DOCSLIB.ORG

What Will You Make of It?®

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
What Will You Make of It?® What will you make of it?® Red Thai Noodles Made with Campbell’s® Healthy Request® Tomato Soup What will you make of it?® Create delicious lunch entrées with ingredients you already have in your storeroom and Campbell’s® Healthy Request® 50 oz shelf-stable soups! FLAVOR KIDS LOVE. Campbell’s Foodservice lets you put a creative, kid-friendly spin on lunch. NUTRITION KIDS NEED. All of our kid-friendly recipes help you meet the new Cheesy Chicken and Rice Quesadillas USDA meal pattern and nutrient requirements. LUNCH FOR LESS. You can combine commodity products with ingredients you already have in your storeroom – like our Campbell’s Healthy Request soups – to create delicious lunch options consistently and affordably. Our recipes have an average cost per portion of only $0.71, and only $0.36 using commodity ingredients. Stacked Taco Bake PRODUCTS PRODUCT DESCRIPTION CASE CODE FORMAT CASE PACK CASE YIELD Campbell’s Healthy Request Tomato Soup 04145 Canned 12/50 oz 150 - 8 oz. servings Healthy Request 50 oz. shelf-stable soups are a Healthy Request Cream of Chicken 04143 Canned 12/50 oz 150 - 8 oz. servings versatile base for many recipes Healthy Request Cream of Mushroom 04144 Canned 12/50 oz 150 - 8 oz. servings Find recipe ideas at CampbellsFoodservice.com/K12Recipes 2 CAMPBELL’S ® K-12 RECIPES Give your menu a boost with great entrées that are sure to satisfy healthy appetites. CAMPBELL’S HEALTHY REQUEST ® CREAM OF CHICKEN SOUP Chicken Fajita Pizza: Turn lunch into a pizza party with this spicy Mexican-inspired pizza made with whole-grain crust, fresh veggies and creamy chicken soup. Cheesy Chicken and Rice Quesadillas: Fun, kid-friendly quesadillas made with chicken soup, rice and Cheddar cheese, served with salsa. Mandarin Chicken Rice Bowl: Brown rice, orange slices, tender veggies, and chicken strips in a savory Asian-style sauce made with ginger, garlic and soy sauce. CAMPBELL’S HEALTHY REQUEST CREAM OF MUSHROOM SOUP Twisted Chicken Broccoli Alfredo: Kids will love this pasta dish made with mushroom soup, diced chicken and parmesan cheese. Beef Rancher’s Pie: This hearty Western dish is made with seasoned beef crumbles, mushroom soup and creamy mashed potatoes. CAMPBELL’S HEALTHY REQUEST TOMATO SOUP Tomato Cheddar Elbow Macaroni: Tomato soup and fresh shredded carrots are a delicious, nutritious spin on this cheesy favorite. Sweet n’ Savory Meatloaf: This classic comfort food made with ground beef, tomato soup, fresh carrots and Italian seasonings is sure to satisfy. Sicilian Sliders: Mozzarella, fresh veggies and tomato soup add amazing Italian flavor to these fun meatball sliders. Red Thai Noodles: Heat things up with this zesty dish made with tender pasta, chicken strips and colorful bell peppers in an Asian-style tomato sauce. Stacked Taco Bake: A Mexican twist on an Italian favorite, this lasagna is the perfect mix of tortillas, ground beef, salsa and cheesy tomato sauce. 3 CHICKEN FAJITA PIZZA Made with Campbell’s® Healthy Request® Cream of Chicken Soup Portion Size: 1 slice (1/8 pie) 48 PORTIONS 96 PORTIONS NUTRIENTS PER PORTION PORTION INGREDIENTS WEIGHT MEASURE WEIGHT MEASURE COST Calories 333 Oil, canola 2 Tbsp ¼ cup $0.001 Protein 23 g Onions, fresh, diced 3 lb 5 cup 6 lb 2 qt + $0.028 Carbohydrate 35 g 2 cups Total Fat 11.8 g Green peppers, fresh, diced 3 lb + 5 cup 6 lb + 2 qt + $0.041 Saturated Fat 5.8 g 5 oz 10 oz 2 cup Cholesterol 48 mg Campbell’s Healthy Request 1 can 2 cans $0.111 Cream of Chicken Soup, (50 oz ea) (50 oz ea) Vitamin A 28% DV condensed Vitamin C 53% DV Garlic, granulated 1 Tbsp 2 Tbsp $0.005 Iron 11% DV Chili powder ¾ cup 1 ½ cup $0.023 Calcium 44% DV Pepper, black 1 Tbsp 2 Tbsp $0.004 Sodium 807 mg Cumin, ground 1 tsp 2 tsp $0.006 Fiber 3 g Chicken, fajita strips, fully 3 lb 6 lb $0.124 cooked, frozen, thawed Whole grain rich pizza