............................................................. I-7-1Vanilla ............................................................................... I-7

FriedApple.................................................................................. I-30Blueberry............................................................................ I-30-4Cherry ................................................................................ I-30-2



PASTRY AND PIES-Continued


Pies-ContinuedFried

Lemon ................................................................................ I-30-1Peach.................................................................................. I-30-3

Fruit (Cornstarch)Apple (Canned) .................................................................. I-9Berry (Frozen) .................................................................... I-15Blueberry (Canned)............................................................. I-17Blueberry (IQF) .................................................................. I-15-1Cherry (Canned) ................................................................. I-22Cherry Crumble (Canned)................................................... I-27Peach (Canned) .................................................................. I-24Peach (Frozen).................................................................... I-20Pineapple (Canned) ............................................................ I-14

Fruit (Pregelatinized Starch)Apple (Canned) .................................................................. I-8

Dutch........................................................................... I-8-1French ......................................................................... I-8-2

Blueberry (Canned)............................................................. I-16Cherry (Canned) ................................................................. I-21Peach (Canned) .................................................................. I-25Peach (Frozen).................................................................... I-23Pineapple (Canned) ............................................................ I-18



PASTRY AND PIES-ContinuedPies-Continued

Fruit (Pregelatinized Starch)Fruit (Prepared Pie Filling)

Apple........................................................................... I-9-1Dutch.................................................................... I-9-2

Blueberry ..................................................................... I-17-1Cherry ......................................................................... I-22-1Peach ........................................................................... I-24-1

OtherAmbrosia............................................................................ I-26-2Chocolate Mousse............................................................... I-11Creamy Banana Coconut .................................................... I-26-1Creamy Coconut ................................................................. I-26Key Lime............................................................................ I-500Lemon Meringue ................................................................ I-33

Mix.............................................................................. I-33-2Prepared Pie Filling ..................................................... I-33-1

Mincemeat.......................................................................... I-3Pecan.................................................................................. I-31Pumpkin ............................................................................. I-13Sweet Potato ....................................................................... I-12Walnut................................................................................ I-31-1



PASTRY AND PIES-Continued


WashesEgg and Milk ............................................................................ I-4Egg and Water........................................................................... I-4-1Milk and Water ......................................................................... I-4-2



PUDDINGS AND OTHER DESSERTS

J. PUDDINGS AND OTHER DESSERTS (OVER)

Fruit DessertsBaked Apples ............................................................................ J-3

Raisin Coconut Filling ........................................................ J-3-2Raisin Nut Filling ............................................................... J-3-1

Baked Bananas .......................................................................... J-504Baked Cinnamon Apple Slices ................................................... J-23Crisp

Apple.................................................................................. J-1with Oatmeal Cookie Mix and Pie Filling ..................... J-1-1

Blueberry with Oatmeal Cookie Mix and Pie Filling............ J-8-4Cherry ................................................................................ J-8-2

with Oatmeal Cookie Mix and Pie Filling ..................... J-8-1Peach.................................................................................. J-8

with Oatmeal Cookie Mix and Pie Filling ..................... J-8-3Crunch

Apple (Prepared Pie Filling)................................................ J-10-1Blueberry (Prepared Pie Filling).......................................... J-10-2Cherry (Canned Red Tart)(Sour) ......................................... J-10-4

Prepared Pie Filling...................................................... J-10-3Peach

Frozen Peaches ............................................................ J-10-6Prepared Pie Filling...................................................... J-10-5

Pineapple............................................................................ J-10



PUDDINGS AND OTHER DESSERTS-CONTINUEDFruit Cup ................................................................................... J-6

Ambrosia............................................................................ J-6-1Banana ............................................................................... J-6-2Fluffy.................................................................................. J-5Fruit Cocktail...................................................................... J-6-5Mandarin Orange and Pineapple.......................................... J-6-7Melon (Cantaloupe, Honeydew, or Watermelon) ................. J-6-3Spiced................................................................................. J-6-6Strawberry .......................................................................... J-6-4Yogurt ................................................................................ J-5-1

Fruit Flavored Gelatin................................................................ J-7-2Crushed Ice Method ............................................................ J-7-3

Fruit Gelatin .............................................................................. J-7Banana ............................................................................... J-7-1Peach.................................................................................. J-7-5Strawberry .......................................................................... J-7-4

Prunes, Stewed .......................................................................... J-9Ice Cream Desserts

Banana Split .............................................................................. J-11Ice Cream, Soft Serve (Ice Milk-Milk Shake Mix, Dehydrated)

Chocolate .................................................................................. J-2-1Strawberry ................................................................................. J-2-3Vanilla ...................................................................................... J-2



PUDDINGS AND OTHER DESSERTS-CONTINUED

J. PUDDINGS AND OTHER DESSERTS (OVER)

Ice Cream, Soft Serve (Ice Milk Mix, Liquid, Fresh)Chocolate .................................................................................. J-4-4Strawberry ................................................................................. J-4-1Vanilla ...................................................................................... J-4

Milk ShakeChocolate (Ice Milk-Milk Shake Mix, Dehydrated) .................... J-2-2Chocolate (Milk Shake Mix, Liquid, Fresh)................................ J-4-3Vanilla (Ice Milk-Milk Shake Mix, Dehydrated) ........................ J-2-4Vanilla (Milk Shake Mix, Liquid, Fresh).................................... J-4-2

Other DessertsCream Puffs............................................................................... J-17Eclairs ....................................................................................... J-17-1Yogurt, Soft Serve

Dehydrated MixChocolate..................................................................... J-12-1Fruit Flavored .............................................................. J-12-2Vanilla......................................................................... J-12

Liquid Mix ......................................................................... J-19Pudding Desserts

Bread Pudding ........................................................................... J-16Breakfast ............................................................................ J-22Chocolate Chip ................................................................... J-16-1Coconut .............................................................................. J-16-2with Hard Sauce.................................................................. J-500



PUDDINGS AND OTHER DESSERTS-CONTINUEDPudding Desserts-Continued

Cream PuddingChocolate............................................................................ J-18-1Vanilla................................................................................ J-18

Cream Pudding (Dessert Powder, Pudding Instant)Banana ............................................................................... J-14-1Butterscotch........................................................................ J-14-4Chocolate ........................................................................... J-14-5Coconut .............................................................................. J-14-2Pineapple............................................................................ J-14-3Vanilla................................................................................ J-14

Rice PuddingBaked ................................................................................. J-15Baked (Frozen Eggs and Egg Whites).................................. J-15-1Creamy Rice ....................................................................... J-20Fluffy Pineapple Rice Cup .................................................. J-21

Tapioca...................................................................................... J-13



DESSERTS (SAUCES AND TOPPINGS)

K. DESSERTS (SAUCES AND TOPPINGS)

SaucesCherry ....................................................................................... K-4Cherry Jubilee ........................................................................... K-6Chocolate .................................................................................. K-5

Coconut .............................................................................. K-5-1Marshmallow...................................................................... K-5-2Mint ................................................................................... K-5-4Nut ..................................................................................... K-5-3

Lemon....................................................................................... K-9Rum .......................................................................................... K-3Strawberry Glaze ....................................................................... K-7Vanilla ...................................................................................... K-8

ToppingsWhipped Cream ........................................................................ K-1Whipped Topping

Dehydrated ......................................................................... K-2Frozen ................................................................................ K-2-1



