by Donnie Ott | Oct 10, 2022 | Lunch, Uncategorized
CEREAL W/ FRUIT FOR BREAKFAST Print Ingredients 1 CS CEREAL OF THE DAY 1 CS FRUIT/BERRIES OF THE DAY Instructions USING PLASTIC CEREAL CONTAINERS, PORTION CEREAL ACCORDING TO CLASS AGE: 1-2 YEAR OLD: 100 OZ PER CLASS 3-5 YEAR OLD: 150 OZ PER CLASSPORTION FRUIT IN QT...
by Donnie Ott | Oct 10, 2022 | Lunch, Uncategorized
Whole Wheat Grilled Cheese w/ Peas, and Peaches Print Ingredients 1 CS WHOLE WHEAT PULLMAN BREAD 2 SLEEVES WHITE AMERICAN CHEESE SLICED 1 CS GREEN PEAS 7 CANS PEACHES Instructions LINE THREE LARGE SHEET TRAYS WITH PARCHMENT PAPER AND SPRAY WITH NON STICK PAN SPRAY....
by Donnie Ott | Oct 10, 2022 | Lunch, Uncategorized
Whole Wheat Pancakes w/ Mixed Berries Print Ingredients 1 CS PANCAKES 1 CS STRAWBERRIES 1 CS BLUEBERRIES Instructions PANCAKES ON PARCHMENT LINED TRAYS AT 350 F. FOR 3 TO 5 MINUTES. CUT AND PORTION IN FOIL ACCORDING TO CLASS SIZE AND AGE.PORTION SYRUP IN COFFEE CUPS...
by Donnie Ott | Oct 7, 2022 | Lunch, Uncategorized
Chicken and Wild Rice w/ Lettuce, and Mixed Berries Print Ingredients 1 CS WILD RICE 1 CS CHOPPED CHICKEN 1 CS ROMAINE MIX LETTUCE 2 CS STRAWBERRIES 2 CS BLUEBERRIES Instructions IN 2 LARGE HOTEL PANS, SPLIT UNCOOKED RICE AND ANY SEASONINGS. ON TOP OF RICE, POUR DICED...
by Donnie Ott | Oct 7, 2022 | Lunch, Uncategorized
French Toast w/ Maple Cinnamon Dip Print Ingredients 1 CS FRENCH TOAST 2 CS VANILLA YOGURT 2 CUPS GROUND CINNAMON 1 GAL MAPLE SYRUP Instructions PORTION FRENCH TOAST INTO METAL HOTEL PANS BASED ON CLASS SIZE AND AGE.WRAP IN FOIL AND LABEL WITH CLASSROOM NAME. COOK AT...