crust, 6 crusts 8 crusts $0.223 2 OZ. MEAT/MEAT ALTERNATE 16” – see notes below 1 /4 CUP TOTAL VEGETABLES Cheddar cheese, reduced fat, 4 lb + 1 gal + 9 lb 2 gal + $0.186 1 shredded 8 oz 2 cups 1 qt /4 CUP OTHER VEGETABLES Hot pepper flakes, dried ¼ cup ½ cup $0.007 (optional) NOTES Total Portion Cost: $0.759 • 1.8 oz chicken fajita strips Total Portion Cost Using Commodity Products: $0.449 provides 1 oz equivalent meat/ meat alternate DIRECTIONS HACCP PROCESS #2: SAME DAY SERVICE • Use pizza crust with manufacturer documentation 1. Cook the onions and peppers: • Sprinkle 2 tsp hot pepper flakes evenly over that 1/8 of a whole crust • Place oil in a skillet. each topped pizza (optional). contributes 2 servings of total grain and that meets USDA • Sauté the onions and peppers in the oil over 4. Bake: requirements for a whole grain medium heat. • Bake pizza in a convection, conventional, or rich food for the school meal • CCP: Hold at 140 °F or above until pizzas are conveyor oven according crust manufacturer's programs. assembled. baking instructions. • Batch cook for best product 2. Make the sauce: • Oven performance varies. Check pizza during quality. baking to make sure it does not burn. • Combine the condensed soup, garlic, and spices. • CCP: Bake until chicken has reached 165 °F for 15 seconds and cheese has melted. • Mix well to combine and evenly distribute all ingredients. • Hold for hot service at 140 °F or above. • Set aside. 5. Serve: 3. Top the pizzas: • Cut each pizza into 8 equally sized pieces just before ready to serve. • Use an 8 oz spoodle to portion 1 cup of sauce onto each pizza crust. Use the back of the • Portion size = 1 slice (1/8 pie). spoodle to evenly distribute the sauce to within ½” of the crust edge. • Add 8 oz chicken to each pizza. Distribute evenly. • Add 2 cups of cooked onions and peppers. Distribute evenly. • Add 12 oz shredded cheddar over the chicken on each pizza. Distribute evenly. 4 CHEESY CHICKEN & RICE QUESADILLAS Made with Campbell’s® Healthy Request® Cream of Chicken Soup Portion Size: 2 pieces (1/2 quesadilla) + 1 salsa dipping cup 50 PORTIONS 100 PORTIONS NUTRIENTS PER PORTION PORTION INGREDIENTS WEIGHT MEASURE WEIGHT MEASURE COST Calories 367 Tortillas, whole grain, 8”, 50 ea 100 ea $0.060 Protein 28 g frozen, thawed, 1.5 oz ea Carbohydrate 39 g Salsa - reduced sodium 3 qt + 6 qt + $0.180 Total Fat 11 g ½ cup 1 cup Saturated Fat 4 g Cooked diced chicken, 6 lb + 12 lb + $0.128 frozen, thawed 4 oz 8 oz Cholesterol 60 mg Brown rice, cooked, without 3 qt + 6 qt + $0.024 Vitamin A 11% DV salt, hot ½ cup 1 cup Vitamin C 4% DV Cheddar cheese, reduced fat, 12 ½ oz 1 lb + $0.031 Iron 13% DV shredded 9 oz Calcium 19% DV Mozzarella cheese, part skim, 12 ½ oz 1 lb + $0.186 shredded 9 oz Sodium 445 mg Campbell’s Healthy Request 1 can 2 cans $0.107 Fiber 5.3 g Cream of Chicken Soup, (50 oz ea) (50 oz ea) condensed Salsa, canned, low sodium 3 qt + 6 qt + $0.058 2 OZ. MEAT/MEAT ALTERNATE ½ cup 1 cup Oil, canola ½ cup 1 cup $0.006 2 OZ. WHOLE GRAIN Garlic powder 1 Tbsp 2 Tbsp $0.002 1 Chili powder 1 Tbsp 2 Tbsp $0.002 /2 CUP TOTAL VEGETABLES 1 1 Total Portion Cost: $0.906 /2/ CUP2 CUP TOTAL RED/ORANGE VEGETABLES VEGETABLES Total Portion Cost Using Commodity Products: $0.541 DIRECTIONS HACCP PROCESS #2: SAME DAY SERVICE NOTES • Thaw tortillas and chicken in 1. Pan the tortillas: 5. Bake: the refrigerator in advance of • Place ½ of the tortillas on sheet pans that have • Place pans in a 350 °F oven until the cheese preparation. been sprayed with nonstick cooking spray. is melted, the filling reaches 165 °F for 15 • If rice is prepared on the day 2. Prepare the salsa dipping cups: seconds, and the quesadillas are lightly toasted of service, hold it hot at 140 °F (approximately 12 minutes). until quesadillas are assembled. • Use a #16 scoop to portion ¼ cup of reduced 6. Cut and serve: If prepared in advance of the day sodium salsa into each portion cup. of service, cool the rice in the 3. Make the quesadilla filling: • Use a pizza cutter to cut each quesadilla into 4 refrigerator to 70 °F within equally sized pieces. • Combine the chicken, cooked rice, cheeses, 2 hours, and continue to cool condensed soup, and second measure of reduced • Serve immediately, or hold at 140 °F until to 40 °F within an additional sodium salsa together in a mixing bowl or pan. served. 