MEAT

L. MEAT (OVER)

BaconCanadian

Grilled ................................................................................ L-2-3Oven Fried.......................................................................... L-2-1

Grilled....................................................................................... L-2-2Oven Fried ................................................................................ L-2Precooked

Grilled ................................................................................ L-1-1Oven Fried.......................................................................... L-1

Beef, Braising Steak, SwissCountry Style............................................................................. L-12Pepper ....................................................................................... L-13

Oriental .............................................................................. L-13-1Smothered with Onions ............................................................. L-15

Steak Strips w/onions.......................................................... L-15-1Steak Ranchero.......................................................................... L-54Stroganoff.................................................................................. L-53

with Soup, Condensed, Cream of Mushroom ...................... L-53-1Swiss Steak

with Brown Gravy .............................................................. L-16-1with Mushroom Gravy ........................................................ L-16-4with Soup, Condensed, Tomato........................................... L-16-3with Tomato Sauce ............................................................. L-16

Beef Chunks, (Canned with Natural Juices)Barbecued Beef Cubes ............................................................... L-18-1Beef Pie with Biscuit Topping ................................................... L-47Beef Stew .................................................................................. L-172Roast Beef Hash ........................................................................ L-33-2



MEAT-ContinuedBeef, Corned, Frozen

Corned Beef Hash...................................................................... L-110New England Boiled Dinner...................................................... L-111Simmered .................................................................................. L-112

with Apple Glaze................................................................ L-112-1Beef, Corned, Precooked, Frozen

Baked ........................................................................................ L-112-2New England Boiled Dinner...................................................... L-111-1

Beef, Diced (for Stewing)Barbecued Beef Cubes ............................................................... L-18Beef Pot Pie

with Biscuit Topping .......................................................... L-21with Pie Crust Topping....................................................... L-21-1

Beef Stew .................................................................................. L-22Braised Beef and Noodles .......................................................... L-17Braised Beef Cubes.................................................................... L-17-1El Rancho Stew ......................................................................... L-22-2Hungarian Goulash.................................................................... L-65

Beef, DriedCreamed Chipped...................................................................... L-52

Beef, LiverBraised with Onions .................................................................. L-107Breaded ..................................................................................... L-108

with Onion and Mushroom Gravy....................................... L-108-1Grilled....................................................................................... L-107-1



MEAT-Continued

L. MEAT (OVER)

Beef, Oven, RoastBeef Brogul ............................................................................... L-45-1Beef Cordon Bleu ...................................................................... L-55Beef Fajitas................................................................................ L-43Cajun......................................................................................... L-193

Tenderloin .......................................................................... L-193-1Roast ......................................................................................... L-5

Precooked ........................................................................... L-5-1Stuffed Beef Rolls...................................................................... L-45Sukiyaki .................................................................................... L-6Teriyaki Strips........................................................................... L-195Thai Beef Salad ......................................................................... L-506Yakisoba (Beef and Spaghetti)................................................... L-62

Beef Pattie Mix, Bulk or Ground BeefBeef and Bean Tostadas............................................................. L-46Beef and Corn Pie...................................................................... L-20Beef Balls Stroganoff................................................................. L-27Beef Porcupines......................................................................... L-29Chili (w/o beans) ....................................................................... L-170Chili Con Carne ........................................................................ L-28Chili Conquistador .................................................................... L-42Chili Macaroni .......................................................................... L-28-2Chuck Wagon Stew (Beans with Beef)....................................... L-167Creamed Ground ....................................................................... L-30Creole Macaroni ........................................................................ L-64Enchiladas................................................................................. L-63

Frozen ................................................................................ L-63-1



MEAT-ContinuedBeef Pattie Mix, Bulk or Ground Beef-Continued

Grilled Hamburger Steak ........................................................... L-37-2Ground Beef Cordon Bleu.......................................................... L-14Hamburger Stroganoff ............................................................... L-53-2Hamburger Yakisoba ................................................................. L-62-1Lasagna..................................................................................... L-25

Frozen Lasagna .................................................................. L-25-2with Pizza Sauce, Canned................................................... L-25-3

Meat Loaf.................................................................................. L-35Cajun.................................................................................. L-35-3with Soup, Condensed, Tomato........................................... L-35-2

Minced ...................................................................................... L-36Pizza, Hamburger ...................................................................... L-165-3Salisbury Steak .......................................................................... L-37

Grilled ................................................................................ L-37-1Spaghetti

with Meat Sauce ................................................................. L-38-1R-T-U- Sauce............................................................... L-38-3

with Meatballs .................................................................... L-39-1Stuffed Cabbage Rolls................................................................ L-24

with Soup, Condensed Tomato............................................ L-24-1Stuffed Green Peppers ............................................................... L-40

Frozen ................................................................................ L-40-1Swedish Meatballs .................................................................... L-41Tacos......................................................................................... L-34Tamale Pie ................................................................................ L-57



MEAT-Continued

L. MEAT (OVER)

Beef Pattie Mix, Bulk or Ground Beef-ContinuedTamale Pizza............................................................................. L-57-2Texas Hash................................................................................ L-61

Beef Patties with Soy Protein or Beef Patties, FrozenHamburger Parmesan ................................................................ L-60

Beef, Pot RoastPot Roast ................................................................................... L-10

Ginger ................................................................................ L-10-1Yankee ............................................................................... L-10-2

Roast Beef Hash ........................................................................ L-33Sauerbraten ............................................................................... L-66Simmered .................................................................................. L-11

Beef, Rib, Bone-in, Roast ................................................................. L-4Beef, Ribeye Roll, Boneless Roast..................................................... L-4-3Beef, Round, Bone-in Steamship ...................................................... L-4-1Beef, Round, Boneless Steamship ..................................................... L-4-2Beef, Steak

Grilled....................................................................................... L-7Tenderloin .......................................................................... L-7-1

Teriyaki..................................................................................... L-8Beef Stew (Canned).......................................................................... L-22-1Bratwurst, Grilled............................................................................. L-88-3Chili Con Carne, Canned

Chili and Macaroni.................................................................... L-58Chili Con Carne with Beans ...................................................... L-59

Chili Con Carne with Beans, Dehydrated ......................................... L-59-1Chitterlings, Frozen, Simmered........................................................ L-90Corned Beef Hash (Canned) ............................................................. L-110-1



MEAT-ContinuedFrankfurters

Baked with Sauerkraut............................................................... L-113Grilled....................................................................................... L-88-2Simmered .................................................................................. L-88-4

Ham, CannedBaked ........................................................................................ L-71Baked Ham Steak ...................................................................... L-71-1Baked Ham, Macaroni and Tomatoes ........................................ L-72Barbecued Ham Steak................................................................ L-70-1Grilled Ham Steak ..................................................................... L-71-2Grilled Ham Slice...................................................................... L-71-3

Ham, Canned, ChunksBaked Ham, Macaroni and Tomatoes ........................................ L-72-2Scalloped Ham and Macaroni .................................................... L-68-1Scalloped Ham and Noodles ...................................................... L-68Scalloped Ham and Potatoes ...................................................... L-73

Ham, Cooked, BonelessBaked ........................................................................................ L-69Barbecued Ham Steak................................................................ L-70Glazed Ham Loaf....................................................................... L-67Grilled Ham Steak ..................................................................... L-69-1

Italian Sausage (Hot or Sweet) Baked ............................................... L-88-1Knockwurst