2 hours. Cooled rice can be used when assembling quesadillas. • Mix well to evenly distribute all ingredients. • Portion size = 2 quesadilla pieces + 1 salsa dipping cup. • 1 lb + 12 oz long grain, parboiled 4. Assemble quesadillas: brown rice will yield 3 qt + ½ • Use two level 6 oz spoodles to portion 1 ½ cups cup cooked rice. 3 lb + 8 oz long of the filling over each tortilla on the sheet grain, parboiled brown rice will pans. Use the back of the spoodle to evenly yield 6 qt + 1 cup cooked rice. distribute the mixture over the surface of the • 1 lb + 9 oz long grain, regular tortilla to within ¼” of their edges and to evenly brown rice will yield 3 qt + ½ flatten the filling. cup cooked rice. 3 lb + 2 oz long • Place one of the remaining prepared tortillas grain, regular brown rice will over each one of the topped tortillas on the yield 6 qt + 1 cup cooked rice.
Load more

Recommended publications
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • Enak Noodle Restaurant Menu
    Enak Noodle Restaurant Menu Discover Malay delicacies & enjoy our local recipes selection If you have any food allergy or intolerance, please let us Soup MALAYSIA CURRY LAKSA NOODLE SOUP Spicy noodle soup popular in the Peranakan cuisine. Wheat noodles or rice vermicelli with chicken or fish, rich spicy coconut milk, tamarind soup VEGETABLES SOUP WITH CHICKEN DUMPLING Clear chicken & vegetables broth, choice of noodles served with chicken dumplings VEGAN CHAR SIEW SOUP Choice of noodles served with a vegan tasty bouillon Choice of Noodles Yellow noodle Kuay teow noodle Mee Soya noodle Rice vermicelli Sandwich of the Day PRESSED TUNA MELT SANDWICH Tasty tuna mayonnaise salad with perfectly melted cheddar cheese in country-style bread, side mixed salad SALAD OF THE DAY Plate of fresh mixed salad with choice of dressings DESSERT OF THE DAY Sweet delicacies of our Pastry team Enak Noodle Restaurant Menu Discover Malay delicacies & enjoy our local recipes selection If you have any food allergy or intolerance, please let us know Soup SAUTEED SICHUAN MINCED BEEF Marinated & boiled minced beef with Szechuan sauce, thick tangy, slightly sweet with a bit of a kick, served with your choice of noodle topped with some shredded vegetables VEGETABLES & DUCK BROTH Clear chicken & vegetables broth, choice of noodles SEAWEED FISH & VEGETABLES CAKE SOUP Served with your choice of noodle Choice of Noodles Red yeast noodle Spinach noodle Soba wheat noodle Egg Ramen noodle Sandwich of the Day GRILLED PRESSED SMOKED CHICKEN SANDWICH Smoky chicken, sundried
    [Show full text]
  • Fresh Tomato, Roasted Red Peppers, Cream, Basil, Thyme, Fried Bread
    tomato soup cheese & meat platter fresh tomato, roasted red 28 peppers, cream, basil, thyme, fried bread *vegetarian cheese platter 8 fromage d’affinois de brebis beemster Aged gouda house ricotta 2yr aged cheddar grilled bread, rosemary cypress grove humboldt fog honey, sea salt 18 *gf available 10 meat platter smoked duck breast pork dumplings alps capocollo ground pork, ginger, garlic, bresaola plum sauce, micro greens finocchiona 14 18 *platters served with tuna tartare sweet and dried fruit yellowfin tuna, guacamole, & flatbread green onions, fresh lime, sesame, soy, jalapeños, pickled ginger roasted beet salad *gf available blue cheese, candied pecans, 16 mixed greens, red onions, sherry vinaigrette duck turnover *gluten free smoked gouda, mozzarella, 13 corn, red onion topped with jalapeño, pineapple pico, kale caesar salad guacamole, micro greens parmesan & croutons 16 house