Baked with Sauerkraut............................................................... L-113-1Simmered .................................................................................. L-88-5

Lamb, Savory Roast.......................................................................... L-77



MEAT-Continued

L. MEAT (OVER)

Luncheon Meat, CannedBaked Macaroni and Cheese...................................................... L-72-1Grilled....................................................................................... L-117-1Oven Cooked............................................................................. L-117

Manicotti, Frozen, without SauceBeef (Cannelloni) ...................................................................... L-76Cheese....................................................................................... L-76-1

Pig’s Feet, Simmered........................................................................ L-100-1Polish Sausage

Grilled....................................................................................... L-88Simmered .................................................................................. L-88-6

Pork and Beef Sausage, PrecookedBaked Links .............................................................................. L-91-1Grilled Links ............................................................................. L-91

Pork ChopsBaked Stuffed ............................................................................ L-84Barbecued.................................................................................. L-83-1Braised ...................................................................................... L-85Creole........................................................................................ L-83Dijon Baked .............................................................................. L-197Grilled....................................................................................... L-85-1Mexicana................................................................................... L-87Sweet and Sour.......................................................................... L-79Tropical Baked .......................................................................... L-194with Apple Rings....................................................................... L-84-1with Mushroom Gravy............................................................... L-85-2



MEAT-ContinuedPork Chops, Dehydrated

Breaded ..................................................................................... L-86Pork, Diced

Adobo........................................................................................ L-99Chalupa..................................................................................... L-50Chop Suey ................................................................................. L-80Sweet and Sour Pork.................................................................. L-82

Pork, Ham, Boneless, FreshRoast ......................................................................................... L-96

Pork, Hocks (Ham Hocks), Simmered............................................... L-100Pork, Loin, Boneless

Barbecued.................................................................................. L-81-2Mambo...................................................................................... L-523Roast ......................................................................................... L-81

Pork SausageBaked Patties............................................................................. L-89-1

Preformed........................................................................... L-89-3Grilled Patties............................................................................ L-89

Preformed........................................................................... L-89-2Pizza, Pepperoni ........................................................................ L-165-5

Green Pepper and Mushroom.............................................. L-165-4Pizza, Pork or Italian Sausage.................................................... L-165-7

Green Pepper and Onion..................................................... L-165-9Pork Spareribs

Barbecued.................................................................................. L-92



MEAT-Continued

L. MEAT (OVER)

Pork Spareribs-ContinuedBraised ...................................................................................... L-93

and Sauerkraut.................................................................... L-93-1Cantonese.................................................................................. L-95Sweet and Sour.......................................................................... L-94

Pork Steaks, Breaded........................................................................ L-86-2Creole........................................................................................ L-86-1Schnitzel ................................................................................... L-86-3

Pork Tenderloin, Roast ..................................................................... L-81-1Rabbit, Ready to Cook

Braised ...................................................................................... L-199Fried.......................................................................................... L-118

Marinated ........................................................................... L-118-1Ravioli, Beef, Canned in Tomato Sauce............................................ L-31-2Ravioli, Frozen without Sauce

Beef........................................................................................... L-31Cheese....................................................................................... L-31-1

Roast Beef Hash (Canned)................................................................ L-33-1Scrapple ........................................................................................... L-98Tamales, Hot with Chili Gravy ......................................................... L-57-1Veal, Roast, Boneless

Roast ......................................................................................... L-106with Herbs .......................................................................... L-106-1

Veal Cubes Parmesan ................................................................ L-105



MEAT-ContinuedVeal Steaks, Breaded

Italian Style ............................................................................... L-101Jaegerschnitzel (Veal Steak with Mushroom Sauce)................... L-104Paprika...................................................................................... L-102Parmesan................................................................................... L-103Steak ......................................................................................... L-103-1



FISH

L. FISH (OVER)

Oysters, Guidelines for Using ........................................................... L-G-1Shellfish, Guidelines for Steaming ................................................... L-G-4Shrimp, Guidelines for Using ........................................................... L-G-2

CatfishCaribbean Catfish...................................................................... L-185Whole, Southern Fried (Whole Breaded Catfish) ....................... L-56-1

Clam StripsBaked Breaded .......................................................................... L-26French Fried Breaded ................................................................ L-26-1

Crab MeatCrab Cakes ................................................................................ L-141

Fish Fillets or SteaksBaked ........................................................................................ L-119

Amandine........................................................................... L-119-6Cajun.................................................................................. L-119-7Caribbean Flounder ............................................................ L-185-1Creole................................................................................. L-135-2Herbed................................................................................ L-119-4Lemon ................................................................................ L-119-3Mustard Dill ....................................................................... L-119-5Onion-Lemon ..................................................................... L-119-2Parmesan............................................................................ L-32Rolled in Red Pepper Glaze ................................................ L-502Scandia............................................................................... L-504Spicy .................................................................................. L-115Stuffed................................................................................ L-120Trout .................................................................................. L-169-1White Fish w/Mushrooms ................................................... L-524



FISH-ContinuedFish Fillets or Steaks-Continued

Bakedwith Garlic Butter ............................................................... L-119-1

Chipper Fish.............................................................................. L-125Deep Fat Fried........................................................................... L-122-2Oven Fried ................................................................................ L-123Pan Fried................................................................................... L-122Seafood Newberg....................................................................... L-140Southern Fried Catfish............................................................... L-56Stuffed Flounder Creole............................................................. L-19Tempura.................................................................................... L-122-1

Fish Nuggets, BreadedBaked ........................................................................................ L-124-5French Fried.............................................................................. L-124-6

Fish Portions, Batter DippedBaked ........................................................................................ L-124-1Fish and Chips .......................................................................... L-124-4French Fried.............................................................................. L-124-3

Fish Portions, BreadedBaked ........................................................................................ L-124Creole........................................................................................ L-135-1French Fried.............................................................................. L-124-2

Fish Squares, Dehydrated, Oven Fried.............................................. L-123-1King Crab Legs, Boiled (Crab Legs, Alaskan King, Frozen)............. L-127-3Lobster

Fresh, Boiled ............................................................................. L-127Frozen, Boiled ........................................................................... L-127-2Tail (Spiny) ............................................................................... L-127-1



FISH-Continued

L. FISH (OVER)

OystersFried.......................................................................................... L-126

Breaded, Frozen.................................................................. L-126-1Salmon, Canned

Cakes ........................................................................................ L-128Loaf........................................................................................... L-129Salad ......................................................................................... L-132-1Scalloped and Peas .................................................................... L-130

ScallopsBaked ....................................................................................... L-168Creole........................................................................................ L-135Fried.......................................................................................... L-134

ShrimpChop Suey ................................................................................. L-80-1Creole........................................................................................ L-136Curry......................................................................................... L-138French Fried.............................................................................. L-137

Breaded, Frozen.................................................................. L-137-2Jambalaya.................................................................................. L-97Salad ......................................................................................... L-139Scampi ...................................................................................... L-121Tempura.................................................................................... L-137-1

Trout, Whole, Baked ........................................................................ L-169Tuna, Canned

Baked and Noodles .................................................................... L-133with Soup, Condensed, Cream of Mushroom ...................... L-133-1

Chopstick .................................................................................. L-131Oriental Tuna Patties................................................................. L-202Plate Trio .................................................................................. L-510



FISH-Continued

Tuna, Canned-ContinuedSalad ......................................................................................... L-132

Macaroni ............................................................................ L-116Scalloped and Peas .................................................................... L-130-1Tetrazzini .................................................................................. L-152-1



POULTRY

L. POULTRY (OVER)

Poultry, Guidelines for Using ........................................................... L-G-3Chicken

A la King .................................................................................. L-147Adobo........................................................................................ L-78Baked ........................................................................................ L-143

and Gravy........................................................................... L-149with Mushroom Gravy ................................................. L-149-1with Soup, Condensed, Cream of Mushroom................ L-149-2

and Rice ............................................................................. L-48Barbecued.................................................................................. L-146

Prepared Barbecue Sauce .................................................... L-146-1Bombay ..................................................................................... L-177Buffalo ...................................................................................... L-183Cacciatore ................................................................................. L-148Chinese Five Spice .................................................................... L-153Chow Mein................................................................................ L-160Creole........................................................................................ L-154Fried.......................................................................................... L-155

Southern ............................................................................. L-155-1Herbed....................................................................................... L-143-2Hot and Spicy ............................................................................ L-187Mexican .................................................................................... L-143-1Oven.......................................................................................... L-156Pineapple................................................................................... L-157Salad ......................................................................................... L-151Savory ....................................................................................... L-158Sweet and Sour.......................................................................... L-79-1Szechwan .................................................................................. L-159Teriyaki..................................................................................... L-114Vega.......................................................................................... L-145Yogurt ....................................................................................... L-186



POULTRY-ContinuedChicken, Breast, Boneless, Skinless

and Italian Vegetable Pasta........................................................ L-191Caribbean Chicken Breast ......................................................... L-23Cranberry Glaze ........................................................................ L-190Fiesta......................................................................................... L-182Honey Ginger ............................................................................ L-179Honey Lemon ............................................................................ L-192Jamaican Rum........................................................................... L-503Orange Sauce ............................................................................ L-181

Chicken, Breaded, Precooked for Deep Fat FryerFried Chicken............................................................................ L-155-2

Chicken, Breaded, Precooked for OvenFried Chicken............................................................................ L-156-1Parmesan................................................................................... L-51

Chicken, Canned, BonedA la King .................................................................................. L-147-1Baked and Noodles .................................................................... L-144-1Baked and Rice.......................................................................... L-48-1Chow Mein................................................................................ L-160-1Enchiladas................................................................................. L-3Pot Pie....................................................................................... L-150-1Salad ......................................................................................... L-151-1

Rotini ................................................................................. L-116-1Tropical .............................................................................. L-178-1

Tetrazzini .................................................................................. L-152Chicken, Dehydrated, Diced

Baked and Noodles .................................................................... L-144-2Baked and Rice.......................................................................... L-48-2Pot Pie....................................................................................... L-150-2



POULTRY-Continued

L. POULTRY (OVER)

Chicken, Fillet, Breaded (3 oz)Deep Fat Fried........................................................................... L-109-1Oven Fried ................................................................................ L-109

Chicken, Fillet, Breaded (5 oz)Deep Fat Fried........................................................................... L-109-3Oven Fried ................................................................................ L-109-2

Chicken, Fillet, NuggetsDeep Fat Fried........................................................................... L-109-5Oven Fried ................................................................................ L-109-4

Chicken, Fillet, Unbreaded PrecookedFajitas........................................................................................ L-43-1Tropical Salad ........................................................................... L-178

Duck, Ready to CookHawaiian Baked ........................................................................ L-164-1Honey Glazed ............................................................................ L-164-3Roast ......................................................................................... L-164

with Apple Jelly Glaze........................................................ L-164-2Rock Cornish Hen

Herbed....................................................................................... L-142-2Honey Glazed ............................................................................ L-142with Syrup Glaze ....................................................................... L-142-1

Turkey Bacon ................................................................................... L-515Turkey, Boneless

A la King .................................................................................. L-147-2Baked and Noodles .................................................................... L-144Curry......................................................................................... L-44Cutlet ........................................................................................ L-49Fajitas........................................................................................ L-43-2Fingers ...................................................................................... L-188Nuggets (Scallops)..................................................................... L-163Pasta, Greek Lemon................................................................... L-198Pot Pie....................................................................................... L-150



POULTRY-ContinuedTurkey, Boneless-Continued

Roast ......................................................................................... L-162with Barbecue Sauce........................................................... L-162-1

Salad ......................................................................................... L-151-2Stew, Russian ............................................................................ L-500

Turkey, GroundChili Con Carne ........................................................................ L-28-3Chili Conquistador .................................................................... L-42-1Chili Macaroni .......................................................................... L-28-4Creamed.................................................................................... L-30-1Creole Macaroni ........................................................................ L-64-1Enchiladas................................................................................. L-63-2Lasagna..................................................................................... L-25-1Loaf........................................................................................... L-35-1Patty

Baked ................................................................................. L-184-1Grilled ................................................................................ L-184

Porcupines................................................................................. L-29-1Spaghetti

with Meat Sauce ................................................................. L-38R-T-U Sauce ................................................................ L-38-2

with Meatballs .................................................................... L-39Stuffed Cabbage Rolls................................................................ L-24-2Stuffed Green Peppers ............................................................... L-40-2Swedish Meatballs ..................................................................... L-41-1Tacos......................................................................................... L-34-1Tamale Pie ................................................................................ L-201Texas Hash................................................................................ L-61-1Yakisoba ................................................................................... L-62-2



POULTRY-Continued

L. POULTRY (OVER)

Turkey, Ready to CookA la King .................................................................................. L-147-3Roast ......................................................................................... L-161

Turkey SausageLinks

Baked ................................................................................. L-200-1Grilled ................................................................................ L-200

PattiesBaked ................................................................................. L-180Grilled ................................................................................ L-180-1

Turkey Sausage-Premade, GrilledPatties........................................................................................ L-512



SALADS

M. SALADS (OVER)

Relish Trays or Salad Bars, Guidelines for........................................ M-G-1

Fruit SaladsApple

Celery and Pineapple .......................................................... M-1Celery and Raisin ............................................................... M-50-1Fruit Medley ....................................................................... M-32Waldorf .............................................................................. M-50

Fruit .......................................................................................... M-17Kiwi .......................................................................................... M-73Mixed Fruit ............................................................................... M-35

Jellied SaladsBanana ...................................................................................... M-25-5Cranberry and Orange ............................................................... M-23

with Canned Cranberry Sauce............................................. M-23-1Cranberry and Pineapple ........................................................... M-24Fruit .......................................................................................... M-25Fruit Cocktail ............................................................................ M-26Golden Glow ............................................................................. M-36-1Orange ...................................................................................... M-25-1Pear ........................................................................................... M-25-2Perfection .................................................................................. M-36Pineapple, Pear and Banana....................................................... M-25-3Spring ....................................................................................... M-36-2Strawberry................................................................................. M-25-4

Other SaladsChef’s........................................................................................ M-7Chef’s (Entree) .......................................................................... M-7-2

with Croutons ..................................................................... M-7-1Cobb.......................................................................................... M-30Confetti Rice Salad.................................................................... M-72



SALADS-ContinuedCottage Cheese .......................................................................... M-12

and Apricot......................................................................... M-13-1and Peach ........................................................................... M-13and Pear ............................................................................. M-13-2and Pineapple ..................................................................... M-13-3and Tomato ........................................................................ M-14Garden................................................................................ M-18