made dressing *gf available 13 grilled shrimp toast guacamole, pickled red add chicken 5 onions, green tabasco add salmon or shrimp 7 served on flatbread 16 pear salad baby arugula, dates, spicy lamb meatballs tamarind dressing smoked chipotle, tomato *gluten free sauce, tzatziki & pita bread 13 16 macaroni & cheese 8” mushroom pizza hand cut fries cream, mozzarella cheese, *gluten free shiitake mushrooms, gouda cheese, parmesan 7 caramelized onions, taleggio, 12 shallots, parsley brussels sprouts 13 *gluten free broccoli & garlic 7 8” amatriciana pizza with oyster sauce tomato sauce, pancetta, *gf available butter corn mozzarella, basil 7 *gluten free *vegetarian
    [Show full text]
  • KC Refrigerated Product List 10.1.19.Indd
    Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock.
    [Show full text]
  • 2017 Lenten Soup Supper Recipes
    2017 Lenten Soup Supper Recipes St. John the Beloved McLean, VA Table of Contents BAKED POTATO SOUP ................................................................................................. 3 BROCCOLI-CHEDDAR SOUP .......................................................................................... 4 BUTTERNUT LENTIL STEW ............................................................................................ 6 CRAB-CORN CHOWDER ............................................................................................... 8 CREAMY TOMATO TORTELLINI SOUP ......................................................................... 10 IRISH GUINNESS BEEF STEW ...................................................................................... 11 ITALIAN WEDDING SOUP ........................................................................................... 13 LENTIL SOUP .............................................................................................................. 14 MOROCCAN STEW ..................................................................................................... 15 NEW ENGLAND CLAM CHOWDER .............................................................................. 17 VEGETARIAN CHILI ..................................................................................................... 18 VENUS DE MILO SOUP ............................................................................................... 19 Baked Potato Soup Ingredients: • 6 med to large Russet Potatoes • 1 1/3 cup butter
    [Show full text]
  • Soup Recipes Using Health One Meal Replacement
    Soup Recipes Using Health One Meal Replacement General tips and pieces of information are here at the beginning. More specific tips will be found in the section with specific recipes...i.e., waffles. Hopefully the tips will answer some of the questions the recipes can create. Many of the more complex recipes come from the website http://nolongeragrimgirl.blogspot.com/ Mary (the blogger at that address) has many pictures to show how food should look at various stages of preparation. There is a find box in the upper left- hand corner of her page, just type in the recipe name and it will appear, then you can see how she makes it. If you are new to the HOMR (Health One Meal Replacement) page, you might find the HNT YouTube Channel of interest for help with recipes. There are about 30 videos you can watch for ideas and help. Check it out here: http://www.youtube.com/hntweightloss HOMR Tip: Your microwave and oven may not cook the same as the times/temps in the recipes provided. Please be aware of this and adjust according to your appliances! The last thing we want for you is an overcooked MR! In all the recipes, HEALTH ONE MEAL REPLACEMENT is abbreviated as MR. The number after the recipe title, i.e., (3), tells the number of servings the recipe will provide. Mix (whisk) dry ingredients together before adding the liquid in each recipe for a better end product. When you find a (+ that is where you fill in the additive calories for that food.