Creamy Cucumber Rice Salad.................................................... M-72-1Guacamole ................................................................................ M-52Macaroni ................................................................................... M-34Pasta.......................................................................................... M-38

Italian ................................................................................. M-29Salsa................................................................................... M-71Zesty Rotini ........................................................................ M-70

Taco .......................................................................................... M-28Salads, Vegetable

Beans, Green, Pickled................................................................ M-45-1Beans, Kidney

Frijole................................................................................. M-4Kidney Bean ....................................................................... M-31

Bean, Marinated, Black ............................................................. M-74Beet

Pickled and Onion .............................................................. M-37Broccoli..................................................................................... M-504Cabbage

Apple and Celery ................................................................ M-1-1Apple and Raisin ................................................................ M-1-2Cole Slaw ........................................................................... M-8

Cabbage and Carrot with Creamy Dressing.................. M-9-2



SALADS-Continued

M. SALADS (OVER)

Salads, Vegetable-ContinuedCabbage

Cole SlawGerman........................................................................ M-27Mexican....................................................................... M-8-1Pineapple ..................................................................... M-9-3

Marshmallow........................................................ M-9-4Vegetable Slaw with Creamy Dressing......................... M-9-5

with Creamy Dressing ........................................................ M-9with Vinegar Dressing ........................................................ M-9-1

Carrots, Fresh............................................................................ M-5and Pineapple ..................................................................... M-5-1Celery and Apple ................................................................ M-5-2Cucumber and Onion.......................................................... M-15Marinated ........................................................................... M-20

Lettuceand Tomato ........................................................................ M-33Garden Vegetable ............................................................... M-19Spring................................................................................. M-44Tossed

Calico Garden.............................................................. M-46-2Calico Vegetable.......................................................... M-48-1Cucumber and Tomato................................................. M-46Garden......................................................................... M-46-1Green........................................................................... M-47Green leaf, Cucumber and Tomato............................... M-46-5Red leaf, Cucumber and Tomato .................................. M-46-4Romaine, Cucumber and Tomato ................................. M-46-3Vegetable..................................................................... M-48Wedge ......................................................................... M-33-1



SALADS-ContinuedPotato (Fresh) ............................................................................ M-40

Deviled ............................................................................... M-40-1Hot ..................................................................................... M-42Mexican Potato Salad ......................................................... M-62with Vinegar Dressing ........................................................ M-40-2

Potato (Dehydrated Diced)Hot ..................................................................................... M-43-1

Potato (Dehydrated Sliced) ........................................................ M-41Hot ..................................................................................... M-43

Spinach ..................................................................................... M-2Apple Salad ........................................................................ M-2-1Mushroom Salad................................................................. M-2-2

TomatoCountry Style...................................................................... M-53-1German Style...................................................................... M-53

Three Bean................................................................................ M-45Vegetable .................................................................................. M-49



SALAD DRESSINGS AND RELISHES

M. SALAD DRESSINGS AND RELISHES

Salad DressingsBlue Cheese............................................................................... M-59

and Sour Cream.................................................................. M-68-1French ....................................................................................... M-58

Garlic ................................................................................. M-60Tomato ............................................................................... M-54

Honey Mustard .......................................................................... M-10Horseradish, Creamy ................................................................. M-65Italian Creamy........................................................................... M-64Low Calorie

Basil ................................................................................... M-21-1French ................................................................................ M-58-1Tangy Tarragon.................................................................. M-21Thousand Island ................................................................. M-16Tomato ............................................................................... M-66Yogurt ................................................................................ M-11Zero.................................................................................... M-57

Quick Fruit ................................................................................ M-56Red Wine Vinaigrette ............................................................... M-3Russian...................................................................................... M-67Sour Cream ............................................................................... M-68Tangy ........................................................................................ M-61Tangy Yogurt ............................................................................ M-22Thousand Island ........................................................................ M-63Vinaigrette ................................................................................ M-55Vinegar and Oil......................................................................... M-69

RelishesCelery, Stuffed

Cottage Cheese ................................................................... M-6-1Cream Cheese..................................................................... M-6-3Peanut Butter ...................................................................... M-6-2Pimiento Cheese ................................................................. M-6

Corn .......................................................................................... M-39Cranberry Orange...................................................................... M-51



SANDWICHES

N. SANDWICHES (OVER)

BaconEnglish Muffin with Egg and Cheese......................................... N-7Grilled with Egg and Cheese ..................................................... N-37-1Lettuce and Tomato ................................................................... N-1-1Toasted Bacon, Lettuce and Tomato .......................................... N-1

Beef, Canned Chunks, with Natural JuicesBarbecued Beef (Sloppy Joe)...................................................... N-24

Beef, Corned .................................................................................... N-9and Cheese ................................................................................ N-9-1Reuben, Grilled ......................................................................... N-20

Oven Toasted...................................................................... N-20-1Beef, Ground

Barbecued Beef (Sloppy Joe)...................................................... N-27Cannonball (Meatball)............................................................... N-22

Canned Meatballs in Tomato Sauce .................................... N-22-2Mexican Beef Wrap................................................................... N-49Moroccan Pockets...................................................................... N-38Taco Burger............................................................................... N-40

Beef, Oven or Pot RoastFajita Pita .................................................................................. N-42Gyros......................................................................................... N-2

(Ready to Use) .................................................................... N-2-1Hot Roast Beef (Oven Roast) ..................................................... N-35Hot Roast Beef (Pot Roast)......................................................... N-35-1Italian Pepper Beef .................................................................... N-28Roast ......................................................................................... N-4

Croissant ............................................................................ N-4-4Roast Beef and Cheese Roll-up .................................................. N-47

Hot Roast Beef and Cheese Roll-up..................................... N-47-1Beef Patties

Cheeseburger............................................................................. N-12-1Deluxe ................................................................................ N-12-7

Cheesy Baconburger .................................................................. N-12-2Chiliburger ................................................................................ N-12-4Double Decker Cheeseburger..................................................... N-12-3



SANDWICHES-ContinuedBeef Patties-Continued

Grilled Hamburger .................................................................... N-12Deluxe ................................................................................ N-12-5

Pizzaburger ............................................................................... N-12-6Beef, Patties with Soy Protein

Cheeseburger............................................................................. N-29-2Deluxe ................................................................................ N-29-6

Cheesy Baconburger .................................................................. N-29-3Chiliburger ................................................................................ N-29-5Double Decker Cheeseburger..................................................... N-29-4Grilled Hamburger .................................................................... N-29

Deluxe ................................................................................ N-29-1Pizzaburger ............................................................................... N-29-7

Beef SteakSteak and Cheese Submarine ..................................................... N-3

and Onion Submarine ......................................................... N-3-1Steak and Onion Submarine ...................................................... N-3-2

Beef, Top Round, Roast, PrecookedHot Roast Beef........................................................................... N-35-2

Burritos, Crunchy Vegetable............................................................. N-50Canadian Bacon

English Muffin with Egg and Cheese......................................... N-7-2Cheese

Cream Cheese Bagel.................................................................. N-16and Olive............................................................................ N-16-2and Tomato ........................................................................ N-16-1

Deli ........................................................................................... N-39Grilled....................................................................................... N-6

and Ham............................................................................. N-6-3German Style...................................................................... N-6-1

Oven Toasted Cheese................................................................. N-6-4and Ham............................................................................. N-6-2German Style...................................................................... N-6-5



SANDWICHES-Continued


Chicken Breast, BonelessChicken Caesar Roll Ups ........................................................... N-45Grilled....................................................................................... N-44Jamaican Jerk ............................................................................ N-48

Chicken Fillet (Breaded)and Cheese ................................................................................ N-21-2Baked ........................................................................................ N-21Deep Fat Fried........................................................................... N-21-1

Chicken Fillet (Unbreaded)Baked ........................................................................................ N-21-4Grilled....................................................................................... N-21-3Fajita Pita .................................................................................. N-42-1Pita Pocket................................................................................. N-43

Chicken Salad .................................................................................. N-8Egg

New York (Egg and Tomato)..................................................... N-10-1Salad ......................................................................................... N-10Western (Denver) ...................................................................... N-18

Fish Portions, Batter DippedFishwich.................................................................................... N-32-3

Fish Portions, BreadedFishwich.................................................................................... N-32

Cheese ................................................................................ N-32-1Oven Method...................................................................... N-32-2

FrankfurtersChili Dog (Canned Chili Con Carne)......................................... N-41-1

with Cheese and Onions ..................................................... N-41Chili Dog .................................................................................. N-41-2Corn Dog................................................................................... N-34

Frozen ................................................................................ N-34-2with Corn Bread Mix.......................................................... N-34-1

Grilled on Roll........................................................................... N-30-4Grilled with Fried Peppers and Onions ...................................... N-30-5Simmered .................................................................................. N-30

Quarter Pound Frankfurter.................................................. N-30-3



SANDWICHES-ContinuedHam ................................................................................................. N-11

and Biscuit ................................................................................ N-5-1and Cheese ................................................................................ N-11-2and Tomato ............................................................................... N-11-3English Muffin with Egg and Cheese......................................... N-7-1Fried.......................................................................................... N-11-1Grilled Ham and Egg................................................................. N-37-2

and Cheese ......................................................................... N-37Salad ......................................................................................... N-13

KnockwurstSimmered on Roll...................................................................... N-30-2

Other SandwichesCold Cut (Bologna, Liver, Sausage, Pickle

and Pimiento Loaf, Salami) ................................................ N-17with Cheese ........................................................................ N-17-1

Monte Carlo (Open-Faced, Turkey and Ham) ............................ N-31Monte Cristo (Grilled Ham, Turkey and Swiss Cheese) ............. N-25Submarine ................................................................................. N-19

Italian Style ........................................................................ N-19-1Pastrami, Hot ................................................................................... N-23

Grilled Reuben .......................................................................... N-20-2Peanut Butter

and Jam..................................................................................... N-14-1and Jelly .................................................................................... N-14

Polish SausageGrilled....................................................................................... N-30-1

PorkBarbecued (Port Butt) ................................................................ N-27-1Hot Roast Pork .......................................................................... N-36Hot Roast Pork (Fresh Ham) ...................................................... N-36-1Roast ......................................................................................... N-4-1

Pork, Barbecue, FrozenBarbecued Pork ......................................................................... N-27-2



SANDWICHES-Continued


Salmon Salad ................................................................................... N-15-2Sausage

and Biscuit ................................................................................ N-5English Muffin with Egg and Cheese......................................... N-7-3Grilled with Egg and Cheese ..................................................... N-37-3Italian, Hot ................................................................................ N-22-1

TunaGrilled and Cheese .................................................................... N-15-1Salad ......................................................................................... N-15

and Tomato ........................................................................ N-15-3Turkey

Baked Turkey Melt .................................................................... N-502Barbecue.................................................................................... N-27-3Hot Roast Turkey....................................................................... N-33Mexican Turkey Wrap.............................................................. N-49-1Roast ......................................................................................... N-4-2

Croissant ............................................................................ N-4-5with Chutney Sauce ..................................................... N-4-3

Salad ......................................................................................... N-8-1Veal Steaks, Breaded

Italian Veal Cutlet Submarine.................................................... N-26Vegetable Garden Wrap ................................................................... N-46Vegetarian Hearty Burger................................................................. N-51



SAUCES, GRAVIES, AND DRESSINGS

O. SAUCES, GRAVIES, AND DRESSINGS (OVER)

Sauces and Gravies, Guidelines for Preparing................................... O-G-1

DRESSINGSDressings, Bread

Apple ........................................................................................ O-21-1Corn .......................................................................................... O-20Oyster........................................................................................ O-21-3Sausage ..................................................................................... O-21-2Savory ....................................................................................... O-21

GRAVIESBrown ....................................................................................... O-16

Mix..................................................................................... O-16-1Chicken or Turkey..................................................................... O-16-2Chili .......................................................................................... O-16-3Cream ....................................................................................... O-17

Onion ................................................................................. O-17-1Giblet ........................................................................................ O-16-4Mushroom................................................................................. O-16-5Natural Pan (Au Jus) ................................................................. O-18Onion ........................................................................................ O-16-6

and Mushroom.................................................................... O-16-9Quick Onion (Soup, Dehydrated Onion) .................................... O-16-7Tomato...................................................................................... O-19Vegetable .................................................................................. O-16-8

SAUCESBarbecue.................................................................................... O-2

Barbecue Sauce (Prepared).................................................. O-2-1Cajun Creole ............................................................................. O-5-2Cheese....................................................................................... O-1-1Cherry (for Meat)

Cornstarch.......................................................................... O-3Pregelatinized Starch .......................................................... O-3-1

Chinese Mustard........................................................................ O-22Creole........................................................................................ O-5Dill............................................................................................ O-27



SAUCES, GRAVIES, AND DRESSINGS-ContinuedHorseradish ............................................................................... O-23

Dijon .................................................................................. O-28Marinara Sauce ......................................................................... O-4

with Clams ......................................................................... O-4-1Mayonnaise, Herbed .................................................................. O-25Mustard..................................................................................... O-6

Honey ................................................................................. O-29Oriental (Sweet & Sour) ............................................................ O-26Pineapple (for Ham) .................................................................. O-9Pizza ......................................................................................... O-12

Canned ............................................................................... O-12-1Raisin (for Ham)........................................................................ O-9-1Salsa.......................................................................................... O-7-1Salsa, Fruit

Pineapple............................................................................ O-30-1Tropical .............................................................................. O-30

Canned ........................................................................ O-30-2Seafood Cocktail........................................................................ O-11Shrimp ...................................................................................... O-31Spanish ..................................................................................... O-5-1Sweet Sour ................................................................................ O-8Szechwan .................................................................................. O-10Taco .......................................................................................... O-7Tartar ........................................................................................ O-13Teriyaki..................................................................................... O-14Tomato...................................................................................... O-15White ........................................................................................ O-1Yogurt-Cucumber...................................................................... O-24



SOUPS

P. SOUPS (OVER)

Canned, Condensed Soups, Guidelines for........................................ P-G-1

BeefBarley........................................................................................ P-1-1Minestrone ................................................................................ P-7-1Noodle....................................................................................... P-1-2Onion ........................................................................................ P-4

French ................................................................................ P-4-1Rice........................................................................................... P-1Tomato...................................................................................... P-6

Bouillon.............................................................................. P-5Rice .................................................................................... P-6-1

Vegetable .................................................................................. P-7Canned

Bean and Bacon......................................................................... P-9-1Beef Noodle............................................................................... P-9-2Beef with Vegetables and Barley................................................ P-9Chicken Noodle......................................................................... P-9-3Chicken with Rice ..................................................................... P-9-4Manhattan Clam Chowder......................................................... P-9-5Minestrone ................................................................................ P-9-6Split Pea with Ham.................................................................... P-9-7Tomato...................................................................................... P-9-8Vegetable .................................................................................. P-9-9

with Beef ............................................................................ P-9-10Chicken