    [Show full text]
  • One Pot Recipes
    Girl Scouts of Greater Los Angeles Sep 2012 1 Girl Scouts of Greater Los Angeles TABLE OF CONTENTS COOKING PROGRESSION ............................................................................................ 1 ONE POT RECIPES ....................................................................................................... 2 Main Dishes .................................................................................................................... 2 Arroz Con Pollo (Chicken with Rice) ............................................................................ 2 Beef Skillet Supper ...................................................................................................... 2 Camp Chili ................................................................................................................... 2 Camper‟s Chicken n‟ Dumplings .................................................................................. 3 Campfire Stew ............................................................................................................. 3 Captain‟s Specialty ...................................................................................................... 3 Casualty, Casualty, or Mess ........................................................................................ 3 Catastrophe ............................................................................................................. 3 Mess .......................................................................................................................
    [Show full text]
  • South Dakota Cowbelles Beef Favorites
    A collectio■ of Favor ite leef Rec ipes fro■ tile kitclle■ s of ••• S011• Dakota Cowlelles. 1t1edicnted lo: ..... • The members, officers and past presidents of the South Dakota CowBtlles in appreciation for their time consuming efforts in the promotion of BEEF. /IIIUJt 11111111111 111IIIIII II 111111111111111 II IIIII I II Illllll II I 111111111111111111111111 I 1111111111111■11■111111111111111111 }\ very Special vote of thanks to the Branding Iron Gals for their outstanding job of compiling and typing the recipes in preparation for printing. 1911-12 SOUTH DAKOTA COWBELLE OFFICERS \ 9?) PRESIDENT Mrs. Vincent Cra10 Spearfish, South Dakota Telephone 642-3166 VICE PRESIDENT Mrs. Robert Adri ari White River, South Dakota Telephone 259-430 I TREASURER Hrs. George Blair Hereford Rt .• Sturgis, South Dakota Telephone 347-3165 SECRETARY Hrs. Keith Berry Norris, South Dakota Telephone 463-2326 REPORTER Mrs. John R. Olson Bowman, North Dakota Phone (701)523-3774 HISTORIAN Hrs. J. P. Hiller Red Owl. South Dakota Telephone 985-5502 OFFICIAL HISS STOCKGROWER CHAPERONE Hrs. Nell Will uweit Quinn, -South Dakota Telephone 457-225 I SO UTH DAKOTA LIVESTOCK INDUSTRY COMMITTEE CowBelle Members Mrs. Vincent Cra10 Mrs. Robert Adrian Mrs. George Blair LEGISLATION CHAIRMAN Hrs. Frank Kramer Tabor. South Dakota BUDGET COMMITTEE Mrs. Robert Adrian, Chairman Hrs. Ve rnon Schnose Mrs. John Glaus PARLIAMENT ARIAN Mrs. Jim New lan d �lzada _Rt • ., Bel le Fourche, S. Oak. Telephone 896-4821 SOUTH DAKOTA COWBELLE PAST PRESIDENTS Hrs. John Sutton 1951-52 Mrs. Walter Crago 1961-62 Hrs. Ernest Ham 1952-53 Mrs. Ross Ham 1962-63 Hrs. Alfred Thomas 1953-54 Mrs.
    [Show full text]
  • Skiba Seeks Reelectio] Niemiec, Baumgartne Candidates for Council
    Ml An* Be* 8o» «*•* L The Aw« Are Ow Afortkcn, fetratfat 1M CARTERET, N J. FRIDAY, MARCH 12, 1948 PfclCBTHRB \XVI- -NO. 49 . £ PteAre (foot Sa/rfy AMI* gear's Pay f e'd Rather Skiba Seeks Reelectio] Home Authorized To Goodell Niemiec, Baumgartne Suit Dropped ami « „„, „* the .-- (.(aims of Tenure Candidates for Council Arc Given Up \ ,,,is borough riWuW ^'^^rted support and CARTERET The controversy MC "- between the Board of Education ,,nr ,n particular we and George 8. Goodell, former su- In Carteret Race for Assessor pervising principal Is nott »t an end. Jpavins tho board free to Hi» Opponent Escape Contest name a nuccfssoi1, The settlement which was pre- dicted In the CARTERET PRES8 April 20 Prii sevevnl weeks HRO. was r.otisumated • ,;„,• and comfort nt the. meetins n! the board Wed- CARTERET — As both completed their slates of ^•"" . slcK it u the nesday nlsht l,o takes oy Jne ctAt.cs indications pointed to 1 w And here is the way it was cione: 111!!' ' spirited election campaign in ~ „ >ick chUd from a The board received a letter from ember Last night wts the d Mr. Qoodell asking a leave of ab- me for the filing ol petitions. CARTERET—WlllUm Wilson, instant super the right Of the commissioner I* L W. Wiihnrrtftit. sence until June 18,1948, when his director »f safety and health at the plant. T« the school year term expires. This was Democrats persuaded 1 Intendent of the Silver Refinery In pictured above Stephen Sklba to run again receiving the vifety award for the Cartwet plant of lAft of Wilton IK W.