Gumbo ...................................................................................... P-10Chicken Vegetable (Mulligatawny)............................................ P-20Noodle....................................................................................... P-2-1Rice........................................................................................... P-2

ChowdersCorn .......................................................................................... P-11

Chicken Corn ..................................................................... P-11-1Manhattan Clam........................................................................ P-12New England Clam ................................................................... P-13-1New England Fish ..................................................................... P-13



SOUPS-ContinuedCreamed Soups

Broccoli..................................................................................... P-14-1Canned

Broccoli .............................................................................. P-24Chicken .............................................................................. P-24-1Mushroom .......................................................................... P-24-2

Mushroom................................................................................. P-14Potato (Potatoes, White, Fresh) .................................................. P-15-1

Dehydrated Slices ............................................................... P-15Instant (Granules)............................................................... P-16

Dehydrated SoupsBeef Noodle with Vegetables ..................................................... P-18-1Chicken Noodle......................................................................... P-18-2

Vegetable............................................................................ P-18-3Onion ........................................................................................ P-17-1

Mexican Corn..................................................................... P-17-2Spanish ..................................................................................... P-17Tomato-Vegetable ..................................................................... P-18

Other SoupsAsian Stir-Fry............................................................................ P-500Bean Soup, Navy ....................................................................... P-8

Knickerbocker .................................................................... P-8-2Old Fashioned .................................................................... P-8-3

with Smoked Cured Ham Hocks................................... P-8-1Creole........................................................................................ P-3Curried Vegetable...................................................................... P-28Lentil Vegetable ........................................................................ P-27Pepper Pot ................................................................................. P-19Shrimp Gumbo .......................................................................... P-10-1Split Pea .................................................................................... P-23

Puree Mongole (Soup, Condensed, Tomato)........................ P-23-1Texas Tortilla ............................................................................ P-25Tortellini ................................................................................... P-26Turkey Vegetable....................................................................... P-29Zesty Bean (Canned) ................................................................. P-21

Dry Beans........................................................................... P-21-1



SOUPS-Continued

P. SOUPS (OVER)

Soup Mergers (Soup, Condensed)Chicken-Mushroom................................................................... P-22Doubly Good Chicken................................................................ P-22-1Logging..................................................................................... P-22-2Tomato Noodle.......................................................................... P-22-3Vegetable Beef Supreme............................................................ P-22-4



VEGETABLES

Q. VEGETABLES (OVER)

Canned Vegetables, Guidelines for Heating ...................................... Q-G-1Dehydrated, Compressed Vegetables,

Guidelines for Heating............................................................... Q-G-5Fresh Vegetables, Guidelines for Simmering .................................... Q-G-2Frozen Vegetables, Guidelines for Cooking ...................................... Q-G-3Potato Bar, Guidelines for ................................................................ Q-G-4Steam Cooking Vegetables, Guidelines for ....................................... Q-G-6

Beans, Canned, Baked...................................................................... Q-2Beans, Canned, Green

Herbed....................................................................................... Q-26Parisienne.................................................................................. Q-42with Corn .................................................................................. Q-39-1

Beans, Canned, KidneyBaked ........................................................................................ Q-2-1

Italian Style ........................................................................ Q-4-1Beans, Canned, Pinto

Baked ........................................................................................ Q-2-2Refried with Cheese................................................................... Q-38

Beans, Canned, Refried .................................................................... Q-38-1with Cheese ............................................................................... Q-38-2

Beans, Dry (Kidney, Pinto or White)Baked

Boston Baked...................................................................... Q-3Italian-Style ........................................................................ Q-4Savory ................................................................................ Q-3-1

Savory Style Beans .................................................................... Q-5-1Simmered Dry ........................................................................... Q-5

without Bacon..................................................................... Q-5-2Spanish Style Beans................................................................... Q-6

Beans, Green, Dehydrated, CompressedGreen Beans with Corn.............................................................. Q-39-2

Beans, Frozen, Green or WaxGreen Beans Creole ................................................................... Q-7-1Green Beans Nicoise.................................................................. Q-7-3Green Beans Southern Style....................................................... Q-7-4Green Beans with Corn.............................................................. Q-39Green Beans with Mushrooms ................................................... Q-7-2



VEGETABLES-ContinuedBeans, Frozen, Green or Wax-Continued

Lyonnaise Green or Wax Beans ................................................. Q-7Parisienne.................................................................................. Q-42-1Sesame Glazed .......................................................................... Q-72

BeetsHarvard ..................................................................................... Q-8Hot Spiced................................................................................. Q-9in Orange-Lemon Sauce ............................................................ Q-8-1

BroccoliHerbed....................................................................................... Q-65Parmesan................................................................................... Q-24Polonaise ................................................................................... Q-10South of the Border.................................................................... Q-76

Medley................................................................................ Q-76-1Brussels Sprouts

Parmesan................................................................................... Q-24-1Polonaise ................................................................................... Q-10-1Sprouts Superba......................................................................... Q-11

Cabbage, FreshCalico........................................................................................ Q-12-1Fried.......................................................................................... Q-12

Chinese, Fried .................................................................... Q-15with Bacon ......................................................................... Q-12-2

Cabbage, Fresh, Redwith Sweet and Sour Sauce ........................................................ Q-43

Carrotsand Celery Amandine ................................................................ Q-16Glazed....................................................................................... Q-17-1Lyonnaise .................................................................................. Q-17Orange Amandine ..................................................................... Q-14

CauliflowerAu Gratin .................................................................................. Q-18French Fried.............................................................................. Q-20Parmesan................................................................................... Q-24-2Polonaise ................................................................................... Q-10-2

Corn, Cream StyleFritters....................................................................................... Q-21

Pancake Mix....................................................................... Q-21-1



VEGETABLES-Continued


Corn, Cream Style-ContinuedScalloped................................................................................... Q-23

Corn, Whole KernelCalico........................................................................................ Q-27Mexican .................................................................................... Q-27-2O’Brien ..................................................................................... Q-27-1Scalloped................................................................................... Q-23-1

EggplantParmesan................................................................................... Q-28Ratatouille (Country Style Eggplant and Zucchini) .................... Q-22

Greens, Fresh CollardsSouthern Style ........................................................................... Q-29Sweet Sour ................................................................................ Q-29-2

Greens, Fresh KaleSouthern Style ........................................................................... Q-29-3

Greens, Frozen (Collards Mustard or Turnip)Southern Style ........................................................................... Q-29-1

MushroomsSauteed...................................................................................... Q-30

and Onions ......................................................................... Q-30-1Okra

and Tomato Gumbo................................................................... Q-31French Fried.............................................................................. Q-20-1Melange .................................................................................... Q-503Southern Fried........................................................................... Q-32

Onion Ring Mix (Dehydrated Potatoes, Onion Flavored)French Fried Onion Rings ......................................................... Q-35-3

Onions, DehydratedSmothered ................................................................................. Q-37

Onions, DryFrench Fried Onion Rings ......................................................... Q-35

Frozen ................................................................................ Q-35-1Tempura Fried.................................................................... Q-35-2

Fried.......................................................................................... Q-36Spanish ..................................................................................... Q-34

Peas, Cannedwith Mushrooms........................................................................ Q-41-4

Peas, Frozenwith Carrots............................................................................... Q-41-1with Celery................................................................................ Q-41-2



VEGETABLES-ContinuedPeas, Frozen-Continued

with Mushrooms........................................................................ Q-41with Onions............................................................................... Q-41-3

Potatoes, SweetBaked ........................................................................................ Q-66Candied..................................................................................... Q-67Glazed....................................................................................... Q-67-1

with Blended Syrup ............................................................ Q-67-2Marshmallow ............................................................................ Q-69-2Mashed...................................................................................... Q-69Scalloped and Apples ................................................................ Q-13Southern Style ........................................................................... Q-69-1

Potatoes, White, DehydratedAu Gratin (Sliced) ..................................................................... Q-51-1German Griddle Cakes (Sliced) ................................................. Q-19Hashed Brown (Diced)............................................................... Q-54-4Hashed Brown (Sliced) .............................................................. Q-54Lyonnaise (Sliced) ..................................................................... Q-54-1O’Brien (Sliced) ........................................................................ Q-54-2Scalloped (Diced) ...................................................................... Q-55-2Scalloped (Sliced)...................................................................... Q-55-1

and Onions ......................................................................... Q-55Potatoes, White, Fresh

and Herbs .................................................................................. Q-78Au Gratin .................................................................................. Q-51Baked ........................................................................................ Q-44

Quick Baked Halves............................................................ Q-44-1Cottage Fried............................................................................. Q-46-1Deviled Oven Fries .................................................................... Q-75Franconia .................................................................................. Q-50-1French Fried.............................................................................. Q-45Garlic Cheese ............................................................................ Q-500Garlic Roasted Wedges.............................................................. Q-70Grilled Patties............................................................................ Q-48-1Hashed Brown ........................................................................... Q-46Home Fried................................................................................ Q-47Italian Roasted........................................................................... Q-502Lyonnaise .................................................................................. Q-46-3



VEGETABLES-Continued


Potatoes, White, Fresh-ContinuedMashed...................................................................................... Q-48O’Brien ..................................................................................... Q-49Oven Browned........................................................................... Q-50Oven-Glo................................................................................... Q-50-2Paprika Buttered........................................................................ Q-33-1Parsley Buttered......................................................................... Q-33Rissole....................................................................................... Q-52Roasted Pepper .......................................................................... Q-504Rosemary Roasted Wedges ........................................................ Q-71Scalloped................................................................................... Q-53

and Onions ......................................................................... Q-53-1Potatoes, White, Frozen, French Fries

Baked Potato Rounds................................................................. Q-45-6French Fried.............................................................................. Q-45-1

Oven Method...................................................................... Q-45-2Shoestring ................................................................................. Q-45-3

Oven Method...................................................................... Q-45-4Potatoes, White, Frozen, Shredded

Hashed Brown (3 Ounces) ......................................................... Q-46-2Hashed Brown (2 ½ Ounces) ..................................................... Q-46-4Pancakes, Baked........................................................................ Q-77

Potatoes, White, Instant, GranulesGolden Potato Balls ................................................................... Q-56Grilled Potato Cakes.................................................................. Q-57-1Mashed...................................................................................... Q-57

Potatoes, White, Shredded, DehydratedHashed Brown ........................................................................... Q-54-3Pancakes, Dehydrated................................................................ Q-77-1

Potato MixFrench Fries .............................................................................. Q-45-5

SauerkrautGerman ..................................................................................... Q-59

SpinachClub .......................................................................................... Q-60Tangy ........................................................................................ Q-63

Squashand Carrot Medley..................................................................... Q-74Baked Hubbard.......................................................................... Q-61Creole Summer.......................................................................... Q-62



VEGETABLES-ContinuedSquash-Continued

Louisiana Style, Smothered ....................................................... Q-64Savory Summer ......................................................................... Q-64-1

TomatoesStewed....................................................................................... Q-58

with Croutons ..................................................................... Q-58-1Turnips and Bacon ........................................................................... Q-40Vegetable Combos

Beans, Green, French Style, Lima and Carrots........................... Q-1-2Beans, Green, French Style, Carrots and Celery......................... Q-1-5Broccoli, Corn and Carrots ........................................................ Q-1-1Brussels Sprouts, Corn and Carrots............................................ Q-1-4Cauliflower, Peas and Carrots.................................................... Q-1-3Corn, Beans, and Carrots........................................................... Q-1-6

Vegetable Stir Fry ............................................................................ Q-25Japanese .................................................................................... Q-73

Vegetables, Tempura........................................................................ Q-68



MEATLESS ENTRÉE ALTERNATIVES

MEATLESS ENTRÉE ALTERNATIVES (OVER)

Broccoli Quiche................................................................................ F-11-1Broccoli Quiche with Frozen Eggs and Egg Whites.......................... F-11-2Broccoli, Cheese and Rice ................................................................ L-75Cheese Pita Pizza ............................................................................. L-171Cheese Pita Pizza with Mushroom, Onion and Green Pepper............ L-171-1Cheese Pizza (Prepared, frozen) ....................................................... L-166-1Cheese Tortellini Dehydrated ........................................................... L-173-2Cheese Tortellini Frozen .................................................................. L-173Crunchy Vegetable Burritos.............................................................. N-50Deli Cheese Sandwich ...................................................................... N-39Egg Salad Sandwich......................................................................... N-10Fast Food Pizza ................................................................................ L-166-2French Bread Pizza .......................................................................... L-165-8Frozen Crust (12 inch) Pizza ............................................................ L-166Grilled Cheese Sandwich.................................................................. N-6Italian Broccoli Pasta........................................................................ L-189Japanese Vegetable Stir Fry.............................................................. Q-73Macaroni and Cheese, Baked............................................................ F-1Monterey Egg Bake .......................................................................... F-14Mushroom Quiche............................................................................ F-11Mushroom Quiche with Frozen Eggs and Egg Whites ...................... F-11-3Mushroom, Green Pepper and Onion Pizza ...................................... L-165-2New York (Egg and Tomato) Sandwich ........................................... N-10-1Oven Toasted Cheese Sandwich ....................................................... N-6-4Pasta Primavera................................................................................ L-501Pizza ................................................................................................ L-165Potato Frittata................................................................................... L-175Pourable Crust Pizza ........................................................................ L-165-10Rice Frittata ..................................................................................... L-174Roll Mix Pizza ................................................................................. L-165-6Southwestern Sweet Potato, Black Beans, and Corn.......................... L-196Southwestern Sweet Potato, Black Beans,

and Corn (Canned Sweet Potatoes) ............................................ L-196-1Spinach Lasagna .............................................................................. L-9Spinach Tortellini Dehydrated.......................................................... L-173-3Spinach Tortellini Frozen................................................................. L-173-1Thick Crust Pizza............................................................................. L-165-1Vegetable Curry with Rice................................................................ L-203Vegetable Garden Wrap ................................................................... N-46Vegetable Lasagna ........................................................................... L-508Vegetable Stir Fry ............................................................................ Q-25



MEATLESS ENTRÉE ALTERNATIVES-ContinuedVegetable Stuffed Peppers ................................................................ L-176Vegetarian Burrito............................................................................ L-507Vegetarian Hearty Burger................................................................. N-51Veggie Egg Pocket ........................................................................... F-13Western (Denver) Egg Sandwich...................................................... N-18



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