    [Show full text]
  • Commodity Specification for Canned Soups, July 2021
    Marketing and Regulatory Programs Commodity Specification Agricultural Marketing for Canned Soups Service Specialty Crops Program July 2021 Non-Discrimination Policy: In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident. Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American Sign Language, etc.) should contact the responsible Agency or USDA's TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632- 9992. Submit your completed form or letter to USDA by: (1) mail: U.S.
    [Show full text]
  • Out-Of-The-Bag Recipes #2
    ® OUT OF THE BAG RECIPES After receiving numerous requests for recipes using SUCCESS® rice “out of the bag”, the following recipes were specifically developed for preparing uncooked SUCCESS rice within a casserole. Always remember, for each bag of SUCCESS rice, 1-1/4 cups liquid is needed to cook the rice. CROCKPOT ON THE RANGE TOP HAM & RICE PRIMAVERA CLASSIC BEEF STROGANOFF HOMESTYLE HEALTHY CHILI 1 bag SUCCESS® rice 3/4 pound sirloin steak, 1 pound ground chicken 1 tablespoon margarine cut into thin slices 1 can (15-1/4 oz.) kidney beans, 2 cups diced ham 2 tablespoons oil drained 1 medium onion, chopped 2 cups sliced mushrooms 1 can (14.5 oz.) chicken broth 1 cup chopped celery 1 cup chopped onions 1 can (8 oz.) tomato sauce 1 package (10 oz.) frozen peas 1 can (14.5 oz.) beef broth 1 packet (1.5 oz.) chili seasoning mix and carrots, thawed 1 tablespoon Worcestershire® sauce 1 cup chopped green pepper 1 (14.5 oz.) chicken broth 1 can (10-3/4 oz.) cream 1 bag SUCCESS® rice salt & pepper of mushroom soup 1 can (4 oz.) chopped green chilies, ® grated Parmesan cheese 1 bag SUCCESS rice drained 1/2 cup sour cream Remove uncooked rice from bag, combine Brown ground chicken in skillet. Fold with remaining ingredients, except Par- In a medium skillet, over medium- in next 5 ingredients. Heat over medi- mesan cheese, and stir well. Cover and high heat, brown steak in oil. Add um heat. Remove uncooked rice from cook on low setting for 4-1/2 hours.
    [Show full text]
  • Soup Recipes
    1 Dear valued Senior Living Food Service Operator: Campbell’s Foodservice is delighted to share our collection of delicious Soup recipes that will be sure to delight the residents in your Home! Many of the recipes in this collection are Campbell heritage-style recipes that will remind your residents of favourite soups they served their families. They may not be at their own home but you can make them feel like they are at home! For more recipes and to scale the recipes in this booklet, please visit our website at www.CampbellFoodservice.ca. In addition, Recipe Booklets for Entrees and Texture Modified foods can be found in the “Solutions by Segment” section of the website under Healthcare/Senior Living. For more information, call your Campbell Foodservice representative at 1-800-461-7687 Home is where you make itTM 1 Classic Tomato Soups with a Twist . Tomato and Bean soup . Tomato & Brown Rice Soup . Chicken Parmesan Soup . Italian Vegetable & Bean Soup . Tomato & Barley Soup . Tomato Herb Florentine Soup . Tomato Soup Customization ideas . Tomato Soup Cupcakes or Cake Souper Soups: . Chicken Corn Chowder . Hearty Chicken & Vegetable Chowder V8® Inspired Summer Soups: . Creamy Chicken and Bean Soup . Cool, Cool Gazpacho . Turkey Pot Pie Soup . Chilled Summer Vegetable Soup . Turkey Dinner Soup . Home-style Turkey Vegetable Soup Gardenpuree® Inspired Cream Soups: . Creamy Broccoli, Turkey and Cheese . Creamy Corn Chowder . Creamy Mushroom, Barley and Beef . Carrot and Ginger Soup . Country Style Ham and Bean . Minted Green Pea Soup 1 Campbell’s Low Sodium Vegetable Stock: Campbell’s Scratch Starters - Broths: . Vegetable and Quinoa soup .
    [Show full text]